My friend, Ileana, who is very creative in all aspects of her life, entered this contest with her original recipe for a pork tenderloin. We will follow along and let you know. Here is one of her other original recipes should you be interested in delicious food!
Salmon Filets With Creamy, White Wine/Crab-Meat Sauce
The other night after dinner, the conversation was something like this. "Did you just make up this recipe?".... "Yes, I did." Then, you should share it with your "recipe- people"........Served with your favourite dry white wine, this recipe can be adapted to any thick-fleshy fish fillet....remember to leave the fish skin on for the cooking process....Remember to use shallots in this recipe, not white or green onion...shallot flavour is more distinctive, and compliments the other ingredients, without being overpowering.
by Ileana
1 hour | 30 min prep
SERVES 2
- 2 salmon fillets, with skin
- 1/2 (6 1/2 ounce) package crabmeat, chopped coarse
- 1-2 shallots, chopped coarse
- 1/4 cup extra virgin olive oil
- 1 1/2-2 1/2 tablespoons butter
- 1/4 teaspoon Old Bay Seasoning
- 1/2 cup milk or whipping cream (not canned milk)
- 1/4 cup dry white wine
- flour or cornstarch, for thickening
- Clean and pat dry salmon filets- set aside.
- Drain chopped crab meat- set aside.
- Use your favourite pan which is large enough to accommodate all of the ingredients, when finished.
- Heat olive oil and butter in pan- medium heat (you don't want to burn the liquid).
- Clarify coarsely chopped shallots; remove from pan and set aside.
- To the pan, add coarsely chopped crab meat; fast-fry until slightly brown; remove from pan and set aside.
- At this point, you may need more oil or butter-- you be the judge.
- Be sure your stove burner is set medium, to medium-low-- olive oil and butter heat through at low temperature.
- Add salmon filets, skin side down, to the pan, and cover.
- Allow filets to cook, skin side down, until the flesh is pink- approximately 10 minutes.
- Carefully turn the filets over, and allow to cook until the topside is nicely browned- approximately 5 minutes.
- Remove salmon filets from pan and place on a plate (skin side up) to keep warm-- carefully peel back, remove and discard skin-- cover filets, to keep warm.
- Prepare the Creamy, White Wine, Crab-Meat Sauce Add flour or corn starch to pan-- whisking constantly-- until all browning juices are absorbed Add 1/2 the quantity of milk, slowly-- whisking constantly-- When mixture is thickened, add balance of milk-- whisking constantly When completely blended, and smooth add crab meat and shallots Mix constantly, (with a mixing spoon) during this cooking process; you want the mixture to be well blended.
- Add Old Bay Seasoning and mix well-- Add white wine when crab meat mixture is completely blended and well thickened. Mix well to ensure a good blend. Turn off burner and cover pan while you prepare the salmon filets for serving.
- To serve, place salmon filets on two preheated dinner plates-- Divide crab meat mixture and sauce evenly between the two servings and spoon over Salmon Fillets.
- Serve with any kind of rice; orzo; baked potato; or just a mixed green salad with an olive oil/ balsamic vinaigrette-- crusty Italian bread or French baguette.
Canadian Living Contest
http://www.canadianliving.com/food/cook_of_the_year/
What is Cook of the Year?
Food has always been at the heart of Canadian Living. And we have always understood the importance of home cooking as a basis for family life, a support of heritage and culture, and even pleasure and memory making - the true spirit of Canadian Living.
Canadian Living’s Cook of the Year contest is a way for us to acknowledge the expertise among Canadian non-professional cooks, celebrate Canadian Living as a principal resource for the ‘home cook’ and promote Canadian food and the pleasure of entertaining at home. |
 |
 This Year's Challenge
Create one 6- to 8-serving main-dish recipe that you would prepare for an evening of casual entertaining. The catch? We want you to create a recipe that features Canadian ingredients and fits into a budget of about $100 or less. |
|
How it works
Submit your original recipe to Canadian Living Magazine in one of these four categories:
• Meat and Game
• Poultry and Game Birds
• Fish and Shellfish
• Vegetarian
Our Test Kitchen will choose the top four recipes in each category. From these 16, we’ll select the four category winners, who will fly to Toronto to compete in a cook-off in The Canadian Living Test Kitchen on July 17, 2009, where the Cook of the Year will be chosen by a panel of food professionals. The finalists will have their photos and recipes published in the November 2009 issue of Canadian Living Magazine. Click here to see the complete rules and regulations for this year's Canadian Living - Samsung Cook of the Year Contest » |
|
What is Cook of the Year?
Food has always been at the heart of Canadian Living. And we have always understood the importance of home cooking as a basis for family life, a support of heritage and culture, and even pleasure and memory making - the true spirit of Canadian Living.
Canadian Living’s Cook of the Year contest is a way for us to acknowledge the expertise among Canadian non-professional cooks, celebrate Canadian Living as a principal resource for the ‘home cook’ and promote Canadian food and the pleasure of entertaining at home. |
|
This Year's Challenge
Create one 6- to 8-serving main-dish recipe that you would prepare for an evening of casual entertaining. The catch? We want you to create a recipe that features Canadian ingredients and fits into a budget of about $100 or less. |
|
How it works
Submit your original recipe to Canadian Living Magazine in one of these four categories:
• Meat and Game
• Poultry and Game Birds
• Fish and Shellfish
• Vegetarian
Our Test Kitchen will choose the top four recipes in each category. From these 16, we’ll select the four category winners, who will fly to Toronto to compete in a cook-off in The Canadian Living Test Kitchen on July 17, 2009, where the Cook of the Year will be chosen by a panel of food professionals. The finalists will have their photos and recipes published in the November 2009 issue of Canadian Living Magazine. Click here to see the complete rules and regulations for this year's Canadian Living - Samsung Cook of the Year Contest » |
|
This Year's Challenge
Create one 6- to 8-serving main-dish recipe that you would prepare for an evening of casual entertaining. The catch? We want you to create a recipe that features Canadian ingredients and fits into a budget of about $100 or less. |
|
How it works
Submit your original recipe to Canadian Living Magazine in one of these four categories:
• Meat and Game
• Poultry and Game Birds
• Fish and Shellfish
• Vegetarian
Our Test Kitchen will choose the top four recipes in each category. From these 16, we’ll select the four category winners, who will fly to Toronto to compete in a cook-off in The Canadian Living Test Kitchen on July 17, 2009, where the Cook of the Year will be chosen by a panel of food professionals. The finalists will have their photos and recipes published in the November 2009 issue of Canadian Living Magazine. Click here to see the complete rules and regulations for this year's Canadian Living - Samsung Cook of the Year Contest » |
What is Cook of the Year?
Food has always been at the heart of Canadian Living. And we have always understood the importance of home cooking as a basis for family life, a support of heritage and culture, and even pleasure and memory making - the true spirit of Canadian Living.
Canadian Living’s Cook of the Year contest is a way for us to acknowledge the expertise among Canadian non-professional cooks, celebrate Canadian Living as a principal resource for the ‘home cook’ and promote Canadian food and the pleasure of entertaining at home. |
|
This Year's Challenge
Create one 6- to 8-serving main-dish recipe that you would prepare for an evening of casual entertaining. The catch? We want you to create a recipe that features Canadian ingredients and fits into a budget of about $100 or less. |
|
How it works
Submit your original recipe to Canadian Living Magazine in one of these four categories:
• Meat and Game
• Poultry and Game Birds
• Fish and Shellfish
• Vegetarian
Our Test Kitchen will choose the top four recipes in each category. From these 16, we’ll select the four category winners, who will fly to Toronto to compete in a cook-off in The Canadian Living Test Kitchen on July 17, 2009, where the Cook of the Year will be chosen by a panel of food professionals. The finalists will have their photos and recipes published in the November 2009 issue of Canadian Living Magazine. Click here to see the complete rules and regulations for this year's Canadian Living - Samsung Cook of the Year Contest » |
|
This Year's Challenge
Create one 6- to 8-serving main-dish recipe that you would prepare for an evening of casual entertaining. The catch? We want you to create a recipe that features Canadian ingredients and fits into a budget of about $100 or less. |
|
How it works
Submit your original recipe to Canadian Living Magazine in one of these four categories:
• Meat and Game
• Poultry and Game Birds
• Fish and Shellfish
• Vegetarian
Our Test Kitchen will choose the top four recipes in each category. From these 16, we’ll select the four category winners, who will fly to Toronto to compete in a cook-off in The Canadian Living Test Kitchen on July 17, 2009, where the Cook of the Year will be chosen by a panel of food professionals. The finalists will have their photos and recipes published in the November 2009 issue of Canadian Living Magazine. Click here to see the complete rules and regulations for this year's Canadian Living - Samsung Cook of the Year Contest » |
This Year's Challenge
Create one 6- to 8-serving main-dish recipe that you would prepare for an evening of casual entertaining. The catch? We want you to create a recipe that features Canadian ingredients and fits into a budget of about $100 or less.
How it works
Submit your original recipe to Canadian Living Magazine in one of these four categories:
• Meat and Game
• Poultry and Game Birds
• Fish and Shellfish
• Vegetarian
Our Test Kitchen will choose the top four recipes in each category. From these 16, we’ll select the four category winners, who will fly to Toronto to compete in a cook-off in The Canadian Living Test Kitchen on July 17, 2009, where the Cook of the Year will be chosen by a panel of food professionals. The finalists will have their photos and recipes published in the November 2009 issue of Canadian Living Magazine. Click here to see the complete rules and regulations for this year's Canadian Living - Samsung Cook of the Year Contest »
How to write a good recipe: Quality counts!
Imagine that you, the recipe writer, are standing beside the person who is going to cook your dish. How that person cooks the dish depends on how you write the recipe. So start by make a rough outline, noting the order of the steps. Then, when you've figured out the order, begin by assembling the ingredients and describing the method.
Ingredients
• List ingredients in order of use.
• If more than one ingredient is used at the same time, list the larger ingredient first; e.g., 1/2 cup (125 mL) sour cream before 1/4 cup (50 mL) milk.
• If dry and wet ingredients go in at the same time and are the same amount, list the dry before the wet.
• Keep measurements to amounts corresponding to dry and liquid measuring cups and spoons, avoiding awkward measurements, such as 1/2 cup plus 1 tbsp (125 mL plus 15 mL)
• Measure dry ingredients, such as granulated sugar and all-purpose flour, in dry measuring cups, also known as "dry measures." These are nesting metal or plastic cups.
• Measure liquid ingredients, such as milk or water, in liquid measuring cups, which are see-through glass or plastic cups with a spout and space between top measurement and rim.
Method
• Describe each step as if your cooking partner did not have you there to tell her how to proceed.
• Use verbs that describe accurately what's happening as your dish cooks; e.g., simmer and braise rather than simply cook.
• Let cooks know whether your saucepan is covered or not, and where in the oven your dish is roasting.
• Tell cooks what utensils and cookware you're using: a bowl, a skillet or immersion blender, for example.
• Share cooking clues. Describe the thickness of the sauce, the colour of the caramelized onions, or the fragrance of the spices.
• Give cooks the approximate time it takes to beat something, or to braise, steam or sauté it.
• Let cooks know what temperature or heat you are using.
• Include make-ahead tips throughout and at the end of the recipe, if applicable.
• Tell cooks how they will know something is done. Is the outside crisp, do the juices run clear?
• Don't forget to include the number of servings the recipe yields.
Tips
• Garnishes are important
• If you have a great tip, remember to add it to the end of the recipe or in the lead.
Thank you Annette; words fail me; the least expected are the best surprises.
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You are very welcome, Ileana. I hope you win the contest.
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