Monday, April 25, 2011
The other day I was thumbing through some old issues of Fine Cooking magazine, when I stumbled upon a recipe for Fastest Cinnamon Buns. I was intrigued. The author claimed that these cinnamon buns can be whipped up in less than an hour. Really? Obviously if they were "fast" they could not be made with yeast. I was anticipating they would be a biscuit in disguise. Cinnamon buns usually require a huge commitment of time which is why I tend not to go there. It really doesn't make sense to me to spend so much time making something that you really shouldn't be eating anyway. I kind of have my own formula worked out in my head. It's my "time commitment food value ratio, which I divided by my taste and appeal ratio". Anyway, I'm also leery of recipes with the word fastest in the title. Nevertheless I kept reading. What really intrigued me was the presence of buttermilk and cottage cheese in the recipe.
It was true. These buns can be whipped up in less than an hour. It was amazing. When Paul walked into the kitchen in the morning, his nose was desperately sniffing the air. Poor thing, between his allergies and his broken nose, his olfactory senses are shot. "I know you are baking something" he said, "but my nose isn't working." As I cracked the oven door, a smile came over his face like a child on Christmas morning.
These buns did not disappoint. They were fragrant, light, gooey, tender, moist, and most of all delicious. When all was said and done, Paul was a happy camper. A definite two thumbs up! No, they were not his Grandma's cinnamon buns. I've decided that those buns only live in his memory. And I wonder, after all this time, does he really remember how they tasted?
Sunday, April 17, 2011
I'm always looking for new ways to prepare salmon. Several years ago I had a memorable salmon dish at Blue Stone in Ithaca, New York. It lingered in my mind for a long time. The salmon was roasted with a hoisin glaze, and had a kick of heat to offset the sweetness of the hoisin. A while back, when I was visiting Matthew in Florida, he requested that I make salmon for dinner one evening. I decided to recreate that memorable salmon I had eaten in Ithaca. At the time, it never occurred to me to check the restaurant's website to see if they had a menu where I could gather more clues and figure out what was in that great dish. I was flying by the seat of my pants and I was at the mercy of my memory. As it turned out, my final product was a hit, not exactly the same as the Blue Stone, but what the heck, why does it have to be the same? I guess you could say it was Blue Stone inspired, but definitely my own creation.
Hoisin Glazed Salmon with Wasabi Cream
Preheat broiler to high
- 2 Salmon fillets (skin removed) figure 4 - 6 ounces per person
- 2 heaping tablespoons hoisin sauce - don't level
- 1 teaspoon brown sugar
- 2 tablespoon of fresh orange juice
- 1 tablespoon of fresh lime juice
- 1 teaspoon soy sauce
- 1/2 teaspoon toasted sesame oil
- 1 teaspoon finely minced fresh ginger
- 1 clove finely mined garlic
- a pinch red pepper flakes
- 2 teaspoons wasabi powder mixed with a few drops water or 2 teaspoons wasabi paste
- 1 tablespoon sour cream
- 1 tablespoon mayonnaise
Preheat oven to broil. Line baking sheet with foil.
Mix glaze ingredients in a microwavable mixing bowl or cup.
Mix wasabi cream ingredients together in small dish and set aside.
Season the salmon with salt and pepper both sides. Place on baking sheet. With a spoon*, drizzle glaze onto the salmon and using a brush, cover the surface with glaze.
Broil for 3-4 minutes.
Take out of oven and gently turn over. Again, drizzle glaze onto the other side of salmon, brush glaze to cover.
Return to broiler for approximately 4-5 minutes, depending on thickness of the fillets.
Microwave remaining glaze about 30 seconds until hot and gooey.
Place salmon on a bed of rice. Drizzle glaze over top and drizzle with wasabi cream. Serve with stir fried vegetables.
* Do not put brush directly into the glaze. Use a clean spoon because any leftover glaze will be added after the salmon has finished cooking.
Saturday, April 9, 2011
Ludwig Bemelmans. "