Salmon with Lentils and Mustard-Herb Butter

More often than not,  when I cook fish at home, it’s in the oven in a packet, which means a super quick clean-up and no lingering fish odors.  For something a little different, I decided to pan fry it in butter, paired with puy lentils, another recipe from Epicurious.

salmon with puy lentils

The herb butter, with tarragon and chives, added a creamy richness to the dish, while the mustard and lemon juice gives it a bit of zing. Good flavours that go well together.  The pan frying really gives a nice colour to the salmon and wasn’t as smelly as I feared!

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Pizza Margherita

Like a lot of people, our go-to Friday night dinner is often pizza, especially after a long work week when we’re both tired.  We’re fortunate to have a good place right around the corner that delivers, but I do like to make it myself sometimes. The crust is  the most difficult part to get right and that’s the what I change the most from one time to the next, so when I saw this recipe for pizza dough in the NY Times, I thought I’d give it a shot.  It uses 00  flour, typically used for pasta, and I’ve not seen that in other dough recipes in the past. For the toppings, I followed the related recipe for Pizza Margherita.

Pizza Margherita

Another tricky things for me is stretching the dough and I’ve often resorted to rolling it out, usually with pretty mediocre results, but I found this video which was really pretty helpful and this is the technique I used.  Another challenge with making pizza at home is getting the oven really hot, so I did let it pre-heat at the highest temperature for a good hour, as recommended in the NY Times recipe.  All in all, I was pretty pleased with the result and will use the dough recipe in the future.

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Herb Roasted Lamb Chops

With Easter almost here, I thought I’d try a lamb recipe this week (and also because I wanted to have a few more red wines on the list). I don’t tend to eat a lot of lamb and I think this is the first time that I actually cooked it.  All in all, it came out well (done, that is) and so with a second try at half the oven time, it came out perfectly. The rosemary, thyme and garlic went wonderfully with the lamb.

The recipe is from Epicurious, a terrific resource, and can be found here.  As noted above, I reduced the oven time from 10 minutes to 5 minutes and the chops were pink and juicy.  If you like your more well done, then I’d stick with the 10 minutes.

herb roasted lamp chop

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Allspice Cake with Whole Pears

For something different this week, I made a cake, with the inspiration coming from Yvette van Boven’s book, Home Made Winter.  Her cover photo was reason enough for me to buy the book, and it is filled with lovely photos and recipes.  It does not, however have a recipe for Allspice Cake as hers uses cardamom.  And that was the first lesson I learned from this exercise – do not assume you have certain spices or herbs in the cupboard without actually looking! And so, without cardamom, and pears already poaching, I opted to substitute allspice instead.  Her original recipe can also be found at this website.

Allspice Cake with Whole Pears

I should note that I also did not add the white chocolate drizzle and although I did reduce the poaching liquid to make the syrup, the cake was moist enough without it.

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