Salmon Piccata – Yum

Ingredients

  • 4 salmon fillets – remove the skin
  • 1 T olive oil
  • 3 cloves garlic  – minced
  • 1 1/4 c chicken stock
  • 2 t cornstarch
  • 1/3 c cream
  • 2 T lemon juice
  • 1 T butter
  • 2 T capers
  • 1 T fresh parsley – chopped

Instructions

  1. Dry the room temp salmon.  Salt and pepper each side.
  2. Heat olive oil in a large skillet.  Add the salmon (skin side down)  and sear until  golden brown, ~ 4 minutes.
  3. Turn the fillets over and cook an additional 2-4 minutes.
  4. Move salmon to a plate and cover to keep warm,
  5. Add the garlic to the skillet and cook just until it just starts to turn golden brown.
  6. In a small bowl whisk together about 1 T of the broth with the cornstarch.
  7. Pour the remaining chicken broth into the skillet reduce by half.
  8. Add the cornstarch mixture to reduced broth and stir until thickened.
  9. Remove from heat and stir in the cream, capers, butter, lemon and parsley.
  10. Serve the salmon over orzo spooning the sauce on top.

It smelled so good – we forgot to take and photos

 

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Frozen Berry Pie

Ingredients

  • 6 c frozen berries
  • ½ c castor sugar
  • ¼ c cornstarch
  • 1/2 t lemon zest
  • 1 t vanilla

Instructions

    1. Preheat oven to 350 degrees F.
    2. Using a lightly floured work surface, roll each half of the pie crust into a round disk.
    3. Gently smooth one of the disks into dough out into the pie dish and brush with an egg wash.
    4. To make the pie filling – place berries in a large bowl. Add the sugar, cornstarch, lemon zest and vanilla and stir to combine.
    5. Pile the filling into the egg washed pie crust.
    6. Cover with the second rolled out disk of dough.
    7. Trim off excess dough around the edge of the pie. Seal with egg wash and crimp with a fork. Also wash the top pie crust with the egg mixture. Cut a few vent holes in the top crust.
    8. Bake pie for 70-90 minutes, until filling bubbles and crust is golden brown.

Review

Holly’s Chocolate Chip Cookies

Ingredients

  • 2 sticks room temperature butter – 1 c
  • 2/3 c castor sugar
  • 1/3 + 1/2 c light brown sugar
  • 2 eggs
  • 2 3/4 c AP flour
  • 1 t salt
  • 1 t baking powder
  • 1/2 t baking soda
  • 2 c good quality chocolate chopped into chunks
  • 1 c chopped hazelnuts

Instructions

  1. Preheat oven to 375 degrees.
  2. Beat together butter and sugar until fluffy. Add eggs and beat until incorporated.
  3. Add flour, salt, baking soda, and baking powder  –  mix until just combined.
  4. Fold in nuts and chocolate chunks.IMG_4246
  5. Bake in a 375 degree oven 12-14 minutes

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Review

Kind of puffy – maybe switch the soda and powder next time.

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Refrigerator Bread – Bread Flour Recipe

Ingredients

  • 3 1/2 c tepid water
  • 1 T yeast
  • 1 1/2 T kosher salt
  • 6 1/2 c bread flour

Instructions

    1. In a dough bucket, combine the water, yeast and salt. Leave 5 minutes to hydrate the yeast.
    2. Add the flour and stir with a Danish dough hook until all of the flour is incorporated. It will be a wet, rough dough.
    3. Put the lid loosely on the container and allow the dough to rest at room temperature for about 2 hours.
    4. After the initial 2 hour rise let the dough settle and store in the refrigerator.
    5. Preheat the oven  and baking cloche to 450 degrees
    6. When you pull the dough out of the refrigerator, dust the dough with a flour to keep it from sticking to your hands when you pull some out.
    7. Cut off about a 1 lb piece and form it into a ball and let the dough rest for 30 minutes,
    8. Slide the loaf into the preheated cloche and bake for 30 minutes.  Remove the lid and bake for an additional 5 minutes to brown further is needed.

Review

All Butter Pie Crust

Ingredients

  •  1 c chilled butter – diced
  •  2 1/2 c pastry flour
  •  1 t salt
  •  4-5 tablespoons ice water

Instructions

  1. Combine flour and salt in food processor, pulsing quickly to mix.
  2. Add cold butter and pulse it until it resembles coarse crumbs.
  3. Add 2 tablespoons of water and pulse, a few times.
  4. Add 2 additional tablespoons of water and process for 10-15 seconds until the dough forms a ball. Add more water, one teaspoon at a time, if the dough is too dry.
  5. Press the dough into a disk and chill at least 60 minutes before using.


Review

Noah’s Liege Waffles for Yuletide

Ingerdients

  • 3/4 c warm milk
  • 1 1/2 T sugar
  • 1 packet yeast (2 1/4 t)
  • 3 cups flour
  • 1/2 t salt
  • 1 t vanilla
  • 3 eggs
  • 3/4 cups melted butter
  • 1/5 cup pearl sugar
  1. In a small bowl, heat the milk to about 100 degrees F.  Sprinkle over the yeast and white sugar and let stand for 15 minutes until the yeast softens and begins to form a creamy foam.
  2. In another bowl, whisk the eggs, melted butter, and vanilla extract.  Add this to the yeast mixture and set aside.
  3. Combine the flour and salt making a mound with a well in the center. Pour the egg mixture into the well and stir until a soft dough forms.
  4. Cover with a light cloth and proof in a warm place (80 to 95 degrees F) until doubled in volume, about 30 minutes – –  or proof over night on the counter in a cool room.
  5. Gently mix in the pearl sugar while preheating and oiling the waffle iron.
  6. Place a ball of dough on the preheated waffle iron. Cook waffles until golden and crisp, about 2 minutes. Repeat with remaining dough. Allow waffles to cool for 2 to 3 minutes before serving.

Spritz Cookies

  • 1 c softened butter
  • 1/2 c granulated sugar
  • 1 t almond extract
  • 1/2 t salt
  • 1 egg
  • 2 1/3 – 2 1/2 c flour (it depends on the size of the eggs we collect that day)
  1. Cream the butter and sugar until light and fluffy.
  2. Add the almond extract, salt and egg and mix to incorporate well.  Be sure to scrape the sides of the bowl.
  3. Mix in the flour until just combined.
  4. Use a cookie press (mine is a Kuhn Rikon) to make various shapes on an ungreased cookie sheet.  I had to use a clean, cold cookie sheet for each batch or the cookies would not come off of the press and stick to the cookie sheet.
  5. Add jam, candies, or sugar crystals to the cookies for decoration.
  6. Bake them at 400 degrees for 6-8 minutes or until just beginning to color.  We do not want these cookies to brown.