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by on September 10th, 2019

Supreme of Salmon with Truffle Bean Puree

Another one of those recipes I told you about from vacation.

The most special thing about this recipe, I thought, was the truffled bean puree on the plate.  Below is my plate from Sky at Beaches in Turks and Caicos.

The above bean puree is a little thinner than what I used on my plate and the salmon at Sky didn’t have the crunchy coating AND I didn’t have the broccoli and cauliflower. But like I said the truffle bean puree was what got my attention.

I use to keep truffle oil but I never really used it that much except on shoestring french fries (and those are fantastic). I feel like after a year it was old and threw it away and while on a trip somewhere I had purchased a small jar of truffle salt. This worked perfect in the bean puree; just enough truffle flavor without overpowering the dish.

My bean puree should have been a little thinner but since I really liked the flavor I wanted more on my plate. I think it would be much easier to smear on the plate had it been thinner. 

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by on September 3rd, 2019

Massaged Kale Salad

Simple salad and so good for you.

The first time I ever heard of a “massage” salad was when Aarti Sequeira won The Next Food Network Star back in 2010 and I remember her massaging away at a bowl of kale to make it tender. My first thought was “who gives their salad that much attention”. Up until seeing this “spa treatment” for a salad I wasn’t really fond of the green; kind of tough and scratchy to the throat I though.

I took Aati’s recipe and instead of the mangos she used I substituted golden raisins and I added some shallots and macadamia nuts. This little, simple salad was delicious and I think the more you “massage” it the better it gets. The sweetness of the raisins and the saltiness of the macadamia nuts are a perfect combo. This salad can actually make it a couple of days in the refrigerator since the greens do not get soggy. Next time I may add some crispy prosciutto.

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by on August 27th, 2019

Butternut Squash Risotto with Crispy Pork Belly

Appetizer or main dish? Your choice.

Another tasty appetizer (or entree) I recreated after having it on vacation. And, will Fall just ahead of us this risotto and pork belly dish would make a great appetizer, small plate, or meal.

When were were on our first anniversary trip of the summer at Beaches in Turks and Caicos I had this dish at Sky Restaurant (rooftop) which had such a breathtaking view I could have eaten a bologna sandwich and thought it was the best thing in the world at the moment.

We had dinner there twice; once just the two of us when we first arrived and then after the kids arrived we ate there another night (minus the grand boys). The first night I had to try the crab and avocado appetizer which was delicious and then appetizer for pork belly and butternut squash caught my eye. I could have ordered a second appetizer but I knew the salmon dish was coming and I didn’t want to be so stuffed that I wouldn’t enjoy it.

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by on August 20th, 2019

Summer Corn Salad

Corn, corn, corn, and what to do with it.

So, it’s the end of summer and I’m sure by now your are wondering what to do with all that fresh corn you are seeing in the markets.

Over the 4th of July I picked up some for 10/$1. I can tell you I bought more than 10 ears at that price. Most of it I cut off the cob to put in the freezer for some corn and shrimp chowder I want to make once the temperatures start falling.

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by on August 13th, 2019

Summertime Pasta with Pea Pods and Lemon

Easy pasta dish for the summer.

Don’t you just love pasta dishes for the summer. Pasta cooks in under 10 minutes and everything else that goes into the dish takes a matter of minutes. So, in less than 30 minutes you can have this dish on the table and have time to open that bottle of wine.

This was a Michael Symon recipe that I saw on Food Network. I love buying different shapes of pasta and for this particular recipe I bought a casarecce pasta which is kind of twisted. His recipe called for a cup of mint leaves but I only used 1/2 cup since hub does not care for mint that much.

One other change I will do next time is the cooking of the snow peas and peas. I would not cook. I wanted them to stay bright green and have a little crunch to them so I would recommend maybe sautéing the green onions a couple of minutes then throwing in the peas and pasta and cook just long enough to heat the snow peas and English peas.

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