Moar foods
Salmony salad
Acquire:
The smallest piece of salmon in the store, unless you are cooking for many
The smallest nice red onion, ditto
A pack of spring field greens
Capers (smallest available jar, unless you have more recipes)
You should have on hand:
Rosemary (great on potatoes)
Lemon juice (great in many things)
Olive oil (essential)
A good knife
A skillet
To do:
Put some (1T or so) olive oil in the pan, and shake in some (.5 - 1 t) rosemary
Peel the onion and cut into little bitty pieces.
Saute the onion on medium until it gets translucent and some pieces are brown. When you're bored with this, add about a T of capers and continue to cook.
Pour the onions and capers and rosemary into a little bowl; add about 2T of lemon juice.
Toss more (1t) lemon juice in the pan and a little more olive oil.
If your salmon came with skin on, carefully remove this by placing the fish skin-down on a cutting board and slicing sideways. If you have a better method let me know.
Put the salmon in the pan, heat on medium.
Go wash some dishes, like your knife.
Come back. If the salmon is cooked to nearly the middle of the side, flip it over.
Go get a plate and cover it with salad.
Come back. Get impatient with the salmon cooking and reason that after all you like sushi. Take it up when both sides are brown but the middle is not quite cooked enough for your parents.
Put fish on plate next to salad.
Pour onion stuff over top of both the salmon and the salad.
Devour :)
Calzones
I make dough according to this recipe:
http://www.fabulousfoods.com/index.php?option=com_resource&controller=article&category_id=46&article=17753
During the second rise make filling (my successful experiments below; feel free to innovate).
Get out a cookie sheet and grease it with olive oil or flour it.
Heat the oven to 350.
When the dough is done separate the dough into 4-6 equal sized pieces.
Pick up each piece of dough and stretch it out in your hands until it threatens to tear. Put it down on the cookie sheet and stretch it out flatter until no piece is more than 1/3" thick or so. If you did it right it will fight you on this point.
Spoon some filling onto the half closest to you, leaving 1/2-3/4" of edge uncovered. Fold the dough over and crimp all around the edges so the calzone won't unfold much. Stick the tray in the oven, wait until they look tasty, pull out, refrigerate, and bring one for lunch every day that week.
Fillings:
1. "Traditional" Acquire: large onion, box o' chopped mushrooms, can o' tomato sauce, minced roasted garlic, dried basil, some Italian sausage (optional). Chop up the onion and toss it with some olive oil into a pan. Cook this for a minute, then toss in the mushrooms, a T or so of garlic, a dash of basil. Cook this until the onion is translucent to transparent. Add the tomato sauce and stir around, still cooking. If you don't want Italian sausage you're done; if you do, chop it up and add it to the mix and cook until the sausage looks safe (cooked through, not pink anywhere). You're done. Not all of this will fit on the calzones so cook up some pasta for dinner and have filling as sauce.
2. Pesto. Acquire: a box of fresh basil (in the produce section) or two (I used one, will use two next time), the smallest jar of pignolia (pine) nuts you can find, Parmesan cheese, minced garlic. You will need a food processor (or a good knife and a lot of patience). If you have the former, toss the basil and pine nuts in with a t or so of olive oil. Add a good T or so of garlic. Process until you have a rough paste; add olive oil if it is too dry and won't cohere. Add a quarter cup or so of parmesan and grind again until it mixes. You're done.
3. Artichoke. Acquire: large onion, can of artichoke hearts, a dozen kalamata olives, feta cheese, sugar. Chop the onion and toss it in the pan with some olive oil (this is a trend). Cook until the onions are translucent. Add about a T of sugar. Cook a little more. Add some more (2-3T) sugar. Cook some more. Maybe add a little more, maybe don't. They should be getting pretty sweet as well as transparent by now. Chop the olives into little bitty pieces. Toss them in; stir. Open the can of artichokes, drain, and chop into like 1/4"x1/2"x1" pieces or so. When the onions are transparent, toss the artichoke into the mix and reduce heat. Cook for a little while. When the dough is ready, add a big spoonful of the artichoke mix and top it with some feta cheese before folding the dough over.
Yeah, I've been cooking some lately.
Acquire:
The smallest piece of salmon in the store, unless you are cooking for many
The smallest nice red onion, ditto
A pack of spring field greens
Capers (smallest available jar, unless you have more recipes)
You should have on hand:
Rosemary (great on potatoes)
Lemon juice (great in many things)
Olive oil (essential)
A good knife
A skillet
To do:
Put some (1T or so) olive oil in the pan, and shake in some (.5 - 1 t) rosemary
Peel the onion and cut into little bitty pieces.
Saute the onion on medium until it gets translucent and some pieces are brown. When you're bored with this, add about a T of capers and continue to cook.
Pour the onions and capers and rosemary into a little bowl; add about 2T of lemon juice.
Toss more (1t) lemon juice in the pan and a little more olive oil.
If your salmon came with skin on, carefully remove this by placing the fish skin-down on a cutting board and slicing sideways. If you have a better method let me know.
Put the salmon in the pan, heat on medium.
Go wash some dishes, like your knife.
Come back. If the salmon is cooked to nearly the middle of the side, flip it over.
Go get a plate and cover it with salad.
Come back. Get impatient with the salmon cooking and reason that after all you like sushi. Take it up when both sides are brown but the middle is not quite cooked enough for your parents.
Put fish on plate next to salad.
Pour onion stuff over top of both the salmon and the salad.
Devour :)
Calzones
I make dough according to this recipe:
http://www.fabulousfoods.com/index.php?option=com_resource&controller=article&category_id=46&article=17753
During the second rise make filling (my successful experiments below; feel free to innovate).
Get out a cookie sheet and grease it with olive oil or flour it.
Heat the oven to 350.
When the dough is done separate the dough into 4-6 equal sized pieces.
Pick up each piece of dough and stretch it out in your hands until it threatens to tear. Put it down on the cookie sheet and stretch it out flatter until no piece is more than 1/3" thick or so. If you did it right it will fight you on this point.
Spoon some filling onto the half closest to you, leaving 1/2-3/4" of edge uncovered. Fold the dough over and crimp all around the edges so the calzone won't unfold much. Stick the tray in the oven, wait until they look tasty, pull out, refrigerate, and bring one for lunch every day that week.
Fillings:
1. "Traditional" Acquire: large onion, box o' chopped mushrooms, can o' tomato sauce, minced roasted garlic, dried basil, some Italian sausage (optional). Chop up the onion and toss it with some olive oil into a pan. Cook this for a minute, then toss in the mushrooms, a T or so of garlic, a dash of basil. Cook this until the onion is translucent to transparent. Add the tomato sauce and stir around, still cooking. If you don't want Italian sausage you're done; if you do, chop it up and add it to the mix and cook until the sausage looks safe (cooked through, not pink anywhere). You're done. Not all of this will fit on the calzones so cook up some pasta for dinner and have filling as sauce.
2. Pesto. Acquire: a box of fresh basil (in the produce section) or two (I used one, will use two next time), the smallest jar of pignolia (pine) nuts you can find, Parmesan cheese, minced garlic. You will need a food processor (or a good knife and a lot of patience). If you have the former, toss the basil and pine nuts in with a t or so of olive oil. Add a good T or so of garlic. Process until you have a rough paste; add olive oil if it is too dry and won't cohere. Add a quarter cup or so of parmesan and grind again until it mixes. You're done.
3. Artichoke. Acquire: large onion, can of artichoke hearts, a dozen kalamata olives, feta cheese, sugar. Chop the onion and toss it in the pan with some olive oil (this is a trend). Cook until the onions are translucent. Add about a T of sugar. Cook a little more. Add some more (2-3T) sugar. Cook some more. Maybe add a little more, maybe don't. They should be getting pretty sweet as well as transparent by now. Chop the olives into little bitty pieces. Toss them in; stir. Open the can of artichokes, drain, and chop into like 1/4"x1/2"x1" pieces or so. When the onions are transparent, toss the artichoke into the mix and reduce heat. Cook for a little while. When the dough is ready, add a big spoonful of the artichoke mix and top it with some feta cheese before folding the dough over.
Yeah, I've been cooking some lately.