Saturday, November 29, 2014

Salmon Fresco Tacos

Salmon Fresco Tacos
by Kim Rohde
PREP: 30 MINUTES
COOK: 10 MINUTES
A flavorful fish taco with fresh mango, corn and tomato.
Ingredients
    For the Salsa
    • 2 tsp Extra Virgin Olive Oil
    • 1/3 cup Sweet Corn (approx. 1 ear of sweet corn), cut off the cob
    • 1/2 cup Mango, diced
    • 1/2 cup Tomato, diced
    • 2 tbsp Scallion, chopped
    • 1 tbsp Fresh Squeezed Lime Juice, approx. 1 medium lime
    • 1 small Jalapeno or Serrano Pepper, finely diced (add more or less to your liking)
    For the Salmon
    • 1 tsp Extra Virgin Olive Oil
    • 1 lb Wild Caught Sockeye Salmon
    • 1-1/2 cups Napa Cabbage, shredded
    • 8 small Tortillas (corn or flour, it's your choice!)
    • Old Bay Seasoning
    • Salt & Pepper to taste
    For the Garnish
    • Sour Cream
    • Shredded Queso Cheese
    • Fresh Sliced Avacado
    • Black Beans
    • Cilantro Lime Rice
    • Fresh Chopped Cilantro
    Instructions
      For the Salsa (make at least 1 hour ahead of time so that the flavors marry)
      1. Cut the corn off the cob and set aside.
      2. Heat 2 tsp of the olive oil in a pan over medium-high heat. Add corn; roast until fragrant (about 1-2 minutes), stirring occasionally. Be careful not to over-cook or use too much oil as it will make the corn soggy and too soft...that won't make for a nice salsa. Move the corn to a dish and set aside to cool.
      3. Wile corn is cooling prep your tomatoes, peppers, scallions and mango and squeeze the lime for the juice.
      4. Once the corn has cooled, combine it with your prepared tomatoes, peppers, scallions, mango and lime juice. Stir. Seal with a lid or plastic wrap and refrigerate for at least 1 hour.
      For the Salmon
      1. Heat 1 tsp of olive oil over medium heat. While your pan is heating up, sprinkle the Old Bay seasoning, salt & pepper. Add your salmon filet to your hot pan, skin side down. Cover and cook until your salmon flakes with a fork and is "just" cooked through; approx. 5 minutes.
      2. Once salmon is completely cooked, break into pieces to easily put on tacos.
      3. Just before serving, heat tortillas on a skillet over medium-high heat until soft and warm
      4. Serve with the Roasted Corn & Mango Salso and your favorite garnishes.
      Here are some more pictures I took while making these tasty tacos!  I hope you enjoy as much as my family and I did!






      Thursday, November 27, 2014

      The Art of Measuring


      When it comes to measuring your ingredients for baking, it's not at all like cooking.  Cooking is more of a "little bit here and a little bit there" type of science, where you can add to your personal taste.  Sure there are some recipes you might want to chose to keep within a certain guideline, but for the most part, cooking recipes can be played with...

      Baking, however, well that's another story.  Measuring your ingredients could be the difference between a flat cookie and a fluffy cookie, a dense cake and a light and airy cake, soft & moist muffins or dense and dry muffins...you get the picture.

      It is very important to measure correctly to achieve that perfect baked good you are thinking about in your head so when you, or someone you are baking for takes their first bite, they chew with a "Mmmmmm...".

      So, here are some tips I've put together about measuring.  I think you will find this very helpful.


      Measuring dry ingredients such as flours, sugars (with the exception of brown sugars 99% of the time), oatmeal, breadcrumbs and ingredients of that sort, spoon the ingredients lightly into a measuring cup and scrape off the top with the flat edge of a knife, pastry cutter or something like that (I use a pie server.  DO NOT shake or tap the ingredients down.  That could be the downfall of a moist delicious muffin!  Unless it says to "pack" or "firmly pack", this should be your rule of thumb on measuring these types of dry ingredients.

      When measuring things such as peanut butter, Shortening (Crisco) or other fats or solids, be sure to spoon the ingredient into a measuring cup and pack it in leveling off the top.  These kinds of items are packed as air bubble tend to get trapped within so you wouldn't be getting the correct amount if you just scooped and didn't pack.

      When measuring liquids, you should always use a glass measuring cup.  Place it on a flat level surface and fill your cup to the appropriate measurement.  Make sure to look at your measurement at eye level as looking from above can make it seem like you don't have enough liquid in your measuring cup and you may wind up adding more than what you need.

      Here is a little helpful table about other ways you can measure and helpful hints about equivalents.


      Well, I hope that helped a little. This can  be the difference between the good, the bad and the ugly of baking!



      Wednesday, November 26, 2014

      Pumpkin Pie from Scratch

      So, you want some pumpkin pie huh?  

      'Tis the season for a can of Libby's pumpkin puree poured into a store-bought pie crust and set upon the table for the Thanksgiving Feast.  But why not impress the masses with a homemade (for real) pumpkin pie with your own puree?

      Well, take a little extra time and make it from scratch!  Yes, ALL of it!  When the pumpkin is made from scratch, the puree is so velvety smooth and it tastes so much more fresh, you won't ever make another pie from a can again!  

      Pumpkin Pie

      by Kim Rohde
      Prep Time: 20 minutes
      Cook Time: 2 hours
      Keywords: bake blender Pressure Cook dessert Pumpkin Thanksgiving Christmas pie fall winter
      Ingredients (2 - 8" Pies)
      • 3 cups Pumpkin Seived, cooked pumpkin (2-3 pie pumpkins depending on size of pumpkins) or canned Pumpkin Pure (not pumpkin pie filling)
      • 1 cup Granulated Sugar
      • 1-1/2 tsp Ground Cinnamon
      • 1 tsp Ground Cloves
      • 1 tsp Ground Allspice
      • 1/2 tsp Ground Ginger
      • 1/2 tsp Pure Vanilla Extract
      • 1/2 tsp Salt
      • 4 large Eggs
      • 1 24oz can Evaporated Milk
      Instructions
      Heat oven to 425°.
      Blend pumpkin puree, cinnamon, cloves, allspice, ginger, vanilla, salt, eggs and evaporated milk until smooth. Pie filling will be soupy but will firm up during baking time...promise!
      Place your filled pies on a cookie sheet and put into oven.
      Bake pies for 15 minutes at 425° then turn the temperature down to 350° and bake another 45 minutes to 1 hour until a knife can be inserted and comes out clean.
      Let cool and enjoy. Store in the refrigerator or at room temperature!
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