Coconut-Miso Salmon Curry

Servings: 6
Preheat: 
Prep Time: 1 hour pre-prep, 30 minutes @serving time
Source: https://cooking.nytimes.com/recipes/1020045-coconut-miso-salmon-curry

This light, delicate weeknight curry comes together in less than 30 minutes (if prep work is done in advance) and is defined by its deep miso flavor. Miso is typically whisked into soups toward the end of the recipe, but sweating it directly in the pot with ginger, garlic and a little oil early on helps the paste caramelize, intensifying its earthy sweetness. Adding coconut milk creates a rich broth that works with a wide range of seafood. Salmon is used here, but flaky white fish, shrimp or scallops would all benefit from this quick poaching method. A squeeze of lime and a flurry of fresh herbs keep this curry bright and citrusy. For a hit of heat, garnish with sliced fresh jalapeño or serrano chile peppers.

If you use the 1.5lb coho salmon filet from Costco, the dish serves 6 for an impressive dinner. You could also use tofu for a vegetarian alternative. The poaching liquid can be done ahead of time, as can the cleaning and chopping of the spinach, cilantro, and basil. That leaves the last steps of poaching, rice prep, and serving. Per most of the comments, I’ve doubled the coconut milk and halved the water in the ingredients list.

To serve, remove the poached salmon when done, off the heat, add the spinach to the hot liquid and serve as soon as it wilts. Plate rice first, then spinach+red onion, then salmon, then coriander+basil.

Ingredients: 

2 tablespoons safflower or canola oil
1 medium red onion, halved and sliced ½-inch thick (about 2 cups)
1 (1-inch) piece fresh ginger, minced (about 2 tablespoons)
3 garlic cloves, thinly sliced
Kosher salt and black pepper
¼ cup white miso
1 cup unsweetened, full-fat canned coconut milk
1 (1½-pound) salmon skinless fillet, cut into 2-inch pieces
5 ounces baby spinach (about 5 packed cups)
1 tablespoon fresh lime juice, plus lime wedges for serving
Steamed rice, such as jasmine or basmati, for serving
¼ cup chopped fresh basil
¼ cup chopped fresh cilantro

Directions: 

In a large pot, heat 2 tablespoons oil over medium. Add onion, ginger and garlic and season with salt and pepper. Cook, stirring occasionally, until softened, about 3 minutes. Add miso and cook, stirring frequently, until miso is lightly caramelized, about 2 minutes.

Add coconut milk and 1.5 cups water and bring to a boil over high heat. Cook until liquid is slightly reduced, about 5 minutes. If preparing in advance, stop here.

Stir in salmon, reduce the heat to medium-low and simmer gently until just cooked through, about 5 minutes. Turn off heat, remove salmon to a plate, and stir in spinach and lime juice.

Divide rice among bowls. Top with spinach and onions, salmon, ladle sauce over the top, and then sprinkle basil and cilantro on top Serve with lime wedges for squeezing on top.

Corn Salad

Servings: 4
Preheat: 
Prep Time: 20 min
Source: Dressing from https://cooking.nytimes.com/recipes/1024083-crispy-coconut-asparagus-and-green-bean-salad

This recipe is better than the “Charred Corn Salad” recipe.

Ingredients: 

One ear of corn per person
Cherry tomatoes, halved
Chopped cilantro
Red onion

Dressing
½ teaspoon finely grated lime zest plus 2 tablespoons juice (from 2 limes)
2 tablespoons grapeseed oil or another neutral oil
4 teaspoons white miso
2 teaspoons maple syrup

Directions: 

Steam/boil corn for a few minutes. Remove from pot, let cool, and remove kernels from cobs. You can make in advance and chill.

Saute sliced red onion in olive oil until soft. Add to the corn kernels

Make the dressing: Whisk the lime zest and juice, oil, miso and maple syrup in a large bowl to combine.

When read to serve, combine corn, onion, cilantro, tomatoes, and dressing.

Salmon Burgers

Servings: 4 big burgers (we split one)
Preheat: 
Prep Time: 45 min
Source: https://cooking.nytimes.com/recipes/7131-salmon-burgers

For this recipe, you’ll want to grind part of the salmon in a food processor: It’ll bind the rest, which can be coarsely chopped to retain moisture during cooking. Some bread crumbs keep the burger from becoming as densely packed as (bad) meatloaf. This approach, along with a few simple seasonings, produces delicious burgers in not much more time than it takes to make one from ground chuck. The only real trick is to avoid overcooking. Whether you sauté, broil or grill this burger, it’s best when the center remains the color of … salmon. Two or three minutes a side usually does the trick.

Ingredients: 

1½ pounds skinless, boneless salmon
2 teaspoons Dijon mustard
1 shallot, peeled diced
½ cup panko
1 tablespoon capers, drained
Salt and black pepper
2 tablespoons butter or olive oil
Lemon wedges
Tabasco sauce

Directions: 

Cut the salmon into large chunks, and put about a quarter of it into the container of a food processor, along with the mustard. Turn the machine on, and let it run — stopping to scrape down the sides if necessary — until the mixture becomes pasty.

Add the shallots and the remaining salmon, and pulse the machine on and off until the fish is chopped and well combined with the puree. No piece should be larger than a ¼ inch or so; be careful not make the mixture too fine.

Scrape the mixture into a bowl, and by hand, stir in the bread crumbs, capers and some salt and pepper. Shape into four burgers. (You can cover and refrigerate the burgers for a few hours at this point.)

Place the butter or oil in a 12-inch nonstick skillet, and turn the heat to medium-high. When the butter foam subsides or the oil is hot, cook the burgers for 2 to 3 minutes a side, turning once. Alternatively, you can grill them: Let them firm up on the first side, grilling about 4 minutes, before turning over and finishing for just another minute or two. To check for doneness, make a small cut and peek inside. Be careful not to overcook. Serve on a bed of greens or on buns or by themselves, with lemon wedges and Tabasco or any dressing you like.

Six-Minute Seared Ahi Tuna Steaks

Servings: 2
Preheat: 
Prep Time: 30 min
Source: https://www.bowlofdelicious.com/wprm_print/7627

Ingredients: 

2 ahi tuna (yellowfin tuna) steaks (about 4 oz. each, 1″ thick – see notes for thinner or thicker)
2 tablespoons soy sauce
1 tablespoon toasted sesame oil see notes
1 tablespoon honey see notes
1/2 teaspoon kosher salt
1/4 teaspoon black pepper to taste
1/4 teaspoon cayenne pepper (optional)
1 tablespoon canola oil or olive oil
green onions, toasted sesame seeds, and lime wedges for serving (optional)

Directions: 

Pat the ahi tuna steaks dry with a paper towel. Place on a plate or inside a plastic bag.

Mix the soy sauce (2 tablespoons), toasted sesame oil (1 tablespoon), honey (1 tablespoon) kosher salt (1/2 teaspoon- OMIT if marinating for more than a couple hours, see notes), pepper (1/4 teaspoon), and cayenne pepper (1/4 teaspoon) until honey is fully dissolved. Pour over the ahi tuna steaks and turn over to coat completely. Optional: allow to marinate for at least 10 minutes, or up to overnight in the refrigerator. Also optional: Reserve a spoonful or two of the marinade before coating the fish for drizzling on top after you’ve cooked it.

Heat a medium skillet (preferably non-stick or a well-seasoned cast iron skillet) on medium-high to high until very hot ( or medium medium-high for nonstick). I recommend giving cast iron 3-5 minutes to get hot and nonstick about 1 minute, depending on how thick it is.

Add the canola oil (1 tablespoon) to the hot pan. Sear the tuna for 1 – 1½ minutes on each side for medium rare ( 2 -2½ minutes for medium-well to well, 30 seconds for very rare. See notes – this will vary based on thickness of the tuna steaks). (Note: different burners get hotter depending on your stove. Use your best judgement whether you use medium, medium-high, or high heat, as the marinade may burn if too high heat is used)

Remove to a cutting board. Slice into 1/2 inch slices and serve garnished with green onions, toasted sesame seeds, and a squeeze of fresh lime juice, if desired.

Chicken with Tomatillo Sauce

Servings: 4
Preheat: 400
Prep Time: 1 hour
Source: https://glebekitchen.com/chicken-with-tomatillo-sauce/

Chicken with tomatillo sauce delivers big Mexican flavours and is easy enough to make any night of the week.

Ingredients: 

Chicken recipe
6 bone-in skin-on chicken thighs
1 1/2 lbs tomatillos
2-3 jalapeños – seeded and minced (optional)
1 large onion – finely diced
3 cloves garlic – crushed
2 tsp creole seasoning – plus more to season the chicken
up to 3/4 cup chicken stock
olive oil
salt – to taste
cilantro – to garnish

Creole Seasoning
5 tablespoons paprika
3 tablespoons salt
2 tablespoons onion powder
2 tablespoons garlic powder
2 tablespoons dried oregano
1 tablespoon dried thyme
1 tablespoon black pepper
1 tablespoon white pepper
1 tablespoon cayenne pepper (optional)

Directions: 

Pre-heat your oven to 400F.

Bring a pot of water to boil and cook the tomatillos for 10 minutes. Drain and chop.

Heat a skillet large enough to hold the chicken in a single layer over medium heat. Coat the chicken thighs with olive oil and season liberally with creole seasoning. Film the skillet with olive oil. Place the chicken, skin side down and cook until golden brown. Remove the chicken from the skillet and remove all but 2 Tbsp of fat.

Saute the onions and jalapeños until soft, around 5 minutes. Add the garlic and cook another minute. Mix in the tomatillos and 2 tsp creole seasoning and cook for 2-3 minutes. Now add 1/4 cup chicken stock and nestle the chicken in the sauce. It’s critical to keep the skin above the liquid or it will get soggy.

Roast the chicken until you get an internal temperature of 175F, about 20-25 minutes. Keep an eye on the dish. If the sauce gets too dry (like it looks like it might burn) add another 1/4 cup chicken stock.

When the chicken is done remove the skillet from the oven. CAREFUL!! POT HANDLE WILL BE VERY HOT!!

Remove the chicken and set aside. If the sauce is too runny place the skillet over medium heat and reduce until you get a saucy but not runny consistency. If it’s too dry, add a bit more chicken stock. Adjust for salt. Garnish with a bit of cilantro. Serve the chicken over the sauce.

Brownie Cream Cheese Bites

Servings: 5 dozen cookies
Preheat: 350
Prep Time: 15 minutes
Source: Fine Cooking – Issue 61

These mini cupcakes add a delicious burst of fudgy flavor and a playful element to the usual holiday cookie assortment.

Ingredients: 

For the brownies:
4 oz. (1/2 cup) unsalted butter, cut into 3 pieces
4 oz. unsweetened chocolate, coarsely chopped
4 large eggs, at room temperature
1/4 tsp. table salt
2 cups granulated sugar
1 tsp. pure vanilla extract
5-3/4 oz. (1-1/4 cups) all-purpose flour

For the cream cheese topping:
6 oz. cream cheese, softened at room temperature
3 Tbs. granulated sugar
1 large egg yolk, at room temperature
1/2 cup semisweet mini chocolate chips

Directions: 

Heat the oven to 350°F and line three one-dozen capacity (five if you have them) mini muffin tins with foil or paper liners.
Make the brownie batter:

Combine the butter and chocolate in a small heatproof bowl. Set the bowl over simmering water or in a microwave and heat, stirring frequently with a rubber spatula, until the butter and chocolate are melted and smooth. Set aside.

With a stand mixer (use the whisk attachment) or a hand mixer, beat the eggs and salt in a large bowl on medium speed until very foamy, about 2 minutes. Continue beating while gradually adding the sugar. Beat until thick and pale, about 3 minutes. With a large rubber spatula, scrape the chocolate mixture into the eggs, add the vanilla, and fold until the two mixtures are just barely incorporated. Add the flour and continue folding until just incorporated. Scrape the batter into a 1-gallon heavy-duty zip-top bag. Squeeze out as much air as possible and seal.

Make the cream cheese topping:

In a medium bowl, beat the cream cheese and sugar with a wooden spoon until smooth and creamy. Add the egg yolk and mix until blended. Pour in the chips and mix until blended. Scrape into a 1-quart zip-top bag. Squeeze out as much air as possible and seal.

Assemble and bake:

Snip off 1/2 inch from one corner of each bag. Fill each lined muffin cup about two-thirds full with the brownie batter and then top with about 1 tsp. of the cream cheese mixture.
Bake the three trays in the center of the oven until the brownies are puffed and a pick inserted in the brownie comes out just barely clean, about 20 minutes. Let the brownies cool in trays on racks for 5 minutes before carefully lifting the liners out of the tins and transferring them to racks to cool completely. Be sure the tins are completely cool before lining and filling them with the remaining batters.
Store at room temperature or freeze in an airtight container, separating the layers with waxed paper.

Creamy Polenta With Mushrooms and Kale

Servings: 4
Preheat: 
Prep Time: 1 hour
Source: https://cooking.nytimes.com/recipes/1021827-creamy-vegan-polenta-with-mushrooms-and-kale?searchResultPosition=2

I modified this to make it non-vegan and added dried porcini mushrooms, because they make everything more delicious. We made it with chard, but chard wilts quickly in the mushrooms and doesn’t present well in leftovers, so I would recommend using kale. We left out the rosemary, and it was fine.

Ingredients: 

FOR THE POLENTA:
6 cups low-sodium vegetable broth, plus more as needed
Kosher salt and black pepper
1 ½ cups polenta, medium- or coarse-grind cornmeal, or corn grits
3 tablespoons butter

FOR THE MUSHROOMS:
3 tablespoons olive oil, plus more as needed
1 small yellow onion, finely chopped
1 pound cremini mushrooms, trimmed and sliced 1/4-inch thick
1/2 cup dried porcini mushrooms, soaked for 30 minutes in 1/2 cup warm water, then chopped
2 teaspoons minced fresh rosemary
4 garlic cloves, minced
Pinch of red-pepper flakes
3 tablespoons tomato paste
⅔ cup full-bodied red wine
1 cup low-sodium vegetable broth
1 large or 2 small bunches (about 10 ounces) kale (best) or Swiss chard, stemmed, then leaves torn into bite-size pieces
1 teaspoon red wine vinegar
Chopped fresh parsley, for serving

Directions: 

Make the polenta: Bring 6 cups vegetable broth and 1 teaspoon salt to boil in a large saucepan. Gradually whisk in the polenta, then turn the heat to low and simmer, stirring occasionally with a wooden spoon, until the polenta has thickened to your liking, 10 to 15 minutes. Off the heat, stir in the butter. Season to taste with salt and black pepper; cover and set aside.

Prepare the mushrooms: While the polenta simmers, heat the olive oil in a 12-inch skillet over medium. Add the onions and cook, stirring occasionally, until translucent, about 4 minutes. Add filtered water used to soak porcini mushroom to pan. Raise the heat to medium-high, and add the fresh mushrooms and, optionally, the rosemary to the skillet. Cook, tossing occasionally and adding a splash of olive oil if the pan looks dry, until the mushrooms have released their water and are tender, 4 to 6 minutes.

Add the garlic and red-pepper flakes, and cook for 1 minute, until fragrant. (Be careful not to let the garlic burn.) Add the tomato paste and cook, stirring to incorporate, until it turns a rusty brown color and begins to caramelize on the bottom of the pan.

Add the red wine and cook, stirring and scraping the brown bits from the pan, until the liquid is reduced by about half.

Add the 1 cup vegetable broth, and bring to a simmer. Begin adding handfuls of kale, cooking and stirring until the kale wilts. Add 3/4 teaspoon salt and 1/4 teaspoon pepper and cook, stirring occasionally, until the liquid in the pan reduces and thickens, about 10 minutes.

Off the heat, stir in the vinegar and add salt and pepper to taste. Reheat the polenta over medium-low, adding a splash of broth to loosen it if necessary. Serve the polenta and braised mushrooms and kale in shallow bowls, sprinkled with parsley.

New England Fish Chowder

Servings: 8 as a main course
Preheat: 
Prep Time: 1 hour
Source: https://www.epicurious.com/recipes/food/views/new-england-fish-chowder-105200

To me, this is the gold standard for chowder: a hearty main course with deep flavors, luxurious texture, and generous chunks of fish, onion, and potato. New England Fish Chowder is easy to make, uses simple ingredients, and doesn’t require you to be fussy or exact. After making this chowder a few times, you will begin to understand the Zen of chowder.

Ingredients: 

4 ounces meaty salt pork, rind removed and cut into 1/3-inch dice
2 tablespoons unsalted butter
2 medium onions (14 ounces), cut into 3/4-inch dice
6 to 8 sprigs fresh summer savory or thyme, leaves removed and chopped (1 tablespoon)
2 dried bay leaves
2 pounds Yukon Gold, Maine, PEI, or other all-purpose potatoes, peeled and sliced 1/3-inch thick
5 cups fish stock, chicken stock, or water (as a last resort)
Kosher or sea salt and freshly ground black pepper
freshly ground black pepper
3 pounds skinless haddock or cod fillets, preferably over 1 inch thick, pinbones removed
1 1/2 cups heavy cream (or up to 2 cups if desired)

For garnish
2 tablespoons chopped fresh Italian parsley
2 tablespoons minced fresh chives

Directions: 

1. Heat a 4- to 6-quart heavy pot over low heat and add the diced salt pork. Once it has rendered a few tablespoons of fat, increase the heat to medium and cook until the pork is a crisp golden brown. Use a slotted spoon to transfer the cracklings to a small ovenproof dish, leaving the fat in the pot, and reserve until later.

2. Add the butter, onions, savory or thyme, and bay leaves to the pot and sauté, stirring occasionally with a wooden spoon, for about 8 minutes, until the onions and softened but not browned.

3. Add the potatoes and stock. If the stock doesn’t cover the potatoes, add just enough water to cover them. Turn up the heat and bring to a boil, cover, and cook the potatoes vigorously for about 10 minutes, until they are soft on the outside but still firm in the center. If the stock hasn’t thickened lightly, smash a few of the potato slices against the side of the pot and cook for a minute or two longer to release their starch. Reduce the heat to low and season assertively with salt and pepper (you want to almost over-season the chowder at this point to avoid having to stir it much once the fish is added). Add the fish fillets and cook over low heat for 5 minutes, then remove the pot from the heat and allow the chowder to sit for 10 minutes (the fish will finish cooking during this time).

4. Gently stir in the cream and taste for salt and pepper. If you are not serving the chowder within the hour, let it cool a bit, then refrigerate; cover the chowder after it has chilled completely. Otherwise, let it sit for up to an hour at room temperature, allowing the flavors to meld.

5. When ready to serve, reheat the chowder over low heat; don’t let it boil. Warm the cracklings in a low oven (200 °F) for a few minutes.

6. Use a slotted spoon to mound the chunks of fish, the onions, and potatoes in the center of large soup plates or shallow bowls, and ladle the creamy broth around. Scatter the cracklings over the individual servings and finish each with a sprinkling of chopped parsley and minced chives.

Strong Fish Stock, made with the heads and bones from the cod or haddock you buy for chowder, is by far the best choice for this recipe. I urge you to make it, but if you can’t, there are alternatives listed in the recipe.

For equipment, you will need a 4- to 6-quart heavy pot with a lid, a slotted spoon, a wooden spoon, and a ladle.

Lemony Shrimp and Bean Stew

Servings: 3
Preheat: 
Prep Time: 30 minutes
Source: https://cooking.nytimes.com/recipes/1020828-lemony-shrimp-and-bean-stew

With minimal prep and a quick cook time, this shrimp stew feels elegant for such an easy weeknight meal. You can also take the dish in a number of directions: Substitute the shrimp with an equal amount of flaky white fish or even seared scallops, or stretch the dish into a meal for six by stirring in some butter and serving over cooked spaghetti or rigatoni. A good glug of your best olive oil would also be a welcome.

Ingredients: 

1 teaspoon fresh lemon zest and 2 tablespoons juice
1 teaspoon smoked paprika
2 garlic cloves, grated
Kosher salt and black pepper
1 pound peeled, deveined large shrimp (tails removed)
4 tablespoons unsalted butter (1/2 stick)
2 large leeks, trimmed, then halved lengthwise, white and light green parts sliced crosswise 1/2-inch thick (or 1 large onion, minced)
1 (15-ounce) can cannellini beans or other white beans, rinsed
2 cups chicken stock or vegetable stock
2 tablespoons finely chopped fresh parsley (optional)
Toasted bread, for serving (optional)

Directions: 

Combine lemon zest, paprika, garlic, 3/4 teaspoon salt and 3/4 teaspoon pepper in a medium bowl. Add shrimp and toss to coat.

In a large pot, melt butter over medium-high heat. When butter is foaming, add shrimp and cook, stirring occasionally, until pink and starting to curl, 2 to 3 minutes. Using a slotted spoon, transfer shrimp to a plate; set aside.

Add leeks, season with salt and pepper, and cook over medium until leeks are soft and starting to brown on the edges, 4 to 5 minutes, stirring occasionally. Add beans and chicken broth and bring to a boil over high. Lower heat and simmer, 8 to 10 minutes. Stir in reserved shrimp and any juices from the plate, parsley and lemon juice, and season with salt and pepper. Serve with toasted bread.

Quiche Lorraine

Servings: 4
Preheat: 375
Prep Time: 1 hour
Source: From Julia Child’s Kitchen

Ingredients: 

Pate Brisee, pre-baked in an 8-9″ pie shell
5 or 6 thick slices bacon, cooked and crisp
3 large eggs
1/4 tsp salt
pinches of pepper and nutmeg
1/2 C heavy cream
1 1/2 Tbsp butter

Directions: 

Crumble bacon into the bottom of the pastry shell. Beat up the filling to be sure all is blended and pour enough into the shell to come 1/4 inch from its rim at its lowest point. It is better to use too little than too much, since any overfill will swell up and spill a large part of your custard into the over. Hold the butter over the top of the quiche, cutting it into quart-inch bits and dropped them on the surface.

Place the quiche in the pre-heated oven and set your timer for 15 minutes. Normally the quiche mixture will slowly begin to set, rising about double as it does so; when has risen completely, in 30-35 minutes, and the top is nicely browned, it is done.