Category: Gluten-Free

Simple Salad with French Vinaigrette

French Vinaigrette

A simple salad uses one vegetable, such as lettuce, sliced cucumbers, shredded carrots, or roasted beets and is dressed with a vinaigrette or creamy salad dressing. This simple salad with French vinaigrettes uses Romaine lettuce and the vinaigrette is made with olive oil, red wine vinegar, Dijon mustard, chopped shallots and a few minced fresh herbs.

Vinaigrette Ratios

A simple rule of thumb for a basic vinaigrette is 3 parts oil to 1 part acid, such vinegar or citrus juice, salt and pepper.

French Vinaigrette

Want a tangier dressing? Use 4 parts oil to 2 parts acid, salt and pepper.

Dress up the vinaigrette by adding minced garlic, shallots, fresh or dried herbs, spices, tomato paste and/or grated cheese, such as Asiago or Parmesan.

French Vinaigrette

Food Safety Tip:

Make small batches when using fresh aromatics, such as garlic, shallots or herbs. The bacteria in dirt is anaerobic, meaning it survives in oxygen-free environments like vinaigrettes or salad dressings. Keep in the refrigerator only for up to five days.

Use the dressing sparingly – just enough to coat the vegetable and nothing pooling in the bottom of the bowl.

French Vinaigrette

Watch the Simple Salad with French Vinaigrette Video Here:
Print

Simple Salad with Dijon Mustard Vinaigrette

True French vinaigrette isn’t creamy, orange or sweet. This is a classic recipe, made with olive oil, red wine vinegar, Dijon mustard, chopped shallots and a few minced fresh herbs. Use at least three herbs, such as parsley, thyme and tarragon.

  • Author: Trish Lobenfeld
  • Prep Time: 20 minutes
  • Total Time: 20 minutes
  • Yield: 1/4 cup 1x
  • Category: Salad, Vinaigrette
Scale

Ingredients

3 tablespoons olive oil
1 tablespoon red wine vinegar
1 tablespoon minced shallots
1/2 teaspoon Dijon mustard
¼ teaspoon coarse salt
a few turns of the pepper mill
2 tablespoons minced fresh herbs, such as parsley, tarragon and thyme

Instructions

  1. Place the oil, vinegar, shallots, mustard, salt and pepper in a covered container, such as a Mason jar. Let sit for at least 30 minutes.
  2. Add the fresh herbs, shake and pour over 4 cups shredded lettuce.

Nutrition

  • Serving Size: 6 portions

 

 

Osso Buco Milanese

Braised Veal Shanks/Osso Buco Milanese

Fall is officially here and I’d like to share one of my favorite braising recipes, Osso Buco Milanese. These braised veal shanks are tender, moist and flavorful. What makes them “Milanese” is the parsley, lemon zest and garlic topping, called gremolata.

Braised Veal Shanks

To make Osso Buco Milanese use either the stovetop or a slow cooker. I have a slow cooker with an insert that goes from stovetop to slow cooker, saving me an extra pan to wash.

Stovetop Method

Bring to a boil, lower the heat to a gentle simmer, just an occasional bubble or two; the ideal temperature is 180 degrees F. Cover and cook for 3 hours or until fork tender. Be sure to check occasionally that the braise is not boiling. If so, lower the temperature or use a heat diffuser.

Slow Cooker Method

Place prepared ingredients in slow cooker base, cover and set to low and cook for 6 hours or until fork tender.

You’ll notice the difference in cooking times with different appliances. The stovetop is harder to control and cooks at a slightly higher temperature than a slow cooker. You should check the braise periodically to make sure the simmer is under control. If you don’t have a low pilot light for braising or stewing, consider getting a heat diffuser, which lifts the pan further from the flame.

The oven is an option, but I find that it cooks at temperature that is almost impossible to maintain a gentle simmer. The higher heat cooks the meat too fast making it tougher and drier that the other two methods.

Braised Veal Shanks

White Braise

This is a white braise, no need to brown the meat, and uses a dry white wine. I often substitute a dry rosé instead of the white wine, as I frequently (always) have an open bottle on hand.

Place the shanks on a sheet pan and secure the meat to the bone with butcher’s twine. I like to tie the shanks like a present, top to bottom, instead of around the middle. The meat shrinks and the tie around the middle doesn’t hold them to the bone as well. If you have a large shank, you may want to tie again in a different direction as shown below.

Braised Veal Shanks

To season the meat and keep the salt and pepper from strewing around your kitchen counter, place the baking sheet in the sink and sprinkle the salt and pepper from above.

Braised Veal Shanks

The traditional mirepoix, onions, celery and carrots is a must for almost any braise. We’ve added diced pancetta for a richer sauce.

Braised Veal Shanks

Use a traditional bouquet garni, a couple of parsley stems and thyme twigs, a bay leaf or two and a few peppercorns wrapped in cheesecloth. I like to use a Bouquet Garni herb blend from Penzeys. It doesn’t have to be removed and adds great flavor. The blend contains savory, rosemary, thyme, Turkish oregano, basil, dill weed, marjoram, sage and tarragon.

If at all possible, make any braise or stew a day before to allow the flavors to meld overnight. Notice how the sauce gelled over night – all the gelatin from the bones makes for a very rich sauce. The fat rises to the top and hardens for easy removal.

Braised Veal Shanks

I know the liquid seems minimal, maybe even sparse, but the vegetables and meat expel juices creating more liquid, which keeps the flavor of the sauce intense. Simply tuck the shanks into the braising liquid, cover and cook.

Braised Veal Shanks

Serve this delicious Ratatouille as a side to the Osso Buco Milanese!

Print

Osso Buco Milanese

Braised Veal Shanks/Osso Buco Milanese

Osso buco milanese is a rustic dish of braised veal shanks in a rich sauce served with gremolata, chopped parsley, lemon peel and garlic.

  • Author: Trish Lobenfeld
  • Prep Time: 30 minutes
  • Cook Time: 6 hours
  • Total Time: 6 hours 30 minutes
  • Yield: 6 portions 1x
  • Category: Meat (veal)
  • Method: Braising
Scale

Ingredients

6 veal shanks (2 inches thick), patted dry
2 teaspoons coarse salt
lots of freshly ground pepper
2 tablespoons olive oil
2 cups (8 ounces) sliced mushrooms, such as cremini
4 ounces pancetta, small dice
2 cups diced onions
1 cup diced carrots
1 cup diced celery
1 tablespoon minced cloves garlic (about 4)
½ teaspoon coarse salt
2 teaspoons bouquet garni herb mix
2 cups dry white wine
1 cup stock, such as veal, chicken or vegetable

Gremolata

½ cup chopped fresh parsley
1 tablespoon grated lemon peel
2 cloves garlic, minced
pinch of coarse salt

Instructions

Tie the veal chops with butcher twine and season both sides with salt and pepper.

Heat the oil in a 7-quart Dutch oven over medium-high heat.

Put the mushrooms in the hot pan in a single layer and sear, stirring once after 2 minutes.

Add the pancetta, onion, carrots, celery, garlic and salt; sweat for 6 minutes, stirring occasionally.

Add the herbs and stir for 15 seconds.

Note: You can use a tradition bouquet garni (a couple of parsley stems and thyme twigs, a bay leaf or two and a few peppercorns wrapped in cheesecloth). I like to use a Bouquet Garni Herb Blend from Penzey’s. It doesn’t have to be removed and adds great flavor. The blend contains savory, rosemary, thyme, Turkish oregano, basil, dill weed, marjoram, sage and tarragon.

Add the wine, bring to a boil and reduce by one-half.

Stir in the stock and tuck the veal shanks into the vegetables.

Stovetop Method

Bring to a boil, lower the heat to a gentle simmer, just an occasional bubble or two. Cover and cook for 3 hours or until fork tender. Be sure to check that the braise is not boiling occasionally. If so, lower the temperature or use a heat diffuser.

Slow Cooker Method

Bring to a boil, cover and set the slow cooker to low and cook for 6 hours or until fork tender.

Remove the veal shanks to a warm platter. You have two choices with the sauce: Rustic – keep the sauce in its natural state, or Refined – puree the sauce.

Pour a little sauce over the veal and serve the remainder on the side. Strew the gremolata over the shanks and serve.

Gremolata

Combine the parsley, lemon, garlic and salt in a small bowl.

Notes

Make a day ahead to let the flavors meld.

Keywords: braised veal shanks, braised veal, braising, stew, veal stew, slow-cooked veal, slow cooking, gremolata, gluten-free, dairy-free

 

 

Chicken Liver Pate

Chopped Liver

Chicken liver pate wasn’t something I was familiar with growing up. My mother made calves liver for dinner often (TOO often). It was slightly overcooked and chewy with that livery taste. I was frequently left at the table because I hadn’t finished my dinner. I eventually learned to cut it into tiny pieces and swallow it whole with my milk – kids always find a way!

Aunt Roz

My husband’s Aunt Roz recently passed away. She was the one who made chopped liver for the Jewish holidays. I was at her home once when she was preparing the pate and I got to see firsthand how she made it. I only remember butter, onions and livers. I didn’t have the foresight then to know how important it is to to write down family recipes. So, left to my own devices I’ve created a recipe I think works.

Chopped Liver

Saffron Pickled Shallots

I reproduced Bobby Flay’s saffron pickled shallots, which he serves with one of his small plates Mussel and Clam Salad topped with saffron pickled shallots at his restaurant Gato. It’s absolutely delicious! I thought what a great way to top the chicken liver pate in addition to the grated egg white and egg yolk.

Chopped Liver

Sam

After my mother-in-law passed away many years ago, my sister-in-law and I split the Seder and Rosh Hashanah holidays. As the shiksa (a non-Jewish woman), I opted for Rosh Hashanah, the Jewish New Year. No dietary restrictions on the menu.

One year I decided to think outside the box. I researched the holiday and found that sweets were “traditional.” I did know not to put raisins in the Challah, which would upset my father-in-law Sam; but it never occurred to me not to use sliced apples (a traditional Rosh Hashanah ingredient) for the pate instead of crackers or bread. A tart, crisp Granny Smith apple is a great foil for the rich pate.

Chopped Liver

Well, my father-in-law pulled my husband over and said to tell me not to do that again. Chopped liver went on crackers! I never served apple slices again, but it is an interesting and delicious way to diversify the pate.

So, thank you Aunt Roz and Sam for setting me straight on the ABCs of chopped liver!

 

Print

Chicken Liver Pate

Chopped Liver

Push the egg white and egg yolk, separately, through a fine sieve for best results. Try the pate on tart apple slices for something a little different.

Scale

Ingredients

  • Pate
  • ¾ cup (1 ½ sticks) unsalted butter
  • 2 cups sliced onions
  • 1 pound chicken livers, cleaned and rinsed
  • ¼ cup Cognac
  • 1 teaspoon herbes de Provence
  • 1 teaspoon coarse salt
  • ½ teaspoon freshly ground pepper
  • Garnish
  • grated egg white
  • grated egg yolk
  • saffron pickled shallots

Instructions

  1. Pate
  2. Melt the butter in a skillet over medium-high heat.
  3. Stir in the onions and cook until the onions begin to brown on the edges.
  4. Pour in the cognac, stir to release the brown bits in the pan.
  5. Add the chicken livers, herbes de Provence, salt and pepper and cook, stirring frequently, until the livers are slightly pink in the center.
  6. Scoop this into a food processor and puree.
  7. Place into 3 small ramekins.
  8. Garnish
  9. Top each ramekin with one of the garnishes: grated egg white, grated egg yellow, and saffron pickled shallots
  10. Serve with thin slices of brown bread, crostini, crackers or apple slices.

Notes

Store covered in the refrigerator.

 

Saffron Pickled Shallots

Condiment

One of my new favorite restaurants is Gato. I’m a big Bobby Flay fan and have been for years. It was a real disappointment when he closed Bolo several years ago, I loved the food and ambience. Gato makes up for that loss in a big way. One of my favorite small plates is Mussel and Clam Salad with Saffron Pickled Shallots. The entire dish is sublime, but those saffron pickled shallots really blew me away. I knew I had to try and replicate the recipe!

It’s a Quick Pickle!

This is a quick pickle recipe and super simple to make. Boil water, vinegar, sugar, salt and saffron for 5 minutes.

Condiment

Dump in the sliced shallots and cook and another 5 minutes. Then let them steep in the pan off heat for 15 minutes.

Condiment

I thought these saffron pickled shallots would be a real treat on chicken liver pate and sandwiches, especially tuna. Strew a few shallots in salads and include a little of the pickle brine in the dressing.

Use a mandolin or vegetable slicer to make slices of uniform thickness. These keep for a couple months in the refrigerator. Store in a mason jar or reuse an old pickle jar.

Condiment

Recipe
Print

Saffron Pickled Shallots

Condiment

Use a mandolin or vegetable slicer to make slices of uniform thickness. These keep for a couple months in the refrigerator. Store in a mason jar or reuse an old pickle jar.

  • Author: Trish Lobenfeld
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 1 cup 1x
  • Category: Condiment
Scale

Ingredients

1 cup thinly sliced shallots
1 cup cold water
1/4 cup white vinegar
1 tablespoons granulated sugar
¾ teaspoon Kosher salt
1/4 teaspoon saffron threads

Instructions

Combine the water, vinegar, sugar, salt and saffron in a medium-size saucepan over high heat and bring to a boil.

Once the sugar and salt are dissolved and the brine is a golden, stir in the shallots and simmer for 5 minutes.

Remove the pan from the heat and let steep for 15 minutes.

Place in a storage container and once completely, cover and store in the refrigerator.

Keywords: pickled shallots, saffron shallots, condiment, vegan, dairy-free, gluten-free

 

Chicken Scarpariello

Chicken Scarpariello

Chicken Scarpariello is a favorite dish for both my husband and my daughter Claire. Margot and I don’t have the tolerance for spice like they do, so I’ve never had the courage to order it. For those of you unfamiliar with this dish, it’s chicken (or veal or pork) with hot (and I mean HOT) cherry peppers, fennel and in some instances sausage.

Chicken Scarpariello is also a favorite of our friends Bob & Lynn. I decided I would venture forth and make it for Bobby’s birthday because it’s one of his very favorite dishes, along with the Ricotta Cheesecake that I created for him a few years ago.

This recipe needs chicken parts with skin and bone on. It cooks up crispy and moist.

Chicken Scarpariello

When I opened the jar of hot cherry peppers and took a whiff, I gasped. The heat went straight up my nose and down my throat; I knew I was in trouble, but no turning back!

I seared the chicken, removed to a holding dish and then sauteed the fennel, onions, sweet bell peppers, garlic and oregano in olive oil. Once the vegetables softened, I added white wine and 1/4 cup of the bottled pepper juice and some red potatoes. The chicken went back in the pan with half a jar of the peppers strewn across the pan.

Note: I omitted the sausages because Lynn doesn’t eat them. To include, just give a quick sear to brown in the pan after searing the chicken, then set aside with the chicken. Add back to the pan with the chicken and cherry peppers as instructed above.

The dish can be made ahead up to this point and held, covered, in the refrigerator for a few hours or overnight. Let the pan sit on the counter for an hour before roasting to warm up a bit.

Bake in a preheated oven for 45 minutes or a little longer if refrigerated. The chicken is done when the internal temperature registers 175ºF on a meat thermometer.Chicken Scarpariello

Remove the chicken to a warm platter and boil the sauce to reduce it for about five minutes. Check your potatoes to see if they need a few minutes more. Add the vegetables to the platter with the chicken.

Stir in the butter off heat and whisk until melted.

Pour the sauce over the chicken and peppers, garnish with fennel fronds.

WARNING

The sauce is very spicy. I served it on the side. The chicken and vegetables are flavorful and have tolerable heat, but the sauce brings the heat to another level; I wasn’t able to handle it. Everyone else couldn’t get enough of it. I though my husband was going to drink it!

 

Print

Chicken Scarpariello

Chicken Scarpariello has fennel, sweet bell peppers and hot cherry peppers. It’s a one dish meal, just add some potatoes! Cook and serve in the same pot.

  • Author: Trish Lobenfeld
  • Prep Time: 40 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 40 minutes
  • Yield: 8 portions 1x
  • Category: Chicken
Scale

Ingredients

  • 2 tablespoons olive oil
  • 1 whole roasting chicken cut into eight pieces
  • 2 teaspoons Kosher salt
  • ½ teaspoon freshly ground pepper
  • 4 sausages, such as sweet or hot Italian or Chorizo
  • 1 fennel bulb
  • 1 each yellow and red bell pepper, thinly sliced
  • 1 onion, thinly sliced
  • 10 whole cloves garlic, peeled
  • 2 teaspoons dry oregano
  • ½ cup dry white wine
  • ¼ cup hot cherry pepper juice
  • 1 pound tiny red potatoes
  • 1 cup chicken stock
  • 1/2 jar hot cherry peppers
  • 2 tablespoons unsalted butter
  • Garnish: Fennel fronds

Instructions

  1. Preheat the oven to 350 degrees F.Heat the oil in a frying pan over high heat.
  2. Season the chicken, both sides, with the salt and pepper.
  3. Sear the chicken for three minutes, skin slide down. Don’t crowd the pan, sear in batches as needed.
  4. Turn and cook for one minute more.
  5. Remove the chicken to a holding dish.
  6. Sear the sausages, if using and remove to the dish with the chicken.
  7. Stir in the fennel, onion, garlic and oregano and sweat for 3 minutes.
  8. Pour in the pepper juice and wine, bring to a boil and deglaze the pan by scrapping the fond with a wooden spoon. Reduce the liquid to one-quarter cup.
  9. Add the chicken stock and then return the sausage and chicken to the pan, skin side up. Add the cherry peppers.
  10. Note: The chicken can be made ahead to this point. Cover and refrigerate. Take out of the refrigerator about 30 minutes before roasting.
  11. Bake in the preheated oven for 45 minutes or a little longer if refrigerated. The chicken is done when the internal temperature registers 175ºF on a meat thermometer.
  12. Remove the chicken to a warm platter and boil the sauce to reduce it for about five minutes. Check your potatoes to see if they need a few minutes more. Add the vegetables to the platter with the chicken.
  13. Stir in the butter off heat and whisk until melted.
  14. Pour the sauce over the chicken and peppers, garnish with fennel fronds.

Notes

Serve the sauce on the side for those who are sensitive to spicy food.

Skirt Steak Fajitas

Tex Mex

Fajitas are a Tex Mex dish traditionally using skirt steak. Today there are endless variations using chicken, pork, lamb, shrimp, fish and, of course, vegetables.

Topping options include shredded lettuce, cilantro leaves, shredded cheese, sour cream, sliced olives, pico de galo and/or guacamole. Heat is easily controlled by putting hot sauces on the table and letting each dinner tap a drop or two on or just shake the bottle all over everything! Our tolerance for heat is mixed in our family.

Tex Mex

I grilled a red onion and those absolutely adorable and deliciously sweet baby bell peppers, as well as the steak, which adds a lovely smokiness to the fajitas and uses less oil. Don’t overcook, keep some texture to the vegetables, just a little crunch.

Tex Mex

I recently read that if you leave the skins on the red onion while grilling, the onion won’t fall apart, which didn’t work for me. Slide a wood skewer through the side of each thick slice to hold it together that works pretty well.

Tex Mex

Toast the tortillas on the grill, while the meats rests. Lay out all the ingredients and let everyone craft their our own.

DSCN5420

For a gluten-free version or to go carb free, put salad greens on the plate and arrange the other ingredients across the top. The pico de gala or guacamole are perfect substitutes for a salad dressing.

Skirt Steak Fajita Recipe

Print

Skirt Steak Fajitas

Tex Mex

For a gluten-free version or to go carb free, put salad greens on the plate and arrange the other ingredients across the top. The pico de gala and guacamole are perfect substitutes for a salad dressing.

  • Author: Trish Lobenfeld
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 8 portions 1x
  • Category: Beef/Main Dish
  • Method: Grill
Scale

Ingredients

  • ¼ cup olive oil
  • ¼ cup freshly squeezed lime juice
  • 2 large cloves garlic, coarsely chopped
  • 2 teaspoons coarse salt
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon Mexican oregano
  • crushed red pepper flakes, to taste
  • 1 ½ pounds skirt steak
  • 16 baby bell peppers
  • 1 red onion cut into thick slices
  • olive oil
  • coarse salt

Instructions

  1. Whisk together the oil, lime juice, garlic, salt, coriander, cumin, oregano and pepper flakes.
  2. Pour the marinade over the steaks in a non-reactive bowl and toss to coat well. Refrigerate for at least 1 hour or up to 4 hours.
  3. Preheat the grill.
  4. Drizzle the peppers and onions with a little oil and a sprinkling of salt.
  5. Cook the peppers and onion slices on the grill first until al dente and slightly charred. Slice the bell peppers and separate the onion into rings.
  6. Remove the steaks from the marinade and dab to remove excess liquid, which can cause flare ups.
  7. Place the steaks on the grill and cook a minute or two per side, turning to char nicely until done. Don’t overcook, or the meat toughens.
  8. Let the meat rest for a few minutes.
  9. Toss the tortillas on the grill for 30 seconds flip and cook for 30 seconds more. Wrap in a towel to keep in the moisture.
  10. Thinly slice the meat against the grain and serve with the peppers and onions and any other condiments you like, such as pico de gallo, guacamole, sour cream, shredded lettuce, sliced olives and/or shredded Cheddar or Monterey Jack cheese.

Scallion Parsley Humus

Scallion Parsley Humus

Riverbank Farm, a vendor at the Westport Farmers’ Market, makes delicious dips and spreads, including a scallion parsley humus. Their version is quite lemony and includes garlic. The first time I made the recipe I left out the garlic because we had a couple of guests don’t tolerate it. I used 2 tablespoons lemon juice, more subtle than their version. I really liked it without the garlic and less lemon juice; the scallions are more prominent.

Scallion Parsley Humus

The nice thing about humus is this simple chickpea puree can be dressed up in so many ways. The tahini and just a little cumin provide that familiar underlying humus flavor, and the scallions and parsley give it a new spin.

Make at least four hours in advance or overnight before serving to let the flavors meld. Serve with raw veggies or slices of pita bread. This makes a great pita sandwich, too!

Scallion Parsley Humus

Print

Scallion Parsley Humus

Scallion Parsley Humus

A little twist on a classic humus recipe with scallions and parsley. A quick and easy recipe. Serve with pita slices and/or fresh cut veggies!

  • Author: Trish Lobenfeld
  • Prep Time: 20 minutes
  • Total Time: 20 minutes
  • Yield: 2 cups 1x
  • Category: Appetizer
Scale

Ingredients

  • 1 can (16 ounces) garbanzo beans, drain but don’t rinse
  • 1/4 cup tahini
  • 4 scallions coarsely chopped
  • ¼ cup tightly packed parsley
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons extra-virgin olive oil
  • ½ teaspoon Kosher salt
  • ½ teaspoon cumin
  • 1/8 teaspoon cayenne
  • Garnish: a little drizzle of olive oil with a little chopped parsley and/or thin slices of scallion.

Instructions

  1. Place the beans, tahini, scallions, parsley, lemon juice, olive oil, salt, cumin and cayenne in a food processor fitted with the blade attachment and puree until very smooth. Scrape the sides of the bowl a couple of times.
  2. Place in a serving bowl and garnish with a drizzle of the oil, chopped parsley and/or sliced scallion.

 

 

Roasted Fish Fillets

Roasted Fish Fillets

This is the final video in our Fish Master Class series: Roasted Fish Fillets topped with a couple of delicious compound butters.

Wild Alaskan Cod Tenderloin

The first fish is a wild Alaskan cod tenderloin. This is a mild-flavored, flaky fish. The texture and flavor of this fish is best when cooked through. It’s a forgiving fish; the natural cod oil keeps the fish moist and even if you happen to overcook it a little. I chose to top this with the Garlic Herb Compound Butter.

Wild Sockeye Salmon

Baked Salmon Filet with Lemon Dill Compound Butter

Our second fish is a wild sockeye salmon also from Alaska. This is a leaner salmon and shouldn’t be overcooked. This fish is medium rare to medium. The taste and texture are excellent at any temperature point. The lemon dill compound butter is perfect for this fish.

Roasting Method

Roasting fish fillets is simple. Cut the fillets into individual portions before cooking, it has a neater look. Preheat the oven at 400 degrees F. Line a baking sheet with foil and brush with a little olive oil. Season both sides of the fish fillets with salt and pepper. Lay on the baking sheet, rub and turn to coat with the oil.

Roasted Fish Fillets

Baking time depends on the depth of the fish, at a minimum a thin fish like the sockeye no less than 6 minutes and the thicker cod could be 12-15 minutes.

Roasted Fish Fillets

Watch our video here.

Compound Butters

Compound Butter

Compound butters combine unsalted butter with different aromatics, such as herbs, shallots, acid, salt and pepper, and/or spices. Mix room temperature butter with the finely minced aromatics you think pair well with your entrée. Mix them together, place on parchment paper or plastic wrap and form into a sausage shape and refrigerate. These freeze well, too.

Today’s lesson includes three very different versions, each appropriate for different kinds of protein.

Top the cooked meat, fish or chicken with thin slices of the compound butter while it’s piping hot. The melting butter creates a very flavorful sauce. This is a quick and easy method of dressing up a simple dish in really delicious way.

Compound Butter

Watch the Compound Butter video here.

 

Print

Garlic Herb Compound Butter

Compound Butter

This compound butter is delicious with chicken or fish. Cut 2 or 3 thin slice and drape across the top the hot meat to melt quickly and allow the flavors to spread over the top and sides. Keep in the refrigerator for 3-4 days and in the freezer 2 months, wrap tightly.

  • Author: Trish
  • Yield: 1/2 cup 1x
Scale

Ingredients

  • 4 tablespoons (1/2 stick) unsalted butter, room temperature
  • 1 teaspoon minced clove garlic
  • 1 teaspoon minced chives
  • 1 teaspoon minced parsley
  • 1 teaspoon minced thyme
  • 1 teaspoon lemon zest
  • pinch of coarse salt
  • couple of twists of freshly ground pepper

Instructions

  1. Thoroughly combine the butter, garlic, chives, parsley, thyme, lemon zest, salt and pepper in a small bowl.
  2. Lay the butter on a piece of plastic wrap about 1/3 of the way from the end. Take the bottom of the plastic wrap and lay over the butter. With a spatula or table knife, push the butter into a long tube. Wrap tightly and refrigerate.
  3. Slice into ¼-inch coins and place on top of cooked meat, fish or poultry.

 

Print

Lemon Dill Compound Butter

Compound Butter

A perfect compound butter for fish, especially salmon! Cut 2 or 3 thin slice and drape across the top the hot meat to melt quickly and allow the flavors to spread over the top and sides. Keep in the refrigerator for 3-4 days and in the freezer 2 months, wrap tightly.

Scale

Ingredients

  • 4 tablespoons (1/2 stick) unsalted butter, room temperature
  • ¼ cup chopped dill fronds
  • zest of 2 small lemon
  • pinch of coarse salt
  • a couple of twists of freshly ground pepper

Instructions

  1. Thoroughly combine the butter, dill, lemon zest, salt and pepper in a small bowl.
  2. Lay the butter on a piece of plastic wrap about 1/3 of the way from the end. Take the bottom of the plastic wrap and lay over the butter. With a spatula or table knife, push the butter into a long tube. Wrap tightly and refrigerate.
  3. Slice into ¼-inch coins and place on top of cooked meat, fish or poultry.

 

Print

Peppercorn Blue Cheese & Chive Compound Butter

Compound Butter

A rich and hearty compound butter perfect for red meat. Cut 2 or 3 thin slice and drape across the top the hot meat to melt quickly and allow the flavors to spread over the top and sides. Keep in the refrigerator for 3-4 days and in the freezer 2 months, wrap tightly.

Scale

Ingredients

  • 4 tablespoons (1/2 stick) unsalted butter, room temperature
  • ¼ cup softened blue cheese
  • 2 tablespoons minced shallot
  • 2 tablespoons chopped parsley leaves
  • 2 teaspoons freshly ground 4 peppercorn is or black peppercorn
  • 1 teaspoon balsamic vinegar (good quality, thick syrupy)

Instructions

  1. Thoroughly combine the butter, blue cheese, shallot, parsley, pepper and vinegar in a small bowl.
  2. Lay the butter on a piece of plastic wrap about 1/3 of the way from the end. Take the bottom of the plastic wrap and lay over the butter. With a spatula or table knife, push the butter into a long tube. Wrap tightly and refrigerate.
  3. Slice into ¼-inch coins and place on top of cooked meat, fish or poultry.

 

Summer Vegetable Medley

Summer Vegetable Medley

It’s peak harvest season at the farmers’ markets and yesterday I shopped at two and
today another. I overbought (surprise). A great way to use a variety is to turn them into Summer Vegetable Medley. This medley contains Japanese eggplant, zucchini, summer squash, mini bell peppers, cherry tomatoes, onions and garlic. A colorful, eye appealing dish packed with flavor.

Have you seen these adorable mini bell peppers yet? I just love them. They’re tender and sweet. Slice them into rings that look great in salads or our summer vegetable medley.

Summer Vegetable Medley

I like eggplant on the soft side and tossed it into the pan after the onions softened and the garlic released is perfume to cook for a while before adding the remaining ingredients. The summer squashes, however, I like with some texture and toss them in later so they are al dente. I had a little bit of fresh mozzarella left in the refrigerator, which I pulled off in little pieces and added just before scooping the vegetable medley into the serving dish.

Summer Vegetable Medley

Oops, I forget to use the basil, but we have enough of the vegetable medley left over to serve over pasta tomorrow. I’ll round out the leftover vegetable medley with corn kernels and of course, basil! Aren’t leftovers the best???

 

DSCN5765

 

Print

Summer Vegetable Medley

Summer Vegetable Medley

Purchase the eggplant and squashes in similar sizes. The easiest way to cut the eggplant and squashes is lengthwise in half and lengthwise in half again. Then in ½-inch slices horizontally. The result is bite-size pieces that are pretty uniform in size and shape. Use other cheeses to garnish, such as goat cheese, Feta or grated parmesan.

  • Author: Trish Lobenfeld
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 8 portions 1x
  • Category: Vegan/Vegetable
  • Method: Saute
Scale

Ingredients

  • 2 tablespoons olive oil
  • 1 cup minced onion (1 small onion)
  • 1 tablespoon minced garlic (2 large cloves)
  • 1 Japanese eggplant, cut into cubes
  • 20 cherry tomatoes
  • 1 zucchini, cut in to cubes
  • 1 summer squash, cut into cubes
  • 8 mini bell peppers, cored and cut into rings
  • 1 ½ teaspoons coarse salt
  • red pepper flakes, to taste
  • Garnish
  • Use bits of fresh mozzarella, goat cheese, Feta or grated parmesan cheese and chopped basil.

Instructions

  1. Heat the oil in a large saute pan over medium heat.
  2. Stir in the onions and cook until soft, 3-4 minutes.
  3. Stir in the garlic and cook for 30 seconds, just until the aroma is apparent.
  4. Add the eggplant and tomatoes and cook until the eggplant is soft, about 6-7 minutes.
  5. Stir in the zucchini, summer squash, bell peppers, salt and pepper flakes. Cook until the squash is still a little firm, al dente.
  6. Stir in the basil and top with cheese.

Creamy Asparagus Chive Soup

Creamy chive and asparagus soup

I was inspired to make this asparagus soup on a return trip from visiting family in Germany. It’s spargel season over there and the German’s are crazy about it. Spargel is German for asparagus, both the green and white varieties. The German’s, however, favor white asparagus over green. Just mention spargel and my niece Rebecca’s eyes light up!

White asparagus is completely covered with soil to keep the sun from creating chloryphyll. The spears are little tougher than their green siblings and require peeling. I don’t quite get the appeal, though, and prefer the green variety.

On the flight home, I ate white asparagus three times. An appetizer of spargel and prawns. Diced white asparagus with a creamy chive dressing and a couple of shrimp. An entrée of dry veal tenderloin with steamed spargel, just plain spears was nothing special. The snack before landing was spargel soup and salad. Again white asparagus in a creamy base with chives. I bet the appetizer sauce and the soup were based on the same recipe, one I’m not recreating here because it was pretty mediocre, but it was plane food after all.

Version 2

This soup inspired me to think about bite-size pieces of asparagus in the soup instead of a puree,  and why not grill the asparagus adding a little char. A Russet potato in the soup base and a little heavy cream create the silky texture and the chives add a nice, mild onion flavor to the soup.

Creamy chive and asparagus soup

In culinary school, I was taught to use white pepper in cream soups. The explanation was no one wanted to see little black specks in their cream soup. White pepper is very and I only use it in a four-peppercorn blend. I like black pepper and the little pieces of peppercorn don’t bother me. Use white peppercorn if you prefer or no pepper at all.

 

Print

Creamy Asparagus Chive Soup

A delicious Creamy Asparagus Chive Soup using whole pieces of grilled asparagus for color and texture. The chives add color and subtle onion flavor!

  • Author: Trish Lobenfeld
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 4-6 servings 1x
  • Category: Soup
Scale

Ingredients

  • 2 tablespoons unsalted butter
  • 2 cups diced onion
  • 1 cup diced celery
  • 2 minced cloves garlic
  • 1 ½ teaspoons coarse salt
  • 1 teaspoon freshly ground pepper
  • 1 large Russet potato, cut into small cubes
  • 4 cups vegetable stock
  • 2 bunches asparagus, washed and trimmed
  • olive oil
  • coarse salt
  • ½ cup heavy cream
  • ¼ cup minced chives

Instructions

Preheat the grill.

  1. Melt the butter in a large saucepan over medium-high heat. Stir in the onions, celery, garlic, salt and pepper. Cook, stirring occasionally, for 3-4 minutes to soften the vegetables.
  2. Add the potato and stock, bring to a boil, lower the heat to a simmer and cook for 30 minutes or until the potatoes are very soft. This will depend on the size of the potato chunks.
  3. In the meantime, dry the asparagus, drizzle a little olive oil and a sprinkling of salt over the spears and toss to coat well.
  4. Place the spears on the grill and cook, turning once. Depending on the thickness of the spears, this can take 2 minutes or more. The asparagus should still be firm and bright green.
  5. Remove and cut into bite-size pieces on the bias and reserve for the puréed soup.
  6. Purée the soup in batches in a food processor or blender, or use an immersion blender in the saucepan, until smooth.
  7. Add the asparagus, cream and chives to the soup and reheat, if necessary.

Notes

Roast the asparagus in a preheated oven (350 degrees F) until crisp/tender, about 10 minutes for medium asparagus, in lieu of grilling.

 

 

Roasted Asparagus

One of the simplest and most delicious side dishes is roasted asparagus. Simply toss with a little olive oil, salt and pepper and roast until bright green and with just a little crunch for texture – it takes only minutes.

Sprinkle the hot asparagus with grated Parmesan cheese; it melts and the salty, nutty flavors are a tasty delight.

Another simple topping is grated lemon peel. Sprinkle over the top of the hot asparagus to release the essential oils in the lemon.

 

 

Print

Roasted Asparagus

Want to fancy up the dish a little, sprinkle some grated Parmesan cheese over the asparagus as soon as it comes out of the oven. It melts and the salty, nutty flavors are a tasty delight. Another simple topping is grated lemon peel. Sprinkle over the top of the hot asparagus to release the essential oils in the lemon. Spectacular!

  • Author: Trish Lobenfeld
  • Prep Time: 10 mins
  • Cook Time: 8 mins
  • Total Time: 18 mins
  • Yield: 8 servings 1x
  • Category: Vegan/Vegetarian
  • Method: Roasting
Scale

Ingredients

2 bunches asparagus, rinsed and trimmed
olive oil
coarse salt
freshly ground pepper

Instructions

Preheat the oven to 400 degrees F and line a baking sheet with foil.

Lay the asparagus on a baking sheet, drizzle with a little oil, sprinkle lightly with salt and pepper, and toss well to coat each spear.

Spread the asparagus into a single layer after tossing and bake in preheated oven for 6-8 minutes.

The asparagus is done when it’s bright green with a little crunch.

Keywords: asparagus, roasting, side dish, vegan, vegetarian, gluten free, dairy free, nut free,