Poached Salmon in Honey and Dill Sauce

Fish

Poached Salmon in Honey and Dill Sauce

Adapted from The Unofficial Harry Potter Cookbook by Dinah Bucholz

Salmon is delicious. Period. This recipe, besides being special for being Harry Potter-related, is healthy and has just the right combination of salmon taste and seasonings. Any fish with a wine sauce is delicious and the honey gives the flavor a great boost.

Ingredients:

  • 3 tbsp butter
  • 1 onion, finely chopped
  • 2 tbsp flour
  • 1 cup dry white wine
  • 1 tbsp honey
  • 1 tbsp chopped fresh dill
  • 1 ½ lbs salmon fillet, rinsed and patted dry, cut along the length into four pieces
  • Salt
  • Pepper, to taste

Directions:

  1. Heat the butter in a pot wide enough to accommodate the salmon fillets. When the butter starts to foam, add the onions and sauté until they are translucent, stirring frequently, about 5 minutes.
  2. Add the flour and stir to blend. Pour in the wine and honey and cook, stirring constantly, until the flour-butter mixture is blended in. Add the dill.
  3. Sprinkle the salmon fillets with salt and pepper. Lay them in the pot, skin side down. Bring the sauce to a simmer and continue simmering, covered, until the salmon flakes apart when pierced with a fork. It’ll be about 20 minutes. Every now and then, scrape the bottom of the pot to prevent the fish from sticking.

Comments: Like I said before, I really liked this recipe. It’s quite easy and quick to make. It would go well with rice or potatoes.

Goulash

Beef

Goulash

Adapted from The Unofficial Harry Potter Cookbook by Dinah Bucholz

Goulash is a Hungarian dish typically served with spaetzel. It is the perfect dinner for a cold, winter night. I have tried several variations of goulash but can’t say which one I’ve liked best. This one is definitely good (and special for its connection to Harry Potter).

Yields 8 servings

Ingredients:

  • 3 tbsp vegetable oil, divided
  • 2 lbs chuck roast or beef for stew, trimmed and cut into 1-inch pieces
  • 1 onion, finely chopped
  • 3 tbsp flour
  • 2 14-oz cans chicken broth
  • 3 tbsp paprika
  • 3 tbsp tomato paste
  • 1 red bell pepper, seeded and chopped
  • ½ cup sour cream

Directions:

  1. Heat 1 tbsp of the oil in a wide pot. Sear the meat in batches over high heat on both sides until crusty brown, about 4 minutes per side. Transfer the batches to a large plate.
  2. Heat the remaining 2 tbsp of oil and add the onions, cooking over medium-high heat until softened, scraping up the fond (browned bits), about 5 minutes. Add the flour and toss to combine. Pour in the chicken broth while stirring constantly. Cook, stirring constantly, until thickened and bubbling.
  3. Add the paprika, tomato paste and browned meat along with its accumulated juices. Bring the stew to a simmer and continue to simmer for 1½ hours.
  4. Add the red pepper and cook another 30 minutes. Remove from the heat.
  5. Whisk the sour cream with a ½ cup of the cooking liquid. Stir it into the goulash.

Comments: When simmering the stew, be very careful that it doesn’t stick to the bottom of the pot and that the meat doesn’t dry up too much. I always keep a careful watch on stew and usually end up simmering them less time than what the recipe says. As a side dish, you can serve the goulash with spaetzel. You can make them or you can also find packages in the international aisle of the supermarket that are ready to cook. Goulash also goes well with rice or regular noodles if you wish.

Râpée Morvandelle

Quiches

(Gratin of Shredded Potatoes with Ham, Eggs and Onions)

Râpée Morvandelle

Adapted from Mastering the Art of French Cooking by Julia Child

Here is a recipe for a delightful French dish. I suspect the origins are of a rustic kind but that does not lessen the fact that it is delicious and possibly even elegant. We finished the entire thing in one sitting. I don’t like ham but I admit that it adds a nice flavor boost to this dish.

Yield: 4 large portions

Ingredients:

  • ½ cup finely minced onions
  • 2 tbsp cooking oil
  • 2 tbsp butter
  • ½ cup (3 oz) finely diced cooked ham
  • 4 eggs
  • 2 tbsp parsley
  • 2/3 cup (3 oz) grated Gruyère cheese
  • 4 tbsp milk
  • Pepper, to taste
  • ¼ tsp salt
  • 10 oz potatoes
  • 2 tbsp butter

Directions:

  1. Preheat the oven to 375F (190C).
  2. Cook the onions slowly in the oil and the butter for about 5 minutes until they are tender but not browned.
  3. Raise the heat slightly, stir in the ham and cook for a moment more.
  4. Beat the eggs in a mixing bowl with the parsley, cheese, milk and seasonings. Then blend in the ham and onions.
  5. Peel the potatoes and grate them, using the large holes of a grater or the food processor. Squeeze out their water, a handful at a time. Stir the potatoes into the egg mixture.
  6. Pour the potato and egg mixture into an 11- to 12-inch baking dish. Set it in the upper third of the preheated oven and bake for 30 to 40 minutes until the top is nicely browned.

Comments: The râpée morvandelle is very similar to a large hash brown only it isn’t fried and is, in my opinion, more elegant. It is a very satisfying and filling dish that goes well with a salad. Julia Child says that it can even be baked in a pastry shell.

Chickpea Tenders

Vegan

Chickpea Tenders

Adapted from Happy Herbivore by Lindsay S. Nixon

I was surprised to find that these chickpea tenders actually kind of taste like chicken. It might be the seasoning. They are very versatile as you can dip them in barbecue sauce, hummus, mustard, sour cream or whatever you like as well adding them to a salad or sandwich.

Yield: 4 tenders

Ingredients:

  • 1 15-oz can chickpeas, drained and rinsed
  • 1 tsp Poultry Seasoning Mix (recipe below)
  • 2 tbsp nutritional yeast
  • 1 ½ tsp Dijon mustard
  • 1 tbsp hummus
  • 5 tbsp vital wheat gluten
  • 3 tbsp low-sodium vegetable broth

Directions:

  1. Preheat the oven to 350F (177C). Line a cookie sheet with parchment paper and set aside.
  2. In a mixing bowl, mash the chickpeas with a fork until no whole beans are left.
  3. Add the seasoning, nutritional yeast, Dijon and hummus. Stir to combine.
  4. Add the gluten and vegetable broth. Mix, using your hands, to form dough. Add more broth if necessary but you don’t want it too wet.
  5. Let rest for 5 minutes.
  6. Divide into 4 equal pieces. Roll each piece into a ball, place it on the prepared cookie sheet and flatten out into a circle (like a chicken breast) with your palm.
  7. Bake in the preheated oven for 10 minutes. Flip them over and bake for 10 more minutes. Flip them over one more time and bake for 10 more minutes. You can flip and bake a fourth time for 5-10 minutes if necessary. The tenders should be firm, crispy on the outside and golden but not overcooked, dried or burnt on the edges.

Comments: I recommend eating them immediately because they might get dry after a while. Instead of the Poultry Seasoning Mix, you can use Italian seasoning if you wish. You can also substitute the hummus for mayonnaise, yogurt or silken tofu.

Chickpea Tenders, plato

Zucchini “Mozzarella” Sticks

Side Dishes, Vegan

Zucchini %22Mozzarella%22 Sticks

Adapted from Happy Herbivore by Lindsay S. Nixon

Don’t ask me. I don’t know why she called them mozzarella sticks. But anyways, they are a delicious side or appetizer. They are very easy and quick to make and everyone loved them.

Zucchini “Mozzarella” Sticks

Yield: 24 sticks

Ingredients:

  • 2 medium zucchini
  • ¾ cup whole-wheat breadcrumbs
  • 3 tbsp AJ’s Vegan Parmesan (recipe below)
  • 1/3 cup nondairy milk (I used almond milk)

Directions:

  1. Preheat the oven to 400F (204C). Line a cookie sheet with parchment paper and set aside.
  2. Cut each zucchini into 12 sticks (about ½-inch thick) and set aside.
  3. Mix the breadcrumbs with the vegan Parmesan and a little bit of salt and pepper. Place the crumb mixture into a shallow bowl.
  4. Pour the milk into another shallow bowl.
  5. Dip the zucchini into the milk and then press all sides into the crumb mixture. Transfer the coated stick to the prepared cookie sheet and repeat with the remaining sticks.
  6. Bake in the preheated oven for 15-20 minutes until the breading is golden and the zucchini is tender.

Zucchini %22Mozzarella%22 Sticks, míos

AJ’s Vegan Parmesan

Yield: ¾ cup

Ingredients:

  • ½ cup cashew nuts
  • ¼ cup nutritional yeast

Directions:

  1. Place the ingredients in the bowl of a food processor.
  2. Process until a smooth powder has formed.
  3. Store in an airtight container in the fridge for up to a week.

Comments: The author recommends eating these with marinara sauce. We had them plain and they were really good but you can try them with marinara or any other sauce you want. When cooking zucchini you want to make sure they are tender; raw zucchini, in my opinion, is not too great. I made these as a side dish for the Quinoa Curry Cakes. They would be great with any kind of burger, meat dishes or as a party appetizer along with other veggies.

Quinoa Curry Cakes c: Zucchini %22Mozzarella%22 Sticks

Quinoa Curry Cake with Zucchini “Mozzarella” Sticks

Quinoa Curry Cakes

Vegan

Quinoa Curry Cakes

Adapted from Happy Herbivore by Lindsay S. Nixon

Another wonderful discovery from my new books. These cakes have a huge personality and explosion of flavor. My mom was trying to identify the ingredients but she just couldn’t with the blend of flavors. The combination is great and the cakes are satisfying. They’re very unique and something you should definitely try as they are super easy to make.

Yield: 6 patties

Ingredients:

  • 1 15-oz can white beans, drained and rinsed
  • 3 tbsp hummus
  • 2 tbsp Dijon mustard
  • 1 tbsp nutritional yeast
  • 1 ½ tsp curry powder
  • 1 cup cooked quinoa
  • 1/3 cup vital wheat gluten
  • 2-3 tbsp vegetable broth

Quinoa Curry Cakes, mía

Directions:

  1. Preheat oven to 450F (232C). Line a cookie sheet with parchment paper and set aside.
  2. Mash the beans with a fork in a mixing bowl until they have the consistency of refried beans.
  3. Add the remaining ingredients in order and stir to combine, adding broth as necessary.
  4. With wet hands, pick off one-sixth of the mixture and roll it into a ball. Place it on the prepared cookie sheet and flatten to shape into a patty. Repeat until all the mixture is used.
  5. Bake 8 minutes, flip the patties over and bake for 8 more minutes. If necessary, flip again and bake for 5 more minutes. The burgers are done when they are brown along the edges and crisp on the outside.

Comments: You can serve these topped with some more hummus, plain yogurt or lemon juice. You can even try them out in a bun or sandwich. I made Zucchini “Mozzarella” Sticks as a side dish. In the mixture you can use mayonnaise, soft tofu or yogurt instead of hummus. I used cannellini beans but you can use any other kind of white bean such as navy or butter bean. When forming the patties, you may want to rinse your hands between patties, as it can get quite sticky.

Quinoa Curry Cakes c: Zucchini %22Mozzarella%22 Sticks