Baked Salmon with Galic and Dijon

Easily prepared, so moist and delicious, 

great to feed a crowd!

The marinade on the salmon, not only keeps it very moist but also 

gives it so much flavor.

The marinade can be made ahead, your lemons can

be cut and wrapped ahead, then just quickly assemble.

When you need to feed a large group those are all real 

time savers.

As Always,

ENJOY!

Recipe Source: Natasha's Kitchen

Ingredients

• 1½ lb salmon fillet
• 2 Tbsp fresh parsley, chopped
• 3 garlic cloves, pressed
• ½ Tbsp Dijon mustard
• ½ tsp salt (we use sea salt)
• ⅛ tsp black pepper
• 2 Tbsp light olive oil (not extra virgin)
• 2 Tbsp fresh lemon juice
• Lemon slices, for effect

Instructions

Preheat the oven to 450° F. Line rimmed baking sheet with silpat or foil.

1. In a small bowl, combine: 2 Tbsp parsley, 2-3 pressed cloves garlic, ½ Tbsp Dijon, ½ tsp salt, ⅛ tsp pepper, 2 Tbsp oil and 2 Tbsp lemon juice.
2. Slice salmon into 4 portions and arrange them on a lined baking dish, keeping salmon skin-side-down.
3. Generously brush top and sides of salmon with sauce and top with lemon slices.
4. Bake at 450°F for 12-15 min or until just cooked through and flaky. Don't over-cook.

Apple Crostata

Smells so delicious, I can't wait to take a bite!

Cut apples, tossed with orange zest

Dough rolled out to large disk and placed on 

parchment paper lined baking sheet.

Streusel topping should have a wet sand consistency.

Assembled and ready for the oven.

When you need to feed a crowd, this is a great and quick way 

to serve an apple dessert.

You only need to prepare one dough disk, and the shape

allows for more pieces to be cut, than trying to cut really 

skinny pieces of an apple pie. 

As Always, 

ENJOY!

Recipe source: Barefoot Contessa Foolproof by Ina Garten

For the pastry:

• 1 cup all-purpose flour
• 2 tablespoons granulated or superfine sugar
• 1/4 teaspoon kosher salt
• 1/4 pound (1 stick) very cold unsalted butter, diced
• 2 tablespoons ice water

For the filling:

• 1 1/2 pounds McIntosh, Macoun, or Empire apples (3 large)
• 1/4 teaspoon grated orange zest
• 1/4 cup flour
• 1/4 cup granulated or superfine sugar
• 1/4 teaspoon kosher salt
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground allspice
• 4 tablespoons (1/2 stick) cold unsalted butter, diced
• 
  

  For the pastry, place the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade. Pulse a few times to combine. Add the butter and pulse 12 to 15 times, or until the butter is the size of peas. With the motor running, add the ice water all at once through the feed tube. Keep hitting the pulse button to combine, but stop the machine just before the dough becomes a solid mass. Turn the dough onto a well-floured board and form into a disk. Wrap with plastic and refrigerate for at least 1 hour.

  Preheat the oven to 450 degrees F.

  Flour a rolling pin and roll the pastry into an 11-inch circle on a lightly floured surface. Transfer it to a baking sheet.

  For the filling, peel, core, and cut the apples into 8ths. Cut each wedge into 3 chunks. Toss the chunks with the orange zest. Cover the tart dough with the apple chunks leaving a 1 1/2-inch border.

  Combine the flour, sugar, salt, cinnamon, and allspice in the bowl of a food processor fitted with a steel blade. Add the butter and pulse until the mixture is crumbly. Pour into a bowl and rub it with your fingers until it starts holding together. Sprinkle evenly on the apples. Gently fold the border over the apples to enclose the dough, pleating it to make a circle.

  Bake the crostata for 20 to 25 minutes, until the crust is golden and the apples are tender. Allow to cool. Serve warm or at room temperature.

  
  
• 
  

Maitake Mushroom Pizza

Before going into the oven.

Hot out of the oven!

This amazingly delicious pizza, was inspired by a pizza
I ate at  Gather in Berkeley, CA.
While visiting my son we all lunched at Gather,
and this pizza really appealed to me.
Of Course when it arrived at the table, absolutely beautiful,
I was even more pulled into its appeal, not just by its appearance,
but the flavors were amazing.  I knew I needed to replicate this pizza
at home.
The pizza we ordered was round, like most pizzas are....
however, I love to make big rectangle pizzas, they
feed more people, and are easily turned into pizza
sandwiches, which is what we love to do with leftovers.

If you are a mushroom loving person, I can only say,
you must try this pizza!!!

As Always, 

ENJOY!

INGREDIENTS

1 pizza dough from Trader Joe's, or homemade

16 oz. Maitake mushrooms, or a combination of Shitake and Crimini

2 cups buternut squash shavings( use a mandolin)

2-3 Tbs. capers

2 Tbs. Truffle oil

2 tsp. lemon zest

1 Tbs. mixed herbs

     Roll out pizza dough to fit the pan of your choice,  top with shredded cheese, and then mushrooms, squash, and then other toppings.

    Bake at 500 degrees until cheese is bubbling!

Cut into squares and serve hot!

Spatchcocked Lemon Rosemary Chicken

So perfectly roasted and super easy!

A new product at Trader Joe's.

I always love to try what is new, just to get an opinion

and to pass along recommendations of 

great products!

Follow package instructions for cooking.

As Always, 

ENJOY!

Sourdough Starter

Bowls and bowls of sourdough starter.

The Flour and water was just added, 

now to stir and stir and stir!

I started this sourdough sponge, 5 years ago!
I keep a small amount stored in the refrigerator so,  when I
feel the urge to make bread, it is easy to start right up.

When re-activating it, I always make lots to share with friends,
and I can not bare to throw out any of the discard.
Besides, with the discard you can make so many interesting things.
Fabulous waffles, they taste like yeasted waffles, they are the best ever.
You can also make pizza dough or homemade rolls, all so delicious
with a really distinct taste.

If you love baking bread I highly recommend this sourdough starter recipe.

Source: King Arthur Flour Co.

As Always, 

ENJOY!

Ingredients

TO BEGIN YOUR STARTER

• 1 cup whole rye (pumpernickel) or whole wheat flour
• 1/2 cup cool non-chlorinated water

TO FEED YOUR STARTER

• a scant 1 cup King Arthur Unbleached All-Purpose Flour
• 1/2 cup cool water (if your house is warm), or lukewarm water (if your house is cool)

Instructions

1. Day 1: Combine the pumpernickel or whole wheat flour with the cool water in a non-reactive container. Glass, crockery, stainless steel, or food-grade plastic all work fine for this.
2. Stir everything together thoroughly; make sure there's no dry flour anywhere. Cover the container loosely and let the mixture sit at warm room temperature (about 70°F) for 24 hours. See "tips," below, for advice about growing starters in a cold house.
3. Day 2: You may see no activity at all in the first 24 hours, or you may see a bit of growth or bubbling. Either way, discard half the starter (4 ounces, about 1/2 cup), and add to the remainder a scant 1 cup King Arthur Unbleached All-Purpose Flour, and 1/2 cup cool water (if your house is warm); or lukewarm water (if it's cold).
4. Mix well, cover, and let the mixture rest at room temperature for 24 hours.
5. Day 3: By the third day, you'll likely see some activity — bubbling; a fresh, fruity aroma, and some evidence of expansion. It's now time to begin two feedings daily, as evenly spaced as your schedule allows. For each feeding, weigh out 4 ounces starter; this will be a generous 1/2 cup, once it's thoroughly stirred down. Discard any remaining starter.
6. Add a scant 1 cup (4 ounces) King Arthur Unbleached All-Purpose Flour, and 1/2 cup water to the 4 ounces starter. Mix the starter, flour, and water, cover, and let the mixture rest at room temperature for approximately 12 hours before repeating.
7. Day 4: Weigh out 4 ounces starter, and discard any remaining starter. Repeat step #6.
8. Day 5: Weigh out 4 ounces starter, and discard any remaining starter. Repeat step #6. By the end of day #5, the starter should have at least doubled in volume. You'll see lots of bubbles; there may be some little "rivulets" on the surface, full of finer bubbles. Also, the starter should have a tangy aroma — pleasingly acidic, but not overpowering. If your starter hasn't risen much and isn't showing lots of bubbles, repeat discarding and feeding every 12 hours on day 6, and day 7, if necessary — as long as it takes to create a vigorous (risen, bubbly) starter. Note: see "tips," below.
9. Once the starter is ready, give it one last feeding. Discard all but 4 ounces (a generous 1/2 cup). Feed as usual. Let the starter rest at room temperature for 6 to 8 hours; it should be active, with bubbles breaking the surface. Hate discarding so much starter? See "tips," below.
10. Remove however much starter you need for your recipe (no more than 8 ounces, about 1 cup); and transfer the remaining 4 ounces of starter to its permanent home: a crock, jar, or whatever you'd like to store it in long-term. Feed this reserved starter with 1 cup of flour and 1/2 cup water, and let it rest at room temperature for several hours, to get going, before refrigerating it.
11. Store this starter in the refrigerator, and feed it regularly; we recommend feeding it with a scant 1 cup flour and 1/2 cup water once a week.
12. 
    

Dee Dee's Raspberry Torte

Such a beautiful cake, who could resist having a slice?

Not me! or anyone else!

This cake disappeared in a flash.

The inside is oh so moist and buttery with just

the perfect hint of almond.

Hot out of the oven, the perfect golden brown!

Since I am always on the hunt for great new recipes, especially 

ones that are quick, easy, and don't require lots of 

special ingredients.  Having everything already on hand in the 

pantry makes it so much easier to putting something

together at the last minute.

Plus, it is a real crowd pleaser!

As Always,

ENJOY!

Recipe Source: The Baking Book by Linda Collister

Serves 8

BASE:

1 1/3 cups flour

1 tsp. baking powder

1/3 cup sugar

1/2 cup butter, room temperature

1 egg, beaten

1/4 cup raspberry jam

FILLING:

2/3 cup sugar

1/2 cup butter, room temperature

1/2 tsp. pure almond extract

2 eggs, beaten

2-3 Tbsp. sliced almonds for sprinkling

TOPPING:

1/4 cup raspberry jam

1/2 cup confectioners sugar

about 2 tsp. lemon juice

10 inch springform pan, greased

To make base, mix flour, baking powder and sugar, cut in butter until small crumbs form. Then add egg and mix until ingredients come together, knead to a shortbread like dough. 

Press dough evenly into bottom of pan, making an even layer. Spread jam over base and chill for 

10 minutes. 

Preheat oven to 350 degrees.

To make filling,use an electric mixer, beat butter, then add sugar and almond extract, mix. Add eggs, beat until light and fluffy. Spoon mixture over jam covered base. Sprinkle with sliced almonds.

Bake about 40 minutes. Let cool until the torte is firm enough to handle.  Remove it from the pan.

Spread jam over the top.  Mix confectioners sugar with lemon juice to make a smooth icing.  Drizzle over torte.  Serve warm or at room temperature, within 24 hours of baking.

Mushroom Artichoke Soup

Such an amazingly delicious soup!  It will really surprise you,

how these flavors go together and are so satisfying.

We all have a basic repertoire of soups, whether is be chicken noodle,

or vegetable, or minestrone,  which are all classic favorites. 

This soup is quite out of the ordinary and is really exceptional.

It is quick to put together, since there is no meat involved. 

Add some great bread and a salad, and you have a meal.

As Always,

ENJOY!

Recipe source:Better Homes and Gardens

Mushroom-Artichoke Soup

Ingredients

• 1pound fresh brown mushrooms, sliced
• 1pound fresh shiitake mushrooms, stemmed and sliced
• 1cup thinly sliced shallots
• 2large carrots, sliced
• 1/4cup butter
• 3tablespoons all-purpose flour
• 1/2teaspoon dried thyme, crushed
• 1/2teaspoon garlic finely chopped
• 1/4teaspoon crushed red pepper (optional)
• 214 ounce can chicken broth or hearty vegetable broth
• 214 ounce can artichoke hearts, drained and quartered
• 1/4cup oil-packed dried tomatoes, drained and chopped
• 1bay leaf
• 1cup half-and-half or light cream
• Green onions, cut into thin strips

Directions

1. In a 5-1/2 to 6-quart Dutch oven cook mushrooms, shallots, and carrots in hot butter about 15 minutes or until mushrooms are tender; stir occasionally. Stir in flour, thyme, garlic powder, 1/2teaspoon each salt and black pepper and, if desired, crushed red pepper. Add broth all at once. Cook and stir until soup is slightly thickened and bubbly.
2. Stir in artichokes, tomatoes, and bay leaf. Simmer, covered, for 15 minutes. Stir in half-and-half; heat through. Discard bay leaf. Top with green onions. Makes 10 appetizer servings