Yesterday we went to the farmer’s market hoping for some interesting options. I couldn’t find some things that I wanted but did leave with a few things that I hadn’t planned on getting. After that and a trip to Earthfare, we headed home. For dinner, I made a dish that now ranks as one of my favorites ever. I got the idea from Cannelle et Vanille but adapted it due to what I had available locally. I would never think to combine a pesto with roasted beets but it worked really well. It was filling thanks to the meatiness of the salmon and starchiness of the potatoes.
With such a healthy dinner, we had to end the evening with a chocolatey, gooey dessert. I also got this recipe from Cannelle et Vanille but slightly adapted it as well. I try not to give Sophie many sweets but the happiness on her face from taking bites of a freshly baked triple chocolate cookie was priceless.
Salmon Salad with Roasted Beets and Potatoes
adapted from Cannelle et Vanille
The original recipe calls for peppergrass and sorrel for both the pesto and the salad greens. Because I couldn’t find them at the farmers market I improvised. I already love pesto made from the combo of arugula and spinach, so I added parsley to give it more of an herbaceous flavor. Also, she poached her salmon. I didn’t have enough olive oil for poaching so we grilled the salmon, which I think worked out really well. It gave it that nice grilled flavor which is great in contrast to the pesto. I used Earthbound Farms Fresh Herb Salad blend as my base because I knew it would provide a good balance of fresh herbs and lettuces with the salmon.
Spinach, Arugula, and Parsley Pesto
1 cup mixed spinach and arugula (I get this already mixed from the Organic Girl brand)
1/4 cup parsley
1 garlic clove
2 Tablespoons toasted pine nuts
1/2 teaspoon salt
1/4 cup freshly grated parmesan
1/4-1/3 cup olive oil
3 small red beets
3 small golden beets
6-8 small white/golden potatoes
2 Tablespoons olive oil
1/2 teaspoon salt
1 pound fresh salmon with skin, cut in half
salt and pepper
Mixed greens or herb blend
In a food processor, blend spinach, arugula, parsley, garlic, pine nuts and salt. Once it’s become paste-like, add the cheese and blend. While it is blending, slowly add the olive oil through the top until you get the consistency that you like. I don’t like mine too runny so I probably only added 1/4 cup olive oil. Taste and add more salt if necessary. Set aside.
Preheat the oven to 425F. Trim and peel the beets and cut in half. Peel the potatoes and cut in half. Place on a baking sheet and toss with olive oil, salt, and pepper. Roast for 20-30 minutes in the oven until cooked (but don’t overcook these as you don’t want them mushy). The beets will have a slight “bite” to them which is good. Once cooked, mixed with some of the pesto in a bowl.
While the vegetables are roasting in the oven, heat a grill or grill pan. Rub olive oil, salt, and pepper on the salmon and grill (skin side down) for 12 minutes or so depending on thickness. Do not flip over.
Take your mixed herb blend and place it on a platter. Squeeze about a half a lemon on it and sprinkle a little salt. Mix together. Spread roasted vegetables on top. Flake the salmon into big chunks (discarding the skin) and place onto the salad. I guarantee this will become one of your favorites as well. If you don’t like salmon, try it with shrimp or chicken…or leave out the protein altogether.
Triple Chocolate Cookies
adapted from Cannelle et Vanille
These cookies are really chocolately and rich. You need quite of an assortment of chocolate for this and very little flour (surprisingly). I changed up the types of chocolates to come up with what I have below, which led me to alter the sugar levels as well (mostly because I couldn’t find unsweetened chocolate). Her recipe was in grams, so I left it that way to keep it more exact. Grams are easy if you have a food scale. If you don’t have one, you should get one. They are not expensive and come in really handy with cooking.
140 grams sugar
100 grams semisweet chocolate (bar or chips are find)
113 grams bittersweet chocolate (Ghirardelli bar recommended)
80 grams butter
40 grams flour
1 gram baking powder (a little less than 1/4 tsp)
2 grams salt (a little less than 1/2 tsp)
55 grams milk chocolate chips
110 grams dark chocolate chips
In the bowl of an electric mixer, mix the eggs and sugar. In the meantime, melt the semisweet and bittersweet chocolates and the butter over a double boiler. When the chocolate has melted, add it to the eggs and mix until combined. Add the flour, baking powder, and salt and mix to combine. Then fold in the chocolate chips with a spatula or wooden spoon.
The batter will be really liquidy and very hard to scoop. You can let it rest in the bowl for around an hour so that it hardens enough to scoop it. I put it in the fridge for the last 15 minutes to help it along. Use an ice cream scoop and scoop out balls onto a sheetpan lined with parchment or a silicon mat. I used a regular ice cream scoop, so I yielded about 9 large cookies. You could also use a small scoop to get smaller cookies.
Bake in a 350 degree oven for about 12-14 minutes or until the edges of the cookies have set. (if you make smaller cookies they will probably be done in 10-12 minutes). They will be really soft in the middle until they cool off. Once done, let cool on the cookie sheet and then move to cooling racks.
The original recipe called for using the cookies to make ice cream sandwiches. She made her own chocolate mint ice cream, but I just got some vanilla gelato (though I bet chocolate mint would be really good too). After the cookies are totally cooled, scoop out some ice cream and press it down a little. Then top it with another cookie and press down a little on that (careful not to break the cookie).