Sesame Seared Ahi Tuna

I've made this recipe a couple times and it's probably one of my favorite ways to make tuna.  The most important part of the recipe is making sure you have good fresh ahi tuna.  The other day I was in Newport and I decided to wander over to Bear Flag Fish Company to check out their seafood selection and they had awesome tuna available so that made my dinner decision quite easy that night.  One of the best things about cooking tuna is that it literally takes 30-40 seconds per side to cook so this dinner comes together very quickly.  The dish works great over a salad or with some fried rice and a veggie. (Stay tuned for my homemade fried rice recipe =] )

Sesame Seared Ahi Tuna
Yields 3 servings

Ingredients:
3 Tuna steaks about 6 ounces each
Marinade/Dipping Sauce:
1/2 cup low sodium soy sauce
1 lime - juiced
2 cloves of garlic minced
1/2 Tbsp grated fresh ginger (or you can mince it but grating the ginger helps to get rid of its tiny hairs)
2 Tbsp honey
1 Tbsp sesame oil

Directions:
To make the marinade add all the marinade ingredients and mix well.  Reserve some of the sauce in a separate container to use as a dipping sauce.  Get a glass baking dish or other non-reactive container to marinade the tuna in.  You can also pour the marinade into a large zip lock bag, add the tuna and then squeeze out the air.  Make sure that the tuna is completely covered by the marinade and refrigerate for 30 minutes to an hour, turning the tuna about half way through. 
Remove tuna from fridge and let stand at room temperature for about 20 minutes or so - you do this because you don't want the tuna to be cold when you sear it. 
Remove the tuna from marinade, shaking off any excess marinade and dry on paper towels. 
Heat a saute pan over medium heat and add 1 Tbsp of sesame oil.  The oil should be hot but not smoking.
Add the tuna to the hot saute pan and shake it a bit to make sure the tuna does not stick.  Sear for 30-40 seconds on both sides. 
Sprinkle with some toasted sesame seeds and enjoy!

Red Wine-Balsamic Sauce

I was sifting through some of my old recipes the other day and came across this gem.  It can literally be used for almost any type of meat.  The original recipe was used over salmon which I found a bit strange as I would normally pair a sauce like this with red meat, but feel free to chose your protein. 

Red Wine- Balsamic Reduction Sauce
Yields - about 1/4 cup which is enough for 4 servings
Ingredients:
1 Tbsp extra virgin olive oil
1 small shallot minced
1 thyme sprig
1/2 tsp cracked black pepper
2 cups dry red wine
1/4 cup balsamic vinegar
4 Tbsp cold unsalted butter, cut into tablespoons

Directions:
In a medium saucepan, heat the olive oil.  Add the shallot and cook over moderate heat until softened, about 4 minutes.  Add the thyme sprig, black pepper, red wine, and balsamic vinegar and boil over high heat until reduced to about 1/4 cup, 12-15 minutes.  Remove the pan from the heat and whisk in the cream, then whisk in the butter, 1 Tbsp at a time.  Season the sauce with salt and pepper to taste.  Strain into a bowl and serve over a protein of your choosing.  Enjoy!

The Perfect Holiday Pumpkin Meringue Pie

Happy Holidays!!!
Once again I am sorry for the absence, I really need to get better about blogging on a more regular basis.  I have dedicated the next hour or so to putting recipes up so hopefully that will make up for my recent absence.  This first recipe was my first attempt at making meringue and after some coaching from my mom and grandma I figured it out and it was delicious! Meringue can be a bit intimidating, but if you give it the time it deserves you will not be disappointed.  With this pie you can be adventurous and make your own pastry dough, but honestly both of my grandmothers used the frozen Pillsbury pie crusts when I was growing up so I decided to follow in their footsteps. Also be sure to make your pie in the morning before getting the turkey or roast in, because it does take about 4 hours to cool completely, so you're going to want to get it out of the way. 

Ingredients:
1 frozen pie crusts
Filling:
1 15oz can solid pack pumpkin (about 2 cups)
3/4 cup granulated sugar
1 tsp cinnamon
1 tsp ground ginger
1/8 tsp freshly grated nutmeg
1/8 tsp salt
4 large eggs
1 1/3 cups heavy cream
1 tsp pure vanilla extract

Meringue
4 large egg whites AT ROOM TEMPERATURE
Pinch of cream of tartar
1/2 cup superfine sugar
1 tsp vanilla extract

Directions:
Preheat the oven to 400 degrees.  Roll out your pie crust onto a 9-inch glass pie plate.  Prick the bottom of the dough several times.  Bake the pie crust for about 15-20 minutes or just until the dough begins to turn a very light golden brown.  Take the crust out and let it cool.

Meanwhile, make the filling: In a large bowl, whisk the pumpkin, granulated sugar, cinnamon, ginger, nutmeg, and salt.  Whisk in the eggs 1 at a time.  Whisk in the cream and vanilla.
Lower the oven to 350 degrees.  Pour the filling into the crust.  Bake for 45 minutes, or until the custard is firm around the rim and slightly jiggly in the center.  Transfer the pie to a baking sheet.

Make the meringue: In a bowl, beat the egg whites (which are at room temperature) at medium speed until frothy - about 3 minutes.  Add the cream of tartar and beat until soft peaks form.  Slowly beat in the superfine sugar - about a tablespoon at a time.  Add the vanilla.  Increase the speed to medium high and beat until the meringue becomes stiff and glossy, about 2 minutes longer. 
Scoop the meringue onto the warm pie, spreading and swirling it decoratively, be sure the meringue touches the crust all around because as it cools it will shrink up a little bit.  Bake the pie on the middle rack of the oven for about 10 minutes or until the meringue is lightly browned.  Transfer the pie to a wire rack to cool completely - at least 4 hours. 

Roasted Asparagus

If you're reading this blog then that means you probably enjoy cooking and if you enjoy cooking then you probably already know how to cook asparagus in some way or another.  I'm putting up this recipe because when I was first learning how to cook I stumbled across this recipe and it changed the way I make asparagus forever.  It's extremely simple and makes a great side dish for just about anything. 

(I just realized I took this picture before serving it and drizzling the balsamic over the top, but you get the main idea.  Next time I make it I'll update the picture)

Ingredients
Asparagus (about 4-5 spears per person)
Extra Virgin Olive Oil
Salt and Pepper
Good Balsamic Vinegar

Directions:

Preheat the oven to 425 degrees.  Cut the bottoms of the asparagus to remove the tough ends.  Line a rimmed baking sheet with foil and place the asparagus on the foil.  Drizzle with oilve oil and season with salt and pepper.  (I highly recommend sea salt or kosher salt).  Roll the asparagus in the olive oil and seasonings to coat evenly. 

Cook for about 8 minutes depending on the thickness of the asparagus. 

Serve and drizzle with just a touch of balsamic vinegar.

Toasted Rosemary Cashews

Happy Belated Thanksgiving! I know I probably should have posted before thanksgiving to offer up some yummy recipes, but to be honest this was only my second Thanksgiving actually cooking so I figured I would wait until next year to add some turkey day specialties.  However, I did make rosemary cashews which have always been a crowd pleaser.  A family friend gave me this recipe and if you're throwing any kind of get together I highly recommend making a batch of this...maybe even 2 so you have some leftover. 

(I got the picture a little late, at least you know they're good)

Ingredients:
1 pound roasted unsalted cashews (see note)
2 Tbsp minced fresh rosemary leaves
1/2 tsp cayenne pepper
2 tsp light brown sugar
1 Tbsp kosher salt (or less)
1 Tbsp unsalted butter, melted
Note: You can use salted cashews, but if you do then omit the kosher salt. 

Directions:
Preheat oven to 350 degrees. Spread cashews out on a sheet pan. Toast in oven until warm, about 5 minutes.

In a large bowl, combine the rosemary, cayenne, sugar, salt and butter. Thoroughly toss the warm cashews with the spiced butter and serve warm. (They keep well in a tin and are fine even a week later!)

Enjoy!

Filet Mignon with Blue Cheese Reduction Sauce and Sautéed Mushrooms

This recipe comes from one of my favorite restaurants, Wineworks, which is just down the street from me.  They changed up their menu and unfortunately got rid of this particular item, but I caught the head chef as he was leaving one night and begged for the recipe.  It was much more simple than I thought so I decided to try it out myself.  This was the second time I made it and it turned out delicious! Make sure your guests like blue cheese as it is a very prominent flavor in the dish, but the cream that is added to the reduction sauce really helps to balance out the flavors.  Also I really recommend splurging and buying the filets for this dish, because this sauce really deserves a nice cut of meat. 

Ingredients:

2 filet mignons

Salt and pepper to taste

Garlic powder to taste

2 Tbsp butter

3 large cloves of garlic sliced

3 cups assorted mushrooms (I use Crimini, Shitake, and Oyster)

1 cup white wine

2 Tbsp creamy blue cheese

3 Tbsp heavy whipping cream

Directions:

Prepare the grill or barbecue (high heat).  Season the steaks with salt, pepper, and garlic powder to taste. Grill to desired doneness, about 4 minutes per side for medium rare.  Transfer the steaks to a cutting board, tent with foil and let rest for 5-10 minutes. 

Meanwhile, in a medium saucepan heat the butter over medium heat.  Add the garlic and sauté for 1 minute until fragrant.  Add the mushrooms and sauté until they are golden brown, about 10 minutes. 

While sautéing the mushrooms, heat the white wine in a saucepan over medium high heat and reduce by half, about 8 minutes.  Whisk in the blue cheese until it has all melted.  Add the whipping cream, constantly stirring.  Drizzle the sauce over the steaks and mushrooms and serve immediately. 

Chicken Breasts with Caramelized Onions, Mushrooms and Tomatoes

Hello foodies, so sorry for my recent absence, but I am back with my first chicken dish.  I don’t cook with chicken a lot because it kind of bores me, but this dish is one of my favs.  This is another simple, yet delicious meal that can be prepared in about 25 minutes.  I first discovered this dish on one of my favorite cooking blogs, For the Love of Cooking, but made a few simple changes.  Hope you enjoy!

  

Chicken Breasts with Caramelized Onions, Mushrooms and Tomatoes

Yields: 2 servings

Ingredients

2 Tbsp olive oil

½ yellow onion, thinly sliced in half moons

2 cloves of garlic minced

1 cup crimini mushrooms thinly sliced

½ cup grape tomatoes cut in half

2 boneless skinless chicken breasts

Salt and Pepper to taste

Garlic powder to taste

2 Tbsp good balsamic vinegar

Directions:

Heat 1 tbsp olive oil in a pan over medium heat.  Add the onions and a pinch of salt and sauté for about 10-12 minutes.  Add the mushrooms and continue to sauté for another 5 minutes until the onions are golden brown and caramelized.

In a large skillet heat the other tbsp of olive oil over medium-high heat.  Season the chicken breasts with salt, pepper and garlic powder to taste.  Make sure the pan is hot before adding the chicken.  Cook for about 5 minutes on each side until the chicken is cooked through.  Remove the chicken from the pan and let rest for 3-5 minutes before slicing to make sure the meat stays juicy.  Once the chicken has rested slice into strips at an angle.

In the same pan as the onions add the cut tomatoes and cook for about 3 minutes until soft.  Add the minced garlic and cook for another minute until fragrant.  Pour the onion mixture on top of the sliced chicken and drizzle with your best balsamic vinegar. 

And that my friends, is how you make chicken interesting! Enjoy!

Sausage, Spinach and Ricotta Stuffed Shells

This is one of my favorite Italian dishes.  From my first few posts you probably wouldn't guess that Italian food is my calling...well that's because the main man that I cook for (my dad) watches his weight like a 16 year old girl.  So I decided to venture on down and cook for another man who can enjoy a nice hearty meal (my grandfather).  The meal is a bit time consuming, takes a little over an hour in total, but definitely worth the time.  These shells are also great as leftovers and easy to freeze, so nothing goes to waste. 

Sausage, Spinach, and Ricotta Stuffed Shells
Yields 4 servings...with some leftovers =]

Ingredients:
3/4 (12 oz) box jumbo pasta shells - 24 shells (preferably Barilla)
1 Tbs Olive Oil
1 cup or 1/2 yellow onion finely chopped
1 pound Italian sausage casings removed (I use half mild and half spicy sausage, but you can use any type, even turkey sausage for a healthier alternative)
3 cloves of garlic minced
1 large egg
16 oz ricotta cheese
10 oz chopped frozen spinach, thawed, squeezed dry and chopped further
1 cup grated Parmesan cheese
1 Tbs chopped fresh basil
1/2 tsp both Salt and Pepper
1 jar of your favorite tomato sauce

Directions:

Preheat oven to 375 degrees

Bring a large pot of salted water to a boil and cook the shells until al dente, about 9 minutes, they will finish cooking in the oven.  Drain, rinse in cold water and set aside. 

Heat olive oil in a large skillet on medium high heat.  Add the onions and cook for about 5 minutes, until softened.  Add the sausage to the pan, breaking it up into smaller pieces and cook until they are no longer pink, about 5 more minutes.  Add garlic and cook for about another 30 seconds until fragrant.  Remove pan from heat. 

Spread about 3/4 cup of the tomato sauce over the bottom of a 9x13 baking dish (this will prevent the shells from sticking to the bottom of the dish). 

Beat the egg in a large bowl and add ricotta, basil, spinach, 1/2 cup of the Parmesan cheese, 1/2 tsp salt, 1/2 tsp pepper and the sausage mixture.  Fill each cooked shell with some of the mixture and place them in the baking dish.  Spread the remaining tomato sauce over the top of the pasta shells.

At this point you may freeze the shells for up to four months or refrigerate for about a week. 

Cover the baking dish with foil and cook for 30 minutes.  Remove the foil and sprinkle the remaining Parmesan cheese over the top of the shells.  Continue baking uncovered for 10 more minutes or until the cheese is completely melted. 

Pesto with a Little Twist

As you probably know already pesto is typically made with basil and pine nuts. The first time I made pesto I was still in college and trying to be frugal so I opted out of buying a $10 bag of pine nuts and used walnuts as a cheaper substitute. I also didn't have quite enough basil so I ended up using half arugula and half basil which gave the pesto a really nice peppery taste.

Arugula and Basil Pesto
Yields: 4 cups

Ingredients:
1/4 cup walnuts
1/4 cup pine nuts (you can use all pine nuts or all walnuts if you prefer, I like to use a little of both)
8 cloves of chopped garlic
2 1/2 cups fresh basil leaves
2 1/2 cups arugula
1 tsp kosher salt
1 tsp black pepper
1 1/2 cups extra virgin olive oil
1 cup freshly grated Parmesan cheese

Directions:
To toast the pine nuts and walnuts place them in a skillet over medium heat and toast until fragrant. Place the pine nuts, walnuts, and garlic in the bowl of a food processor and process for 15 seconds.  Place the basil, arugula, salt and pepper in the food processor. While the processor is running, slowly pour in the olive oil through the feed tube and process until the pesto is thoroughly pureed. Add the Parmesan and puree for a minute. Use right away or store in the refrigerator with a thin film of olive on top (this keeps the air from spoiling the pesto).

Note: The pesto is obviously great for pasta or gnocchi dishes, but I also like to use it on flank steaks. You can thin out the pesto with a little bit of white wine vinegar and warm water to make a nice sauce for the steak.

Enjoy!

Ginger Halibut over Wilted Greens

This is a recipe that is actually fairly new to me, but by far one of the easiest and most delicious meals I’ve made in a while.  The first time I used Halibut and this last time I used Cod, both were superb.  I would recommend just going to your grocery store the day of and pick out whatever white fish looks best to you.  The recipe is originally from Giada’s Italian Fusion dishes, but she uses lime juice and basil and I wasn’t too sure about that so I changed it up a bit. 

Ginger Halibut over Wilted Greens

Yields: 2 servings

Ingredients

3 cups Fresh Baby Spinach (or arugula if you prefer)

2 Halibut (or any white fish) fillets

2 tsp peeled and minced fresh ginger

1 tsp minced garlic

¼ cup dry Marsala wine

4 tsp soy sauce

1 tsp sesame oil

Preheat oven to 400° F.  Cut 2 (12 inch square pieces) of aluminum foil. 

Place each piece of foil on your work surface.  Place 1 ½ cups spinach in the center of each foil sheet (you can use more spinach if you wish because it does wilt down a lot).  Place 1 Halibut fillet on top of the spinach.  Sprinkle with 1 tsp ginger, ½ tsp garlic then drizzle 2 Tbs Marsala wine, 2 tsp soy sauce and ½ tsp sesame oil.   

(This picture is just one Cod fillet that was cut in half...cook each fillet separately)

Gather together the foil edges and pinch together tightly to seal.  Place the foil packages on a baking sheet and cook for 10 minutes until the spinach wilts and the fish is flakey. 

I serve this dish over brown rice because there will be extra sauce and the rice is a nice sponge for it.  

Enjoy!

A Guilty Pleasure That I Indulge in Far Too Often…RISOTTO!

Risotto is by far one of my favorite things to cook and eat, which is funny because about 2 years ago I could hardly stand the texture.  I’m always looking for new risotto recipes, but since I’m just starting off this blog I’ll give you my standard recipe that I make at least once a week, Mushroom Risotto.  Keep in mind that the secret to a great risotto is TLC.  The dish takes about 40 minutes to make and you’ll be spending most of that time constantly stirring, but the end result is totally worth it. 

Mushroom Risotto

Serves 4 Entrée dishes

Ingredients

1 can (49 ounces) low-sodium chicken broth

4 Tbs (1/2 stick) unsalted butter

6 ounces crimini mushrooms, stems removed and caps cut into narrow strips

1 yellow onion finely chopped

2 cups Arborio rice

½ cup dry white wine

½ cup freshly grated Parmesan cheese

In a saucepan, bring the broth to a simmer over medium heat.  Reduce the heat to low to keep the broth hot.

In a deep wide saucepan over medium heat, melt 3 Tbs of the butter.  Add the mushrooms and cook, stirring occasionally, until beginning to brown, about 3 minutes.  Add the finely chopped onion and cook, stirring occasionally, until translucent, about 3 more minutes.  Add the rice and stir until the kernels are covered with the butter and the rice feels heavy in the spoon, about 2 minutes. Make sure not to toast the rice.  Add the wine and cook, stirring constantly, until the wine has almost evaporated. 

Add ½ cup of the hot broth to the rice and cook, stirring frequently until the rice has almost completely absorbed the liquid.  Lower the heat to medium-low to keep the risotto at a steady simmer.  Continue adding the broth ½ cup at a time, stirring until the broth is almost completely absorbed before adding the next addition.  After about 16-18 minutes the rice grains will be creamy, plump, and cooked through, but still slightly chewy.  I usually start taste testing at about 14 minutes, because one ladleful too many can ruin the risotto and you want to make sure the rice is al dente.  When the rice is to your liking, fold in the last tablespoon of butter and Parmesan cheese.  Season to taste with salt and pepper.  Serve immediately.

Bon Appetit!

One of my favorites...Herb Crusted Salmon

I figured that for my first recipe I should pick one of my all time favorites and one that I have yet to see go unfinished. If you're looking to impress someone with a fairly simple yet elegant meal then this is the recipe for you. This recipe serves 6 but if you're only cooking for 2 then just halve the ingredients for the herb crust and you're set. Also make sure to use fresh herbs for this recipe, dried herbs cannot be substituted in this case.

Ingredients
Herb Crust
4 green onions, white and light green parts only, minced
1/4 cup firmly packed chopped flat-leaf parsley
1/4 cup firmly packed chopped fresh basil
1 Tbs packed chopped fresh oregano
1 Tbs packed chopped fresh thyme
3 cloves garlic minced
1/3 cup extra-virgin olive oil

6 salmon fillets (about 6oz each)
Salt and pepper
2 Tbs Dijon mustard

Preheat the oven to 450 degrees. Line a rimmed baking sheet with tin foil.
To make the herb crust, combine the green onions, herbs, and garlic together in a small bowl. Drizzle in the oil and stir to moisten. Set aside.
Season the salmon with salt and pepper. Most salmon filets will come with the skin still on so place the filets skin side down on the foil lined baking sheet, the foil will stick to the skin when cooking allowing you to easily separate the filets from the skin when they are finished. Using the back of a spoon or spatula, evenly spread 1 tsp of the Dijon over the exposed surface of each filet. Using a rubber spatula evenly spread about 2 Tbs of the herb crust over the mustard coating on each filet.
Roast the salmon for 10 minutes. Run a thin spatula between the filet and the skin of the salmon and the filet should easily separate. Transfer to dinner plates and serve immediately.

A little bit about me...

...I am a recent graduate from UC Berkeley and the truth is I have no idea where my life is going to take me next. The one thing I do know is that I have a passion for cooking and I have decided to start this blog to fuel that passion. Up until about two years ago I didn't even know I could cook. I knew how to boil spaghetti and that was about it. In the spring of 2010 I studied abroad in Rome, Italy and that's when I discovered I actually had some skill in the kitchen. Before Rome I lived in a sorority, in dorms, and before that, home...meaning I never had to cook for myself. Although I ate out a LOT in Italy, I realized that if I wanted to have any sort of a figure or savings when I returned home I was going to have to start cooking for myself. I have always appreciated good food, I just never thought I could create it. Well I was pleasantly surprised by my first few dishes and from there my love for cooking blossomed. This blog is going to be about my culinary journey and I would love to share it with you. Most of the blog will be devoted to sharing my favorite recipes, so if you enjoy eating well, then stay tuned!
Bon appetit!
Katie