Tuna Timbale ChefThymeSavor.com
Spring is almost here. It has been a long hard cold Winter here in the Midwest. Now it is time for many of us to go swimsuit shopping. Ladies looking to trim up and have a pleasant shopping experience, check out this recipe from the talented Lorena Garcia. Simple, delicious, and nutritious...Love it!
Absolutely Delicious Recipe
1 lb, Sushi grade Tuna, small dice
2 Avocado, small dice
1 C Wakame salad (or substitute: micro greens), for plate garnish
2 T Lemon juice, fresh
1 T Lime juice
2 T Sesame oil
1 T + 1 T Soy sauce, low sodium
1 T Lemon zest
Salt and pepper to taste
1 T Sesame Seeds
2 Mandarin Oranges
In a non reactive bowl, place the diced tuna, lemon and lime juice, sesame oil, soy, lemon zest, salt and pepper to taste.
Place the avocado in a non-reactive bowl, very lightly drizzle with lemon juice to stop turning brown.
Place a 3-inch cylinder in the middle of the plate.
Create layers starting with the wakame, tuna, avocado, orange segments. Top with either more wakame or a few sprigs of cilantro.
Garnish with sesame seeds and soy sauce
Now that Ash Wednesday has passed, ashes were gathered from Palm Sunday and placed on the forehead representing the first day of Lent, we settle in and look for flavor out of simplicity. As people move through the next 45 days preparing for Easter, remembering, repenting and celebrating, our meals shift from the over indulgence of Fat Tuesday, to a more sustaining meal.
I thought it would be great to share a favorite recipe that is simple and still full of flavor. Potato Crusted Salmon
Yield 4 ServingsIngredients
4 Salmon fillets, boned and skinned
2 Sweet Potatoes, Large, peeled, shred like hash browns
2 T Butter, unsalted
2 T Olive Oil
4 Sprigs Thyme, 1 t chopped
2 T Chives, fresh, minced, divided
1 C Red Wine Sauce
Sea Salt and Fresh Ground Black Peppercorns
2 Eggs, whiskedRed Wine Sauce
2 T Butter
1 Carrot, small minced
1/2 C Onion, diced
1/4 t Thyme
1 Bay leaf, whole
4 Parsley Sprigs
2 t Peppercorns, crushed
2 C Favorite Red wine
1 cup Fish stock or vegetable bouillon
2 t Fish SauceDIRECTIONS for sauce
Melt the butter in a heavy-bottom saucepan. Add the carrot and onion, and cook over low heat for 5 minutes, while stirring occasionally. Add the thyme, bay leaf, parsley, fish sauce and peppercorns.
Let cook 2 minutes and add all ingredients. Bring to a boil and simmer for approximately 8 minutes. Pour off the excess and save. This fluid is perfect for poaching your salmon in my perfectly poached salmon recipe, click link below. http://chefthymesavor.com/1/post/2013/06/perfectly-poached-tender-flavorful-salmon.html DIRECTIONS
Make each fillet as rectangle as possible (about 5 inches by 2 inches) by trimming off uneven edges with a sharp knife. Save these tidbits for a delicious fish stew. Dry fillet with paper towel. Dip in Egg and then roll in sweet potato hash browns, pressing to fillet to help stick. Season the fillets with salt and pepper, chives and sprinkle them with thyme.
To avoid any discoloration, cook the wrapped salmon fillets immediately.
Melt the butter and oil in a nonstick frying pan over high heat. Add the hash brown crusted fillet, and sautè until golden brown, about 3 to 5 minutes on each side. Gently flip with large metal spatula, be sure and get under the fillet well before flipping.
While the first fillet is cooking proceed with more crusting of fillets. Cook as soon as it is made. Repeat till finished.
Using a metal spatula, transfer the wrapped salmon on a lightly greased baking sheet. Preheat oven to 450°. Just before serving place the potato wrapped salmon in the oven for 3-5 minutes. Reheat the red wine sauce. PRESENTATION
Place the crusted fillets of salmon in the middle of 4 warmed plates, and ladle the sauce around the plate. Garnish with the thyme sprigs. Sprinkle the plates with minced chives for a beautiful contrast.
If you wanted to be a little bit more indulgent, add a delicious lemon cream sauce.
Happy Fat Tuesday! Gumbo, Étouffée and, of course, yummy Paczi are some of the typical Mardi Gras food. Peasants would go around and beg for each ingredient to make their stew at the end of the day. Cajun Mardi Gras traditions date back to medieval France. In fact, Mardi Gras is French for Fat Tuesday! These days all lead up to the rituals of Lent. Fat Tuesday, a day where excess is the norm, is a fun time to try this delicious recipes.
Paczi is definitely a recipe to serve the excess of Mardi Gras. Check out this delicious recipe for Paczi we cooked up for you guys.
1 1/2 C Warm milk, be sure it is exactly 110 degrees, no more
2 packs Active dry yeast
1/2 C Sugar
1 stick Butter, room temperature
1 lg Egg, room temperature (My mom's organic fed eggs add beautiful color, I think it's the sunflower seeds she feeds them)
3 lg Egg yolks, room temperature
1 t Brandy, you can use Rum if you like
1 t Vanilla (optional)
1 t Salt
4 1/2 to 5 C All Purpose Flour
1 gallon oil for deep frying
Granulated sugar for after frying
Fruit Jelly filling, Our choice is Organic Blackberry Jelly, from my Mom's Farm and Apricot. A typical Polish filling would be a Prune Paste. You can also use buttercream, or your favorite fruit paste.
Add yeast to warm milk, stir to dissolve and set aside. In a large bowl or stand mixer fitted with the paddle attachment, cream together sugar and butter until fluffy. Beat in eggs, brandy and salt until well-incorporated.
Add 1/2 C alternating the milk mixture till gone and reaching 4 1/2 C flour. Continue to add flour till Dough very stiff. At this point, you can turn out onto a floured board and knead the traditional way with the palm of your hand. If you prefer, switch to the dough hook in mixer and mix till dough has elasticity forming. Remove from bowl and form smooth ball. Let double in warm place, approximately 1 to 1 1/2 hours. Halfway through Punch down and let rise again, if you are in a hurry.
Turn dough out onto lightly floured surface. Pat or roll to 1/2" thick. Cut rounds with 3" biscuit cutter. Remove scraps, and re roll and re cut. Cover and let rounds rise until doubled, 30 minutes or longer.
Heat oil to 350° in large skillet or Dutch oven. Place pączki top-side down in the oil two at a time. Fry 2 to 3 minutes or until bottom is golden brown. Flip them over and fry another 1 to 2 minutes or until golden brown. Keep an eye on your temperature if you are not using deep fryer. Test a cool one to make sure it's cooked through and because,
Who can wait!
Drain pączki on paper towels and roll in granulated sugar immediately.
While still warm slice a quarter size slit into the side. Use teaspoon full of jelly to shove inside. Use your thumb along inside of spoon, as you pull spoon out to ensure jelly stays inside. If you have a pastry bag, use that. You can also use a quart size baggie with the corner cut out to squeeze jelly into a slit in the side. Top with powdered sugar on both sides and enjoy!
Oatmeal Raisin Drop Cookies ChefThymeSavor.com
Flashback Friday isn't just a catchy title, it is a few moments to pause and let the wonderful memories of childhood run through our heads. Some of my most wonderful memories were in the kitchen with my Mom or Grandma. From licking the beaters and decorating the cookies to the amazing aromas lofting through the entire house. When I bite into Grandma's Oatmeal Drop Cookies, I remember learning how to make them and testing the batter, of course. We always had so much fun in the kitchen. We would sing, dance and carry on, all while making sure every plate was arranged beautifully.
This simple recipe will have you singing!
Preheat Oven to 375°
2/3 C Margarine or butter (1 1/2 sticks)
1/2 C Firmly Packed Brown Sugar
2 T Milk
1/2 t Vanilla
1/4 t Baking Soda
1 1/2 C Sifted Flour
1 t Baking Powder
1/2 t Salt
1 t Cinnamon
1 1/2 C Old Fashioned Oatmeal Uncooked
3/4 C Raisins
In Medium mixing bowl, mix margarine and sugar till creamed together smoothly. Whisk in egg, milk, and vanilla till combined. In a separate bowl, fold together flour, baking powder, baking soda, salt and cinnamon. Fold flour mixture into sugar mixture till combined. Do not over mix, as this will make the cookies tough. Fold in the oatmeal, then the raisins. Drop by spoonful, 1" apart onto greased cookie sheet. Bake for approximately 10 minutes. Remove and cool on wire rack.
Hard to believe there were so many beautiful cars at the Chicago Auto Show. This Lamborghini Gallardo Spyder is features a beautiful Giallo Midas exterior color and Nero Perseus Black interior! 4 Wheel Drive Full time, Heated Power Mirrors, and Dual Chrome Exhausts are only a few of the Fabulous features on this auto!
Beautiful Auto #ChefThymeSavor.com
Fabulous Breakfast Pizza Recipe Use Fresh Eggs #ChefThymeSavor.com
This recipe is fun and unique. Featuring eggs on top of the pizza, for a wow presentation! Perfect Breakfast to serve a crowd for Sunday Brunch or Friday night family kitchen fun, Breakfast for Dinner.
Preheat Oven to 450°
2 C Pastry Flour
1 t Sea Salt, finely ground
1 T Olive Oil
1/4 C Flour for kneading and rolling
1/4 C Corn Meal
Pan Spray or oil
1 C Warm (110°)
1 T Active Dry Yeast
pinch Powdered sugar
Damp Clean Towel
Place a baking stone or pan on the bottom rack
In a large bowl, mix the flour, yeast and salt. Add the oil and water, and knead in the bowl with dough hook. After about 2 minutes of this stop mixer and add pinch of powdered sugar. Scrape down edges and knead in mixer for another 2 to 3 minutes till dough looks like rough pieces, like picture below.
Dump dough onto a lightly floured surface and knead for about 3-4 minutes. You will feel the consistency change to more elasticity. This will form a soft dough. Scoop up in palms and form a ball, smoothing it out on top and gathering dough on the bottom in the middle. Place on greased cookie sheet. Cover with a damp clean towel. Let rest in a warm area for 30-40 minutes.
While Dough is resting, prepare sausage gravy and potatoes and bacon.
2 Cups Milk of choice
1 t Sea Salt
1 t Black Pepper, ground fresh
1 t Mixed Peppercorns, ground fresh
1 Large Bay Leaf
1/2 t Louisiana Hot Sauce
1 lb Breakfast sausage of choice
1-1/2 T Flour
2 Medium Potatoes, peeled small dice
1/2 small Onion, small dice
1/2 lb bacon, cut into small pieces
1/2 Red Pepper, small dice
1/2 lb Your favorite cheese (cheddar and colby is nice)6
6 Whole Brown very Fresh Eggs, (Missing my moms organic Sunflower seed fed Brown Eggs on this dish)
Green onions for garnish
Directions for Gravy
Cook Sausage. Drain grease and place into food processor. Pulse briefly until it is broken down into smaller pieces. Divide in half and set aside.
Combine ingredients for gravy, whisking in 1 T Flour into cold milk. Heat on Medium Low using flat bottom spoon to ensure bottom doesn't scorch, stir frequently while heating. Add 1/2 sausage. Whisk in more flour if needed. You want it to be fairly thick. If you get it to thick, just whisk in a little cold milk while reheating. Set aside and let cool.
In another pan, start cooking bacon pieces, add potatoes, peppers, and onion. Add 1 T water if too dry. Cook till almost tender and bacon is fairly cooked. Set aside.
Divide the dough in half, if you would like to make two 8" pizzas, or one ball for a large 16" size pizza. Press down in middle of ball. Starting in the middle and working your way clockwise, Gently press down and outward toward the edge of pan. Spray pizza pan, baking sheet or stone, sprinkle with cornmeal and place dough on sheet. Repeat process till dough reaches the edges. Make a ridge on the outside rim as you are pressing outward.
Use a fork to spike the dough about every two inches. This ensures no bubbles get trapped under the pizza. Brush edges with Olive Oil.
Start with Sausage gravy. Place a ladle in middle and smooth out going clockwise with the bottom of the ladle till entire crust is covered with sausage gravy till it reaches 1" of edge.
Spread out bacon and potato mixture next, then the other half of the sausage. Cover with Cheese and bake approximately 15 minutes. Open oven and make 6 well indentations in the cheese with the back of a medium spoon. Crack eggs into bowl and then pour into the well. Slide shelf back into oven and cook till eggs are set and yellow is still movable. (The whites will jiggle even when done), or until crust is a nice golden color and cheese is melted. Approximately 4-5 minutes after placing eggs in wells, the pizza should be done.
Let rest before slicing. Sprinkle with green onions for a slash of color!
Amazing Cadillac Engines #ChefThymeSavor.com
The Chicago Auto Show had row after row of amazing machines! Here is a few of the beautiful vehicles on display.
Not only is the Chicago Auto Show the nation's largest auto show, it is loaded with fun for the whole family. From sitting in a fun vehicle and learning new things to shooting Hockey in the Blackhawks tent. You can always play a different kind of Shell game. This one gives you the chance to win discounts on gas. I was excited to win $.20 off a gallon.
Full of Flavor Vegetarian Muffeletta from "Veganomicon, The Ultimate Vegan Cookbook" #ChefThymeSavor.com
I wanted to share one of my favorite make ahead Winter time Sandwiches. If you love olives, then you will really enjoy this recipe. It is perfect with a warm soup and a glass of Sangria. Be sure to allow plenty of time to marinate, as this will only increase the flavor of this fabulous recipe from the cookbook, Veganomican, the Ultimate Cookbook, by Isa Chandra Moskowitz and Terry Hope Romero!
Mixed Olive Salad Relish
1 C Kalamata Olives, pitted
1 C Green Olives, pitted
1/2 C Italian Parsley, rough Chop
4 Cloves Garlic, pickled
1/2 C Sun Dried Tomatoes, oil packed or dried and reconstituted (about 10 tomatoes)
4 t Red Wine or Balsamic Vinegar
1 t Rosemary, dried and crumbled
1 t Thyme, dried and crumbled
1 t Celery seed
1 t Oregano, dried and crumbled
1 t Basil, dried and crumbled
1/2 C Extra Virgin Olive Oil
1 Eggplant, smallish (less than one pound)
3 T Extra Virgin Olive Oil
1 T Red Wine Vinegar
3 C Spinach, fresh
2 Roasted Red or Yellow Peppers
1 (9 to 10") Round Peasant style loaf (about 1 to 1 1/2 pounds)
Preheat oven to 375° F
Lightly grease a rimmed baking sheet. Cut the Eggplant widthwise into 1/4" slices and rub each slice with the Kosher Salt. Allow to drain in a colander for half an hour.
Rinse the salted slices with the cold water, rub with olive oil, and lay in a baking sheet (overlapping is ok if needed). Roasted 20 to 22 minutes, flipping once, until the eggplant is browned and tender. Place the hot eggplant slices on top of the spinach and toss to combine (the hot eggplant will slightly wilt the spinach leaves)
Place the olives, parsley, garlic, and sun dried tomatoes in a large bowl. Toss with the vinegar and dried herbs. With a food processor, chop the mixture in 2 or 3 batches, adding some of the olive oil with each batch and pouring into the processor bowl. Process only enough to chop up the olives and tomatoes; stop often and use a rubber spatula to move it around. The idea is not to create a paste of olives, but a Chunky mixture. Scrape the relish, along with the remaining olive oil, into an airtight container. Place the spinach leaves in a large bowl. Sprinkle with 1 T Red Wine Vinegar.
Insert a thin, sharp knife into the side of the round loaf at a slightly downward angle. Cut the loaf in half working the on the angle to create a shallow bread "bowl" Remove some of the bread from the bottom and top interior of the loaf to deepen the bowl (save the bread guts for crumbs or use it to nosh on the leftover olive relish)
Spread the olive relish very thickly on each side of the loaf, making sure to get lots of the oil and juices onto the bread. Drizzle on a little extra olive oil if the relish looks a little dry. Layer the bottom with eggplant, spinach, roasted red peppers, more eggplant, and to with last of the spinach. Replace top of the loaf and press down very firmly with your body weight on the entire sandwich; don't be afraid to smush it down. Wrap tightly in foil, then wrap again in plastic wrap or a few resealable plastic bags. Refrigerate, putting a few heavy items on top of the sandwich to help press it down even further (one or two unopened boxes of soy milk work nicely). For maximum flavor, allow to sit at least 3 hours, or overnight. To serve, hold the sandwich firmly and cut in half with a sharp serrated knife, then slice again into four wedges.
Fantastic used with a Chipolte Mayo. Use 1 canned Chipolte, a little of its sauce and 1/4 C Veganaise and mash well with fork.
Tips from, Veganomican, the Ultimate Vegan Cookbook include, Use garlic stuffed green olives to eliminate the pickled garlic and leftover relish is phenomenal on Pizza the Next day!
In the heart of the Beaver Creek Resort in Colorado is a beautiful Ice Rink. It is a center of activity with many shops and restaurants.
A beautiful resort with respect for Heritage and Natural Beauty. Definitely a place to visit again.