August 2011 - Delights Of Culinaria

Grilled Salmon Salad with Lemon dressing

August 31, 2011 · by Delightsofculinaria · 11 Comments

I like meals like this one ,healthy, yummy and without the carbs. Not that I don’t like carbs its just there is too much of them every where.Plus, helps you to be in shape( minus the bacon ,prob.) This salad is full of lemon flavor which is a great combination to slightly sweet and salty salmon fillets.For my salad I used Wild Sockeye salmon, I prefer Atlantic salmon,but finding «wild» one been a problem for me.
6 Salmon fillets:
3 cloves garlic
1 teaspoon Dijon mustard
1 tablespoon chopped fresh parsley ( dry OK too)
2 leaves fresh basil
¼ cup soy sauce
1 tablespoon honey

Mix all the ingredients in a blender. Marinade for at least 30 minutes.
Grill the fillets.

Lemon salad dressing:
Juice of 1 lemon
Zest of 1 lemon
½ teaspoon Dijon mustard
1 tablespoon mayonnaise
1 teaspoon salt
1 teaspoon fresh ground pepper cup olive oil
1/3 cup Olive oil

Mix everything in a blender.

Salad:
5 oz. Green salad like Fresh Herb mix,Spring mix,etz.
15 cherry tomatoes halved
½ red onion thinly sliced
4-5 slices of bacon (cooked any way you like, I grilled it) crumbled
Mix salad with dressing.transfer on to a serving plate and place grilled salmon on top. Enjoy

Filed Under: Dinner, Main course, Salad, salmon, seafood ·

Linguine with Eggplant and tomato sauce

August 23, 2011 · by Delightsofculinaria · 9 Comments

This is a flavorful vegetarian dish with eggplants,tomatoes,garlic and fresh herbs like parsley and basil.I love homegrown tomatoes.I am not a garden person,I don’t like to plant but I like to eat.So my dad decided to plant some of my favorite vegetables for me(so nice of him).When he asked me what do I want to have in my garden, the first thing that came to my mind even without thinking is TOMATOES! yes,the sweet juicy tomatoes that you will never find in any grocery store.
Having tomatoes and eggplants still in season I decided to make this healthy pasta dish.

Ingredients:

4 tomatoes (blanched and chopped)
2 (I used long and skinny kind)
1/2 onion finely chopped
6 cloves garlic finely chopped
1 tablespoon fresh parsley and basil finely chopped
salt to taste
fresh ground black pepper
2 tablespoons extra virgin olive oil.
3oz tomato paste
freshly grated Parmesan cheese
16 oz your choice of cooked linguine ( I used garlic basil from Trader Joe’s)

Directions:

Using a skillet heat oil on medium heat.Add onions and garlic.Saute for 3-4 minutes.Add the eggplants and cook for about 5 minutes.
Add tomato paste and mix well.Then throw in the tomatoes and fresh herbs.cover and let it simmer on med-low for another 5 minutes.season with salt and pepper.

Place linguine on the serving plate, add the sauce on top and sprinkle with Parmesan cheese.Enjoy!

Filed Under: Uncategorized ·

Eggplant Appetizer

August 16, 2011 · by Delightsofculinaria · 1 Comment

Fried eggplant with garlic sour cream sauce topped with fresh tomato and dill.I really like eggplants, so once they are in season I start to have some fun with them. I used Canadian style sour cream, It’s thinner then regular brands. That’s why it was a bit runny.

Ingredients:
1 large eggplant sliced in to 1/2 inch rounds
1-2 tomatoes cut into thick slices
8 -10 tablespoons sour cream
5 garlic cloves crushed
1/2 teaspoon sea salt( more or less depending on your taste)
finely chopped fresh baby dill
plenty of oil ( I use Light Olive oil for frying)

Directions:

Heat frying pan with oil on medium heat. Eggplants take lots of oil so add more if needed.
fry the eggplants on both sides until golden brown in color.

To make sour cream sauce combine garlic,sour cream,and salt. mix well.

Arrange fried eggplants on a platter. using a spoon spread about 1 tablespoon of sauce on each eggplant. add the tomato on top and sprinkle with dill. Can be served on toasted bread if preferred.

Filed Under: appetizer ·

Creme Brulee

August 15, 2011 · by Delightsofculinaria · 3 Comments

This is my favorite dessert that I usually make on special occasion or for a romantic dinner with my husband.Creme brulee is a french word for burnt cream.Its basically custard that is rich and creamy. This fancy dessert does not need a lot of effort and can be done ahead of time.

serves 4

6 egg yolks
2 cups heavy whipping cream
1/4 cup sugar
1 whole vanilla bean
1 tablespoon brandy (optional)
about 4 tablespoons sugar

Heat oven to 325 degrees

In a medium saucepan heat cream on medium-low.slice vanilla bean and scrape out the seeds in to cream. add the liquor (optional) and bring the cream to a simmer.

While the cream is coming to simmer, whisk the egg yolks and sugar in a medium sized bowl.
When the cream starts to simmer remove it from heat and pour a little amount to the yolks. continue to whisk and slowly add the rest of the cream.

Pour the custard into a medium-large measuring cup. Place the ramekins into a large glass deep baking dish. Pour the custard into ramekins 3/4 full.

Carefully pour boiling hot water in to the baking dish reaching half way of the ramekins.
Transfer the ramekins to the oven. and bake custard for about 25-30 minutes. Cool custard without taking it from the dish.

Once the custard is cooled, place them in the fridge for atleast 4 hours.

To serve brulee, sprinkle 1 tablespoon of sugar on the top of the custard. caramelize them by either using a kitchen torch or by placing it in the oven under 500 degrees broil and bring the level to the highest position. I like it very cold so I place it back in the fridge to cool down. Garnish with fresh berries.

Creme Brulee

Ingredients

serves 4
6 egg yolks
2 cups heavy whipping cream
1/4 cup sugar
1 whole vanilla bean
1 tablespoon brandy (optional)
about 4 tablespoons sugar

Instructions

Heat oven to 325 degrees
In a medium saucepan heat cream on medium-low.slice vanilla bean and scrape out the seeds in to cream. add the liquor (optional) and bring the cream to a simmer.
While the cream is coming to simmer, whisk the egg yolks and sugar in a medium sized bowl.
When the cream starts to simmer remove it from heat and pour a little amount to the yolks. continue to whisk and slowly add the rest of the cream.
Pour the custard into a medium-large measuring cup. Place the ramekins into a large glass deep baking dish. Pour the custard into ramekins 3/4 full.
Carefully pour boiling hot water in to the baking dish reaching half way of the ramekins.
Transfer the ramekins to the oven. and bake custard for about 25-30 minutes. Cool custard without taking it from the dish.
Once the custard is cooled, place them in the fridge for atleast 4 hours.
To serve brulee, sprinkle 1 tablespoon of sugar on the top of the custard. caramelize them by either using a kitchen torch or by placing it in the oven under 500 degrees broil and bring the level to the highest position. I like it very cold so I place it back in the fridge to cool down. Garnish with fresh berries.

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Filed Under: Dessert ·

Egg Benedict

August 14, 2011 · by Delightsofculinaria · 3 Comments

Eggs Benedict is a fancy American breakfast dish that will make your breakfast elegant.This dish is very impressive and delicious;mainly consisting of toasted egg muffins,canadian bacon,poached egg and topped with creamy hollandaise sauce.I gave a little twist by using sautéed fingerling potatoes and smoked salmon.Results are amazing! The sauce is very easy to make and comes out perfect every time.

Makes 4 Egg Benedict

Ingredients:

2 cups sliced fingerling potatoes or

2 English muffins sliced in half and toasted

4 eggs
1/4 red onion or green onion thinly diced
Thin slices of smoked salmon,canadian bacon or ham
1 tablespoon white vinegar

oil for sautéing potatoes

Hollandaise sauce(adapted from Simply Recipes):

1 stick (1/2 cup)unsalted butter
3 egg yolks
1 Tbsp lemon juice ( I used 3,depends how lemony you want it to be)
1/2 teaspoon salt
Dash of cayenne
hot boiling water if needed

Directions:
In a small saucepan melt the butter on low heat.(don’t let it boil)
Using a blender mix egg yolks,lemon juice,salt and cayenne.

Blend for about 20-30 seconds.
With blender still working, gradually and slowly add butter.

Blend until all butter is well combined.
The sauce supposed to be lemony, buttery and lightly salted. I added about 1/4 cup of hot water to make it a little thinner.

Bring a water to a boil in a medium saucepan or pot.Add vinegar. Turn the heat down to low and add the eggs one at a time.Cook for about 3-4 minutes.

Heat oil in a skillet on med-high heat.Season potatoes with salt and add potatoes to the skillet.Sauté until nicely browned.

Arrange sliced smoked salmon,canadian bacon or ham and sautéed potatoes on a serving plate.Sprinkle green onions,place egg on top and pour hollandaise sauce over the egg.Sprinkle with cayenne pepper or paprika.

Place toasted English muffin on a plate. Sprinkle with onions, and add a slice of smoked salmon. Top it with egg and pour hollandaise sauce over the egg. Sprinkle with cayenne pepper or paprika.

Filed Under: Breakfast · Tagged: breakfast, canadian bacon, egg benedict, elegant, english muffins, fingerling potatoes, gourmet breakfast, ham, simple recipes, smoked salmon

Tomato and Vegetables Salad

August 9, 2011 · by Delightsofculinaria · 2 Comments

2 tomatoes cut into quarter then sliced
1 cucumber or 2 if small cut and sliced
1 yellow sweet pepper thinly sliced or other sweet bell pepper
1/2 medium red onion thinly sliced
finely chopped dill, cilantro, and basil.
salt and pepper to taste
2 tbsp. unrefined sunflower oil ( or any other of your choice)

Directions:
Mix all the vegetables together with salt,pepper and oil.

Filed Under: Salad ·

Taco Salad with Homemade Taco dressing

August 5, 2011 · by Delightsofculinaria · Leave a Comment

I was making tacos for my kids the other day, ( they’re fans of Mexican food) and had some taco meat left over, I had to use in some way and that’s how I came up with this salad.I am really picky about what goes in my food and what my family eats,so when ever my kids ask me if they can have a taco or a cheeseburger,when passing a fast food place,I just tell them , OK… I’ll make it for you. Seasonings and dressings are full of preservatives and salt .I try to avoid buying them unless I know the ingredients are natural and real.Same thing with hydrogenated oils and corn syrup if its on the label then it goes back on shelf. That’s why I like to make my own seasonings,sauces and dressings.Of course If you’re not picky as I am, then go ahead use store bought and enjoy it with your family or friends.

Ingredients for the salad:

¼ iceberg lettuce shredded

1 hearts of romaine lettuce shredded

½ avocado diced

1 tomato diced

1/3 can of pinto beans

taco meat (recipe follows)

2 tbsp. Green onions finely chopped

2 tbsp. Cilantro finely chopped

½ cup cheddar cheese shredded ( or Mexican cheese)

Olives sliced (optional)

Taco dressing (recipe follows)

Crushed tortilla chips

Taco sauce dressing:

2 tbsp. Plain yogurt

1 tbsp. Sour cream

2 tbsp. Freshly squeezed lemon or lime juice

1 tsp. agave nectar or honey

4 tbsp. Taco sauce (recipe follows)

salt and fresh grated pepper to taste

Directions: whisk everything together.

Taco Sauce ( Adapted from lynnskitchenadventures.com)

8 ounce tomato sauce

¼ cup water

¼ tsp.chili powder

1 tsp. cumin

1 tbsp. Onion, chopped

1 tbsp white vinegar

½ tsp. garlic powder

¼ tsp.salt (I used more)

¼ tsp. paprika

¼ tsp. sugar

¼ tsp. ground red pepper ( I used Cayenne)

Mix everything together in a blender. Pour the sauce into a small sauce pan and cook over med-low heat for 15-20 min. ( i cooked for 10 min.) don’t skip the cooking part, flavors blend together when heated up.

Taco seasoning- enough to season 7 pounds of meat. (adapted from browneyedbaker.com)

4 tbsp. Chili powder

3tbsp.+ 1 tsp paprika

3 tbsp. Cumin powder

1 tbsp+ 2 tsp onion powder

1 tsp. garlic powder

¼ tsp. cayenne pepper

Directions:

Combine all the ingredients in small bowl.

Heat 1 tbsp. Oil on medium heat. Add fresh ground beef ( I used almost 2 pounds).cooked until the meat is no longer pink. Add 4 tbsp. of seasoning and salt to taste. Cook meat covered with lid on low heat for about 8-10 minutes.

Salad:

Arrange lettuce on salad plate.Sprinkle taco meat and pinto beans on top of lettuce, then tomatoes,avocado,green onions,cilantro, and cheese. Pour the dressing over the salad and sprinkle with crushed tortilla chips.

Filed Under: Salad ·

Earl Grey Cupcakes

August 2, 2011 · by Delightsofculinaria · 5 Comments

These earl grey tea cupcakes are seriously good. Delicately scented with lovely Bergamot flavor,perfect for ladies brunch,afternoon tea,baby shower or bridal shower.They will be equally impressive and delicious.

This recipe was adapted from Katie cakes.( Primrose Bakery)

*I converted grams into cups.

Ingredients:

1/2 cup milk

4 Earl Grey tea bags

1 stick butter (softened)

1 cup sugar

2 large eggs

¼ tsp almond essence (optional)

2 cups plain flour

¾ tsp. Baking powder

½ tsp. Baking soda

Frosting:

2 sticks unsalted butter ( softened at room temperature)

1/4 cup milk

1 tsp. vanilla extract

5 cups powdered sugar

few drops of lilac food coloring

Directions:

Preheat oven to 350 degrees.

Bring milk to a boil over medium heat.

Remove from the heat and add tea bags.

Cover with lid for 30 minutes.

In a medium bowl using electric mixer cream butter with sugar until mixture is pale and smooth.

Add almond extract and eggs one at a time.Scrape bowl with spatula to make sure the mixture is well combined.

Combine flour with baking soda and baking powder in separate bowl.

Add third of the flour to the butter mixture and beat. Add third of the milk with tea to the mixture.

Repeat until all the flour and milk has been added.

Fill cupcake pan with 2/3 of the batter.

Bake for about 25 minutes. Let cool completely.

Butter cream frosting:

Beat butter until pale and fluffy.

Add powdered sugar on low and gradually increasing speed to high.Scrape the sides of the bowl with spatula.

Add milk and vanilla and drop of coloring.Whip until its smooth and creamy.

Ice the cupcakes with a generous swirl of the frosting.

Enjoy with your favorite cup of tea.

Earl Grey Cupcakes

Ingredients

1/2 cup milk
4 Earl Grey tea bags
1 stick butter (softened)
1 cup sugar
2 large eggs
¼ tsp almond essence (optional)
2 cups plain flour
¾ tsp. Baking powder
½ tsp. Baking soda
Frosting:
2 sticks unsalted butter ( softened at room temperature)
1/4 cup milk
1 tsp. vanilla extract
5 cups powdered sugar
few drops of lilac food coloring

Instructions

Preheat oven to 350 degrees.
Bring milk to a boil over medium heat.
Remove from the heat and add tea bags.
Cover with lid for 30 minutes.
In a medium bowl using electric mixer cream butter with sugar until mixture is pale and smooth.
Add almond extract and eggs one at a time.Scrape bowl with spatula to make sure the mixture is well combined.
Combine flour with baking soda and baking powder in separate bowl.
Add third of the flour to the butter mixture and beat. Add third of the milk with tea to the mixture.
Repeat until all the flour and milk has been added.
Fill cupcake pan with 2/3 of the batter.
Bake for about 25 minutes. Let cool completely.
Butter cream frosting:
Beat butter until pale and fluffy.
Add powdered sugar on low and gradually increasing speed to high.Scrape the sides of the bowl with spatula.
Add milk and vanilla and drop of coloring.Whip until its smooth and creamy.
Ice the cupcakes with a generous swirl of the frosting.
Enjoy with your favorite cup of tea.

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Filed Under: Dessert · Tagged: afternoon tea, cup cakes, cupcakes, dessert, desset, earl grey cupcakes, earl grey tea cupcakes, sweets

Lemon Cupcakes with Strawberry Whipped Cream Frosting

August 1, 2011 · by Delightsofculinaria · 1 Comment

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I love making cupcakes. I think they are so cute and fun to make.They make great centerpiece on birthday parties,weddings, even holidays. The best thing is, that they’re so easy to make and you can play around and create something new every time.

24 cupcakes or 12 muffin size cupcakes

Ingredients:

3 eggs

1 cup sugar

1 1/2 cups flour

1 ¼ tsp. baking powder

½ tsp. salt

½ stick unsalted butter (softened)

2 ounces cream cheese (softened)

½ cup buttermilk

juice from 1 lemon

zest of one lemon

Whipped Cream:

1 pint heavy whipping cream

2 cups powdered sugar

about 10-12 strawberries (pureed using blender)

Directions:

Preheat oven to 350 degrees. In a medium bowl, combine flour, baking powder and salt; set aside.

In another medium size bowl,using electric mixer beat the butter, cream cheese and sugar until light and creamy.Add eggs one at a time, beating well after each time you add another egg.On low speed add the flour mixture and buttermilk alternatively. Add lemon juice and zest, and mix on low speed until well combined. Divide batter between 24 or 12 cupcake/muffin tins. Bake for about 20 minutes.Let cool completely.

Cream:

Using electric mixer beat heavy whipping cream and sugar on high speed until thick and fluffy. Be careful not to over do it. Fold in the strawberries . Decorate the cupcakes using a pastry bag filled with cream. Add ¼ slice of strawberry on top of the cupcake and sprinkle some lemon zest.

Filed Under: Dessert ·

”Adjika” Georgean style salsa

August 1, 2011 · by Delightsofculinaria · Leave a Comment

This sauce is very fragrant and spicy. It can be used as a dip with your favorite chips or as a topping for any other dish like rice,mashed potatoes, beans ,or pasta. It goes well with everything. You can even spread it on bread to go with your soup like Borscht, lentil or bean soup. Add it to your sandwich to give it a little kick.

Ingredients:

2 tomatoes

1 red bell pepper

10 cloves garlic

¼ bunch of cilantro

1 habanero pepper seeded *

1 Serrano pepper seeded *

salt and black pepper to taste

¼ cup sunflower oil (or olive oil)

*You can substitute for jalapeno peppers

Directions:

Combine all ingredients using a food processor or blender.

Filed Under: sauce ·

Grilled Salmon Salad with Lemon dressing

Linguine with Eggplant and tomato sauce

Eggplant Appetizer

Creme Brulee

Egg Benedict

Tomato and Vegetables Salad

Taco Salad with Homemade Taco dressing

Earl Grey Cupcakes

Lemon Cupcakes with Strawberry Whipped Cream Frosting

”Adjika” Georgean style salsa

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