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Merry Christmas!

As the year comes to an end, we give thanks for all the extra special people in our lives that have brightened our days, who were there for us when we needed a shoulder to lean on and with whom we have spent some memorable times. I wish you and your family a Merry Christmas and all the best for the New Year. May the New Year bring you love, joy, peace, harmony, good health and prosperity.
The success of Heaven on Hearth depends on loyal followers like you. With my warmest Christmas Regards, have a Happy Season.


Melted Leeks with Cream

Leeks have a delicate onion flavor and smell a bit like scallion. With a hint of nutmeg and a small splash of cream added to the delicate taste, this simple side dish becomes a complex delight that will compliment fish, poultry or beef.
Photography by Heaven on Hearth

 You will need:

4 stalks leeks, yields 5 cups sliced
2 tablespoons olive oil
4 tablespoons butter
½ teaspoon salt
¼ teaspoon ground nutmeg
1 tablespoon heavy cream

Remove the course outer stalk of the leek as well as cutting off the very dark green leaves at the top, as they don’t have a lot of flavor and are quite woody and chewy.

We will be using the white onion base and the light green stalks. Slice leeks in ¼ - ½ in slices. Then they need to be washed a few times as leeks tend to hold a bit of sand in between the layers. Rinse under running water, ensuring all the sand has been removed. I tend to rinse them at least 3 times. To check that they are free of sand, fill a bowl with water; place the sliced leeks in the water. Remove the leeks with a slotted spoon and if the bottom of the bowl is clear of sand, you can drain and dry on paper towels. If not, continue to rinse them until clean.

Heat a deep skillet, over medium high heat, and then add 2 tablespoons olive oil and 2 tablespoons butter. 

Once the butter has melted, toss in the washed, drained and dried leeks, sauté for 3 minutes before adding 2 more tablespoons butter. 

Sauté for another 2 minutes, then add ½ teaspoon salt and ¼ teaspoon nutmeg. Allow the leeks to melt for another 5 minutes before adding 1 tablespoon heavy cream. Remove from heat.

This serves 4. Voilà. This is a wonderful side dish for meats, poultry or fish. This is also a beautiful compliment to Salmon with Garam Masala Baked in Parchment


Salmon with Garam Masala Baked in Parchment

With all different types of spices available on the market, it’s so easy to experiment.
Indian spices in particular tend to have everything you need to tickle your tastebuds. They like to blend a handful of spices that are fragrant, pungent, warm, spicy and sweet into a beautiful blend of flavors.

Garam Masala is an Indian mix of spices, made of ground coriander, black pepper, cardamom, cinnamon, charmushka, caraway, cloves, ginger and nutmeg, that compliment the salmon perfectly without being too overpowering.
Photography by Robert Demetrius

You will need:

2 feet parchment paper
1½ pounds of salmon
½ teaspoon salt
1 teaspoon Garam masala, Punjabi style

Pre-heat oven at 500°Fahrenheit
Salmon Filet on Parchment Paper
Spread 2 feet of parchment paper on a flat surface, place the salmon filet in the middle of the sheet. 

Salmon Filet Seasoned with Salt and Punjabi Style Garam Masala
Season the filet, with ¼ teaspoon salt and ½ teaspoon Punjabi style Garam masala on each side.
Seasoned Salmon Filet Folded in Parchment Paper
Once seasoned, fold the paper lengthwise first, by folding about 1 inch wide, until you have reached about 1 inch away from the filet, then fold the sides then fold under the filet.

Place the salmon, folded in parchment paper on a baking sheet lined with aluminum foil. Bake at for 10 minutes.
Ready to be Served!
This serves 4. Voilà. This dish goes well with Melted Leeks with Cream and Potatoes with Bonne Herbes Parisienne.

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