15 Dec 2011
by Emilyin Dose of Veggies, No-Cook Meal, Seafood, Side Dish, Uber Healthy
It must be all of this cursed indulgence the holidays provide, but as I was menu planning last week I wanted something light, healthy and delicious. So, I laser-focused on salmon and lots and lots of vegetables. Food & Wine, I love you. I tried three amazing dishes this week and as I’m sitting here typing this we are eating the last of this AMAZING Crunchy Cabbage Icebox Salad.
Crunchy Cabbage Icebox Salad (Photo by Jenn Louis)
Let’s start with the beginning of the week. I made this delectable Slow-Roasted Salmon with Tarragon and Citrus and Cumin-Braised Swiss Chard for dinner. Ooooh, this was SO GOOD. I love slow roasting salmon since it tends to bring out its sweeter side and the blend of tarragon and citrus juices on top were perfect. To be honest, I chose the swiss chard dish because I really wanted a nice healthy green but hadn’t given it too much thought. Umm yeah, yowza. This was so amazing. For a side dish? Really? I could eat this every day!
So I saved some salmon for the next night’s meal which was the infamous icebox salad. Poodles, you need to make this for your next dinner party. First of all, it’s stunning in the bowl, second it’s so satisfying with its crunch and mixture of textures, three it’s quite healthy, and four, if you do like I did and add salmon you will be sending me thank you cards. 
Definitely give all three of these a try as soon as you can or in the New Year, when those resolutions kick in…cue dry heave.
06 Sep 2011
by Emilyin Beefy McBeefy, Chicken, David Favorite, Dose of Veggies, Emily Favorite, Includes Alcohol, Italian, Seafood, Side Dish, Southern, Spicy, This may contain fish sauce or anchovies Tags: Food & Wine
You might be saying to yourself, “self, doth my eyes deceive me or is this really a new Cooking Inside the Lines post?” Yes it is, and I also made you sound like a Shakespearean actor, ha! I know, I know. I’ve been really bad about posting but I have managed to try some fantastic recipes recently, even in the midst of planning a wedding and running my own pie business. I still can’t believe I get to marry the man of my dreams next month. I am just dripping with happiness that I get to be Mrs. Emily Kealey! Sorry, I digress.
Food and Wine magazine has this excellent little slideshow featuring recipes from top female chefs, and I have the pleasure of telling you that the three I tried were all rock stars. Go ladies, do your thang! I liked these so much, that I’m trying three more from this round-up this week to see how they turn out. Scout’s honor, I will keep you posted. In the meantime, give these three beauties a try. Here they are with my thoughts:
Spicy Chicken Cacciatore – Deep , rich, spicy flavors. A beautiful dish from Chef Barbara Lynch. We loved this “deconstructed” version of a chicken cacciatore, and I love me some chicken cacciatore so I’ve tried many at home. See, you don’t have to pick from the litter, just make this one!
Spicy Chicken Cacciatore (Photo by Marcus Nilsson)
Seared Scallops with Basil, Anchovy and Sweet Corn Pudding - When I saw the pairing of these two dishes I thought, “hmm not sure if they fit together, but they both sound so delicious, let’s just see.” Well, they don’t pair really. I would like to serve the Sweet Corn Pudding with some kind of ham smothered in some kind of gravy. The scallops were just delicious with the basil and anchovies, and I think I would have liked it better if they were nestled on top of a turnip or parsnip puree. They are just so elegant that the pudding kind of threw us off. Either way, both were delicious, and quick to boot.
Seared Scallops with Basil, Anchovy and Sweet Corn Pudding (Photo by Anna Williams)
Hanger Steak with Herb-Nut Salsa – Hands down our favorite of the group. They had us at herb-nut salsa and Chef Naomi Pomeroy is one of my favorites. This was quick, delicious, crunchy, savory, herbalicious and packed a super flavor punch. if I’m in a pinch and want something I know is going to be the bomb, this is it.
Hangar Steak with Herb-Nut Salsa (Photo by Petrina Tinslay)
30 Mar 2011
by Emilyin David Favorite, Emily Favorite, Quick and Delicious, Seafood, Uber Healthy
Yay! I cooked lambs! Our Tuesdays typically run pretty late in the kitchen assembling our little Crimps, but before I left for the evening I made the glaze and the hominy mixture for this meal from Bon Appétit,. I got home pretty tired but was so happy that I had to simply glaze the salmon and roast for 10 minutes in the oven. I reheated the hominy with a 1/3 cup of milk to give it a little bit more body and bam! dinner was served.
This took exactly 30 minutes to put together and was DELICIOUS. I served a little bit of fresh cilantro on top of the salmon to give the plate a little more pizazz. We loved this for its flavor, freshness and the unique blend of cumin, red wine vinegar, apricot jam, and chipotles on the glaze! Plus, according to the magazine, you get a good dose of Vitamin D through the salmon – winning. And with that, I might have just killing “winning”…good.
Roast Salmon with Sweet Chipotle Glaze and Hominy Puree
- 2 servings
- PREP TIME: 20 minutes
- TOTAL TIME: 30 minutes
- Recipe by Selma Brown Morrow
- Bon Appétit, April 2011
Ingredients
- 3 chipotle chiles (about) from canned chipotle chiles in adobo
- 2 tablespoons apricot jam or preserves
- 1 1/4 teaspoons red wine vinegar
- 1/2 teaspoon ground cumin
- Nonstick vegetable oil spray
- 2 6- to 7-ounce salmon fillets with skin (scant 1 inch thick)
- 1 15-ounce can hominy, drained, juice reserved
- 1 tablespoon butter
- 1 tablespoon chopped fresh cilantro
Preparation
- Preheat oven to 450°F. Using back of spoon, press enough chipotles through fine sieve into small bowl to measure 2 teaspoons puree. Mix puree, jam, vinegar, and cumin in bowl; season glaze to taste with salt.
- Coat small rimmed baking sheet with nonstick spray. Arrange salmon on sheet; sprinkle with salt and black pepper. Spread half of glaze over each fillet. Roast until just opaque in center, about 10 minutes.
- Meanwhile, puree hominy and 3 tablespoons reserved juice in mini processor until almost smooth. Transfer to small skillet. Add butter and cilantro. Stir over medium heat until warmed through, mixing in more reserved juice by teaspoonfuls if too thick. Season to taste with salt and pepper.
- Divide hominy between 2 plates, top with salmon, and serve.
Read More http://www.bonappetit.com/recipes/2011/04/roast_salmon_with_sweet_chipotle_glaze_and_hominy_puree#ixzz1I7VOhPjf
16 Mar 2011
by Emilyin Dose of Veggies, Emily Favorite, French, Global Flavor, Seafood, This may contain fish sauce or anchovies, Uber Healthy Tags: Goop, Gwyneth Paltrow
Here’s my pretend conversation with Gwyneth Paltrow about her dish, Hot Niçoise Salad.
Emily: So, let me get this straight. You are smart, funny, a great actress, gorgeous, married to Chris Martin from Coldplay, have two beautiful kids, an Oscar, a blog, travelled Spain with Mario Batali and Mark Bittman and now the most amazing thing you’ve accomplished (I kid, I kid) was the creation of this Hot Niçoise Salad. You’re an alien aren’t you?
Gwyneth: You’ll have to speak to my publicist.
Emily: Well, regardless this was absolutely incredible, something I’m going to add to my weekly diet, full of delicious flavors, simple to make, David and I might have snorted it in five seconds and it turned out to be a staff favorite at Food & Wine. I mean really, only an alien could create this amongst EVERYTHING ELSE you do. Hugs, sparkles and unicorn horns. XOXO.
- Hot Niçoise Salad
P.S. I loved you in Sliding Doors.
01 Mar 2011
by Emilyin Dose of Veggies, Quick and Delicious, Seafood Tags: Bon Appetit, Cabana Restaurant, Cooking Light
Right after David finished eating this dish from Bon Appétit, he exclaimed “totally and absolutely blog worthy.” I couldn’t agree more. Hailing from Cabana restaurant in West Palm Beach this simple dish packs a lot of flavor and it was incredibly easy to assemble.
What we liked most about this was the sauce – bell peppers, onions, capers, green olives, oregano, cilantro, and tomatoes all under juicy Mahi-Mahi. I took it a step further and served the whole thing (sauce and fish) over Cooking Light’s Creamy Polenta. I highly recommend doing the same if you are going to make this. It really added another layer of flavor and texture to the whole dish. The recipe is not online so I’ve inlcuded it here, heart you!
Mahi-Mahi with Tomato, Pepper, and Caper Sauce – Bon Appétit, March 2011
- 16 garlic cloves, divided
- ½ cup plus ¼ cup olive oil
- 6 8-ounce mahi-mahi or black cod filets
- 1 large white onion, halved, thinly sliced
- 1 large red bell pepper, thinly sliced
- 1 large green bell pepper, thinly sliced
- 1 large yellow bell pepper, thinly sliced
- 1 cup chopped fresh cilantro
- 1 cup sliced large pimiento-stuffed green olives (about 24)
- 4 bay leaves
- ½ cup dry white wine
- 1 ½ cups crushed tomatoes with puree
- 1 ½ tablespoons drained capers from jar
Puree 10 garlic cloves in mini processor; transfer to 11x7x2-inch glass baking dish. Ad ½ cup of oil, 1 ½ teaspoons salt, and 1 ½ teaspoons pepper to garlic; whisk marinade to blend. Add fish to marinade, cover and chill 2 hours, turning fish occasionally.
Chop 6 garlic cloves. Heat ¼ cup of oil in skillet over medium-high heat. Add chopped garlic, onion, and next 7 ingredients. Cook until vegetables are soft, stirring often, about 15 minutes. Add wine; stir 1 minute. Add tomatoes with puree and capers; simmer 2 minutes. Season sauce with salt and pepper.
Heat large nonstick skillet over medium-high heat. Add fish to skillet with marinade still clinging. Cook until golden and just opaque in the center, about 5 minutes per side.
Discard bay leaves from sauce. Divide sauce among plates. Top with fish. (I also spread a little bit of the sauce on top of the fish and garnished with fresh cilantro)
09 Feb 2011
by Emilyin Dose of Veggies, Fruit, Global Flavor, Seafood Tags: Bon Appetit, Sunkist, Top Chef
So we got all sorts of fancy over here at Casa Kealey – I made a gastrique! This Scallops with Blood Orange Gastrique from Bon Appetit just sounds fancy but honestly, it really wasn’t. This turned out to be a beautifully balanced scallop dish that was super elegant to serve but not hard to make. Totally a Top Scallop in my book.
Back in my food PR days I use to work with Sunkist, and as you can imagine I really got to know my citrus. I’ve always loved citrus, but through this experience I was introduced to new and delicious varieties that I had never encountered such as a pummelo and the lovely moro (aka blood) orange. Check out their citrus flavor wheel to learn about the different varieties available.
So what drew me to the moro orange? First, the color. You eat with your eyes and the interior color and juice of a moro is so eye appealing. Second, the flavor of course. It has a tart but slightly sweet taste so it’s versatile in sweet and savory dishes. I love making a simple moro orange salsa and serving it over roasted pork tenderloin. Drool.
Moro (Blood) Oranges From Our Kitchen!
The gastrique for this scallops dish was the most intimidating part. I’ve never made one and was a little nervous I would totally muck it up. Poodles, follow the directions on this and you will nail it! I followed every time and visual cue to ensure success and it totally worked! The rest of the meal came together in a flash and I followed their instructions to ensure you get a beautiful caramelized scallop: “Rinse it, pat it dry with a paper towel—and then get your pan really hot.”.
I found my blood oranges at Whole Foods Market and they are in season until about mid-April. I dare y’all to give this a try. Ooooooh, this would be beautiful to serve for Valentine’s Day! No onions or garlic. A beautiful deep red sauce on the sweet scallops and it’s filling without being too overbearing so you can keep on with your evening. Wink, wink, nudge, nudge.
11 Jan 2011
by Emilyin French, Includes Alcohol, Potato, Seafood Tags: Cooking Light, Whole Foods Market
YAY I finally made duxelles! I don’t know why I thought this was so cool but I’ve had duxelles in a variety of ways, especially in soups and on toasts. I love that Cooking Light included them in their 3 Little Secrets of Big Flavors section that also includes chicken glace and shrimp butter. These three are French culinary tricks, or astuces, to add depth of flavor to a dish. Duxelles are super savory and are an awesome little additon to a variety of dishes due to their herbacious and mushroom (read: earthtastic) flavor.
I chose the Artic Char with Duxelles and Leeks because it sounded amazing and I thought it would be fitting since we have an Artic blast hitting Austin right now. Why not celebrate artic cold temperatures with Artic something or other? I went to Whole Foods Market and alas they do not carry Artic Char. Turns out their purveyor couldn’t meet their Quality Standards requirements. Love it, and thank you Whole Foods for having those standards in the first place. I went with salmon which was a tasty equivalent choice and headed home.
Artic Char with Duxelles and Leeks (Photo by David Prince)
The duxelles were amazingly easy to make and oh so delicious even on their own. I also sauteed some Yukon Gold potatoes in olive oil and dashed with salt and red pepper. I placed the duxelles, potatoes, leeks and salmon in a baking dish at 400 degrees and voila! mes amis, dinner was ready. Oh, I did finish the dish off with a dash of a lemon slice (David sliced it up the fancy way) and some more olive oil.
I vageuly remember eating this because I might have inhaled it. Savory, lucious layers of earthy flavor that all worked beautifully together on the plate. Amore!
P.S. Did I call Auburn or what?
01 Dec 2010
by Emilyin Global Flavor, Quick and Delicious, Seafood Tags: Cooking Light
I’ve had this recipe on my radar since it appeared in the November issue of Cooking Light but for some strange reason every time I had it planned for dinner something would come up (friends showing up in town, last-minute errands etc). BUT the food gods were smiling upon me last night because I finally got around to it. I will say one thing, if you don’t have a specialty food store in your area finding matcha powder might be harder than finding a needle in a haystack. After a visit to HEB with no luck, David and I walked around Whole Foods Market looking everywhere, asked a staff member that led us to the wrong thing and then David suggested we look in the tea aisle…duh right? We found the glorious powder and I purchased the scallops last night.
Scallops with Green Tea Cream (Photo by Randy Mayor)
Lord have mercy this was amazing. That cream was dyn-o-mite. Plus, it’s 10 ingredients long with just three steps so it came together in 15 minutes tops. I followed everything to the letter, but since this is meant for first course, I upped the amount of scallops and on the side we had sauteed baby bok choy with soy sauce, rice wine vinegar, chile flakes and minced garlic. Simple, fresh, light and that sauce is crackalicious.
If you decide to make this I hope the food gods shine down upon you and nothing stands in your way, but hey I guess all good things do come to those who wait eh? I might start selling my leftover matcha powder to the highest bidder though. :)
20 Oct 2010
by Emilyin Eggs, Emily Favorite, Seafood
Imagine this…a “mock” hollandaise sauce from the one, the only Cooking Light. Now you know that I know that Cooking Light can make some seriously good sauces that skimp on fat, calories, and artery clogging ingredients, but even I was a little hesitant that this would turn out tasting like the real thing. David loves crab and he loves eggs Benedict with creamy hollandaise sauce so when I saw this Crab Eggs Benedict with said mock hollandaise sauce, I thought “meh, sure, we’ll see Cooking Light, we. will. see.”
And yes, Cooking Light definitely proved to me (once again) that they can bring their A-game while saving me the extra poundage on my hips. The hollandaise sauce with its mix of canola mayonnaise, reduced-fat buttermilk, Dijon mustard and lemon juice/rind was so simple to put together and was YUMMY. Combined with my favorite - poached eggs, sprouted-grain English muffins, chives and of course fresh lump crabmeat it was an absolutely perfect Sunday morning breakfast. I served with side salad of spinach and grapefruit…easy breezy! I would definitely try this if you’ve got someone in your house who adores crab as much as we do, it’s an excellent spin on traditional eggs Benedict.
Our finished Crab Eggs Benedict (photo: ME! via Hypstamatic app for the iPhone)
19 May 2010
by Emilyin Cheesy Cheese, Seafood
I think I just saw a pig fly by my window because yes gentle lambs I cooked last night and the recipe was quite delicious, yay! As I’ve mentioned my cooking life has been on a bit of a hiatus (for very fantastic reasons so no complaints here) as of late and thus so has my gentle little blog that I love so much.
I had the opportunity to cook last night and decided to ease myself back into it with something simple yet absolutely delicious sounding and what’s not delicious sounding about mussels, herbs, beer, parmesan and crème fraîche? Exactly, nothing! I chose this Belgian-inspired
Mussels Steamed in Beer with Crème Fraîche, Herbs, and Parmesan Croutons recipe from the May 2010
Bon Appetit and chose to make a Belgian Endive, Walnut and Goat Cheese Salad with Grapefruit Vinaigrette as a complementary Belgian-ish side dish.
For a mussels dish, which usually takes me about 10 – 15 minutes max to prep and cook, this one took a wee bit longer but I had time so I didn’t mind. One thing I did mind was the fact that some dude took the last of ALL of the mussels right before I got the seafood counter at Central Market. Mind you, this is the
second time this has happened to me at the CM so I sighed and then went with clams. They still turned out to be fantastic with the rest of the ingredients and it was my first time to cook with clams…cooking experience bonus!
What I absolutely loved about this dish was the broth…yum. I loved the fresh herbs of tarragon, thyme, parsley, chives and chervil and the combination of the white Belgian beer with the crème fraîche, or in this case I used sour cream, with the two mustards gave it a nice bite and rounded out the broth nicely. Last but not least the parmesan croutons were the perfect addition. Crispy, salty, cheesy and if you let them sit in the creamy, herby, beery broth you will be a happy little clam yourself.
Give this one a try as soon as you can and enjoy a nice Belgian beer along with it. A votre sante!