Category: Quick and Easy

Smoked Salmon in Sour Cream-Horseradish Sauce

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Smoked Salmon in Sour Cream-Horseradish Sauce

Smoked Salmon Spread

Growing up in Minnesota, I wasn’t particularly familiar with smoked salmon or its popularity. My limited experience consisted of the bagels and Nova lox my father made a point to bring home every time we visited NYC. It was considered a treat when we had it (though I may have been more into the bagel and cream cheese at that time than the salmon). I had no idea that there were different kinds of smoked salmon and that it could be bought by the pound and on sandwiches at almost every New York deli.

The quality of smoked salmon varies – usually depending on price but also on the smoking method and/or curing method. Lower quality smoked salmon is usually saltier and somewhat mushier. I like Nova lox, which is technically a cold smoked salmon, but regular lox (which is just cured and not smoked), Scottish, or Norwegian smoked Salmon are also good depending on your preference. Whether you’re eating it on a sandwich or making a spread such as this, it’s important to use a smoked salmon you really like. Unlike most salmon spreads, the actual salmon flavor (and not just the saltiness) can be tasted in this dip-like spread. The horseradish, scallion, and dill complement the salmon and provide a freshness. No cooking, no fuss. Add a few slices of cucumbers for a refreshing crunch and this Smoked Salmon in Sour Cream-Horseradish Sauce is the perfect light lunch or appetizer on a hot summer day.

Ingredients:

1/2 lb smoked salmon, shredded
1/2 cup finely chopped scallions
2 teaspoons fresh dill, chopped
3/4 cup sour cream
2 tablespoons horseradish
1 tablespoon mayonnaise
salt and pepper
1 teaspoon lemon juice (optional)
1 cucumber, thinly sliced (optional)

Add scallions and dill to smoked salmon.

In a separate bowl, combine sour cream, horseradish, and mayonnaise. Season with salt and pepper.

Add dressing to salmon mixture. Toss gently. Serve on thinly sliced rye or pumpernickel bread or multi-grain crackers layered with cucumbers (if using).

Adapted from “The Art of Good Cooking,” by Paula Peck.

Smoked Salmon Spread 2

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Grilled Swordfish Skewers

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Grilled Swordfish Skewers

Grilled Swordfish Skewers

After what seemed like a never-ending cold snowy winter in the Northeast, grilling season is finally here. Lucky for us, “The Art of Good Cooking” by my grandmother, Paula Peck, has many barbecue recipes I have yet to share. Similar to this Grilled Swordfish recipe, most are in the form of skewers – one of my favorite ways to grill. There is nothing revolutionary about this grilled skewer recipe but it’s simple and delicious. The marinade, which consists of garlic, olive oil, soy sauce, lemon, salt, and pepper, is just light enough to bring out the fresh clean taste of not only swordfish, but any seafood (check out the shrimp shown in this photo). With its meaty firm texture, swordfish is one of the few fish that can actually hold up to being cut into chunks, skewered, and grilled. Like all fish, it’s important not to overcook it – no one enjoys chunks of rubber.

Grilling can be challenge here in NYC. For the authentic grilling experience, the only options are the park or the roof deck or backyard of a wealthy friend. I usually end up doing most of my grilling out of town on vacation. However, the limited grilling options in NYC never stopped my grandmother. Although all of her grilling recipes can be converted to the oven or broiler, she grilled right in her Harlem kitchen. She would set up the grill plate on the stove and fan the smoke out the window, as best she could. The neighbors definitely didn’t appreciate this and I doubt she could get away it now. An actual grill (particularly charcoal) will produce a more flavorful result. But by marinating the fish for 2-3 hours and following the proper cooking times, juicy garlicky swordfish will become a favorite whether broiled, baked, or grilled. Don’t forget the grilled vegetables and fruit– my favorites are bell peppers, grape tomatoes, eggplant, and pineapple!

Ingredients:

2 lbs swordfish steak
3 cloves garlic, finely minced
1/4 cup olive oil
3 tablespoons lemon juice
1 tablespoon soy sauce
salt and pepper

Lemon Parsley Sauce (for serving)
6 tablespoons lemon juice
6 tablespoons olive oil
1/2 cup chopped parsley

Dry fish well on paper towels. Cut into 1 1/2 inch chunks.
Combine garlic, olive oil, lemon juice, and soy sauce. Place swordfish in a bowl and pour mixture over the chunks. Marinate in the refrigerator for at least 3 hours, turning occasionally.

Thread chunks on skewers. Broil, preferably over charcoal, turning occasionally, until swordfish is lightly brown all over. Season with salt in pepper.

Mix together sauce ingredients and spoon over skewered swordfish.

Serves 4-5.

Adapted from “The Art of Good Cooking,” by Paula Peck.

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Rice Pudding

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Rice Pudding

Rice Pudding

Comforting and easy, rice pudding is a classic winter treat. It’s often considered a dessert but I usually find myself making a big a batch and eating it for breakfast throughout the week. Maybe not the healthiest breakfast option, but it somehow makes more sense than eating it after dinner. This creamy pudding is not only simple but also budget friendly. You probably already have most of the ingredients. With just basics like rice, milk, eggs, and sugar – you can make a delightful rice pudding in under 30 minutes. There are, of course, variations that have slightly fancier additions. This version from “The Art of Good Cooking” dessert section includes vanilla extract, cinnamon, nutmeg, orange zest, and raisins. These ingredients add tasty layers of flavor but can be considered optional.

I had to make a few more revisions to this recipe than normal. I don’t think it was tested as much as some of the other recipes in my grandmother’s cookbook. It may have been added last minute to fill space among the other somewhat random selection of recipes that make up the dessert section. Most of my revisions are in the measurements. Like most Paula Peck recipes, the ingredients themselves are a delicious combo.

Ingredients:

2 1/2 – 3 cups whole milk
1/2 cup long grain rice
1/4 cup granulated sugar
1/4 teaspoon orange zest
1 teaspoon vanilla extract
2 egg yolks
1/4 cup raisins
1/4 teaspoon each: cinnamon and nutmeg
1/4 teaspoon orange zest for sprinkling (optional)

Heat milk and keep it warm. Add about 2 1/4 cups of the warm milk to rice in a deep pot. Cook over low heat, stirring frequently. From time to time, add more milk, as rice absorbs it. When the rice is entirely cooked, it should be in a very light creamy sauce.

Stir in sugar, orange zest, and vanilla. In a small bowl, break up yolks with a fork. Whisk in about a 1/4 cup of liquid from the rice to temper the egg yolks. Add egg yolk mixture to pudding. Replace over low heat, stirring constantly until slightly thickened ( it will thicken more when it cools).

Remove from heat and stir in raisins. Sprinkle with cinnamon, nutmeg, and orange zest (optional).

Serves 4-6.

Adapted from “The Art of Good Cooking,” by Paula Peck.

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Gazpacho

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Gazpacho

Gazpacho

There are few soups that can get away with being cold. As a favorite of this small group, Gazpacho often outshines the others as the most typical cold soup. However, I believe it’s really just an excuse to eat soup on a hot summer day. Since tomato is the star of this famous Spanish specialty, August is the perfect time for a homemade batch. Garden fresh bold red tomatoes are juicy and flavorful, making them the ideal candidate for this simple soup.

This is a combination of two recipes: the Gazpacho recipe from “The Art of Good Cooking” and an unpublished recipe I found titled “Ann Thayer’s Gazpacho.” Each recipe is perfectly fine on its own but I wanted to combine the two as a tribute to the friendship between my grandmother and the late Ann Thayer. Ann was one of the few friends of my grandmother that I knew as a child and consistently visited on trips to NYC before I lived here. She met my grandmother in one of James Beard’s cooking classes and in her words “saw that Paula could cook circles around everyone else in the class” and immediately paired up with her. Although Ann was never apart of the famous “cooking world” of journalists and chefs like Beard, Craig Claiborne, and Andre Soltner that my grandmother often entertained, she was one my grandmother’s closest friends and stood by her side through her sickness and eventual death.

The main difference between the two recipes is the amount of liquid and bread used. The unpublished recipe blends pieces of bread into the base along with the tomatoes and vegetables. I decided to skip the bread because I just don’t think it’s necessary. If your tomatoes are ripe and your vegetables fresh and crisp, they should easily be the focus of this classic farm fresh chilled soup.

Ingredients

1 small cucumber, seeded and diced
1 onion, chopped
1 green bell pepper, seeded and diced
6 large ripe tomatoes, peeled and diced – see note
2 cloves garlic
4 tablespoons tarragon wine vinegar
1 cup vegetable stock
1/4 cup extra virgin olive oil
salt, pepper, and a pinch of dried marjoram

Toppings
peeled, seeded, diced cucumber
finely chopped onion
seeded , diced green pepper
garlic seasoned croutons

Combine all ingredients in a large bowl. Pour into blender and blend until smooth (this may need to be done in batches). Taste for seasoning and correct. Place in refrigerator and chill. Serve as cold as possible with toppings.

Serves 6

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Red Bean and Sausage Salad

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Red Bean and Sausage Salad

 A hearty protein filled salad that promises to keep you full. Red bean and Sausage Salad is an unpublished Paula Peck recipe that includes just the right combo of fat and acidity to make it an antipasto like satisfying addition to any meal or greens.
Though the recipe recommends salami, any cured sausage may be used. I happened to have an Olli salami on hand which is part of a high end artisinal salami line made using old fashioned family recipes (how appropriate!). This recipe is flexible and the sweet pickles and kidney beans provide the right balance to work well with just about any variation of sausage or greens.

Ingredients:

2 1/2 cups cooked kidney beans
1 lb salami or other cooked sausage, sliced
1 cup finely chopped celery
1/2 cup chopped sweet pickles
1/4 cup chopped parsley
1/2 cup chopped red onion
1 tomato diced or a handful of grape tomatoes, halved
1/2 cup olive oil
1/4 cup red wine vinegar
1 tablespoon dijon or spicy mustard
salt and freshly ground pepper to taste

Combine the first seven ingredients in a bowl. Allow to stand while you make dressing. Combine oil, vinegar, mustard, salt, and pepper in a container with a lid. Close container and make sure it is well sealed. Shake vigorously for about 30 seconds to blend and thicken. Pour over salad and season to taste. Serve on spinach or other fresh greens.

Serves 6.

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