May 2023 - My 'A Voce' Salad

May 1, 2023Gail Monaghan

About the Recipe

This salad was inspired by one I tasted years ago at Manhattan's now-closed A VOCE restaurant. I have a feeling my salad is probably a good deal different from what I ate there 10 or 15 years ago, but it is very, very good.

As it contains Granny Smith apples, it's perfect for May, just before summer fruit arrives and takes precedence. The apples, shaved Parmesan, Marcona almonds, raisins, and crunchy celery and fennel turn a basic arugula salad into food for the gods. The dish is a great starter but also works as a vegetarian lunch main course. Or add chicken if you want something a bit heartier.

MY ‘A VOCE’ SALAD

Serves 8

Ingredients:

For the Salad:

8 large handfuls baby arugula
2 large Fennel bulbs, very thinly sliced
2 granny smith apples, very thinly sliced
1 cup Marcona almonds (toasted, salted). Toasted blanched almonds may be substituted but do use Marcona almonds if you can
1 teaspoon fennel pollen. If you do not have fennel pollen, add about 1/8 tsp powdered fennel to the dressing
1 cup Golden raisins (or regular raisins)
1 cup shaved parmesan (or big grate)
1 cup thinly sliced celery

Dressing:

2 tablespoons freshly squeezed lemon juice
2 tablespoons Sherry vinegar
salt and pepper to taste
2 thinly sliced large shallots
1 large garlic clove, minced or put through garlic press
¾ cup extra virgin olive oil

Method

In a jar, shake together the lemon juice, vinegar, salt, pepper and shallots. Set aside for at least 30 minutes —then add remaining dressing ingredients and shake, Let rest at least an hour before using. Can be made up to 3 days ahead and refrigerated.
Place all salad ingredients in a large salad bowl. Add enough dressing to moisten and flavor. Toss. Adjust salt and pepper

April 2023 - Flourless Chocolate Cake with Coffee Whipped Cream

April 1, 2023Gail Monaghan

About the Recipe

This super simple French chocolate cake has been an all time favorite in my cooking classes forever. I can't tell you how many private groups have requested it for dessert. I'm offering it here as my April recipe as it's unleavened and is the best Passover dessert bar none. And of course, it's as good or better than almost any other gluten-free dessert I can think of. Don't overcook it as it's nice super moist in the center. The cake will rise as it bakes but then fall and crack as it cools. That is what it is supposed to do so don't be alarmed. Serve it a la mode or with vanilla or coffee whipped cream. Leftovers are great for breakfast with an espresso or cappuccino. It's even better made a day or two ahead. Just be sure to wrap it airtight once completely cool.

I've suggested serving the cake with coffee whipped cream and have shared the recipe, but vanilla or coffee ice cream or vanilla whipped cream are delicious as well.

FLOURLESS CHOCOLATE CAKE WITH COFFEE WHIPPED CREAM

For the Cake:

Ingredients:

1/2 cup unsalted butter, cut into small pieces plus butter to grease the pan
8 ounces bittersweet chocolate cut into small pieces
1 tablespoon instant espresso (optional but delicious addition)
5 large eggs, separated and at room temperature
1/2 teaspoon cream of tartar
1/8 teaspoon salt2/3 cup sugar
powdered sugar for garnish

Method:

Preheat the oven to 325
Butter and flour a 10-inch round spring form cake pan with 3-inch sides
Place the chocolate, butter and instant espresso over simmering water until melted, stirring occasionally
Meanwhile, in a large bowl, whisk together the egg yolks, salt and all but 3 tablespoons of the sugar
Stir the melted chocolate mixture into the yolk mixture
With an electric mixer and using the whisk attachment, whisk the room temperature egg whites with the cream of tartar and the salt on medium speed until soft peaks begin to form. VERY gradually beat in the remaining 3 tablespoons of sugar, raise mixer speed and beat until the whites form soft peaks.
Stir 1/4 of the whites into the chocolate mixture and then fold the chocolate mixture into the remaining beaten whites
Pour into the prepared pan and use a spatula to gently even and smooth the top
Bake until a toothpick inserted into the cake’s center comes out clean, about an hour or an hour and a quarter. Don't overbake. After 5 minutes remove the sides of the pan and the bottom after 30 minutes. As the cake cools it will fall and crack. Don’t worry.

Serve warm or at room temperature with coffee whipped cream, regular whipped cream or ice cream

For the Coffee Whipped Cream:

Ingredients:

2 cups VERY COLD heavy whipping cream
½ cup powdered sugar
1 tablespoon-or more to taste-- instant coffee granules
½ teaspoon vanilla extract
Pinch of salt

Method:

Put all ingredients in in the bowl of an electric mixer and refrigerate or freeze for at least 15 minutes.
Beat with an electric mixer for 4-5 minutes, or until stiff peaks form / it’s scoop-able with a spoon and holds its shape.

March 2023 - Roast Whiskey Salmon

March 1, 2023Gail Monaghan

About the Recipe

I've been making this salmon dish for decades, possibly since my early twenties. I honestly have no recollection where the recipe came from, but I know I've adapted it more than once over the years.

It's best made with Canadian Club but in a pinch Irish whiskey or even Bourbon will do. Scotch less so. It's equally good hot, warm or room temperature. Try it on the grill in summer. Divine.

I usually serve it with Balsamic Onions, Spoonbread and haricots verts vinaigrette or a green salad. For a bit more heat, consider adding a teaspoon or so of grated fresh ginger to the marinade.

ROAST WHISKEY SALMON

Serves 6-8

INGREDIENTS

For the Marinade:

1/2 cup olive oil
2 teaspoons dark (toasted) sesame oil
7 tablespooons soy sauce or tamari
3/4 cup Canadian Club Whiskey
3 tablespoons dark brown sugar
4 cloves garlic, peeled and finely minced
a few drops of Tabasco or similar hot chili sauce

Fish:

3 pounds of salmon filet cut horizontally into 6 or 8 equal pieces, skin left on

Method

Whisk all the marinade ingredients together or shake them in a jar. Refrigerate the marinade at least 6 hours before using—and up to a week. Or the marinade can be frozen for up to 6 months
The day you are planning to cook the salmon, place it in the marinade and refrigerate for at least 6 hours. You can marinate the salmon for up to 24 hours.
Place a metal baking pan (with sides no higher than about 2 inches) in the oven. The pan should be large enough to hold the fish pieces with plenty of room around each one so the fish bakes and does not steam. Preheat the oven to the hottest setting (500F-525F).
When the oven is hot, quickly place the salmon pieces in the pan. They will sizzle.
Bake 8-15 minutes until desired doneness is achieved. Serve hot, warm or room temperature.

February 2023 - Rosemary Parmesan Cocktail Nibbles

February 1, 2023Gail Monaghan

About the Recipe

Start your Valentine's Day evening with drinks and these divine nibbles, the perfect entree to anyone's heart. However, they are also thoroughly perfect and appreciated any day of the year. And, if you really want to indulge yourself or someone else, they make a great late afternoon snack.

Savory shortbreads such as these are beyond addictive--ideal with wine, bubbly or that special cocktail. Make extra and store in the freezer (in raw logs or as finished biscuits) for at least six months. Just make sure to wrap them super airtight so they don't get freezer burn.

ROSEMARY PARMESAN COCKTAIL NIBBLES

INGREDIENTS

2 cups all purpose flour
4 ounces (approximately 1 cup) toasted walnuts, chopped small
2 tablespoons finely minced fresh rosemary
1 teaspoon fine sea salt
Pinch cayenne pepper
1/8 teaspoon freshly ground black pepper
2 sticks (1/2 pound) unsalted butter, room temperature
1/2 pound freshly grated Parmigiano Reggiano cheese

Method

Mix everything except the butter and the cheese together in a medium bowl and set aside.
Using an electric mixer or by hand with a large spoon, cream the butter until light and fluffy, approximately 3 minutes. Add the cheese and mix until well combined.
Add the dry ingredients and mix on low speed until just combined.
Divide the dough into 4 or 5 pieces and roll each piece into a log about 1 1/2 inches in diameter. This is much easier if you lightly flour your hands and the dough.
Wrap each cylinder in plastic wrap and refrigerate at least 1 hour and up to 2 days. Or freeze for up to 6 months.
Preheat oven to 350 F. Cut the logs into 3/8-inch slices and place on parchment-lined cookie sheets. If frozen, thaw until sliceable.
Bake 12 to 15 minutes or until golden. Transfer to wire cooling racks. When completely cool, store in airtight containers for up to a week or freeze for up to 6 months.

January 2023 - Shrimp "Rockefeller"

January 1, 2023Gail Monaghan

About the Recipe

I have mixed feelings about Oysters Rockefeller. I adore the spinach mix and I adore oysters but in all versions of the dish that I've tasted, the sublime, briny taste of the delicate oysters was lost in all the (admittedly delicious) greenery.

A recent tasting of Galatoire's version of the original dish prompted me to replace the oysters with shrimp. I was thrilled with the result. The larger, sturdier and less subtle shrimp did the trick. This shrimp adaptation of the Galatoire's oyster recipe is now a favorite, as well as a go-to dish. I serve it both as a first course and as a main depending on the menu and occasion. There is an certain chic to serving individual starter portions before an elegant dinner while the dish becomes homey and comforting served as a main course from a large gratin dish.

SHRIMP “ROCKEFELLAR”

Serves 6

INGREDIENTS

3/4 cup chopped fresh fennel
1/4 cup chopped leeks, well washed (green and white parts)
1/4 cup finely chopped fresh parsley
2 green onions, finely chopped
1 large rib celery, finely chopped
1/4 cup ketchup
1 1/2 cups chopped frozen spinach, microwaved 4 minutes and drained
3/4 teaspoon salt or more to taste
1/2 teaspoon Tabasco Sauce or 1/4 teaspoon cayenne pepper
1/2 teaspoon white or black pepper
1 teaspoon dried thyme
1 teaspoon ground anise or ground fennel
2 teaspoons Worcestershire sauce
1/4 cup Pernod
6 tablespoons melted butter
1/2 cup dried breadcrumbs (or Panko)
3 pounds shelled and cleaned medium to large shrimp—tossed with garlic oil, salt, pepper, thyme and ground fennel
12 lemon wedges for serving (optional)

Method

Preheat oven to 500°F degrees. Rack in highest position
In a food processor, combine fennel, leeks, parsley, scallions, celery, ketchup, spinach, salt, pepper, cayenne, thyme, anise, Worcestershire, and Herbsaint. Purée mixture thoroughly. Add melted butter. Then BRIEFLY pulse in the breadcrumbs. DON'T OVERMIX
Spread the shrimp in one tight layer in an oval ceramic baking dish just large enough to hold the shrimp in one layer. and bake for 2 minutes. If preferred, you can divide the shrimp among 6-8 individual gratin dishes instead and proceed with the recipe.
Remove from oven and spread the spinach mixture evenly over all the shrimp
Return to oven and bake for 2 minutes more
Raise to BROIL and broil 3 minutes or until hot and bubbly and beginning to crust. Serve.

Notes:

You can make this several hours ahead and reheat in a 500 degree oven for a few minutes. If you do that, much prettier if you mix about 1/4-1/3 cup more breadcrumbs with a couple of tablespoons melted butter and sprinkle over the top before reheating. You can also sprinkle the breadcrumbs on after step 6 and return to a 500 degree oven for a minute or until just golden. You don't want to overcook the shrimp.

December 2022 - Buckwheat Blini

December 1, 2022Gail Monaghan

**BUCKWHEAT BLINI**

served with caviar, smoked salmon, gravlax, or whatever else comes to mind

About the Recipe

December is HOLIDAY MONTH and I find there is nothing more festive than Buckwheat Blini. They are very easy to prepare — no harder than making pancakes for your kids — but for some reason the idea of making them intimidates many. They used to intimidate me as well, primarily because I believed I had to fry them up last minute while guests were arriving and there was so much else to do.

It turns out that BLINI are quite fine (ABSOLUTELY) made ahead and frozen or refrigerated until needed. My rule of thumb is refrigerate the finished blini for up to 48 hours, and for longer freeze.

Heat as needed — straight from the fridge or freezer on a parchment-lined 300F baking sheet. Cook until piping hot, about 10 minutes for frozen, about 5 minutes for refrigerated. At that point, try to serve right away.

BUCKWHEAT BLINI

Makes approx. 20-30 small blini, serving 4-6 as a first course or more as part of an hors d’oeuvres group.

*Recipe can be scaled up or down

INGREDIENTS

For the blini:

*Have all ingredients at room temperature

2/3 cup buckwheat flour
1 1/3 cup all-purpose flour
1 teaspoon baking powder
1 1/2 teaspoon salt
1 3/4 cup whole milk — you will probably need more to get the correct consistency but start with the 1 3/4 cup
2 extra-large eggs
2 tablespoons unsalted butter, melted
14 tablespoons, unsalted butter or as needed for the pan. If you use a nonstick pan as I do, way less butter will be needed. Probably none after the first few blini.

Accompaniments:

1 pound, or more if desired, smoked salmon, gravlax, sturgeon, sable, or whitefish thinly sliced, smoked clams, smoked oysters and/ or caviar of choice. You can also experiment with hot soft-cooked scrambled eggs or even better - and if you have the energy - a variety of toppings to choose from
Approximately 2/3 cup creme fraiche or sour cream
Fresh dill sprigs and lemon wedges, to garnish

Method

Sift both flours, baking powder, and salt together into a bowl
In a separate bowl, whisk together the milk, eggs, and the 2 tablespoons melted butter, then whisk the liquids into the flour mixture. Let this mixture rest at room temperature for at least an hour (and up to 3 hours) before using. If you are not going to make the blini within 3 hours, refrigerate or freeze the batter and bring back to room temperature before continuing.
Heat 2 tablespoons of butter in a large heavy skillet—nonstick if possible
Drop the batter into the hot skillet, 1-3 tablespoons (depending on size desired and use) at a time
Cook over medium-low heat until bubbles form on the top side of the blini, about 2 minutes.
Flip and cook for 1 more minute, or until brown and cooked through.
Repeat with the remaining batter. Wipe the hot pan with a paper towel between batches and add more butter as needed. If using a nonstick pan, you probably won't need more butter.
Place 4 or 5 plates in a 150 degree oven. As pancakes are ready, transfer them to a baking sheet lined with a tea towel or parchment paper and keep them warm in the oven while preparing the rest.
To serve, spread each warm blini with dollop of creme fraiche, top with a piece of smoked fish or some caviar. Garnish with a sprig of dill and a lemon wedge. Alternatively, pass everything separately and let guests help themselves.

Notes:

Batter can be made up to 3-4 days ahead of time and refrigerated. It can also be frozen for 3 months or more. Bring to room temperature before cooking, and you may have to thin with a bit more milk. Blini batter should be about the consistency of heavy cream.

The cooked blini can also be frozen for up to 3 months. Cook them in batches and cool completely before laying them on a cooking sheet in a single layer and placing in the freezer. Once frozen hard, pack in Tupperware (or similar) and freeze. To use, preheat oven to 300 and cook, in a single layer on a baking sheet, for about 10 minutes until very hot. If you wish, you can heat the frozen blini in batches in batches so there will always be hot blini.

November 2022 - Caramelized Turnips

November 1, 2022Gail Monaghan

**CARAMELIZED TURNIPS**

with coriander, cloves, cumin & anise

About the Recipe

I serve this rich, sweet-yet-savory winter side dish when I want something unusual yet spectacular to complement Thanksgiving Turkey though I also serve it alongside roast duck or magret, pork roast or chops, lamb shanks, or even Christmas goose. Try it — it’s quite amazing.

CARAMELIZED TURNIPS

Serves 4-6 as a side dish, or even 8-10 if there's a buffet with multiple sides on Thanksgiving

INGREDIENTS

2 pounds medium-sized white turnips, peeled and cut into 1/4-inch vertical wedges
2 quite firm but ripe Bosc unpeeled, halved, cored, cut into 10 wedges each
1/4 cup vegetable oil
2 star anise
1/4 cup whole coriander seeds
4 whole cloves
2 tablespoons whole cumin seed
2 teaspoons whole anise seed
1 large yellow onion, peeled and chopped
3 cloves of garlic, peeled and minced
1/2 cup mild honey such as orange blossom or wild flower
6 tablespoons cider vinegar
2/3 cup dry white wine
2/3 cup duck, pork, turkey, chicken stock or vegetable stock
sea salt and freshly ground black pepper to taste
1/4 cup chopped cilantro, parsley or a mixture

Method

Preheat the oven to 475 degrees F. Line a large sheet pan with parchment paper or aluminum foil. In a mixing bowl, toss the turnips and pears with the vegetable oil and the salt. Spread the turnips and pears in one layer on the sheet pan and roast, flipping with a spatula once or twice during cooking if you like, until the turnips are tender when pierced with a paring knife, 25 to 30 minutes (the turnips will be brown on some sides, the pears will be a bit darker).
While the pears and turnips are roasting toast the star anise, coriander, cloves, cumin, and anise in a small skillet over a medium heat until fragrant. Cool and coarsely grind in a food processor. Set the spices aside.
In a large skillet, heat the butter over a medium heat. Add the onions and sauté until soft. Then add the garlic and cook for 1 minute.
Add the honey and vinegar to the pan and boil, stirring constantly, for 3-5 minutes or until the sauce is syrupy and a bit caramelized.
Add the ground spices and then the wine and boil for 2 minutes. Add the stock and reduce until once again syrupy and quite thick. Add salt and pepper to taste. At this point proceed with step 6 or set aside for up to 4 hours.
To serve, reheat the sauce if necessary, add the turnips and pears to the hot sauce. When they have heated through, sprinkle with cilantro or parsley and serve to accompany roast pork, lamb, duck or turkey along with white or brown rice, a rice pilaf, or couscous.

October 2022 - Seared Tuna with Olives, Capers, Anchovies and Fresh Herbs

October 1, 2022Gail Monaghan

**SEARED TUNA**

**WITH OLIVES, CAPERS, ANCHOVIES & FRESH HERBS**

About the Recipe

Normally, I cook seared tuna Asian-style, enhanced with soy sauce, lime juice, garlic and ginger. However, the Mediterranean flavors in this recipe provide a welcome change of pace.I sear the tuna just before guests arrive and then slice and sauce it when ready to serve.

Serve with polenta and broccolini or a green bean salad.

If you aren't a seared tuna fan, the sauce is also good on grilled swordfish, roast halibut and even chicken thighs or breasts.

SEARED TUNA WITH OLIVES, CAPERS, ANCHOVIES & FRESH HERBS

Serves 6-7

INGREDIENTS

For the Sauce:

1 cup coarsely chopped fresh basil leaves
1/3 cup chopped fresh marjoram and/or fresh oregano
1/2 cup tapenade or roughly chopped pitted olives (nicoise, Greek, castelvetrano) - the olives are optional but quite good
2 cloves (or to tasted) pressed or finely minced garlic
2 tablespoons olive oil or 1 tablespoon olive oil and 1 tablespoon oil from the canned anchovies
2 tablespoons--or more-- rinsed and dried small capers
1 2-ounce can anchovies packed in oil—patted dry and chopped
1 large shallot, minced
Freshly grated lemon zest from 1 lemon
Freshly ground black pepper to taste
Sea salt if needed

For the Fish:

3 pounds sushi grade tuna steak, 1 1/2 to 2 inches thick
Garlic oil or olive oil
Sea salt and freshly ground pepper

Method

Mix all the sauce ingredients together and set aside while you prepare the fish
Rub the tuna steaks with olive oil (or garlic oil), then season generously with salt and pepper
Place a heavy skillet large enough to hold the tuna steaks without touching over high heat for 5 minutes until very hot. Add the tuna and sear for 2-3 minutes per side until the outside is browned but the inside still very rare. Do not overcook.
Let rest at least 5 minutes — and up to an hour — and then slice against the grain and arrange on a platter topped with lots of sauce. If there is extra sauce pass it separately.

September 2022 - Caramelized Corn with Curry & Fresh Herbs

September 1, 2022Gail Monaghan

**CARAMELIZED CORN**

**WITH CURRY AND FRESH HERBS**

About the Recipe

In September I gorge myself on corn in all its permutations. Corn puddings, corn souffles, corn salads and maybe corn on the cob best of all.

My August Recipe of the Month was Succotash, but I can't let the 2022 corn season end without passing on my recipe CARAMELIZED CORN WITH CURRY AND FRESH HERBS. Sweet and savory at the same time, the dish is far, far better than the sum of the parts (even if two of the parts are super fresh corn and butter).

Beyond easy, this recipe incorporates my latest kitchen hack. No idea why I didn't figure this one out years ago: Corn in its husk can be cooked in the microwave. QUICK, no messy husking and no waiting for the water to boil while your summer kitchen gets hotter and hotter.

CARAMELIZED CORN WITH CURRY AND FRESH HERBS

Serves 5-6

Ingredients:

6 ears super fresh corn
4 tablespoons butter
1 teaspoon (or more to taste) West Indian curry powder
Salt and freshly ground pepper to taste
1 cup (or more) roughly chopped fresh mint or basil or a combination of the two

Method

Microwave the corn in its husks on high for 8 minutes
When the corn is cool (or cool enough to handle), Remove husks and silk. This will be MUCH easier than if the corn were raw. Cut the corn off the cob and if not using right about, store, covered in the fridge
NOTE: This can be done up to a day ahead and refrigerated. Another NOTE: The sugar in raw corn turns to starch quickly. If you can cook the corn as soon as you get it, even if you're not using it for a day or two
Melt the butter over high heat in a large skillet. Add the corn kernels and the curry powder and saute, stirring frequently, until quite brown in places. Some of the kernels will even pop. This will take 5-10 minutes depending on the size of the pan and the heat.
When corn is deeply caramelized, add salt and pepper to taste and half the herbs and stir another minute or 2.
Off heat, add the remaining herbs and serve hot or warm.

NOTE: Recipe can be made several hours ahead though Step 4. When ready to serve, reheat, stirring over high heat, complete Step 5 and serve.

August 2022 - Shrimp & Corn Succotash

August 1, 2022Gail Monaghan

About the Recipe

Corn is a summer fave and I adore every possible kind of succotash. Singing of summer, succotash is best prepared when corn is at its peak, usually late July through September depending where you live. This version exhibits almost every color or the rainbow and is gorgeous. You can add bacon or crumbled sausage to this recipe but I like it exactly as it is. Another option is to omit the shrimp and serve the succotash as a veggie side course or vegetarian main. I tend to like it hot but warm or room temperature is rave-worthy as well.

SHRIMP & CORN SUCCOTASH

Serves 4-6

Ingredients:

For the Salmon:

2 tablespoons butter
3 tablespoons olive oil
2 large onions, peeled and coarsely chopped
1 large red bell pepper, seeded and diced (optional)
8 cloves garlic, peeled and sliced
1 small jalapeno pepper (less or more to taste), seeds removed and very thinly sliced
1 tablespoon toasted whole fennel seed
Several sprigs fresh thyme or ½ teaspoon dried thyme
Large pinch red pepper flakes (more or less to taste)
zest (grated or slivers) of 1 large lemon
½ cup coarsely chopped Italian parsley
½ cup julienned or coarsely chopped basil
2 scallions (green and white parts) thinly slices horizontally
½ teaspoon sea salt
½ teaspoon freshly ground black pepper
6 ears corn, husked and cut off the cob
2 pounds cleaned and shelled medium shrimp

Method

In a very large skillet, Dutch oven or sauteuse, melt the butter with the olive oil over medium heat. Add the onions, bell pepper if using, garlic, jalapeno, fennel seed, thyme, red pepper, lemon peel, half the parsley, half the basil, and half the scallions.
Sauté over medium heat, stirring frequently, until the onions are translucent. Add salt and pepper and continue to cook and stir until onions and garlic are golden.
Turn the heat to medium high. Add the corn and cook, stirring, until tender, hot and caramelized.
Push the corn mixture to the sides of the pan and add the shrimp to the bare center of the pan. Cook 2-3 minutes until quite pink. Turn shrimp and cook the other side till pink as well.
Stir everything together to blend flavors and heat everything through evenly.
Make sure the shrimp are done. Taste for seasoning. You will probably need more salt. Scatter remaining herbs over the top and serve right away while hot.

NOTE: Corn is best (sweetest) if cooked as soon as you get it. This recipe works well if you blanch the corn in boiling water for 2 or 3 minutes, and let it cool Refrigerate for up to 2 days. Cut off the cob when ready to use and continue with recipe.

July 2022 - Crying Tiger Salmon with Chili Dipping Sauce

July 1, 2022Gail Monaghan

About the Recipe

This dish is way up there on my list of favorite salmon preparations. I think it's a tie with Whiskey Salmon as for me - full disclosure - gravlax, smoked salmon and salmon tartare are in a different category.

In any case, Crying Tiger Salmon is divine. Even cold, right out of the fridge, the leftovers are perfection.

I adapted a Crying Tiger Steak recipe, a must-make suggestion from a friend. Having tweaked the spice and herb amounts and changed the cooking method, it's even better. If you prefer steak to salmon or want a change of pace, choose thick sirloin or rib eye and marinate for 24 hours in the fridge. Then grill or broil to your preferred doneness. Slice and serve on a platter topped with the sauce and lots of fresh herbs.

If you choose salmon, it will probably be the most tender and succulent ever. The sauce is spicy but I've adjusted it to not be mouth-searing. But obviously you can spice it up or down. Serve hot, warm or at room temperature.

A great starter for this salmon is Asian Avocado and Cucumber Salad (see the June 2022 recipe). For side dishes, I usually serve sesame noodles (see May 2022 recipe) and Asian Slaw or a cabbage stir-fry. Dessert is almost always Key Lime or Lemon Meringue Pie, or just berries and mixed sorbets, if I'm feeling lazy.

CRYING TIGER STEAK SALMON WITH CHILI DIPPING SAUCE

Serves 4-6

Ingredients:

For the Salmon:

2 tablespoons dark soy sauce
1 tablespoon oyster sauce
1 tablespoon palm or light brown sugar
1 ½-2 pounds salmon filet, in one piece or cut into portions

For the Sauce:

3 tablespoons fish sauce
3 tablespoons lime juice
1 tablespoon finely chopped fresh cilantro
1 tablespoon finely chopped shallots
1 tablespoon finely chopped scallions
2 teaspoons dried red pepper powder
1 teaspoon palm or light brown sugar
Lots of chopped scallions and/or cilantro to garnish

Method

To make the salmon: Whisk together dark soy sauce, oyster sauce, sugar, and oil in a small bowl. Place fish in a large resealable plastic bag and pour in marinade. Seal bag, removing as much air as possible, and place in refrigerator and let marinate 4 hours to overnight.
To make the sauce: Whisk together fish sauce, lime juice, cilantro, shallots, scallions, pepper powder, and sugar. Set aside.
Line a large sheet pan with foil or parchment and place on an upper rack in the oven. Preheat oven to 500F. When oven is ready and pan very hot, transfer salmon –skin side down to pan. It will sizzle. Cook 10 minutes or until done to your liking.
Transfer to a serving platter and serve immediately with sauce. Garnish with chopped scallions and cilantro

June 2022 - Chinese Avocado and Cucumber Salad

June 1, 2022Gail Monaghan

About the Recipe

This salad is GREAT. Even the rare person who doesn't adore avocados usually finishes every last bit. There is something about the fresh crunch of cucumbers against the richness of avocados and a very flavorful sauce that is way, way better than the sum of the simple parts. Because it is so special, I serve it as a starter, preferably (though not necessarily) followed by an Asian meal. However, it's also a great side dish--especially with Asian marinated fish or steak and a simple starch.

I can't remember where I got this recipe. I've changed it a lot from the original but still apologies for not giving credit where due.

CHINESE AVOCADO & CUCUMBER SALAD

Serves 4

Ingredients:

2 large clove garlic, minced
4 tsp black Chinese vinegar or rice vinegar
4 tsp soy sauce
2 tsp toasted sesame oil
a few drops of any red hot sauce
2 large hard-ripe avocados, pittled and sliced--to prevent browning, do not so this in advance
1 organic English cucumber, sliced or 6 organic Persian cucumbers, skin on and sliced about 1/8 inch thick
1 medium red onion, halved and sliced into paper thin half rings
1 cup fresh cilantro, chopped
1/3 cup scallions (white and green parts) cut into thin rounds
about 3 tablespoons toasted sesame seeds

Method

In a small bowl, whisk together the garlic, vinegar, soy sauce, sesame oil, and hot sauce. Taste and adjust seasoning and add pinches of salt if needed.
Toss the cucumbers, red onion, scallions, half the sesame seeds and cilantro in a bowl with the dressing.
Gently fold in the avocado . Top with the remaining sesame seeds. Serve right away. either on a platter or plated.
Note: You can make extra if desired. This dressing keeps in the fridge for many months.

May 2022 - Sesame Noodles

May 1, 2022Gail Monaghan

About the Recipe

This recipe is wildly simple, easy, basic and even make-ahead if you want it to be.

I'm only sharing it here because people ask me for this recipe all the time.

The noodles are a great accompaniment to almost all Asian meals all year long, but fit particularly well into a summer al fresco picnic alongside grilled chicken, fish, steak or shrimp. Add an interesting Asian fruit salad or spicy greens, cucumbers and avocado tossed with a soy sauce vinaigrette and you've got lunch or a simple supper.

Fruit sorbet and fresh berries provide an easy, colorful and refreshing dessert. With summer around the corner, this is all super seasonal and super easy.

I love using al dente whole wheat spaghettini or angel hair pasta for this recipe. The taste and the health benefits of whole wheat are great and I like the heft of a gluten pasta here. However, feel free to be more traditional and use an Asian rice noodle.

SESAME NOODLES

Sauce for about a pound of noodles serving 6-8 as a side dish

Ingredients:

1/3 cup soy sauce
4 cloves, garlic, minced
2 tablespoons brown sugar, packed
1 tablespoon sambal oelek (ground fresh chile paste), or more, to taste* or substitute hot sauce or chili paste or garlic chili paste
1 tablespoon oyster sauce
2 tablespoon freshly grated ginger
2 tablespoons dark sesame oil
Salt and pepper to taste
1/2 cup chopped scallions
1/2 cup chopped cilantro
1 pound whole wheat spaghettini, cooked al dente and well drained

Method

Puree first 7 ingredients in a food processor or blender.
Then add salt and pepper to taste. And adjust other ingredients if needed.
Stir in scallions and cilantro. Toss with noodles. Serve hot, warm or room temperature
Note: This recipe can be prepared several hours in advance and set aside at room temperature. For longer storage, cover and refrigerate. Be sure to bring to room temperature or heat before serving.

April 2022 - Salmon Tartare

April 1, 2022Gail Monaghan

SALMON TARTARE

with Tarragon, Cumin, Browned Butter and Pistachios

About the Recipe

This Salmon Tartare is a rough adaptation of an Ottolenghi version using trout. I prefer hearty salmon rather than the more subtle trout with the strong flavors of cumin, tarragon and nuts--especially as I add extra of all three.

When I had no stove this past winter (I still have no gas but in late December I broke down and purchased an induction range which--much to my surprise--I'm adoring) I made this almost-no-cook (I DID have a hot plate) dish as a main course as well as a first course. It's a particularly well- received main course in summer alongside a corn and tomato salad and polenta. But I digress...

Do try this great salmon dish. It is my favorite tartare ever. Turn leftovers into salmon patties. They make GREAT salmon burgers. If you aren't going to use them right away, the patties freeze perfectly.

Salmon Tartare with Tarragon, Cumin, Browned Butter and Pistachios

Serves 6 as first course

Ingredients:

2 very large shallots or 1 medium red onion, sliced paper thin
finely grated zest and juice of 2 lemons
1 teaspoon sugar
Sea salt & freshly ground black pepper to taste
2 pounds very fresh skinless salmon filet, cut into 1/2" pieces
2 teaspoons extra virgin olive oil
2 tablespoons unsalted butter
3 teaspoons whole cumin seeds (toasted and cooled if possible)
1/4 cup slivered pistachios or more to taste, lightly toasted
1/3 cup fresh tarragon leaves, finely chopped

Method

Place shallot or onion in a small bowl with 3 tablespoons of lemon juice, sugar, salt and pepper. Massage with your fingers & set aside.
Put the salmopn into a separate bowl with oil, lemon zest, 1 tablespoons of lemon juice, 2 teaspoons sea salt and pepper to taste. Stir and set aside for 30 mins - not longer, or the fish will overcook (from the acidic lemon juice).
Before serving, put the butter and cumin seeds into a small pan and place over medium heat. Melt the butter gently for about 5 mins, swirling the pan from time to time, until the butter begins to foam, turn brown, smell nutty and is caramelized.
Strain the shallots (discarding the liquid) and toss with the the fish, pistachios, and tarragon. Adjust salt and pepper.
Divide among 6 plates or spread out on a platter and drizzle with the cumin seed-browned butter. Serve immediately.

March 2022 - Roasted Cauliflower Salad with Walnuts and Gruyere

March 7, 2022Gail Monaghan

About the Recipe

I love all roasted vegetables and roasted cauliflower best of all. I've made this salad for years and find that even cauliflower-haters often love it as well. The complexity of flavors and textures provides a sumptuous first course and also a great side dish. Serve it with simple grilled or roasted meat or fish. Pairing it with anything elaborate confuses the palate.

Also, it's best at room temperature. It doesn't quite work eaten cold.

Another suggestion: if possible make the dressing at least 1 hour ahead to allow the flavors to fully combine. And do make extra. The vinaigrette keeps for months in the fridge and is divine on green salads, steamed green beans or broccoli.

ROASTED CAULIFLOWER SALAD WITH WALNUTS AND GRUYERE

Serves 8 as an appetizer or side dish

Ingredients - Salad:

1 large head cauliflower, broken into large florets, tossed with olive oil, salt and pepper and roasted until done in a 400 oven. Then cooled and cut into little florets
3 bunches watercress, trimmed and coarsely chopped or 5 ounces baby arugula
2/3 cups coarsely shredded or coarsely grated gruyere cheese
1/3 cup walnuts, toasted and coarsely chopped
1 large shallot or small red onion, chopped or cut into thin half rings
1 large red endive (Treviso), sliced crosswise, 1/4-inch thick or substitute radicchio

Ingredients - Dressing:

2-3 tablespoons red wine vinegar (or sherry vinegar)
1 clove chopped garlic
1/4 cup extra virgin olive oil
2 tablespoons walnut oil
dash of balsamic
salt and pepper to taste

Method

Toss all ingredients with enough vinaigrette to moisten and flavor. Correct, salt, pepper, and vinegar if necessary.
NOTE: If possible make the dressing at least 1 hour ahead to allow the flavors to fully combine. And do make extra. The vinaigrette keeps for months in the fridge and is divine on green salads, steamed green beans or broccoli.

December 2021 - Tiny Chocolate Chip Cookies

December 1, 2021Gail Monaghan

About the Recipe

In my attempt to finish off the year with something easy, fun, and completely delicious that, in addition, doubles as a great Christmas gift and stocking stuffer, I present the recipe for TINY CHOCOLATE CHIP COOKIES. Completely adorable and completely fun and tiny, tiny, tiny, they are hard to resist, a bit like eating peanuts but more so.

Essentially this is normal chocolate chip cookie batter — though I do add extra salt and prefer a higher proportion of dark brown sugar than usual — but with four times the amount of chocolate chips. After all, isn't chocolate the main reason to eat chocolate chip cookies anyway? These mini treats are essentially nothing but chips held together with a minuscule bit of batter. Try them. Utterly divine. And because they are virtually all chocolate, get the highest quality chips you can find. I usually use Guittard. Happy Holidays!!

TINY CHOCOLATE CHIP COOKIES

Ingredients:

2 ¼ cups flour
1 teaspoon baking soda
1 ¼ teaspoon salt
2 sticks unsalted butter, softened
½ cup granulated white sugar
1 packed cup dark brown sugar
1 teaspoon vanilla extract
2 large eggs at room temperature
8 cups (Four 12-ounce packages) chocolate chips

Method

Sift flour, soda and salt together
Whip butter, both sugars and vanilla until light and creamy. Add eggs and continue to mix until light and fluffy.
Stir in and evenly distribute the chocolate chips.
Line cookie sheets with parchment and use two teaspoons or a spoon and a table knife or your fingers to make tiny, tiny cookies. They literally should not contain more than 1 or 2 chocolate chips. I've found this is easier to do if the dough is frozen or partially frozen. Place close together.
Bake until done, about 8 minutes. Should be dark golden. Don't under bake.
Cool on racks.
NOTE: Cooled cookies can be stored airtight for 2 or 3 weeks for frozen for many months. Just be sure to wrap well.

November 2021 - Curried Cream of Cauliflower and Apple Soup

November 1, 2021Gail Monaghan

About the Recipe

This soup is amazing. Everyone asks for the recipe, goes home and makes it, and then reports back that they’re addicted. It’s loosely adapted from Daniel Boulud, but his version – though delicious – requires lots of heavy cream. My re-do is virtually fat free (but no one will ever guess). It’s rich, rich, rich in taste and sumptuousness while remaining super low in calories. I substitute raw Granny Smith’s for Boulud’s cooked apple garnish as their tang is an ideal counterpoint to the luscious “creaminess’ of the soup itself.

An ideal way to kick off Thanksgiving or Christmas dinner, this soup is festive and seasonal yet won’t break the bank calorie-wise before you even get to the main event.

Make a double or triple or even quadruple batch. It freezes beautifully. Add cooked shrimp, chicken, turkey or duck and you’ve got a Sunday supper main course on your hands.

Highly recommended.

CURRIED CREAM OF CAULIFLOWER AND APPLE SOUP

Serves 4-6

For the Soup:

6 cups good, strong chicken stock or more if needed
2 tablespoons butter
2 medium onions, chopped
2 cloves garlic, chopped
4 teaspoons West Indian curry powder
1/2 teaspoon saffron threads or 2 pinches saffron powder
4 apples, cored and cut into large dice
2 large heads cauliflower, greens and stem discarded, head broken up

For the Garnish:

3-4 tablespoons minced chives
1 organic Granny Smith apple (leave skin on) cut into small dice
1-2 teaspoons crushed pink peppercorns (optional but beautiful and delicious)
A drizzle of heavy cream or plain yogurt diluted with a bit of milk
Salt and freshly ground black pepper to taste

Method

Melt the butter in a large saucepan over medium-low heat.
Add the onions, curry powder, and saffron and sweat for 2 minutes, stirring often.
Add the garlic and 4 large-diced apples and sweat for another 5 minutes, stirring often.
Add the cauliflower and chicken stock and bring to a boil. Boil gently over medium heat until the cauliflower is very tender when pierced with a knife, approximately 20 minutes.
Transfer the soup in batches to a blender and purée at high speed until very smooth.
Add salt and pepper to taste.
Keep warm until ready to serve or refrigerate when cool and reheat just before serving.
Garnish with chives, apple dice and optionally with cream/yogurt and/or crushed pink peppercorns.

October 2021 - Individual Mixed Cheese & Garlic Soufflés

October 1, 2021Gail Monaghan

2021_October_Individual Souffles.jpg — **INDIVIDUAL MIXED CHEESE AND GARLIC SOUFFLÉS**

About the Recipe

Along with Baked Alaska, Frozen Lemon-Meringue Bombe, and gravlax, this recipe for individual first course soufflés is one of my all-time faves. I’ve taught it over and over in my classes and people continue to request it again and again.

Essentially, it’s a basic cheese soufflé recipe but when made individually, there is way more topping and crusty side bits per person. And of course having one’s own personal soufflé has a huge amount to be said for it.

More than that, however, are a couple of little tweaks that make a huge difference. Using Parmesan, in addition to Gruyere, provides more complexity and interest. I think it’s the addition of garlic to the roux that elevates the dish from “basic cheese soufflé” (already hard to beat) to something completely sublime.

I also like to fill the molds almost to the top rather than ¾ full as most recipes suggest. This way, even if you aren’t an expert souffle maker quite yet, your creations should rise way over the edge of the molds. Definitely wow-worthy.

Also, don’t let the thought of making your own souffles intimidate you. IT IS NOT HARD. Make the base up to three days ahead and refrigerate. You can also prepare the molds up to a day ahead. Having done that (and brought the egg whites to room temperature), there is nothing left to do other than preheat the oven, whip up the whites, fold everything together, fill the molds and pop the souffles in the oven.

Because they are the first course (rather than a side dish or dessert), you’re home free. The timing issue is essentially moot. After the souffles have been in the oven for 10 minutes, get your guests to the table. Way better for them to wait for the souffles than for the souffles to wait for them, a recipe (no pun intended) for failure. On the other hand, if you follow my instructions, this recipe is for nothing other than complete success. Enjoy!!

Individual Mixed Cheese & Garlic Soufflés

Ingredients

* All ingredients should be at room temperature

Softened butter and grated Parmesan to prepare the molds
6 tablespoons unsalted butter
3 cloves minced garlic
6 tablespoons flour
2 cups boiling milk
1/2 teaspoon fine sea salt
1/4 teaspoon freshly ground pepper
1/8 teaspoon cayenne pepper
1/8 teaspoon freshly grated nutmeg
6 eggs yolks
10 egg whites
1/8 teaspoon salt
1 teaspoon cream of tartar
6 ounces coarsely grated Gruyere or a combination of Gruyere and Parmesan cheeses

METHOD

Butter 8 individual soufflé molds or ramekins. Dust with Parmesan. Place them on a baking sheets.
To make the soufflé base, melt the butter in a large saucepan with the garlic. Cook, stirring for one minute. Stir in the flour and cook, stirring, over moderate heat until the butter and flour foam together for two minutes without browning.
Off heat, pour in the boiling milk and beat vigorously with a wire whisk until well blended. Add the seasonings and return to the heat and boil, stirring, for one minute. Sauce should be very thick.
Add the yolks, beating each one in before adding the next. Correct seasoning. Seasoning should be strong as the flavor will be diluted when the whites are added.
— BASE MAY BE MADE UP TO 2 DAYS AHEAD, COVERED AND REFRIGERATED. HEAT TO TEPID BEFORE CONTINUING WITH THE RECIPE —
To finish the soufflés: Preheat the oven to 400° F. Whip the room temperature egg whites with the 1/8 teaspoon salt and the cream of tartar until soft peaks form. Don’t let them get stiff. Stir ¼ of them into the tepid soufflé base and then stir in all but ¼ cup of the cheese. Then fold the lightened base into the remaining whites.
Divide the soufflé mixture among the 8 prepared molds. Sprinkle the remaining cheese over the tops. Place the soufflés on the baking sheet on the middle rack of the oven. Immediately lower the heat to 375° F. Bake approximately 20 minutes until risen and set. Serve right away.

September 2021 - Chocolate Hazelnut Cookies

September 1, 2021Gail Monaghan

CHOCOLATE HAZELNUT COOKIES

with Gluten Free Variation

About the Recipe

This recipe provides the blueprint for my favorite chocolate cookie of all time, bar none. Possibly my favorite cookie of any type of all time. Combining the very best qualities of brownies, ganache, and flowerless chocolate cake, the results are unbelievable deliciousness.

The recipe makes 30-40 large cookies. A portion probably should be one, but most people end up eating two and sometimes three. They are irresistible.

The large recipe is actually a plus as the unbaked cookies keep almost forever in the freezer. And as they need to be baked frozen anyway, these cookies provide an ideal dessert solution when a dinner guest shows up last minute and out of nowhere. The cookies also solve the problem of a divine, home-baked dessert when on overload. Just make sure to cool the cookies completely before serving.

Freeze raw cookies today and enjoy them all fall!!!!

Chocolate Hazelnut Cookies

Ingredients

MIX TOGETHER AND SET ASIDE

100 grams all-purpose or gluten free flour
1 teaspoon baking powder
½ teaspoon salt
200 grams hazelnut flour, toasted
125 grams milk chocolate, chopped
155 grams skinned hazelnuts, toasted and halved or chopped

MEASURE OUT

250 grams unsalted butter
300 grams 72% chocolate semisweet chocolate
300 grams sugar
200 grams dark brown sugar
5 eggs at room temperature
1 tablespoon vanilla extract
Maldon salt for sprinkling before baking

METHOD

Melt butter and 72% chocolate in a double boiler. Set aside.
Whip eggs, sugar and vanilla in an electric mixer until tripled in size (ribbon stage)—about 5 minutes at medium-high speed.
Continue beating while adding the chocolate mixture in a slow stream.
Add all other ingredients and combine well.
Chill in fridge until hard.
Use an ice cream scoop (small size measuring 2 tablespoons is best) to scoop ice cream scoop-shaped round balls. FREEZE these balls at least 6 hours. They must be HARD FROZEN. Or freeze and then wrap in foil. Some or all of the balls can be stored in the freezer for up to 6 months and used when needed.
Preheat oven to 375° F. Place on parchment-lined cookie sheets far apart (5 or 6 cookies per cookie sheet), sprinkle with Maldon salt and bake approximately 15-17 minutes — depending on the size of the scoop — until just set. You might want to bake one cookie as a test. Bake and let cool completely before tasting to see if 15-17 minutes was correct in your oven. Cookies should be chewy but not raw.

August 2021 - Fried Sage Leaf & Anchovie Paste "Sandwiches"

August 1, 2021Gail Monaghan

**FRIED SAGE LEAF and ANCHOVIE PASTE '“SANDWICHES”**

About the Recipe

I've been making these fabulous sage-centric cocktail nibbles for decades. Crispy and salty is an unbeatable combo. People LOVE them. And once you get the hang of it — batter thickness and oil temperature — these mini sandwiches are super simple to throw together. They can be assembled and the batter made in advance. When ready to serve, you can fry them up in literally 5 minutes. I suggest serving 3 or 4 sandwiches per person.

Leftovers can be successfully re-crisped in a skillet over medium-high heat but the tiny treats are at their very best just made.

A final note: All of you gardeners probably have more sage at this point than you know what to do with. This recipe is a delicious solution. However, Farmers Market — or even supermarket — fresh sage is just fine.

Enjoy.

Fried Sage Leaf and Anchovie Paste "Sandwiches"

Ingredients

1/2 cup water mixed with 1/2 cup self-rising flour
large fresh sage leaves — the larger the better
anchovy paste
tasteless vegetable oil

METHOD

Whisk together the batter and set aside. It should be the thickness of heavy cream. Thin a bit if necessary.
Match pairs of same size leaves
Run a line of anchovy paste down the center of one leaf of each pair of leaves
Make sage leaf sandwiches and set aside
Heat about 1/3 inch of oil in a large heavy skillet (large enough to hold all of the sandwiches if possible. Otherwise, fry in batches).
Dip one sandwich at a time in the batter, letting the extra run off. Place carefully in the hot fat and cook over medium heat. Turn once the first side is golden and cook the other side.
When dark gold, transfer leaves to paper toweling.
Serve warm on a plate lined with a square of brown paper
NOTE: Sandwiching the leaves is not necessary. They are also delicious fried singly with no anchovy paste. However, in that case, be sure to sprinkle them with sea salt or fleur de sel once fried OR add some salt to the batter.
If you are not a fan of anchovy paste, another option is to stuff with a crumbling of feta, ricotta salata or chèvre instead.