A SIMPLE DINNER

Posted in Seafood by sallybr

At the height of our kitchen renovation, dinner preparation must be kept as simple as possible. Our favorite approach is to cook the main dish on the outside grill and then pick one side dish that can be prepared on the single-burner induction cooktop. This dinner turned out particularly nice, so I must remember this combination of fish and veggies for the future. That future that shall bring our kitchen back in all its glory!

I was not sure I should even include a recipe for the fish, because it is so simple. It is our default way to grill both salmon and steelhead trout. The spice mix from Penzey’s (or from Spice House) is a favorite of ours, we always have it in our pantry. Or what used to be our pantry, right now our spices are a lot harder to find… 😉

GRILLED STEELHEAD TROUT
(from the Bewitching Kitchen)

1 filet of steelhead trout, with skin on
2 Tbsp olive oil
juice of 1 lemon
1/2 tsp Southwest Seasoning
salt to taste

Rinse the filet of fish, pat it completely dry with paper towels. Place over aluminum foil, with the skin side down.

In a small bowl, mix the olive oil, lemon juice, spice mix, and a little salt. Brush all over the fish.

Grill to medium-rare.
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ENJOY!
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to print the recipe, click here
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The zucchini was prepared more or less according to a recipe I blogged about years ago that I make all the time. However, instead of regular, slivered almonds, I used Marcona almonds, and left them whole. These almonds are amazing, I advise anyone to go the extra mile to buy them. They are moist, tender, intensely flavored.

While I was making dinner, Phil asked if I’d like him to prepare a little Mexican-Caprese to add to our meal… Would any wife in her right mind say NO to that? 😉

More about this delicious salad can be found in the guest post written by Phil 4 years ago, Avocado Three Ways…

As this post is published, we will be away on a business trip. If all goes according to plan, by the time we come back our home will be 95% ready. The floors should be sanded and finished, cabinets done, maybe even all appliances installed. I can hardly wait to open our front door around midnight on October 13th. It will be like an episode of “Restaurant Impossible”. ” Ready to see your new kitchen? Open your eyes… “ 😉

ONE YEAR AGO: Brown Butter Tomato Salad

TWO YEARS AGO: Spelt and Cornmeal Rolls

THREE YEARS AGO: Roasted Potato and Olive Focaccia

FOUR YEARS AGO: Multigrain Bread Extraordinaire

23Jul2013

PAN-GRILLED TILAPIA WITH SMOKED PAPRIKA AND AVOCADO CREAM

Posted in Seafood by sallybr

I never thought of grilling tilapia filets because they are too delicate, but pan-grilling worked so well that I can see it as my method of choice from now on. Normally I would either pan fry them after coating with flour, or follow a lighter route, baking in the oven. However, when the weather outside is the way I like it (mid to high 90’s yeaaaaaah!) I rather not turn our oven on. The inspiration for this meal came from Cooking Light magazine, but I definitely took off in my own direction.

PAN-GRILLED TILAPIA FILETS WITH SMOKED PAPRIKA AND AVOCADO CREAM
(from the Bewitching Kitchen)

for the fish
4 tilapia filets
2 Tbs olive oil
1 tsp smoked paprika
salt and pepper

for the avocado cream
2 small avocados
1/4 cup orange juice
1/4 cup fat-free yogurt (or full fat)
1 to 2 tsp freshly grated ginger
salt and pepper
lime juice to taste

Mix the olive oil with the smoked paprika in a small bowl. Lay the filets on parchment paper, season lightly with salt and pepper. Brush both sides with the smoked paprika oil. Heat a grill pan, when hot spray it lightly with oil. Add the filets and cook 2 minutes per side or until done (they should flake easily and have nice grill marks).

For the avocado cream, blend all ingredients except the lime juice in a small food processor or blender, until very smooth. Taste and add lime juice for a nice balance of flavor, as the orange juice tends to make it a little sweet. If you want a more runny consistency, add a little water (or any of the juices according to your taste). Serve cold or even chilled.

ENJOY!

to print the recipe, click here

Comments: This was a delicious dinner, very quick to prepare, light and absolutely perfect for the weather we are having! I served the fish with blistered grape tomatoes. Simply heat a very small amount of olive oil in a non-stick pan, when screaming hot, add the tomatoes (whole), season with salt, pepper, and herbes de Provence. Shake the pan around a few times, once they start to get blisters all over, they are done. This side dish will be ready in 5 minutes, and the tomatoes can sit and wait, no need to serve them too hot. (Did you notice I just gave you three recipes in a single blog post? Am I generous or what? ;-))

The avocado cream soothes the heat of the smoked paprika, and serving it cold was a nice move. If you like your fish more heavily seasoned, add more smoked paprika, some extra black pepper, or even some garlic. We prefer to have the flavor of the fish to come through first. The small amount of paprika was enough to give the oil a beautiful, intense red color…

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Before I leave you… Since I’m on the subject of fish dinners, Kelly from Inspired Edibles recently blogged on a great recipe for sole filets. After seasoning the filets in a lime-chili marinade, she coated them with quinoa flakes and baked in the oven. Click here to read her post about it. I pinned her version to try once the weather cools down a little. Sounds absolutely delicious!

ONE YEAR AGO: Golden Saffron and Fennel Loaf

TWO YEARS AGO: In My Kitchen, July 2011

THREE YEARS AGO: Heavenly Homemade Fromage Blanc

FOUR YEARS AGO: A Perfect Sunday Dinner

16Nov2012

THE MANY FACES OF KALE

Posted in Pasta & Noodles, Vegetarian-friendly, Veggies by sallybr

The other day I bought a huge, and I mean HUGE bunch of kale with the firm idea of making a frittata with it. As the afternoon moved along, I changed my mind on our menu, and the kale transmogrified into a light gratin. But I also toyed with the idea of simple kale chips (which I love), only to drop that and settle on a salad. Maybe settle is not quite right. By the time I jumped on dinner preparation, the kale ended up as pesto. Flip-flopper? Who, me? 😉

FARFALLE WITH KALE PESTO
(from the Bewitching Kitchen)

1 big bunch of kale, stems removed, leaves coarsely chopped
1/4 cup of walnuts, toasted
pinch of red pepper flakes
olive oil
squeeze of lemon juice
salt and pepper
1/4 to 1/3 cup yogurt

Bring a large pot of lightly salted water to boil. Drop the kale leaves and blanch them for a couple of minutes. Immediately drain, and rinse briefly in cold water. Drain well, then place in a salad spinner to dry the leaves as much as possible.

Add the toasted walnuts and red pepper flakes to the bowl of a food processor, and process for a few seconds. Add the blanched kale and process together with the nuts until a paste forms. Season with salt and pepper. Squeeze lemon juice all over. Close the processor, and add the olive oil as a stream. Once the oil is incorporated, stop to scrape the sides of the bowl, add yogurt and process until everything is smooth. Taste, adjust seasoning, and reserve.

Meanwhile, cook farfalle pasta until al dente, reserving some of the pasta cooking water. When the pasta is cooked, mix with the pesto, and add the reserved cooking water to thin the sauce, if necessary. Serve with plenty of parmigiano-reggiano cheese grated on top.

ENJOY!

to print the recipe, click here

Comments: I’ve seen recipes for kale pesto in which the raw leaves are processed with the usual suspects (garlic and olive oil). I decided it would be too harsh for our taste, so I took the extra step of blanching the leaves. If you are a garlic lover, add a couple of cloves together with the walnuts. I loved this version of pesto, and even used some as a spread for a ham sandwich at lunch next day. All amounts are a bit eye-balled, if you like the flavor of olive oil to be more pronounced, use more and omit or reduce the yogurt. Don’t leave the lemon juice out, though – it adds that citric brightness that is a must in this recipe.

For additional kale inspirations, a small sample of recipes from the internet:

Kale Gratin … A nice recipe from Taste Food, she used spinach, but I think kale would be great too

Kale Salad with Butternut Squash… from Eats Well with Others

Kale Frittata... from My Kitchen in the Rockies

Golden Chard Pie… from the early days of my blog

Kale Chips… from not so early days of my blog

and for an interesting twist on this great veggie, take a look at these cute Quinoa and Kale Patties

ONE YEAR AGO: Short and Sweet

TWO YEARS AGO: Ciabatta, a Classic Italian Bread

THREE YEARS AGO: Magical Lamb Stew

9Nov2012

INSPIRATIONS AND A BLOG AWARD!

Posted in Seafood by sallybr

Every once in a while events happen in beautiful harmony. Last week I got notification of a new blog post by Kelly over at Inspired Edibles. She shared a recipe for cauliflower puree, and her post immediately made me crave some. I even exchanged a couple of emails with her comparing notes, as I had a version in my blog, from a couple of years ago. I made the puree on a Sunday to have it ready for our dinner next day. To serve with it, I picked a simple recipe (Mondays are busy days for us): Shrimp in Spicy Orange Sauce… Right as my shrimp defrosted in the fridge next day, Kelly published a new post with a recipe for Spicy Orange Ginger Shrimp! subliminal, virtual inspiration? I like to think so… 😉

SHRIMP WITH SPICY ORANGE SAUCE
(from Cooking Light magazine, August 2007)

1 + 1/2 pounds peeled and deveined large shrimp
1 Tbsp cornstarch
1/4 cup fresh orange juice
2 Tbsp soy sauce
2 Tbsp honey
1 Tbsp rice wine vinegar
1 Tbsp chile paste
2 Tbsp canola oil
1 Tbsp minced, peeled fresh ginger
1/3 cup chopped green onions

Place shrimp in a medium bowl. Sprinkle with cornstarch, toss well to
coat, and set aside. Combine orange juice, soy, honey, vinegar, and chile paste in a small bowl. Reserve.

Heat canola oil in a large skillet over medium-high heat. Add minced ginger to the pan. Stir fry for 15 seconds or until fragrant. Add shrimp mixture, stir fry for 3 minutes. Add the juice mixture and onions, cook for a couple of minutes or until the sauce thickens and the shrimp are done, stirring frequently.

ENJOY!

to print the recipe, click here

So here is my delicious dinner, served! Shrimp in a tasty and quick to prepare orange sauce, over cauliflower puree with a hint of apple. A match I had never attempted, but is now classified as “made in heaven!” Usually I would serve this type of dish with steamed rice, but I must say the cauli puree worked its magic here. The meal was slightly more substantial, leaning into the comfort food zone, great way to wrap up a Fall weeknight.

And, to go along in the inspired route, Alaina from Flat Leaf Parsley awarded me the “Very Inspiring Blogger Award“. Inspiring! How wonderful is that? The award requires that you say 7 things about yourself. I’ve played this game before, and was tempted to just copy the same 7 facts here, but I thought that would be almost cheating. So here you have seven “new” ones:

1. I’ve worn the same perfume for the past 30 years: a Brazilian cologne called Free. Every year when I go to Brazil I stock up, and usually also get a couple of bottles from friends and family as gifts. They know I would have a hard time without it!

2. I have no sense of orientation whatsoever, and get in frequent trouble because of it. I turn to the wrong side on the street and inside buildings. I get lost going from the bathroom to my table in restaurants. It is pathetic and at times very embarrassing.

3. I am very good both at parallel and back -parking, love the challenge of fitting our pick up truck in the tiniest spots. And, I am obviously very modest! 😉

4. I used to drive a Porsche 944 Turbo. Red. Gorgeous. Not a wise economical decision from a maintenance perspective (it had over 100 thousand miles when I bought it), but I had a blast driving it!

5. I studied Mandarin Chinese for a few years, wish one day I can find the energy and time to go back to it. Writing ideograms is an introspective and rewarding experience.

6. Every day for the past 4 years, I send a picture of something beautiful (landscape, animals, flowers, sunsets) by email to a group of family members and friends. I call it “Beleza do Dia” (Beauty of the Day), and really enjoy doing it.

7. My motto: everything in moderation, except exercise… 😉 I have more than 30 fitness-related DVDs to provide enough “muscle confusion”, although P90X is my favorite.

Thank you so much, Alaina, for passing me this award!

ONE YEAR AGO: A Simple Appetizer (Baked Ricotta)

TWO YEARS AGO: Sour Cream Sandwich Bread

THREE YEARS AGO: Pasta with Zucchini Strands and Shrimp

21Sep2012

BEEF AND BROCCOLI STIR-FRY

Posted in Beef by sallybr

This classic Chinese dish is often abused beyond belief. It is easy to overcook the broccoli, turning the florets into a mushy version of their beautiful self, and at the same time producing beef that has the wrong texture. The real thing is like velvet in your mouth, with a crisp, bright green broccoli giving the perfect counterpoint to the beef. No excessive, cloyingly sweet sauce. When properly prepared, this is a fantastic recipe that will please everyone – except the broccoli haters out there – but they might make an exception in this case. 😉

BEEF AND BROCCOLI STIR-FRY
(adapted from Jaden Hair’s guest post at Simply Recipes)

1 pound flank steak or sirloin, sliced thinly across the grain
1 pound broccoli florets
2 tablespoons grape seed oil
1 yellow bell pepper, seeded, cut in slices
1 clove garlic, very finely minced
1 teaspoon cornstarch, dissolved in 1 tablespoon water

For the beef marinade
1 teaspoon soy sauce
1 teaspoon Chinese rice wine (or dry sherry)
1/2 teaspoon cornstarch
freshly ground black pepper

for the sauce
2 tablespoons oyster sauce
1 teaspoon Chinese rice wine (or dry sherry)
1 tablespoon soy sauce
1/4 cup chicken broth (or water)

Start by marinating the beef: mix all ingredients in a bowl, add the pieces of beef and stir to coat the slices. Let it stand for 10 minutes, while you prepare the sauce and blanch the broccoli.

Make the sauce by mixing the oyster sauce, rice wine (or sherry), soy sauce, and chicken stock (or water) in a small bowl. Reserve. Place the broccoli in boiling salted water for 2 minutes. Drain very well and reserve.

Now, the fun begins: heat a large frying pan or wok over high heat until a bead of water sizzles and instantly evaporates upon contact. Add the cooking oil and swirl to coat. Add the yellow bell pepper and cook it for a couple of minutes until it begins to soften. Remove and reserve. Make sure the pan is again very hot, and add the slices of beef, spreading them out all over the surface of the wok or pan in a single layer (preferably not touching). Let the beef fry undisturbed for 1 minute. Flip the beef slices over, add the garlic and reserved bell pepper to the pan and fry for an additional 30 seconds to 1 minute until the beef is cooked through.

Pour in the sauce, add the blanched broccoli and bring to a boil. Pour in the dissolved cornstarch and cook, stirring, until the sauce boils and thickens, 30 seconds.

ENJOY!

to print the recipe, click here

This dish highlights well how a couple of extra-steps that might seem like a waste of time and energy make a world of difference in the final product. If you skip the beef marinade and blanching the broccoli, it simply won’t be the same. The original recipe does not call for yellow bell pepper, but I wanted to add a bit more color. You can certainly omit it. This is a great dish for weeknights, all you’ll need is some steamed white rice. Meat, veggies, carbs, all there in perfect harmony: the omnivore’s dream!

If you are fond of Asian recipes, make sure to stop by Jaden’s blog, The Steamy Kitchen, and consider getting her cookbook, I have it and love it!

ONE YEAR AGO: Wheat Germ and Sage Sourdough Bread

TWO YEARS AGO: Popeye-Pleasing Salad

THREE YEARS AGO: Summer’s Finale (Watermelon Granita)