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Wine and Fennel Poached Salmon
Posted By
HelenFern
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Fish,Main dish |
7 Comments
I found some wild coho salmon on sale and had to buy it! I didn’t want to grill it – we’ve had a lot of grilled meat lately. It was too hot to bake or broil it. I’m trying to lose weight, so frying it was questionable. Then it popped into my head – Poach it!
[1]So off I went to get the wine and other ingredients
What you need:
Small fennel bulb with leaves
1 onion
1 cup white wine (I used Pinot Gris)
1 cup chicken broth
1 Salmon fillet PER PERSON
How to Do it:
Start with fresh salmon fillets. Gently rinse and pat them dry.
[2]
Heat the olive oil in a deep skillet. Place the salmon, skin side down and sear for just a couple of minutes.
Quarter the onion and cut some pieces off of the fennel bulb.
[3]
Add the broth, wine, the onion (peeled and quartered) and the fennel,leaving some leave out for garnish.
Bring to a boil, then cover and simmer for about 10 minutes, depending on the thickness of the salmon. It should be done all the way through, but still very moist and flaky.
[4]
Serve hot with pieces of fennel fronds as a garnish.
I served it with grilled zucchini (brush with olive oil, lightly salt, and grill until soft, but still somewhat firm) and baked acorn squash (cut in half and remove seeds. Place cut side down in a baking dish that has about an inch of water in the bottom. Bake at 350 degrees until fork tender. Scoop out the squash, mash with a small amount of butter and salt and pepper to taste._
Posted By
HelenFern
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In
Beef,Blog Hops,Chicken,Fruits and Vegetables,Main dish,Zucchini |
5 Comments
It’s Monday afternoon and you hear –
“What’s for Dinner?”
We’ve all heard it – and then we realize, what IS for dinner?
[9]
Well here is a place for ideas!
So stop on over to get some ideas and then share your own recipes with others – All meal related, family-friendly posts are invited! Feel free to post linkys that are food related as well – the More the Merrier!
Here are some of my favorite posts from last week (click on the underlined words, the links, to see the recipes!):
Angie from God’s Growing Garden posted “Zucchini Boats – Slumlord Style[10]“. She shares her story of how the recipe came about and then details (with pictures) how to make this cost effective entry – and they are quite tasty I might add!! Thanks Angie!
[11]
Alison from All Past Midnight shared her favorite “40 Clove of Garlic Chicken[12]” – I love learning of the variations of the classics, and this is a good one!
[13]
Now Quick! Tell all your friends about the great recipes people are posting – and stop by and visit them. You’ll be glad you did!
Follow the links to find the recipes to both features! And thank you to everyone who shared last week!
And if you were featured, please grab the button below and share it on your sidebar!
Posted By
HelenFern
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In
Main dish,Veal |
15 Comments
I found some ground veal on sale so I bought it – but what was I going to do with it? Veal burgers just sounded boring. So this is what I came up with –
Veal stuffed with creamy spinach and arugula, surrounded by salty and flavorful pancetta, topped with creamy and rich brown sauce.
What you need:
1 pound ground veal
2 oz of pancetta (about 6 slices)
5 oz bag of spinach and arugula blend (fresh)
3 cloves of garlic
2 Tablespoons of butter
½ cup white wine (I used Pinot Grigio)
3 Tablespoons grated parmesan cheese (not canned)
¼ cup of half-and-half
Salt and Pepper to taste
2 Tablespoons of Olive oil
How to Do it:
First, prepare the spinach and arugula filling. Melt 1 Tablespoon of butter in a small skillet. Crush the garlic and add to the butter, sautéing gently. Add the entire package of greens and cook until they are wilted. Remove from heat and allow to cool for a few minutes.
Put the greens into a food processor with 2 Tablespoons of parmesan, 2 Tablespoons of wine and 1 Tablespoon of cream. Process until smooth.
Lay the pancetta out, three per roll.
[18]
Put half of the veal on each row of the pancetta.
[19]
Put half of the spinach mixture on each row of meat.
[20]
Carefully roll each row. I used a toothpick to hold it in place, but you can tie with culinary string as well.
[21][22]
Heat the Olive oil in the skillet. Brown the rolls on both sides, turning gently and being careful not unroll them.
[23]
Turn the heat to low and add the remaining butter and wine. Cover and cook for about 30 minutes, making sure the meat is cooked through. Gently remove the meat from the pan onto a warm plate.
Add the remaining cream to the pan and simmer until the sauce is thick and brown. Stir in the rest of the parmesan and add salt and pepper to taste.
Slice the roulades.
[24]
Serve with sauce over the top. Goes great with pasta and the Apple and Fennel Salad –
Below are some of the items we used to create this recipe!
Disclosure: The items below are affiliate links through Amazon.com. If you purchase any of these products through the links, I receive a small commission at no cost to you. Thanks for your support!
Posted By
HelenFern
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In
Appetizers,Fish,Fruit,Fruits and Vegetables,Main dish,Mushrooms,Side Dishes,Sweet Treats,Vegetables |
5 Comments
Tomorrow is Hobbit Day!
September 22 is Bilbo and Frodo Baggins birthday. What better way to celebrate than to have a Hobbit feast! Hobbits love their food and take it very seriously.
[28]
Here are some of the items Hobbits enjoy
NOTE: Recipes are below:
Here’s a list of Hobbit treats
Mushrooms – Frodo was caught several times stealing Farmer Maggot’s mushrooms (Frodo loved mushrooms) – and was offered a gift of the finest basket of mushrooms by Mrs. Maggot. (From the Fellowship of the Ring).
[29]
Blackberry tarts –Fruit tarts were served frequently in the Hobbit homes. In The Hobbit, Bilbo recalled blackberrying – and in the Fellowship of the Rings, the Hobbits enjoy the blackberry version of those fruit tarts!
[30]
Fish and chips – Hobbit food is very much the same as what was eaten in early, rural England. There would not have been a lot of fish as the Shire was landlocked, but Sam offers to prepare fish and chips for Gullum (who promptly declines – from the Two Towers). However, the “taters” were widely used and enjoyed by Hobbits.
[31]
Cold meat and cheese – The Fellowship of the Ring describes food in detail when the hobbits arrive at the Prancing Pony pub! “cold meats, blackberry tart, half ripe cheese…”
[32]
Bacon – No Hobbit larder is complete without “rashers of bacon”. British bacon is very different than its American counterpart. As Canadian bacon is much leaner, British bacon sits somewhere between the lean Canadian and the fattier American. Note: Glutino has some great gluten free English muffins to add to this tray!
Strawberries and cream – Sam recalls the taste of strawberries in the Return of the King, as he and Frodo sit on the fiery rocks after destroying the ring.
[33]
Add 2 Tablespoons of light brown sugar to 1/3 cup of sour cream – a great dipping cream for the berries~
Keep reading to find recipes to complete your own Hobbit layout – celebrating the birthday of two Hobbit legends!
Hobbit Recipes
Fish and Chips
Chips
2 very large potatoes, cut into strips (how big is up to you)
Hot oil
Salt to taste
Cut the potatoes into strips and fry in oil deep enough to cover and hot enough to brown. When the potatoes are browned, remove from the oil onto paper towels to drain. I like to put them into a hot oven (375 degrees) to crisp up a little more and make sure they are cooked through. Salt while they are still not and oily.
Continue cooking in batches until they are all done. Put into a warm oven to keep warm.
Fish
2 large fillets (I used mahi mahi, but if you want to be authentic, use fresh water fish. The Shire was landlocked and fish was either fresh water and usually brought in by visitors!)
1 egg
1 ¼ cup pale ale
1 cup of flour
1/8 teaspoon lemon pepper
1 teaspoon garlic salt
Beat the egg, adding the ale slowly. Stir in the flour, salt and pepper until you have a loose batter.
Cut the large fillets into long halves – Dredge the fish in additional flour, then coat with the batter, placing into hot oil immediately. Fry until golden on each side. Drain on paper towels.
Enjoy it with malt vinegar, the traditional way or make tarter sauce…. ¼ cup of mayonnaise with 1 Tablespoon of sweet pickle relish. Add some lemons on the side if you like. But remember – Hobbits didn’t use ketchup!
Makes 4 servings
Blackberry Tarts
Crust
¾ cup all purpose flour
¾ cup almond flour
¼ teaspoon baking powder
¼ teaspoon salt
1 stick of butter (1/2 cup), cut into 1/2 inch pieces
2 Tablespoons turbinado sugar
4 Tablespoons ice water
Mix the dry ingredients together. Using a pastry blender or, as I do, your fingers, break up the butter and blend it into the dry ingredients until it resembles little peas. Add the ice water and mix until a dough forms. Wrap in wax paper and refrigerate.
Filling
2 ½ cups blackberries
2 Tablespoons almond flour
2 Tablespoons turbinado sugar
½ teaspoon grated (I use fresh grated – as would a Hobbit) nutmeg
2 Tablespoons melted butter
Place the berries in a bowl and add the flour on top. Gently shake the bowl until the berries are coated with the flour. Add the sugar and nutmeg and gently shake again until it is mixed. Pour 2 teaspoons of the butter over the top and gently mix in.
Place the berries in a bowl and add the flour on top. Gently shake the bowl until the berries are coated with the flour. Add the sugar and nutmeg and gently shake again until it is mixed. Pour 2 teaspoons of the butter over the top and gently mix in.
Bring the dough out and cut into four parts. Bring to room temperature. Using butter, grease the inside of four small tart pans. Put flour on a cutting board and roll out one quarter to about 1/8 of an inch.
Gently lift (the dough will be crumbly) and place inside one of the tart pans. Gently push into the corners and squeeze the edges to create a good, solid piece. Place ¼ the berry mixture inside and carefully fold the outside corners over. Repeat with the next three tart pans.
Brush with the remaining melted butter and sprinkle with more turbinado sugar. Bake at 350 degrees for about 15-20 minutes, until the berries are bubbling and the crust is golden brown.
Serve warm or cold – makes 4 individual tarts or one large tart.
Stuffed Mushrooms
12 medium to large crimini (brown) mushrooms
1/3 cup of butter, melted
4 T cooked bacon, chopped
2/3 cup of shredded cheddar
2 Tablespoons bread crumbs
2 Tablespoons chopped scallion (green onion), white part
2 Tablespoons chopped scallion, green part
Carefully remove the stems and mince them, placing the minced pieces in a bowl. Place the caps in an oven proof pan, close together. Pour the melted butter into the mushroom caps, just enough to make a small puddle.
Pour the remainder in the bowl with the chopped stems. Add the bread crumbs, white part of scallion and the bacon. Mix well. Add salt and pepper to taste.
Put the mixture back into the caps, pushing as much as possible back in. Sprinkle the cheddar over the top, making sure each mushroom has some on it. Add a tiny strip of bacon.
Bake at 350 degrees for about 15 minutes – until the mushrooms are soft and the cheese is melted. Move to the broiler and broil for 2 minutes, until brown and bubble. Place on a serving dish and sprinkle with the green part of the scallion.
Posted By
HelenFern
On
In
Blog Hops,Soup,Sweet Treats |
4 Comments
It’s Monday afternoon and you hear –
“What’s for Dinner?”
We’ve all heard it – and then we realize, what IS for dinner?
[9]
Well here is a place for ideas!
So stop on over to get some ideas and then share your own recipes with others – All meal related, family-friendly posts are invited! Feel free to post linkys that are food related as well – the More the Merrier!
Here are some of my favorite posts from last week:
Best of Long Island and Central Florida posted a really great Zucchini and Carrot soup![37] (and with fall right around the corner, soup is on the menu again!)
[38]
Speaking of menus….Setting my Intention posted a fabulous article on Meal Planning for Beginners[39] – and there are some great ideas for not so beginners as well! Check it out!
[40]
And last but not least, from Rocket Looks is Khandvi Rolls[41] – interesting little sweet treats that are a must try!
[42]
Quick! Tell all your friends about the great recipes people are posting – and stop by and visit them. You’ll be glad you did!
Follow the links to find the recipes to all three features! And thank you to everyone who shared last week!
And if you were featured, please grab the button below and share it on your sidebar!
[1]So off I went to get the wine and other ingredients 
[2]
[3]
[4]
[5]
[6]
