The 2 Spoons

Delicious! Zucchini Crudo Salad with Fresh Dill

September 3, 2019 by Becky Spoon

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Zucchini Crudo Salad with Fresh Dill is one of my favorite salad’s. Zucchini and yellow squash or thinly sliced on a mandoline, placed in a colander, salted and left to hang out for about 15 minutes.

Delicious! Zucchini Crudo Salad with Fresh Dill

I found this recipe in Michael Symon’s cookbook “Live to Cook” https://www.amazon.com/Michael-Symons-Live-Cook-Techniques/dp/0307453650. This is what he says about the recipe: “This is a version of A salad Jonathan Waxman is known for that I fell in love with when I first tasted it. Who’d have thought, after decades of cooking, that zucchini could be an epiphany. But it was. I simply never thought of eating it raw. Seriously, it was a jaw-dropping surprise. I think he dressed it only with salt, lemon, and olive oil. I’ve added some garlic and shallots—building the dressing on top of these raw aromatics—along with dill, because I love dill, and with almonds for crunch and nuttiness.

It’s important to salt the zucchini ten to fifteen minutes before serving it; this will leach out the right amount of water but leave some crunch. Put the salt on too early and you can lose that texture. If you need to prepare the dish ahead, the vinaigrette can be made up to a few hours in advance and you can slice the zucchini up to an hour before salting it if you cover it with a damp towel and leave it at room temperature “.

I too love fresh dill and the dill combined with lemon juice in the vinaigrette is amazing! A similar salad with fresh dill on my blog is the Spinach and Berries Salad: https://the2spoons.com/colorful-spinach-and-berries-salad-with-dill/. It is a beautiful salad!

Delicious! Zucchini Crudo Salad with Fresh Dill

You have to make this recipe soon! Luckily Squash is available all year so this is great anytime of the year! Serve it with just some French bread or as a salad with a pasta dish! This would be a wonderful side with salmon. Substitute the salad in this salmon dish for the zucchini Crudo! It will be perfect! https://the2spoons.com/lemon-parmesan-salmon/.

Enjoy!

Zucchini Crudo

Print Recipe

Courseeasy side dish, easy side dish, vegetable, Salad

CuisineAmerican

Keywordcrudo, salad, summer squash, zucchini

Ingredients

2 Zucchini, thinly Sliced
2 yellow summer squash, thinly sliced
1 tbsp. plus 1/4 tsp. Kosher salt
1 tsp. garlic, minced
1 shallot, finely sliced
grated zest and juice of 3 lemons, or to taste
1/2 cup extra virgin olive oil
1/3 cups slivered or sliced almonds, toasted
1/3 cup chopped fresh dill.

Instructions

Combine the zucchini and yellow squash in a colander in the sink and sprinkle 1 tablespoon of the salt over it. Toss to coat, and set aside for 10 to 15 minutes, no longer. In a large bowl, combine the garlic and shallot, sprinkle with the remaining ¼ teaspoon salt, and whisk in the lemon zest and juice. Whisk in the olive oil in a steady stream, then the almonds and dill. Taste for seasoning and acidity (it should be nicely acidic). Add the zucchini and squash to the dressing, toss, and serve immediately.

Zucchini Crudo Salad with Fresh Dill
Lemon Parmesan Salmon with Corn, Tomato and Avocado Salad

Easy, Self-Rising Flour Buttermilk Biscuits

September 2, 2019 by Becky Spoon

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These Easy Self-Rising Flour Buttermilk Biscuits are just that! Easy! The only ingredients in the biscuits are self-rising flour, butter, a little sugar, and buttermilk! That’s it!

The other morning I wanted biscuits but I was kind of dreading having to get out all the ingredients together. While gathering my flour and other ingredients, I realized that I had a package of self-rising flour. I do love my homemade buttermilk biscuits from scratch, but as an alternative, I knew these are easy and quick and absolutely delicious. They turned out perfect!

Easy, Self-rising Flour Buttermilk Biscuits

I’m sure you have used Self-Rising flour that you have purchased, but you can make your own and store in zip-lock bags! Here’s a link for the ingredients: https://www.thekitchn.com/how-to-make-self-rising-flour-232729.

I use self-rising flour in my favorite peach cobbler recipe, which is an essential ingredient. Here is a link for that delicious Peach Cobbler using self-rising flourhttps://the2spoons.com/perfectly-peachy-peach-cobbler/.

Perfectly Peachy - Peach Cobbler — Perfectly Peachy – Peach Cobbler

I will always make my Homemade Buttermilk biscuits, but these are a great option. Here’s the link for my Homemade Buttermilk too: https://the2spoons.com/my-easy-homemade-buttermilk-biscuits/.

I used these biscuits this mornthat morning t make my favorite biscuit sandwich. I’ll posst that recipe on a different post!

Here’s the simple recipe:

Easy Self-Rising Buttermilk Biscuits

Print Recipe

CourseBread, Breakfast, dinner, Lunch

CuisineAmerican

Keywordbiscuits, buttermilk, buttermilk biscuits, self-rising

Ingredients

2 1/2 cups Self-Rising Flour
2 tsp. sugar
1/2 cup butter or shortening
3/4-1 cup buttermilk, more if needed
Green tops of scallions, finely chopped (optional)
Fresh Ground Black Pepper

Instructions

Heat oven to 450 degrees. In a medium bowl, stir together the flour and sugar. I grate the butter with a box grater. Using your hands (that's what I do) or a pastry cutter, blend the butter in until it is crumbly. If you are adding the chopped scallions and black pepper, add them to the dry ingredients. Stir in the buttermilk until dough comes together adding more buttermilk as needed. I prefer a wetter dough than dry. You can add more flour as you knead.
Knead a couple of times on a floured surface until a smooth dough forms. Roll to 1/2 inch thickness. Cut the dough with floured 2 1/2 floured biscuit cutter or cutter of your choice. Sometime I make small for appetizers that I fill with ham and mustard.
On an ungreased sheet pan, place touching if you want soft sides or 1 inch apart if you want crusty sides. Bake 10-12 minutes or until golden brown.

Perfectly Cooked – Skillet Cod with Brown-Butter Tomato Sauce

September 1, 2019 by Becky Spoon

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Skillt cod with Brown-Butter Tomato Sauce — Skillet Cod with Brown-Butter Tomato Sauce

This Skillet Cod with Brown-Butter Tomato Sauce is absolutely delicious! It is a quick and easy weeknight dish! The brown-butter adds a nuttiness to the dish and is brightened with barely-cooked fresh tomatoes with a splash of white wine, then spooned over pan-seared cod. There’s a sweetness, then a little tartness from the fresh cherry tomatoes.

I love a dish like this. The entire time I was eating it I was thinking, this is so good! I wished I had made more cod because I could have eaten two pieces!

Perfectly Cooked – Skillet Cod with Brown-Butter Tomato Sauce

If you aren’t familiar with brown-butter I’m adding a tutorial just to give you an idea. You think you’ll be burning the butter….so hope this helps. http://dish.allrecipes.com/browning-butter/.

I saw this dish on Instagram that Saveur had posted and I just had to make it! I’m so glad I did.

I just feel like I’m eating so healthy! I try to add fish to our diets a couple of times a week. Just look at these health benefits cod offers: https://www.organicfacts.net/cod-fish.html.

Sauteed spinach, kale, a nice salad would all be a great side dish. My rice pilaf would be perfect to serve alongside this to sop up all of the juices from the tomatoes. Here’s the link if you want to make the pilaf: https://the2spoons.com/yummy-rice-pilaf-perfect-side-dish/.

Make this recipe! I think there are so many other fish that would work. Catfish or Red Snapper would be delicious. Please make this dish for your children, your family. Please start cooking from scratch for your children.

Skillet Cod with Brown-Butter Tomato Sauce

Print Recipe

Coursedinner, Lunch, Main Course

CuisineAmerican

Keywordcod, cod with tomatoes, dinner, main course, seafood, skillet cod

Servings servings

Ingredients

2 6 oz. skinless cod fillets
kosher salt
freshly ground black pepper
1 tbsp. extra virgin olive oil
4 tbsp. unsalted butter, divided
1 medium shallot, thinly sliced (1/4 cup)
1 medium garlic clove, thinly sliced
7 oz. mixed cherry and grape tomatoes, halved
2 tbsp white wine
2 tsp. coarsley chopped flat leaf parsley for serving

Instructions

Pat the fillets dry with paper towels, then lightly season all over with salt and pepper; set by the stove. Hold a large, heatproof rimmed plate under hot running water to warm, then pat dry and set by the stove.
In a large stainless-steel skillet over medium-high, heat the oil with 1 tablespoon of the butter. When the foam begins to subside, add the fillets and cook without disturbing until the fish is lightly browned and turning white and opaque about ¼ of the way up from the skillet, 1–2 minutes. Using a wide, thin metal spatula, gently flip the fillets, then continue cooking until the other side is lightly browned and turning white and opaque about ¼ of the way up from the skillet, 1–2 minutes more. Carefully transfer to the warm plate, cover tightly with an inverted bowl or aluminum foil, and set aside in a warm place to steam while you make the sauce.
Return the skillet to medium-high heat, add the remaining 3 tablespoons butter, and swirl to melt. Cook, using a wooden spoon to scrape the bottom of the skillet frequently, until the foam completely subsides, the solid milk particles sink to the bottom and turn a deep golden brown, and the butter takes on a toasted fragrance, 2–3 minutes. Add the shallot and cook, stirring and shaking the skillet continuously, until it just begins to soften, about 1 minute. Add the garlic and cook until fragrant, 30 seconds. Add the tomatoes and cook, stirring gently without crushing them, until they are heated through and beginning to soften and turn jammy, and their juices are silky and slightly thickened, 4–5 minutes. Add the wine and continue cooking until the alcohol evaporates, 15–30 seconds more; remove from the heat. Uncover the fish (it should now be cooked through), and if desired, transfer to a large rimmed platter or a shallow bowl. Pour the sauce over the fish, top with parsley, and serve immediately.

Pan-Fried Cod in Tomato Basil Sauce with Rice Pilaf

Quick, Sweet and Saucy Pork Chops

August 29, 2019 by Becky Spoon

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Wow! these Sweet and Saucy Pork Chops are so good! When I received my September 2019 issue of bon appetit this recipe was on the cover and I’m telling you I had to immediately make this recipe! When I saw pork chops, fresh rosemary, garlic, capers, something that looked like onions but was shallots I was in!

Quick Sweet & Saucy Pork Chops

Not only are these chops delicious, but they are quick! I think it took me 20 minutes to cook the entire meal! I served the pork chops with long-grain white rice that was seasoned with a little salt and pepper and butter. As a side dish, I had my Sautéed Spinach which takes minutes! https://the2spoons.com/garlicky-sauteed-spinach-red-pepper-flakes/.

I realize it is hard to get a meal on the table with school going on and all the activities going on, but there’s no reason for take out because this dish is so fast. 20 minutes! Bon appetit commented “For weeknight-friendly pork chops that cook in record time but are still succulent, we turn to an unexpected ingredient: sugar. A pinch sprinkled over the surface helps the chops caramelize and develop a golden-brown crust before the meat has a chance to dry out. For max juiciness, we finish cooking them in a buttery-tangy pan sauce that then gets spooned over every slice.”

I used Center Cut Pork Chops because you get a consistent pork chop with each chop. Sam’s Club had some really beautiful chops the other day so I purchased them. https://www.samsclub.com/p/pork-center-cut-loin-chops-priced-per-pound/prod20995802?xid=plp_product_1_1.

Quick, Sweet and Saucy Pork Chops

Here’s this quick and easy recipe! Enjoy!

Sweet and Saucy Pork Chops

Print Recipe

Coursedinner, Lunch, Main Course

CuisineAmerican

Keyworddinner, main course, pork, pork chops, sweet and saucy pork chops

Servings servings

Ingredients

2 1" Thick bone-in center cut pork chops (look for the most marbled ones you can find, preferably with some fat cap too)
kosher shalt
1 1/2 tsp. sugar
2 tbsp. extra virgin olive oil, divided
1 large shallot, chopped
4 garlic cloves, thinly sliced
1/4 cup red wine vinegar
3 sprigs rosemary
1 tbsp. drained capers
2 tbsp. unsalted butter, cut into pieces

Instructions

Season pork chops with salt and sprinkle evenly with ½ tsp. sugar. Heat 1 Tbsp. oil in a large skillet over medium-high. Cook chops, undisturbed, until well browned underneath, about 3 minutes. Turn and cook just until second side is lightly browned, about 1 minute. Transfer chops to a plate (they won’t be fully cooked); reduce heat to medium.
Pour remaining 1 Tbsp. oil into same skillet and add shallot and garlic. Cook, stirring often, until softened and just beginning to brown, about 3 minutes.
Add vinegar and remaining 1 tsp. sugar to skillet. Cook, swirling pan occasionally, until vinegar is nearly evaporated, about 2 minutes.
Add rosemary, capers, and ½ cup water to skillet; season with salt. Reduce heat as needed to maintain a very low simmer. Add butter and swirl pan continuously (and vigorously) until sauce becomes smooth, glossy, and emulsified.
Return pork chops to skillet, arranging darker side up. Simmer gently in sauce, swirling occasionally, until chops are cooked through, about 3 minutes (a thermometer inserted near the bones should register 135°).
Transfer pork chops to plates and spoon sauce over.

Amazing! Mussels with Tomatoes, Garlic, and Lemons

August 23, 2019 by Becky Spoon

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Mussels with Tomatoes, Garlic, Lemons, & Wine

I made these Mussels with Tomatoes, Garlic, and Lemons when I was in Mexico on vacation. I was in a 2 bedroom condo at my resort that had a partial kitchen, so we were able to buy groceries, which I love to do while traveling, and cook some of the local food finds. Since I was in Cabo San Lucas I can always get fresh seafood!

Of course, I can get mussels here too! And I do make mussels often. I love them. They are so much meatier than clams and I love the flavors! They just pair so well with lemons, garlic, white wine, tomatoes, fresh herbs, and honestly many other ingredients.

Mussels with Tomatoes, Garlic, and Lemons

When I purchase mussels at my local fish market they come in a bag like this. They are alive. You want to use them soon after purchase and until then, store them in your refrigerator over ice. When you use the mussels, you want to wash them well, and there is a little beard that needs to be removed. Any mussels that are open and if you tap them and they do not close, you need to discard them because they are not living any longer. Here’s a link if you want to read further about cleaning mussels: http://dish.allrecipes.com/how-to-clean-mussel.

This is an easy recipe. You can serve this as an appetizer or as a meal with a loaf of crusty bread. If you want to add a salad https://the2spoons.com/italian-salad-with-lemon-olive-oil-vinaigrette/ my Italian Salad would be great.

Mussels with Tomatoes, Garlic, and Lemons

Here’s the easy recipe!! Enjoy!

Mussesls with Tomatoes, Garlic, and Lemons

Print Recipe

CourseAppetizer, dinner, Main Course

CuisineSeafood

Keywordappetizer, dinner, main course, mussels, mussels with tomatoes

Ingredients

2-3 lbs mussels
1/2 medium onion, diced
2-3 garlic cloves, minced
6 Roma Tomatoes, diced (you can substitute a couple of regular tomatoes if needed)
2 tbsp olive oil plus more for drizzling
2 cups Sauvignon blanc or similar
juice of one lemon
salt to taste
chopped fresh parsley

Instructions

Heat a large skillet on medium high. Add the onion and sauté until soft. Add the garlic and cook just a few minutes until fragrant. Add the wine and reduce by half. Add the tomatoes and lemon juice, and cook for a couple of minutes. Add a little salt and taste.
Add the mussels, cover, reduce the heat to medium and cook until the mussels have opened. If any mussels did not open, discard them.
Serve immediately with some crusty bread! Enjoy!

Italian Salad with Lemon and Olive Oil Vinaigrette

Perfect for Breakfast! Tomato Toast with Scallions and Sesame Seeds

August 22, 2019 by Becky Spoon

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So you love Avocado Toast? Just wait until you try this Tomato Toast with Scallions and Sesame Seeds! I loved it so much for breakfast!

I actually saw this recipe on Instagram posted by Bon Appetit and their recipe called for Aleppo style pepper. Here’s a link to give you information on the Aleppo pepper: https://www.bonappetit.com/story/what-is-aleppo-pepper.

Good Aleppo-style pepper is flaky, semi-oily, and has a rich burgundy color. It should smell bright and fruity, with a super-savory finish reminiscent of sun-dried tomatoes. I could have used crushed red pepper flakes that I had on hand, but I had a jar of roasted red peppers in the refrigerator that I needed to use so I substituted.

Feel free to use Aleppo or other crushed red pepper flakes, or you really could add the roasted red peppers and an Aleppo or red pepper flakes. I really loved the roasted red peppers with the tomatoes and the garlicky mayonnaise. I will definitely use the Aleppo or crushed red pepper flakes the next time.

Tomato Toast with Scallions and Sesame Seeds

We’re fortunate to be able to get some pretty good tomatoes year-round, but the garden-fresh tomatoes we get during peak season are absolutely the best for this recipe! If I had heirloom tomatoes available, I wold have used those, but any fresh, ripe tomato will work.

Here’s another favorite toast recipe on my blog: https://the2spoons.com/delicious-warm-egg-salad-on-french-bread-toast/

Tomato Toast with Scallions and Sesame Seeds

Here’s the easy recipe! Enjoy!

Tomato Toast with Scallions and Sesame Seeds

Print Recipe

CourseAppetizer, Breakfast

CuisineAmerican

Keywordbreakfast, fresh tomatoes from the garden, toast, tomato toast, tomatoes

Servings servings

Ingredients

1 garlic clove, finely grated
1/2 cup mayonnaise
Kosher salt
1/2 lemon
4 3/4 inch thick slices country-style bread, toasted
3 medium tomatoes, thinly sliced
2-3 jarred red pepper pieces, sliced into strips
2 tbsp finely chopped scallions, tops and bottom
2 tsp. toasted sesame seeds
Flaky sea salt (if you have)
Freshly ground black pepper
extra virgin olive oil for drizzling
Aleppo-style pepper or crushed red pepper (for serving) optional

Instructions

Mix garlic and mayonnaise in a small bowl. Squeeze about 1 tsp. juice from lemon half into bowl; season with kosher salt. Hang on to lemon.
Spread a generous layer of seasoned mayonnaise over toast; Add some of the roasted red peppers to each piece of toast and shingle a few tomato slices on top. Sprinkle with chopped scallions, sesame seeds, sea salt, black pepper, and Aleppo-style pepper if using. Finely grate some lemon zest from reserved lemon over and drizzle with some oil.