Summer Harvest Salad

Summer Harvest Salad
As shared by the kitchen of Once Upon a Plate
Note: Adjust the amount of ingredients to make the salad any size you would like.

You can make this recipe almost any time of year but it is the best in the summer when tomatoes are the sweetest, and the basil and corn are garden fresh. Feel free to play around with the ingredients, marinated artichoke hearts, mushrooms, olives, roasted red pepper slivers, your favorite croutons, etc. are all wonderful additions.

This time I used the following:Fresh grilled corn on the cob (cut from the cob after grilling), you can also roast the corn in the oven. Remove husks and silk, rub the ears with olive oil and sprinkle with coarse salt & freshly ground black pepper

• Tiny fresh mozzarella balls, or a larger fresh mozzarella ball, cut into chunks
• Sweet cherry or pear tomatoes, cut in half if desired
• Perfectly ripe avocado cut into slices or chunks
• As many leaves of fresh basil as desired; left whole or torn into pieces
  
• Fresh baby arugula, baby spinach, or mixed tender salad greens
• Any optional additions as mentioned earlier

2 options for the Herb Dressing:

The EASY way ~ Just splash some Nakano Italian Herb flavored Vinegar
or
1/4 cup red wine vinegar
1 small lemon (or 1/2 large); both grated zest and juice
1 heaping teaspoon Dijon mustard
Scant 1 Tablespoon fresh oregano leaves (no stems) chopped (omit if you don't have fresh)
1 heaping Tablespoon chopped flat leaf parsley
3 to 4 basil leaves torn into small pieces or sliced into thin strips
1/2 or a bit more extra virgin olive oil
Coarse salt and freshly ground pepper

Place all ingredients except olive oil and salt & pepper in a small bowl and whisk until thoroughly combined. Gradually whisk in the olive oil until mixture is emulsified. Taste and add salt and pepper to season as desired.
Alternately~ place all ingredients except oil and salt and pepper in a small jar with lid. Shake vigorously, then add oil and shake vigorously for a minute or two until mixture is blended. Taste and season with salt and pepper as needed.

Enjoy!

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Parmesan-Polenta Crostini with Thyme

Parmesan-Polenta Crostini with Thyme
As shared from the kitchen of Once Upon a Plate
Makes about 24 pieces (recipe can easily be doubled)

2 cups water
1 teaspoons salt
1/4 teaspoon freshly grated or ground nutmeg (optional)
1/2 cup fine grain polenta
1/2 cup freshly grated Parmesan
Freshly ground coarse black pepper
1 tablespoons minced fresh thyme leaves

Special equipment, very helpful for this recipe:
2 large, shallow rimmed baking sheets of about the same size.

Method:

In a heavy saucepan, bring the water to a boil over high heat. Add salt, the nutmeg and reduce the heat to the medium. Add the polenta gradually, whisking constantly. Continue to whisk for about 5 minutes as the mixture bubbles. Reduce heat to low and cook, stirring occasionally, until the mixture begins pull away from the sides of the pan (this should take about 10 minutes.) Add 1/4 cup of the Parmesan cheese, 1/2 teaspoon thyme and 1/4 teaspoon pepper and stir to combine thoroughly.

This step is the easiest way to make an even layer of the polenta, (the idea is to sandwich the polenta between 2 flat surfaces.) Here's how:

Invert one rimmed baking sheet on a countertop (so it is bottom side up) and place a sheet of parchment paper on the pan (adding a couple of drops of water between the paper and the pan will prevent it from slipping so much. Next spread the polenta out with a spatula into a smooth, even layer. Cover the polenta with another sheet of parchment paper, then place another baking sheet (right side up this time) on top of the parchment. With 2 hands, press down evenly on the top baking sheet until the polenta is about 1/4 inch thick. Refrigerate for at least 1 hour or overnight.

When ready to bake:

Preheat the oven to 375 degrees (F) Invert the baking sheets together and remove the top baking sheet and the top layer of parchment paper. (This will assure that the smoother side of the polenta will be facing up.)

With a knife cut the polenta into triangle about 2 inches long by 1 1/2 inches wide. Transfer the triangles to 1 or more baking sheets, spacing them 1/2-inch apart. Sprinkle about 1/2 cup of the remaining Parmesan cheese and the remaining thyme on top of triangles.

Bake until hot throughout and starting to brown, about 10 to 12 minutes. Turn the oven to broil and broil the crostini about 8 inches from the heat source until crispy and golden brown on top, about 3 minutes. Serve warm or at room temperature.

Delicious, and I hope you enjoy!
Recipe adapted from Michael Chiarello

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Green Bean and Roasted Cherry Tomato Salad

Green Bean and Roasted Cherry Tomato Salad
As shared from the kitchen of Once Upon a PlateServes 4

Note: You can roast the cherry tomatoes ahead of time; roast then allow to cool and place in a glass container with cover and refrigerate until time to assemble the dish. Allow the tomatoes to come to room temperature before serving for optimum flavor.

Ingredients:
Cherry tomatoes, as many as you like
sea salt and freshly ground black pepper
2 to 4 tablespoons extra virgin olive oil (plus more for dressing, see below)
1/4 cup nuts, toasted (pine nuts, walnuts, hazelnuts, almonds, pecans, cashews.)
1 pound fresh green beans, trim stem end, and cut crosswise into 2 1/2 inch segments
Few springs of fresh basil leaves (If not in season, omit)

Dressing ingredients:
2 tablespoon red wine vinegar
4 tablespoons whole-grain mustard
1 to 2 cloves garlic, finely minced
1/2 to 1 teaspoon agave syrup, OR honey
1/4 or a little more cup good olive oil

Method:
Position oven rack to middle position and preheat oven to 225* (F) Line a shallow sheet pan with parchment paper, set aside.

To roast the cherry tomatoes:Slice the cherry tomatoes in half, and arrange them, cut sides up on the parchment- lined baking sheet. Sprinkle lightly with with sea salt, freshly ground black pepper, drizzle with 2 to 4 tablespoons olive oil. Place tomatoes in oven until slightly dried, wrinkled a bit, but still moist. This will take approximately 2 to 2 1/2 hours or so.

While tomatoes are roasting, prepare the nuts and the dressing:

Toast the nuts either in a small (dry, no oil) pan over medium-low heat, gently tossing the nuts in the pan frequently, until they just begin to turn light brown (or you can toast in oven.)

To make the dressing:
Combine the red wine vinegar, mustard, garlic, agave syrup (or honey), and olive oil in a bowl or jar with tight fitting lid. Either whisk or shake vigorously until mixture is homogonized. Taste, then adjust for seasonings, add salt and pepper if desired.

To cook the beans:Prepare a large bowl filled with ice cubes and cold water. Steam or boil the green beans until they just crisp-tender, and have not lost their bright color; only 3 to 4 minutes if boiled. Drain and place immediately into the ice water bowl. Swish the beans around and as soon as they are cooled remove to a collander to drain thoroughly.
To assemble:On a large platter or plate, arrange the green beans, sprinkle with the tomatoes (including any residual oil from roasting, drizzle with dressing, shower with the toasted nuts, then finally the fresh basil (if using.)
The flavors are brightest if this salad/side dish is served at room temperature.


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Grilled-Chicken Alfredo Sauce Pizza

Grilled-Chicken Alfredo Sauce Pizza
As shared from the Kitchen of Once Upon a Plate

Makes one 13-inch pizza (or two smaller pizzas)

Note: I assemble my pizzas on a wooden or metal pizza peel dusted with cornmeal to facilitate transferring the pizza to the hot baking stone in the oven. Alternately you can assemble your pizza on large baking sheet (turned upside down), and dusted with cornmeal for transfer to the hot oven. You can spread the Alfredo sauce directly on the raw dough, but I usually pre-bake my pizza crust for 2 to 3 minutes before adding the toppings, and that's what I did this time as well.

For the chicken:
1 large boneless skinless chicken breast (half of a full breast), brushed with oil, salted, peppered then grilled until just done. Cool, then chop or shred into small bite-sized pieces. (Or you may use leftover, cooked chicken for the topping.)

For the "Alfredo" sauce:

2 tablespoons butter
1 clove garlic, minced
1 teaspoon red pepper flakes
1 tablespoon all-purpose flour, plus more for work surface
1 cup heavy cream
1/4 cup grated Parmesan


The toppings:

The "Alfredo" sauce
Cooked chicken
1 cup grape tomatoes, red and yellow
1 cup grated mozzarella, fresh or aged
fresh basil leaves, or baby spinach leaves; washed and blotted dry
Olive oil, for brushing crust

approximately 1 pound pizza dough, (your choice- whole wheat or white flour dough)
shaped into a 13"-diameter disc, or two smaller discs if you prefer.
cornmeal or seminola flour for dusting the pizza peel

Directions:

Adjust oven rack to the middle position with pizza stone on the rack. Preheat oven to 450* (F) Allow to heat for at least 30 to 45 while assembling the pizza.


Melt the butter in a medium-sized saucepan over medium heat. Add the garlic and red pepper flakes and stir just until fragrance is released. Add the flour and stir for a minute or two until flour is cooked and just beginning to color, watch carefully (do not brown.) Whisk in the cream, reduce the heat to low, and let simmer until thickened, about 2 minutes. Stir in Parmesan and taste for salt. Season lightly with salt if desired, and pepper.

Generously dust pizza peel or inverted baking sheet with cornmeal (or seminola). Place pizza dough on top, ladle desired amount of Alfredo sauce on top, covering nearly to the edges. Sprinkle basil, or spinach leaves over, then tomatoes, grilled chicken and the mozzarella. Brush the edge of pizza with olive oil, and sprinkle entire pizza with a little coarse salt and freshly ground pepper.

With a quick, confident jerking motion move the assembled pizza to the hot baking stone. Bake the pizza until crisp and golden, about 25 minutes. Remove from oven and sprinkle with additional basil or spinach leaves. Allow to cool for a moment, then slice and enjoy.

Offer grated Parmesan cheese and red pepper flakes when serving, if desired.

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Easy Black Bean and Corn Salad

Black Bean and Corn Salad
As shared from the kitchen of Once Upon a Plate
4 generous servings

1 can (14 ounces) black beans, rinsed and drained
2 cups frozen corn kernels
1 small red bell pepper, seeded and chopped
1/2 red onion, finely chopped
1 1/2 teaspoons ground cumin, half a palm full
2 teaspoons hot sauce, such as Tabasco. (I use a little less)
1 lime, juiced
2 tablespoons vegetable or olive oil
Salt and pepper

* My additions (optional): Cubed, ripe avocado and chopped cilantro stirred in right before serving.

Method:

Combine all ingredients in a bowl. Let stand at least 15 minutes for corn to fully defrost and flavors to combine, then toss and serve.

Rachael says: "The corn will also place a quick-chill on this easy side-salad as it defrosts -- no need to refrigerate!"

Recipe adapted from Rachael Ray.

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Szechuan-Style String Beans

You can make this with Chinese long-beans, or common string beans (green beans.) I usually increase the amount of sauce (double or triple), and serve with steamed rice as a main course.

Szechuan-style String Beans

As shared from the kitchen of Once Upon a Plate

6 to 8 servings as part of a traditional multi-course Chinese meal.

Serves 2 or 3 as a main course

1 tablespoon dried shrimp (can find in Asian markets, or on line)

1 pound string beans, trimmed and blanched until tender crisp, plunged into an ice water bath, then drained

1 ounce ground pork, chicken, or turkey (I usually use 4 ounces for a main course)*

1 clove garlic, minced or pressed (I use more, and divide use)

1 teaspoon minced preserved Szechuan mustard green (I love this stuff in this dish, but it's difficult to find--- or substitute Kim Chee from the jar, finely chopped, or omit.)

1 teaspoon chili paste (from a jar; it's usually labeled Chili-Garlic paste), or more to taste

Seasonings

I usually double or triple these amounts depending upon how saucy I want the dish.

1 tablespoon dry sherry

2 tablespoons soy sauce

3 tablespoons chicken broth, or stock

1/4 teaspoon sugar

Directions:

Prepare green beans as directed above, don't overcook! You want them barely tender and still slightly crisp, as they will cook further during final cooking. Set aside.

Soak shrimp in warm water for 5 to 10 minutes; drain and mince.

Brown the meat in a little vegetable oil, when it is nearly done add half of the minced garlic & the minced dried shrimp. Stir until heated through. Drain and remove to a bowl or plate.

In the same pan over medium-high heat, add a tablespoon of vegetable oil until hot.

Add string beans and stir fry for a minute or two until hot.

Stir in the remaining garlic, tossing & stirring until fragrant.

Add the meat/shrimp mixture to the pan of string beans, stir until combined then add the seasonings; tossing well until all is heated through.

Note: If you like a thicker sauce, as I do, make a slurry with a little chicken broth & corn starch: After vegetables are nearly done, stir in the additional chicken broth/cornstarch mixture a little at a time to the green beans & meat until the sauce is thickened to your liking.

Before serving taste and adjust seasonings.

Enjoy!

Recipe adapted from "Chef Chu's Distinctive Cuisine of China"

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Oasis Naan

Oasis Naan
Makes 8 round breads (about 5 to 6-inches in diameter)
As shared from the kitchen of Once Upon a Plate
Adapted from "Baking with Julia" published by William Morrow, 1996

The dough for these naan is the same as that for Persian Naan*, but it is shaped differently. These breads are formed into rounds, their centers flattened and sprinkled with scallions, salt, and a pinch of cumin, and their edges left full, to expand like the crust of a Neapolitan pizza.

1 recipe Persian Naan dough, fully risen (see below)
1 tablespoon coarse salt
2 scallions, trimmed and chopped (white and tender green parts only)
1 teaspoon (approximately) cumin or caraway seeds
Center a rack in the oven and line it with quarry tiles or a baking stone, leaving a 1-inch air space all around. (If you do not have tiles or a stone, place an inverted baking sheet on the oven rack.) Preheat the oven to 500°F. Set aside a baker's peel or dust a baking sheet with flour.

Shaping the Dough: Divide the dough into 8 equal pieces and roll each piece into a ball; flatten each ball with lightly floured palms. Roll out the dough into circles about ¼ inch thick and 5 to 6 inches across and sprinkle with water. (You don't want these to be as wet as Persian breads.) Each circle needs to be well pricked all over, with the exception of a 1- to 2-inch border. Traditionally, this is done with a dough stamp, a round utensil with concentric circles of thin spikes. Alternatively, you can use a roller pricker (also known as a pastry docker), the tines of a fork, or the pointy metal loop at the bottom of a whisk. Whatever you choose, you want to prick the dough with determination, flattening the center of each circle. Sprinkle each center with coarse salt, chopped scallions, and a pinch of cumin or caraway seeds.

Baking the Bread: Slide the breads onto the hot quarry tiles using the baker's peel (or slide onto the baking sheet), and bake for 6 to 8 minutes, or until the tops start to color. Remove the breads and cool on a rack for about 5 minutes before wrapping them in a cotton towel. These are best served warm.

Storing: These breads are best eaten shortly after they're baked, but they'll keep, wrapped in a towel, for a day. For longer storage, wrap the breads airtight and freeze for up to a month. Keep the breads in their wrappers while they thaw at room temperature and then warm them for a few minutes in a 400°F oven before serving.

Makes 8 round breads.

From "Baking with Julia" Based on the PBS series hosted by Julia Child,
written by Dorie Greenspan, with contributing bakers Jeffrey Alford and Naomi Duguid

Persian Naan
Makes 4, long narrow breads

As shared from the kitchen of Once Upon a Plate
Adapted from "Baking with Julia", publisher: William Morrow, 1996

The look of this bread is at once dramatic and rustic.

Long — snowshoe-shaped, actually — and dimpled from stem to stern with fingerprints that give it an undulating appearance and and interesting crisp-here-chewy-there texture, this thin flat bread of Central Asia is traditionally baked in a tandoor, a deep clay oven. But you need no out-of-the-ordinary equipment to turn out authentic breads at home. The making of the dough follows standard techniques for mixing and rising — it's the shaping that's odd and fun. The breads are stretched, wet to just this side of soaked, pummeled with your fingertips, and tossed onto hot quarry tiles (or a baking sheet) to bake for a mere five minutes, finishing with a firm, toasty bottom crust and a crumb that's soft but stretchy, warm, and wheaty. Don't even think about slicing these breads; they're meant to be stacked on the table, and edible centerpiece, and torn into pieces big and small. This same dough makes Oasis Naan, a round bread speckled with scallions.

2½ cups tepid water (80°F to 90°F)
2 teaspoons active dry yeast
5 to 6 cups bread flour or unbleached all-purpose flour (I substitute up to 3 cups of the all-purpose flour with whole wheat flour--- optional)
1 tablespoon salt
4 teaspoons sesame seeds
Put the water and yeast in a large bowl and stir to blend. Add 3 cups of the flour, about a cup at a time, stirring in one direction with a a wooden spoon. Beat for 1 minute, or about 100 strokes, to develop the gluten. Sprinkle the salt over the mixture and start adding the remaining flour, again about a cup at a time, stirring after each addition and then stirring until the dough is too stiff for you to work. You may not need to use it at all.

Turn the dough out onto a lightly floured work surface and knead it vigorously, adding more flour as necessary, until it is smooth and easy to handle, about 10 minutes.

Rise: Transfer the dough to a lightly oiled bowl, turning to cover the entire surface with oil, cover the bowl with plastic wrap, and let the dough rest at room temperature until it has more than doubled in bulk, about 2 hours. Don't worry if it goes longer — it will be just fine. If it's more convenient, you can put the bowl in the refrigerator and let the dough rise overnight; bring the dough to room temperature before continuing.

When you're ready to bake, line the center rack of your oven with quarry tiles or a baking stone, leaving a 1-inch air space all around, and preheat the oven to 500°F. (If you do not have tiles, place an inverted baking sheet on the oven rack and preheat it with the oven.)

Shaping the Dough: Deflate the dough, turn it out onto a lightly floured work surface, and divide it into 4 pieces. Flatten the pieces and shape them into ovals, each about 6 inches wide and 8 inches long. Cover the ovals with plastic wrap and let them rest for a few minutes to relax the gluten.

Start shaping the first bread a few minutes after the oven reaches 500°F. Fill a small bowl with cold water, dip your fingers into the water, and, starting at one end of the oval, press your fingertips into the dough to make deep, closely spaced rows of indentations all across the dough. (Don't be timid — the impressions have to be deep enough to remain after you've stretched the dough.) Keep moistening your fingers as you work so that the dough's surface remains wet — really wet. In fact, it may look a little sloppy to you, but that's the way it's supposed to be.

Lift the dough, drape it over your hands, and stretch it by slowly pulling your hands apart. You will need to drape and stretch a couple of times in order to get the right shape — you're aiming for an oval that is about 5 inches wide and between 16 and 18 inches long. Don't worry if there are a few holes in the dough — carry on.

Baking the Bread: Put the dough down on the work surface and sprinkle with a teaspoon of the sesame seeds. Then carefully lift the dough with both hands and place it on the baking stone (or baking sheet). (If you are adept at using a peel, transfer the bread to the oven on a cornmeal-dusted peel.) Bake until the bread has golden patches on top and is brown and crusty on the bottom, about 5 minutes. Remove the bread from the oven, let it cool on a rack for 5 minutes, and then wrap it in a cotton towel to keep it soft and warm.

While one bread is baking, shape the next bread. When you've had some practice shaping, you'll become fast enough to slip a second bread into the oven by the time the other is halfway through its bake time.

Serve warm or at room temperature.

Storing: The breads are best eaten shortly after they're baked, but they'll keep, wrapped in a towel, for a day. For longer storage, wrap the breads airtight and freeze for up to a month. Keep the breads in their wrappers while they thaw at room temperature and then warm them for a few minutes in a 400°F oven before serving.

Makes 4 long narrow breads.

From "Baking with Julia" Based on the PBS series hosted by Julia Child,
written by Dorie Greenspan, with contributing bakers Jeffrey Alford and Naomi Duguid

Tomato Ketchup (Lacto-Fermented)

Tomato Ketchup (Lacto-Fermented)
(Yields about 1 1/2 cups)

12 ounces organic tomato paste (no salt added)
1/4 cup water
1/8 cup whey* (or an additional 1/8 cup water)
2 Tablespoons apple cider vinegar; I prefer natural raw, organic for this recipe (i.e. Bragg's)
1/4 teaspoon ground mustard (dry mustard)
1/4 teaspoon cinnamon
1/8 teaspoon cloves
1/8 teaspoon allspice
1/8 teaspoon cayenne
pinch garlic powder
pinch onion powder
1/2 to 1 teaspoon sea salt (to taste)
1/4-1/3 cup sweetener of your choice (agave syrup, honey, maple syrup, molasses, barley malt, or a combination of any of those.)

Note: This recipe is a basic guideline, so I suggest starting with 1 Tablespoon vinegar, and add more to your taste. (I use the full 2 Tablespoons.) You may prefer to add more sweetener if you like a sweeter ketchup, and be sure to taste after you mix it, adjusting seasonings to your liking... the ketchup mellows as it ages.

Directions:

Place all ingredients in a non-reactive bowl (glass or enamel), and whisk together until completed blended. Pour or ladle sauce into clean, dry containers (I prefer glass). Cover and leave at room temperature for two days (to encourage fermentation.) After two days store in refrigerator.


*Whey is the residual liquid left during the cheesemaking process~ I use the whey (liquid) that separates from natural, unflavored yogurt. I collect it when I make healthy and delicious yogurt cheese (great substitute for sour cream or cream cheese). For directions click here.

Adapted from Erin's recipe on Wardeh's GNOWFGLINS blog.

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Spicy Chicken Skewers ~ Thighs

Spicy Chicken Skewers (Thighs)

As shared from the kitchen of Once Upon a Plate
4 Servings

8 chicken thigh fillets, skinned and trimmed
2 teaspoons paprika
2 teaspoons dried chili flakes (I use less; about 1 teaspoon)
6 cloves garlic, crushed
2 teaspoons sea salt (or Kosher salt)

½ cup olive oil
⅓ cup Worcestershire sauce
1/4 to 1 cup mint leaves
lemon wedges, to serve

Whisk paprika, chili, garlic, salt, olive oil and Worcestershire sauce in a bowl, add chicken and toss to combine. Cover and refrigerate for 30 minutes, or up to 3 hours.

Heat a stovetop grill pan or barbecue over high heat. Thread the chicken onto skewers* and char-grill or barbecue for 3–4 minutes* or until cooked through. Sprinkle with mint leaves and serve with lemon wedges.

Donna's recipe instructs to grill for 3 to 4 minutes or until cooked through. I cooked about 3 to 4 minutes per side, until cooked through. Don't overcook or the thighs will be tough.

*For easier turning and serving, I skewer 2 thighs on two parallel skewers.

Recipe adapted from Donna Hay

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My Favorite Homemade Biscuit Recipe ~White flour or Whole wheat

My Favorite Homemade Biscuit Recipe
As shared from the kitchen of Once Upon a Plate
Makes 6 to 8 average size biscuits (depending upon the size of cutter you use.)

These are delicious made with all-purpose flour for a traditional biscuit, or substitute half of the flour with whole wheat flour for biscuits which are a little more nutritious. The one in the photo is 50% whole wheat.

Ingredients:

2 cups all-purpose flour (or 1 cup all-purpose flour & 1 cup whole wheat flour)
1 tablespoon baking powder
1 teaspoon salt
1 tablespoon white sugar
1/3 cup shortening (or butter, softened)
1 cup milk (or buttermilk)


Preheat oven to 425 degrees F (220 degrees C)

In a large bowl, whisk together the flour, baking powder, salt, and sugar. Cut in the shortening until the mixture resembles coarse meal. Gradually stir in milk until dough pulls away from the side of the bowl.

Turn out onto a floured surface pat or roll dough out to 1 inch thick, don't overwork the dough or the biscuits will be tough. Cut biscuits with a large cutter or juice glass dipped in flour, press straight down & don't use a twist action (for the highest rise.) Repeat until all dough is used. Brush off the excess flour, and place biscuits onto an ungreased baking sheet.

Bake for 13 to 15 minutes in hot oven, until biscuits begin to brown.


Adapted from J.P.'s Big Daddy Biscuit Recipe

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Cream of Spinach Soup

Cream of Spinach Soup

As Shared from the kitchen of Once Upon a Plate

4 servings

1 medium yellow/brown onion (or 1/2 large), finely chopped
4 Tablespoons butter (1/2 stick). May use 2 Tablespoons olive oil & 2 Tablespoons butter.
1/4 cup all-purpose flour
1 1/4 cups chicken stock (may use canned/boxed broth)
2 1/2 cups whole milk, heated. (May use lower fat versions, but soup won't be as creamy)
1 (10 to 12 ounce) package fresh baby spinach, chopped, OR 1 package chopped frozen spinach, thawed & drained
Salt & White Pepper to taste (may use black pepper)
1 whole bay leaf (optional)
Nutmeg to taste (optional)
3 Tablespoons heavy cream, or Half & Half (optional)

Heat butter over medium heat until hot, add onion and saute until transluscent but not browned. (About 4 to 5 minutes.) Sprinkle flour over the cooked onions, stir over low heat for about 2 minutes or so, to remove raw taste from flour. Whisk or stir in the chicken stock, cook, stirring constantly, for about 2 minutes until mixture is thick and smooth. Gradually whisk or stir in the heated milk until mixture is smooth, add nutmeg and bay leaf if using, then add spinach and season with a bit of salt and pepper. Cook over medium heat, stirring frequently until spinach is done to your liking; 10 to 20 minutes. Remove bay leaf, stir in cream, taste for seasoning and serve, piping hot.

NOTE if you prefer a smooth soup: After cooking, remove bay leaf and puree mixture in blender then pour back into soup pot and reheat. Add cream and nutmeg before serving.

I hope you enjoy!

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Very Easy Puff Pastry Fruit Pastries

Very Easy Puff Pastry Fruit Pastries
As shared from the kitchen of Once Upon a Plate

Makes 6 pastries

These little individual pastries make a wonderful breakfast or brunch treat. They are also delicious served warm as a dessert. I always make a mix of fruit, one fruit per tart ~ I like the variety, but you can make them all using the same kind of fruit of course.

Note: Thaw the frozen shells in the refrigerator the night before; they take an hour to thaw at room temperature. These are best when served fresh and crisp from the oven.

Ingredients:
1 package (about 10 ounces) frozen puff pastry shells, thawed
2 cups pitted fresh cherries, or about 36 fresh apricot halves (or the same amount of canned fruit, well drained)
2 tablespoons sugar
About 1/4 teaspoon ground cardamom, ground cinnamon, or ground nutmeg
4 tablespoons fruit jam (cherry, raspberry or apricot, etc.)

On a lightly floured board, roll out each pastry shell to make a 6-inch circle. Place on ungreased rimmed baking sheets.

Top each with about 2/3 cup cherries, or apricot halves; sprinkle each with 1 teaspoon sugar and a light dusting of spice.

Bake, uncovered, in a 400* (F) oven for about 25 minutes until golden brown.

Spread 2 teaspoons jam over top of each to glaze. Serve warm, plain or with sour cream, whipped cream, or ice cream, if desired.

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Rustic Italian Soup ~ From the Pantry

Rustic Italian Soup ~ From the Pantry
As Shared from the kitchen of Once Upon a Plate
Serves 4 to 6

This delicious soup recipe is one I came up with when I wanted a hot, filling meal using ingredients on hand. It's also a good one to keep in mind when time is short, as it can be ready in less than half an hour, and tastes even better the next day. I always make extra!

Omit the bacon and use vegetable stock if you prefer a vegetarian version.

Ingredients:
1 Tablespoon olive oil for sauteing
2 slices bacon, cut cross-way into 1/4 to 1/2-inch strips
1 medium onion, cut into smallish dice
1 clove garlic, peeled and crushed
1 bay leaf
1 to 1 1/2 Tablespoons minced fresh rosemary, thyme and oregano (any or all)
OR 2 teaspoons dry Italian Seasoning (or more to taste)
16 to 32 ounces chicken broth (depending upon how 'soupy' or thick you like your soup
1 or 2 cans diced tomatoes, including juice
1 or 2 cans canned beans (your choice; cannellini, kidney, garbanzo, butter beans, etc.) Drained and rinsed.
salt, freshly ground pepper

Method: Heat oil in soup pot, add cut-up bacon; fry until just crisp. Remove bacon and reserve. Drain all but 1 Tablespoon oil from pan, add onion and saute until translucent but not browned, add garlic and stir for a minute to cook slightly.

Add chicken broth, tomatoes with juice, bay leaf and herbs. Allow to simmer over medium low heat for 10 to 15 minutes, add canned beans, reserved bacon (and any optional ingredients, suggested below) and continue simmering 10 to 12 additional minutes. Taste for seasoning, adding more herbs and salt and pepper to taste. Can be simmered longer, add more broth or water if desired as some liquid will evaporate as the soup simmers.

Optional: Add a small squeeze of fresh lemon juice or a few drops of red wine vinegar just before serving if you like a sharper flavor, this little touch truly piques the flavors.

To serve, garnish with grated Parmesan cheese or toasted baguette slices with melted cheese and a bit of crisp bacon.

This soup reheats exceptionally well, and seems to gain flavor when served a day or two later.

*Optional additions to add when beans are added:
Cooked, cubed chicken
Cooked Mini-meatballs
Cut-up raw spinach, chard, or other greens
Small pasta shapes, or rice ~ allow to simmer until tender
Diced carrots or celery ~ allow to simmer until tender

I hope you and your family enjoy this soup as much as my family does.

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French Lemon Cake with Strawberry Glaze

French Lemon Cake with optional Strawberry Glaze
As shared from the kitchen of Once Upon a Plate
Makes one 8-inch, single layer cake
I don't know why this cake is called "French", perhaps because it is a single layer and doesn't rise much ~ but it I do know that it is one of the easiest cakes to make because the batter is mixed together in the bowl of a food processor.
My mother used to make this recipe and I believe it was from "Bon Appetit" magazine from the 1970's when home food processors were introduced to home cooks here in the U.S. As with many food processor cakes, it's a little sturdier (not quite as delicate) as traditionally made cakes.

The original recipe is delicious with just the sweeten lemon juice finish and maybe a dollop of whipped sweetened cream or ice cream. But to make it a little more special you can add a fruit glaze or fresh fruit.
Method:Position oven rack to center position
Preheat oven to 350*
Grease and flour an 8-inch square or round cake pan (or pan of equivalent capacity.)

Ingredients:1 lemon (peel zest from lemon using a vegetable peeler), and juice the lemon, reserve juice for finish
1/2 cup granulated sugar
1 stick butter (4 ounces), cut into 4 pieces
2 eggs
1 cup all-purpose flour, less 2 Tablespoons
Mix 1 teaspoon baking powder into the flour

Lemon juice glaze:
Reserved juice from the lemon mixed with
1/2 cup confectioner's sugar (powdered sugar)

In the bowl of food processor process lemon zest strips with granulated sugar, process a few seconds until zest is "grated".

Add butter pieces to bowl and process until well combined. Add eggs, one at a time, until each is blended in. Scrape bowl with spatula. Mix 1/2 of the flour/baking powder mixture to the bowl and pulse (turn the machine on & off) 2 or 3 times, scrape bowl with spatula. Add remaining flour and pulse until combined.

Scrape batter from bowl into prepared pan and bake into prepared pan. Bake on center rack of oven for 18 to 25 minutes. (Oven and the shape/size of pan will affect the time it takes cake to be done.) I begin checking at 12 minutes. Bake until edges are lightly golden and a pick inserted into center of cake comes out clean, with no wet batter.

While cake is still warm, mix lemon juice with confectioner's sugar and spoon mixture over cake, then repeat with any remaining mixture ~allowing lemon juice to seep into the cake slowly.
Optional Fruit Glaze:
1 to 1 1/2 cups fruit jam (I like either Strawberry, Raspberry or Apricot for this cake)

If you want a very thin glaze, melt the jam and a tablespoon or two of water ~or substitute a liqueur of your choice (such as Grand Marnier) in a pot over medium heat. Stir and cook until mixture completely melted and fairly smooth, cool just slightly then spread on top of cake while mixture is still warm (it will thicken further upon cooling.)
For a thicker glaze (as shown in picture) Make a slurry from 2 teaspoons corn starch mixed into 2 Tablespoons of water and mix into melted jam in the pot, cook and stir until mixture thickens, cool slightly then spread evenly on top of cake. Topping will thicken upon cooling.)

Serve with sweetened whipped cream, or ice cream if desired.
Enjoy!

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Savory Egg Fritters ~ Mini Size

Savory Egg Fritters
From the kitchen of Once Upon a Plate

Good as an appetizer with cold drinks, or as a side with fried fish.
(Double this recipe to serve about 6 as an appetizer)

Ingredients:
2 eggs
1 T freshly grated Parmesan Cheese
1 clove garlic, finely chopped
¼ cup dry, unflavored bread crumbs
Salt
Freshly ground pepper
Vegetable oil for frying, 1-inch deep in pan

Method:

In a medium-size bowl, beat eggs lightly. Add all other ingredients to the bowl (except oil) and mix thoroughly.

In a frying pan heat oil over medium-high heat until very hot (about 375*(F) Test by dropping a driblet of batter into hot oil. Batter should seize and instantly float to the surface.

Without crowding the pan, one at a time, place 1-teaspoonfuls of batter into the pan.*

When the fritters have puffed, turn them so they cook evenly, and have formed a golden crust all over. As they are done transfer to paper towels to drain (or a cooling rack set upon a platter or brown paper bag.)

Serve at once, as soon as the entire batch is done.

* To make these mini-size: I use a 1/2 teaspoon measuring spoon, scoop the batter, level it off then roll it out of the spoon into the hot oil with a 1/4 teaspoon measuring spoon.

Marcella Hazan suggests serving them as an appetizer with a glass of white wine, or along with fried fish.

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Darina Allen's Sweet White Scones

Mummy's Sweet White Scones ~ Darina Allen's Recipe

As shared by the kitchen of Once Upon a Plate

Recipe yields 18 to 20 scones

8 cups flour

pinch of salt

1/3 cup superfine granulated sugar (If you like sweeter scones, increase the amount of sugar to 1/2 cup or a bit more)

4 teaspoons baking powder

12 tablespoon (1 1/2 sticks) butter

3 eggs

approximately 1 3/4 cups milk to mix

Glaze:

1 egg, beated with a pinch of salt

granulated sugar

Position rack in center of oven.

Preheat oven to 475* (F)

Sift all dry ingredients together in a "nice roomy bowl". Make a well in the center and rub in the butter (or use a pastry blender tool) as if making pie dough. Beat eggs with the milk, add all at once to the dry ingredients and mix to a soft dough. Turn out onto a floured board, knead lightly just to shape into a 1-inch thick round (or square) shape. With a cutter or knife cut into scones. Darina's mother always cut them into squares or diamond shapes, and that's the way I like to cut them, too. Brush the tops with the egg wash and dip tops in granulated sugar.

Bake in the hot oven for 10 to 12 minutes (watch carefully as your oven may bake faster.) Cool slightly on a wire rack, serve hot or warm.

Darina suggests splitting the sonces in half with butter and homemade jam, or jam and a dollop of whipped cream.

Enjoy!

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Pork Roasted the way the Tuscans Do

Pork Roasted the Way the Tuscan Do ~

Joanne Weir's recipe

4 servings
.
Joanne says: "This is a wonderful and easy technique for pork roasted inside a baguette with wonderful fresh herbs and of course garlic and olive oil! I'm sure this will become a favorite of yours too - it's great to bring on a picnic lunch!"

.

Preheat oven to 375-degrees (F)

2 teaspoons fresh chopped sage

2 teaspoons fresh chopped rosemary

1/2 teaspoon freshly ground black pepper

2 cloves garlic, minced

Kosher salt and freshly ground black pepper

1/4 teaspoon fennel pollen (My notes: I omit because it is not readily available here)
4 tablespoons extra virgin olive oil

1 pork tenderloin, trimmed of fat and sinewy tissue

1 loaf crusty baguette

Optional (I always include ~ about 3 to 4 tablespoons Dijon mustard)

.

Method:

Mince sage, rosemary, pepper, garlic, 1 teaspoon salt, 1/4 teaspoon black pepper, and fennel pollen (if using) together, spread out on the work surface for later, the sear the pork as follows:

In a frying pan over medium-high heat, add 1 tablespoon of the oil. Place the pork in the pan and cook, turning occasionally until it is golden brown on all sides (this will take about 8 to 10 minutes.)

If you you like, at this point you can smear the seared pork with Dijon mustard before rolling in the herbs. (This step adds a bit of moistness to the meat, which I prefer.)

Roll the pork in the herb mixture and set aside. Next cut, or slit the baguette in half the long way but keep intact (don't cut all the way through); scoop out most of the soft insides ( I reserve for another use.) Brush the inside of the baguette with the remaining 3 tablespoons olive oil. Nestle the pork on the inside of the baguette so that the pork is well enclosed. need to be particular as to how you tie it, the aim is to keep the pork securely in the bread while roasting.

Trim off the excess ends of the bread. With kitchen twine tie the bread to secure the pork at 1 to 2 inch intervals.

Place the pork on a baking sheet and roast until done, 155 to 160°F (when instant read thermometer is inserted into the thickest part of the tenderloin) About 25 to 35 minutes.
Remove from the oven, allow to rest 10 minutes.

Remove the strings and cut into thick (about 1-inch) slices. It's wonderful warm, and is flavorful enough to serve at room temperature as well.

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Walnut Sauce for Pasta, Chicken, Grilled Vegetables, and...

Pasta with Walnut Sauce

Serves 4 as a main course*

Recipe adapted from A Thousand Days in Venice : An Unexpected Romance

by Marlena de Blasi Copyright 2002 by Marlena de Blasi.
The Pasta

Cook a pound of fresh tagliatelle, fettucine, or other "ribbon" pasta in abundant, sea-salted boiling water to the al dente stage, drain, and toss with 1½ cups of the following sauce. If fresh pasta is not available, substitute dried artisinal pasta.

For the Sauce (Makes about 2 cups)

8 ounces shelled walnuts, lightly roasted
1/2 teaspoon ground cinnamon
Several gratings of nutmeg
Sea salt and just-cracked pepper
1/4 cup olive oil
1/4 cup heavy cream
1/4 cup late-harvest white wine such as Vin Santo or Moscato

* My own NOTES:

I added a bit of finely grated orange zest, and used a light hand with the salt so the slight sweetness of the wine would come through. This sauce is very thick, I like to make it a bit thinner by stirring in a spoonful or two of the hot pasta water. A sweet late harvest wine can be subsituted for the Vin Santo or Moscato

** This is a very rich sauce, I prefer to serve this in small portions, perhaps as an appetizer or along side plainly grilled chicken, fish or chops.

Method:

Pulse the walnuts in the work bowl of a food processor fitted with a steel blade, until they are the texture of very coarse meal (not too finely - a bit of texture is better). Add the cinnamon, nutmeg, salt, and pepper, and pulse two or three more times to combine.

In a small bowl mix the olive oil, cream and wine together. With the machine running, pour the mixture through the feed tube and process only until it is mixed. (Will be like thick paste.) Taste and correct the sauce for salt and spices.

Marlena notes: " As divine as this sauce is, tossed with just-cooked pasta, it presents other delicious opportunities: Keep some in the refrigerator and place a spoonful over just-roasted chicken or pork; spread it on grilled bread and pass it along with cold white wine for an appetizer; enrich simple vegetable soups with a dollop, or try it as a condiment for steamed asparagus."

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Orecchiette with Roasted Cauliflower, Raisins and Walnuts

Orecchiette with Roasted Cauliflower, Raisins and Walnuts (and Colatura, optional)
As shared from the kitchen of Once Upon a Plate
Serves 4

A traditional dish, possessing the perfect balance of sweet and savory flavors.

Ingredients:

1 head of cauliflower, cut into very small florets
4 Tablespoons extra virgin olive oil
salt and pepper
1/2 cup raisins (golden or black), plumped in warm liquid water, wine, etc.
3 Tablespoons walnuts or 2 Tablespoons pine nuts
1 Tablespoon colatura (optional)+*
8 ounces orecchiette

*If not using colatura, salt the cauliflower a little more heavily than usual.

Directions:
Preheat the oven to 450 degrees (F)
Toss the cauliflower florets with 2 tablespoons of extra virgin olive oil, 1 teaspoon of salt and 1/2 teaspoon of pepper. Spread on a baking sheet in a single layer and roast for 1012 minutes until nicely caramelized. In the last 3-4 minutes, add the raisins and pine nuts and continue roasting. (Careful not to burn the nuts.)

In the meantime, cook the orecchiette in lots of salted, boiling water. Reserve 1/4 cup of the cooking water and drain the pasta. Return the hot pasta to the pot and stir in the pasta water, colatura(if using), 2 tablespoons of fresh extra virgin olive oil and the roasted cauliflower mix. Serve right away.

* Colatura is a special Italian syrup, made from anchovies.

Recipe adapted from Market Hall Foods

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Pork Tenderloin with Herb Glaze

This recipe is from Caprial and John Pence; originally created for pork chops, I took my friend's advice and adjusted it for a pork tenderloin.

Flavored with Herbs de Provence and honey (I substituted Agave syrup) it is a little sweet and absolutely delicious.

Caprial & John's Pork with Honey, Mustard, and Herb Glaze
As shared from the kitchen of Once Upon a Plate
Serves 4 to 6 (varies if using tenderloin or 6 pork chops)

1 or 2 pork tenderloin (12 to 16 ounces or so, each ) OR 6 (8-10 ounce) Pork chops
1 Tablespoon Herbs de Provence
Salt and cracked black pepper
2 Tablespoons extra virgin olive oil

Glaze:
1/3 cup honey
2 cloves garlic, chopped
1 small shallot, chopped
Zest and juice from 1 lemon
Sea salt
1 Tablespoon unsalted butter
1 Tablespoon Dijon mustard

Preheat oven 350°

To prepare the pork: Rub meat (tenderloin or chops) with herbs and salt and black pepper. Heat olive oil in a very large pan until smoking hot. Add the meat and sear well on all sides (if using chops sear both sides, turning once._

Mix the honey (or agave syrup), garlic, mustard, shallots, lemon juice and zest, and pinch sea salt. Pour over the meat and place in the oven and cook until meat reachs an internal temperature of 140 degrees about 15 to 20 minutes depending on the thickness of the meat.

Remove meat to platter or plates. Place the pan on stovetop over medium heat and bring to a boil add the butter and adjust the seasonings. Pour over sliced tenderloin or chops and serve hot. (Alternately offer the glaze at the table to allow each diner to add their own.)

Enjoy!

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Individual-size Baked Alaska

Individual-size Baked Alaska

As shared from the kitchen of Once Upon a Plate

4 to 6 servings

Using only 3 or 4 ingredients, these provide huge eye and taste appeal for very little effort.

I actually prefer to make Baked Alaska into individual size portions using slices of plain cake or pound cake. This time I used extra large cupcakes made from Butter Cake batter. Here's how~

Cake slices of your choice (any flavor), or pound cake, plain cupcakes, etc.
Ice cream (any flavor)
Egg Meringue (recipe follows)

Optional:

Jam or Spread of your choice,
Flowers or fruit for garnish

Method:
I make them at the last moment, but you could assemble the cake with ice cream filling and store in freezer (for up to an hour or two) before frosting with meringue and broiling.

Slice 2 pieces of cake per serving
Arrange oven rack near upper center of oven, set to broil.

Make meringue: (enough for 4 to 6 small Baked Alaskas)
6 egg whites
1/2 teaspoon cream of tartar
1/2 cups sugar

Place egg whites in an impeccably clean bowl, add cream of tartar and beat with electric mixer until soft peaks form. Gradually beat in sugar, a tablespoon at a time, beating well after each addition until stiff peaks form.

Using two slices of of cake per portion, place one slice for each serving on a baking sheet, spread with jam or spread if desired. Place a thick slab (1 to 1 1/2-inch thick) of ice cream on cake slice. Top with another cake slice. Completely cover entire surface of cake and ice cream encasing thickly with meringue.

Place under broiler until top is lightly golden brown, garnish as desired and serve immediately.

Enjoy!

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Chicken and Corn Chowder

When TWO of my favored cooks featured this recipe and recommended it I knew it was a must try!

Lori on her blog All That Splatters posted about the recipe she found on sweet Geri's blog Heart N Soul Cooking, and I completely agree this is a fabulous recipe.

It's with great thanks to Geri and Lori that they introduced me to this recipe. It's a keeper, and the garnishes push this one over the top.

Here's Geri's recipe ~ the only changes I made: I substituted Russet potatoes because I didn't have Yukon Golds on hand (but don't overcook them, they will fall apart), I used frozen white kernel corn and poached some chicken breasts then cubed it.

Geri's Heart N Soul Chicken and Corn Chowder
6 servings

2 slices bacon, chopped
1 onion, chopped
3 tablespoons flour
1 pound Yukon Gold potatoes, peeled and chopped
6 cups reduced-sodium or homemade chicken broth
4 cups shredded cooked chicken (from a 2 1/2- to 3-lb. roasted chicken)
3 cups corn, frozen or kernels cut from 3 ears corn
1/4 to 1/2 cup heavy whipping cream

Garnishes (Don't skimp!)

2 medium tomatoes, seeded and chopped
1 avocado, pitted, peeled, and chopped
1 cup loosely packed cilantro leaves
2 limes, cut into wedges
Freshly ground black pepper

1. In a large, heavy pot over medium-high heat, cook bacon until fat renders and meat starts to brown. Add onion, reduce heat to medium, and cook until soft, about 3 minutes. Sprinkle with flour and cook, stirring, until flour smells cooked (you should get a whiff of baked piecrust) but hasn't started to brown, about 3 minutes.

2. Add potatoes and broth. Bring to a boil. Reduce heat to keep mixture simmering and cook until potatoes are barely tender, about 5 minutes. Add chicken and corn and bring to a boil. Reduce heat to low and stir in cream to taste. Heat through, about 2 minutes. Serve in soup bowls, garnished with tomatoes, avocado, cilantro, a squirt or two of lime juice, and pepper to taste.



Thank you for sharing your recipe Geri! And thank you too Lori for sharing it because I missed it on Geri's blog.

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Carnitas ~ Little Pieces of Browned Pork

Carnitas ~ Little Pieces of Browned Pork

As shared from the kitchen of Once Upon a Plate

I've been making this dish for well over 30 years, it is one of my all-time favorite Mexican foods and a much requested recipe in my family. It is difficult to believe that three ingredients (pork, water and salt) cook into such a satisfying and delicious dish. If I could only eat one Mexican food for the rest of my life, this would be it. If you try it, I hope it becomes a favorite of yours, too.

Carnitas are a popular snack in central Mexico, served with a fresh tomato salsa and wrapped in a warm tortilla (I prefer flour tortillas for this recipe) they makes a most delicious snack. Usually served with additional condiments such as chopped cilantro, sliced radishes, avocado (or guacamole), chopped onion or scallions, sour cream, etc.

Ingredients:
3 pounds pork shoulder, butt, or boneless country-style pork spareribs, etc.
Cold water to barely cover
2 teaspoons salt, or to taste


This dish requires some fat on the meat in order to make the finished meat succulent and juicy, if you are looking for a low-fat dish you would be better off choosing something else.


Cut the meat, with the fat into strips about 2" x 3/4", or 1 1/2" to 2" cubes. Place meat in a large pot and barely cover with water, add salt and bring to a boil over high heat (don't cover the pot.)


When pot boils lower the heat a bit and allow to cook briskly until all liquid has evaporated; the meat should be cooked through but not falling apart. Lower the heat once again and continue cooking until the fat has rendered out. Continue turning the meat until it is lightly brown all over and slightly crisp. this usually takes between 45 to 70 minutes. Taste and add additional salt if needed.


Tips:
-No need for an expensive cut of meat, you want cuts with a fair amount of fat so the meat browns properly later.
-The meat will cook more evenly if the pot is large (and rather shallow if possible)
-Do not add too much water at the beginning, or the meat will fall apart when frying later
-If the meat is still rather firm when water has evaporated then add a little more water and continue cooking.

Recipe adapted from Diana Kennedy's "The Cuisines of Mexico", an excellent resource.

I highly recommend.

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Crispy Parmesan Pirouettes with Salmon Pearls and Lemon Cream

Crispy Parmesan Pirouettes with Salmon Pearls and Lemon Cream
2 servings
As shared from the kitchen of Once Upon a Plate

Ingredients:

1 cup (about 3 ounces) finely grated parmesan
salmon pearls (salmon caviar/roe)
chervil leaves, to garnish

Lemon Cream
¼ cup sour cream
½ teaspoon lemon zest
½ teaspoon lemon juice


Prepare the lemon cream:
In a small bowl mix sour cream, lemon zest and juice stir until thoroughly combined. Set aside.

Preheat oven to (350°F). Line a large, shallow baking pan with baking parchment or a silicone baking mat.

Make 6 circular mounds (1 1/2 Tablespoons each) of Parmesan cheese on the lined baking sheet, spaced apart to allow for spreading. Flatten mounds slightly.

Bake for 6 to 8 minutes or until golden, watch carefully. Remove from the oven, allow to cool slightly and roll into cylinders.

Spoon the lemon cream into small dishes or pots and top with salmon pearls and chervil, snipped chives or a small piece of a parsley leaf. Serve with the parmesan crisps.

Recipe adapted from Donna Hay (click to see more.)

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Slow Roasted Chipolte Salmon with Pineapple Rice

Slow-Roasted Chipolte Salmon with Pineapple Rice
4 servings

Recipe adapted from Cuisine at Home

3 Tablespoon adobo sauce (from a can of chipotle peppers in adobo)
3 Tablespoons brown sugar
1 teaspoon kosher salt
4 skinless salmon fillets (about 6 ounces each)
1 cup dry white wine
2 Tablespoons sugar
2 Tablespoons fresh ginger, grated
2 Tablespoons fresh lime juice
2 Tablespoons unsalted butter, softened
1 teaspoon cornstarch
1 Tablespoon scallions (green part only), thinly sliced

Preheat the oven to 225* (F)
Line a baking sheet with foil, and coat with cooking spray or brush with olive oil.

In a small bowl combine the adobo sauce, sugar, and salt. Place the salmon on the baking sheet and brush the tops with half of the sauce.

Roast in the oven for 20 to 40 minutes depending on how thick the salmon is.

Adjust the heat to broil, brush the remaining glaze on the salmon, and broil 3 inches from the heat for about 3-5 minutes.

In a small saucepan combine the wine, sugar, ginger, and lime juice. Bring to a boil and boil until reduced to about 3/4 cup (about 5 to 7 minutes) stirring occasionally.

Blend the butter and the cornstarch together and whisk into the sauce. Simmer until thickened (about 1 minute.) Stir in the scallions and serve with the salmon and the rice.

*~*~*~*~

Pineapple Cilantro Rice
Makes 4 cups

1/4 cup onion, diced
1 Tablespoon unsalted butter
1 cup long grain rice
1 can crushed pineapple, undrained (15 oz) I used fresh pineapple chunks in juice from the refrigerated case)
3/4 cup pineapple juice (6 oz)
1/2 cup water
1 teaspoon kosher salt
1 teaspoon sugar
1/4 cup minced fresh cilantro

In a 2 to 3 quart saucepan (with tight fitting lid) saute onion in butte rover medium-high heat for 3 minutes. Stir in rice and saute for one minute more.

Add pineapple, pineapple juice, water, salt and sugar. Bring to a boil, cover, reduce heat to low and simmer until all the liquid is absorbed, 25 minutes. Fluff rice with a fork, then stir in cilantro.

With many thanks to Pam at Sidewalk Shoes for featuring these recipes on her blog.

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