Pan Seared Salmon with a Sun-dried Tomato and Sweet Onion Buerre Blanc

Well, when one of your friends reads your Facebook post about dinner and then calls to say the recipe is not on the blog; I guess it's time to get cracking.  So here it is.  This really came out great.  This would also work well with chicken or pork as well.  I served the salmon on a bed of spaghetti squash with pesto and fresh shaved parmesan.


1 side of Salmon, skinned and deboned
2 Tbsp. Olive oil
1 Large Shallot, peeled and sliced thinly
1 clove Garlic, peeled and thinly
1/4 C. chopped sun-dried Tomatoes
1/2 C. White wine (I used Chardonnay)
3 Tbsp. Butter, softened
Kosher salt and fresh cracked black pepper

Preheat oven to 400°F.

Season fish on both sides with salt and pepper, reserve.  In a oven proof saute pan heat 1 Tbsp. oil over high heat.  Once oil starts to smoke carefully add fish, skin side up.   Not moving fish in the pan is very important to get proper crust on fish.  Let sear for 3 to 4 minutes, gently lift at an edge to make sure fish is dark golden brown and crispy.  Once achieved, carefully turn in the pan and then place in the oven to finish.  Time will depend on thickness.  I prefer my salmon medium which roughly takes about 8 more minutes in the oven.  Remove fish and let rest 5-10 minutes before serving.

While waiting on fish, place another pan over medium heat.  Add rest of olive oil.  Once oil starts to shimmer add shallots and cook until they just start turning golden in color.  Increase heat to high, add garlic and tomatoes, cook 1-2 minutes.  Add wine and reduce by half.  Remove from heat and add butter.  Using a whisk or wooden spoon, stir butter into reduction to emulsify the sauce.  Once butter is completely incorporated, correct seasoning with salt and pepper.

Plate a 6 oz. portion of  fish, top with sauce, serve and enjoy!

Weekly Menu Oct. 30th - Nov. 5th

Sunday-
Lentil Stew with Smoked Turkey
Romaine Lettuce with Gorgonzola and Toasted Walnuts

Monday- "Halloween Night"
Hand Tossed Pizzas
Chopped Italian Salad

Tuesday-
Pan Seared Salmon
Spaghetti Squash, Sun-Dried Tomatoes, and Pesto

Wednesday-
Chicken and White Bean Chili
Baby Greens Salad with Lime Vinaigrette

Thursday-
Roasted Vegetable, Bean, and Cheese Burritos
Mexican Rice

Friday-
"Left-over Night"

Mocha-Cream Cheese Brownies

Chocolate Layer
9 oz. Dark Chocolate (58%-62% cacao), chopped into 1" pieces
10 Tbsp. unsalted butter, softened
1 C. granulated sugar
3 large eggs
3/4 C. unbleached flour
large pinch Kosher salt

Coffee-Cream Cheese Layer
16 oz. cream cheese, softened
1/2 C. granulated sugar
2 large eggs
2 tsp. instant coffee granules
1 tsp. vanilla extract

Preheat oven to 350°F.  Grease a 9" square pan.
For the chocolate layer; In a heatproof bowl set over simmering water, melt chocolate and butter.  Stir and scrape bowl occasionally until chocolate is smooth.  Let cool to room temperature.
In a separate bowl, whisk the sugar and 3 eggs until smooth.  Stir in melted chocolate, then the flour and salt.  Mix until well blended.  Turn the batter into the prepared greased pan and spread evenly with a spatula.

For the coffee-cream cheese layer, mix the cream cheese and sugar until smooth. Blend in 2 eggs, then the instant coffee and vanilla.
spread the cream cheese mixture over the chocolate layer.  Use a table knife to swirl large white ribbons through the brown batter, keeping the swirls distinct.
Bake 30-35 minutes or until a toothpick inserted in the center comes out clean.  Cool to room temperature.  Cut into squares, serve and enjoy!

Weekly Menu Oct 15th - Oct 21st

We're starting the second week of our total kitchen renovation.  Although, construction is coming along nicely, preparing meals for the family is a challenge to say the least.  We're making the best of it.  Trader Joe's has been a great source for prepared meals that are fairly healthy.  This week the slow cooker is coming off the bench for the Red Lentil Stew and Carnitas.


Saturday-
Dinner out - Uptown Grille Sports Bar watching the Tigers!


Sunday-
Indian Spiced Red Lentil Stew with Turkey
Warm Naan
Chopped Salad with Honey-Lemon Vinaigrette

Monday-
Shredded Carnitas with Black Bean and Corn Salsa
Multigrain Rice with Cilantro

Tuesday-
Falafel on warm Pita with Hummus
Cucumber and Tomato Salad with Red Onions

Wednesday-
"Soup and Salad Night"
Creamy Tomato Soup and Cuban Black Bean Soup
French Baguette
Baby Greens Salad with a Grainy Mustard Vinaigrette

Thursday-
Butter Chicken with Basmati Rice
Curried Eggplant
Channa Masala

Friday-
"Smorgasbord Night"

Weekly Menu Oct 11th - Oct 15th

Monday-
Cavatappi Pasta Bake with Fontina Cheese
Romaine Salad with Italian Style Vinaigrette

Tuesday-
Chicago Style Hot Dogs
Potato Salad with Chopped Eggs and Tarragon

Wednesday-
Grilled Shrimp tossed in Pesto
Risotto with Sweet Peas
Steamed Broccoli with Shallots

Thursday-
Roasted Chicken with Root Vegetables
Yukon Gold Mashed Potatoes
Green Beans with Red Pepper Julienne

Friday-
Dinner out with Friends

Eggplant and Piedmontese Beef Bolognese

I like to make my own pasta sauce over buying a jar at the store.  For one, the taste of fresh made sauce can't be beat, no matter what the jar says.  Second, it so much healthier, I know exactly what went into it.  I usually make a big batch and freeze the extra so I have it on hand when needed.  The secret is letting your sauce cook slow for a long time.  I say a minimum of an hour and a half but, if you have the time watch what happens if you let this slowly work for 4 or 5 hours.  The flavors and color will deepen and you will be rewarded with a luxuriously complex finished sauce with a taste that will make them cry Prego! 

4 Tbsp. olive oil
1# ground Piedmontese beef
1 large eggplant, medium dice
2 large onions, diced
4 cloves garlic, minced
1/2 C. red wine (Sangiovese or Chianti)
1 C. beef stock
2 Tbsp. tomato paste
(2) 28 oz. cans crushed tomatoes
2 Tbsp. sugar
2 Tbsp. fresh basil, minced
2 Tbsp. fresh parsley, minced
kosher salt and fresh cracked black pepper, to taste

In a large heavy bottomed pot, heat 2 tbsp. olive oil over medium high heat until shimmering.  Add beef and start to brown.  Add onions and eggplant, stir mixture well.  Cook until eggplant is soft, about 15 minutes.  Add tomato paste and garlic mix well.  Cook, stirring often, for about 5 minutes.  Add wine, reduce liquid by half.  Add stock, crushed tomatoes, basil, parsley and sugar.  Reduce heat to low and cook, loosely cover, stir often for minimum of 1 1/2 hrs.  Finsh sauce by stirring in the remainder of the olive oil, correct seasoning with salt and fresh cracked black pepper.  Serve over pasta or however you like your sauce (called "gravy" in New Jersey) and enjoy!

Grilled Tunisian Leg of Lamb

Wow this was a tremendous find in Bon Appetit.  The spice blend and yogurt marinade makes for such a wonderful flavor on the gently charred lamb.  Serve with warm flat bread and a cucumber, tomato, and feta salad.  Add a couple of ouzo's and you'll swear you can feel the warm breeze off the Mediterranean.

2 cups whole-milk yogurt, divided
1 tsp. plus 3 1/2 tablespoons Tabil Spice Blend* (see below)
5 large garlic cloves, minced, divided
1 tsp. kosher salt plus more for seasoning
1 tsp. freshly ground black pepper plus more for seasoning
1/4 c. extra-virgin olive oil
2 Tbsp. fresh lemon juice
1 4–5# butterflied leg of lamb, opened like a book
4 lemons, halved

* Tabil Spice Blend- Finely grind 3 Tbsp. coriander seeds, 1 1/2 Tbsp. cumin seeds, 1 Tbsp. caraway seeds, and 1/2Tbsp. crushed red pepper flakes in a spice mill.  Can be made up to 1 month in advance.

Mix 1 cup yogurt, 1 teaspoon Tabil Spice Blend, and 1 minced garlic clove in a small bowl. Season to taste with salt and pepper. Cover and chill. Whisk remaining 1 cup yogurt, remaining 3 1/2 tablespoons Tabil Spice Blend, 4 minced garlic cloves, 1 tsp. salt, 1 teaspoon pepper, oil, and lemon juice in a large bowl. Add lamb; turn to coat. Cover and chill overnight, turning occasionally.

Prepare grill to medium-high heat. Season lamb with salt and pepper. Grill until meat is cooked to desired doneness, 10–15 minutes per side for medium-rare. Let rest 10 minutes. Meanwhile, grill lemon halves, cut side down, until charred, about 5 minutes. Thinly slice lamb against the grain and arrange on a platter; garnish with lemons. Serve with reserved yogurt sauce.