Tag Archives: howto

Green-Tea Smoked Trout with Spinach Salad

This recipe is truly incredible! I was stunned by the amount of flavor (and not too smoky) that the trout picks up during the cooking process – and the salad dressing is delightful!

It is another one that I tested for The Washington Post and is in the Food Section of today’s paper.

troutsalad1.jpgGreen Tea- Smoked Trout with Spinach Salad
serves 6

For the trout:
3 tbsp kosher salt
1 tbsp honey
2 cups cold water
18 ounces boneless, skin-on trout fillets
1 tsp extra-virgin olive oil
Green tea leaves from 2 single-serving tea bags

For the vinaigrette and salad:
1 cup apple cider
3 tbsp sherry vinegar
2 tsp coarse-grain or Dijon-style mustard
1/2 cup canola oil
Salt
Freshly ground black pepper
14 ounces to 1 pound flat-leaf spinach, stemmed, washed and spun dry
1/2 small red onion, cut into thin half-moon slices
2 medium Granny Smith apples, cored and cut into very thin matchsticks (julienne), tossed with 1 teaspoon lemon juice to keep the flesh from turning brown

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Magnolia Bakery’s Red Velvet Cupcakes

Magnolia Bakery is famous for making some of the best cupcakes in the country… Here is their recipe for a great Valentine’s treat!

Red Velvet Cupcakes

3 1/2 cups cake flour (not self-rising)
3/4 cup (1 1/2 sticks) unsalted butter, softened
2 ½ cups sugar
14cake6503.jpg 3 large eggs, at room temperature
6 tbsp red food coloring
3 tbsp unsweetened cocoa
1 1/2 tsp vanilla extract
1 1/2 tsp salt
1 1/2 cups buttermilk
1 1/2 tsp cider vinegar
1 1/2 tsp baking soda
1 batch Creamy Vanilla Frosting (see below)

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Tip of the Day: Flavored Butters

raspberrybutter.jpgWhen butter is a lead character on your table, opt for the best quality sweet butter you can find. I like to zest things up a bit by serving butters with hints of raspberry, maple syrup or lemon-honey.

Making flavored butters is actually quite easy and so delicious on homemade breads, pancakes and muffins.

For berry flavored butters – cook 1/2 cup of the fruit and 2 tbsp sugar in a small saucepan over medium heat until sugar dissolves and most of the liquid has evaporated. Cool then mix with 8 tbsp of softened butter.

For maple butter – Blend 8 tbsp of softened butter with 4 tbsp of maple syrup.

For lemon honey butter – Blend 8 tbsp of softened butter with 1/2 cup of honey and 2 tsp lemon zest.

After mixing, roll in parchment to form a log. Refrigerate for up to a week or freeze up to 2 months.

Enjoy!

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