See My Recipes In Davis Life Magazine
Blueberry Yogurt Cake with Lemon Glaze
Honestly, I can't imagine my afternoon without a little slice of cake. Life just seems more civilized when the afternoon comes with a tea and cake break. However, as we continue to work rain or shine to get the vineyard land prepped for planting, cake breaks are becoming scarce. It's sacrilegious. I need to remember to pack cake.
Nothing delights me more than walking into a coffee shop and seeing sliced cake for sale in the big glass cases. But, while I love my coffee black, I like my tea sweet (honey, cream and a touch of sugar). This is what makes this cake more of a tea cake for me. It's not overly sweet, it's more of an adult sweet, as in, not so sweet. Again, perfect with my sweet tea.
This particular recipe does not call for butter but utilizes grape seed oil in the recipe, I'm assuming for its clean and light taste. Could you substitute another oil...probably. Let me know how it turns out.
Anyway, enjoy this recipe, it's lovely.
Sift together 1 cup plus 3 Tablespoons flour, cornmeal, baking powder and salt in a bowl.
Beat brown sugar, oil, Cointreau (or water) and vanilla in a separate bowl with electric mixer until smooth. Beat in eggs. Alternately add flour mixture and yogurt to egg mixture until combined.
Toss blueberries with remaining 1 Tablespoon flour and fold into batter. 
Grease and flour a 9 x 5 loaf pan. Pour batter into prepared pan and bake in a 350 degree oven for 70 minutes (mine only took 50 minutes, possibly even less but I hadn't checked on it; that's a big discrepancy to me so watch your cake starting at 45 minutes) or until a toothpick inserted in center comes out clean. Cool for 10 minutes before flipping out of pan.
To make glaze: Whisk together all ingredients in small bowl. Poke holes all over the top of the cake with a wooden skewer. Brush cake with glaze. Cool completely before serving.
This will make your afternoon.
Blueberry Yogurt Cake with Lemon Glaze
Adapted from Vegetarian Times
Cake
1-1/4 cups all-purpose flour, divided
1/4 cup cornmeal
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup light brown sugar
1/3 cup grape seed oil
2 Tablespoons Cointreau liqueur (or water)
1 teaspoon vanilla extract
2 large eggs, room temperature
7 oz. Greek yogurt
2/3 cup fresh or frozen blueberries (thawed)
Glaze
3 Tablespoons lemon juice
2 Tablespoons light brown sugar
1 Tablespoon Cointreau liqueur (or water)
Sift together 1 cup plus 3 Tablespoons flour, cornmeal, baking powder and salt in a bowl.
Beat brown sugar, oil, Cointreau (or water) and vanilla in a separate bowl with electric mixer until smooth. Beat in eggs. Alternately add flour mixture and yogurt to egg mixture until combined.
Toss blueberries with remaining 1 Tablespoon flour and fold into batter.
Grease and flour a 9 x 5 loaf pan. Pour batter into prepared pan and bake in a 350 degree oven for 70 minutes (mine only took 50 minutes, possibly even less but I hadn't checked on it; that's a big discrepancy to me so watch your cake starting at 45 minutes) or until a toothpick inserted in center comes out clean. Cool for 10 minutes before flipping out of pan.
To make glaze: Whisk together all ingredients in small bowl. Poke holes all over the top of the cake with a wooden skewer. Brush cake with glaze. Cool completely before serving.
One Year Ago: I'm Seriously Considering...
Two Years Ago: Are You a Geek, a Nerd or a Dork?
Hilary's Heavenly Eggs
And heavenly they were.
Eggs truly are one of nature's perfect foods. I know I've said it here before, I love having eggs for dinner and this recipe makes it that much easier.
Full of flavor, these eggs braised in marinara and slathered on toasted, crusty bread were out of this world. The fresh basil really heightened the flavor so don't leave that out. In fact, don't leave anything out, as all the ingredients made this into one tasty, quick and easy meal.
Again, I am always surprised at how lovely just a few good ingredients can come together and make something so wonderful to eat.
I hope you try it.
Heat oil in a large skillet over medium heat. Add onion and pancetta. Cook, stirring occasionally until soft and beginning to brown. Add garlic, stirring until fragrant, about 30 seconds.
Reduce heat to medium-low. Add marinara and adjust heat to maintain a simmer. Crack an egg into a small bowl, taking care not to break the yolk. Make a well in the sauce roughly large enough to hold the egg and slip it in so that the yolk and most of the white is constrained (some white may spread out). Repeat with the remaining eggs, evenly spacing them around the pan. Sprinkle the sauce with basil; cover and cook until the eggs are the desired doneness, 6 to 8 minutes for medium-set, 8 to 10 for set. Remove from the heat and from the heat and sprinkle with Parmesan and pepper.
To serve, top each slice of toasted bread with an egg and sauce. Serve immediately.
I normally prefer my eggs runny, but this was for my son and he prefers his eggs intact. Any way you make it, these eggs will taste delicious.
Hilary's Heavenly Eggs
Adapted from Eating Well
2 Tablespoons extra-virgin olive oil
1 small onion, thinly sliced
2 cloves garlic, minced
1 ounce pancetta, chopped
2 cups prepared marinara sauce
4 large eggs
6 large basil leaves, torn into small pieces
1 Tablespoon grated Parmesan cheese
1/4 teaspoon freshly ground pepper
4 slices crusty bread, toasted
Heat oil in a large skillet over medium heat. Add onion and pancetta. Cook, stirring occasionally until soft and beginning to brown. Add garlic, stirring until fragrant, about 30 seconds.
Reduce heat to medium-low. Add marinara and adjust heat to maintain a simmer. Crack an egg into a small bowl, taking care not to break the yolk. Make a well in the sauce roughly large enough to hold the egg and slip it in so that the yolk and most of the white is constrained (some white may spread out). Repeat with the remaining eggs, evenly spacing them around the pan. Sprinkle the sauce with basil; cover and cook until the eggs are the desired doneness, 6 to 8 minutes for medium-set, 8 to 10 for set. Remove from the heat and from the heat and sprinkle with Parmesan and pepper.
To serve, top each slice of toasted bread with an egg and sauce. Serve immediately.
One Year Ago: Are You Sponge Worthy?
Lobster Rolls with Lemon Vinaigrette and Garlic Butter
After Supper Club this past weekend, I found myself with a pound-and-a-half of leftover steamed lobster tail...oh I suppose there could be worse tragedies. Of course there was not a chance the lobster was going to go to waste.
I definitely had lobster roll on the brain and went poking around some old recipes. While the lobster roll is a beloved dish of the East Coast and normally made with a generous amount of mayonnaise, this recipe definitely pushes the traditional envelope. Completely retooling this classic summertime fare is a bold move, but one done wisely, as the vinaigrette doesn't mask the clean, sweet flavor and beautiful red color of the lobster.
However, another standout was the bun brushed with garlic butter and then toasted to a crunchy consistency....brilliant.
Now, my motives for using a non-traditional recipe did not stop there...
Last week, Hudson Vineyards sent me some of their home-grown extra-virgin olive oil, lovingly named after Lee Hudson's late mother, Titi.
What a gift to receive on my doorstep. Beautifully bottled and sourced from a handful of older Mission trees on their ranch, not to mention a blend of Tuscan olive varieties as well, this olive oil is a bright shade of green with rich nutty flavors and a black pepper finish.
I knew this recipe would showcase the oil's flavor and nuances, working together with the lemon to brighten the celery, parsley and scallions. It was truly a match.
If you are looking for a special oil to use in salads or low temperature cooking, this really is a special offering and would also be a wonderful gift.
Chop cooked lobster meat into chunks.
Whisk together lemon juice, oil and 1/2 teaspoon salt in a large bowl. Whisk in scallions, celery, celery leaves and parsley.
Then add lobster and gently toss. Season with salt to taste.
Melt butter with garlic in a small saucepan over low heat, mashing garlic with a spoon. Brush inside and outside of buns with garlic butter. Toast buns in a 350 degree oven for 5 to 7 minutes or until golden.
Fill toasted buns with lobster and serve. It was honestly one of the best leftover meals I've had.
Lobster Rolls with Lemon Vinaigrette and Garlic Butter
Adapted from Gourmet
Serves four
1-1/4 to 1-1/2 pounds cooked lobster meat
3 Tablespoons fresh lemon juice
1/3 cup good quality extra-virgin olive oil
1/2 teaspoon kosher salt, more to taste
1/3 cup thinly sliced scallions
1/4 cup finely chopped celery
1/4 cup celery leaves
1/4 cup chopped flat-leaf parsley
1/4 cup butter
3 garlic cloves, smashed
4 hot dog buns
Chop cooked lobster meat into chunks.
Whisk together lemon juice, oil and 1/2 teaspoon salt in a large bowl. Whisk in scallions, celery, celery leaves and parsley. Then add lobster and gently toss. Season with salt to taste.
Melt butter with garlic in a small saucepan over low heat, mashing garlic with a spoon. Brush inside and outside of buns with garlic butter. Toast buns in a 350 degree oven for 5 to 7 minutes or until golden.
One Year Ago: Cream of Roasted Tomato Soup with Parsley Croûtons
Two Years Ago: Familiarity Breeds Contentment
Ode to Supper Club
Every once in a while, the stars align: a magical setting. The flickering call and response of candlelight touches the senses.
The right group of friends. Cool night breezes filled with laughter and conversations that run deep and late into the night.
And, of course, the food...the fancy, incredible food. The meal itself...love incarnate. Blood Orange Martinis prepare our palates for miniature blintzes dolloped in salmon cream followed by sips of ice cold, luxury Dutch vodka. Sautéed radicchio leaves wrap and lovingly showcase asparagus, prosciutto and cheese, while pairing well with fifteen year old French Champagne.
Endive from Belgium drizzled generously with a bright, white-balsamic vinaigrette, easily cradle pungent Danish blue cheese and crunchy, candied-pecans . Warm, crusty rolls begin to make their way around the table....still more French Champagne to enjoy.
Then, lobster done two ways....first bisqued, then tails stuffed with crab, lobster and buttery cream. The tails sit atop clouds of creamy Yukon Golds and saddle nicely with tender green beans doused in a warm bacon-shallot vinaigrette. Tender Italian white wine and bold California Chardonnays quench the palate as the homemade bread makes another pass around the table.
The red wines begin to surface just in time for a decadent offering of indulgent, molten chocolate cake presented with vanilla ice cream and sprinkled gingerly with cocoa dust and a smattering of confectioner's sugar. Sliced, sweet strawberries generously round out the plate, as well as our stomachs.
While the wines of Oregon, Washington, California, France and Italy kept us in high spirits...tea, coffee and water kept us grounded.
This type of cherished evening does leave you pining for more stories, smiles and memories of friends...but mostly...for another supper club.
Can't wait until the next one.
Caesar Orange Roughy
March continues to be a very busy month. Dreams I have been working on for the past thirteen years are finally coming to fruition over the next four weeks. Under extreme time pressures to get everything done, things here might become a little hectic as we work diligently to get our vineyard planted. It's more exciting and stressful than I could have ever imagined. And on top of that, I am hosting my new Oregon Supper Club this Saturday night for our very first get-together. I can't wait.
However, even with all the craziness, my family must still eat. Pizza and burgers are just not a daily option. So in an effort to make a satisfying and quick dinner and at the same time expand my oldest son's seafood horizon (he's a salmon guy and I don't think my youngest son would eat fish if it was the last meal on earth), I came across this wonderful recipe.
I had a feeling it would be a hit, boy was I right. It always amazes me how a few simple ingredients just work well together, especially ones I never thought of pairing.
Like I mentioned, my son is a die-hard salmon fan. Getting him to try other fish has remained a challenge. So when I explained I was whipping up something incorporating one of his favorite salad dressings, Ritz crackers and cheese, he was ready to dig in.
Let me just say the flavors and textures were right on here. The fish did not even require salt and pepper, there was enough flavor from the other ingredients.
Orange Roughy is not often available at the market but Costco carries 2-1/2 pound bags of individually wrapped fillets in their frozen food section. It works perfectly for this meal.
This meal is perfect for families with kids as the flavors are familiar and not overpowering. Served with some honey-glazed carrots, mashed potatoes and a salad, dinner was on the table in no time flat.
Place the fillets in an ungreased 13 x 9 baking dish. Drizzle the tops of the fillets with salad dressing and sprinkle with cracker crumbs.
Bake, uncovered, at 400 degrees for 10 minutes. Sprinkle with cheese. Bake 3-5 minutes longer or until fish flakes easily with a fork and cheese is melted.
Drizzle any remaining sauce left in the pan over the fish, you won't want to waste any!
Caesar Orange Roughy
Adapted from Taste of Home
Makes 8 servings but this recipe can easily be halved.
2 pounds fresh or frozen orange roughy fillets, thawed
1 cup Caesar salad dressing (My favorite brand is Cardini's)
2 cups crushed butter-flavored crackers (about 50 crackers, I used Ritz)
1 cup (4 ounces) extra-sharp cheddar cheese
Place the fillets in an ungreased 13 x 9 baking dish. Drizzle the tops of the fillets with salad dressing and sprinkle with cracker crumbs.
Bake, uncovered, at 400 degrees for 10 minutes. Sprinkle with cheese. Bake 3-5 minutes longer or until fish flakes easily with a fork and cheese is melted.
Drizzle any remaining sauce left in the pan over the fish.
One Year Ago: Why Jewish People Like Chinese Food - Chinese American Chow Mein
Two Years Ago: A Rainy Day, Lost Luggage and Tangled Christmas Tree Lights
Am I Using the Right Type of Baking Flour?
I get lots of questions in reference to the types of baking flour to employ when making certain baked goods. Questions like, is "cake flour" really a necessity or does bread flour really make a difference in a loaf and my all time favorite...can I substitute whole-wheat flour in this?
So I thought I'd write something, explaining the differences among the types of baking flours so I can point the knowledge seekers here for some answers. Oh it's not that I don't like answering your emails, I just think this will be easier, more efficient and hopefully more informative if the answers are all in one place. And you can refer back anytime you choose. Brilliant!
Let's start with flour in general, most start out as kernels of wheat, but the finished products vary greatly. The flour you choose will positively or negatively affect the flavor, texture, appearance and structure of your baked goods so select wisely.
What makes each type of wheat flour different has to do with its protein content. A higher protein content does lead to a tougher baked good, as it will have a higher concentration of gluten. Choice of flour will allow you to make a tender and moist cake, a crispy cookie, crusty bread or something more hearty.
Most commonly we turn to all-purpose flour for most of our baking needs. Its sufficient protein content allowing us to make our layered-cakes without heavy or tough results. We also get the same positive outcomes using all-purpose flour in cookies and pie-crusts. All-purpose flour truly lives up to its name as being, "all-purpose".
When it comes to cake flour, it contains a lesser amount of protein than all-purpose, giving us those very soft and tender cakes we shoot for. If needed, you can substitute 3/4 cup sifted all-purpose flour and 2 Tablespoons cornstarch for 1 cup cake flour. However, never substitute self-rising flour for cake flour, the baking powder it contains will throw off your measurements.
Now, as far as bread flour is concerned, it has the highest protein content. This is what metamorphisizes the bread into beautiful crusty and chewy loaves. Definitely use it when baking bread, King Arthur being my favorite brand.
All three flours I mentioned are refined; the wheat germ and bran have been removed. To keep them fresh store them in dark and cool places in airtight containers for up to one year. However, in reference to whole-wheat flour, the nutty, rich flavor this flour imparts comes from the intact (unrefined) wheat kernel, giving us fiber, magnesium, selenium and potassium as nutrients. But whole-wheat flour can deteriorate and become rancid quickly due to the oil contained in the bran and wheat germ. Keep it refrigerated in an airtight container for a few weeks or freeze it for up to one year.
Lots of people love to substitute whole-wheat flour in their baked goods as a healthier option. However, the results are not always optimum and can lead to some pretty "tough" tasting cakes. The best way to figure out what portion might be the best for your favorite baked good would be to start with one part whole wheat to two parts all-purpose. It might take some experimenting to get it right and in some cases will not yield the result you were hoping for. Some desserts are meant to be enjoyed as just that, "dessert".
Hopefully this helps.
Petit Steaks with Mushroom-Sherry Sauce
So normally I would serve this sauce over cube steak. However, I had these tender, little steaks (not even sure of the cut) in my freezer and decided to use them instead.
Overall, the sauce is very versatile and works with many cuts of meat. However, my oldest son loves cube steaks...go figure, so I usually make this for him using that particular cut. Cube steak does cook up quickly and is very inexpensive, making this a very easy weeknight meal.
If you end up using a thicker, cut of beef, you will have to increase the cooking time (about 8 minutes per side) in order for the meat to have reached medium. You also have the option of slicing the beef thin after you have cooked it and serve it, with the sauce over rice or noodles.
This meal makes getting dinner together a snap. It's so easy and ready in about 20-30 minutes.
Sprinkle steaks with 1/2 teaspoon pepper and salt. Heat 1 Tablespoon oil in a large nonstick skillet over medium heat. Add steaks and cook, turning once, until browned and cooked through, 1 to 2 minutes per side for medium if you are using cube steak. If you are using a different cut of meat, cooking times will vary. (If necessary, cook in two batches.) Transfer the steaks to a plate and cover to keep warm.
Add the remaining 1 Tablespoon oil to the pan. Add mushrooms, shallot and the remaining 1/4 teaspoon pepper; cook, stirring until the mushrooms are golden brown and release their liquid, 4 to 5 minutes. Sprinkle with flour and cook, stirring, for 1 minute. Add thyme, sherry and broth; bring to a boil and cook, stirring, until thick enough to coat the back of a spoon, about three minutes. Remove from heat and stir in sour cream.
Return the steaks (and any accumulated juice) to the pan and turn to coat with the sauce.
Serve the steaks with sauce.
Petit Steaks (or Cube Steak) with Mushroom-Sherry Sauce
Adapted from Eating Well
4 (4 oz) cube steaks or other small steaks
3/4 teaspoon freshly ground pepper, divided
1/2 teaspoon salt
2 Tablespoons extra virgin olive oil, divided
8 ounces sliced mushrooms (about 2-1/2 cups)
1 large shallot, thinly sliced
1 Tablespoon all-purpose flour
1 teaspoon chopped fresh thyme or 1/4 teaspoon dried
1/2 cup dry sherry
1/2 cup beef broth
2 Tablespoons sour cream
Sprinkle steaks with 1/2 teaspoon pepper and salt. Heat 1 Tablespoon oil in a large nonstick skillet over medium heat. Add steaks and cook, turning once, until browned and cooked through, 1 to 2 minutes per side for medium if you are using cube steak. If you are using a different cut of meat, cooking times will vary. (If necessary, cook in two batches.) Transfer the steaks to a plate and cover to keep warm.
Add the remaining 1 Tablespoon oil to the pan. Add mushrooms, shallot and the remaining 1/4 teaspoon pepper; cook, stirring until the mushrooms are golden brown and release their liquid, 4 to 5 minutes. Sprinkle with flour and cook, stirring, for 1 minute. Add thyme, sherry and broth; bring to a boil and cook, stirring, until thick enough to coat the back of a spoon, about three minutes. Remove from heat and stir in sour cream. Return the steaks (and any accumulated juice) to the pan and turn to coat with the sauce.
Serve the steaks with sauce.
To make this recipe for two: Halve all ingredients except oil; use 1 Tablespoon oil to cook the steaks and 2 teaspoons oil to cook the mushrooms and shallot.
One Year Ago: Key Lime Cupcakes
Chocolate Chip Cornbread Breakfast Cake
This lovely breakfast cake graced our Sunday morning table. Served warm with butter, it was outstanding. If you are like me, I have always placed cornbread in the savory category of foods, however with chocolate chips, it is the perfect coffee companion.
I recently found this recipe in an old issue of Gourmet Magazine. I must admit I do miss that publication, however I found a stack of about five old issues I had never looked at, what a score.
After the Cornmeal-Blueberry Scones, I wasn't done with cornmeal and craved something else, well..."corny".
Anyways, this little cake is moist with the perfect layers of sweetness. I was given an all around thumbs up for this one. I guarantee you will too, give it a try.
Sift and whisk together flour, cornmeal, sugar, baking powder and salt in a large bowl.
Stir in chocolate chips.
In a medium bowl, mix together milk, oil and eggs.
Add milk mixture to the dry ingredients; stir just enough to blend. Pour into a 9 x 5 x 3 metal loaf pan that has been coated with nonstick cooking spray. Bake in a 375 degree oven for 35 minutes or until an inserted toothpick comes out clean.
Cool for 10 minutes in the pan. Invert carefully onto a cooling rack. Cool slightly.
Slice and serve warm with lots of butter.
Chocolate Chip Cornbread Breakfast Cake
Adapted from Gourmet Magazine
1-1/4 cups all-purpose flour
3/4 cup yellow cornmeal
1/4 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup semi-sweet or bittersweet chocolate chips
1 cup whole milk
1/4 cup canola oil
2 large eggs
Sift and whisk together flour, cornmeal, sugar, baking powder and salt in a large bowl. Stir in chocolate chips.
In a medium bowl, mix together milk, oil and eggs. Add milk mixture to the dry ingredients; stir just enough to blend. Pour into a 9 x 5 x 3 metal loaf pan that has been coated with nonstick cooking spray. Bake in a 375 degree oven for 35 minutes or until an inserted toothpick comes out clean.
Cool for 10 minutes in the pan. Invert carefully onto a cooling rack. Cool slightly.
Slice and serve warm with lots of butter.
One Year Ago: I Have to Sit On My Hands
Two Years Ago: My Atlantis
Cornmeal-Blueberry Scones
I love scones, but I don't enjoy making them. There I said it. Kneading the dough, shaping it...maybe that sounds lazy but right now life is busy with no extra time for little things like, kneading and shaping dough.
That's what I love about these scones, you gently stir the batter together, mounding up each scone individually. So easy!
However, the trick with scones remains; over-handling the batter will make them tough. Mixing must be kept to a minimum for optimum results.
These scones were quite toothsome with their mix of blueberries, cornmeal and lime zest. Lime juice was also added to the glaze to really bring home and incorporate the flavors at play.
Overall, a lovely, easy breakfast to enjoy. Not overly sweet and perfect with coffee or tea.
In a large bowl combine flour, cornmeal, granulated sugar, brown sugar, baking powder, baking soda and salt. Cut in butter until flour mixture resembles coarse crumbs.
Make a well in the center of the cornmeal mixture adding buttermilk, egg and lime zest. With a fork beat the egg and buttermilk until combined. Stir all the batter together just until moistened being careful not to overmix here.
Toss frozen blueberries with cornstarch to coat; add to flour mixture. Stir gently 3 to 5 turns, just until berries are incorporated (do not overmix).
Using a large spoon, drop dough into 10 or 12 mounds on a large baking sheet that has been coated with cooking spray, leaving 1" between mounds. Bake in a 450 degree oven for 12 to 15 minutes or until tops are golden. Remove from tray immediately onto a cooling rack.
For icing, in a small bowl whisk enough lime juice into powdered sugar until drizzling consistency. Drizzle over warm scones. Sprinkle with nuts.
Serve warm.
Cornmeal-Blueberry Scones
Adapted from Better Homes & Gardens
1-1/3 cups all-purpose flour
2/3 cup yellow cornmeal
2 Tablespoons granulated sugar
2 Tablespoons packed light brown sugar
1-1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/3 cup cold butter; cut up
1/2 cup buttermilk
1 egg
1-1/2 teaspoons lime zest
1 cup frozen blueberries*
1 teaspoon cornstarch
Nonstick cooking spray
3 to 4 teaspoons lime juice
1 cup powdered sugar
3 Tablespoons chopped almonds, toasted
In a large bowl combine flour, cornmeal, granulated sugar, brown sugar, baking powder, baking soda and salt. Cut in butter until flour mixture resembles coarse crumbs. Make a well in the center of the cornmeal mixture adding buttermilk, egg and lime zest. With a fork beat the egg and buttermilk until combined. Stir all the batter together just until moistened being careful not to overmix here. Toss frozen blueberries with cornstarch to coat; add to flour mixture. Stir gently 3 to 5 turns, just until berries are incorporated (do not overmix).
Using a large spoon, drop dough into 10 or 12 mounds on a large baking sheet that has been coated with cooking spray, leaving 1" between mounds. Bake in a 450 degree oven for 12 to 15 minutes or until tops are golden. Remove from tray immediately onto a cooling rack.
For icing, in a small bowl whisk enough lime juice into powdered sugar until drizzling consistency. Drizzle over warm scones. Sprinkle with nuts. Serve warm.
*Leave berries in the freezer until ready to toss with cornstarch.
Baked Salmon with Blackberry Ginger Glaze
I am always looking for a new way to prepare salmon and am willing to try almost any recipe that comes along. I have to say I've never eaten salmon with just a vibrant colored glaze and such a lovely sweet-savory flavor.
Also, I live in blackberry country, they grow wild everywhere. Come summer I need lots of ways to prepare them...they're not just for dessert.
I would have preferred a better char on top of my salmon but the oven I'm currently working with has seen better days. It just seems I couldn't get the broiler to the temp I wanted to get a bit of caramelization on top. However, that did not affect the enjoyment of the fish.
I served it over rice with some of the leftover glaze spilled on top. So yummy and almost dessert like. And yeah, if there is more leftover glaze (which there probably will be), you can spoon it right over some vanilla ice cream to finish off the meal. You know we did.
In a saucepan over medium heat, combine water, blackberries, ginger and lemon juice. Bring to a boil, reduce to a simmer and cook until berries break down, about 5 minutes.
Remove from heat and strain into a bowl, using the back of a spoon to push blackberry pulp through. Return blackberry mixture to the sauce pot, add sugar and bring to a boil. Lower the heat and simmer until reduced by half (maybe a little more), about 20-30 minutes, stirring occasionally to avoid burning. Remove from heat and let cool.
Brush a baking sheet with olive oil and set fillets on top. Brush fillets with oil and season with salt and pepper. Once blackberry mixture is cool, brush over salmon fillets and bakeat 400 degrees for 4 minutes (if you want to be able to use the extra glaze after the fish is cooked, make sure to separate the glaze you are brushing on the fish into another bowl to avoid contamination). Brush again with blackberry mixture. Turn oven to broil and broil another 3 to 4 minutes.
Serve over rice with some extra glaze.
Baked Salmon with Blackberry Ginger Glaze
Adapted from Sunny Anderson, TV Food Network
1 cup water
12 ounces blackberries, fresh or frozen (if frozen, thawed)
1 (1") piece ginger, peeled and sliced into coins
Juice of 1/2 a lemon
1/4 cup sugar
1 Tablespoon olive oil
4 (8 ounce) skinless salmon fillets
Salt and freshly ground black pepper
In a saucepan over medium heat, combine water, blackberries, ginger and lemon juice. Bring to a boil, reduce to a simmer and cook until berries break down, about 5 minutes.
Remove from heat and strain into a bowl, using the back of a spoon to push blackberry pulp through. Return blackberry mixture to the sauce pot, add sugar and bring to a boil. Lower the heat and simmer until reduced by half (maybe a little more), about 20-30 minutes, stirring occasionally to avoid burning. Remove from heat and let cool.
Brush a baking sheet with olive oil and set fillets on top. Brush fillets with oil and season with salt and pepper. Once blackberry mixture is cool, brush over salmon fillets and bake at 400 degrees for 4 minutes (if you want to be able to use the extra glaze after the fish is cooked, make sure to separate the glaze you are brushing on the fish into another bowl to avoid contamination). Brush again with blackberry mixture. Turn oven to broil and broil another 3 to 4 minutes.
Serve over rice with extra sauce.
One Year Ago: Katherine Hepburn's Brownies
Two Years Ago: My Crazy Place
