Batter:
1/2 cup brown rice flour
1 teaspoon Stevia
1/4 teaspoon ground cinnamon
Pinch salt
3 eggs plus 1 egg yolk
1 cup whole or almond milk
Apples:
1 teaspoon vanilla extract
2 tablespoons unsalted butter
Pinch salt
1 large Granny Smith apple, diced
1 teaspoon almond liquor
Preheat the oven to 400 degrees F.
Make the batter: Sift the flour, stevia, cinnamon and salt into a bowl. In a separate bowl, whisk the eggs, egg yolk, and milk until well blended. Add about 1/3 of the egg mixture to the flour mixture and whisk until smooth, then gradually incorporate the remaining egg mixture. Whisk until well blended. Cover with plastic wrap and refrigerate while you prepare the apples.
Combine vanilla, butter, salt, apples and liquor in a bowl and mix well. Place in a casserole dish and cover with prepared batter. Bake until the edges of the clafouti are puffed and browned and the center is set, about 15 minutes.
Tuesday, July 8, 2008
Barley Salad
Salad:
2 cups chicken broth
1 cup barley
1 teaspoon extra-virgin olive oil
1 teaspoon kosher salt
1/2 cup chopped Kalamata olives
2 medium tomatoes, diced
1/2 English cucumber, diced
2/3 cup chopped flat-leaf parsley
Dressing:
1/2 cup fresh lemon juice
1/4 teaspoon kosher salt
Freshly ground black pepper
3 tablespoons extra-virgin olive oil
Bring broth to a boil in a medium saucepan. Add the barley, oil, and salt. Bring back to a boil, adjust heat to maintain a gentle simmer, cover and cook until tender, about 30 minutes. Remove from the heat and let stand, covered, for 10 minutes more. Drain excess liquid, if needed. Cool.
Meanwhile, whisk the lemon juice, salt, and pepper in a large serving bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth dressing. Add the barley and the remaining salad ingredients and toss to coat with the dressing. Serve.
2 cups chicken broth
1 cup barley
1 teaspoon extra-virgin olive oil
1 teaspoon kosher salt
1/2 cup chopped Kalamata olives
2 medium tomatoes, diced
1/2 English cucumber, diced
2/3 cup chopped flat-leaf parsley
Dressing:
1/2 cup fresh lemon juice
1/4 teaspoon kosher salt
Freshly ground black pepper
3 tablespoons extra-virgin olive oil
Bring broth to a boil in a medium saucepan. Add the barley, oil, and salt. Bring back to a boil, adjust heat to maintain a gentle simmer, cover and cook until tender, about 30 minutes. Remove from the heat and let stand, covered, for 10 minutes more. Drain excess liquid, if needed. Cool.
Meanwhile, whisk the lemon juice, salt, and pepper in a large serving bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth dressing. Add the barley and the remaining salad ingredients and toss to coat with the dressing. Serve.
Cold Salmon Nicoise Casserole with Anchovy Dressing
3 wild Salmon fillets
Grill Seasoning
Salt
Freshly ground black pepper
1 tablespoon olive oil
1 head Cauliflower
6 ounces green beans, ends trimmed
1 small head romaine or Bibb lettuce, rinsed and patted dry, and torn into bite sized pieces
1 pound Roma tomatoes, cut into 1-inch cubes
4 hard boiled large eggs, peeled and sliced into thin rounds
1/2 cup halved and seeded black brine-cured olives
1/2 cup halved and seeded green brine-cured olives
Anchovy Dressing, recipe follows
Lightly season the salmon on both sides with grill seasoning, salt and pepper.
In a large skillet, heat the oil over high heat. Add the salmon and cook on both sides until seared and medium inside, 3 to 4 minutes per side. Place on a plate, let cool, then refrigerate until needed.
Steam cauliflower until tender, about 3 to 4 minutes and refrigerate until ready to serve.
Steam the green beans until tender, about 4 minutes and refrigerate until ready to serve.
On a large plate, arrange the lettuce across the bottom. Top with the chilled cauliflower and green beans, then the tomatoes, eggs, and olives. Slice tuna and arrange over the top of the olives. Drizzle the dressing over the top and serve.
Anchovy Dressing:
2 tablespoons anchovy paste
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 teaspoon chopped garlic
1 large egg
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1 cup extra-virgin olive oil
1 teaspoon Worcestershire Sauce
In a medium bowl, combine anchovy paste, salt, pepper, and garlic. Add the egg and whisk well to blend. Add the lemon juice and mustard, and whisk well. Add the oil in a steady stream, whisking constantly to form a thick emulsion. Add the Worcestershire and adjust the seasoning to taste. Cover and refrigerate until ready to use. Yield: about 1 cup
Grill Seasoning
Salt
Freshly ground black pepper
1 tablespoon olive oil
1 head Cauliflower
6 ounces green beans, ends trimmed
1 small head romaine or Bibb lettuce, rinsed and patted dry, and torn into bite sized pieces
1 pound Roma tomatoes, cut into 1-inch cubes
4 hard boiled large eggs, peeled and sliced into thin rounds
1/2 cup halved and seeded black brine-cured olives
1/2 cup halved and seeded green brine-cured olives
Anchovy Dressing, recipe follows
Lightly season the salmon on both sides with grill seasoning, salt and pepper.
In a large skillet, heat the oil over high heat. Add the salmon and cook on both sides until seared and medium inside, 3 to 4 minutes per side. Place on a plate, let cool, then refrigerate until needed.
Steam cauliflower until tender, about 3 to 4 minutes and refrigerate until ready to serve.
Steam the green beans until tender, about 4 minutes and refrigerate until ready to serve.
On a large plate, arrange the lettuce across the bottom. Top with the chilled cauliflower and green beans, then the tomatoes, eggs, and olives. Slice tuna and arrange over the top of the olives. Drizzle the dressing over the top and serve.
Anchovy Dressing:
2 tablespoons anchovy paste
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 teaspoon chopped garlic
1 large egg
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1 cup extra-virgin olive oil
1 teaspoon Worcestershire Sauce
In a medium bowl, combine anchovy paste, salt, pepper, and garlic. Add the egg and whisk well to blend. Add the lemon juice and mustard, and whisk well. Add the oil in a steady stream, whisking constantly to form a thick emulsion. Add the Worcestershire and adjust the seasoning to taste. Cover and refrigerate until ready to use. Yield: about 1 cup
Ratatouille
1/3 cup coconut oil
8 cloves garlic, smashed
1 onion, sliced
1/4 teaspoon dried oregano
1/4 teaspoon dried tarragon
1/4 teaspoon dried thyme
1/4 teaspoon dried parsley
1/4 teaspoon fennel seeds
1/8 teaspoon ground coriander seeds
1 small eggplant, cut into 1-inch pieces
1 small zucchini, cut into 1-inch pieces
1 red bell pepper, cut into 1-inch pieces
1 yellow bell pepper, cut into 1-inch pieces
3/4 pound cherry tomatoes
Kosher salt and freshly ground black pepper
Heat the oil in a large saucepan over medium heat. Add the garlic, onion, oregano, tarragon, thyme, parsley, fennel seeds and ground coriander and cook, stirring, until soft. Add the eggplant and cook, stirring occasionally, until soft, about 8 minutes. Add the zucchini, bell peppers, and tomatoes and cook, stirring occasionally, until tender, about 7 minutes. Season with salt and pepper, to taste.
8 cloves garlic, smashed
1 onion, sliced
1/4 teaspoon dried oregano
1/4 teaspoon dried tarragon
1/4 teaspoon dried thyme
1/4 teaspoon dried parsley
1/4 teaspoon fennel seeds
1/8 teaspoon ground coriander seeds
1 small eggplant, cut into 1-inch pieces
1 small zucchini, cut into 1-inch pieces
1 red bell pepper, cut into 1-inch pieces
1 yellow bell pepper, cut into 1-inch pieces
3/4 pound cherry tomatoes
Kosher salt and freshly ground black pepper
Heat the oil in a large saucepan over medium heat. Add the garlic, onion, oregano, tarragon, thyme, parsley, fennel seeds and ground coriander and cook, stirring, until soft. Add the eggplant and cook, stirring occasionally, until soft, about 8 minutes. Add the zucchini, bell peppers, and tomatoes and cook, stirring occasionally, until tender, about 7 minutes. Season with salt and pepper, to taste.
Thursday, July 3, 2008
Salmon Croquettes
Ingredients:
1 can salmon
3 tablespoons breadcrumbs
1 egg, lightly beaten
1/4 cup grated onion
2 garlic cloves
2 tablespoons almonds
Salt and freshly ground black pepper
Extra-virgin olive oil
Directions:
In a food processor, combine with the breadcrumbs, egg, onions, garlic, and almonds. Blend until mixture is ground. Add salmon and blend until the mixture forms a thick paste. Lightly salt and pepper. Using a tablespoon measurement, scoop heaping tablespoons of the salmon mixture and roll between your palms to form round-shaped croquettes. Coat skillet with the olive oil. Heat the oil over medium-high heat. Place salmon croquettes in skillet and cook until they are a light golden brown. Season croquettes with salt and pepper while hot.
1 can salmon
3 tablespoons breadcrumbs
1 egg, lightly beaten
1/4 cup grated onion
2 garlic cloves
2 tablespoons almonds
Salt and freshly ground black pepper
Extra-virgin olive oil
Directions:
In a food processor, combine with the breadcrumbs, egg, onions, garlic, and almonds. Blend until mixture is ground. Add salmon and blend until the mixture forms a thick paste. Lightly salt and pepper. Using a tablespoon measurement, scoop heaping tablespoons of the salmon mixture and roll between your palms to form round-shaped croquettes. Coat skillet with the olive oil. Heat the oil over medium-high heat. Place salmon croquettes in skillet and cook until they are a light golden brown. Season croquettes with salt and pepper while hot.
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