May 18, 2013 by Giangi's Kitchen
A new creation from my kitchen. Salmon and Potatoes Cakes.
As I was planning a very simple rendition of our dinner, mashed potatoes and bake salmon, the idea of incorporating the two came along and , Why not? The result a new dinner . Potatoes and salmon prepared in perfect harmony, complimenting each other.
A fun dinner for all of us.
Baking in the oven just finishes the cooking.
Mayonnaise and lemon juice mixed together was a perfect dipping sauce. I also sprinkled some lemon juice over the cakes and I like it, my son on the other hand, not so much.
I will leave that up to you to decide which one you like best.
Bon Appetit!!
Giangi
Tonight’s May 16, 2013 dinner:
Potatoes and Salmon Cakes
Green Salad
POTATOES AND SALMON CAKES
1 ½ pound medium potatoes, peeled and diced
3 scallions
3 eggs
2 garlic cloves minced
¼ cup parmesan cheese
¼ cup panko
Juice of a half of lemon
Dry Sage and Marjoram, rubbed to pulverize
2 tablespoons bread crumbs
Salt and pepper
Cooking oil
Preheat oven at 350°. In a large pot place the peeled and diced potatoes, add the garlic cloves minced and cover with water. Add salt and bring to boil. Keep to a gentle boiling roll until the potatoes are tender, about 10-15 minutes.
When the potatoes are done, drain and place them in a large bowl. Mash them.
Meanwhile in a cookie sheet lined with aluminum foil, place the skinless salmon fillets and bake for 10 minutes. Salmon should be medium rare.
Flake the salmon and add it to the potatoes bowl.
Add the scallions, lemon juice, eggs, parmesan, panko, sage and marjoram and bread crumbs. Mix well. Season with salt and pepper to taste. Form the mixture into patties.
In a large skillet add the cooking oil, ¼ inch. Working in batches add a few patties at the time and over medium high heat, fry until nicely browned and crisp on each side. Remove and place on a cookie sheet. Repeat until all the cakes are done.
Place all the fried cakes in the oven and bake for 10 minutes.
Serve with a lemon mayonnaise sauce.
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Posted in 45 minutes Dinner, Cooking Blog, Dinner, Eggs, Food, Garlic, Lemon, panko, Potatoes, Salmon | Tagged 45 minutes Menu, Cooking blog, dinner, eggs, Food, fried cakes, garlic cloves, lemon, panko, Potatoes, Salmon, salmon cakes, vegetarian | 1 Comment »
May 15, 2013 by Giangi's Kitchen
Last night dinner challenged all record on preparing of our dinner: under 15 minutes.
An 8 oz. fillet, butterflied , seared with a shadow of salt on the skillet, and placed over a bed of wilted spinach.
Cooking time: 10 minutes. Ok… I do like my meat medium rare…
Bon Appetit!!
Giangi
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Posted in 30 minutes Menu, Beef, Cooking Blog, Spinach | Tagged 15 minutes, 30 minutes Menu, Beef, Cooking blog, night dinner, skillet, Spinach, wilted spinach | Leave a Comment »
May 14, 2013 by Giangi's Kitchen
It has been so long since my last posting. Wonderful events happened in our lives, the most important one was our son first communion. Family was in town for the occasion and that was wonderful. The dust has finally settled and back in my kitchen with a bit of creativity.
Last night we wanted something very simple for dinner, and veal piccata was the choice. Few ingredients, which are a staple in my kitchen. Thin spaghetti alongside with steamed broccolis, my son request. Dinner was quiet and relaxing.
The veal can be replaced with chicken breast or thighs, boneless and skinless of course.
Bon Appetit!!
Giangi
Tonight’s May 13, 2013 dinner:
Veal Piccata
Thin spaghetti
Steamed broccolis
VEAL PICCATA
8 veal scaloppine
Salt and Pepper
All-purpose flour
2 Tbsp unsalted butter
2 Tbsp vegetable oil
¼ cup dry white wine
1 tsp minced garlic
½ cup chicken broth
2 Tbsp fresh lemon juice
1 Tbsp capers, drained
2 Tbsp unsalted butter
Fresh lemon slices (optional)
Chopped fresh parsley
Season veal scaloppine with salt and pepper, then dust with flour. In a skillet add the butter and the vegetable oil, and heat over medium-high.
Sauté the scaloppine 2-3 minutes on one side. Flip the scaloppine over and sauté the other side 1-2 minutes with the pan covered. Transfer the scaloppine to a warmed platter; pour off the fat from the pan.
Deglaze pan with wine and add minced garlic. Cook until garlic is slightly brown and liquid is nearly evaporated, about 2 minutes.
Add broth, lemon juice and capers. Return veal scaloppine to pan and cook on each side for 1 minute. Transfer to a warm plates.
Finish sauce with butter and lemons. Once butter melts, pour sauce over veal.
Garnish with chopped fresh parsley and serve.
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Posted in 30 minutes Menu, Butter, capers, Cooking Blog, Dinner, Garlic, Menus, Veal, wine | Tagged 30 minutes Menu, butter, capers, Cooking blog, cup chicken broth, dinner, dry white wine, Food, Garlic, Menus, tbsp capers, thin spaghetti, Veal, veal piccata, veal scaloppine, wine | 3 Comments »
April 24, 2013 by Giangi's Kitchen
We live next to wonderful neighbors that this year have started their own vegetables garden. As you know, we live in Phoenix and gardening can be, for lack of better word, a bit of a challenge. Not only our summer heat is cruel to our garden, but we have an abundance of bunnies that adore anything that we plant. You can actually see those little furry creatures patiently waiting for the little buds to come up from the ground, so they can have a feast.
Bunny situation under control by using a high bed and double chicken wire, “J & J”, my neighbors, have been successful on growing zucchini, squash, herbs as well as great salad. Salad that I have enjoyed for the past week as they kindly share it with me.
During one of our walk I noticed that they have zucchini flowers and could not stop myself of mentioning that I really love them stuffed with anchovies and mozzarella. Yesterday “J” brought me some and I was thrilled.
Anchovies and mozzarella purchased, our little treat was prepared while fixing dinner. I was so excited that I forgot to take a picture of the finished product. Not having my mom recipe with me and not having her at a phone call reach, I made the batter as I was going along. It turned out good even though I know I was missing something in the batter.
For dinner a one meal dish was of order. Penne with sausage, tomatoes and potatoes. Simple and easy and nothing to it.
Bon Appetit!!
Giangi
Tonight’s April 24, 2013 dinner:
Zucchini Flower
Penne with Sausage, Tomatoes and Potatoes
ZUCCHINI FLOWERS STUFFED
Zucchini Flowers
Anchovies
Mozzarella
Eggs
Heavy Cream
Salt and Pepper
Oil for frying
Rinse the flowers delicately under cold water. In the inside part of the flower stuff a small piece of anchovies and mozzarella.
In a shallow dish beat the egg and the heavy cream and season with salt and pepper.
Dip the stuffed zucchini flower in the egg batter and fry over medium high heat, turning one until golden.
Drain on a paper towel and enjoy.
PENNE WITH SAUSAGE, TOMATOES AND POTATOES
1 pound penne pasta
1 tablespoon olive oil
4 sweet Italian sausages cut in chunks
2 small potatoes, peeled and cut into medium size cubes
1 cup tomatoes diced in large chunks or 8 oz. can
Salt
1 tablespoon unsalted butter
In a large pot add the potatoes and salted water. Bring the water to a boiling and cook the penne pasta until they are al dente.
Meanwhile in a large deep skillet heat 1 tablespoon of the olive oil until warm, but not smoking.
Add the sausage to the skillet. Cook on medium high heat until nicely browned and cooked through. About 5 minutes.
Add the tomatoes and cook over medium low heat.
Add the pasta and potatoes to the skillet and add the butter and cook stirring until the pasta is well coated.
Transfer to bowls and serve right the way.
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Posted in 30 minutes meal, Anchovies, Cooking Blog, Dinner, Food, mozzarella, Pasta, Potatoes, Sausage, Tomato Sauce, Tomatoes, Zucchini | Tagged 30 minutes Menu, Anchovies, Cooking blog, dinner, Food, mozzarella, Pasta, Potatoes, sausage, tomato sauce, Tomatoes, zucchini flowers | 5 Comments »
April 18, 2013 by Giangi's Kitchen
Having fun in the kitchen again and this time with steak and tomatoes. Something new and super easy to make. The sauce of the tomatoes with the juicy steak was a good combination and yet very light.
Taste the seasoning of the tomatoes. It has to have a bit of a tangy taste to it
Bon Appetit!!!
Giangi
Tonight’s April 18, 2013 dinner:
Steak with Tomato Salad
STEAK WITH TOMATO SALAD
4 tomatoes cut in small pieces – do not discard the seeds
½ lemon, squeezed
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh basil
2 green onions, white part finely chopped
2 tablespoons Olive oil
Salt and pepper
In a small bowl place the tomatoes, lemon juice, parsley, basil, green onions, olive oil salt and pepper. Mix well and let it rest.
Slightly cover the bottom of a large skillet with salt, and place over high heat. When hot add the steaks and sear them to your desire doneness. 5 minutes per each side for medium rare.
Place the steak on a plate and serve with the tomatoes salad on the side and pour the juice over the steak.
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Posted in 30 minutes Menu, Arizona Cooking Blog, Basil, Beef, Cooking Blog, Dinner, Food, Lemon, Life, New York Steak, Parsley, Tomatoes | Tagged 30 minutes Menu, Basil, Beef, Cooking blog, dinner, Food, green onions, lemon, Life, New York Steak, Olive Oil, Parsley, tomato salad, Tomatoes | 3 Comments »
April 17, 2013 by Giangi's Kitchen
It feels as we are on a fish cooking series, but I had a request from my son therefore I could not say no to it. As I had prawns in the freezer, fresh tomatoes and spinach in the refrigerator, dinner was ready rather quickly.
As I was creating the recipe as I was going along, I did not use any garlic for us, but I am sure it will give it a nice flavor to it. If you want to spice up things adding a few shakes of crushed chili peppers will shake things up a bit.
I had no idea what to expect , but I have to admit the juice and with the wine it gave such a great flavor to the prawns. Mixing the past in the skillet, allowed the pasta to absorb all the juice and enrich itself with flavor.
Enjoy!!!
Giangi
Tonight’s April 16, 2013 dinner:
Linguine with Prawns, Fresh Tomatoes and Spinach
Strawberries with Vanilla Ice Cream
LINGUINE WITH PRAWNS, FRESH TOMATOES AND SPINACH
1 pound of fresh prawns, shell and tail removes and deveined
1 pound of Fettuccine Barilla
4 fresh tomatoes, seed removed and chopped
1 tablespoon freshly chopped parsley
½ fresh baby spinach stems removed and cleaned
1 tablespoon unsalted butter
1 teaspoon olive oil
½ cup white wine
1 garlic clove, chopped (optional)
Salt and Pepper to taste
Cook the Linguine according to package direction.
In a large skillet under medium heat melt the butter with the olive oil. Add the chopped tomatoes, chopped parsley, chopped garlic and sauté until slightly tender. Add the spinach, the wine and the prawns. Sauté until the prawns are pink and the spinach welted.
Drain the pasta, add it to the skillet and mix well.
Serve hot.
Prawns purchased from Pete at Personal Gourmet Foods
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Posted in 30 minutes meal, Butter, Cooking Blog, Dinner, Food, Garlic, Parsley, Prawns, Seafood, Tomatoes, wine | Tagged 30 minutes Menu, baby spinach, butter, chopped garlic, chopped tomatoes, Cooking blog, dinner, Food, Garlic, garlic clove, Parsley, Prawns, Seafood, Tomatoes, vegetarian, wine | 2 Comments »
April 15, 2013 by Giangi's Kitchen
Sunday night has always been a special night in my family, and now that the weather is permitting, we enjoy eating a bit early and taking advantage to take the dogs out for a walk.
Last night dinner was a bit of a surprise for me as I had in mind to create to a simple lemon sauce with the swordfish. Lack of lemons and only having oranges, I should have looked at my plate before starting dinner, made me change direction.
“No problem”, my internal challenging mind said, “you can do something with those sweet oranges”.
Orange got squeezed and added in the skillet. I did not want to use cream, therefore only using butter. The bitterness was not what I wanted with the orange therefore adding sugar to give it the sweetness that I was looking for. Butter was the last ingredient added as I did want to gauge how much to use. A semi sweet caramelized sauce was being created under my eyes.
Perfect with the swordfish and the mushrooms.
To insure that it is not sweet or tart, please taste the sauce as you go along to create your own preference.
Enjoy!!!
Giangi
Tonight’s April 15, 2013 dinner:
Swordfish with Orange Caramel Sauce
Sautéed Mushroom
Green Salad
SWORDFISH WITH ORANGE CARAMEL SAUCE
½ cup milk or cream
1 cup Panko
½ cup Bread crumbs
½ cup Parmesan Cheese
Salt and pepper
Dry sage and marjoram
1 orange, squeezed
4 to 6 tablespoon unsalted butter
Sugar
Pat dry the swordfish. In a plate mix together the panko, bread crumbs, parmesan cheese, dry sage and marjoram and the salt and pepper. Mix well.
In another plate place the milk or cream.
Dip the swordfish into the milk and let any excess drip away.
Roll into the panko-parmesan mixture and press it against the swordfish to adhere.
In a large skillet melt 2 tablespoons of butter. When melted add the swordfish and cook until nicely golden on each side and the fish is springy yet cooked.
Remove the swordfish from the skillet and let it rest while preparing the sauce.
Remove all the cooking butter from the skillet and place the skillet over medium high heat.
Add the orange juice and reduce by half.
Add the butter remaining, the sugar and reduce until a thick sauce is crated.
Serve the sauce over the fish or alongside.
If the sauce is too thick and too tangy; add a bit more sugar and swirl in another tablespoon of butter.
As usual our wonderful fish was purchased from Pete at Personal Gourmet Foods.
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Posted in 30 minutes Menu, Butter, Cooking Blog, Dinner, Food, Lemon - Orange, Life, Mushrooms, Orange, Orange Juice, Swordfish | Tagged 30 minutes Menu, butter, Cooking blog, dinner, Food, Life, Menus, Mushrooms, orange, orange juice, Swordfish | Leave a Comment »
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