Feb 13
I had been wanting to make Oven Baked Salmon with a cream sauce for a long time. I finally got around to it and thought this would be something nice to make for two…or you could bake an entire Salmon to feed at least 4 people.
Oven Baked Salmon
Ingredients (2 people):
approximately 1 lb salmon
1/2 cup whip cream — less or more depending on the amount of cream you want to use
1/2 cup milk (preferably fat free milk)– if you use less cream you can add more milk
1 teaspoon flour
1/2 teaspoon starch
1 teaspoon garlic –finely chopped
1 tablespoon butter
salt and pepper
garlic powder
red pepper (optional)
dry parsley flakes (optional)
steam vegetables –you can buy a ready bag or fresh vegetables of your choice to steam
Directions:
Steam the vegetables (or boil in water) and while they are steaming prepare the fish. Place the salmon on a baking sheet after covering the sheet baking sheet with foil. Add salt, pepper, parsley flakes, and, garlic powder to the Salmon. Preheat the oven to 450 degrees Fahrenheit, and once the oven is ready place the Salmon into the oven and bake for approximately 15 minutes. Note: after the vegetables are ready you can add some salt and pepper to the vegetables to add some flavor.
For the Sauce:
Heat the butter (on medium low heat) in a pot and then add the flour and stir the contents around until the flour is mixed in well with the butter. Add the milk, cream, starch and mix all the ingredients. Add the garlic, salt, pepper, and red pepper then stir all the contents. If you want the sauce to be thicker leave it on the stove top a bit longer and constantly stir the sauce.
Once everything is ready you can serve the Salmon with a bit of the cream sauce on top. Note: the sauce can be a bit creamy and does get thick fast, so don’t leave it on the stove top for too long if you don’t want it to thicken too much.
Tagged with: Flour • Garlic • Milk • Salmon • Starch • Whip Cream
Oct 21
There are a few different variations of Masghati, which is a Persian sweet made basically from starch. This specific recipe is for Masghati borideh shodeh (cut up pieces).
Masghati (borideh shodeh)
Ingredients:
200 grams starch –its preferred that you use a flower starch, but I used corn starch
400 grams sugar
5-6 cups water
1/2 cup rose water
100 grams heated oil
1/3 cup cut up pistachio (optional)
hail (cardamom) powder (optional)
Saffron (optional) — I added yellow food coloring instead just to give it a color, but you dont have to add either
Directions:
Dissolve your starch in 5 to 6 cups of cold water. If needed you can run it through a strainer before transferring the contents into a pot on the stove top. I found that all my starch had fully dissolved and when I ran it through the strainer nothing was left behind. The temperature for the stove should be set to medium and you will need to constantly stir the mixture until it starts to thicken. Once it begins to thicken (you will notice it starts to look like a jelly like substance) then you will add the sugar and the rose water and continuously stir the mixture. I also added cardamom powder, but you can add the seed if you wish or not add it at all. Then I added the heated oil to the mixture and still continued to stir. You basically want to allow all the water to evaporate, until it is fully thickened and if you create a line across the top with a knife the line doesn’t fade that easily. At the end you will pour the thickened mixture into a dish and allow it to cool fully before cutting it into diamond pieces. You may choose to spring the top with the cut up pistachio you have while it is cooling (and before cutting it).
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Tagged with: Cardamom • Pistachios • Rose Water • Starch • Sugar
Sep 10
Halva Masghati Shirazi Persian Recipe
The recipe I have for this halva has been passed down to me by my mother-in law. I guess its one of my husbands favorites too because it doesn’t last long when I make it!
Ingredients:
2 tablespoons Rice Flour
1 tablespoon Starch
2 cups water & Rose water (mostly rose water)
1 cup sugar
1 tablespoon oil
saffron
Directions:
Stir the flour in a pot over the stove (on med to med-high heat) for approximately 5 to 10 minutes. Then add the starch and water & rose water. Continue stirring until the mix becomes slightly thick. Add the saffron, sugar, and then the oil. Continuously stir the mixture, and once the mix has a thick consistency it will be ready to pour into a dish o cool down. Keep in mind it may take 15-25 minutes of continuous stirring until it is finally thick and ready to pour into a dish. You dont want it to be too watery! Also, when it cools down it will only thicken a little more than what it is on the stove.
Tagged with: Rice Flour • Rose Water • Saffron • Starch • Sugar
