Salmon with Coriander Rub and Lime Cream

Very good and easy.

Bon Appetit, June 2010

6 Servings

1/4 cup coriander seeds

4 tsp cumin seeds

6 tbsp extra-virgin olive oil plus additional for brushing

4 large garlic cloves, pressed

2 1/4 tsp finely grated lime peel, divided

6 6-oz skinless salmon fillets (each about 1 inch thick)

9 tbsp sour cream

3 tbsp fresh lime juice

Chopped fresh cilantro

Toast coriander and cumin seeds in heavy medium skillet over medium-high heat until slightly darker in color and very fragrant, stirring often, 3 to 4 mins. Transfer seeds to medium bowl; cool. Using spice mill or mortar with pestle, grind seeds to medium consistency (not powder). Pour seeds into 13x9x2 inch glass baking dish. Add 6 tbsp olive oil, garlic, and 2 tsp lime peel. Whisk to blend. Add salmon to oil-spice mixture in dish. Turn to coat. Cover and chill at least 1 hour and up to 3 hours, turning salmon occasionally.

Position rack in top third of oven and preheat to 450. Brush heavy rimmed baking sheet with oil to coat. Working with 1 fillet at a time, brush off enough excess spices to leave thin coating. Arrange fillets on prepared sheet, spacing 2 inches apart. Sprinkle with salt and pepper. Roast fillets until just opaque in center, about 7 minutes.

Meanwhile, whisk sour cream, lime juice, and remaining 3/4 tsp lime peel in medium bowl to blend. Season lime cream to taste with salt and pepper.

Arrange fillets on platter. Sprinkle each generously with chopped cilantro. Serve with lime cream.

Spring Vegetable and Quinoa Pilaf

This was great. I served it with the Grilled Salmon with Black Beans recipe. The mayonnaise tastes good with this too. This would be a good salad to take to a picnic. We're not big fans of beets so I left that part out and put in some extra of the other veggies.

4 Servings

1 3/4 cups low-salt chicken broth

1/2 tsp coarse sea salt plus additional for seasoning

1 cup quinoa, rinsed and drained 3 times

6 baby golden beets, peeled, cut into 1/3 inch cubes

3 tbsp olive oil

2 garlic cloves, minced

1 cup 1/2-inch pieces orange bell peppers

1 cup 1/2-inch pieces red bell peppers

1/2 lb asparagus, trimmed, cut on diagonal into 3/4 inch pieces

1 cup 1/2 inch pieces trimmed baby zucchini (about 6 oz)

Freshly ground black pepper

4 green onions, thinly sliced

1 tbsp chopped fresh Italian parsley

Bring broth and 1/2 tsp sea salt to boil in medium saucepan; add quinoa. Cover, reduce heat to low, and simmer until quinoa is tender and broth is absorbed, about 15 minutes. Remove from heat; fluff with fork. Cover and reserve.

Meanwhile, bring 1 1/4 cups water to boil in large nonstick skillet over medium heat. Add beets. Cover and cook until beets are tender, about 8 minutes. Uncover; cook until any water in skillet evaporates. Increase heat to medium-high. Add olive oil and garlic, saute 30 seconds. Add all bell peppers, asparagus, and zucchini. Sprinkle with sea salt and black pepper. Saute until just tender, about 8 minutes. Add cooked quinoa, green onions, and parsley to vegetables in skillet; toss to combine. Season with sea salt and pepper.

Grilled Salmon with Black Beans and Piment D'Espelette Mayonnaise

This was wonderful. I especially liked the Mayonnaise sauce, I couldn't get enough of it. I had to use regular chili powder instead of the piment d'Espelette but it tasted good to me. I served it with Spring Vegetable and Quinoa Pilaf-that was great as well. I definitely recommend the whole meal.

Bon Appetit, May 2010

4 Servings

1/3 cup plus 3 tbsp olive oil

5 garlic cloves; 2 pressed, 3 minced

1 tbsp finely grated lemon peel

1 tbsp chopped fresh thyme

1/2 tsp coarse sea salt plus additional for seasoning

6 7-oz salmon fillets with skin

1/2 cup finely chopped red onion

1/2 cup finely chopped celery

1/2 cup chopped plum tomatoes

2 tbsp (scant) chopped jalapeno chiles with seeds

2 15-oz cans black beans, rinsed, drained

1 tsp ground cumin

Freshly ground black pepper

Nonstick vegetable oil spray

1/4 cup chopped fresh cilantro plus leaves for garnish

Piment d'Espelette Mayonnaise (see recipe)

Whisk 1/3 cup olive oil, pressed garlic, lemon peel, thyme, and 1/2 tsp sea salt in small bowl. Place fish, skin side down, in 13x9x2-inch glass baking dish. Brush marinade over top and sides of fish. Cover; chill at least 2 hours and up to 4 hours.

Heat 3 tbsp olive oil in heavy large skillet over medium-high heat. Add onion, celery, tomatoes, chiles, and minced garlic. Saute until vegetables are just soft, about 5 minutes. Mix in black beans and cumin. Reduce heat to medium and cook until flavors blend, stirring occasionally, about 5 minutes. Season to taste with sea salt and pepper. DO AHEAD Can be made 2 hours ahead; let stand at room temperature.

Spray grill rack with nonstick spray and prepare barbecue (medium-high heat). Arrange fish, skin side up, on rack; spray skin. Grill fish 4 to 5 minutes; turn over. Grill until fish is just opaque in center, about 3 minutes longer, depending on thickness.

Rewarm beans with 1/4 cup water over medium heat; mix in chopped cilantro. Place 1/2 cup beans on each plate; top with fish and dollop of Piment d'Espelette Mayonnaise; garnish with cilantro leaves.

Piment D'Espelette Mayonnaise

Makes 1 cup.

1 1/2 tbsp finely chopped shallot

2 tsp fresh lemon juice

2 tsp Sherry wine vinegar

1 1/2 tsp finely grated lime peel

1 cup mayonnaise

1 tsp piment d'Espelette (or I used chili powder)

Coarse sea salt

Freshly ground black pepper

Combine shallot, lemon juice, vinegar, and lime peel in medium bowl. Cover; let stand 30 minutes. Whisk in mayonnaise and piment d'Espelette. Season with salt and pepper. Cover; chill 2 hours. DO AHEAD Can be made 1 day ahead. Keep chilled.

Corn and Bell Pepper Chowder

This made more than 4 servings. A nice quick soup. Serve with salad and biscuits to make it a meal.

Bon Appetit, April 2007

4 Servings

Prep: 25 minutes

Total: 25 minutes

4 cups fresh or frozen corn kernels (thawed if frozen), divided

2 cups low-salt chicken broth, divided

1 red bell pepper, chopped

1 5- to 6-oz Yukon Gold potato, peeled, cut into 1/2 inch cubes

3 large shallots, chopped

2 tbsp whipping cream

Chopped green onions

Blend 2 cups corn and 1 cup broth in blender until almost smooth. Melt butter in large saucepan over medium-high heat. Add next 3 ingredients; saute 5 minutes. Add 2 cups corn, 1 cup broth, and puree from blender. Bring to simmer. Reduce heat to medium-low, cover, and simmer until potatoes are tender, about 10 minutes. Mix in cream. Season chowder with salt and pepper. Ladle into bowls; sprinkle with onions.

Spicy Stir-Fried Chicken and Greens with Peanuts

This made the house smell so good. Your mouth will be watering when you sit down to eat. Serve rice alongside to soak up the sauce. Don't skip the peanuts!

Bon Appetit, April 2008

4 Servings

2 tbsp soy sauce, divided

2 tbsp dry Sherry, divided

3 tsp Asian sesame oil, divided

2 tsp golden brown sugar, divided

1 1/4 lbs skinless boneless chicken breast halves, cut crosswise into 1/3 inch wide strips

3 tbsp peanut oil, divided

4 green onions, white parts and green parts chopped separately

2 tsp chopped seeded serrano chiles

1 large bunch greens (such as spinach, mustard greens, kale, or broccoli rabe; about 1 lb), thick stems removed, spinach left whole, other greens cut into 1-inch strips (about 10 cups packed)

1/4 cup chopped roasted salted peanuts

Whisk 1 tbsp soy sauce, 1 tbsp Sherry, 1 tsp sesame oil, and 1 tsp sugar in medium bowl. Add chicken; marinade 20 to 30 minutes.

Whisk remaining 1 tbsp soy sauce, 1 tbsp Sherry, 2 tsp sesame oil, and 1 tsp sugar in small bowl and reserve.

Heat 2 tbsp peanut oil in large nonstick skillet over high heat. Add white parts of onions and chiles; stir 30 seconds. Add chicken; stir-fry just until cooked through, about 3 minutes. Transfer chicken mixture to bowl. Add 1 tbsp peanut oil to same skillet; heat over high heat. Add greens by large handfuls; stir just until beginning to wilt before adding more. Saute just until tender, 1 to 6 minutes, depending on type of greens. Return chicken to skillet. Add reserved soy sauce mixture; stir until heated through, about 1 minute. Season with salt and pepper. Transfer to serving bowl; sprinkle with green parts of onions and peanuts.

Moroccan-Style Vegetable Stew with Harissa Yogurt Sauce

This had a great flavor. It was more like a soup than a stew, which I wasn't expecting. I think I served it with couscous or quinoa. The yogurt was good, but I didn't have harissa so I substituted hoisin sauce. To cut down on the prep time, I cut up the vegetables the night before.

Bon Appetit, April 2009

6 Servings

Yogurt Sauce:

1 cup (8 oz) Greek-style yogurt

1 tbsp extra-virgin olive oil

1 tsp harissa sauce

1 garlic clove, minced

Coarse kosher salt

Vegetable Stew:

Coarse kosher salt

1 lb carrots, peeled, cut into 1/2 to 1/4 inch pieces

1 3/4 lb turnip, peeled, cut into 12 to 3/4 inch pieces

3 tbsp butter

1/2 lb spring onions or green onions, coarsely chopped (about 1 3/4 cups)

2 tbsp chopped fresh Italian parsley

2 garlic cloves, minced

1 tsp paprika

1 tsp ground cumin

1/2 tsp ground coriander

1/2 cup dry white wine

2 tsp all purpose flour

1 15-oz can garbanzo beans (chickpeas), drained, rinsed

1 5-oz bag baby spinach

1 to 3 tsp fresh fresh lemon juice

Yogurt Sauce: Whisk first 4 ingredients in medium bowl. Season to taste with coarse salt and pepper. DO AHEAD Can be made 2 days ahead. Cover and chill.

Vegetable Stew: Bring 8 cups water to boil in heavy large saucepan. Sprinkle with coarse salt. Add carrots; cook until just tender, about 4 minutes. Using skimmer or large slotted spoon, transfer carrots to large bowl of ice water. Return water to boil. Add turnip; cook until just tender, about 3 minutes. Using skimmer, transfer turnip to bowl with carrots. Reserve cooking liquid.

Melt butter in heavy large pot over medium heat. Add next 7 ingredients. Sprinkle with coarse salt and pepper. Cook until onions are soft, stirring often, about 8 minutes. Add wine; simmer until reduced by half, about 5 minutes. Stir in flour. Add carrots, turnip, beans, spinach, and 2 cups reserved cooking liquid. Bring to simmer; cook until vegetables are heated through, adding more cooking liquid for desired consistency. Season stew to taste with coarse salt, pepper, and lemon juice.

Divide stew among bowls. Spoon dollop of yogurt sauce over and serve.

Pappardelle, with Pancetta, Broccoli Rabe, and Pine Nuts

Ok...the funny thing here is that I made this recipe but substituted all of the ingredients listed in the title! I used linguine, bacon, kale, and walnuts because that's what I had on hand. I'll have to try it again as written. My version was still delicious though.

Bon Appetit, April 2006

4 Servings

4 tbsp extra-virgin olive oil, divided

3 garlic cloves, peeled, flattened

1 medium onion, chopped

3 oz thinly sliced pancetta, chopped

1 tsp fennel seeds, crushed

1/4 tsp dried crushed red pepper

1 large bunch broccoli rabe (also called rapini, generous 1 lb), stems sliced 1/2 inch thick, tops cut into 2-inch pieces

1 cup water

1 8.8 oz package dried pappardelle pasta

1 cup freshly grated Pecorino Romano cheese plus additional for serving

1/2 cup pine nuts, toasted

Heat 2 tbsp oil in heavy large skillet over medium-high heat. Add garlic and cook until golden brown, stirring frequently, about 3 minutes. Discard garlic. Add onion, pancetta, and fennel seeds to skillet; saute until onion is tender and pancetta begins to brown, about 8 minutes. Add dried crushed red pepper, then broccoli rabe stems and cook 4 minutes to soften slightly, stirring occasionally. Stir in broccoli rabe tops, sprinkle with salt, and add 1 cup water. Cover and cook until stems and tops are tender, about 5 minutes. Season to taste with salt and pepper.

Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta, reserving 1 cup cooking liquid.

Add pasta to skillet with broccoli rabe and stir over low heat to combine, adding reserved cooking liquid by tablespoonfuls to moisten if necessary. Stir in remaining 2 tbsp oil and 1 cup cheese. Season to taste with salt and generous amount of pepper. Transfer to large shallow bowl. Sprinkle with pine nuts and serve, passing additional grated cheese separately.

Quick Chicken Paella with Sugar Snap Peas

This was really good and smelled delicious. It made a lot of rice, much more than 6 servings. Travis said it didn't work well as leftovers, so invite some friends over that night.

Bon Appetit, April 2010

6 Servings

1/2 cup dry white wine

1/2 tsp saffron threads

1 1/2 tsp salt

1 1/4 tsp smoked paprika

1 tsp freshly ground black pepper

6 large chicken thighs with skin and bones, excess skin and fat trimmed (about 2 1/2 lbs)

4 oz 1/4 inch thick slices fully cooked smoked Spanish chorizo

1 tbsp olive oil

1 1/2 cups chopped onion (about 1 large)

4 garlic cloves, minced

1 1/2 cups long-grain rice

2 cups low-salt chicken broth

1 14.5 oz can diced tomatoes in juice

1/4 cup chopped roasted red peppers from jar

2 1/2 cups sugar snap peas, trimmed (about 8 oz)

Preheat oven to 400. Mix white wine and saffron threads in small measuring cup; set aside. Combine salt, smoked paprika, and black pepper in small bowl; rub spice mixture all over chicken thighs. Heat heavy large ovenproof skillet over medium-high heat. Add chorizo and saute until fat begins to render and sausage browns, stirring occasionally, about 3 minutes. Transfer chorizo to large plate. Add olive oil to skillet. Add chicken thighs to skillet and cook until browned, about 4 minutes per side. Transfer chicken to plate with chorizo.

Pour off all but 1 tbsp drippings from skillet. Reduce heat to medium. Add chopped onion and cook until translucent, stirring often, about 5 minutes. Add minced garlic and stir 30 seconds. Add long-grain rice and stir to coat. Add wine-saffron mixture and bring to boil, scraping up browned bits from bottom of skillet. Add chicken broth, tomatoes with juice, and roasted red peppers. Bring to simmer. Stir in browned chorizo. Place chicken thighs, skin side up, atop mixture in skillet. Cover skillet tightly with foil, then cover skillet with lid. Bake paella until rice is almost tender, about 25 minutes.

Transfer chicken to plate. Stir rice; season to taste with salt and pepper. Scatter snap peas over. Return chicken to skillet, nestling into rice. Cover with foil and lid. Bake until snap peas are crisp-tender, rice is tender, and chicken is cooked through, about 10 minutes longer.