Roast Salmon: Simple & Healthy

It’s becoming harder and harder to incorporate fish into my diet. Due to worries about mercury, polluted fish farms and overfishing, I have really cut down the amount of fish I buy and eat. It’s not difficult to imagine that there may come a time when we eat no fish at all, other than those few species that can be safely and cleanly farmed.

I still buy Alaskan wild salmon from time to time, though. Wild salmon is much less contaminated than farmed, and salmon is the one fish (other than tuna) that everyone in the house will eat. It’s also very easy to cook. Usually, I buy one large fillet that will feed the three of us, probably leaving some leftovers for sandwiches the next day.

Roasting is a quick and easy way to cook salmon. Last night I basted the fillet with a mixture of one part honey and one part coarse grain mustard, then sprinkled it with salt, pepper and dill. I roasted it for 12 minutes or so at 400 degrees. Serve with some spring peas sauteed in butter and onions and a simple green salad, and you have an easy weeknight meal.

New Ways with Sausages

Image via Wikipedia

In our household, we like to eat sausages. I buy locally made chicken sausages from our co-op, and they’re very good. Unlike most chicken sausages, these are not pre-cooked, and they come in a variety of flavors. I use them pretty much wherever I would use pork sausage: in scrambled eggs, on pasta, in stews and, of course, on a bun with sauteed peppers and onions.

But even if we never get tired of eating sausages, I do get tired of preparing them the same old way. I recently bought the cookbook Plain Simple Cooking by British author Diana Henry. To my surprise, I found quite a few new recipes featuring sausages inside. I guess the Brits eat more sausages than we Americans, because my American cookbooks are pretty much devoid of sausage recipes. Good to know.

The method I tried last night, from Plain Simple Cooking, was simple and a great new idea for preparing sausages. I first coated the sausages in a mixture of Dijon mustard and honey, then roasted them until cooked through. Usually, I brown the sausages in a frying pan or grill them, so this was a nice hands-free method to add to my repertoire. The honey-mustard glaze added great flavor too. Next time I will add more mustard (for more tang) and continue to baste the sausages while they cook. I can experiment with other flavors, too.

Quick Tip: Chicken Roasted with Salsa

If you have some leftover salsa, here’s an idea for what to do with it. Pour it over a couple of boneless chicken breasts and roast at about 400 degrees until done. For a richer sauce, combine the salsa with ¼ cup or so heavy cream. Easy, quick and delicious! Roast another vegetable in the same oven with the chicken for a complete meal (I served roasted asparagus, which my 2-year-old loved).

Court Bouillon, Poached Salmon & Roasted Brussels Sprouts

Last night I poached a couple of salmon fillets using Thomas Keller‘s method from Ad Hoc at Home. Well, I didn’t actually use his method, since I don’t have a working thermometer and his method depends entirely on taking the temperature of the poaching liquid and the fish. (I really need to replace my meat thermometer.) I just eyeballed it, and it turned out really good anyway, very moist and perfectly cooked.

The recipe was super-simple. I’m actually surprised by how simple many of the recipes in Ad Hoc at Home are, given Keller’s reputation. It calls for a court bouillon, or a quick broth, as the poaching liquid (I’ve included my version below). Poach the salmon in the court bouillon until it is cooked through, sprinkle it with salt and serve hot or cold (you could serve with a vinaigrette or mayonnaise if you choose to).

Alongside it I serve some brussels sprouts that I had roasted. A recipe really isn’t necessary. I sprinkled the whole sprouts with salt, pepper, olive oil and diced bacon. I roasted them at 425 degrees for about 20 minutes. My husband and I both agreed that the flavor was very strong, and while some may prefer their brussels sprouts that way, we like them better cooked in liquid, when they have a milder taste. So I probably won’t make them that way again.

Tonight I have a crowd coming over for dinner. I have broken out the slow cooker to make a sausage minestrone, so I don’t have to bother too much about dinner at dinnertime. More details tomorrow.

Court Bouillon

This is a quick broth, useful for poaching seafood or vegetables, or as a base for a seafood soup. In a stockpot, combine:

• 2 quarts water
• 2 leeks, trimmed and chopped
• 2 carrots, peeled and chopped
• 1½ cups onion, chopped
• 10 peppercorns
• 1 bay leaf
• 1 thyme sprig
• 1 garlic clove, peeled and smashed

Bring to a boil. Reduce to a simmer and add:

• 1 cup white wine
• ½ cup white wine vinegar
• 1 halved lemon — squeeze in the juice, then add the lemon halves

Bring to a simmer again. Strain, if desired, and use in the recipe. If used for poaching, strain afterward and refrigerate. The broth can be used one more time.

How to Roast Chicken Breasts

Note: I have updated this popular post based on the comments I have received to add more detail to the instructions.

We have roasted chicken breasts a lot. They are simple to cook and you don’t have to do much to them. Between the two of us, we can eat one of those gigantic organic bone-in breasts from the local Whole Paycheck, but I always cook two so there are leftovers for sandwiches, salads and soups or just to eat cold. Yum.

Time for me to get on my soapbox. I know organic is something of a joke because these are still gigantic chicken-processing plants where the chickens are all squeezed up together and sitting in their own poop, not local Farmer Joe’s with a yard full of happy little chickens scratching at grubs who just can’t wait to end up as my dinner. I’m reading Michael Pollan‘s book right now, so I am informed, ok? That being said, organic chicken tastes better. If you are going to eat chicken two or three times a week, and never eat beef or pork (which is how I force my husband to live), then it is worth spending the extra dollars to get something juicy and full of meat and tastes lip-smacking good simply roasted in the oven. No matter what, organic can never approach the full-on evil that is Tyson’s.

That being said, here is the best way, hands-down, to roast a couple of bone-in chicken breasts. This will produce a brown, crispy skin that you will not be able to resist, and life is short, anyway.

First, move the oven rack to the middle or lower-middle position and preheat the oven to 450 degrees.

Choose an oven-safe skillet with high, straight sides. The high sides will help contain the fat as the chicken cooks and, I hope, prevent smoking and a messy oven.

Heat a mixture of butter and olive oil in the skillet on top of the stove over medium-high. For two breasts, I use 1 tbsp. of each. While that’s heating, rub the breasts with salt, pepper and, if you like, a seasoning mix of your choice (go to Penzey’s for lots of choices). You can also make your own spice rub fairly easily.

Brown the breasts in the pan on top of the oven, skin side down, without disturbing for a few minutes. Then turn them over with tongs so that the skin is on top and move the pan to the oven. Do not cover the pan; the skin will continue to crisp in the oven.

Let them cook for about 15 minutes in the oven, then flip them over again. Start checking for doneness at the 30-minute mark (or sooner, if the breasts are small). It is essential to have one of those nifty instant-read thermometers to determine when chicken is properly done. Stick the thermometer into the meatiest part of the chicken — avoiding the bone — and keep cooking until it registers 160 degrees. Depending on how meaty your breasts are, this may take up to 45 minutes total. Don’t worry, they are going to be juicy and succulent because of the little bit of butter they are cooking in.

Remember every oven is different. If you have problems with the oven smoking or the outsides getting too crisp too fast, try turning down the oven temperature to 425 degrees or moving the rack a little lower. And keep leaving me your feedback in the comments!

Easy but Impressive Brunch Dish: Baked Eggs and Roasted Bacon

Baked Eggs and Bacon in Toast Cups

‘Tis the season for brunch. I prefer having a crowd over for brunch rather than dinner. It always seems easier to prepare, because I have more energy in the mornings, and if I’m really thinking ahead, I can do some cooking the day before. And if I’m not thinking ahead, store-bought pastries still work just fine. Put on a big pot of coffee, mix up some mimosas, and everybody is happy.

Whether I’m having a crowd over for brunch or it’s just my hubby and me, baked eggs is one of my favorite dishes to make. It is as easy to make baked eggs for 12 as for 2, and everyone seems to love eggs cooked this way. But since most people don’t eat eggs this way, it seems special, and they don’t realize how simple it is to prepare, so you get points for being a great cook. It’s not at all a fussy dish to make, which is helpful if you’re trying to put together several things for the brunch table. And you can vary it lots of ways, depending on what you have on hand.

For our latest brunch adventure, I baked the eggs in bread cups on top of a little bacon. I got the recipe from My Cooking Quest, only I omitted the cheese. This version wins points for being very easy to cook and serve in quantities. On other occasions, I have baked eggs on top of sauteed onions, sauteed spinach and tomato slices. They are also yummy plain, baked in individual ramekins and served with toast points.

How to Bake Eggs

Plan on 1-2 eggs per person depending on how many other things you are serving.

1. Preheat the oven to 350 degrees.
2. Butter a baking dish or ramekins, or make bread cups in a muffin tin (see the link above for the recipe).
3. If desired, add something to the bottom of the dish. You might choose sauteed onions, mushrooms or spinach, fresh chopped tomato and/or slices of cooked bacon.
4. Break an egg into each dish, or make little wells in the vegetables and break the eggs into the wells.
5. Spoon 1 tablespoon of cream over each egg.
6. Season the eggs with salt and pepper.
7. If you like, top the eggs with some grated cheese, such as Parmesan or cheddar (totally optional).
8. Place in the oven and bake for up to 15-20 minutes, checking frequently at the end of the cooking time. You want to remove the eggs when the whites are solidified (opaque) but the yolks are just set.
9. Serve with toast or on top of English muffins.

You can either bake the eggs on top of slices of cooked bacon, as I did, or serve the bacon alongside. My favorite method for cooking bacon is roasting it in the oven. Although it takes longer than pan-frying, this technique contains the mess and results in perfectly straight, crisp slices of bacon.

How to Roast Bacon

1. Preheat the oven to 400 degrees.
2. Line the bottom of a broiler pan with aluminum foil.
3. Add the boiler pan insert and arrange the bacon in a single layer on top. The fat will drip into the bottom for easy cleanup.
4. Start checking the bacon at 12 minutes for doneness. Let cook until browned and crisp. This may take 20 minutes or more.
5. Drain the bacon on paper towels.

What’s in Season? Potatoes

Fingerling potatoes simmered with butter and herbs, originally uploaded by shannon_turlington.

I’ve been seeing a lot of potatoes at the farmers market lately: red-skinned potatoes, teeny fingerlings, Yukon Golds, Peruvian purples, even baby russets (which would make excellent mini baked potatoes). Who doesn’t love potatoes? Well, I know a couple of people who don’t, but clearly they are abnormal. Potatoes are so versatile and are welcome at almost every meal.

Potatoes are low maintenance too. Mature potatoes will keep one to two months when stored in a dark place (not the refrigerator). To prep, scrub them well, cut out any green spots, eyes or sprouts, and peel if you’re so inclined. Figure on ¼ pound or ½ medium potato per serving.

There are basically three types of potatoes: waxy, starchy and all-purpose. Each is best suited for a particular type of preparation. Here are my favorite ways to cook each type of potato:

• Fingerlings: I like to simmer these tiny potatoes in just enough stock to cover until they are tender. Then raise the heat, add some butter and stir until the liquid boils away. They are great garnished with fresh herbs.
• New potatoes: These waxy potatoes are best boiled and tossed with butter before serving. I like to boil them in water with mint leaves for an interesting, subtle taste.
• Red potatoes: Also a waxy potato, these are great for cutting into wedges and roasting at 425 degrees. They also go well on the grill.
• Russets: These are starchy potatoes and are best suited to baking. Poke holes in the skin first with a fork, but do not wrap in foil, as that will steam the potato instead of baking it. In a 350-degree oven, a russet can take anywhere from 30 minutes to 1½ hours to bake.
• Yukon Golds: These are the go-to potatoes, perfect for any potato recipe. Try slicing them thinly and sauteing them in a mixture of olive oil and butter.

Don’t forget you can also mash or oven-fry your potatoes. Oh, how could you forget?

For more on potatoes, including “breaking potato news” as well as recipes, check out Potato Goodness Unearthed.

Herb-Garlic Roasted Potatoes

This is probably my favorite way to cook potatoes. Like the little black dress, this is a simple classic that goes with everything. This is also a versatile recipe, which you can make on the grill during the summer as well as in the oven during the colder months.

Herb-Garlic Roasted Potatoes

Time to make: 30-45 minutes, depending on the size of the potatoes

What you need:

• ¼ lb. red potatoes per serving, scrubbed and cut into chunks
• 1 tbsp. olive oil per serving
• ½-1 garlic clove per person, minced, to taste
• fresh herbs, such as rosemary, mint or parsley, snipped
• coarse salt and freshly ground pepper to taste

1. Preheat the oven to 425 degrees
2. Combine the garlic, and olive oil, and toss it with the potatoes, salt and pepper
3. Spread the potatoes in a baking pan and cover with aluminum foil
4. Roast for about 20 minutes, covered
5. Remove the foil, stir the potatoes and sprinkle with the herbs
6. Roast another 10-25 minutes, stirring occasionally, until the potatoes are browned and fork-tender

Note: If you happen to have leftover potatoes, reheat them by sauteing them gently in olive oil or butter until browned and warmed through. Voila! Nearly instant home fries.

What’s in Season? Asparagus

I won’t say that I’ve been eating enough asparagus lately to make my pee smell (because I’m a lady and I don’t talk about that sort of thing), but I have been eating a lot of asparagus.* Asparagus is the quintessential spring vegetable, in my opinion. It even looks like a bud on a stem, getting ready to flower. That’s not surprising when you consider that asparagus is a member of the Lily family. Yes, now we can get asparagus all year round. But for me, spring means asparagus.

I think asparagus is one of the great vegetables, a vegetable that would satisfy even if eaten alone for a meal. It’s also really good for you, since it is loaded with folic acid, potassium, fiber, and vitamins A, C and B6. But you have to eat it fast. After buying fresh asparagus, it’s best to use it within 3 days, or it will start to turn slimy. When you’re shopping, look for asparagus with firm, tight buds and fresh-looking (i.e., not slimy or woody) stalks. Store in the refrigerator wrapped loosely in plastic. One serving is about 1 cup or ½ pound, which equals around 5-8 stalks; I can always eat about twice that, though.

To prepare asparagus, I simply bend the bottom end of each stalk until it snaps. It will naturally break in the perfect space to remove the tough, woody bottom part of the stem. If you’re really in a hurry, you can just snap off one stalk, then line all the other stalks up on the cutting board and slice them through at the same place. A little rinse, and you’re ready to go. I never bother to peel asparagus, although if the stems seem particularly tough, peeling might be advisable.

There are many ways you can cook asparagus, but my two favorite techniques are roasting and steaming. Each results in a very different flavor. Roasting works best with thicker stems, and turns the asparagus sweet, smoky and hearty. Steaming is the ideal preparation for thinner steams and results in a delicate, vegetal flavor.

You can roast asparagus in the oven or in a pan on top of the range. Either way, toss it with some olive oil and coarse salt for the best flavor. Then cook it over a moderately high heat (or at 425 degrees, in the oven), turning once or twice, until it’s well browned. This may take anywhere from 5-15 minutes, depending on thickness. This hearty preparation can stand up to strong flavors, such as mint, sauteed peppers, goat cheese and pine nuts (see photo).

To steam asparagus, suspend the spears in a steaming basket over boiling water until the stems turn bright green, 5-7 minutes. Alternately, stand the spears up in boiling water to boil the stems and steam the tips. Steamed asparagus needs a lighter treatment than roasted. I usually dress steamed asparagus with vinaigrette, melted butter and of course, hollandaise sauce.

Asparagus goes so well in many recipes. Tonight, I added it to a risotto (watch for a recipe coming soon). You might also try it in a stir-fry, soup, lasagna, pasta or with fried eggs for an Italian-style breakfast. However you eat it, eat it fast because — as Robert Frost tells us — nature’s first green doesn’t stick around very long.

*By the way, that link is one of the sites that comes up first when you google “green asparagus pee,” and I couldn’t resist linking to it. If you really want to know why asparagus makes your pee smelly, go here instead.

Simple Is Satisfying — Chicken Roasted with Salsa

The more I cook, the more I come to believe that the simplest dishes are the most satisfying both to make and to eat. Of course, I have tried those recipes that seem to have a million steps, or that ask you to stuff something or roll something or layer something, or that require a trip to three different food stores, or that force me to make a sauce that needs 30 minutes of constant stirring. Making these recipes tire me out, with so many details to keep straight, and usually when I sit down to eat them, the payoff doesn’t equal the effort I put in. Those recipes never make it into my regular repertoire.

But the simple recipes always draw the most raves, despite — or maybe because of — the small number of ingredients required or the minimal steps involved to get to the final dish. Of course, these often include the classics like Marinara Sauce, but they also include many contemporary dishes that rely on fresh, seasonal ingredients. In fact, eating simply often equates to eating healthfully, and that’s satisfying too.

I didn’t do a lot of cooking this week, but the simple dish Chicken Roasted with Salsa – my own creation — was my favorite and most satisfying meal of the week (recipe follows at the bottom of this post). The recipe takes advantage of out-of-season tomatoes by first draining them, then roasting them with the chicken to bring out the most tomato-y flavor. The salsa marinates the chicken and keeps it moist while it is roasting, infusing it with juicy lime flavor. Aside from the little bit of oil used in the roasting pan, there is almost no fat in this recipe. I served this with Oven Fries.

Chicken Roasted with Salsa

Serves: 2
Time to make: ~1 hour

What you need:

• 2 tomatoes, diced
• ¼ red onion, diced
• 1 tbsp. lime juice
• a few dashes hot sauce
• salt, pepper and cilantro to taste
• 2 boneless chicken breasts
• olive oil

1. Place the tomatoes in a strainer and let strain for 30 minutes; layer the onion on top
2. Mix the tomatoes and onion with the lime juice, hot sauce, cilantro, salt and pepper
3. Preheat the oven to 425 degrees
4. Drizzle the chicken with a small amount of olive oil and season with salt and pepper
5. Place the chicken in a baking pan and spoon the salsa over the top
6. Roast the chicken until the interior temperature reaches 160 degrees, 15-20 minutes