The Menu
ZESTY PACIFIC SALMON STEAKS
MUSHROOM MADNESS
MIXED GREENS WITH BLUE CHEESE DRESSING
BAKED FIGS with Zabaglione Sauce
The Recipes
ZESTY PACIFIC SALMON STEAKS
http://www.bcsalmon.ca/index.html Preparation time: 10 minutes
Cooking time: 10 minutes
Serves 4.
4 salmon steaks, 1"(2.5 cm) thick 4
pinch cayenne for each steak pinch
2 garlic cloves, crushed 2
2 Tbsp olive oil 25 mL
1/3 cup fresh parsley or dill, chopped 75 mL
1 tsp capers 5mL
1 tsp lemon zest 5mL
1/4 cup lemon juice 50 mL
Sprinkle salmon steaks with cayenne. Sauté 1 clove of garlic in oil at medium heat until golden; remove from oil. Increase heat to medium-high. Sauté salmon 4 minutes each side. Add remaining clove garlic, parsley, capers, lemon zest and lemon juice. Cook 1 to 2 minutes longer. Serve drizzled with pan juices.
MUSHROOM MADNESS
http://www.cookinwithjp.com/
2 lbs. fresh mushrooms
1 cup water or broth
2 - 3 Tbsp. margarine
2 Tbsp. tahini
3 Tbsp. flour
2 tsp. salt
1/2 tsp. pepper
1 large red onion, diced
3 - 4 cloves garlic, minced
2 Tbsp. miso
1/2 - 1 cup red wine
1 lb. fettuccine
Use any combination of chantrelles, cremini, white, enoki, shitake, porcini mushrooms. Dried mushrooms of any variety may be added or substituted. If soaking mushrooms, cover with water and let sit for 30-40 minutes. Squeeze out excess water. Clean mushrooms and slice thinly.
Melt margarine in a large pan and add onion, garlic and mushrooms. Cook over medium heat for 10 minutes.
Add all other ingredients and mix well (use a whisk for the flour). Continue cooking until well mixed and completely cooked, about 10-15 more minutes. Serve over cooked fettuccine. Sprinkle with scallions or parsley for garnish.
MIXED GREENS WITH BLUE CHEESE DRESSING
Source: County Woman
SERVINGS 8
2 quarts mixed salad greens
1 small head cauliflower, broken into florets
4 slices red onion, separated into rings
1/4 cup pimiento-stuffed olives, sliced
Blue Cheese Dressing:
2 ounces blue cheese, crumbled
1/3 cup canola oil (I use walnut oil)
2 tablespoons lemon juice
1/2 teaspoon sugar
1/4 teaspoon salt
2 tablespoons minced fresh parsley
3 tablespoon chopped green onions
In a large salad bowl, combine first four ingredients. Chill until serving. Combine dressing ingredients; toss with salad mixture just until coated.
One serving:
Calories: 181 Fat: 13 g Saturated Fat: 0 g Cholesterol: 5 mg Sodium: 310 mg Carbohydrate: 9 g
Fiber: 0 g Protein: 6 g
BAKED FIGS
Makes eight 2-fig portions;
1/2 teaspoon shortening
1/2 cup sugar
16 fresh figs
1 cup water with a few drops of vanilla extract, for dipping the figs
Zabaglione sauce, optional (recipe follows)
Preheat the oven to 400 degrees F. With the shortening, lightly grease a square baking dish that will hold all of the figs upright and close together. Place the sugar in a small bowl and set aside. Dip the figs, one at a time, in the vanilla water, then roll each one in the sugar. Place them, standing up, in the baking dish. Bake, uncovered, for 20-25 minutes or until the sugar has dissolved and the juice from the figs makes a light sauce. Remove the figs from the oven. Cool slightly, then chill.
Serve with about 1/4 cup of zabaglione, if desired.
Analysis without sauce.
143 calories (0% from fat), 0 grams fat (0 grams sat. fat), 37 grams carbohydrate, 1 gram protein,
1 mg sodium, 0 mg cholesterol, 45 mg calcium, 4 grams fiber.
Zabaglione Sauce For Fresh Fruit Salad
Yield: 8 Servings--Makes about 4 cups sauce.
Recipe by: Caroline Parry, Canadian Living
8 egg yolks
1 c icing sugar
2/3 c dry white wine or orange juice
1 tb grated orange rind
2 tb orange liqueur; (optional)
4 egg whites
In top of double boiler over simmering water, combine yolks with icing sugar. Using electric mixer, beat until foamy, about 1 minute. Gradually pour in wine, beating for about 5 minutes longer or until sauce doubles in volume and thickens; transfer to bowl. Stir in orange rind and liqueur if using. Beat egg whites until stiff glossy peaks form. Stir about one quarter into sauce; fold in remainder.
NOTE : Spoon this luxurious wine sauce over a selection of fresh fruit.
ZESTY PACIFIC SALMON STEAKS
MUSHROOM MADNESS
MIXED GREENS WITH BLUE CHEESE DRESSING
BAKED FIGS with Zabaglione Sauce
The Recipes
ZESTY PACIFIC SALMON STEAKS
http://www.bcsalmon.ca/index.html Preparation time: 10 minutes
Cooking time: 10 minutes
Serves 4.
4 salmon steaks, 1"(2.5 cm) thick 4
pinch cayenne for each steak pinch
2 garlic cloves, crushed 2
2 Tbsp olive oil 25 mL
1/3 cup fresh parsley or dill, chopped 75 mL
1 tsp capers 5mL
1 tsp lemon zest 5mL
1/4 cup lemon juice 50 mL
Sprinkle salmon steaks with cayenne. Sauté 1 clove of garlic in oil at medium heat until golden; remove from oil. Increase heat to medium-high. Sauté salmon 4 minutes each side. Add remaining clove garlic, parsley, capers, lemon zest and lemon juice. Cook 1 to 2 minutes longer. Serve drizzled with pan juices.
MUSHROOM MADNESS
http://www.cookinwithjp.com/
2 lbs. fresh mushrooms
1 cup water or broth
2 - 3 Tbsp. margarine
2 Tbsp. tahini
3 Tbsp. flour
2 tsp. salt
1/2 tsp. pepper
1 large red onion, diced
3 - 4 cloves garlic, minced
2 Tbsp. miso
1/2 - 1 cup red wine
1 lb. fettuccine
Use any combination of chantrelles, cremini, white, enoki, shitake, porcini mushrooms. Dried mushrooms of any variety may be added or substituted. If soaking mushrooms, cover with water and let sit for 30-40 minutes. Squeeze out excess water. Clean mushrooms and slice thinly.
Melt margarine in a large pan and add onion, garlic and mushrooms. Cook over medium heat for 10 minutes.
Add all other ingredients and mix well (use a whisk for the flour). Continue cooking until well mixed and completely cooked, about 10-15 more minutes. Serve over cooked fettuccine. Sprinkle with scallions or parsley for garnish.
MIXED GREENS WITH BLUE CHEESE DRESSING
Source: County Woman
SERVINGS 8
2 quarts mixed salad greens
1 small head cauliflower, broken into florets
4 slices red onion, separated into rings
1/4 cup pimiento-stuffed olives, sliced
Blue Cheese Dressing:
2 ounces blue cheese, crumbled
1/3 cup canola oil (I use walnut oil)
2 tablespoons lemon juice
1/2 teaspoon sugar
1/4 teaspoon salt
2 tablespoons minced fresh parsley
3 tablespoon chopped green onions
In a large salad bowl, combine first four ingredients. Chill until serving. Combine dressing ingredients; toss with salad mixture just until coated.
One serving:
Calories: 181 Fat: 13 g Saturated Fat: 0 g Cholesterol: 5 mg Sodium: 310 mg Carbohydrate: 9 g
Fiber: 0 g Protein: 6 g
BAKED FIGS
Makes eight 2-fig portions;
1/2 teaspoon shortening
1/2 cup sugar
16 fresh figs
1 cup water with a few drops of vanilla extract, for dipping the figs
Zabaglione sauce, optional (recipe follows)
Preheat the oven to 400 degrees F. With the shortening, lightly grease a square baking dish that will hold all of the figs upright and close together. Place the sugar in a small bowl and set aside. Dip the figs, one at a time, in the vanilla water, then roll each one in the sugar. Place them, standing up, in the baking dish. Bake, uncovered, for 20-25 minutes or until the sugar has dissolved and the juice from the figs makes a light sauce. Remove the figs from the oven. Cool slightly, then chill.
Serve with about 1/4 cup of zabaglione, if desired.
Analysis without sauce.
143 calories (0% from fat), 0 grams fat (0 grams sat. fat), 37 grams carbohydrate, 1 gram protein,
1 mg sodium, 0 mg cholesterol, 45 mg calcium, 4 grams fiber.
Zabaglione Sauce For Fresh Fruit Salad
Yield: 8 Servings--Makes about 4 cups sauce.
Recipe by: Caroline Parry, Canadian Living
8 egg yolks
1 c icing sugar
2/3 c dry white wine or orange juice
1 tb grated orange rind
2 tb orange liqueur; (optional)
4 egg whites
In top of double boiler over simmering water, combine yolks with icing sugar. Using electric mixer, beat until foamy, about 1 minute. Gradually pour in wine, beating for about 5 minutes longer or until sauce doubles in volume and thickens; transfer to bowl. Stir in orange rind and liqueur if using. Beat egg whites until stiff glossy peaks form. Stir about one quarter into sauce; fold in remainder.
NOTE : Spoon this luxurious wine sauce over a selection of fresh fruit.
