Sunday, February 20, 2011

Honey Soy Glazed Salmon

I had some salmon sitting in the fridge and needed something quick to do with it. This recipe from Eating Well was just what I was looking for. It got a thumbs up from both of us!






Honey Soy Broiled Salmon
Adapted from Eating Well

2 pieces of salmon (I would guess ours were 6-8 oz)
1 1/2 Tbsp chives
2 Tbsp reduced- sodium soy sauce
2 Tbsp honey
1 Tbsp rice wine vinegar
1 tsp dried ginger
1 tsp sesame seeds

Combine chives, soy sauce, honey, vinegar, and ginger in a bowl until honey is dissolved. Place salmon in a sealable plastic bag and add 2/3 of the marinade. Toss to coat and place in refrigerator for at least 15 minutes. Set aside the remaining marinade.

Preheat broiler. Line a baking pan with aluminum foil and coat with cooking spray.

Transfer salmon to the pan and broil 4-6 inches from heat source until cooked through, 6-10 minutes.* Garnish with sesame seeds and drizzle with remaining marinade.

*I ended up broiling ours for 5 minutes and then turning the heat down to about 450 for another 3-4 minutes. They were cooked perfectly.

Sourdough Bread

As a child, I remember my mom "feeding" some white goop that was "alive" in a mason jar in the fridge. I'm fairly certain I was pretty grossed out by it (but sure loved the bread!). Icky childhood memories of something alive in the fridge aside, I decided that I wanted to try making breads with a sourdough starter. I began looking at recipes for making my own starter. Unfortunately, I'm impatient. Fortunately, King Arthur Flour sells a lovely starter.

It arrived this week, and I spent the first day following the provided feeding instructions very carefully. I made my first loaf today, and it did not disappoint. I don't love super-sour sourdough - this has just enough tang to be more interesting than a regular french loaf. We all loved it.

The recipe made way more than we can eat before it gets stale, so I'll probably make some sort of croutons from the second loaf.

Rustic Sourdough Bread
Adapted from King Arthur Flour


1 cup (8 1/2 ounces) "fed" sourdough starter
1 1/2 cups (12 ounces) lukewarm water
2 1/2 tsp salt
1 Tbsp sugar
2 tsp instant yeast
5 cups (21 1/4 ounces) unbleached flour

Combine all of the ingredients, kneaing to form a smooth, soft dough, adding a bit of additional flour if needed. Place dough in a greased bowl, cover, and let rise until doubled, about 90 minutes. Alternatively, combine all ingredients in a bread machine and run on the dough cycle.


Turn dough out onto greased surface, and divide in half. Shape into two oval loaves. Place on a lightly greased or parchment-lined baking sheet. Cover and let rise until very puffy, about 60 minutes.

Slash the tops, and bake in a preheated 425 degree oven for 30 minutes, or until golden brown. Remove from oven and let cool on a rack before slicing (good luck with that).

Tuesday, January 18, 2011

Beef Tenderloin with Mushroom-Red Wine Sauce

Dear Cooking Light: I love you.

I've always loved the magazine, but this recipe was fantastic. And easy. And fast. (I actually cooked it up on our usual "scrounge" dinner night.) There was nothing fancy or difficult about this dish - we've all had variations of it at steakhouses and other restaurants at one time or another. But it was so flavorful and satisfying, and now that I've gotten over being freaked out about cooking rare to medium rare beef at home, it was delish.


Adapted from Cooking Light January 2011

8 oz beef tenderloin steak
1/2 teaspoon salt, divided
1/4 tsp black pepper, divided
1 1/2 cups mushrooms, sliced
1/3 cup minced shallots
1/2 cup dry red wine
2 Tbsp chicken glace
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle steaks with 1/4 tsp salt and 1/8 tsp pepper. Add steak to pan and cook on each side for 5-7 minutes, or longer, until desired level of doneness. Remove steak from pan and keep warm.


Add mushrooms and shallots to pan and saute for 3-5 minutes. Add wine, scraping browned bits from bottom of pan; bring to a boil. Reduce heat and simmer 4 minutes, then add chicken glace and remaining salt and pepper. Cook for one minute or until blended into sauce.
Slice meat and serve with sauce and mushrooms.
Sorry for the spectacularly bad picture. It was late. There was no natural light to speak of.

Friday, January 14, 2011

Yummy Chocolate Chip Cookies

I'm finally back in my kitchen, and so happy to be there. We haven't eaten dinner out hardly at all the last couple of weeks, and I'm thrilled about it. This afternoon, the kidlet and I decided we wanted some chocolate chip cookies. It's been so long since I last made cookies, I had to search out a recipe.

And, this one didn't fail me. King Arthur Flour always has wonderful recipes, and I liked that this one used wheat flour. (Almost cancels out the butter, oil, sugar, and chocolate chips. Almost.) I like crunchy cookies (I know - the horror!), so this was right up my alley.

Adapted from King Arthur Flour

1/4 cup unsalted butter
1/2 cup vegetable oil
3/4 cup granulated sugar
3/4 cup brown sugar, firmly packed
2 tsp vanilla extract
3/4 tsp salt
1 Tbsp cider vinegar
1 large egg
1/2 tsp baking soda
1/2 tsp baking powder
2 cups white whole wheat flour
2 cups chocolate chips

Preheat oven to 350 degrees, and line baking sheet with parchment paper. In a large bowl, beat together the butter, oil, sugars, vanilla, and salt until smooth. Add in vinegar, egg, baking powder, and baking soda and beat until combined. Stir in the flour and chocolate chips until combined.

Drop the dough, by tablespoonfuls, onto the baking sheet. Bake for 15-17 minutes, until the cookies are an even golden brown. When done, remove from oven, and let sit for 5 minutes before removing to racks to cool.