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gluten free

Roasted Salmon Rosettes with Pistachio Cruda

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Because it’s the simple little touches that can make all the difference. Tucking salmon into pretty little rosettes looks fiddly, but is really quite simple, and for so little effort, how lovely.

Cold Salmon is sliced into long thin strips and the rolled and tucked into little bundles. You could pin with a toothpick if you desire, but I find that they hold together just fine on their own.

I oiled them with a light olive oil and gave each rosette a healthy grind of pepper and splash of salt-Simplicity at it’s grandest.
The sauce is a sort of herby “cruda”, fresh chopped herbs tossed with lemon zest and pistachios. The result is a bright light sauce with a little crunch. Serve this sauce on top of just about any fish (including lobster or shrimp) or even a grilled lamb chop or chicken. It also takes to the addition of a chili or two, if you like that bit of bite.
The rosettes are also delightful served at room temp, making this a lovely presentation for a buffet or brunch party- a tray of pretty pink blossoms.
Salmon Rosettes with Pistachio Cruda
serves 6-8 depending on size of rosettes
(sauce adapted from Gourmet March 2005)
 
2# fresh Salmon filet, from mid section
 
1 bunch flat leaf parsley, leaves and stems, chopped
4T chopped fresh mint
1 small clove garlic
.5 c shelled unsalted pistachios
1 lemon, zested and juiced
.5 c fruity olive oil
S & P
 
 
If your fish monger hasn’t done it for you, remove the skin from the salmon.
 
With a thin bladed knife, cut .25″ (or thinner) strips of salmon. The colder the salmon the easier this will be. Consider popping the fish into the freezer for a few minutes if it helps.
 
Starting at one end of a salmon strip, fold it over to make the center “bud”. If you can’t do this- let it go, it’s just a nice added touch.  Then wrap the strips of salmon around the center, overlapping the way rose petal do. I used 2 per rosette, but you can improvise here to make your flowers look good.
 
Place on oiled baking pan and sprinkle with a light olive oil, a healthy grind of black pepper and a sprinkling of salt. Roast in a 350˚ oven for ~ 12 mins
 
 
Rough chop the parsley and mint and place into a medium sized bowl.
 
Rough chop the pistachios and toss in on top of herbs.
 
Smash and finely mince garlic and add into bowl, along with lemon zest and juice. Stir in olive oil and season with salt and pepper.
 
It’s best to make the salsa a little in advance to allow the zest and garlic to infuse into the oil. I’ve made this as far ahead as a day and it was divine.
 
 

Lemony Celery Salad With Torn Black Olives Over Feta

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Such a simple salad with simple ingredients that are better than the sum of it’s parts. I first made this salad one late Spring for a friend on a lazy Sunday afternoon. It was a superbly warm day, much like what we had yesterday here in NYC.

A cool Chardonnay was poured and a crusty baguette was served on the side while soft classical music played as the afternoon eased on.

Celery has such a bright clean fresh taste, but so hard to take solely on it’s own. The radishes not only offer a twinkle of color, but also a nice sharp snap to this salad. Soft fresh feta offers some heft and the lemony vinaigrette just mellows it all out. I love the black olives- an intense punch of color and a nice note of earthiness.

This would also be great along pate, or a lobster salad.

Can you tell I am itching for warmer, sunnier days?

Lemony Celery Salad with Vinaigrette
serves 4
 
4 stalk of celery with the leaves
4 radishes
4 oz block of fresh feta cheese
black olives of your liking
 
1 lemon zested and juiced
.5 clove garlic, finely minced
.25 t dijon mustard
~.5c fruity olive oil
S & P
 
Slice the feta into 4 equal pieces and place each one on a plate.
 
Either by hand or mandolin, finely slice radishes and celery, reserving the leaves. Set aside.
 
In separate bowl combine lemon zest and juice, garlic, mustard and a pinch of salt and pepper. The feta and olives have plenty of salt, so go lightly here.
 
Whisk together while slowly dribbling in olive oil until emulsified. Taste as you go for balance- either adding or eliminating olive oil as needed.
 
Toss celery and radishes with dressing and spoon over the feta.
 
Tear olives while removing the pits and toss over the salad.
 
Enjoy! Here’s to warmer days ahead!

 

Creamy Roasted Corn Soup Smacked with Chipotle

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Smokey Corn Soup with Apple Bacon on the side

Though this has been quite a balmy Winter here in the Northeast, I still enjoy a hearty chowder like corn soup. I love a rich creamy-sinkmyteethinto-soup this time of year. It’s also a way to get some vegetables in when it’s hard to find decent green things. I would love to tell you that I roasted ears of corn on the grill. It’s easy to imagine charring the kernels while the silks and leaves hung off the side of the stove. Seriously I could of, but I didn’t. Nope. I used frozen corn. And no noses in the air please. It’s really the way to go here.

Frozen corn has great flavor and decent nutritional value. To give it some real depth and character I laced this soup with a hearty pinch of chipotle giving it a smokey kick. Cream and cilantro finish it off with a squeeze of lime, which balanced out the creaminess with some cool and a twinkle of brightness.

But I’ll let you in on another even BETTER secret. I didn’t use any cream here either. My big reveal: silken tofu.

I got into using this when my Dad was sick and I was struggling to get nutrition into him. He could only manage small (I really mean teeny) cups of soup at a time. I did my best to make them as digestible and as power packed as possible. Dairy bothered him due to his medications, but not the tofu. He loved it, and so does everyone I make it for.

I usually don’t say it’s tofu just because folks get all incense and crunchy looks in their eyes- so what they don’t know is actually good for them.

I did use some of the bacon fat as the grease to sautee my garlic and onions- so a little bit of evil there- but roughly a tablespoon in an entire pot is no great sin. And just to be fair, I serve the bacon on the side- which gives the option for those with concerns to partake or not.

Creamy Roasted Corn Soup
serves 4 as a meal or 6 as a starter
 
1# bag of roasted corn kernels, regular is fine
4 strips natural smoked bacon
2 cloves garlic, minced
1 medium yellow onion chopped
2 14oz cans of chicken broth
1 block of silken tofu
.5t chipotle powder
S&P
Fresh cilantro, lime wedges and lite sour cream to serve
 
In a large frying pan cook the bacon slowly to render as much fat as possible. Reserve the bacon.
 
Allow all the fat to drain off the pan, leaving behind a nice layer and some of the bacon bits
 
Sautee the garlic and onion over low/medium heat to release the flavors until the onion are translucent and soft.
 
Toss in corn and warm the melange through. Reserve a half cup of corn mixture. 
 
Add one can of broth, tofu roughly broken up, and chipotle powder. Allow to simmer for 10 mins.
 
In batches, puree the soup and pour into a saucepan. Once fully pureed add second can of broth, stir to combine and allow to simmer until heated through.
 
Taste and adjust salt and pepper.
 
Serve with fresh lime wedges, a dollop of light sour cream, and fresh cilantro. Spoon some of the reserved corn mixture on top that has been warmed.
 
 
Enjoy!