Pam's Day of Deliciousness

I've been so busy since my friend Pam and company left a couple of weeks ago, I'm just now getting around to showing you the gorgeous food she cooked. We spent a whole Saturday in June cooking with Pam when she was here, and it was such a treat. I've said it before and I'll continue to proclaim it from the rooftops: Pam Anderson is a beautiful cook. Her recipes are the perfect mix of easy and elegant, and she teaches cooking in such a way that everyone feels like they can do it.

Pam has generously shared her recipes here so all of you can give 'em a whirl. All of the recipes come from two of her cookbooks: Perfect Recipes for Having People Over…

 

…And Perfect One Dish Dinners. I highly recommend both cookbooks (the recipes simply work), but Perfect One Dish Dinners is particularly glorious.

I'll briefly describe all the gorgeous things Pam cooked for us here. All the printable recipes will be listed below.

Thank you, Pam and Maggy, for gracing us with your presence!

 

For lunch, Pam started with a deviled egg salad–scrumptious deviled eggs served on leaves of butter lettuce and drizzled with the same dressing used to mix up the deviled eggs! Out of this world.

 

 

 

She also mixed sliced strawberries with a good amount of white wine and sugar. If you haven't tried this miraculous combination, you must. It was so refreshing, so lovely and sweet…but the white wine really balanced the sweetness and took it over the top.

 

 

 

Then she grabbed a beautiful salmon…

 

 

 

Which she drizzled with olive oil and seasoned with salt and pepper.

 

 

 

And here's how she cooked it: put it in a cold oven, then turned on the heat to 400 degrees. Twenty-five minutes later, the salmon was absolutely perfect. Tender, moist, flaky. A no-fail method!

 

 

 

Pam also made this lemon-caper relish, which she spooned over the top of the salmon. It took seconds to throw together and was so fresh and green and flavorful.

 

 

 

While the salmon was roasting (and for a little time afterward) Pam also roasted fingerling potatoes and (not shown) asparagus. And this one of the many things I love about Pam's cooking: you can do so many things at once. When she thinks about a meal, she really has a knack for figuring out ways to do things at the same time in order not to waste time. It makes mealtime so much more effortless.

 

 

 

To serve, everything went on one big platter together.

 

 

 

It was splendid. I couldn't believe how quick and easy it was, too; the whole meal was done, start to finish, within about 45 minutes.

 

 

 

And the meal ended with these delightful lemon coolers. They're very similar to Mexican wedding cookies, but with a lovely lemon flavor. I might have had seven of them.

Okay, eight.

 

 

 

After an afternoon of relaxation in the countryside, we started in on dinner. First up was this criminally delicious ceviche dip: chopped shrimp, avocado, scallions, cilantro, and other yummy ingredients.

The reason you don't see the finished, mixed-together, dip is that I was too busy scarfing it down. It was absolutely splendid.

 

 

 

The main course was carnitas: ultra-flavorful shredded chuck roast…

 

 

 

And gorgeous roasted veggies.

 

 

 

For a side dish, Pam whipped up this beautiful slaw, packed with radishes and crunch.

 

 

 

We all couldn't believe we were actually still hungry after the beautiful lunch we'd had…but this meal really knocked our socks off. The meat was so, so good.

 

 

 

To top off the day of deliciousness, Pam made flan. Caramel in the bottom of a baking pan…

 

 

 

And a creamy custard made extra special by the addition of…cream cheese!

 

 

 

Please take my advice: You must, absolutely must, make this flan. The cream cheese gives it such a fabulous texture. And a tip: a few days after Pam and all my guests left, I went up to the Lodge to finish cleaning up. There was leftover flan in the fridge, and I made the mistake of giving it a taste.

It was even more delicious than the day Pam made it. The texture was cold and perfect, and the caramel flavor has sort of oozed into the top layer or so of the custard. A treat of epic proportions.

Thank you to my beautiful friend Pam for sharing your gifts with all of us!

Here are all the printable recipes, guys! I highly recommend them all. I tasted them and then some…and then some…

 


Recipe: Deviled Eggs on a Nest of Butter Lettuce with Honey Mustard Dressing

Prep Time: 15 Minutes
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Cook Time:
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Difficulty: Easy
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Servings: 6

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Ingredients
1/2 cup Light Mayonnaise3 Tablespoons Dijon Mustard2 Tablespoons Honey4 teaspoons Rice Wine VinegarSalt And Ground Black Pepper6 Boiled Eggs, Peeled And Halved, Yolks Removed And Mashed With A Fork2 heads Boston Lettuce, Leaves Separated, Washed And Dried Preparation Instructions

Whisk mayonnaise, mustard, honey, and vinegar in a small bowl. Mash 5 tablespoons of the dressing into the yolks to make a smooth filling. (Dressing, filling, and eggs can be covered and refrigerated overnight.)

When ready to serve, spoon (or pipe) a portion of the yolk mixture into each egg white half. Gently toss lettuce with enough of the remaining dressing to lightly coat. Arrange a portion of lettuce leaves on a salad plate. Top each salad with 2 deviled eggs. Drizzle with a little additional dressing if desired. Serve.

Posted by ThreeManyCooks on July 19 2011

 

 


Recipe: White Wine-Marinated Strawberries

Prep Time: 30 Minutes
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Cook Time:
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Difficulty: Easy
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Servings: 8

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Ingredients
2 pounds Fresh Strawberries, Stemmed And Sliced Thick3/4 cups Granulated Sugar1-1/2 cup Fruity White Wine, Such As Reisling Preparation Instructions

Mix strawberries, sugar, and wine in a medium bowl until sugar dissolves. Let stand 30 minutes up to 3 hours. Serve.

Posted by ThreeManyCooks on July 19 2011

 

 


Recipe: Simple Roast Salmon with Potatoes, Asparagus, and Lemon-Dill-Caper Drizzle

Prep Time:
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Cook Time:
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Difficulty: Easy
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Servings: 6

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Ingredients
1 whole Side (about 2 1/2 To 3 Pounds) Salmon5 Tablespoons Pure Olive Oil, DividedSalt And Ground Black Pepper2 pounds Fingerling Potatoes Or New Red Potatoes, Halved2 pounds Asparagus, Tough Ends Snapped Off6 Tablespoons Extra Virgin Olive Oil1/4 cup Each Parlsey And Dill Leaves, Chopped Coarse, Plus Extra Sprigs For Garnish1/4 cup Capers2 teaspoons Caper Juice3 Medium Scallions, Sliced Thin1-1/2 teaspoon Finely Grated Lemon Zest; Remaining Lemon Cut Into Wedges For The Platter Preparation Instructions

Set salmon on a large rimmed baking sheet; coat both sides with 2 tablespoons of the olive oil and a generous sprinkling of salt and pepper. Toss potatoes with another 2 tablespoons of olive oil and a generous sprinkling of salt and pepper; place, cut side down, on a second rimmed baking sheet. Toss asparagus with remaining tablespoon of oil and a generous sprinkling of salt and pepper.

Adjust oven racks to lowest and upper-middle position. Place potatoes on bottom rack and salmon on upper rack of cold oven, then heat oven to 400ºF. Roast until salmon is just opaque throughout, about 25 minutes, and potatoes are golden brown, about 30 minutes. Transfer salmon to a large platter; add asparagus to salmon roasting pan; continue to roast, along with potatoes, until bright green and just tender, 5 to 8 minutes, depending on thickness. Meanwhile, mix extra virgin olive oil, parsley, dill, capers and juice, scallions and lemon zest in a small bowl; set aside.

To serve, spoon dill mixture over salmon, garnishing platter with parsley, dill sprigs, and lemon wedges. Arrange potatoes and asparagus on platter with salmon. Serve immediately.

Posted by ThreeManyCooks on July 21 2011

 

 


Recipe: Lemon Coolers

Prep Time: 10 Minutes
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Cook Time: 15 Minutes
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Difficulty: Easy
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Servings: 12

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Ingredients
1 cup Bleached All-purpose Flour3/4 cups Confectioner's Sugar, Divided1 teaspoon Finely Grated Lemon Zest1 stalk Salted Butter, Softened Enough To Be Pliable1/2 teaspoon Vanilla Extract Preparation Instructions

Adjust oven rack to lower middle position and heat oven to 350ºF.

Mix flour, 1/4 cup sugar, and lemon zest in a medium bowl. Add butter and vanilla; beat (or simply mix with hands) to form a smooth dough.

Drop dough by generous teaspoons onto a parchment or Silpat-lined cookie sheet; roll into balls. Bake until cookie bottoms are golden brown, about 15 minutes. Transfer cookies to a wire rack to cool completely.

Place remaining sugar in a quart-size zipper-lock bag. Working a dozen at a time, drop cookies into sugar; shake to coat. Serve. (Can be stored in an airtight tin up to 1 week.)

Makes about 2 dozen.

Posted by ThreeManyCooks on July 19 2011

 

 


Recipe: Tortilla Chips with Shrimp Ceviche Dip

Prep Time: 10 Minutes
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Cook Time:
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Difficulty: Easy
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Servings: 12

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Ingredients
2 pounds Cooked Salad Shrimp, Halved If Larger Than A Small Dice1 Medium Seedless Cucumber, Cut Into Small Dice2 Avocados, Cut Into Small Dice8 Medium Scallions, Sliced Thin2/3 cups Chopped Fresh Cilantro1 cup Ketchup2 Tablespoons Tabasco Sauce1/2 cup Lime Juice1/4 cup Extra Virgin Olive OilTastes-Like-Fried Tortillas Or A Bag (16 Oz. Size) Tortilla Chips, To Serve Preparation Instructions

Mix all ingredients in a medium bowl. Cover and refrigerate. Serve with Taste-Like-Fried Tortillas or tortilla chips for dipping.

Makes 1 heaping quart.

Posted by ThreeManyCooks on July 19 2011

 

 


Recipe: Carnita-Style Beef With Roasted Peppers and Onions

Prep Time: 20 Minutes
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Cook Time: 1 Hour30 Minutes
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Difficulty: Intermediate
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Servings: 6

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Ingredients
1 whole Boneless Chuck Roast, 2 1/2 To 3 Pounds3 Tablespoons Pure Olive Oil, Divided1 Tablespoon Plus 1 Teaspoon Ground Cumin1 pinch Salt And Ground Black Pepper1 can (4.5 Ounces Each) Chopped Green Chiles2 Tablespoons Chili Powder1 teaspoon Dried Oregano4 whole Large Garlic Cloves, Minced2 cups Chicken Broth2 whole Medium-large Onions, Ends Left Intact, Peeled And Each Onion Cut Into 8 Wedges2 whole Medium Multi-colored Peppers, Each Cut Into 8 Wedges12 whole Medium Flour Tortillas1 container (8 Ounces) Light Or Regular Sour Cream1 bunch Cilantro1 whole Lime, Cut Into Wedges Preparation Instructions

Adjust oven racks to lowest and middle positions and heat oven to 450 degrees.

Heat a 5 to 6-quart heavy Dutch oven over low heat.

Meanwhile, place roast in a large bowl; coat with 1 tablespoon of oil and season with 1 tablespoon of the cumin and a generous sprinkling of salt and pepper. Mix chiles, chili powder, remaining 1 teaspoon of cumin, and oregano in a small bowl.

A few minutes before searing, increase heat to a strong medium-high until wisps of smoke start to rise from the pan. Add roast; sear, turning only once, until both sides form an impressive brown crust, about 8 minutes total. Transfer roast to a plate; set aside. Add garlic to the now empty pot; sauté until fragrant and golden, about 30 seconds. Add chili mixture; sauté to intensify flavor, another 30 seconds. Add chicken broth, bring to a simmer; return roast to the pot.

Using 2 potholders to protect hands, place a sheet of heavy-duty foil over the pot, pressing on the foil so that it touches the stew. Seal foil around the edges; repeat with a second sheet of foil to completely seal. Turn burner on medium-high until you hear juices bubble. Set pot on middle oven rack; cook for a total of 1 1/2 hours. Remove roast from oven, cool to room temperature, and shred into bite size pieces. About 30 minutes before roast is done, toss onions and peppers with remaining 2 tablespoon of oil and sprinkle generously with salt and pepper on a baking sheet large enough for vegetables to fit in a single layer. Place pan on bottom oven rack; cook until tender-crisp, about 30 minutes.

When ready to serve, gently warm meat and peppers and onions over low heat. Serve with warm tortillas*, bowls of sour cream, cilantro sprigs, and lime wedges.

*Of course you can always microwave tortillas, but I prefer to oven-steam them. For each 8 tortillas, lay a damp paper towel on a 24- by 18-inch piece of heavy-duty foil. Set 2 stacks of 4 flour tortillas each side by side on towel. Cover with another damp paper towel; seal foil completely. Warm in a 350-degree oven until steamy, about 5 minutes.

Posted by ThreeManyCooks on June 7 2010

 

 


Recipe: Cabbage Slaw with Radishes, Cilantro, and Scallions

Prep Time: 10 Minutes
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Cook Time:
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Difficulty: Easy
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Servings: 8

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Ingredients
1 pound Shredded Cabbage Or Packaged Coleslaw Mix8 Radishes, Trimmed And Sliced Thin3 Scallions, Trimmed And Sliced Thin6 Tablespoons To 8 Tablespoons Pure Olive OilSalt And Ground Black Pepper1-1/2 Tablespoon To 2 Tablespoons Lime Juice Preparation Instructions

Place slaw ingredients in a large bowl, and when ready to serve, toss with the smaller amount of olive oil and a generous sprinkling of salt and pepper. Taste, adding more oil, salt, or pepper, if necessary. Add the smaller amount of lime juice; toss to coat. Taste, adding more, if necessary.

Posted by ThreeManyCooks on July 19 2011

 

 


Recipe: Creamy Flan

Prep Time: 25 Minutes
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Cook Time: 1 Hour
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Difficulty: Intermediate
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Servings: 8

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Ingredients
1 cup Granulated Sugar1 package (8 Oz. Size) Light Cream Cheese, Softened4 Large Eggs1 can (12 Oz. Size) Evaporated Milk1 can (14 Oz. Size) Condensed Milk1 teaspoon Vanilla Extract Preparation Instructions

Adjust oven rack to middle position and heat oven to 325 ºF. Bring 1 quart of water to boil for a water bath.

Whisking constantly, bring sugar and 1/4 cup water to boil over medium-high heat in a medium heavy-bottomed saucepan. When mixture starts to boil, turn heat to medium-low and stop whisking. Continue to simmer until mixture turns golden brown, 10 to 15 minutes. Pour mixture into a 9-inch deep-dish pie plate set in a roasting pan large enough to accommodate it.

Meanwhile, beat cream cheese until light and fluffy in a medium bowl. Add eggs, one at a time, scraping down sides, after each addition. Beat in both milks and vanilla until smooth.

Set roasting pan in oven; pour flan batter into pie plate and water into roasting pan. Bake until flan is jiggly, but set, about 1 hour. Remove from oven, cool to room temperature, and refrigerate until ready to serve. Run a small knife around pie plate perimeter to loosen flan. Invert onto a large lipped platter. Cut into wedges and serve.

Posted by ThreeManyCooks on July 19 2011