Keep it salad simple.....

In our continuing "Keep it simple" series, salads are a great way of creating and preparing meals that are both quick and very healthy. Here, we're not talking about throwing a few lettuce leaves together and tossing them with dressing. This simple preparation marries fresh green beans, broccoli, and tomatoes in a light savory dressing that works perfect by itself or as a side dish to a sandwich. This salad is full of good vitamins and nutrients and will be particularly pleasing to vegetarians. There isn't a long list of rare or abstract ingredients or spices either, making this a most stress free and user friendly preparation. Finally, the only cooking time you'll have is about 7 minutes in the microwave! How perfect is that for all you searching for healthy fast food?!!

1 pound of fresh green beans
2 cups of broccoli , stems cut out
2 medium fresh tomatoes, seeds removed and julienned
1 clove of garlic, smashed and minced
2 tablespoons of capers

For the dressing:

1/4 cup of olive oil
2 tablespoons of white wine vinegar or rice vinegar
1/2 teaspoon of Dijon mustard
salt and pepper

In a large microwave safe dish, add the green beans, 1/4 cup of water, and a couple pinches of salt. Cover and microwave on high for 3 1/2 minutes. Stir well and add the broccoli, microwave covered for another 3 minutes. Remove and immerse the vegetables in cold water to stop the cooking process. Vegetables will remain semi crisp and bright green.

Cut the two tomatoes in quarters and remove the seeds. Julienne them and add to a large salad bowl. Crush the clove of garlic and mince, then add to bowl. Add the olive oil, vinegar, and mustard. Stir with a spoon until all is well mixed. Finally, add the capers and stir for a second.

When beans and broccoli are cooled, drain and add them to the bowl one handful at a time, stirring in between. Put plastic wrap over the top and refrigerate for about an hour. Now how simple was that? This salad is light and refreshing without any heavy overpowering dressing. The flavors of the vegetables are allowed to be highlighted while the dressing simply enhances the flavors.

Pork Tenderloin Wellington, a reasonable alternative...

Many of you have most likely heard of Beef Wellington; however, how about getting Pork in on the action? Presenting Pork Wellington, with all the elegance and savoriness of its richer cousin, but at a fraction of the cost. This dish has not been costed, but it easily comes in a less than $25.00 for 6 servings. Consider Pork tenderloin at $5.00 per pound vs. Beef tenderloin at $25.00 per pound! The rest of the ingredients are much the same cost for each. And presentation is no less impressive to your guests! If you've got a bit of time, try this. It's well worth it. Without further ado, let's get started.

2   1.5 lb Pork Tenderloins
2   Puff pastry sheets
8   Slices of Prosciutto Ham (or Serrano), sliced thin
1   Egg (for your egg wash)

The filling:

12 medium sized white mushrooms, finely chopped
1 oz. of Foie Gras (you can also use a non coarse smooth pate)
1 medium shallot, minced
2 cloves of garlic, minced
3 to 4 tablespoons of fine toasted bread crumbs
1/4 cup of parsley, finely chopped
2 tablespoons of Worcestershire Sauce
1/2 teaspoon of fresh cracked pepper
salt
1 teaspoon of Dijon Mustard
1/2 cup of dry white wine
1 tablespoon of Brandy (pref. Apple)
4 tablespoons of olive oil

What is important when preparing a dish that calls for envelopment in a pastry shell is to semi cook the meat you will use, followed by a cooling period so that juices are set and will not run during the final stage of baking. With that in mind, let's prepare the pork tenderloin.

Begin by preheating your oven to 350 (180c). Remove your tenderloin roasts from the package and cut about 4 inches off the tapered end of each roast. Save those ends, as we will use them in a future recipe. In a large skillet, heat 2 tablespoons of olive oil over medium high heat. Make sure your skillet is not so big that it won't fit in the oven. Pat dry the meat so that it won't splatter while cooking. Lightly salt and pepper all sides, then brown for about 5 minutes total. Remove pan from heat and transfer to the oven. Lay a sheet of foil over the pan so meat doesn't splatter in the oven. Bake at 350 for about 30 minutes. Following that, remove from oven and pan, set meat in a dish and allow to completely cool, which should take an hour or so. Do not place in your fridge as this should cool to room temperature. Do not discard the pan drippings, as you will use this for your filling.

While meat is cooling, you should now prepare the filling that will go around your roasts. Make sure all your prep work is completed as per the list above. Pour any excess pan drippings from the pan you cooked the pork into a bowl and set aside. Now add 2 tablespoons of olive oil to the pan and heat over medium heat. Add the shallots and saute for a minute or so, stirring with a wooden spatula. Next, add the garlic and continue to saute for another minute. Add the mushrooms and stir.

Continue to cook, adding a bit more olive oil if needed. Turn heat down slightly if you need to at this point. Saute for another couple of minutes and then add the wine and Brandy, along with the bread crumbs. Stir well so that bottom of pan is well deglazed. If you find you need to, add a few tablespoons of water. Finally, add the pan drippings you had set aside and stir well so everything is completely mixed. Transfer to a food processor.

In the food processor, add the Foie Gras, 2 pinches of salt, cracked pepper, Dijon, parsley, Worcestershire Sauce, and pulse mix until a rough paste has been achieved. Taste for proper seasoning, adding a bit more salt if you need. You should need to add anything more to this, as it should be perfectly seasoned. Remember, the slices of ham will add salt to your dish, so be careful. Set aside and allow to cool for 15 minutes.

While cooling, you can now prepare your slices of ham. Take a sheet of plastic wrap and lay it out on a cutting board. Next, lay out 4 slices of ham onto the board lengthwise, allowing the slices to overlap approximately 1/2 inch. Using half of your paste mixture, use a frosting spatula and spread it evenly over the ham. It should spread very nicely. Now add one of the cooled pork roasts on one end and carefully begin to roll it, using the end of the plastic wrap to push the roast along. It goes without saying at this time to be sure NOT to roll the plastic wrap into the roast... LOL. When completely rolled, the roast should be covered with the plastic. Holding each end of the plastic wrap firmly, roll the roast along the cutting board so that it seals it completely. Repeat the whole process with the second roast. Once done, transfer to your fridge and allow to set for about an hour or two.

While meat is in the fridge, remove the puff pastry sheets from the freezer and allow to thaw at room temperature. This should take about 2 hours. Once pastry is thawed, remove meat from the fridge and allow 30 minutes to warm to room temperature. Lightly brush your cutting board with a tablespoon of flour and lay out your first pastry sheet. Carefully stretch out the sheet with your hands and fingers. Don't use a rolling pin please, it's not needed. Simply stretch the sheet out an inch on all sides, that's all.

Preheat your oven to 425. Remove the plastic wrap from the first roast and place in the middle of the pastry sheet. Lightly brush some of the egg wash around the ends of the sheet and then fold the end closest to you over the roast. Roll the roast until it reaches the other end. Fold the left and right ends in, making sure all the seams and well sealed, using additional egg wash if needed. Set in a non stick baking pan, seam side down. Brush the top and sides with egg wash and with a sharp knife, make several slits on the top to allow steam to escape. Repeat this process for the second roast. Then set the second roast along side the other, making sure they are at least 1 inch apart.

Transfer dish to the oven and bake for about 25 minutes or until pastry is golden medium brown. Remove from oven and allow to set for about 15 minutes before serving. You may use the pan drippings to make a nice green peppercorn sauce, using a bit of olive oil and butter, a few tablespoons of Port wine, salt and pepper. It's your choice. I have found it very simple to just purchase a package of the Knorr Green Peppercorn Sauce mix and be done with it. This dish marries perfectly with a side of baby French green beans and a small serving of potatoes puree. Just remember however, the starch is in the pastry shell, so don't overdo it. Enjoy this preparation, it's absolutely mouth watering. Yes, it is a bit involved and takes time to prepare; however, there is nothing complicated that should keep you from attempting it. You won't regret it and neither will your dinner guests. This preparation will serve 4 to 6 .

Keep it Steelhead simple...

In an effort to maintaining the goals set forth by this blog from its onset, that is to demonstrating how simplicity in the kitchen can produce wonderful dishes and recipes, we are launching the "Keep it simple" series. Throughout its duration, simple yet savory recipes will be presented from time to time. These recipes will stand out from the rest in that the ingredients will be few and from preparation to presentation will be less than 30 minutes.

From personal experience, it's so important now days that with our busy and hectic schedules, we can come home and put an eye appealing and mouth watering dinner together in a minimal amount of time, whether it's dinner for one or party of 4. Not everyone has the time to spend shopping for exotic herbs and ingredients, then come home and spend several hours preparing the dish. And yet, we want to eat healthy, fresh, and flavorful ingredients, not the ones you grab out of the freezer and punch 3 minutes on the microwave dial. This series will make every attempt to achieve the success of simplicity.

As our first dish of the series, it's appropriate to present fish, an often times intimidating food item that can present itself with challenges on how to cook it as well as how to season. Beyond that, what side dishes will pair well with it besides steamed rice (yawn). Steelhead Trout (salmon) is a wonderful solid flesh fish that opens up many possibilities; however, this recipe is so simple that it will take less than 20 minutes from start to finish. Apart from having to go to the store to purchase a fresh filet, the ingredients can all be found within the confines of your pantry. As far as pairing a side dish, why not simply boil some baby Yukon Golds or Red potatoes (Baby Yukons, butter, and parsley)  and serve them tossed with butter and parsley? How simple is that?

1 1/2 lb fresh fillet of Steelhead Trout (also called Steelhead Salmon)
1 lemon
2 tablespoons of olive oil
1/2 teaspoon of dried tarragon
1 pinch of dried basil
salt and pepper
parsley for garnish

Preheat your oven to 400F (200C)

For those of you that are not keen on the rich flavor of Salmon, you may want to try Steelhead. It is a more delicate flavored fish with a much lighter pink color. Be sure to purchase a fresh fillet with the skin still intact on one color. 1 1/2 pounds will serve 4 people comfortably.

Grease a long baking dish with olive oil or butter. Rinse the fillet over cold water but do NOT pat it dry. The remaining water on the fish will help to cook it and remain moist. Place fillet, skin side down, on the baking dish. Squeeze the juice from the lemon and sprinkle the juice over the fillet. Now sprinkle the 2 tablespoons of olive oil, then the salt, pepper, and dried herbs. Slice the lemon and place the slices around the fish.

Bake at 400 for approximately 12 minutes. The fish should have a little give when you push a finger down on it, but it should not be hard to the touch. Remove from oven and let set for about 5 minutes. In the meantime, take your baby potatoes and slice them in halves. Place them in a deep bowl, along with chopped parsley, butter, and salt and pepper. Stir to melt the butter. Dinner is now set. All this took less than 30 minutes and you didn't have to make a long shopping list. How cool is that ??!!

True Cod and Clam Stew presents a bounty of flavors

I've got to admit, seafood is one of my favorite of the food categories. There is such an incredible variety to choose from and endless ways of preparing the dishes. As far as nutrition is concerned, you don't get any better than the fruits of the sea.

Today I chose to combine True Cod and Clams in a dish that is so incredibly savory and colorful, yet so easy to prepare. Both items were found on sale this past week and I couldn't resist picking up some of each. Oh, I threw in a bit of Chorizo for a bit of a kick and it worked out great. Here's what we need:

2 lbs of Fresh Clams
1 lb of Fresh True Cod
1/2 lb of Chorizo
4 strips of bacon
1 medium onion (yellow or white)
2 cups of chicken stock
3 Roma tomatoes
1/2 cup of chopped celery
3 cloves of chopped garlic
1 teaspoon of Anchovy paste
1/2 teaspoon of Saffron threads
2 tablespoons of Pernod (anise lacquer)
4 tablespoons of olive oil
salt and pepper to taste

Start by preparing your ingredients for cooking. Wash and scrub the clams, cut the True Cod in 2 inch chunks, slice the Chorizo in 1 inch slices, cut up the bacon strips, chop the onion, and slice the tomatoes in 1/2 inch slices.

Heat the oil in a large pan over medium heat. Add the onions, bacon, and Chorizo and saute for about 5 minutes, stirring occasionally. Next add the celery and garlic. Stir and continue to saute for another couple of minutes. Finally, add the tomatoes.

Add the Pernod and chicken stock, along with the Anchovy paste, increase the heat to medium high and bring to a boil. Add the Saffron threads, evenly spread the Clams in the pan, and add the True Cod in the same manner. Taste the broth and salt if needed. Add the black pepper, reduce heat to low and cover. Simmer for about 6 more minutes until clams have opened up.

Serve this wonderful dish, along with the broth over steamed rice or boiled yellow potatoes (Yukon Gold) and sprinkle with fresh chopped parsley if desired. In addition to the fork, you better have a spoon as well. The broth is absolutely to die for! Enjoy :)

The season of Figs draws inspiration for creativity

I can't remember the last time I consumed as many Figs as I have this year. In fact, the last time they were in my possession was as a child when we would pick them off the neighbors tree and eat them green and raw, stomach aches not included. This year I rediscovered and fell in love with them again. Come to think of it, I don't recall a lot of them available in the stores in years past. There must have been a bumper crop in 2010.

Figs are considered an exotic fruit in my book and therefore calls for creativity in coming up with new recipes. Previous recipes on this blog included using them in a wine reduction sauce with either lamb or beef. This time however, it is time to get my inspiration from the classification of the fruit itself and therefore have come up with a dessert. Surprisingly, combining custard and Figs has created a very pleasant and delightful dish, light and refreshing, and not loaded with heavy sweetness, a dessert that will have you and your guests coming back for more. As you will see, this dessert is a bit of  a take on Trifle but on a smaller and less complicated combination of flavors. As always, you will see that some of the ingredients accent my taste in particular flavors. Here's what you'll need:

1 dozen large Figs, ripened
1 packet of custard mix (if you're energetic, you can make yours from scratch)
1/2 cup of coconut cream
1/2 cup of whole milk
1 tablespoon of vanilla extract
3 tablespoons of fine granulated sugar
1 egg yolk
2 oz. of Grand Marnier
8 small croissants, toasted (the 3 inch size)

Start by setting 3 of the Figs aside for later use. With the remainder, cut stems off and cut in halves. Add them to a small pot along with the sugar and 1 oz of the Grand Marnier. Heat over medium heat and bring to a light boil, stirring occasionally. Lower heat to low and continue to cook for about 5 to 7 minutes, stirring occasionally. Remove from heat and set aside.

Cut each of the croissants in half lengthwise and toast until crisp. Set them aside. If you can find the small variety of croissants (found in most any supermarket), use 3 regular size croissants and slice them width wise about 1/2 inch thick for each slice. Toast them as you would with the small ones. Set aside to cool and harden.

To a pot, add the custard packet, the vanilla extract, the coconut cream, and the milk.Stir until powder is dissolved. Add the egg yolk and blend into custard mixture thoroughly.  Bring to a boil over medium heat, stirring or whisking constantly. Once brought to a boil, reduce heat to low and continue to stir for an addition 2 minutes. Remove from heat and whisk for about 7 minutes so custard cools a bit without creating a "skin" on the surface.

Now you have all the parts to your dessert and it's time to assemble. Start with a glass bowl that's approximately 6 inches in diameter and about 6 inches deep. Add a spoonful of custard to the bottom to coat. Next, add a layer of croissants and sprinkle them with a bit of the Grand Marnier. Slice them to fit if necessary. Now add a layer of the cooked Figs and top them with enough custard to cover them. Now start over again with a layer of croissants, sprinkles of Grand Marnier  and so on and so forth until you have used your ingredients.

The final step is to take the Figs you set aside and cut them in halves and place them cut side down on the top as the picture illustrates. Transfer to the fridge and allow to cool for at least 2 hours, longer is preferred, so that the custard will set nicely. Serve chilled with a sprinkle of toasted coconut flakes if you desire. Enjoy this along with 4 of your friends, as this will serve 5 easily.

NonChefNick.blogspot.com celebrates its One Year Anniversary

European guests in awe of the Oregon coast

If you haven't heard from me recently, it is because during the month of August we entertained guests from Paris, France. It was their first visit to the States and will certainly not be their last.  They thoroughly loved every minute of their stay and were awe struck by the beauty of the Grand Canyon and the Oregon coast, two of the favorite places they visited. In the end, with 4 to 5 weeks of vacation time enjoyed by the French, these past 4 weeks went way too fast for them and they certainly could have used another 4, according to them.

During their final week in Oregon, I had the pleasure of taking them to the  coast and visit the Pacific, a total must do for them and a place that I must confess I haven't visited in a number of years. Sometimes we take for granted just how beautiful this coastline is from its rugged, rocky cliffs to the long and wide stretches of sandy beaches. If you're so lucky to be there when the gray skies break up to display a beautiful blanket of blue, there aren't many places that get better than that. What makes it so special is that it's not inundated with people and so the beaches and landscape remains pristine. At times it reminded them of Deauville on the Normandy coast and a quick turn of the head and you thought yourself along the coastline of Brittany, France.

A dip of the toes in the waters of the Pacific and it was clear to them they weren't in Cannes anymore. How did they put it, "oooh c'est si froid!" For those that have experienced the North Pacific, you don't need to speak French to know that means it's too damned cold. I had warned them of the chilly waters and suggested before heading to the coast that they should practice by soaking their feet in a bucket filled with water and ice, which got a chuckle out of them.

After brushing the sand off their feet (and their hair), we headed off in search of  a place to enjoy a leisurely lunch and ended up at the top of the Inn at Spanish Head. Perched alongside the cliffs, the tenth floor provided us with an unobstructed view of the coastline which seemed to stretch for miles in either direction. We dined on wonderful varieties of fresh seafood and pommes frites, finishing off with a nice glass of Port wine while watching the waves roar up the shoreline and back out again in an almost hypnotic rhythm. We could have easily stayed the afternoon; however, there were miles to go before we slept and a nap was not on the menu for this day.

One step outside and the cool breezes of the ocean air quickly reinvigorated us and off we were to our final stop, the Newport Aquarium. Although not as large as the ones found in southern California or Florida, the Aquarium in Newport is none the less a fun place to visit. The recent addition of Swamp Land (I think that's what it's called) has added a new dimension to the attractions by bringing in exhibits of live animals typically found in Florida, Central, and South America. The Aviary presented a variety of birds and other exhibits featured Otters and Seals. The finale was the underwater glass tube that allowed you to see a variety of small and large fish in all directions. They swam above and below you. I had never seen a live Shark before until now (with the exception of the ones on Wall Street).

The day was quickly drawing to a close and we still had a 2 1/2 hour drive back to Portland. So we started our trek back home. Along the way, we found a small fish market just off the road and decided to stop and pick up some fresh fish for dinner. We began talking about what we had seen and the memories they would take back with them of their first trip to America. Before long, all was quiet but for the hum of the car racing through the darkening forest. My visitors from France were getting their late afternoon nap after all.

Another year will soon have come and gone. Summer will turn to Autumn in just a few weeks, Thanksgiving and Christmas will fly through town, and 2011 will enter our lives for the first time. And then will come August, new guests will arrive, an Aunt from Paris, cousins from the South of France, and we'll do this all over again, much like the rhythm of the waves going out and coming back. I can't wait !