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Fast summer inspirations
11 Punchy Fruit Salad. To punch up a summer fruit salad, toss in some minced ginger and fresh mint from the garden. The flavors immediately start to mingle.
Home Cooking: Public Approval / Wexford brothers carve out a New York restaurant niche
NEW YORK -- The horse-head sculpture made me feel right at home, but it was the Farmerie brothers who put me at ease at Public, their appealing restaurant in Nolita, so called because the area is north of Little Italy in Manhattan.
DANNY RASKIN Senior Columnist
Elbow up to Gus O Connor s pub for authentic ambience, spirits and cuisine. When the name Guinness is attached in any way to statements regarding Irish authenticity, there is little doubt, if any, about it being as such.
detroit.jewish.com - Bit O Ireland
It is so authentic that even four of the employees there are directly from Ireland ... along with the Novi pub being designed and built in Waterford Interiors, one of only five Guinness-approved authentic pub builders in the world ...
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Orange juice lends a sweet tang to a red pepper relish. Watercress and yogurt revitalize a cucumber sauce. Mangoes take on a rich smoky flavor from dried chipotle chilies. And a creamy mustard-dill sauce gets a jolt from green peppercorns.
All of these sauces--and the salmon--can be prepared hours ahead. Just pull your sauce of choice and the salmon from the refrigerator, and the main course for dinner is ready in minutes.
Lemon-poached Salmon
PREP AND COOK TIME: About 45 minutes, plus at least 30 minutes to cool
NOTES: If poaching salmon up to 1 day ahead, cool, cover, and chill. Serve the fish cold.
MAKES: 4 servings
1 Onion (1/2 lb.)
1 carrot (1/4 lb.)
2 celery stalks (including leaves)
2 cups dry white wine
1/4 cup lemon juice
1 1/2 pounds salmon fillet with skin (maximum 1 in. thick)
Sauce (choices follow)
1. Peel onion and carrot, and rinse celery; cut vegetables into 1/4-inch slices. In a 4- to 5-quart pan, combine vegetables, wine, lemon juice, and 1 quart water. Cover and bring to a boil over high heat; reduce heat and simmer about 15 minutes.
2. Meanwhile, rub your fingers over salmon to find any bones; pull out and discard. Rinse fish and cut into 4 equal portions. Add to simmering liquid and return to a simmer. Cover pan, remove from heat, and let stand 13 to 15 minutes. With a slotted spoon, lift out 1 salmon piece. It should be opaque but still moist-looking in center of thickest part (cut to test). If not, return to pan, cover, and let stand 3 to 5 minutes longer. If fish still isn't done, set pan over low heat and cook about 3 minutes.
3. With a slotted spoon, gently lift salmon from poaching liquid and arrange in a single layer on a flat plate. Reserve liquid for other uses or discard. Let salmon cool at least 30 minutes. Serve, or cover airtight and chill until cold, at least 2 hours or up to 1 day.
4. Pull off and discard salmon skin. Set 1 piece of salmon on each plate. Serve with sauce and garnish as suggested.
Per serving: 286 cal., 53% (153 cal.) from fat; 31 g protein; 17 g fat ( g sat.); carbo ( g fiber); 95 mg sodium; 90 mg chol.
Sauce choices
Roasted garlic aioli with artichoke hearts. With a sharp knife, cut 1 head garlic in half horizontally Rub cut cloves with olive oil (about 1/4 teaspoon total). Set garlic, cut sides down, on a sheet of foil about 12 inches square; seal. Bake in a 350[degrees] oven until garlic is soft when pressed, about 1 hour. When packet is cool enough to handle, open and squeeze garlic pulp from peel into a food processor; discard peel. To pulp, add 1/2 cup mayonnaise, 1 tablespoon lemon juice, 1/2 tablespoon chopped fresh rosemary leaves, and 1 teaspoon grated lemon peel. Whirl until smooth. If aioli is thicker than you like, thin with salmon-poaching liquid (preceding), 1 teaspoon at a time. Drain and discard liquid from 1 jar (6 oz.) marinated artichoke crowns (bottoms) or marinated artichokes; thinly slice artichokes and stir into aioli. Add salt and pepper to taste. For garnish, use 1/2 cup rinsed cherry tomato halves (red or a variety of colors), lemon slices, and rosemary sprigs. Makes about 1 cup sauce.
Per 1/4 cup: 238 cal., 83% (198 cal.) from fat; g protein; 22 g fat ( g sat.); g carbo ( g fiber); 282 mg sodium; 16 mg chol.
Roasted red pepper and olive relish. With a sharp knife, cut peel and outer membrane from 1 orange (8 oz.). Cut between fruit and inner membranes to release segments and drop into a strainer over a bowl. Squeeze juice from membranes into bowl; discard peel and membranes. To bowl, add 1/4 cup sherry vinegar, 1/2 cup thinly slivered red onion, 1 cup thinly sliced canned roasted red peppers, 1/2 cup sliced pitted calamata olives, and 1/4 cup drained capers. Mix gently; add salt and pepper to taste. For garnish, use orange segments and long, thin orange peel strands. Makes about 2 cups.
Per 1/2 cup: 97 cal., 42% (41 cal.) from fat; g protein; g fat ( g sat.); 14 g carbo ( g fiber); 752 mg sodium; 0 mg chol.
Cucumber-watercress sauce. Place a cheesecloth-lined strainer over a bowl, with at least 2 inches between bottom of strainer and bowl. Spoon 2 cups plain regular or low-fat yogurt (made without gelatin) into cheesecloth. Cover completely with plastic wrap and chill 2 hours to drain. Measure 1 cup yogurt; save extra for other uses and discard whey Rinse and dry bowl; in it mix 1 cup drained yogurt with 1 peeled, seeded, and diced (1/4 in.) cucumber (1/2 lb.); 1/4 cup minced watercress; 2 tablespoons lime juice; 1/2 teaspoon sugar; and salt and pepper to taste. For garnish, use thin lime slices and rinsed watercress sprigs. Makes about 2 cups.
Per 1/2 cup: 95 cal., 56% (53 cal.) from fat; g protein; g fat ( g sat.); g carbo ( g fiber); 31 mg sodium; 24 mg chol.
Mango-chipotle salsa. Pour 1 cup boiling water over 1 dried chipotle chili (1 1/2 in. long) in a bowl; let stand until chipotle is soft, about 20 minutes. Wearing gloves, discard stem, seeds, and membrane; mince chili, Peel, pit, and dice (1/2 in.) 1 firm-ripe mango (1 lb.). In a bowl, combine chipotle, mango, 1/2 cup finely chopped red bell pepper, 1/4 cup each chopped green onions and chopped fresh cilantro, 3 tablespoons lime juice, and 1 tablespoon minced fresh ginger. Mix, and season to taste with salt. For garnish, use lime wedges. Makes about 2 cups.
Per 1/2 cup: 61 cal., % ( cal.) from fat; g protein; g fat ( g sat.); 16 g carbo ( g fiber); mg sodium; 0 mg chol.
Dill and green peppercorn sauce. In a bowl, combine 3/4 cup sour cream; 2 tablespoons each Dijon mustard, lemon juice, and minced fresh dill; and 1/2 to 1 tablespoon rinsed and drained canned green peppercorns, to taste. Mix, and add salt to taste. For garnish, use rinsed dill sprigs and lemon wedges. Makes about 1 cup.
Per 1/4 cup: 101 cal., 81% (82 cal.) from fat; g protein; g fat ( g sat.); g carbo (0 g fiber); 217 mg sodium; 19 mg chol.
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