Sunday night, my neighbor John, made dinner and handed me a plate over the balcony. Our balconies almost touch – so we are always borrowing stuff and handing back and forth. I just had to post, as this meal was not only beautiful – it was extremely delicious!
I am posting the recipes – based upon the recipes that he gave me and normally I would make a few optional suggestions as well. But I have to tell you – this was so wonderful – just the way he made it!
Baked Salmon
2 Cloves – Garlic, minced
6 Tbsp – EVOO
1 Tsp – Dried Basil
1 Tsp – Kosher Salt
1 Tsp – Fresh Ground Black Pepper
1 Tbsp – Fresh Lemon Juice
1 Tbsp – Fresh Parsley, chopped
2 (6oz) – Salmon Fillets
In a medium glass bowl, prepare marinade by mixing garlic, olive oil, basil, salt, pepper, lemon juice and parsley. Place the salmon fillets in a medium glass baking dish, and cover with the marinade. Marinate in the refrigerator for at least 1 hour, turning occasionally.
Preheat oven to 375°.
Place fillets in aluminum foil, cover with the marinade and seal. Place the sealed salmon in the glass dish and bake for 35 to 45 minutes or until easily flaked with a fork.
Potato Cakes
2 – Yukon Potatoes, shredded*
1 – Shallot
Canola Oil
Salt and Pepper
Peel the potatoes and submerge in cold water until ready to prepare. Shred the potatoes using a grater or a ricer (think hash brown type of texture). Dice up a shallot and mix in with the potato mixture. Salt and Pepper to taste. Make oblong patties (the moisture in the potatoes should hold the mixture together).
Heat the canola oil in a non-stick skillet over medium-high heat, using enough oil to cover the bottom of the pan to a depth of at least an 8th of an inch.
Carefully place patties in the oil and fry until gold and crispy on each side. Remove and place on paper towels to drain excess oil.
Broccoli Soufflé
1 Head – Garlic
1 Tbsp – Olive Oil
2 Cups – Broccoli Florets (cut into 1-inch pieces)
4 Tbsp – Unsalted Butter (½ stick)
3 Tbsp – All-Purpose Flour
1 ¼ Cup – Milk
¾ Tsp – Salt
Freshly Ground Black Pepper, to taste
3 oz – Roasted Red Pepper Goat Cheese
(Cut into small cubes about ¾ cup)
4 – Egg Yolks
6 – Egg Whites
Few Drops of Lemon Juice
Preheat the oven to 350°.
Remove the papery outer skin of the garlic. Place the garlic head on a square of aluminum foil. Drizzle it with the olive oil and wrap it up inside the foil. Bake for 1 hour.
Open the foil and set the garlic aside until it is cool enough to handle.
Separate the garlic into cloves and squeeze the garlic out of the skins and into a small bowl. Stir until smooth; it should render approximately 2 tablespoons of garlic puree. Cover and set aside (keep at room temperature).
Preheat the oven to 400°. Butter an 8-cup soufflé dish.
Bring a saucepan of water to a boil, add the broccoli florets and simmer for 5 minutes. Drain, rinse under cold water and drain again well, to get out the excess moisture. Coarsely shop the florets and set aside.
Melt the butter over low heat in a medium saucepan. Add the flour, and whisk until smooth. Then whisk in the milk, salt and pepper. Raise the heat to medium and cook, stirring, until the mixture is thick and boiling, about 2 minutes. Whisk in the garlic puree. Then add the cheese and stir just until it has melted and the sauce is smooth. Set the sauce aside to cool slightly.
Whisk the egg yolks, one at a time, into the cooled sauce. Then stir in the broccoli florets.
Beat the egg whites with the lemon juice until they become frothy; then continue beating until stiff but not dry. Stir in one quarter of the whites into the sauce. Then quickly and gently fold in the remaining whites until smooth. Transfer the mixture to the prepared soufflé dish.
Bake until the soufflé is golden, puffed and still moist inside; approximately 30 minutes.
Serve immediately.
Southern Peach Cobbler with Vanilla Ice Cream
8 – Fresh Peaches, peel and pitted and
Sliced into thin wedges
½ Cup – White Sugar, separated into ¼ Cups
½ Cup – Brown Sugar, separated into ¼ Cups
¼ Tsp – Ground Cinnamon
1/8 Tsp – Ground Nutmeg
1 Tsp – Fresh Lemon Juice
2 Tsp – Cornstarch
1 Cup – All-Purpose Flour
1 Tsp – Baking Powder
½ Tsp – Salt
6 Tbsp – Unsalted Butter, chilled and
Cut into small pieces
¼ Cup – Boiling Water
MIX TOGETHER
3 Tbsp – White Sugar
1 Tsp – Ground Cinnamon
Preheat oven to 425°.
In a large bowl, combine peaches, ¼ cup white sugar, ¼ cup brown sugar, ¼ tsp cinnamon, nutmeg, lemon juice and cornstarch. Toss to coat evenly and pour into a 2-quart baking dish. Bake in the preheated oven for 10 minutes.
Meanwhile, in a large bowl, combine flour, ¼ cup white sugar, ¼ cup brown sugar, baking powder and salt. Blend in the butter with your fingertips, or a pastry blender, until the mixture resembles coarse meal. Stir in water until just combined.
Remove peaches from the oven and drop spoonfuls of the topping over them. Sprinkle the entire cobbler with the sugar/cinnamon mixture. Bake until topping is golden and bubbly, about 30 minutes.
Serve with Haagen-Dazs Five Vanilla Ice Cream. Or any vanilla ice cream of your choosing.
*Also not that John uses a Cinnamon Grinder, a new tool for me in the kitchen, so I am sharing the information with you.
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