Name: Curry Spiced Whole Roasted Cauliflower
Prep time: 15 min
Cook time: 1 h
Yield: 4
Ingredients: Cauliflower:; 3 ounces butter; 3 tablespoons olive oil; 1 tablespoon chopped garlic; 1 teaspoon curry powder; 1 head cauliflower; Kosher salt and freshly ground pepper; 1/2 cup almonds, chopped; 1/2 cup golden raisins; 1 lime, zested and juiced; Yogurt-tahini sauce:; 1/2 cup Greek yogurt; 3 tablespoons olive oil; 2 tablespoons tahini; 1/4 cup dill, finely chopped; 1/2 teaspoon ground cumin; 1 clove garlic, minced; juice of 1 lemon; Kosher salt and freshly ground pepper; Garnish:; 1 cup cilantro leaves; 1 cup mint leaves; 1 Fresno chili, sliced

Seafood/ Vegetarian

Cod Cakes

On The Menu Tonight – Cod Cakes! The last time I tried making this dish, the fish I bought wasn’t good. I found a new source and I inspected the fish a LOT closer this time. The mix is totally on point. It took three different cooking methods to find the perfect way – baking. I tried deep frying, pan frying, and baking. While this definitely isn’t a quick meal to make, it sure is delicious. I’m sad I that I haven’t tried making Cod Cakes sooner – they are SOOOOO GOOOD!

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Cod Cakes

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Seafood, vegetarian

By Patrick Dulmage – Serves: 4-6

Prep Time: 30 minutes – Cooking Time: 1 hour 30 min – Total Time: 2 hours

Cod Cakes

Ingredients

Salt
Bay Leaves
Lemon Wedges
Black peppercorns
Cod filets – 1-2 lbs
Yukon Gold Potato – 2-3 lbs
Parsnip – 1
Oil for frying
Butter for frying
Sour cream – 1/2
1/4 cup diced scallion
1 tbsp cup Dijon mustard
2 tbsp cup worchestire sauce
1 tbs Old Bay Seasoning
1 tbsp dried savory (Preferably Mt. Scio Farm)
1 tbsp garlic powder
1 tbsp white pepper
1/2 – 1 cup panko bread crumbs

Instructions

1. Add salt, bouquet garni (1tbspThyme, 1 tbsp. of parsley and 5-6 bay leaves), lemon wedges, and peppercorns to a pot of boiling water.

2. Add the cod filets and boil for 8-10 minutes.

3. Remove the cod from water and refrigerate for 1 hour.

4. Boil the potatoes and parsnip in plenty of salted water until tender.

5. Drain, mash, and cool completely.

6. Pan-fry the onions until soft and set aside.

7. Pre-heat oven to 400 degrees.

8. In a large bowl, mix the cod, mashed potatoes, fried onions, sour cream, chives, mustard, scallions, Worchestershire sauce, Old Bay seasoning, dried savory, garlic powder, white powder, and salt.

9. Add the breadcrumbs to the mix and combine.

10. Form the mixture into 4-ounce cakes and put on a greased baking sheet.

11. Bake for 15-20 minutes and then turn over. Each cake should be golden brown once flipped.

12. Bake an additional 15-20 minutes.

January 28, 2020 By patrickdulmage

Vegetarian

Curry Spiced Roasted Cauliflower

On The Menu Tonight – Curry Spiced Roasted Cauliflower! OMG, this dish is SOOO GOOD! I saw this dish on Food Network and it sounded interesting. I made it and LOVED it! There is SO much flavor, you have to try this and it isn’t difficult at all to make. After the cauliflower roasts, you top it with a tahini/yogurt mixture along with chopped almonds and raisins. Every bite is delicious. Next time you are in the produce section, pick up a head of cauliflower and make this. You’re welcome. 🙂

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Curry Spiced Whole Roasted Cauliflower

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Vegetarian

By Geoffry Zakarian – Serves: 4

Prep Time: 15 minutes – Cooking Time: 1 hour – Total Time: 1hr 15 minutes

Curry Spiced Whole Roasted Cauliflower

Ingredients

Cauliflower:
3 ounces butter
3 tablespoons olive oil
1 tablespoon chopped garlic
1 teaspoon curry powder
1 head cauliflower
Kosher salt and freshly ground pepper
1/2 cup almonds, chopped
1/2 cup golden raisins
1 lime, zested and juiced
Yogurt-tahini sauce:
1/2 cup Greek yogurt
3 tablespoons olive oil
2 tablespoons tahini
1/4 cup dill, finely chopped
1/2 teaspoon ground cumin
1 clove garlic, minced
juice of 1 lemon
Kosher salt and freshly ground pepper
Garnish:
1 cup cilantro leaves
1 cup mint leaves
1 Fresno chili, sliced

Instructions

Pre-heat oven to 400 degrees (original recipe calls for pre-heating oven to 450 but the butter mix started to burn when I made it. I'm going to lower heat and cook an extra 15 minutes or so if needed)

Heat butter and olive oil in a small sauce pan.

When butter is melted add the garlic and curry powder. Cook until fragrant - about a minute or two.

Make a foil ring to hold up the cauliflower. Put that ring in a large oven proof saute pan and put cauliflower in.

Pour all but 1/4 cup of the curry butter over the cauliflower.

Season with salt and pepper.

Roast for 10 minutes, then baste with the curry butter in the pan.

Continue roasting and basting until cauliflower is tender, about 45 more minutes. (After my initial baste, I set timer for 20 minutes and basted one last time).

While the cauliflower roasts, add the almonds and raisins to the reserved curry butter in the small sauce pan.

Cook over medium heat until the nuts are toasted and raisins plump, about 3 minutes. Stir in lime juice. (I didn't have lime juice and it was still FANTASTIC!)

Yogurt-tahini sauce - Whisk together the yogurt, olive oil, tahini, dill, cumin, garlic and lemon juice in a medium bowl.

Season with salt and pepper.

Once cauliflower has finished cooking, transfer to a serving platter and drizzle any remaining butter from the saute pan. Drizzle the cauliflower with the yogurt-tahini sauce, then top with the nut, raisin and curry butter mix.

Garnish with cilantro, mint, and chilies.

Notes

The original recipe calls for topping the cauliflower with the nut raisin, and curry butter BEFORE drizzling the yogurt-tahini sauce. I found that made a mess... the mixture didn't stick. I pretty quickly decided I'd put the yogurt sauce on first and THEN sprinkle the nut, raisin mix on. Small detail but BIG difference. Same thing with salt and pepper. Original recipe calls for seasoning with salt and pepper first, and then drizzling with curry butter. The seasoning doesn't stick that way... I drizzled the butter first and THEN seasoned with salt and pepper.

January 25, 2020 By patrickdulmage

Seafood/ Vegetarian

Chile and Lime Roasted Salmon

On The Menu Tonight – Chile and Lime Roasted Salmon! I saw this recipe on one of Ina Gartner’s shows. It looked delicious and easy to make. It was BOTH! She made tacos with the roasted salmon. I didn’t have the taco shells or the cabbage for the slaw she made. I DID have avocados, so I made some guacamole as a side. This is definitely one of my favorites. As easy as it is to make it is also one of my go-to recipes during the week.

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Roasted Salmon

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Seafood / Vegetarian

By Patrick Dulmage – Serves: 4

Prep Time: 15 minutes – Cooking Time: 15 minutes – Total Time: 30 minutes

Roasted Salmon

Ingredients

1.5 lbs Salmon
Zest of 1-2 limes
2 tsp Chipotle Chile Powder
1.5 tsp salt
Juice from 1 lime
-------------------
2-4 Avocados
2 tbsp lime juice
Siracha
1 tsp salt
¼ tsp pepper

Instructions

Pre-heat oven to 425 degrees

The Salmon:

Brush the salmon with the juice

sprinkle spice mixture on salmon

Roast in oven 12-15 minutes

The Guacamole:

Cut up the avocados

Add the salt, pepper, Siracha, and lime juice

Gently mix ingredients

January 25, 2020 By patrickdulmage

Side Dishes/ Vegetarian

Roasted Brussel Sprouts

On The Menu Today – Brussel Sprouts! I needed a quick side dish for tonight’s dinner. It doesn’t get much quicker than Roasted Brussel Sprouts. If you want to try something a little different, check out my recipe. I used Balsamic vinegar, olive oil, salt and pepper to season the brussel sprouts. Check out out the recipe and make your own version.

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Roasted Brussel Sprouts

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Side Dishes / Vegetarian

By Patrick Dulmage – Serves: 4

Prep Time: 5 minutes – Cooking Time: 30 minutes – Total Time: 35 minutes

Roasted Brussel Sprouts

Ingredients

2 lbs Brussel Sprouts
4-5 tablespoons Balsamic Vinegar
4-5 tablespoons Olive Oil
Salt
Pepper

Instructions

Pre-heat oven to 400 degrees.

On a sheetpan, spread out the brussel sprouts.

Drizzle the olive oil and balsamic vinegar over the sprouts.

Season with Salt and Pepper, then mix it all up to evenly coat.

Bake for 15 minutes and then turn the brussel sprouts over.

Bake an additional 15 minutes.

Notes

These would be delicious with some grated Parmesan cheese.

January 19, 2020 By patrickdulmage

Seafood/ Vegetarian

Maryland Crab Cakes!

On The Menu Tonight – Maryland Crab Cakes! I LOVE crab cakes. I lived in Maryland for 10 years and during that time I was blessed to have had a real deal crab cake. The only thing is, now that I’m not in Maryland, it can be quite a dilemma if I see crab cakes on the menu. “Am I going to get a crab cake with a lot of filler?” “How small are they going to be?” If I’m feeling adventurous I’ll order the crab cakes and most of the time I’m disappointed. Well no more! I’m making my own crab cakes!

There really aren’t that many ingredients in a quality crab cake. The key, as you would likely guess, is the crab. The crab must be fresh. I’m hoping you will make this recipe. This is the crab cake you will measure all others afterward. Try it, you’ll see!

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Maryland Crab Cakes

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Vegetarian – Seafood

By Patrick Dulmage – Serves: 4

Prep Time: 15 minutes – Cooking Time: 20 minutes – Total Time: 35 minutes

Maryland Crab Cakes

Ingredients

½ - ¾ cup mayonnaise
2 tablespoons Dijon mustard
2 teaspoons dry mustard
1 tablespoon Old Bay Seasoning
1 tablespoon fresh lemon juice
½ tablespoon Worcestershire sauce
1 egg beaten
1 lb lump or backfin crabmeat
½ cup Panko bread crumbs OR 1 slice white bread (crusts removed) finely chopped
¼ cup unsalted butter

Instructions

Preheat oven to 400 degrees.

Combine all ingredients, excluding the crab meat, and mix thoroughly.

Spread the crab meat on a cookie sheet and carefully remove any bits of shell.

Gently fold in the crab meat until mixture just holds together.

Let mixture rest for 15 minutes.

Form the crab mixture into 6-ounce cakes. Lay on baking sheets, sprinkle with melted butter and cook until golden brown, 15 – 20 minutes.

Garnish with lemon wedges.

January 16, 2020 By patrickdulmage

Side Dishes/ Thanksgiving/ Vegetarian

Green Bean Casserole

I made this Green Bean Casserole for Thanksgiving. Rather than using the pre-made Cream of Mushroom soup, I made my own sauce. Wow! What a difference that made! You can use fresh, frozen, or canned green beans – preferably fresh. In this version, I used the pre-made French Onions but I think next time I will probably make my own. The next time you make Green Bean Casserole, I hope you will try my version. Let me know how it turns out.

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Green Bean Casserole

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Vegetarian

By Patrick Dulmage – Serves: 4-6

Prep Time: 25 minutes – Cooking Time: 45 minutes – Total Time: 1 hour 10 minutes

Green Bean Casserole

Ingredients

1 lb cut green beans
1 large can French-fried onions
For the Sauce:
12 oz. mushrooms (white button or cremini)
2 tbsp unsalted butter
½ tsp black pepper
½ tsp salt
2 cloves minced garlic
¼ tsp freshly grated nutmeg
2 tbsp all-purpose flour
1 cup chicken broth
1 cup half-and-half

Instructions

Preheat oven to 475 degrees.

Bring large pot of water to a boil.

Add the green beans and 1-2 tbsp Kosher salt.

Blanch the beans for about 5 minutes, then drain.

Put the beans in a bowl of ice water to stop the cooking and set aside.

Melt butter in 12 in. skillet over medium-high heat.

Add the mushrooms, salt, and pepper. Cook 4-5 minutes.

Add the garlic and nutmeg. Cook another 1-2 minutes.

Add the flour, stir to combine, and cook about 2 minutes.

Add the chicken broth and simmer for 1-2 minutes.

Decrease heat to medium-low and add the half-and-half.

Stir the mixture until it thickens.

In a greased baking dish (13x9), add the green beans, ¼ of the French onions, and the sauce.

Top the mixture with the remaining French Onions.

Bake for 15 minutes or until the mixture is bubbly.

January 12, 2020 By patrickdulmage

Seafood/ Vegetarian

Salmon Poke Bowl

On the Menu Tonight – Salmon Poke Bowl! If you like sushi, you are going to love this! The best part is you don’t have to actually roll and cut a sushi roll. The hardest part about making this Salmon Poke Bowl is waiting for the salmon to marinate. Sharpen your knife, make your version, and let me know how it turns out.

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Salmon Poke Bowl

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Vegetarian

By Patrick Dulmage – Serves: 4

Prep Time: 1 hour – Cooking Time: 30 minutes – Total Time: 1 hour 30 minutes

Salmon Poke Bowl

Ingredients

Salmon:
16 oz Salmon, skinned and deboned
1 Tbsp Rice wine vinegar
1 Tbsp Sugar
3-4 Tbsp Soy Sauce
Sesame Seed oil
Lime juice
1-2 squirts Siracha
Scallions, chopped (approx. ¼ cup) reserve some for garnish
Avocado
Cucumber
Sesame seeds, black and white
Pinch of Salt
Rice:
2 cups Sushi Rice
½ - 1 Seasoned Seaweed / Nori Sheet – cut into small ribbons
Sesame seeds, black and white
Extras:
1 Avocado
¼ - ½ length of Seedless Cucumber

Instructions

Rinse the rice in a bowl until the water runs clear to get the starch off of it.

Put the rice in the pot with 2 cups, plus a few tablespoons of water.

Bring to a boil uncovered. Then cover and reduce heat to lowest setting for 15 minutes.

Turn off and let sit for another 10 minutes. Let the rice completely cool off.

While the rice cools, cut salmon into ½ inch cubes.

Put the salmon into a mixing bowl, add the soy sauce, sesame seed oil, scallions, and salt.

Let the salmon rest with the seasonings at least 30-45 minutes.

Cut cucumber in half length-wise, then cut thin slices.

Cut the avocado in half and cut into slices.

After the salmon has rested and the rice has cooled it’s time to assemble.

In a bowl, add the rice, top with the salmon poke. Garnish with the cucumber and avocado slices, and some nori sheet slices.

Sprinkle with sesame seeds.

January 11, 2020 By patrickdulmage

Chicken

Chicken Enchiladas

On The Menu Tonight – Chicken Enchiladas! I recently made some chicken soup and had a BUNCH of leftover cooked chicken. So, I decided to make enchiladas. You could easily use rotisserie chicken. If you de-bone the chicken right when you get home, it comes right off the bone. If you like Mexican food, you’ll have to try this dish. Let me know how your version turns out.

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Chicken Enchiladas

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Chicken – Mexican

By Patrick Dulmage – Serves: 6-8

Prep Time: 25 minutes – Cooking Time: 1 hour – Total Time: 1 hour 25 minutes

Chicken Enchiladas

Ingredients

1 ½ lbs. boneless chicken (pre-cooked or rotisserie)
8 - 16 flour tortillas, large
1 28 oz. can enchilada sauce (red or green)
1 15 oz. can refried beans
2 jalapeno, fresh very finely diced
1 8oz block Monterey Jack cheese
1 8 oz. block Cheddar Jack cheese
1 8 oz. block Cojita cheese
1 red onion, diced
2 cloves garlic, fine chop
1 cup corn
2 tsp cumin powder
2 tsp garlic powder
1-2 tbsp. olive oil
Salt & pepper to taste
Sour cream for garnish
Green onions, chopped for garnish

Instructions

Chop/shred the chicken. I used leftover baked chicken, so all I had to do was chop it up.

Shred your cheese on a box grater. I know you’ll be tempted to buy pre-shredded. Don’t. The shredded cheese has anti-caking agents on it.

Pre-heat a pan over medium heat, put in your olive oil, jalapeno, and the onions.

When the onions are translucent, reduce the heat to low, add the garlic, corn, and enchilada sauce.

Put the refried beans in a microwave safe bowl and add a few spoonfuls of the enchilada sauce.

Put in microwave for 30 – 45 seconds. Incorporate the beans and enchilada sauce. If it’s still too thick repeat until fully incorporated.

Put the flour tortillas in microwave oven for 30 seconds to a minute to warm them up and make them more pliable.

Arrange ingredients for assembly.

Ladle enough of the enchilada sauce to cover the bottom of your baking dish (13x9).

Dip a flour tortilla in the enchilada sauce, coating both sides. I use tongs and don’t worry about the little uncovered bit where the tongs hold the tortilla.

Lay the tortilla in the baking dish and spoon in about ¼ cup of the chicken, enough refried beans to lightly cover the chicken, and then sprinkle in some of each cheese.

Tightly roll the enchilada up and leave the seam down.

Repeat until the baking dish is full.

Cover the tortillas with the enchilada sauce you made.

Sprinkle the rest of your cheese on top along with the green onions.

Bake for 40 minutes, then put the broiler on high to give the cheese a nice golden brown color.

Let rest for about 10 minutes before serving.

Notes

You definitely want to let this dish rest after cooking. It will be like lava if you cut into it too soon.

January 5, 2020 By patrickdulmage

Vegetarian

Panzanella Salad

On the menu tonight – Panzanella Salad! I whipped up a light lunch today using some Cranberry Walnut bread we had in the fridge. There aren’t too many ingredients and you likely already have most of what you would need to make this simple but DELICIOUS meal. Audrey said it’s the best thing she’s ever eaten, so you should definitely try this one. Let me know how it turns out!

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Panzanella Salad

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Vegetarian

By Patrick Dulmage – Serves: 6-8

Prep Time: 20 minutes – Cooking Time: 6-10 minutes – Total Time: 30 minutes

Panzanella Salad

Ingredients

Ingredients:
½ loaf Cranberry Walnut bread – cubed (approx. ¼ - ½ In. cubes)
1 medium tomato – seeded and diced
1/8 - 1/4 red onion – finely diced
1 avocado - diced
¼ seedless cucumber - diced
Salt & pepper
Dressing:
½ cup olive oil
2 tbsp red wine vinegar
Dijon mustard
Salt & pepper
½ shallot, minced

Instructions

Pre-heat oven to 350.

Cut the Cranberry Walnut bread into cubes. Put the cubed bread on a sheet pan and sprinkle with olive oil.

Bake the cubed bread until browned, approximately 5 minutes.

While the bread browns, dice your veggies.

Now it’s time to make the dressing. Combine the olive oil, Dijon mustard, red wine vinegar, minced shallot, and whisk in a large bowl.

Season with Salt & pepper to taste.

Once you are happy with the dressing, add your veggies and gently mix together to coat with dressing.

Add your toasted bread cubes to the bowl and gently mix to coat all the croutons.

Serve immediately.

January 5, 2020 By patrickdulmage

Vegetarian

Eggplant Gratin

On The Menu Tonight – Eggplant Gratin! I was looking for something to do with an eggplant I had in the fridge. After looking at a bunch of recipes in cookbooks and online, I came up with this. It turned out fantastic! I would love to hear about your version of my Eggplant Gratin.

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Eggplant Gratin

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Vegetarian – Italian

By Patrick Dulmage – Serves: 8

Prep Time: 30 minutes – Cooking Time: 1 hour – Total Time: 1 hour 30 minutes

Eggplant Gratin

Ingredients

2 Eggplant
Olive Oil
2 Onions, fine dice
4 Garlic cloves, finely chopped
3 Tbsp chopped flat leaf parsley
1 14 oz. Can diced tomatoes
1 ½ Cups shredded mozzarella cheese
1 Tsp Thyme, dried
6 Tbsp freshly grated Parmesan cheese
Salt and pepper

Instructions

Pre-heat oven to 400 degrees.

Slice eggplant into thick slices, about ½ inch thick. Put slices into a colander and salt them to bring out the bitterness.

Heat olive oil (about 2 tbsp) in large pan.

Once hot, add the onions. Cook until soft. When the onions have finished cooking, remove from pan and set aside.

Add some more olive oil to the pan and put down a layer of the eggplant slices and cook until lightly browned on each side.

Set that batch of eggplant on a plate/platter and keep going until you’ve cooked all the eggplant.

As the eggplant cooks, shred the mozzarella (or open the bag… sigh).

Start layering the cooked eggplant slices in a 13x9 baking dish. Add some onion, tomatoes, mozzarella, thyme, salt and pepper.

Repeat the layering until you’ve used all the eggplant slices. Make sure you have enough mozzarella and parmesan to give a nice layer on top.

Bake, uncovered, for 25-30 minutes. The cheese on top should be golden brown and the eggplant should be nice and tender.

When you remove it from the oven, treat it like lasagna. Let it rest for about 5-10 minutes before serving.

Notes

I prefer to shred my mozzarella vs the pre-shredded because of the anti-caking coating they put on the cheese to keep it from clumping in the bag.

January 5, 2020 By patrickdulmage

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