Dalia's Kitchen: June 2010

Sage Sole & Creamy Cabbage

My mamis are in town (my mami and my mom in-law) and I have been taking them with me on my very hectic workdays.. Haram I even forgot to have lunch with them these past few days because I was so busy! So today I decided that no matter how little time I have, I will whip up a quick lunch for my beautiful mamis.. And of course all mamis love veggies and fish ;)

Serves 3-4 persons

4 sole fillets
a bunch of fresh sage leaves
1/2 red cabbage
1/2 white cabbage
1 tsp nutmeg
3/4 cup crème fraiche
3/4 cup chicken stock
nut & olive oil
a little flour for drenching
salt and pepper to taste

Slice the cabbage and fry it on med-high heat in a generous amount of nut oil.. Deglaze with chicken stock, add the nutmeg and cook on medium heat until the desired tenderness.. Don't forget to salt and pepper, then add the crème fraiche just a few minutes before removing the cabbage from the heat..

In the meantime, heat some olive oil and a knob of butter in a pan, add the sage leaves and cook for a few minutes, just enough to infuse the oil.. Drench the fillets in a little flour, salt and pepper, and fry for a few minutes on each side or until firm to the touch.. And voila, you are ready to plate your fish and cabbage delicacy!

Golden Saffron Risotto

In Dubai we have the most beautiful saffron.. And I love the simplicity of saffron risotto.. Enjoy this velvety dish with a crisp glass of white wine.. The taste, the scent and the golden color is simply beautiful!

Serves 3-4 persons

1 chopped onion
1 1/2 cups Arborio, Carnaroli or Vialone Nano (risotto) rice
5-6 cups of chicken stock
1 cup of white wine
1 tsp of saffron
3/4 cup Parmesan cheese
one large knob of butter
salt and cracked pepper to taste
a little chopped basil or parsley for garnish (optional)

In a large pan heat a generous amount of olive oil and cook the onions until they are translucent.. Add the rice and cook for a few minutes, then deglaze with the white wine and once absorbed add a little stock.. Add half the saffron, salt and pepper to taste, and cook on med-high heat until the stock is absorbed.. Add some more stock and repeat the process until the risotto is almost ready but still has a proper bite to it, then add the remaining saffron.. Continue cooking until al dente, remove from the heat, add the Parmesan and finish with the a large knob of butter.. Sprinkle with chopped parsley or basil and voila!

Baby Spinach & Goat's Cheese Salad with Rasberry Vinaigrette

I hate skimpy little salads.. In Paris you enjoy the best salads at bistros all over the city.. So when I have a salad (unless it's a side dish), it better be a mama of a salad! Back in the day, my closie Racil & I looked for the perfect goat's cheese salad.. When we couldn't find one, we made up our own "Galva Salad" and put in on the menu of our cafe.. I kept trying different dressings, combinations and my Galva and I would try the salads over & over again until we found the perfect one! It's a favorite at the cafe and we've been serving it for the past 4 years now.. This is another beautiful version of a yummy, sweet and salty salad, and also a little dedication to my Galva, my partner in life.. xxxxx

Serves 2 persons

1 pack of Baby spinach (as much as you'd like to serve per person really)
180g best quality goat cheese
1 pear (optional)
a handful of crushed pecans
2 tsp of honey
2 tsp raspberry marmalade
2 TBL Dijon mustard
2 TBL apple cider vinegar
6 TBL nut oil
salt and pepper to taste

Preheat your oven to 200C.. Poach the pear in boiling water for about 30 minutes then cut it into chunks.. Cut the cheese in two pieces and drizzle a little honey and crushed pecans on them.. Place them in an oven safe dish and bake for about 7-8 minutes..

In the meantime make your dressing.. Combine the vinegar, mustard and oil.. Add the marmalade, blend everything together and season to taste.. Toss it with your spinach, remove the goat cheese from the oven, add the chunks of pears and place it on the salad.. Drizzle with a little more dressing, et bon appétit!

World Cup Fever - Cool Sangria & Yummy Bresaola, Goat's Cheese and Poached Pear Tidbits

We're going to watch Saturday's matches at Salah's house, a good friend of ours.. I feel for him as there are so many people over all the time, and when we all leave the house is such a mess.. My apologies Mr. Chamma! I'm bringing some easy snacks, nothing too fancy, which we can munch on as we’re watching the games.. Missed you Rasha!!

Serves 6-8 persons

Sangria

1 bottle of Red Wine (750ml)

1 cup of whisky

juice of 2 oranges

juice of 1 lemon

750 ml of mixed fruit juice (apple, pineapple, cranberry..)

2 TBL brown sugar

1 lemon cut into wedges

1 orange cut into wedges
apples cut into chunks and any other fruit of your choice

Mix everything in a large bowl and chill for at least 6 hrs.. Serve nice and cold!

Bresaola, Goat's Cheese & Poached Pear

3 pears

300g of thinly sliced bresaola

300g of soft goat cheese

150g of Boursin Cheese

a bunch of fresh basil leaves

spicy oil (optional)

In a bowl, mix the cheeses together.. Form little balls, about the size of a coin, and set them in a tray to cool in the fridge (drizzle with spicy oil if you wish).. In a pot, boil water and poach the pears for about 25 minutes until they are tender.. Cut them into chunks, sprinkle with salt and pepper and set aside to cool.. Now roll the cheese ball in one slice of bresaola, add a bit of a basil leaf, and pierce that through a piece of pear.. You can do these in advance and place them in the fridge until serving.. Enjoy the match!

Fresh Salmon Avocado Tartare

I love tartares, they are full of flavor, light and so simple to make.. We're not big fans of uncooked coriander at home, so I use parsley, but if you wish, use coriander instead..

Serves 2 persons

200g of salmon

juice of half a lemon

1 tsp freshly grated ginger

3 tsp light soya sauce
1 tsp fish sauce
1/2 tsp sesame oil

1 chopped green onion

1 TBL chopped parsley

cracked pepper

a little chili (optional)

1/2 avocado

Cut the salmon in fresh cubes and toss them in a bowl with the ginger, parsley, 2 tsp soya sauce, sesame oil, fish sauce, lemon juice, onion, pepper, chili and combine everything well.. Set it aside.. Now mash up the avocados wish a fork, add 1/2 tsp soya and 1/2 tsp lemon..

Place a big piece of cling film loosely in a ramekin.. Add a little avocado first, then the salmon mixture and press everything firmly together.. Cover with cling film and chill for at least 30 minutes.. When you are ready to serve, turn the ramekins upside down on a plate, use the cling film to help you detach the tartare from the base, then sprinkle with some green onion and serve..

Portobello Mushroom, Feta & Cherry Tomato Quiche

Growing up in Paris my lunches would often consist of a big slice of Quiche and a green salad on the side.. It’s a delicious meal for lunch or dinner, and even though some people shy away from making their own pastry, this Pâte Brisée is very simple to make..

Makes 1 Quiche

For the pastry:

1 1/2 cups flour (sifted)

100g of softened butter

1 egg yolk

1 tsp salt

3 TBL of cold water

(egg yolk for brushing pastry)

For the filling:

120g Feta Cheese

120g Cherry tomatoes

150g Portobello mushrooms

2 eggs

2 egg yolks

1 cup cooking cream

1/4 tsp nutmeg

some fresh basil

salt pepper to taste

Olive oil

In a food processor add all the pastry ingredients and blend until the dough resembles breadcrumbs.. Place it on your work surface and combine all ingredients well without over-kneading.. Roll out the dough (using a little flour if it sticks) and place it in a tart base.. Refrigerate for about an hour..

Preheat the oven to 220C.. Sauté the mushrooms and tomatoes in a pan with some olive oil to give them some flavor, add pepper (no salt as feta is usually already salty) and set aside.. In a bowl mix the eggs, yolks, cream, nutmeg and cracked pepper..

Brush the pastry with egg yolk.. Now place the feta, mushroom & tomatoes in the pastry and pour in the egg mixture.. Bake for 10 minutes, then lower the heat to 180C and bake for another 25-30 minutes.. Remove your Quiche when it's golden, chop up some basil leaves to sprinkle on top and drizzle with some olive oil.. Serve with a green salad.. Enjoy!

Little tip: I use wholewheat flour and light cooking cream when I want to give this dish a healthy twist

The PERFECT Scrambled Eggs

I know what you are thinking.. "Scrambled Eggs?! Of course I know how to do those!" And believe me I thought exactly the same thing when I read Albert Roux's recipe for scrambled eggs.. So when Nuffy (he doesn't like to be called hubby anymore :) and I tried Mr. Roux's scrambled eggs we were baffled.. No cream, milk or anything yet they were the creamiest and most flavourful scrambled eggs we ever had! So this morning I woke up CRAVING scrambled eggs and decided to follow once again Mr. Roux's tips..

Serves 2 persons

6 organic eggs

1 TBL of unsalted butter

salt and pepper to taste

chopped chives to garnish

Fill a large pot with boiling water and place a stainless bowl right on top (so basically a double boiler, a bain-marie).. In another bowl crack your eggs and whisk them.. Bring the water to a simmer and add the butter to the bowl.. Once it's completely melted add the eggs and stir constantly with a wooden spoon.. This process needs a little time as you want the eggs to cook slowly, so please keep the water simmering and not on a strong boil.. When the eggs start coming together (but still liquidy!) add the salt and remove from the heat.. Sprinkle with pepper & chives and voila! The creamiest and PERFECT scrambled eggs..

Cream of Spinach & Gorgonzola Swirls

I had a bunch of spinach leaves in the fridge yesterday so I decided to whip up a quick & delicious little soup for lunch.. The Gorgonzola swirls give this soup that extra little kick- you’ll be licking your bowl!

Serves 2 persons

200g of spinach

1 chopped green onion

3 cups chicken stock

1/2 cup milk

1 TBL corn flour

1/2 cup cooking cream

1 big TBL Gorgonzola

some nut oil

salt & pepper to taste

In a pot heat some nut oil and sauté the onions and spinach leaves just a few minutes to add flavor.. Pour in the hot chicken stock & milk and cook until the spinach is tender.. Use a hand blender to liquefy all ingredients, and then add corn flour, 1/4 cup cooking cream and salt & pepper to taste.. Simmer until it thickens a little.. In the mean time, in another small pot, heat the remaining 1/4 cup cooking cream and add the Gorgonzola until it melts, stirring constantly.. Pour the soup into bowls and add a little swirl of Gorgonzola cream! Voila.. quick and easy!

Newer Posts

Older Posts

Sage Sole & Creamy Cabbage

Golden Saffron Risotto

Baby Spinach & Goat's Cheese Salad with Rasberry Vinaigrette

World Cup Fever - Cool Sangria & Yummy Bresaola, Goat's Cheese and Poached Pear Tidbits

Fresh Salmon Avocado Tartare

Portobello Mushroom, Feta & Cherry Tomato Quiche

The PERFECT Scrambled Eggs

Cream of Spinach & Gorgonzola Swirls

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