Tag: Simple

Four Spice Salmon

On By lukephillaryhIn Ode to NYT1 Comment
Salmon with four spices Mark Bittman recipe
Lil squeeze of lemon, always a good addition

Hillary is the recipe-finding maven in this relationship. She digs through our small cookbook collection or searches online to make sure we don’t fall into cooking monotony . I have a much simpler approach: Mark Bittman. I’ve used his workhorse of a cookbook, How to Cook Everything, since 7th grade when I made crab cakes for Mother’s Day. This Four Spice Salmon recipe is quintessential Bittman: simple, quick, and delicious. It’s salmon + cumin/nutmeg/coriander/cloves. Period.

My words of advice for anyone looking for a midweek meal: when in doubt, Bittman is best.

Ingredients:

  • 4 6-ounce salmon fillets > Bittman suggests aiming for equal sized fillets, best to go for center cut
  • salt & peppa
  • 1 TBS coriander
  • 1/4 tsp ground cloves
  • 1 1/2 tsp cumin
  • 1 tsp nutmeg
  • 2 TBS neutral oil (grape seed, peanut, canola, etc.)

Directions:

  1. Season your fillets with salt and pepper on both sides.
  2. Combine all the spices and press spice mixture onto the top of each fillet.  Should be completely covered, don’t skimp!
  3. Heat a large nonstick skillet or cast iron pan over med-high heat for 2-3 minutes.  Add oil and when it shimmers, place the fillets, coated side down, in the pan.  Cook for 2-3 minutes and then flip and cook for another 2-3 minutes.

Better to undercook than overcook!  You can test doneness with a thin-bladed knife.  Stick the knife into the thickest part of the fish.  The fish should slightly resist the knife.

If you’re not familiar with Mark Bittman, we highly suggest checking him out!  His cooking video for this recipe is very entertaining.

Details: Serves 4.  You can reduce portion size by buying fewer fillets and halving spice mix.

To print the recipe, click here: 4 Spice Salmon

Salmon + Anchovy Butter

On By lukephillaryhIn Ode to NYT1 Comment
Salmon with anchovy butter Melissa Clark recipe
The salmon – nice and crispy!

Melissa Clark is one of our cooking idols. She’s just so likable in her NYT videos!! Luke proudly has run into her two times to and from Prospect Park (stalker…). This recipe is one of the first of Melissa’s that we tried out. It’s so simple and delicious it has become a staple. Make sure to get a baguette because as Melissa says, “Anchovy butter is good on EVERYTHING.” Very essential to spread some extra anchovy butter on a slice of bread.

Ingredients:

  • 3-4 TBS butter, softened
  • 4 anchovy fillets, minced
  • 1-2 garlic cloves, minced
  • salt + pepper
  • 2-4 skin on salmon fillets (6-8 oz each, number depending on how many peeps you’re trying to feed! one fillet per person)
  • 2 TBS drained and dried capers
  • 1/2 lemon

Directions:

  1. Heat oven to 400°F. In a small bowl (or mortar and pestle) mash together butter, anchovies, garlic, and salt and pepper.
  2. In a large oven proof skillet (cast iron pan!) melt half of anchovy butter. Add fish, skin side down.  Cook for 3 minutes over high heat to brown skin, spooning melted butter over the top of the fish.  Add capers to bottom of pan and transfer to oven.  Roast until fish is cooked through, 8-10 min.
  3. Remove pan from oven and add remaining butter to pan to melt.  Squeeze some lemon juice on top.  Garnish with parsley if you’d like!  And as mentioned above, a baguette is a nice edition to dip in the anchovy butter  – mmmmm!

Details:  As mentioned in ingredients, this recipe serves 2-4.  You can easily increase the portion size by cooking more fillets and mixing up a bit more butter!

To print the recipe, click here: Salmon + Anchovy butter

~ Classico ~ Spaghetti + Meatballs

On By lukephillaryhIn Classico2 Comments
Spaghetti Meatballs homemade
The Meatballs

Hillary says, “if you’re not using at least two kinds of meats in your balls, your balls aren’t the best they can be!”

Ingredients – meatballs:

  • 1 1/2-2 lbs ground meat > recommended: 1 lb pork, 1/2 lb beef, 1/4 lb ground lamb or veal
  • 1/4 cup lard
  • 1 cup white bread crumbs
  • 1/2 onion, finely chopped and cooked 10-15 minutes (semi caramelized)
  • Approximately 1/3 cup grated parmesan
  • 3 TBS finely chopped parsley
  • 2 tsp dried oregano
  • 1 1/2 tsp toasted fennel seeds, ground
  • 1 tsp red pepper flakes
  • 2 eggs, beaten

Ingredients – sauce:

  • olive oil – to coat pan
  • 1 yellow onion, diced
  • 2 garlic cloves, minced
  • 1 tsp red pepper flakes
  • 1/3 cup red wine
  • 28 oz can crushed tomatoes
  • 1 cup water
  • spices: salt, pepper, 1 1/2 tsp

Directions:

  1. Meatballs: Mix all the ingredients, except the eggs, which should be beaten separately. Then add to mixture and combine.  Cover and let sit for at least 30 minutes while working on sauce.  Can also chill up to 2 days in the fridge.
  2.  Sauce: Heat a cast iron skillet, dutch oven, etc. over medium heat and add olive oil and then onions.  Stirring often, cook 4-5 minutes.  Then add red pepper flakes and garlic, cooking 1-2 minutes more.  Add wine and reduce to a glaze, 2-4 minutes more.  Add water and tomatoes, season, bring to a boil and then lower or turn off heat.  Keep warm and return to meatballs.
  3. Preheat oven to 375ºF.  Line 2 baking sheets with parchment paper (or use nonstick sheets).  Make balls, aiming for golf ball size, and place on baking sheets.  Bake in oven till brown, 10-12 minutes, flipping the meatballs halfway through cooking.
  4. Transfer meatballs to sauce and bring to a simmer over medium heat.  Reduce heat to low, cover and cook for 20-25 minutes.  Prepare spaghetti while meatballs and sauce are simmering.

Serve with lots of parm!! (Hillary’s suggestion)

Details: Makes 20-25 meatballs (approx. 3 days worth of leftovers)

To print the recipe, click here: ~ Classico ~ Spaghetti + Meatballs