LaDonna Rose: Cookbooks from Alaska http://ladonnarose.com Mon, 19 Nov 2018 14:00:53 +0000 en-US hourly 1 https://wordpress.org/?v=4.9.8 Baked Pasta with Bechamel Topping http://ladonnarose.com/baked-pasta-bechamel-topping/ http://ladonnarose.com/baked-pasta-bechamel-topping/#respond Mon, 19 Nov 2018 14:00:53 +0000 http://ladonnarose.ivykitten.com/?p=1289 This Baked Pasta with Bechamel Topping is a very common casserole found in the Greek cuisine and there are just as many versions of this recipe as there are casseroles in the U.S. Ground round can be substituted for the ground lamb if you choose. This is so simple and is my go-to recipe when company is coming!

Ingredients

for the pasta:
1 pound penne pasta, cook in a large pot of salted water until al dente, drain and put back in the pot

for the meat layer:
2 teaspoons extra-virgin olive oil
1 large onion, diced
6 large garlic cloves, minced
2 pounds ground lamb or lean ground round
1½ cups water
½ cup sherry cooking wine
1 (16-ounce) can tomato sauce
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 teaspoon sea salt
½ teaspoon ground black pepper
¼ teaspoon ground cayenne

for the parmesan cheese sauce:
½ cup (1 stick) butter
½ cup all-purpose flour
3 cups 2% milk
¾ teaspoon sea salt
¼ teaspoon ground nutmeg
⅛ teaspoon ground cayenne
1 cup parmesan cheese, grated

Directions

Preheat your oven to 375 degrees.

make the meat layer:
In a large nonstick saucepan over medium heat, add oil; when hot, add the onion and garlic and sauté until soft. Stir in the ground lamb and cook until crumbly and no longer pink; drain fat and discard. Pour in the water, wine and tomato sauce. Season with cinnamon, nutmeg, salt, pepper and cayenne. Cover and simmer stirring occasionally until thickened, about 15 minutes. Remove from heat.

make the parmesan cheese sauce:
Melt butter in a medium saucepan over medium heat; whisk in flour. Pour in the milk, whisking until smooth. Whisk until the mixture is thick and bubbly and coats the back of a spoon. Stir in salt, nutmeg, cayenne and parmesan cheese.

Add the lamb mixture to the cooked pasta and spread it into a 9 x 13-inch baking dish. Pour the cheese sauce evenly over the top of the pasta, smoothing to level. Sprinkle with nutmeg if desired. Bake until the top is golden brown, about 40 minutes. Remove from oven and let cool 15 minutes before serving.

Make ahead:
This dish becomes even more flavorful each time it’s reheated, making it the perfect make a day ahead of time dish. It can be assembled and placed in freezer. If frozen: Bring dish to room temperature and bake unthawed for 1 1/2 hours.

serves 6 to 8

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Sassy Salmon Burgers with Savory Mint Sauce http://ladonnarose.com/sassy-salmon-burgers-savory-mint-sauce/ http://ladonnarose.com/sassy-salmon-burgers-savory-mint-sauce/#respond Thu, 15 Nov 2018 14:00:48 +0000 http://ladonnarose.com/?p=1645 There is nothing ho-hum about this light refreshing twist on the old salmon burger. These Sassy Salmon Burgers with Savory Mint Sauce are sensational.

Ingredients

1 small cucumber, peeled and sliced
½ cup sour cream
2 tablespoons fresh mint, coarsely minced
1 clove garlic, minced
1 teaspoon lemon juice
salt and freshly ground pepper
1 pound wild salmon fillet, skin and pin bones removed
1 large raw egg
2 large eggs, hard-boiled and sliced
⅓ cup green onions, finely chopped
3 tablespoons olive oil
4 soft buns, or rolls split and toasted
12 fresh spinach leaves

Directions

Sprinkle cucumbers lightly with salt, let stand 10 minutes and then transfer to paper towels to drain. In a small bowl, whisk the sour cream, fresh mint, garlic and lemon juice. Season with salt and pepper. Set aside.

Slice the salmon lengthwise into ¼-inch wide stripes and then cut into ¼-inch wide pieces. In a medium bowl, whisk the raw egg with the green onions and ¼ teaspoon salt. Stir in the salmon.

Heat the olive oil in a large nonstick skillet over medium heat. Add the salmon mixture in 4 mounds; gently press to form four patties. Cook 3 to 4 minutes. Carefully turn patties and cook without turning until done.

Divide the ingredients evenly, top the salmon patty with mint sauce, cucumber, sliced egg, spinach and top half of bun.

Makes 4 servings

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Chocolate and Cinnamon Babka Buns http://ladonnarose.com/chocolate-cinnamon-babka-buns/ http://ladonnarose.com/chocolate-cinnamon-babka-buns/#respond Mon, 12 Nov 2018 14:00:58 +0000 http://ladonnarose.ivykitten.com/?p=1266 I am a huge fan of chocolate babka, which is a sweet, yeast dough rolled and wrapped around a chocolate and cinnamon mixture that when cooked, delightfully melts in your mouth. I first learned about babka from the show Seinfeld and I was intrigued. My second babka experience happened on a trip to New York. Passing by a bakery one day, I was awestruck by the rows and rows of muffins, croissants, danishes and breads, but what stood out above everything else was a chocolate babka bun. I didn’t order one, but looking at it I was hooked into the challenge of making my own. I have made this Chocolate and Cinnamon Babka Buns recipe many times and everyone loves it! It’s a great recipe and it never fails to bring a smile to all who participate in devouring it.

Ingredients

for the dough:
½ cup warm 2% milk (120°F)
¼ teaspoon plus ¼ cup
granulated sugar
1 package RapidRise yeast (2¼ tsp.)
2 cups all-purpose flour, divided, plus additional for dusting
1 large egg
½ teaspoon vanilla extract
½ teaspoon sea salt
5 tablespoons unsalted butter, cut into pieces and soft, plus additional for bowls and muffin tins

for the chocolate filling:
1 cup semi-sweet chocolate, finely chopped
½ cup granulated sugar
1 teaspoon ground cinnamon
3 tablespoons butter, softened

for the egg wash:
1 egg
2 teaspoons heavy cream or milk

for the streusel topping:
2 tablespoons confectioner’s sugar
2 tablespoons all-purpose flour
2 tablespoons butter, softened
2 tablespoons toasted hazelnuts or pecans coarsely chopped

Directions

make the dough:
In a bowl of a stand mixer, sprinkle yeast and ¼ teaspoon sugar over milk and let stand until foamy, about 5 minutes. Add ½ cup flour to yeast mixture and beat at medium speed until combined. Add egg, vanilla, salt and remaining ¼ cup sugar, beat until combined. Reduce speed to low, then mix in remaining 1½ cups flour, ½ cup at a time. Add butter and mix until incorporated, about 5 minutes. Dough will be very sticky and stringy. Butter a large bowl and place dough in it. Cover loosely with plastic wrap and let rise for 45 minutes or until doubled.

make the filling:
Place chocolate, ½ cup sugar, cinnamon and 3 tablespoons softened butter in a bowl and stir to combine. Set aside. Generously butter jumbo muffin pan.

make the egg wash:
Whisk together egg and cream until smooth.

make the buns: Once the dough has doubled, turn it out onto a well floured surface. Roll dough out into an 18″ x 12″ rectangle with short side nearest you. Sprinkle filling over the dough. Brush some of the egg wash along the shortest edge furthest from you. Starting with the edge nearest you, tightly roll the dough back over the filling, roll the dough into a snug log, pinching firmly along egg washed seam to seal.

make the streusel topping:
Mix all topping ingredients together with a fork.

With a sharp knife gently cut off 2-inch segments and place each in the prepared muffin cup. Brush the tops with egg wash and sprinkle topping evenly over the top. Loosely cover pan with buttered plastic wrap and let rise until doubled. Preheat your oven to 350 degrees with rack in the middle. Bake for 20 to 30 minutes. If you have an instant read thermometer, you can check if they are done when it reads 185-190° in the center of each bun. Transfer buns to a rack until cool. Remove from pans and serve.

makes 6 babka buns

Variation
These can also be made in regular muffin tins, giving you 12. The cooking time will need to be cut back to 15 to 20 minutes.

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Grilled Lamb Chops with Blueberry-Rosemary Sauce http://ladonnarose.com/grilled-lamb-chops-blueberry-rosemary-sauce/ http://ladonnarose.com/grilled-lamb-chops-blueberry-rosemary-sauce/#respond Thu, 08 Nov 2018 14:00:03 +0000 http://ladonnarose.ivykitten.com/?p=1243 If elegant is what you’re after, these Grilled Lamb Chops with Blueberry-Rosemary Sauce are the way to go. They make any dinner an occasion. Lamb chops are a sure sign of a fancy affair. But that doesn’t mean they’re hard to prepare or should be saved for special occasions. Actually, lamb chops can’t be beat in the summer as they cook quickly and are perfect for grilling. If you’ve never purchased lamb chops before, it can get confusing. So here’s what you need to know. There are two types of lamb chops available–rib and loin chops. If you’re looking for the show-stopper with the long bone, buy rib chops. The loin chop is a tiny t-bone steak containing meat from both the tenderloin and the short loin. Be sure to let the lamb rest after it’s grilled. If it’s sliced too soon, the juices will be lost, causing the meat to become dry.

Ingredients

for the sauce:
1 tablespoon extra-virgin olive oil
½ cup onion, chopped
2 cloves garlic, minced
1 cup blueberries
¼ cup ketchup
3 tablespoons sherry vinegar
2 tablespoons honey
1 tablespoon Dijon mustard
2 teaspoons fresh rosemary, minced
1 teaspoon hot chili sauce
¼ teaspoon sea salt

Directions

for the lamb:
8 lamb rib or loin chops, trimmed, seasoned with sea salt and freshly ground black pepper

make the sauce:
In a small saucepan heat olive oil over medium heat. Add onion and garlic; cook and stir for 2 minutes until soft. Stir in remaining sauce ingredients. Bring to a boil; reduce heat and simmer uncovered, about 10 minutes or until desired consistency.

make the lamb:
Preheat grill or grill pan over medium-high heat; when hot, reduce to medium and coat with nonstick spray.

Brush lamb chops with sauce on one side and then grill in batches of 4 chops, glazed side down, 8 to 10 minutes per side for medium-rare. Glaze again, flip and grill the other side. Let chops rest 5 minutes before serving.

Serve with Blueberry-Rosemary sauce.

makes 8

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Sesame Salmon Salad with Sugar Snap Peas http://ladonnarose.com/sesame-salmon-salad-sugar-snap-peas/ http://ladonnarose.com/sesame-salmon-salad-sugar-snap-peas/#respond Mon, 05 Nov 2018 14:00:45 +0000 http://ladonnarose.com/?p=1649 This Sesame Salmon Salad with Sugar Snap Peas makes a great summer meal. Cool and refreshing. Add a loaf of your favorite bread and enjoy!

Ingredients

¼ cup rice vinegar
3 tablespoons olive oil
2 tablespoons soy sauce
1 tablespoon toasted sesame oil
1 ½ teaspoons sugar
1 ½ teaspoons fresh ginger, minced
2 (6-to 7-ounce) cans salmon, drained
1 cup sugar snap peas, sliced
2 green onions, sliced
6 cups romaine lettuce, thinly sliced
4 radishes, thinly sliced
¼ cup fresh cilantro leaves
1 tablespoon sesame seeds

Directions

In a small bowl, whisk the vinegar, olive oil, soy sauce, sesame oil, sugar and ginger. Season to taste with salt and pepper.

In a medium bowl, combine 3 tablespoons of the dressing with the salmon, snap peas and green onions.

To serve, divide lettuce among 4 plates. Mound a ½ cup of the salmon mixture in the center of each plate and garnish with the radishes, cilantro and sesame seeds.

Drizzle with the remaining dressing, about 2 tablespoons per salad and season with freshly ground pepper.

Makes 4 servings

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Croissant French Toast http://ladonnarose.com/croissant-french-toast/ http://ladonnarose.com/croissant-french-toast/#respond Thu, 01 Nov 2018 13:14:34 +0000 http://ladonnarose.ivykitten.com/?p=1319 On family special occasion days, birthday,s anniversaries, graduations start the celebration with breakfast. This stunningly rich chocolate filled Croissant French Toast is over the top scrumptious. The chocolate you’ll need is available in the candy section of your market.

Ingredients

8 small croissants
1 (3-ounce) bar semi-sweet or dark chocolate
4 large eggs
¾ cup 2% milk
1 tablespoon granulated sugar
2 teaspoons vanilla extract
⅛ teaspoon ground nutmeg
¼ cup melted butter
¼ cup confectioners’ sugar, sifted
fresh fruit
maple syrup

Directions

With a serrated knife cut the croissants in half lengthwise. Cut a pocket horizontally in each slice of croissant. Cut the candy bar into 6 rectangles. Fill each croissant with a piece of chocolate. In a shallow dish or pie plate, whisk together the eggs, milk, sugar, vanilla and nutmeg. Dip the croissant halves, one at a time, into the egg mixture, turning to coat both sides and being careful not to squeeze out the chocolate filling. Place in a casserole dish for about 15 minutes.

On a griddle or in a large skillet over medium heat, melt 1 tablespoon butter. Cook the slices until golden brown on both sides; serve warm. Garnish with confectioner’s sugar, fresh fruit and maple syrup, if desired.

serves 4

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BLT Salad with Buttermilk Dressing http://ladonnarose.com/blt-salad-buttermilk-dressing/ http://ladonnarose.com/blt-salad-buttermilk-dressing/#respond Mon, 29 Oct 2018 13:00:41 +0000 http://ladonnarose.ivykitten.com/?p=1483 I will never understand why anyone would want to buy store-bought salad dressing when they are so easy to make, taste far nicer and are not pumped full of preservatives if you make them yourself. I like to make mine in a jam jar so that I can store any left overs easily in the fridge. It will sit quite happily for up to a week, so I often make up double batches to save myself time after a busy day fishing. Try this tasty BLT Salad with Buttermilk Dressing.

Ingredients

4 slices good-quality bacon
½ baguette, sliced into ¾-inch cubes (or your favorite bread)
2 tablespoons extra-virgin olive oil
sea salt
freshly ground black pepper

for the buttermilk dressing
2 tablespoons sour cream
2 tablespoons mayonnaise
1 tablespoons fresh dill, minced
1 tablespoon white vinegar
1 garlic clove, minced
⅓ cup low-fat buttermilk
sea salt
freshly ground black pepper

1 large head Romaine lettuce, washed, dried and torn into pieces
1 cup cherry tomatoes, halved
½ cup Parmesan cheese, grated

Directions

Preheat your oven to 375 degrees.

Cook the bacon on a rack-lined baking sheet until crisp, about 15 minutes. Drain on a paper-towel lined plate. Cool, then crumble into large pieces.

Toss bread with oil and season with salt and pepper. Spread evenly on a baking sheet. Bake until golden brown, tossing halfway through, 15 minutes.

Make the buttermilk dressing and assemble the salad: In a large bowl whisk together sour cream, mayonnaise, dill, vinegar and garlic. Whisk in buttermilk and season with salt and pepper. Add lettuce, tomatoes and croutons; toss to coat with dressing. Sprinkle with croutons, bacon and Parmesan cheese.

Serves 4

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Crab Imperial with Red Pepper http://ladonnarose.com/crab-imperial-red-pepper/ http://ladonnarose.com/crab-imperial-red-pepper/#respond Thu, 25 Oct 2018 13:00:47 +0000 http://ladonnarose.ivykitten.com/?p=1254 Being an Alaskan fisherman I have had my share of Crab Imperial. I have also experimented with making them. I love this recipe for Crab Imperial with Red Pepper because you can taste the crab. Ole calls this dish crab pudding and requests it all the time. It’s creamy, decadent and will be enjoyed by the entire family.

Ingredients

½ cup (1 stick) butter, divided (melt 3 Tbls. for topping)
3 tablespoons all-purpose flour
2 cups heavy cream
1 cup Panko bread crumbs, divided
½ cup red bell pepper, diced
¼ cup onion, finely diced
4 tablespoons fresh parsley, minced and divided
2 tablespoons sherry cooking wine
2 tablespoons lemon juice
1 tablespoon grated lemon zest
1½ teaspoons Worcestershire sauce
1 teaspoon paprika, divided
1 teaspoon ground mustard
½ teaspoon hot chili sauce
2 cups fresh Dungeness crabmeat (about 2 crab, cooked and cleaned)
¾ teaspoon sea salt
¼ teaspoon ground black pepper
toasted baguette slices, for serving

Directions

Preheat your oven to 375 degrees.

In a large nonstick saucepan over medium heat, melt 5 tablespoons butter. Whisk in the flour. While whisking, slowly pour in the cream.

Whisk until the mixture is thick and bubbly and coats the back of a spoon. Remove from heat and stir in ½ cup of the bread crumbs, the bell pepper, onion, 2 tablespoons parsley, wine, lemon juice, zest, Worcestershire, ½ teaspoon paprika, mustard, chili sauce and crab meat. Season with salt and pepper.

Divide mixture evenly among six 6-ounce oven-proof baking dishes (or four 1-cup); place on a rimmed baking sheet and set aside.

In a small bowl, mix remaining 3 tablespoons melted butter, ½ cup bread crumbs, ½ teaspoon paprika and ½ teaspoon parsley. Sprinkle evenly over each baking dish. Bake until lightly browned and bubbling in the center, about 20 minutes. Serve hot with baguette toasts.

serves 4-6

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Classy Parmesan Basket http://ladonnarose.com/classy-parmesan-basket/ http://ladonnarose.com/classy-parmesan-basket/#respond Thu, 25 Oct 2018 13:00:43 +0000 http://ladonnarose.com/?p=1695 These Classy Parmesan Baskets make a beautiful presentation. They have a lacy, delicate look to them.

Ingredients

1 cup Parmesan cheese, freshly shredded or inexpensive shredded Parmesan – the kind in the bag works great.
1 drinking glass
2 ounces smoked salmon
mixed salad greens

Directions

Heat a 10” skillet over medium-high heat.

Sprinkle shredded Parmesan cheese into a disk shape (using less cheese around the edges so it looks lacy). When cheese is slightly golden underneath, carefully remove it using a spatula.

Quickly drape cheese disk over an upside down glass, golden side up and press to form a bowl.

Allow to cool completely. Cooled baskets can sit several hours.

This recipe produces one basket. Repeat instructions until you have the number of baskets needed.

Fill basket with mixed greens and top with smoked salmon.

Makes one basket

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Linguine with Fresh Herbs, Goat Cheese and Smoked Salmon http://ladonnarose.com/linguine-fresh-herbs-goat-cheese-smoked-salmon/ http://ladonnarose.com/linguine-fresh-herbs-goat-cheese-smoked-salmon/#respond Mon, 22 Oct 2018 13:00:28 +0000 http://ladonnarose.com/?p=1754 This Linguine with Fresh Herbs, Goat Cheese and Smoked Salmon is one of the quickest pasta recipes you’ll ever make–and one you’ll want to make again and again.

Ingredients

1 pound linguine pasta
8 ounces goat cheese, crumbled
6 tablespoons butter
3 cloves garlic, minced
3 green onions minced
½ cup white cooking wine
¼ cup flat leaf parsley, chopped
¼ cup fresh dill, chopped
¼ cup fresh basil chopped
2 cups tomatoes, chopped
2 (6-to 7-ounce) cans smoked salmon, drained (or fresh smoked)
salt and freshly ground black pepper

Directions

Bring a large pot of water to boil, lightly salt it, add the pasta and cook until al dente. Drain, reserving ¾ cup of the pasta cooking water.

In a large serving bowl, add the crumbled goat cheese.

In a medium saucepan, melt the butter over medium heat. Add the garlic and green onions, sauté 1 minute. Stir in the wine and cook, about 2 minutes. Add the parsley, dill and basil. Stir in the reserved pasta cooking water.

Add the pasta to the goat cheese. Pour the herb sauce on top, season with salt and pepper and toss. Add the tomatoes and toss gently.

Flake the smoked salmon on top, gently toss in and serve right away.

Makes 4 servings

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