Archive for the ‘Recipes’ Category
blender, champagne vinegar, cold soup, cucumber, epicurious.com, Farmers Market, jalapeño pepper, Mango, Rosé, The Daily Sip, Yellow Pepper, Yellow Tomatoes
In Appetizers, Recipes, Soups, Vegetarian Meals on June 22, 2013 at 1:16 PM
Makes 1 quart – Active preparation time 20 minutes – Chill in refrigerator before serving
Ingredients:
6 Small Yellow Tomatoes, about 1 lb.
1 Yellow Pepper, about 8 oz.
1 Mango
1 Jalapeño Pepper
1 Cucumber
2 Tbsps. Champagne Vinegar
Procedure:
1. Finely chop the tomatoes, add to blender.
2. Cut yellow pepper in half, remove and discard seeds, finely chop and add to blender.
3. Peel and finely chop mango and add to blender.
4. Pulse chop blender for 15 seconds, stir well and repeat until ingredients blend into a thick consistency.
5. Cut Jalapeño in half, carefully remove and discard seeds, finely chop and add to blender.
6. Pulse chop for 15 seconds.
7. Peel and finely chop cucumber, add to blender and pulse chop for 15 seconds.
8. Add Champagne Vinegar to blender and blend for 15 seconds.
9. Refrigerate Gazpacho and serve cold.
Please see At The Farmers Market.
For a wine pairing that nicely compliments this gazpacho, consider a Rosé, as suggested by bottlenotes at epicurious.com
bourbon, Bourbon Sweet Potatoes, brussel sprouts, Cranberry Sauce, dinner, food, happy thanksgiving, Italian sausage, Mushrooms, Roast Turkey, Roasted Hazelnuts, Stuffing, Sweet Potatoes, Thanksgiving, thanksgiving menu, thanksgiving recipes, Turkey soup
In General Articles, Recipes, Thanksgiving on November 15, 2012 at 10:01 AM
…if, you are still planning your Thanksgiving menu, perhaps we can be of assistance. Last year we posted our traditional family Thanksgiving recipes; here we link them in this update, which we hope that you will find helpful.
Ready and Waiting for the Carving Knife
This year, as our long-time close friends, Marge & Dan, as well as their 3 children and their families will be joining us, we will have 22 at table. Accordingly, we will be doubling up on the Roast Stuffed Turkey with Dorothea’s Italian Sausage and Mushroom Stuffing, and tripling up on the sides of Fresh Cranberry Sauce, Bourbon Sweet Potatoes and Brussel Sprouts Roasted with Hazelnuts.
Fresh Cranberry Sauce
Roasted Brussel sprouts with Hazelnuts
In addition to sharing this special meal with special friends, we will enjoy the added bonus of a double quantity of Turkey Soup after the feast is but a happy memory.
Turkey Soup with Cheese Tortelloni
Happy Thanksgiving to all of our subscribers and readers!
baguette, Cilantro, Clam Juice, cod, ginger, ginger-lime broth, Jalapeno, lime, Sauvignon Blanc, Spinach
In Fish, Recipes, Seafood on November 10, 2012 at 5:46 PM
Pan-Seared Cod
(Serves two: Active preparation – 20 minutes, cooking time 20 minutes)
Ingredients:
1 lb. Cod fillets
1 lb. Baby Spinach
Salt & pepper
1 8oz. bottle of Clam Juice
¼ cup fresh squeezed lime juice, about 3 small limes
1 tbsp. minced fresh ginger, 1 piece peeled, about 1 inch square
1 jalapeño pepper, seeds discarded, minced
1 tbsp. chopped fresh cilantro
2 tbsps. extra virgin olive oil
¼ cup dry white wine
Preparation:
1. Pre-heat oven to 450 degrees.
2. Season the fillets with salt & pepper.
3. Steam and drain the spinach, keep it warm.
4. Add the clam juice to a small 1 or 2 qt. pot and bring to a boil
5. When it boils, reduce heat and simmer 10 minutes, then add the lime juice.
6. Add the ginger and jalapeño and continue to simmer.
7. Heat an oven-proof skillet on high and add the olive oil.
8. When oil is shimmering, add the seasoned fish, flat side down, and pan-sear for 4 minutes.
9. Transfer skillet to oven and cook for 3 minutes more, do not turn the fillets.
10. Divide the spinach among 2 deep bowls.
11. Carefully remove the fish to a plate and keep warm.
12. Return skillet to stove top and heat on high.
13. De-glaze pan with white wine and then add the ginger-lime broth.
14. Bring to a boil and then pour over the spinach.
15. Gently place the cod fillets on the spinach and top off with the cilantro.
Serve with a crusty, warmed baguette and Sauvignon Blanc.
Please see: What to Do With a Piece of Cod
bottom round roast, Dutch Oven, ginger snap cookies, juniper berries, marinade, Sauerbraten, slow-cooking
In Beef, Meat, Recipes on November 2, 2012 at 3:29 PM
Sauerbraten
(Active preparation-45 minutes; inactive preparation-4 days; cooking time 5 hours)
Ingredients
4 tbsp. unsalted butter
1 6.5 lb. Bottom Round Roast
1 tsp. ground black pepper
2 tbsp. Kosher salt
For the marinade:
2 cups of water
2 cups dry red wine
2 cups red wine vinegar
2 cups cider vinegar
2 large carrots peeled and sliced
2 medium onions, chopped coarsely
2 tsps. yellow mustard seeds
24 juniper berries
12 cloves
4 bay leaves
1 tbsp. whole black peppercorns
For cooking and finishing:
½ cup of sugar
3 dozen Gingersnap Cookies, crushed
Preparation
Marinate the Roast:
1. Pat dry the roast with paper toweling and sprinkle with Kosher salt and ground black pepper.
2. In a 5 quart or larger pot, melt the butter, add the seasoned roast, fat side down, and brown on all sides for about 10 or 12 minutes in total.
3. When fully browned, remove the roast and set aside in an enameled Dutch Oven, or large non-reactive bowl, preferably one with a cover.
4. Next, prepare the marinade: add the 11 ingredients to the pot, cover, and bring to a boil. Reduce heat and simmer for 10 minutes. Remove from heat and let cool.
5. When the marinade has cooled, pour it over the roast, cover and refrigerate for 4 to 5 days, turning it once each day.
Cook the Roast:
6. When ready to cook the roast, remove from the refrigerator and pre-heat oven to 325 degrees. Alternatively, cook on stove top.
7. Add sugar to marinade and stir well, place Dutch Oven on middle rack of oven and slow cook, covered for 5 hours until roast is fork-tender. If using stove top, bring to a boil, reduce heat so liquid is just bubbling, cover and cook 5 hours.
8. With either cooking method, if roast is not completely covered by the liquid, turn it once or twice during the 5 hours.
9. When done, shut the oven, or heat, remove the meat to a platter and keep warm.
10. Strain the solids from the marinade and discard them. Wipe clean the Dutch Oven, and remove and discard any solids still attached to the roast.
11. Add the strained marinade back to the Dutch Oven, place it on the stove top, bring to a boil and whisk in the crushed gingersnap cookies.
12. Add back the roast and keep warm on a low flame until ready to serve.
13. Slice the roast and pour the gravy over the slices. Serve at once with sides of red cabbage and mashed potatoes.
Please see Where Have All the Germans Gone?
autumn leaves, Cannellini Beans, chouriço, dinner, kale, linguiça, long cold winter, Portuguese Kale Soup, warm crusty bread, yukon gold potatoes
In Recipes, Soups on October 15, 2012 at 7:40 PM
Portuguese Kale Soup
(Yield – about 5 quarts. Active preparation time 1 hour, unattended cooking time 2 hours)
Ingredients:
1/3 cup Extra Virgin Olive Oil
1 medium onion coarsely chopped
7 cloves garlic, minced
6 15oz. cans Cannellini Beans, rinsed and drained
3 lbs. Chouriço, or Linguiça sliced about ¼ inch, or less, thick
4 qts. water
1 cup Beef or Chicken Broth
1 & 1/2 lbs. Kale, (2 medium sized bunches) remove leaves from stems, rip leaves and discard stems
1 lb. Yukon Gold potatoes, sliced and diced in 3/4 inch pieces
Procedure:
1. In an 8 quart pot, heat olive oil on medium.
2. Add onion and garlic, reduce heat to medium-low and cook 5 minutes.
3. Add 3 cans of the beans, stir well and cook 5 minutes.
4. Add sausage, raise heat to medium, cook 3 minutes.
5. Add water and broth, stir well and bring to a boil.
6. When soup is at a full boil, add kale and potatoes, stir well and return to a boil.
7. Reduce heat to medium and boil uncovered for 1 hour.
8. Mash 1 can (2 cups) of the beans in a food processor and stir into the soup.
9. Add the remaining 2 cans of beans to the soup and stir.
10. Reduce heat to medium-low and simmer, uncovered, for an additional hour.
Serve as a meal along with warm, crusty bread. Leftovers may be frozen in 1 or 2 quart containers to serve as additional meals during the long, cold, winter.
Please see: My Cousin Vinny to the Rescue
Marinated Tomatoes, Mason Jars, Parchment Paper, Plum Tomatoes, Roasted Tomatoes
In Appetizers, Pasta, Recipes, Vegetables on October 14, 2012 at 10:35 AM
Roasted Tomatoes Marinating in a 1 quart Mason Jar
(Makes about 1 quart: 15 minutes preparation, 1 hour roasting, 2 weeks marinating)
Ingredients:
12 ripe plum tomatoes, about 3 lbs.
Extra Virgin Olive Oil for drizzling and for marinating
Sea Salt or Kosher Salt, about 2 tsps.
1 small head of garlic, about 10 cloves sliced thin
1 cup fresh basil, chopped
2 tbsp. fresh oregano, chopped
Special Needs: Parchment Paper and a 1 quart Mason Jar
Procedure:
1. Pre-heat oven to 450 degrees and line a baking sheet with parchment paper.
2. Slice off and discard the stem ends of the tomatoes. Cut the tomatoes in half, lengthwise.
3. Arrange the tomato halves on the parchment paper, skin side down and drizzle each lightly with olive oil. Sprinkle Sea Salt or Kosher Salt over each half.
Roasting the Tomatoes: Second Step-Skin side up
4. Place baking sheet on top rack of the oven and roast for 30 minutes.
5. Turn each tomato over and roast, skin side up, for an additional 30 minutes.
6. Remove tomatoes and any liquid to a large bowl, add the garlic, and let cool.
7. Add the basil and oregano, mix well, transfer to a 1 quart jar and cover with about ½ inch of olive oil, stir well. The olive oil will tend to disperse throughout the jar, so make sure there is always about ½ inch on the top.
8. Cover tightly and let marinate at room temperature overnight, then refrigerate.
9. Let marinate in the refrigerator for 2 weeks or more. Stir every few days, taking care to always leave about ½ inch of olive oil on the top, as a protective layer.
Serve at room temperature as an appetizer on Italian bread toasts,
Served as an appetizer on Italian Toasts
or serve at room temperature over spaghetti or angel hair pasta.
Marinated Roasted Tomatoes served over Pasta
Please see: Discoveries at The Shore
butcher's twine, meat mallet, mozzarella, Pork Tenderloin, rolled stuffed pork, sun-dried tomatoes
In Meat, Pork, Recipes on September 16, 2012 at 7:08 PM
Roasted and Stuffed Pork Tenderloin
(Serves 4: preparation time 1 hour, cooking time 30 minutes)
Ingredients:
2 Pork Tenderloins (they usually come two in a package) about 2.5 to 3 lbs.
1 medium sized fresh mozzarella, diced into small pieces
1 small jar (7 or 8 oz.) sun-dried tomatoes packed in olive oil
1 cup tightly packed fresh basil leaves
1 & ¼ cup dry white wine
2 tbsps. extra virgin olive oil
Freshly ground pepper to taste
Special items you will need:
10 lengths of butcher’s twine – each 15 inches in length
Meat mallet
Procedure:
1. Cut a deep, lengthwise, slice into each tenderloin; taking care not to cut all the way through.
2. Cover each sliced tenderloin with wax paper and flatten as much as possible with meat mallet.
3. Add olive oil to sauté pan and sear the outside of each tenderloin (one at a time) for about 2 minutes on medium heat. Remove meat to plate and let cool, retain the drippings in the pan.
4. In the meantime make the stuffing: first add the basil leaves to a food processor and pulse chop, then add the sun-dried tomatoes and pulse chop again, finally add the diced mozzarella and pulse chop. Add pepper, blend and set aside.
5. Re-heat the drippings from the tenderloins in the sauté pan, add the wine and bring to a boil, de-glazing the pan. Reduce the wine by about one-third and add about 3 tbsps. of the stuffing to the gravy. You should have about ¾ to 1 cup of gravy. Set it aside.
6. Once the pork has cooled, lay out 5 pieces of cut butcher’s twine on a cutting board, place one tenderloin over the strings, browned side down.
Flattened and ready for tying
7. Spoon approximately ½ of the stuffing onto the tenderloin and close it up, tying off the strings, snip any excess string length after knotting.
8. Repeat for the second tenderloin.
9. At this point the stuffed tenderloins can be placed in the refrigerator until ready to be finished cooking the same day.
Ready for the Oven
10. When ready, pre-heat oven to 450 degrees, place the stuffed tenderloins directly on a low-sided roasting pan and roast for about 25 to 30 minutes until they reach an internal temperature of 145 degrees.
11. Heat the gravy in a small sauce pot.
12. When the meat is ready, remove from the oven and let sit for 10 minutes.
13. Cut the strings and slice each tenderloin into 2 inch thick pieces, add any spilled stuffing to the gravy and pour the gravy over the slices. Serve immediately with sides of Rosemary Roasted Potatoes and Broccoli. Serve with a fine Valpolicella such as a 2009 Corte Figaretto.
Please see: An Experiment in Stuffing a Roast
Baked Eggplant, Eggplant Parm, Eggplant Parmesan, Melanzane Parmigiana
In Recipes, Vegetables on August 5, 2012 at 12:30 PM
Melanzane Parmigiana
Ingredients:
2 & ½ lbs. small Italian Eggplants, about 4
1 & ¾ lbs. fresh unsalted Mozzarella, sliced
6 hard-boiled eggs, sliced
2 25oz. (wt.) jars of Silver Palate San Marzano Marinara Sauce
Extra Virgin Olive Oil
Kosher Salt
6 cloves garlic, sliced
1 tbsp. chopped fresh oregano
2 tbsp. chopped fresh basil
¼ cup freshly grated Parmigiano-Reggiano
A roll of paper towels
Preparation:
A day in advance
1. Rinse, dry and slice the eggplants in half horizontally, in order to work with a flat surface. Slice each half lengthwise again, as thinly as possible, about 1/8 of an inch thick. Discard the two outermost (top) slices, which are all skin.
2. Stand a colander in a wide shallow bowl and layer the sliced eggplant in it, sprinkling kosher salt on each layer. Place a paper towel over the last layer and place a heavy weight on top. Leave to stand overnight. (This process removes most of the liquid from the eggplant, thereby making it easier to fry and use less oil.)
The next day
3. Remove eggplant slices from the colander and layer on paper towels to absorb remaining liquid.
4. In the meantime prepare the sauce: add 4 tbsp. of olive oil to a 3 qt. pot. Add the garlic and sauté until translucent, stir in the oregano and add the Marinara Sauce. Heat on high for 5 minutes, and add the basil at the end.
Frying the Eggplant
5. Heat 2 tbsps. of oil in a large non-stick pan. In small batches, being careful to not overcrowd the pan, add the eggplant slices and sauté on medium heat, turning frequently for several minutes, until a light golden brown on both sides. Place cooked eggplant on paper towels to absorb any excess oil. Continue until all of the eggplant is fried, adding more olive oil tom the pan, as necessary.
What it should look like when fried
6. Pre-heat oven to 350 degrees.
7. In a 9.5 by 13 inch non-reactive baking dish, spread two ladles of sauce on the bottom. Add a layer of eggplant; next, layer half of the sliced hard-boiled eggs, and then top with 1/3 of the mozzarella.
8. Repeat step 7, sauce, eggplant, egg, and mozzarella. At this point all of the eggplant and hard-boiled egg should be used.
9. Spread sauce over it again, sprinkle with Parmigiano-Reggiano and top with remaining mozzarella.
10. Place pan in oven and bake at 350 degrees for 45 minutes.
11. Remove and let cool to room temperature. Refrigerate and serve cold with a loaf of crusty Italian bread. Mangia!
Please see You Can Take it With You
Cayenne Pepper, Crab Cakes, hors d'oeuvre, Hot Hungarian Paprika, Lump Crab Meat, sauce remoulade
In Recipes, Seafood on July 23, 2012 at 2:02 PM
Crab Cakes Creole
(active preparation & cooking time about 1 hour – makes 6 to 8 crab cakes as a meal or 22 to 25 as hors d’oeuvres)
Ingredients:
For The Crab Cakes
1 lb. lump crab meat
1 cup thinly sliced scallions, about 7 scallions, both green and white parts
1 cup of chopped, roasted, red peppers, about one 12 oz. jar, drained
1 and ½ cups plain breadcrumbs
2 tbsp. Dijon mustard
2 tbsp. Lemon Juice
3 tsp. of Hot Hungarian Paprika
2 eggs
Freshly ground black pepper to taste
2 tbsp. extra virgin olive oil
For The Sauce Rémoulade
2/3 cup mayonnaise
3 tbsp. capers, drained
1 tsp. granulated garlic, or ½ tsp. minced fresh garlic
4 tsp. whole milk
1/2 tsp. Cayenne Pepper
1/2 tsp. Hot Hungarian Paprika
Preparation:
1. Prepare the Sauce Rémoulade by combining the 6 ingredients in a small mixing bowl and whisking together briskly. Chill for 30 minutes.
2. In the meantime, to a 4 qt. or larger mixing bowl, add the crab meat, scallions, peppers and breadcrumbs, mix well with a small rubber spatula.
3. To a small mixing bowl, add the mustard, lemon juice, paprika and eggs, whisk together briskly.
4. Pour the wet ingredients into the dry, add black pepper and mix well again.
5. Form the mixture into 6 or 8 cakes, each about the size of a good-sized hamburger.
6. Add the olive oil to 12 inch non-stick frying pan and heat on medium high.
7. When the oil is shimmering, add the cakes and cook for 3 to 4 minutes.
8. Lower the heat to medium, turn the cakes and cook an additional 3 minutes until nicely browned.
Serve the crab cakes over a bed of mixed greens tossed with 4 tbsp. of extra virgin olive oil and 4 tbsp. of champagne vinegar.
Top each crab cake with several spoonful’s of the Sauce Rémoulade.
Note: These crab cakes can be served as hors d’oeuvre as well. Merely form the cakes in smaller pieces, yield 22 to 25.
Please see Memories of NOLA
dessert, double boiler, egg yolks, How to separate an egg, mario batali, marsala, McClatchy Tribune, molto batali, strawberries, whipped cream, zabaglione
In Dessert, Recipes on June 20, 2012 at 8:44 AM
Strawberries with Zabaglione
(Preparation time 30 minutes, serves 4)
Adapted from ‘Molto Batali’ as published in The McClatchy Tribune
Ingredients:
2 pints of fresh strawberries, washed, hulled and sliced
4 egg yolks, at room temperature
1/3 cup of sugar
1/4 cup Sweet Marsala
6 oz. Heavy Cream, whipped
Preparation:
1. In the top of a double boiler, combine the egg yolks, sugar and Marsala and whisk quickly to combine.
2. Add water to the bottom part of the double boiler and bring to a boil. When water begins to boil, reduce to a simmer and place the top part of the double boiler over it, making sure that the bottom does not come into contact with the simmering water and that the water remains at a high simmer and does not boil.
3. Using an electric mixer, beat the mixture until it is doubled or tripled in volume. This could take up to 10 minutes.
4. When the mixture is frothy, plunge the top of the double boiler into a bowl of iced water and continue beating until cool, then set aside.
5. Slowly add the whipped cream to the mixture and refrigerate the Zabaglione.
6. Remove the Zabaglione from the refrigerator 20 minutes before serving.
7. To serve, place the strawberries in a glass dessert dish, balloon wine glass or other festive and suitable serving dish and spoon the Zabaglione over the strawberries.
Please see A Multitude of Fishes
Cilantro, ginger, jalapeño pepper, Lime Juice, striped bass
In Fish, Recipes, Seafood on June 20, 2012 at 8:41 AM
(Active preparation time 10 minutes, cooking time 14 minutes, total time 1&1/2 hours, serves 2)
Ingredients:
½ cup extra virgin olive oil
Juice of two fresh squeezed limes
4 tbsps. of chopped fresh cilantro
6 tsps. of minced fresh ginger
Kosher salt to taste
Freshly ground black pepper to taste
1 lb. Fillet of Striped Bass
Note: Consider adding a finely minced jalapeño pepper to the marinade for an added zing.
Preparation:
1. Combine the first six ingredients in a mixing bowl and whisk to blend well.
2. Place the striped bass in shallow, non-reactive pan and pour the marinade over it.
3. Marinate at room temperature for 1 hour, turn the fillet after 30 minutes.
4. Oil the grate on a gas grill and preheat on medium-high.
5. Grill the fish with cover closed for 8 minutes on the first side, basting once with the marinade.
6. Turn the fish and repeat for an additional 6 minutes.
Please see A Multitude of Fishes
Cherrystone Clams, dry white wine, extra virgin olive oil, garlic, linguine, Linguine con Vongole, Littleneck Clams, Sauvignon Blanc, Vongole, wairau river wines
In Clams, Pasta, Recipes, Sauces, Seafood on June 16, 2012 at 9:18 AM
Linguine with White Clam Sauce (Linguine con Vongole)
(Serves four)
4 doz. medium-sized Cherrystone or Littleneck clams, about 5 lbs.
4 tbsp. of finely chopped garlic, about 12 cloves
1/2 cup chopped fresh flat (Italian) parsley
1/2 cup of extra virgin olive oil
4 tablespoons of unsalted butter
½ cup of dry white wine
2 8 oz. bottles of Clam Juice
1 & ½ lbs. dried Linguine (Barilla, DeCecco or other premium brand)
These steps can be performed in advance of serving the meal
1. Set a large pot (6-8 quarts) of water on the stove, cover it and bring to a boil. When it begins to boil, reduce heat, keep covered and hot.
2. Clean and shuck the clams, reserving the juices, you should have about 3 cups. Set aside 12 clams unopened – 3 for each pasta serving.
3. Chop the garlic.
4. Wash and dry the parsley, but do not chop it until just before adding to the sauce, that retains its color.
5. Heat the olive oil on medium in a large sauté pan, and add the butter.
6. When the butter is melted, foamy and bubbling, reduce heat to medium, add the garlic and cook it stirring continuously for about 1 minute.
7. Add the wine and return heat to high, bring to a boil, continue to boil for 3 minutes, stirring continuously
8. Add clam juice and reserved clam liquid. We prefer our clam sauce with a lot of liquid, if you prefer it on the dry side, than add only 1 bottle or none.
9. Bring to a boil for 3 minutes.
About 15 or 20 minutes before you are ready to serve the Linguine
1. Bring the pasta water and clam sauce to a full boil. Add the 12 reserved unopened clams to the sauce and cover.
2. Add kosher salt to the water and add the linguine. Cook the linguine until not quite al dente, about 7 minutes.
3. After the pasta has been cooking for about 3 minutes, remove the cover from the sauce, add the parsley and shucked, stir well, and continue cooking uncovered.
White Clam Sauce, ready for the pasta
4. Drain the pasta, add it to the sauce in the pan, and mix it well with tongs until al dente.
5. Remove to a large bowl and serve, garnishing each dish with 3 clams that are still in their shells.
Hot crusty Italian Bread makes a great accompaniment, as does a good dry white wine such as Wairau River Sauvignon Blanc.
Please see Clam Shucking for the secret on opening clams.
Bermuda Rockfish, Black Sea Bass, chives, Clam Juice, Coconut milk, Creamed Corn, Curry Powder, ginger, Pan-Seared Fish, Shrimp, striped bass, tarragon
In Fish, Recipes, Seafood on May 22, 2012 at 8:10 PM
Pan-Seared Black Sea Bass
(Preparation and active cooking time 45 minutes – Serves 2)
Ingredients:
½ cup of canned creamed corn
½ cup of coconut milk
½ cup of clam juice
2 tsp. fresh minced ginger, 1 piece about 1inch by ½ inch, peeled
¼ tsp. curry powder
6 large shrimp, cleaned & de-veined
¾ lb. fillet of Black Sea Bass
1 Tbsp. chopped fresh tarragon
1 Tbsp. chopped fresh chives
1 & 1/2 Tbsp. Extra Virgin Olive Oil
Kosher Salt
Preparation:
1. Pre-heat oven to 400 degrees.
2. Remove fish and shrimp from refrigerator and bring to room temperature.
3. While the oven is heating, mince the ginger, chop the tarragon and chives and clean & de-vein the shrimp. Also measure out all of the other ingredients and set aside.
4. When the oven is heated, place the corn on a baking sheet and roast for 15 minutes.
5. In the meantime, add the coconut milk and clam juice to a small 1 or 2 quart pot and slowly bring to a boil on medium-low heat. Add the minced ginger and the curry powder.
6. When the corn is done, puree it and whisk it into the broth.
7. Add the shrimp and let cook slowly until pink, keep warm on very low heat.
8. Add most of the chopped tarragon and chives to the broth, reserving a little for garnish.
9. Season both sides of the fish with Kosher Salt.
10. Heat a heavy stainless steel sauté pan on high, add olive oil to the pan and heat on high until it shimmers.
11. Slowly add the fish fillets, skin side down. The fish will buckle up, so push it down for a few seconds to keep it flat. Cook for 2 minutes and turn.
12. Continue cooking for 4 more minutes, shutting the heat for the last minute. Note
13. While the fish is cooking in step 12, spoon the shrimps and broth into bowls.
14. Add the fish fillets when done, skin side down and sprinkle the remaining tarragon and chives over them.
15. Serve immediately with hot, crispy French bread to soak up the broth.
Note: This cooking time is predicated on using Black Sea Bass, which is about ½ to ¾ of an inch thick. If using Striped Bass or any thicker fish, increase the cooking time accordingly.
Please see On Tour With The Literate Chef-Bermuda, Part II
Bass, Bermuda Fish Chowder, Gosling's Bermuda Black Rum, Outerbridge's Sherry Peppers Sauce, Saefood Stock, Sancerre, Snapper
In Fish, Recipes, Seafood, Soups on May 20, 2012 at 8:15 PM
Bermuda Fish Chowder
(Total Preparation Time – 3 hours, active time 45 minutes. Serves 4 as a main meal or 8 as a starter)
Ingredients:
¼ cup extra virgin olive oil
5 large cloves of garlic, chopped
1/3 cup of chopped parsley
1 medium onion, chopped
3 stalks celery, chopped
½ green bell pepper, chopped
1 28 oz. can of tomatoes, drained – tomatoes chopped, juice reserved
2 qts. Seafood Stock
½ tsp. dried thyme
½ tsp. cayenne pepper
½ tsp. Hot Hungarian Paprika
8 tbsp. molasses
1 ½ cups of reserved tomato juice
1.5 lbs. of firm white fish, such as snapper, or bass, cut into 1 inch cubes
Gosling’s Bermuda Black Rum
Outerbridge’s Sherry Peppers Sauce
Outerbridge’s Sherry Peppers Sauce & A Seriously Depleted Bottle of Rum
Preparation:
1. To a 5qt. pot, add the olive oil and garlic.
2. Heat on medium-low for 3-4 minutes, do not let the garlic burn.
3. Add the parsley and stir well.
4. Add the onion, celery and green pepper, raise heat to medium and cook 6 minutes, stirring periodically, add the tomatoes and cook 4 minutes more.
5. Add the seafood stock, thyme, cayenne and paprika, bring to a boil.
6. Reduce heat to low and simmer, uncovered for 1 hour.
7. Remove from the heat, and with a fine sieve, strain the liquid into a 3 qt. pot – discard the solids.
8. Return the liquid to a boil; add the molasses and the reserved tomato juice.
9. Add the fish and cook uncovered for 40 minutes on medium-low.
10. Raise the heat to medium and cook 20 minutes more.
11. Remove large pieces of fish and shred or chop them, then return them to the chowder.
12. Serve chowder in soup bowls, lacing each bowl with about 1 tablespoon of Gosling’s Bermuda Black Rum and several dashes of Outerbridge’s Sherry Peppers Sauce.
Serve with toasted French bread, brushed with olive oil and a well-chilled bottle of Sancerre.
Please see On Tour With The Literate Chef – Bermuda, Part I
Borschat, Cold Lithuanian Beet Soup, Kefir, Pickled Beets, Saltibarsciai, Sour Cream
In Recipes, Soups, Vegetarian Meals on May 8, 2012 at 7:12 PM
Cold Lithuanian Borscht Soup from Kaunas
Saltibarsciai a la Serge
(Preparation time 20 minutes, makes 2 quarts of soup)
Ingredients:
2 lbs. of pickled beets, coarsely chopped with about 24 oz. of their pickling marinade.
1 cucumber, peeled and chopped
4 scallions, cleaned and chopped, both white and green parts
2 tbsp. of chopped fresh dill
Fresh ground black pepper
1 quart of plain Kefir
1 & 1/4 cups of sour cream
Preparation:
1. Combine the beets, cucumber,scallions, dill and black pepper in large bowl and mix well.
2. Add the beet pickling marinade and the Kefir and stir well
3. Add sour cream to thicken soup and keep stirring until the sour cream is fully mixed in.
Serve soup cold. In Lithuania it is served with sides dishes of boiled potatoes topped with dill and/or hard boiled eggs.
—————————————————————
Please See: A Visit to Lithuania
heavy whipping cream, parmesan cheese, pasta, penne, penne a la vodka, sangiovese, vino nobile de montepulciano, vodka
In Guest Chefs, Pasta on April 30, 2012 at 2:07 PM
(Preparation time 15 minutes; serves 4 as a main course or 8 as a first course)
Ingredients:
1 large onion, finely chopped
¼ lb. of butter
½ cup of Vodka
1 pint heavy whipping cream
1 & ½ cups of grated Parmesan cheese
2 dashes of ground nutmeg
¼ cup plain tomato sauce (Del Monte, Hunts or Contadina) for color
Chopped parsley or basil depending on preference and availability
1lb. Penne
Procedure:
1. Melt the butter in a large sauté pan and add the onion. Sauté on medium-high for about 8 minutes.
2. Raise the heat to high, add the vodka and let sit 15 seconds. Shut the heat and ignite the vodka. CAUTION: Stand back from the stove, and if you have a vent fan directly over the stove be sure to shut it before igniting the vodka.
3. When the flame subsides, return heat to medium high and whisk in the cream.
4. With heat remaining on medium-high, slowly whisk in the cheese, ¼ cup at a time until fully blended.
5. Stir in two dashes of nutmeg.
6. Slowly add the tomato sauce until the color turns a desired shade of pink.
7. When the Penne is cooked al dente (about 11 minutes), drain it and slowly mix in with the vodka sauce, then transfer to a serving dish.
8. Sprinkle liberally with your choice of parsley or basil.
Serve with hot crusty Italian Bread and a fine Sangiovese such as a Chianti Riserva.
Note: if making for a larger group, merely double each of the ingredients.
Please refer to Tommy T and Me.
Calvados, Pork Tenderloin, Prunes
In For Moms on the Go, Meat, Pork, Recipes on April 30, 2012 at 11:04 AM
(Preparation time 15 minutes; serves 4.)
Ingredients:
2 Tbsp. unsalted butter
Pork Tenderloin, (plain, i.e. unseasoned) about 2 lbs., sliced into 1 inch medallions – You should have about 16-18 pieces
24-30 Ready-to-Serve Prunes, drained and pitted (between 1 and 2 for each medallion). As an alternative, soak dried, pitted prunes in 1 quart of boiled water. In either case reserve about 1/4 cup of liquid to enhance the sauce. Or an even better suggestion soak them in Calvados as suggested by Jeannie.
1/2 cup Calvados
Salt and Freshly Ground pepper to taste
Procedure:
1. In a 12 inch non-stick skillet, on high heat, melt the butter.
2. Add the Pork Medallions, sprinkle with salt & pepper to taste and sauté for 10 minutes, turning several times to brown evenly.
3. When browned, add the prunes and then the Calvados. Shut the heat and ignite the Calvados.
CAUTION: When igniting, stand back from the stove, and if you have a vent fan directly over the stove be sure to shut it before igniting the Calvados.
4. Once ignited return heat to low, and with long tongs, carefully turn the medallions several times times to coat them well with the sauce, continuing cooking 2 to 3 minutes longer.
5. Place 4 to 5 medallions on each plate, cover with an equivalent number of prunes and 2 or 3 extra, and pour the sauce over all. Serve immediately with vegetable of choice, or a small salad.
Please refer to Pork & Prunes – Yum or Yuck?
Beets, Cider Vinegar, Mustard Seeds, Pickled Beets
In Recipes, Vegetables on March 31, 2012 at 10:38 AM
Pickled Beets
By Betty:
Ingredients:
7 Medium size beets
Water to cover the beets
Pickling Marinade*
Preparation Step I (cooking the beets):
- Remove stems and roots from the beets and place in a large pot with water to cover.
- Cook beets for 2 hours on medium heat. Beets are done when a fork is easily inserted into the beet.
- Remove beets from cooking water with a slotted spoon, chill under cold water and remove skins.
- Reserve 1 cup of the cooking water for the marinade.
- Slice beets into 1/4 inch thick slices and set aside.
Preparation Step II – (making the pickling marinade).
*Ingredients for pickling marinade:
1 cup cider vinegar
1 cup beet liquid reserved from Step I
½ cup sugar
pinch of mustard seeds
10 whole cloves
16 black peppercorns
- In a small saucepan combine the above ingredients and bring to a boil.
- Reduce heat and simmer for 3 minutes until sugar is dissolved.
- Pour marinade over sliced beets and refrigerate overnight.
- Before serving, strain the marinade through a fine sieve and pour the strained liquid over the beets.
Serve as side dish.
Please see: The Maturing Palate
chives, chorizo, chouriço, eggs, linguiça, omlettes, turmeric
In Egg Dishes, Recipes on March 25, 2012 at 3:26 PM
Chouriço Omelet
Ingredients:
2 tbsps. unsalted butter
4 oz. coarsely chopped Chouriço, Chorizo or Linguiça
2 eggs, whisked with ¼ tsp. of turmeric, if desired
2 tsps. chopped fresh chives
Preparation:
1. In a low-sided, non-stick omelet pan, melt the butter on medium heat.
2. Add the chouriço and lightly brown for three minutes, turning frequently.
3. When the chouriço is browned, push to the middle of the pan and slowly pour in the eggs.
4. Shake the pan lightly to let the eggs spread out.
5. Reduce the heat to low and let the eggs settle, raising the edges with a spatula, from time to time, to allow the liquid to run off to the sides.
6. When most of the liquid solidifies, sprinkle with the chives, carefully fold over and let sit for 30 seconds.
7. Serve and enjoy!
Please see: A Serendipitous Halibut Dinner
cherry pepper, chives, chorizo, chouriço, halibut, linguiça, porcini mushrooms, San Marzano Tomatoes
In Fish, Pork, Recipes, Seafood on March 25, 2012 at 3:25 PM
Roasted Halibut with Chouriço and Porcini Mushrooms
Ingredients:
1 lb. Halibut fillet
.5 oz. Dried Porcini Mushrooms
8 oz. fresh spinach
4 tbsps. Extra Virgin Olive Oil
8 oz. Hot Chouriço or Hot Chorizo,* sliced into ¼ inch thick pieces and then quartered
2 San Marzano tomatoes, chopped and drained
1 tbsp. chopped Cherry Pepper*, stem removed
1 cup dry white wine
1 tbsp. chopped fresh chives
Preparation:
1. Pre-heat oven to 400 degrees with the rack on the highest level.
2. Rehydrate the mushrooms according to instructions on the package. If no instructions are included, soak the mushrooms in 1 cup of warm water for 20 to 30 minutes. Remove the mushrooms with a slotted spoon and set aside, reserve the liquid for use in the sauce.
3. Steam the spinach in 1 cup of water; drain, and when cooled, squeeze out and discard any liquid, set the spinach aside.
4. Place the halibut in a greased roasting pan and roast for 18 minutes. When done, place under the broiler for 2 minutes.
5. While the halibut is roasting, heat the olive oil in a 10-12 inch sauté pan on medium heat; add the chorizo and lightly brown for 3 minutes, turning frequently.
6. Add the tomatoes, cherry pepper and mushrooms, reduce heat to medium low and mix well, cook for 3 minutes more.
7. Add the wine, raise the heat to medium-high and let boil for 3 minutes until reduced by approximately half.
8. Add the reserved mushroom-soaking water and boil for 3 more minutes. You should wind up with about 1 cup of liquid.
9. Divide the spinach in half and place in the center of two bowls. When the halibut is done, slice in half and place each piece atop the spinach ‘bed’.
10. With a slotted spoon, remove most of the chorizo and mushrooms from the sauce (reserving some for garnish) and spread around the halibut/spinach combination in the bottom of the bowl.
11. Pour the sauce and the remaining chorizo and mushrooms over the halibut and sprinkle with the chives.
*If the spicy (but not overwhelming so) combination of hot chorizo and cherry pepper is not for your palate, leave out the cherry pepper and use regular chouriço, chorizo or linguiça.
Serve with a well-chilled bottle of dry white wine, such as a Sauvignon Blanc or a crisp, fresh, Arneis from the Italian Piedmont.
Please see: A Serendipitous Halibut Dinner
The Literate Chef 