Smoked Salmon Dolmades with Lemon Caper Beurre Blanc

Opa!  This is a fun recipe that gave us an opportunity to use a few fresh items grown right in our backyard.  For our Dolmades (stuffed grape leaves) we gathered fresh grape leaves, parsley, and had a few lemons left on the tree to use.


Ingredients:

• About 40 to 50 palm sized grape leaves 
• 2 whole lemons
• 3 ounces smoked salmon
• 1 cup long grain white rice
• 1/4 cup chopped parsley
• 1/2 cup finely diced onion
• 2 tablespoons extra virgin olive oil
• 1/4 teaspoon finely chopped capers (drained and rinsed) 
• 1 medium shallot finely chopped
• 8 ounces white wine
• 12 tablespoons cold unsalted butter (cubed)
• 1 tablespoon heavy cream

1. To use fresh grape leaves:
In the spring or early summer when leaves are still tender.  Select young, whole, palm sized leaves. (Only use leaves that have not been sprayed with any pesticides).  Pick approximately 40 to 50 leaves, wash in cold water and trim the stems off using scissors.  Place cleaned leaves in a large pot and blanch with boiling water for about 15 minutes.

 

2.  The Stuffing:

To make the stuffing, heat 2 tablespoons of olive oil in a large saucepan over medium heat.  Add 1 cup of rice and 1/2 cup of diced onions, stir frequently.

When the onions become slightly translucent, add 2 cups of hot water to the pan and stir until all the water has been absorbed.  Add 1/4 cup of chopped parsley and the zest and juice of 1 lemon.

Add 3 oz of chopped smoked salmon (check for bones).  The rice will be under cooked at this stage, but will finish it's cooking process in the oven. 

3.  Stuffing the leaves:

 
                                    Place a leaf onto a plate with the veins facing up towards you.

           Depending on the size of the leaf, place about 1 or 2 teaspoons of filling in the middle of the leaf.

 Fold the stem end up and over the filling and then fold both sides towards the middle (just like you would for an egg roll).  The rice will expand during cooking so make sure the roll is snug, but not overly tight.

Place the rolls into an oiled dutch oven or oven safe dish.  Place the rolls in the bottom of the dish with the seam side down, and gently pour 2 cups of hot water over the rolls.

 Cover and bake in a preheated  350 degree oven for approximately 45 minutes or until all of the water has been absorbed.  Remove from the oven and let cool to room temperature.


4.  Lemon Caper Beurre Blanc:

Combine 1 finely chopped shallot, 2 tablespoons of lemon juice and 8 oz of white wine in a saucepan over high heat, stirring frequently until  liquid has reduced down to 2 tablespoons.

    Whisk in 1 tablespoon of heavy cream and reduce heat to low.  Add in 1 cube of cold butter at a time.

Continue whisking butter until completely emulsified and the sauce has reached a rich consistency.  Add finely chopped capers.  Stir, and drizzle over room temperature dolmades.

 

Baked Eggplant Parmesan

Eggplant Parmesan is one of my all time favorite comfort meals.  This is a no-fry recipe, and it's healthy, delicious and pretty easy to make.  It also has a little spicy kick of red pepper.

Ingredients:

• 2 medium sized eggplants
• 2 cups of wheat germ 
• 1 cup shredded Parmesan cheese
• 1/2 cup Feta cheese (crumbled)
• 8 oz Mozzarella ball
• 1/4 teaspoon dried basil
• 1/4 teaspoon dried red pepper flakes
• 3 medium eggs
• 5 cups jarred Marinara sauce 
• fresh basil for garnish

Here's how you do it:

                                   

  1. Peel and slice Eggplant into 1/2 inch rounds.

 

2.  Lightly salt both sides of the Eggplant and place on a dry paper towel for about 15 minutes per side. The salt will draw out excess water from the Eggplant.  Pat dry.

3.  In a large bowl combine wheat germ flakes, dried red pepper flakes, Parmesan cheese, and dried basil together.  In another bowl lightly beat 3 eggs together.

4.  Dredge the Eggplant slices into the egg wash and then into the dry mixture, coat both sides completely, and place onto a lightly greased sheet pan.  Bake in a preheated 400 degree oven for 18-20 minutes or until tender.

5.  Place cooked Eggplant slices onto a 9x13 inch baking dish.  Layer with sliced mozzarella, another Eggplant slice, and top with your favorite marinara sauce and remaining Parmesan and Feta cheese.  Cover with foil and bake in a 350 degree oven for 20 minutes.

 6.   Remove from oven and garnish with fresh basil.  Serve with a small salad or garlic bread and enjoy!

Buffalo Chicken Salad

Try this oh so yummy Buffalo chicken salad.  It has all the components of finger lickin' good Buffalo wings, but tossed together with a cool crunchy salad.

Ingredients:

• Boneless, skinless chicken breast
• Romaine lettuce (chopped)
• Red onion  (diced)
• Bleu cheese crumbles
• Celery (chopped)
• 1/2 cup Tapatio hot sauce
• 3 tablespoons of cold unsalted butter

                            

1. Making the buffalo sauce:  In a small sauce pan over medium heat combine three tablespoons of cold unsalted butter with a half cup of Tapatio hot sauce.  Stir until you get a well mixed consistency.  
   
   
   
   
   
   
   
   
   
   
2. Grill the chicken:  Season chicken breast lightly with salt and pepper and olive oil.  Set your propane grill to medium low heat and grill the chicken with the lid open.  Be sure to brush some olive oil onto the surface of the grill first to keep the chicken from sticking.  Turn the chicken every 5-10 minutes depending on the size of your chicken breast, I turn mine a total of 4 times.  When the chicken is nearly done or when the chicken reaches an internal temperature of 165 F brush on the buffalo sauce, then turn the chicken one last time and brush sauce onto the other side.
   
   
   
   
   
   
   
   
   
   
3. Final assembly:  Combine chopped romaine lettuce, diced red onions, chopped celery, and bleu cheese crumbles with chilled sliced buffalo chicken breast.  Serve with bleu cheese or ranch salad dressing.  

Washing and storing lettuce

This is how my mother taught us to wash and store lettuce and other vegetables.  I have found that it not only disinfects, but your lettuce will keep much longer.

Here's how you do it:

Combine 1 cup of distilled white vinegar with 3 cups of water.

Submerge heads of lettuce. 

 Separate and wash each layer of lettuce, discard any wilted or brown layers.

Transfer cleaned leaves into a colander. 

Drain and shake out excess water.

Line an airtight plastic container with at least 2 or 3 paper towels. 

Add lettuce and drape another paper towel over top. 

Ready to store and use for a few weeks.

Spinach, Beet and Goat Cheese Salad

It's Spring time and when the weather starts warming up and the days are longer I try to eat on the lighter and brighter side.  I'm someone who has always had a weekly meal planner and salads are a perfect way to start the week.  I always do my shopping on the weekend so I usually start the week with fresh veg.  This salad is delish and packed with lots of antioxidants, Omega-3,and Folic acid.

Tip:  Wash all of your veggies as soon as you bring them home.  I wash and store them in damp paper towels and airtight containers, and I usually slice and chop all of the components in advance so I only need to assemble the day of.

List of ingredients:

• Baby Spinach
• Golden Grape Tomatoes
• Red Onion
• Roasted Beets
• Dried Cranberries
• Toasted Walnuts
• Goat cheese (crumbled)   

1.  Roasting Beets:  Trim and remove stems of whole beets (leave the skin on).  Wrap in foil and place on the grill or in the oven for about 1 hour, depending on size.  I grilled on indirect heat with the grill set on med/high with the center burners turned off and lid closed.  If you opt for the oven, set temp at 375 F and check for tenderness every 25 min.  beets are ready when you can easily pierce with a knife.  When the beets are cool enough to handle, peel the skin off with a pairing knife or just by hand. (Beets will stain so be careful with the juices.  I usually rub the skins off wearing rubber gloves or even using plastic sandwich bags over my hands).   After skins are removed slice and store.  
2. Toasting Walnuts:  In a large fry pan over med/high heat add walnut halves to the hot,dry pan and cook, watching constantly and stirring frequently.  About 5 min.  You can also toast the walnuts in the oven on a sheet lined with foil at 375 F for about 5-10 min.  Sprinkle with a pinch of salt when finished and store in an airtight container.
3. Slice and Assemble:  Slice red onions and golden grape tomatoes into thin rings.  Assemble all remaining ingredients liberally and serve with either a little balsamic and olive oil or your favorite vinaigrette dressing.