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YummlyWhat Is Calamari With Squid, Buttermilk, Cooking Oil, All Purpose Flour, Yellow Cornmeal, Old Bay Seasoning, Kosher Salt, Lemon Wedges, Squid, Buttermilk, Fryer, Cooking Oil, Oil, Breading, Kosher Salt, All Purpose Flour, Old Bay Seasoning, Kosher SaltFood52I am probably going to get a reputation on food52 as a cook who only makes pasta! But when this contest was announced, I knew that I wanted to submit this dish. This pasta has many cherished memories associated with it. It has been the centerpiece of my family's Christmas Eve Feast of the Seven Fishes dinner for as long as I can remember. As a child, I remember having Christmas Eve dinner at my grandparents' house. These were huge, chaotic, festive affairs with about thirty family members -- aunts, uncles and cousins. We usually did not have literally seven fishes, but dinner always included two kinds of baccala (cod). One was dried cod that was turned into a salad dressed with olive oil; the other was fresh cod, baked in the oven. There were always fried smelts and anchovies. And occasionally there would even be octopus. But the highlight of the dinner (at least for me) was the pasta with squid sauce. Of course, my grandmother always served the tentacles as well as the rings, which some of my cousins found rather disgusting. They would eat sugar and butter sandwiches instead, but that's another story. Now that I have grown up and moved away, our Christmas Eve dinners are more intimate affairs. But I still make this pasta every Christmas Eve for my family. Now, it gives me great pleasure to see my six-year-old daughter embrace this dish just as I did, so many years ago. She calls this recipe Spaghetti with Rings (because of the shape the squid is cut into). So that's what we call this dish now. The spirit of this dish is very much what my great-grandmother and my grandmother would have made. But I have tinkered a bit with the recipe ingredients and techniques. First of all, I strongly recommend splurging on San Marzano tomatoes. Because this is such a quick-cooking sauce, you want the best tomato flavor that you can possibly get. My ancestors would not have used shellfish in this dish, but I love the addition of them. Now that I live in the Pacific Northwest, I use local clams, but mussels are also a nice choice. I cook the squid for far less time than my grandmother would have. She was an excellent cook, but as my father often said, her squid was a bit too rubbery. To get the optimum basil and garlic flavor into this delicate sauce, I have adapted a technique that NYC chef Andrew Carmellini uses in his excellent cookbook, Urban Italian. Basically, you infuse olive oil with garlic and basil and add it to the sauce at the end of the cooking time rather than at the beginning. It adds a really wonderful layer of flavor to the sauce. And while I know that most foodies frown on putting cheese on a pasta sauce that contains fish, my family has always garnished this dish with Pecorino Romano, and I continue to do so too. However, purists could make breadcrumbs out of stale bread, toast the bread crumbs and a little bit of salt in some warm olive oil, and use the breadcrumbs as a garnish for this pasta.Food.comAnother from the Cook Yourself Thin girls on Lifetime TV. Enjoy! The chicken makes it more filling, but the dressing is what stands out for me.Food.comThis recipe is from week four of my food blog, "Travel by Stove." I am attempting to cook one meal from every country on Earth, and Albania is my fourth stop. These little cookies are not very sweet, but they are delicious. The date on top is more than enough to make up for what the dough lacks in sugar.Food52Being from Europe basically means eating a lot of Italian food. Risotto is clearly one of my favorites. It is easy to prepare, great to adapt to seasons (asparagus, pumpkin or mixed veggies) and since wine is required for the preparation, you always get a glass to drink ;-) I am particularly proud of this risotto recipe that I have developed from scratch and perfected over the years. It’s easy to prepare but the combination of ingredients is very unique. This recipe calls for a tasty, ripe avocado, fresh arugula leaves, and some quality parmesan. I always drizzle pumpkin seed oil over the risotto to get a rich, nutty flavor. And do not wash the rice before cooking, the starch is what makes the risotto creamy.Food.comThis is different than the other oil pastry as this has sugar and skim milk in it. I find it doesn't have the oily taste that some others have. The recipe is from the Ohio State University Medical Center-Popular Fat Controlled Low Cholesterol Recipes. Cook time is estimate depending on what you are making. You can brush egg yolk on bottom crust and prebake for 5 minutes.AllrecipesWhat makes this curry special is the 'bhuna' part. This consists of pan-frying the meat with spices. The meat cooks in its own juices, which is what gives the deep flavour. It is a bit time consuming, but the end result is delicious.Yummly## This one-pan baked salmon recipe is a dinnertime problem-solver Flavorful salmon is healthy, delicious and quick-cooking: Perfect for a weeknight meal that doesn’t compromise on taste or nutrition. This genius baked salmon dinner for two cooks all together on one baking sheet, complete with vegetable sides. It can easily become a dinner for four on two sheet pans if you double the quantities. Line the pan with aluminum foil or parchment paper for fast cleanup. The key technique here is to stagger cooking times - the longer-cooking potatoes go into the pan first, tossed in olive oil with a few grinds of black pepper. The more delicate asparagus and salmon are placed on the pan later. This salmon recipe also allows you to adjust cooking time to the thickness of your particular salmon fillets: Potatoes and asparagus, unlike the fish, are forgiving of a few extra minutes in the oven. This way, you can concentrate on getting perfectly cooked salmon that is flaky but not overcooked. The finishing touch is lemon juice squeezed at the table — lay a few lemon slices on top before baking if you want a yummy double lemon punch. The recipe is a Yummly original created by [Edwina Clark, RDN](https://www.yummly.com/dish/author/edwina-clark-rdn). ## How to buy salmon Buying salmon can feel like a high-risk proposition: It’s pretty pricey, so you want to get it right. Look for salmon that looks moist and doesn’t have brown spots or dried edges. Wild salmon will be redder in color than farmed. Wild versus farmed continues to be hotly debated: Wild salmon is higher in healthy omega-3 fatty acids, and generally leaner overall, so it’s arguably better for you. But it’s also usually more expensive. Generally speaking, any salmon is healthy food, so if the farmed option looks good at the store, there’s no need to skip it for nutritional reasons. Many stores will slice you fresh fillets from the fish on request - if that’s an option, it’s the best way to get moist fillets. Ask them to remove any bones for you, too. If your fillet comes with the bones in, you can remove them with tweezers: Just run your hands along the fish and pull out any bones you feel. ## Is salmon sustainable? This one goes in the “it’s complicated” category. There are many sustainable salmon sources, but not all are, so check the Monterey Bay Aquarium’s Seafood Watch fish-sustainability page for the exact salmon you're considering: http://www.seafoodwatch.org/seafood-recommendations/groups/salmon. If salmon is unavailable (or too expensive), keep in mind that both arctic char and steelhead are alternatives that cook and taste like similar. They can be swapped into this salmon recipe ounce for ounce; the same is true for any similar recipe. ## Is salmon healthy? Yes, salmon is healthy: it’s high in protein, as well as full of heart-healthy omega-3 fatty acids and bone-protecting selenium. LIke almost any fish, mercury contamination is a concern - but if you just don’t eat salmon every day, you’re in the clear. Pregnant or nursing women should look into this more carefully; ask your doctor about what fish to avoid, if any. Salmon is also gluten-free, paleo, and low-carb. ## What does salmon look like when it’s cooked? Cooking time depends on fillet thickness. The fish’s flesh will change from translucent red/pink and noticeably “raw-looking” to opaque pink and flaky in texture when cooked. You want to pull it out of the oven when the center is still red but the rest has cooked to lighter pink. It will keep cooking with residual heat, and since fish cooks quickly, and dries out when overcooked, it’s easy to overdo it. Be sure to preheat oven fully before you place salmon in; that will help you time more accurately. ## Variations Teriyaki glazed salmon is a classic, but you can also create your own new recipes by adding a few cloves garlic, fresh parsley, Dijon or ginger to the mix. A simple treatment of extra-virgin olive oil, kosher salt and black pepper is also delicious.Food.comAfter coming across mung beans in my local market one day, I was curious as to just what to do with them. After much searching I found this recipe on the internet which I've altered to suit our tastes. The result is a spicy and satisfying soup-a meal in a bowl. I found in my research these Asian beans don't need pre-soaking and are very nourishing, while being relatively easy to digest--they do not generally create abdominal gas or bloating (sorry, but for some people, that is important). According to modern nutrition, mung beans offer 14 gms of protein per cooked cup. Mung beans are also a good source of dietary fiber. They also contain thiamin, iron, magnesium, phosphorus, potassium and copper, and are a good source of folate. The ham in this recipe can be omitted and vegetable stock substituted for chicken stock if you are vegetarian. I serve with crusty bread on the side, but you may also serve over rice if desired.
