Buckwheat Blini with Smoked Salmon

I ate incredibly well during my semester abroad in Paris.  So well, in fact, that I am amazed my jeans still fit by the end (I may or may not have eaten pain au chocolat on a daily basis).  I think my waistline was saved by two very important things: all of the walking I did while exploring my adopted city, and my French host mom’s cooking. 

Her meals struck the perfect balance between indulgence and moderation that only the French seem to manage with such ease.  Each meal commenced with a pureed vegetable soup to awaken our taste buds, then progressed to a delicious entree, and always concluded with a few morsels of pungent cheese and a small bowl of yogurt.  These three distinct courses set a relaxed pace for eating while simultaneously allowing for lengthy conversations (that I tried my very best to follow).  Each night I left the table feeling incredibly content but never uncomfortably full. 

But sometimes even the French can’t muster this level of sophistication.  One evening my host parents went to a party, leaving my fourteen-year-old host brother and me to fend for ourselves.  Based on my American conception of dinner sans parents, I expected we would probably dine on something in the genre of boxed macaroni and cheese and bagel bites.  But instead of taking a pre-packaged meal from the freezer, my host brother extracted four frozen blini and popped them in the toaster.  He then set the table with crème fraîche (a French pantry staple), smoked salmon, and a bag of minced chives.  The blini emerged from the toaster perfectly crispy, and we sat down to feast. 

The dinner changed my life not only because it introduced me to smoked salmon, but also because it completely shifted my understanding of the exciting and elegant possibilities for a quick meal.  This recipe that I am sharing took a bit longer to come together since I made the blini from scratch today, but now I have eight leftover blini in my freezer ready for future use! 

BUCKWHEAT BLINI WITH SMOKED SALMON
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1 teaspoon dried yeast
¾ cup plain (all purpose) flour
¾ cup buckwheat flour
1 egg, separated
4 tablespoons unsalted butter, melted
½ teaspoon white sugar
1 teaspoon salt
¾ cup lukewarm buttermilk

1 4-ounce package of thinly sliced smoked salmon
1 cup crème fraîche
½ cup minced chives

Combine yeast and ¾ cup warm water in a large bowl and stir to dissolve, then stand in a warm place for 10 minutes or until foamy. Slowly whisk in plain flour, then cover with a clean tea towel and stand in a warm place for 1 hour or until doubled in size.

Meanwhile, in a separate bowl combine buckwheat flour, egg yolk, 1½ tablespoons melted butter, sugar, milk and sea salt and whisk to combine, then gently fold into yeast mixture. Cover and stand in a warm place for 1 hour or until risen by half.

Whisk egg white until soft peaks form and fold through batter. Heat a heavy-based frying pan over medium heat, brush with remaining butter and cook batter, in batches, for 1-2 minutes or until bubbles appear, then turn and cook for another minute or until cooked through. Keep warm.

Top with smoked salmon, a dollop of crème fraîche and chives.

O'o Farm

My post today is a bit different.  This is kind of like the travel edition of Navy Blue Kitchen.  As I mentioned in my most recent post, I was on vacation in Maui last week and I have to tell you about O’o Farm.  Also, I am back in Boston now and missing warmth so this is my way of continuing to live in fantasy vacation world (also an excellent diversion from the piles of reading I have ALREADY been assigned). 

The owner of Pacific’O and I’O (two gourmet restaurants in Lahaina) started O’o Farm in 2000 in an effort to increase the restaurants’ supply of local produce.  A few years ago, the farm started hosting tours of their eco-friendly, organic, and sustainable setting.  This intrigued me- and when I found out the whole excursion culminated in a farm fresh lunch prepared by a gourmet chef I was completely sold. 

The tour was fascinating and the lunch was incredible.  The chef served roasted root vegetables with seared tofu, Mahi Mahi with sweet Maui onions and spinach, and a mixed greens salad (picked by us!).  Oh and the most amazing part of the meal was her sea salt and rosemary focaccia bread- especially delicious for sopping up olive oil.  Dessert was biscotti and French press coffee (from the farm’s freshly roasted beans!). 

I befriended the chef and she gave me an overview of how she prepared everything.  The recipe below is my best attempt (with a few changes).  I didn’t make the focaccia this time but I promise to take on the endeavor this summer!  The root vegetables are generously seasoned with rosemary and thyme- a truly delicious combo.  I have actually been avoiding rosemary recently because it can be so overpowering, but now it has won me back over.  The other big surprise for me was rutabaga!  It adds a mild sweetness that balances out the earthiness of the beets.  


A portable chicken coop that naturally fertalizes the land.  Just like Polyface Farm in Omnivore's Dilemma!

Now for the most exciting part- I am going back to Maui in March (best part of law school = spring break) and the chef said that I can come shadow her while she prepares lunch for a tour group!  I’m so excited!! Maybe I will stay on permanently as her assistant…I think Maui is a better fit for me than Boston.

ROASTED ROOT VEGETABLES & KALE  WITH ROSEMARY & THYMEmakes 4 servings
Click here to print this recipe

3 beets, peeled and chopped into ¼ inch pieces
2 sweet carrots (preferably multi-colored), peeled and chopped into ¼ inch pieces
1 rutabaga , peeled and chopped into ¼ inch pieces
2 teaspoons fresh thyme, minced
2 teaspoons fresh rosemary, minced
1 tablespoon sea salt
2 cloves garlic, thinly sliced
1 bunch kale, cut into ½ inch pieces
1 bunch rainbow chard, cut into ½ inch pieces
1 teaspoon lemon zest
Olive oil

Preheat oven to 400 degrees.  Toss the beets, carrots, and rutabaga with about a tablespoon of olive oil, sea salt, and half of the thyme and rosemary.  Spread on a large baking sheet and roast for about an hour, tossing every fifteen minutes or so. 

Meanwhile, heat a tablespoon of olive oil in a large sauté pan over medium heat.  Add the garlic and stir.  Add the greens and toss until they wilt.  The greens will need to braise for about a half hour- check on it occasionally and water (about a ½ cup at a time) to keep it from burning.  When they soften, add the lemon zest and a quick squeeze of lemon juice. 

Remove the root vegetables from the oven and toss with the greens and the remaining tablespoons of thyme and rosemary.  Season generously with sea salt- don’t skimp. 

Freshly picked salad

MAHI MAHI WITH SPINACH AND MAUI SWEET ONIONSmakes 4 servings
Click here to print this recipe

4 filets of Mahi Mahi (or other white fish)
1 lb spinach
2 sweet onions
Juice from 1 lemon
1 tablespoon lemon zest
½ cup basil, cut in chiffonade

Preheat the oven to 350.  Place the spinach in the bottom of the pan with onions, toss with olive oil, lemon zest, and sea salt.  Place the filets on top of the vegetables and bake for approximately 20 minutes.  Remove from oven and top with lemon juice and basil.

Coffee Beans

Coffee Bean Roaster

Adorable turtle (this was not at the farm, but he is just so cute I had to include it)

Seared Scallops with Summer Salsa

 My boyfriend makes fun of me by saying that I am “bragging” instead of “blogging” because most people wouldn’t bother to actually make many of the high maintenance recipes I post.  It is true my love of food leads me to spend exorbitant amounts of time in the kitchen, and I completely understand that most people enjoy devoting time to other endeavors.  However, I truly believe that every single recipe on my blog is accessible to cooks of all skill levels if they are willing to try.  That is not to say all recipes will yield perfect results every time, but messing up is a part of becoming a better cook (I just don’t tend to share my mistakes).  I always joke that I learned to cook from the Food Network, but in reality the years I spent trying recipes on my college roommates, family, and friends have taught me my most valuable lessons. 

So before you dismiss this recipe as something too complicated to try, let me try to convince you to at least attempt it.  First, much of the preparation for this recipe can be done ahead of time.  The salsa actually gets better the longer it sits, so whip it up the night before, clean up the mess, and simply spoon over the scallops right before serving.  Second, scallops take about 5 minutes to cook.  The trickiest part of making scallops is to avoid overcooking them so that they don’t become rubbery.  If you stick to the cooking times, it is pretty hard to go wrong.  My only disclaimer is that having fresh scallops that have never been frozen is absolutely key (this is an example of a lesson I learned from a cooking disaster).  If you can’t find them fresh, change your game plan and serve the salsa over grilled shrimp instead.  Finally, you should try this recipe because it will be delicious and it will show you that scallops really aren’t too complicated.  And it will prove my boyfriend wrong.

On another note, this post is kind of my farewell to summer.  Next week’s post will mark my blog’s 2 year anniversary (also known as a blogiversary) and I am planning a very autumnal treat.  It involves some deep frying so keep your fingers crossed that I don’t scald myself…Also, Navy Blue Kitchen will also have an updated look starting next week!  My understanding of blog technology has come a long way in 2 years so I decided to upgrade.

Seared Scallops with Summer Salsaserves 4 as an hors d'oeuvre
2 large heirloom tomatoes, chopped
½ red onion, minced
Juice from one lemon
½ cup fresh basil, thinly sliced
8 fresh scallops that have NEVER been frozen
Sea salt and fresh ground pepper
Canola oil

Combine first four ingredients to make the salsa.  Season with salt and pepper and set aside until ready to serve. 

To prepare the scallops, remove the muscle on the side (it should come off easily when you pull- no knife necessary).  Rinse under cold water and then dry on paper towels.  Make sure the scallops are completely devoid of any moisture before searing them- this ensures they will brown nicely.  Season the scallops with salt and pepper.

In a non-stick skillet, add enough canola oil to cover the bottom of the pan.  Heat over moderately high heat until very hot.  You can test this by dropping a tiny bit of water in the oil- if it sizzles, it is ready.  Wear an apron because the oil will splatter.  Add half the scallops and cook without touching them for 1 minute.  Carefully turn them and cook for another 2 minutes.  Remove from pan and then cook the remaining scallops in the same manner.  Season the scallops with another sprinkle of sea salt and top with the salsa.  (Note: if you refrigerate the salsa, allow it to come to room temperature before serving).

Dungeness Crab and Corn Chowder with Cheddar Biscuits

If you have been paying attention to my posts this summer, you may have noticed my growing obsession with corn.  I think I could probably devote the entire blog to corn and be happy.  When I was proclaiming my love for corn last weekend, my sister told me she was under the impression that corn wasn’t particularly healthy.  I told her she was wrong but since I had no evidence to back up my claim, I did some research.  It turns out corn is a great source for vitamins B1, B5, C, and contains a good amount of dietary fiber.  My sister’s mistaken impression about corn is unfortunately not surprising because she grew up with me.  While I am sure it is hard to believe, I was a pretty picky child and  I developed a habit of making up lies about foods that I didn’t like.  My poor little sister of course believed every word out of my mouth and is still trying to crawl out of the web of lies I cast.  My childhood friend was just reminding me that she thought mushrooms had no nutritional value for years based on my claims (I can’t believe I used to hate mushrooms!).  I also told prolific lies about banana nuts causing cancer.  Luckily I am repenting for my lies by clarifying nutritional value on my blog.  However, I will never laud the nutritional benefits of bananas- I have to draw the line somewhere. 

Getting back to the recipe, the chowder was delicious and I think I like these cheddar biscuits even more than the goat cheese biscuits we make for Thanksgiving each year.  The recipe is from The Paley’s Place, a restaurant in Oregon that features Northwest Cuisine.  These clams are another success from the same cookbook.  It seems funny to have hot soup in the middle of the summer, but I wanted to take advantage of the amazing corn.  I am thinking of making a winter iteration of this chowder to use as a first course for Christmas dinner so I will keep everyone updated on developments- it’s never too early to start planning holiday menus!
 

Dungeness Crab and Corn Chowder
serves 6-8

Corn Broth¼ cup olive oil
Shells from 2 Dungeness Crabs
1 yellow onion, coarsely chopped
1 large carrot, coarsely chopped
1 leek, green part only (reserve white part for chowder)
2 large corn cobs (reserve corn kernels for chowder)
4 sprigs thyme
¼ teaspoon cumin seed, toasted and ground
¼ teaspoon coriander seed, toasted and ground
¼ teaspoon cayenne pepper
3 tablespoons tomato paste
2 cups dry white wine
8 cups water
Kosher salt and ground pepper
In an 8-quart soup pot, cook the olive oil and crab shells over high heat, stirring to thoroughly coat the shells with oil, about 5 minutes.  Add the onion, carrot, leek greens, and corn cobs, and cook until the vegetables brown slightly, about 5 minutes.  Sprinkle with thyme, cumin, coriander, and cayenne.  Cook, stirring, about 3 minutes.  Stir in the tomato paste.  Add the wine, decrease the heat to medium, and cook until the liquid reduces by half, about 10 minutes.
Add the 8 cups of water and simmer until the flavor of crab is prounounced, at least 1 hour but up to 4 hours.  Season to taste with salt and freshly ground black pepper.  Strain everything through a fine colander set over a large bowl, pressing the solids to extract the maximum amount of liquid.  Measure 8 cups for the base of the chowder and set aside.  If any broth remains, store it for another use.

For the Chowder:2 tablespoons olive oil
6 ounces smoked bacon, cut into ½ inch dice
2 leeks, white parts only, quartered lengthwise and cut into small dice
1 carrot, cut into small dice
2 tablespoons flour
6 yukon gold potatoes, peeled and cut into ½ inch dice
Corn kernels from 2 ears
1 cup heavy cream
Dungeness crab meat from 2 cooked crabs
4 tablespoons Persillade (see recipe below)
In the 8-quart soup pot, heat the olive oil over medium heat.  Add the bacon and cook, stirring occasionally, until lightly browned, about 5 minutes.  Add the diced leek whites and the carrot and cook, stirring, until the carrot pieces have softened slightly, another 5 minutes.  Sprinkle with flour and stir until well mixed.  Add the 8 cups reserved crab broth, then the potatoes, corn kernels, 2 tablespoons of persillade, and the majority of the crab meat (reserve some for garnishing).  Bring to a simmer over medium heat.  Add the cream, reduce the heat to low and simmer gently until the potatoes are tender, about 15 minutes.
When ready to serve, divide between soup bowls, top with the reserved crab meat, garnish with the remaining persillade, and serve. 

 
Persillade
makes about 1/3 cup
1 bunch Italian parsley, leaves only
3 large garlic cloves
Finely chop the parsley on a cutting board, then gather it to one side. Finely chop the garlic. Mix them together and chop some more until well incorporated. Transfer the mixture to a small container, cover tightly, and refrigerate until ready to use.

Cheddar Biscuits
makes about 12 biscuits
½ cup plus 1 tablespoon cold unsalted butter, cut into ½ inch dice. 
1 onion, finely diced
2 cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon kosher salt
1 cup buttermilk
1 ¼ cups grated cheddar cheese (If  you are in the Northwest, use Beecher’s Flagship)
Preheat the oven to 450 degrees.  In a 10-inch skillet, melt 2 tablespoons of the butter over medium heat and sauté the onions until translucent, about 5 minutes.  Transfer the onion mixture to a small bowl to cool.
In a large bowl, mix together the flour, baking powder, baking soda, and salt.  Add the remaining 7 tablespoons butter and work by hand or with a wooden spoon until the mixture resembles coarse bread crumbs.  If you have a pastry blender, that would work well.  Add the cooled onion, buttermilk, and 1 cup of the cheddar cheese, stirring until just combined.
Line a baking sheet with parchment.  Drop heaping soup spoonfuls of the dough onto the paper about 2 inches apart.  Sprinkle the biscuits evenly with the remaining cheddar cheese.  Bake until golden, 12-15 minutes. 

 

Steamed Mussels with Coconut Milk and Thai Chiles

This recipe has been on my to-make list for months. I LOVE mussels and thought this would be a nice counterpart to the recipe I blogged about last year. There are quite a few mussels recipes on Tastespotting that use coconut milk but many of them also use curry paste. I am a big fan of curry but unfortunately I haven’t been impressed with the grocery store pastes that I have tried.  I was also worried that the curry flavor would overpower the mussels. Tyler Florence’s recipe caught my eye because it uses a bunch of fresh ingredients to add spice and flavor instead. I was also intrigued by the addition of lager to the cooking liquid. The broth was delicious and kind of reminded me of Tom Ka soup. The only changes I made from the original recipe were to add mushrooms and shallots. Next time I will also add more hot peppers because it wasn’t spicy enough- but you can adjust according to your spice preferences.


We had a ton of leftover broth so I added zucchini, onions, and more mushrooms the next night and served it over rice!

Steamed Mussels with Coconut Milk and Thai Chiles
makes 6 servings
4 garlic cloves, coarsely chopped
2 Thai chiles, thickly sliced (or any other kind of hot pepper)
One 1 1/2-inch piece of fresh ginger, peeled and coarsely chopped
1 cup cilantro leaves
Finely grated zest of 1 lime
1/4 cup extra-virgin olive oil, plus 1 tablespoon
1 pint cremini mushrooms, chopped
3 shallots, thinly sliced
Two 13 1/2-ounce cans unsweetened coconut milk
Juice of 2 limes
Salt
One 11- to 12-ounce bottle lager
5 pounds mussels, scrubbed

In a food processor, combine the garlic, chiles, ginger, cilantro, lime zest and olive oil and process to a paste; transfer to a large bowl. Whisk in the coconut milk and lime juice and season with salt.
In a large soup pot, sauté mushrooms and shallots in 1 tablespoon of olive oil until they begin to soften. Add the lager and bring to a boil over high heat. Boil until reduced to 1/2 cup, about 7 minutes. Add the mussels, cover and cook, shaking the pot a few times, until the mussels just begin to open, about 4 minutes.
Uncover the mussels and stir in the coconut milk mixture. Cover and cook, shaking the pot a few times, until all of the mussels open, about 8 minutes. Spoon the mussels and broth into bowls and serve.

Glazed Sea Bass with Nori Rice Cakes

I am sitting in my kitchen as I write this, seriously questioning my sanity. It is close to 90 degrees right now in Boston, there is a heat advisory in effect for the next two days, my apartment does not have central air conditioning, and I decided to turn on my oven. Not to mention my kitchen window is perfectly positioned to allow the sun to slowly fry me while I stand over the stove. Despite the miserable heat, I think this meal was worth it.  And ultimately very enjoyable since I escaped to my air conditioned room when it was actually time to eat.

 I got the idea/craving for this dinner from Sansei, our go-to sushi restaurant in Maui. They serve a huge salad with the catch of the day and a deliciously crispy rice cake. My attempt to recreate the dish was pretty successful- although my rice cake was not quite as crispy as Sansei’s. This could have something to do with the fact that my oven doesn’t actually have a broiler. I think that in a normal oven the broiler would brown the rice and make it crispier. The glaze was a perfect accompaniment to the fatty fish. Unfortunately the recipe is only an approximation as I didn’t measure anything. I recommend tasting along the way to make sure it doesn't get too salty.

Glazed Sea Bass with Nori Rice Cake
 For the fish:
½ cup tamari soy sauce
2 tablespoons ponzu sauce
2 tablespoons white wine vinegar
2 tablespoons sugar
½ cup chicken stock or water
4 6-ounce sea bass fillets
1 shallot, thinly sliced
2 tablespoons green onions, thinly sliced
 To make the glaze, combine first five ingredients in a saucepan over moderate heat. Simmer for about ten minutes, or until the glaze has reduced by half. Remove from heat and let cool.
Lay sea bass fillets in a parchment lined pan. Cover them with thinly sliced shallots and pour glaze over. Let marinate for about a half hour, basting the glaze periodically with a spoon. Broil six inches from heat for about 8 minutes. Remove from oven, sprinkle with green onions and serve with nori rice cake and mixed greens.

For the rice:
1 cup sushi rice
10 sheets of roasted nori, crushed (I used Annie Chung’s brand- delicious!!)
1 tablespoon toasted sesame oil
2 teaspoons kosher salt
2 tablespoons sesame seeds
 Combine rice with 1 ½ cups water , nori, and sesame oil in a pot. Bring to a boil, then cover and simmer over low heat for about 20 minutes, or until the water is gone. Add salt and 1 teaspoon sesame seeds to taste, then allow rice to cool to room temperature.

Preheat broiler. Once rice has cooled, form small patties and place on a parchment lined baking sheet. Sprinkle with remaining sesame seeds. Broil for fifteen minutes, or until rice has become crispy and slightly browned.

Clams with Saffron, Tomato, and Garlic

This dinner is a perfect summer meal because it is fast and doesn’t require generating a lot of heat in the kitchen (no oven). Once everything is chopped and prepared, the clams can be ready in only ten minutes. If you prefer mussels they could easily be substituted. I served the clams over angel hair pasta but they would also be good on their own with some crusty pieces of bread for dipping.  If you are not a fan of clams or mussels, you could also throw in some shrimp although I recommend keeping the shells on them to flavor the broth.  I know the people who don't like shellfish might be grossed out by shrimp in shells with little legs (I'm thinking of a particular roommate of mine with exacting requirements for the physical form her food takes).  I think the key to delicious shellfish is to avoid overcooking.  Keep a close eye on the clams and remove them from heat as soon as they are done opening. 

The saffron is a bit pricey but it adds an amazing flavor so I think it is worth the splurge. I compensated by buying very cheap wine from Trader Joes to cook with.  I am also contemplating cooking Paella in the next few weeks so I will use the saffron again! 

Clams with Saffron, Tomato, and Garlic
Adapted from Food and Wine

Pinch of saffron
3 tablespoons white wine vinegar
¼ cup olive oil
½ teaspoon freshly ground black pepper
4 lbs clams, rinsed
1 pint cherry tomatoes, halved
3 shallots, thinly sliced
3 large garlic cloves, thinly sliced
1 cup dry white wine, like pinot grigio
½ cup flat leaf parsley leaves, chopped
Angel hair pasta

In a small saucepan, steep the saffron in the vinegar over low heat for 1 minute. Let cool, then whisk in the olive and vegetable oils and the pepper.

In a large skillet or saucepan, combine the vinaigrette with the clams, tomatoes, shallots, garlic and wine.  Cook until shallots have softened, about 5 minutes.  Add the clams, cover and cook over high heat for 5 minutesor until all of the clams have opened.  Discard any clams that do not open. Pour the clams over the pasta. Garnish with the parsley and serve.

Spaghetti with Clams, Bacon, and Spicy Greens

I made this dish back in May (in the midst of my pasta-making obsession) and I just realized that I never posted it! So I thought I would share it now.  The original recipe is from The Paley’s Place in Portland, Oregon.  Unfortunately I have never actually eaten at the restaurant but my mom gave me the cookbook for Christmas last year and it has a ton of interesting Pacific Northwest recipes that branch out from the typical fare.  I made a few variations that I will include here.  I made my own spaghetti (because of the obsession) but it is not necessary.  I think it would be really good with papardelle as well. 

Spaghetti with Clams, Bacon, and Tender Spicy Greens

From the Paley’s Place Cookbook

makes 4-6 servings

3 tablespoons extra-virgin olive oil

5 ounces unsmoked bacon, cut into ¼ -inch dice

Pinch of red pepper flakes

Kosher salt and pepper

3 cloves garlic, finely chopped

2 lbs manila clams, scrubbed clean

1 cup white wine

2 tablespoons Persillade (see below)

3 tablespoons unsalted butter

1 cup tightly packed greens, such as arugula or watercress

In a large pot, heat the olive oil over medium heat.  Add the bacon and cook until brown and crispy on all sides, about 5 minutes.  Pout off half the bacon fat and discard.  Add the red pepper flakes and the garlic and sizzle for 1 more minute, stirring constantly to prevent burning.  Add the clams and stir to coat with the bacon fat.  Season with salt and pepper.  Pour in the wine, cover, and cook until the clams have opened, about 5 mintues.  Remove from the heat, stir in the persillade, and cover to keep warm.

Meanwhile, cook the pasta in salted water until al dente.  Drain and add to the pan with the clams along with the greens, tossing until the greens wilt and the pasta is well coated with sauce.

Persillade

Makes about 1/3 cup

1 bunch Italian parsley, leaves only

3 large garlic cloves

Finely chop the parsley on a cutting board, then gather it to one side.  Finely chop the garlic.  Mix them together and chop some more until well incorporated.  Transfer the mixture to a small container, cover tightly, and refrigerate until ready to use.

Halibut en Papillote and the Baby Shower

Last Sunday was my first semi-catering gig at a baby shower that my mom was co-hosting.  It went very well and it made me want to expand my catering experience.  If you cover the cost of food I am happy to cook for anyone!  I’m sharing the menu that I prepared along with a recipe for fish wrapped in parchment paper(en papillote in French).   I can't take credit for the adorable chalk board menu- that was the other host's idea.  My handwriting is definitely not that neat.  Some of the menu is in french so I'm providing a translation.  I will share the recipes for the appetizers that I served in a later post- they were good but not as applicable to daily cooking as the fish is so I wanted to share that first.

~The Menu~

buckewheat blinis with smoked salmon and crème fraiche

crostini with figs, fresh ricotta, and honey

assorted cheeses

herb gnocchi with summer vegetables

halibut en papillote with herbs and lemon

blueberry tart

cocoa brownies

Wrapping fish in parchment lets it steam and the result is a perfectly cooked piece of fish that is extremely low-maintenance and is pretty healthy.  I used olive oil instead of butter but the end result was very rich and succulent.  This would be a perfect meal for a weeknight dinner- put the parchment packets in the oven and then prepare some quinoa and a salad while the fish cooks.  I used halibut but many other kinds of fish would work equally as well.  I think the key is to pick a wild fish that has never been frozen if possible.  I topped my filets with fresh herbs, lemon juice, olive oil, and kosher salt but the options are endless.  You could do lemongrass, ginger, and soy sauce for more asian flavors.  You can also add vegetables like tomatoes to steam alongside the fish. 

Halibut en Papillote

makes 4-6 servings

1 ½ lbs of any kind of fish, cut into 4-6 equal sized filets

tablespoons olive oil (roughly)

teaspoons kosher salt

2 lemons, 1 cut into thin slices

A few sprigs of fresh herbs

Parchment paper

Scissors

Preheat the oven to 400 degrees.  Rinse the fish and pat it dry. 

Prepare the parchment packets- one for each filet.  Fold a long piece of parchment paper in half and then cut a half-oval on one side.  

Place the filets near the fold of the parchment.  Sprinkle with plenty of kosher salt, top with herbs, lemon slices, a squeeze of lemon juice, and a generous drizzle of olive oil.  To fold up the packet, fold the paper over the fish, start rolling the paper at one corner and continue around.  The goal is to let as little steam escape as possible so roll them pretty tight.  

Place the packets on a baking sheet and bake for about 15-20 minutes depending on the size of your filets. 

Mussels are the best

I finally tried to make something else from my Bouchon cookbook! (See the post about the herb gnocchi) Compared to his other recipes, the mussels are actually pretty low maintenance. I love mussels for dinner parties because a lot of the work can be done ahead of time. I always think of them as being a light dinner but then I use a pound of bread to soak up the amazing broth and end up feeling extremely full...but very happy















Mushroom and Parsley Salad

1 pound button mushrooms, sliced very thinly
1/3 cup chopped fresh parsley
¼ cup olive oil
¼ cup fresh lemon juice
1 tablespoon capers
1 cup bochaccini (small mozzarella balls)
Sea salt and pepper
Arugula
Shaved pecorino

Combine the first 7 ingredients and let the mushrooms marinate for roughly 30 minutes. Toss with arugula, top with shaved pecorino and serve.


Mussels with Saffron and Mussels
Recipe from Thomas Kellar’s Bouchon

12 tablespoons unsalted butter
½ cup minced shallots
24 cloves garlic confit (see below)
1 tablespoon plus 1 teaspoon minced thyme
½ teaspoon kosher salt
¼ teaspoon freshly ground white pepper
¼ cup Dijon mustard
2 cups dry white wine
4 pinches saffron threads
4 pounds mussels
¼ cup plus 2 tablespoons minced Italian parsley
Freshly ground black pepper
Baguette

Melt the butter in a large pot over medium heat. Add the shallots, garlic, thyme, salt, and white pepper, reduce heat to low, and cook gently for 1 to 2 minutes, or until fragrant. Add the mustard and wine and bring to a boil. Reduce the heat and simmer for a minute or two, then add the saffron, cover the pot, and remove from the heat. Let the broth steep for at least 5 minutes. (The broth can be allowed to sit for a few hours at room temperature.)
Rinse the mussels under cold water; scrub them if necessary to clean them. Cover and cook for about 2 minutes, or until the mussels have opened. Toss the mussels with the parsley and a few grindings of black pepper. Serve immediately in large shallow bowls, with warm, crusty bread. Makes 4 servings.

Garlic Confit

½ cup peeled garlic cloves (about 24 cloves)

About 2 cups canola oil

Cut off and discard the root ends of the garlic cloves. Place the cloves in a small saucepan and add enough oil to cover them by about 1 inch- none of the garlic cloves should be poking through the oil.

Place the saucepan over very low heat. The cloves should cook gently; small bubbles will come up through the oil, but the bubbles should not break the surface. Cook the garlic for 40 minutes, stirring every 5 minutes or so, until the cloves are completely tender when pierced with the tip of a knife. Remove the saucepan from the heat and allow the garlic to cool in the oil.

Delicious Non-Grilled Shrimp

I wish I had a grill. All winter long, I make lists of recipes that require the use of a grill, and I save them for summer when I can take advantage of Mom and Dad's grill. The latest cover of Food and Wine had a recipe that would normally go onto the list but I decided to make it now using the inferior tools of my kitchen. It was delicious and very easy. I'm sure it would be even better with the smokey taste of the grill but I didn't really even miss it.

This is the link to the original recipe on F&W:
http://www.foodandwine.com/recipes/soba-noodles-with-grilled-shrimp-and-cilantro

Below is the recipe with the adaptations I made for cooking sans grill.



















Soba Noodles with Shrimp and Cilantro
serves 4

6 ounces soba noodles
1/4 cup vegetable oil
4 tablespoons soy sauce
1 teaspoon agave syrup (you can substitute with sugar)
3 large shallots, thinly sliced and separated into rings
6 garlic cloves, coarsely chopped
juice from one lime
1 pound large shrimp, peeled and deveined
2 scallions, finely chopped
1/4 cup cilantro, chopped
1/4 teaspoon crushed red pepper




Cook noodles in large pot of boiling water until tender. Drain and rinse under cold water. Return to pan and add 2 tablespoons of the oil, along with soy sauce, agave syrup, and lime juice.

In a skillet, heat 2 tablespoons of the oil. Add the shallots and cook over moderate heat, stirring until the shallots are golden brown and crisp. Using a slotted spoon, transfer to a paper towel lined plate.

Add the garlic to the oil in the pan and reduce heat to medium-low. Allow the garlic to cook for several minutes until golden. Add the shrimp to the garlic and oil. Raise the heat to medium-high and allow shrimp to become pink. DO NOT overcook or the shrimp will become tough and gross.

Add noodles to the pan along with cilantro, scallions, shallots, and crushed red pepper. Yum!

Scallops with Orzo, Tomatoes, and Ginger

This recipe is completely out of place in winter because the flavor relies heavily on fresh and delicious tomatoes which are nowhere to be found this time of year. I actually made this last summer and luckily I took a picture of it! In the background you can also see the hazelnut cookies that I have an unhealthy addiction to.
I adapted the recipe from Food and Wine magazine and made very few changes. Here is the link to the original recipe: http://www.foodandwine.com/recipes/scallops-with-orzo-tomatoes-and-ginger
It is the perfect summer meal and comes together very quickly. Because the ingredients are very simple and require little cooking, the level of deliciousness is completely contingent on the quality of the ingredients.

Scallops with Orzo, Tomatoes, and Ginger
Serves 4

1 cup orzo
one 1-inch piece of ginger, peeled and grated
1/4 cup vegetable oil
1 1/4 pounds roma tomatoes, coarsely chopped
3 tablespoons chopped basil
1 tablespoon fresh lemon juice
salt and freshly ground pepper
1 1/2 pounds large sea scallops (try to get ones that have never been frozen- it makes a huge difference)

Cook orzo in a pot of boiling, salted water until al dente, about 5 minutes. Drain.
Heat 2 Tbs of the oil in a medium skillet. Add the ginger and cook over moderately high heat until fragrant, about 2 minutes. Add the tomatoes and cook, stirring for one minute. Add orzo to the pan along with basil and lemon juice. Remove from heat and season with salt and pepper.
In a large skillet, heat the remaining 2 Tbs of oil until shimmering. Add the scallops, season with salt and pepper and cook over high heat until browned on the bottom, about two minutes. Turn and cook for 1 minute longer. Turn down the heat if they begin to char or brown too quickly.
To serve, put the orzo and tomatoes on plates on top with scallops.