Arugula, Watermelon, and Feta Salad with Pomegranate Molasses
Learn to make this delicious arugula salad with watermelon.
Tag: chefrhadia
Shrimp with corn salsa
This dish is quick and easy. Shrimp with charred corn salsa is perfect for a quick summer dinner.
Cherry Tart
Cherry Tart
This juicy cherry tart is perfect for summer.
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 6 servings
Calories 430 kcal
Ingredients
- 1 ½ cups flour plus more for rolling
- ½ teaspoon salt
- 2 tablespoons sugar
- 6 tablespoons cold unsalted butter
- 5 tablespoons shortening Crisco
- 1 egg yolk lightly beaten
- ¾ lb. red cherries pitted and cut in half
- 1 tsp. almond extract
- ¼ cup cherry jam or preserves
- 1 beaten egg with 2 tbsp water (egg wash)
Instructions
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In a food processor, add flour salt, and sugar and pulse until incorporated. Add butter and shortening and pulse until it becomes crumbly. Slowly add in egg and pulse until a dough forms. If the dough seems dry, you can add cold water starting at 1 tablespoon at a time.
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Gather dough in a ball and let rest for 30 minutes in the refrigerator.
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Preheat oven to 375 degrees.
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Roll out dough into a 9-inch tart pan and line with parchment paper and baking weights or beans. Bake for 10-12 minutes.
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Pit and cut cherries in half. Add almond extract and mix until incorporated.
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Take dough out of the oven and add the cherry jam to the bottom of the crust. Arrange the cherries cut side down in a pattern starting with the outside and working your way inside. Using a pastry brush, brush the outer crust with the egg wash.
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Bake for 20-25 minutes until crust is browned and fruit has gently cooked.
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Serve!
Interview with Food Before Love
Chef Rhadia spoke briefly to Food Before Love about her upbringing and what led her to become a chef.
To see the original article please click (more…)
Kale & Quinoa Salad
Eating healthy doesn’t mean eating bland. This delicious kale and quinoa salad will become a favorite in no time.
Not your grandmother’s salmon cakes
Salmon Cakes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people
Calories 465 kcal
Ingredients
- 1 lb. fresh salmon
- Olive oil
- Unsalted butter
- ¾ cup 1 small yellow onion
- ½ cup 1 small red pepper
- ½ cup 1 small yellow pepper
- ¼ cup minced parsley
- 1 1/2 tsp. old bay seasoning
- ¼ tsp salt
- ¼ tsp pepper
- 2 teaspoons Dijon mustard
- 1/3 cup mayo
- ½ cup panko
- 1 egg
- Juice of 1 lemon
Instructions
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Preheat salmon to 350 degrees. Place salmon on a sheet pan, skin side down and season with salt and pepper. Bake for 15-20 minutes until cooked through. Let cool. After salmon has cooled, flake with a fork into small pieces.
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Add 2 tablespoons of olive oil and saute bell peppers and onions until soft about 5-7 minutes. Cool to room temperature.
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Add salmon, bell peppers, onion mixture, parsley, old bay, salt, pepper, Dijon mustard, mayo, panko, egg, and lemon juice in a medium-sized bowl. Mix well. Form salmon into 3-ounce cakes. Makes 10 salmon cakes.
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Heat pan over medium-high heat with 2 tablespoons olive oil and 1 tbsp. butter. Add salmon cakes and fry for 3 to 4 minutes on each side until browned. Drain on paper towels.
