Sconty empire

  Coconut-Dill Salmon With Green Beans and Corn Time : 40 minutes  A fillet of salmon is foil-wrapped and placed on a hot grill to steam in its own juices after being bathed in a fragrant mixture of coconut cream, lemon, and dill. The fish is served with a light salad of fresh corn, tomatoes, green beans, and a sprinkling of feathery dill. The outcome, either warm or cold, is an excellent low-lift dish for a large gathering or a supper that can be prepared ahead of time. INGREDIENTS Yield : 6 to 8 servings 1(2-pound) salmon fillet (skin on or off) 2tablespoons plus 1 teaspoon olive oil Coarse kosher salt (such as Morton) and black pepper 1cup unsweetened coconut cream or coconut milk 2tablespoons dark brown sugar 1tablespoon sherry vinegar 1teaspoon Dijon mustard 1lemon 1cup chopped fresh dill 8ounces green beans, trimmed and halved crosswise 1cup fresh corn kernels (from 1 to 2 ears corn) 1pint cherry tomatoes, lightly crushed open or sliced into halves PREPARATION Step 1 Hea...

 Sabich Bowls Time :45 minutes  Fried eggplant is packed into pitas and topped with sliced hard-boiled eggs, chopped tomato-cucumber salad, pickles, tahini sauce, and occasionally shredded cabbage in the traditional Israeli sandwich known as a sabich. With this easy evening recipe, the well-known sandwich is transformed into a single-bowl supper that is cooked on a sheet pan. When cooked side by side, the chickpeas become golden and crispy while the eggplant turns delicate and creamy. A portion of the canned chickpeas is used in the roast, while the remaining beans are transformed into a rich, garlicky tahini sauce. In this dish, the eggplant combination is placed on top of rice, but bulgur, farro, and quinoa are just a few other grains that might be substituted. INGREDIENTS Yield : 4 servings 1½pounds Italian eggplant (1 large), cut into 1-inch cubes (8 cups) Kosher salt and black pepper ½cup extra-virgin olive oil 1(15-ounce) can chickpeas, rinsed ¼cup tahini 3tablespoons le...

  Grand Green Aioli TIME : 15 minutes  "Le grand aioli" is a traditional Provençal dish made out of steamed seafood, vegetables, and a creamy, lemony aioli for dipping. Here, fresh parsley gives the sauce a bright color. In order to keep it vegetarian, this summertime dish includes a vibrant combination of crunchy veggies, crisp lettuces, and steamed, nutty edamame. However, dipping options like poached shrimp, rotisserie chicken, canned tuna, and hard-boiled eggs are all welcome. This dish is ideal for a festive gathering or a stress-free evening dinner because it only requires a brief boil. Aioli leftovers make a fantastic sandwich spread and a flexible dressing for pasta salad or roasted potatoes. INGREDIENTS Yield : 4 servings FOR THE VEGETABLES Kosher salt 1pound frozen edamame in pods 2½pounds vegetables, such as trimmed green beans or haricots verts, snap peas, asparagus, radishes, bell peppers (cut into strips), carrots or cucumbers (cut into sticks), fennel (cut into...

  Pineapple Upside-Down Cake Time 1½ hours This traditional cake from the South is the kind that's constantly on the table and prepared to welcome guests. It's good enough for dessert but not overly sweet, so you can have it at any time of day, including for breakfast with coffee or tea. It's a tasty and lovely cake that's also reasonably priced because it's made with canned pineapple and maraschino cherries (which last a long time in the cupboard). The base is light and moist yet sturdy enough to support the happy topping, and the caramel finish is straightforward to put together. You might substitute the conserved pineapple juice for the whole milk if you want. Although the ultimate result will be slightly sweeter, but that’s not a bad thing. INGREDIENTS Yield: 8 to 12 servings FOR THE TOPPING ½cup/110 grams packed light or dark brown sugar ¼cup/57 grams unsalted butter, melted and still hot ½teaspoon pure vanilla extract ¼teaspoon ground cinnamon (optional) 1(20-...

  Fried Green Tomatoes Time:  1 hour  This unconventional take on the traditional fried green tomato sandwich wraps slices of pimento cheese made in the South with tangy, strong flavors. Then they are fried till the outside is crisp and crunchy and the inside is creamy with a light kick, after being dredged in a perfectly seasoned breading. Add some ranch dressing for dipping to finish it off, and this modern take on an old favorite is sure to become your new addiction. INGREDIENTS Yield : 8 servings FOR THE STUFFING 2cups shredded extra-sharp Cheddar 8ounces cream cheese, softened ½cup mayonnaise or sour cream 2tablespoons fresh chopped chives ½teaspoon smoked paprika ¼teaspoon garlic powder ¼teaspoon ground cayenne ¼teaspoon onion powder 1jalapeño (optional), seeded and minced 1(4-ounce) jar diced pimentos, drained Salt and pepper FOR THE TOMATOES 2large green beefsteak tomatoes ½cup all-purpose flour ½cup cornmeal ½cup milk 2large eggs Hot sauce (optional), to taste 1½...

  Smoky Red Devil Eggs Time    45 minutes  Deviled eggs are unquestionably delicious as is, but they become a little more upscale when you add a little tomato paste and a lot of smoky paprika. The flavor is delightfully smokey, strongly peppery, and subtly sweet. INGREDIENTS Yield : 24 deviled eggs 12 large eggs 1fat garlic clove, minced ¼teaspoon kosher salt, more to taste ½cup mayonnaise 2tablespoons tomato paste 2teaspoons red wine vinegar, more to taste ¼teaspoon freshly ground black pepper ¼teaspoon hot smoked paprika, more to taste and for garnish PREPARATION Step 1 Place eggs in a medium saucepan and cover with cold water. Bring water to a full boil, let cook for 1 minute, then turn off heat and cover pan. Allow eggs to stand for at least 15 minutes. Step 2 Once eggs are cool enough to handle, peel and cut in half lengthwise. Scoop yolks into a bowl; place whites on a serving platter. Step 3 Using a sharp knife or mortar and pestle, chop or smash garlic with s...

 Cold Noodle Salad With Spicy Peanut Sauce Time    20 minutes  Japanese buckwheat noodles known as soba are perfect for salads since they taste their best when served cold. Here, the use of crunchy vegetables adds a lot of crisp, fresh texture. Any raw veggies you have on hand can be used as a substitute, including cabbage, carrots, fennel, asparagus, broccoli, and cauliflower. If you don't want to use peanut butter, you can substitute any other nut or seed butter, such as cashew, almond, sunflower, or even tahini. Both the soba and the peanut sauce can be made ahead of time and kept in the refrigerator for an entire night, but for the best texture and consistency, wait to combine them until just before serving. Add a tablespoon or two of water to the peanut sauce because it thickens as it sits.To loosen it up if necessary.  INGREDIENTS Yield: 4 servings FOR THE SALAD Kosher salt 10ounces soba noodles 1medium zucchini or cucumber (about 6 ounces) 5radishes (abou...