...okay so yes, it's been a while--and we're so very sorry! We've been working tirelessly on many projects...all surrounding this one, of course. :)
So, we had our first official cooking class last night--and oh what fun! With the aromas of onions on the grill, and whafs of seared salmon floating beneath my nostrils every few seconds, this bunch was brave--so willing to jump in and try new cooking techniques, and had the humor to match! Thank you to everyone who came. Thanks to Andrea Clever, our lovely Chef -extraordinaire and co-host, Jacob Gardner, it proved to be more than what any of us had imagined!
Singles, be sure to challenge yourself to try these recipes at home...With the exception of the flourless chocolate cake, these recipes are designed to serve no more than 2...so if you need to double for four+, go ahead and do so!
I'm celebrating the birthday of one of my best friends...think I'll surprise with our flourless cake! :-)
Bon Appetit!
Andrea & Cyndi
Cooking Single in the City, Orange County
Spring Salad with Blood Orange Vinaigrette
Ingredients:
2 teaspoons olive oil
1 tablespoon minced shallots
1/2 teaspoon minced garlic
1 teaspoon grated blood orange zest
1 cup freshly squeezed blood orange juice
1/2 teaspoon Dijon mustard
1 tablespoon honey
2 tablespoons Champagne vinegar
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2/3 cup extra-virgin olive oil
spring mix
strawberries
candied pecans
Chevre (french creamy goat cheese)
Directions:
Set an 8-inch saute pan over medium heat and add the olive oil. Once the oil is hot, add the shallots and cook, stirring often for 1 minute. Add the garlic and orange zest to the pan and continue to cook for 30 seconds. Pour the orange juice into the pan and raise the heat to high. Bring to a boil and allow the juice to reduce by 3/4, about 8 minutes. (The mixture should be thick and syrupy.)
Pour the warm orange mixture into a medium bowl, and add the mustard, honey and vinegar. Season with the salt and pepper and whisk to blend. Stir vigorously and slowly drizzle the oil into the bowl as you whisk. Set the vinaigrette aside as you prepare the salad.
Slice strawberries and set aside. In a bowl, combine spring mix, strawberries, Season with a pinch of salt and pepper. Spoon in 1 tablespoon of the vinaigrette and toss lightly. Add more vinaigrette if desired. Crumble goat cheese and sprinkle along with pecans on top of salad and serve.
Roasted Asparagus
Ingredients:
1/2 lb. fresh asparagus
Good olive oil
Kosher salt, plus extra for sprinkling
Freshly ground black pepper
Directions:
Preheat the oven to 400 degrees F.
Break off the tough ends of the asparagus and, if they're thick, peel them. Place the asparagus on a baking sheet, drizzle with olive oil, then toss to coat the asparagus completely. Spread the asparagus in a single layer and sprinkle liberally with salt and pepper. Roast the asparagus for 25 minutes, until tender but still crisp.
Rice Pilaf
Ingredients (Serves 2)
• 1 tablespoon unsalted butter
• 1/2 shallot, thinly sliced
• 1/2 teaspoon kosher salt
• Freshly ground black pepper
• 2/3 cup basmati-style long grain rice
• 1 cup low-sodium chicken broth
• 1 bay leaf
• 1 sprig fresh rosemary
Directions:
Melt the butter with the shallot in a medium saucepan over medium-low heat. Season with the salt and pepper and cook until the onions are soft, about 5 minutes. Add the rice and stir until coated with the butter. Increase the heat to medium-high. Let the rice cook until toasted, stirring occasionally, about 5 minutes more.
Stir in the broth, bay leaf, and rosemary. Bring to a simmer over low heat, cover, and cook until all the broth has been absorbed by the rice and the rice is tender, about 15 to 18 minutes. Remove from the heat and let set for 5 minutes. Discard the rosemary and bay leaf. Fluff the rice with a fork and serve.
Seared Salmon with Sauteed Red Onion Marmalade
Ingredients:
• 2 (6-ounce) salmon fillets, skin on
• Salt and freshly ground black pepper
• Olive Oil
• 1 tablespoon butter
• 1/2 tablespoon oil
• 1 red onion, cut into 1-inch dice
• 1 1/2 tablespoons balsamic vinegar
• 1 1/2 tablespoons red wine
• 2 sprigs fresh thyme
• 1/4 cup heavy cream
• 1/2 tablespoon butter
• Chive flowers, as garnish
Directions:
Season the salmon with salt and pepper on both sides. Make 2 or 3 slits across the skin of the salmon. Place a cast-iron skillet over high heat. Add enough oil to lightly coat the bottom of the pan. Just as the oil begins to smoke add the salmon, presentation-side down and cook for 4 minutes. Lower the heat and cook the salmon all the way on the same side, about 10 minutes - it will cook from the bottom up. During the last 30 seconds or so, spoon some of the oil over the top of the salmon to help cook it through.
While the salmon is cooking, make the sauce. In a stainless steel saute pan over medium heat, add 1 tablespoon butter and the oil. When the butter is melted, add the onions and cook until translucent but not browned, about 6 minutes, stirring constantly. Season with salt and pepper. Deglaze with the balsamic vinegar and red wine. Add the thyme and cook until the liquid is almost completely reduced, about 3 minutes. Add the cream and bring to a simmer. Cook until the cream is slightly reduced and starts to thicken, about 3 to 4 minutes, stirring occasionally. Be careful as the cream could boil over at this point. Once the cream is reduced, remove the thyme sprig. Season, to taste, with salt and pepper. Stir in the remaining butter.
Spoon the onion marmalade onto plates. Top with the salmon and garnish with chive flowers.
Flourless Chocolate Cake with Chantilly Cream and Raspberry Coulis
Ingredients:
• 5 ounces dark chocolate, chopped
• 5 ounces butter, cubed
• 5 eggs, separated
• 3 ounces granulated sugar
• Powdered Sugar, for dusting
• 1 cup frozen raspberries
• sugar to taste
• 1 cup heavy cream
• 2 tablespoons sugar
• 1/2 teaspoon vanilla extract
Directions:
Preheat oven to 325 degrees. Line an 8” cake pan with parchment paper. Spray the inside of the pan and the top of the parchment paper with cooking oil spray; set aside.
Combine Chocolate and butter in a bowl. Place over a sauce pan with simmering water and gently melt them together.
In a separate bowl, whisk the egg yolks and 1 1/2 ounces of sugar together until well combined.
Whisk in the chocolate mixture and set aside. In a mixer bowl fitted with a whisk attachment, whisk eggs until foamy. Drizzle in the remaining 1 1/2 ounces of sugar and whisk on medium speed until all the sugar is incorporated and the whites form soft, glossy peaks.
Gently fold the whites into the chocolate mixture.
Pour into cake pan and bake for 25-40 minutes. Remove the cake from the oven and ket cool completely on rack.
Meanwhile, blend frozen raspberries and sugar in a blender. Add sugar to taste. Strain raspberry blend through a strainer and set aside.
Whisk the cream, sugar, and vanilla in a mixer with whisk attachment until soft peaks form. The cream should hold its shape but still be satiny in appearance. It should never be grainy. Serve and enjoy.
Singles, be sure to challenge yourself to try these recipes at home...With the exception of the flourless chocolate cake, these recipes are designed to serve no more than 2...so if you need to double for four+, go ahead and do so!
I'm celebrating the birthday of one of my best friends...think I'll surprise with our flourless cake! :-)
Bon Appetit!
Andrea & Cyndi
Cooking Single in the City, Orange County
Spring Salad with Blood Orange Vinaigrette
Ingredients:
2 teaspoons olive oil
1 tablespoon minced shallots
1/2 teaspoon minced garlic
1 teaspoon grated blood orange zest
1 cup freshly squeezed blood orange juice
1/2 teaspoon Dijon mustard
1 tablespoon honey
2 tablespoons Champagne vinegar
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2/3 cup extra-virgin olive oil
spring mix
strawberries
candied pecans
Chevre (french creamy goat cheese)
Directions:
Set an 8-inch saute pan over medium heat and add the olive oil. Once the oil is hot, add the shallots and cook, stirring often for 1 minute. Add the garlic and orange zest to the pan and continue to cook for 30 seconds. Pour the orange juice into the pan and raise the heat to high. Bring to a boil and allow the juice to reduce by 3/4, about 8 minutes. (The mixture should be thick and syrupy.)
Pour the warm orange mixture into a medium bowl, and add the mustard, honey and vinegar. Season with the salt and pepper and whisk to blend. Stir vigorously and slowly drizzle the oil into the bowl as you whisk. Set the vinaigrette aside as you prepare the salad.
Slice strawberries and set aside. In a bowl, combine spring mix, strawberries, Season with a pinch of salt and pepper. Spoon in 1 tablespoon of the vinaigrette and toss lightly. Add more vinaigrette if desired. Crumble goat cheese and sprinkle along with pecans on top of salad and serve.
Roasted Asparagus
Ingredients:
1/2 lb. fresh asparagus
Good olive oil
Kosher salt, plus extra for sprinkling
Freshly ground black pepper
Directions:
Preheat the oven to 400 degrees F.
Break off the tough ends of the asparagus and, if they're thick, peel them. Place the asparagus on a baking sheet, drizzle with olive oil, then toss to coat the asparagus completely. Spread the asparagus in a single layer and sprinkle liberally with salt and pepper. Roast the asparagus for 25 minutes, until tender but still crisp.
Rice Pilaf
Ingredients (Serves 2)
• 1 tablespoon unsalted butter
• 1/2 shallot, thinly sliced
• 1/2 teaspoon kosher salt
• Freshly ground black pepper
• 2/3 cup basmati-style long grain rice
• 1 cup low-sodium chicken broth
• 1 bay leaf
• 1 sprig fresh rosemary
Directions:
Melt the butter with the shallot in a medium saucepan over medium-low heat. Season with the salt and pepper and cook until the onions are soft, about 5 minutes. Add the rice and stir until coated with the butter. Increase the heat to medium-high. Let the rice cook until toasted, stirring occasionally, about 5 minutes more.
Stir in the broth, bay leaf, and rosemary. Bring to a simmer over low heat, cover, and cook until all the broth has been absorbed by the rice and the rice is tender, about 15 to 18 minutes. Remove from the heat and let set for 5 minutes. Discard the rosemary and bay leaf. Fluff the rice with a fork and serve.
Seared Salmon with Sauteed Red Onion Marmalade
Ingredients:
• 2 (6-ounce) salmon fillets, skin on
• Salt and freshly ground black pepper
• Olive Oil
• 1 tablespoon butter
• 1/2 tablespoon oil
• 1 red onion, cut into 1-inch dice
• 1 1/2 tablespoons balsamic vinegar
• 1 1/2 tablespoons red wine
• 2 sprigs fresh thyme
• 1/4 cup heavy cream
• 1/2 tablespoon butter
• Chive flowers, as garnish
Directions:
Season the salmon with salt and pepper on both sides. Make 2 or 3 slits across the skin of the salmon. Place a cast-iron skillet over high heat. Add enough oil to lightly coat the bottom of the pan. Just as the oil begins to smoke add the salmon, presentation-side down and cook for 4 minutes. Lower the heat and cook the salmon all the way on the same side, about 10 minutes - it will cook from the bottom up. During the last 30 seconds or so, spoon some of the oil over the top of the salmon to help cook it through.
While the salmon is cooking, make the sauce. In a stainless steel saute pan over medium heat, add 1 tablespoon butter and the oil. When the butter is melted, add the onions and cook until translucent but not browned, about 6 minutes, stirring constantly. Season with salt and pepper. Deglaze with the balsamic vinegar and red wine. Add the thyme and cook until the liquid is almost completely reduced, about 3 minutes. Add the cream and bring to a simmer. Cook until the cream is slightly reduced and starts to thicken, about 3 to 4 minutes, stirring occasionally. Be careful as the cream could boil over at this point. Once the cream is reduced, remove the thyme sprig. Season, to taste, with salt and pepper. Stir in the remaining butter.
Spoon the onion marmalade onto plates. Top with the salmon and garnish with chive flowers.
Flourless Chocolate Cake with Chantilly Cream and Raspberry Coulis
Ingredients:
• 5 ounces dark chocolate, chopped
• 5 ounces butter, cubed
• 5 eggs, separated
• 3 ounces granulated sugar
• Powdered Sugar, for dusting
• 1 cup frozen raspberries
• sugar to taste
• 1 cup heavy cream
• 2 tablespoons sugar
• 1/2 teaspoon vanilla extract
Directions:
Preheat oven to 325 degrees. Line an 8” cake pan with parchment paper. Spray the inside of the pan and the top of the parchment paper with cooking oil spray; set aside.
Combine Chocolate and butter in a bowl. Place over a sauce pan with simmering water and gently melt them together.
In a separate bowl, whisk the egg yolks and 1 1/2 ounces of sugar together until well combined.
Whisk in the chocolate mixture and set aside. In a mixer bowl fitted with a whisk attachment, whisk eggs until foamy. Drizzle in the remaining 1 1/2 ounces of sugar and whisk on medium speed until all the sugar is incorporated and the whites form soft, glossy peaks.
Gently fold the whites into the chocolate mixture.
Pour into cake pan and bake for 25-40 minutes. Remove the cake from the oven and ket cool completely on rack.
Meanwhile, blend frozen raspberries and sugar in a blender. Add sugar to taste. Strain raspberry blend through a strainer and set aside.
Whisk the cream, sugar, and vanilla in a mixer with whisk attachment until soft peaks form. The cream should hold its shape but still be satiny in appearance. It should never be grainy. Serve and enjoy.
Additional resources:
Dolce Pastries: http://www.dolcepastries.com/
Olive Oil: http://www.oleaessence.net/
Free cooking utensils: Pampered Chef consultant - Suzie Genin - smgenin@yahoo.com
Cooking Utensils: http://www.surlatable.com/
For those of you who haven't done so yet, join us on facebook or on www.cookingsingleinthecity.com.
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