Slow Cooker Poached Salmon

This takes about an hour – so the title is deciving. 

Ingredients:
3 meyer lemons, sliced thin
3 sprigs parsley
1 shallot, sliced thin
1/2 c white wine
1 lb wild salmon
1/4 tsp salt
Black peoper
4 tsp capers, drained

Arrange lemons in a single layer in slow cooker, top with parsley and shallots. Pour wine in and add 1/2 c water. Place salmon on top, season with salt and pepper. Close lid and cook for 1 hour until it is opaque.

Place salmon on plates and top with capers.

Serves 4.

Advertisements

Puttanesca Pasta

  
On one of the those nights when you don’t feel like cooking, this is the perfect remedy. It comes together in the time it takes to cook the pasta. This dish is packed with flavor, the anchovies do really make it special, so don’t leave them out.

Ingredients:
1/4 c olive oil
4 achovies, minced
3 cloves garlic minced
1/2 tsp red pepper flakes
Salt
28 oz tomatoes, puréed
30 black olives
4 TBSP capers
1 lb pasta
1 c parsley, minced

Bring a large pot of salted water to a boil. Cook pasta according to package.

In a 12 inch skillet, heat oil, garlic, rep peppers and anchovies over medium heat until garlic just browns, about 4 minutes. Add tomatoe, olives, and capers, cook over medium heat while the pasta cooks.

Drain pasta and add to sauce, cook another 2 min, stir in parsley and service.

Serves 4.

  

Tomato and Arugula Salad

  

  
This is what happens when I don’t know what I’m going to make for dinner. The salad comes together quickly if you have everything on hand. You could easily swap out arugula for another green.

Ingredients:
1 bag salad greens or arugula
3 large tomatoes, sliced
4 slices proscuitto
1 ball burrata
Olive oil
Ages balsamic
Capers
Salt and pepper

Toss arugula with 1 tsp of olive oil and a couple drizzles of balsamic. 

Divide amount plates, top with tomatoes, prosciutto, burrata capers, salt and pepper. Drizzle with a little balsamic.

Serves 2 – 4.

Avocado Tartar

  This is a fancy version of avocado toast!! What better way to elevate it than give it classic tartar flavor? Thanks F&W for the inspiration.

Ingredients:
1 TBSP olive oil
2 TBSP red onion
1 TBSP Dijon mustard
1 TBSP lemon juice
1 TBSP drained capers
1 TBSP chopped parsley
1/2 small jalapeñ
3 drops of Worcestershire sauce
Salt and pepper
2 medium Hass avocados, peeled & diced

Combine all ingredients except avocado in a food processor. Process until chopped and combined. Gentle toss with avocado and serve.

Serves 2 – 4.

Zucchini with Mint, Capers and Pancetta

 
This was inspired by a recipe in F&W. I swapped out the pasta for zucchini spirals and bacon for pancetta. The mint really adds something special to this dish so don’t skip it.

Ingredents:
1 lb spaghetti or spiral zucchini
1 TBSP olive oil
1 onion, finely chopped
1/2 lb pancetta, 1/4-inch dice
2 garlic cloves, minced
1 pound cherry tomatoes, halved
Salt and pepper
1/3 c capers, drained
1/2 c mint leaves, chopped
Shredded Parmigiano-Reggiano cheese, for serving

In a large skillet, heat oil and saute onions over medium heat until soft. Add pancetta and cook until crispy. Add garlic and cook for 30 seconds, add tomatoes and cook until soft about 6 minites. Remove from heat and stir in capers and mint. Serve topped with parmigiano.

Serves 4.

Chicken with Mint

  

Another winner winner chicken dinner from Patricia Well! I served it asparagus and bread.

Ingredients:

  • 4 skinless chicken breast, pounded 1/4 inch thick
  • 1/4 c mint, minced
  • 3 TBSP olive oil
  • Salt
  • 1 c dry white wine
  • 2 TBSP capers, drained 

Place chicken, mint and 2 TBSP olive oil in a shallow dish and toss to combine. Let marinate for 30 plus minutes.

In a large skillet heat 1 TBSP olive oil over med high heat. Add chicken, season with salt and cook 2 – 3 minutes, turn and cook 3 more minutes. Remove and cover with foil.

Add wine to skillet and capers and boil uncovered 2 – 3 minutes until reduced.

Drizzle sauce over chicken and serve.

Serves 4. 5 WW PP.

Beet Tartare

IMG_1236
Beef tartare is one of all time favorite indulgences. I passed over the recipe from Patricia Wells so many times and I finally got around to making it – and it was delightful! I served it with a salad, it would be great on crackers or endive leaves too.

Ingredients:
1 shallot
1/4 c cornichons
2 TBSP capers, drained
1/4 c parsley leaves
1/2 lb cooked, peeled beets
1/2 tsp Worcester
2 TBSP dijon
1 clove garlic
1 egg yolk
Tabasco sauce to taste

Combine in a food processor and pulse until coarsely chopped.

Serves 4.

  

Eggplant with Tomato and Caper Salsa

IMG_8623.JPG
I’m totally obsessed with Ottolenghi – every recipe I’ve tried from his 3 cookbooks has been amazing! This one is super simple – perfect for a busy weeknight.

Ingredients:
3 medium eggplants, sliced 3/4 inch thick
Olive oil
Salt and pepper
1 orange bell pepper, cored and cut into 1 inch dice
20 cherry tomatoes, quartered
1 TBSP of Red Wine Vinegar
4 TBSP capers
1 TBSP of the caper brine
5 oz buffalo mozzarella or burrata
1 cup cilantro – leaves picked

Preheat the oven to 375.

Place the eggplant sliced on a baking tray lined with parchment paper and brush generously on both sides with plenty of olive oil. Sprinkle with salt and pepper, then roast for 25 – 30 minutes, or until golden-brown.

Mix together the pepper, tomato, vinegar, capers and brine, and add two tablespoons of olive oil. Set aside for a minimum of 30 min.

To serve, arrange the cooked eggplant slices, slightly overlapping, on a big serving platter. Break the mozzarella into chunks and scatter on top, spoon over the salsa and garnish with cilantro.

Serves 2 – 4.<

Slow and Low Ahi Tuna

.

20140630-055130-21090502.jpg
This one is from Patricia Wells, it would be perfect for a dinner party, because you can prepare it ahead and pop in the oven to cook with no fuss.

Ingredients:
1 lb of ahi tuna
1/2 lb tomatoes, diced
1 onion, sliced thin
1/8 c capers
1/3 c olive oil
1/3 c white wine
Chili pepper flakes
Salt and pepper

Preheat oven to 225.

Place the tuna in a roasting dish in which it fits snugly. Season with salt and pepper. Pour the olive oil over the tuna, it should come up about 1/2 way, pour the wine over the tuna, it should be close to the top. Scatter tomatoes, onions and capers. Sprinkle with chili flakes. Cover tightly and place in a roasting pan. Pour boiling water into the pan, filling up to 1/2 the side of the dish with the tuna. Roast for 1 hour.

Slice the tuna and top with the sauce and veggies.

Serves 4 – 6

20140630-055218-21138648.jpg

Scallops & Gnocchi with Capers and Sage

20140413-051737.jpg

The scallops were calling to me at the farmers market today. I wanted to do something different then the classics seared scallop so after looking through the pantry I came up with this recipe. It was perfect! Especially the capers and sage 😉 You can easily double this for 4.

Ingredients:
8 oz shelf stable gnocchi
8 fresh scallops
salt and pepper
4 TBSP unsalted butter
2 TBSP small capers
1/2 c sage leaves
juice of 1 lemon

Cook gnocci according to package. Drain and set aside.

In a large skillet, melt butter over medium heat until it starts to turn slightly golden. Turn heat up to medium high, add scallops, gnocchi, capers and sage. Cooking for 2 minutes, then turn everything over. Cook for an additional 2 minutes, keep an eye on the scallops and remove them if they cook quickly (mine were pretty thick) – you don’t want tough scallops. Remove from heat, stir in lemon juice and serve.

Serves 2.