Herb Crusted Salmon

Herb-Crusted Salmon by Cook's Illustrated

Ingredients:

Salt and Pepper

4 (6-8 ounce) skin-on salmon fillets

2 tablespoons unsalted butter

1/2 cup panko bread crumbs (or 3/4 cup - see Mark's Updates)

2 tablespoons beaten egg

2 teaspoons minced fresh thyme (or 1/2 to 3/4 teaspoons dry)

1/4 cup chopped fresh tarragon (or 4 teaspoons dry)

1 tablespoon whole-grain mustard

1 1/2 teaspoons mayonnaise (or 2-3 teaspoons - see Mark's Updates)

Lemon Wedges

Basil or Dill can be substituted for the Tarragon.

The recipe calls for fresh tarragon and fresh thyme.

To convert from fresh herbs to dry, the general rule that I've found online in 1 tablespoon fresh  = 1 teaspoon dry.

1.  Pre-heat oven to 325 degrees.

2.  Dissolve 5 tablespoons salt in 2 quarts of water.

3.  Submerge salmon in brine for 15 minutes.

4.  After 15 minutes, remove salmon from brine, pat dry, and set aside.

5.  Melt butter in 10-inch skillet over medium heat.

6.  Add panko bread crumbs, 1/8 teaspoon salt, and season with pepper.

7.  Stir frequently until panko mix is golden brown - 4 to 5 minutes.

8.  Transfer panko mix to bowl and cool completely.
9.  While panko mix is cooling, in a second bowl, stir together the tarragon, mustard, and mayo.

10.  Once panko mix is cooled, stir in egg and thyme into panko mix until thoroughly combined.

11.  Set a wire rack in a rimmed baking sheet and cover with foil.

12.  Spray foil with vegetable oil spray.

13.  Using a spoon (or butter knife), spread the tarragon mix over the salmon.

14.  Sprinkle the panko mix over the tarragon mix.

15.  Press panko mix down with fingers to adhere.

16.  Place salmon in pre-heated oven.

17.  Cook for 18-25 minutes or until salmon fillets reach a temperature of 125 degrees.

18.  Transfer salmon fillets to serving platter and let sit for 5 minutes.

19.  Serve salmon fillets with lemon wedges.

20.  Enjoy.

Mark's Notes:

This is a recipe from Cook's Illustrated.  Please note that the conversions to dry herbs - I added those myself from some online research and did not come from the original recipe.

The first time I made this, I went to the store and bought fresh thyme and fresh tarragon.  I had to look up online how to prepare fresh herbs as I have never cooked with fresh herbs before.  I learned you peel the leaves off and chop those up.  You don't use the stems.  So, that was new for me.  Also quite tedious.  The first time Trish and I ate it, I didn't quite cut the herbs up fine enough and several bites were quite potent.  

Given the tedious time consuming nature of cooking with fresh herbs, I made this a second time and went through the trouble of looking up online conversions for fresh herbs to dry herbs.  It is generally 1 tablespoon fresh = 1 teaspoon dry.  It turned out just as well.  Also, in the second recipe with dry herbs, I used dill instead of tarragon.  Trish liked both versions very much.

If I have the time and if I'm in the mood, I'll cook with the fresh herbs; otherwise, I'm okay using the dry herbs.

Here is a link to the Cook's Illustrated video of how to prepare this.  It is free for 4 months:

http://www.cooksillustrated.com/june13

Mark's Updates 9-17-13
After making this quite a few times, it didn't seem the panko crumb mix was quite enough to cover the four 7 ounce salmon fillets I had. So, I increased the amount of panko bread crumb to 3/4 cup.  I also increased the amount of butter to 3 tablespoons  - 1 tablespoon of butter for every 1/4 cup panko bread crumb.  I also increased the amount of mayo used to 2 to 3 tablespoons.  Then use a butter knife to spread the tarragon-mustard-mayo mix.

Mexican Chocolate Fudge

Mexican Chocolate Fudge

Ingredients:
2 cups miniature marshmallows
1 1/2 cups semi-sweet chocolate chips
2 tablespoons butter
2/3 cup evaporated milk
1 2/3 cups granulated sugar
1 teaspoon ground cinnamon
1/8 teaspoon cayenne pepper (optional)
1/2 teaspoon salt
1 teaspoon vanilla extract
1 disc (3.1 ounces) Mexican chocolate, finely chopped
(this can be found under the names Ibarra and Abuelita)

Instructions:
1.  Prepare an 8x8 baking pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.
2.  Combine the marshmallows and chocolate chips in a small bowl and set aside.
3.  Place the butter, milk, sugar, cinnamon, cayenne and salt in a medium saucepan over medium-high heat.
4.  Stir until sugar dissolves.
5.  Bring the mixture to a boil.  Continue to let candy boil, stir constantly for five minutes.
6.  Remove from heat.
7.  Stir in the marshmallows/chocolate chips and vanilla.
8.  Mix until well-combined.
9.  Pour into the prepared pan and smooth the top.
10.  While fudge is still wet, sprinkle the Mexican chocolate on top.
11.  Place in refrigerator to set the fudge.
12.  Once set, cut into 1-inch squares to serve.
13.  Enjoy!  Here is a picture of how it turned out.

Mark's Story:
Abby's school was having an international food day.  Trish found this recipe for Mexican Chocolate Fudge online and wanted me to try it.  I made two batches.  The first batch, I forgot the vanilla, and I didn't have the pan ready and sprayed with cooking oil when the fudge was all mixed together.  I also didn't have the Mexican candy chopped up beforehand.  It turned out well enough but a little on the dry side as it sat in the saucepan a little longer than it should have.  So, the second batch, the pan was ready, and the Mexican chocolate was prepared and finely chopped.  Trish helped me out a lot with that part. 

Mark's Notes:
1.  For the marshmallows, we measured out two cups.  We didn't do it by weight.  That would have been a lot of marshmallows.
2.  The Mexican Chocolate - Trish found the brand name 'Abuelita' by Nestle.  It is technically labeled as a hot chocolate drink tablets, but it can also be used for this type of fudge recipe.
3.  According to the recipe instructions, "The Mexican Chocolate differs from regular chocolate in that it is grainy, with a noticeable crunch from undissolved granulated sugar crystals and it often includes spices like cinnamon."
4.  If you are unable to find the Mexican Chocolate, it can be omitted, but do not substitute other types of chocolate for the topping.

The original recipe can be found at the following website:
http://candy.about.com/od/fudgecandyrecipes/r/mexchoc_fudge.htm

Cinnamon Raisin French Toast by Panera Bread

Cinnamon Raisin French Toast by Panera Bread

Ingredients:
8 slices 1/2" thick Panera Cinnamon Raisin Bread
4 tablespoons butter
3/4 cup milk
1/2 cup heavy cream
1 tablespoon honey
1/2 teaspoon vanilla extract
1/2 teaspoon salt

Instruction:
For the French Toast Custard
1.  Combine milk, heavy cream, eggs, honey, vanilla extract, and salt using a hand whisk.  This custard can be made well  in advance.  Give a brisk stir before making the toast.
2.  Transfer the custard to a casserole or open shallow dish for dipping.
3.  Dip one slice into the custard and turn over after about 15 seconds.  Transfer the slice while dipping another slice into the custard.
4.  Place a large skillet on medium fire.  Allow the pan to heat thoroughly before pouring 1 tablespoon of the melted butter into the pan.
5.  Place two slices carefully into the skillet and cook on each side until golden brown or about 2 minutes.
6.  Repeat steps 3-5 until all the French toast is cooked.
7.  An optional step is to place each finished French Toast onto a baking sheet in a preheated oven until all are ready to serve.
8.  Enjoy!!

Mark's story - 
Last Sunday, after church, our family went to Panera Bread for lunch.  This has become something of a family tradition.  While I was waiting for Trisha's mocha and my vanilla latte, I just happened to see this recipe on the counter.  I read it over.  It looked good.  I showed the recipe to Trish.  Trish thought it sounded good as well.  So, I bought a loaf of their Cinnamon Raisin Bread.  FYI - their Cinnamon Raisin Bread is delicious just by itself.

Mark's Notes - 
I combine steps 1 and 2 and just mix the custard together in a casserole dish.
The skillet I use can cook 4 pieces of French Toast at a time and so I use 2 tablespoons of butter at a time.
In step 5, depending on how thick the pieces are cut, it may take 2-4 minutes to cook through.
I added Step 8.

Apple - Cranberry Pie by Cook's Illustrated

Ingredients:
2 cups fresh or frozen cranberries
1/4 cup orange juice
1 cup sugar
1/2 teaspoon cinammon
1/2 teaspoon salt
1/4 cup water
1 tablespoon cornstarch
3 1/2 pounds sweet apples (6 to 7, peeled, cored, and cut into 1/4 inch slices
(I use Fuji apples.  Golden Delicious, Jonagold, or Braeburn should work)
2 pie doughs
1 egg white

Instructions:
For the cranberry mix -
1.  Bring cranberries, orange juice, 1/2 cup sugar, 1/4 teaspoon cinnamon, and 1/4 teaspoon salt to boil in medium saucepan over medium-high heat.
2.  Cook, stirring occasionally and pressing berries against side of pot until berries break down and juices have thickened to jamlike consistency.  This will take 10-12 minutes.
3.  Remove from heat, stir in water, and cool to room temperature - about 30 minutes.

For the apple mix -
1.  Mix 1/2 cup sugar, 1/4 teaspoon cinnamon, 1/4 teaspoon salt, and cornstarch in large microwave safe bowl.
2.  Add apple slices.
3.  Toss to combine
4.  Microwave on high for 10-14 minutes and stir every 3 minutes.
5.  Cool to room temperature.

Oven and Pie dough -
1.  Adjust oven rack to lowest position
2.  Place rimmed baking sheet on oven rack
3.  Heat oven to 425 degrees
4.  Roll one pie dough onto a pie plate
5.  Cover pie plate and dough and refrigerate for 30 minutes

Mixing everything together -
1.  Remove pie plate from refrigerator
2.  Pour cranberry mix into pie plate and spread into even layer
3.  Place apple mixture on top of cranberrries, mounding slightly in center.
4.  Cover pie with second pie shell
5.  Remove any overhanging pie dough and flute edges
6.  Brush top of pie shell with egg white
7.  Using sharp knife, cut 4 1 1/2 inch slits in top of dough in cross shape
8.  Place pie on preheated baking sheet
9.  Bake at 425 degrees for 20-25 minutes until top is light golden brown
10.  Reduce oven temperature to 375 degrees and continue to bake for another 25 to 30 minutes or until crust is a deep golden brown
11.  Transfer pie to wire rack to cool at least 2 hours.
12.  Enjoy!!

Mark's Notes -
The first time I made this, I lost a pot.  I was taking care of Miriam and the cranberry sauce burned to the bottom of the pot.  I had to throw that one away and acquire a new one.

For the pie shells, I do not make my own pie shells.  I use Pillsbury Pie Crusts.  Those work wonderfully and save a lot of time. 

This is Trisha's new favorite pie.  Everyone likes it.  It does take awhile to make.  If you can get two people to work on it at the same time so that the cranberry mix and the apple mix are ready to cool at the same time for a half hour, that would be incredibly efficient.  As it is, my cranberry mix cools for a lot longer than a half hour while I prepare the apple mix. 

Next time I make this, I will try a combination of Fuji and Golden Delicious apples.  That should be good.

This is truly a delicious pie and well worth the time and effort.  Enjoy!! 

Atlantic Salmon with Pomegranate-Balsamic Glaze

The Salmon recipe and the Pomegranate-Balsamic Glaze recipe are from Cook's Illustrated.

For the Pomegranate-Balsamic Glaze

Ingredients:

3 tablespoons light brown sugar

3 tablespoons pomegranate juice

2 tablespoons balsamic vinegar

1 tablespoon whole grain mustard
1 teaspoon cornstarch
pinch cayenne pepper.

Instructions:

1.  Whisk all ingredients together in small saucepan

2.  Bring to boil over medium-high heat

3.  Simmer until thickened - about 1 minute

4.  Remove from heat and cover to keep warm

5.  Set aside until needed for the salmon

Mark's Notes - 

I substituted white sugar for the brown sugar.

Pomegranate juice is incredibly difficult to find.  I used Ocean Spray's Cranberry-Pomegranate juice.

Cayenne pepper = Ground red pepper (I didn't know that).

Salmon:

Ingredients:

1 teaspoon light brown sugar

1/2 teaspoon salt

1/4 teaspoon cornstarch

4 center-cut skin-on salmon fillets (6-8 ounces each)

Ground black pepper

1 teaspoon vegetable oil

1 recipe glaze (see above)

Instructions:

1.  Adjust oven rack to middle and heat to 300 degrees.

2.  Combine brown sugar, salt, and cornstarch in a small bowl.

3.  Pat salmon dry with a paper towel.

4.  Season salmon with the black pepper.

5.  Sprinkle brown sugar mixture over top of flesh side of salmon.

6.  Rub in mixture to distribute.

7.  Heat oil in 12 inch skillet over medium-high heat until just smoking.

8,  Place salmon flesh side down in skillet.

9.  Cook until well browned (about 1 minute)

10.  Using tongs, carefully flip salmon fillets and cook on skin side for 1 minute.

11.  Remove skillet from heat.

12.  Spoon glaze evenly over flesh side of the salmon fillets.

13.  Transfer salmon fillets to a rimmed baking sheet.

14.  Bake in oven until thickest parts of fillets reach 125 degrees (about 7-10 minutes).

15.  Enjoy!

Mark's Notes:

1.  Again, I don't use brown sugar and used regular white sugar.

2.  If using an oven-safe skillet, then after glazing the salmon, the skillet can go directly into the oven (skipping step 13).

3.  If you notice "white stuff" that forms on salmon - this is a protein known as albumin.  According to Cook's Illustrated - 

"When the muscle fibers in the fish are heated, they contract, pushing the moisture-filled albumin to the surface of the flesh.  Once this protein reaches temperatures between 140 and 150 degrees, its moisture is squeezed out, and it congeals and turns white.  Not only does the white albumin detract from the salmon's appearance, but its formation indicates a loss of moisture in the fish.  Cooking salmon at a low temperature can mitigate albumin coagulation.  Gentle cooking results in less intense muscle contractions, so that less of the albumin moves to the surface of the fish and more of it stays trapped in the flesh.  The fish not only stays more moist, but it looks better too."

Mark's Amusing Story:

Trish was complaining about all the baking that I do.  She said I should try baking something healthy that she can eat.  She eats lots of fish.  So, I searched through Cook's Illustrated recipes for fish and found one that I liked.  I called Trish and told her I was making dinner tonight and that it was a surprise.  I got the fresh salmon from Mitchell's Fish Market too.  It was really really good.

Peanut Butter and Dark Chocolate Fudge

Peanut Butter and Dark Chocolate Fudge

I found the original recipe in the Cooking Light magazine.  I'm going to list the recipe as it was published first, then I'll explain all the modifications I made.

Ingredients:

1 (14 ounce) can fat-free sweetened condensed milk, divided.

3/4 cup semisweet chocolate chips

2 tablespoons unsweetened dark cocoa powder

1/4 teaspoon instant coffee granules

1 teaspoon vanilla extract, divided

3/4 cup peanut butter chips

1 tablespoon peanut butter

1/4 cup salt, dry-roasted peanuts, coarsely chopped

Instructions:

1.  Line an 8 inch square baking dish with wax paper.

2.  Place 9 tablespoons milk in microwave safe bowl.

3.  Add chocolate chips, cocoa, and coffee.

4.  Microwave at high for 1 minute or until melted.

5.  Stir in 1/2 teaspoon vanilla.

6.  Spread into prepared pan.

7.  Combine the remaining milk, peanut butter chips, and peanut butter in microwave safe bowl.

8.  Microwave on high for 1 minute or until melted.

9.  Stir in remaining 1/2 teaspoon vanilla.

10.  Spread evenly over chocolate layer.

11.  Sprinkle with peanuts.

12.  Cover.

13.  Chill for 2 hours.

14.  Enjoy.

Mark's Notes:

1.  I did not use the coffee.

2.  I doubled everything else.

3.  I used a 9 x 13 baking pan rather than an 8 x 8 baking pan.

4.  I did not use peanuts.  I used chopped pecans. I sprinkled half with pecans for Trish and I.  I left the other side plain for the kids.

5.  After placing in refrigerator, I realized 1 hour later that I forgot to cover it.  So, I covered it.

6.  Then I realized when it was done that I used parchment paper instead of wax paper.  In the refrigerator, I don't think it will make a huge difference whether wax paper or parchment paper is used.  In the oven, it makes a huge difference, parchment paper needs to be used in the oven.

7.  Here is the link to the Cooking Light recipe:

http://www.myrecipes.com/recipe/peanut-butter-dark-chocolate-fudge-50400000116805/

Less is More: Cook's Illustrated Lighter Brownies

Less is More:  Cook's Illustrated Lighter Brownies

(this recipe was originally published in Cook's Illustrated's "The Best Light Recipe")

Ingredients:

1/2 cup unbleached flour (2 1/2 ounces)

1/2 teaspoon baking powder

2 tablespoons Dutch processed cocoa powder

1 tablespoon warm water

1 tablespoon vanilla extract

3/8 teaspoon instant espresso powder

2 tablespoons unsalted butter

3 ounces semisweet chocolate - chopped fine (do not use semi-sweet chocolate chips.  Use semi-sweet chocolate baking bars)

1/2 cup sugar (3 1/2 ounces)

1/8 teaspoon salt

1 large egg, lightly beaten

The parentheses information behind the sugar and flour is the weight.  According to Cook's Illustrated's Cook Book, it is more accurate to measure sugar and flour by weight rather than going by lines on a measuring cup.

Instructions:

1.  Whisk flour and baking powder together in bowl then set aside.

2.  Whisk cocoa, espresso, vanilla, and warm water together then set aside.

3.  Microwave chocolate and butter together in medium sized microwavable safe bowl at 50% power for about 1 minute or so until melted.

4.  Whisk the mixture until smooth.

5.  Whisk in the sugar and salt in the chocolate/butter mix until incorporated.

6.  Whisk in the cocoa mixture

7.  Whisk in the egg.

8.  Stir in the flour mixture until just incorporated.

9.  Double line an 8 x 8 baking pan with parchment paper or foil lightly coated with vegetable spray.

9.  Pour batter into prepared pan.

10.  Bake for 20-25 minutes at 350 degrees.  Rotate half way through.  Do not over bake.  Insert toothpick - toothpick should come out with just a few crumbs.

11.  Let cool in pans for 1 hour.

12.  Lift brownies out of pan.

13.  Cut into 12 brownies

14.  Enjoy.

Calories - 130

Fat - 5 g

Sat fat - 2.5 g

Cholesterol - 25 mg

Carb - 19 g

Protein - 2 g

Fiber - 1 g

Sodium - 55 mg

We are having a brownie bake-off at work to raise money for charity.  We have the brownie bake-off every year.  This is my second year competing.  Last year, I made Cook's Illustrated Turtle Brownies and although I did not win, I received many compliments.  This year, I am emphasizing a better and healthier brownie by focusing on a lot less calories.  130 calories per brownie is difficult to beat.  I'm going to be advertising how many calories my brownies have (or don't have).  Hopefully, that will get me quite a few votes.  Based on my research, I guess it is quite common to add in espresso to maintain a chocolate brownie flavor without adding in a lot of calories.  

So, this is what I am entering this year.  All money raised at this event will be donated to charity and the winner gets to choose the charity.  It will be lots of fun.  I'll add P.S. to this post later and tell everyone how it went.