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Leeky Salmon with Sweet Grapefruit Sauce

April 21, 2010

By Jessie from The Happiness in Health

[I know this was last week’s mystery basket but Jessie definitely deserves to win! 1st, she was the only entry and 2nd this looks amazing! So Jessie, in my eyes you’re 2/3. This makes you our Cook’s Mission champion so far. 🙂 ]

Leeky Salmon with Sweet Grapefruit Sauce

Ingredients:
1 pound salmon
1 leek, thoroughly cleaned and sliced thin
1 Tbsp olive oil
2 tsp grapefruit zest
1 Tbsp grapefruit juice
Just keep the rest of the grapefruit, too
2 tsp honey
Salt and pepper

Cook the salmon by your favorite method. Peter cooked our salmon in his homemade sous-vide setup.

For the non-Peter cook, I recommend broiling the salmon with a little olive oil and thyme on top, or using this little salmon trick.

While the salmon is cooking, prepare the leeks by placing them into a saucepan of boiling water for 2 minutes, then draining them and plunging them into an ice bath (or cold water like I did, if you don’t have ice).

Whisk together the olive oil, zest, juice, honey, and salt and pepper. Arrange a few leeks on the salmon and pour the sauce over all. Place a grapefruit slice or two next to the fish (in place of the typical lemon wedge) and serve with a snooty upturned nose and a French accent.

And the secret ingredient is:

April 17, 2010
tags:

 

 

Rutabega!

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My arch nemesis! 🙂 This should be interesting. Good luck, everyone!

Cook’s Mission: 4/5 – 4/17

April 6, 2010

Yes, this is an extra long week! I wanted to give last week’s competitors more of a chance to send in their recipes.

This week’s challenge will end next Wednesday, winner will be announced Thursday, and then Nora’s ingredients will go up Saturday morning.

This week’s ingredients were chosen by Jessie, the winner of the pretzel and apricot challenge!

She chose:

Grapefruit & Leeks

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Enter your recipes and vote until NEXT WEDNESDAY! Winner will be announced THURSDAY! 🙂

Winner!

April 5, 2010

Congrats Nora! Your dish was beautiful and creative- an amazing use of celeriac and apples!

Send me an e-mail any time with your mystery ingredient choices.

 

This weeks challenge will be posted today, but it will extend to next Wednesday. Then, Cook’s Mission will take a 3 day break before announcing Nora’s mystery ingredient.

Celeriac Barley Risotto with Apple-Cranberry Chutney.

March 31, 2010

By Live Life, Eat Right

After seeing last week’s Cook’s Mission competition, I knew I needed to get in on the game! I impatiently waited until Saturday when the ingredients were announced: Celeriac (celery root) and apples. I thought this would be a “no-brainer” because I have seen them prepared together before, and although I have never cooked with celeriac, have seen it prepared in a variety of fashions. The first thing that came to my mind was celeriac-apple puree. Done and done. That just didn’t seem good enough so my next thought went to celeriac-apple soup. Hmm…I have seen/heard of these before. As I searched online for recipes, I just became more confused and my creative juices slowly died. I didn’t want to make a dish that was typical or done before. I peeled myself away from celeriac-apple research and waited until one came to me: Risotto. Initially I was going to integrate the apples into the risotto but I already had thoughts of cranberry-apple chutney in my mind. (Hello THANKSGIVING!)  I decided to use the elements separately, but in a way that really complemented each other. I ended up mixing the chutney into the risotto and it was fantastic! All together my dish was: Celeriac Barley Risotto with Apple-Cranberry Chutney. After tasting the risotto and the chutney I decided to make a side dish of Honey-Orange Carrots and prepare a Pan-Seared Chicken Breast to round out the meal.

SERVES 1:

Barley Risotto:

1 TBS olive oil

1 TBS minced garlic

1/4 Lemon, juice and zest

cracked black pepper

1/2 Leek (white and light green parts only)

1/2 medium Celeriac bulb

1/4 cup quick cooking barley

1/4 cup white wine

1/2 cup Low Sodium Chicken Stock

2 TBS shredded Parmesan cheese

1 cup torn baby spinach

In a medium sauce at a medium heat add olive oil, garlic, black pepper and leeks; cook until soft. Add celeriac, lemon juice and zest; cook until celeriac is tender and slightly brown. Add barley and stir 1 minute. Add white wine and allow to simmer, then add chicken stock. Bring to a boil and then to a simmer. Allow to cook ~10 minutes stirring occasionally until all the liquid has absorbed. Take off heat and wilt in spinach and mix the parmesan cheese. The result is a creamy “risotto”!

Cranberry-Apple Chutney

1 tsp olive oil

1 shallot (white and light green)

2 sprigs of thyme (chopped)

1/4 Lemon, juice and zest

1/2 orange, juice and zest

1/2 cup orange juice

cinnamon

nutmeg

ground cloves

1/2 cup frozen cranberries

1/4 cup jumbo raisins

1 small Gala apple

1/4 cup chopped walnuts

In a small sauce pan add olive oil, shallot and thyme until tender. Add spices, apple, cranberry and raising and mix. Add lemon and orange juice and zest. Bring to a boil and reduce to a simmer for 20 minutes. Allow to cool and add walnuts before serving.

Dilled Root Vegetable Slaw with Apples

March 31, 2010

By Katie from Making Food and Other Stuff

The major players (celeriac is that thing that looks like a hunk of a tree)

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The minor players

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Side note: A few weeks ago I bought a fennel bulb after seeing it on Averie’s blog. I don’t like to waste food, so I saved the wispy green top thingies (that is a technical culinary term, I’ll have you know) and froze them. So glad I did, because they were a nice addition to this. Any guesses as to what I made???

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Dilled Root Vegetable Slaw with Apples

  • 2 cups shredded cabbage
  • 1/4 – 1/3 red onion, sliced thinly and sliced cut in half
  • 1 small golden beet, julienned
  • 1 med tree trunk celeriac, julienned
  • 1 small apple, cubed (I used a pink lady, but use whatever floats your boat)
  • 1 T olive oil
  • 1 T lime juice
  • 2 T red wine vinegar
  • 1/4 t dried dill (or 1 T fresh)
  • 1 T fresh fennel green thingies (see above for definition)
  • salt, freshly ground black pepper, and stevia, to taste

Mix the vegetables and apple in a large mixing bowl. Combine the rest of the ingredients for the marinade and shake or stir to mix. Pour over the veggies mixture and toss well to completely coat the veggies. Chill the mixture in the fridge for at least 4 hours, stirring a few times to make sure the veggies get equal lovin’ from the marinade.

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I’m not normally a slaw fan or a tooter of my own horn fan, but this stuff is the BOMB! Raw veggies marinaded in a sweet and tangy sauce with dill and fennel? Yes, please! So summery and fresh tasting, it really made me excited for warm weather and skirts and flip flops! I also can’t wait for my garden, because this would be far better with fresh dill (which I fell in love with during last summer’s garden bonanza).

I ate this all day long today. Straight from the bowl in the fridge. (I love alone, don’t judge.)

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And we have a winner…

March 29, 2010

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Congrats Jessie! Your super-creative Secret Apricot Passion Pudding won the Apricot and Pretzel challenge.

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You get to pick the ingredients that will be announced next Saturday. Just shoot me an e-mail about what you choose! 🙂

A note for all future winners on picking the ingredient: please keep it vegetarian and reasonably seasonal so as many people can participate as possible. 🙂 Thank ya!

AND thank you all who participated. The pictures really blew me away and I loved the creativity!! Homemade mustard? Apricots and rosemary? Apricot glazed chicken and tuna? Awesome. I hope everyone plays again!