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Tag Archives: shallots

SALMON WITH FENNEL

16 Monday Nov 2015

Posted by Ceri Wilkin in Fish, Recipes

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Tags

delicious, easy, elegant, fennel, friends, Pernod, quick, shallots

A thoughtful friend and darling lady called me one morning, while she was out running errands, asking to stop by briefly. Of course I was thrilled to see her, and welcomed the interruption to my daily chores. She delivered a gorgeous bottle of Pernod that her and her husband weren’t going to use, and having never tried this anise flavored liqueur, I did a little research and found some delicious recipes.

Although rather spirited when sipped straight, the Pernod blended beautifully with the butter and fennel completing an elegant, incredible, richly flavorful dish.

pernod from Gabi

SALMON WITH FENNEL

salmon with fennel

1 1/2 teaspoons fennel seeds

1/4 cup butter, room temperature

2 tablespoons shallots, finely chopped

1 fennel bulb with fronds, bulb quartered, then cut lengthwise into 1/4-inch-thick slices, 2 tablespoons fronds chopped, divided

2 salmon fillets

2 tablespoons Pernod

Stir fennel seeds in large skillet over medium heat until fragrant, about 1 1/2 minutes. Transfer seeds to small bowl, cool. Mix in butter, shallots, and 1 tablespoon fennel fronds, season butter mixture with salt and pepper.

Melt 1 tablespoon of butter mixture in skillet over medium heat. Add sliced fennel bulb and 1/4 cup water to skillet, cover and cook until fennel is crisp-tender, about 8 minutes. Uncover skillet and saute until fennel begins to brown, about 2 minutes. Transfer fennel to a plate.

Sprinkle salmon with salt and pepper. Add 1 tablespoon of butter mixture to same skillet and melt over medium heat. Add salmon, cover and cook for 5 minutes. Turn salmon over, add 1/4 cup water to skillet. Cover and continue cooking until salmon is just opaque in center, about 5 minutes longer. Slide salmon to one side of skillet, return fennel to skillet . Add Pernod and 2 teaspoons butter mixture, stir to heat through.

Divide fennel mixture between 2 plates. Top with salmon, spoon remaining butter mixture over salmon and sprinkle with remaining fennel fronds.

Enjoy!

Recipe adapted from Bon Appetit

www.bonappetit.com/

CREAMED CORN and NAUGHTY CREAMED CORN

14 Sunday Jun 2015

Posted by Ceri Wilkin in Recipes, Vegetables

≈ 1 Comment

Tags

corn, creamed, favorite, fresh, shallots, wine

My daughter loves creamed corn, and would eat it straight from the can if allowed – so with the abundance of fresh corn this time of year, I thought I would attempt to recreate one of her favorite dishes. However, she has become accustomed to the canned kind and kindly let me know that she preferred the typical, familiar sort, straight from the can.

CREAMED CORN

creamed corn

3 ears fresh corn, husked and cooked

1/4 to 1/2 cup cream

2 tablespoons unsalted butter

salt and pepper

minced chives

Cut kernels from cobs. Place in a saucepan over low heat, stirring often, until warmed through, about 5 minutes (add water as needed, to prevent corn drying out). Stir in cream and butter, and cook, stirring occasionally, about 5 minutes or until mixture reaches desired consistency. Season with salt and pepper. Sprinkle with chives.

Enjoy!

Recipe adapted from Southern Living, June 2014

www.southernliving.com/

NAUGHTY CREAMED CORN

naughty creamed corn

3 tablespoons shallots, diced

2 tablespoons butter

1/4 cup white wine

1/4 cup cream cheese

1/2 cup cream

2 cups fresh corn kernels

dash of salt

Melt butter in saute pan on medium heat. Saute shallots until translucent. Deglaze pan with white wine. Add corn, cream, and cream cheese, season with salt. Reduce and serve.

Enjoy!

Recipe adapted from The Hive

www.thehivebentonville.com/

PORK TENDERLOIN WITH ROASTED CHERRIES AND SHALLOTS and ROASTED PORK LOIN WITH POACHED PLUMS and PORK TENDERLOIN WITH PEARS AND SHALLOTS and ROSEMARY AND GARLIC CRUSTED PORK LOIN WITH BUTTERNUT SQUASH AND POTATOES

12 Thursday Mar 2015

Posted by Ceri Wilkin in Pork, Recipes

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Tags

balsamic vinegar, butternut squash, cherries, cinnamon, deliver, friends, pear nectar, pears, plums, potatoes, red wine, shallots, special, star anise, tenderloin, thyme, white wine

When the opportunity arises for me to deliver dinner to a friend and their family – whether they have just had a baby, moved house or are in the process of completing a PHD, my tendency is to create the entire meal, from appetizer to salad to dessert, around a main course of pork tenderloin.

It is elegant, transports well, is perfect hot or room temperature and is easily reheated, as needed.

PORK TENDERLOIN WITH ROASTED CHERRIES AND SHALLOTS

pork tenderloin with roasted cherries and shallots

2 tablespoons olive oil, divided

3/4 teaspoon salt, divided

1/2 teaspoon black pepper

1/2 teaspoon ground cumin

1/8 teaspoon ground cinnamon

1 (1-pound) pork tenderloin

3 shallots, quartered

8 ounces fresh cherries, pitted and halved

1/4 cup chicken stock

2 tablespoons balsamic vinegar

1/2 teaspoon brown sugar

1 tablespoon butter

1/4 cup chopped parsley

Heat oven to 425F.

Heat a large ovenproof skillet over medium-high heat. Add 1 tablespoon of oil, swirl to coat. Combine 1/2 teaspoon salt, pepper, cumin and cinnamon. Rub pork evenly with the mixture. Add pork to pan and brown. Place in oven and bake for 15 to 20 minutes, or until a thermometer registers 140F. Remove pork from pan, place on a cutting board. Let pork stand 10 minutes, slice.

Add remaining 1 tablespoon oil to pan, swirl to coat. Add shallots and cherries, sprinkle with remaining 1/4 teaspoon salt. Place pan in oven, bake at 425F for 10 minutes. Carefully remove pan from oven, place over medium-high heat. Stir in stock, vinegar, and sugar, bring to a boil. Cook for 4 minutes or until liquid is syrupy. Remove from heat, stir in butter. Serve cherry mixture with pork, sprinkle with parsley.

Enjoy!

Recipe adapted from Cooking Light, June 2014

www.cookinglight.com/

ROASTED PORK LOIN WITH POACHED PLUMS

roasted pork loin with poached plums

PLUMS

6 plums, quartered, pitted

2 cups white wine

1 cup red wine

2 whole star anise

1/2 cinnamon stick

1/4 cup plus 1 1/4 teaspoons sugar, divided

2 cups chicken broth

5 fresh thyme sprigs plus 1 teaspoon finely chopped thyme, divided

2 tablespoons chopped shallot

PORK

2 1 1/4 pound pork tenderloins

3 tablespoons olive oil, divided

2 teaspoons chopped fresh thyme

2 garlic cloves, minced

FOR PLUMS

Combine plums, white wine, red wine, star anise, cinnamon stick and 1/4 cup sugar in heavy large saucepan; bring to a boil, stirring until sugar dissolves. Reduce heat; simmer until plums are tender, about 20 minutes. Transfer plums to platter. Strain wine mixture.

Return strained liquid to same saucepan. Add broth, thyme sprigs, and shallot. Boil until mixture is reduced to 1 cup, about 25 minutes. Strain sauce; stir in 1 1/4 teaspoons sugar and chopped thyme. Season with salt and pepper.

FOR PORK

Heat oven to 400F.

Brush pork with 1 tablespoon oil; sprinkle with thyme, garlic, salt, and pepper. Heat remaining 2 tablespoons oil in large ovenproof skillet over medium-high heat. Add pork and cook until brown on all sides, turning often, about 5 minutes.

Transfer skillet to oven, and roast pork until thermometer inserted into center registers 140F, about 20 minutes.

Remove skillet from oven and let pork stand 10 minutes. Slice pork and serve with poached plums and sauce.

Enjoy!

Recipe adapted from Bon Appetit, September 2007

www.bonappetit.com/recipes

PORK TENDERLOIN WITH PEARS AND SHALLOTS

pork tenderloin with pears and shallots

3 tablespoons olive oil

2 garlic cloves, minced

1 tablespoon chopped fresh thyme plus fresh thyme sprigs for garnish

1 1 1/4-pound pork tenderloin

3 shallots, each cut into 4 to 6 wedges through stem end, peeled

3 unpeeled pears, quartered and cored

4 teaspoons butter, room temperature

2 teaspoons flour

1 1/2 cups chicken broth

3/4 cup pear nectar

Heat oven to 475F. Mix oil, garlic and chopped thyme in a small bowl. Rub mixture over pork, shallots and pears. Heat large ovenproof nonstick skillet over medium-high heat. Add pork and shallots, brown on all sides, turning, about 7 minutes. Transfer shallots to platter. Transfer pork to baking sheet. Roast pork until thermometer inserted into center registers 145F, about 10 minutes.

Meanwhile, add pears to same skillet and cook over medium-high heat until brown on cut side, turning once or twice, about 4 minutes. Transfer pears to platter.

Mix butter and flour in small cup. Add broth, nectar and butter mixture to same skillet, boil until sauce thickens, scraping up browned bits, about 7 minutes.

Slice pork, arrange on platter. Surround with pears and shallots. Drizzle sauce over pork. Garnish with thyme sprigs.

Enjoy!

Recipe adapted from Bon Appetit, January 2010

www.bonappetit.com/

ROSEMARY AND GARLIC CRUSTED PORK LOIN WITH BUTTERNUT SQUASH AND POTATOES

rosemary and garlic crusted pork tenderloin

3 tablespoons chopped fresh rosemary

4 cloves garlic, minced

1 1/2 teaspoons salt, divided use

1/2 teaspoon freshly ground black pepper, plus more to tate

1 2-3 pound pork tenderloin

1 1/2 pounds small potatoes, cut into 4 pieces

4 teaspoons olive oil, divided use

1 pound butternut squash, peeled, seeded and cut into 1-inch cubes

1/2 cup port

1/2 cup chicken stock

Heat oven to 400F. Combine rosemary, garlic, 1 teaspoon salt and 1/2 teaspoon pepper, finely chop together on a cutting board.

Coat a large roasting pan with cooking spray. Place pork in pan and rub the rosemary mixture all over it.

Toss potatoes and squash with olive oil, salt and pepper in medium bowl, scatter around pork. Roast pork and potatoes 25 to 30 minutes, or until internal temperature reaches 145F. Transfer pork to carving board, tent with foil and let stand 5 minutes. If vegetables are tender, transfer to a bowl, cover and keep warm. If not, continue roasting 10 to 15 minutes longer, or until tender.

After removing vegetables, place roasting pan over medium-high heat and add port, bring to a boil, stirring to scrape up browned bits. Reduce heat to low, simmer 2 minutes. Add chicken stock and simmer 2 more minutes. Add any juices that have accumulated on carving board.

To serve, cut pork into slices, place on warmed platter, spoon vegetables around edges. Serve immediately with pan sauce.

Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, December 2014

www.arkansasonline.com/news/features/food/

 

PRICKLY PEAR and ENDIVE WITH PEARS, BLUE CHEESE AND WALNUTS and RICOTTA, THYME, HONEY AND FRESH PEAR TOPPING and PEAR AND ARUGULA SALAD and PEAR SALAD WITH BUTTERMILK CURRY DRESSING and PEAR SALAD WITH WATERCRESS AND GOAT CHEESE and FIG BALSAMIC GLAZED DUCK WITH PEARL ONION AND PEAR HASH and APPLE PEAR TARTS WITH CHEDDAR ROSEMARY STREUSEL

09 Monday Mar 2015

Posted by Ceri Wilkin in Appetizers, Cocktails, Dessert, Entrées, Recipes, Salad

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Tags

apricots, bourbon, buttermilk, cheddar, crostini, curry, duck, endive, entertaining, fig balsamic, friends, ginger ale, goat cheese, gorgonzola cheese, healthy, honey, pearl onions, pie crust, ricotta, rosemary, shallots, tarragon, thyme, vinaigrette, walnuts, watercress

Right before Christmas, my husband bought a large box of pears from Harry and David, having discovered a great discount through Living Social. My Sister-In-Law around about the same time, sent us a lovely package which was also from Harry and David, and which also included their famous, flavorful, juicy, incredibly delicious pears.

As well as enjoying the sweet and succulent fruit unadorned straight from the box, I also transformed the luscious produce into several dishes to take to friends parties, as an appetizer for a dinner party, a cocktail to start the evening, a sweet ending after a meal and as an accompaniment with dinner.

PRICKLY PEAR

prickly pear

1 pear, peeled and chopped

1 tablespoon honey

1/2 lime, juiced

3 ounces of bourbon

ice cubes

6 ounces ginger ale, if desired (I forgot to add this)

In a cocktail shaker, muddle the pear, honey and lime juice. Add the bourbon, fill with ice and shake. Strain into 2 glasses. Top with ginger ale (if desired and remembered) and add ice.

Recipe adapted from Rachael Ray Magazine, October 2013

www.rachaelraymag.com/

ENDIVE WITH PEARS, BLUE CHEESE AND WALNUTS

endive with pears blue cheese and walnuts

1 tablespoon olive oil

1 1/2 cups finely chopped pear

1 tablespoon honey

salt and freshly ground black pepper to taste

2 ounces Gorgonzola cheese crumbled

16 Belgian endive leaves

1/4 cup chopped walnuts, toasted

Heat a medium skillet over medium heat. Add oil to pan, swirl to coat. Add pear, cook 2 minutes or until softened, stirring occasionally. Remove from heat, stir in honey. Cool 3 minutes, stir in cheese, season to taste with salt and pepper.

Spoon about 2 teaspoons of pear mixture into each leaf. Sprinkle with walnuts.

Enjoy!

Recipe adapted from Cooking Light, December 2014

www.cookinglight.com/

RICOTTA, THYME, HONEY AND FRESH PEAR TOPPING

ricotta and pear crostini with thyme honey

crostini

16 ounces ricotta

2 or 3 ripe pears

10 stems fresh thyme, leaves removed and chopped

1/4 cup honey

olive oil

Core, peel and cut pears into chunks. Spread about 1 tablespoon of ricotta on each crostini. Top with a cube of pear and sprinkle of thyme. Drizzle with honey and olive oil.

Enjoy!

Recipe adapted from Glamour Magazine

www.glamour.com/about/food-recipes

PEAR AND ARUGULA SALAD

pear and arugula salad

Combine 1 tablespoon olive oil, 1 tablespoon white wine vinegar, 1 teaspoon chopped fresh thyme, 1/2 teaspoon Dijon mustard and a spoonful of honey, season to taste with salt and freshly ground black pepper, stir with a whisk. Combine salad greens, chopped pear and chopped toasted walnuts in a large bowl. Drizzle vinaigrette over salad mixture, toss to coat. Sprinkle with crumbled blue cheese.

Enjoy!

Recipe adapted from Cooking Light, November 2013

www.cookinglight.com/

PEAR SALAD WITH BUTTERMILK CURRY DRESSING

pear salad with buttermilk curry dressing

2 tablespoons mayonnaise

1 1/2 tablespoons buttermilk

1/4 teaspoon curry powder

1/8 teaspoon onion powder

1/8 teaspoon salt

1/3 cup dried apricots

1/4 cup chopped shallots

1/4 cup sliced celery

1 pear, cubed

1/4 cup chopped, toasted walnuts

3 teaspoons chopped fresh tarragon

2 heads of endive, leaves separated

In a large bowl, whisk mayonnaise, buttermilk, curry powder, onion powder and salt. Toss in 1/4 cup apricots, shallots, celery, pear, walnuts and 2 teaspoons of tarragon. Stuff salad into endive leaves and top with remaining apricots and tarragon.

Enjoy!

Recipe adapted from Rachael Ray Magazine, October 2011

www.rachaelraymag.com/recipes/

PEAR SALAD WITH WATERCRESS AND GOAT CHEESE

pear watercress goat cheese salad

1 bag watercress

3 pears, cored and thinly sliced

1/2 cup pecans, roughly chopped

1/3 cup goat cheese, crumbled

2 tablespoons pear infused vinegar

1/2 teaspoon Dijon mustard

salt and pepper

1/4 cup olive oil

Arrange watercress on a serving platter. Top with sliced pears, pecans then crumbled goat cheese. In a small bowl, mix vinegar and mustard, season to taste with salt and pepper. In a slow steady stream, add the olive oil, whisking constantly until dressing is emulsified. Pour dressing over salad and serve immediately.

Enjoy!

FIG BALSAMIC GLAZED DUCK WITH PEARL ONION AND PEAR HASH

fig balsamic glazed duck

4 duck breasts

2 tablespoons olive oil

2 pears, halved, cored, cut into slices

1 10-ounce bag pearl onions, blanched, peeled, halved

4 potatoes, boiled until just tender, peeled, cut into pieces

2 tablespoons chopped fresh sage

3/4 cup chicken broth

1/2 cup fig balsamic vinegar

Using small sharp knife, score duck skin in 1-inch-wide grid pattern. Season duck generously with salt and pepper. Heat oil in large skillet over medium-high heat. Add duck, cook about 6 minutes per side for medium. Transfer to a cutting board, tent with foil. Discard all but 1/4 cup drippings from skillet. Heat drippings in skillet over high heat. Add pears, onions and potatoes, sauté until beginning to brown, 5 minutes. Stir in sage, season with salt and pepper. Transfer hash to bowl, cover to keep warm. Heat same skillet over high heat. Add broth and vinegar, bring to a boil, scraping up browned bits. Boil until reduced to glaze, about 5 minutes. Season glaze with salt and pepper.

Divide hash among plates. Cut duck into 1/2 inch slices, fan over hash. Drizzle glaze over and serve.

Enjoy!

Recipe adapted from Bon Appetit, January 2005

www.bonappetit.com/

APPLE PEAR TARTS WTIH CHEDDAR ROSEMARY STREUSEL 

apple pear tart

1 pear

1 apple

juice of half a lemon

3/4 cup flour plus 1 tablespoon

1/2 cup brown sugar plus 1 tablespoon

3/4 teaspoon vanilla essence

1/2 teaspoon baking powder

1 cup cheddar cheese

1 tablespoon finely chopped rosemary

4 ounces butter, chilled and cut into small pieces.

1/2 package of refrigerated pie crust

Heat oven to 375F. Quarter, core and dice the apple and pear. Place in a bowl and sprinkle with the lemon juice, mix. Add 1 tablespoon of brown sugar and 1 tablespoon of flour, toss to coat. Mix in vanilla essence.
In another bowl, combine the remaining flour, brown sugar, baking powder, cheese and rosemary. Add butter and mix.
Unroll pie crust, using a 2 1/2 inch round cookie cutter, cut out 20 circles, re-rolling dough as necessary. Place dough circles over holes of a 20 cup mini-muffin pan, and press down gently. Place about 1 tablespoon of filling into each cup, top with a scant 2 teaspoons of topping, flattened slightly.
Bake for 15 to 20 minutes, or until filling is bubbling and topping is lightly browned.
Remove from oven and let stand for 10 minutes before removing them from the pan.
Enjoy!

 

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About Ceri

Hello, I’m Ceri.

Thank you for visiting Recipe Doodle!

I am a wife, mother and recipe follower. For years, I have tackled one new recipe a day. Some are fabulous, some most definitely are not!

I am originally from New Zealand (posts about NZ here), and I have spent my life surrounded by passionate foodies. My husband owns pizzerias...

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