Always. Happy new week!
I love Food Network and Cooking Channel. Not all that surprising coming from someone who loves eating, cooking, and reading about food. I’m more into the cooking shows than the reality or other types of shows, and one of the first I started watching way back when was Everyday Italian. To this day, I still love Giada, not only because I think she’s fun and interesting to watch, but also because her recipes are almost always successes.
That includes these two: baked tilapia with arugula salsa verde, and creamed corn and spinach. Weeknights with Giada is a great cookbook that I enjoy using for food that is doable on a weeknight, but not lacking in flavor or interest. These recipes were easy to accomplish after a long day at work, but were still fresh and delicious.
Baked Tilapia with Arugula Salsa Verde
Prepare fish: Preheat oven to 375. Season tilapia with olive oil, salt, and pepper. Combine green onions, parsley, and lemon zest. Place tilapia on a baking dish or pan, and place herb mixture on top. Bake the fish in the oven until it is opaque in the center and flakes easily with a fork, approximately 10 minutes.
Prepare salsa verde: Combine all ingredients in a small food processor, and pulse until combined (but not pureed).
Serve the tilapia with the salsa verde spooned over top. You’ll probably have extra salsa verde, but it keeps in the fridge, and also makes a great salad dressing when pureed with a bit more olive oil and lemon juice.
Creamed Corn and Spinach
Heat the butter in a high-sided skillet over medium-high heat. Remove the kernals from the ears of corn. Add the corn to the skillet, and season with salt and pepper. Cook until the corn softens (about 3 minutes). Add the flour, and cook for another minute or so.
Reduce the heat to medium, and add the cream to the skillet. Simmer until the mixture thickens a bit (about 2-3 minutes).
Pour half of the corn/cream mixture into a food processor, and blend until smooth. Add the pureed mixture back into the skillet. Add the milk, cheese, and spinach to the skillet. Cook over medium-low heat until the spinach has wilted and the mixture is arm (about 4-5 minutes).
Serve these together for a delicious, not too tricky weeknight dinner. The freshness and acidity of the tilapia/salsa verde go well with the creaminess and richness of the corn/spinach. Outstanding combo.
These posts will be full of things I’m loving lately–what strikes my fancy! Perhaps you’ll love them too?
Clicking on the picture will take to you either to the site I found the picture on, or my Pinterest page 🙂
Fall weekends just beg for cozy food. On those mornings when it starts to get cool and all I want to do is stay in pajamas and socks, cinnamon rolls are pretty perfect. And since it’s October, what do I feel like adding to pretty much everything? Ah yes, pumpkin. The two together? Brilliant. They make for a fun fall weekend breakfast.
These take a bit of time, since they are made with a yeast dough and have to rise twice. If you feel like actually eating them in the morning without waking up super early to do so, I’d make them the night before, and then just bake them in the morning. Commence the pumpkin binge…
Pumpkin Cinnamon Rolls (inspired by and adapted from the recipe on Sally’s Baking Addiction, a fabulous blog full of the sweetest treats)
Make the dough: Gently warm the butter and milk together, just until the butter is melted (if it’s too hot, it will kill the yeast). Set it aside. Mix the pumpkin puree, brown sugar, cinnamon, and salt together in a bowl. Add the warm milk/butter mixture and beat it all together until combined. Add the egg then add the yeast, and beat it all together. Add the flour in three batches, beating slowly after each addition, and then beat the whole mixture until combined.
Place the dough in a bowl (I like to coat the inside of the bowl with a very thin layer of olive oil or cooking spray to make sure the dough doesn’t stick). Cover the bowl with a towel or plastic wrap and let it rise, until it doubles in size (about an hour). (I usually let my doughs rise in the oven. If you have a gas oven, there is usually a bit of residual heat that makes it slightly warm. If not, you can preheat your oven to 200 or so, then turn it off before you put the dough in.)
Once the dough has risen, punch it down and place it onto a lightly floured surface. Knead the dough a little bit, adding flour as needed to make the dough easier to knead (I probably added about 1/3 cup of additional flour). Roll or press the dough out into a rectangle (I am bad at estimating size but I’d say mine was probably 18×10 inches or so.)
Make the filling: Combine the softened butter, brown sugar, and spices in a small bowl. Spread the mixture all over the dough.
Assemble: Roll the dough into a log. (Start rolling from the shorter/narrower end of the rectangle–that way, you’ll have more spirals of filling.) Use a sharp knife to cut the log into rolls (mine were probably 1 1/2 or 2 in thick).
Coat the inside of a pan (I used a ceramic pie dish, mostly because it had a ruffled edge, and was green and pretty) with a thin layer of olive oil or cooking spray. Arrange rolls in the pan. Again, let the rolls rise until they double in size (about an hour). (This is when you can stop the night before, and let them rise overnight to be baked in the morning.)
Bake the rolls: Preheat the oven to 350. Bake rolls for approximately 25 minutes. Keep an eye on them for browning, and cover loosely with aluminum foil if they are browning too much (I covered mine after about 18-20 mins).
Make the glaze: While the rolls are baking, mix the melted butter, powdered sugar, and vanilla. Add 1 T of hot water at a time until glaze reaches desired consistency.
Let the rolls cool a little bit after they come out of the oven (I feel your pain–this is difficult). Spread or drizzle the glaze over the rolls, and enjoy one (or three) with a cup of coffee. Yay weekends!
Photoshop is an amazing program–and so fun! I wanted to share a project of mine that I’d been working on in Photoshop. I’m loving it, and am excited about the way it turned out.
This is the photo in its more natural state. I’ve certainly worked with it in Photoshop, but only to enhance it, not really to change it. I really like this photo–the colors are so bright and vivid.
And here is the photo, made into something more abstract. I love this for different reasons–the shapes and colors are fun. The background almost looks like a heat map or something. It certainly doesn’t look like anything that you’d actually see in nature, but I think that’s what makes it neat–it’s almost more like a painting than a photograph.
For me, chilled soups can be hit or miss. I’ve had wonderful ones–one in particular I remember was a strawberry basil soup that I ate on a summer afternoon on the patio of one of my favorite (unfortunately, now closed) Chicago restaurants, Bistro 110.
But, I’ll admit, sometimes cold soup can be a little weird. One that is almost always delicious, though, is gazpacho. On a warm day, it’s the perfect lunch. And it makes a filling dinner when paired with some grilled bread or, like we had, sautéed shrimp.
This soup is a creamier gazpacho. I certainly love chunky, almost salsa-like versions, too, but this one isn’t really like that. It has a nice, smoother texture, while not being completely pureed or watery. I think this gets better the longer it sits, so making it the night before and chilling overnight would be the best, but not necessary.
Roasted Tomato Gazpacho
Toast the almonds: put them in a pan over medium high heat. Heat until fragrant and a bit golden, stirring or shaking the pan while the almonds toast, to make sure they don’t burn. Keep an eye on them–they can burn in a blink. When they smell “nutty” and start to change color a bit, they’re done.
Make the gazpacho: heat a grill pan or cast iron pan over high heat. Place the whole tomatoes, onion wedges, whole peppers, and whole garlic cloves in the pan. (This is dry roasting, so you don’t need any oil or anything in the pan.) Dry roast the vegetables until black char marks appear on the sides. Things may finish roasting at different times, so remove them as they get enough char.
Core the tomatoes and peppers (removing the seeds and ribs). Remove the paper from the garlic cloves.
In a food processor, combine the tomatoes, onion, peppers, garlic, olive oil, sherry vinegar, and salt/pepper. Blend until pureed.
Add toasted almonds and bread. Adjust seasoning if needed. Chill.
Serve with anything that sounds good–two of my favorite things are thick slices of grilled or toasted focaccia bread and shrimp. The shrimp in the photo above were tossed in salt, pepper, garlic, creole seasoning, chili powder, and olive oil; then sautéed in a skillet over medium-high heat until they just turned pink. Easy, healthy, and yummy!
Set to a minimalist tune.
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food & photography & all sorts of pretty things
Addictive Recipes from a Self-Taught Baker
food & photography & all sorts of pretty things