Union Square Cafe’s Seared Salmon with Spinach, Corn & Mushrooms

I made this lovely dish for Easter dinner. The sauce was absolutely incredible. I also loved that the salmon was served over a plate of sautéed vegetables. The recipe was adapted from one of the most popular menu items at NYC’s Union Square Café in the 1990’s.

The recipe is from the 40th Anniversary Special Edition of Food and Wine magazine titled “Our 40 Best-Ever Recipes,” contributed by Michael Romano.  I am keeping this issue as a “cookbook” because I want to try so many (practically all!) of the dishes. The issue states that this salmon dish is one of the best recipes Food and Wine has ever published. Very special.

We finished our meal with a celebratory Bunny Cake, of course!

Yield: Serves 4 as a main course or 6 as a first course (this recipe can be doubled easily)

  • 3/4 cup unsalted butter (6 ounces), divided
  • 1 cup thinly sliced red onion (I used 1/2 of a large red onion)
  • 3 garlic cloves (2 thinly sliced and 1 whole), divided
  • 1/4 pound shiitake mushrooms, stems removed and reserved, caps quartered, divided
  • 1 medium-size ripe tomato, coarsely chopped
  • 1 teaspoon whole black peppercorns
  • 1 bay leaf
  • 1/3 cup balsamic vinegar
  • 1/3 cup water
  • coarse salt
  • freshly ground black pepper
  • 3 tablespoons olive oil, divided
  • 1 pound fresh spinach
  • 2 cups fresh corn kernels (from 3-4 ears)
  • 1 (1 to 1 1/2 pound) center-cut salmon fillet, sliced crosswise into 4 to 6 strips
  • 3 tablespoons finely chopped chives

Make the Sauce:

  1. Cut 6 tablespoons butter into 1/2-inch cubes, and refrigerate until ready to use.
  2. Melt 2 tablespoons butter in a medium nonreactive saucepan over medium-low.
  3. Add onion, sliced garlic, shiitake stems, tomato, black peppercorns, and bay leaf, and cook until vegetables are soft but not brown, about 12 minutes.
  4. Add balsamic vinegar and 1/3 cup water, increase heat to medium-high, and cook, stirring occasionally, until mixture is syrupy, about 4 minutes.
  5. Reduce heat to low, and add cubed butter, 2 to 3 pieces at a time, whisking thoroughly between additions.
  6. Season sauce with salt and pepper to taste.
  7. Pour sauce through a fine wire-mesh strainer into a bowl; discard solids.
  8. Keep sauce warm over a double boiler.
Prepare the Spinach:
  1. Spear whole garlic clove with a dinner fork. (I’ve never done this before- genius!)
  2. Heat 2 tablespoons olive oil in a large skillet over high until just beginning to smoke.
  3. Add spinach; cook, stirring using fork with garlic clove, until spinach is wilted.
  4. Season with salt and pepper to taste; transfer to a colander to drain. Discard garlic clove.
Prepare the Corn & Mushrooms:
  1. Wipe skillet clean with paper towels. Reduce heat to medium, and add 3 tablespoons butter.
  2. Add shiitake caps, and cook, stirring, until softened, about 3 minutes.
  3. Stir in corn kernels; cook until completely heated through, about 3 minutes.
  4. Season with salt and pepper to taste. Transfer to a bowl, and keep warm.
  1. Increase heat to high, and add remaining 1 tablespoon butter and remaining 1 tablespoon olive oil to skillet.
  2. Season salmon strips with salt and pepper to taste.
  3. Add fish to skillet, and cook until browned but barely cooked through, about 3 minutes per side.
To Serve:
  1. Divide spinach among 6 plates; surround with corn and shiitakes.
  2. Place a salmon strip on top of spinach, and spoon vinegar sauce on fish.
  3. Garnish with a sprinkling of chives; serve immediately.

Shrimp & Grits with Mustard Seed Chowchow

Charleston, South Carolina is a very special place for me. As a tribute, I make a lot of Southern food. 🙂 I also make shrimp and grits as part of our traditional Easter celebration.

We were lucky enough to travel back to Charleston recently and we brought home a couple of different types of grits. The fresh from South Carolina grits really made this dish extra special. I also baked the grits for the first time and the results were amazing. I used a blend of stone ground white and yellow grits for this dish, but, I also have special pink “unicorn grits” from Millers All Day which I’ll be sure to share with you in another dish.

This dish is from a Food and Wine “staff-favorite” recipe, contributed by Isaac Toups of Toups South in New Orleans. It was absolutely incredible. (We need to go to his restaurant!)  It may be quite difficult to try a new version next year. I served it with roasted asparagus. Lovely.

  1. Preheat oven to 200°F, preferably on convection.
  2. Toss together shrimp and Cajun seasoning in a medium bowl. Cover; refrigerate until ready to use.
  3. Place milk and 1/4 cup butter in a medium ovenproof saucepan. Bring to a vigorous simmer over medium, stirring occasionally.
  4. Gradually add grits, whisking constantly. Reduce heat to medium-low; cook, whisking constantly, until mixture thickens slightly and grits are evenly suspended in milk, about 6 minutes.
  5. Cover saucepan; transfer to preheated oven. Bake until grits are tender, 1 hour to 1 hour and 30 minutes. Remove from oven; stir in 2 teaspoons salt and remaining 1/4 cup butter. Cover to keep warm until ready to use. (I put the pot in a warming oven.)
  6. While the grits are in the oven, stir together vinegar, 3/4 cup water, sugar, and remaining 1 1/4 teaspoons salt in a saucepan; bring to a boil over high.
  7. Stir in mustard seeds. Reduce heat to medium-low; simmer, stirring occasionally, until seeds are tender, about 35 minutes.
  8. Add tomato and bell pepper; cook, stirring occasionally, until vegetables are tender and mixture has thickened, 14 to 16 minutes. Remove from heat.
  9. Remove shrimp from refrigerator. Heat oil in a large cast-iron skillet over high until smoking.
  10. Add shrimp to skillet in a single layer; cook until opaque and lightly charred, about 1 minute and 30 seconds per side.
  11. To serve, divide grits among 4 bowls. Top evenly with shrimp and chowchow; sprinkle with sliced scallion.

Note: The chowchow can be made up to a week in advance.

Roasted Shrimp with Salsa Calabrese

Did I mention that I met Bobby Flay this summer? It’s true! It was fun but really not that exciting. 😉 He came to our mall for the 10th anniversary of his first “Bobby’s Burger Palace” restaurant. I stood outside in a huge line in 90+ degree heat with my kids and friends for the opportunity to meet him. I think that I waited so long to share this news because the photo of me with Mr. Flay is terrible. I was also too shy to ask him to write to “the brook cook” in my new Bobby Flay cookbook. Ugh. Overall, we all had good time, I bought a great cookbook, and we got free milkshakes. 🙂

Now seems like the time to share this dish because it’s from his “Fit” cookbook, healthy and tasty. Perfect for the season of resolutions and dietary changes.

The recipe is adapted from Bobby Flay Fit: 200 Recipes for a Healthy Lifestyle by Bobby Flay with Stephanie Banyas and Sally Jackson. I used graffiti eggplant instead of Japanese, grape tomatoes instead of plum, and increased the garlic. I made the dish a little more caloric by serving it over brown Basmati rice. Cauliflower rice would also be a nice option- or without rice as in the original recipe.

Yield: Serves 4

  • 2 graffiti eggplants or 4 Japanese eggplants, about 1 pound, peeled and cut into 1/2-inch dice
  • 12 grape tomatoes or 2 seeded plum tomatoes, diced
  • 1 red bell pepper, seeded and diced
  • 1 small red onion, diced
  • 8 garlic cloves, chopped
  • 1/4 tsp to 1/2 tsp red pepper flakes, to taste, preferably Calabrian
  • 5 T olive oil
  • Kosher salt and freshly ground black pepper
  • 2 T red wine vinegar
  • 1/4 cup fresh basil, chopped, plus whole leaves for garnish
  • 1/4 cup fresh flat leaf parsley, chopped
  • 1 pound large shrimp, peeled and deveined (I used 21-25 count)
  • 1 tsp ground fennel
  • brown Basmati rice or cauliflower rice, for serving, optional
  1. Preheat the oven to 425 degrees, preferably on convection roast.
  2. In a large bowl, combine the eggplant, tomatoes, bell pepper, onion, garlic, red pepper flakes, and 3 tablespoons of the oil, season with salt and pepper, and toss to coat.
  3. Spread the vegetables on a large, parchment paper-lined, rimmed baking sheet. Roast, stirring a few times, until soft and lightly golden brown, about 45 minutes. Remove from the oven and let cool for 10 minutes.
  4. Transfer the vegetables to a food processor and purée until almost smooth. Add the vinegar and 1/4 cup of water, and continue processing until smooth.
  5. Add the basil and the parsley and pulse a few times to incorporate while still leaving flecks of herbs. Season with salt and pepper, to taste, and transfer to a bowl.
  6. In a large bowl, toss the shrimp with the remaining 2 tablespoons of oil and the fennel and season with salt and pepper.
  7. Spread the shrimp in an even layer on a large, parchment paper-lined, rimmed baking sheet. Roast, turning once, until pink and firm and just cooked through, about 8 minutes.
  8. To serve, spoon sauce over prepared rice, if desired, or in the bottom of a shallow bowl. Top with about 5 shrimp and garnish with whole basil leaves.

Note: The vegetable sauce can be made a day ahead and stored in the refrigerator. Bring to room temperature before serving.

Tacos with Shrimp in Chipotle Sauce (Camerones Enchipotlados)

These tacos were quite spicy, but the heat was easily counteracted by the mild toppings. The smoky heat from chipotle chilies is one of my absolute favorite flavors.

This dish was very quick to prepare. The recipe was adapted from Milk Street: The New Home Cooking by Christopher Kimball. (my last one to share… for now 🙂 ) I increased the amount of garlic and incorporated my CSA garlic scapes. We ate the shrimp filling in warm, soft corn tortillas topped with avocado, fresh cilantro, and sour cream. Perfect with refried beans on the side.

Yield: Serves 4

  • 4 vine-ripened tomatoes (1 1/4 pounds), quartered
  • 4 chipotle chiles in adobo sauce, with sauce
  • Kosher salt and freshly ground black pepper
  • 4 T olive oil, divided
  • 1 1/2 pounds extra-large raw shrimp, peeled, deveined, tails removed and patted dry
  • 4 T lime juice, divided
  • 1 medium yellow onion, chopped
  • 6 garlic cloves, thinly sliced, plus 2 garlic scapes, sliced (optional)
  • 1/2 tsp dried oregano
  • 1/4 cup dry white wine
  • 1/2 cup fresh cilantro, plus more to serve
  • 8 to 10 6-inch corn tortillas, warmed
  • diced or sliced avocado, sour cream, and lime wedges, for serving
  1. In a food processor, pulse the tomatoes, chiles, and any sauce coating the chiles, with 3/4 tsp salt until mostly smooth, about 1 minute. Set aside.
  2. In a 12-inch skillet over medium-high, heat 2 T of the oil until beginning to smoke. Add half of the shrimp and cook, stirring, until golden, about 45 seconds. Transfer to a bowl.
  3. Repeat with the remaining shrimp, adding them to the bowl.
  4. Toss shrimp with 2 T of the lime juice. Set aside.
  5. Return the skillet to medium-high and add the remaining 2 T of oil. Add the onion and cook for 3 to 4 minutes.
  6. Add the garlic and oregano and cook until just beginning to brown, 1 minute.
  7. Stir in the wine and any accumulated shrimp juice from the bowl. Cook until liquid is nearly evaporated.
  8. Add the chipotle mixture and simmer, stirring, until thick enough to coat a spoon, 10 to 12 minutes.
  9. Remove the skillet from the heat. Stir in the shrimp, cover and let sit until the shrimp are opaque and cooked through, 2 to 4 minutes.
  10. Stir in the cilantro and remaining lime juice. Adjust seasonings as necessary.
  11. Serve with warmed tortillas, cilantro, avocado, sour cream, and lime wedges.

Beet & Dill Roasted Salmon with Potatoes

I was initially drawn to this recipe because of the “jewel-like” color of the salmon in the finished dish. The beet and dill marinade gives it the lovely color as well as a wonderful layer of flavor. My husband was completely sold when I told him that the salmon is roasted over a bed of sliced potatoes. 🙂

I served this dish on Easter weekend, on Easter Eve, along with zucchini baba ghanoush as an appetizer and carrot cake for dessert. I would serve this menu again next year and serve it on Easter Eve- it was nice to have our larger and more labor-intensive meal the night before all of the Easter festivities. We had a spring pasta dish for lunch on Easter after having challah and Easter eggs (and Easter candy!) for breakfast. Perfect.

This lovely recipe was adapted from Martha Stewart Living. I decreased the horseradish and left the skin on the potatoes. I also used a mandoline to slice the potatoes. I served it with steamed beet greens, roasted beets, and roasted asparagus on the side. Healthy and delicious.

 Yield: Serves 6
  • 1 small red beet, peeled and coarsely grated (1/2 cup)(wear gloves!)
  • 1 cup dill fronds, chopped, plus more for serving
  • 3 to 4 T freshly grated horseradish (from a 2-inch piece), or 2 tablespoons prepared horseradish
  • grated zest of 1 lemon, plus lemon half for serving
  • 1/4 cup extra-virgin olive oil, plus more for drizzling
  • 1 side salmon, preferably wild, (1 3/4 to 2 pounds; about 1 inch thick at thickest part), skin removed
  • coarse salt and freshly ground black pepper
  • 2 pounds Yukon Gold potatoes, cut into 1/4-inch slices (preferably with a mandoline)
  1. Combine beet, dill, horseradish, zest, and 2 tablespoons oil in a bowl.
  2. Line a rimmed baking sheet with parchment. Season both sides of salmon generously with salt and pepper; transfer to sheet. Spread beet mixture on top. Let stand 30 minutes.
  3. Meanwhile, preheat oven to 425 degrees. Toss potatoes with remaining 2 tablespoons oil; season generously with salt and pepper.
  4. Shingle potatoes in a 9-by-13-inch baking dish, in a single layer. Bake until tender, about 35 minutes; remove from oven.
  5. Remove beet mixture from top of salmon with a spoon; spread over center of potatoes.
  6. Top beet mixture with fish (you may need to tuck part of tail end under fish to fit in pan), drizzle with oil (I omitted the additional oil), and bake until salmon is medium-rare, 10 to 12 minutes.
  7. Squeeze with lemon, garnish with dill fronds, and serve.

Note: Cooking time will vary depending on the thickness of the fish. For salmon that is 1/2 inch thick, start checking at 8 minutes. For 1 1/2 inches, start checking around 14 minutes.

One Year Ago: Swedish Meatloaf with Caramelized Cabbage (Kalpudding)

Two Years Ago: Chicken Paprikash

Three Years Ago: Pork & Ricotta Meatballs in Parmesan Broth

Four Years Ago: Pork Chops with Shiitake Mushrooms & Mustard Vinaigrette

Five Years Ago: Italian Braised Pork

Baked Shrimp Risotto with Pesto

We’ve had a touch of spring for a couple of days in Long Island. It has been SO sunny, warm and nice. 🙂 It made me think of this dish because the pesto and lemon gave it a lot of brightness. Fortunately, I freeze giant cubes of freshly made pesto made after my final summer basil harvest.

This recipe was adapted from Food and Wine, contributed by Kay Chun. I added shallots and onions and increased the stock, garlic and the amount of lemon juice. The original recipe doesn’t incorporate white wine, and the dish was lovely without it, but I may consider adding some for extra flavor next time. I also used uncooked shrimp; it cooked very quickly in the hot risotto.

Even though I love making risotto in my pressure cooker, I’m not sure why making risotto on the stove is even necessary when it’s so simple to prepare in the oven! This dish was beyond easy to make, quick, and really delicious.

  • 2 tablespoons extra-virgin olive oil
  • 1 large shallot
  • 1/2 large yellow onion, finely diced
  • 7 garlic cloves, sliced
  • 1 cup arborio rice
  • 4 cups low-sodium chicken broth
  • 1/2 to 1 cup of white wine, optional
  • 1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more for garnish
  • 24 shelled shrimp (I used 1 pound of 21-25 count shrimp)
  • 1 tablespoon unsalted butter
  • fresh lemon juice from 1/2 lemon
  • coarse salt
  • pesto sauce, for serving (I used one giant cube of basil pesto, about 2-3 T)
  1. Preheat the oven to 400°, preferably on convection.
  2. In an enameled medium cast-iron casserole or pan with a lid, heat the olive oil.
  3. Add the shallots and onion, and cook until soft but not brown.
  4. Add the garlic and rice and cook over moderate heat, stirring, until very fragrant, 2 minutes.
  5. Stir in the broth and bring to a boil.
  6. Cover and bake for about 20 to 22 minutes, until the rice is tender.
  7. Stir in the 1/2 cup of cheese, the shrimp, butter and lemon juice; season with salt. (The shrimp is cooked when it becomes fully pink.)
  8. Serve drizzled or mixed with pesto. Garnish with cheese.

One Year Ago: Chicken & Sausage Jambalaya

Two Years Ago: Classic Shrimp & Grits

Three Years Ago: Greek Red Lentil Soup

Four Years Ago:

Five Years Ago:

Shrimp in Yellow Curry

I have difficulty getting together the energy to cook after a long day at the beach. Life is rough! 😉 I’m always looking for new fast and fabulous meals to try.

This is a bright, flavor-packed, quick, and delicious weeknight dish. Perfect after a long day outside. It could be prepared any time of year as well.

The recipe was adapted from The New York Times, contributed by Mark Bittman. I modified the proportions, used Maharajah curry, and incorporated spinach and a red bell pepper into the dish. We ate it over brown Basmati rice. Wonderful!

Yield: Serves 4 to 6
  • 2 tablespoons peanut or vegetable oil
  • 1 yellow onion, minced
  • 1 tablespoon minced garlic (I used 7 cloves)
  • 1 tablespoon minced galangal or ginger
  • 1/2 teaspoon minced hot chili, or crushed red pepper flakes, or to taste
  • 1 tablespoon curry powder, or to taste (I used Penzeys Maharajah curry)
  • 13.5 oz fresh or canned coconut milk
  • 1 red bell pepper, cut into slices
  • 6 oz baby spinach
  • 1 ½ to 2 pounds medium-to-large shrimp, peeled with tails intact
  • coarse salt and freshly ground black pepper
  • 1 to 2 tablespoons fish sauce, or to taste
  • ¼ cup minced cilantro or mint leaves
  • brown Basmati rice, for serving (I used 1 1/2 cups rice to 3 cups stock)
  • naan, for serving, optional
  1. Place the oil in a large, deep skillet and turn the heat to medium. (I used enameled cast iron.)
  2. Add the onion, garlic, ginger, and chilies and cook, stirring frequently, until the vegetables are tender and the mixture pasty.
  3. Add red pepper slices and sauté until starting to soften.
  4. Add the curry and cook, stirring, another minute.
  5. Add the coconut milk and raise the heat to medium-high. Cook, stirring occasionally, until the mixture is nearly dry.
  6. Add the shrimp and spinach, a few pinches of salt and a little black pepper and cook, stirring frequently, until the shrimp release their liquid (the mixture will become quite moist again) and turn pink, and the spinach is wilted.
  7. Add 1 tablespoon of fish sauce, stir, then taste and add the rest if necessary.
  8. Garnish with cilantro and serve with rice.

One Year Ago:

Two Years Ago:

Three Years Ago:

Four Years Ago:

Enter your email address to follow this blog and receive notifications of new posts by email.

Join 1,165 other followers

Recipe Categories

my foodgawker gallery
my photos on tastespotting

Top Posts & Pages

Foodista Food Blog of the Day Badge
%d bloggers like this: