Dinner – Page 3 – Prateek Dhar Wali

Japanese Salmon

April 2, 2017April 10, 2017Leave a comment

In an attempt to try a different asian marinade for salmon, I went back to the basics. The following recipe is simple but flavorful. Enjoy!

Ingredients

2 salmon fillet

1/2 cup soy sauce

2 tablespoons rice vinegar

2 tablespoons lemon juice

1 teaspoon Fish Sauce

2 teaspoons Sesame Oil

1/2 teaspoons chili paste

1/2 cup sliced scallions

1 tablespoon minced garlic

2 tablespoons minced fresh ginger

1 cup Panko Bread Crumbs

Preheat the oven to 350 degrees F.
Whisk soy sauce, rice vinegar, lemon juice, fish sauce, sesame oil, chili paste, scallions, garlic, ginger in a bowl. Keep 4 tablespoons separate for use as a sauce later.
Place salmon skin side down into the mixture. Allow to sit for 10 minutes. Take it out of the mixture onto a plate, sprinkle the panko evenly over the fillet. Pour the soy marinade evenly over the panko with a spoon.
Place the salmon skin side down on the hot iron skillet, which has been covered with grapeseed or olive oil on medium heat.
Cook for 3 minutes then turn using a fish spatula (spat). Turn carefully cook for another 3 minutes. Transfer the pan to the oven to cook through. Check the internal temperature, it should be 140 degrees F, about 5 to 8 minutes.
Transfer the fish to a flat plate, skin side down. Allow the fish to rest for 10 minutes.
Serve with rice, and remaining soy mixture.

Coq au vin

February 17, 2017April 5, 2017Leave a comment

I was reading a article on river blindness and its relation to Nodding Syndrome in Africa on the New York Times website when I saw a sidebar article on classic french recipes. I obviously clicked on the link and came upon coq au vin. It seemed to be a perfect recipe for winter time in Syracuse, NY. Coq au vin was featured in Julia Child’s breakthrough cookbook, Mastering the Art of French Cooking. So, I found a more modern recipe from Ina Garten for coq au vin as listed below with some preference changes. The dish was fabulous.

Ingredients:

2 tablespoons grapeseed oil

2 strips of bacon, diced

6 skinless chicken thigh

Kosher salt and ground black pepper

5 carrots, cut diagonally in 1-inch pieces

1 yellow onion, sliced

1 teaspoon chopped garlic

1/4 cup brandy

1/4 bottle pinot noir

1 cup good chicken stock

1 fresh thyme sprig

2 tablespoons unsalted butter, at room temperature, divided

1 1/2tablespoons all-purpose flour

Large handful of cremini mushrooms, thickly sliced

Directions:

Preheat the oven to 250 degrees F. Heat the grapeseed oil in a large Dutch oven. Add the bacon and cook over medium heat for 5 minutes, until lightly browned. Remove the bacon to a plate with a slotted spoon.

Season chicken on both sides with salt and pepper. When the bacon is removed, brown the chicken pieces in batches in a single layer for about 5 minutes, turning to brown evenly. Remove the chicken and set aside.

Add the carrots, onions, 1 teaspoons salt, and 1 teaspoon pepper to the pan and cook over medium heat for 10 minutes, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the brandy and put the bacon, chicken, and any juices that collected on the plate into the pot. Add the wine, chicken stock, and thyme and bring to a simmer. Cover the pot with a tight fitting lid and place in the oven for 60 minutes at 250F. Remove from the oven and place on top of the stove.

Mash 1 tablespoon of butter and the flour together and stir into the stew. In a medium saute pan, add the remaining 1 tablespoon of butter and cook the mushrooms over medium-low heat for 5 minutes, until browned. Add to the stew. Bring the stew to a simmer and cook for another 5-10 minutes. Enjoy!

Udon Noddle with Bok Choy and Poached Egg

February 14, 2017April 5, 2017Leave a comment

I was curious to try different types of Asian noodles this week. I found three types in particular, udon, soba and ramen. Udon noodles are made of wheat, usually thick and chewy. Soba noodles are made of buckwheat, usually have a nutty flavor. Ramen noodles are made of wheat, usually thinner and chewy. This recipe uses udon noodles with a classic Asian green, Bok Choy, which is a type of Chinese cabbage, found at many Asian and now American grocers. And of course an egg goes well with everything.

Ingredients:

3 cups chicken broth

1 stick whole cinnamon

2 large eggs

1 packet of dried udon noodles

4 large bok choy leaves, torn to smaller pieces

Handful of spring onions, thinly sliced for topping

3 tablespoons soy sauce

1 teaspoon ginger paste

1 teaspoon rice vinegar

Directions:

In a medium saucepan bring chicken broth to a simmer. Add the cinnamon, ginger paste, rice vinegar, soy sauce and simmer for 5 minutes. Crack the eggs into a measuring cup and slip them into the simmering broth, one at a time and cook for 2 minutes. Add the bok choy and udon noodles for additional 2 minutes. Stir gently to avoid breaking the eggs. Wait for the noodles to be ready and then transfer to a bowl. If you like your eggs more runny on the inside then take them out earlier. Add the spring onions. Add more soy sauce as needed. Enjoy!

Butternut Squash with Farro

November 14, 2016April 5, 2017Leave a comment

I have been interested in trying farro for some time and found this recipe for a enjoyable autumn recipe. Farro is originally from the Fertile Crescent, used by Egyptians, Romans and Italians. It can be found as three varieties; piccolo (einkorn), medio (emmer), and grande (spelt). It is definitely a preferred rustic grain to savor.

Recipe from Ina Garten (who took it from Maria Sinskey). I used turkey sausage instead of bacon.

Ingredients

3 links of turkey italian sausage, casing removed
2 tablespoons good olive oil
1 tablespoon unsalted butter
1 chopped yellow onion
2 teaspoons chopped fresh thyme leaves
Kosher salt and freshly ground black pepper
1 1/2 cups pearled farro
3 cups good chicken stock, low sodium
1 Butternut squash, peeled and diced
1/2 cup freshly grated parmesan cheese (optional)

Directions
In a Dutch oven heat the olive oil and butter over medium heat. Add the onion and cook for 6 to 8 minutes, then add turkey sausage and break apart. Add the thyme, 2 teaspoons salt and 1 teaspoon pepper and cook until sausage is starting to brown. Add the farro and chicken stock and bring to a simmer. Place the squash on top of the farro mixture, cover, and bake until the squash and farro are tender, about 30 minutes. Check once during cooking and add a little chicken stock if it’s dry. Bake uncovered for 15 minutes, until most of the liquid evaporates, the farro and butternut squash are tender.

Summer Ratatouille

November 3, 2016April 5, 2017Leave a comment

We had leftover summer zucchini and yellow squash so I decided to make a classic ratatouille. The Japanese eggplant is thinner and can be found at most asian markets. This is great for a vegetarian family meal. Enjoy!

Ingredients:

Sauce

1 onion, chopped

2 carrots, chopped

2 celery ribs, chopped

1 Tbsp butter

2 Tbsp olive oil

1 Tbsp garlic

2 red bell pepper, charred, peeled, seeds and ribs removed

1/2 tsp red pepper flakes

1 (28 ounces) can peeled San Marzano Tomatoes

1 sprigs fresh thyme

1 tsp herbes de Provence

Salt, pepper to taste

6 fresh basil leaves

Vegetables

2 yellow squash, sliced

2 zucchinis, sliced

2 Japanese or Chinese eggplants, sliced

2 Tbsp spicy tomato oil to season over vegetables (optional)

Directions:

Roast bell peppers over the flame, and place the roasted peppers in a freezer bag to let them steam for 15 minutes, then remove stem, membranes and seeds. Chop them and set aside.Chop onion, celery, carrots and mince garlic. Heat up a large skillet, add butter and olive oil and sauté for 10 minutes on medium high heat. Add garlic, red pepper flakes, canned tomatoes, thyme, herbes de Provence, salt and pepper. Cook the sauce for 20 minutes.

Gently puree the ratatouille sauce in a food processor with the basil and pour into ovenproof dish.Preheat oven to 280°F.

Cut zucchinis, yellow squashes, eggplants into rounds. Arrange a strip of alternating slices of yellow squash, zucchini and eggplant over the sauce. Season with salt and pepper and the spicy tomato oil. Cover the ratatouille with foil. Cook ratatouille slowly for 3 hours at 280°F. Remove foil and cook for 45 minutes at 350ºF. Sprinkle fresh basil on top and enjoy.

Linguine con Sardine Marinara

October 25, 2016April 5, 2017Leave a comment

A friend of mine, Matt Taylor asked recently if I picked up any recipes on a recent trip to Montreal. I couldn’t recall a particular recipe, but I did have a wonderful dish with sardines. Therefore I decided to make a sardine based pasta sauce with linguine. I was pleasantly surprised by the delicate depth of flavor from the sardine in the sauce. Serve with a nice Chianti.

Ingredients

3 tablespoons olive oil

2 scallions, finely chopped

4 garlic cloves, finely chopped

4 carrots, peeled and finely chopped

1 sardine, from can preserved in olive oil.

1 teaspoon kosher salt, fresh black pepper

1/2 teaspoon red pepper flakes

1-28oz can peeled San Marzano tomatoes

1 tablespoon tomato paste

2 dried bay leaves

Few dashes of Worcestershire sauce

1/2 teaspoon dried oregano

Aged parmigiano-reggiano (optional)

In a large stainless steel pan heat the olive oil over a medium flame. In a food processor chop scallions, garlic and sardine. Add the mixture to the pan until translucent, about 5 minutes.
Chop the carrots in the processor and add to the pan with salt and pepper. Saute until soft, about 8-10 minutes. Add tomato paste to the middle of the pan and then stir.
Add the tomatoes, red pepper flakes, oregano, worcestershire sauce and bay leaves, bring to boil and then simmer for 30 minutes, stirring occasionally. Add 2 large spoons of pasta water to sauce. Remove and discard the bay leaf.
Add the linguine to the sauce and serve with parmigiano-reggiano.

Vegetarian Stuffed Peppers

October 2, 2016April 5, 20172 Comments

There is an abundance of fresh vegetables this time of year. This is the perfect time to combine sweet corn with fresh herbs in a bright colorful bell pepper. Enjoy!

Ingredients

4 Bell peppers total, 1 used for stuffing, any color you like.

Herb mixture
1/2 cup Panco bread crumbs
1 cup fresh Italian parsley, chopped
10 basil leaves, chopped
3 garlic cloves, minced
1 Tbsp olive oil.

Stuffing

3/4 cup cooked rice
1 Tbsp unsalted butter
1 medium size onion
extra bell pepper, diced
fresh thyme, wrapped in twine
2 ears of corn, grilled
1/2 tsp crushed red pepper
1/4 cup kalamata olive, chopped
Salt and pepper to taste

optional: cheese, tomatoes, black beans and pine nuts.

Preheat oven to 350ºF (180ºC). Cut off the 3 peppers’ tops. Remove the white membranes and seeds. Place peppers on a baking tray lined with parchment paper. Drizzle olive oil, salt and pepper and precook for 40 minutes.

Stuffing: Grill corn over the flame, wrap in paper towel and place in large ziplock bag. In a hot skillet, add butter and olive oil and sauté the onions and diced bell pepper and thyme bouquet for 10 minutes on medium heat. Add corn kernels and cook for another 10 minutes. Transfer mixture into a large bowl. Remove the thyme bouquet. Add rice, olives, and herbed crust mixture. Add salt and pepper to taste.

Assembly:
Fill the precooked bell peppers generously with the stuffing. Bake stuffed peppers for 20 minutes. Place bell peppers hats back on and serve warm.

Swordfish Provençal

September 27, 2016April 7, 2017Leave a comment

We had some fresh garden tomatoes, bell peppers and herbs along with frozen swordfish steaks. Perfect for a delicious weeknight protein filled dinner.

Ingredients

3 tablespoons olive oil
1 tsp fennel powder
1-2 red bell pepper, julienne
1/2 teaspoon garlic powder or 1 tsp fresh garlic
10 fresh grape tomatoes.
2 tablespoons dry white wine
1 tsp anchovy paste
Kosher salt and freshly ground black pepper
1/2 cup chopped fresh basil leaves
1 tablespoons capers, drained
1 tablespoon unsalted butter
2 swordfish steaks

Thaw fish in a ziplock bag or pre-sealed plastic in cold water for 30-40 min.

For the sauce, heat the olive oil in a saute pan. Add the fennel, bell peppers, and garlic and cook over medium heat for 5 minutes, until the vegetables are soft. Put the tomatoes in a food processor, pulse several times with capers and basil. Add the tomato mixture to the sauce, add white wine, anchovy paste, 1 teaspoon salt, and 1 teaspoon pepper. Simmer over low heat for 15 minutes, stirring occasionally, until thickened. Add the chopped basil and butter. Put mixture into a bowl.

Preheat oven to 350 F. Brush the swordfish with olive oil and sprinkle with salt and pepper. Use the pan from the sauce on medium heat. Place the swordfish steaks for 4 min on each side. Then transfer to the oven for 8 min. Try not to overcook the fish. Plate the fish with tomato mixture on bottom and top. Enjoy!

Thai Butternut Squash Curry

June 12, 2016April 7, 2017Leave a comment

We picked up some local homegrown butternut squash at our farmer’s market today. I decided to make it similar to the thai pumpkin curry we loved in San Francisco. Enjoy!

Ingredients:

1 butternut squash, halved, seeded, peeled and cut into
bite-size cubes
1/2 onion, chopped
2 garlic cloves, coarsely chopped
1 Tbs. ginger paste
1 Tbs. lemongrass paste
2 Tbs. Thai red curry paste
1 can lite coconut milk with 1/2 can of water
1/2 teaspoon Asian fish sauce
Juice of 1/2 lime
2 tsp. firmly packed light brown sugar
2 Tbs. olive oil
Salt, as per taste
Thai basil optional
White rice

Heat olive oil in stainless steel pan on medium heat, add onion, ginger, garlic, lemongrass and red curry paste.
Once onions are shimmering add butternut squash cubes.
Cook until butternut squash is slightly browned.
Add coconut milk, water, brown sugar and fish sauce.
Bring to boil then simmer until sauce is thickened and squash is tender.
Add lime and salt to taste.
Add basil to garnish.
Serve with white rice.

Pappardelle Marinara

May 29, 2016April 7, 2017Leave a comment

Savory, quick marinara sauce with onions and garden carrots.

Ingredients

2 tablespoons olive oil
1/2 vidalia onions, finely chopped
2 garlic cloves, finely chopped
4 carrots, peeled and finely chopped
1/2 teaspoon kosher salt, fresh black pepper
1/2 teaspoon red pepper flakes
1-28oz can organic crushed tomatoes
2 dried bay leaves

In a large stainless steel pan heat the olive oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes.
Add the carrots, salt and pepper. Saute until soft, about 10 minutes.
Add the tomatoes, red pepper flakes and bay leaves, simmer covered for 30 minutes. Add 2 large spoons of pasta water to sauce. Remove and discard the bay leaf.
Add the egg pappardelle to the sauce and serve with parmigiano-reggiano.