Tuesday, May 7, 2013

Mediterranean Turkey Meatloaf

For years, I made Giada's TurkeyMeatloaf with Feta and Sun-Dried Tomatoes. Then one day, I didn't have any fresh parsley, but I had chopped spinach in the freezer, so I used that. Another time, I didn't have any sun-dried tomatoes in the pantry so I tried throwing in some tomato paste instead. No feta? Substitute goat cheese. And why not add chopped olives. And serve it with marinara. Well, you get the picture -- I, basically, made it my own.

This has become my family's favorite meatloaf: it's bursting with flavors, it's moist, it's healthy. Win-win!

Serves 4-6
  • ½ cup panko breadcrumbs = 25 g de chapelure (panko si possible)
  • ½ cup (packed) frozen chopped spinach, thawed and drained = 50 g d'épinards hâchés surgelés, décongelés et drainés
  • 2 tablespoons tomato paste = 2 cuillères à soupe de double concentré de tomate
  • 1 clove garlic, minced = 1 gousse d'ail, émincée
  • 2 eggs, lightly beaten = 2 oeufs, légèrement battus
  • 1 tablespoon half-and-half = 1 cuillère à soupe de crème fleurette
  • 1 teaspoon olive oil = 1 cuillère à café d'huile d'olive
  • ¼ cup crumbled feta or goat cheese = 30 g de feta ou de fromage de chêvre, émietté
  • ¼ cup chopped black olives = 30 g d'olives noires
  • ½ teaspoon salt = ½ cuillère à café de sel
  • ½ teaspoon black pepper = ½ cuillère à café de poivre
  • 1 ¼ pound ground turkey (99% fat free) = 550 g de dinde hâchée
  • ½ cup marinara sauce = 125 ml de sauce marinara

Preheat the oven to 375°F / 190°C. Line a 9 by 5-inch loaf pan with parchment paper.
In a large bowl, mix together panko crumbs, spinach, tomato paste, garlic, eggs, half-and-half, olive oil, feta, olives, salt, and pepper. Add the turkey and gently stir until just combined.
Pack the meat mixture into the prepared loaf pan and bake for 45 minutes. Remove from the oven and let rest for a few minutes.

Meanwhile, reheat the marinara in a small saucepan or microwave.
Transfer meatloaf onto a platter., pour marinara on top and slice. Serve and enjoy!

Wednesday, May 1, 2013

Salmon with Green Sauce

When I volunteered to host the ladies from my cooking club for a French-themed luncheon, I knew right away that I would demo and serve this as it is one of my favorite fish dishes ever. It is uncomplicated and comes together in no time. Yet, it is fancy enough to impress whomever you are serving it to.

Salmon is a very dense, meaty fish and it can be tricky to cook it right. I find baking to be the easiest and most reliable method. For best results: 1. remove salmon from the fridge and let it come back to room temperature 2. do not salt the salmon prior to cooking as it tends to dry it out faster 3. spray a little olive oil and lemon juice to help keep it moist 4. bake at 400° for about 10 minutes per inch of thickness.

The green sauce is traditionally made with sorrel, which is a sour and lemony herb that goes beautifully with salmon. Sorrel can be hard to come by. If you're lucky, you'll find it at your farmers market. Spinach (which is what I used for the occasion), watercress or arugula are good substitutes and are much easier to get at your local supermarket.

Serves 4 to 6
  • 4 to 6 salmon fillets = 4 à 6 pavés de saumon
  • olive oil in spray bottle = huile d'olive en spray
  • fresh lemon juice (about 1 tablespoon) = jus de citron (environ 1 c.à.c)
  • 1 tablespoon butter = 15 g de beurre
  • 2 shallots, finely chopped = 2 échalottes, ciselées
  • 3 oz.fresh baby spinach or sorrel leaves, washed and patted dry, finely chopped = 60 g d'oseille ou d'épinard frais, finement haché(e)s
  • 3 tablespoon white wine = 45 ml de vin blanc
  • ½ cup heavy cream = 120 ml de crème liquide
  • salt and pepper = sel et poivre

Preheat oven to 400° F / 200° C.
Spray salmon with olive oil and drizzle with lemon juice. Put on a baking sheet, lined with parchment or foil paper, skin-side down. Cook for 12 -15 minutes (about 10 minutes per inch of thickness).
Meanwhile, in a medium saucepan, melt the butter over medium heat. Add the shallots and fry, stirring a few times, for a couple of minutes. Add the chopped sorrel or spinach and wine. Cook until wilted then add the cream and stir. Season with salt and pepper. Let sauce warm up and reduce on low heat for a few minutes until salmon is baked.
Arrange salmon fillets on a serving platter and pour the green sauce over the top. Serve immediately. Enjoy!