Tag: Capers

Homemade Smoked Salmon Board

Note: I was sent an affiliate box of Oshēn Salmon’s Date Night Box in order to make this Homemade Smoked Salmon Board post. Opinions are mine alone.

You know I love a good appetizer board, especially this time of year. Charcuterie and cheese boards have always been my go-to for guests, largely because I can keep most ingredients on hand, so it makes it easy to throw something together. (I totally have an entire drawer in my fridge dedicated to cheese, so yeah, I’m usually prepared for an impromptu cheese board.)

But, as we’ve seen in recent years, boards have expanded quite a long way from your traditional charcuterie boards. So when Oshēn Salmon reached out with some awesome sounding recipes, including one for a homemade hot smoked salmon, my mind when right to making a Smoked Salmon Board.

Before I jump into the recipe, I wanted to share a bit about Oshēn Salmon. Oshēn Salmon is a salmon delivery company serving sustainably raised salmon to consumers nationwide in eco-friendly packaging.

Oshēn arrives seven days fresher than any retailer, which is a huge plus in my book!

source: oshensalmon.com

The team behind Oshēn set out to reframe the salmon-in-a-box concept into something more meaningful and aspirational. Everything from the packaging to the sustainable aquaculture practices, Oshēn’s mission is to lead the industry toward a cleaner environment for all.

source: oshensalmon.com

Back to the board! This Homemade Smoked Salmon Board is inspired by the impressive spread my in-laws tend to lay out for holiday breakfasts. Instead of a breakfast spread to layer on bagels, this version is more appetizer-like, perfect for brunch or as a party app. Also, instead of store-bought smoked salmon, I made my own hot smoked salmon, using Oshen Salmon’s recipe. The best part is you can make it right in your oven, no smoker needed!

Ingredients:

Hot Smoked Salmon:

  • 2 pounds fresh salmon fillets (Oshen Salmon’s Date Night Box is the perfect size for this)
  • 2 teaspoons salt
  • ½ teaspoon ground pepper
  • 2 tablespoons brown sugar
  • 3 tablespoons liquid smoke

Smoked Salmon Board:

  • 1/2 red onion, thinly sliced
  • 1 plum tomato, thinly sliced
  • 1/2 cucumber, thinly sliced
  • 1/4 cup cream cheese
  • 1/4 cup hummus, such as everything bagel hummus (optional)
  • 1 tablespoon capers, drained
  • 1 lemon, cut into wedges, for the salmon
  • 1/2 cup bagel chips
  • 2 slices marble rye, cut into eighths

Continue reading Homemade Smoked Salmon Board

Salmon with Lemon Parsley Pesto

I originally started this blog as a way to learn to cook and to catalog recipes I enjoyed. So, recently, I have been revisiting recipes from early in my blogging journey and remaking them, like this recipe for Salmon with Lemon Parsley Pesto, served with orzo.

This recipe is a slight adaptation from a previous recipe I posted for Salmon Skewers with Lemon-Parsley Pesto.

Ingredients (served 2, multiply as needed):

  • 1 cup orzo
  • 1/4 cup grated Parmigiano-Reggiano cheese
  • 1/4 cup lightly packed fresh flat-leaf parsley leaves
  • 2 tablespoons fresh basil leaves
  • 2 tablespoons drained capers
  • the zest and juice from 1 lemon
  • 1 small garlic clove
  • 2 tablespoons extra virgin olive oil, divided
  • 2 (8-10 oz) salmon fillets
  • salt and pepper, to taste

Continue reading Salmon with Lemon Parsley Pesto

Pressure Cooker Puttanesca Pork Ragu

I think fall cooking might be my favorite kind of cooking. I love comfort food meals that make the whole house smell good! And anything I can put over pasta is guaranteed to be a winning recipe in my house. So this Pressure Cooker Puttanesca Pork Ragu is right up my alley.

I came across a recipe for a puttanesca-style ragu and knew I had to try out my own version! Puttanesca sauces typically have a bunch of brine-y ingredients in them — capers, olives, anchovies — in a tomato sauce that may have a little heat to it as well. I honestly don’t make many puttanesca-inspired dishes because, well, I don’t love olives. But my husband does, so I figured it was worth a try!

This recipe uses a pressure cooker to get that cooking all day flavor in much less time. You’re still looking at a just under 2-hour recipe though, so plan ahead!

Ingredients:

  • 1 tablespoon olive oil
  • 10 garlic cloves, minced or pressed
  • 1 tablespoon anchovy paste
  • 3 (4.5 oz) tomato paste tubes
  • 1/2 cup pitted kalamata olives
  • 1/4 cup drained capers
  • 3 tablespoons white wine vinegar, divided
  • 1 1/2 teaspoons red pepper flakes
  • 2 teaspoons dried oregano
  • 1 cup dry wine, red or white
  • 1 (28 oz) can crushed tomatoes
  • 2 1/2 lbs boneless pork shoulder
  • salt and ground pepper
  • cooked pasta, for serving
  • grated parmesan cheese, optional
  • chopped fresh parsley, for garnish

Continue reading Pressure Cooker Puttanesca Pork Ragu

Pasta with Roasted Romanesco and Capers

Romanesco is an intriguing little veggie. I don’t come across it terribly often, but when I do, I love using it in recipes like this recipe for Pasta with Roasted Romanesco and Capers.

Romanesco is similar to normal broccoli and cauliflower, and can be prepared the same ways. However, the flavor of Romanesco is much more muted. I personally love it roasted and tossed with pasta. The below recipe is heavily inspired by Bon Appetit’s Pasta with Roasted Romanesco and Capers recipe.

I received Romanesco in my latest Hungry Harvest (note: this is a referral link) and couldn’t wait to make this recipe!

Ingredients:

  • ¼ cup sliced almonds
  • ¼ cup plus 3 tablespoons olive oil; plus more for drizzling
  • 2 tablespoons drained capers, divided
  • Salt, to taste
  • 1 medium Romanesco, cored, cut into small florets
  • 8 garlic cloves, thinly sliced
  • ½ teaspoon crushed red pepper flakes, plus more for serving
  • ½ cup dry white wine (or chicken/vegetable broth, if preferred)
  • 1 (16 oz box) fusilli (or your favorite pasta)
  • 2 ounces Parmigiano Reggiano, finely grated
  • 2 tablespoons unsalted butter

Continue reading Pasta with Roasted Romanesco and Capers

Tapenade

Last weekend, friends of mine invited us to an awesome Scotch tasting. They had recently visited Islay and brought back some for us to try as well! Each Scotch was paired with a bite of food to bring out some of the flavors, including oysters, lamb kofta, pheasant sausage and so much more.

I naturally didn’t want to come empty handed so I brought this simple olive tapenade along with me.

Tapenade is a pureed mixture of olives, anchovies, capers and olive oil. Salty foods always pair nicely with spirits, so this recipe was an easy choice to bring to the party.

Ingredients:

  • 1 (9 oz) jar pitted kalamata olives, drained
  • 1 (9 oz) jar pitted green olives, drained
  • 3 anchovy fillets, patted dry
  • 2  garlic cloves, minced
  • 3 tablespoons capers
  • 3 fresh basil leaves
  • the juice and zest of 1 lemon
  • 1/4 cup olive oil
  • crusty bread or raw vegetables

Continue reading Tapenade

Charred Lemon Chicken Piccata

I love Chicken Piccata, it’s a simple recipe that really delivers on flavor. Plus, I usually have the ingredients needed on hand! Cooking Light’s latest issue has a recipe for Chicken Piccata that browns the lemons to intensify the lemon flavor while taking away some of the “bite.”

This recipe would go great with a side of green beans and/or mashed potatoes. You could also add the chicken piccata over some egg noodles or other pasta, like I have with my past recipe for Chicken Piccata with Spaghetti.

Ingredients:

  • 2 small lemons, thinly sliced
  • 1 1/2 teaspoons sugar
  • 4 garlic cloves, halved
  • 4 (6-ounce) skinless, boneless chicken breasts
  • 1/2 teaspoon kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon olive oil, divided
  • 2 tablespoons unsalted butter, divided
  • 1 teaspoon grated shallot
  • 1/2 teaspoon grated garlic
  • 1 oregano sprig
  • 1/2 cup dry white wine
  • 1 cup unsalted chicken stock
  • 1 teaspoon all-purpose flour
  • 1 tablespoon capers, rinsed and drained
  • 2 tablespoons chopped fresh flat-leaf parsley (optional)

 

 

Continue reading Charred Lemon Chicken Piccata

Grilled Octopus Salad

A while back, I was given the opportunity to visit Davio’s Northern Italian Steakhouse. Naturally, I jumped at the chance. Davio’s has been a staple in the Philadelphia food scene for a while now. Located in Rittenhouse Square, Davio’s still seems to be a bit of a hidden gem due to it’s location on the second floor of a building, although it isn’t difficult to find (the entrance on 17th Street is clearly marked).

The restaurant is known just as much for it’s service and ambiance as it is it’s delicious food. The staff really know how to make your night feel special. The dining room’s large windows and tall ceilings add to the traditional and comfortable feel of the restaurant — it is located in the historic Provident Bank Building. The space is also equipped with a bar that I hear is quite a popular destination for happy hour.

 

My entire meal was absolutely delicious. Every dish seemed to be better than the last! I have included a run down of everything we ate (we basically needed to be rolled out of the building) and I also wanted to try my hand at one of the specials they were serving that night: A Grilled Octopus Salad over Arugula.

My version is heavily based on Davio’s with a few changes: Davio’s also included chorizo in their version (yum!) and used yellow peppers rather than red. This was my first time working with octopus so it was a little nerve wracking but turned out amazing!

Ingredients:

  • 1 3-4 lb octopus, cleaned
  • 1 cup white wine
  • 1 tablespoon drained capers
  • 3 tablespoons whole peppercorns
  • 2 lemons, 1 sliced and 1 halved
  • 3 garlic cloves, peeled and smashed
  • 2 tablespoons dried thyme
  • 2-3 tablespoons olive oil
  • 2 cups baby arugula
  • 2 tablespoons chopped roasted red peppers
  • salt and pepper, to taste

Continue reading Grilled Octopus Salad

Slow Cooker Chicken Cacciatore

We (hopefully) just had our last snow of the season. This has been one crazy winter! I figured I should make just one more “comfort food” perfect for a cold winter day. This recipe for Slow Cooker Chicken Cacciatore from Cooking Light uses a slow cooker to make tender chicken thighs in a slightly spicy chunky tomato broth. (Cacciatore, or “hunter”, in Italian usually refers to a dish made with tomatoes, bell peppers, onions, and wine.)

You only have to cook the chicken in the slow cooker for 4 hours, so this recipe isn’t exactly good for a weeknight if you work during the day. It would make a great Saturday meal; prepare everything in the early afternoon to have dinner ready that night.

Ingredients:

  • 1/2 cup all-purpose flour
  • 8 skinless, boneless chicken thighs (about 2 pounds)
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 1 large red bell pepper, chopped
  • 6 garlic cloves, minced
  • 1/2 cup dry red wine
  • 1/2 cup tomato puree
  • 1 tablespoon tomato paste
  • 2 tablespoons capers
  • 1 1/2 teaspoons crushed red pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon black pepper
  • 3/4 teaspoon salt
  • 1 (14.5-ounce) can unsalted petite diced tomatoes, drained
  • 1/4 cup chopped fresh parsley

Continue reading Slow Cooker Chicken Cacciatore

Chicken Piccata with Spaghetti

One of my earlier posts on this blog was a chicken piccata recipe. I used to make chicken piccata probably once a week, because it was one of the only recipes I knew! But since I’ve committed to learning how to cook, I haven’t made it in probably 2 years (there are so many recipes I have to try, I rarely go back to my previous go-to recipes). So I decided to revisit the recipe with a few tweaks.

I’ve seen commercials for Land O Lakes Sauté Express products and just loved the idea. The Sauté Starters, made with butter, olive oil, and spices, are an easy way to cook up chicken or fish effortlessly. The Sauté Express Sauté Starters are specifically made for cooking on a stovetop and are portioned out in one ounce servings, enough to cook two chicken breast or fish fillets. So I thought the Garlic & Herb Sauté Express would be great in chicken piccata.

Because I use the same pan to both make the sauce and cook my chicken, my piccata is browner than most you’ll find in restaurants. So I apologize for the presentation. But trust me, the flavor makes it worth it!

 

Ingredients (serves 4):

  • ¼ cup all-purpose flour
  • 1 tablespoon onion powder
  • ¼ teaspoon ground pepper
  • 1 lb chicken tenderloins (about 8 pieces)
  • 2 squares Garlic & Herb Sauté Express, divided
  • 1 tablespoon olive oil, divided
  • 1/3 cup white wine (whatever you have around the house)
  • ¾ cup chicken stock
  • The juice and zest of 1 lemon
  • 1/2 box spaghetti (or your favorite pasta)
  • 4 tablespoons (1/2 stick) butter
  • 2 tablespoons drained capers
  • ¼ cup fresh parsley, chopped

  Continue reading Chicken Piccata with Spaghetti

Chicken Puttanesca with Angel Hair Pasta

I border on having an obsession with seafood. If I could eat it every night I would. (I have over 60 seafood recipes listed on this blog alone!) But I apparently have caused my boyfriend to be “fished out” so I decided to make a chicken dish with another favorite ingredient of his: olives. Pasta Puttanesca normally includes a tomato sauce with olives and capers. This Cooking Light version of Chicken Puttanesca is simplified to make it easy enough for a weeknight dinner.
Ingredients:

  • 8 ounces uncooked angel hair pasta
  • 2 teaspoons olive oil
  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 1/2 teaspoon salt
  • 2 cups tomato-basil pasta sauce
  • 1/4 cup pitted and coarsely chopped kalamata olives
  • 1 tablespoon capers
  • 1/4 teaspoon crushed red pepper
  • 1/4 cup (1 ounce) pre-shredded mozzarella cheese
  • Chopped fresh basil

Continue reading Chicken Puttanesca with Angel Hair Pasta

Crab Cakes with Spicy Remoulade

I realized I have never posted a recipe for crab cakes.  That is ridiculous! So today’s the day. I found this recipe for Crab Cakes with Spicy Remoulade in one of my Cooking Light recipes and altered it a bit for what I happened to have in my pantry.

 

Crab cakes:

  • 1 pound jumbo lump crabmeat, shell pieces removed
  • 2 tablespoons finely chopped green bell pepper
  • 1 1/2 tablespoons canola mayonnaise
  • 1/4 teaspoon black pepper
  • 2 green onions, finely chopped
  • 1 large egg, lightly beaten
  • 1 cup bread crumbs, divided
  • 2 tablespoons canola oil, divided

Remoulade:

  • 1/4 cup canola mayonnaise
  • 2 teaspoons minced shallots
  • 1 teaspoon chopped fresh tarragon
  • 1 teaspoon chopped fresh parsley
  • 1 1/2 teaspoons Dijon mustard
  • 3/4 teaspoon capers, chopped
  • 3/4 teaspoon champagne vinegar
  • 1/4 teaspoon ground white pepper
  • 1/8 teaspoon ground red pepper

Continue reading Crab Cakes with Spicy Remoulade

Crispy Flounder and Roasted Tomatoes

These Lipman Tomatoes just keep on giving! This time around, I used their gorgeous cherry tomatoes. Cooking Light had a wonderful recipe in their most recent issue for Crispy Flounder and Roasted Tomatoes. Fish is a favorite of mine for weeknights because it cooks so quickly; this meal took me 25 minutes from start to finish.
Ingredients: (this serves 2)
2 tablespoons capers
1 tablespoon olive oil
1 pint cherry tomatoes
Salt and pepper, to taste
A few basil leaves, thinly sliced
1/2 cup panko (Japanese breadcrumbs)
1 tablespoon chopped fresh parsley
2 teaspoons chopped fresh thyme
2 (6-ounce) skinless flounder fillets
Cooking spray
1 tablespoon olive oil

Preheat your oven to 400 degrees. While waiting for the oven to heat up, combine  the capers, 1 tablespoon olive oil, and the cherry tomatoes in an oven safe dish. Toss to coat. Sprinkle with salt and pepper and bake for 20 minutes.
When there is about 10 minutes left on the tomatoes, combine the panko, parsley, and thyme in a shallow dish.
Coat the fillets with the cooking spray and dredge the fillets in the panko mixture. Heat 1 tablespoon olive oil in a nonstick saute pan over medium-high heat and add the fillets to the pan.
Cook for 3 minutes on each side.
The tomatoes should finish almost the same time as the fish.
To serve, add the flounder to a plate. Top with the tomato mixture. Add some fresh sliced basil.
I love how the cherry tomatoes burst in the oven while roasting.
The capers add a little saltiness to the whole dish which is nice. I think you only need 1 tablespoon of capers though, instead of 2.
I couldn’t really tell that there was thyme with the flounder but I loved the parsley flavor. If you’re a thyme fan, try upping the amount to get more flavor.
This was one delicious meal! With the exception of the flounder, the ingredients are things I usually have on hand anyways so this is a great last minute dinner.

Smoked Salmon Crisps

Can you tell I really like the Kitchen Table Bakers Parmesan Crisps? When I first heard of the crisps, I wanted to make an appetizer with smoked salmon, creme fraiche, and dill. The rosemary crisps are perfect for me to make Smoked Salmon Crisps!
Ingredients:
1 package Kitchen Table Bakers Rosemary Parmesan Crisps
3 tablespoons creme fraiche
1 tablespoon chopped dill, plus more for garnish
1 teaspoon capers
Smoked salmon
Lemon zest

Mix the creme fraiche, chopped dill,and capers.
Add a teaspoon of the mixture to each crisp.
Top with a rolled piece of the smoked salmon.
Add a sprig of dill for garnish.
Zest a lemon over each piece.
That’s it!
Dill, salmon and lemon are just made for each other.
The capers add a slight tanginess to this which is a happy surprise.
If you can’t find creme fraiche, use sour cream. However, the lightness of the creme fraiche is really worth seeking out for this appetizer.

Grilled-Steak and Arugula Salad with Mustard Caper Vinaigrette

My parents graciously gifted me with an order of Omaha Steaks. My only issue is that I rarely make steak (chicken and veggies are my staples) so I went in search of something other than just grilled steak and potatoes. Food and Wine had a recipe that not only sounded delicious, but also included steak and one of my CSA ingredients of the week: arugula. Double win.
Tell me you don’t want to eat that.
Ingredients:
1 1/2 pounds sirloin steak, about 1 inch thick
6 tablespoons olive oil
Salt
Fresh-ground black pepper
2 generous handfuls of arugula, leaves washed and torn in half
1 container of grape or cherry tomatoes, halved
1 1/2 teaspoons Dijon mustard
1 tablespoon red- or white-wine vinegar (I used red)
2 tablespoons drained capers

If you have an outdoor grill, light the grill before prepping your ingredients to allow it time to heat up. I used my nifty little indoor grill. You could also use the broiler in your oven. Coat the steak with 1 tablespoon of the olive oil. Season the steak with salt and pepper.
Add the steak to the grill or to the broiler and cook for 5 minutes.
Flip the steak and cook for another 5 minutes for medium rare (adjust to your taste). Transfer the steak to a carving board and let rest for 5 minutes.
Cut the tomatoes in half. I ended up using the whole plastic container (I really like tomatoes).
Place the arugula on two individual plates. Top the arugula with the cherry tomatoes and sprinkle with some salt.
In a medium-sized bowl, whisk together the mustard, vinegar, capers and season with salt and pepper.
This looks disgusting. I swear it tastes good!
Add the remaining 5 tablespoons of oil slowly, whisking to combine.
Still a horrific photo. I apologize.
After the steak has had time to rest, slice the steak on the diagonal.
Place the steak on top of the salad.
Fancy.
Drizzle with vinaigrette.
What a tasty dish. The original recipe called for anchovy paste for the vinaigrette but I didn’t have any so I omitted it. I honestly don’t think it’s necessary; there was enough salt and tangy-ness from the capers. Spinach can be used instead of arugula, but I think the spiciness of arugula goes really well with this dish. The steak on its own was simple and tasty, and with the vinaigrette it was absolutely fantastic. I will most certainly make this recipe again!

Chicken Piccata Over Pasta

Chicken Piccata is one of those meals that I always happen to have the ingredients on hand, making this my go-to dish on a “I forgot to go food shopping” night.
Ingredients: (1 serving, multiply as needed)
1 chicken breast
Salt and pepper
All-purpose flour
2 teaspoons paprika
2 teaspoons dried parsley
1 teaspoon garlic powder
1 teaspoon onion powder
4 tablespoons unsalted butter
3 tablespoons olive oil
1 lemon
¾ cup chicken stock
¼ cup white wine
¼ cup brined capers (optional)
Fresh parsley (optional)
1/2 cup pasta (I used lemon-pepper pappardelle)
Preheat oven to 350 degrees. Cook pasta according to directions. Set aside.
Heat 3 tablespoons olive oil over medium high heat. While it heats up, combine a small amount of flour (maybe 1/4 cup), paprika, parsley, garlic powder, and onion powder in a shallow dish. Season chicken with salt and pepper and dredge chicken in flour. Shake off excess flour mixture. Reserve the extra flour mixture for later use.
Add chicken to the heated saute pan. Cook for 3 minutes until browned. Flip and cook for 3 more minutes on the other side. Remove from pan and place in a bake safe dish (you want to use the saute pan to make the sauce). Place chicken in the oven and cook for 15 minutes.
finished chicken
In the original saute pan, add chicken stock. Before juicing the lemon, use some zest from it and add it to the stock– I used a grater. (Be careful to not to down to the white part inside, that is very bitter). Add lemon juice, and capers (if you’d like) and stir, scraping up the brown bits from the chicken. Bring to a boil. Add white wine and again bring to a boil. Add butter one tablespoon at a time, stirring constantly. Reduce heat. While constantly stirring with a whisk, sprinkle flour into the sauce little by little until thickened to your liking.
thickened sauce
To assemble dish, pour sauce over pasta and chicken. Garnish with fresh parsley and lemon if preferred.
finished dish
So I have no clue how/why the sauce turned brown. BUT it was amazing. The lemon zest enhances the lemon juice without being too sour. I admit, this isn’t a pretty dish at all, so I don’t think it is exactly one to make for company. But it sure did make my stomach happy after a long Monday. Enjoy!

 

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