Roasted Salmon with Yuzu Sauce


Roasted Salmon with Yuzu Sauce


Serves 4 to 6


1/2 cup extra virgin olive oil
2 tablespoons Old Bay seasoning
2 1/2 pounds salmon filets
4 large egg yolks
2 to 4 tablespoons Yuzu lime juice
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup unsalted butter, melted and kept hot
1. Preheat the oven to 400 degrees. In a bowl, stir together the oil and Old Bay, pour some of the oil into the bottom of a 13-by-9-inch baking dish, and lay the salmon on the oil. Paint the salmon with the remaining oil.
2. Roast the salmon for 10 minutes per inch of thickness, or until it registers 165 degrees on an instant read meat thermometer.
3. In a blender or food processor, blend or process the egg yolks, Yuzu, salt, and pepper until well combined. Serve the salmon in a pool of the Yuzu sauce.
Learn more about Yuzu Limes Click HERE
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Recipes provided by:
Diane Phillips www.dianephillips.com and www.cucinadivina.blogspot.com
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Rainbow Carrot Cake with Orange Frosting


Rainbow Carrot Cake with Orange Frosting


Serves 8 to 10


1 1/2 cups canola oil
2 cups sugar
3 large eggs
2 teaspoons vanilla extract
One bunch rainbow carrots, finely shredded
2 Cara Cara oranges, peel and pith removed, segmented, and chopped
1/4 cup orange juice
1/2 cup chopped pecans
3 cups unbleached all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 recipe Cream Cheese Frosting (recipe follows)
1. Preheat the oven to 350°F. Coat a 13 x 9-inch baking pan with nonstick cooking spray.
2. In a large bowl, beat together the oil, sugar, eggs, and vanilla.
3. Add the carrots, pineapple and juice, and nuts, stirring until blended. Add the flour, baking soda, and cinnamon and stir to combine.
4. Pour the batter into the prepared pan and bake until a skewer inserted in the center comes out clean, 40 to 50 minutes.
5. Place the pan on a rack and let cool completely. Spread the top of the cake with the cream cheese frosting.
6. Do-Ahead: At this point, you can cover and refrigerate for up to 4 days or freeze for up to 2 months.
Orange Cream Cheese Frosting
One 8-ounce package cream cheese, softened
1/2 cup (1 stick) unsalted butter or margarine
5 cups confectioners’ sugar
2 to 4 tablespoons orange juice
Grated zest of 1 orange
1. In the bowl of an electric mixer, beat together the cream cheese and butter in a medium-size bowl.
2. Add the confectioners’ sugar, and juice. Beat until the mixture is of spreadable consistency. Spread on the cooled cake.
Learn more about Rainbow Carrots Click HERE
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Recipes provided by:
Diane Phillips www.dianephillips.com and www.cucinadivina.blogspot.com
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Denver Omelet Casserole


Denver Omelet Casserole

Serves 6 to 8

Christmas breakfast or New Year’s Brunch, this is a terrific make ahead dish for any breakfast.

 
2 tablespoons unsalted butter
1/2 cup sweet yellow onion, finely chopped
One medium green bell pepper, cored, seeded and finely chopped
¼ pound ham, finely chopped
4 cups torn bread sturdy white bread cubes, tough crusts removed
6 large eggs
1 cup heavy cream
2 tablespoons all-purpose flour
1 ½ teaspoons salt
6 dropsTabascosauce

  1. Preheat the oven to 350 degrees and coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
  2. In a large skillet, melt the butter, and sauté the onion and peppers until they are softened, about 5 minutes.  Add the ham, and continue to sauté until the onion is translucent.  Transfer the mixture to a bowl and cool, adding the bread cubes and stirring until blended.
  3. In a mixing bowl, whisk together the eggs, cream, flour, salt and Tabasco, until blended.  Pour over the ham mixture, stirring to blend.  Transfer the entire contents of the bowl to the prepared pan.
  4. Do-Ahead:  At this point, cover and refrigerate for at least 6 hours, or up to 2 days, bring to room temperature before proceeding)
  5. Bake for 35 to 45 minutes, (see note) until the strata is puffed and golden brown and set in the center.  Remove from the oven and allow to rest for 15 minutes before cutting into wedges.
  6. Do-Ahead:  If you would like to bake this ahead of time, bake the strata until the middle registers 140 degrees (about 25 minutes); it will not be set, but the eggs will be cooked.  Remove from the oven, and allow to cool—it will continue to cook while it’s cooling.
  7. Cool, cover and refrigerate for up to 3 days, or freeze for 6 weeks.  Allow to come to room temperature before reheating, loosely tented with foil in a 350 degree oven for 15 minutes, or until the center is heated through.  (Poke the end of a sharp knife into the center and if the knife is warm, so is the strata—or it should register 170 on an instant read meat thermometer)
  8. Variation:  Cheesy Denver Quiche:  Add 1 cup of shredded cheese to the egg mixture after adding the ham, onions and peppers.  Good choices: mild cheddar, white sharp cheddar, Monterey Jack, Pepper Jack, Fontina or Provolone.

 
Learn more about Green Bell Peppers HERE
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Recipes provided by:
Diane Phillips www.dianephillips.com and www.cucinadivina.blogspot.com
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