CHICKEN IN CREAM SAUCE WITH MUSHROOMS

Chicken in Cream Sauce with Mushrooms

Prep Time1 hr
Cook Time30 mins
Total Time1 hr 30 mins
Course: Main Course - Chicken
Servings: 10 servings
Author: Catherine Christiano

Ingredients

  • 6 pounds chicken pieces on bone skin and fat removed
  • 1/3 cup flour
  • pinch salt
  • pinch pepper
  • 1 clove garlic slivered
  • 1/4 cup canola oil
  • 1 3/4 cups canned reduced sodium chicken broth
  • 16 ounces fresh white mushrooms stems trimmed; if large, quarter
  • 1/4 cup canola oil
  • 1/3 cup flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup whole milk preheated

Serve with

  • steamed rice

Instructions

  • In 8-quart stock pot, over medium-high heat, heat oil and add garlic.
  • In pie plate or shallow dish, combine flour with salt and pepper. Dredge chicken pieces in flour mixture; brown in hot oil on all sides in several batches. Drain browned chicken on paper towels.
  • Discard fat and garlic remaining in pot. Return chicken to pot, add chicken broth, bring to a boil, reduce heat to simmer covered for 15 minutes. Add mushrooms; continue cooking for 15 more minutes.
  • In separate saucepan heat 1/4 cup oil, whisk in flour until smooth but not brown, add salt and pepper. Gradually whisk preheated milk into flour mixture to prevent lumps from forming. Gradually add liquid from chicken. Stir over heat until thickened. If lumps form, use immersion to eliminate. Add sauce to chicken and mushrooms. Serve warm over steamed rice with lots of sauce.

Notes

Pairs well with steamed vegetables. 

STIR-FRIED BEEF WITH SNAP PEAS AND RED PEPPERS

Stir-Fried Beef with Snap Peas and Red Peppers

Based on a recipe from Cook's Illustrated, November & December 2007, David Pazmino.

Prep Time1 hr 15 mins
Total Time1 hr 15 mins
Course: Main Course - Beef
Servings: 4 servings
Author: Catherine Christiano

Ingredients

Marinade

  • 2 tablespoons soy sauce
  • 1 teaspoon sugar
  • 12 ounces flank steak cut into 2 inch wide strips with grain, then sliced 1/8" thick across grain

Sauce

  • 1 tablespoon sugar
  • 2 tablespoons dry sherry
  • 1/2 cup low-sodium chicken broth
  • 1/4 cup oyster sauce
  • 1 teaspoon cornstarch

Stir-Fry

  • 5 teaspoons canola oil
  • 12 ounces sugar snap peas about 4 cups, trimmed and strings removed
  • 1 medium red bell pepper seeded and cut into 1/4 inch slices
  • 2 tablespoons water
  • 3 medium garlic cloves minced, about 1 tablespoon
  • 1 tablespoon minced fresh ginger

Serve with

  • steamed rice

Instructions

  • Combine marinade ingredients in glass dish. Add flank steak and toss to coat well. Marinate 10 minutes to 1 hour.
  • In small bowl, combine sauce ingredients; set aside.
  • Drain beef, discarding liquid. Place 1 teaspoon canola oil in 12 inch non-stick skillet over medium-high heat. When just smoking, add half of beef in single layer. Break up clumps and cook, without stirring for 1 minute, then stir, cooking until browned, 1 - 2 minutes. Transfer to clean bowl. Add another teaspoon canola oil to skillet and repeat to cook remaining beef. Rinse skillet; dry with paper towels.
  • To empty skillet, add 1 tablespoon canola oil, heat until just smoking. Add sugar snap peas and red bell pepper; cook while stirring until vegetables begin to brown, 3 - 5 minutes. Add 2 tablespoons water; continue to cook vegetables until tender-crisp, 1 - 2 minutes. Push vegetables to side, add garlic and ginger; cook until fragrant 15 - 20 seconds then stir to combine with vegetables. Stir in beef and juices. Whisk sauce to recombine, add to skillet; cook while stirring until thickened, about 30 seconds. Serve immediately with steamed rice.

FOCACCIA WITH TOMATOES AND OREGANO

Focaccia with Tomatoes and Oregano

Based on a recipe by Moira Hodgson, The New York Times, September 6, 1998.
Prep Time35 mins
Cook Time30 mins
Rising Time1 hr
Total Time2 hrs 5 mins
Course: Breads
Servings: 8 servings
Author: Catherine Christiano

Ingredients

  • 1/4 ounce package of rapid rise dry yeast
  • lukewarm water
  • 3 1/2 cups high-gluten flour
  • 1 teaspoon salt
  • olive oil
  • 4 ripe plum tomatoes seeded and chopped
  • 1/4 teaspoon Kosher salt
  • 1 tablespoon finely chopped fresh oregano leaves
  • 6 tablespoons grated Parmesan cheese

Instructions

  • Combine yeast with 1/4 cup of lukewarm water. Allow to sit for a few minutes.
  • To bowl of a food processor fitted with steel blade, add flour, 1 teaspoon salt, 6 tablespoons olive oil, yeast-water mixture, and 3/4 cup of lukewarm water. Process, about 20 seconds, until dough forms a smooth ball. Turn dough onto smooth surface; knead for a couple of minutes, adding flour if too sticky.
  • Place dough in oiled mixing bowl. Cover with plastic wrap; let rise in warm place until doubled in size, about 30 minutes.
  • Set rack in lower third of oven. Preheat to 450° F.
  • In 9 x 12 inch baking pan, spread one and a half tablespoons olive oil. Turn dough into pan; press with fingers to fill pan completely. Cover with plastic wrap; set in warm place to rice until doubled, about 30 minutes.
  • Dimple top of dough with fingers, brush with olive oil, sprinkle with chopped tomatoes, sea salt, oregano, and Parmesan. Drizzle on a little more oil. Place baking pan on cookie sheet and bake 20 - 25 minutes, until golden. If serving immediately, slide focaccia onto cutting board. If serving later, cool on a rack.

CHICKEN CURRY – SOUTHERN STYLE

Chicken Curry, Southern Style

Based on a recipe from The Good Housekeeping Illustrated Cookbook, Zoe Coulson, Hearst Books, New York, 1980, p 255.

Prep Time1 hr
Total Time1 hr
Course: Main Course - Chicken
Servings: 5 servings
Author: Catherine Christiano

Ingredients

  • 1/4 cup canola oil
  • 3 1/2 pounds chicken pieces on bone skin removed
  • 1/4 cup all-purpose flour
  • 2 cloves garlic halved
  • 2 medium onions halved and thinly sliced
  • 1/2 cup celery diced 1/2-inch
  • 1 medium green pepper diced 1/2-inch
  • 1 tablespoon curry powder
  • 3/4 teaspoon salt
  • 28 ounce can diced tomatoes
  • 1 cup long-grain rice
  • 1/2 cup currants
  • chopped parsley

Instructions

  • Place 6-quart stock pot on stove and heat canola oil over medium-high heat. Coat chicken with flour and brown on all sides in hot oil. Remove chicken to a plate lined with paper towels.
  • Drain off all but 2 tablespoons of fat in stock pot. Place over medium heat, add garlic, onions, celery, green pepper, curry powder and salt; cook, stirring frequently, until tender, about 8 minutes. Stir in tomatoes with liquid and add chicken pieces. Heat to a boil; reduce heat to low, cover and simmer 35 minutes or until chicken is fork-tender.
  • Meanwhile, prepare rice according to package instructions; add currants to rice.
  • To serve, arrange chicken pieces and cooked rice on warm serving platter. Remove garlic pieces from sauce, spoon some sauce over chicken pieces and pass remaining sauce separately. Sprinkle chicken and rice with chopped parsley.

Notes

Add 30 minutes to prep time if you need to cut up chicken and remove skin.

PLUM TORTE

Plum Torte

This quick and easy cake is an end of summer tradition when Italian prune plums are in season.
From The New Elegant but Easy Cookbook, Marian Burros and Lois Levine, Simon & Schuster, New York, 1998. p 232.

Prep Time25 mins
Cook Time40 mins
Total Time1 hr 5 mins
Course: <= 30 Min Prep, Desserts - Cakes
Servings: 6 servings
Author: Catherine Christiano

Ingredients

  • 1/2 cup unsalted butter or margarine softened
  • 3/4 cup sugar
  • 1 cup unbleached flour sifted
  • 1 teaspoon baking powder
  • 2 large eggs
  • pinch salt
  • 24 halves pitted Italian prune plums approximately 10 - 12 unpeeled, if not available use sliced ordinary plums
  • 1 teaspoon cinnamon
  • 2 tablespoons sugar

Instructions

  • Place oven rack in lower third of oven. Preheat 350° F.
  • In large bowl of stand mixer, cream butter and sugar. Add flour, baking powder, eggs, and salt; beat until well mixed. Spread batter uniformly into ungreased 9- or 10- inch springform pan. In even pattern, arrange plums skin side down, pressing gently into batter. If using ordinary sliced plums, arrange in a circular pattern on top of batter. In small bowl combine cinnamon with 2 tablespoons of sugar; sprinkle evenly over top.
  • Bake 40 - 50 minutes, until a toothpick inserted in center comes out clean. Remove from oven and let cool in pan on rack. Cake may be stored in refrigerator or freezer.
  • Cake is best served warm, either plain or with vanilla ice cream. If cake was stored in refrigerator or freezer, return to room temperature and reheat at 300 degrees until warm, if desired.

ROASTED RED PEPPER AND OLIVE VINAIGRETTE

Roasted Red Pepper and Olive Vinaigrette

Based on a recipe by Catherine Walthers, Raising the Salad Bar.
Prep Time20 mins
Course: Sauces, Salad Dressings
Author: Catherine Christiano

Ingredients

  • 2 tablespoons red wine vinegar
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon minced garlic
  • 2/3 cup olive oil
  • 1/2 cup roasted red peppers 1/4 inch dice
  • 3 tablespoons chopped kalamata olives
  • 1 tablespoons minced fresh parsley
  • salt and pepper

Instructions

  • In a medium bowl, make vinaigrette by combining vinegar, lemon juice, and garlic. Slowly whisk in oil. Stir in diced roasted red peppers, olives, and parsley; season to taste with salt and pepper. 

Notes

Makes 1 1/2 cups vinaigrette. Pairs well with dark green leafy greens, like baby spinach, chicken and white fish, like cod.

CHICKEN WRAP WITH BLACK BEAN AND CORN SALAD

Chicken Wrap with Black Bean, Corn and Tomato Salad

Prep Time15 mins
Total Time15 mins
Course: <= 30 Min Prep, Sandwiches
Servings: 2 servings
Author: Catherine Christiano

Ingredients

  • 2 wraps
  • 1 cooked boneless chicken breast sliced in strips
  • 2/3 cup Black Bean and Corn Salad see separate recipe

Instructions

  • Arrange chicken in same direction from center to edge of wrap. Pile black bean salad on top. Fold empty half of wrap over, forming a semi-circle, then fold sides on top. Use toothpicks, if needed, to hold together.

CAPRESE SALAD

Caprese Salad

This great combination of fresh tomatoes, basil, and mozzarella is perfect in late summer.
Prep Time15 mins
Total Time15 mins
Course: <= 30 Min Prep, Appetizers, Can Prepare Ahead, Side Dishes - Salads, Vegetarian
Servings: 4 servings
Author: Catherine Christiano

Ingredients

  • 1 large tomato sliced 1/4" thick
  • fresh basil
  • 8 ounces fresh mozzarella sliced
  • 3 tablespoons olive oil
  • 1 baguette sliced

Instructions

  • Alternate slices of tomato with slices of mozzarella and basil leaves. Drizzle olive oil on top. Garnish with basil. Serve with Italian or French bread.

Notes

Use farm fresh tomatoes.

SUMMER VEGETABLE GRATIN

Summer Vegetable Gratin

This recipe takes time but its layers of squash, caramelized onions, tomatoes, and Parmesan- bread crumb topping pack in a lot of umami. It is also very pretty and therefore great for guests, including a buffet or potluck. Pairs well with grilled meats or fish.
Based on a recipe by Rebecca Hays, Cook Illustrated, July & August 2008, p 13.

Prep Time1 hr 30 mins
Cook Time45 mins
Total Time2 hrs 15 mins
Course: Side Dishes - Vegetables, Vegetarian
Servings: 8 servings
Author: Catherine Christiano

Ingredients

  • 1 tablespoon olive oil

Squash

  • 1 pound zucchini ends trimmed and sliced crosswise into 1/4 inch thick slices
  • 1 pound yellow summer squash ends trimmed and sliced crosswise into 1/4 inch thick slices.
  • 1 teaspoon salt

Tomatoes

  • 1 1/2 pounds ripe tomatoes field tomatoes are best, 3 to 4 large, sliced 1/4 inch thick
  • 1/2 teaspoon salt

Caramelized Onions

  • 1 tablespoon olive oil
  • 2 medium onions about 3 cups, halved lengthwise and sliced thin pole to pole
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper

Oil - Garlic Mixture

  • 3 tablespoons olive oil
  • 2 medium garlic cloves about 2 teaspoons, minced
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon minced fresh thyme leaves

Bread Crumb Topping

  • 1 large slice white sandwich bread torn into quarters
  • 2 ounces grated Parmesan cheese about 1 cup
  • 2 medium shallots about 1/4 cup, minced
  • 1 tablespoon olive oil

Garnish

  • 1/4 cup chopped fresh basil leaves

Instructions

  • Toss zucchini and summer squash slices with 1 teaspoon salt in large bowl; transfer to colander set over bowl. Let stand until zucchini and squash release at least 3 tablespoons of liquid, about 45 minutes. Rinse zucchini to reduce salt. Arrange slices on triple layer paper towels; cover with another triple layer paper towels. Firmly press each slice to remove as much liquid as possible.
  • Place tomato slices in single layer on double layer paper towels and sprinkle evenly with 1/2 teaspoon salt; let stand 30 minutes. Place second double layer paper towels on top of tomatoes and press firmly to dry tomatoes.
  • Adjust oven rack to upper-middle position and preheat to 400°F. Brush 13 x 9- inch baking dish with 1 tablespoon oil; set aside.
  • Meanwhile, heat 1 tablespoon oil in 12-inch non-stick skillet over medium heat until shimmering. Add onions, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper; cook, stirring occasionally, until onions are softened and dark golden brown, 20 to 25 minutes. Set onions aside.
  • Combine garlic, 3 tablespoons oil, remaining 1/2 teaspoon pepper, and thyme in small bowl. In large bowl, toss zucchini and summer squash in half of oil mixture, then arrange in greased baking dish. Arrange carmelized onions in even layer over squash. Slightly overlap tomato slices in single layer on top of onions. Spoon remaining garlic-oil mixture evenly over tomatoes. Bake until vegetables are tender and tomatoes start to brown on edges, 40 to 45 minutes.
  • Meanwhile, process bread in food processor until finely ground, about 10 seconds. (You should have about 1 cup crumbs.) Combine bread crumbs, remaining tablespoon oil, Parmesan, and shallots in medium bowl. Remove baking dish from oven and increase heat to 450 degrees. Sprinkle bread-crumb mixture evenly on top of tomatoes. Bake gratin until bubbling and cheese is lightly browned, 5 to 10 minutes. Sprinkle with basil and let sit at room temperature 10 minutes before serving.

Notes

The first steps in this recipe are to help reduce the amount of liquid generated by the squash and tomatoes - don't skip. Even following the directions results in extra liquid at the bottom of the baking dish. It might help to try and drain more liquid out of the zucchini and tomatoes by salting earlier and allowing to sit longer.
To make this recipe earlier in the day you intend to serve it, follow all instructions up to the point the baking dish is placed in the oven.
If serving as part of a meal for guests, pair with simply prepared meat or fish; ie. roasted or grilled. Steamed corn or roasted potatoes also pair well.

SEARED SALMON WITH BABY GREENS AND MANGO SALSA VINAIGRETTE

Seared Salmon with Baby Greens and Mango Salsa Vinaigrette

A great combination that makes a meal.
Prep Time50 mins
Cook Time20 mins
Total Time1 hr 10 mins
Course: Grill, Main Course - Seafood, Salads - Main Course
Servings: 4 servings
Author: Catherine Christiano

Ingredients

Salmon

  • 4 salmon fillets about 6 ounces each, with skin
  • ground black pepper
  • 1 tablespoon canola oil

Mango Salsa Vinaigrette

  • 2 tablespoons red wine vinegar
  • 2 tablespoons fresh lime juice
  • 1 1/2 teaspoons honey
  • 6 tablespoons olive oil
  • 2 tablespoons minced red onion
  • 1 tablespoon minced, seeded jalapeno pepper
  • 1/2 teaspoon finely minced garlic
  • 1/2 teaspoon ground cumin
  • 1 ripe mango cut into 1/4 inch dice, approximately 1 cup
  • 1/2 cup finely diced, seeded tomato
  • 1/4 teaspoon Kosher salt
  • 2 tablespoons chopped cilantro leaves

Salad

    Instructions

    Vinaigrette

    • In a small bowl, combine vinegar, lime juice, and honey. While whisking constantly add oil slowly, until emulsified. Add remaining ingredients and stir to combine. If preparing in advance, store in refrigerator, but bring to room temperature before serving.

    Salmon

    • Preheat oven to 350°F. Season salmon with pepper. Place an oven-proof skillet, preferably cast iron, over medium-high heat, add oil. When hot, add salmon, flesh side down; sear about 3-5 minutes until a golden brown crust forms. Turn over using a spatula; transfer skillet to oven. Finish cooking 6 - 8 minutes, until salmon is opaque almost all the way through, but still moist.

    Salad

    • Divide greens among 4 plates. Lift salmon fillets, from skillet, removing skin, and place in center of each plate. Stir the vinaigrette and liberally spoon over fish and greens.

    Notes

    The fish may also be grilled.

    PORK TENDERLOIN WITH MUSTARD AND THYME

    Pork Tenderloin with Mustard and Thyme

    From The New Elegant but Easy Cookbook, Marian Burros and Lois Levine, Simon & Schuster, New York, 1998. p 123.
    Prep Time15 mins
    Cook Time25 mins
    Marinating Time4 hrs
    Course: Grill, Main Course - Pork
    Servings: 6 servings
    Author: Catherine Christiano

    Ingredients

    • 2 pounds pork tenderloins

    Marinade

    • 1/2 cup whole-grain mustard
    • 4 large cloves garlic about 2 1/2 teaspoons, minced
    • 1/8 teaspoon ground black pepper
    • 2 tablespoons dried thyme
    • 2 tablespoons balsamic vinegar
    • 1/4 cup dry red wine
    • 2 tablespoons olive oil

    Instructions

    • Remove excess fat from tenderloins. Remove small tip at ends and reserve for another time. Slice remaining tenderloins 1 inch thick.
    • In 2-quart baking dish, add all marinade ingredients and stir until uniformly mixed. Place pork slices in marinade and turn to completely coat. Cover and marinate in refrigerator overnight or a minimum of 1 hour.
    • 30 minutes before cooking, remove from refrigerator and allow meat to sit at room temperature. Prepare grill or preheat broiler. Remove pork from marinade and broil or grill on both sides for a total of 5 - 7 minutes, until slightly pink inside, brushing with marinade. Meat can quickly turn from too pink to dry, so watch carefully. Leftover marinade can be boiled and brushed on cooked pork before serving.

    ICE CREAM SODA

    Ice Cream Soda

    This recipe uses strawberries but I imagine that other fruits could be substituted successfully.
    Prep Time15 mins
    Course: <= 30 Min Prep, Beverages, Desserts - Other
    Servings: 2 servings
    Author: Catherine Christiano

    Ingredients

    • 1/2 cup frozen or fresh sliced strawberries
    • 1/2 cup whole milk
    • 1 cup vanilla ice cream
    • 3/4 cup chilled ginger ale

    Instructions

    • Add strawberries and milk to blender and puree. Divide evenly between two 16 ounce glasses. Scoop 1/2 cup vanilla ice cream into each glass. Pour ginger ale on top until each glass is full. Enjoy!

    STEAMED CORN ON THE COB

    Steamed Corn on the Cob

    Prep Time15 mins
    Cook Time7 mins
    Total Time22 mins
    Course: <= 30 Min Prep, Side Dishes - Vegetables
    Author: Catherine Christiano

    Ingredients

    • fresh ears of corn

    Garnishes

    • butter
    • salt and pepper

    Instructions

    • Depending on quantity of corn, use a 6-quart or 8-quart stock pot. Fill with water and bring to a boil.
    • Shuck corn, remove silk, and break off remaining stalk. Place in boiling water, cook partially covered for 7 minutes. Use tongs to remove to serving platter. Serve immediately.

    Notes

    Farm fresh corn is the best option, preferably picked the same day.

    LIME – POTATO SALAD

    Lime - Potato Salad

    Based on a recipe by Molly O'Neill, The New York Times Magazine, p 66, May 21, 1995.

    Prep Time15 mins
    Cook Time25 mins
    Cooling Time1 hr
    Total Time1 hr 40 mins
    Course: Side Dishes - Potatoes
    Servings: 6 servings
    Author: Catherine Christiano

    Ingredients

    • 1 1/2 pounds small red potatoes remove eyes but do not peel, cut into 1/8 inch slices
    • 1/4 cup reduced fat sour cream
    • 5 tablespoons plain low-fat yogurt
    • 1 teaspoon canola oil
    • 3/4 teaspoon grated lime zest
    • 1 1/2 teaspoons fresh lime juice
    • 3/4 teaspoon Kosher salt
    • Freshly ground pepper to taste
    • 1 scallion green part only thinly sliced

    Instructions

    • Place potatoes in 3-quart saucepans, cover with cold water. Bring to boil, lower heat, simmer covered until just tender, about 5 minutes. Drain and cool. Make dressing in serving bowl by whisking together sour cream, yogurt, canola oil, lime zest and juice, salt and pepper. Add potatoes, toss to combine with dressing. Garnish with scallion.

    Notes

    Goes well with grilled meats and fish.

    CINNAMON WHIPPED CREAM

    Cinnamon Whipped Cream

    Based on a recipe from Betty Crocker's Cookbook, New and Revised Edition, Golden Press, NY, 1983, p 245.

    Prep Time5 mins
    Course: <= 30 Min Prep, Desserts - Frostings, Toppings, Sauces
    Author: Catherine Christiano

    Ingredients

    • 1 cup chilled whipping cream
    • 3 tablespoons confectioner's sugar
    • 1/2 teaspoon cinnamon

    Instructions

    • In a chilled bowl of a stand mixer add all ingredients. Beat until stiff.

    PEACH COBBLER

    Peach Cobbler

    Based on a recipe from Betty Crocker's Cookbook, New and Revised Edition, Golden Press, NY, 1983, p 261.

    Prep Time35 mins
    Cook Time30 mins
    Total Time1 hr 5 mins
    Course: Can Prepare Ahead, Desserts - Crisps, Crumbles, Cobblers
    Servings: 6 servings
    Author: Catherine Christiano

    Ingredients

    Peaches

    • 1/2 cup sugar
    • 1 tablespoon cornstarch
    • 1/4 teaspoon cinnamon
    • 4 cups peaches peeled and sliced, about 6 medium
    • 1 teaspoon lemon juice

    Biscuits

    • 1 cup unbleached flour
    • 1 tablespoon sugar
    • 1 1/2 teaspoons baking powder
    • 1/2 teaspoon salt
    • 3 tablespoons shortening
    • 1/2 cup milk

    Garnish

    • Cinnamon Whipped Cream

    Instructions

    Peaches

    • Place rack in center of oven and preheat to 400° F.
    • Place 2-quart saucepan on stove. Add 1/2 cup sugar, cornstarch, cinnamon; stir to combine. Add peaches and lemon juice. Using medium heat, cook while stirring, until mixture thickens and comes to a boil. Boil while stirring for 1 minute. Pour into 2-quart baking dish; keep warm.

    Biscuits

    • In medium bowl combine 1 tablespoon sugar, baking powder, and salt. Use large fork to cut in shortening until mixture forms fine crumbs. Stir in milk without over mixing. Drop dough in 6 even large spoonfuls onto hot peach mixture.
    • Bake until biscuits are golden brown, 25 - 30 minutes. Serve warm. Garnish with Cinnamon Whipped Cream, if desired.

    SALMON ASPARAGUS PEA AND LIME POTATO SALAD

    Salmon, Asparagus - Pea and Lime - Potato Salad

    This recipe that can be made ahead makes a beautiful complete meal that will impress guests. Perfect in spring and summer.
    Based on a recipe by Molly O'Neill, The New York Times Magazine, p 66, May 21, 1995.

    Prep Time1 hr 45 mins
    Course: Can Prepare Ahead, For Entertaining, Main Course - Seafood, Salads - Main Course
    Servings: 6 servings
    Author: Catherine Christiano

    Ingredients

    Salmon

    • 1 1/4 pounds salmon fillet
    • 1/2 teaspoon Kosher salt plus more to taste
    • freshly ground pepper to taste
    • 1 1/2 teaspoons fresh lemon juice
    • 1 tablespoon thinly sliced fresh mint

    Vegetables

    • 24 asparagus spears tough ends trimmed or peeled
    • 3/4 pound sugar snap peas strings removed and trimmed
    • 1 cup cooked peas
    • 3 tablespoons Lemon Vinaigrette see separate recipe
    • Kosher salt and freshly ground pepper to taste

    Potatoes

    • 1 1/2 pounds small red potatoes cut into 1/8 inch slices
    • 1/4 cup reduced fat sour cream
    • 5 tablespoons plain low-fat yogurt
    • 1 teaspoon canola oil
    • 3/4 teaspoon grated lime zest
    • 1 1/2 teaspoons fresh lime juice
    • 3/4 teaspoon Kosher salt
    • Freshly ground pepper to taste
    • 1 scallion green part only, thinly sliced

    Salad

    • 12 cups salad greens washed, dried, torn into bite sized pieces
    • 3 tablespoons Lemon Vinaigrette see Recipe

    Instructions

    Salmon

    • Place oven rack in center and preheat oven to 350° F. Place salmon on baking sheet, season with salt and pepper. Bake until just cooked through, about 20 minutes. Cool, remove skin, and use fork to flake into large chunks. Place in serving bowl; gently toss with lemon juice, salt and pepper to taste. Garnish with mint.

    Vegetables

    • In 3-quart sauce pan, boil water. Separate asparagus tips from stalks; set aside. Cut stalks into 1-inch pieces. Blanch asparagus stalks in boiling, water for 2 minutes. Add asparagus tips and blanch 1 minute more. Remove asparagus from water to colander, retaining hot water in pot. Cool under running water, drain well. Place in serving bowl. In boiling water, blanch sugar snaps until tender-crisp, about 4 minutes; drain and cool under running water. Add sugar snaps and peas to asparagus in serving bowl. Add 3 tablespoons vinaigrette and toss to combine. Adjust salt and pepper to taste.

    Potatoes

    • Place potatoes in same 3-quart saucepan used for vegetables, cover with cold water. Bring to boil, lower heat, simmer covered until just tender, about 5 minutes. Drain and cool. Make dressing in serving bowl by whisking together sour cream, yogurt, canola oil, lime zest and juice, salt and pepper. Add potatoes, toss to combine with dressing. Garnish with scallion.

    Salad

    • Place salad greens in a large serving bowl and, just before serving, toss with Lemon Vinaigrette. Pass salmon, vegetables and potatoes separately, allowing guests to build their own salads.

    LEMON VINAIGRETTE

     

    Lemon Vinaigrette

    Based on a recipe by Molly O'Neill, The New York Times Magazine, p 66, May 21, 1995.
    Prep Time15 mins
    Total Time15 mins
    Course: Sauces, Salad Dressings
    Author: Catherine Christiano

    Ingredients

    • 1 teaspoon Dijon mustard
    • 1/4 cup fresh lemon juice
    • 1/2 cup extra-virgin olive oil
    • 1/2 teaspoon Kosher salt
    • freshly ground pepper to taste

    Instructions

    • In small bowl, use whisk to combine mustard and lemon juice. Slowly whisk in olive oil. Season with salt and pepper.

    Notes

    Yields 2/3 cup dressing. Goes with Salmon, Asparagus - Pea and Lime - Potato Salad. 

    CORN-TOMATO CHOWDER

    Corn - Tomato Chowder

    This is a great soup to make in late summer when corn and tomatoes can be found at local farm stands and evenings start to get a bit cooler.
    Based on a recipe from 5 Star Sensations, 1991, The Auxiliary of University Hospitals of Cleveland, Susan Wyler, p 77.

    Total Time1 hr 15 mins
    Course: Can Prepare Ahead, Soups - Main Course
    Servings: 6 servings
    Author: Catherine Christiano

    Ingredients

    • 1/4 pound thick cut applewood bacon trim of excess fat, dice 1/4"
    • 3 cups yellow onion diced 3/8", approximately 2 large onions
    • 2 tablespoons all-purpose flour
    • 3 cups tomatoes field tomatoes are best, approximately 2 large, peeled, seeded and diced 1/2"
    • 1 quart fat-free milk preheated in microwave
    • 1 teaspoon salt
    • 1/4 teaspoon freshly ground pepper
    • 1/4 teaspoon crumbled sage
    • 1/8 teaspoon grated nutmeg
    • 1 small bay leaf
    • 2 medium red potates do not peel, dice 3/8"
    • 2 cups corn kernels from approximately 2 ears of corn
    • 3/4 teaspoon fresh lemon juice
    • dash cayenne pepper

    Instructions

    • Place a 6 quart stock pot over medium heat. Add bacon and onions. Cook, stirring frequently until onion is softened and translucent, approximately 5 minutes. Sprinkle in flour; cook, stirring, about 2 minutes, do not allow flour to brown. Add tomatoes; stir to combine.
    • Gradually stir in milk; mixture will thicken. Add seasonings, salt, pepper, sage, nutmeg and bay leaf. Bring to a boil then add diced potatoes. Reduce heat, simmer, partially covered, stirring occasionally for 10 minutes.
    • Add corn; simmer, partially covered, until corn and potatoes are tender, approximately 10 minutes. Stir in lemon juice and cayenne. Season with additional salt and pepper to taste. Serve hot.

    FISH WITH BASIL-PEPPER COMPOTE

    Fish with Basil-Pepper Compote

    A very nice summer dish that will impress guests.
    Based on a recipe by Molly O'Neill that appeared in The New York Times, June 12, 1994.
    Prep Time35 mins
    Cook Time15 mins
    Marinating Time2 hrs
    Total Time2 hrs 50 mins
    Course: Grill, Main Course - Seafood
    Servings: 4 servings
    Author: Catherine Christiano

    Ingredients

    Compote

    • 1 clove garlic minced
    • 2 tablespoons olive oil
    • 1 tablespoon fresh lemon juice
    • 1 teaspoons salt
    • 1/2 teaspoon coarse ground black pepper
    • 1/4 cup white wine
    • 1/2 yellow or white onion minced, approximately 1/3 cup
    • 1 red pepper finely diced
    • 1 yellow pepper finely diced
    • 1 tomato seeded and 1/4 diced
    • 1/2 cup fresh basil leaves chopped

    Fish

    • 4 fish steaks, 6 ounces each firm white fish works well like sea bass, swordfish, halibut.

    Instructions

    Compote

    • In baking dish add garlic, olive oil, lemon juice, salt, black pepper, and white wine; whisk to combine. Add onions and peppers, stir to combine; set aside for 1 hour.
    • Add tomatoes and basil to mixture, adjust seasoning to taste. Nestle fish in mixture, spooning some on top to cover. Marinate in refrigerator for 1 - 4 hours.

    Fish

    • Preheat grill. Clean grill thoroughly with brush. Set temperature to medium. Oil grates. Remove fish from marinade and place on grill; sear 3 minutes on each side. After turning fish, spoon compote on top and partially cover grill so fish is allowed to smoke. Total cooking time will vary depending on thickness of fish, typically 10 minutes per inch of thickness. Place remaining compote in a small pot and heat on stove until it boils. Remove fish with topping to serving plate. Serve immediately, passing extra compote separately.

    Notes

    Pairs well with corn on the cob or potatoes.