Tuesday, October 13, 2015
Friday, July 17, 2015
I served these Caprese Skewers at a party I catered recently for a dear friend. By the end of the party, they were gone! Along with the fruit skewers I served with a piece of strawberry, pineapple and two red grapes. Didn't get a pic because those disappeared even before the Caprese.
Both of these platters can be made in advance of your party. Enjoy!
Tuesday, November 25, 2014
It's the Tuesday before Thanksgiving and I know this may seem like a strange recipe to post just before our holiday season kicks off. However, I am actually making this for our Thanksgiving feast. See we have a relative coming to dinner with dietary restrictions. According to my Mom, he can't even eat turkey, which I find kind of unbelievable but if it's true, it's also cruel and unusual. Anyway, she asked me to help her out and make a healthy protein that would look great on our table and that others may enjoy as well. This dish popped right into my mind.
In my last post, I mentioned how I tend to cook Salmon in a foil pack and get creative with all of the ingredients I'll add to it. However, if you talk to any chef and ask them how to season salmon, they'll say two words: salt and pepper. I believe this to be true especially when it comes to a fresh, gorgeous filet. So in addition to Asian style and Italian style, I also sear salmon in a pan with salt and pepper. Then, I serve it with a fresh, horseradish dill sauce for an added dose of flavor. This sauce looks creamy, tastes rich but is actually healthy due to it's Greek yogurt base.
So if you're in the same boat as me, and are looking for a healthy dish or even a fish dish to serve this Thanksgiving, try this one. Or make this when all the festivities are over and you're trying to recover from days of indulging. The recipe serves 4 but I'll be doubling it for our larger party. Be sure to check my social media pages for the pictures. @the_single_cook on Twitter and IG or search "The Single Cook" on Facebook.
Ingredients: (makes 4 servings)
Friday, October 17, 2014
I get asked the question all the time: How do I cook salmon without over cooking it? If I'm looking at someone who is truly nervous and/or a cooking novice I say two words: FOIL PACKET. Sure there are lots of ways to achieve the perfectly cooked salmon. I've nailed the pan sear and there's roasting but all of this takes practice and some...finesse. So when I'm trying to lead others in the right direction, I like to take them down the road that I know for certain will get them where they're trying to go, not the road less traveled. It's the foil packet that's, in my opinion, the easiest, sure-fire way to cook salmon WELL.
Wednesday, October 15, 2014
This baked bowl of deliciousness all started with me trying to recreate a dish I had at a restaurant. I don't remember what it was called but it involved polenta, sauteed veggies and a poached egg. It was so deliciously simple that I thought "I can make this!" (as I tend to do). Though as many of you already know, I'm a grits girl and no matter how skilled of a cook I claim to be, there are just some techniques I am NOT here for and poaching eggs is one of them. So when I decided to recreate this dish I replaced polenta with grits and got the idea to bake everything in the oven, including the egg. This way, I keep the runny yolk but loose all the hassle. Voila!
Though there was one problem: I got a serious craving for this dish on a day that I was low on everything. All I could find in the way of veggies was spinach and half a red onion. So unlike the restaurant version, which had all kinds of vegetables, mine was going to be a bit simpler. But like the restaurant version it was going to be meat free. Even though I knew bacon would be amazing in this dish, I just didn't have any. So I carried on with my meatless meal, being sure to season everything WELL. You'll find salt, pepper and paprika in the ingredients along with butter and parmesan cheese. The latter can be omitted if you want to make this healthier but those seasonings and flavors combined with the runny yolk are almost sinful. And while we're on the topic, the runny effing yolk! Oh em gee. It is everything in this dish and even though I thought poaching an egg would tough, I found this method to still be tricky.
See I have made this about 6 times now and I admit that I over cooked the egg twice. The dish was not ruined, it just wasn't the same. Overall, I learned that the trick is to have aluminum foil and patience. The 20-25 minutes that this dish required may feel brutal but don't rush the egg and don't be afraid of the yolk and some giggle. I'm telling you if you were never a fan of runny yolk, you will be the president of the fan club after this dish. It's that good.
And before I stop typing I just want to be clear that I typically don't overhype dishes like this. But like I said, here I am 6 baked eggs later and I still may make this again this weekend. It's becoming my go-to weekend breakfast. So when YOU make this (cause I know you will), feel free to use the veggies you have on hand or those that you like; this is very versatile. Also, this recipe is written for one portion (Because it's definitely going in my cookbook for singles) but it's super easy to double or quadruple. If you do, bake it in individual dishes or use a large casserole dish and serve family style. Another helpful hint is that you can prep the grits and the veggies in advance, cover with saran and store in the fridge for 48 hours. When you're ready, pre heat your oven, throw the egg on there and boom! Breakfast! Though I must admit that when I prepped an extra dish for the next day it ended up being that night's dinner. Again, it's that good! Enjoy!