Collard Greenz

Food, recipes and everything in between


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Supremely Simple Salmon

I love making fish dishes as they tend to be easy to prepare and with a few ingredients, they can be transformed into dinner party worthy dishes, perfect for impromptu guests. The aromas of the roasting garlic, seafood and olive oil will surely evoke thoughts of blissful beach holidays, ideal for a late summer supper. I invariably am reminded of Mediterranean vacations with those scents wafting through the kitchen. This dinner doesn’t discriminate, it is also ideal for meat-free Mondays, or any other day of the week for that matter.

On the menu: Roasted salmon with potato salad

Fish:
Approx 1.5lb wild salmon, skin lightly scored (serves 4)
2 cloves of garlic smashed and roughly chopped
Hand-full of fresh dill
Zest of ½ lemon
Drizzle of EVOO
Sprinkle of mustard powder and paprika

Pre-heat oven for 400*, place fish skin side up in foil lined baking pan. Drizzle top and bottom with EVOO. Put garlic, dill and lemon zest both underneath salmon and on top of the scored skin to infuse both sides, sprinkle lightly with mustard powder and paprika. Place in oven and roast for approximately 18 minutes. This will result in a just blushed medium cooked fish fillet with a golden lightly crunchy crust on top where the garlic just starts to toast and infuse the EVOO and fish. Be careful not to overcook the delicate fish and this will result in dry fish and burnt garlic, not a happy combination.

Once fish is in the oven, prepare potato salad. Tip, have pot of boiling water ready before putting fish in the oven. The potatoes will have time to cook until firm and then cool slightly before serving so they don’t turn to mush.

Potato Salad:
Approx 1lb red skin potatoes quartered, or new potatoes left whole
2tbsp mayo
1tbsp mustard
1 handful dill chopped
1tbsp white wine vinegar
1tsp sea salt and black pepper

Put on pot of water and cut potatoes while you wait for the oven to pre-heat. Boil potatoes until firm. Let cool slightly, add remaining dressing ingredients and stir until just combined and evenly distributed.

Serve with ice cold chilled dry white wine or beer.

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The Most AMAZING Peanut Butter Product Review

rozie13:

As another self professed peanut butter addict and lover of all things coconut, this sounds truly delicious, need to look out for this!

Originally posted on The Athletic Avocado:

You all know that i’m pretty obsessed with peanut butter as I eat at least 2 tbsp. per day, yeah it’s an addiction. Today I stumbled across a great find at my grocery store, Earth Balance Coconut and Peanut Spread, and I got creamy and crunchy,  I am pretty excited to share these wonderful finds with you guys.

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PRICE: First off, this peanut butter was not very expensive at all, the price is pretty much identical to Smucker’s All Natural peanut butter, which is great because other gourmet peanut butters can reach up to $8-9 per jar!

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INGREDIENTS: I am pretty impressed with the ingredients, not many plus it’s Non-GMO, Vegan, and gluten-free. The first ingredient is peanuts, which is good because it’s called PEANUT butter! Extra Virgin Coconut Oil is second, hence the flavor of this nut butter is called Peanut-Coconut spread. It also lists agave…

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Summer Fruit

This time of year, markets are overflowing with nearly-overly-ripe, ready to be consumed fruits. Perusing the produce isle in late summer is truly a feast for the senses. A variety of berries, grapes and pitted fruits, just to name a few, are so plump and juicy, the air is virtually perfumed with their intoxicating sweetness, each begging to be consumed immediately.

This particular blog entry I don’t have any recipe to show-case, I simply wish to reflect on, and share my appreciation for the bountiful array of summer fruits. As soon enough, other than hardy roots (and I am not judging roots, as they are delicious in their own right), there will be little fruit to tantalize our taste buds.

I think my family and I have been consuming our weight in peaches, nectarines, cherries and tomatoes over the past couple of weeks, knowing that all too soon, these will be a distant memory until next summer. Stewing and then freezing summer fruits is a great way to keep that summer sweetness alive all through the dark winter months. This is much to the dismay of my husband as it takes over our teeny freezer. Yet, neither he, nor my daughter complain when I bake tasty loaves or muffins mid-winter with summer fruits, evoking the pleasurable thoughts of late summer sun on your skin. On my list this weekend, stewing apricots, cherries and peaches.

Thank you summer, for the ample supply of wonderful fruits.


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BERRY Good Lime and Rasberry Dessert

In the month of August many berries, blue, black and raspberry in particular, are at their peek and currently in ample supply at local farmers markets. Lemon and blueberry, a classic marriage made in food heaven, is something I often bake and write about (NB. blog posts about muffins and scones with aforementioned combination).

This entry however, I focus on a slightly different combination of lime and raspberry, inspired by two things: (i) my love of citrus and berry, and (ii) my love of key-lime pie.  The zingy zesty lime paired with bursting, semi-sweet baked raspberries is truly a summer party for the palate. The dessert is essentially an almond flour crumbly, crunchy crust like base topped by a light, airy, lime custard, topped with crimson raspberries.

For the Crust:

75g butter

120g soft brown sugar

225g ground almond flour

30g flour

Melt butter in a pan on very low heat, add brown sugar and stir over low heat until granules dissolved. Remove from the heat, add the ground almond and flour, stir until just combined. The mixture will be a little wet and soft but shouldn’t be ‘sloppy’, add a bit more flour if necessary. Firmly pack crumble mixture on pre-lined baking tin. Place in pre-heated oven and bake for approximately 30 minutes until light golden brown. While the crust is baking, get started with the filling. Once lightly brown, remove from oven and let cool slightly before adding lime custard

Lime Custard:

5 large limes, zest and juice reserved in a bowl (best to get limes a few days in advance and let them ripen on the counter so they are softer/riper and easier to get juice out of)

4 large eggs

120g caster sugar

4tbsp flour

150g ripe raspberries

Whisk eggs and sugar until light and fluffy, add lime juice and zest, then flour, whisk until just combined, place mixture on top of almond crust. Gently scatter raspberries on top of the lime custard, return to the oven and bake for further 20-25 minutes until custard just set but still slightly wobbly. Place tin on cooling rack and let it cool in the baking tin for at least 30 minutes before removing. Serve either like a dessert tart in triangular slices, or cut into small bite sized squares for a tea-time break nibble.

rasberry lime


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Béarnaise Sauce

I wrote this entry 1.5 weeks ago and proceeded to accidentally delete as I was attempting to post it!  POOF, it was lost into the internet ether…. So alas, here goes the second attempt.

I just finished reading Clementine in the Kitchen, a food novel by noted food writer and journalist Samuel Chamberlain. This book is nothing short of fantastic for those as passionate about food as I am. From the first page I was instantly hooked and found myself laughing out-loud on numerous occasions. For a short book with over half the pages filled with recipes, that says a lot about the quality of the prose. In short, paraphrasing from the introduction of the book, it is a gastronomic diary of an American family living in pre-WW2 rural France and their most cherished possession, Clementine (and her treasured recipes), the faithful cook worthy of a Cordon Bleu.

Thoroughly inspired, I have been on a French-cookery binge for the past 1.5 weeks. Last Sunday I decided to make the fairly straight forward Steak Béarnaise – with a twist. Having already prepared Chuck steak roulades, the Béarnaise Sauce was a last minute sauce substitution, and it actually worked amazingly well. The Chuck steaks were pounded paper thin and stuffed with julienned cooked sausage and pickle, a loose interpretation of a dish my Polish Babcia used to make.

For the Béarnaise, I wanted to make it slightly lighter and ideally, less assaulting to the waist line and I happy to report that it worked without compromising on the taste, texture or unique zesty, buttery, velvety-ness that is the Béarnaise Sauce.

Recipe:

1 stick of butter (standard recipes usually call for 2 yikes!)

2 egg yolks

1/4 white wine vinegar (or champagne vinegar, which I didn’t have and this didn’t impact the end result)

3tbsp chopped fresh tarragon

1tsp lemon juice

1 minced shallot

For the sauce, put the vinegar, shallots, 1/3 tarragon leaves, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a small pan. Bring to a boil and simmer over medium heat for about 5 minutes, until the mixture is reduced to a few tablespoons. Cool slightly.

Place the cooled mixture with the egg yolks and 1 teaspoon salt in the jar of a blender and blitz for 30 seconds. With blender on, slowly pour the warmed butter. Add the remaining tarragon leaves and blend only for a second. If the sauce is too thick, add a tablespoon of white wine. Keep at room temperature until serving. Alternatively, you can just put the ingredients in a jar and mix by hand, this works just as well, it simply requires a bit more elbow grease.

Cook steaks to medium rare and immediately pour warm sauce on top.

Bon Appétit!

NB. Just a quick note, this was enough sauce for 5 steak roulades and then half left-over was used a few nights later on broiled fish, which was equally delicious. Steak Bearnaise

 

 

 

 

 

 

 

 

 


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Roasted Pig Meat – BBQ style ribs and crispy crackling edition

pork belly, bbq ribs

I have been noticeably MIA from my blog and this entry is long overdue. A couple of weeks back, while visiting my parents, my mom and I had the opportunity to cook together, something that happens far too infrequently. I had been craving manly meat and wanted my mom to make something finger licking good that I had not had in ages – roasted pork belly with crackling, in all its fatty, sweet, salty, crunchy, exterior, and succulent, mouth meltingly tender interior. If that weren’t enough, I also made BBQ style ribs. So it was meat, with a side of yet more meat, oh and Yorkshire pudding – grease oven fried dough balls, with a few strands of cabbage salad on the side just so we didn’t feel too guilty. Clearly, this most certainly is NOT an entry about clean, healthy, weekday eating. Not only because of the calories but also because it simply takes time to prepare and cook. As it’s finger licking good, it’s totally worth the calories and effort every once in a while.

For the Pork Belly:
My Mom said she followed the recipe in this link with the following alterations described below:

http://gourmetfood.about.com/od/fishandseafood/r/Crispy-Pork-Belly-With-Caramel-Vinegar.htm

Score pork belly the night before you plan to roast it. Apply salt and vinegar rub (not just salt as recipe indicates) to the scored belly, rub well into crevices, place uncovered in the refrigerator over night. If there is one thing we learned from our years spent living in Good Ol’ Blighty, a pork belly must air out overnight uncovered to ensure a crunchy, crisp crackling.

For the sweet, sour and slightly Asian inspired dipping sauce, ground spices can be substituted for whole spices, as well as bouillon for stock.

The result is nothing short of perfection – balance of sweet, sour, salt, spice, crunch, soft and juicy…. If that weren’t enough, and believe me, this alone, is more than ample for a fabulous meal… I made ribs as well.

For the BBQ style ribs – done in the oven
Cajun spices work really well to bring out that smokey BBQ style flavor. I used cumin, smoked paprika, chili, chipotle, garlic powder, onion powder, oregano and thyme, then a few healthy glugs of Worcester sauce and ketchup. Let the ribs marinade for a few hours or better still, overnight. Roast low and slow, about 325*F for approx 2 hours depending on the size of the ribs (with a loose foil tent cover), til tender but still firm-ish. You don’t want the meat to be falling apart, just firm enough to have some substance to sink your teeth into. Finally, slather ribs with a coating of your favorite BBQ sauce (homemade if you had a chance to make it in advance), though there is no shame in using one from a bottle. There are so many great options available. I opted for an all natural hickory smoked sauce. Turn oven up to about 350*F, remove foil and let the BBQ sauce cook through and permeate the meat for about 15 more minutes. Remove from the oven, cover again with foil and let rest for about 20 minutes before cutting and serving.

Serve with Yorkshire pudding if you dare and a simple cabbage salad works well.

NB. Clean eating starts Monday.

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