Inner Chef

Enjoy your kitchen, your food and your inner chef


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Smoked Trout Blinis with Crème Fraîche and Dill

Smoked Trout Blinis with  Crème Fraîche and Dill   Makes about 30

(Saveur Magazine)

INGREDIENTS

2 eggs
½ cup sour cream
¼ cup flour
½ tsp. kosher salt
⅛ tsp. baking soda
1 tbsp. canola oil
¼ lb. boneless smoked trout, flaked into ½” chunks
Crème fraîche, cayenne pepper and fresh dill sprigs, for garnish

INSTRUCTIONS

1. Whisk eggs in a bowl, then whisk in sour cream; set aside. In another bowl, whisk flour, salt, and baking soda. Add dry ingredients to egg mixture; whisk until smooth.

2. Heat a 12″ nonstick skillet over medium heat; brush lightly with oil. Working in batches spoon 1 tbsp. amounts batter into pan to form 1½”–2″ rounds. Cook, flipping once, until golden, about 2 minutes. Transfer to serving platter and repeat with remaining batter. Top each blini with smoked trout, a dollop with crème fraîche, a sprinkle of cayenne and a dill sprig.

Saveur Magazine

Saveur Magazine

 


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Montastio Cheese Crisps

Montasio Cheese Crisps

(Saveur Magazine)

INGREDIENTS

½ lb. (about 2 cups) montasio (or asiago) cheese
1 tbsp. flour
Extra-virgin olive oil

Instructions

1. Combine cheese with flour in a medium bowl. Mix thoroughly.

2. Lightly grease a large cast-iron skillet with extra-virgin olive oil, then place over medium-low heat. Spoon 2 tbsp. of cheese onto heated skillet for each 2”–3” round. Allow cheese to melt and edges to turn golden brown. Cook, without touching, for about 3 minutes, then turn with a spatula (when ready, frico should come away easily from pan) and continue cooking for 2 minutes.

3. Drain on paper towels. Repeat with remaining cheese. Serve at room temperature.

Saveur Magazine

Saveur Magazine


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Stuffed Pepperocini with Salmon

Stuffed Pepperocini with Salmon

(Saveur Magazine)

INGREDIENTS

1 (12-oz.) jar whole pepperoncini (about 18 peppers), drained
8 oz. cream cheese, softened
2 tbsp. crème fraîche, plus more for garnish
2 tbsp. finely chopped chives, plus more for garnish
2 tsp. lemon zest
Kosher salt and freshly ground black pepper, to taste
6 oz. thinly sliced smoked salmon, cut into 6″x1″ strips

INSTRUCTIONS

Make a 1″ incision lengthwise in each pepperoncino. If you like, remove and discard the seeds. Dry peppers with paper towels; set aside. Mix cream cheese, crème fraîche, chives, zest, salt, and pepper in a bowl; transfer to a pastry bag fitted with a ½” tip. Pipe 1-1½ tbsp. filling into peppers. Wrap a strip of salmon around each pepper and secure with a toothpick; garnish with more crème fraîche and chives, if you like.<!–

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Saveur Magazine

Saveur Magazine

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Fondi di Carciofi (Bacon-wrapped Artichokes

Fondi di Carciofi (Bacon-wrapped Artichokes  Serves 6-8

(Saveur Magazine)

Ingredients

Canola oil, for frying
2 14-oz. jars artichoke hearts
8 slices bacon, halved crosswise
1/3 cup freshly grated Parmesan
1 tbsp. ground black pepper

Instructions

Pour oil to a depth of 2″ in a 6-qt. Dutch oven; heat over medium-high heat until a deep-fry thermometer reads 350°. Place each artichoke heart on one end of a bacon slice, sprinkle with some of the Parmesan and pepper, and roll up; secure with a toothpick. Fry until golden brown, about 3 minutes. Drain.

Saveur Magazine

Saveur Magazine


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Sautéed Brussel Sprouts

Sautéed Brussel Sprouts

1 ½ pounds Brussel sprouts

  1. Trim the bases of the sprouts and remove any damaged leaves.
  2. Blanche the sprouts in a large quantity of boiling salted water until half to ¾ way cooked
  3. Drain and refresh the sprouts in ice water. Drain again. (If the sprouts are to be finished immediately, the refreshing can be omitted)
  4. Cut the sprouts in half lengthwise.

1 ounce butter

3 ounces walnut pieces

Crispy Bacon bits

Salt to taste

  1. Heat the butter in a sauté’ pan large enough to hold the sprouts in a thin layer.
  2. Add the sprouts and the walnuts to the pan. Sauté’ until the sprouts are tender and lightly browned.
  3. Add salt to taste and toss with bacon bits. Serve

DSCN9119


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Gryo Meat and Tzatziki Sauce

Greek Gyro Meat

I cannot remember where I got these recipes, but they are delcious!

(Yep, it’s this easy! And the taste is savory and so delicious!)

 Ingredients:

½ pound ground sirloin

½ pound ground lamb

½ cup finely chopped onion

2 tsp. fresh minced garlic

½ tsp. dried ground marjoram

½ tsp. dried ground rosemary

¼ tsp. ground black pepper

Directions:

Mix all ingredients together, cover and allow to chill in refrigerator for a minimum of 2 hours. Remove from fridge and blend in food processor for about 1 minute.

Preheat oven to 325°. Form meat into a loaf and put on baking sheet. Bake for 45 minutes to 1 hour. It should be a bit dry.

 

Tzatziki Sauce (Greek Yogurt and Cucumber Sauce)

3 cups Greek plain yogurt (you can use regular yogurt; please see Step 1 below)

Juice of 1 lemon (about 3 Tbsp.)

1 garlic clove; chopped

2 medium cucumbers, peeled, seeded and chopped

1 Tbsp. Kosher salt

1 Tbsp. chopped fresh dill

Directions:

Step 1: (If using regular plain yogurt); Put yogurt in a fine mesh sieve, allow yogurt to drain for at least 2 hours.

Step 2: After peeling, seeding and chopping cucumbers; place in colander and sprinkle with the 1 Tbsp. Kosher salt. Allow cucumbers to sit for 2-4 hours so that the water is removed from the cucumbers. Pat each piece dry after they are drained from water.

Step 3: In a food processor (using the steel blade), mix together cucumbers, garlic, lemon juice, dill and a few grinds of black pepper. Process mixture until well blended and then stir mixture into yogurt. Cover and place in fridge for at least 2 hours. This step is so important. The flavors need to meld together for this time.

INNER CHEF NOTES: The sauce will keep in the fridge for a few days. You will have to drain the sauce each time before use and then stir.

The meat will keep in the fridge for about 3 days; covered tightly.

 

food 3  food2

 

 

 

 


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Green Tomato Chow

Green Tomato Chow    Makes about 3 cups

(Saveur Magazine)

On Canada’s Prince Edward Island, firm, under ripe green tomatoes are transformed into a tangy-sweet condiment that is often served alongside salt cod cakes.

Ingredients

  • 2 lb. small green tomatoes, cored and thinly sliced
  • 1 medium yellow onion, thinly sliced
  • ¼ cup fine sea salt
  • 1 tbsp. whole black peppercorns
  • 2 tsp. cardamom seeds
  • 2 tsp. coriander seeds
  • 1 tsp. whole allspice berries
  • 1 tsp. yellow mustard seeds
  • 5 whole cloves
  • 2 bay leaves
  • 2 dried chiles de árbol, stemmed
  • 1 stick cinnamon, broken in half
  • 1 2″-piece ginger, peeled and thinly sliced
  • Cheesecloth, for spices
  • 3 cups white wine vinegar
  • 2 cups sugar

Instructions

1. Toss tomatoes, onion, and salt in a 9″ x 13″ baking dish and press into an even layer. Cover with plastic wrap; refrigerate overnight.

2. Next day, pour tomato mixture into a colander and rinse well under cold running water. Spread tomatoes and onions in a single layer onto a double thickness of paper towels; blot dry with more paper towels.

3. Heat peppercorns, cardamom, coriander, allspice, mustard, cloves, bay leaves, chiles, and cinnamon in a 4-qt. saucepan over medium-high heat. Cook, stirring occasionally, until seeds begin to pop, 3–5 minutes. Transfer spices along with ginger to a piece of cheesecloth; tie into a tight package.

4. Add vinegar and sugar to saucepan and bring to a boil over medium-high heat; cook, stirring, until sugar is dissolved, 1–2 minutes. Add spice package and reserved tomato mixture; reduce heat to medium-low. Cook, stirring occasionally, until tomatoes have broken down and sauce is very thick, about 1 ½ hours. Let chow cool to room temperature before serving. Store in refrigerator up to 2 weeks.

Saveur Magazine

Saveur Magazine

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