Eggs Benedict with Smoked Salmon

Posted on September 21, 2014 by The Fresh Princess under Breakfast

This recipe is not easy. Or quick. Or even remotely healthy. It is, however, incredibly decadent and delicious. And if you’re in need of a classy brunch fix, don’t bother waiting in line at the local overpriced joint, make this recipe instead. Full disclosure though, there was a lot of yelling and cursing involved during preparation… Poaching eggs is a delicate operation and making hollandaise sauce requires patience and attention. It is damn good though and well worth the anxiety. Friends, pour yourself a glass of champagne topped off with some fresh squeezed orange juice and get your butt in the kitchen, these eggs benedict aren’t going to make themselves!

Eggs Benedict with Smoked Salmon

3 egg yolks

2 tbsp water

6 tbsp butter

1 tsp fresh lemon juice

pinch of cayenne

pinch of salt

1 tsp white vinegar

1 tsp salt

4 eggs

water

2 English muffins

1 cup fresh spinach

olive oil

smoked salmon

fresh parsley

To make hollandaise sauce: Put the egg yolks, 2 tablespoons water, and a pinch of salt in a small saucepan over low heat. Cook, whisking constantly until light and frothy and slightly thickened, about 3-5 minutes. Remove from the heat and stir in the butter a tablespoon at a time. Return to heat and continue to whisk until the mixture is thick. Add lemon juice and cayenne, taste and adjust seasoning.

To poach eggs: Bring an inch of water to a boil in a small skillet, add teaspoon of salt and vinegar, and lower the heat so it barely bubbles. Crack the eggs in a bowl and gently slip them into the water. Cook for 3-5 minutes until the white is set and the yolk has filmed over. Remove with a slotted spoon.

Assembly: Saute spinach in a little olive oil until wilted. Toast English muffins. Top each muffin with a little spinach, a piece of smoked salmon, an egg, and a spoonful of hollandaise sauce. Sprinkle with fresh parsley.

FULL DISCLOSURE: This recipe was not all sunshine and rainbows, as you can probably imagine. My beautiful silky hollandaise sauce started to separate at one point and I freaked out. After some quick googling, I read that placing an ice cube in the sauce and whisking furiously can often do the trick. And it worked!

Smoky Beet Green & Black Bean Tostadas

Posted on September 3, 2014 by The Fresh Princess under mains

A wise man once told me to never discard your beet greens. Shout out to my brother, Andrew. Although these sandy bastards can be cumbersome to clean, the effort is well worth it as the result is nutritious, resourceful and most important— tasty. A tostada is like an open faced taco. Or a gigantic nacho. Smoked paprika, garlic and onions infuse the beet greens with a rich and smoky flavor and black beans add the necessary protein to make this dinner satisfying. Feel free to use any leafy green you like such as chard or kale. This dinner is a great quick and budget-friendly delight. It also helps to live in a Spanish speaking neighborhood where the queso fresco flows like Cristal in a rap video.

Smoky Beet Green & Black Bean Tostadas

1 yellow onion, chopped

4 cloves garlic, chopped

4 tsp olive oil

1 bunch beet greens, chopped

salt and pepper

1 tsp smoked paprika

1 tsp dried oregano

1 15 oz can black beans, drained and rinsed

4 tortillas

1/4 cup queso fresco

2 limes

Greek yogurt

cilantro, chopped

tomato, chopped

Heat oven to 425. In a large frying pan, heat 2 teaspoons of oil over medium high heat. Add onion and garlic and sauté for 2-4 minutes. Add beet greens, salt and pepper and cook for 2 minutes or until wilted. Add smoked paprika, oregano and black beans. Cook until beans are warmed through and mash slightly with a fork. Taste and season accordingly with more salt and pepper. Drizzle 2 teaspoons of olive oil on a cookie sheet and place the tortillas on the cookie sheet, flipping the tortillas so they are coated in the oil. Bake for 5 minutes until golden. Top each tortilla with the bean and green mixture, chopped tomatoes, a dollop of Greek yogurt, chopped cilantro and queso fresco. Serve with lime wedges.

Tartines

Posted on July 31, 2014 by The Fresh Princess under appetizers, mains, salads

I’m not quite sure what inspired me to whip up a mid-week tartine party. A tartine, for you plebeians, is a French open-faced sandwich topped with spreadable ingredients. It’s possible the inspiration came from looking at a tartine-devoted Pinterest board or flipping through the latest issue of Bon Appetit, or maybe it’s just my innate gravitation toward all things classy. Think of a tartine as a blank canvass. Don’t know what to do with those heirlooms and fresh goat cheese? Slap it on some good french bread and call it a day. Mash avocado and sprinkle red pepper flakes and sea salt on top. Layer tomatoes, fresh mozzarella, basil and a drizzle of olive oil. Ricotta, fresh figs and a drizzle of honey? Yes, please. If you really think about it though, these tartines are not that distant from a dish my dad used to call S.O.S— or, “shit on a shingle,” a staple in U.S. army cuisine, made of rehydrated slivers of dried beef in a white sauce served on toast. Wisely my dad traded his serving of S.O.S for fruit cocktail. I knew I had classy roots. So, if you’re looking for a way to class up a Tuesday night, look no further than tartines. Toast. It’s what’s for dinner.

Egg Salad and Smoked Salmon Tartine

Adapted from The Barefoot Contessa

4 eggs

1 tsp Dijon mustard

2 tbsp mayo

salt and pepper

1 tsp chopped fresh dill

a few pieces of smoked salmon

2 sliced of french bread

Place eggs in a small pot and cover with water. Bring the water to a boil, cover and turn the heat off. Let the eggs sit for about 10 minutes. Peel the eggs and cool until they are room temperature. Smash up the eggs with the back of a fork and mix in the mustard, mayo, dill, and salt and pepper. Brush the bread with olive oil and sprinkle with sea salt. Toast in a 350 degree oven until slightly browned. Place a piece of smoked salmon on the bread, spread on the egg salad and garnish with a sprig of dill. Cut in half and serve.

Roasted Eggplant, Goat Cheese and Tomato Tartine

1 small eggplant

1 tomato, slices

1 clove garlic

red pepper flakes

1/2 a lemon

goat cheese

sea salt

cumin

2 slices of french bread

Wrap the eggplant in foil and roast in a 400 degree oven for about 20 minutes until very soft. Mash up the eggplant in a bowl with a squeeze of lemon juice, red pepper flakes, cumin and sea salt. Brush the bread with olive oil, sprinkle with sea salt and toast in a 350 degree oven until slightly browned. Spread the eggplant mixture on the bread, dot with the goat cheese and top with fresh tomato slices and sea salt. Cut in half and serve.

Fig and Arugula Salad

2 cups of arugula

4 fresh figs

drizzle of honey

drizzle of olive oil

drizzle of balsamic vinegar

shaved parmesan

salt and pepper

In a bowl, combine arugula, sliced figs, shaved parmesan and drizzle with olive oil, balsamic vinegar and honey. Sprinkle salt and pepper and toss to combine.

Blueberry Cornmeal Butter Cake

Posted on July 27, 2014 by The Fresh Princess under desserts

Imagine for a second a hybrid of cornbread and streusel-topped coffee cake. Now, add in summer-ripened blueberries. This cake is all you just imagined and more. I recently made this as a dessert for a Shabbat dinner and it was a big hit. Luckily, I snagged a leftover piece to take home (etiquette be damned) and the next morning I devoured it with my coffee. Although this cake made a fabulous dessert, it was even better as a breakfast treat. I happened to have some store-bought blueberry muffins around and they paled in comparison to this cake. And I’m no muffin-snob, I love me a good store-bought blueberry muffin. But, next to this cake, the muffin didn’t stand a chance.

Blueberry Cornmeal Butter Cake

From the Smitten Kitchen Cookbook

1 stick of butter, at room temperature

1 cup flour

1/2 cup cornmeal

2 tsp baking powder

1/2 tsp salt

1 cup sugar

2 eggs

1/4 tsp vanilla extract

1/4 tsp lemon zest

1/3 cup greek yogurt or sour cream

2 cups blueberries

Streusel

1/2 cup sugar

6 tbsp flour

2 tbsp cornmeal

1/4 tsp cinnamon

pinch of salt

2 tbs butter, cut into small pieces

Preheat your oven to 350 degrees. Line the bottom of an 8-inch square pan with parchment paper and spray with baking pam. Whisk the flour, cornmeal, baking powder and salt in a medium bowl. Using an electric mixer, beat the butter and sugar until fluffy for about 2 minutes. Beat in the eggs one at a time, then add the vanilla and zest. Add a third of the flour mixture, all of the yogurt or sour cream, and another third of the flour, beating until just blended after each addition. Mix the rest of the flour with blueberries and gently fold into the batter. Spread the batter into your pan. In the flour mixture bowl, mix the streusel ingredients together and sprinkle over the cake batter. Bake for 35 minutes or until toothpick tester comes out clean. I probably ended up baking mine for 45 minutes. Let the cake cool in the pan for about 5 minutes and then flip it onto a cooling rack.

Fish Tacos

Posted on July 17, 2014 by The Fresh Princess under mains

Post-vacation depression (PVD) affects an estimated 97% of vacation goers annually. It can occur as early as your last day on the trip and linger for months, sometimes lasting until your next vacation. After returning from my honeymoon in Hawaii, I developed a severe case of PVD. It struck when I least expected— walking through hot bus exhaust set off memories of warm tropical breezes and even a dripping air conditioning unit induced flashbacks of sipping fruity cocktails in the swim-up bar. Needless to say, the transition back to reality has been rough. What can I do to cope? Fish. Taco. Therapy. In Hawaii, I ate ~~some of~~ the most insanely delicious fresh fish. The fish tacos were particularly unreal. Fresh ono nestled in a flour tortilla with shredded cabbage and served with pineapple salsa. It was a thing of beauty. Unlike beef tacos, fish tacos are more refined and don’t really require as many fixings. Fresh salsa, shredded cabbage and guac is all you really need. He me iki ia (you’re welcome).

Fish Tacos with Pureed Tomato Salsa

(Serves 2)

PVD set in early…

1 lb tilapia (feel free to use any white flaky fish such as mahi mahi, snapper or cod)

1/8 tsp ground coriander

1/8 tsp cumin

1/8 tsp smoked paprika

salt and pepper

olive oil

4 medium sized tomatoes, chopped

4 cloves of garlic, minced

1 small onion, chopped

1 jalapeño, sliced

1/4 cup cilantro

1 lime

hot sauce (optional)

shredded green cabbage

Guac

Sour cream or Greek yogurt

Heat a frying pan with about a tablespoon of oil over medium-high heat. Rub a little oil on your fish and sprinkle with spices and salt and pepper. Cook fish about 3-5 minutes per side, or until it flakes nicely.

Pureed tomato salsa:

Adapted from Bobby Flay

Sautee garlic and onions in about a tablespoon of olive oil until soft. Add tomatoes and jalapeño and cook for about 10 minutes. Add cilantro. Puree the mixture with an immersion blender. Add the juice of 1 lime, salt and hot sauce if you’re feeling frisky. Serve tacos with warm tortillas, shredded cabbage, guac, sour cream and a wedge of lime. Alcoholic beverage accompaniment encouraged.

Rustic Roast Chicken

Posted on July 14, 2014 by The Fresh Princess under mains

Simple and understated is often the best approach to food, fashion, and reacting to your friend’s horrific new haircut. It always surprises me how delicious a simple whole roast chicken is and it’s one of my absolute favorite foods. This recipe is pretty foolproof, too. Toss the bird in with your favorite veggies and roast for an hour and a half. The trickiest part is carving the golden bird. But, that’s where YouTube comes into play. Hope you enjoy this chicken as much as I do.

Rustic Roasted Chicken

Adapted from Ina Garten

1 whole chicken (about 3.5 lbs)

olive oil

salt and pepper

1 bunch of thyme

1 lemon, cut in half

1 head of garlic, cut in half crosswise

fingerling potatoes (small bag)

4 carrots, cut into 2-inch chunks

1 bulb of fennel, top removed and cut into wedges

2 yellow onions, cut into chunks

Preheat your oven to 425. Rinse your chicken and pat dry with paper towels. Season the inside of the chicken with salt and pepper. Stuff the cavity with the lemon, garlic and thyme. Brush the bird with about a tablespoon of olive oil and season with salt and pepper. Toss veggies with olive oil and a good amount of salt and pepper and any leftover thyme that you have. Put the veggies in a roasting pan or dutch oven and place the chicken on top. Roast for 1 1/2 hours. See YouTube for helpful carving advice.

Panang Tofu Curry

Posted on May 20, 2014 by The Fresh Princess under mains

Mondays are rough. Not quite as bad as Sunday nights, which are pretty much the lowest depth of misery, but pretty darn close. You’ve got the weekend behind you, with all those glorious calories you consumed, and a whole 5 days of work ahead. It’s bleak, people. That’s why you need a bright, flavorful veggie dish to tide you over until your next nacho and margarita binge… tomorrow night. This dish is not hard to make and proves yet again that coconut milk makes everything better. Tofu, butternut squash, cauliflower, potato, red pepper and carrots nestled in a delicious sauce flavored with garlic, onions, spices, peanut butter (!!!) and coconut milk. Serve with rice to soak up all that delicious goodness. You’re welcome.

Panang Tofu Curry

Adapted from Bon Appetit

1 1/2 tbsp olive oil

1 small onion, chopped

2 tbsp finely grated peeled giner

4 cloves of garlic

1/4 cup peanut butter

1 tsp turmeric

1 tsp ground cumin

a few shakes of red chili flakes

1 cup water

1 14-oz can of coconut milk

zest and juice of 1 lime

1 tbsp brown sugar

1 14-ounce package of firm tofu, drained and cut into 1-inch cubes

3 peeled carrots cut into coins

1 peeled potato cut into 1 inch cubes

1 peeled butternut squash cut into 1 inch cubes

1 red pepper, chopped

1 head of cauliflower, broken up into bite size pieces

Heat oil in a large pot over medium-high heat. Add onions, ginger, and garlic; cook until onions are tender. Add peanut butter, turmeric, cumin, and chili flakes; stir for about 1 to 2 minutes. Whisk in 1 cup water, coconut milk, lime zest and juice, and brown sugar; bring to simmer. Season with salt. Add tofu, carrots, cauliflower, butternut squash, potato, red pepper and simmer over medium heat until carrots are tender. Stir occasionally and cook for about 20 minutes. Season to taste with salt. Serve with rice and garnish with chopped cilantro and a squeeze of lime.

Enjoying some corn on the cob over the weekend.

Tolafel

Posted on May 14, 2014 by The Fresh Princess under mains

“Where does Liz Lemon go when she’s out on the town? To the Barnes & Noble bathroom!” To no one’s surprise, Liz Lemon knows what’s up yet again. Not only does Barnes and Noble offer a free, semi-clean bathroom but the place also boasts an extensive collection of cookbooks! I found myself in a Barnes and Noble recently and not only did I use their restroom, but I perused the shiz out of their cookbook section. After learning about the Moosewood cookbooks recently, I began to pour over the Moosewood Restaurant Favorites cookbook. This vegetarian gem offers a wide array of delicious sounding recipes, like tolafel, a tofu-falafel hybrid that’s packed with protein and veggies. The patties are baked, not fried and make a very satisfying dinner. I roasted up some eggplant slices and made a quick Israeli salad to go alongside the tolafel. Throw in some Israeli pickles and hummus and hop on the express bus to tolafel town. And the next time you find yourself in a Barnes and Noble, make your way over to the cookbook section and you too may find a weeknight dinner keeper.

Tolafel

From the Moosewood Restaurant Favorites Cookbook

12 oz block of extra firm tofu (pressed to remove excess water)

16 oz can of chickpeas

1 tbsp olive oil

1 small onion, diced

1 red pepper, diced

2-3 cloves of garlic

1 tsp turmeric

1 tsp ground coriander

3 tbsp lemon juice

1/4 cup fresh parsley

1 tbsp soy sauce

1/4 cup tahina

sesame seeds

Preheat oven to 375. Heat oil in a small frying pan over medium heat. Add onions and garlic and sauté for about 7 minutes. Add the red pepper and cook for another 5 minutes until soft. Stir in the sesame oil, turmeric, and coriander and cook for another minute. In a food processor combine the chickpeas, tofu (broken into crumbles by hand), lemon juice, soy sauce, tahina and parsley and pulse until combined. Place the mixture into a large mixing bowl and add the pepper and onion mixture. Stir until combined. Spray a cookie sheet with nonstick spray. Form patties using about a 1/2 cup of the mixture. Sprinkle with sesame seeds and bake for 35-40 minutes.

Huevos Rancheros

Posted on May 11, 2014 by The Fresh Princess under Breakfast

Huevos rancheros, a popular Mexican breakfast dish consisting of fried eggs served on corn tortillas with beans and fresh salsa, loosely translates to “heaven on a plate.” It’s a fiesta in your mouth and the perfect protein-rich breakfast to fuel your Sunday. I didn’t plan on making huevos this morning, but I just happened to have some extra corn tortillas, a can of black beans, some eggs and fresh tomatoes lying around, so I just went for it. Huevos happens to be one of my favorite breakfast treats of all time. I would pass up pancakes, omelettes, french toast or waffles any day for huevos. I still remember an epic huevos breakfast order at Mother’s Market and Kitchen in Laguna Woods, California. Sigh. This version definitely satisfies a huevos craving, and why not keep things interesting and serve these with tequila mimosas? Muy delicioso.

Muy sabroso

Huevos Rancheros

Adapted from Smitten Kitchen

4 6-inch corn tortillas

4 eggs

1 can of black beans

cumin

chili powder

cayenne pepper

kosher salt

1 lime

cheddar cheese

olive oil

1 large tomato

1 red onion

1 jalapeño

cilantro (optional)

sour cream or Greek yogurt (optional)

sliced avocado (optional)

Heat a tablespoon of olive oil in a small saucepan over medium heat. Add half a diced red onion. Saute unil soft and then add a can of rinsed black beans, a few shakes of cayenne pepper, cumin, chili powder and a sprinkle of salt. Add about a 1/4 cup of water, lower heat and cover. Let the beans simmer for about 10 minutes. Mash them slightly with the back of a large spoon. Set aside. Dice your tomato, red onion and jalapeño. Place in a small bowl with the juice of one lime, a touch of olive oil, some salt and chopped cilantro. Set aside. In a small frying pan throw down a little olive oil and lightly brown your tortilla on both sides. Sprinkle some shredded cheese on one side and as it begins to melt, crack a single egg over the cheese. Season the egg with salt and pepper. When the egg white begins to set around the edges, flip the whole thing over and let in cook for about 2-3 minutes. Serve each tortilla with a side of beans, fresh tomato salsa, and a dollop of sour cream or Greek yogurt. Sliced avocado would be great too.

heaven on a plate.

Potato Salad with Leeks

Posted on April 27, 2014 by The Fresh Princess under sides

Nothing says summertime like potato salad. And hot dogs. And fireworks and sunburn and watermelon. The perfect BBQ side, potato salad is a diverse dish that can be easily adapted to suit your tastes. You can go old school and use mayo and mustard or you can go the olive oil and vinegar route. Choose your preferred tater— red potatoes, sweet potatoes, yukon gold and fingerling work well. Then you add the fixings— chopped egg, pickles, celery, red onion, fresh herbs, capers, the sky’s the limit! This particular recipe calls for sauteed leeks, which are just divine and so springy. I decided to add capers for a little bite. Next time, I might add diced red pepper or red onion for a little more crunch and color. Pairs well with a slab of ribs. But, really, what doesn’t pair well with a slab of ribs?

Wash your leeks!

Potato Salad with Leeks

Adapted from Bon Appetit

3 1/2 lbs of small yukon gold potatoes

3 medium leeks (pale green and white parts only)

1 tbsp kosher salt plus more for seasoning

1 tbsp white wine vinegar

1 tbsp Dijon mustard

pepper

6 tbsp olive oil

Handful of capers

Place potatoes in a large pot and cover with cold water. Add 1 tbsp of salt and bring to a boil. Reduce heat to medium and cook for about 10-15 minutes until the potatoes are tender. Drain. When potatoes cool, cut them in half. Cut your leeks in half lengthwise and then into 1/4 inch pieces crosswise. Place the leeks in a large bowl and fill with cold water. Swish the leeks around to loosen the dirt. You will start to see the dirt settle in the bottom of the bowl. Remove leeks with a slotted spoon and repeat the process until you are satisfied that the leeks are cleaned. In a frying pan, heat 2 tbsp of olive oil over medium heat and add leeks. Season with salt and saute for about 10 minutes. Whisk 4 tbsp of olive oil, Dijon and white wine vinegar together in a large bowl. Season with salt and pepper. Add potatoes, leeks and capers and toss in the vinaigrette. You can make this dish 1 day ahead. It’s best when the flavors have time to marinate together.

The Fresh Princess

From Beachwood, Ohio born and raised in the kitchen is where I spend most of my days

Author Archives: The Fresh Princess

Eggs Benedict with Smoked Salmon

Smoky Beet Green & Black Bean Tostadas

Tartines

Blueberry Cornmeal Butter Cake

Fish Tacos

Rustic Roast Chicken

Panang Tofu Curry

Tolafel

Huevos Rancheros

Potato Salad with Leeks

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