Meaghan Moineau — Home Cook & Story-Driven Food Creator

Tag: Family Recipe

  • Roasted Endive Salad With Prosciutto, Figs and Pistachios | Made by Meaghan Moineau

    Roasted Endive Salad With Prosciutto, Figs and Pistachios | Made by Meaghan Moineau

    Roasted Endive Salad With Prosciutto, Figs and Pistachios

    Why You’ll Love It

    As the leaves begin to fall and the air turns crisp, there’s nothing quite like a warm salad to bring comfort and elegance to your table. This Roasted Endive Salad with Prosciutto, Figs, and Pistachios is one of those dishes that combines simplicity with sophistication, making it perfect for both weeknight dinners and special occasions. The combination of roasted endive’s slightly bitter taste with the sweetness of figs, the salty crunch of prosciutto, and the nutty flavor of pistachios creates a symphony of flavors that will have you coming back for more.

    Growing up, my grandmother would often prepare a similar salad during the holiday season. The aroma of roasting endive would fill the kitchen, and I remember sneaking crispy bits of prosciutto off the counter when she wasn’t looking. It was a dish that brought the family together, a recipe filled with love and joy, and one that I am now excited to share with you.

    Ingredients

    • 4 heads of red or green endive
    • 2 tablespoons olive oil
    • 4 slices prosciutto
    • 1/2 cup dried figs, sliced
    • 1/4 cup pistachio nuts, shelled
    • 2 tablespoons honey

    Instructions

    1. Preheat your oven to 350°F (this is a great toaster oven candidate for smaller batches). Line a rimmed baking sheet with aluminum foil.
    2. Wash the endive thoroughly and remove any unsightly outer leaves. Slice each endive head in half lengthwise, from the stem to the tip.
    3. Arrange the endive cut side up on the foil-lined baking sheet. Generously coat each piece with olive oil.
    4. Bake in the oven for 30 minutes, or until the outer edges of the endive are golden brown.
    5. While the endive is roasting, fry the prosciutto slices in a skillet over medium heat until crispy. Drain them on paper towels, then crumble and set aside.
    6. Once the endive is done roasting, arrange three pieces on each plate. Add a handful of sliced dried figs and pistachio nuts.
    7. Drizzle a spoonful of honey over each plate, then sprinkle with about 1/4 of the crumbled prosciutto.

    Tips

    For the best results, choose endives that are fresh and crisp. When selecting figs, opt for those that are slightly soft but not mushy. If you’re short on time, you can roast the endive and fry the prosciutto a day ahead, then assemble the salad just before serving.

    Variations & Substitutions

    If you’re looking to mix things up, consider swapping out the dried figs for fresh figs when they’re in season. You can also try using a different type of nut, such as walnuts or almonds, for a different texture and flavor. For a vegetarian version, omit the prosciutto and add a sprinkle of feta cheese for a salty kick.

    Storage

    This salad is best enjoyed fresh, but if you have leftovers, store them in an airtight container in the refrigerator for up to two days. Reheat the endive gently in the oven to retain its texture before serving again.

    FAQ

    Can I make this salad ahead of time?

    Yes, you can prepare the components ahead of time. Roast the endive and fry the prosciutto in advance, then store them separately in the refrigerator. Assemble the salad just before serving for the best taste and texture.

    What can I serve with this salad?

    This salad pairs wonderfully with a light protein like grilled chicken or fish. It also works as a delicious starter for a multi-course meal or as part of a larger spread for a festive gathering.

    Nutrition

    While this salad is a treat for the taste buds, it is also packed with nutrients. Endive is a great source of vitamins A and K, while figs provide dietary fiber and antioxidants. Prosciutto adds protein, and pistachios offer healthy fats and additional fiber. A drizzle of honey rounds out the dish with a natural sweetness, making this salad both nutritious and satisfying.

    Final Thoughts

    Roasted Endive Salad with Prosciutto, Figs, and Pistachios is more than just a dish; it’s a celebration of flavors that come together beautifully. Whether you’re hosting a dinner party or looking for a cozy meal to enjoy with your family, this salad is sure to impress. I hope it becomes a cherished part of your recipe repertoire, just as it has been in mine. Bon appétit!

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  • Wild Salmon Cakes | Made by Meaghan Moineau

    Wild Salmon Cakes | Made by Meaghan Moineau

    Wild Salmon Cakes: A Delicious and Nutritious Treat

    Welcome to our cozy kitchen corner, where today we’re diving into the delightful world of Wild Salmon Cakes. These savory patties are a celebration of simplicity and flavor, perfect for any occasion from a quick weeknight dinner to a lavish brunch gathering. Let me take you on a journey of taste and nostalgia, sharing not just a recipe but a piece of my culinary heart.

    Why You’ll Love It

    There’s something magical about the way these Wild Salmon Cakes come together. The fusion of fresh, wild-caught salmon with the crunch of panko and the tang of capers creates a symphony of flavors that dance on your palate. Whether you’re a seafood aficionado or a curious cook looking to expand your culinary repertoire, this dish will not disappoint.

    Growing up, seafood was a staple at our family table. I vividly remember summer evenings spent by the coast, where my grandmother would serve her famous salmon cakes. The recipe was a guarded secret, a treasured heirloom passed down through generations. Each bite was a reminder of home, of laughter shared around the table, and of the love that binds a family together. Today, I share with you a modern twist on that cherished recipe, hoping it brings as much joy to your home as it has to mine.

    Ingredients

    • 1 pound skinless, boneless wild salmon fillet
    • 1/2 cup red onion, finely diced
    • 2 tablespoons capers, drained
    • 1 large egg
    • 1 cup panko bread crumbs

    Instructions

    1. Mince the salmon fillet into fine pieces, ensuring that each piece is uniform in size for even cooking.
    2. In a medium-sized bowl, gently whip the egg until frothy. This will act as the binding agent for your salmon mixture.
    3. Add the finely diced red onion and capers to the egg, stirring until the ingredients are well incorporated.
    4. Fold in the minced salmon, mixing gently to maintain the texture of the fish.
    5. Gradually add the panko bread crumbs, mixing until the mixture holds together but is not overly dry.
    6. Form the mixture into 4 equal-sized patties, pressing gently to ensure they hold their shape.
    7. Place the patties on a preheated grill, cooking for about 2-3 minutes on each side until golden brown and cooked through. Alternatively, bake in a 350-degree oven for 15-20 minutes.
    8. Serve hot, garnished with fresh herbs or a squeeze of lemon for an extra zing.

    Tips

    For the best results, ensure that your salmon is as fresh as possible. Fresh salmon not only enhances the flavor but also improves the texture of the cakes. If your mixture seems too wet, add a little more panko to achieve the right consistency. Remember, the key to perfect salmon cakes is balance—too much panko can overpower the delicate flavor of the fish.

    Variations & Substitutions

    Feel free to get creative with this recipe! You can substitute the wild salmon with canned salmon in a pinch, though fresh is always preferred for the best flavor. If you’re looking to add a bit of spice, consider incorporating a finely chopped jalapeño or a dash of cayenne pepper. For a gluten-free version, replace panko with gluten-free bread crumbs or crushed cornflakes.

    Storage

    Store any leftover salmon cakes in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350 degrees for about 10 minutes or until warmed through. Avoid microwaving as it can make them soggy. These cakes also freeze well; simply wrap them individually in plastic wrap and store them in a freezer-safe bag for up to 3 months.

    FAQ

    Can I use smoked salmon for this recipe?

    While smoked salmon adds a unique flavor, it might overpower the other ingredients in this recipe. If you love the taste of smoked salmon, consider using a mix of fresh and smoked salmon for a balanced flavor profile.

    What can I serve with salmon cakes?

    Salmon cakes pair beautifully with a fresh green salad, roasted vegetables, or a light yogurt dill sauce. For a more hearty meal, serve them alongside quinoa or couscous.

    Nutrition

    Wild salmon is packed with Omega-3 fatty acids, which are essential for heart health. Each serving of these salmon cakes is not only a source of lean protein but also provides essential vitamins and minerals, making it a nutritious choice for you and your family.

    Final Thoughts

    These Wild Salmon Cakes are more than just a meal; they’re a testament to the power of simple ingredients coming together to create something truly special. Whether you’re sharing them with loved ones or enjoying a quiet meal by yourself, I hope these salmon cakes bring a touch of warmth and nostalgia to your table.

    Thank you for joining me on this culinary journey. I look forward to hearing how this recipe finds its place in your home, creating new memories and traditions for years to come. Bon appétit!

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  • Bacalhau Macau | Made by Meaghan Moineau

    Bacalhau Macau | Made by Meaghan Moineau

    Bacalhau Macau: A Delicious Journey to Flavorful Memories

    Intro

    Growing up, weekends at my grandmother’s house were always a culinary adventure. Her kitchen was filled with the fragrant aroma of traditional dishes, each telling its own story. One of my favorites was Bacalhau Macau, a delightful fusion dish that combines the rich heritage of Portuguese and Asian cuisines. The crispy, golden fish cakes with their fluffy interiors never failed to bring the family together at the dinner table, filled with laughter and love. Today, I’m excited to share this cherished recipe with you, bringing a piece of my childhood to your home.

    Why You’ll Love It

    Bacalhau Macau is more than just a recipe; it’s an experience. The combination of salt cod and creamy potatoes creates a wonderful texture, while the addition of cilantro, green onion, and ginger infuses the dish with vibrant flavors. The lightness of the whipped cream balances the savory notes, and the crunchy breadcrumb coating provides the perfect finishing touch. It’s a dish that will transport your taste buds and impress your guests with its unique blend of cultures.

    Ingredients

    • Japanese breadcrumbs
    • Butter
    • Cilantro
    • Egg
    • Egg white
    • Garlic
    • Ginger
    • Green onion
    • Russet (Idaho) potato
    • Oil-cured olives
    • Salt
    • Salt cod fillets
    • Sesame oil
    • Whipping cream
    • White pepper

    Instructions

    1. Place the cod in a bowl and cover with cold water. Soak for 6 to 8 hours, changing the water once or twice. Drain, rinse very well, and pat dry. Shred the fish with your fingers.
    2. Pour 3 inches of water into a medium saucepan and bring to a boil. Add the diced potatoes and cook until tender, about 10 to 12 minutes. Drain the potatoes and return them to the pan briefly to evaporate excess moisture. Mash the potatoes until smooth, then whisk in the butter.
    3. Stir the cod into the mashed potatoes. Add the green onion, cilantro, olives, egg white, sesame oil, salt, garlic, ginger, and pepper. Mix well.
    4. In a chilled bowl, whip the cream until it holds soft peaks. Gently fold the whipped cream into the cod mixture with a rubber spatula.
    5. Using two large soup spoons, form about 3 tablespoons of the cod-potato mixture into an oval fish cake. Set the cod cake on a baking sheet and repeat with the remaining potato mixture.
    6. Spread the breadcrumbs on a plate. Beat the egg in a wide, shallow bowl. Dip each cod cake into the egg, turning gently to coat all sides. Allow any excess egg to drip back into the bowl, then roll the cake in breadcrumbs to coat all sides. Set the coated fish cakes on a baking sheet.
    7. Place a large skillet over medium heat and pour in 1/4 inch of vegetable oil. When the oil is hot, add as many of the fish cakes to the skillet as will fit without touching each other. Cook, turning once, until golden brown, about 5 to 7 minutes. Remove the fish cakes with a slotted spoon and drain them on paper towels. Repeat with the remaining cod cakes, if necessary.
    8. Serve warm and enjoy your Bacalhau Macau.

    Tips

    To ensure the best results, make sure to thoroughly soak and rinse the salt cod to remove excess saltiness. Chilling the whipped cream and bowl helps achieve the perfect consistency. Don’t overcrowd the pan when frying the cakes to ensure even browning.

    Variations & Substitutions

    If you’re looking to experiment, consider adding a touch of chili for some heat or swapping the cilantro for parsley for a milder flavor. For a gluten-free version, substitute the Japanese breadcrumbs with gluten-free breadcrumbs or crushed rice crackers.

    Storage

    Leftover Bacalhau Macau can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the cakes in a preheated oven at 350°F (175°C) for 10 minutes or until heated through. Avoid microwaving to maintain the crispy texture.

    FAQ

    Can I use fresh cod instead of salt cod?

    While the traditional recipe uses salt cod, you can use fresh cod for a less salty version. However, the unique flavor of Bacalhau Macau comes from the preserved fish, so the taste will differ slightly.

    What can I serve with Bacalhau Macau?

    Bacalhau Macau pairs beautifully with a simple green salad, steamed vegetables, or even a tangy lemon aioli for dipping.

    Nutrition

    This recipe yields 4 servings. Each serving contains approximately:

    • Calories: 420
    • Protein: 25g
    • Carbohydrates: 35g
    • Fat: 20g
    • Fiber: 3g
    • Sodium: 580mg

    Please note that these values are approximate and can vary based on specific ingredients used.

    Conclusion

    Bacalhau Macau is a delightful dish that brings a taste of the past into the present, blending cultural influences into a comforting and delicious meal. Whether you’re sharing it with family or introducing it to friends, it’s sure to become a favorite. I hope this recipe brings as much joy to your table as it does to mine, creating new memories with every bite. Enjoy!

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