Garlic-Dill Salmon
From Every Day with Rachael Ray
April-May 2006
Ingredients
3 garlic cloves, finely chopped
3/4 cup fresh orange juice
2 teaspoons fresh lemon juice
1 tablespoon chopped fresh dill
4 salmon fillets (about 1 3/4 pounds total)
1. In a medium baking dish, combine the garlic, orange juice, lemon juice and dill. Place the salmon, skin side up, in the marinade and refrigerate for up to 3 hours. Preheat the oven to 375°. Discard half of the marinade and bake the fish in the remaining sauce until cooked through, about 15 minutes.
I'm a wife, mom of three boys. We are busy! My husband started his own IT company, we are home schooling and involved in our church. There is never a dull moment with three boys. One boy already eats like a teenager. I love to cook, sometimes simple and quick meals sometimes long fancy meals.
Sunday, April 26, 2009
Brown-Sugar-Mustard-Glazed Salmon
Brown-Sugar-Mustard-Glazed Salmon
From Every Day with Rachael Ray
March 2009
SERVES 4
Prep Time: 5 min
Cook Time: 10 min
Ingredients
1/3 cup brown sugar
2 1/2 tablespoons Dijon mustard
Juice of 1/2 lemon
Salt and pepper
Four 7-ounce salmon fillets
2 teaspoons vegetable oil
1. Preheat the oven to 400°. In a small bowl, whisk together the brown sugar, mustard, lemon juice and 1/2 teaspoon pepper.
2. Heat a large, ovenproof skillet over high heat. Rub the salmon with the oil, season with salt and pepper and place skin side up in the skillet. Cook until a crisp brown crust forms, about 3 minutes. Remove from the heat, flip the salmon and coat with the brown sugar mixture. Transfer the skillet to the oven and bake until the glaze caramelizes and the fish is cooked through, about 5 minutes.
From Every Day with Rachael Ray
March 2009
SERVES 4
Prep Time: 5 min
Cook Time: 10 min
Ingredients
1/3 cup brown sugar
2 1/2 tablespoons Dijon mustard
Juice of 1/2 lemon
Salt and pepper
Four 7-ounce salmon fillets
2 teaspoons vegetable oil
1. Preheat the oven to 400°. In a small bowl, whisk together the brown sugar, mustard, lemon juice and 1/2 teaspoon pepper.
2. Heat a large, ovenproof skillet over high heat. Rub the salmon with the oil, season with salt and pepper and place skin side up in the skillet. Cook until a crisp brown crust forms, about 3 minutes. Remove from the heat, flip the salmon and coat with the brown sugar mixture. Transfer the skillet to the oven and bake until the glaze caramelizes and the fish is cooked through, about 5 minutes.
Wednesday, April 22, 2009
Mustard-Crusted Salmon
Mustard-Crusted Salmon
From Every Day with Rachael Ray
April 2007
FOUR SERVINGS
Prep Time: 10 min
Cook Time: 15 min
Ingredients
1 1/3 pounds center-cut salmon fillet
1 1/2 tablespoons extra-virgin olive oil
3 tablespoons chopped fresh dill
or 1 1/2 tablespoons dried dill
1 1/2 tablespoons herbes de Provence
1/4 cup Dijon mustard
1. Preheat the oven to 375°. Rub the salmon with the olive oil. Place on a foil- or parchment-lined baking sheet. Cover with the dill and herbes de Provence. Spread the mustard over the top, using a table knife or rubber spatula to cover completely.
2. Bake the salmon until no longer translucent, about 15 minutes. Serve with wild rice.
From Every Day with Rachael Ray
April 2007
FOUR SERVINGS
Prep Time: 10 min
Cook Time: 15 min
Ingredients
1 1/3 pounds center-cut salmon fillet
1 1/2 tablespoons extra-virgin olive oil
3 tablespoons chopped fresh dill
or 1 1/2 tablespoons dried dill
1 1/2 tablespoons herbes de Provence
1/4 cup Dijon mustard
1. Preheat the oven to 375°. Rub the salmon with the olive oil. Place on a foil- or parchment-lined baking sheet. Cover with the dill and herbes de Provence. Spread the mustard over the top, using a table knife or rubber spatula to cover completely.
2. Bake the salmon until no longer translucent, about 15 minutes. Serve with wild rice.
Roasted Salmon with Lemon-Herb Matzo Crust
Roasted Salmon with Lemon-Herb Matzo Crust
From Every Day with Rachael Ray
April 2009
SERVES 8
Prep Time: 20 min
Cook Time: 10 min
Ingredients
Eight 1-inch-thick center-cut salmon fillets (6 ounces each), skinned
Salt and pepper
2 sheets matzo, finely ground
3 tablespoons finely chopped flat-leaf parsley
3 tablespoons finely chopped fresh thyme
Grated peel of 1 lemon, plus 1 tablespoon lemon juice
1 tablespoon grainy mustard
1/4 cup extra-virgin olive oil
4 tablespoons butter, melted
1. Preheat the oven to 425°. On a parchment-paper-lined baking sheet, place the salmon skinned side down; season with salt and pepper.
2. In a medium bowl, combine the matzo, parsley, thyme, lemon peel, lemon juice and mustard; season with salt and pepper. Stir in the olive oil and butter.
3. Cover the top of each salmon fillet completely with the matzo mixture, pressing to adhere. Roast until the salmon is just cooked through but still translucent in the center, about 10 minutes.
From Every Day with Rachael Ray
April 2009
SERVES 8
Prep Time: 20 min
Cook Time: 10 min
Ingredients
Eight 1-inch-thick center-cut salmon fillets (6 ounces each), skinned
Salt and pepper
2 sheets matzo, finely ground
3 tablespoons finely chopped flat-leaf parsley
3 tablespoons finely chopped fresh thyme
Grated peel of 1 lemon, plus 1 tablespoon lemon juice
1 tablespoon grainy mustard
1/4 cup extra-virgin olive oil
4 tablespoons butter, melted
1. Preheat the oven to 425°. On a parchment-paper-lined baking sheet, place the salmon skinned side down; season with salt and pepper.
2. In a medium bowl, combine the matzo, parsley, thyme, lemon peel, lemon juice and mustard; season with salt and pepper. Stir in the olive oil and butter.
3. Cover the top of each salmon fillet completely with the matzo mixture, pressing to adhere. Roast until the salmon is just cooked through but still translucent in the center, about 10 minutes.
Monday, April 20, 2009
Lemon Cheesecake
Lemon Cheesecake
From Every Day with Rachael Ray
April 2009
SERVES 8
Prep Time: 40 min (plus cooling)
Bake Time: 1 hr 10 min
Ingredients
1 cup whole almonds (about 4 ounces)
1 1/4 cups plus 1 1/2 tablespoons sugar
2 tablespoons unsalted butter, softened
2 pounds cream cheese, at room temperature
4 large eggs plus 2 large egg yolks, at room temperature
1/4 cup sour cream
1 teaspoon grated lemon peel
2 teaspoons pure vanilla extract
Boiling water, for baking
Fresh raspberries, for garnish
1. Preheat the oven to 375°. Using a food processor, pulse the almonds and 1 1/2 tablespoons sugar until finely chopped. Add the butter and pulse until combined. Press the nut mixture evenly into a 9-inch springform pan. Bake until browned, 10 to 15 minutes. Let cool. Place the pan on a long piece of foil; fold the foil up the sides of the pan. Set in a large baking dish or roasting pan.
2. Lower the oven to 325°. Using an electric mixer, beat the cream cheese at low speed until fluffy, about 1 minute. Scrape the sides of the bowl, then gradually beat in the remaining 1 1/4 cups sugar until smooth and creamy, 1 to 2 minutes; scrape down the bowl. Beat in the eggs and egg yolks 1 at a time, scraping down the bowl each time. Beat in the sour cream, lemon peel and vanilla.
3. Pour the filling into the crust. Transfer to the oven and pour enough boiling water into the baking dish to reach halfway up the sides of the springform pan. Bake until the edges are set and the center jiggles slightly, about 1 hour and 10 minutes. Turn off the oven, prop the door open slightly and let the cake cool in the oven for 1 hour.
4. Remove the cake from the water bath; discard the foil. Let the cake cool completely, then cover and refrigerate for at least 6 hours. Top with fresh raspberries.
From Every Day with Rachael Ray
April 2009
SERVES 8
Prep Time: 40 min (plus cooling)
Bake Time: 1 hr 10 min
Ingredients
1 cup whole almonds (about 4 ounces)
1 1/4 cups plus 1 1/2 tablespoons sugar
2 tablespoons unsalted butter, softened
2 pounds cream cheese, at room temperature
4 large eggs plus 2 large egg yolks, at room temperature
1/4 cup sour cream
1 teaspoon grated lemon peel
2 teaspoons pure vanilla extract
Boiling water, for baking
Fresh raspberries, for garnish
1. Preheat the oven to 375°. Using a food processor, pulse the almonds and 1 1/2 tablespoons sugar until finely chopped. Add the butter and pulse until combined. Press the nut mixture evenly into a 9-inch springform pan. Bake until browned, 10 to 15 minutes. Let cool. Place the pan on a long piece of foil; fold the foil up the sides of the pan. Set in a large baking dish or roasting pan.
2. Lower the oven to 325°. Using an electric mixer, beat the cream cheese at low speed until fluffy, about 1 minute. Scrape the sides of the bowl, then gradually beat in the remaining 1 1/4 cups sugar until smooth and creamy, 1 to 2 minutes; scrape down the bowl. Beat in the eggs and egg yolks 1 at a time, scraping down the bowl each time. Beat in the sour cream, lemon peel and vanilla.
3. Pour the filling into the crust. Transfer to the oven and pour enough boiling water into the baking dish to reach halfway up the sides of the springform pan. Bake until the edges are set and the center jiggles slightly, about 1 hour and 10 minutes. Turn off the oven, prop the door open slightly and let the cake cool in the oven for 1 hour.
4. Remove the cake from the water bath; discard the foil. Let the cake cool completely, then cover and refrigerate for at least 6 hours. Top with fresh raspberries.
Dulce de Leche Cheesecake
Dulce de Leche Cheesecake
From Every Day with Rachael Ray
February 2008
10 SERVINGS
Prep Time: 30 min (plus cooling)
Bake Time: 1 hour
Ingredients
One 10-ounce box shortbread cookies, such as Lorna Doone
1/4 cup blanched almonds, toasted
2 tablespoons brown sugar
1/2 teaspoon salt
4 tablespoons unsalted butter, melted
Two 8-ounce packages cream cheese, at room temperature
3 tablespoons flour
2 large eggs plus 1 large egg yolk
1 3/4 cups dulce de leche or other caramel sauce
Boiling water, for baking
1. Preheat the oven to 350°. Wrap the outside of a 9-inch springform pan with foil. Using a food processor, finely chop the cookies, nuts, brown sugar and 1/4 teaspoon salt. Add the butter and pulse until just combined. Press into the bottom of the prepared pan and bake until set, 10 to 12 minutes. Transfer to a rack to cool. Lower the oven temperature to 300°.
2. Using a mixer, beat the cream cheese until softened, 2 minutes. Beat in the flour and remaining 1/4 teaspoon salt on low speed. Beat in the eggs and egg yolk, 1 at a time, on medium speed. Mix in 1 cup dulce de leche.
3. Pour the batter into the crust. Loosely cover the pan with foil, set in a roasting pan and pour in enough boiling water to reach a depth of 1 inch. Bake the cheesecake until set at the edges but slightly wobbly in the center, about 55 minutes.
4. Transfer the cake to a rack; let rest for 15 minutes. Spread the remaining 3/4 cup dulce de leche over the warm cake. Refrigerate until ready to serve, then remove the springform and slice the cheesecake.
From Every Day with Rachael Ray
February 2008
10 SERVINGS
Prep Time: 30 min (plus cooling)
Bake Time: 1 hour
Ingredients
One 10-ounce box shortbread cookies, such as Lorna Doone
1/4 cup blanched almonds, toasted
2 tablespoons brown sugar
1/2 teaspoon salt
4 tablespoons unsalted butter, melted
Two 8-ounce packages cream cheese, at room temperature
3 tablespoons flour
2 large eggs plus 1 large egg yolk
1 3/4 cups dulce de leche or other caramel sauce
Boiling water, for baking
1. Preheat the oven to 350°. Wrap the outside of a 9-inch springform pan with foil. Using a food processor, finely chop the cookies, nuts, brown sugar and 1/4 teaspoon salt. Add the butter and pulse until just combined. Press into the bottom of the prepared pan and bake until set, 10 to 12 minutes. Transfer to a rack to cool. Lower the oven temperature to 300°.
2. Using a mixer, beat the cream cheese until softened, 2 minutes. Beat in the flour and remaining 1/4 teaspoon salt on low speed. Beat in the eggs and egg yolk, 1 at a time, on medium speed. Mix in 1 cup dulce de leche.
3. Pour the batter into the crust. Loosely cover the pan with foil, set in a roasting pan and pour in enough boiling water to reach a depth of 1 inch. Bake the cheesecake until set at the edges but slightly wobbly in the center, about 55 minutes.
4. Transfer the cake to a rack; let rest for 15 minutes. Spread the remaining 3/4 cup dulce de leche over the warm cake. Refrigerate until ready to serve, then remove the springform and slice the cheesecake.
Bonbon S'mores
Bonbon S'mores
From Every Day with Rachael Ray
August-September 2006
MAKES SIX S'MORES
Prep Time: 30 min (plus chilling and freezing)
Cook Time: 18 min
Ingredients
1 1/4 cups all-purpose flour
1 cup whole wheat flour
1/2 cup granulated sugar
1 teaspoon baking powder
3/4 teaspoon salt
1 stick (4 ounces) cold unsalted butter, cut into small pieces
2 tablespoons molasses
3/4 cup Marshmallow Fluff
1 pint vanilla ice cream, softened
24 ounces milk chocolate chips
1. Preheat the oven to 350°. In the bowl of a standing mixer fitted with a paddle attachment, combine the all-purpose and whole wheat flours with the sugar, baking powder and salt. Add the butter and combine on low speed until the mixture resembles coarse crumbs, about 3 minutes. Add the molasses and 1/4 cup of water and mix until the dough forms a ball, about 2 minutes. Divide the dough into 2 equal pieces, pat each piece into a flat 4-inch square and wrap in plastic wrap. Refrigerate until firm, about 15 minutes.
2. Roll out each piece of chilled dough between 2 sheets of parchment paper into two 8-inch squares about 1/8 inch thick. Transfer each square, on the parchment, to a baking sheet; stack and freeze until firm, about 15 minutes.
3. Remove the top sheets of parchment and, using a pastry wheel or sharp knife, cut the dough into 2-inch squares (you'll get 16 cookies from each square of dough). Prick the dough all over with a fork and bake until golden around the edges, 15 to 18 minutes. Let the cookies cool completely on a rack, then break them apart into squares. Freeze 12 squares in a resealable bag until firm, about 15 minutes; reserve the remaining cookies for another use.
4. Place the chilled graham squares on a work surface and turn them bottom side up. Spoon about 2 tablespoons of the Fluff in the center of 6 squares, and about 2 tablespoons of the ice cream on the remaining 6 squares, then gently sandwich the squares together. Freeze until firm, about 30 minutes.
5. In a microwavable bowl, melt the chocolate chips in a microwave at 50 percent power for 3 minutes. Stir until smooth; let rest until cool to the touch. Dip the ice cream sandwiches in the melted chocolate, turning with tongs to coat. Place each bonbon on a parchment paper- lined baking sheet and freeze until firm, at least 1 hour.
From Every Day with Rachael Ray
August-September 2006
MAKES SIX S'MORES
Prep Time: 30 min (plus chilling and freezing)
Cook Time: 18 min
Ingredients
1 1/4 cups all-purpose flour
1 cup whole wheat flour
1/2 cup granulated sugar
1 teaspoon baking powder
3/4 teaspoon salt
1 stick (4 ounces) cold unsalted butter, cut into small pieces
2 tablespoons molasses
3/4 cup Marshmallow Fluff
1 pint vanilla ice cream, softened
24 ounces milk chocolate chips
1. Preheat the oven to 350°. In the bowl of a standing mixer fitted with a paddle attachment, combine the all-purpose and whole wheat flours with the sugar, baking powder and salt. Add the butter and combine on low speed until the mixture resembles coarse crumbs, about 3 minutes. Add the molasses and 1/4 cup of water and mix until the dough forms a ball, about 2 minutes. Divide the dough into 2 equal pieces, pat each piece into a flat 4-inch square and wrap in plastic wrap. Refrigerate until firm, about 15 minutes.
2. Roll out each piece of chilled dough between 2 sheets of parchment paper into two 8-inch squares about 1/8 inch thick. Transfer each square, on the parchment, to a baking sheet; stack and freeze until firm, about 15 minutes.
3. Remove the top sheets of parchment and, using a pastry wheel or sharp knife, cut the dough into 2-inch squares (you'll get 16 cookies from each square of dough). Prick the dough all over with a fork and bake until golden around the edges, 15 to 18 minutes. Let the cookies cool completely on a rack, then break them apart into squares. Freeze 12 squares in a resealable bag until firm, about 15 minutes; reserve the remaining cookies for another use.
4. Place the chilled graham squares on a work surface and turn them bottom side up. Spoon about 2 tablespoons of the Fluff in the center of 6 squares, and about 2 tablespoons of the ice cream on the remaining 6 squares, then gently sandwich the squares together. Freeze until firm, about 30 minutes.
5. In a microwavable bowl, melt the chocolate chips in a microwave at 50 percent power for 3 minutes. Stir until smooth; let rest until cool to the touch. Dip the ice cream sandwiches in the melted chocolate, turning with tongs to coat. Place each bonbon on a parchment paper- lined baking sheet and freeze until firm, at least 1 hour.
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