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Showing posts from April, 2020

Sweet and Savory Oven Roasted Salmon

This salmon was truly amazing. I found so many recipes online, but this one seemed to really bring out the best of the salmon. Butter for richness, honey for sweetness and garlic and thyme for a savory element and a little brightness for the chili flakes. Ingredients 2 lb Salmon filet. Skin on or off is fine. 2 Lemons thinly sliced, and a 1/4 saved for after cooking. 4 Tbsp Butter, melted 2 Tbsp Honey 1 clove Garlic 1 tsp Thyme 1 tsp Chili Flakes Salt and pepper both sides of the salmon filet. Lay on a bed of sliced lemons. Spoon over the glaze. Into a preheated 350F oven for 20 - 25 minutes and then turn on broiler for 3-5 minutes, and broil until the glaze sets. Squeeze on the reserved lemon quarter and let it rest for 5 minutes and serve. Thanks to  www.delish.com  for the recipe and inspiration.

Caribbean Banana Cake with Lime and Nutmeg

I had been looking at this recipe for a long time, but as I've mentioned, I'm not much of a baker. Enter quarantine and I have plenty of time to hone my skills. This comes from one of my favorite cookbooks, Warm Bread and Honey Cake by Gaitri Pagrach-Chandra. Her recipes reflect the heritage of her homeland of Guyana and her current home in the Netherlands. It's really a special book.  A few things I learned when making this cake. Firstly, the recipe was vastly more accurate when I weighed the ingredients. Example, I found that 9 oz of AP flour was much more than 1 2/3 cups. My friends who are accomplished bakers say to always weigh if possible. I have tried to adjust the recipe to reflect this, but weighing would really be best. Secondly, the recipe calls for 35-40 minutes cooking time, but I found in my oven it needed a full 50 minutes.  Lastly, in the original recipe, she did not call for allowing the cake to rest before turning it out of

Sweet, Sour and Spicy Chicken Thighs

As with most of you, I have time on my hands, so I broke out the slow cooker aka crock pot. I found a recipe online, but wanted to adjust it to be more Asian influenced, almost a Korean BBQ. It was very good and will definetly be on rotation for dinner. What I really liked about it, was that it was packed with flavor, but not a sodium bomb. The flavors were  balanced and blended well. I served it with steamed jasmine rice and  broccoli. Ingredients 2 lbs Chicken Thighs, boneless and skinless. Excess fat removed.   1 Tbsp Vegetable Oil 1/2 cup Catsup or Tomato Sauce 1/4 cup low sodium Soy Sauce 2 Tbsp Honey 2 Tbsp Hoisin Sauce 1 Tbsp Rice Vinegar  1 Tbsp Shaoxing Wine 1 Tbsp  Sriracha 3-4 cloves Garlic, minced 2-3 inch piece of Ginger, peeled and grated.  1 tsp Toasted Sesame Oil 1/4 cup Green Onions, sliced 2 Tbsp Toasted Sesame Seeds Lightly brown the chicken, then into the slow cooker with rest of ingredients, except green onions and ses