Man vs Food- Salmon with Sundried Tomato Dauphinoise

Man vs Food

After three months in our flat, the walls remain bare and the internet unhooked. The only thing I am happy to report is in full force is the kitchen.

Jonathan, our roommate and resident ladies man extraordinaire, is quite the chef. Perhaps this skill was one of the instrumental factors in his ascension in the world of women. I do have to say there is nothing better than a man who can find his way around the kitchen. When he noted he was cooking a weekday meal for the summer camp family (our immediate group of friends), I was excited to see what made the table.

Salmon, dill, and greens; was this boy food? Have we entered the age where men contemplate the calorie count of each serving? This was a far cry from the Hamburger Helper with fried accompaniments my college boyfriend craved but was a refreshing change. Jonathan has now taken on the task dominated by my mother for over twenty years. He gently reminds me of my calorie intake when he sees me eating chocolate and he stresses the importance of exercise. God help him..

J-Man's Salmon with Lite Sundried Tomato Dauphinoise

Serves 4

Baked Salmon with Sliced Onions and Cherry Tomatoes

4 servings of fresh salmon (with or without skin, according to preference)

1 small white onion

16 cherry tomatoes

Juice of one half lemon

Salt and pepper

A tiny bit of olive oil

chopped fresh dill

Instructions

· Pre-heat the oven to 200F

· Pat Salmon dry.

· Wipe the bottom of a baking sheet with olive oil

· Place salmon on the tray, assort thin slices of onion over the fish

· Pour lemon juice over

· Place dill over the fish and cherry tomatoes around

· Sprinkle with salt and pepper (if desired)

· Bake for 15-20 minutes (according to preference).

Sun-dried Potatoes Dauphinoise (with very little cream.. of course)

6 potatoes

1 small knob of butter

1 small jar of sundried tomatoes

3 Tbsp cream

1 Tbsp milk

1 clove of garlic, minced

1 egg

Salt & Pepper

* serve with steamed asparagus

Mushroom Risotto Cakes with Peppered Smoked Trout and Asparagus

As some of you know, I have recently begun doing Weight Watchers again as my trip to Italy reminded me I am the chunkiest human on planet Earth. No No.. tis not true but swim-suit season always reminds us to try and eat healthier in pursuit of that perfect Giselle-like form. Also, my boyfriend is planning a visit state-side for my bday in July and I want him to be impressed by my dedication to dieting (as it is love/happiness that has made me gain the chunk to begin with).

That being said, I was invited to a dinner party for my friend Graham, see pic, who is moving to California to live on the beach. jealous. Graham is normally pretty healthy, but just in case, I ate greens all day and saved up my WW points for food and multiple glasses of wine. Sure glad I did.... we had delicious risotto cakes with smoked trout and asparagus. Smoked trout is one of my favorite ways to eat fish. It is served room temp (or chilled) and is very good for you. All and all this isn't an unhealthy meal if you restrict your risotto intake to ONE cake (they are pretty filling anyhow). Thanks for dins Graham-cracker.. loves xxxx

Here is Graham's recipe:

MUSHROOM RISOTTO CAKES

makes 6+ cakes (serves 4)

INGREDIENTS:

• 4 tablespoons (1/2 stick) butter
• 1 large onion, chopped
• 1 1/2 cups arborio rice
• 1/2 cup dry white wine
• 5 cups (or more) hot chicken stock
• 1/2 cup parmigiano reggiano
• 1 handful of button mushrooms (or cremini, porcini, etc.), chopped
• drizzle of olive oil for frying cakes
• S&P
  

DIRECTIONS:

• Melt half of butter (2 Tbsp) in a heavy saucepan over med. heat.
• Add onion and soften (about five min).
• Add rice; stir and toast for a couple of minutes.
• Add wine and cook until almost all liquid is absorbed. Stir constantly!
• Add 1 cup hot broth. Simmer until broth is almost absorbed (KEEP STIRRING!!! You don’t want any to stick to the bottom)
• Add more broth, 1 cup at a time, allowing each addition to be absorbed before adding.. stirring the whole time! Before you add your last cup of broth, add chopped mushrooms..
• You know it’s done when risotto is tender and mixture is creamy.
• Take off heat and add parmigiano reggiano and s&p as necessary.
• Let mixture cool COMPLETELY.
• When cool form cakes with hands.
• Fry cakes in a pan in olive oil until golden brown on both sides.
• Serve immediately with trout on top.
  

*Graham bought the smoked trout.. tsk tsk from the local grocery store (Harris Teeter) and it is available at most large stores/fishmongers.

BAKED ASPARAGUS:

-courtesy of other dinner guest, Lisa.

serves 4 with risotto and trout

INGREDIENTS:

• 1 bunch asparagus, washed
  
• drizzle of olive oil
• a squeeze of lemon
• a handful of sliced almonds
• cracked black pepper
• kosher salt

DIRECTIONS:

• Pre-heat oven to 400 F/205 C
• Lay asparagus on a baking sheet.. do not overlap
• Drizzle with olive oil
• Squeeze on lemon
• Add S and P
• Place in oven for 10 min.
• Take out.. add almonds and put in for another 2 min.
• Take out when they have been cooking for about 12-15 min.. you still want them to have a nice crunch.
• Use as a side dish for another meal or add to the risotto cakes and smoked trout.

ALL TOGETHER NOW....

Lemon Goat Cheese Risotto with Asparagus

I love risotto. It is easy to whip up for one (or many) and can be made with whatever is left in the fridge. Both of my roommates in London, Charlotte and Hannah, loved risotto and made their own special variations. Hannah's speciality was a risotto with chorizo, onion, and peppers (delicious!). Charlotte made many varieties. I do recall one that included hot dogs. haha. Here is my new favorite.. it is light, delicate, and perfect for spring!

LEMON GOAT CHEESE RISOTTO WITH ASPARAGUS SPEARS

serves 4-6 as main course and 6-8 as starter (you can adjust recipe measure according to your needs)

Ingredients:

• 4 tablespoons (1/2 stick) butter, divided
• 1 large onion, chopped
• 1 1/2 cups arborio rice
• 1/2 cup dry white wine
• 5 cups (or more) hot chicken (or vegetable) broth
• 1/2 cup soft goat cheese
• the zest of half a lemon
• bunch of asparagus
• salt and pepper

Directions:

• Melt half of butter (2 Tbsp) in a heavy saucepan over med. heat.
• Add onion and soften (about five min).
• Add rice; stir and toast for a couple of minutes.
• Add wine and cook until almost all liquid is absorbed. Stir constantly!
• Add 1 cup hot broth. Simmer until broth is almost absorbed (KEEP STIRRING!!! You don’t want any to stick to the bottom)
• Add more broth, 1 cup at a time, allowing each addition to be absorbed before adding.. stirring the whole time!
• You know it’s done when risotto is tender and mixture is creamy.
• Take off heat and add goat cheese, a pinch of lemon zest, and salt & pepper to taste.
• Garnish with steamed asparagus spears and remaining lemon zest.

for the asparagus:

• cook while you are stirring your risotto..
• snap ends off asparagus.
• I cooked mine in the hot chicken broth i used for the risotto. Boil for approx. 5 min.
• Take them out and shock them in a bowl of ice water. It keeps them crunchy!
• ENJOY!