Seaweed Saladizzle

I was going to do a post on chestnuts since I’d ‘forraged’ some (a lot, actually) from the urban wilderness. I’m not even going to talk about how THAT turned out, other than to say don’t bother trying it and save yourself some energy. Instead, I am going to talk about one awesome salad that doesn’t get enough credence in the buzz and hubbub of the salad world. It’s called wakame, sound familiar? Mmhmm, seaweed salad. Introducing the first delicate pile of greens that won’t wilt or get soggy, even after chilling for a couple days in the fridge – is it real? YES. I buy seaweed salad frozen and defrost, then add my own ingredients. Below are two versions of seaweed salad I think are worth trying – it’s not as slimy as you think! 😉

The first recipe here is from Food & Wine and was the inspiration for me making my own seaweed salad in the first place. It just looks so… good… and I love the stuff but have never seen it in stores to make it myself. Way back in the day, I came across this honey-miso version, and I filed it away for one day… That day came. Seaweed salad, including the first version I made of this amazing dish, is especially flavorful (and healthy!), with or without the honey. Last week, I made seaweed salad again, only this time it was “my version,” with a little more vinegar, onions, and other smelly herbaceous stuff 😀 ‘Twas de-licious.

My star ingredient? Miso. What even is this stuff?! Fermented… what… now it kinda sounds gross. Not gross, SUPER healthy. Also super salty, what could be better? The miso I got is black as sh%$ , I mean night, and it looks like sticky dirt. Does NOT taste like dirt though. I’ll admit, I find myself sampling a small spoonful now and again with toast or cheese. That’s breakfast, right? I don’t like adding salt to anything I cook, so to have the super smooth saltiness of miso to use comes in handy in my kitchen. I think it’s going to take a lot more dishes like these to get me through this whole packet of miso though, I’ve got oodles 🙂

Seaweed Salad with Honey, Miso, & Lime

Ingredients

1 package frozen seaweed, or wakame

1 cucumber, thinly sliced

1 bunch green onions, thinly sliced

1 Tbs. rice vinegar

1 Tbs. sesame seeds

1 Tbs. miso paste (any)

1 Tbs. honey

1 Tbs. fresh ginger, peeled & sliced

1 tsp. roasted sesame oil

1/2 a lime, juiced

(1) Defrost the seaweed overnight in the fridge or 2 hours at room temperature. In a small bowl, mix together rice vinegar through lime juice, stirring until well blended. (2) Drain any excess liquid from the seaweed before putting in a bowl. Combine the seaweed and vinaigrette and toss. Chill until ready to serve. Goes great with pork or poached eggs 🙂

Serves 4

Spicy Seaweed Salad with Red Onion, Cucumber, & Kimchi

Ingredients

1 package frozen seaweed, or wakame

1 cucumber, thinly sliced

2 red onions, peeled & thinly sliced

2 Tbs. rice vinegar

1/2 Tbs. chili flakes

2 Tbs. sesame seeds

2 Tbs. lager beer

1 tsp. roasted sesame oil

1 Tbs. miso paste (any)

1 can fermented veggies (like ginger, water chesnuts, or carrots), drained & chopped

1 can kimchi, drained & chopped (spicy Korean fermented cabbage)

(1) Defrost the seaweed overnight in the fridge or 2 hours at room temperature. In a small bowl, mix together rice vinegar through kimchi, mixing until blended. (2) Drain any excess liquid from seaweed before putting into a bowl. Combine the seaweed and vinaigrette, tossing, and chill until ready to serve. Goes great with chicken (I served it with shitake-crusted chicken breasts), or fried eggs.

Serves 4

Well, no matter how long the intervals between my posts, I am still here and cookin’ up a storm in the hours my day usually allows me 😉 I will try to post more material these days about my culinary musings (maybe even something on chestnuts too, sigh…). I’m doing a lot of my shopping at the Asian markets these days, so expect more spicy-themed dishes with fermented goodness and powerful flavors.

My question: When you go out to eat at a Asian place, what is your favorite dish to order?

…Maybe this is something you wouldn’t think of cooking up on your own? I’d love some ideas!

10.14.2013

Mussels 4 Ways

Ahh, mussels. It’s hard to describe precisely why I like these crusty, salty bivalves. Once in a while I get a little piece of shell as I’m eating, and I think to myself: why do I do this? Simply speaking: mussels are delicious. Labor-intensive, yes. Delicate and high maintenance, a little. Dirty and fishy, often enough. So what’s the big deal? Again, mussels are delicious – and good for you to boot. Plus, making mussels (avec le bouillon) is an art form that I have a lot of respect for – the art of broth-making.

There’s something salivating about a big pot of mussels on the table, filled with dark shells submerged in a broth that smells something of butter and wine. Furthermore, mussels are one of those magical foods that become heavenly when cooked with/in alcohol. The catch? You have to take care when making them, or at least pay some attention. I used to buy the poor creatures alive, keep them padded with damp paper towels in my fridge for 24 hours while I got my act together to go ahead and steam them for dinner. A quarter of the little guys would die as I was trying to de-beard them between the sink and the hot stove. I’ll agree, that’s way to much work… My solution? The seafood section at the grocery store is huge, have you checked it out? There’s all sorts of stuff there, including — mussels, in the shell, beautiful and ready to go. I buy a huge, flash-frozen batch for around $9.00 and keep it in the freezer until I’m ready. The best part? No defrosting, you get to concentrate on the broth and as soon as that’s ready you crank up the heat, add frozen mussels, and five minutes later (less, really) you’re ready to dig in.

Mussels seem like a poor man’s food but when you’re eating the poached and pinkened sea creatures between pieces of a baguette and some roasted garlic, it’s close to heaven 😉 My advice is to make mussels in any form — and experiment a little with your favorite seafood spices and sauces. Get the mussels frozen and save them in your freezer for a rainy day. I’ve been playing around with mussel recipes and these particular 4 I made up from looking over the various versions in existence (and my own taste and favorite ingredients). Below are what I think are the best ways to serve these sweet & salty little things. As always, when making a big pot of mussels, remember to serve them in bowls with big spoons; and other than the mussels + steaming broth, all you really need is a lot of bread and, oh yeah, napkins.

My star ingredient? The onion family. In every one of these mussel recipes, one of the onion family is used; and thank god it’s a big family. Cooking the onions/garlic is how this dish begins and the finished product would not taste the same without this aromatic group of ingredients. The super hero ingredient? Vegetable bullion allows you to make broth with some hot water in seconds, and it can sit in your spice drawer until needed for months. Just be aware it packs a salty taste. But broth is what makes mussels such a sensational dish, so be sure NOT to water down the both any more than is needed, or maybe just water it down with wine instead 😀

Mussels – 4 Ways (!)

(1) American – Beer Mussels with Bacon, Red Beans, Roasted Garlic, & Fresh Thyme

2 lbs. frozen mussels

Broth: 1 bottle (light) beer, 5 pieces of bacon, 5 shallots (sliced), 3 Tbs. butter, 3 cups vegetable broth, 1 can kidney beans (drained & rinsed),

Season with: fresh Thyme (minced)

Serve with: whole wheat baguette (sliced), 4 heads of garlic (roasted), & aged Parmesan (shredded)

(1) To roast garlic: preheat the oven to 190 degrees Celsius (375 Fahrenheit). Cut the top off 4 heads of garlic with a serrated knife. Season lightly with oil, salt, & pepper and wrap tightly in foil. Bake for 60-65 minutes until cloves are golden and sweet. Let cool and remove from foil before serving. (2) Melt butter in a large pot over medium-high heat. When hot, add shallots and cook about 3-4 minutes, stirring occasionally. (3) Add bacon sliced and cook until fat had rendered and the pieces have browned slightly, 4-5 minutes more. Remove bacon from pot and chop (or chop in the pot with a pair of scissors). (4) Return bacon to the pot. Add broth, beans, and a Tablespoon of fresh Thyme. Bring the mixture to a boil and then lower the heat; simmer, covered until reduced by 1/3, 10-15 minutes. (5) Return heat to high and add frozen mussels and beer. Cook covered, stirring occasionally until mussels are pink and fragrant, 5 -6 minutes. (6) Season the broth to taste with salt, pepper, and fresh Thyme. Serve immediately in bowls accompanied by bread, roasted garlic, & cheese.

Serves 4

(2) Asian – Spicy Mussels with Saki, Thai Chilies, Mushrooms, & Sesame Seeds

2 lbs. frozen mussels

Broth: 1 cup saki, 1 bunch green onions (sliced), 3 Tbs. butter, 2 cups mushrooms (sliced), 1 small can bamboo shoots (drained & rinsed), 1 small can water chestnuts (drained, rinsed, & sliced), 3 cups vegetable broth, 2 Thai chilies (sliced), 1 piece fresh ginger (peeled & sliced), 1/2 Tbs. soy sauce.

Season with: sesame seeds (toasted) & chili flakes

Serve with: garlic bread or steamed rice

(1) Melt butter in a large pot over medium-high heat. When hot, add green onions and cook about 3-4 minutes, stirring occasionally. (2) Add mushrooms and 1/2 Tbs. sesame seeds, stirring occasionally until slightly browned.  (3) Add ginger, bamboo shoots, and Thai chilies, stirring often until fragrant, another 5-6 minutes. (4) Add the broth, soy sauce, and water chestnuts. Bring the mixture to a boil and then lower the heat; simmer, covered until reduced by 1/3, 10-15 minutes. (5) Return heat to high and add frozen mussels and saki. Cook covered, stirring occasionally until mussels are pink and fragrant, 5 -6 minutes. (6) Season the broth to taste with salt, chili flakes, and sesame seeds. Serve immediately in bowls accompanied by rice and/or bread.

Serves 4

(3) French – Provencal Mussels with White Wine, White Beans, Dill, & Fresh Tomatoes

2 lbs. frozen mussels

Broth: 1 cup white wine, 2 red onions (sliced), 3 Tbs. butter, 2 tomatoes (chopped), 1 can white beans (drained & rinsed), 1 celery stalk (sliced), 3 cups vegetable broth, 1 can artichoke hearts (drained, rinsed & chopped), 1 Tbs. dried Dill, 2 garlic cloves (sliced).

Season with: sea salt, cracked pepper, & lemon juice

Serve with: buttered bread & dollops of Greek yogurt

(1) Melt butter in a large pot over medium-high heat. When hot, add red onions, celery, and garlic. Cook about 3-4 minutes until softened, stirring occasionally. (2)  Add tomato, dried dill, and artichoke hearts, stirring often until fragrant, another 5 minutes. (4) Add the broth, and white beans. Bring the mixture to a boil and then lower the heat; simmer, covered until reduced by 1/3, 10-15 minutes. (5) Return heat to high and add frozen mussels and white wine. Cook covered, stirring occasionally until mussels are pink and fragrant, 5 -6 minutes. (6) Season the broth to taste with salt, pepper, and lemon juice. Serve immediately accompanied with buttered bread & dollops of Greek yogurt 🙂

Serves 4

(4) Indian – Curry Mussels with Chickpeas, Red Wine, Leeks, & Cashews

2 lbs. frozen mussels

Broth: 1 cup red wine (sub Indian beer), 1 bunch leeks (washed & sliced), 3 Tbs. butter, 2 celery stalks (chopped), 2 carrots (peeled & chopped), 3 Tbs. curry powder (any), 1 can chickpeas (drained & rinsed), 3 cups vegetable broth, 1/2 cup cashews (salted), 1/2 cup milk (or cream), 3 garlic cloves (sliced).

Season with: roasted paprika & fresh cilantro (minced)

Serve with: garlic naan & seared veggies

(1) Melt butter in a large pot over medium-high heat. When hot, add leeks, celery, carrot, and garlic. Cook about 10-12 minutes until softened, stirring occasionally. (2)  Add cashews, curry powder, and chickpeas, stirring often until fragrant, another 5 minutes. (4) Add the broth and bring the mixture to a boil and then lower the heat; simmer, covered until reduced by 1/3, 10-15 minutes. (5) Return heat to high and add frozen mussels and red wine. Cook covered, stirring occasionally until mussels are pink and fragrant, 5 -6 minutes. (6) Season the broth to taste with milk (adding more if needed), salt, roasted paprika, and fresh cilantro. Serve immediately accompanied with buttered naan or seared veggies of your choice.

Serves 4

My “trick,” if you will, is that I only add the wine/saki/beer to the pot of broth when I throw the mussels in, that way the little critters basically poach in alcohol, versus it just burning off in all the boiling… Steaming hot and wreaking of herbs and butter, it’s hard not to get a little messy devouring dishes like these 😛

My question: what is your all-time favorite seafood dish to eat ? – something you wouldn’t make for yourself, but might treat yourself to? Mine would still have to be lobster tail, mmm… 🙂

9.4.13

Herbivorous Høstfest

In Danish, høstfest literally means “harvest party” which is the perfect word for this season with Fall having made an entrance and the air already a bit chillier. As a species that was probably once accustomed to hibernation :D, like most mammals, I suppose an increased appetite can be expected. As for me, the sooner it gets colder I’m craving more filling meals. I’ve always loved eating meat, probably because I am a carnivore by nature 🙂 but after some reflection, I’ve noticed that most of my posts have meat in them. Having noticed this perhaps natural popularity of meat dishes, it’s true that vegetarian food is just as good and often healthier, so I decided to devote this post to vegetarian food everywhere. Here are three of my latest recipes that happen to be completely meat-free.

The melon-cucumber salad is a recipe idea of mine, including the honey mustard vinaigrette, which turned out to be the best part 🙂 The roasted tomato and pepper soup recipe is from the legendary Soup Bible (which can be found on Amazon) and is full of brilliant, if not slightly time-consuming, soup ideas 😉 The bulgur recipe is also a creation of mine and makes use of pretty much exactly what was left in our fridge and cupboards after a week or so of kitchen chaos. The fruity/peppery and honey/salty combinations of flavors seemed to get better after every bite, or maybe that was just me 🙂

The star ingredient in all of these recipes is the miso, which I was finally able to procure at the Chinese grocer. Miso is basically fermented soybeans and as unappetizing as that may sound, it comes in a few different colors and has a pleasant salty taste. It’s a Japanese staple that is full of protein and high in vitamins and minerals. I was able to do some experimentation with the saltish stuff, which helps when you have a chunk since they only sell it in bulk 😀 I think it adds a rich and almost roasted flavor to all sorts of things, including dressings. If you can’t find miso, no worries there, just season as wisely as you wish with salt.

Roasted Pepper & Tomato Soup with Tortellini

Ingredients

8 – 10 tomatoes, on the vine

3 bell peppers, any color

3 sweet peppers, any color

1 Thai chili

3 yellow onions

4 cups vegetable broth

1 box of dried tortellini (with cheese and/or veggie filling)

1 tsp. sugar

1 Tbs. garlic powder

1 Tbs. red or yellow miso (optional)

sea salt & cracked pepper

sunflower oil

(1) Preheat the oven to 230 degrees Celsius (or 450 Fahrenheit). Line a large oven pan with baking paper. Half the onions, tomatoes, and all of the peppers, removing the seeds from the peppers (but not the tomatoes!) (2) Add 2 Tbs. of oil to the pan and then all of the halved veggies, stirring to coat. (3) When the oven is preheated, put the pan on the top rack and let roast until the skins of the peppers have browned and are beginning to peel, about 40-50 minutes. Remove from the oven and let cool. (4) In a large pot, stir together the sugar, miso, garlic powder, and broth, warming over medium heat. (5) Remove the peels from the onions and the browned skins from the peppers (it’s okay to leave the tomato skins on). Using a blender, puree the roasted vegetables before adding to the soup pot. (6) Bring the soup to a boil and add tortellini, cooking until pasta is al dente, 10-15 minutes. Serve topped with a dollop of creme fraiche, dried herbs, or scrambled eggs 🙂

Serves 6

Spiced Bulgur with Mango, Miso & Pickled  Ginger

Ingredients

(for bulgur)

2 cups bulgur wheat (coarse or finely ground)

4 cups onion (or vegetable) broth

1/2 cup pickled ginger, chopped

1/2 cucumber, peeled & chopped

1 bunch green onions, finely chopped

1/2 cup dried green mango, chopped

1 green bell pepper, seeded & sliced

1 red bell pepper, seeded & sliced

(for dressing)

3 Tbs. yellow miso

2 Tbs. rice vinegar

2 Tbs. olive oil

2 Tbs. apricot jam (or other jam)

3 Tbs. lemon juice

2 – 3 dried chilies (like Pequin or African Bird’s Eye), crushed

1 Tbs. brown sugar

1 Tbs. soy sauce

1 tsp. garlic powder

salt & cracked pepper

(1) Cook bulgur uncovered in salted broth according to package instructions; this usually involves 1 part bulgur to 2 parts broth, for 10-14 minutes or until all liquid has been absorbed. Fluff with fork. (2) In a small bowl, mix together all the ingredients for the dressing, miso through garlic powder and stir well; set aside. (3) Next add all of the peppers, green onions, mango, cucumber, and ginger to the bulgur and mix. (4) When ready to serve, add the dressing and stir until blended. Season to taste with salt and pepper. Can be served warm or cold.

Serves 4

Melon-Cucumber Salad  with Honey Mustard Vinaigrette

Ingredients

(for salad)

1 small honeydew melon, skinned, seeded & cut into chunks

1 cucumber, cut into chunks

6 cups mixed greens (like baby spinach, arugula, & red-leaf)

4 sweet peppers, seeded & thinly sliced

1 red onion, peeled & thinly sliced

(for vinaigrette)

1/4 cup white wine

1/4 cup olive oil

1 garlic clove, minced

1 Tbs. paprika

1 Tbs. yellow miso

3 Tbs. honey

3 Tbs. Dijon mustard

2 Tbs. milk (or cream)

1/2 Tbs. mustard seeds

1/2 Tbs. onion powder

1/2 Tbs. ground black pepper

1 lemon, juiced

(1) Make sure all the greens are washed and dried before tossing with the peppers, onion, melon, and cucumber. Cover and chill until ready to serve. (2) To make the honey mustard, combine all of the ingredients – white wine through lemon juice- in a sealable jar or tupperware and shake until blended. Can be kept chilled in the fridge for up to 2 months 🙂 (3) When ready to eat, toss the salad again with the dressing and serve immediately.

Serves 4

So those are my offerings to the harvest gods and vegetarians everywhere 🙂

It’s amazing how the earth just grows all sorts of differently delicious plants and countless other things for us to eat. I think being human has never been better 😛

My question:

What is your favorite vegetarian dish to eat?

10.8.12

The Best of the Season

Now that we’re in the full swing of Summer, there’s plenty of tasty things in season – apples, apricots, avocados, basil, bell peppers, berries, melon, carrots, cherries, chilies, cilantro, eggplant, fennel, figs, grapes, garlic, green beans, green onions, lettuce, limes – veggies that are relatively inexpensive and arriving at the local markets in abundance. The last two weeks I’ve had my best friend here from the U.S. I cooked up a storm, really couldn’t help myself and we probably ate 90% of what’s on that in-season list. Granted we drank a lot of Sangria too, so I think it’s all a balance 🙂

In this post I’ve sketched out a complete day’s menu. I tried to make it a colorful, tasty spread with a good mix of both rich and fresh, spicy and sweet flavors. The menu is divided into the day’s meals: breakfast, lunch, dinner, and dessert. If I had to categorize it, I’d call the breakfast Danish, the lunch Hawaiian, and the dinner just plain European…I’d be lying if I said the dessert wasn’t Italian 😀

Probably one of this menu’s more bombastic contributions, the breakfast pâté I found in last month’s Bon Appétit. I just happened to have frozen pâté in my freezer, made in the last month of my pregnancy. A container of frozen pâté is one of the best things I’ve ‘lost’ and found again in my freezer. The steak, carrot, and chicken salad recipes I read in Cooking Light a couple years ago (and pineapple dressing for salad – genius!) The dessert is from Cucina La Italiana, still one of my favorite cooking magazines 😀 (nope..no endorsement yet, but a girl can dream).

On a random side note, I have switched from using olive oil to sunflower oil in all of my recipes that involve cooking at high temperatures. I recently read in an email sent from a very helpful friend of mine that when you cook certain oils (most oils, actually) to a certain high temperature, they burn and consequently go rancid. Rancid oils are carcinogenic, which are bad no matter what form they come in. So – as delicious as olive oil is – I guess it’s best to be served with dishes that aren’t cooked. Perhaps I should have known this but hey, I thought olive oil was delicious in any form I used it.

The star ingredient in this menu is citrus, I used mostly oranges but lemons and limes too. I’ve made the case for this fruit time and time again and I never seem to tire of it. I have a tupperware full of citrus slices sitting in the fridge for my water, juice, wine, etc. and I throw orange peels into stir-fries, zest copious amounts of lemons for batches of strawberry lemonade, and am making lime simple syrup for what I think might be the perfect mohito. This family of fruits can sit in the fruit bowl on the counter long after all other fruits there have molded and bruised, all the while giving off verbena aromas in the kitchen. I put unripe fruit in a bag with oranges or other citrus for a day to make them soft and ready to eat. Since I get a lot of my citrus from Spain, I’ve now gotten into the habit of scrubbing the outer rinds with soap and warm water before I zest or peel for cooking. At first what I thought was a pregnancy craving, turns out to be a lifelong addiction to Vitamin C, perhaps? Or maybe I’m just wanting some extra energy 😉 Either way, there’s something wonderfully refreshing about these sweet and sour fruits. If I had to pick a favorite – and it would be hard – I would have to say lemons. When life gives you lemons, you can make just about a million things to eat..

Breakfast

Liver Pâté Crostini with Savory Berry Salad

Ingredients

2 1/2 cups chilled liver pâté (can be chicken, duck, or beef)

1 baguette, sliced

(for the salad)

1 container of fresh blackberries

1 container of fresh blueberries

1 Tbs. olive oil

2 Tbs. fresh chives, minced

2 Tbs. fresh Parsley, minced

1 lemon, juiced

salt & cracked pepper

(1) To make the salad, combine all ingredients – blackberries through lemon juice – in a sealable container. Season with salt & pepper and chill until ready to serve. Turn the oven on to a low broil. (2) In a large metal or glass oven pan, lay out the baguette slices and season both sides lightly with olive oil and pepper. (3) Put pan into the oven about 10 cm from the top and broil, turning once, until both sides are browned, 3-4 minutes total. (4) Serve each of the toasted bread slices with a layer of chilled pâté and a spoonful of the berry salad on individual plates, or set it all in the center of the table and let everyone make their own.

Serves 4

Lunch

Blackened Chicken Spinach Salad with Spicy Pineapple Dressing

Ingredients

(for the chicken)

1 lb. (or 1/2 kg) chicken breasts

1 Tbs. ground coriander

1 tsp. chili flakes

1 Tbs. garam masala

1/2 Tbs. curry powder

1 /2 Tbs. ground black pepper

1 Tbs. cajun seasoning

1 Tbs. paprika

sunflower oil

(for the salad)

1 bag of baby spinach, washed & stemmed

1 package of baby bean sprouts, washed

1 red bell pepper, seeded & thinly sliced

1 yellow bell pepper, seeded & thinly sliced

2 red onions, peeled & thinly sliced

3 carrots, peeled & cut into matchsticks

1/2 of a ripe pineapple, peeled & cubed

(for the vinaigrette)

1/4 cup beer

1/4 cup olive oil

1/2 cup cubed pineapple

2 Thai chilies, coarsely chopped

1/2 bunch fresh cilantro, stemmed & chopped

1/2 bunch of fresh chives, chopped

2 oranges, juiced

3 Tbs. honey

3 Tbs. yogurt

1 Tbs. rice vinegar

3 garlic cloves, chopped

(1) First, make the vinaigrette: combine all ingredients (beer through garlic) in a blender and puree until smooth. Season to taste with honey and cracked pepper, cover, and chill in the fridge. (2) Second, for the salad, make sure all veggies are washed and the greens are dry. In a large bowl, toss all veggies for the salad together, spinach through pineapple pieces. Cover with a damp paper towel and refrigerate until ready to eat. (3) Third, make the chicken: combine all spices for the chicken- coriander through paprika – in a small bowl. Wash and trim chicken breasts, dry, and then rub with 1 Tbs. sunflower oil. Rub the spice mix on both sides of chicken. (4) Heat 2 Tbs. of sunflower oil over medium-high heat in a skillet. When hot, add the chicken and cook, turning once until both sides are browned and the meat is cooked through, 10-12 minutes. Transfer chicken to a cutting board and cover with foil; let rest 5 minutes. (5) When ready to serve, lightly toss salad with the chilled vinaigrette. Slice blackened chicken lengthwise and top each salad bowl with 4-5 pieces. To make the salad as a weekly snack, keep vinaigrette on the side and separate salad into sealable containers, covering with damp paper towels; close and seal the containers and refrigerate until needed, adding the vinaigrette just before eating. Salad goes well with garlic bread or toasted pita triangles 🙂

Serves 4

Dinner

Beef Tenderloin Steaks with Pomegranate-Pinot Noir Sauce

Ingredients

4 beef tenderloin steaks

1 1/2 cups Pinot Noir (or Cabernet-Merlot blend)

4 shallots, peeled & minced

2 oranges, juiced

2 pomegranates, seeded

1 cup of beef broth

2 Tbs. butter

sunflower oil

sea salt & cracked pepper

(1) Season both sides of steak with salt and pepper. Let meat stand at room temperature for 30 minutes before cooking. (2) Heat 2 Tbs. of oil in a medium skillet over medium-high heat. When hot, add the steaks and cook 3 minutes per side, until  seared on the outside and medium-rare when cut into. Remove steaks from the skillet and cover with foil. (3) Pour 1 Tbs. of oil into the skillet, add shallots and cook about 3 minutes until slightly golden. Add all of the red wine, beef broth, and orange juice next, bringing the sauce to a boil. (4) Stirring occasionally, cook until the liquid has been reduced by half. Lower heat and stir in the butter; season to taste with salt & pepper. (5) Serve the steaks with a generous spoonful of red wine sauce and 1/4 cup pomegranate seeds per plate, cracking black pepper across the top.

Serves 4

Steamed Carrots with Garlic-Ginger Butter

Ingredients

1 lb. (or 1/2 kg) carrots, peeled & quartered

4 cloves of garlic

5 Tbs. fresh grated ginger

3 Tbs. butter

5 limes, zested & juiced

sunflower oil

Sea salt & cracked pepper

(1) Mince all of the garlic and mix with the fresh ginger and lime zest; set aside. Fill the bottom of a large pot with 3 cm of salted water; cover and bring to a boil over high heat. (2) Put the carrots in a colander and then into the pot; cover and steam veggies until tender and easily pierced with a fork, 10-15 minutes. (3) In a large skillet, heat 2 Tbs. sunflower oil and add the garlic-ginger mixture, cooking 1 minute or until fragrant. (4) Lower the heat to medium and add carrots and lime juice, mixing well. Cover the skillet and cook, stirring often, until carrots have absorbed liquid, about 4-5 minutes. (5) Stir in the butter until melted and serve immediately with cracked pepper.
Serves 4

and Dessert..

Honey-Citrus Gelatin with Cream & Cracked Pepper

Ingredients

1 packet unflavored gelatin

3 oranges

1 lemon

4 Tbs. honey

2 Tbs. brown sugar

1/2 cup cream

cracked pepper

(1) Zest and juice all 3 oranges. In a medium saucepan, add orange juice, zest, honey, and brown sugar; bring to a boil over medium heat and simmer until thickened and reduced by half. (2) Juice the lemon and add to saucepan, add the gelatin powder and cook for 1 minute more. (3) Remove from heat and cover, letting stand a minimum of 30 minutes. Once cool, put in the fridge (keeps 3 weeks chilled). (4) When ready to serve, put spoonfuls of the warm (or chilled) gelatin into small bowls and pour cream over the top, garnishing with 1/2 tsp. cracked pepper.

Serves 4

So, my Summer menu has turned out to be both long and filling. Det er både lang og godt fyldende 🙂

My question: What is the best sauce to serve with a steak?

Red wine sauce is still one of my reigning favorites…

8.1.12