Seared Salmon on Baby Spinach

Seared salmon on baby spinach

http://www.epicurious.com/recipes/food/views/seared-salmon-on-baby-spinach-101286

Yield  Serves 4;

Ingredients

4 7-ounce skinless salmon fillets  (buy 1 extra)

4 tablespoons (1/2 stick) butter

6 large shallots, sliced

3 tablespoons chopped fresh tarragon

6 ounces baby spinach leaves (reviewers say to double spinach)

2/3 cup dry white wine  (reviewers say to double sauce)

1/2 cup whipping cream (reviewers say to double sauce)

Preparation

Sprinkle salmon with salt and pepper. Melt 1 tablespoon butter in medium skillet over medium-high heat. Add salmon; sauté until just opaque in center, about 4 minutes per side. Transfer to plate.

Melt 1/2 tablespoon butter in same skillet. Add half of shallots and half of tarragon; sauté 30 seconds. Increase heat to high; add half of spinach and toss 30 seconds. Add remaining spinach; toss until wilted. Divide between plates.

Melt remaining 1/2 tablespoon butter in same skillet over medium-high heat. Add remaining shallots and tarragon; sauté 30 seconds. Add wine and cream and boil until sauce is thick enough to coat spoon, about 3 minutes. Season with salt and pepper. Return salmon to skillet; simmer 1 minute. Arrange salmon with sauce atop spinach.

Reviewers said:

* Restaurant quality in presentation and taste. Two changes -- sprinkled salt, pepper, drizzle olive oil and light sprinkling of dried tarragon on salmon and then baked in 400 oven (10 minutes per inch). Other change was to use dried tarragon -- in spinach and in cream sauce, probably not more that 1/8 tsp in each as did not want tarragon to be overpowering.

* Followed others' advice to double the sauce. I doubled the spinach too

Santa/Snowman Pancakes

Santa/ Snowman Pancakes

Make pancakes - large for Santa. Small and medium for snowman.
Embellish with fresh strawberries, whipped cream, chocolate chips, and bacon.

Santa/Snowman Farmhouse Pancakes
2 ripe bananas                                    2 tsp baking powder
1 cup flour                                         1/2 tsp salt
2 Tbsp sugar                                      1/4 tsp baking soda
3/4 cup milk (or more)                       2 Tbsp melted butter
1 large egg
Embellishments
chocolate chips
whipped cream
strawberries

In medium bowl, mash the bananas really well and set aside.  In large bowl, mix flour, sugar, baking powder, salt, and baking soda. Beat milk, melted butter and egg into the bowl with the bananas.  Blend well. Add milk mixture to flour mixture and stir, just until flour is moistened. (Do not overmix.) Heat griddle/skillet. Grease griddle. Cook 4-6 minutes (or until bubbles appear) and flip.
Pancakes are thick so be sure to cook through. If you prefer thinner pancakes, thin to desired consistency with milk or water.

Holiday Honeycrisp Salad with Cranberries and Candied Pecans

Holiday Honeycrisp Salad

This gorgeous Holiday Honeycrisp Salad is full of flavor and texture, with fresh apple slices, crunchy toasted pecans, chewy dried cranberries, zippy or goat cheese, and a tangy-sweet apple cider vinaigrette!

Ingredients

1/2 cup vegetable oil  OR extra-virgin olive oil

1/4 cup apple cider vinegar

1/4 cup apple cider

2  tablespoons honey

2 tablespoons real maple syrup

1 tablespoon lemon juice

1/2 teaspoon salt

Freshly ground black pepper, to taste

3 medium Honeycrisp apples (about 1 pound), thinly sliced

Juice of 1/2 lemon

12 ounces salad greens (spring mix, baby spinach, arugula, baby romaine, or a combo of your favorites)

1 cup pecan halves, candied   (recipe below)

3/4 cup dried cranberries or dried cherries

4 ounces crumbled goat cheese

Instructions

To prepare Apple Cider Vinaigrette, measure oil, apple cider vinegar, apple cider, honey,syrup, lemon juice, salt, and pepper into a mason jar. Tightly screw on lid and shake vigorously until everything is thoroughly combined. Alternatively, you may briskly whisk the ingredients together in a medium bowl, or blend them in a blender or mini food processor.

Place apple slices in a large plastic baggie and squeeze the fresh lemon juice (from the lemon half) over them. Close bag and shake to coat. In a large salad bowl, layer salad greens, apple slices, pecans, dried cranberries, and goat cheese. Just before serving, dress with desired amount of Apple Cider Vinaigrette and toss until salad ingredients are evenly coated.

Candied Pecans

INGREDIENTS:

1/2 cup granulated sugar

1/2 cup light brown sugar

1 teaspoon salt

16 ounces (about 4 cups) unsalted pecans halves

1 egg white

1/2 teaspoon vanilla extract

1 teaspoon water

DIRECTIONS:

Preheat oven to 300 degrees F. Line a large baking sheet with a Silpat baking mat or parchment paper and set aside.

In a medium bowl, add sugars, and salt. Whisk until combined. Set aside.

In a large bowl, whisk the egg white, vanilla, and water together until frothy. Add the pecans and gently toss until the pecans are well coated. Add the sugar mixture and toss until pecans are covered.

Spread the pecans out in a single layer on prepared baking sheet. Bake for about 40-45 minutes, stirring every 15 minutes. The sugar mixture will harden on the pecans.

Remove from the oven and let the pecans cool on the baking sheet. When completely cool, store in an airtight container for up to 1 month.

Tom's Chocolate Crinkles with White Chocolate Chips

Tom's Chocolate Crinkles with White Chocolate Chips

Ingredients
8 Tbsp butter
1 1/4 cup sugar
1 tsp vanilla
2 eggs
1 2/3 cups all purpose flour
1 1/2 tsp baking powder
1/2 cup unsweetened cocoa powder
1/4 tsp salt
1/2 - 1 cup white chocolate chips (depending on your preference)
1/2 cup powder sugar

Preheat oven to 350.
Cream butter and sugar with an electric mixer. Add eggs one at a time. Add vanilla and mix on medium speed.
Mix dry ingredients together in a separate bowl.  Add to butter-sugar mixture on low speed.
Add white chocolate chips and mix together with a wooden spoon (not the mixer.)
Mix well.  Form cookies into balls (approximately 24). Roll in powdered sugar and place on a cookie sheet. Bake 12 - 13 minutes.  Let cool on a rack for 5 minutes, then remove and to a rack to finish cooling.