Tuesday, August 9, 2011

Red Curry Salmon Packets

This recipe is so simple and delicious it almost seems unfair! Less than 20 minutes until its on your table with about 2 minutes of actual work put in. If you like peanut sauce and salmon you are punishing yourself not to try this.

- 4 6oz pieces of salmon skinned
- cooking spray and foil

- 1/3 cup light coconut milk
- 1 tbs fresh cilantro chopped
- 2 tbs fresh basil torn
- 2 heaping tbs chunky peanut butter
- 1 tsp fish sauce
- 2 tsp red curry paste (or less to taste)

Combine all of the sauce ingredients in a bowl and mix well with a fork.
Rip 4 squares of foil large enough to hold salmon and make pocket.
Spray a small dab of cooking spray on each foil piece.
Smear a line of sauce on each foil then place one salmon filet on each smear.
Next, top each cut of salmon with a generous amount of sauce.
Fold in the edges of the foil packet bringing the ends up. Loosely close each packet by crimping the ends together. Make sure not to completely seal it off. You want the steam to be able to get in.
Place a steaming tray in large pot. Fill the pot with about 2 inches of water. Bring water to a boil on high heat.
Place 2-3 packets in the tray and steam with the lid on for 10-13 minutes.
Smaller end cuts of salmon can cook in about 9-10 minutes. Larger middle cuts will need 13 minutes.
Depending on how many portions you are cooking, you may have to steam in batches.  

Friday, August 5, 2011

Classic French Onion Soup

This recipe is simple and delicious, a great after work treat on a weekday! Sorry no picture, the whole pot was gobbled up too fast.

- 1/3 cup butter
- 4 sweet/yellow onions sliced and halved
- 3 cloves garlic chopped
- 2 bay leaves
- 1 tbsp thyme
- 2/3 cup red wine (see note)
- 2 pinches all purpose flour
- 7 cups veggie broth
- 5 slices Ciabatta bread
- 5 slices semi-sharp cheese such as Gouda or Gruyere

- Melt butter in a large pot over medium heat
- Add onions and grill until extremely soft and caramelized, stirring about every 5 minutes
- About half way thru add garlic, bay leaves, and thyme
- Add wine, bring to a boil, and cook until wine evaporates
- Sprinkle flour over the onions, stir constantly, so it won't clump
- Add vegetable broth, return to a boil
- Season soup with salt and pepper to taste
- Meanwhile, place each slice of bread with one cheese slice on top in the oven to broil until melted
- Cut each bread slice into cubes, place in the bottom of four deep bowls and cover with soup

Note: If you only have white wine, add a few splashes of balsamic vinegar and it will work just as well as red wine.