In the Kitchen with Karen

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Speedy Dinner

Posted on April 3, 2012 by Karen Lee

This is a fast, simple and delicious way to prepare salmon. There are many choices when selecting salmon. My first choice is wild salmon from April to October. Other times I love Farm Raised King Salmon from the west coast. You can buy it at Pisacane 51st and First Ave. Ask for Paul. You need to order the King Salmon a few days in advance. 212-758-1525. It is raised in ocean water, which is constantly changing. The salmon are given fish  to eat and no dye. I also like organic salmon from Scotland. They are also  raised in ocean water, given fish to eat and no  dye as opposed to the regualar farmed raised salmon that are raised in crowded conditions, given pellets  to eat and dye. Salmon is delicious and good for heart. 2 fish meals a week are recommended.

Broiled Salmon
© Karen Lee 2012

1 pound of salmon fillet, skin off

Marinade:
2 tablespoons extra virgin olive oil
¼ teaspoon cayenne mixed with ½ teaspoon salt
2 cloves of garlic, lightly crushed, cut in half and green stem removed and 2 sprigs of fresh rosemary (or fresh marjoram, thyme or tarragon)

At the end of cooking:
½ tablespoon of extra virgin olive oil
½ tablespoon of freshly squeezed lemon juice
¼ teaspoon salt

Procedure:
Wash the salmon by dipping it in and out of a bowl of cold water once.

Dry well on paper towels.

Cut the salmon into 4 or 5 pieces so each piece is no more than ½ inch thick.

Place the salmon pieces on a plate and rub them down on both sides with the olive oil.  Season with the cayenne / salt mixture on both sides. Then put the garlic and the rosemary on top of the salmon.

Marinate the salmon for up to 2 hours in the refrigerator.  Shorter marinating is fine too.

Preheat the oven to broil.  If your oven has a high broil option use that.

Put a few drops of oil on the bottom of a small stainless steel skillet. Place the salmon in the   skillet.  Put the garlic and the rosemary on the bottom of the fish so it does not burn.

Broil the salmon on the oven rack closest to the flame (or red heating element if you have an electric oven).  If possible when broiling place an empty iron skillet upside down on the oven rack and then the pan with the salmon on top of it.  This will make the salmon closer to the flame and it will brown better and taste more like grilled salmon that is made on an outdoor grill.

Broil for 2 1/2 to 3 minutes.  Turning fish is not necessary.  I like to serve the salmon a little underdone in the middle (medium).

Using a spatula remove the salmon from the pan and place it on a plate.

Drizzle it with a little extra virgin olive oil, lemon juice, and a sprinkling of salt.

Serve immediately but it is also good eaten at room temperature and even cold the next day if there is any left over.

N.B.
Salmon has been given credit for lowering the cholesterol because of the omega 3 fatty acids.

Rosemary and sage are considered the 2 healthiest herbs, packed with antioxidants.

Posted in Fish and Shellfish, Healthy Living | 2 Comments

Student Rave – Cooking with Karen Lee

Posted on December 29, 2011 by Karen Lee

Grilled Ginger Sesame Salmon

One of my students recently wrote about her experience cooking with me on her wonderful blog, Cooking with Candi. She writes:

Karen’s kitchen is “such a warm, ‘hamish’ atmosphere, yet totally professional. Karen is a real dynamo, and very talented; she knows a lot about cooking, products, and food in general. If the opportunity ever arises, I highly recommend her classes.

We cooked from 10 – 2:30 and ate our way through the morning into the afternoon. When I looked at the clock at 1:40, I didn’t know where the time went but it was well spent for sure. We made 3 kinds of salmon, 2 beautiful salads, and a poached pear dessert. I learned a few new techniques, a few new facts, and made a few new friends. What a great day!”

Read more and see all the photos on Cooking with Candi.

Thank you Candi for sharing your compliments and I look forward to cooking with you again soon!

Poached Pears and Cherries

Posted in Announcements, Class Photos, Press | 2 Comments

Wild Rice Pilaf

Posted on November 16, 2011 by Karen Lee

I love to make wild rice pilaf at Thanksgiving. It goes great with poultry. Also please check out my other Thanksgiving tips on the Holiday tab of my Table of Contents.

Print
Wild Rice Pilaf

Wild Rice Pilaf

Ingredients

  • 2 cups wild rice cup
  • 1 tablespoon olive oil
  • 2 cups leeks, white part and light green
  • 2 1/2 cups chicken or vegetable stock
  • ¼ teaspoon turmeric
  • 1/4 teaspoon black pepper
  • 1 teaspoon salt
  • 1 cup diced mushrooms
  • 1 cup scallions cut into ¼ inch ½ circles

Instructions

  1. Wash and drain rice.
  2. Heat stock in a sauce pan.
  3. In a heavy 2-3 quart sauce pan with a tight fitting cover, sauté the leeks for 3 minutes over medium low heat. Add the salt, pepper and turmeric, turn the heat to low and continue to sauté for another 2 minutes.
  4. Add the drained wild rice and stir to coat all the grains for another 2 minutes. Then add the hot stock, bring to a boil stir, cover, turn the heat to low and simmer 1 to 1 ½ hours or until the rice is tender. You may have to add heated stock if all the stock evaporates and the rice is not done. Check after 30 minutes and then again after another 15 minutes. Keep checking every 10 to 15 minutes after the first 45 minutes.
  5. While rice is cooking:
  6. Sauté the mushroom in an iron skillet.
  7. Heat skillet then add the oil and then the mushrooms. Sauté over medium heat until a little brown then add the scallions and continue to sauté for an additional minutes.
  8. Place rice in a serving bowl and top mushrooms, and
  9. scallions. Serve immediately or at room temperature.
http://karenleecooking.com/2011/11/16/wild-rice-pilaf/

N.B.

  • Store mushrooms in a white paper bag or an open bowl, not plastic.
  • Buy mushrooms 3-5 days in advance.
  • You can eliminate the mushrooms and the scallion to save time.
  • Turmeric has been given credit for preventing: acid reflux, inflammation and cancer.
  • Wild rice pilaf keeps well for 5 days in the frig. You can re-heat the wild rice pilaf in a bain marie or micro wave.
Posted in Holiday, Starchy Preparations | Leave a comment

Karen Lee Featured in Metro New York

Posted on November 4, 2011 by Karen Lee

Alison Bowen recently published a review of New York city cooking schools in Metro New York. Here’s what she had to say about Karen Lee Cooking.

Channel Your Inner Chef at City Classes

ALISON BOWEN/METRO
Published: November 02, 2011

Now that it’s way too cold to eat outdoors, take your food cravings inside — and learn to cook dinner yourself at one of the city’s many cooking classes.
Scattered around Manhattan, these classes teach everything from the proper way to pick a salmon filet to toasting bruschetta for a dinner party. Metro tried out a few classes to tell you what’s cooking around Manhattan.

One of the most delightful was Karen Lee Cooking (www.karenleecooking.com). Lee, a spitfire with decades of experience, teaches in her Upper West Side apartment, a lesson itself in how to create gourmet meals in a city setup. Lee shares not only what she’s stirring, but also how she picked out fish at the market.

You can read the entire article here.

Posted in Press | 1 Comment

Chick Pea Stew

Posted on October 30, 2011 by Karen Lee

Chick Pea Stew   ©Karen Lee 2011

Today I made for lunch:  Roasted potatoes, braised kale and Chick Pea Stew. I love having a vegetarian lunch. It is light, low in calories and gives you a boost of energy.  Chick Pea Stew is a good way to have your turmeric/cumin fix of the day.

Print
Chick Pea Stew

Ingredients

    For the Stew:
  • 1 cup of cooked chick peas (preferably dried, soaked, and simmered; see recipe below); you can substitute canned
  • 1 tablespoon olive oil
  • 1 clove of garlic (green stem removed), sliced
  • ¼ cup diced leeks or onion
  • ¼ teaspoon salt
  • 1/16 teaspoon cayenne or a tablespoon of finely diced fresh hot pepper (no seeds no membrane)
  • ¼ teaspoon ground cumin
  • ¼ teaspoon turmeric
  • 2/3 cup diced ripe tomato
  • 1 teaspoon extra virgin olive oil for finishing
    • For the Chick Peas:
  • 1 cup of dry chick peas
  • ¼ teaspoon salt
  • 1 bay leaf

Instructions

  1. Rinse a small saucepan with water and then dry over low heat. When water evaporates add the 1 tablespoon of olive oil and then the garlic; sauté for 2 minutes or until the garlic just begins to take on a light color.
  2. Add the leeks; continue to sauté for another minute.
  3. Then add the salt, cayenne, cumin and turmeric; slowly sauté for about 3 minutes stirring with a wooden spoon every once in a while and taking care not to burn the spices.
  4. Add the tomato; simmer for 5 minutes or until it has made a sauce.
  5. Add the chick peas; simmer another 2 minutes.
  6. Dish then drizzle extra virgin olive oil over all. Taste for salt.
    7. For the chick peas
  7. Measure and wash 1 cup of chick peas. Drain.
  8. Place in a large glass bowl and cover with water generously (about 7 inches).
  9. Place a plate or loose cover over the chick peas and allow to soak for 8 hours.
  10. Drain and discard the water.
  11. Bring 2 cups of water to a boil in a medium size saucepan. Add the chick peas, return to a boil. Add one bay leaf.
  12. With cover askew simmer one hour checking every 15 or so minutes; simmer until soft. You may need to add more water. The finished chick peas should just have a few tablespoons of water in the pan. Add salt at the end of the cooking time.
http://karenleecooking.com/2011/10/30/chick-pea-stew/

N.B.

Anything left over can be stored in the frig for 5 days.

When the Indian spices are allowed to sauté slowly in the oil over low heat it brings out the flavor and health benefits.

½ cup of cooked beans a day is a good goal to have in your diet.  Beans provide protein without fat and they add fiber.  They have been given credit for lowering cholesterol and helping prevent heart disease.  Additionally, chick peas are good for the kidneys.

If you choose canned chick peas, always rinse before using.

I love to have cooked chick peas in the frig ready to go because they are great in salads, soups, or to make hummus.

Never throw out the chick pea liquid:  you can use it in soup or rice or as a substitute for stock in vegetarian cooking.

Cooked chick peas will last for 5 days in the frig.

Posted in Beans, Healthy Living, Indian Cuisine, Spices, Vegetables | 2 Comments

Mystery Email Announcement

Posted on October 24, 2011 by Karen Lee

You may have received an email from Karen Lee Cooking with a class announcement dated January 12. I don’t know why the system generated that email, but I apologize for any inconvenience.

Posted in Announcements | Leave a comment

New Recipe Clipping Tool

Posted on October 6, 2011 by Karen Lee

You may have noticed that my online recipes now include a little blue button for “Save Recipe”.

new recipe clipping tool

Click this button at the top of any recipe, and with a free membership to Ziplist.com, you can save favorites to an online recipe box. From there, you can add recipes to a shopping list – making it easier to get in and out of the store with ingredients for all my delicious recipes! I hope you enjoy this new online recipe clipping tool.

KL recipe in ZipList

Posted in Announcements | Leave a comment

Karen Lee’s Summertime Cooking Tips on Food Schmooze

Posted on July 14, 2011 by Karen Lee

I’m pleased to share with you my second interview on the Faith Middleton show on NPR. Karen Lee on the Food Schmooze aired on June 29th. The show’s recording is available here, which features some of my cooking tips for summer favorites.

  • What’s the best cut of meat for hamburgers?
  • Is it safe to keep butter out in the summer?
  • A delicious butter blend for corn on the cob
  • Plum tomatoes and chopped olives topping for grilled fish

To Listen:

  • Click the title below to start the audio.
  • To find Karen’s segment in the audio clip, start the audio and then click on the gray bar until you find the spot labeled 14:30 minutes.
Audio: Food Schmooze June 29th 2011

 

Garden fresh plum tomatoes

Photo credit: Letouj / Creative Commons 2.0

Posted in Announcements, In season-Summer | Leave a comment

Karen Lee’s Marinade for Fish on Faith Middleton’s Food Schmooze

Posted on July 13, 2011 by Karen Lee

I recently enjoyed two interviews on the Faith Middleton show on NPR. “Karen Lee’s Marinade for Fish” first aired on June 15. The show’s recording is available here, as well as the recipe – wonderful on any kind of fish you like.

To Listen:

  • Click the title below to start the audio.
  • To find Karen’s segment in the audio clip, start the audio and then click on the gray bar until you find the spot labeled 13:00 minutes.
Audio: Food Schmooze June 15th 2011

 

Print
Karen Lee’s Marinade for Fish on Faith Middleton’s Food Schmooze

Karen Lee’s Marinade for Fish on Faith Middleton’s Food Schmooze

Ingredients

  • 2 teaspoons freshly squeezed lemon juice
  • 3 tablespoons of extra virgin olive oil
  • ½ teaspoon salt
  • 1/8 teaspoon black pepper
  • 2 cloves of garlic, crushed
  • A few sprigs of fresh rosemary, tarragon or thyme

Instructions

  1. Marinate no more than 2 hours.
  2. Baste the fish in the marinade a few times during those 2 hours.
  3. Heat a grill for 10 minutes if it is a gas grill. If it is a charcoal grill, then just let the fire burn down for 20 or so minutes.
  4. Crunch up a piece of paper towel and dip it in pure olive oil or peanut oil.
  5. Take a pair of tongs and go over the grill with the oil soaked paper towel.
  6. Put the fish on the grill immediately after and don’t move it for 3 – 5 minutes.
  7. Whatever it takes to establish a crust then flip it. Grill for another 30 seconds.
  8. Remove from grill with a wide spatula using a jiggling motion (so as not to leave any of the crust on the grill).
  9. Put on a plate and drizzle with olive oil, a little lemon juice and sprinkling of salt.
http://karenleecooking.com/2011/07/13/karen-lees-marinade-for-fish-on-faith-middletons-food-schmooze/

Posted in Announcements, Fish and Shellfish | Leave a comment

Karen Lee Interviewed on NPR

Posted on June 14, 2011 by Karen Lee

Dear Students,

I recently enjoyed three interviews with Faith Middleton on her show Food Schmooze on NPR. The first interview will air on Wednesday, June 15th at 3 p.m. and will be repeated Wednesday, June 15th at 9 p.m. and then again on Saturday June 18th at 12 noon. I will announce air times for the following two interviews when I have the dates.

You can listen to it on the radio on the NPR station in Long Island or CT, or if you live elsewhere you can hear it on WNPR.org on your computer.

I welcome your comments.

Enjoy!

Karen

Posted in Announcements | 3 Comments