Saturday, March 14, 2009

roasted salmon with lemon oil

Roasted Salmon with Lemon Oil
1 large lemon
2 tbsp olive oil
4 6-8oz salmon fillets
kosher salt
fresh pepper

Set rack in the middle of oven and preheat to 450° F. Zest the lemon and mix zest and olive oil in a small bowl and set aside. Arrange the fillets on a heavy baking sheet, skin side down, sprinkle with salt and pepper. Roast the salmon for 10-13 minutes and remove from oven, immediately squeeze the lemon over the salmon. Arrange over fresh salad or cooked vegetable and drizzle with lemon infused olive oil.

pomegranate heart tarts

Pomegranate Yogurt Tart
makes 8 small heart shaped tarts
3oz (1 cup) blanched almond meal
1 egg white
1 tablespoon honey
1 tablespoon olive oil, other vegetable oil or butter
1/4 teaspoon salt

2 tablespoons water
2 teaspoons powdered gelatin
1 cup thick yogurt
2 tablespoons pomegranate molasses
2 tablespoons honey
Preheat oven to 300°F. In a small bowl mix the almond meal, egg white, honey, oil and salt. Mix until a thick, pasty dough forms and there are no clumps left. Using a small spoon or your finger, press the dough into tart forms, filling in any holes, the layer of dough does not have to be to thick, since it will puff up a little as it bakes. Bake for 12-18 minutes, until edges are golden and no raw areas are apparent.

In a small dish bloom gelatin in the water. In small sauce pan gently heat the yogurt. Slowly whisk in the pomegranate molasses and honey until everything is blended. Keeping the heat low, whisk in the bloomed gelatin until it is all dissolved. Pour yogurt into cooled tart shells and place in the refrigerator over night to set.

black forrest gingerbread hearts

Black Forrest Gingerbread
1/2 c. (15pc) prunes
1/2 c. water
1 small tangerine or 4oz applesauce and zest of 1 orange
3 eggs
2 Tbsp honey
6oz (2 c.) blanched almond flour
1 Tbsp ground cinnamon
1 Tbsp ground ginger
1/2 Tbsp ground allspice
1/2 Tbsp ground nutmeg
1/2 Tbsp ground cloves
1 tsp baking soda
1/4 tsp salt
1/2 c. dried cherries
Preheat oven to 325°F and line a 9x13 inch baking pan with parchment paper. Soak prunes in 1/2 c. water in a covered container in a warm location. Blanch tangerine: in a small, heavy sauce pan cover the tangerine in cold water, bring to a boil and boil for 1 minute, drain and repeat two more times. Cover tangerine with water once more and boil for 1 hour. In a blander or food processor puree the prunes, water, tangerine, honey and eggs. In another bowl mix almond flour, spices, baking soda and salt. Blend dry ingredients with prunes and mix well, then stir in cherries. Pour into prepared pan and spread to edges with back of a spatula and Bake for 25-35 minutes, until firm to the touch. Cool for at least 30 minutes and cut into squares, or any other shape with a cookie cutter.

tuna pomegranate & roasted garlic wraps

Tuna Pomegranate & Roasted Garlic Wrap
2-3 large leaves of lettuce
1 can tuna, drained
6-9 cloves roasted garlic
1-2 tablespoons pomegranate molasses

Was and dry your lettuce. Smush garlic along the length of the rid of one lettuce leaf. Spread the tuna on top of the garlic. Drizzle pomegranate molasses along the tuna and salt to taste. Fold lettuce and wrap with the other leaves.

Tuna Pomegranate & Roasted Garlic Hor Devoures
1 tuna steak
roasted garlic
pomegranate molasses
lettuce, cut into ribbons
fleur de sel
olive oil
Pour a little but of oil into a skillet and heat until it's very hot. Sear the tuna steak, no more than 2 minutes on each side. Remove to a cutting board and slice into 1 1/2inch wide strips. Sear the fresh sides of the tuna. When the tuna is cool enough to handle, cut into 1/4inch thick slices. top each slice with a smear of pomegranate molasses, one clove of roasted garlic and wrap with a ribbon of lettuce. Arrange on a plate and sprinkle with fleur de sel and serve warm or cold.

curried broccoli soup with spiced cashews

Curried Broccoli Soup
*I apologize for the lack of pictures, we are experiencing technical difficulties with the camera
1 large yellow onion, coarsely chopped
6 cloves garlic, coarsely chopped
2 bunches of broccoli, florets and stems chopped
1 tablespoon olive oil
3-4 cups broth or stock
2 tablespoons curry powder
3/4 cup
golden raisins

Spiced Cashews
1 cup cashews, chopped
1 tablespoon olive oil
1/2 tsp salt
1/2 tsp
1/2 tsp garam masala
Pour olive oil in a large skillet or saucepan and add onions and garlic. Turn heat on low and slowly saute until onions are translucent. Add broccoli and increase heat to medium, stirring occasionally until broccoli is bright green and tender. Transfer about one quarter of the broccoli mix to a blender or food processor and add 1/2 cup stock and puree until smooth. Transfer to a sauce pan and blend the remaining broccoli and stock in batches. Place soup back over low heat, add the raisins, curry powder and salt to taste. Simmer for about five minutes, adding more broth if you want a thinner soup.

While soup is simmering heat 1 tablespoon olive oil in a heavy skillet. When oil is hot add salt, turmeric and garam masala, stirring to make a paste. Stir in the cashew pieces and make sure that they are completely coated. Continue to cook over medium heat, stirring constantly for 5-7 minutes, until cashew just start to brown. Remove from heat and allow to cool for several minuntes.

Serve soup garnished with spiced cashews.


3 pounds tomatoes
1 small onion
1 large clove garlic
2 tablespoons honey
1/2 teaspoon ground mustard
1/2 teaspoon ground ginger
1/4 teaspoon cayenne pepper
1/4 teaspoon ground allspice
1/8 teaspoon ground cloves
pinch ground cinnamon
1/4 cup cider vinegar
Wash the tomatoes, cut them in half and remove seeds and chop in quarters. Puree tomatoes in batches and transfer into a medium non-reactive saucepan. Puree the onion and garlic with the last batch of tomatoes. Add honey and spices and bring to a boil. Cook on medium heat, stirring occasionally, fora about 1 hour. Add vinegar and continue cooking until it achieves desired consistency. Add salt to taste. Cool and store in a non-reactive container.

honey mustard roasted brussels sprouts

Honey Roasted Brussels Sprouts
serves 2
1 10 pkg of brussels sprouts
1 tablespoon canola oil
1 tablespoon cider vinegar
1 tablespoon honey
3 teaspoons ground yellow mustard (I use Coleman's)
1 teaspoon ground ginger
1/8 teaspoon ground turmeric
1/4 cup water
freshly ground pepper
Preheat oven to 450°F and line a loaf pan with aluminum foil. Wash the brussels sprouts and trim stems, removing any outer leaves that look damaged, and cut in half. In a large bowl whisk oil, vinegar, honey, mustard, ginger, turmeric and a few grinds of fresh black pepper until combined. Add brussels sprouts to bowl and stir until covered in mustard mixture. Transfer to prepared pan and scrape all mustard out of bowl, lightly salt sprouts and out in the oven. Bake for 20 minutes stirring once halfway through. Remove from oven and places brussels sprouts in a bowl. While pan is still warm, use water to deglaze pan, scraping everything from the bottom of the pan, to use as extra sauce.