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Dinner for One

September 13, 2009

Last night I had a scholarship essay that’s been looming over my head, so I stayed home like a loser smart person and got it done.

Lunch was a delicious (but somewhat drab looking) Italian inspired stir-fry with sundried tomato vinaigrette

For dinner (I wasn’t hungry until 9…) I created bruchetta salmon with spicy broccoli rabe and sweet potato fries. It was classy!

Bruchetta:

I rendered 2 oz of pancetta over high heat and then added

1 box of frozen artichoke hearts, defrosted (about 2 cups)

I seared them and added about 4 cloves of smashed garlic, reduced the heat and cooked until the garlic was soft and tender.

Dice 2/3 cup gourmet olives (from the olive bar, the spicy marinated Greek work well)

Dice 1 jar roasted red peppers into 1/8 inch pieces

In the food processor, mince another clove or two of garlic (I did one clove and one clove of roasted here)

Combine with all parts

Add fresh chopped basil, oregano and parsley, lemon zest, lemon juice, white pepper, black pepper and salt if needed.

Let the flavors come together in the refrigerator for a couple hours before serving.

My parents took this to the dinner party they went to, and served it with roasted garlic toasts. The artisan bread counter at price chopper has really nice roasted garlic bread. I am well aware bruchetta basically means “toast points” but I’ve been making a variation of this recipe since I was 10, (seriously!) and we’ve always called it bruchetta. Sue me!

Sweet Potato Fries:

Slice one large sweet potato into rounds about 1/5-1/4 inch thick. Soak in water for an hour (you can skip this) then dry thoroughly

Place on foil lined greased baking sheet and then mist the top with oil. Salt to your liking and place in a 400 degree oven for 25 minutes on the top rack

Flip the fries and cook for another 20 minutes (or until slightly crispy) then turn off the oven.

Salmon:

Marinate two 3-4 ounce salmon filets in:

Dijon mustard

Lemon juice

Fresh basil, oregano, and parsley

Finely minced garlic (made into a paste)

Salt, black pepper and white pepper

A little olive oil

And some poppy seeds

-Sear the salmon over high heat in a lightly great nonstick pan for about 2 minutes flip and reduce the heat. Let it cook on the skin side for about 4 minutes over medium/medium-high heat.

-Top the salmon with the Bruchetta when it comes off the stove and let rest under foil.

Spicy Broccoli Rabe

Clean and cut one large bunch of broccoli rabe by removing the outermost leaves and trimming some of the woody stem.

Run under cold water and then steam for 4 minutes.

Over medium-high heat, melt about a teaspoon of butter (Smart Balance) and add minced garlic.

Add the steamed (and hot!) Broccoli Rabe, about a teaspoon of crushed red pepper flakes, salt and a grind of black pepper.

Drizzle with some honey and serve with a little butter if desired.

Throw the bruchetta covered salmon back in the broccoli rabe pan to heat the chutney thoroughly, and plate.

The elements.

 

The salmon was like sashimi on the inside, SO GOOD!

For dessert I had some dark chocolate with a little Almond butter

Newman’s Own organic 54% cocoa. I enjoyed this, but it was too sweet for me, I could defiantly deal with a higher percent cocoa. Other than that it was very smooth and velvety.

For a midnight snack I had a slice of Dakota with some smart balance and creamed honey and a couple cups of sleepy time tea.

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