Mixed salad with skirt steak!

At least once or twice a week I serve salad. Often when I do it's to clean out the vegetable drawers in the refrigerator. If I have corn I use that and if I have asparagus I use that so have that in mind when you read the recipe. If you don't have green beans use some other beans or perhaps asparagus if that's what you have. The ingredients list is sort of a blend of what was in my drawers that day but it turned out good I must say!!!

Ingredients;

Skirt steak
Mojo marinade
Spring mix salad blend
Arugula
Exotic mushroom blend
Cherry tomatoes
Green beans
Cheddar cheese in small cubes
Salt and pepper
Lemondressing

First put the skirt steak in a ziplock with some mojo marinade and put aside. Then add the tomatoes to a shallow oven-safe dish, sprinkle with a good olive oil, salt and pepper.

Bake in the oven at 400F until the tomatoes are soft and a shrunken.

While the tomatoes are in the oven add the mushrooms to a frying pan and cook on high heat in a little olive oil. When done add some salt and pepper.

Also while the tomatoes are in the oven put a pot of water on the stove and bring to a boil. Add salt and the green beans and cook for a few minutes until almost tender. When done put in a bowl of ice water to stop the cooking process. Set aside.

When the tomatoes are done take them out of the oven and set aside.

Now its time for the meat. (Make sure the grill is ready, if it needs five minutes to heat you turn it on five minutes ahead)
Take the meat out of the bag and remove the marinade. Grill according to your grills instructions and your preference. If you like your meat well done thats the way you make it but if you like it rare make sure you don't forget the meat on the grill.

When the meat is done leave it to rest on a cutting board while you assemble the salad.
Mix the salads, mushrooms, green beans, tomatoes and cheese in a big bowl. Make sure you get all the juices from the mushrooms and tomatoes as it will blend nicely with the salad dressing.

Cut the meat in strips and add any meat juices to the salad. You can either put the meat into the salad or serve it on the side, same goes with the dressing.

Enjoy your salad!

Lemon Dressing

This is a dressing I use all the time as it is really good and can be used on almost all kinds of salads. I use it with shrimps, chicken, fish, meat and on a plain green salad as well. You can make it sour or "not" by adding more lemon juice or honey.

Ingredients;


Lemon juice from 1 lemon
A good squeeze of honey (runny honey from a squeeze bottle)
Salt/pepper
Garlic (as many cloves as you like) finely chopped
Chile red, finely chopped (You have to taste the chile before you decide how much to use, take a small bite of the tip since that is the spiciest piece of the chile. If the chile is really hot perhaps use only 1/4 of a chile, if not use 1)
Olive oil


Whisk a lll the ingredients except the olive oil. Taste to see if it's got the right balance of sweet and sour and remember this is really a matter of preference as much as it's a matter of right and wrong. Some like it sour, some like it sweet.

When you're happy with the taste add the olive oil gradually while whisking vigorously. When the dressing  is done it should have a nice thick consistency and the taste should be just the way you like it. Neither the lemon nor the olive oil should be overpowering the other.

Use as you like!!

Mussels in Tomato Broth

Today they had Mussels on sale at my local Publix so I decided on a Mussel bowl for dinner.
A couple of weeks ago we went to a restaurant and my husband had Mussels as his main course and of course I had to taste. They were so good I have wanted to try and make something similar ever since.
So today is the day it seems.

The broth the Mussels came with had a rich smoky taste and small pieces of bacon and chorizo in as far as I could taste. I have put together a mix of ingredients that I hope will make my broth as good as the other one.....

Ingredients;


1 red onion, chopped
4 cloves garlic, chopped
1 chile, chopped
6 oz bacon cut in small pieces
4 oz chorizo cut in small pieces
Olive oil
1 big can of tomatoes
3 pounds mussels
Salt, pepper and smoked paprika

First wash the mussels and discard the ones that are broken or don't close when handled. Set aside.
Heat a big pot and add some olive oil. Add the onion, garlic and chile and fry on medium heat until shiny, add the bacon and continue frying while stirring until the bacon is cooked. Add the chorizo and continue stirring for another minute then add the tomatoes.  Bring to a boil then season with salt, pepper and smoked paprika.

Simmer for another five to ten of minutes on low heat until it smells yummy. Taste and season some more if necessary but remember the mussels will make the dish more salty so go easy on the salt, you can always add that later.

Add the mussels.

Boil until all the shells have opened. Discard the ones that don't.

Eat with bread for dipping to get the most out of the broth.

Bon Appétit!

Tomato Soup

I have to admit that soup is really not one of my favorites, I often find it to creamy or heavy. This one though I love and so does my kids. It's a Tomato Soup made with no milk or cream which is why I like it I guess. To me it tastes like summer but on the other hand it's sort of like a comfort dish so you might as well serve it during the cold winter months if you live up north.

Ingredients;


2 1/2 pound ripe cherry tomatoes on the vine
4 -5 large tomatoes
1 fresh red chile
5 cloves garlic
2 small or 1 big red onion
1/4 cup balsamic vinegar
A handful of fresh basil
Olive oil
Extra virgin olive oil
Salt and pepper

Pull the tomatoes of the vine. Quarter the big tomatoes and put it all on a baking sheet. Drizzle with olive oil and season with salt and pepper. Seed the chile and divide it in 4 then add to the pan with the garlic crushed and peeled. Toss everything then put into the oven for around 30 minutes on 425F. The tomatoes are done when they look soft and shrunken and has gotten a little bit of coloring.

While the tomatoes are in the oven peel and roughly chop the onions then put them in a medium hot pan with some olive oil and salt.

Leave to soften, stirring occasionally. When they are soft add the balsamic vinegar and let it cook until the balsamic is reduced. Pay attention when doing this so it don't burn. The balsamic vinegar tends to reduce fast at the end.

When the tomatoes are done in the oven add everything to the pan of onions and blend.

In as many batches as necessary add the tomato mix to a blender with the basil and blend to soup consistency. I use my Vitamix blender on it's soup setting.  Once finished mix well, season to taste and serve with a drizzle of good olive oil,  a few basil leaves and perhaps a chunk of good bread.

Ot perhaps put it in containers and freeze for later use!

Either way, Enjoy!!

Guacamole

For Christmas I got something I've had on my list for a long time; a Molcajete. This is a traditional Mexican mortar and pestle made of Mexican volcanic stone, used when making guacamole, salsas and mole sauces.
Today I'm using it (not for the first time...) for Guacamole.

Ingredients;


A handful mixed cherry tomatoes
1-2 fresh chilies (depending on their strenght)
A handful of fresh cilantro
2 ripe avocados
1-2 limes (I use 2 but if you like it less sour only use 1)
Salt and pepper

Divide the cherry tomatoes in 4, chop the chilies and cilantro and add it to the Molcajete.

Use the pestle to squeeze the tomatoes, chilies and cilantro together. Add the avocados and juice of the 2 limes (or 1 if you prefer) and continue to use the pestle until the guacamole has the right consistency.

Some like it rather chunky (I do!) but some like it more smooth. Taste and adjust the flavors by adding salt and pepper and perhaps more lime, chili or cilantro.

I like to serve my Guacamole straight from the Molcajete but if you want you can put it in or on something else. Your Guacamole can be served with fish, chicken, meat, chips or perhaps as I did with a plate of vegetables for dipping.

Bon Apetito!!!

Almost Jamie's Tray BakedChicken

This recipe iI found in a new cook-book of mine Jamie Oliver's Meals in Minutes. I omitted the slices of bacon and the butter in the recipe but except for that it's pretty much the same.

Ingredients;

Dried oregano
Sweet paprika (I use Hungarian)
4x6 ounce chicken breast (the recipe called for skinless but since I'm not using bacon on the top I used chicken breast with skin and that was perfectly fine...)
1 lemon
2 ounce cherry tomatoes
a couple of sprigs of rosemary

Turn the heat on under an empty frying pan to high and add some olive oil. Sprinkle a good pinch of dried oregano, salt&pepper and paprika and drizzle over some olive oil on a large piece of parchment paper. Lay the chicken breasts on the parchment paper and roll them making sure they are covered with the spices.

Add to the hot pan and fry for 4 to 5 minutes until golden on both sides.

In a roasting pan add lemon in quarters along with the tomatoes. Tip in the chicken breasts and any juices from the pan. Arrange nicely. Put the rosemary sprigs in the frying pan on medium heat and move them around until they are covered in the remaining juices. Pop them into the roasting pan with the chickens and bake in the oven under the broiler on medium setting (use your ovens setting chart since different ovens seems to differ a lot) for 25 minutes or until chicken is completely cooked but not dry.
Eat with a salad or my Vegetable Gratin, rice or pasta.

Enjoy!

Burger buns!

The Americans love their burgers and even if I just buy the regular burgers in the meat isle at Publix they are really good when you add some spice to them before you put them on the grill.
The buns though they are a totally disaster! They are somewhat sweet, way to soft and rather spongelike so when we have burgers I always make my own. (Later i will give you my burger recipe but this time I cheated and just bought the regular Publix ones!)

Ingredients;

2 envelopes dry yeast (I use Fleischmann's® Active Dry Yeast)
1 1/4 cup lukewarm water
4 tsp olive oil
2 eggs
1 1/3 pounds flour
1 tsp turmeric
sesame seeds
1 egg for brushing

Whisk the yeast in the lukewarm water until it's dissolved. Add oil, egg, flour and turmeric. Knead with your hands or preferably a mixer until the dough is smooth. . When I use my Kitchen Aid I run it for at least five minutes

Let stand covered in room temperature for at least 30 minutes under a towel. I also put Glad Cling Wrap under the towel. After 30 minutes or when the dough has doubled its size divide the dough into pieces and make rolls.

Put the buns on a baking sheet and flatten them. Let them rise for another 15 minutes under a towel then brush them with the egg (beaten) and sprinkle with sesame seeds.

Bake in the oven on 390F for appr. 15 minutes.

Serve with the burgers of your choice and enjoy!

Zucchini, Eggplant Gratin

This is another recipe I have gotten from my friend Gisela and this is as yummy as all the other recipes I get from her.

Ingredients;

1 eggplant
1 zucchini
1 pound tomatoes, cubed
olive oil
1 yellow onion (medium size)
1/2 red chili, chopped
1/2 tsp salt
as much fresh thyme as you want....chopped
cayenne pepper (a pinch or more if you like it on the spicy side)
Italian spice blend
1/2 cup creme fraiche
1/2 cup grated parmesan
1 clove garlic finely chopped (or more if you love your garlic...)


First cube ( small or large cubes is just a matter of preference) the eggplant and zucchini and fry it in a pan with the oil one after the other until it is soft. This might take some time so you might consider using two pans. When soft add to a ovenproof dish with the tomatoes. Add chopped onion, chili, thyme and the spices.

In a pot bring the creme fraiche, parmesan and garlic to a boil and add to the dish and spread it evenly.

Bake in the oven on 440 F until the dish is bubbling and has a nice color to it.

Eat with chicken, meat or as a vegetarian dish by itself.

Enjoy!

Cauliflower Gratin

As I guess you have already discovered I'm a big fan of side-dishes. When it comes to dinner it's not the main dish that's the problem it's the side-dish. I mean it's not a big deal to put a piece of chicken, fish or meat in the oven but it's figuring out what to serve together with it that's the headache. If you have a lot of side-dishes that goes with all types of food you will never run out of dinner ideas though.
So here's another one...

Ingredients;

1 regular sized cauliflower, trimmed and cut into florets
1/2 cup panko (breadcrumbs)
1/2 cup finely grated parmesan
1/3 cup of cream (pouring) or you can use half and half
salt and pepper

Preheat the oven to 400F. Add the cauliflower florets to a pot with salted water and bring to the boil. Cook for a couple of minutes until just tender. Drain well. Place the florets in a shallow oven-safe dish, add the cream and top with a mix of the breadcrumbs, parmesan and salt & pepper. Put in the oven and bake until the cream is bubbly then broil (in the oven) on high until the top is golden and crunchy.

Yummy in my tummy.........

Sweet Potato Mash

The main course on New Years Eve was duck breast and as a side we made a sweet potato mash. Its easy, tastes good and the sweetness goes really well with the duck breast.

Ingredients;

4 sweet potatoes
2 Idaho potatoes
Butter
Salt/pepper

Pell and cut the potatoes in chunks, the smaller the chunks the faster it boils. Bring to a boil in a pot with water and boil until soft. Remove the water and pure with a hand blender. Add butter, salt and pepper to your taste. We also added some of the duck fat. This side-dish goes well with almost everything.

Mmmmmmmmm!

Smoked Salmon Cream with Grisini in glasses

This dish was also part of our New Years Eve menu. You can find it in the same cook book as yesterdays Granité, "Gourmet" for nybegynnere. The dish doesn't necessarily need to be served in glasses, you can put the cream on crostini's or on a toast or put it in a bowl with crackers on the side as a spread.

Ingredients;

8 oz Philadelphia cheese
1/2 cup milk (I use reduced fat you can use whatever you want)
Juice from 1/2 lemon
6 tbsp good olive oil
1/2 pound of smoked salmon cut in small pieces
3 tbsp chopped chives
1 tbsp chopped thyme
1/2 tsp salt
5 rounds with the pepper mill

Put the cheese, milk, lemon and olive oil in the bowl attachment to the hand blender and blend for ca. 15 sec. Add the smoked salmon, herbs and spices and blend an additional 10 sec.
Put the smoked salmon cream in high glasses, top with some olive oil and grisini.

Eat and be merry!!

Granité

On New Years Eve we had a 6 course menu which called for a Granité before the main course to help the appetite. This one is from a cook book called "Gourmet" for nybegynnere by Øivind Hjelle which means "Gourmet for starters". It's in Norwegian so only my Norwegian followers will benefit from that book. That's a pity because it's really good.

Ingredients;

2 inch european cucumber, peeled
1/2 pound of melon (green or yellow), peeled
1 tbs of chopped fresh rosemary
Juice from 1/2 lemon
1 tbs honey (not in the original recipe but added by me)


Cut the cucumber and melon in large chunks. Have them in the bowl attachment to a hand blender together with the rosemary, lemon juice and honey and puree.

I had all the ingredients in my Ice-cream maker and had it run for approx. 20 minutes. If you don't have an Ice-cream maker pour the mix into a bowl and put it in the freezer until deep frozen then using a fork scrape the ice into flakes and put into could glasses. (This is actually the right way to do it for the granité but I prefer the other way because its easier. You don't get the flakes but it tastes equally good in my opinion.)

Enjoy!!

Spicy Clam and Tomato Broth

Christmas is over and the need for a change of hearts when it comes to the menu is in order. I have had a more than busy last two weeks with family coming in from Norway and no time for blogging but that doesn't mean that I have not been cooking. For my birthday on the 18th of december I got a new cook-book (actually I got far more than one...) from Donna Hay, Donna Hay Seasons and thats where I found this recipe. The original recipe also calls for couscous which I didn't use, not because I don't like it, I just wanted to taste it without first. If you want to use couscous just sprinkle 1/2 cup of couscous over the dish when its done, cover and let stand for 5 minutes or until the couscous i s ready.

Ingredients;


2 tbs olive oil
2 cloves garlic minced
1/2 tsp chili flakes (dry)
6 tomatoes, chopped
1/4 cup dry white wine
2 cups fish stock
4 cups water
1kg or ca. 2 pounds clams
Chopped cilantro to serve

Heat a large saucepan over high heat and add oil, garlic, chili and tomatoes. Cook for 3-4 minutes until the tomatoes are tender. Pour over the wine, fish stock and water and bring to a boil. Add the clams (you should rinse them well to make sure all the sand is gone..), cover with a tight fitting lid and cook until all the clams are open. If some do not open at all discard them. Top with chopped coriander and serve with bread in bowls. Use the bread to get all the broth, it's really yummy.

Bon Apetit!