Salmon Chowder

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INGREDIENTS

    • 2 tablespoons extra-virgin olive oil
    • 1 cup diced russet potatoes (although any type on hand will do)
    • 1 cup sliced leeks
    • 1 cup sliced button or cremini mushrooms
    • 2 cloves garlic, minced
    • 1 cup dry white wine
    • 1 (14.5-ounce) can crushed tomatoes
    • 3 cups fish or vegetable stock
    • 1 cup half-and-half, plus 1 tablespoon for garnish
    • 1 cup fat-free plain Greek yogurt
    • 1/4 cup fresh parsley, chopped
    • 1 tablespoon fresh dill, chopped
    • Salt and freshly cracked pepper to taste
    • 1 pound wild salmon, cut into about 2-inch pieces

PREPARATION

    1. Heat the olive oil in a large pot over medium heat. Add the potatoes, leeks, and mushrooms. Sauté the vegetables until softened, about 5 minutes. Add the garlic and continue to stir for 1 minute. Add the white wine and simmer until most of the liquid has cooked off. Stir in the tomatoes, fish or vegetable stock, half and half, yogurt, parsley, and dill and bring to a low simmer. Season to taste with salt and pepper. Add the salmon and simmer until just cooked through, about 5 minutes.
    2. Ladle into bowls and garnish with drops of half and half and parsley or dill, if desired.

Source: www.epicurious.com

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Chocolate cookies

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INGREDIENTS

    • 3 cups gluten-free powdered sugar
    • 3/4 cup unsweetened cocoa powder
    • 1 teaspoon kosher salt
    • 2 large egg whites
    • 1 large egg
    • 4 ounces bittersweet chocolate, chopped
    • 3 tablespoons cacao nibs

PREPARATION

    1. Place racks in lower and upper thirds of oven; preheat to 350°F. Whisk powdered sugar, cocoa powder, and salt in a large bowl, then whisk in egg whites and egg; fold in chocolate and cacao nibs. Spoon batter by the tablespoonful onto 2 parchment-lined baking sheets, spacing 2″ apart.
    2. Bake, rotating sheets once, until cookies are puffed, cracked, and set just around the edges, 14–16 minutes.
    3. Transfer baking sheets to wire racks and let cookies cool on pan (they’ll firm up).
    4. DO AHEAD: Cookies can be baked 3 days ahead. Store airtight at room temperature.

Source: www.epicurious.com

Best chocolate tarte

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INGREDIENTS

  1. Crust:
    • 2 tablespoons unsweetened cocoa powder
    • 2 tablespoons sugar
    • 3/4 teaspoon kosher salt
    • 1 1/4 cups all-purpose flour, plus more for rolling
    • 1/2 cup (1 stick) chilled unsalted butter, cut into pieces
    • 1 large egg yolk
  2. Maple almonds:
    • 1/2 cup raw almonds
    • 1/2 cup maple sugar or (packed) brown sugar
    • 1 tablespoon pure maple syrup
    • 1/4 teaspoons kosher salt
  3. Filling and assembly:
    • 10 ounces bittersweet chocolate (at least 70% cacao), chopped
    • 1/4 cup (1/2 stick) unsalted butter, cut into pieces
    • 1 1/2 cups heavy cream
    • 3 tablespoons honey
    • 1/2 teaspoon kosher salt
    • Special equipment: A 9″-diameter tart pan with removable bottom

PREPARATION

  1. For crust:
    1. Pulse cocoa powder, sugar, salt, and 1 1/4 cups flour in a food processor to combine. Add butter; pulse until mixture resembles coarse meal. Beat egg yolk and 3 tablespoons ice water in a small bowl; add to flour mixture and pulse until dough just comes together. Form into a 3/4″-thick disk, wrap tightly in plastic, and chill until firm, at least 2 hours.
    2. Preheat oven to 350°F. Roll out dough on a lightly floured surface to a 12″ round. Transfer to tart pan; lift up edges and let dough slump down into pan, then gently press into edge of pan. Trim dough, leaving about a 1″ overhang. Fold in overhang; press to adhere. Prick bottom with a fork. Chill in freezer 15 minutes.
    3. Line pie with parchment paper or heavy-duty foil, leaving a 1 1/2″ overhang. Fill with pie weights or dried beans. Place on a rimmed baking sheet and bake until crust is dry around the edges, about 30 minutes.
    4. Remove parchment and weights and bake until crust is firm and looks dry all over, 5–10 minutes longer. Transfer pan to a wire rack and let crust cool.
    5. DO AHEAD: Dough can be made 2 days ahead; keep chilled. Crust can be baked 1 day ahead; store tightly wrapped at room temperature.
  2. For maple almonds:
    1. Preheat oven to 350°F. Toast almonds on a rimmed baking sheet, stirring occasionally, until slightly darkened, 6–8 minutes. Let cool.
    2. Bring almonds, maple sugar, maple syrup, salt, and 1/4 cup water to a boil in a medium saucepan. Reduce heat and cook, stirring often, until mixture turns mahogany, about 5 minutes.
    3. Remove pot from heat and stir vigorously until almonds are coated with crystallized sugar (they will look sandy). Spread out on a parchment-lined baking sheet; let cool, then coarsely chop.
    4. DO AHEAD: Nuts can be candied 2 weeks ahead. Store airtight at room temperature.
  3. For filling and assembly:
    1. Combine chocolate and butter in a large heatproof bowl. Bring cream, honey, and salt to a boil in a small saucepan, whisking to dissolve honey. Pour cream mixture over chocolate mixture; let stand 2 minutes. Whisk until chocolate is melted and mixture is smooth. Pour filling into crust and chill until set, at least 4 hours.
    2. Top tart with maple almonds just before serving.

Source: www.epicurious.com

CHOCOLATE AND PISTACHIO TRUFFLES

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INGREDIENTS

    • 1 cup tahini
    • 6 ounces bittersweet chocolate, chopped
    • 1/4 cup plus 2 tablespoons honey
    • 2 teaspoons kosher salt
    • 1 1/2 teaspoons ground cinnamon
    • 1/2 teaspoon finely grated orange zest
    • 1 cup shelled roasted, salted pistachios
    • 1/4 cup plus 2 tablespoons toasted white sesame seeds

PREPARATION

    1. Heat tahini, chocolate, honey, salt, cinnamon, and orange zest in a medium heatproof bowl set over a medium saucepan of barely simmering water (bottom of bowl should not touch water), stirring occasionally, or microwave in short bursts, stirring in between bursts, until melted and smooth.
    2. Carefully pour tahini mixture into a glass or metal tall-sided baking pan (an 8×8″ pan works well). Chill until truffle base is firm, 60–70 minutes.
    3. Meanwhile, finely chop pistachios by hand or with a food processor. Mix pistachios and sesame seeds in a medium bowl.
    4. Line a rimmed baking sheet with parchment or wax paper. Scoop tahini mixture by the tablespoonful and quickly roll into 1″ balls between the palms of your hands. Toss in pistachio-sesame mixture until coated. Using a spoon, gently transfer to prepared sheet.

Source: www.epicurious.com

Healthy salad for winter

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INGREDIENTS

    • 3/4 cup short-grain brown rice
    • 3/4 cup plus 3 tablespoons olive oil, divided
    • 2 teaspoons kosher salt, plus more, divided
    • 2 large oranges, divided
    • 1 bunch (about 1 1/2 pounds) parsnips, peeled, cut into 1/4″ coins
    • 1 garlic clove, smashed
    • 4 sprigs rosemary
    • 1/4 teaspoon cayenne pepper
    • 1/2 cup blanched hazelnuts
    • 1 1/2 cups whole-milk ricotta
    • 2 teaspoons white wine vinegar
    • 1 teaspoon honey
    • 1/4 teaspoon freshly ground black pepper
    • 2 heads Little Gem lettuce or baby romaine hearts, torn into bite-size pieces (about 6 cups)
    • 1/2 cup whole parsley leaves

PREPARATION

    1. Arrange a rack in center of oven; preheat to 450°F. Mix rice, 1 Tbsp. oil, a pinch of salt, and 5 cups water in a medium heavy saucepan. Cover and bring to a boil, then reduce to a simmer and cook until rice is al dente, about 25 minutes. Drain, then rinse with cool water; set aside.
    2. Meanwhile, zest 1 orange and transfer zest to a small bowl; reserve orange. Toss parsnips, garlic, rosemary, cayenne, 1/2 cup oil, 1/2 tsp. salt, and 1/4 tsp. orange zest on a rimmed baking sheet. Roast, tossing once halfway through, until fork-tender, about 20 minutes. Transfer to a plate.
    3. Toast hazelnuts on rimmed baking sheet, tossing occasionally, until golden brown, 6–8 minutes. Let cool, then coarsely chop.
    4. Blend ricotta, 2 Tbsp. oil, and 1/2 tsp. salt in the bowl of a stand mixer fitted with the whisk attachment (or use a whisk) until smooth and fluffy, about 2 minutes.
    5. Peel remaining orange. Slice into 1/4″ rounds, then cut into half moons.
    6. Juice reserved orange. Whisk vinegar, honey, pepper, 2 tsp. orange zest, 3 Tbsp. orange juice, and remaining 1/4 cup oil and 1 tsp. salt in another large bowl until smooth.
    7. Toss rice, parsnips mixture, lettuce, orange rounds, hazelnuts, and parsley in bowl with vinegar mixture. Spread ricotta mixture on a platter and arrange salad over. Serve immediately.

Source: www.epicurious.com