Tiina and Darden

...came over for dinner.


A bad picture for a great meal.


Salmon with Maple-Thyme Glaze

1/2 cup country-style Dijon mustard
4.5 Tbsp pure maple syrup
3.5 Tbsp water
2 Tbsp prepared horseradish
6 8-oz salmon fillets (or one huge one)
1.5 Tbsp (packed) golden brown sugar
1.5 Tbsp chopped fresh thyme

Preheat oven to 350°.
Whisk mustard, 3 Tbsp maple syrup, 3.5 Tbsp water, and horseradish in a small bowl to blend.
Arrange salmon on baking sheet.
Whisk 1.5 Tbsp maple syrup, sugar, and thyme in another small bowl to blend.
Spread thyme mixture evenly over salmon.

Bake until salmon is just opaque in center, about 14 minutes.
Transfer salmon to plates and spoon mustard-horseradish sauce over and serve.


Baked Shrimp with Fennel and Feta

4 Tbsp olive oil
1.5 cups 1/2 inch diced fennel bulb
2 cloves garlic, minced
1/4 cup dry white wine
1 14.5-oz. can diced tomatoes, with their juices
Kosher salt and pepper
1/2 cup fresh breadcrumbs
3 Tbsp chopped fresh flat-leaf parsley
1/4 lbs feta, crumbled (about 3/4-1 cup)
1.25 to 1.5 lbs large shrimp, peeled and deveined


Preheat oven to 425°.
In a 12 inch oven proof skillet, heat 2 Tbsp of olive oil over medium heat. Add the fennel and saute, stirring occasionally until slightly softened and lightly browned, 7-8 minutes. Add the garlic and saute until fragrant, 1 minute.
Add the wine and bring to a boil.
Add the tomatoes and their juices, season with salt and pepper, and stir to heat through.
Spread the tomato mixture into an even layer in the skillet.


In a small bowl, stir the breadcrumbs, parsley, feta, the remaining 2 Tbsp olive oil, and salt (about 1/2 tsp) and pepper to taste.
Arrange the shrimp in a single layer on the tomato mixture, and sprinkle with the breadcrumb mixture.
Bake until the shrimp are cooked through and the cheese is melted, 12-15 minutes.

Served with rice.

From Fine Cooking Magazine



Pan-Roasted Carrots

2 Tbsp olive oil
16 long, thing carrots, peeled and trimmed
salt and pepper
4 rosemary sprigs
4 tsp honey
1 Tbsp butter

In a large saute pan, heat the oil over low heat. Add the carrots and salt and pepper to taste.


Cook, turning the carrots occasionally, until golden brown on all sides, 15 to 20 minutes.
Add the rosemary during the last 5 minutes of cooking.
Just before serving, add the honey and butter and mix well.
Serve hot.

From The 150 Best American Recipes


Panna Cotta

2 Tbsp cold water
1.5 tsp unflavored gelatin
3 cups heavy cream
1/2 cup sugar, or more to taste
Pinch of salt
1.5 tsp vanilla extract
1 cup (an 8-oz container) sour cream

Put the cold water into a small cup, and sprinkle the gelatin over it. Let it stand for 5 minutes.
Meanwhile, in a 3 quart saucepan, warm the cream with the sugar, salt, and vanilla over medium-high heat. Do not let boil. Stir in the gelatin mixture until thoroughly dissolved. Take the cream off the heat and cool for about 5 minutes.
Put the sour cream in a medium bowl. Gently whisk in the warm cream, a little at a time, until it is smooth. Taste the mixture for sweetness; it may need another tsp of sugar. Turn the panna cotta into a serving bowl or into eight 2/3 cup ramekins, custard cups or coffee cups, filling each one 3/4 full with the cream. Chill for 4 to 72 hours.

From The Splendid Table's How to Eat Supper