Cooking recipes: time

Showing posts with label time. Show all posts

Wednesday, March 26, 2014

SANDRAS TASTY and MOIST POACHED WILD ALASKA KING SALMON EVERY TIME

There is no healthier way to prepare
food than poaching without losing flavor,
and using the microwave
has proven to be a real time-saver...

Servings: (4)

Prep: 3 Mins. |
Microwave: 6 Mins.

Posted: by Sandra

INGREDIENTS:

4 boneless, skin-on wild alaska king salmon 1-1/2 " thick fillets, (skin-on while microwaving makes for
moister salmon)

4 tablespoons butter

1/4 cup quality white wine

1 tablespoon lemon juice

1 teaspoon paprika

1 teaspoon dark brown sugar

1 tablespoon crushed dried dill seeds

½ teaspoon kosher salt

¼ teaspoon ground pepper

METHOD

In a microwavable 9”x9” casserole dish with a glass lid, combine butter, wine, lemon juice, paprika, dark brown sugar, dill weed, and kosher salt and ground pepper. Microwave, covered, on high, until butter is melted for about 2 minutes, depending on the individual wattage of your microwave.

Add salmon flesh-side down (it makes it easier to remove the skin after microwaving). Cover casserole dish, and microwave on high for 6 minutes. Be sure to use oven mitts when removing the hot casserole dish from microwave. Serve with your favorite side dish. ~ Enjoy!

~~~~~~~~~~~~~

Tip: This recipe is fabulous if you choose to use halibut fillets, although reduce the cooking time to 5 minutes and substitute the dill for your favorite herb (e.g., parsley, tarragon and/or chives) please.

Monday, March 3, 2014

Its Time for Micheles Famous Christmas Gingerbread Cake

My wife Michele makes this great gingerbread cake every Christmas, and in addition to being quite delicious, its really simple and would be a perfect item to bring to any holiday party.

It has a very simple lemon glaze on top, but also works nicely topped with lemon curd, whipped cream, or vanilla ice cream.

This has been posted previously, and here is the original post in case youd like some more information. Enjoy!

Click here for Gingerbread Cake with Lemon Glaze Recipe.
Photo (c) Flickr user terren in Virginia

Thursday, January 30, 2014

Mince Pies for Tea Time Treats

Im entering this for Tea Time Treats as the theme for December is Christmas Team Time Treats is a monthly baking challenge run by Karen at Lavender and Lovage and Kate at What Kate Baked , Kate is hosting the December challenge.

Last month I made Dark Chocolate Mincemeat using Dan Lepards Dark Rich Mincemeat recipe from his fabulous book Short and Sweet. So today I made some mince pies and again I turned to Short and Sweet for the Rich Shortcrust Pastry that Dan recommends for mince pies. Its a lovely recipe, sweet and enriched with ground almonds and egg yolk . I was really quite excited about tasting the mince pies and I wasnt disappointed.

Usually I find that mince pies are all pastry and no filling and the pastry never seems very exciting, but the Rich Shortcrust was light, short and added rather than detracted from the mincemeat. I made the pies in my muffin tins, some mini pies in mini muffin tins and a few larger ones. The muffin tins give you a deeper pie which allows for more filling. Definitely a huge hit! If you havent bought Short and Sweet yet, then get it on your Christmas list.