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Rosemary-Rubbed Side of Salmon with Roasted Potatoes, Parsnips, and Mushrooms

Rosemary-Rubbed Side of Salmon with Roasted Potatoes, Parsnips, and Mushrooms

Ingredients

  • 1 1/2 cups loosely packed fresh rosemary leaves
  • 4 teaspoons coarse kosher salt
  • 2 teaspoons freshly ground black pepper
  • 6 tablespoons olive oil, divided
  • 1 pound red-skinned or white-skinned potatoes, cut into 3/4-inch pieces
  • 1 pound parsnips, peeled, cut into 3/4-inch pieces
  • 1 3 1/2- to 33/4-pound whole side of salmon with skin
  • 1 pound crimini (baby bella) mushrooms, quartered if large, halved if small
  • 1/3 cup Pinot Noir or other dry red wine

Recipe Preparation

  • Blend rosemary, salt, and pepper in processor until finely chopped. With machine running, gradually add 4 tablespoons oil; process to coarse paste.

  • Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 450°F. Toss potatoes, parsnips, 2 tablespoons oil, and 3 tablespoons rosemary mixture in large bowl. Transfer vegetable mixture to rimmed baking sheet, arranging in even layer. Roast vegetables on lower rack 20 minutes.

  • Line large rimmed baking sheet with parchment. Place salmon, skin side down, on sheet. Spread with remaining rosemary mixture. Toss mushrooms with vegetable mixture. Return vegetable mixture to lower rack; place salmon on upper rack. Roast salmon until just opaque in center and vegetables until tender, about 20 minutes.

  • Line platter with salad greens; place salmon on top of greens. Transfer vegetables to serving bowl. Place vegetable baking sheet over 2 burners on high heat. Add wine and bring to boil, scraping up browned bits. Drizzle juices over salmon.

Recipe by Jill Silverman Hough,

Nutritional Content

10 servings, one serving contains: Calories (kcal) 416.6 %Calories from Fat 41.2 Fat (g) 19.1 Saturated Fat (g) 2.9 Cholesterol (mg) 100.3 Carbohydrates (g) 21.3 Dietary Fiber (g) 5.1 Total Sugars (g) 2.7 Net Carbs (g) 16.2 Protein (g) 39.1 Sodium (mg) 555.3Reviews Section

Rosemary-Rubbed Side of Salmon with Roasted Potatoes, Parsnips, and Mushrooms - Recipes

Wines to Pair with 12 Classic Christmas Dinner Recipes

The holidays can be hectic but one of its more redeeming qualities is that classic Christmas comfort food! Serve it up with the perfect Christmas wine pairing and you’re in for the most wonderful time of the year, for sure! So, read ahead and pick out your fav’s, we’ve included something for everyone’s palette.

Seriously, find time to relax and enjoy a refreshing glass of wine with a delicious meal. You made it through the year, you deserve it. Let’s start the countdown!

12. Vegan Nut Roast

With vegan eating becoming more and more popular, we thought we would start with this deliciously satisfying vegan nut roast from the one and only Jamie Oliver. The succulent mushrooms make this a great balance to your favorite Pinot Noir, just make it more of a medium or full-bodied instead of light and airy.

11. Chili Brined Ham:

A unique twist on a Christmas classic, this ham is no ordinary ham. The cooking process ensures juicy, tender meat but the glaze is what ultimately elevates it to the next level. Ham is very versatile when it comes to wine pairings, however, a good, crisp, white zinfandel or Moscato would really bring out the different flavors in this recipe.

10. Christmas Prime Rib:

There is almost nothing better than a melt-in-your-mouth prime rib. This recipe brings you a time-honored meal with unforgettable flavor. As with most red meats, it goes quite well with a full-bodied Bordeaux.

09. Roasted Christmas Goose:

Ah, an oldie but most certainly a goody. If it is cooked right that is. Goose is technically red meat which means that it should be left slightly rare (no worries, it is perfectly safe!). Many cook it for too long which leads to an overly dry, rubbery bird. Pair with a lovely oak-aged Chardonnay.

08. Herb Roasted Turkey:

Turkey is not just for Thanksgiving! A beautifully roasted turkey will be on many a Christmas dinner table. While countless different wines go very well with turkey, a (good) white or red Burgundy will really kick the flavors up a notch.

07. Standing Rib Roast of Beef:

Not only will this recipe help make your Christmas dinner table oh so picturesque, but it is also packed with flavor and unbelievably tender. As with most red meats, a fuller-bodied wine is always going to be a good choice, an aged Merlot or Cabernet Sauvignon would be the perfect Christmas wine pairing.

06. Rosemary Rubbed Side of Salmon with Roasted Potatoes, Parsnips, and Mushrooms:

If you are looking for a lighter entree, salmon may be the way to go. This recipe offers a lovely mix of flavors with distinct textures. The salmon comes out light and flaky while the complimentary potatoes add a savory companion. A red wine, such as a classic Pinot Noir, is the best Christmas wine pairing to round out this gorgeous (and tasty!) Christmas feast.

05. Rosemary Christmas Chicken:

Rosemary seems to be a popular flavor during the Christmas season, although, this recipe adds a little twist and is definitely not your typical, boring Christmas meal. While most wines pair quite well with roasted chicken, light red wine like Beaujolais would work wonderfully.

04. Julia’s Roast Duck:

Another classic Christmas entree. This roasted duck recipe is on a whole other level. Juicy, tender, and outstanding flavor, this is one holiday feast your family won’t soon forget. A crisp rose wine goes very well with this tender, superbly flavorful recipe.

03. Christmas Night Lasagna:

Umm, who doesn’t like homemade lasagna?? This is a perfect recipe for those who do not want to go to the conventional Christmas dinner route. Cheesy and deliciously comforting, if you want to stand out in the crowd this Christmas, this lasagna is the way to go about it. An acidic Chianti is the perfect pairing for this twist on an Italian classic.

02. Wild Mushroom Beef Stroganoff:

So you are tired of serving the same Christmas turkey or ham? Why not mix it up a bit with this cozy, delectable stroganoff? Beautifully presented and absolutely filling, your friends and family will be wondering why they ever made a turkey for Christmas Day in the first place. A deep red Burgundy wine will perfectly complement this comforting dish.

01. Glazed Spiral Ham:

Ham and Christmas go together like Santa and his elves. This is a more common take than our previous ham recipe, using a popular spiral ham. Now, this recipe uses a bourbon glaze (which is amazing, by the way), however, you can also use a more traditional glaze. This dinner would not be complete without a bold, fruity glass of Reisling.

Christmas dinner does not have to equate to stress. This is the one time of the year that is primarily focused on togetherness. Good food, great friends, and the perfect Christmas wine pairing. What more could you ask Santa for?

Hi to everyone. My name is Jason McClain!

As the proprietor of McClain Cellars, I am thrilled to finally do the one thing I have always loved the most. Create amazing wines to be shared with my family and friends. After spending 25 years in the dot-com space, my wife Sofia and I decided to throw caution to the wind and focus on what is really important: family, friends, faith and freedom. These are the pillars of this winery and why I love everything about it.


A roast to toast to

Funny thing happened the other day. I was talking to my mother-in-law on the phone, helping to plan our Christmas Eve dinner. She has a pork loin roast in the freezer and wants to make it on Friday. So she picked out a recipe, and was reading it to me. And it sounded really familiar.

“Where did you get this recipe?” I asked. “It sounds really familiar.” I thought maybe it was one I developed.

“The Food magazine,” she said.

I’ve never created recipes for anything called the Food magazine, so I shrugged and said, “Hmmm. Oh well.”

She continued reading. “Two and a half pounds small red potatoes,” she said, “cut into half-inch wedges…”

Potatoes cut into half-inch wedges? That sounded really familiar. Not like no one ever included half-inch potato wedges in a recipe – but the way it was worded. So I asked again. “Where did you say you got this recipe?”

“The Food Network magazine,” she said. “You know, the magazine from the Food Network on TV.”

And then a light bulb went off. I asked, “Does the recipe say anywhere that it’s from the National Pork Board?”

“No,” she said, “it just says theotherwhitemeat.com at the bottom.”

It was my recipe – one I’d developed for The National Pork Board. It lives on their recipe web site, theotherwhitemeat.com, along with others I’ve developed, and others that others have developed. But I know they do their best to have the recipes picked up by magazines and newspapers, thereby promoting pork usage. So The Food Network magazine had obviously picked it up, and my mother-in-law saw it and thought my husband and I would like it.

Like it? I invented it! After all these years, I guess she knows me pretty well.

You’d like it, too. The recipe is Balsamic Rosemary Pork Loin with Roasted Potatoes. It’s just a simple wet rub – rosemary, tons of garlic, olive oil, and balsamic vinegar buzzed together in the food processor – that gets slathered all over the pork. You save a little bit to toss with the potatoes, then roast it all.

It’d be great for Christmas, Christmas Eve, New Years, or any time you want a delicious, easy-yet-impressive special-occasion meal.

I did other holiday roasts for the Pork Board as well, also appropriate for special occasions:
Pork Loin with Prosciutto, Fontina, and Sage
Herb-Crusted Pork Rib Roast with Red Wine Sauce

And, as my final holiday gift to you, here are a couple more roasts worth raising your glass to, from Bon Appetit’s December Christmas Dinner Spectacular, recipes also invented by moi:
Lemon-and Prosciutto-Stuffed Pork Loin Roast with Broccolini
Mustard-Seed-Crusted Prime Rib Roast with Roasted Balsamic Onions
Rosemary-Rubbed Side of Salmon with Roasted Potatoes, Parsnips, and Mushrooms


Recipe Summary

  • 1 (5 pound) boneless rib-eye roast, left at room temperature for 2 hours before cooking
  • 2 tablespoons olive oil
  • 1 tablespoon salt
  • 2 tablespoons ground black pepper (you can grind whole peppercorns in a blender)
  • 8 large garlic cloves, minced
  • 2 tablespoons minced fresh rosemary
  • ½ teaspoon minced fresh rosemary for the sauce
  • 2 (8 ounce) packages baby bella or domestic white mushrooms, sliced
  • 1 cup chicken broth
  • ¾ cup red wine
  • 1 tablespoon Dijon mustard
  • 1 teaspoon cornstarch dissolved in
  • 2 teaspoons water

Adjust oven rack to center position and heat oven to 250 degrees F.

Heat a large (12-inch) skillet over medium-high heat. Rub roast on all sides with oil, salt and pepper. Turn on exhaust fan, add roast to hot skillet and brown on all sides, about 10 minutes total. Transfer roast to a plate. When cool enough to handle, rub garlic and rosemary all over.

Meanwhile, pour off all but 2 Tbs. of the beef drippings. Add mushrooms to hot skillet and saute until well browned, about 8 minutes. Mix broth, wine and mustard add to mushrooms and simmer to blend flavors and reduce slightly, about 3 minutes. Pour mushroom sauce into a bowl set aside.

Set a wire rack over the skillet and set roast on rack. Slow-roast in oven until roast reaches an internal temperature of 135 degrees F for medium-rare and 140 degrees F for medium, 2 1/2 to 3 hours.

Transfer roast to a cutting board remove rack from skillet. Pour off excess fat, if any. Set skillet over medium-high heat return mushroom sauce to pan heat to a simmer. Add cornstarch and continue to simmer until sauce thickens slightly, about a minute. Carve meat and serve with the sauce.

Copyright 2005 USA WEEKEND and columnist Pam Anderson. All rights reserved.


Butternut and Other Winter Squash Roundup

The blog and I are on vacation for most of October–Dave and puppies, too. I’ve collected my favorite butternut (and other) squash recipes for you to peruse while we’re getting out of Dodge. Just click on the title under each picture for a link to the blog post and recipe. Start your fall cooking NOW!

Butternut Squash Frittata with Parmesan Cheese above photo–no link, but here’s the…

Sauté 2 chopped small tomatoes, 1/2 cup cooked chopped butternut squash, and 1 cup spinach over medium flame in an 8-inch skillet with 2 teaspoons olive oil until tender. Add three egg whites evenly on top of the vegetables, and season with salt and pepper. Cover and cook until egg whites are set to your liking. Flip pan over onto plate, top frittata with Parmesan and eat while hot. Serves 1. Cook the yolks for the dogs!

Two tips about butternut or other winter squash:

  1. You can often buy it peeled and cut in containers in the produce section.
  2. Using a whole winter squash? It’s much easier to peel if you microwave it for 5 minutes before peeling it. (Do poke several holes in it and place in a microwave-safe dish before microwaving.) Click here for a basic article on peeling and cutting winter squash.


Fruit Essentials

Fruit Essentials

Have you ever come home from the market after purchasing fruit to find that you spent money for nothing? I have plenty of times and it ticks me off every time. Here are some Fruit Essentials that may help you have more fruit shopping success.

Did you know that many plants that are botanically fruits are not sweet? We think of them as vegetables or non-fruits. Avocados, beans, coconuts, corn, cucumbers, eggplants, green peppers, okra, peas, pumpkins, sugar peas, string beans and tomatoes all fall in the fruit category. Some cookbooks make a distinction between fruit, vegetables and fruit vegetables. Fruit vegetables are foods that are botanically fruits, but are most often prepared and served like vegetables. These fruits are considered fruit vegetables: Aubergine, autumn squash, avocado, bitter melon, cantaloupe, chayote, chile, courgette, cucumber, eggplant, gherkin, green bean, green sweet pepper, hot pepper, marrow, muskmelon, okra, olive, pumpkin, red sweet pepper, seedless cucumber, squash, sweet pepper, tomatillo, tomato, watermelon, wax gourd, yellow sweet pepper and zucchini.

Pectin is a substance contained in some fruit which is used for making jams and jellies thicker. High pectin fruits are apples, cranberries, currants, lemons, oranges, plums and quinces. Low pectin fruits are bananas, cherries, grapes, mangos, peaches, pineapples and strawberries.

Low pectin fruits seem to discolor quicker than high pectin fruits ( bananas and eggplants). Lemon juice or vinegar slows the discoloring process. Other fruits and vegetables that discolor quickly are avocados, cauliflower, celery, cherries, figs, Jerusalem artichokes, mushrooms, nectarines, parsnips, peaches, pears, potatoes, rutabaga and yams.

Bruising: When a fruit is bruised the cell walls break down and discoloration begins. The process can be slowed down by refrigeration.

Cleaning: It is important to clean our fruit and vegetables. Rinse fruit in cold running water and scrub as needed before cooking or eating. Soaking fruit in water for more than a few minutes can leach out water soluble vitamins.

Peeling: The fruit skin usually contains a lot of important nutrients, but if you need to peel a thick-skinned fruit cut a small amount of the peel from the top and bottom. Then on a cutting board cut off the peel in strips from top to bottom. A good way to peel thin skinned fruit is to place the fruit in a bowl with boiling water and let stand for about 1 minute. Remove and cool in an ice water bath. You could also spear the fruit with a fork and hold over a gas flame until the skin cracks OR quarter the fruit and peel with a sharp paring knife or potato peeler.

Wax: Oh those beautiful waxed apples that wink at us at the market. They are beautiful because they are waxed. I don&rsquot know about you, but I would rather not eat wax. Wax can be removed from the surface of fruits by washing them with a mild dishwashing soap and then thoroughly rinsing them. This will remove most of the wax, but probably not all of it.

Purchasing Ripe: Purchase these fruits fully ripe: Berries, cherries, citrus, grapes and watermelon. All of the fruits in this list, except berries, can be refrigerated without losing flavor.

Purchasing Not-So-Ripe: Apricots, figs, melons, nectarines, peaches and plums develop more complex flavors after picking. Store these fruits at room temperature until they are as ripe as you would like them.

Refrigeration: You can refrigerate apples,ripe mangos and ripe pears as soon as you get them. Do not refrigerat bananas.

Seasonal Fruit: Winter is the season for citrus. Fall is the season for apples and pears. Late spring is the season for strawberries and pineapples. Summer is perfect for blueberries, melons, peaches and plums.

Washing: Dry fruit with paper towels or kitchen towels and then use a blow dryer on the cool setting to completely dry fruit.

Squeezing: A microwave can be used to get more juice from citrus fruits. Microwave citrus fruits for about 20 seconds before squeezing the fruit for juice.


Friday, September 26, 2014

“Baked Cauliflower with Anchovies” For "National Fruits & Veggies Month"

How many fruits and vegetables does your family eat a day? Do you think they are eating enough? September is "National Fruits & Veggies Month"and unfortunately the majority of Americans are not eating enough fruits and vegetables. Eating more fruits and vegetables may reduce the risk of contracting certain diseases, including heart disease, high blood pressure, diabetes, and some cancers. However, it can be difficult for many Americans to eat the recommended amounts of fruits and vegetables because they might not be easily accessible, available, or affordable. Children eat more fruits and vegetables at some schools where they have a variety of choices, such as those provided in a self-serve salad bar.

Here are some ways to increase your fruit and vegetable intake! Have a piece of fruit or a glass of juice at breakfast daily. Stock up on dried, frozen, and canned fruits and vegetables. Grab an apple, orange, banana, pear, or other piece of portable fruit to eat on the go. Snack on raw veggies like baby carrots, pepper strips, broccoli, and celery. Pick up ready-made salads from the produce shelf for a quick salad anytime. Pile spinach leaves, tomatoes, peppers, and onions on your pizza. Add strawberries, blueberries, bananas, to your oatmeal, pancakes, or toast. Stash bags of dried fruit in your car and at your desk for a convenient snack. Stir fresh or frozen vegetables into your pasta, noodles, or omelet. Whip up smoothies made from fresh or frozen berries, ice, and yogurt.

*****Note : I have a new widget on the right side of my blog, called Seasonal Foods. It shows the month that we are in and the foods that are in season for that month. This is a perfect tool to use to buy fresh and in season fruits and veggies. Plus it is fun. Don‘t forget to support your local farmer‘s market for your in season produce.

Make Colorful Food Choices:

Include Blue/Purple foods to help maintain: a lower risk of some cancers, urinary tract health, memory function, and healthy aging. Get blue/purple every day with foods such as: blackberries, blueberries, black currants, dried plums, elderberries, purple figs, purple grapes, plums, raisins, purple asparagus, purple cabbage, eggplant, and potatoes (purple-fleshed).

Include Green fruits and vegetables to lower your risk of some cancers, vision health, and strong bones and teeth. Go green every day with some of these: avocados, green apples, green grapes, honeydew melon, kiwifruit, limes, green pears, artichokes, arugula, asparagus, broccoli, Broccoli- Rabe, Brussels sprouts, Chinese cabbage, green beans, green cabbage, celery, cucumbers, endive, leafy greens, leeks, lettuce, green onion, okra, peas, green pepper, sugar snap peas, spinach, watercress, and zucchini.

White/tan, and brown fruits and vegetables to get all the health benefits by including foods such as: bananas, brown pears, dates, white nectarines, white peaches, cauliflower, garlic, ginger, artichoke, kohlrabi, mushrooms, onions, parsnips, potatoes, shallots, turnips, white corn.


Yellow/orange fruits and vegetables contain vitamin C, they include: yellow apples. apricots, cantaloupe, yellow figs, grapefruit, golden kiwifruit, lemon, mangoes, nectarines, oranges, papayas, peaches, yellow pears, persimmons, pineapples, tangerines, yellow watermelon, yellow beets, butternut squash, carrots, yellow peppers, yellow potatoes, pumpkin, rutabagas, yellow summer squash, sweet corn, sweet potatoes, yellow tomatoes, yellow winter squash.

Include a variety of Red fruits and vegetables to help maintain: a healthy heart, memory function, and urinary tract health. These include: red apples, blood oranges, cherries, cranberries, red grapes, pink/red grapefruit, red pears, pomegranates, raspberries, strawberries, watermelon, beets, red peppers, radishes, radicchio, red onions, red potatoes, rhubarb and tomatoes.

Lastly the good news is, communities, health professionals, businesses, and families can work together to encourage people to eat more fruits and vegetables. Make a difference: Spread the word about tips for healthy eating and encourage communities, organizations, families, and individuals to get involved.

This recipe is one that my mom has made many times and it is outstanding! This recipe is so yummy especially when you bake it and the spaghetti gets crispy. You don’t even taste the anchovies, they melt and it gives the dish a wonderful aroma and flavor. Enjoy!


Ingredients:
1 large cauliflower- washed and cut in florets
3 medium onions (sliced)
3 cans of anchovies
Salt and Black Pepper
1 lb. of spaghetti
Vegetable oil to sauté
Pecorino Romano grated cheese

Directions:
Boil water and cook your spaghetti. Drain and leave on the side. After washing and cutting cauliflower put in large pot with water and par-boil until tender. In another large pot put a thin layer of oil on bottom. Put in onions and sauté, then add anchovies and mix with the onions. When cauliflower is cooked and drained (save some water) put in with onions and anchovies. Add some liquid from cauliflower cooking water, (not too much) not quite covering the cauliflower. Stir together carefully. In baking pan spoon some cauliflower mixture into pan. Place 1/2 of pasta on top of cauliflower. Sprinkle grated cheese on top. Then arrange another layer of cauliflower mixture and then spaghetti, grated cheese on top again. Bake for about 25-30 minutes at 350 F. should be lightly browned and crispy. You can serve with a big tossed salad and according to your taste add extra grated cheese on top. Abbondanza!!

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Watch the video: Frisk pasta med laks (November 2021).