Food & Drink

Weekly Recipes

BUNGALOW KITCHEN RECIPE

Crispy Salmon with French Lentils and Braised Leeks

2 6-ounce salmon filets, skin on

1/2 cup dry French lentils

3 cups chicken stock, divided into 2 cups and 1 cup

3 large or 6 small leeks

1/2 cup white wine (Chardonnay or Sauvignon Blanc)

3 tablespoons olive oil, divided into 2 tablespoons and 1 tablespoon

4 tablespoons shredded Gruyere cheese

Salt and pepper

Serves two.

Cut the ends and limp green stems off of the leeks, then slice them down the middle lengthwise. Place the leeks in a bowl of cold water and let them sit for about 5 minutes to loosen the dirt from the leeks. Next, rinse the leeks under running water, then remove the outer, harder layer of the leeks and discard.

Heat 1 tablespoon olive oil in a medium oven-safe pan over medium heat, then place the leeks cut side down in the oiled pan, adding a sprinkle of salt and pepper over the top. Cook for about 3 minutes, then flip the leeks, sprinkle salt and pepper on this side, and cook for about 3 more minutes.

Next, add the white wine and cook until wine is almost evaporated. When this occurs, add 1 cup chicken stock and bring the liquid to a boil, cooking for about 15 minutes.

While the leeks are simmering in the stock, bring the other 2 cups of chicken stock to a boil in a small pot, then add the lentils and cook for about 20 minutes total.

Salt and pepper both sides of the salmon filets. Heat 2 tablespoons olive oil, 1/2 teaspoon salt, and1/4 teaspoon pepper in a large frying pan over high heat. When the oil is hot, add the salmon skin side down, then reduce the heat to medium. Cook the salmon until all of the fish is opaque except for the top layer, then flip the salmon to cook for about 1 minute on the flesh side.

While the salmon is cooking skin side down, turn the oven on the broil setting. Separate the leeks into two separate bundles in the pan they cooked in, then top each bundle with 2 tablespoons Gruyere cheese. Place the pan under the broiler for about 2 minutes, or until the cheese begins to slightly brown on top.

To plate, divide the lentils evenly between two plates in a line in the center. Place each leek bundle on one side of the lentils, then top each plate with a crispy salmon filet, skin side up.

BUNDT CAKE RECIPES

Peanut Butter-Sour Cream Bundt Cake with Butterfinger-Ganache Glaze

FOR THE CAKE:

1 cup sour cream

3 large eggs

2 teaspoons pure vanilla extract

21/4 cups unbleached all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup (1 stick) unsalted butter, softened

1 cup smooth peanut butter

1 1/2 cups packed light brown sugar

FOR THE GLAZE:

8 ounces semisweet or bittersweet chocolate, finely chopped

2 tablespoons unsalted butter

3/4 cup heavy cream

1 Butterfinger bar (60 grams), chopped

Serves 10-12.

To make the cake: Preheat the oven to 350 degrees. Grease a 12-cup Bundt pan and dust with flour.

Whisk together the sour cream, eggs and vanilla in a large glass measuring cup. Whisk together the flour, baking powder, baking soda and salt in a medium bowl.

Combine the butter, peanut butter and brown sugar in a large mixing bowl and cream with an electric mixer on medium-high speed until fluffy, about 3 minutes, scraping down the sides of the bowl once or twice as necessary.

With the mixer on low, add 1/3 of the flour mixture and beat until incorporated. Add 1/2 of the sour cream mixture. Repeat, alternating flour and sour cream mixtures and ending with the flour mixture, scraping down the sides of the bowl between additions. Turn the mixer to medium-high speed and beat for 1 minute.

Scrape the batter into the prepared pan. Bake until a toothpick inserted in the center comes out clean, 40 to 45 minutes. Let the cake cool in the pan for 5 minutes, then invert it onto a wire rack to cool completely.

To make the glaze: Place the chocolate and 2 tablespoons butter in a heatproof bowl. Heat the cream in a small saucepan over medium-high heat until it comes to a boil. Pour the cream over the chocolate and butter and let stand for 5 minutes. Whisk until smooth.

Pour the warm glaze over the cake, letting it drop down the sides. Sprinkle the chopped Butterfinger bar over the glaze. Let stand until the glaze is set, about 1/2 hour. Slice and serve.

Blueberry-Lemon Bundt Cake

2 1/2 cups all-purpose flour, plus 1 teaspoon for blueberries and zest

2 teaspoons baking powder

1/2 teaspoon salt

1 cup (2 sticks) unsalted butter, room temperature, plus more for pan

1 cup packed light brown sugar

1 cup granulated sugar

4 large eggs

1 teaspoon vanilla extract

1 cup sour cream

2 cups fresh blueberries

2 tablespoons finely grated lemon zest

Powdered sugar, for dusting (optional)

Serves 12.

Preheat oven to 350 degrees, with rack on bottom shelf. Butter a 12-cup Bundt pan; dust with flour, tapping out excess.

In a medium bowl, whisk together 2 1/2 cups flour, baking powder and salt. With an electric mixer on high speed, beat butter, brown sugar and granulated sugar until pale and fluffy, 3 to 5 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Reduce speed to low; add flour mixture in 3 batches, alternating with 2 batches of sour cream and beating until just combined. Toss blueberries and zest with remaining 1 teaspoon flour; gently fold into batter.

Transfer batter to prepared pan; smooth top with an offset spatula. Bake until a cake tester comes out clean, 60 to 70 minutes.

Transfer pan to a wire rack to cool 20 minutes. Turn out cake onto rack to cool completely. (Cake can be stored at room temperature, wrapped in plastic, up to 3 days). Dust with powdered sugar before serving, if desired. Slice and serve.

Sigrid’s Carrot Cake

FOR THE CAKE:

2 cups all-purpose flour

1/2 teaspoon salt

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

2 cups sugar

1 cup vegetable oil

4 large eggs

4 to 6 large carrots, washed and peeled

FOR THE ICING:

1/2 cup (1 stick) butter, softened

1 8-ounce package cream cheese, softened

1 pound powdered sugar

2 teaspoons vanilla extract

1 cup pecans, chopped fine, plus extra for garnish

Serves 12.

To make the cake: Preheat the oven to 350 degrees. Butter a 12-cup Bundt pan; dust with flour, tapping out excess.

Into a large bowl, sift together the flour, salt, baking powder, baking soda and cinnamon. Set aside.

In the bowl of an electric mixer, combine the sugar and oil, then crack in the eggs and mix until well combined. Add the dry ingredients to the bowl and mix until smooth. Grate the carrots (you should wind up with about 2 cups) and add them to the mixing bowl. Mix until the carrots are completely incorporated into the batter.

Pour the batter into Bundt pan. Smooth out the surface of the batter with a spatula, then bake the cake for 40 to 45 minutes, until the cake is set.

Turn the cake out of the pan and allow it to cool completely before icing.

To make the icing: Put the butter, cream cheese, powdered sugar and vanilla in the bowl of an electric mixer. Mix until the icing is light, fluffy and smooth. Add the pecans to the bowl and mix until they’re incorporated.

To serve: When the cake is fully cooled, spoon the icing all around the top, then use a dinner knife to spread it evenly all over the surface of the cake. Finally, sprinkle extra nuts all over the top of the cake. Slice and serve. Refrigerate leftovers.

CAULIFLOWER RECIPES

Cauliflower Parmesan

1/2 cup all-purpose flour

4 large eggs, lightly beaten

3 cups panko or plain unseasoned bread crumbs

Kosher salt, as needed

Black pepper, as needed

1 medium head cauliflower, trimmed and cut into 2-inch florets

Olive oil, for frying

5 cups Simple Tomato Sauce (recipe follows)

1 cup finely grated Parmesan, preferably Parmigiano-Reggiano

1/2 pound fresh mozzarella, torn into bite-size pieces

Serves six.

Heat the oven to 400 degrees. Place flour, eggs and panko into three wide, shallow bowls. Season each generously with salt and pepper. Dip a cauliflower piece first in flour, then eggs, then coat with panko. Repeat with remaining cauliflower.

Fill a large skillet with 1/2-inch oil. Place over medium-high heat. When oil is hot, fry cauliflower in batches, turning halfway through, until golden brown. Transfer fried cauliflower pieces to a paper towel-lined plate.

Spoon a thin layer of sauce over the bottom of a 9-by-13-inch baking pan. Sprinkle 1/3 of the Parmesan over sauce. Scatter half cauliflower mixture over the Parmesan and top with half the mozzarella pieces. Top with half the remaining sauce, sprinkle with another third of the Parmesan and repeat layering, ending with a final layer of sauce and Parmesan.

Transfer pan to oven and bake until cheese is golden and casserole is bubbling, about 40 minutes. Let cool a few minutes before serving.

Simple Tomato Sauce

1/4 cup extra-virgin olive oil

4 garlic cloves, thinly sliced

1/4 teaspoon red chile flakes (optional)

2 28-ounce cans whole or diced plum tomatoes

2 sprigs basil or 1 bay leaf

1/2 teaspoon kosher salt, or to taste

1/4 teaspoon black pepper

In a large, straight-sided skillet over medium heat, warm the oil. Add garlic and cook until just lightly golden. Add chile flakes if desired and cook 30 seconds.

Stir in tomatoes and juices, basil or bay leaf and salt and pepper.

Bring sauce to a simmer and cook until sauce is thick and tomatoes have mostly fallen apart, about 30 to 40 minutes. Adjust heat as needed to keep at a steady simmer. If using whole plum tomatoes, mash them up with the back of a wooden spoon or a potato masher to help them break down. Remove sauce from heat and discard basil or bay leaf.

Kate Middleton’s Pasta Alfredo

12 ounces fresh cauliflower florets (not frozen)

5 garlic cloves, peeled and left whole

1 onion, sliced

1/4 cup olive oil

1 1/2 teaspoons sea salt, divided

1 pound brown rice penne or fusilli

2 cups almond milk

2 tablespoons lemon juice

Freshly ground black pepper

Chopped fresh Italian parsley

Parmesan cheese for garnish

Serves four to six.

Preheat oven to 425 degrees.

Spread cauliflower, garlic and onion on a large rimmed baking sheet and drizzle with oil. Season with 1 teaspoon of the salt, then roast for about 30 minutes, or until veggies are fork tender, turning frequently with a spatula. Add more oil as needed.

Meanwhile, bring a large pot of salted water to a boil. Add pasta and cook according to package direction. Drain and return to pot.

Transfer roasted vegetables to blender and add almond milk, lemon juice and remaining 1/2 teaspoon salt. Blend until very smooth. Adjust seasoning to taste, remove from blender and toss with hot pasta. Season with pepper and top with parsley and Parmesan. Serve immediately.

Cauliflower and Turnip Soup

8 tablespoons butter

1 medium onion, roughly chopped

1 shallot, roughly chopped

2 cloves garlic, halved

1 teaspoon kosher salt, plus more to taste

1 medium head cauliflower, washed, trimmed and cut into 2-inch pieces

2 to 3 medium purple-topped turnips, peeled and cut into 1-inch pieces

1 teaspoon fresh thyme leaves

1 bay leaf

6 to 8 cups chicken stock (homemade or boxed), divided

Freshly ground black pepper

Whole nutmeg for grating

Serves 12.

In large saucepan or Dutch oven over medium heat, melt butter until foamy. Add onion, shallot and garlic; season with salt. Cook until translucent, about 5 minutes. Add cauliflower, turnips, thyme, bay leaf and 6 cups chicken stock, and stir to combine.

Bring to a simmer and cook until cauliflower and turnips are tender, about 20 minutes. Taste for seasonings and adjust if necessary. Remove bay leaf and using an immersion blender, blend to a smooth consistency. (You also can work in small batches with a countertop blender.) If the soup is too thick, add some of the remaining stock. Taste again for seasoning and adjust if necessary.

Finish with black pepper and a pinch of grated nutmeg when serving.

Roasted Beer and Lime Cauliflower Tacos with Cilantro Coleslaw

1/2 head of green cabbage (about 1/2 pound)

1 small carrot

2 tablespoons lime juice

2 tablespoons rice vinegar

1 teaspoon olive oil

1/8 teaspoon salt

1/3 cup chopped cilantro

FOR THE TACOS:

1 head cauliflower (about 1 pound)

3/4 cup beer

1/4 cup vegetable broth

1 tablespoon lime juice

1 1/2 teaspoons tamari or soy sauce

1 1/2 tablespoons chipotle hot sauce

1 to 2 garlic cloves, sliced

1 1/2 teaspoons chili powder

1 teaspoon smoked paprika

1/4 teaspoon ground cumin

1/4 teaspoon garlic powder

Pinch of salt

1 tablespoon olive oil

1/2 yellow onion, chopped

6 corn tortillas

1 avocado, sliced

Tomato salsa, for serving

Make the slaw: Cut the cabbage into the thinnest strips you can and make sure those pieces are no longer than 2 inches. Chop the carrot into thin matchsticks of the same length. In a small bowl, mix together the lime juice, vinegar, oil and salt. Add the dressing right before you are going to eat and toss that well. Fold in the cilantro just before serving.

Make the tacos: Crank your oven to 400 degrees. Chop the cauliflower into small florets no bigger than a quarter. In a saucepan over medium heat, warm the beer, broth, lime juice, tamari, hot sauce, and garlic. Add the cauliflower and simmer for about 90 seconds. Drain.

In a large bowl, toss the spices, salt, and olive oil together. Add the cauliflower and onion and stir until those are coated. Dump it on a rimmed baking sheet and bake until browned, stirring halfway, about 20 minutes.

To assemble the tacos, warm the tortillas in the oven or microwave for a hot minute and then pile them high with the cauliflower filling, slices of avocado, some of the slaw and top with plenty of salsa.

Cauliflower Crust Pizza

2 1/2 cups cauliflower, grated (about 1/2 a large head)

1 large egg, lightly beaten

11/4 cups shredded part-skim mozzarella cheese, divided

2 tablespoons grated Parmesan cheese

Kosher salt and freshly ground black pepper

Nonstick spray

1/4 cup tomato sauce

1 cup grape tomatoes, sliced in half

2 cloves garlic, sliced

1/4 teaspoon crushed red pepper flakes

Fresh basil leaves, optional

Makes 1 pizza.

Line a rimmed baking sheet with parchment paper, and preheat oven to 425 degrees.

Grate the cauliflower using a box grater until you have 2 cups of cauliflower crumbles. Place in a large bowl and microwave for 7 to 8 minutes or until soft. Remove from the microwave and let cool.

Mix in the egg, 1 cup mozzarella, Parmesan cheese and salt and pepper. Once combined, pat into a 10-inch round on the prepared pizza pan. Spray lightly with nonstick spray and bake for 10 to 15 minutes, or until golden.

Top the pizza with the sauce,1/4 cup mozzarella, grape tomatoes, garlic and red pepper flakes. Bake in the oven until melted and bubbly, another 10 minutes. Top with basil before serving.

  Comments