Last week, I looked at some recipes for fowl other than turkey. This week, I'm considering cooking fish and vegetarian options for the holiday. More past the orange cloud.
What's For Dinner is a community diary scheduled every Saturday night around 7:30 EST or 4:30 PST. We talk about food, share recipes and anecdotes. So, leave your politics at the door, pour yourself a drink and relax.
Let's start with salmon. I love salmon, especially on holidays. My brother-in-law makes a cream cheese encrusted baked salmon on holidays but i could only find a pecan encrusted salmon recipe.
PECAN ENCRUSTED SALMON
3 TBSP dijon mustard
3 TBSP butter, melted
5 TSP honey
1/2 C fresh bread crumbs
1/2 C chopped pecans
3 TSP chopped parsley
6- 4OZ. salmon filets
salt & pepper to taste
6 lemon wedges
1. preheat oven 400 F, in a small bowl, mix mustard
butter, and honey. in another bowl, mix bread crumbs, pecans and parsley
2. Season each filet with salt and pepper. place on a lightly greased baking sheet. Brush with mustard honey mixture.Cover the top of each with bread crumb mixture.
3. Bake for 10 minutes per inch of thickness, measured at thickest part, or until salmon just flakes when tested with a fork.
4. Serve garnished with lemon wedges.
3 TBSP maple syrup
2 TBSP soy sauce
1 TBSP grated fresh ginger
1 1/2 TSP cornstarch, dissolved in
1 TBSP water
4 salmon fillets
1 scallion, sliced thin (white part plus about 2-3 inches of the green)
1 TBSP toasted sliced almonds (optional)
1. In a small bowl whisk together the syrup through cornstarch solution until smooth.
2. Place the fillets skin-side-down in a shallow baking pan.
3. Pour the syrup mixture over the salmon.
4. Bake about 15-18 minutes at 450F until the fish flakes easily; baste with glaze halfway through cooking.
5. Sprinkle with scallion and almonds before serving.
I'm not a big fan of the tofu, so I won't be talking about recipes that incorporate it.
However, there are vegetarian options that look easy and interesting.
VEGETARIAN NUT LOAF
9 inch loaf pan
1 1/2 C walnuts
1/2 C cashews
1 yellow onion
3 cloves garlic
3 OZ. shiitake mushrooms
3 OZ. baby bella mushrooms
2 TBSP chopped fresh flat-leaf parsley
1 TSP dried marjoram
1 TSP dried thyme
1 TSP dried sage
1 1/2 C cooked brown rice
4 large eggs
12 OZ. Swiss cheese, grated
1 C cottage cheese
1 TSP salt
1/2 TSP freshly ground black pepper
2 TBSP olive oil
What To Do
1 If you don’t have leftover cooked rice on hand, cook the brown rice according to the package instructions (we combined 1 cup short grain brown rice with 2 cups water, brought to a boil, and simmered for 50 minutes).
2 Preheat the oven to 375F.
3 Place 1 1/2 cup walnuts and 1/2 cup cashews on a baking sheet and toast for about 8-10 minutes, until lightly browned. Allow to cool.
4 Meanwhile, finely chop the onion and mince the 3 cloves garlic. Clean and finely chop the mushrooms. Finely chop the 2 tablespoons fresh parsley. When the nuts have cooled, finely chop them with a knife or in a food processor.
5 In a saute pan, heat about 2 tablespoons olive oil. Add the onion and garlic and cook until translucent, about 3 minutes. Add the mushrooms, 1 teaspoon marjoram, 1 teaspoon thyme, and 1 teaspoon sage. Cook about 5 minutes, until the mushrooms are golden. Transfer to a large bowl.
6 In a small bowl, lightly beat together 4 eggs.
7 In the large bowl, combine the onion and mushroom mixture with the toasted walnuts and cashews, parsley, 1 1/2 cups cooked rice, 1 cup cottage cheese, 12 ounces Swiss cheese, beaten eggs, 1 teaspoon salt, and 1/2 teaspoon freshly ground pepper.
8 Butter a 9 inch loaf pan, line bottom with parchment paper, and butter it again. Pour the mixture from the large bowl into the pan.
9 Bake 1 hour until golden brown. Let cool in pan for 20 minutes, then invert loaf and remove from pan. Serve warm.
AUTUMN VEGETABLE POT PIE
Makes 1 (8×8-inch) pie
1 TBSP butter
1 TBSP olive oil
1 small yellow onion, chopped
1 large carrot, diced
1 sweet potato, peeled, diced
1 small Russet potato, peeled, diced
5-6 Brussels sprouts, trimmed, quartered
10 OZ. cremini mushrooms, wiped clean, sliced
Salt + cracked pepper
2 cloves garlic, minced
Heaping 1/2 TSP each of minced fresh sage and rosemary
1/4 TSP nutmeg
1/4 C flour
1 C mushroom or vegetable stock
1 C 1% milk
1 C frozen green peas
1/4 C chopped fresh parsley
1 TBSP apple cider vinegar
7 OZ. pie crust or puff pastry — thawed
1. Heat butter and olive oil in a large, heavy-bottomed pot over medium heat. Add onion, carrot and potatoes. Cook until vegetables begin to tenderize. Add Brussels and mushrooms and cook until all vegetables are just tender (test a potato – should be almost fully cooked). Season with a good pinch of salt + lots of cracked pepper. Add garlic and cook a minute more, stirring. Add sage, rosemary and nutmeg. Stir.
2. Sprinkle vegetables with flour, stir to coat, and cook for a couple minutes. Gently add stock and milk and stir constantly until smooth. Bring to a simmer and cook until slightly thickened, about 5 minutes. Remove from heat and add peas, parsley and vinegar. Taste and add salt + pepper as needed.
3. Beat one egg in a small dish with a splash of water and a pinch of salt + pepper. Set aside.
4. Preheat oven to 400F. Transfer filling to an 8×8-inch dish. Unroll pie crust or puff pastry and cut to fit over the dish. Place dough over filling and tuck into the edges of the dish. Lightly brush crust with egg wash and place on a baking sheet. Cut two (1-inch) slits in center of dough to allow steam to escape.
5. Bake for 25-30 minutes or until crust is golden brown and filling is bubbly. Let stand 5 minutes before serving.
Well, that's it for this week. What's for dinner at your house?