Sesame-Buttered Salmon with Ginger-Soy Carrot Noodles

We don't eat a lot of red meat at Chez Gourmess. Don't get me wrong, there's nothing like the perfect bacon burger or a gorgeous plate of steak frites, but most of the time we prefer to get our protein from tofu, chicken, eggs and seafood.

I love eating fish -- but for some reason, I always save cooking it for the weekend. Having it on a weekday just doesn't feel quite right to me. It's either too fancy or feels too serious for a middle of the week kind of dinner. But, this dish changed all of that. It was on the table in 30 minutes and made for a pretty plate...even on a Wednesday.

Sesame-Buttered Salmon with Ginger-Soy Carrot Noodles
Ingredients:
3-4 large carrots, peeled and thinly sliced into rounds
2 1/2 tsp sesame oil
1/2 tsp ginger powder
1/2 tsp garlic powder
1 tsp honey
2 tsp plus 1/2 cup low sodium soy sauce
3 TBS unsalted butter, room temperature
3 tsp minced fresh ginger
2 tsp minced garlic
2 skinless 4 oz. fresh salmon fillets (I used Alaskan wild-caught)
4 oz dried buckwheat soba noodles
4 TBS rice wine vinegar
1 tsp extra fine sugar
1 1/2 TBS black sesame seeds
1 1/2 TBS white sesame seeds

Note: This recipe serves two, but is easy to double, triple, etc.

Minimal MESS/ingredients/clean-up: Category 2

To Do:

• Place the carrots in a small pot and stir in 1/2 tsp sesame oil, the garlic and ginger powders, the honey, and 2 tsp of soy sauce. Cover, and cook over medium heat until tender and browned.
• Melt 2 TBS of the butter in a dutch oven over medium-low heat. Add in 2 tsp of minced ginger and 1 tsp minced garlic. 
• In the meantime, prepare the soba noodles according to the package directions, then drain and set aside.
• Gently place the salmon fillets top-side down in the pan with the butter, ginger and garlic, and reduce heat to medium-low. When the salmon can be easily moved in the pan (it's ready when it doesn't stick), flip it and reduce the heat to low. Drizzle with a teaspoon or so of sesame oil, then cover the pot and let the salmon continue to cook a few minutes more.
• In a small bowl, whisk together 1 tsp sesame oil, 1/2 cup soy sauce, the rice wine vinegar, sugar, one heaping tsp each of minced ginger and garlic, and 1 TBS each white and black sesame seeds. Then, add about 1/2 of the mixture to a large serving bowl. Add in the hot cooked carrots and the drained noodles and toss until coated, using more of the sauce as needed.
• Check the salmon. If it is starting to flake and looks cooked through, remove from heat.
• Now, for the best part: Use tongs to place a pile of the noodle/carrot mixture on each plate then top the noodles with a piece of the flaky, buttery salmon. Next, add a thin pat of butter to each piece of fish, then sprinkle with black and white sesame seeds before serving.

Yum.
xoxo

Egg Noodles with Roasted Fennel, Apples, and Carrots in a Brandy Butter Sauce

We all have schedules and routines, and we know practice makes perfect, but sometimes the best things happen when you throw everything out the door and just wing it.

Take for example, the magical dish that's created when you decide on a whim to roast sliced fennel, carrots and apples with smashed garlic cloves, a bit of salt/pepper and walnut oil until they are all browned and caramelized. And, then you decide to coat all of that roasted goodness with a sauce made from a little bit of brandy, melted butter, and a wee bit of cream. And then you toss it all with some medium-sized egg noodles and chopped fennel fronds. Some might call it taking a chance or leaving it up to fate.

I call it dinner.

Yum!
xoxo

Carrot Cakes with Cointreau Glaze

Carrot cake is one of those desserts that often gets a bad rap. People read "carrot" and automatically think "healthy." I mean, there's usually nuts and all kinds of nice stuff in there, right? So we of course slather it with cream cheese icing to make up for the fact that there may be good-for-you ingredients and the result is a tasty but often overly sweet dessert.

I made some lovely Carrot Cake Muffins  a while back, and I had some extra carrots in the crisper, so I decided to make them into little cake-like loaves this time around, using the same recipe, but tweaking it a bit. I added dried cranberries and used the leftover liquid from the "spiked" raisins and cranberries to make a lovely glaze for the top, and drizzled it over the warm cakes (whisk together with 2 TBS of half/half, 1 cup of confectioners' sugar, and 1/4 tsp of vanilla extract). Instead of adding a cloyingly sweet cream-cheese icing, I let the carrots (and Cointreau) speak for themselves.

The result?

Need I say more?
xoxo

Pssst! Can't get enough carrots? Try these other great carrot recipes: Carrot Pancakes, Roasted Carrots with Maple-Harissa Glaze, and Carrot Soufflé

A Dish for Thanksgiving Rebels: Roasted Carrots with Maple-Harissa Glaze

There are some Thanksgiving dishes you MUST serve unless you want absolute mutiny at your table. Mashed potatoes and gravy, stuffing, and some variation of cranberry sauce, for example. 

But, when it comes to other side dishes, why not change things up a bit?  Who says you can't add a more interesting side dish to your Thanksgiving table?

Be a rebel. Serve your family and friends these delicious roasted carrots bathed in a spicy/sweet glaze of harissa and maple syrup.

I first heard of harissa a few years ago, but didn't use it much. Then, we went to Morocco, and I fell in love with it. It's a spicy paste made with chili peppers, red pepper, spices, garlic, and often a hint of lemon. I like it on scrambled eggs, spread on toasted bread over a creamy cheese, and stirred into sauces, especially with fish or chicken. I used it in this stew, too. You can find it in most grocery stores, or on online. My fridge is never without it.

So, for this year's Thanksgiving side dish of the year? Just toss a pound or so of sliced organic carrots with a 1/4 cup of olive oil, 1 TBS of harissa and 2 TBS of quality maple syrup, then roast in a 400 degree oven until tender and starting to brown. Season with salt and sprinkle with fresh herbs before serving. Harissa has a slow, gentle heat, so you don't have to worry about your guests -- they'll come back for more. And, having something a little spicy to counter all of the heavy/sweetness on the table will brighten your plate and your palate.

Note: Make a double batch -- you'll eat the first bowl all by yourself. (Wink.)

xoxo

Carrot Pancakes!

There are days when I know exactly what I want to cook. Other days, I search for inspiration. I'll thumb through a few cookbooks, scan a few menus, or do an online search. Sometimes, I find something unexpectedly, like this recipe for Carrot Pancakes with Salted Yogurt from bonappetit.com.

I had a pound of beautiful organic carrots that needed to be used up, so I thought there must be a great cocktail out there with fresh carrot juice, but I came across this recipe for carrot pancakes instead. It seemed like the perfect thing to eat on a warm, sunny day: light but still filling, healthy yet rich, salty and sweet -- and of course, great with a cocktail or three.

The original recipe is easy to follow, but I did adapt it a wee bit -- I used almond flour instead of chickpea flour because I didn't have any, I took out an egg and replaced it with flaxseed meal, I added in some garlic powder, and I swapped in smoked salt for Kosher salt in the yogurt, which was a brilliant move on my part, if I can say so myself.

These pancakes are really delicious. Chris even exclaimed that he would eat them every day. We had them as a main course with a heap of salad greens, but they'd make a wonderful appetizer, too. And for brunch, topped with a poached egg? Divine! Make a batch and see what you think. You can get the original recipe here.  Or, you can try my version below.

Carrot Pancakes with Salted Yogurt
Original recipe courtesy of bonappetit.com, adapted below by Gourmess
Ingredients:
3 large eggs, lightly beaten
1 lb carrots, peeled and grated
4 TBS chopped fresh cilantro
1 TBS flaxseed meal
1/4 cup almond meal/flour
Pinch or two of garlic powder
Kosher salt/ground black pepper
Olive oil
1 cup plain Greek yogurt
2 cups salad greens
2 TBS lemon juice
Smoked sea salt

Minimal MESS/ingredients/clean-up: Category 1

To Do:

•  Combine the beaten eggs, carrots, cilantro, flaxseed meal, almond flour and garlic powder in a large bowl and season with salt and pepper.
• Heat a couple TBS of olive oil in a large pan over med-high heat. Divide the "batter" into about 6 equal portions, forming it into loose patties about half an inch thick. Place no more than 3 patties into the pan at one time.
• Cook 3-4 minutes per side, or until the pancakes are golden brown, then transfer to paper towel-lined plate. Repeat with the remaining patties -- add more oil if needed.

Getting ready to flip -- each side should be crispy and browned.

• In the meantime, season the yogurt with the smoked sea salt and dress the greens with the lemon juice, a bit of olive oil, and salt/pepper to taste.
• Place a pancake on a serving plate and top with the greens and a dollop of the yogurt. Finish with a sprinkle of cilantro.

Who knew carrots could taste so decadent?
xoxo

Meatless Monday: Crispy Tofu with Spring Vegetables

We're not big meat eaters at Chez Gourmess. Don't get me wrong, a great burger or a juicy steak is a wonderful treat -- but those delights aren't on our weekly menu. But what is? Tofu, at least once a week. And not just for Meatless Monday, although that's a pretty good excuse to make the recipe below, tonight.

If you haven't tried tofu yet, what are you waiting for? When seared in a bit of sesame oil, the combo of crispy outside and creamy inside is to die for. Just add the veggies in your crisper and some simple Asian seasonings -- you can't really go wrong. (Tofu is pretty hard to screw up.) 

Note: I like to buy my tofu extra firm and the whole block -- not cubed, so I can slice it to my preference/recipe. Another trick is to drain/press it before use to prevent soggy tofu, which nobody likes. To do this, place the tofu on paper towels and top with a layer of more towels. Press down gently to remove water, then replace paper towels. Place a plate or small cutting board weighted down with a can of soup (or whatever you have) on the top layer of new towels, and let sit for 10-15 minutes. Then, toss the towels and use the tofu.

Ready to give it a try? Here's an easy and tasty recipe:

Crispy Tofu with Spring Vegetables

Ingredients:

1 14 oz. package extra firm tofu

1 cup carrots

1 cup snow peas

1 bunch asparagus

1 TBS vegetable oil

2 TBS dark sesame oil

1 TBS minced ginger

1-2 cloves garlic, minced

1 TBS dark soy sauce

1 TBS light soy sauce

1 TBS rice vinegar

2-3 tsp brown sugar

Red pepper flakes

2 TBS sesame seeds 

Minimal MESS/ingredients/clean-up: Category 2

To Do:

• Drain/press the tofu (see above).
• While  the tofu drains, chop the carrots (I used baby carrots) into bite-sized pieces, halve the snow peas, and trim the bottom end of the asparagus, then chop into 1 inch pieces.

• Cut the drained tofu into 1/2 inch thick slices, then cut those slices into 3-inch x 1.5-inch inch pieces.
• Heat the vegetable oil and 1 TBS of the sesame oil in a large rounded skillet or wok until hot.
• Carefully add the tofu pieces and cook about 8 minutes, or until golden brown on all sides, gently shaking the pan once or twice. 
• Remove the tofu from the pan and drain on paper towels.
• Add the garlic, ginger, carrots and asparagus to the pan and cook over medium heat, until tender, but still crisp. Add the snow peas and lower heat to medium-low.
• In a small bowl, mix together the remaining 1 TBS of sesame oil, the soy sauces, rice vinegar, brown sugar, a couple pinches of red pepper flakes, and 1 tsp of sesame seeds until combined, then pour over the veggies.

• Stir together, then return the tofu to the pan and cook 2-3 minutes more, until heated through.
• Sprinkle with the remaining sesame seeds and serve with brown rice and extra soy sauce on the side.

xoxo

Italian Crusted Cod

I was 32 when I started cooking; up until then, I just ate. --Julia Child

I don't often eat fish on Mondays. Maybe because it always seemed like a Friday thing -- at least growing up.  There would be a weekly fish fry on Fridays at the local restaurant and people would talk about "going out for fish on Friday." But, it was 80 degrees outside and I was thinking summer, ocean, seafood...I realized that I had some lovely, wild caught, Alaskan Cod fillets that would make a nice meal. 

I usually bake my fish with a sauce made of butter, lemon, capers, garlic, olives and tomatoes, but  I decided to mix it up a bit and try something new.

I preheated the oven to 425F degrees and then patted the fillets dry, seasoned them with a bit of salt and pepper and then coated them in a mixture of 1 tsp Dijon mustard, 2 TBS mayo, and 2TBS lemon juice and placed them on a greased cookie sheet.  Then, I mixed about 1 cup of bread crumbs, 2 TBS of corn meal, 2 TBS of grated Parmesan, and about 2 teaspoons each of oregano, basil, parsley and garlic powder, and a pinch of red pepper flakes.  I stirred in about 2 TBS of melted butter until the mixture was moist, then I covered each fillet with it.  I put in the oven to bake for about 15-20 minutes, until the fish flaked easily with a fork and was cooked all the way through.  The first 10 minutes, I covered with foil so the crumbs wouldn't brown too much, then I removed towards the end, so they could toast up a bit.

While the fish was cooking, I quickly cooked up some brown rice (I found a wonderful frozen bagged variety at my grocery store -- you just take it out of the freezer and pop it in the microwave, and 5 minutes later, lovely plain brown rice!) and then stirred in half a package of Roasted Red Pepper and Garlic Boursin cheese, some Italian herbs, and a bit of salt/pepper, until it was creamy, then kept warm. To serve, I molded onto the plates in a small mound, but of course since I'm the Gourmess, it didn't quite keep its nice shape for very long. Oh well.

I also still have plenty of veggies around from my latest organic food box order, so I cut up some lovely organic carrots into thin slices and cooked them in about 1 TBS of butter until just tender. Then, I tossed in some beautiful organic broccoli florets, added some salt and pepper, and cooked for 3 minutes more on low, then removed the pan from the heat and covered it, where the broccoli would continue to cook/steam until serving.

It took only about 30 minutes from start to finish to make everything, and I served it with some homemade bread.  It was a delicious way to end a Monday.

Yum!

xoxoxo

Jumbo Carrot

I was 32 when I started cooking; up until then, I just ate. --Julia Child

I had been pondering for days what to do with what seems to be one of the world's largest, ugliest carrots. It came in my latest organic box and I've had it on the kitchen counter for days... I have been dumbfounded as to how to prepare it in a way that makes the most of its...girth. It's about as long as half of my arm!

It seems disrespectful to just chop it up and put it in a salad, but it is too ugly to stay in the kitchen for much longer. I wasn't sure if I should post the photo of it, as its shape is very...um...odd. (It's a freak of nature!) I knew I had to do something soon though, as Chris kept eyeing it warily, and I think it was also starting to scare the cats.

I finally decided to roast it and make a lovely winter soup.  So, I peeled it, and cut it into more manageable pieces.  I stopped at one point to measure the width of a slice -- nearly 3 inches across!

I cored a couple Granny Smith apples, quartered an orange, thinly sliced some leeks, added the carrot chunks and tossed with some olive oil, coriander, fresh grated ginger, salt and pepper, then dotted with some unsalted butter and put in the oven at 375F degrees for about an hour, until the carrots were soft and the house smelled heavenly.

In the meantime, I cooked some more sliced leeks in butter until soft and a few peeled pieces of apple, then put them in the blender to pulverize them.  When the vegetables were roasted, I discarded the apple and orange peels (but scraped out and kept the soft fruit) and put half the amount of the carrots, etc. in the blender, added a few tablespoons of chicken broth and blended until smooth, pouring into a soup pot I had warming on the stove.  I did the same with the other half and added it to the pot as well.  In went 1/4 cup of light coconut milk, powdered ginger, a bit more salt, and a dash of nutmeg. I heated it through and then decided I wanted the consistency of the soup to match its elegant flavor, so I ran it through my lovely chinois until I had a lovely, light, broth-like soup.  (The carrot purée that was left in the chinois will make a lovely mash with some butter and brown sugar added.)

The soup has a really nice flavor  -- creamy and a bit smoky, with the ginger coming through without overpowering the carrot flavor.  And the color is gorgeous.

Peter Rabbit would definitely be jealous of this one.

xoxxoo