European Sojourn: A Mastery of Cuisine
Home to the Great Masters, Europe has witnessed Renaissance across arts, science, culture and cuisine. And evolution and finesse is something that to this day remains a habit and a way of life. Whether we looks at the classrooms of Cordon Bleu, the stony alleys of Mallorca or the small, homely kitchens of Malta the passion in food and quest for the perfection runs through the very fabric of the continental life.
Grilled Salmon Lemon Butter Sauce
Lemon, herbs, butter and salmon. A marriage made in heaven for the everyday gourmand.
2 Tbsp finely chopped shallots
¼ Cup dry white wine
3 Tbsp fresh lemon juice
6 Tbsp Cold butter
1 Tbsp chopped fresh dill
1 Tbsp finely chopped fresh chives
1/8 Tsp pepper
1 Tbsp olive oil
1 Tbsp fresh lemon juice
1lb. Salmon Fillets, cut into 4 pieces
¼ Tsp salt
¼ Tsp pepper
1. In small saucepan, combine shallots, wine and 3 tablespoons lemon juice.
2. Bring to a boil over medium-high heat. Reduce heat to medium; cook 5 to 7 minutes or until mixture is reduced to about 2 to 3 tablespoons, stirring occasionally.
3. Remove from heat. Stir in cold butter (1 Tbsp) at a time until each is well blended. Stir in dill, chives and 1/8 teaspoon pepper. Cover to keep warm.
4. In small bowl, combine oil and 1 tablespoon lemon juice; mix well. Brush over salmon fillets. Sprinkle with salt and 1/4 teaspoon pepper.
5. When grill is heated, place salmon, skin side up, on pre-heated gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals.
6. Cook 8 to 10 minutes or until fish flakes easily with fork, turning once and brushing occasionally with any remaining oil mixture. If necessary, reheat butter sauce over very low heat, stirring constantly. Serve salmon with butter sauce.
Contrary to its imposing name, it is one of the least complicated of Classic French recipes. Try it today for your new favourite.
4 Small whole chicken breasts or 2 large*
2 Tbsp Extra-virgin olive oil, for drizzling
4 Sprigs fresh thyme, stripped and finely chopped
2 Tbsp fresh chopped flat-leaf parsley, a handful
1 Lemon zested and juiced
Coarse salt and black pepper
2 Tbsp butter
2 Tbsp all-purpose flour
2 Cups chicken stock or chicken broth
Mixed baby salad greens
1. Preheat a large non-stick skillet over medium high heat.
2. Arrange the chicken in a shallow baking dish and drizzle meat with extra-virgin olive oil to just coat the chicken, about 1 1/2 tablespoons.
3. Combine chopped herbs and lemon zest and sprinkle over the chicken. Season the chicken with salt and pepper.
4. Using your hands, rub the chicken and coat evenly with the herbs and seasonings.
5. Using tongs, transfer chicken in a single layer to hot skillet and cook chicken cutlets 3 or 4 minutes on each side. Cover cooked chicken loosely with foil to keep warm and repeat with remaining cutlets.
6. Return pan to heat and add butter. When the butter melts, add flour to the butter and cook, stirring with whisk, a minute or 2 to make a light roux.
7. Whisk in chicken broth. When broth thickens to just coat the back of a spoon, remove pan from heat and turn off burner.
8. Toss salad greens with lemon juice and coarse salt. Drizzle 2 tablespoons extra-virgin olive oil around the bowl and re-toss greens.
9. To serve, cover the bottom of a dinner plate with warm sauce. Top with a small pile of salad greens and 2 chicken cutlets.
Italian chicken mince balls
The staple of every pasta-proud Italian Grandmom, this meatball recipe is super easy and versatile.
1 Pound ground chicken breast (or ground beef)
1 Large egg
½ Cup plain breadcrumbs (gluten-free, use GF breadcrumbs)
1 Tsp salt
¼ Tsp freshly ground black pepper
½ Cup chopped fresh parsley
1½ Tsp chopped fresh thyme
1½ Tsp chopped fresh sage
1½ Tsp chopped fresh rosemary
1 Tbsp ground dried porcini mushrooms
For the Tomato Sauce:
4 Tbsp Extra virgin olive oil
3 Cloves garlic, minced
1 (28 ounce) Can whole Italian DOP San Marzano tomatoes
⅓ Cup chopped fresh parsley
⅓ Cup chopped fresh basil
1 Tsp salt
1. Combine all the meatball ingredients in a food processor or a large mixing bowl and combine. Form into 1-inch or larger meatballs. Heat the oil in a large skillet and lightly brown on all sides. Transfer to a plate and set aside.
2. Add the garlic to the skillet and saute for one minute. Add the tomato puree and bring to a rapid boil for 2 minutes. Add the salt, parsley and basil and simmer for another 3-5 minutes.
3. Return the meatballs to the sauce, stir to coat, cover and simmer over medium for about 15 minutes.
4. Serve with pasta.