Month: August 2024

Speckled Trout in Capers and White Wine
Speckled trout is baked with capers and white wine in an aluminum foil packet in this quick and easy seafood recipe great for weeknight dinner.

Set oven to 400 degrees Fahrenheit (200 degrees C).

Use aluminium foil to line a baking pan.

In the centre of the aluminium foil, place the trout.

Add the butter, lemon pepper, capers, and paprika on top.

Douse the trout with cooking wine.

Wrap the trout tightly in foil.

For about 30 minutes, bake in the preheated oven until the fish flakes easily with a fork.

trout with parsley as a garnish

How to Make Cheese Sticks
Because they are made with prepared frozen dough, fancy twisted cheese breadsticks with that satisfying crunchy, buttery texture are simple to make.

Preheat oven to 400 degrees F (200 degrees C).

Line a baking sheet with parchment paper or a silicone baking mat.

Place a sheet of frozen puff pastry dough onto a floured work surface and allow dough to thaw just until it can be unfolded.

Unfold dough into a flat sheet; brush top of puff pastry dough with olive oil.

Season with salt black pepper and cayenne pepper.

Sprinkle white Cheddar cheese and 1/4 cup Parmigiano-Reggiano cheese onto the dough covering the surface.

Top with a piece of plastic wrap; press cheese and seasonings firmly into the dough with your fingers or by laying a sheet pan onto the dough over the plastic and pressing it down.

Chicken and Feta Burgers
Ground chicken makes for great, lean burgers with the addition of olive, oregano, and feta cheese.

In a bowl, combine the chicken, oregano tapenade, feta cheese, and garlic.

Shape into 4 patties.

Burgers should be salt and pepper-seasoned.

High heat should be set for an outdoor grill, and the grate should be lightly oiled with olive oil.

Cook patties for about 5 minutes, or until the bottom is charred.

Then, flip the burgers over and continue cooking them without pressing down with your spatula for an additional 5 minutes, or until the middles are no longer pink.

Before serving, drain on a plate covered with paper towels.

Zesty Parmesan-Breadcrumb-Crusted Zucchini
This baked zucchini casserole, which has a tantalizing spiced Parmesan-panko topping, is the ideal simple summer side dish.

Preheat oven to 350 F.

Spray an 8-inch or 9-inch round pie dish with pan spray.

Slice the zucchini into 1/8- to 1/4-inch slices.

Arrange slices in a shingle fashion from the outside edge of the dish to the center.

Mix together the salt spices breadcrumbs and Parmesan cheese.

Stir in the oil to coat all the breadcrumbs.

Sprinkle the breadcrumb mixture over the zucchini.

Make sure you get all the nooks and crannies of the zucchini slices.

Place in the oven for 30 to 35 minutes or until the breadcrumbs are golden brown and the zucchini is cooked through.

Beetroot Relish
A tasty and vibrant side dish that pairs well with lamb or other grilled meats.

Combine the beets, onion, red bell pepper, celery, sugar, and cauliflower in a big pot.

Add salt, celery seed, mustard seed, and vinegar after seasoning.

Bring to a boil, then turn down the heat.

Simmer for about 20 minutes, stirring occasionally, until the vegetables are tender.

Cheesy Tarragon Bay Scallops
An impressive dish for guests or special occasions, bay scallops are quickly seared and served in puff pastry shells with a cheese sauce flavored with tarragon.

Preheat the oven to 425 degrees F (220 degrees C).

Remove all wrapping from the pastry shells and set on an ungreased baking sheet.

Bake in the preheated oven until golden brown and puffed about 20 minutes (follow directions on package).

Melt 1 tablespoon butter in a large skillet over medium-high heat.

Add bay scallops and saute quickly on both sides until lightly browned about 2 minutes per side.

Do not overcook.

Remove scallops from skillet and set aside.

Reduce heat to medium and melt remaining tablespoon butter.

Add mushrooms and shallots and sautè until just tender 3 to 5 minutes.

Mom’s Irish Soda Bread
Buttermilk, baking soda, and baking powder give this simple Irish soda bread recipe with golden raisins its rise.

Preheat the oven to 350 degrees F (175 degrees C).

Grease a 9-inch pie plate.

Spoon 1 tablespoon buttermilk into a small bowl; pour remaining buttermilk into a medium bowl.

Stir 1 tablespoon melted butter into buttermilk in the small bowl until combined.

Stir golden raisins into buttermilk in the medium bowl.

Let both bowls sit until needed.

Whisk together flour sugar baking powder baking soda and salt in a large bowl.

Make a well in the center and pour in remaining melted butter; stir until mixture resembles coarse crumbs.

Add egg and mix until thoroughly combined.

Almond Raisin Bread
To properly prepare this raisin bread with walnuts, you’ll need almond paste.

Set the oven to 350 degrees Fahrenheit (175 degrees C).

Butter two loaf pans.

In a small saucepan over medium heat, combine the raisins and water; bring to a simmer and cook for about 4 minutes, or until the raisins are plump.

Cook the mixture after adding the butter until the butter has melted.

Withdraw from heat and leave to cool

Salmon BLT Sandwich
Everybody’s favorite BLT sandwich just got a Mediterranean makeover with crispy pan-fried salmon, Havarti cheese, and pesto.

Heat the oven’s broiler to 475 degrees F and place a rack about 6 inches from the heat source (245 degrees C).

Bacon should be cooked in a sizable skillet over medium-high heat for 10 to 12 minutes, turning the bacon occasionally to ensure even browning and maximum crispness.

On paper towels, dry off the bacon slices.

Bread should be placed on a baking sheet and lightly brushed with olive oil while the bacon is cooking.

Without turning, toast the bread for about 4 minutes under a preheated broiler until it is crisp (like a crouton).

Take the oven out and leave it alone.

Manjar (Dulce de Leche) from Scratch
This milk caramel can be eaten anytime during the day and in many different ways: with bread, cheese, cookies, and my favorite, with meringue.

Bring milk sugar and vanilla extract to a boil in a saucepan over high heat.

Reduce heat to medium-low and continue cooking and continuously stirring until the milk has thickened and turned a caramel color about 1 hour or more.

Stir in baking soda.

Continue cooking until the caramelized milk has reached a pudding consistency.

Pour manjar into a bowl and cool completely in the refrigerator.