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.

Really Good Pumpkin Bread

Ingredients:

Topping - 
5 tablespoons brown sugar
1 tablespoon all purpose flour
1 tablespoon unsalted butter, softened
1 teaspoon ground cinnamon
1/8 teaspoon salt

Bread - 
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 (15 ounce) can unsweetened pumpkin puree
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon ground cloves
1 cup granulated sugar
1 cup light brown sugar
1/2 cup vegetable oil
4 ounces cream cheese, cut into 12 pieces
1/4 cup buttermilk
4 eggs
1 cup walnuts, toasted and chopped fine (optional)

Instructions:
For the topping - 
1.  Using fingers, mix all ingredients together in bowl until well combined and topping resembles wet sand.  
2.  Set aside.

For the bread - 
1.  Pre-heat oven to 350 degrees.
2.  Whisk flour, baking powder, and baking soda together in bowl.
3.  Combine pumpkin puree, salt, cinnamon, nutmeg, and cloves in large saucepan over medium heat.
4.  Stir constantly and cook for 6-8 minutes until reduced to 1 1/2 cups.
5.  Remove pot from heat.
6.  Stir in granulated sugar, brown sugar, oil, and cream cheese until combined.
7.  Let mixture stand for 5 minutes.
8.  Whisk until no visible pieces of cream cheese remain.
9.  In a separate bowl, whisk together eggs and buttermilk.
10.  Add egg mixture to pumpkin mixture and whisk to combine.
11.  Fold flour mixture into pumpkin mixture until combined.
12.  Fold walnuts into batter (optional).
13.  Grease two 8.5 x 4.5 loaf pans.
14.  Evenly pour batter into prepared pans.
15.  Sprinkle topping evenly over top of each loaf.
16.  Bake until skewer inserted in center of loaves comes out clean - about 45 to 50 minutes.  (mine had to cook closer to 60 minutes)
17.  Let breads cool in pans on wire rack for 20 minutes.
18.  Remove breads from pans and let cool for at least 1.5 hours.
19.  Serve warm or at room temperature.

Mark's notes - 

1.  Essentially, you will have bowl 1 with the topping mixture.  You will have bowl 2 with the flour mixture.  You will have bowl 3 with the pumpkin puree mixture.  You will have bowl 4 with the egg mixture.  At the end, bowl 4 gets dumped into bowl 3 and whisked.  Then bowl 2 gets folded into bowl 3.  Pour bowl 3 into prepared loaf pans and evenly sprinkle the toppings from bowl 1 over both loaves.

2.  The original instructions said to cook 45-50 minutes.  I had to cook mine closer to 60-65 minutes to cook through.

4.  I did not use any brown sugar.  I substituted all brown sugar with granulated sugar.

5.  I did not use the walnuts.  Abby loves pumpkin pie but does not like nuts, and so I left those out.  Just a personal preference for Abby.

6.  I did not use buttermilk.  I used 1/4 cup yogurt.

7.  I did not use the ground cloves.  I don't like ground cloves and I don't have them in my spice collection, and so I always leave it out.  Just a personal preference of mine.  (Need to add spice rack to my Christmas list - I had one.  I don't know what happened to it unfortunately).

Attempt # 1 - please feel free to smile, laugh, giggle, etc. 

I do not have two 8.5 x 4.5 loaf pans.  I have two 9 x 5 loaf pans. One was in the dishwasher from the zucchini bread.  I decided to pour the entire batter into one 9 x 5 loaf pan.  I was thinking, 'Well, this works for my banana bread.'  Wow.  Big mistake.  Disaster in progress.  I turned on the oven light and saw it rising, rising, rising, and about to spill over.  I pulled it out after 50 minutes, it was not done.  I trimmed off some of the edges so it wouldn't just fall off in the oven.  I put it back in the oven for another 15 minutes.  Still not cooked through.  Another 15 minutes perhaps.  Okay.  Just 15 more then it should be cooked through definitely.  All I managed to do was burn the top, and it never cooked through.  I had to throw it all away and try again, and refer to Mark's Kitchen Rules #2, #3, #5, and almost #8.

Here is a picture of the end result from the failed single loaf:

Attempt #2
The next day, determined to get this right, I went to the grocery store, got another can of pumpkin puree, and tried again.  I followed the instructions.  I used two 9 x 5 loaf pans.  (I need to add two 8.5 x 4.5 loaf pans to my Christmas list).  Anyway, here is a picture of the end result:

Happy baking!



Lam, Lan. (2012, September and October). Really Good Pumpkin Bread.  Cook’s Illustrated, p.24.

Zucchini Bread

Today, I made a Zucchini Bread for the first time.  I used the recipe from Cook's Illustrated Cookbook.

Ingredients:

2 small zucchini

2 cups flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon ground cinnamon

1 teaspoon ground allspice

1/2 teaspoon salt

1 1/2 cups sugar

6 tablespoon unsalted butter - melted and cooled

2 large eggs

1/4 cup plain whole-milk or low-fat yogurt

1 tablespoon lemon juice

1/2 cup pecans or walnuts, toasted and chopped

Instructions:

1.  Pre-heat oven to 350 degrees.

2.  Wash and shred 2 small zucchini - use smaller zucchinis as these have smaller and drier seeds.  If using larger zucchini, cut in half and scoop the seeds out, then shred.  Shred zucchinis using the large holes of a box grater.

3.  Squeeze shredded zucchini between several pieces of paper towels to get rid of extra moisture.

4.  In large bowl, whisk flour, baking soda, baking powder, ground cinnamon, allspice, and salt.

5.  In medium bowl, whisk sugar, melted butter, eggs, yogurt, and lemon juice together until smooth.

6.  Gently fold shredded zucchini and yogurt mixture into the flour mixture with a rubber spatula until just combined - do not over mix.  Repeat - do not over mix.  

7.  Gently fold in pecans.

8.  Grease loaf pan.

9.  Pour batter into loaf pan.  

10.  Bake until golden brown - about 1 hour - rotating half way through.

11.  Let loaf cool for 10 minutes, then let cool on wire rack for 1 hour.

Mark's Notes - 

1.  Before I even started this recipe, I researched on ehow.com on how to shred a zucchini. I didn't know anything about zucchinis such as do you need to peel the skin off like a banana, can you eat the seeds, etc.  Apparently, both are okay to eat, just cooking the seeds in the bread makes it quite bitter.  The skin is where all the healthy nutrients are.

2.  I did not have any allspice in the house and so I just substituted 1/4 teaspoon nutmeg because I like nutmeg and didn't feel like researching the super exact substitute for allspice.

3.  I used the yogurt rather than the whole milk.

4.  My first attempt and the bread collapsed.  I did a little research on this and quick breads will collapse due to over stirring.  That's why I put in the instructions the emphasis on not over stirring.

5.  I forgot to let the butter cool before mixing that in, and that probably contributed to the bread collapsing as well.

6.  My wife, Trish, said it still turned out nummy.  So, that's always good.

7.  I have a couple more zucchinis in the kitchen so I can try another batch fairly soon, and hopefully, it won't collapse.

8.  I honestly believe that Banana Bread is just a little easier in that with bananas all you have to do is mash those up.  Peeling the zucchinis requires a little more effort but still worthwhile.

Hazelnut Chocolate Truffles

From Cook's Illustrated.  Published January 1, 2012.

Ingredients:

Ganache -
2 cups bittersweet chocolate, roughly chopped
1/2 cup heavy cream
2 tablespoons light corn syrup
1/2 teaspoon vanilla extract
Pinch salt
1 1/2 tablespoon unsalted butter, cut into 8 pieces and softened

Coating -
Dutch-processed cocoa
1 1/2 cups finely chopped hazelnuts

Instructions:
For the Ganache -
1.  Lightly coat 8-inch baking pan with vegetable oil spray.
2.  Make parchment sling - fold 2 long sheets of parchment so that they are as long as the baking pan.  Lay sheets of parchment in pan perpendicular to each other, with extra hanging over edges of pan.  Push parchment into corners and up sides of pan, smoothing flush to pan.
3.  Microwave dark chocolate chips in medium bowl at 50 percent power for 2-3 minutes while stirring occassionlly.  Set aside.
4.  Microwave cream in measuring cup until warm to touch - about 30 seconds.
5.  Stir corn syrup, vanilla, and salt into cream.
6.  Pour mixture over chocolate.
7.  Cover bowl with plastic wrap, set aside for 3 minutes.
8.  Stir with wooden spoon to combine.
9.  Stir in butter one piece at a time, until fully incorporated.
10.  Using a spatula, transfer ganache to prepared pan with the parchment paper and set aside at room temperature for 2 hours.
11.  Cover pan and transfer to refrigerator to chill for 2 hours and up to 2 days.

For the coating -
12.  Sift cocoa through fine mesh strainer into large bowl.
13.  Sift again into a large cake pan and set aside.
14.  Place chopped hazelnuts in another large cake pan and set aside.

Bringing it all together -
15.  Lift ganache from pan by gripping the overhanging parchment.
16.  Cut ganache into 64 1 inch squares - (8 rows by 8 rows).  If ganache cracks while cooking, let sit for 5-10 minutes and continue.
17.  Dust hands with cocoa powder and roll each square into a ball.
18.  Transfer balls to pan with cocoa coating and roll to evenly coat.
19.  Lightly shake truffles over cocoa pan, then roll in hazelnut pan. 
20.  Transfer coated truffles to airtight container and repeat until all ganache rolls are rolled and coated.
21.  Cover container and refrigerate for at least 2 hours and up to 1 week.
22.  Let truffles sit at room temperature for 5-10 minutes before serving.

Mark's Notes -
I have only made this once.  It turned out a bit dry with the first bite, then the second bite you were into the colder soft chocolate part and the contrast was interesting, but I think I messed up by coating it with too much cocoa powder. I didn't have the hazelnuts either the first time I made this.  I used the alternate listed below.  I'd like to try it with hazelnuts.

If you don't like nuts or hazelnuts then don't use those.  Instead mix in 1/4 cup confectioner's sugar in with the cocoa powder and sift.  Then roll the ganache in that cocoa/sugar mix for the coating.

....I also have absolutely no idea how to actually pronounce the word 'ganache'.  I'll look it up in the dictionary.

Almond Butter Dark Chocolate Chip Cookies

Ingredients:
1 cup Almond Butter
1/3 or 1/2 cup honey (your choice - slightly sweeter with 1/2 cup)
1 egg
1 tablespoon Vanilla Extract
1/2 teaspoon Baking Soda
1/2 teaspoon salt
1 Tablespoon Flaxseed Meal (optional)
1/2 cup dark chocolate chips
2/3 cup unsweetened coconut

Instructions:
1.  Preheat oven to 350 degrees
2.  Oil baking sheets or line with parchment paper
3.  Stir together first 8 ingredients.  Mix well.  Make sure honey is fully incorporated.
4.  Add dark chocolate chips and coconut
5.  Scoop onto cookie sheets  - about 2 tablespoons for one cookie.
6.  Bake 10-13 minutes until lightly browned.

This will make about 20 cookies.

Mark's notes -
I did not use the flaxseed meal
I could not find unsweetened coconuts and so I used sweetened coconuts.
I learned that these flour free/sugar free/gluten free type of cookies can burn very quickly on you.  As soon as the cookies start turning a light brown, they are done.

Trish gave me this recipe to bake a batch before leaving on a weekend trip.  Everyone seemed to like them (although I did come close to baking these too long).  I also baked some blueberry banana bread for this trip as can be seen in the posted picture at the top.

This recipe is from the unrefined kitchen -

http://www.unrefinedkitchen.com/2011/08/10/almond-butter-dark-chocolate-chip-cookies/