Main Course Ideas with Mary Corpening Barber & Sara Corpening Whiteford
Twin sisters and co-authors, Mary Corpening Barber and Sara Corpening Whiteford prepare delicious main course recipes from their cookbook. Together they will demonstrate some savory recipes in this video.
First on the menu is Orzo Salad with Lemon, Feta and Pine Nuts. Cook orzo in salted boiling water. Cook it till it is al dente. Prepare lemon vinaigrette using fresh lemon juice, garlic, oregano and salt. Add the vinaigrette to the orzo. Also add 2 ounces of feta and stir well. Add some golden raisins, you can also use blackcurrant or black raisins. Next, add some olives, red onions and toasted pine nuts to the mix. Lightly grate in some lemon zest. Finally, chop some basil leaves and add salt to taste. Toss this tasty orzo salad in the Pottery Barn Studio Salad Bowl.
For the Roasted Asparagus dish, pick some thick asparagus sticks. Chop the ends and then peel the asparagus. Spread out the asparagus in a baking tray and drizzle a little olive oil and sprinkle some salt and pepper on the top. Place it in the oven at 450 F for 12-15 minutes. To serve, use Pottery Barn's beautiful white rectangular serving platters and serve the roasted asparagus with balsamic vinegar dressing.
A terrific and mouth-watering main course dish that doesn't require any cooking is smoked salmon platter. Start by cutting some pumpernickel bread diagonally to go with the salmon. Artfully place the thinly sliced salmon strips along with the different condiments on a large platter. Place honey mustard dip with dill. Serve some finely chopped red onions and some capers. Add the sliced bread and a few lemon wedges and some fresh dill as garnish.
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reviewer's comments on Vance's pineapple ginger salmon - recipe below
Alon, Charles, Martha, Larry & Beth, in Austin, Texas, review Vance's pineapple ginger salmon. Here's my recipe...... You will need:
* salmon fillets - fresh as possible, preferably boneless
* crushed pineapple - in heavy syrup.
* ginger root
* garlic cloves
* Chinese red vinegar (I normally try to use the one from Hong Kong)
* olive oil
* sea salt
* red chile pepper ( I normally use the one from Trader Joe's)
* sesame seeds (optional, to sprinkle on top at the end)
* honey (or agave syrup)
Prepare first for what you will cook in a pan on the stove top. Chop up relatively fine, both ginger root and garlic..... have them in a bowl, ready to add to the pan. Have your can(s) of crushed pineapple, and the other ingredients mentioned above, ready to go as well. We'll get back to them in a moment.
In a baking pan covered with aluminum foil, put down a coating of olive oil and then lay out the salmon fillets. Add a light splash of Chinese red vinegar, then salt to your taste. Cover the salmon with the aluminum foil (I try to use the extra wide aluminum foil, as it makes it easy to just fold over to cover, and place in the oven at 350 degrees, for 25 to 30 minutes. You are NOT trying to fully cook the salmon at this stage. The final cooking comes later, AFTER you add the topping that you will make next:
While the salmon is in it's first stage of baking, begin work on the topping/sauce. On the stove top, turn on your burner to high. In the pan, add olive oil, red vinegar, chopped ginger and garlic. Continuously stir and cook on high for about 5 to 10 minutes, then add the crushed pineapple, sea salt, red chile pepper and honey. Continue to cook and stir until it starts to thicken a bit.
By this time, your initial baking of the salmon should be complete (25-30 minutes). Take the salmon out and ladle your stove top mix of pineapple-ginger-garlic onto the top of the salmon fillets. Put back in the over, this time NOT COVERED, for about 15 to 20 minutes at 350 degrees. If you wish, you can use the BROIL function on the oven to slightly caramelize the pineapple. You can also add sesame seeds at this stage if you wish.
Enjoy !
With my kindest regards and best wishes,
Vance
Recipe: ORANGE GLAZED SALMON
OMG: 15-minute orange peel and glazed salmon with only orange peel, orange juice, salt, and pepper. Healthy, low fat, gluten-free, and natural.
INGREDIENTS
1 pinch of SALT
1 pinch of PEPPER
½ cup of FRESH ORANGE JUICE
1 tablespoon of ORANGE PEEL
by Chef Pachi Gallo | Chef Pachi | Pachi.com
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Please watch: How to Season your Turkey so it does not need to be basted whilst cooking - Thanksgiving Dinner - Seasoning your Turkey for Unbelievable Taste
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Pan-Seared Orange/Lime Glazed Salmon
Today on The Rhode Show we learned how to make Pan-Seared Orange/Lime Glazed Salmon with Chef Gerry Dupont of Edible Creations by Gerry.
The Rhode Show is WPRI 12's daily lifestyle show for having fun, eating well, and living life.