More New Recipes

Here are some more new recipes that I have cooked for some of my clients.  Hope you enjoy!

Roasted Salmon with Tarragon Mustard Sauce

Equipment Needed:

·         Sauté or Grill pan

·         Small Sauce Pan

·         Roasting Sheet Pan

·         A long thin and flexible sharp knife or filet knife

·         Whisk

·         Large cutting board

Ingredients:

·         ½ Cup Dijon or Seed Mustard

·         2 Tablespoons Butter

·         1 Tablespoon Chopped Fresh Tarragon

·         1 Tablespoon Olive Oil

·         Salt and Fresh Ground Pepper

·         1 Fresh Salmon Filet

·         Cooking Spray

Directions

In a small sauce pan, melt the butter over medium low heat.  Add the tarragon and sauté to release the oils.  Add the mustard and whisk to combine.  Cook for about 5 minutes, remove from heat and set aside.  Pre-heat the oven to 400 degrees and place an oven rack in the middle position.  Lay the salmon filet on a large cutting board skin side down.  Remove the belly fat.  Check to make sure there are no pin bones.  Remove any that remain.  Then remove the skin and the grey fat on the skin side from the salmon.  Cut into approx. 6 oz. filets.  Brush the salmon pieces with the oil on both sides.  Sprinkle the fish with salt and pepper, again on both sides.  Heat a sauté pan on medium high heat or a grill pan on high heat.  Sear the salmon pieces on both sides.  When the searing is done, move the salmon pieces to a roasting pan sprayed with cooking spray.  Roast for 10 minutes.  Spread the mustard sauce on the salmon pieces and roast for another 5 – 7 minutes.  Serve with rice or potatoes and your favorite vegetables.

Baked Mac and Cheese

Equipment Needed:

·         Heavy Bottomed Sauce pan

·         9 x 13 Glass Roasting Dish

·         Small Sauce Pan

·         Whisk

Ingredients:

·         1 lb. Elbow Macaroni  (or whatever kind you like) – Cooked Al Dente

·         4 Tablespoons Butter plus 2 Tablespoons Plus 1Tablespoon

·         4 Tablespoons All Purpose Flour

·         1 Medium Onion – Small Dice

·         2 Cloves Garlic – Minced

·         2 Cups Half and Half

·         2 Cups Grated Parmesan Cheese

·         ½ Cup Grated Cheddar Cheese

·         ½ Cup Grated Monterey Jack Cheese

·         ½ Cup Grated Gruyere Cheese

·         ½ Cup Bread Crumbs

·         Salt and White Pepper

Directions:

As noted in the list of ingredients, cook the macaroni according to package instructions but only to al dente – slightly undercooked. Set aside.  In a small sauce pan, melt 2 tablespoons butter over medium heat.  When the butter is melted, add the bread crumbs and stir to mix thoroughly.  Remove from heat and set aside.  

Grease the glass roasting dish with 1 tablespoon butter and set aside. Pre-heat the oven to 350 degrees.  In a large heavy bottomed sauce pan, melt 4 tablespoons butter.  Add the onion and cook until translucent.  Add the garlic and cook for an additional 30 seconds until fragrant.  Add the flour and whisk to combine.  Cook for an additional 3 – 4 minutes to cook out the flour taste.  Whisk in the half and half – a little at a time – and cook until thickened.  Gradually add the cheeses stirring constantly until all the cheese has been incorporated and melted.  Adjust seasoning with salt and pepper.  Gradually add the macaroni stirring constantly.  When all the macaroni has been combined with the cheese sauce, remove from heat.  Add the mac and cheese to the greased roasting dish and spread evenly.  Top the mixture with the buttered bread crumbs.  Bake for 30 – 40 minutes until the cheese is bubbly and the bread crumbs are golden brown.  Remove from the oven and let sit 5 – 10 minutes before serving.

Basic Risotto

Equipment Needed:

·         Large Heavy Bottomed Sauté Pan

·         Sauce Pan

Ingredients:

·         1 ½ Cups Arborio Rice

·         1 Quart Chicken Stock

·         ½ Cup White Wine

·         ½ Medium Onion – Small Dice

·         1 Clove Garlic – minced

·         3 Tablespoons Unsalted Butter

·         1 Tablespoon Olive Oil

·         ½ Cup Grated Parmesan Cheese

·         1 Tablespoon Flat Leaf Parsley – Chopped

·         Salt and White Pepper

Directions:

In a sauce pan, bring the stock to a simmer then reduce the heat to the lowest temperature to keep it hot.  In a large, heavy bottomed sauté pan, heat the oil over medium high heat. Add 1 tablespoon of butter.  When the butter has stopped sizzling, add the onion and sauté until translucent – about 4 – 5 minutes.  Add the garlic and cook and additional 30 seconds until fragrant.  Add the rice and stir to cover with the oil and butter completely and cook for about 2 minutes stirring constantly until the rice is translucent and there is a nutty aroma.  Do not let the rice brown!  Add the wine and cook until the liquid is completely absorbed stirring constantly.  (Note – from this point on, you will need to stir the rice constantly while adding the stock.  It should take approximately 18 minutes to complete from here.)  Add a ladle of stock and cook while stirring.  Add the next ladle of stock when the liquid is absorbed.  Repeat until the rice is done.  The rice should be al dente – still have a toothsome feel but not crunchy.  Finish the dish by adding the parmesan, 2 tablespoons of butter and parsley.  Adjust the seasoning with the salt and pepper.  Serve immediately as the rice will turn thick and glutinous.