Salmon en Croute

Salmon en Croute

Ingredients:

  • 1 salmon fillet (about 1 1/2 pounds/750 g)
  • 1 pound/500 g asparagus, trimmed 
  • Salt
  • 1/4 cup /60 ml creme fraiche
  • 3 to 4 tablespoons chopped fresh dill
  • Zest of 1 lemon
  • Freshly ground pepper
  • pound/450 g puff pastry (2 sheets)
  • egg, lightly beaten

  • Directions:

    Skin and bone the salmon and set aside. Preheat the oven to 450 degrees F/230 degrees C.

      Cut the tips off the asparagus. Reserve the stems and poach the tips in boiling salted water until tender, 3 to 5 minutes. Drain well, refresh in ice cold water, then drain again, leaving to sit so that all the water comes off. Puree the asparagus and stir in the creme fraiche, dill and lemon zest to blend. Season with salt and pepper and set aside.

        Lay 1 sheet of puff pastry on a damp baking sheet with the long edge facing you. Lay the salmon on the pastry, like a picture in its frame. Sprinkle with salt and pepper. Spread the top of the salmon with the asparagus puree. Lay the raw stems of asparagus on top of the puree, like pencils.

          Brush the margins of the pastry with the egg wash. Lay the second sheet of pastry over the salmon and press the edges to seal, like a giant ravioli. Trim the edges, leaving a 1-inch/2.5 cm border. Press with the tines of a fork, then, with the dull edge of a knife, scallop the edges. Make 2 or 3 slits in the top to allow steam to escape. Brush all over with the egg wash and bake until puffed up and golden brown, about 20 minutes.

            Remove from the oven and let cool for 5 minutes before slicing. This dish is also good at room temperature.

              from rss mix y1 http://topcookingclasses.blogspot.com/2014/03/salmon-en-croute.html

              How To Live A Normal Life Despite Having Allergies

              By Scott Porter


              Allergies are very common. In fact, one of every three people has allergies. A lot of people who have allergies merely allow it to affect their lives and limit the things they can do. Eczema and asthma are also common. If you have allergies, then you should be looking for treatments by now. Although you can choose to go on with your life and not do anything about your allergies, there is no question that it is still much better if you look for allergy treatment.

              If you look online, you will see different eczema and asthma treatments as well as ways to treat rhinitis and conjunctivitis. You can take advantage of the different resources available and get valuable information on how you can treat your allergies too. You can also go to a doctor and get professional advice on how to treat your allergies. There are doctors everywhere and they are more than ready to help you live a better life.

              But if you do not have any plans of following a plan that has not yet proven that it works, it would be best to head to America’s Allergist. A DVD series has been made for you and other allergy sufferers. The series is made for people who know that they can still live normal lives despite their allergies and are merely looking for the perfect way to treat their condition. The videos included in the series aim to help all sorts of people with allergies regardless of what causes their reactions and how severe their reactions are.

              In the videos you will get to know allergy symptoms for various body parts like the skin, eyes, lungs, and nose. The videos also provide information about eczema and asthma which are conditions that are normally associated with allergies. If you want to improve your quality of life, you have to know your symptoms. By checking out the series, you will be aware of various ways to treat allergies. The good thing with these treatments is that they have already worked for many patients.

              The DVD series is informative and has all the information you require. You can easily understand everything stated in the video. After you listen to the explanations as well as the treatments for allergy symptoms, it will be easier for you to live a symptom-free life. Do not look at your allergies as a family curse too. You are very close to changing your life. Consider getting the DVD series so you do not only help yourself, but also your family and friends who are suffering from allergies.


              About the Author:

              Online writer Scott Porter recommends the DVD series from America’s Allergist for those who are looking for eczema treatment.

              from rss mix y1 http://1bestofwaightloss.blogspot.com/2014/03/how-to-live-normal-life-despite-having.html

              Wild Rice Soup

              Wild Rice Soup

              I love to have soup for dinner, and so do the kids. I’ve found it’s a great way to sneak some extra veggies into their diet, and they always enjoy dipping crackers or French bread into the broth. This creamy concoction, more sophisticated than regular chicken and rice soup, gets lots of deep flavors from the mushrooms and wild rice, so it’s equally enjoyable for the adults in the family.

              Ingredients:

              • 4 slices thick-cut bacon, diced
              • 1 cup chopped onion
              • 4 carrots, halved lengthwise and sliced
              • 2 celery sticks, halved lengthwise and sliced
              • 1 teaspoon each salt and pepper
              • 8 ounces sliced crimini mushrooms
              • 1 quart chicken broth, good quality
              • 2 cups cubed cooked chicken
              • 3 cups cooked wild rice
              • 1/2 cup heavy cream
              • 1/4 cup dry sherry, optional

              Directions:

              Step 1
              Heat a large stockpot over medium low heat. Add bacon and fry until bacon is crisp and fat is rendered, about 5 minutes. Remove from pan with a slotted spoon and set aside.

              Step 2
              To the fat add onion, carrots, celery, salt and pepper and sauté, stirring occasionally until tender and translucent, about 7-8 minutes. Add mushrooms and cook for 5 minutes more. Stir in chicken broth, raise heat, and bring to a simmer. Reduce heat to low, cover and simmer for 15 minutes.

              Step 3
              Uncover, and stir in chicken and cooked wild rice. Continue to cook until heated through, about 5 minutes. Stir in heavy cream and sherry, if using. Simmer an additional 5 minutes. Taste for seasoning. Ladle into bowls and top with crispy bacon.

              from rss mix y1 http://topcookingclasses.blogspot.com/2014/03/wild-rice-soup.html

              Creamy Mushroom and Chicken Soup

              Creamy Mushroom and Chicken Soup

              A self-described soup aficionado, Joy Howard whipped up this comforting recipe as an alternative to a basic mushroom soup. The cream- and chicken-fortified result, chock-full of potatoes and carrots .

              Ingredients:

              • 6 tablespoons butter
              • 1 medium onion, chopped
              • 3 tablespoons flour
              • 2 teaspoons salt
              • 1 teaspoon pepper
              • 6 cups chicken broth
              • 1 1/2 pounds mushrooms, sliced
              • 3/4 cup sliced celery
              • 3/4 cup chopped carrots
              • 2 cups quartered baby red potatoes
              • 1 cup chopped yellow squash
              • 1 1/2 cups frozen corn kernels, thawed
              • 2 teaspoons thyme
              • 2 cups light cream
              • 3/4 cup grated Parmesan, plus more for garnish if desired
              • 2 cups chopped cooked chicken

              Directions:

              Step 1
              In a large pot, melt the butter over medium heat. Add the onion and sauté until tender, about 6 minutes. Stir in the flour, salt, and pepper and mix until smooth. Gradually add the broth, then turn the heat up to medium-high and bring the soup to a boil. Add the mushrooms, celery, carrots, potatoes, squash, corn, and thyme. Reduce the heat and simmer the soup, covered, until the vegetables are tender, about 30 minutes.

              Step 2
              Add the cream, Parmesan, and chicken. Heat the soup for an additional 10 minutes, but do not let it boil.

              Step 3
              To serve, ladle the soup into a bowl and sprinkle it with more Parmesan .

              from rss mix y1 http://topcookingclasses.blogspot.com/2014/03/creamy-mushroom-and-chicken-soup.html

              Apple Turkey Burger with Honey Mustard Sauce

              Apple Turkey Burger with Honey Mustard Sauce

              flavor-packed meal of Orchard Turkey Burgers and healthy !
              wasn’t the one looking for a mustard/apple/turkey combination! So I came home wanting to recreate something similar and this recipe came about. I made mini burgers because I couldn’t resist the tiny buns, they are cute! Plus the mini size is perfect for the kids!

              Ingredients:

              • 2 lbs of ground turkey
              • 1/8 cup of soy sauce
              • 1/2 cup of thinly chopped onion
              • 1/2 cup of thinly chopped red bell pepper
              • 3 garlic cloves thinly chopped
              • 1/2 cup of bread crumbs
              • 1 egg
              • 1/4 teaspoon of salt
              • 1/8 teaspoon of pepper 
              • 4 to 6 regular buns or 8 mini buns
              • 2 green apples
              • Sliced Muenster cheese
              • Lettuce (I used baby spring mix)
              • 3 tablespoons yellow mustard
              • 3/4 teaspoon Dijon mustard
              • 2 tablespoons mayonnaise
              • 2 tablespoons honey
              • 1 tablespoon lime juice

              Directions:

              Step 1
              For the burgers: Mix the ground turkey, soy sauce, onion, bell pepper, garlic, bread crumbs, egg, salt and pepper together in a bowl. Make the patties with the mixture, as big as your burger buns and about 3/4″ thick.

              Step 2
              Place the patties on a grill or a pan (I made them on the grill pan, it’s very useful!), cook for about 5 minutes, then turn and cook for 3 to 5 more minutes until they are done. Add a slice of cheese 1 minute before they are done. I suggest putting a lid after you turn them so they wont end up too dry.

              Step 3
              For the honey mustard sauce: Mix the yellow mustard, Dijon mustard, mayonnaise, honey and lime together in a bowl.

              Step 4
              Serve the burgers with several thin slices of green apple, and lettuce. I like the idea of having the sauce on the side and you can keep dipping the burger or adding more sauce on every bite according to your taste!


              from rss mix y1 http://topcookingclasses.blogspot.com/2014/03/apple-turkey-burger-with-honey-mustard.html

              Chicken and Biscuit Pie

              Chicken and Biscuit Pie

              Topped with mini biscuits instead of pastry crust and amply filled with a saucy mix of chicken and your family’s favorite veggies, this potpie is sure to warm you up on a wintry evening. Just don’t count on leftovers.

              Ingredients:

              • 4 tablespoons butter
              • 1 cup finely chopped onion
              • 1 rib celery, finely chopped
              • 1/3 cup flour
              • 1 1/2 cups chicken stock
              • 1 1/2 cups whole milk
              • 1/2 teaspoon dried sage
              • 1/2 teaspoon dried thyme
              • 2 1/2 cups diced cooked chicken
              • 2 cups vegetables of your choice (left-overs or frozen ones that have been thawed)
              • Salt and pepper
              • BISCUIT TOPPING
              • 2 cups flour
              • 1 tablespoon baking powder
              • 1 teaspoon sugar
              • 1/2 teaspoon salt
              • 1/4 cup cold unsalted butter, cut into 1/4-inch pieces
              • 3/4 cup milk

              Directions:

              • Melt the butter on the stovetop in a Dutch oven or other oven-safe sauté pan with high sides. Stir in the onion and celery, then cover the pan and cook them for 7 to 8 minutes over medium heat, stirring occasionally. Add the flour, stirring for 1 to 2 minutes to lightly brown it.
              • Whisk the chicken stock into the pan. When it starts to thicken, whisk in the milk. Add the sage, thyme, chicken, and vegetables, continuing to stir until the mixture is heated through, about 5 to 7 minutes. Add salt and pepper to taste.
              • Remove the pan from the stovetop and heat the oven to 375 F. Meanwhile, make the biscuit topping by combining the flour, baking powder, sugar, and salt in a mixing bowl. Add the butter and use your fingertips to rub it into the dry ingredients. Add the milk and stir briskly, just until the dough pulls together.
              • Flour your work surface and turn the dough onto it. Using floured hands, knead the dough two or three times, then flatten it to about 1/2 inch thick. Using a small round cutter, cut the dough into biscuits and place as many as will fit, barely touching, on top of the filling. (You can bake any extras separately, on a lightly greased pie plate, for about 15 minutes.)
              • Bake the potpie until the biscuits are golden brown and the filling is bubbly, about 20 to 30 minutes. Then let it cool for 5 to 10 minutes before serving it.

              from rss mix y1 http://topcookingclasses.blogspot.com/2014/03/chicken-and-biscuit-pie.html

              Essential Italian Pastas

              Essential Italian Pastas

              Ingredients:

              • 1 (16 ounce) box lasagna noodles
              • 10 ounces frozen chopped spinach
              • 10 ounces frozen chopped broccoli
              • 8 ounces mushroom stems and pieces
              • 3 egg yolks
              • 32 ounces part-skim ricotta cheese
              • 2 cups mozzarella cheese, shredded
              • 2 (14 1/2 ounce) cans tomato sauce
              • 1 dash nutmeg
              • 1 dash parsley flakes
              • 1/4 cup parmesan cheese

              Directions:

              • Cook noodles. Drain and lay flat. Thaw spinach and broccoli. Squeeze completely dry.

              • Drain mushrooms. Empty Ricotta cheese into deep bowl, add three egg yolks, a handful of Parmesan cheese, a dash of nutmeg and parsley. Mix with spoon.

              • Add mozzarella, spinach, broccoli and mushrooms. Mix well.

              • Spread some sauce onto bottom of lasagna pan. Use rubber spatula to spread Ricotta mixture onto length of lasagna noodles and roll tightly.

              • Put roll ups into lasagna pan, seam down. Fit roll ups snuggly.

              • Add sauce to top of roll ups.

              • Add grated cheese.

              • Bake at 350 degrees uncovered for about 40 minutes.

              from rss mix y1 http://topcookingclasses.blogspot.com/2014/03/essential-italian-pastas.html