Small & Smart Living Space

Small & Smart Living Space - House & Home

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G-Star & Vitra Re-Release Iconic Office Furniture

G-Star & Vitra Re-Release Iconic Office Furniture - House & Home

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Slow-Baked Salmon & Butter Beans Recipe

Slow-Baked Salmon & Butter Beans Recipe - House & Home
Yield: 
4 servings
Ingredients: 

1 salmon fillet, about 2 lb., skin on and preferably centre cut
Medium-grain kosher salt and freshly ground black pepper
1 lemon
1/4 cup extra-virgin olive oil
1 large clove garlic, peeled and pressed with the side of a knife but left whole
1 branch fresh rosemary, maybe 6" long, broken in half
4 leeks, cleaned, trimmed, and with the white and light green parts sliced into 1/4" rounds
1/4 cup water
2 cups cooked butter beans or 1 (15-oz.) can, drained and rinsed
1/3 cup crème fraîche

Instructions: 

Step 1: Preheat oven to 300°F. Line a rimmed baking sheet with parchment paper.

Step 2: Season the salmon on both sides with salt and pepper, then place on the baking sheet skin side down. Thinly slice half the lemon and arrange around the fish. Bake until the salmon is almost opaque in the centre of its thickest part, 25 to 30 minutes.

Step 3: Meanwhile, heat the olive oil, garlic and rosemary in a large skillet over medium heat. When the rosemary begins to sizzle, remove it but reserve for later. Add the leeks to the pan, along with the water and a generous pinch of salt. Cook, stirring often, until the leeks are soft but still brightly green, 5 to 8 minutes. Tip in the beans, and continue to cook for 5 minutes more. Finely grate over a few scrapes of lemon zest, and add a squeeze of lemon juice. Stir gently. Check for seasoning.

Step 4: Once the salmon is cooked through, remove from the oven and preheat a broiler to high. Plate the beans, then slip a thin spatula between the salmon flesh and skin, lift gently, and let the fish break naturally. Place pieces on top of the beans. After all the flesh has been removed, place the skin under the broiler, flipping once, until brown and sizzling, maybe 90 seconds. Crack the skin into large shards. Sprinkle the salmon and beans with the reserved rosemary sprigs and the crisp skin.* Stir lemon juice and zest into the crème fraîche to taste, and serve alongside.

* Adding the rosemary back to the pan at the end gives a final hit of herbal steam. The twig, and the clove of garlic, can be removed before serving, if desired.

Reprinted with permission from Tara O'Brady's Seven Spoons (2015 Appetite by Random House).

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Recipes From Seven Spoons

Recipes From Seven Spoons - House & Home

Try two healthy dishes from a new cookbook.

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Fattoush With Fava Beans & Labneh Recipe

Fattoush With Fava Beans & Labneh Recipe - House & Home
Yield: 
4 servings
Ingredients: 

1 lemon
1/2 cup extra-virgin olive oil
1 clove garlic, minced
1 tbsp ground sumac, plus more for garnish
1-1/2 tsp dried mint
Medium-grain kosher salt and freshly ground black pepper
2 cups tomatoes, about 3, but a mix of sizes and varieties is lovely
8 oz. podded fresh or frozen fava beans, blanched
1 English cucumber, cut lengthwise and thinly sliced
2 green onions, white and light green parts only, thinly sliced

Instructions: 

Step 1: In a small bowl, finely grate the zest of half the lemon on top of the olive oil. Squeeze in most of the juice from the lemon, about 3 tablespoons. Whisk in the garlic, sumac, and mint and season with salt and pepper. The vinaigrette should be quite sharp; add more lemon juice if it's warranted. Set aside.

Step 2: Cut the tomatoes into reasonably bite-size pieces, in chunks, quarters, or in halves for smaller varieties. A combination of shapes adds to the rustic visual charm of the salad, as well as textural interest. Tumble the tomatoes, favas, cucumber, green onions, and radishes into a large bowl. Pick the small leaves off the parsley and mint, and keep to one side. Coarsely chop the remaining leaves and add to the bowl. Drizzle most of the dressing over the salad and toss. Check for seasoning, adding dressing by the tablespoon as needed, then toss again. Tear most of pita into the bowl and give a few gentle folds to incorporate. Let the salad marinate for 10 minutes.

Step 3: Divide the labneh among 4 serving plates or spread across a large platter. Drizzle with any remaining dressing, then turn the fattoush out over the top with the reserved herbs and the last of the pita. Sprinkle with more sumac and the paprika. Dig in.

Reprinted with permission from Tara O'Brady's Seven Spoons (2015 Appetite by Random House).

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Llama-Shaped Coat Rack

Llama-Shaped Coat Rack - House & Home

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Fresh Floral Wallpaper

Fresh Floral Wallpaper - House & Home

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