Onion Parmesan Toasts

From the kitchen of One Perfect Bite...I've been out of sync with the world this week. It continues to move at a mazurka pace while I'm definitely in minuet mode. Worse yet, the goodies assembled for the holiday are nearly gone and we still have well-wishers stopping by for holiday visits. While I don't want to bake more cookies, I do want to have something to offer guests who come to call, so I pulled out some recipes for casual savories that I think will do as well. I've included these toasts because they are very easy to do and the various elements needed to make them can be done ahead of time and then assembled just before serving. This is a decades old recipe that has been retired several times, but the folks at Gourmet magazine refused to let it die, and, after brief periods of rest, kept bringing it back for yet another generation of cooks to enjoy. It's hard to believe that four ingredients can make such delicious mouthfuls. I was among the doubters when I first read the recipe, but thought enough of the person who recommended it to me to give it a try. I'm so glad I did that. This is a straightforward recipe and chances are you have everything you need to make it in your pantry and refrigerator. If you don't have cocktail bread, quarter slices of what you do have and use that instead. While I prefer these made with sweet onions, yellow onions can be used in a pinch. Simply soak the chopped onions in cold water for 15 minutes and then drain and pat them dry. It is best to assemble these just before they are broiled to prevent the toasts from becoming soggy. You can also use a toaster oven, which I actually prefer, to broil them. They should be served warm. I do hope you'll give these a try. They are a perfect small plate dish and I think you'll enjoy them. Here's the recipe.

Onion Parmesan Toasts...from the kitchen of One Perfect Bite courtesy of The Gourmet Cookbook

Ingredients:
3/4 cup chopped sweet onion such as Vidalia or Walla Walla
1/2 cup mayonnaise
14 slices party (cocktail) rye or pumpernickel bread
1/4 cup freshly grated Parmesan

Directions:
1) Preheat broiler.
2) Stir together onion and mayonnaise.
3) Arrange bread slices in one layer on a baking sheet and broil 6 inches from heat, turning once, until lightly toasted, 1 to 2 minutes per side until lightly toasted (watch carefully). Remove from oven and turn toasts over.
4) Spread evenly with onion mixture and sprinkle with cheese and freshly ground pepper.
5) Broil until topping is bubbling and lightly browned, 1 to 2 minutes (watch carefully to prevent burning). Serve warm. Yield: 14 hors d'oeuvres.









One Year Ago Today: Cranberry Trifle


















Two Years Ago Today: Spiced and Pickled Shrimp

Glazed Ham Steak à la Jacques Pepin

From the kitchen of One Perfect Bite...It's that time of year. The days may be getting shorter but a glance at the calendar shows an inverse relationship between demands on your time and the number of hours in a day. Scientists have yet to determine how many angels can dance on the head of a pin, but chances are you have the precise number at your fingertips. Family, work and community all have claimed your time and won't release their grasp until the holidays have passed and the new year wipes the ledger clean. So, you take a deep breath and soldier on, simplifying where you can and smiling where you can't. We all share the dilemma. I've found it helps to keep weekday meals as easy as is possible. This is the time of year I dig into the freezer for soups and stews or thumb through the recipes that simplified meals when I was still working. Today's recipe is an example of an old recipe that is given new life at this time of year. It is not gourmet fare but it was created by Jacques Pepin, a gourmet chef if ever there was one. I found the recipe in his The Short-Cut Book which was published in 1990. It is for a ham steak that can be on the table in 15 minutes. It gets no easier than that. If, by chance, you don't like the glaze featured here, substitute a favorite of your own. The occasional use of a ham steak for a quick meal is what I want to emphasize here and the Pepin recipe is a great way to illustrate that. I hope you'll give it a try.

Glazed Ham Steak...from the kitchen of One Perfect Bite courtesy of Jacques Pepin

Ingredients:
1 (approximately 1 pound) ham steak, cut 1/2-inch thick
2 tablespoons ketchup
4 teaspoons brown sugar
1/4 teaspoon sriracha or other hot sauce
1 teaspoon dry mustard

Directions:
1) Preheat broiler. Wrap some foil around a broiler pan and place ham steak on foil.
2) Mix ketchup, brown sugar, hot sauce, and dry mustard until smooth. Brush on top of ham steak.
3) Place pan about 5 inches from broiler element. Cook until sauce caramelizes and the ham is heated through, about 5 minutes. Yield: 3 servings.









One Year Ago Today: Manhattan Clam Chowder














Two Years Ago Today: Chicken with Morels

Salmon with Cilantro and Lime - Foodie Friday and Pink Saturday

From the kitchen of One Perfect Bite...There's lots to learn about salmon and with a confidence held only by perfect fools, I've decided to summarize it for you in one short paragraph. Salmon, wild or farmed, ranges in hue from white or silver to pink and red. Pacific salmon are classed by size and in descending order you'll find the Chinook, Sockeye, Coho, Humpy and Chum. Those from Atlantic waters are actually Steelheads and are related to rainbow trout, so for our purposes they don't count. Salmon, however classified, will live from 2 to 8 years and return to the waters in which they hatched to spawn and die. Fisherman toss about numbers when speaking of salmon. They'll talk about a 1-2 or 2-3, and leave you to scratch your head or yawn. Here's the translation. They're talking about a biological pattern where time is spent in both fresh and salt water; the first number represents time in fresh water, the second time in the ocean. Should I buy wild or farmed salmon? Let conscience be your guide. Check with FishOnline - Fish to Eat , a database maintained by the Marine Leadership Council to see if environmentally responsible practices are used to catch the fish you want to eat. According to the group their is no problem with Pacific salmon. My favorite in the group is the Sockeye salmon - it's a 2-3. It retains its beautiful color when cooked and has oils that I think make it tastier than its counterparts. I think farm raised salmon has a mushy texture, so I'll buy wild as long as it's responsibly fished and certified. This recipe is really simple but it produces a really wonderful fish with subtle Southwestern overtones. Resist the temptation to overcook it. The fillets are broiled, so 7 to 8 minutes is perfect for a fillet that's one inch thick. I serve this with watermelon salsa and arroz verde. The meal bursts with color and flavor and it's good for you. The salmon is a five ingredient wonder that you can have on the table in 30 minutes. Here's the recipe.

Broiled Salmon with Lime and Cilantro...from the kitchen of One Perfect Bite

Ingredients:
4 (6 to 8-oz.) Sockeye salmon fillets
1/2 cup cilantro, finely chopped
1 tablespoon olive oil
1 teaspoon finely chopped garlic
1/2 teaspoon salt
2 tablespoons fresh lime juice

Directions:
1) Combine cilantro, oil, garlic and salt. Set 2 tablespoons aside.
2) Pour remainder over fish in bowl. Let stand, covered, 10 minutes.
3) Meanwhile, preheat broiler. Spray broiler rack with nonstick cooking spray. Place salmon on rack. Brush with 1 tablespoon of marinade. Then broil 4 inches from heat for 7 to 8 minutes, or until fish flakes when pierced with a fork. Brush with remaining tablespoon marinade. Transfer to a serving platter. Yield: 4 servings.

I'm sending this recipe to Michael at Designs By Gollum for Foodie Friday, the event she sponsors.

I'm also sending it to Beverly at How Sweet the Sound for her Pink Saturday Event.