2 large firm cucumbers, about 1 1/2 lbs
2 T lemon olive oil (see recipe)
1 lb best-quality smoked salmon with skin, cut in 1 piece from center of fish
Wash cucumbers and, using a vegetable peeler, peel the skin in thin alternating strips to create stripes. Slice cucumbers into paper-thin rounds. Place in a colader and toss with 1 T kosher salt. Weight down and place in a shallow casserole or in the sink. Let sit 1 hour.
Wash off salt under running water. Press cucumbers between your hands to extract as much water as possible. Transfer to a bowl. Add 1 T lemon oil, a pinch of kosher salt if needed, and freshly ground black pepper to taste. Chill until ready to serve.
Cut salmon into 6 thick strips across the width of the fish. Heat a large nonstick skillet until very hot (almost to smoke point). Coat skillet with 1/2 T lemon oil. Add fish, skin side down, and cook for 2-3 minutes, until skin is crisp. Continue to cook on all sides, 1 minute each, or until outside turns golden.
Do not overcook, as the interior should be rare.
Place cucumbers in centers of 6 large plates and top with hot salmon. Drizzle with remaining lemon olive oil. Serve immediately.
Serves 6.
From the Cookbook: "Healthy 1-2-3" by Rozanne Gold
A great cookbook! Fewer ingredients, yummier, not-so-messy kitchen, less expensive!
NOTE: Lemon-flavored olive oils from Boyajian or Land of Canaan (Israel) are available in many supermarkets and specialty food stores, and all are kosher. Be sure not to use the pure lemon oil generally used in baking.
Monday, December 20, 2010
Apples and Cranberry Compote
4 medium Macintosh apples, about 1 1/4 lbs
1 scant cup raw cranberries
5 T light brown sugar
Peel apples and cut into 1/2 inch pieces, removing cores and seeds. Place in a 4-quart saucepan with cranberries, sugar and 1 cup water. Bring to a boil. Cover pot and cook over moderate heat about 20 minutes, stirring occasionally.
Remove from heat and stir vigorously with a wooden spoon until apples and cranberries are broken down and sauce is fairly smooth. Let cool, then refrigerate until cold.
Serves 4.
From the Cookbook: "Healthy 1-2-3" by Rozanne Gold
A great cookbook! Fewer ingredients, yummier, not-so-messy kitchen, less expensive!
1 scant cup raw cranberries
5 T light brown sugar
Peel apples and cut into 1/2 inch pieces, removing cores and seeds. Place in a 4-quart saucepan with cranberries, sugar and 1 cup water. Bring to a boil. Cover pot and cook over moderate heat about 20 minutes, stirring occasionally.
Remove from heat and stir vigorously with a wooden spoon until apples and cranberries are broken down and sauce is fairly smooth. Let cool, then refrigerate until cold.
Serves 4.
From the Cookbook: "Healthy 1-2-3" by Rozanne Gold
A great cookbook! Fewer ingredients, yummier, not-so-messy kitchen, less expensive!
My Favorite Sweet Potatoes
4 large sweet potatoes, about 3 lbs.
2 juice oranges
2-inch piece fresh ginger
Scrub potatoes, do not peel. Place in a pot with enough cold water to cover. Bring to a boil, then lower heat to medium. Cook for 50 minutes, or until potatoes are very soft.
Meanwhile, grate rind of 1 orange on the file holes of a box grater to yield 1 t grated zest. Cut oranges in half and squeeze 2/3 cup juice. Set aside.
Drain potatoes in colander and peel thoroughly under cool running water. Cut into large chunks and place in bowl of a food processor.
Using a small sharp knife, peel ginger and mince. You should have almost 1/4 cup.
Add orange zest, juice, and ginger to food processor with potatoes. Process until very smooth. Transfer mixture to a saucepan and add kosher salt to taste.
Do not add pepper, as the ginger provides enough heat. Reheat gently before serving.
Serves 8.
From the Cookbook: "Healthy 1-2-3" by Rozanne Gold
A great cookbook! Fewer ingredients, yummier, not-so-messy kitchen, less expensive!
2 juice oranges
2-inch piece fresh ginger
Scrub potatoes, do not peel. Place in a pot with enough cold water to cover. Bring to a boil, then lower heat to medium. Cook for 50 minutes, or until potatoes are very soft.
Meanwhile, grate rind of 1 orange on the file holes of a box grater to yield 1 t grated zest. Cut oranges in half and squeeze 2/3 cup juice. Set aside.
Drain potatoes in colander and peel thoroughly under cool running water. Cut into large chunks and place in bowl of a food processor.
Using a small sharp knife, peel ginger and mince. You should have almost 1/4 cup.
Add orange zest, juice, and ginger to food processor with potatoes. Process until very smooth. Transfer mixture to a saucepan and add kosher salt to taste.
Do not add pepper, as the ginger provides enough heat. Reheat gently before serving.
Serves 8.
From the Cookbook: "Healthy 1-2-3" by Rozanne Gold
A great cookbook! Fewer ingredients, yummier, not-so-messy kitchen, less expensive!
Sunday, December 19, 2010
Reindeer Bark
1 1/4 cups whole raw almonds
1 T olive oil
1/4 t fine sea salt
6 oz bittersweet chocolate, finely chopped
6 oz milk chocolate, finely chopped
Preheat the oven to 375 •
In a medium bowl, combine the almonds, olive oil & sea salt. Spread them on a rimmed baking sheet. Bake until toasted & fragrant ~ 8-10 minutes. Set aside.
Turn the oven down to 250 • F.
Line a 17x11" rimmed baking sheet with parchment paper. Spread both kinds of chopped chocolate all over the sheet. Place in the oven until soft, about 5 min.
Remove from oven and spread the chocolate with a spatula or dull knife evenly to the edges. Immediately sprinkle with the toasted and salted almonds. Bury the nuts in the chocolate.
Refrigerate the bark for 2-3 hours, then cut it into bite-sized pieces. Wrap in parchment and store in a plastic container in the refrigerator 2-3 weeks.
Makes 1 pound.
1 T olive oil
1/4 t fine sea salt
6 oz bittersweet chocolate, finely chopped
6 oz milk chocolate, finely chopped
Preheat the oven to 375 •
In a medium bowl, combine the almonds, olive oil & sea salt. Spread them on a rimmed baking sheet. Bake until toasted & fragrant ~ 8-10 minutes. Set aside.
Turn the oven down to 250 • F.
Line a 17x11" rimmed baking sheet with parchment paper. Spread both kinds of chopped chocolate all over the sheet. Place in the oven until soft, about 5 min.
Remove from oven and spread the chocolate with a spatula or dull knife evenly to the edges. Immediately sprinkle with the toasted and salted almonds. Bury the nuts in the chocolate.
Refrigerate the bark for 2-3 hours, then cut it into bite-sized pieces. Wrap in parchment and store in a plastic container in the refrigerator 2-3 weeks.
Makes 1 pound.
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