Recipes

Tartar Sauce

Ingredients

• 1 egg yolk
• 1 ¹⁄₂ teaspoons salt
• ¹⁄₄ teaspoon dijon mustard
• 1 ¹⁄₂ teaspoon lemon juice
• 1 teaspoon white wine vinegar
• ³⁄₄ cup corn or other neutral oil
• 1 ¹⁄₂ tablespoons cornichons, minced
• 1 teaspoon cornichon juice
• 1 tablespoon green onion, minced
• 1 tablespoon red onion, minced
• 1 tablespoon capers, minced

Instructions

1. Place egg yolk, salt, mustard, lemon juice, vinegar, and oil in blender cup and blend until smooth.  Stir in remaining ingredients.  Chill until ready to serve.  

Comments

This recipe is from Cook’s Illustrated.  It was okay, but nothing amazing.

Mixed Vegetable and Lamb Curry (Sabzi Gosht Jugulbandi)

Ingredients

• 2 tablespoons olive oil
• 1 cup onion, diced
• ³⁄₄ cups carrots, diced
• ³⁄₄ cups red bell pepper, diced
• ³⁄₄ cup green beans, diced
• 3 tablespoons rogan josh curry paste
• 4 ounces canned diced tomatoes
• 1 pound lamb shoulder, cut into 1-inch cubes
• 1 cup water
• ¹⁄₂ cup frozen peas
• 2 tablespoons cilantro, chopped
• ¹⁄₃ cup heavy cream
• salt, to taste

Instructions

1. Heat oil in Instant Pot using sauté setting then sauté onion, carrots, bell pepper, and green beans for 2 minutes.  Add curry paste and sauté another 2 minutes.  Add tomatoes, lamb, and water.  Reset Instant Pot, cover, and do the pressure thing for 8 minutes.  Quick release the pressure.  
2. Open Instant Pot, add peas, cilantro, and heavy cream.  

Comments

Although I found this recipe and bought the ingredients to make it, Art ended up making it while I was out of town.  He and Lance thought it was scrumptious, so I’m sorry that I missed it!  The recipe is from Patak’s but I’ve modified it for the Instant Pot.  I love making curries in this thing.

Crunchy Oven-Fried Fish

Ingredients

• 4 slices white sandwich bread, torn into small pieces
• 2 tablespoons butter, melted
• Salt and freshly ground black pepper
• 2 tablespoons fresh parsley, minced
• 1 small shallot, minced
• ¹⁄₄ cup plus 5 tablespoons all purpose flour
• 2 large eggs
• 2 teaspoons prepared horseradish
• 3 tablespoons mayonnaise
• ¹⁄₂ teaspoon paprika
• ¹⁄₄ teaspoon cayenne pepper
• 1 ¹⁄₄ pounds cod fillet, cut into 4 pieces
• lemon wedges, for serving, if desired

Instructions

1. Heat oven to 350*F.  
2. Pulse bread, melted butter, ¹⁄₄ teaspoon salt, and ¹⁄₄ teaspoon pepper in food processor until bread is coarsely ground, about 10 seconds.  Transfer crumbs to rimmed baking sheet and bake until golden brown, about 15 minutes, stirring occasionally.  Cool crumbs for 10 minutes.  Transfer crumbs to shallow dish and toss with parsley and shallot.  Increase oven heat to 425*F.  
3. Place ¹⁄₄ cup flour in second shallow dish.  Whisk eggs, horseradish, mayonnaise, paprika, cayenne, and ¹⁄₄ teaspoon black pepper in third shallow dish.  Add in remaining 5 tablespoons flour and whisk until smooth.  
4. Spray wire rack with cooking spray and place in rimmed baking sheet.  Dry fish with paper towels and season with salt and pepper.  Dredge fish in flour, then egg mixture, and then bread crumb mixture.  Transfer breaded fish to wire rack and repeat with remaining fish pieces.  
5. Bake fish until it registers 140*F on an instant read thermometer, about 18 to 25 minutes.  Transfer to serving dish and serve with lemon.  

Comments

This recipe is from Cook’s Illustrated and it was tasty enough, but nothing memorable.

Basic Frittata Recipe

Ingredients

• 1 ¹⁄₂ pound bag microwave potatoes, nuked
• 12 eggs
• 1 cup sour cream
• “stuff”

Instructions

1. Heat oven to 350*F.  
2. Microwave potatoes as instructed by packaging.  Cut into small pieces and place in 9 by 12-inch baking dish.  
3. Mix eggs and sour cream until combined.  Add in whatever stuff you like.  Bacon, cheese, and broccoli or asparagus, mushrooms, and parmesan, whatever appeals to you.  
4. Transfer baking dish to oven and bake for an hour or until egg is fully cooked and set.  Cool before serving.  

Comments

This is my basic frittata recipe.  I could make this stuff every week and use it for cold lunches through the week.  I love it.  Like quiche, there are infinite combinations and you can use your imagination to try new things.  Lance likes the texture of frittata better than quiche and strata, so I tend to make it the most often these days.

Lime (Key or Otherwise) Pie

Ingredients

• 10 whole graham crackers
• ¹⁄₂ teaspoon kosher salt
• 3 tablespoons sugar
• 2.5 ounces melted butter, cooled
• 14 ounces sweetened condensed milk
• 4 egg yolks
• 4 ounces freshly squeezed lime juice
• 1 tablespoon lime zest
• 6 ounces heavy cream
• 2 tablespoons powdered sugar
• ¹⁄₄ cup mascarpone

Instructions

1. Heat oven to 375*F.  Place graham crackers in food processor with salt and sugar.  Process for 30-45 seconds until the crackers are small crumbs.  Add melted butter and pulse until incorporated.  
2. Press mixture into bottom and up the sides of springform pan.  Chill the crust in the refrigerator for 15 minutes.  Bake crust for 10 minutes and allow to cool complete.  Reduce oven heat to 325*F.  
3. Add sweetened condensed milk, egg yolks, lime juice, and zest to food processor.  Process for 10 seconds, stop and scrape down sides of processor bowl, process for 10 mote seconds.  Pour mixture into cooled crust.  
4. Bake for 14-17 minutes or until the pie is firm but still jiggles in the center.  Cool to room temperature on rack then transfer to refrigerator to chill completely, at least four hours.  
5. When ready to serve, release the sides of the pan and remove.  Combine heavy cream and powdered sugar in mixing bowl and whisk on his speed until soft peaks form.  Add mascarpone and whisk until smooth and thick.  Serve pie topped with cream mixture.  

Comments

Art requested this for his birthday.  The recipe is from Serious Eats.  It’s very tart and nice and creamy.  I like the addition of the mascarpone in the topping, it helps to temper the tartness of the pie.  This might be better with key limes, but I find them annoying to find and deal with.

Grilled Balsamic Steak with Tomatoes and Arugula

Ingredients

• 2-3 pound flank steak
• 1 teaspoon kosher salt

For the marinade

• ¹⁄₄ cup balsamic vinegar
• 1 tablespoon olive oil
• 1 clove garlic, minced
• 1 tablespoon mixed fresh herbs, minced

For the salad

• 1-2 cups cherry tomatoes, halved
• 6 cups baby arugula
• 1 tablespoon balsamic vinegar
• 1 clove garlic, minced
• 1 tablespoon olive oil
• ¹⁄₄ teaspoon kosher salt

Instructions

1. Combine marinade ingredients in bowl or blender and pour over steak.  Marinate 4-12 hours.  
2. Combine cherry tomatoes with salt, vinegar, garlic, and olive oil.  
3. Prepare grill for high heat then grill flank steak until desired doneness is reached.  
4. Toss tomato mixture with arugula.  Slice steak thinly and serve with arugula-tomato salad.  

Comments

This recipe is from skinnytaste and it was great.  The arugula was nice and peppery and the balsamic marinade and dressing were lovely.

Broiled Zucchini with Yogurt-Dill Sauce

Ingredients

• ¹⁄₂ cup plain yogurt
• 2 teaspoons finely chopped fresh dill
• 1 clove garlic, minced
• ¹⁄₂ teaspoon lemon juice
• Kosher salt
• Freshly ground black pepper
• 1 pound zucchini, cut into sticks
• 1 tablespoon olive oil

Instructions

1. Preheat broiler. Place a rack about 5 inches from the broiler element. 
2. In a small bowl, whisk together the yogurt, dill, garlic, and lemon juice. If necessary, thin with water to a pourable consistency. Season to taste with salt and pepper. Set aside.
3. Toss zucchini sticks with olive oil, salt, and pepper.
4. Place zucchini on baking sheet and broil, flipping occasionally, until slightly charred and tender but not mushy, about 10 minutes. Remove from broiler.
5. Serve zucchini warm or chilled with yogurt-dill sauce.

Comments

My first week at the farmers market brought me zucchini and dill, so I found this recipe from the kitchn.  Delicious!

Another Stroganoff

Ingredients

• 3 pounds beef tenderloin, trimmed and cut into 2x1x1/2 inch strips
• 2 tablespoons olive oil
• 2 tablespoons butter
• ¹⁄₄ cup shallots, finely chopped
• 1 pound mushrooms, sliced
• 1 cup beef broth
• 2 tablespoons cognac or brandy
• 1 cup sour cream
• 1 heaping tablespoon dijon mustard
• 1 tablespoon fresh dill, minced

Instructions

1. Pat meat dry with paper towels. Sprinkle with salt and pepper. Heat oil in large skillet over high heat until very hot. Working in batches, add meat in single layer and cook just until brown on outside, about 1 minute per side. Transfer to plate.
2. Melt 2 tablespoons butter in same skillet over medium-high heat. Add chopped shallots and sauté until tender, scraping up browned bits, about 2 minutes. Add mushrooms. Sprinkle with pepper and sauté until liquid evaporates, about 15 minutes. Add beef broth, then cognac. Simmer until liquid thickens and just coats mushrooms, about 15-20 minutes. Stir in sour cream and dijon mustard. Add meat and any accumulated juices from baking sheet. Simmer over medium-low heat until meat is heated through but still medium-rare, about 2-5 minutes. Stir in chopped dill. Season to taste with salt and pepper.

Comments

When I got a ton of dill from my favorite farmer at the market, Art suggested that I use it to make stroganoff.  Done!  I found this recipe from Epicurious and figured it would be fun to try instead of dredging up a previously used recipe.  This was very tasty, although I cut my filet strips a little too long.  Luckily everything was fork tender and amazing.  I served this with buttered egg noodles.

Coconut Curry Poached White Fish

**Ingredients
**1 tablespoon vegetable oil 1 tablespoon garlic, minced 
1 tablespoon ginger, minced 
½ teaspoon red pepper flakes
2 tablespoons curry powder
3 medium zucchini, sliced into ½-inch-thick rounds
1 ¹⁄₂ cup unsweetened coconut milk
1 pound fresh or frozen white fish fillets (I used tilapia) 
3 fresh cilantro sprigs, chopped

**Instructions
**1. Heat the pressure cooker base on medium heat, add the oil, and heat briefly. Stir in the garlic and ginger and sauté for about 30 seconds. Stir in the red pepper flakes, curry powder, and zucchini and mix well. Sauté the zucchini, undisturbed, for 1 minute more. Mix in the coconut milk and water. Place the fish squares in this poaching mixture.

2. Close and lock the lid of the pressure cooker. Cook at low pressure for 1 minutes/all cooker types. When the time is up, open the pressure cooker with the 10-Minute Natural Release method.

3. Using a soup ladle, scoop spoonfuls of fish, vegetables, and poaching liquid into individual bowls and sprinkle with the cilantro. 

**Comments
**Like everyone else, I got an Instant Pot during the Thanksgiving deals.  I missed the low pressure note so I cooked this on high.  It was still delicious!

Spaghetti Squash Sausage Lasagna Bake

Ingredients

• 1 large spaghetti squash, cut in half and seeds removed
• salt and freshly ground black pepper, to taste
• ¹⁄₃ cup ricotta cheese
• 2 tablespoons parmesan cheese, grated
• 1 tablespoon fresh parsley, chopped
• ³⁄₄ cup mozzarella cheese, shredded

For the sauce

• 1 teaspoon olive oil
• ¹⁄₂ onion, finely chopped
• 3 cloves garlic, minced
• 1 pound sweet italian sausage
• 14 ounces canned crushed tomatoes
• salt and freshly black pepper, to taste
• 1 bay leaf
• 2 tablespoons basil, chopped

Instructions

1. Heat oven to 400*F.  
2. Place squash in microwave safe dish and cover.  Microwave 8-9 minutes, or until soft.  
3. In a small bowl combine ricotta cheese, 2 tablespoons parmesan, and parsley.  
4. Heat oil in large skillet over medium-low heat.  Add onions and garlic and cook, stirring occasionally, until soft.  Add sausage and cook, breaking into smaller pieces, until browned and cooked through.  Add tomatoes and season with salt and pepper to taste.  Add bay leaf and simmer, covered, over low heat, for 20 to 30 minutes.  Once sauce is finished, remove bay leaf and stir in basil.  
5. Using a fork, remove spaghetti squash.  Drain the squash on a paper towel to remove any excess liquid.  Toss squash with sauce and transfer to baking dish.  Top with dollops of ricotta cheese mixture and 2 tablespoons mozzarella cheese.  
6. Bake 20 to 30 minutes or until everything is hot, bubbly, and cheese has melted.  

Comments

This recipe is from Skinnytaste.  I haven’t had a lot of spaghetti squash in my life which is a bit strange, since I am quite the winter squash lover.  I guess it always seems too complicated?  It’s not, though, it’s super easy to cook with!  This was a tasty recipe and we all quite enjoyed it.