Thursday

Andi Cooks Dinner



andi helped me make dinner the other night. she picked out what we made and also helped me shop for all the ingredients. we had oven-barbecued salmon, roasted asparagus with parmesan cheese, onion rings, and ginger shortcakes with blueberries. she had a great time measuring, pouring, separating onion rings, spooning sauce on the salmon, trimming asparagus, zesting an orange, grating parmesan cheese, cutting butter, pressing out dough, and stamping out shortcakes. here's the recipes...

all recipes taken from The Family Kitchen: Easy and Delicious Recipes for Parents and Kids to Make and Enjoy Together



...oven-barbecue salmon
for the sauce
1 cup orange juice
1/2 cup red wine vinegar
1/2 cup champagne or white wine vinegar
1 1/2 cups sugar
2 tablespoons olive oil
1 medium onion, diced
2 cloves garlic, sliced
1 28-ounce can diced tomatoes, drained
1/2 cup ketchup
2 tablespoons dark brown sugar
1 tablespoon Worcestershire
1 teaspoon dry mustard
1 teaspoon orange zest
salt and pepper

for the salmon
4-6 salmon fillets
salt and pepper

In a small saucepan mix together the orange juice, both vinegars and sugar. Bring to a boil, reduce heat to medium, and simmer for 50-60 minutes, or until thick and syrupy.

In a medium saute pan, heat the olie oil until hot. Add the onion and garlic and saute for 3-4 minutes. Stir in the tomatoes, ketchup, brown sugar, worcestershire sauce, and mustard and simmer over medium heat for about 25 minutes, or until thickened.

Add the orange juice reduction and the zest to the tomato mixture and simmer for 8-10 minutes, until blended and slightly thickened. Season to taste with salt and pepper.

Preheat oven to 350 F.

Season salmon with salt and pepper and put the fillets in a lightly greased shallow baking dish. Spoon a generous amount of the barbecue sauce on top of the salmon and bake for 25 minutes or until done.

...roasted asparagus with parmesan cheese
1 pound asparagus sprears, trimmed
2 tablespoons extra-virgen olive oil
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
2 tablespoons freshly grated parmesan cheese

Preheat the oven to 450 F.

Lay the asparagus in a single layer on a rimmed baking sheet, drizzle with olive oil and sprinkle with salt and pepper. Roast for about 15 minutes.

Remove from the oven and sprinkle with parmesan cheese. Return to oven for about 5 minutes, or until cheese melts and turns golden brown. Serve immeadiatly.



...buttermilk onion rings
3 cups buttermilk
1 cup flour, plus more for dredging
1 large white onion
4 cups vegetable oil, for frying
salt and pepper

In a shallow pan mix the flour and buttermilk together. Slice the onion into 1/2-inch slices and carefully separate them into rings.

Put the onion rings in the pan and toss together with the buttermilk mixture. Cover and refrigerate for 2-12 hours.

Heat the oil in a deep pot over medium-high heat until the oil reaches 350 F.

Spread some flour on a plate and season it with salt and pepper. Lift the onion rings out of the buttermilk mixture and let the excess drip back into the pan. Dip the onion rings one at a time into the flour mixture to coat evenly. Fry the onion rings 2-3 at a time, turning once, for 2-3 minutes, or until lightly golden brown. Lift from the oil with tongs and drain on paper towels. Season with salt and serve immeadiately.

...ginger shortcakes with blueberries
1 1/2 cups flour
2 1/2 tablespoons sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons ground ginger
1/2 teaspoon salt
6 tablespoons cold butter, cubed
1/2 cup buttermilk
3/4 cup chopped crystalized ginger
1 cup + 2T heavy cream
1 tablespoon powdered sugar
1/2 pint blueberries

Preheat the oven to 350 F.

In the bowl of and electric mixture fitted with a paddle attachment, mix together the flour, sugar, baking powder, baking soda, ginger, and salt. With the mixer on low, add the butter and mix until the mixture is the consistancy of cornmeal. Add the buttermilk and crystalized ginger and mix on low just until the dough comes together.

Turn the dough out onto a lightly floured work surface and flatten with your hands until the dough is 1/4 to 1/2 inch thick. Using a 3-inch round cookie cutter stamp out 4-5 circles. Reroll the dough to cut 1-2 more shortcakes.

Put the shortcakes on and ungreased baking sheet. Brush the tops with 2 tablespoons heavy cream and bake for 20-25 minutes, or until light golden brown.

Meanwhile, whip cream, wash blueberries, and slice nectarines.

Cut shortcakes in half. Put a dollop of cream on each shortcake bottom and a sprinkling of fruit. Top with the other shortcake half.

2 Comments:

Anonymous kelley said...

oh, such cute pictures!! and their hair is getting so long! :o

5:44 PM  
Anonymous Anonymous said...

I love this picture of Andi. Like her mother she too will be a great cook.

Jeanie

9:32 PM  

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