MY ENGLISH FRIEND MAGGIE'S FAVORITE SIMPLE SUPPER: POACHED SALMON WITH DIJON DILL SAUCE, CUCUMBER AND DARK BREAD, NEW POTATOES WITH MINT
Provided by Rachael Ray : Food Network
Categories main-dish
Time 25m
Yield 4 servings plus 3 reserved for
Number Of Ingredients 16
Steps:
- Place potatoes in a pot and cover with water. Cover pot and bring water to a boil. Add a generous amount of coarse salt to the water, a few healthy pinches. Reduce heat to medium and boil covered until tender, about 12 minutes.
- Place salmon fillets in a large deep skillet or divide between 2 skillets if you do not have a pan large enough to accommodate all 8 portions. The additional portions will provide the cooked salmon for salmon cakes on another night. Pour wine and water into the pan so that just the very top of the salmon is exposed. Add a bay leaf and a bouquet of a few sprigs each fresh tarragon, dill and parsley to the pan and set it down into the liquid. Place the pan or pans over high heat and bring the liquid to a boil. Reduce heat to medium low and cover the pan. Poach salmon for 10 minutes or, until fish is firm and opaque.
- Drain your potatoes and return them to the hot pot. Add butter to the pot and turn potatoes to coat them lightly in the butter. Sprinkle the mint and sugar over the potatoes.
- Combine sour cream with Dijon mustard and chopped herbs in a small bowl.
- Remove salmon from the cooking liquid with a thin spatula. Reserve 3 portions of the salmon and place in the refrigerator or freeze for salmon cakes meal.
- To serve, place a piece of salmon on a plate and garnish with sauce. Serve pumpernickel squares, watercress and sliced cucumber along side the fish. Add minted red potatoes to the plate and serve.
CUCUMBER SAUCE
I'm Greek and my husband's Sicilian, so we use plenty of garlic in our cooking. We typically serve this traditional Tzatziki with lamb and chicken. -Efy Leonardi, Massapequa, New York
Provided by Taste of Home
Time 25m
Yield about 2-1/2 cups.
Number Of Ingredients 6
Steps:
- Line a fine mesh strainer with two layers of cheesecloth. Place yogurt in strainer over a bowl. Cover and refrigerate for at least four hours or overnight., Drain and discard liquid in bowl; set yogurt aside. Place cucumber in a colander over a plate; sprinkle with salt. Let stand for 15 minutes; discard liquid. , In a small bowl, whisk oil and vinegar until blended. Stir in the garlic, yogurt and cucumber.
Nutrition Facts : Calories 113 calories, Fat 9g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 163mg sodium, Carbohydrate 6g carbohydrate (5g sugars, Fiber 0 fiber), Protein 4g protein.
CUCUMBER SAUCE FOR GYROS
I tried different sauces but didn't find the taste I was looking for so I threw some stuff together and I was very happy with the results. If you try it and tweak it, let me know. I edited the recipe after reading the great suggestions.
Provided by Tom Collins
Categories Sauces
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Put the cucumber into a colander and sprinkle with a little salt.
- Let rest for 10-15 minutes to allow extra juices to escape the cucumber.
- Gently squeeze the cucumber in a paper or cloth towel.
- Put everything a bowl and mix well (I don't rinse the cucumber).
- Add salt and pepper to taste.
- Refrigerate for a couple of hours prior to using (if you have time).
- A turn or two in the food processor would yield a nice smooth sauce.
- Good on anything, especially Gyros.
CUCUMBER DILL SAUCE
This sauce is great over poached chicken breasts or poached or grilled salmon. Originally from a January 1981 issue of Bon Appetit in their "Bon Appetit Basics" section.
Provided by Leslie in Texas
Categories Sauces
Time 45m
Yield 1 1/2 cups
Number Of Ingredients 8
Steps:
- Place cucumber in colander and toss with salt; let drain 30 minutes.
- Rinse with cold water and shake dry.
- Melt butter in heavy saucepan over medium-low heat.
- Add shallot and cucumber.
- Place buttered piece of parchment or waxed paper over top and cover pan with lid.
- Simmer gently until cucumber is just tender, about 5 minutes.
- Combine vermouth and vinegar in heavy saucepan and boil until reduced by half.
- Add cream and continue boiling until sauce is reduced and thickened.
- Reduce heat and stir in dill.
- Add cucumber and heat just through.
- If a smother sauce is desired, whirl cucumbers in a blender or processor until desired consistancy is reached.
Nutrition Facts : Calories 718.2, Fat 74.3, SaturatedFat 46.3, Cholesterol 258.1, Sodium 1617.7, Carbohydrate 12.9, Fiber 1, Sugar 3.5, Protein 4.9
SAUCE FOR CUCUMBERS
Make and share this Sauce for Cucumbers recipe from Food.com.
Provided by Charlotte J
Categories Salad Dressings
Time 20m
Yield 2 cups of sauce
Number Of Ingredients 8
Steps:
- Blend mayonnaise, milk, sugar, pepper and mustard together.
- Add vinegar, mix.
- Pour over sliced cucumbers and onions.
- Chill and serve.
Nutrition Facts : Calories 191.4, Fat 4.9, SaturatedFat 2.9, Cholesterol 18.3, Sodium 96.3, Carbohydrate 31.8, Fiber 0.2, Sugar 25, Protein 4.5
MAGPIE'S CUCUMBER SAUCE
This sauce is wonderful to serve with falafel or other Greek, Indian, Russian or Armenian dishes. If you prefer a very rich and creamy cucumber sauce, substitute sour cream for the yogurt.
Provided by The Magpie
Categories Sauces
Time 45m
Yield 12
Number Of Ingredients 5
Steps:
- Place the cucumber in a colander, sprinkle with salt, and allow to drain for 15 minutes.
- Mix the yogurt, mint, and dill in a bowl. Stir in the drained cucumber. Chill at least 30 minutes before serving.
Nutrition Facts : Calories 12.5 calories, Carbohydrate 1.9 g, Cholesterol 0.8 mg, Fat 0.2 g, Fiber 0.1 g, Protein 0.9 g, SaturatedFat 0.1 g, Sodium 107 mg, Sugar 1.4 g
MAGPIE'S BARBEQUE SAUCE
This home-cooked barbeque sauce is especially great on pork or venison. This recipe makes plenty so you'll always have some when you need it. Use this to baste meats only during the last 15 minutes of cooking. Overcooking will give the herbs and spices a bitter taste.
Provided by The Magpie
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes BBQ Sauce Recipes
Time 55m
Yield 32
Number Of Ingredients 18
Steps:
- Heat the bacon drippings in a saucepan over medium heat. Cook the onion in the bacon drippings until soft, about 7 minutes. Stir in the garlic and ginger. Cook and stir another 30 seconds. Reduce heat to low.
- Stir together the ketchup, Worcestershire sauce, soy sauce, brown sugar, balsamic vinegar, lemon juice, chipotle sauce, mustard, ground chile pepper, pepper, salt, cumin, coriander, and paprika in a bowl. Stir sauce into the onion mixture, and simmer for 20 minutes, stirring frequently.
Nutrition Facts : Calories 50 calories, Carbohydrate 12 g, Fat 0.3 g, Fiber 0.2 g, Protein 0.6 g, Sodium 274.1 mg, Sugar 10.7 g
CUCUMBER SAUCE
Make and share this Cucumber Sauce recipe from Food.com.
Provided by Bluenoser
Categories Sauces
Time 6m
Yield 1 1/4 cups
Number Of Ingredients 6
Steps:
- Peel cucumber (if bitter) and scoop out seeds.
- Grate coarsely to make 3/4 cup.
- In 2 cup microwaveable bowl, measure,combine cucumber, mayonnaise, yogurt, parsley, lemon juice and onion.
- Microwave HIGH 2-3 minutes or until warm (stir once).
Nutrition Facts : Calories 253.6, Fat 17.6, SaturatedFat 3.4, Cholesterol 18.6, Sodium 363.4, Carbohydrate 23.4, Fiber 1.4, Sugar 9.7, Protein 3.8
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- Rabbits. Although rabbits are large compared to the size of a magpie, baby rabbits are a favorite prey for adult magpies.
- Squirrels. Magpies also have a soft spot for squirrels, and if they get a chance to catch one, they will surely do so.
- Frogs. Anything that hops on the ground is food for magpies, including frogs. Magpies don’t mind eating toads and tadpoles as well.
- Mice. As opportunist hunters, magpies devour mice quite often. Their tough beaks can easily break through the hard skeleton of small animals.
- Starlings. Small birds, especially baby starlings, are part of the natural diet of magpies. They are an important source of protein. During the breeding season, starlings actually make up a major part of the diet of magpies.
- Pigeons. Since they are everywhere in groups, pigeons are definitely on the menu for magpies. In fact, it’s one of their favorite diets in summers.
- Bird Eggs. Magpies are known for being egg thieves. If they find an opportunity, Magpies love to steal eggs from various bird nests. Insects.
- Bees/Wasps. They love to eat bees and wasps. In fact, wasps are their favorite type of insect. Magpies can even pose threat to bees by excessive hunting.
- Cicadas and Beetles. The high protein content of insects makes them a favorite food for magpies. Insects such as cicadas and beetles can make up to 20% of a magpie’s diet.
- Crawlers. Earthworms, millipedes, grasshoppers, and caterpillars are included in the main summer diet. Every type of crawler is a delight for them. Fruit and Grain.
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