spiced rubbed halibut (with two simple sauces)
April 29, 2013 § 24 Comments
A number of my dinners are created from a single craving. The other day I had a craving so, I went to the market specifically to buy salmon. The only salmon available was “fresh farm raised” or “previously frozen wild caught”. Because I prefer to purchase fresh wild caught fish I scratched the salmon idea and decided on the halibut. Obviously I really take heed to my cravings. Sometimes I think when I crave a specific food it is because my body needs it. I felt like we needed fish. Feeling very enthusiastic and eager I brought the fish home and started working on a dry rub. To accompany our fish I prepared smashed potatoes with shallots and a hearty mixed green salad. Heavenly.
For some reason when I get to the fish counter I always forget how much fish I need to bring home. Fishmongers have recommended anywhere between 1/2 – 1 pound per person. I imagine it depends on the appetite of your guests. For our family 1/2 pound each is a perfect portion.
For the sauces I used what I could find in the refrigerator. I made a chermoula style pesto using cilantro, garlic, cumin, lemon, olive oil and salt in the food processor. The other sauce I prepared was greek yogurt, garlic, dill, lemon, olive oil and salt. These two sauces were set on the table in little serving bowls to add to our plates as desired.
Ingredients
- 1.5 pound fresh wild caught halibut
- 1 tablespoon olive oil
- 1 tablespoon butter
For the dry rub
- 1 tablespoon ground cumin
- 1 tablespoon chili powder
- 1 teaspoon mexican oregano
- 1 teaspoon garlic powder
- 1 teaspoon coriander
- 1 teaspoon sugar
- 1 teaspoon black pepper
- 1 teaspoon sea salt
Chermoula sauce
- large handful cilantro
- 3 cloves garlic
- 1 tablespoon ground cumin
- large pinch of crushed red pepper flakes
- juice of 1/2 lemon
- 1/2 teaspoon salt
- 1/3 cup olive oil
Yogurt sauce
- 1 cup whole milk greek yogurt
- handful of fresh dill, finely chopped
- 3 cloves garlic, finely chopped
- juice of 1/2 lemon
- 1/2 teaspoon salt
- 2 tablespoons olive oil
Method
Rinse your halibut and pat dry with paper towels. Combine all dry rub ingredients in a bowl and mix well. Using your hands rub both sides of your fish with rub and set aside to “marinade a little”.
Prepare your sauces. For the chermoula, in a food processor chop the garlic first. Then add everything else except the oil. Blend. With the motor still running gradually add the olive oil until you have a loose, pesto-like paste. For the yogurt sauce, in medium size bowl combine all ingredients until well mixed. Place in small serving bowls on your dinner table.
Heat a skillet over medium high heat until it is good and hot, and then add the tablespoon of oil to the pan. Add the butter for extra flavor. Since the pan is already hot, the oil needs only a second or two to heat up. (I have read this is the secret to good searing technique…heat up the pan first.)
Gently lay the fish skin side up in the hot pan. Lower the heat to medium and sear for 3-5 minutes. Flip the fish over. Since most of the cooking was done on the first side, the fish may only need a minute or two on the other side depending on its thickness.
Divide your fish and place onto individual serving plates. We topped ours with a little roasted spring onions.
Serves 3
buon appetite.
spaghetti aglio e olio stuffed tomatoes (ripieni di pomodoro)
April 26, 2013 § 10 Comments
Long ago I had a friend from from Vicenza Italy who was one of my greatest cooking influences. Every sunday several of us would gather around his table to enjoy perfectly prepared northern italian meals. Undoubtedly I was inspired by his delectable dinners, however, he didn’t “teach” me a thing about cooking. As a young aspiring cook I wanted so badly to be involved in his kitchen. I think he wanted to keep his ingredients secret because he wouldn’t allow anyone near while he was cooking. He would chase you out as soon as you made an appearance. Although he didn’t teach me about cooking, I learned a great deal about food and cookery just by being present around his table.
This recipe features spaghetti with garlic and olive oil, also known as spaghetti aglio e olio. I vividly remember having spaghetti aglio e olio for the first time. I was mesmerized. Up until that point spaghetti for me was tomato sauce with ground meat either cooked in the sauce or made into meatballs. The simplicity of this sauce makes it so easy to throw together. Most of the time I already have all the ingredients in house. In my opinion, the sauce relies on a good quality spaghetti. Try to buy the best brand from Italy you can find.
Aglio e olio is profoundly satisfying served in a large bowl with freshly grated parmesan. Or, ripieni di pomodoro is a pleasing arrangement for guests as a side dish. If you choose to make the tomato stuffed recipe it is best to buy capellini, also know as “angel hair” pasta.
Agio e olio
Ingredients
- 1 pound spaghetti
- 1/4 cup extra virgin olive oil
- 4 cloves of garlic, peeled and finely chopped
- a few pinches of red chili flakes
- 1/4 cup flat leaf parsley, finely chopped
- sprinkling of fine parmigiano-reggiano
Method
Fill a large pot with cold water and bring to a roaring boil over high heat and add the spaghetti. Cook for 9 minutes stirring occasionally.
While spaghetti is cooking, Heat the olive oil in a large skillet over medium heat. Add the garlic, and chili flakes. Cook until golden and turn off the heat.
Drain the spaghetti and place it into the skillet. Carefully toss the pasta until every strand is coated well. Add the parsley and continue to toss until well incorporated.
Divide into large serving bowls, sprinkle with parmesan and serve right away.
Serves 4.
Follow this recipe if you choose to make the stuffed tomato version.
ripieni di pomodoro
Ingredients
- 1/2 pound capellini
- 3 tablespoons extra virgin olive oil
- 3 cloves of garlic, peeled and finely chopped
- a few pinches of red chili flakes
- 3 tablespoons flat leaf parsley, finely chopped
- sprinkling of fine parmigiano-reggiano
- 4 large beefsteak tomatoes
Method
Heat the oven to 300°.
Fill a large pot with cold water and bring to a roaring boil over high heat .
While you are waiting for the water to boil chop all your ingredients and set aside. Cut the tops of the tomato off 1/4 way down. Scoop out the inside. Set aside.
When the water boils and before you add the capellini, heat the olive oil in a large skillet over medium heat. Add the garlic, and chili flakes. Cook until golden and turn off the heat.
Now add the capellini to the water and boil for 2 minutes.
Reserve 1/2 cup of the pasta water. Drain the capellini and place into the skillet. Carefully toss the pasta until every strand is coated well. Add the parsley and continue to toss until well incorporated. If your pasta seems to be dry add a little of the cooking water to loosen it up and to moisten.
Fill each beefsteak tomato with your capellini aglio e olio. Put the tops back on and bake for 15 -20 minutes until the tomatoes are tender and cooked. Serve promptly with a sprinkling of freshly grated parmesan.
Serves 4.
buon appetite.
coconut sweet potato soup with thai pesto
April 24, 2013 § 12 Comments
There are few things more enjoyable than get togethers with friends and family. This morning I read a book review for a newly published cookbook and without a doubt the book is spectacular. I read a profound quote from the author. He said, his book comes at a time “when home cooking is quickly vanishing from our homes. Americans typically devote a mere 27 minutes a day to preparing meals, with four more minute for cleanup.” This is astounding. Why and how did our culture come to this? My hope is we can get back to the basic values of family and the importance of gathering around the table everyday for a soul nourishing home cooked meal.
This soup is such a pleaser you could confidently serve it for your guests, but make sure you made enough! The texture of the soup is velvety and creamy. The thai pesto complement adds a spicy, herbal, subtle nutty crunch, assuredly to bring a sigh of food bliss.
Ingredients
- 3 tablespoons olive oil
- 2 large sweet potatoes, peeled and chopped into chunks
- 1 red onion, chopped
- 2 tablespoons Thai red curry paste
- 4 cups chicken or vegetable stock
- 2 cups coconut milk
Thai pesto
- 1/2 cup unsalted peanuts, lightly toasted
- 3 garlic cloves, chopped
- 1 tablespoon finely grated fresh ginger
- 1 green chili, seeded and chopped (I used serrano)
- a large handful cilantro
- a large handful mint
- a large handful basil
- 2 tablespoons Thai fish sauce or light soy sauce
- juice of 1 lime
- 1 tablespoon brown sugar
Method
Heat the olive oil in a large pot over medium heat. Add the sweet potato and onion and cook for 15 minutes, partially covered, stirring occasionally, until soft and just starting to turn golden.
Increase the heat to high and add curry paste. Stir until sweet potatoes are well coated. Continue to cook for a few minutes until fragrant. Add the stock and coconut milk and bring to a boil. Reduce heat to low and simmer. Once the potatoes are tender use a hand blender and whizz the soup until creamy and smooth. If you are not using an hand blender, transfer the mixture to a blender and carefully whizz until smooth.
To make the pesto
Put all of the ingredients in a food processor or blender and whizz until you have a chunky paste and the ingredients are all evenly chopped. If you are not using a food processor, finely chop all ingredients, place in a bowl. Add Thai fish sauce, lime and brown sugar and mix well.
Ladle the soup into warmed serving bowls and serve right away. Top with a generous spoonful of thai pesto. I place the leftover pesto on the table. You’ll be going back for more!
Serves 4
buon appetite.
asparagus rice soup with cacio d’roma (minestra di asparagi e riso)
April 22, 2013 § 9 Comments
One of the many reasons to love April is the availability of large tender asparagus, a sure sign of spring. I pick up bushels of asparagus when it is in season. One of my favorite recipes is a quick steam and a drizzle of olive oil and salt for a simple side dish or tossed in a salad.
The weather in Seattle has been gray, rainy and cold now for several days. In weather like this I hunger for soup. Today I decided I would make soup with the asparagus I brought home. To give credit where it is due, I pulled an old italian vegetable recipe book off the shelf…
The asparagus-rice soup recipe I found in Verdura is remarkable. Simple and satisfying. It is a fresh springtime soup. The arborio rice adds a pleasant chewy texture and the cacio d’roma cheese, which melts into the soup gives the soup a satisfying creaminess.
I made a few minor modifications to the recipe. For one, the recipe called for a specific italian cheese, caciocavallo. Caciocavallo is delightfully formed in a ball between two cheese forms and bound together with a rope. You may find it in your specialty cheese market looking like a little teardrop hanging from a horizontal stick or branch. It’s flavor is similar to provolone cheese. Instead I chose cacio d’roma, another lovable southern italian cheese. It’s made of sheep’s milk. Quite mild in flavor, similar to Manchego, with a pliable texture instead of dry. It is considered a very good melting cheese, which is why I chose it for this soup.
asparagus rice soup with cacio d’roma
- 1 pound asparagus
- 8 cups water
- salt
- 3 tablespoons olive oil
- 1 small sweet yellow onion, chopped
- 3 garlic cloves, peeled and finely chopped
- 1/2 cup coarsely chopped italian parsley
- 1/2 cup arborio rice
- 3 ounces cacio d’roma cheese, shredded
Snap off the tough ends of the asparagus. Using a vegetable peeler, peel the asparagus about halfway up the stalk. Cook the asparagus in 6 cups of salted boiling water. When the asparagus is tender but crisp, lift it out of the water. Reserve the water. Cut the asparagus into 1 inch pieces and set aside.
In a large heavy bottom soup pot, heat the olive oil on medium heat and sauté the onion, garlic and parsley for several minutes. Add the rice and coat well. Add the reserved asparagus water and bring to a boil. Cook until the rice is al dente, stirring often. Gently add the asparagus and allow it to warm. Turn the heat off and stir in the shredded cacio d’roma cheese. Serve right away!
Serves 4
buon appetite.
salsa salad
April 20, 2013 § 12 Comments
As a final post of my juice cleanse I am putting up one more raw food idea. This particular juice fast was different from any other cleanse I have experienced. It was remarkably easy. The detox symptoms were unusually mild. My challenges were cravings, wanting to “crunch” and “chew” food, and a dull headache for a full day. The spicy food craving was simple to resolve. We just added chili’s and garlic to the juicer. Then this cheese craving came over me. I love sheep cheese and I wanted a good pecorino! Juicing for detox requires willpower, especially when you love to cook and eat! Let us not underestimate the emotions we have attached to food. I understand our need to acquire, prepare, smell, taste and chew food goes far beyond our basic demand of nourishment. I recognize how eating is such a big part of my life. However, after 8 days of fresh pressed homemade organic fruit and vegetable juice and 5 more days of rice, quinoa, nuts and raw produce, I feel rejuvenated, my mind is clear, and my jeans fit better!! And, I am ready to start cooking again!
Here is a simple spicy salad. We call it “salsa salad” because it is the same ingredients we toss in the food processor when we make salsa (except we leave out the cucumbers when we make salsa). This would be delicious served on rice. We did not add any fat or seasonings. I think some olive oil, salt and maybe a sprinkle of cumin and chili powder would be nice.
Salsa Salad
- 2 large tomatoes, diced
- 1 large or 2 small avocados, diced
- 1/2 cucumber, diced
- 1/2 large or 1 small jalapeño, chopped
- handful cilantro, finely chopped
- 1 clove garlic, finely chopped
- juice of 1 lime
Combine all ingredients in a large bowl and toss.
Lightly serves 2.
buon appetite.
quinoa
April 18, 2013 § 2 Comments
Yesterday I ate a whole tub of salsa from Whole Foods! Without chips! And shockingly it agreed with me.
During our juice fast we were preparing “salsa juices” throughout the week. Usually we drink fruity juices. But, for some reason on this particular juicing round we were craving something spicy and garlicky. Our favorite juice was, what we like to call “salsa juice”. Tomatoes, cucumber, red onion, garlic, cilantro, jalapeño and lime.
Now we are eating again and this meal is a very nice way to ease our system back into the swing of things. The garlic, ginger, cilantro flavors are very subtle and clean. I think this would be even better with a drizzle of olive oil and a few shakes of salt.
Subtle Quinoa
- 2 cups cooked quinoa
- handful of cilantro
- 1 clove garlic
- 1/3 red onion
- thumb size piece of ginger
- 2 scallions
- juice of 1/2 lime
- sprinkling of shelled hemp seeds
While quinoa is cooking….
If you are not using a food processor finely chop all ingredients, otherwise place in a food processor and whizz until finely chopped. Toss with quinoa and serve alone or topped with a little diced tomatoes, avocado and sprinkle with shelled hemp seeds.
Lightly serves 2.
buon appetite.
carrot soup w/carrot top pesto
April 6, 2013 § 7 Comments
The other day I had a huge bunch of carrots and being the soup person I am I went looking for a carrot soup recipe. I’m not a fan of curry or ginger in my carrot soup and up to then I really didn’t have it any other way. My usual “go to” soup recipe involves sautéing onion in olive oil, adding whatever vegetable I’m using, chicken broth and boiling for 15 minutes until vegetables are tender. Sometimes I use a hand blender to make it smooth, sometimes not. I decided to keep it simple and just do the “go to” method.
I remembered reading, at some point, the green tops of the carrots are edible. Well, I love pesto in my soup. I used the green tops to make a simple, garlicky pesto and topped the soup off with toasted pecans. Simply delicious.
What you will need:
- 1.5 lb. carrots with tops
- 1 onion, diced
- 1/4 cup olive oil, divided
- 1 quart broth, chicken or vegetable
- 2 garlic cloves, minced
- salt
- 1/3 cup toasted pecans, chopped
Method
Heat 3 tablespoons olive oil in a soup pot, add onion and a little salt. Cook, stirring occasionally, for 5 minutes until soft. Remove carrot tops, peel carrots (optional) and roughly chop and add to pot. Stir until carrots are well coated with onions, add broth and bring to a boil. Lower heat to medium and simmer until carrots are tender, about 15 minutes.
While carrots are cooking, either finely chop carrot tops or use a food processor and whizz until fine. Add the minced garlic, remainder of olive oil and a pinch of salt. Set aside.
Place 1/3 cup pecans in a non-stick skillet on medium high heat. Occasionally move the pecans around with a spatula until toasted, approximately 10 minutes.
Purée soup in a blender, working in batches, until smooth. Or use a hand blender directly in the soup pot.
Ladle into bowls and top with carrot-top pesto and toasted pecans.
serves 4.
buon appetite.
giant globe artichokes
April 5, 2013 § 4 Comments
I was delighted when I walked into the market yesterday and saw these displayed front and center of the produce section. Each clearly deserves center stage. These are huge! A one pot meal. I brought home two and this evening I plan on steaming them for 50 minutes. The leaves are meaty, with an earthy, nutty taste. We have prepared many different dips for steamed artichokes. I have made sauces from butter, mayonnaise, greek yogurt…the list goes on. I did a little search and found this great source for dipping recipes.
In our family we have a little difference of opinion around the table every time we eat artichokes. The matter being, how to properly eat your artichoke. Is it leaf facing up or down. Do your use your top or bottom teeth for scooping? We always have fun with it. Let me know…
this potato soup will hug you…be comforted.
April 2, 2013 § 1 Comment
I thought twice about posting a potato soup today. I mean, after all…it is spring. Well, it is cloudy. It is 50° outside. I decided to post it anyway.
I am fond of tradition. And I love family recipes. So, years ago I called my mom-in-law and asked her what my guy’s favorite birthday dinner was when he was growing up. She said he always asked for potato soup. She dug around and found the recipe and here it is! It is nice to top it off with some crispy bacon and chives. I topped this particular one with crispy sage leaves. (Heat some olive oil in a non-stick skillet and cook whole sages leaves on both sides, using tongs to turn, until crispy. Salt them a little.)
What you will need for this dish:
- 4 russet potatoes
- 1 onion, any color
- little olive oil
- 3 celery stocks
- cube of butter
- 1/2 cup flour
- powered mustard
- 2 cups milk
- steak sauce (like A-1)
- 6 oz. cheddar cheese
- salt / pepper
- small handful of parsley
- crispy bacon…optional
- chives…optional
- sage leaves….optional
grandma’s potato soup
- 3 tablespoons olive oil
- 1 onion, any color, diced
- 1/2 cup celery, diced
- 4 russet potatoes, peeled and diced
- 4 cups boiling water
- 1/2 cup butter, melted
- 1/2 cup flour
- 1 teaspoon powdered mustard
- 2 cups milk
- 3 tablespoons steak sauce
- 6 oz. cheddar cheese, shredded
- small handful of parsley, chopped fine
- salt / pepper
In a large pot heat the olive oil over med high heat and cook the onions and celery until softened. Add the potatoes and mix together coating the potatoes well. Season with salt and pepper. Continue cooking for 5 minutes. Add the boiling water, increase to high heat and bring back to a boil. Lower heat to a slow boil and continue to cook 15 minutes until potatoes are tender.
Meanwhile, melt the butter in a sauce pan. Whisk in the flour until smooth and thick. Stir in the mustard and add the milk continuing to whisk until a smooth sauce forms. Stir in the steak sauce.
When potatoes are tender pour the buttery sauce into the soup pot and stir well. Add cheddar cheese and parsley, stir until cheese is melted. Serve topped with your choice of crispy bacon, chives or crispy sage leaves. (or all three!)
Generously serves 4.
buon appetite!
croutons…for soups and salads!
March 30, 2013 § 2 Comments
The young man of the house is running track right now. His already sizable appetite has increased and trying to work out the weeks “school lunch” options creates a head scratcher. With that in mind, we buy a nice crusty loaf of rustic bread for his sandwiches. We are very fortunate to have some astounding commercial bread bakers in Seattle. And since we never seem to finish the full loaf by the end of the week I freeze what is left to use later. I grind it for recipes calling for fine breadcrumbs, dip it in milky eggs for french toast and make croutons for soups and salads. I love these croutons because they have a crispy edge while still a bit chewy on the inside. I use whatever fresh herbs I have on hand. Since I have thyme, rosemary and oregano growing in my yard I normally use all three. I always make extra because they seem to disappear out of the skillet before they make it to the salad bowl!
What you will need
- 4 slices of firm, good rustic bread
- 1/3 cup olive oil
- 3 tablespoons of fresh herbs finely chopped
- 4 garlic cloves, finely chopped
- salt
Stack your bread and slice into bite size, irregular shaped cubes. Heat olive oil in a large skillet over medium high heat. Cook garlic and herbs together until fragrant, making sure not to brown your garlic. Add the bread to the skillet and coat well with oil and herbs. If your bread seems dry after soaking up the oil you may need to add a little more. Continue cooking on medium heat, moving around with a spatula, until bread is toasted and browned. Salt to taste. Remove from heat and cool prior to tossing with salad.
Try your croutons with this…
caesar salad
This is a very simple caesar salad. This recipe omits the anchovies. However, if you prefer, use two anchovies and smash them into the dressing to create a paste like consistency. I realize some take issue with using raw eggs. If you would prefer not to use the raw yolk I have read a substitution of 1 tablespoon of mayonnaise will work fine.
What you will need:
- 1 head romaine, cleaned and cut into bite size pieces
- 2 garlic cloves, minced
- 1 egg yolk
- 1/2 teaspoon salt
- 1 teaspoon coarsely ground black pepper
- 1 teaspoon Dijon mustard
- 2 tablespoons fresh squeezed lemon juice
- 1 teaspoon Worcestershire sauce
- 1/2 cup olive oil
- 1 cup freshly grated parmesan
Slice one clove of garlic in half, completely rub the inside of your wooden salad bowl with the garlic halves. Place the garlic, salt (and anchovies, if using) in the bowl and mash into a paste. Whisk in the remaining ingredients.
Add the romaine, croutons and 1/2 of the parmesan cheese to the bowl and toss well. Serve right away topped with additional freshly grated parmesan.
Serves 4
buon appetite!
COTTAGE GROVE HOUSE 