Tandoori Salmon

Ok, I know I just posted a recipe for salmon, but I'm trying to eat fish at least once a week and salmon is one type of fish I can really count on. I promise to branch out in the future.

I first had this tandoori salmon at my boss Melanie's house one evening when she and her partner Karine invited me over for dinner. It was a wonderful evening. I became more familiar with Melanie and Karine outside of work and discovered they both had extraordinary creative talents. Melanie prepared this salmon that evening and it was so delicious that I dreamed of eating it again ASAP. :) I make this dish at least every two weeks now.

So here it is, tandoori salmon.

INGREDIENTS
- 1 cup plain yogurt
- 1/2 tablespoon cayenne pepper
- 6 cloves garlic, pressed
- 1 (3 inch) piece fresh ginger root, minced
- 2 tablespoons cilantro, finely chopped
- 1 tablespoon ground coriander seed
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/4 teaspoon ground turmeric
- 4 boneless, skinless salmon filets

DIRECTIONS
- Combine the yogurt, cayenne pepper, garlic, ginger, cilantro, ground coriander, cumin, salt and turmeric in a resealable plastic bag. Close bag and mix everything together until evenly combined. Add the salmon and toss until well coated with the marinade; marinate overnight (or 20 minutes like i do:)).
- Preheat the oven broiler. Lightly grease a baking pan.
- Remove salmon from marinade and shake off excess; discard remaining marinade. Place onto prepared baking pan and broil in preheated oven until salmon flakes easily with a fork, five to seven minutes per side (6 minutes exactly on each side for me).
- I serve this dish with brown rice and steamed broccoli with ginger (with a drizzle of sweet soy sauce on the rice and broccoli). Phenomenal! :D


... yep, i ate the entire filet. :) In my own defense, it was a 12 oz filet and I only had a small bowl of rice for lunch.

Nigella's Asian-Spiced Kedgeree

The first time I had this dish was one evening at my neighbor's house in Dubai. I genuinely believe it was fate, as they turned out to be my most beloved friends in Dubai. Judi was Korean-Canadian and Marcus was German-Canadian, and together they made the most unlikely but perfectly matched couple. Naturally the Korean similarity brought Judi and I together instantly. Our off-beat humor and mutual understanding of behavior and courtesy were perfecty aligned. In any moment of not meeting on the same page with Judi, Marcus immediately understood and awkward moments or miscommunication never occurred. We became friends after the rat incident. Most of my close friends are aware of the bizarre events. I can post to my storytelling if anyone is interested. Anyway after the rat incidents, we became very close. First sharing discussions of ceiling leaks, strange entrance guards, or mold issues. Our discussions became longer and longer and eventually one day they invited me to their apartment (across the hall - there were only two apartments in my elevator bank on our floor) for dinner. This became a weekly ritual for us. They or I would prepare dinner, and the other would prepare dessert or a salad and bring wine. It was wonderful and the first time I felt I had a close and loving family in Dubai.

On a few of the occasions, Judi made Asian-Spiced Kedgeree. I'm not sure if it was because I was with them, but I found it to be one of the most comforting, light and delicious dishes I've ever had. This is the first time I ever made it, but it made me very very happy (especially after a long day at work).


(realizing i eventually need a better camera, dishes and photo filters for my pics:))

INGREDIENTS
- 2 1/4 cups cold water for poaching the fish
- 2 lime leaves, torn into pieces
- 4 salmon filets (approx. 1 inch thick, skinned, about 1 1/2 lbs in total)
- 3 tbsp unsalted butter
- 1 tsp oil
- 1 onion, finely chopped
- 1/2 tsp ground coriander
- 1/2 tsp ground cumin
- 1/2 teaspoon turmeric
- 1 cup basmati rice
- 3 hard boiled eggs, quartered
- 3 tbsp chopped cilantro, plus more for sprinkling
- juice and zest of a lime plus more segments to servce
- fish sauce to taste

DIRECTIONS
Preheat oven to 425F. Pour water into a roasting pan, add lime leaves and then add salmon. Cover pan with foil, place in oven and cook for 15 minutes. After 15 minutes, remove from oven and drain liquid (without lime leaves) into a pitcher (keeping salmon in dish). Cover salmon dish with foil and leave out so it remains warm.

Melt butter in a heavy saucepan that has a tight-fitting lid, and add the oil to stop the butter from burning. Soften the onions in the pan and add spices, continuing to cook until slightly translucent. Add the rice and stir with wooden spoon so it's well coated. Pour preserved salmon liquid and stir before coving with lid and cooking gently for 15 minutes.

At the end of cooking time, when rice is tender (you may have to add more water and cook if not), turn off heat, remove lid, cover pan with a dish towel and then replace the lid.

Just before you want to eat, drain any extra liquid that's collected in the dish with the salmon, then flake the fish into the rice with a fork. Add the eggs, cilantro, lime juice and a drop or two of fish sauce. Sprinkle over the zest from the two juiced halves of the lime and serve. Salt to taste.

Sweet and Savory Pumpkin Bread

I can't believe December and the holidays are already here. It's always interesting going through the holiday seasons in a different country as the traditions/religions may vary tremendously. In Switzerland, it's very much like being home. The streets and homes are beautifully decorated with lights and most towns offer extravagant and festive Christmas markets. It's all charming and comforting, and there's something about the holidays that makes me very happy. Whether it's the music, the food, the giving or the holiday cheer (likely a combination of all), it is indeed the most wonderful time of the year.

This morning I woke up and decided to make pumpkin bread and play Christmas music (I use the holiday channel on itunes radio for my music every year). Here's my recipe, which lower in fat than most recipes...



INGREDIENTS

- 3 1/4 cups all purpose flour
- 2 tsp baking soda
- 1 1/2 tsp ground nutmeg
- 1 1/2 tsp ground cinnamon
- 1 1/2 tsp salt
- 2 cups white sugar
- 2 cups pumpkin puree
- 2/3 cup water
- 1/2 cup corn (or vegetable) oil
- 1/2 cup applesauce (i make my own by cutting up and peeling 1 apple and tossing it in the food processor)
- 4 eggs
- 1/2 cup chopped walnuts
- 1 cup raisins

DIRECTIONS

Grease and flour two 9x5 inch loaf pans. Preheat oven to 350F or 175C.

Mix all dry ingredients together in a large bowl (flour, baking soda, nutmeg, cinnamon, salt, sugar). Add pumpkin, water, oil, applesauce, walnuts, and raisins. Blend well.

Bake loaves for 1 hour.

Korean Dumplings (Mandu)

One day after I first arrived in Geneva, I was strolling the streets downtown and was ecstatic when I found a Korean Restaurant nearby.  I immediately approached the restaurant to find two disappointing realizations.  1.  The restaurant was only open 12-2pm and 6:30-9pm each day (Switzerland is strange) and 2. The prices were UNBELIEVABLE!  Banchan was not free ($15), a simple meal of tofu soup cost $24, and a small side dish of kimchi cost $6.  Craaazy.

So the last time I was in the states, I decided to bring back dumpling skins so I could make my own mandu.  I finally made some kimchi and mandu today.  Yummmy.  :)


Ingredients

-  1 lb ground beef
-  1/3 lb ground pork
-  1/2 onion (chopped)
-  4 garlic cloves (pressed)
-  6 leaves of boiled napa cabbage (until soft but still firm)
-  1 (300g) package of firm tofu (chopped into small cubes or processed)
-  2-3 tsp beef boullion (or dashida)
-  1 tbsp chopped fresh ginger
-  2 tbsp sesame oil
-  3 tbsp rice wine/vinegar
-  3-4 chopped green onions (washed thoroughly and chopped)
-  2 medium sized eggs
-  2 packages circular dumpling skins
- 1 egg white (beaten) kept separately in a small bowl

Directions

FILLING

1.  Place ground pork and ground beef into a large pan on the stovetop with chopped onion.  Brown meat and drain excess fat.

2.  Add boullion to meat mixture with 1/4 cup water.  Cook 5 more minutes on lower heat, drain and place into large bowl.  Add garlic and ginger.

2.  Begin to boil/blanch napa cabbage.  Once soft but still firm, remove and squeeze out excess liquid using a cloth.  Dice cabbage.

3.  Add sesame oil and rice wine and mix thoroughly.  Salt and pepper to taste.

4.  Add cabbage, tofu, green onion, 2 eggs and mix until well combined.

CREATE YOUR MANDU:
*Both of these techniques will take practice!  I'm still a novice :)* 

Fried Mandu:

1.  Place one mandu skin on your left hand and add about a tsp of filling to the middle of the skin.

2.  Dip your right pointer finger in the beaten egg white mixture and run it across the edge of one half of your mandu skin, making a half circle motion.

3.  Close your mandu so one side meets the other (egg moistened) side and press all edges to ensure cohesion.

4.  Now, you want to create folds in your mandu.  Pull a small portion from the right side of your mandu a bit to the left to create a pinched look.  Do this two more times on middle and left sections of the mandu.

5.  Place a fair amount of canola or vegetable oil on a pan (medium heat) and add the mandu and cover.

6.  After a few minutes, open the lid and turn the mandu over to cook evenly for a few more minutes.

7.  Voila!  Yummy fried mandu. :)

Steamed mandu:

1.  Place one mandu skin on your left hand and add about a tsp of filling to the middle of the skin.

2.  Dip your right pointer finger in the beaten egg white mixture and run it across the edge of one half of your mandu skin, making a half circle motion.

3.  Close your mandu so one side meets the other (egg moistened) side and press all edges to ensure cohesion.

4.  Now, you want to make one corner of your mandu meet the other.  Place a small portion of egg white on corner and pull that end of the mandu to the other side and use the egg white as a glue to attach both sides.  Press together as much as needed. 

5.  Steam for 5-8 minutes and serve.

EASY DUMPLING SAUCE

- Equal  parts of  soy sauce + rice wine /vinegar  + a splash of sesame oil

Enjoy! :D

Korean Kimchi (or Kimchee) - fermented cabbage

My mother is Korean and I have inherited a deep love for eating and cooking Korean food.  One staple of Korean food is kimchi, which is the most common type of banchan (small side dishes eaten with a Korean meal) and it is used as a primary ingredient in many main dishes.  Kimchi is also know for its digestive aid effects as the fermentation process creates "good bacteria" in Kimchi to act as a probiotic.  I have to add that Kimchi is certainly an acquired taste but once you enjoy it, you will love it forever. :)

Ingredients

- 2 large heads of napa cabbage
- 1 large asian radish
- 1.5 cups kosher salt
- 1/2 cup sweet rice powder/flour
- 1/4 cup white sugar
- 1 small onion
- 1 cup of peeled garlic
- 1/2 cup fish sauce
- 4-6 cups asian hot pepper flakes (depending on how spicy you want your kimchi)
- 6 green onions
- 1 pair rubber or disposable plastic gloves

Directions

1.  Cut the cabbages in half (or quartered - up to you), and spread out leaves.

2.  Soak each piece of cabbage in cold water and sprinkle fair amount of salt on the inside of each individual leaf.  The stem should receive more salt than the leave portion of the cabbage.  After rinsing and salting all leaves, cover and leave for 4-5 hours.  After 2 hours, turn cabbage for even salt distribution.

3.  Peel radish and use grater to shred 1.5 cups of radish.  Squeeze with towel to remove excess liquid and keep separately in side dish.  Cut up remaining radish into 1 inch cubes and place into a big bowl and sprinkle with fair amount of salt and toss.  Cover and leave for same amount of time as cabbage and toss after 2 hours for even salt distribution.

4.  After 4-5 hours, rinse the salted cabbage and radishes and SQEEEEZE the water out. 

KIMCHI PASTE


1.  Add 1/2 cup of rice flour/powder with 3. cups of water and bring to a bubble on medium high heat in a skillet on the stovetop.  Pour 1/4 cup of sugar into mixture and stir for one more minute.  Stir constantly until thickened and remove from heat.  When you see some bubbles, pour 1/4 cup of sugar into the porridge and stir one more minute. Then remove from heat and allow to cool down.  When cool, place the cold porridge into a big bowl.

2.  Combine garlic, fish sauce, ginger and onion in a food processor and blend until smooth.

3.  Add garlic mixture to porridge and mix well, slowly adding in hot pepper flakes.

4. Add 6 diagonally-sliced green onions and 1.5 cups of shredded Korean radish and mix all ingredients well.


KIMCHI PASTE + CABBAGE & RADISH

1.  Put on gloves

2.  Spread the kimchi paste onto each leaf of the cabbage in its entirety.  When complete with head, squeeze into an oval and place into air tight or sealed container.  Continue this process with each head of cabbage, placing into a snug position in the container.

3.  Mix leftover paste with radish cubes (kakdugi) and add to the top of the container before sealing.

4.  Leave kimchi in refrigerator for a week before it is fermented enough to eat.

Enjoy! :)

  

Broiled Ginger Salmon

On a starving whim, I picked up salmon from the market and decided to make it ASAP for dinner.  I found a great recipe to prepare the salmon in limited time and it was wonderful. :)  This recipe is very flexible.  Feel free to adjust to the size of your salmon and preferred cooking time.

 

Ingredients

• 1/4 cup soy sauce
• 1/4 cup dark brown sugar
• 1 inch piece of fresh ginger root, peeled and minced
• 1 tablespoon olive oil
• 1/2 clove garlic, pressed
  
• 1pound whole salmon fillet with skin

Directions

1. Whisk together the soy sauce, muscovado sugar, minced ginger, olive oil, and garlic in a bowl, and pour into a resealable plastic zipper bag. Add the salmon fillet, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator overnight or up to 2 days (I marinated for 20 minutes and it was great!).
2. Turn on oven broiler to preheat and prepare foil to enclose salmon and excess liquid.
3. Remove the salmon from the marinade, and shake off excess. Pour remaining marinade on top of salmon. Place the salmon, skin side up, onto foil.
4. Broil until the salmon is opaque but still juicy and slightly browned on top - about 20 minutes.  Make sure to flip salmon once midway through. 

Thai Green Curry with Zucchini

My stomach is feeling better than it has in over a year (thanks to lovely Thi and her herbs) and I am looking forward to cooking more of the foods i love.  I've recently wanted Thai food and decided to give it a go.  The original recipe is with chicken and I'll show you how to add it if you'd like.  This was delicious. :)

- 2 large zucchini
- 1.5 cups coconut milk
- 2-3 tbsp green curry paste
- if you want to add chicken: 3/4 pounds boneless chicken breast or thighs cut in big bite-sized pieces
- 1.5 cups chicken broth or water (i did half and half)
- 2 tbsp fish sauce
- 1 tbsp palm sugar or brown sugar
- dash of dried (or fresh) basil (optional)

Cut the zucchini in half lengthwise and then crosswise into 1-inch chunks; set aside.  In a medium saucepan or heavy skillet, bring 3/4 cup of the coconut milk to a gentle boil over medium-high heat.  Cook for 2-3 minutes, until it begins to thicken and becomes fragrant.  Add the curry paste and cook 2-3 minutes, pressing and stirring to dissolve into the coconut milk.  If using chicken, add it now and cook 3 minutes more, tossing to coat with the sauce.

Add the remaining 3/4 cup coconut milk, the chicken broth/water, zucchini, fish sauce, palm sugar, and bring to a boil.  Reduce heat to maintain a lively simmer and cook, stirring now and then, until the chicken is cooked and the zucchini is tender but still firm, 9-11 minutes.  Remove from heat and stire in basil, if desired.   Serve hot or warm.

Salsa, cha cha cha!

Oh, how I miss Mexican food.  I never knew how good I had it (with access to authentic Mexican cuisine EVERYWHERE) until I graduated and left Arizona.  After leaving Tucson, my cravings and Mexican palate were never fully satisfied until I moved to LA.  Here in Geneva, the only salsa one can find is in the Old El Paso section (which disgusts me) and I cannot touch anything in that aisle anyway as it's all full of gluten.  Hmph.  Ben made (and devoured as he was on the phone with me) his famous  homemade guacamole the other day and I thought I would give it a shot.  I have the avocado and the salsa shouldn't be too difficult to make...

Homemade Salsa 

• 2 pounds tomatoes
  
• 2 pounds tomatoes, chopped
• 2 cloves of garlic (pressed)
  
• 2 tablespoons lemon juice
• 2 teaspoons salt
• 2 teaspoons chili powder pepper
  
• 1/2 teaspoon ground cumin
• 1 medium onion, chopped
• 1/4 bunch fresh cilantro, chopped  

1.  Bring a large saucepan of water to boil. Place 2 pounds tomatoes into water for 3 minutes to loosen skin and set color. Drain, peel and crush (i placed half in my processor and chopped the rest).

2.  Mix chopped tomatoes, garlic, lemon juice, salt, cayenne pepper and cumin into the saucepan with crushed tomatoes. Stir. Bring to a boil. Mix in onion and cilantro. Continue boiling until onions are soft and mixture has reached desired consistency. Taste and add more salt, coriander, or garlic as needed. Remove from heat. Refrigerate until serving.

Yummy!

Homemade Albondigas Soup

I wanted to make a soup using ground beef purchased from AGEA, and this was a perfect recipe I found without flour or any other form of gluten.  Delicious!

INGREDIENTS:
1 pound ground beef
1 bunch cilantro, finely chopped
1 small onion, chopped
4 cloves garlic, minced
5 cups chicken broth (i made my own with this recipe using a roasted chicken carcass)
3 stalks celery, cut into 1 inch pieces
3 potatoes, cubed
salt and ground black pepper to taste

DIRECTIONS:
1.  Place the ground beef, 1/2 of the cilantro, 1/2 of the chopped onion and garlic in a bowl.  Sprinkle with sale and black pepper, and mix gently until combined.  Form the meat mixture into golf ball-sized meatballs.

2.  Spray a large skillet with nonstick spray, and brown the meaetballs carefully over medium-high heat; remove the meatballs and set aside (the meatballs do not need to be fully cooked; they will finish cooking in the soup).  Cook and sire the remaining onion in the same skillet over medium-low heat until translucent; about 10 minutes.

3.  Pour the chicken broth into a large pot, and stir in the onion; add the carrots, celery, and potatoes.  Bring to a boil over high heat; reduce heat and simmer until potatoes are nearly tender, about 15 minutes.  Add the meatballs and the remaining cilantro; simmer for 30 minutes.  Season to taste with salt and black pepper.

Enjoy!