Entries Tagged as 'main dishes'
For the past few weeks, I haven’t done much serious cooking — although I’ve made dinner most nights, it’s usually just a really simple baked chicken or fish in a super easy (sometimes store-bought) marinade. Takeout was a lot easier in New York, so I’ve had to adjust a little for the night when we don’t want to put much effort into dinner.
So I thought I’d share one of my easy, go-to recipes! You probably have almost all of these ingredients in your fridge right now, so if you want, feel free to whip this one up tonight. It only takes a few minutes!
I’ve gotten so used to running at 200% for the last few months, I almost cant get my mind around the idea of a full weekend with nothing to do. We’re heading to the Rodeo tomorrow night, which I absolutely can’t wait for, and hopefully we’re going to start looking at houses in the next few weeks! Today, it’s 10:30 a.m. and I’m still in bed catching up on Portlandia, trying to motivate myself to get dressed so I can go shopping. Not a bad day so far!
Maple Glazed Salmon
4 tbsp maple syrup
1 tbsp soy sauce
1 small clove garlic, minced
1/8 tsp fleur de sel
Pinch of fresh ground black pepper
1/2 pound salmon
Preheat oven to 400 degrees.
In a small bowl, mix the maple syrup, soy sauce, garlic, salt, and pepper. Place salmon in a shallow glass baking dish, and coat with the maple syrup mixture. Cover the dish, and marinate salmon in the refrigerator 30 minutes, turning once.
Place the baking dish in the preheated oven, and bake salmon uncovered 20 minutes, or until easily flaked with a fork.
Tags: food · main dishes
January 30th, 2012 · 5 Comments
I hope that each and every one of you have a bottle of sesame oil in your kitchen. In everything from stir-fry to cookies, it’s an incredibly delicious, unique flavor. I used to go to Chinatown in New York for $2 bottles, but by now, they’re readily available at any good grocery store.
These are literally a five-minute dish — I bought the shrimp raw and already skewered, and just marinated them for about twenty minutes before cooking. These can be sauteed for barely three minutes, total, flipping once, so you can’t really get much more low-maintenance than that. For a quick weeknight dinner over some rice or a salad, or just on their own as a low-carb snack.
Sesame Shrimp Skewers
2 skewers of medium-sized shrimp (5 shrimp per skewer), peeled and deveined
1 tablespoons reduced-sodium soy sauce
2 tablespoons sesame oil
2 tablespoons olive oil
1/2 tsp garlic powder
Combine the sesame oil, soy sauce, salt and garlic powder, and marinate the shrimp for approximately 15 minutes.
In a large skillet, heat oil over medium-high heat. Add the skewered shrimp to the pan, and cook until shrimp are opaque, about 2 minutes on each side. Transfer skewers to a plate, and serve.
Tags: food · main dishes
So, one of my biggest Christmas presents this year was a huge addition to our kitchen: a sous vide machine!
Because when Thomas Keller writes a book about a revolutionary cooking technique, most of us who love to cook immediately want to try it out!
Sous vide is a technique that starts with vacuum-sealing the meat or vegetables that you’re cooking, and then boils them at a low temperature for a long period of time, which breaks down proteins without toughening the meat. You basically can’t overcook anything using this method — so long as you set the proper temperature for the water bath, you could leave the meat in it for anywhere from 90 minutes to about 8 hours with terrific results. You can also cook foods at less than the temperature you’d need to oven-bake it to, because you’re holding the food at the temperature for longer. Sounds good, right? Add in dozens of people online talking about how sous-vide is the future of cooking, and I was extremely curious.
This machine is a pretty serious investment, and I’ve spent just about every weekend getting used to it. What started with a so-so salmon filet (my fault, not seasoned properly or seared to finish) eventually became an absolutely perfect chicken breast (in bulk for weeknight dinners, even) and these terrific lamb chops. I’m not usually much of a meat-eater (or -cooker), which you guys know already from reading this blog, but these were great.
Worth the investment? Time will tell. I’m still a little scared to leave anything cooking while we’re at work, both for food-safety and regular-safety reasons, but I’m sure I’ll get used to it. And to save me from being stuck in the kitchen during a dinner party while everyone else is having appetizers and drinks? Priceless.
Lamb Chops Sous-Vide
1/2 pound lamb chops
2 tsp extra virgin olive oil
Fleur de sel
Fresh cracked pepper
Fill the sous vide machine with water and heat it to 132 degrees F. Salt and pepper the lamb chops and rub a small amount of olive oil on each. Vacuum seal the lamb chops. Cook for two hours in the sous vide machine, and then sear them (in a preheated pan with a tiny bit of olive oil) on high heat for 30 seconds on each side.
Tags: food · main dishes