Red Cargo Rice and Brown Rice Salad with Bell Peppers, Raisins, and Walnuts

This Red Cargo Rice and Brown Rice Salad salad is a burst of textures, colours, and flavours. Asian-style dressing adds depth to the nutty texture; with a surprising combination of raisins and red bell peppers.

Red Cargo Rice is definitely a star in this Red Cargo Rice and Brown Rice Salad - it has more texture than brown rice and adds a great colour.  The presentation is beautiful enough to make it a holiday dish. It can be served warm as a colorful side dish or as a salad, when chilled.

Serves:  12 

• 1 cup brown rice
• 1 cup red cargo rice 
• salt to taste
• 1 red bell pepper, cored, seeded and diced
• 1 green bell pepper, cored, seeded and diced
• 1 cup golden raisins
• 1/2 cup roasted walnut pieces, roughly chopped
• 2 tablespoons chopped parsley

Soy Sauce Dressing

• 1/2 cup oil
• 1/4 cup soy sauce
• 1 tbsp honey
• 2 tbsp sugar 
• 1 tbsp lemon juice
• 1 tbsp apple cider vinegar
• 1 clove garlic crushed or finely chopped
• 1cm root ginger finely chopped
• salt and pepper to taste 

1. To make the soy sauce dressing, put all sauce ingredients into a jar with a lid and shake well to blend. 
2. Cook rice in boiling salted water for 40-45 minutes until soft. Rinse, drain well and cool. Place in a bowl and add remaining ingredients. 
3. Toss thoroughly before serving. 10 minutes before going to serve, add the soy sauce dressing to the rice and veg and toss well, then serve.
   
   
   
   Adapted from Allrecipes.au

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Dinner Menu: Pyrenees - Orientales

Tapas

• almond-stuffed olives
• anchovies
• marinated red bell peppers
• sliced sausage
• marinated mushrooms

Soupe

• bourride

Main dish

• Beef Bourgignon 

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Marinated Bocconcini

• 1/2 pint bocconcini (about 20 balls)
• 1/4 cup extra-virgin olive oil
• Zest of 1 lemon, peeled into long strips
• 4 small sprigs fresh rosemary
• 1/4 teaspoon red-pepper flakes
• 1/2 teaspoon coarse salt

In a medium bowl, combine bocconcini, oil, lemon zest, rosemary, red-pepper flakes, and salt. Let stand at room temperature, at least 30 minutes, tossing occasionally.

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Eggplant Moussaka

Easy to make, no-hassle, relatively light. Great mid-week dinner.

• 3 eggplants, peeled, cut lengthwise 1,5cm-thick 
• 1 white onion, chopped
• 300g - 1lb ground beef or lamb
• 1 can 8oz tomato sauce
• 1/2 tbsp chopped parsley
• 2 tbsp bread crumbs
• 2 clove minced garlic
• 50 grams pine nuts
• 3 eggs, split into white and yolks 
• 3 tbsp flour
• 1/4 tsp cinnamon
• 1/4 tsp nutmeg
• 1/2 tsp herbs de provence
• 1/2 cups red wine 

1. Lay the slices of eggplant on paper towels, sprinkle lightly with salt, and set aside for 30 minutes to draw out the moisture. Then in a skillet over high heat, heat the olive oil. Quickly fry the eggplant until browned. Set aside on paper towels to drain.

2. In a large skillet over medium heat, melt the butter and add the ground beef, salt and pepper to taste, onions, and garlic. After the beef is browned, sprinkle in the cinnamon, nutmeg, fines herbs and parsley. Pour in the tomato sauce and wine, and mix well. Simmer for 20 minutes. Allow to cool, and then stir in one beaten egg.

3. To make the bechamel sauce, begin by scalding the milk in a saucepan. Melt the butter in a large skillet over medium heat. Whisk in flour until smooth. Lower heat; gradually pour in the hot milk, whisking constantly until it thickens. Season with salt, and white pepper.

4. Arrange a layer of eggplant in a greased 9x13 inch baking dish. Cover eggplant with all of the meat mixture, and then sprinkle 1/2 cup of Parmesan cheese over the meat. Cover with remaining eggplant, and sprinkle another 1/2 cup of cheese on top. Pour the bechamel sauce over the top, and sprinkle with the nutmeg. Sprinkle with the remaining cheese.

5. Bake on 365F for 40 min. or 1 hour at 350F.

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Avocado and Shrimp Salad

Servings: 4
Makes in: 30 minutes
Level: easy

Great as appetizer or an pretty salad

• 2 avocados, diced
• 300g shrimp, cooked, diced 
• 1/2 celery, diced
• 2 tablespoons mayonnaise
• 2 teaspoons hot sauce
• 1 tablespoons lemon juice
• 1 tablespoons parsley, fresh chopped 
• 1 tablespoon olive oil
• 2 clove garlic, pressed
• 1 teaspoon white vinegar
• 1 teaspoon mustard

Combine all but the first 3 ingredients, mix well. Dice the shimp, celery, and avocado. Pour the dressing and mix gently. Scoop into prepared avocado shells. 

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Wild and Brown Rice Salad With Walnuts and Asparagus

The recipe looks pretty lengthy and has a lot of ingredients but it combines the goodness of rice and vegetables. It makes a healthy side dish to Thanksgiving menu. 

Photo Credit: Andrew Scrivani for The New York Times

Serves: 6 
Makes in: 60+

• 5 cups chicken broth
• 1 cup wild rice
• 1/2 cup brown rice
• 1/2 pound asparagus, ends trimmed, cut in 1-inch pieces and steamed 4 minutes
• 2 tbsp chopped fresh herbs such as chives, dill, tarragon or marjoram, parsley
• 1/3 cup shelled walnuts 

For the walnut vinaigrette:

• 2 tbsp fresh lemon juice
• 1 tbsp sherry vinegar or champagne vinegar
• Salt, preferably kosher salt, to taste
• 1 tsp Dijon mustard
• 1 small garlic clove, finely minced or pureed
• 1/4 cup walnut oil
• 1/4 cup extra virgin olive oil

1. In a medium saucepan, bring 3 1/2 cups of the stock or water to boil. Add salt to taste and the wild rice. When the water returns to the boil, reduce the heat, cover and simmer 40 to 45 minutes, until the rice is tender and has begun to splay. Drain and transfer the rice to a large bowl. 
2. Meanwhile, in another saucepan, combine the brown rice, the remaining water and salt, and bring to a boil. Reduce the heat, cover and simmer 35 to 40 minutes, until the rice is tender. Remove from the heat. If any liquid remains in the pan, drain. Add to the wild rice. 
3. While the rices are cooking, make the dressing. Whisk together the lemon juice, vinegar, salt, mustard and garlic. Whisk in the oils, taste and adjust seasonings. Toss at once with the warm rice. Add the asparagus and the remaining ingredients, and toss together. Taste, adjust seasonings and serve.
   
   Advance preparation: You can make this up to a day ahead of time, but don’t add the asparagus and herbs until shortly before serving.

Original Recipe: NYTimes, By MARTHA ROSE SHULMAN Published: March 23, 2009

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Celebration Lasagne

In spite of a complex preparation and a lengthy cooking process, this is rather easy to put together. A great and impressive dish for parties - it looks fantastic! I simplified the original Chatelaine recipe (Oct. 2008).

Servings: 12
Makes in: 2 hours
Level: medium

• 300g frozen spinach
• 1/2 cup white wine
• 300g Italian sausages or ground beef
• 1/2 cup sherry marsala 
• 700 ml tomato sauce
• 1 teaspoon each: dried basil, oregano
• 1 white onion, chopped
• 4 large portobello mushroom, sliced
• 6 tablespoons butter
• 2 teaspoons salt
• 1/3 cup flour
• 2 cups milk
• 2 cups mozzarella, grated
• 1 cup parmesan cheese, grated
• 12 oven-ready lasagna noodles 

1. Thaw spinach, don't microwave.
2. Microwave wine until hot, 1 min and stir into sliced mushrooms. Leave covered while cooking.
3. Meat sauce:

• Coat a large frying pan with oil over med. heat. Crumble and break ground beef, cook until no longer pink, 3 min. 
• Add Marsala. Increase heat to high. Cook till Marsala evaporates, 5min. 
• Add pasta sauce, basil, oregano. Stir often till hot. Remove from heat.

4. Mushroom sauce:

• Melt 1T butter in a large frying pan. Add onion, saute till softened, 3min.
• Add 1T butter, add mushrooms. Add 1t salt. 
• Stir, cook till wine evaporates, 5 min. Remove from heat.

5. White sauce:

• Melt 4T butter, add flour. Whisk till golden colored. 
• Gradually whisk in milk till comes to a boil. Reduce heat till med.-low, whisk about 5min till thickened. 
• Add nutmeg, 1/2 salt. Stir 1/2 of the sauce into mushroom sauce.

6. Preheat oven to 350. Mix cheeses in a bowl.
7. Spread meat sauce just enough to cover 9x13in baking dish. Layer in the following order:

• 4 noodles
• 1/2 mushroom sauce
• 1/2 meat sauce
• 1C cheese
• 4 noodles
• remaining mushroom sauce
• scatter spinach without squeezing
• 1C cheese
• 4 noodles
• meat sauce
• white sauce
• remaining cheese

8. Lay a piece of foil on top. Place on a rimmed baking sheet. Bake for 1H. Remove foil, bake another 15-20min. Let stand 5 min before serving.

MAKE AHEAD: assemble, don't bake. Cover with foil and refrigerate up to 2 days. Bring to room temp-re and bake. 

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Uccelletti Scappati (Veal Rolls)

A traditional Italian dish translates as "the birds that have flown away". A pretty romantic name for a great dish. An amazing recipe - full of flavor, delicious, unusual, and makes great presentation. Prosciutto adds delicate flavor. Can be assembled and frozen days in advance. The recipe calls for this veal slices from the leg, but I made it with a more prosaic beef, pounded to 5mm thickness.

• 8 veal scallopine pounded to 1cm thickness
• 8 fresh leaves sage or 1/2 tsp dried
• 8 slices prosciutto, paper-thin
• 1/2 cup fontina cheese or provolone, shredded
• 2 tbsp butter
• 2 tsp olive oil
• 1/2 cup flour
• 1/2 cup white wine 

1. Spread a slice of pounded to 5mm-thick meat and sprinkle with sage leaves. Cover with prosciutto. Sprinkle with 1T of cheese.
2. Starting at the short end, roll up each slice tightly, secure with a toothpick.
3. Heat the butter and oil in a skillet. Once the oil is ready, dust the rolls in flour, and slip them in the skillet. Saute until brown for 8-10 minutes.
4. Stir in wine, salt, pepper. Allow the wine to evaporate, about 3 minutes. Stir in 1/2C of water and reduce to low. Cover, simmer till meat is tender for 45 minutes.
5. Serve with fresh tagliatelle pouring the remaining sauce over it or with dried egg noodles or mashed potatoes.

* take into account that provolone and prosciutto both add quite a bit of salt. I used a slow cooker, which saves time and has the meal warm for serving when you need it.

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Salmon Crespelle with Lemon Cream Sauce

In spite of lengthy instructions, the dish is rather easy to make, although a bit time-consuming. I have mixed feelings about the dish: the presentation is absolutely beautiful and crepes can be assembled a day in advance. I found the sauce a bit bland and the dish, overall, lacks a punch. I'd play with sauce if I make again
Serves: 6
Makes in: 60+

For crepes
2 large eggs
2/3 cup water
1/2 cup all-purpose flour
1/4 teaspoon salt
1 tablespoon finely chopped fresh tarragon
3 tablespoons unsalted butter, melted

For sauce
2 tablespoons unsalted butter, cut into pieces
2 tablespoons all-purpose flour
1 (8-oz) bottle clam juice
1/3 cup water
1/4 cup heavy cream
2 teaspoons finely grated fresh lemon zest
1/4 teaspoon black pepper

For salmon crespelle
2 tablespoons unsalted butter, softened
1 shallot, finely chopped
1 teaspoon salt
1/2 teaspoon black pepper
6 (5-oz) center-cut pieces salmon fillet (preferably wild; 1 inch thick), skin and little bones discarded

1. Make crespelle:
   Blend together eggs, water, flour, and salt in a blender until smooth. Transfer to a bowl and stir in tarragon. 
2. Lightly brush a 10-inch nonstick skillet with melted butter and heat over moderate heat until hot but not smoking. Ladle about 1/4 cup batter into skillet, tilting and rotating skillet to coat bottom, then pour excess batter back into bowl. (If batter sets before skillet is coated, reduce heat slightly for next crespella.) Cook until just set and underside is lightly browned, about 30 seconds, then invert crespella onto a clean kitchen towel in one layer to cool. (It will be cooked on one side only.) Make 5 more crespelle with remaining batter in same manner, brushing skillet with butter as needed and transferring to towel as cooked, arranging them in one layer.
3. Make sauce:
   Heat butter in a 1- to 2-quart heavy saucepan over moderately low heat until foam subsides. Add flour and cook, whisking, 2 minutes. Add clam juice and water in a slow stream, whisking, then bring to a boil, whisking. Reduce heat and simmer, whisking occasionally, 5 minutes. Stir in cream, zest, and pepper, then remove from heat. 
4. Assemble: Put oven rack in middle position and preheat oven to 425°F. Butter a 13- by 9-inch or other 3-quart glass or ceramic baking dish and spread half of sauce in dish.
   Stir together butter (2 tablespoons), shallot, salt, and pepper and spread 1 teaspoon on top of each fillet. 
5. Put 1 crepe, pale side down, on a work surface, then place 1 salmon fillet, buttered side down, in center of crepe and foldcrepe  around salmon, leaving ends open. Transfer to baking dish, arranging, seam side down, in sauce. Make 5 more cannelloni with remaining salmon and crepe in same manner, arranging in baking dish. Spoon remaining sauce over cannelloni. 
6. Bake until salmon is just cooked through and sauce is bubbling, 15 to 20 minutes. 

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Moroccan Salmon Cakes with Garlic Mayonnaise

• 1/2 cups couscous
• 2/3 cups orange juice
• 1 can 14oz salmon drained  fillet
• 1 pk 10oz, frozen chopped spinach
• 2 beaten egg yolk
• 2 cloves garlic, minced 
• 1 tsp ground cumin 
• 1/2 tsp ground black pepper
• 1/2 tsp salt
• 3 tbsp olive oil

Garlic Mayonnaise

• 1/2 cup mayonnaise
• 1 clove garlic, crushed 
• 1/8 tsp paprika

1. In a small stainless steel or glass bowl, stir together mayonnaise, garlic, and paprika. Set aside.
2. Prepare couscous according to package directions using the 2/3 cup of orange juice in place of water.
3. In a mixing bowl, combine the cooked couscous, red salmon, drained spinach, egg yolks, garlic, cumin, black pepper, and salt. Form into patties.
4. In a large skillet over medium heat, heat the olive oil and fry patties until golden brown turning once, about 8 to 10 minutes. Serve with garlic mayonnaise. 

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Chicken Wellington

A dish that's easy to make and has a wonderful presentation! Adapted from puffpastry.com

Serves: 4
Ready in: 1 hour 
Level: medium

• 1/2 package / 1 sheet puff pastry
• 1 egg
• 1 tablespoon water
• 4 halves chicken breast
• 1/2 teaspoon dried thyme
• 2 tablespoon butter
• 3/4 cup mushrooms, sliced
• 1 white onion, finely chopped
• 1 tablespoon finely chopped parsley
• 1 3oz softened cream cheese
• 1 tablespoon Dijon mustard 

1. Thaw pastry sheet at room temperature 30 min. Mix egg and water. Preheat oven to 400F. 
2. Sprinkle chicken with thyme. Season with salt and pepper if desired. Melt 1 tbsp. butter in skillet. Add chicken and cook until browned. Remove chicken from skillet. Cover and refrigerate 15 min. or up to 24 hr. 
3. Add remaining butter to skillet. Add mushrooms and onion and cook until tender and liquid is evaporated. Stir in parsley. 
4. Mix cream cheese and mustard. Unfold pastry on lightly floured surface. Roll into 14" square and cut into 4 (7") squares. Spoon about 1 tbsp. mushroom mixture on each square. Top with chicken. Spread 1 heaping tbsp. cream cheese mixture on chicken. Brush edges of squares with egg mixture. Fold each corner to center on top of chicken and seal edges. Place seam-side down on baking sheet. Brush with egg mixture. 
5. Bake 25 min. or until golden 

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Lamb Tagine

A great and subtle Mediterranean flavor of this dish make it a wonderful meal for a friendly get-together. Can be served with couscous and cucumber raita. I made it with ground lamb.

• 3 tbsp divided olive oil
• 2 lbs lamb, cut into 1 1/2-inch pieces
• 2 tsp paprika
• 1/4 tsp turmeric
• 1/2 tsp cumin
• 1/4 tsp  cayenne pepper
• 1 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/2 tsp cardamom pods
• 1 tsp salt
• 1 tbsp  +1/2 tsp ground ginger
• 1 pinch saffron
• 3/4 tsp garlic powder
• 3/4 tsp ground coriander
• 2 white onion, cut into 1-inch cubes
• 5 carrots, sliced and peeled, cut into fourths, 
• 3 garlic cloves, minced
• 1 zested lemon
• 14oz chicken broth
• 1 tbsp tomato paste
• 1 tbsp honey
• 1 tbsp corn starch
• 1 tbsp water 

1. Place diced lamb in a bowl, toss with 2 tablespoons of the olive oil, and set aside. In a large resealable bag, toss together the paprika, turmeric, cumin, cayenne, cinnamon, cloves, cardamom, salt, ginger, saffron, garlic powder, and coriander; mix well. Add the lamb to the bag, and toss around to coat well. Refrigerate at least 8 hours, preferably overnight.
2. Heat 1 tablespoon of olive oil in a large, heavy bottomed pot over medium-high heat. Add 1/3 of the lamb, and brown well. Remove to a plate, and repeat with remaining lamb. Add onions and carrots to the pot and cook for 5 minutes. Stir in the fresh garlic and ginger; continue cooking for an additional 5 minutes. Return the lamb to the pot and stir in the lemon zest, chicken broth, tomato paste, and honey. Bring to a boil, then reduce heat to low, cover, and simmer for 1 1/2 to 2 hours, stirring occasionally, until the meat is tender.
3. If the consistency of the tagine is too thin, you may thicken it with a mixture of cornstarch and water during the last 5 minutes. 

Original recipe: Allrecipes.com

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Salmon Fillets with Puff Pastry Shapes

A wonderful dish which so easy to make! The presentation is exceptional! The fish is flaky, moist, delicious. The spinach sauce is unexpectedly subtle and very appropriate, adding a bit of a punch and colour.

Serves: 2
Makes in: 60min 

• 2 tbps butter
• 1/2 cup young leaf spinach
• 2 tbps 30% creme fraiche sour cream
• 50g puff pastry
• 2 salmon fillet
• 1 tsp olive oil
• 1 clove crushed garlic

1. Preheat the oven to 200°C, 400°F. 2. Heat the butter in a small saucepan, add the salad leaves or spinach and cook for 1 minute, stirring continually until wilted.
3. Remove from the heat and stir in the crème fraîche, bouillon if using, and season to taste. Blend until smooth and set to one side.
4. Roll out the pastry, cut out 6 small shapes of your choice and place on a baking tray in the preheated oven for 10 minutes, or until golden and well risen.
5. Place the salmon fillets in a frying pan, best side down, with the oil and garlic and cook for approximately 3 minutes each side, until cooked through.
6. Serve the salmon with the sauce spooned over and top with the pastry hearts.

I added some cream to the spinach sauce as it seemed to be a bit thick. Also, I made the sauce 4 hours in advance, as well as cut the puff pastry. 

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Phyllo-wrapped Salmon with Leeks and Red Bed Peppers

Serves: 6

• 8 tbsp butter
• 4 cups matchstick-size strips red bell pepper
• 2 cups matchstick-size strips leeks
• 1/2 cups dry white wine
• 1 tsp red pepper flakes
• 1/2 cup thinly sliced fresh basil leaves
• 1 tsp salt
• 12 fresh or frozen, thawed phyllo dough
• 6 3-ounce 4x2x1-inch or 10x5cm salmon fillet 

1. Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add bell peppers and leek and saute until leek is tender, about 6 minutes. Add wine and crushed red pepper to skillet. Simmer until liquid evaporates, about 4 minutes. Remove skillet from heat. Cool vegetable mixture. Stir in basil and salt.
    
2. Preheat oven to 400°F. Melt remaining 6 tablespoons butter in small saucepan. Place 1 pastry sheet on work surface (keep remaining phyllo sheets covered). Brush with some of melted butter. Top with second pastry sheet; brush with melted butter. Place 1 salmon fillet crosswise on pastry sheet, 5 inches in from 1 short end. Top salmon fillet with 1/4 cup of vegetable mixture. Fold 5-inch section of pastry over salmon. Fold in sides. Roll up, forming rectangular packet. Transfer to heavy large baking sheet, vegetable side up. Brush packet all over with melted butter. Repeat with remaining pastry sheets, melted butter, salmon fillets and vegetables. (Can be prepared 6 hours ahead. Cover with plastic wrap and refrigerate.)
    
3. Bake salmon until pastry is pale golden and salmon is cooked through, about 35 minutes. 

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Wild Rice Stuffing with Hazelnuts and Dried Cranberries

• 1/2 cup butter
• 2 large white onion
• 1 clove minced garlic
• 6 cups chicken broth
• 2 cups wild rice
• 2 cups long-grain brown rice
• 2 cups dried cranberries
  
• 1/2 cup chopped fresh parsley
• 2 tbsp chopped fresh thyme
• 1 1/2  cup toasted, coarsely chopped hazelnuts
• 1 cup chopped green onion 

1. Melt 1/2 cup butter in heavy large pot over medium-high heat. Add onions and garlic and saute until tender, about 4 minutes. Add chicken broth. Bring to boil. Add wild rice. Reduce heat to medium-low. Cover and simmer 30 minutes. Mix in brown rice; cover and simmer until rice is just tender and most liquid is absorbed, about 30 minutes longer.
2. Stir cranberries, parsley and thyme into rice. Cover and cook until liquid is absorbed, about 5 minutes longer. Mix in hazelnuts and green onions. Season generously with salt and pepper. 
3. To bake stuffing in turkey: Loosely fill main cavity with stuffing. Butter ceramic baking dish. Spoon remaining stuffing into prepared dish. Cover with buttered foil, buttered side down. Bake stuffing in dish alongside turkey until heated through, about 30 minutes. 
4. To bake all of stuffing in baking dish: Preheat oven to 350°F. Butter 15x10x2-inch glass or ceramic baking dish. Transfer stuffing to prepared dish. Cover dish with buttered foil, buttered side down; bake stuffing until heated through, about 40 minutes. 

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Seafood Lasagne

One of my older favourites, a recipe from Classic Italian Cooking Course.

• 5 tablespoon(s) butter
• 1 lb white fish
• 8oz / 200g shrimp, deveined and roughly chopped 
• 3 cups mushroom, chopped 
• 3 tablespoon(s) flour
• 2 1/2 cups hot milk
• 1 1/4 cups heavy cream
• 1 can 14oz diced tomatoes
• 2 tablespoons fresh basil leaves
• 1 package(s) no-cook, 8 sheets lasagna noodles
• 1 cups grated parmesan cheese
• 1 pinch(s) +pepper salt 

1. Melt 1 tbsp of the butter in a large, deep saute pan, add the monkfish and shrimp and saute over medium to high heat for 2-3 minutes. As soon as the shrimp turn pink, remove them with a slotted spoon and place in a bowl.

2. Add the mushrooms to the pan and saute for about 5 minutes, until the juices run and the mushrooms are soft. Remove with a slotted spoon and add to the fish in the bowl.

3. Melt the remaining butter in a saucepan, add the flour and stir over low heat for 1-2 minutes. Remove the pan from the heat and gradually whisk in the milk. Return to the heat and bring to a boil, whisking. lower the heat and simmer for 2-3 minutes, whisking occasionally, until thick. Whisk in the cream and cook over low heat for 2 more minutes.

4. Remove the sauce from the heat and stir in the fish and mushroom mixture with all the juices that have collected in the bowl. Add salt to taste, and plenty of pepper. Preheat the oven to 190C.

5. Spread half the chopped tomatoes over the bottom of a baking dish. Springke with half the basil and add salt and pepper to taste. Ladle 1/3 of the sauce over the tomatoes.

6. Cover the sauce with four lasagne sheets. Spread the remaining tomatoes over the lasagne and sprinkle with the basil and salt and pepper to taste. Ladle 1/2 of the remaining sauce over. Arrange the remaining lasagne sheets on top, top with the rest of the sauce and cover with cheese. Bake for 30-40 minutes until golden and bubbling. Serve hot, garnished with fresh herbs. 

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