When I was looking through old magazines and cookbooks, deciding on my holiday menu, I ran across this recipe for Sear-Roasted Salmon Fillets with Lemon-Ginger Butter from Fine Cooking.  It looked beautiful and fresh and easy.  So I marked the page and made a note that I wanted to make it right away.  Boy am I glad I did.

Sear-Roasted Salmon Fillets with Lemon-Ginger Butter

by Fine Cooking

• 6 Tbs butter, well softened at room temperature
• 2 Tbs fresh lemon juice
• 2 Tbs minced fresh ginger
• 2 Tbs snipped fresh chives
• Olive oil for the pan
• 4 Salmon fillets (5 oz each), skinned if you like, patted dry
• Kosher salt and freshly ground black pepper

In a bowl, blend the butter, lemon juice, ginger and chives.  Set aside at room temperature.

Heat the oven to 500F.  Set a large oven-proof skillet over medium-high heat and add just enough oil to make a light film.  Sprinkle the salmon lightly with salt and pepper.

When the oil is very hot, add the salmon, skin side up, and cook until nicely browned, about 1 minute.  Flip the fish over and put the skillet in the oven.  Roast for about 2 minutes for medium rare; 4 minutes for medium well.  Check for doneness with the tip of a knife.  Remove the pan from the oven, transfer the fish to serving plates, and immediately top the salmon with a dab of the lemon-ginger butter.

Okay, so in all fairness, I thought this “Roasting” issue was purchased recently - um no - March 2009.  And in hindsight, I sauteed my salmon.  So I guess I will reserve comments about the benefits of sear-roasting.  And in all my glory I failed to take any pictures.  So really, I am batting an oh-for-three.  But I am winning with this combo!  The compound buttah is so yummy and alive with the lemon and ginger and chives.  I did add a bit of S&P though, but I was using unsalted butter.

I served the salmon on a bed of mashed potatoes that I stirred a bit of Pec Romano into and a side of garlicky haricots verts.  So good, that I bet a photo shows up soon, as in I will be making this again (tomorrow???).

Oh yeah, and I am sure you noticed, but I just love Fine Cooking.  Check out their site or just go pick up an issue - you won’t be disappointed, I promise.

~Blondie

Okay, so a couple weeks ago I mentioned that we are expecting a new little one and I thought that for the next several weeks I would post a little update about how things are progressing… 

So Baby Update #1

Did I mention how far along I was?  I think I was a little vague, so let me just clarify that the updates will be over the next several weeks because, well… that’s all the time I have left.  Ummm, before birth that is.

I am 33+ weeks along.  Today I went in for a typical appointment and surprise!  They decided that Bebe’s heart beat was a little funky and sent me to the hospital to be monitored for a couple of hours and scheduled another ultra-sound for Wednesday morning.  The concern being that the baby may be entangled in the umbilical cord, because when she moves her heart rate slows.

At the hospital they decided that things seemed normal but I have an “irritable uterus”, their words, not mine. 

ummm…  WTF is an irritable uterus?  Well apparently it is an indicator of early labor.  Like as in within 2 weeks.  But they didn’t seem to be all that concerned about that either.  With instructions to drink more (water unfortunately) and lay on my side and rest more often, I was sent away after 2 1/2 hours.

Well let’s just say that I went straight into panic mode!  And then to the store to make some decisions about what the heck I need to purchase to be prepared for the little sweetie.

So at the moment I still need to…

1. Put up the crib - the same one that I used for Chandler and Taylor
2. Evaluate whether the bedding or mattress needs to be replaced
3. Move the changing table out of my office and empty it out - it is currently serving as a tv stand and office organizer
4. Purchase a stroller and carseat
5. Pack for the hospital
6. Buy all those fun, but unmentionable, things that we girls have to buy to care for ourselves after giving birth
7. Do about 20 loads of baby laundry
8. Buy diapers, wipers and all the baby things needed for the baby changing station, including one of those pads
9. Buy all the bath things
10. Register at the hospital
11. Finish my Birth Plan
12. Buy a baby swing or bouncy seat
13. Pick up my bassinet from my brother and his wife
14. Buy a baby monitor

I know there is a whole lot more to do but that is all I can think of right now.  I figure this week I will go to Babies R Us and look at all the stuff that I should have already purchased and then I will know how far behind I really am!  But really, I know that if I have a car seat and some diapers and things then I am ready.  All the rest is just conveniences.

Okay so the math is that I am 6 pounds above my pre-pregnancy weight.  Ironic in that I think I am bigger with this baby than with the other girls.  But I am still not in maternity clothes yet.  I think I was just getting into maternity clothes with the other pregnancies about this time.  I think the way that they design clothing now makes it easier for me to continue wearing street clothes.  If it were the year of  ”high waist” pant styles I would be out of luck!

What else?  I am pushing for an induced labor, ideally the first week of February.  That would be 5 weeks from now.   *Yikes!*  Why inducing?  Well I have a history of really rapid labor and really small babies.  Like 5 pound babies that are out with one push.  Seriously.  The doctor came into my room when I was in labor with Taylor and broke my water and I warned him that I have rapid labor and he kinda laughed about it.  4 minutes later I was nursing her.  He wasn’t laughing anymore.  Chandler came so quickly (not quite 4 minutes) that the doctor barely had time to get into position and catch her.  So needless to say, I am not looking forward to the possibility of going into labor when I am not at the hospital.  And I don’t think any of my family is very excited about those prospects either.

I think that’s about all for now… 

~Blondie

Hot Chocolate Layer Cake with Homemade Marshmallows

From Fine Cooking

Serves 16

For the Cake

• 6 oz unsalted butter; more for the pans
• 13 1/2 oz unbleached all-pourpose flour; more for the pans
• 3/4 c canola oil
• 4 1/2 oz bittersweet chocolate, finely chopped
• 3 cups granulated sugar
• 2 1/4 oz natural unsweetened cocoa powder
• 3 large eggs, at room temperature
• 2 Tbs pure vanilla extract
• 2 1/2 tsp baking soda
• 1/2 tsp kosher salt

For the Frosting

• 2 1/2 cups heavy cream
• 1 vanilla bean, split lengthwise and seeds scraped out
• 6 oz bittersweet chocolate, finely chopped
• 2 cups granulated sugar
• 6 oz natural unsweetened cocoa powder, more for decorating
• 1/2 cup Lyle’s Golden Syrup
• 1/4 tsp kosher salt

For the Marshmallows

• 3 envelopes unflavorded powdered gelatin (1/4 oz each)
• 2 cups granulated sugar
• 1 cup light corn syrup
• 1/4 tsp kosher salt
• 1 tsp pure vanilla extract
• 1 cup plus 2 Tbs confectioners’ sugar; more as needed

Make the Cake…

 Position racks in the bottom and top thirds of the oven and heat the oven to 350F.

Butter three 9×2-inch round cake pans and line each with a parchment round.  Butter the parchment, then dust with flout and knock out the excess.

In a large bowl, whisk the flour, sugar, and cocoa powder.  Pour the hot chocolate mixture into the sugar mixture and whisk until combined.

Whisk in the eggs, one at a time, then whisk in the buttermilk, vanilla, baking soda, and salt.  Divide the batter evenly among the prepared pans.

Set two pans on the top rack and the third on the lower rack.  Stagger the pans on the oven racks so that no pan is directly over another.  Bake, swapping and rotating the pans positions after 20 minutes, until a toothpick inserted in the center of each cake comes out clean, 35 to 40 minutes.  Cool on a racks for 10 minutes.  Invert the cakes onto the racks, remove the parchment, and cool completely.

Make the Frosting

In a 4-quart saucepan over low heat, combine the cream, butter, and vanilla bean and seeds and stir until the butter is melted.  Remove the vanilla bean and whisk the chopped chocolate until melted.  Whisk in the sugar, cocoa powder, syrup, and salt until smooth - be sure the cocoa powder dissolves completely.  Pour into a 9×13-inch pan and freeze until firm, about 2 hours, or refrigerate overnight.

Make the Marshmallows

Pour 3/4 cup cold water into the bowl of a stand mixer.  Sprinkle the gelatin over the water.  Attach the bowl to the mixer and fit it with the whisk attachment.

Clip a candy thermometer to a 3-quart saucepan; don’t let the tip of the thermometer touch the bottom of the pan.  In the saucepan, boil the sugar, corn syrup, salt, and 3/4 cup water over medium heat without stirring until it reaches 234F to 235F, about 10 minutes.  With the mixer on low speed, pour the hot sugar mixture into the gelatin in a slow, thin stream.

Add the vanilla, carefully increase the speed to high, and beat until the mixture has thickened and cooled, about 5 minutes (the bottom of the bowl should be just warm to the touch).  Line a 9×13-inch pan with foil, leaving an overhang on 2 sides.  Sift 1 Tbs of the confectioners’ sugar into the bottom of the pan, then pour the marshmallow mixture into the pan and sift another 1 Tbs confectioners’ sugar on top.  Let sit at room temperature until set, at least 2 hours.

Assemble the Cake

Remove the frosting from the freezer or refrigerator.  Transfer to the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed for 2 minutes to soften.  Change to a whisk attachment and beat at medium-high speed until light and fluffy, about 3-minutes.

Put a cake layer on a flat serving platter or a cake stand lined with strips of waxed paper to keep it clean while icing.  Top the layer with 1 1/2 cups of the frosting, spreading it evenly with an offset spatula to the cake’s edge.  Repeat with another cake layer and 1 1/2 cups frosting.  Top with the last cake layer.

Put 1 1/2 cups of the frosting in a small bowl.  With an offset spatula, spread this frosting in a thin layer over the top and sides of the cake.  Refrigerate the cake until the frosting firms enough to seal in the crumbs, 20 to 30 minutes.

Spread the remaining frosting in a smooth layer over the top and sides of the cake.  If necessary, you can rewhip the remaining frosting to loosen and lighten it.  Remove the waxed paper strips.

Use the foil overhang to lift the marshmallow from the pan.  Using a knife that has been dipped in cold water, cut along the edge of the marshmallow to release it from the foil.  Transfer to a cutting board and remove the foil.  Put the remaining 1 cup of confectioners’ sugar in a medium bowl.  Cut the marshmallow into cubes of different sizes, from 1/4″ to 3/4″ (continue to dip the knife into cold water as you cut the marshmallows).  The marshmallows will be very sticky - dip the cut edges in the confectioners’ sugar to make them easier to handle.  As you work, toss a few cubes at a time in the sugar to coat, then shake in a strainer to remove the excess.  Mound the marshmallows on top of the cake (you’ll only need a third of them).  Sift some cocoa powder over the marshmallows.

Crab and Scallion Stuffed Shrimp

from Fine Cooking

• 3 1/2 Tbs unsalted butter; more for the baking sheet
• 1/3 cup thinly sliced scallions (white and light green parts only; from 5-6 scallions)
• Kosher salt
• 1/2 tsp Worcestershire sauce
• Two drops Sriracha hot sauce (I love this stuff!)
• 1/3 c mayonnaise
• 2 Tbs coarsely chopped fresh parsley, plus 20 whole leaves or small springs
• 1 1/2 tsp fresh lemon juice
• 1 tsp finely grated lemon zest
• 1/2 tsp Dijon mustard
• Freshly ground black pepper
• 1/2 lb back-fin crab meat, drained and picked over for shells
• 1 1/4 cups fine fresh bread crumbs
• 16 jumbo shrimp, butterflied
• 1 small head frisee lettuce, torn into bite-size pieces
• 1 1/2 tsp extra virgin olive oil

Make the stuffing: In a small saucepan, melt 2 Tbs of butter over medium-low heat.  Add the scallions and a pinch of Kosher salt and cook, stirring, until softened, 3 to 4 minutes (do not brown).  Take the pan off the heat and stir in the Worcestershire sauce and Siracha hot sauce.  Cool to room temperature.

In a medium bowl, combine the mayonnaise, 1 Tbs of chopped parsley, 1 tsp of the lemon juice, the lemon zest, the mustard, 1/4 tsp salt and a few grinds of pepper.  Stir in the cooled scallion mixture.  Add the crad and mix gently but thoroughly.

In a 10 inch skillet, melt the remaining butter over medium heat.  Add the breadcrumbs and cook, stirring, until light golden brown, about 4 minutes.  Transfer to a medium bowl and mix in the remaining 1 Tbs chopped parsley and 1/4 tsp salt.

Stuff the Shrimp:  Line a rimmed baking sheet with parchment and rub lightly with butter.  Arrange the butterflied shrimp on te baking sheet.  Using a spoon or your hands, mound a heaping tablespoon of the crab mixture onto each shrimp.  Sprinkle and pat the breadcrumbs over the crab.  Flip the tail of each shrimp up and over the crab.

Bake the Shrimp:  Position a rack in the center of the oven and heat the oven to 400F.  Bake until the shrimp are cooked through, the crab meat is hot, and the breadcrumbs are golden brown, 12-14 minutes.

While the shrimp are in the oven, toss the frisee and the whole parsley leaves with the remaining 1/2 tsp lemon juice, the olive oil and a pinch of salt.  On 8 small plates, arrange a small pile of the salad and two shrimp.  Serve right away.

Make ahead:  You can butterfly the shrimp, make the stuffing and breadcrumb topping, and stuff the shrimp up to a day ahead, don’t top with the crumbs or flip up the tails until ready to bake.  Cover and refrigerate the shrimp and stuffing; store the breadcrumbs airtight at room temperature.  Remove the stuffed shrimp from the fridge while the oven is heating.

These were so good that I made them again on New Years Day!  Seriously good eats!

~Blondie

Christmas Tree in the Girls’ Room

Well I have actually been thinking about this post for quite some time.  Thinking about what an exciting year is ahead for us.  Not only are Jason and I looking forward to having a new baby in the house, but the girls are excited too.  I can hardly wait to see how a new baby sister will change them.  Taylor will also go to Kindergarten this year.  And it’s always exciting to see the girls grow and change and mature.  They are more inquisitive and more mature everyday and it is an honor to stay home and witness it every day. 

I wanted to write about our hopes and dreams for the coming year.  Saying goodbye to alot of stressful and difficult times that we went through last year.  A fresh start.

This morning I got up and went outside to beat the crowds to the market to grab a few things and discovered two bullet holes in the window to the girls’ room.  Thank God no one was hurt.  The girls’ managed to sleep right through it.  But I can not tell you how upsetting it is to find glass fragments and debris from a gun shot on the foot of the bed that you 4 year old daughter sleeps in.  I think I did a really good job not loosing it completely.  Stress is the enemy of a high risk pregnancy. 

But wait… Why would I even inspect for a bullet hole?  Sadly, this isn’t the first bullet hole through a window that we have experienced.  And yes, we live in an area where it is not unusual to have guns fired during a holiday celebration.  But two holes in the window, a few inches apart.  No bullet holes in any stucco or facia (ever, in 5 1/2 years of living here).  And a bullet hole in July through another window.  Oh yeah, and a psycho, estranged, stalker of a soon to be ex-step father makes me think it is more than a celebration gone bad.   Look closely at the picture and you can see the holes in the window and the bullet fragments on the dresser top.

Bullet Holes

So my morning was spent with another Sherriff and more reports and then cleaning, cleaning, cleaning the girls’ room.  Trying to get all the glass out of the carpet and bedding and toys and surfaces.  Another Sherriff you ask?  Yes, sadly bullet holes are only one of the things that Senior Psycho does to torture and intimidate us.  But this is not suppose to be the focus of this blog. 

So Happy New Year?  Boy, I hope so.  And I hope your New Year started off better than mine. 

~Blondie

Classic Creme Brulee

Williams-Sonoma

Serves 4

• 1/2 vanilla bean
• 2 cups heavy cream
• 3 egg yolks
• pinch of salt
• 1/4 cup plus 4 Tbs sugar

Directions: Preheat oven to 300F.  Have a pot of boiling water ready.  Line a baking pan that is 2 - 3 inches deep with a small kitchen towel.

Using a pairing knife, split the vanilla bean lengthwise down the middle and scrape the seeds into a 2-quart saucepan.  Add the cream, stir to mix and set the pan over medium low heat.  Warm the cream until bubbles start to form around the edges and steam begins to rise from the surface.  Remove from the heat and set aside to steep, about 15 minutes.

In a large bowl, whisk together the egg yolks, salt and 1/4 cup of sugar until smooth and blended.  Gradually add the egg mixture, whisking until blended.  Pour the mixture through a fine-mesh seive set over a bowl.  Divide the mixture among four 5 to 6 ounce ramekins in the prepared baking pan.  Add boiling water to fill the pan half way up the sides of the ramekins.  Cover the pan loosely with aluminum foil and bake until the custard is set around the edges, 35 to 40 minutes.

“Four Custards Awaiting”

Transfer the ramekins to a wire rack and let cool to room temperature.  Cover with plastic wrap and refrigerate for at least 4 hours and up to 3 days.

Just before serving, sprinkle 1 Tbs sugar evenly over each custard.  Using a kitchen torch, melt the sugar according to the manufacturer’s instructions.  Serve immediately.

Cauliflower Soup with Roasted Red Peppers Relish and Bacon Lardoons

Inspired by Fine Cooking

Makes about 5 cups of soup

• Cauliflower florets from a medium head
• 4 Tbs unsalted butter
• Freshly ground pepper
• Kosher salt
• 1 red bell pepper, roasted and diced
• 2 Tbs olive oil
• 2 garlic cloves, minced
• 2 tsp fresh sage, chopped
• 1/2 tsp red pepper flakes (optional)
• 4 slices bacon, cut into lardoons

For the soup:  Bring 6 cups of water to a boil in a 4 quart pot over high heat.  Add 1 tsp salt and the florets and boil until very tender, about 12 - 14 minutes.  Drain into a colander positioned over a bowl as to catch the cooking liquid.  Set the cauliflower aside to cool slightly.

Working in batches, puree the cauliflower with some reserved cooking liquid and the butter in a blender until very smooth.  Season to taste with salt.

For the roasted red pepper garnish:  Turn on the broiler.  Wash and dry the red peppers and place them on a foil lined sheet pan.  Broil until charred, turning to char all sides.  Remove from broiler and place in a large bowl and cover with plastic wrap or foil.  Set aside to steam for 10 - 15 minutes. 

In the meantime, fry the bacon lardoons until crispy and drain on toweling. 

Once the peppers have steamed, remove the outer skins from the pepper (do not rinse).  Stem and seed as necessary.  Dice the peppers and place them in a small bowl.  Combine peppers with olive oil, minced garlic, herbs and red pepper flakes and bacon (keep bacon seperate until ready to serve).

Ladle soup into individual bowls and spoon pepper relish over top.

I have been contemplating our Christmas Menu this year and traditionally my family prepares a carbon copy of our Thanksgiving Menu.  This year I bravely decided to break with tradition and go my own way.  I say bravely as it has probably been about 100 years or so since someone has deviated from this tradition, but when Jason and I had our first child (sweet Chandler) we took over the holiday entertaining and well this year we have a very small gathering.  So I decided to deviate from tradition and I feel fairly confident that I will not be tarred and feathered (gossiped and shunned, maybe).  So I am sure at some point before the New Year a turkey will be gracing our table, but it will be more as an excuse for this pregnant mama to have a large supply of leftovers to transform into yummy, versitle and inexpensive meals for her family, than a holiday centerpiece (with 50 sides).

So this year for Christmas I am thinking of the following menu…  None of which I have prepared before *rut ro* so I thought I would do a little last minute (very last minute)  tasting session and post the recipes and results here in the days leading up to Christmas.

 The menu I am working on goes something like this (click on highlighted item for a link to the recipes)…

Cocktail:  Sparkling Cosmos

Soup:  Cauliflower Soup garnished with Roasted Red Peppers and Bacon Lardoons 

Starter:  Crab and Scallion Stuffed Shrimp

Main:  Crown Roast of Pork  Maple-Mustard Crusted Pork Loin 

Side:  Roasted Fingerling Potatoes

Side:  French Green Beans with Garlic

Dessert:  Creme Brulee

The menu is based on items that can be prepared ahead (soup, shrimp stuffing, creme brulee, brining the pork) and things that can share the oven (it may be the smallest oven ever made.  Seriously, I think the no bake oven that I had as a child was bigger than this one).  I was going to prepare a crown roast of pork (they are soooo sexy) but after much research I have decided not to go that route.  Mostly because I kept reading that to make the perfectly shaped crown, you really need 14-20 bones, on a generous roast, each bone would feed one guest.  Well, we are only entertaining two additional adult guests this year.  So I thought 14-20 servings for 4 adults and 2 kids was overkill.  Plus I didn’t order it ahead of time and I have never frenched before (haha, okay I have “frenched” before, but that’s not what I meant).  This will have to be a self imposed daring challenge for another time.  Perhaps Easter?  The Bebe will be here and we celebrate 4 out of 5 of our birthdays in the spring (Bebe, Mommy, Daddy and Taylor).

So the plan is …  Christmas Eve

1. Brine the pork 
2. Prepare the custard for the creme brulee
3. Prepare  the crab and scallion stuffing for the shrimp
4. Prepare  the breadcrumbs for the shrimp
5. Make the cauliflower soup
6. Roast and dice  the red peppers

Then on Christmas Night, roughly 1 hour before dinner …

1. Roast the pork and the potatoes for roughly an hour
2. Warm the soup (while pork is roasting) 
3. Blanch the green beans (while pork is roasting)
4. Stuff the shrimp but reserve the bread topping until time to bake
5. Prepare the cocktails (this should be #1 right??)

15 Minutes before Dinner (ha ha)

1. Remove the pork and fingerlings to rest
2. Start a pot of coffee (for dessert)
3. Top the shrimp with the breading and bake for 12-14 minutes
4. Serve the soup while the shrimp bakes
5. Saute the green beans  in slivered garlic and almonds

For the Starter…

1. Clear the soup course
2. Serve the starter course

And Finally…

1. Carved the pork
2. Plate the potatoes
3. Plate the green beans

After Dinner…

1. Brulee the tops of the custard
2. Serve with coffee

I think that will work out.  Lucky for me I have little elves that are very capable in the kitchen.

So I have a question… Do you have your big holiday dinner on Christmas Night or Christmas Eve?  And what are you serving?

Happy Ho Ho’s

~Blondie

This past weekend a friend asked me about a recipe for bacon wrapped chicken breasts.  Of which I did not have.  Prosciutto, yes.  Bacon, no.  So you can see how that would lead to obsessive Internet searches, hours pouring over my personal library of cookbooks and cooking magazines, even a trip to the bookstore.

What came of it was several worthy recipes and a healthy appetite.  One of the recipes called for Boursin, which I had just recently purchased for my Salmon en Croute, so I thought I would give it a go. 

I must say that this stuffed chicken breast has more than Boursin in common with the Salmon en Croute.  They both use very few ingredients, are a breeze to put together and are complete stunners on the plate.  To say this did not disappoint would be an understatement.

Bacon Wrapped Chicken Breasts Stuffed with Boursin

• 2 chicken breasts, boneless and skinless
• Boursin cheese
• 4 strips of bacon

Place chicken in plastic wrap and pound to about 1/2″ thickness.  Schmear with Boursin cheese.  Roll chicken up, tucking and neatening as necessary.  Wrap each breast with two strips of bacon.  Sprinkle with fresh cracked pepper.  Place in a buttered/oiled oven proof dish and bake, uncovered,  at 375F for 45-55 minutes.

Juicy, crispy, creamy, yummy.  Easy.

 ~Blondie