Tag Archives: seafood

Recipe: Roasted Salmon with a Dijon-Parsley Potato Cake and a Lemon-Parsley Burre Blanc

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More recently, I’ve decided to push myself and start figuring out some recipes of my own. I really love cooking, and one day I’d like to own a little food stand of my own, so figuring out some recipes and being more creative is really making me happy nowadays. I’ve been really meaning to try making a Burre Blanc, a white wine based butter sauce, also, so I slipped one in this recipe. Turns out, it’s simple to make (despite its fancy name), and super tasty with fish, like this roasted salmon. I made a mashed potato cake also and some fried capers and asparagus, just to make it a full meal. It met with rave reviews (though The Russian might be a touch biased), so try it out for yourself.

Ingredients
Parsley [$1.50]
2 baking potatoes [$2]
Unsalted butter and Dijon mustard, which if had on hand
White wine, any one sitting in your fridge will do
Salmon filets [$7]
Asparagus [$2]
1 lemon [.50 cents]
Capers (I had them on hand, but they normally cost around $3 for a jar)

Directions
Preheat the oven to 400.
Make the potato cakes: cut the potatoes into small pieces and put into a pot with boiling salted water for about 10 minutes.
When the potatoes are tender, mash with a little butter, salt, Dijon, parsley, and a touch of milk. Form into cakes and place in a hot pan with oil or butter for about 5 minutes per side. When the cakes are browned, place in the oven to keep warm.
While the potato cakes are cooking, boil the water and cook the asparagus (or any other veggie, now that spring is here the options have really doubled).
Sear the salmon for about 3 minutes then transfer to the oven for 10 minutes.
Make the sauce: take about a half cup of the wine and let boil over heat until only a few tablespoons remain. Then take the wine off the heat and place cubes of the butter (unsalted, about a stick or so), in the wine, whisking constantly until all the butter is melted and the sauce comes together. Add a squeeze of lemon and some chopped parsley and serve with the other ingredients. Make sure to whisk very thoroughly. Quickly fry some capers in olive oil for a salty garnish if desired.

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The butter sauce with the salmon, the potato cakes, and the veggies is certainly a filling meal. Enjoy this Easter Sunday!
-L

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Recipe: Greek Style Shrimp and Feta

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This recipe is awesome. I made this for The Russian when we first started dating, and I’m still making it. Every so often he’ll get a gleam in his eye and ask me to make him this dish. It’s that memorable.
It’s also that simple. Juicy shrimp, salty feta, and a hearty tomato sauce is a perfect quick meal with a baguette and a simple salad on the side. This will definitely be a great springtime recipe, so snatch it up, guys. A big thanks to Emril for the great original recipe, which I simplified even more and changed a few ingredients.

Ingredients

Evoo
Minced garlic [.50 cents]
2 14 oz cans diced tomatoes in juice [$3]
Clam juice [$2]
Fresh oregano [$2]
1 small can capers [$2]
Feta [$3]
1 lb shrimp [$8]
1 lemon [.50 cents]
A baguette and simple salad, for serving

Directions

Preheat oven to 450.

Heat olive oil in a pot over medium heat. Add the garlic and cook until fragrant, then add the tomatoes, minced oregano, salt, pepper, crushed red pepper, a half cup each capers and clam juice, and a squeeze of lemon. Let cook and flavors marinate for 10 minutes or so.

While the sauce is cooking, heat olive oil in a pan and cook shrimp until just pink, just for a minute or so. They will finish cooking in the oven. Once the sauce has thickened a little, add it to an oven proof dish and nestle shrimp on top. Then add a few handfuls of feta, until the top is nicely covered but not totally covered. Feta doesn’t melt that easily, so think of it more like adding salt than melty cheese.

Place dish in oven for 10 to 12 minutes, or until shrimp is cooked through. Serve with crusty bread and a salad and imagine you’re eating this somewhere on the Mediterranean seaside. That’s what I’m doing.

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-L

Cheap Eats: Fried Scallop Sandwich @ Bento

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It’s a lazy Friday kinda day, at least for me, and I’ve needed one. I’ve been working myself crazy in the kitchen, and loving every second (not the same can be said for my feet, however). On my days off, I get a little lazy, because I’m pretty active on the days I work. Sometimes I don’t even set foot in my kitchen except to get chips (and maybe the wine opener). So what’s to eat? Well, The Russian and I moved recently, not too far from our old place but closer to a different set of stores and little eateries, and with new restaurants brings more opportunity to try more of what this city has to offer. I’ve found some of the best food in very unlikely places. Take Bento, this adorable little Asian fusion place down the street from my new place, and take their fried scallop sandwich, which isn’t adorable at all. It’s serious, and its seriously large and filling.

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It’s fresh scallops battered and fried, which may not be great for the arteries but this isn’t a health blog, with wasabi mayo and seaweed strips. Serious.
It was so simple and the bread was the perfect amount of crispy and chewy, I pretty much inhaled it. It’s under 9 bucks, so I seriously recommend this to anyone just walking by and in need of a filling but light seafood lunch.

Bento
160 Chestnut Hill Ave, Brighton
617 782 5800

Recipe: Quickest–Ever Glazed Salmon

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IMG_2439In light of my recent laziness (and brokeness, thanks new car), I have been really excited about making simple, quality meals. This is one of them, adapted from a Martha Stewart cookbook my mom gave me ages ago. Served with jasmine rice and broccoli sauteed in a little soy sauce, garlic, and red pepper flakes, this salmon is a full meal in less than 30 that’s even kinda good for you (I don’t always aim for healthy, sometimes it just finds me).

Ingredients:

Salmon filets [about $8 a pound for fresh Alaskan salmon]

Hoisin sauce [$3]

1 small OJ [$2]

honey [$3]

Jasmine white rice (or brown rice if you’re really trying to be healthy) and broccoli, for serving.

Directions:

Preheat the broiler.

If making rice, start to cook to the package directions.

Mix Hoisin sauce, honey, and OJ in a bowl in a 3:2:1 ratio, or to taste. Brush on salmon filets and place in the broiler for about 15 minutes.  Re-Glaze salmon about halfway through to intensify flavor. While salmon is cooking, make broccoli, if desired.

Serve with side dishes and enjoy!

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-L

Recipe: Shrimp and Corn Chowdah

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IMG_2390 Talk about simple weeknight cooking! If you follow the recipe from Food Network to a T, this dish shouldn’t realistically take more thank 40 minutes.  I couldn’t find any frozen potatoes, so I used real ones, cut them up, and boiled them until tender.  Either way is fine and produces a delicious and comforting meal that everyone will enjoy.  ALSO, and this is super important: Do not skip over the step where you blend about 1/3 of the soup and re–add in back into the chowder.  It is essential for making a creamy, thick chowder that have put Boston on the chowder map (if there is such a thing, and I hope there is).

Ingredients:

1 lb shrimp [$8, on sale!]

1 quart whole milk [$3]

celery [$2]

potatoes (frozen and cubed or fresh) [$3]

1 small package frozen corn [$1.50]

seasonings (I had these on hand):Flour, Salt, pepper, fresh thyme, paprika (for the end)

Directions:

If using fresh potatoes, cut and boil them until mostly tender. If using frozen, just continue on with the recipe.

Melt some butter in a large pot and add sliced celery, the boiled potatoes, and the frozen corn.  Add the seasonings (minus the paprika) and simmer for a few minutes.  Add a few tablespoons of flour to the mixture and stir until incorporated. Add the milk and bring to a boil, covered, for about 10 minutes or so.

When all the veggies are tender and ready to go, puree 1/3 of the mixture in a blender until mostly smooth (use your best judgement) and return to the pot.  Add the shrimp (which should be peeled and such for easier chowder enjoyment). Simmer until the shrimp is cooked, about 4 minutes, and serve with a sprinkle of paprika on top. Yum.

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A quick Monday night meal that will leave all satisfied.

-L

 

Recipe: Crab Ravioli with scallops, shrimp, and a lemon–pesto sauce

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pesto2Guys, I love ravioli.  Love it.  Love the homemade kind, stuffed with interesting fillings and smooth buttery pasta that you can tell was kneaded by hand. Since I don’t always have the time or money to head down to the North End to enjoy homemade pasta (but I will soon since I made myself hungry again).

In between my Italian restaurant visits, I came across this at the supermarket:

oh, hey.

oh, hey.

Sup? Crab filled ravioli? Not frozen? I’m interested (and no, this isn’t a Buitoni–funded post, but they do have awesome ravioli on the cheap).

Pesto is a light sauce that is incredibly easy to make, and makes you look like a master chef.  The only downside is it calls for pine nuts, which are very expensive, but I only used about 1/2 the bag I bought, so there is plenty more for next time. A little fresh seafood on top, and you have a filling meal that’s done in about 20 minutes.

Ingredients:

1 cup Fresh basil [$2]

1/4 cup Pine nuts [$5]

juice of 1 lemon [.50 cents]

3 garlic cloves [these I had on hand, cost about .50 cents in the store]

olive oil [I had this already, otherwise its a little pricey but another great investment for the kitchen]

raviolis, in any flavor you want (I recommend Buitoni, they have fun flavors like crab and shrimp and chicken Marsala). [$5]

Seafood, assorted, I chose shrimp and scallops [$9], but you can use clams and mussels or even chicken.  Sky is the limit here.

Directions:Boil Raviolis according to package directions. Make pesto:  combine the basil, olive oil, salt, garlic, and pine nuts in a food processor and process till well combined. Set aside.

Clean seafood and sear in batches, about 3 min per side for shrimp and 1.5 min per side for the scallops and set aside.  Drain pasta and place on a dish. Top with seafood.  Top with pesto. Eat (with lots of white wine if you’re me).

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See, there’s even a dish for the laziest of us to make. Enjoy!

-L