Miela-tahril.blogspot.com - I was playing around with some pulled sugar for an upcoming dessert video, and it reminded me just how much I dislike those ever-popular, themed cake battles on the food networks. In case you've never seen one, I thought I'd take a little break and describe what happens...in every episode: "Contestants, please make a cake that looks like a working Victorian merry-go-round...if his pulled sugarbreaks, the entire design will collapse... he's almost to the judge's table... it's starting to wobble... [BEEP]... well, that's a real shame."
I wouldn’t exactly call this baked lemon pepper salmon a failed experiment, as the cooking method shown herein is a very useful tool in the ongoing battle against boring salmon; but my attempt to fuse lemon and pepper flavor onto the surface with a quick pickling suffered from lack of sweetness. Such is cooking. Live, learn, and occasionally eat too tart and peppery salmon.Anyway, every time we’d post one of our broiled salmon recipes, I’d getemails from people without broilers asking how they can get the same results, so I figured my little trial by acid would make for a good excuse to show how easy baked salmon is. As long as you get your oven nice and hot, and aren’t afraid to poke the fish with a fork to check, you should be enjoying tender, moist, flaky meat every time.You can always cook it more, so check after 10 minutes and go from there. If you test in the filet's natural seams, the evidence of your breaking and entering will hardlybe noticeable, and easily covered by a sauce or slice of lemon.
If you use my recipe, you may want to adjust the pepper and acidity of the lemon with something on the sweet side. Pretty much any kind of glaze or marinade will work with this easy technique, and many of them (most of them) will look better than this. I hope you give this a try soon. Enjoy!
Ingredients for 2: two 8-10 oz center-cut salmon filets, boned, skin on
2 tbsp lemon juice
1 tbsp black pepper
1 tsp miso paste
2 tsp mustard
1 1/2 tbsp mayo
cayenne to taste
salt to taste
*Next time I’ll add some Hoisin sauce or something sweet to balance the flavors better. Bake at 450 degrees F. 10-15 min or until done.
There are many baked products that you could make at home, but because of time, effort, and quality issues, probably shouldn’t. Fortunately, pita bread is not on that list.The dough is easy to make, and much like the flour tortillas we did, the taste and texture of the freshly made product is far superior to anything that comes with a twist tie.
The method is very straightforward, but I wanted to take a moment to talk about production. As you’ll see in the clip, after you roll the pita dough out, you’ll need to let it rest for 5 minutes before grilling. Since each one takes about 5-6 minutes in the pan, while one is cooking, you’ll want to roll the next, so it’s rested and ready to puff.
Speaking of “puff,” don’t be too upset if yours don’t go full balloon. Sometimes they all puff, sometimes some, and sometimes none. This is the way of the pita. But the good news is, even if they don’t fully puff, you should still get some sort of internal pocket with which to stuff. Even if you don’t, it’s okay…you’ll just call them “flatbread” instead! I hope you give these a try soon. Enjoy!
Ingredients for 8 pita breads:
Forthe sponge mix:
1 pkg dry active yeast (2 1/4 tsp)
1 cup warm water (about 90-100 degrees F.)
1 cup (4.5 oz by weight) all-purpose flour
Then:
1 1/2 tablespoons olive oil
1 3/4 teaspoons salt
1 3/4 to 2 cups all-purpose flour, or until a soft, slightly sticky dough forms (about 8-9 oz by weight)
*Let rise about 2 hours, or until doubled in size. Form 8 small, round loaves, let rise 30 minutes. Roll out and let rest 5 minutes before grilling.
As a very, very small percentage of you may know, tomorrow is National Garlic Day, and what better way to celebrate than with a big bowl of Spanish garlic soup? Sopa de Ajo is a wonderfully rustic bread soup, spiked with sliced garlic, paprika, and ham.
If that wasn’t enough to get your attention, it’s also topped with eggs poached in the fragrant, brick red broth. It’s like a steaming bowl of breakfast-for-dinner.
Like I say in the clip, there are as many ways to make this as families in Spain, but I really think toasting the bread is key. You’re basically replacing the flavorless water in the bread with olive oil and awesome soup.
Plus, having the olive oil baked into the cubes makes for a better texture in my opinion. Whether you make this tomorrow to celebrate a totally made-up holiday, or wait until you have some stale bread sitting around, I really hope you try this incredibly comforting Spanish soup. Enjoy!
Ingredients for 4 portions:
About 6 cups of cubed French or Italian bread
1/4 cup extra virgin olive oil, plus more to drizzle on bread cubes
I wanted to share this video by my pal, and super-talented video storyteller, Liza de Guia, featuring another dear friend, Jennifer Perillo, from In Jennie’s Kitchen. If you’re a regular on this blog, you know I’ve shared many of Liza’s gorgeous, entertaining videos before, and this one is no different. This video is part of Food Curated’s Why We Cook series, and it shows exactly why I’m such a big fan of both these talented women’s work. I’ll let the video speak for itself, but I couldn’t agree more with Jennie’s thoughts on fear in the kitchen. By the way, Jennifer has recently published her first cookbook, Homemade with Love, and it’s getting rave reviews. I’ve not read it yet, but will be doing so very soon. If you’re interested in taking a look, you can check it out here. Special thanks to Liza for letting us share her work, and also to Jennie for being a continuing source of inspiration. I hope you enjoy this, and find it as moving as I did.
I heard that Friday is National Grilled Cheese Sandwich Day, and what better way to commemorate than by making this epic version of America's favorite sandwich? Hopefully most of you have seen and made this before, but just in case, here you go. Enjoy!
Whenever I do ethnic recipes like this Greek tzatziki sauce, I’ll usually go online and listen to an audio dictionary or some YouTube videos to verify the pronunciation.Of course, just listening to it doesn’t mean I’ll actually be able to pronounce it that way. A western New York accent is a strange and unpredictable thing, but at least I know how far off I am.
This time things were a little different.I must have listened to a half-dozen examples, and they all were fairly unique. Everything from how I say it, TA-ZEE-KEY, to something that sounded a lot like CHA-CHEE-KEE, which, by the way, is my new favorite way to say it. Just for fun, maybe you all can leave your best phonetic spelling of “Tzatziki” in the comments section, and we’ll see what the consensus is.
Unlike the pronunciation, one thing that everyone will agree on is that this garlicky yogurt sauce is truly of one of the world’s great condiments. This is quite literally delicious on anything savory, and with grilling season upon us, you’ll want this one in your regular rotation. I hope you give it a try soon. Enjoy!
Make about 3 cups of Tzatziki:
2 cups Greek yogurt
1 large cucumber, peeled, grated, tossed with 1/2 teaspoon of salt
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I’ve never been a huge fan of the fisherman reality shows like Wicked Tuna and Deadliest Catch. Seems like every situation that comes up, no matter how mundane, is made to look like a matter of life and death.Sure it’s relatively dangerous compared to selling shoes, but they’re mostly just fishing in crappy weather. Riveting slip and falls notwithstanding, I think the real challenge in that environment would be trying to cook a decent meal.Imagine putting together this delicious, potato-crust-topped cod and spinach casserole in the galley of one of those boats. I actually get woozy thinking about it.
Luckily most of us have a nice steady oven at home in which to make this comforting dish happen, rogue wave free.Speaking of the oven, be sure to check your fish to see if it’s flaking before taking it out. Mine took about 40 minutes, but my sauce and potatoes were warm. If you make your components ahead and they cool down, or your fish is thicker, it may take a while longer to bake, so poke and peek. You can always fix the top, and thanks to the broiler, no one will be the wiser. I hope you give this a try soon. Enjoy!
