Salmon en Croute

Salmon en Croute

Well at least my version of en Croute; i looked at all the recipes and thought i can put my spin on this.

Ingredients

2 8 to inch fillets of Salmon

Puff pastry dough, pre made, much easier

1 6 to 8oz package of cream cheese at room temp

1 pint of mushrooms of choice, diced

1 1/2 teaspoons whole grain Dijon mustard

1 egg, mixed with a bit of water 

Olive oil

Bunches of the following fresh herbs, diced

Chives

Italian Parsley

Dill

Thyme

Tarragon

2 teaspoons Lemon Zest

4 cloves of Garlic, diced

1/4 teaspoon Turmeric

1/4 teaspoon ground Chipotle Chili pepper

1/4 teaspoon ground Ginger

1/4 teaspoon ground Seeds of Paradise

Salt to taste

Directions

Pre-heat oven to 375 degrees

Clean Salmon and set aside.

Place mushrooms and Olive oil in skillet and brown the mushrooms. Right before you are to remove from heat add whole grain mustard and toss. Set aside

Roll out pastry dough on parchment line cookie sheet

In a bowl place the following: Cream cheese, fresh herbs, garlic, lemon zest and spices.  Mix well.

Place one of the Salmon fillets on pastry, to one side.

Next spread half the cream cheese mixture on top of fillet.

Place the other Salmon Fillet on top, spread the balance of the cream cheese mixture, followed by the mushrooms.

Fold pastry over the top, roll up and crimp edges to close.  I have been told i need to work on by presentation with my pastries.  I am working on it, i am concerned with the taste first.

Place in oven and back for 25 minutes, remove brush with egg wash and return to the oven for another 20 to 25 minutes or until golden brown.  

Remove, let rest for 5 to 10 minutes, then slice and serve. 

Serve with Cucumber and Tomato Dill salad.

Enjoy Cooking.

Lemon Garlic Herb Chicken

Here is a great recipe for the BBQ

Lemon Garlic Herb Chicken

Ingredients

1 large whole chicken cut up
1/4 cup of olive oil
juice and zest of 2 large lemons
2 shallots, minced
4 cloves of garlic, minced
1 teaspoon soy sauce
1 teaspoon of fresh chopped rosemary
1 teaspoon of fresh chopped thyme
1 teaspoon of fresh chopped tarragon
1/4 teaspoon cayenne pepper
Salt and pepper to taste

1/2 cup water

Directions

In a large zip lock bag place all the ingredients with the exception of the water. Next add the chicken, close bag and squeeze to coat chicken with marinade. Place on the fridge for at least 4 hours.

Now for the cooking; this is great for the BBQ but can also be done on the stove top. For the BBQ coat grill with olive oil to prevent sticking. BBQ on the grill for at least 25 minutes total, the juices should run clear for the cooked pieces. Also brush the marinade on the chicken during the cooking process.

For non BBQ cooking, preheat oven to 425 degrees
On the stove top place skillet on a medium high heat drizzle some olive oil in the pan. Brown each piece about 4 to 5 minutes on each side. Now place water in skillet, brush some additional marinade over chicken and place in the oven for about 30 minutes until the chicken is golden brown and most of the water is gone from skillet. Note: you can brush the marinade on the chicken every ten minutes during the cooking time in the oven. Place the chicken done side down in the skillet.

Enjoy cooking

Herb Tart

While i am on tarts, here is one that makes a great third course or even great for brunch with a side of Smoked Salmon.

Herb Tart

Ingredients

Crust

1 cup of unbleached all purpose flour
1/4 cup corn meal
6 table spoons unsalted butter
2 to 3 table spoons water
1/8 teaspoon cayenne pepper
salt and pepper to taste

Filling
Following are all fresh herbs
3 to 4 table spoons chopped chives
3 to 4 table spoons chopped Italian Parsley
3 to 4 table spoons chopped thyme
1 table spoon chopped dill
1 table spoon marjoram
16 oz Mascarpone cheese
6 table spoons roqueford cheese
1 table spoon unsalted butter room temp
3 eggs
1 cup cream fraiche
ground pepper
pinch of cayenne pepper

Directions

Crust
In the food processor add the flours, salt, peppers and butter - pulse to combine. Now turn the processor to the dough setting and slowly add the water, a 1/2 table spoon at a time until the dough starts to form a ball. Remove from processor, form a ball, wrap in plastic wrap and chill for at least an hour.

After the dough has chilled, roll out into a disc big enough to fit in a 8 inch tart pan. You want the dough to go up the sides, place parchment in tart and fill with pie weights or beans. Back in a 350 degree oven for 20 minute or until firm. Like with all pie crust remove the weights at the last 5 minute mark and bake until it starts to golden up.

Now you want to make the filling while the crust is baking since you want to fill the crust at the 20 minute mark and return to the oven.

In the food processor blend together the herbs, cheese and butter until smooth. Next add the eggs until smooth and the last step add the creme fraiche and seasonings. NO salt since the cheese have enough.

Pour into the tart crust and bake for an additional 25 minutes or until the filling is golden brown, it has set and has started to puff up. Let cool and serve at room temp

Enjoy Cooking

Herb Cheese Wheat Bread

Here is another quick bread for you all to try. It is a variation on the olive bread i posted earlier.

Herb Cheese Wheat bread.

Ingredients

2 cups of wheat flour
1 cup heavy cream
2/3 cup of chopped pecans
1/2 cup raw sugar
1/2 cup of grated parmigiano cheese
1/2 cup diced brie
1/3 cup of Italian parsley, chopped stems removed
1 egg
2 table spoons melted butter
3 teaspoons of baking powder
1 1/2 teaspoon fresh dill
1 1/2 teaspoon fresh Thyme
1 1/2 teaspoon sumac
1 teaspoon salt

Directions

Preheat oven to 350 degrees

In a bowl mix together the sugar, flour, baking soda and salt.
In the stand mixer blend the heavy cream and the egg. Next slowly add the melted butter: note the butter should be at room temp, just before it starts to turn to a solid again. Once well combined all the herbs. Next slowly add in the flour mixture, at one point you may need to need the dough with your hand. Once it has formed into a ball, fold in the cheese and the nuts. leave a few table spoons of the parmigiano to sprinkle on the top.

Place dough into a greased loaf pan and bake for about 40 minutes or until a tooth pick comes out clean. Let cool on rack, remove from pan and serve.

Enjoy Cooking

Spices

I received an email asking what spices do i always have on hand in my spice rack. In my pantries, either here in NYC or at the cabin I always keep the following on hand:

Ground Spices

Lemon Myrtle
File
Sage
Shiso
Allspice
annatto
cardamom
chili powder
chipotle
cinnamon- the real stuff
cassia - what everyone uses as cinnamon
clove
cumin
ginger
mustard
chinese hot mustard
paprika
smoked paprika
turmeric
wasabi
mace
cayenne


Dried

I try to always use fresh but you always need a back up and some are not that easy to find at the markets, including the Chelsea Market which has almost everything.

Basil
Bay leaf
Chervil
Chives
Cilantro
Dill
Lavender
Oregano
Marjoram
Parsley
Rosemary
Sage
Sorrel
Tarragon
Thyme
Sumac
mace


Seeds and Pods

Dill
perilla
ajwain
allspice
anardana
anise
annatto
caraway
celery
chipotle
red pepper
cloves
coriander
cumin
fennel
mahlab
mustard seeds, black and yellow
nutmeg
peppercorns, white and black
poppy
saffron
sesame
star anise
vanilla
Cinnamon


Salt - I have too many types of salt, black, red and so on.

There is a great source also online to get some spices that are hard to find, it is www.mountainroseherbs.com

I will post what else i keep in the pantry soon.