Recipe of the Week: Blackened soy & honey glazed salmon with spicy mango chutney and coconut creme rice

The health benefits of salmon consumption are widespread including high protein and vitamin D content, low saturated fat and high concentrations of omega-3 fatty acids (something we can only obtain through diet!). A diet consisting of this fish can lower cholesterol thereby decreasing the risk for cardiovascular disease, promote joint health, increase brain and nervous system function, prevent inflammatory responses, provide antioxidants, serve as a natural anti-depressant and last but not least help keep skin supple, radiant and soft. Need I say more? See below for a personal delicious recipe and do some good for yourself (and someone else) tonight!

• salmon filet
• 1/4 cup soy sauce (I prefer Shoyu or Kikkoman)
• 1 tsp sesame oil
• 1 Tbs honey
• minced garlic clove (optional)
• cooking oil spray
• 1 cup of loose jasmine rice
• 1 can coconut milk
• 1 medium sized mango (diced)
• 1 tsp finely chopped jalapeno or thai chili pepper
• 1/4 cup diced sweet red bell pepper
• 1/8 cup minced red onion
•  1/4 cup minced cucumber
• 1/4 cup minced cilantro
• 1 Tbs olive oil 
• 1 Tbs un-seasoned rice vinegar
• salt and pepper to taste

Whisk soy, honey, sesame oil and minced garlic in a bowl. Marinate salmon filets meat-side down for up to 10 minutes. While marinating prepare the rice in a rice cooker or sauce pan. Pour in the can of coconut milk, a pinch of salt and stir. Add enough water to cover the rice by approximately 1 inch. If you are using a sauce pan, cover loosely and bring to a boil. The rice cooker will automatically shut off when done; however, you will need to taste the rice for desired tenderness if using stove top. Watch for over-boiling.

Combine mango, red onion, cilantro, red pepper, hot pepper (of your choice), cucumber, olive oil and vinegar in a separate bowl. Toss lightly to combine and add salt and pepper to taste.  

Coat saute pan with spray cooking oil on medium-high heat and place salmon-filet meat-side down for approximately 3 minutes. Discard extra glaze. Gently flip filet and saute skin-side down for roughly 3 minutes. This should yield a medium-rare filet with a pink center. You may cook longer if desired.

Plate glazed salmon over rice with mango chutney on the side. Garnish with more corriander and toasted sesame seeds (if you'd like!). This recipe is one of my own, enjoy!

A Perfect Easter Treat: The wee little nest

Nest Egg Cupcakes

Adapted from Cupcakes, by Shelly Kaldunski (Weldon Owen, 2008

What you'll need

• 3/4 cup sweetened shredded coconut
• 1 1/4 cups all-purpose flour
• 1 1/4 tsp. baking powder
• 1/4 tsp. salt
• 1/4 cup sour cream
• 2 Tbs. vegetable oil
• 1/2 tsp. vanilla extract
• 3/4 cup sugar
• 6 Tbs. (3/4 stick) unsalted butter, at room temperature
• 2 eggs, at room temperature
• Vanilla buttercream for frosting cupcakes (see related recipe)

Easter egg candies for decorating

Directions:

Preheat an oven to 350°F. Spread the coconut on a baking sheet and toast until lightly browned, about 8 minutes. Line a standard 12-cup muffin pan with paper or foil liners.

In a large bowl, whisk together the flour, baking powder and salt. In a small bowl, stir together the sour cream, oil and vanilla. In another bowl, using an electric mixer, beat together the sugar and butter on medium-high speed until light and fluffy, 2 to 3 minutes. Add the eggs one at a time, beating well after each addition. Reduce the speed to low and add the flour mixture in 3 additions, alternating with the sour cream mixture in 2 additions, beating until just combined; scrape down the sides of the bowl as needed.

Divide the batter evenly among the prepared muffin cups, filling each about three-fourths full. Bake until the cupcakes are lightly golden on top and a toothpick inserted into the center of a cupcake comes out clean, 18 to 20 minutes. Transfer the pan to a wire rack and let cool for 5 minutes. Then transfer the cupcakes to the rack and let cool completely, about 1 hour.

Frost the cupcakes with the buttercream. Top each cupcake with a ring of toasted coconut. Place an Easter egg candy (or candies) in the center of each nest and serve. (The finished cupcakes can be refrigerated in an airtight container for up to 2 days; bring to room temperature before serving.) Makes 12 cupcakes.

Simple Buttercream Frosting

What you'll need:

• 6 cups confectioners’ sugar
• 16 Tbs. (2 sticks) unsalted butter
• 4 1/2 Tbs. milk, plus more, if needed
• 2 tsp. vanilla extract
• 1/4 tsp. salt
• Food colorings (optional) 

Directions: 

Have all ingredients at room temperature.

In the bowl of an electric mixer fitted with a flat beater, combine the confectioners sugar, butter, milk, vanilla and salt and beat on low until combined, roughly 1 minute. Stop the mixer and scrape down the sides of the bowl. Increase speed to medium and beat until fluffy, about 3 minutes.

If the frosting is dry, add 1 tsp. of milk at a time until creamy and holding peaks. Tint lightly with food coloring if desired. Makes approximately 4 cups.

Don't Put All of Your Eggs in One Basket: Handmade local favorites for Easter

Cadbury Cream and Reese's Peanut Butter eggs, pastel colored M&M's, Jelly Belly Jelly Beans, generic milk chocolate bunnies and last, but not least, the famous brightly colored marshmallow Peeps have filled our Easter Baskets for years; while they are quite timeless and without a doubt delicious, why not do something a little different and a tad more special this year?

Rochester is luckily home to two of the best homemade chocolatiers and candy shops: Stever's Homemade Candy (since 1946) and Hedonist Artisan Chocolates. While Stever's has everything from fun, customized chocolate shapes, beautifully decorated foil-wrapped niblets, to turkey joints, sponge candy and fancy "upgraded" peeps, Hedonist offers a rather eclectic variety of truffles featuring teas, lavender, espresso and more including caramels, chocolate bark and ready-to-go Easter baskets and gift towers. In addition, go to the Hedonist Artisan Chocolate website and enter your email for a 20% OFF coupon on an online or in-store purchase, perfect in time for the holiday! See information below:

Stever's Candies | 623 Park Avenue, Rochester, NY 14607 | 585.473.2098 | www.steverscandy.com

Hedonist Artisan Chocolates | 674 South Avenue, Rochester, NY 14620 | 585.461.2815 | www.hedonistchocolates.com

Recipe of The Week: Scallops with parsnip puree & port wine glaze

Please note this image is not the product of the recipe below and has no affiliation with the said venue

In my opinion, scallops are not nearly as prevalent as they should be; however, to me, there is no such thing as too much when it comes to these tasty little molluscs! They are cosmopolitan (nothing to do with the drink!) meaning they are found in every ocean in the world and can be eaten raw or cooked. While a good scallop will not contain sand or grit, it's usually all in the method by which these little guys are harvested. Using dredges that scour the ocean floor will result in a higher degree of grit; however, those gathered individually via divers contain significantly less, hence "diver" scallops. In addition, these diver scallops are also more eco-friendly because there is no harm done to the ocean floor or the natural flora and they're typically more fresh in the marketplace. On that note, try the amazing recipe below by one of our all-time fav local spots, Restaurant 2 Vine and eat up! Perhaps it can be a nice twist on the traditional Easter dinner...

SCALLOPS WITH PARSNIP PUREE & PORT WINE GLAZE
Brought to you by Restaurant 2Vine: www.2vine.com

2 cups port wine
1 sprig thyme
1 sprig rosemary
4 leaves sage
4 tablespoons extra virgin olive oil
1 sweet onion, sliced
1 quart parsnips, peeled, diced
2 cups heavy cream
Salt and pepper
1 tablespoon butter
1 dozen dry sea scallops

1. Place port wine and herbs in a sauce pot and reduce on medium heat. Check occasionaly to avoid burning. About 15 minutes.

2. Meanwhile, heat a heavy bottom large sauce pot over medium heat. Add 2 tablespoons of olive oil and sliced onion. Cook until soft. Add diced parsnips and saute until nicely caramelized on all sides, stirring frequently.

3. Reduce heat to low and add heavy cream to parsnips. Season with salt and pepper, and cover. Cook until parsnips are soft, about 10-15 minutes. Let mixture cool slightly. Working in small batches puree parsnip mixture in a blender. Place back in sauce pot to keep warm.

4. Heat a saute pan over medium heat until hot. Dry scallops with a paper towel and season with salt and pepper. Add 2 tablespoons olive oil to pan. Sear scallops in hot oil until nicely brown on both sides. About 1-2 minutes per side.

5. Strain herbs out of port wine reduction and discard. Whisk butter in reduction.

6. Scoop parsnip puree on small plates. Arrange scallops around puree, then drizzle with port wine glaze.

Serves 4 for appetizer/Serves 2 for entree

An Online Space for Rochester's Finest Foodies

As a Rochester, NY native I have suffered from the all-too-familiar seasonal depression, the full-gambit of pollen allergies and scoured the nightlife hoping for a tiny taste of what the Big Apple has to offer in my own city; however, it wasn't until I returned from a mini-hiatus from across the world to find the true gem of our lilac city. What is it might you ask? The food. The restaurants. The hidden gifts offered to us from the simplest preparers of the most delicious familiar foods to that of the widely and extensively trained white-buttoned clad executive chef.

Needless to say, I am an avid cook of my own kitchen but that being said, it's purely subjective. I truly enjoy tasting what others have to offer, testing my palette with the simple and the fine alike, pairing the perfect bite with the right wine...that is what this blog is all about. I'm a true foodie at heart who got her first taste in a rather small yet culinary-enriched city and perhaps if you haven't found it yet, maybe I can help you find your perfect bite...