Poached Halibut with Avocado Tomatillo Puree and Green Papaya Slaw

I decided it was about time that I cook some protein again so I told Derek I'd handle the dinner after we picked up two halibut filets from Whole Foods - he could just sit and wait to be served (the luxury I frequently enjoy when Derek is in chef-mode).

My vision for the dinner was FRESH - Derek suggested mushrooms to go with the halibut, I, instead, was thinking avocado and citrus.

So I quickly did a Google search for "halibut" and "avocado" and came across a perfect recipe on Food and Wine - Halibut with Avocado Mash and Green Papaya Slaw. Original recipe found HERE

I modified it slightly, with my recipe listed below.

Poached Halibut with Avocado Tomatillo Puree and Green Papaya Slaw

Halibut
4 cups water
2 shallots, thinly sliced
4 garlic cloves, halved
6 thyme sprigs
1 tablespoon black peppercorns
1 tablespoon kosher salt
1/8 cup extra-virgin olive oil
1/2 lemon
2 6-ounce skinless halibut fillets

Green Papaya Slaw
1 tablespoon sugar
1.5 tablespoons rice vinegar
Crushed red pepper
1.5 cups green papaya—peeled seeded and julienned
1 red grapefruit, segmented and cut into 1-in pieces
Sea salt and freshly ground black pepper

Avocado Tomatillo Puree
1 small lime, juiced
1 large Hass avocado, cut into quarters
2 tomatillos, roasted, cut into chunks
1.4 teaspoon chili-garlic sauce
salt, to taste

Directions:
In a large saucepan, combine the water, shallots, garlic, thyme, peppercorns, kosher salt and oil. Squeeze the lemon over the saucepan and add to the pan. Bring to a boil, then simmer for 30 minutes.


Halibut with Avocado Mash and Green Papaya Slaw


Meanwhile, in a microwave-safe bowl, mix the sugar and vinegar and microwave at high power for 1 minute; stir to dissolve the sugar. Add a pinch of crushed red pepper and the green papaya and grapefruit. Season with sea salt and black pepper and toss to coat.

In a food processor or blender, add the lime juice into the avocado and tomatillo and season with sea salt and chili-garlic sauce. Pulse until blended but still slightly chunky.

Place the halibut in a deep, medium skillet, leaving some space between the fillets. Strain enough of the aromatic poaching liquid over the fish to just cover it. Simmer the halibut gently over very low heat just until the fish flakes easily with a fork, about 10 minutes.

Spoon the avocado-tomatillo puree onto two plates and top with the halibut. Sprinkle halibut with a little fleur de sel. Using a slotted spoon, mound the papaya slaw on the fish and serve right away.

Pretty, isn't it! I loved the flavor combinations. They were delicate and refreshing with a slight punch of heat here and there. I'm not sure I'm sold on green papaya though. I liked it but I think jicama would have been even better in this recipe. And I'm very pleased with my random addition of the grapefruit - it added a fantastic burst of flavor that melded so well with everything else on the plate.

Derek opened an unoaked Chardonnay that went beautifully with everything else!

Easter Dinner - Lamb Loin with Roasted Easter Egg Potatoes and Minted Asparagus

Easter Dinner 2011

Made just for Derek and I since we had just hosted an elaborate dinner two nights prior.

Appetizer: Steamed Artichoke with Lemon Butter
Main: Herbed Lamb Loin
Side #1: Minted Asparagus
Side #2: Roasted "Easter Egg" Potatoes
Dessert: Leftover Apple Pie

Most of the meal was improvised and kept fairly simple. The lamb had a bit of an herb rub on in which included rosemary, parsley, garlic, etc. Derek let it marinate for a little bit and then seared it before putting it into the oven to let it cook evenly and to a perfect medium. It was fabulous. I am a big fan of having lamb on Easter rather than ham. This is the second year in a row for this meal switch. Fabulous.

To go with the lamb we found these colorful little fingerling potatoes and did a simple roast on them - nothing too special.

I made the asparagus and did, in fact, use a recipe for this component.

MINTED ASPARAGUS
1/4 cup extra-virgin olive oil
2 large garlic cloves, minced
1 shallot, minced
1 teaspoon finely grated lemon zest (i used a little more - Meyer Lemon)
1/4 cup mint leaves (or more :))
Salt and freshly ground pepper
1 1/2 pounds pencil-thin asparagus

PREPARE THE ASPARAGUS:
In a small saucepan, heat the olive oil. Add the garlic and shallot and simmer over moderate heat until fragrant and softened, about 3 minutes. Transfer to a blender, add the lemon zest and let cool. Add the mint and a generous pinch of salt and pepper and puree to a chunky paste.

In a large skillet of boiling salted water, cook the asparagus until crisp-tender, about 4 minutes. Drain the asparagus and run under cold water to cool; pat dry. Transfer the asparagus to a platter and drizzle with the mint dressing.

Note: Rather than "drizzling" the dressing on the asparagus, I simply tossed it and then plated it so the dressing coated the asparagus.

I used the leftover dressing (which was amazing) and served it with the lamb. The lamb didn't need a sauce per-say, but the dressing seemed to go so well with it.

What also went well was the Petite Sirah that a co-worker had given me the month prior. It was a 2001 California Petite Sirah that his friend had made for a vineyard (whose name now escapes me, starts with a "V"). It was amazing.

All-in-all, it was truly a wonderful Easter.

Red-Wine Braised Short Ribs over Parmesan Polenta

When hosting a dinner for other people, I find it best to make something that involves preparation ahead of time but minimal effort as serving time nears. A simple example of this plan of attach is enlisting the use of a Crockpot. However, I wouldn't call a Crockpot impressive and would consider it more appropriate for a weekday meal and not a method for entertaining. A dutch oven, on the other hand, allows for a little more sophistication and with the typical long-cook times associated with using a dutch oven, it is a perfect vehicle for creating something delicious and impressive for your friends.

Derek and I have gotten so much use out of our Le Creuset Dutch Oven - it was such a fantastic investment - everyone should have one.

To utilize the dutch oven, I thought short ribs would fit the bill. They typically have to marinate for quite sometime and then cook for hours. This means the legwork is done hours before the guests arrive! Only the finishing touches and polenta have to be tended to prior to serving.

This extra time frees up a cook to make even more food - in our case:

Appetizer: Roasted Tomato Bruschetta
Drink Pairing: Basil Gimlet

First Course: Hazelnut-Crusted Goat Cheese Salad
Drink Pairing: Frick Winery Cinsaut

Main Course: See below
Drink Pairing: Napa Cabernet Sauvignon

Dessert: Pavlovas with Lemon Curd and Berries (see other post)

Red Wine Braised Short Ribs with Creamy Polenta

(Serves 6)

1 bunch of leeks
1 white onion
3 carrots
½ bunch of celery
6 short ribs

1 bay leaf
1 bulb of garlic, skin removed, cloves separated
1 bunch of thyme
½ teaspoon black peppercorns
6 cups red wine
3 Tablespoons butter, divided
Salt and Pepper
Grapeseed Oil
4 cups veal stock (we used beef)
6 cups prepared polenta
½ cup Parmigiano-Reggiano, grated
4 Tablespoons chopped Italian parsley, divided


Set aside 1 leek, ¼ onion, 1 carrot and 1 stalk of celery. Cut the remaining vegetables into large mirepoix, which are ½ inch pieces. Place the short ribs into a deep baking dish and cover with the mirepoix, bay leaf, garlic, thyme and peppercorns. Cover with the red wine and place in the refrigerator for 24-48 hours.

Cut the reserved leek, onion, carrot and celery into 1/8-inch cubes. Place 1 tablespoon of butter into a sauté pan. Over medium heat, sweat the vegetables for 5 minutes, or until soft. Set aside.

Preheat the oven to 250º-300º F. Remove the short ribs from the red wine and pat them dry with a paper towel. Pour the wine through a strainer and reserve the vegetables. Place the wine into a pan and reduce by half.

Season the short ribs generously with salt and pepper. Place a skillet over medium-high heat. When the pan is hot, add the grapeseed oil and sear the short ribs on all sides. Be very careful not to burn the ribs because the color is difficult to distinguish because of the red wine.

Place the seared ribs into a roasting pan and cover with the vegetables reserved from the marinade. Then pour the reduced red wine on top of the ribs. Cover with the veal stock and place the roasting pan in the oven. Cook for 3 hours at no more than a simmer. If the ribs are allowed to boil, they will be tough, no matter how long they are cooked!

When ready to serve, cook the polenta according to the directions and stir in 2 tablespoons of butter, the Parmigiano-Reggiano and half of the parsely at the end. Remove the ribs from the cooking liquid and discard the vegetables. Place the cooking liquid into a pan and reduce slightly. Add the remaining parsley and the 1/8-inch cut vegetables. Place a generous spoonful of the polenta down in a bowl and place a rib on top. Cover with the vegetables and sauce mixture.

Tender - flavorful - succulent...these hit a home run and kept the impressive progression of the meal going (if I do say so myself). I also get a little wary when we serve a main dish to guests as so many things can go wrong and Derek and I can seem to pick out faults with such ease it is making dining out annoying at times. I have to remember, though, that my guests aren't always as particular so I shouldn't worry as much. However, I think these short ribs would please even the most discerning diner.

I even saved the red wine jus that the meat was cooked it. I couldn't bare throwing away such incredible, developed flavor. I'm hoping to find a use for it so I don't have to toss it - anywhere where beef broth would fit the bill, I'd add it on in.

All four courses of the meal turned out really well - I was pretty impressed with ourselves! And sufficiently full afterward...

Pavlovas with Lemon Curd and Berries

In coming up with the menu for hosting a dinner for another couple, I went looking for a dessert that would be light but still impressive. With a heavier main course, chocolate and cheese were out of the question. I had just made an apple pie earlier that week so I wanted to steer away from that direction as well. Then I remembered this fantastic dessert I had made one time before - YEARS ago - at home in Virginia. Pavlova - a fantastic light and airy dessert, void of anything that is supremely sinful, and highlights the fresh berries that are just now coming into season - yes, welcome summer - oh how I've missed you - though I wish your temperatures would be an indication of your arrival.

The Wikipedia description for "Pavlova" gives the following insight about this lesser-known dessert:

Pavlova is a meringue-based dessert named after the Russian ballet dancer Anna Pavlova. Colloquially referred to as "pav", it is a cake similar to meringue with a crispy crust and soft, light inner. The dessert is believed to have been created in honour of the dancer either during or after one of her tours to Australia and New Zealand in the 1920s. The nationality of its creator has been a source of argument between the two nations for many years, but formal research indicates New Zealand as the more probable source.

The dessert is a popular dish and an important part of the national cuisine of both countries, and is frequently served during celebratory and holiday meals.

So, surprise! it's not a Russian dessert despite the seemingly Russian name!

The following recipe found on Epicurious.com caught my eye:

Pavlovas with Lemon Curd and Berries

Original Recipe Found HERE

For meringue:
1 cup superfine granulated sugar
1 tablespoon cornstarch
3 large egg whites at room temperature 30 minutes
3 tablespoons cold water
1 teaspoon distilled white vinegar
1/4 teaspoon vanilla

For filling:
1/2 cup granulated sugar
1 tablespoon cornstarch
1/8 teaspoon salt
1/3 cup fresh lemon juice (used Meyer Lemons)
1/2 stick unsalted butter
3 large egg yolks
2 teaspoons grated lemon zest (I probably used a full tablespoon)
1 cup heavy cream (I forgot this step)
4 cups mixed berries (I used raspberries, blackberries, strawberries, and kiwi)
1 Tbsp sugar

Make meringue:

Preheat oven to 300°F with rack in middle. Trace an approximately 7-inch circle on a sheet of parchment paper or several smaller circles for individual servings. Turn parchment over and put on a baking sheet.

Whisk together superfine sugar and cornstarch in a small bowl.

Beat whites with a pinch of salt using an electric mixer at medium speed until they hold soft peaks. Add water (whites will loosen) and beat until whites again hold soft peaks.

Increase speed to medium-high and beat in sugar mixture 1 tablespoon at a time. After all sugar has been added, beat 1 minute more.

Add vinegar and vanilla and beat at high speed until meringue is glossy and holds stiff peaks, about 5 minutes (longer if using hand-held mixer).

Gently spread meringue inside circle on parchment, making edge of meringue slightly higher than center (the "crater" is for curd and fruit). Bake until meringue is pale golden and has a crust, about 45 minutes (inside will still be marshmallow-like).
Turn oven off and prop door open slightly with a wooden spoon. Cool meringue in oven 1 hour.

Make Lemon curd while meringue bakes:

Stir together sugar, cornstarch, and salt in a 2-quart heavy saucepan, then add lemon juice and butter. Bring to a simmer over medium-high heat, whisking, then continue to simmer, whisking constantly, 1 minute. Lightly beat yolks in a small bowl and whisk in 1/4 cup lemon mixture, then whisk into remaining lemon mixture in saucepan. Reduce heat to low and cook, whisking constantly, until curd is thickened, about 2 minutes (do not let boil). Transfer to a bowl and stir in zest. Chill, surface covered with parchment, until cool, about 1 1/2 hours.

Mix berries with 1 tablespoon of sugar and let sit for 30 minutes.

Assemble Pavlova:

Beat heavy cream until it just holds stiff peaks, then fold 1/4 cup beaten cream into curd to lighten. Spoon lemon curd into meringue and mound berries on top. Serve remaining whipped cream on the side.

This picture certainly doesn't do anything for the dish. I was hurried and had it on a plate that was far too small for the serving size. Oh well.

Taste is more important - as is texture with this dish - and it scored well on both fronts. Though I forgot to add the whipped cream to the lemon curd, I still really enjoyed the mixture of tart/sweet/fresh that encompasses this dessert. The base is crunchy on the outside, slightly chewy on the inside, and light and airy all throughout. I was a bit wary while making the meringue because it called for cornstarch and vinegar instead of cream of tartar, the traditional ingredient in a meringue that I made sure to have some on hand in case the recipe didn't work out. Luckily, I didn't have to use it! The meringues were beautiful and the flavor stood well alongside the lemon curd and berries. The only change I would suggest is to cut down on the sugar slightly - it probably doesn't need a full cup!

With the lemon curd, I was shocked to realize how easy it is to make! You can spend a pretty penny buying a jar of lemon curd at the store, but it is inexpensive and simple to whip up at home. I wasn't shy about adding the zest or lemon juice, I like the tart lemon flavor - and I cut down on the sugar slightly to ensure that the tartness wasn't overpowered. Now I'm inspired to try all different kinds of "curd" - how about espresso, or chocolate? Why does it have to be citrus?

And the fruit, well it was just a great way to use my first berries of the season - and they served as stars of this refreshing yet slightly decadent dessert. Next time I make it, I'll be sure to take a decent picture.

Poached Eggs and Brown Rice for One

Here's a true poor man's meal - rice and eggs plus a few extras and you've got yourself a hearty and healthy meal. I know that if I ever am hard-pressed for cash and must cut down significantly on my grocery bill - this dinner would be an instant staple.

I made it just for myself on a night that Derek was out with his friends and was truly looking forward to it! Though some of the recipes I post on here may be slightly elaborate - I truly love the deliciousness of simple meals - and when they easy on my wallet - I enjoy it even more!!

Poached Eggs and Brown Rice for One

1/3 cup short-grain brown rice, rinsed and dried
2/3 cup vegetable broth
salt
EVOO
1 garlic clove, thinly sliced
1/4 cup onion, diced
1/4 cup tomato sauce
2 leaves of basil, chiffonade
pinch of thyme
pinch of sugar
1 cup spinach
2 eggs, poached
salt and pepper to taste

You could probably make this recipe just by glancing at the ingredients - but just in case some guidance is needed, here's what I did:

Combine rice, vegetable broth, and a pinch of salt in a small pot and bring to a boil. Lower heat, cover, and simmer for about 50 minutes.

Meanwhile, in another pan, saute garlic and onion over medium heat, stirring frequently to avoid burning the onion or garlic, about five to seven minutes. Add tomato sauce and lower hear to medium-low. Add basil, thyme and sugar. Simmer for about 5 minutes. Add spinach and stir to coat. Keep over heat until the spinach just begins to wilt. Remove from heat and season with salt and pepper.

When the rice is cooked, drain and add to tomato mixture. Stir to incorporate ingredients evenly. Serve in a shallow bowl topped with poached eggs, sprinkled with salt and pepper.

Yum-yum-yum. I was very happy with how this came out. It felt healthy and hearty at the same time. I think everyone needs a few of these recipes in their back pocket - ready to pull out when they are either low on $$$ or simply desiring an easy and hearty meal.

Sloppy Joes with a Candied Kumquat, Blood Orange, and Almond Salad

I don't know how many times I've brought up making sloppy joes in the last few months but the thought of this childhood dish crossed my mind enough times to push me to finally take the plunge and make it for dinner. My craving was not for a gourmet-fied sloppy joe - in fact, that seems to be a complete contradiction. The essence of a sloppy joe is the simplicity in down-home flavors and messy executive - this would be lost if someone tried to add posh ingredients - no, that just doesn't work. I wanted the simple meat and sloppiness (those are the two ingredients in a sloppy joe, right?)

Though I never even thought to buy the sloppy joe mix from the store, I realized that this was the flavor that I was craving and I hoped that my homemade version would be reminiscent of that simple McCormick's mix of spices and whatever else is in it. In fact, the McCormick's site lists the ingredients as:

SUGAR, ONION, SALT, CORN STARCH, PAPRIKA, SPICES (INCLUDING CHILI PEPPER), RED AND GREEN BELL PEPPERS, GARLIC, MALTODEXTRIN, MODIFIED CORN STARCH, CITRIC ACID, VINEGAR SOLIDS, CIDER VINEGAR, AND NATURAL FLAVORS.

Okay, so sugar is the first ingredient, probably not ideal but otherwise, OK.

What we ended up making certainly had some different ingredients but I guess it's time to refine my sloppy joe tastebuds a little bit - not to the point of "gourmet" but just enough to branch beyond the meal in a bag approach.

Slightly-More-Refined Sloppy Joes

INGREDIENTS

1 Tbsp olive oil
2 medium carrots, peeled diced
1/2 large onion, chopped
2 stalks celery, chopped
2 cloves garlic, minced
Salt
2/3 lb ground bison
1/4 lb ground turkey
1/2 cup ketchup
2 cups tomato sauce
1 Tbsp Worcestershire sauce
1 Tbsp red wine vinegar
2 Tbsp brown sugar
Pinch ground cloves
1/2 teaspoon dried thyme
Pinch (or two) cayenne pepper
freshly ground black pepper
fresh bakery hamburger buns (we used ACME)

METHOD

1. Coat saute pan with a little olive oil and add the ground bison and turkey, crumbling the meat while adding it to the pan. Season with some salt and pepper and cook until meat is just browned, stirring occasionally. Remove from heat and set ground meat aside.

2. Using the same saute pan (without the meat) heat olive oil n on medium high heat. Add the carrots, onion and celery. Cook, stirring occasionally until onions are translucent and carrots have started to soften, about 10 minutes. Add the minced garlic and cook for 30 more seconds.

3 Return the cooked ground beef and vegetables to the pan. Add the ketchup, tomato sauce, Worcestershire sauce, vinegar and brown sugar to the pan. Stir to mix well. Add ground cloves, thyme, and cayenne pepper. Lower the heat to medium low and let simmer for about 15 minutes. Adjust seasonings to taste. Serve on sliced bun - with napkins!

We served this with a fantastic salad of mixed spring lettuce, candied kumquats that Derek made forever ago (they keep just fine!), minced up, blood orange segments, and blanched almond slices. The dressing was some blood orange juice, a little bit of the kumquat syrup, white wine vinegar, EVOO.


Okay so the fact that we used bison and turkey may elevate this recipe slightly - but it wasn't on purpose. We had some mystery ground meat in our freezer that we thawed out (yes, we actually had and USED something from our freezer) and it turned out to be bison! And it wasn't quite enough so we used a little turkey we had just bought (just in case the mystery meat was freezer-burned). So using the two meats wasn't intentional, but I found it to be a nice combination. Any ground meat will work.

It was certainly different to have little chunks of vegetables in the mix - not something I remember in a sloppy joe - but I liked the slight variation in texture and didn't feel like the dish was AS meaty as it would be if it were solid meat (genius comment, I know - even worse now that I had to use auto-correct to spell genius correctly....it's Friday)

The flavors were a bit more sophisticated and bold than the traditional mix and I loved the addition of the clove - a little goes a long way. I only added a small pinch and could still pick it out.

It is also key to use good bread. I'm not sure I would have enjoyed this as much if the filling had been slopped between a standard smushy hamburger bun from a grocery store - but luckily, I went to ACME bread and picked up two fantastic rolls that were simply divine.

Even though this version is not a direct representation of my childhood memory, that's probably a good thin and now my sloppy joe craving has been thoroughly satisfied.

Macadamia Nut Crusted Opah with Pineapple Swiss Chard

I've got vacation on my mind. This is probably a bad thing given that I do not have a vacation lined up that I can look forward to. However, one can dream and I'm being brought back to my last visit to the land of beaches and sunshine - where my only worry in the world was having to refill my Mai Tai. Perhaps I could be transported to the tropics though a fantastic meal - starring a fish of the islands - Opah.

Combining Opah, macadamia nuts, pineapple, and coconut milk - we set out to transform our Sunday night in San Francisco to a warm, tropical evening in Hawaii.

Okay...so maybe the expectations from the meal weren't quite so - there were no ukulele tunes being played, no leis adorning our necks, and certainly, most certainly, no Hawaiian shirts being worn. Still, little memories of a fabulous trip were revisited with the use of a few key ingredients.

Macadamia Nut Crusted Opah

2 6- to 7-oz. Opah Filets
1/4 cup Macadamia Nuts—crushed
1/4 cup Panko (Japanese bread crumbs)
1 Egg
1.5 tsp. Water (mixed with eggs)
Flour for dredging
Macadamia Nut Oil for sautéing
salt
black pepper

Place macadamia nuts and panko in food processor bowl fitted with a work blade. Using pulse, crush nuts and panko together until you achieve a medium coarseness. Do not over grind nuts or you will extract oil. Beat eggs with water until smooth. Heat a large saute pan or skillet on medium-low to medium heat. Lightly season Opah, dredge in flour, shake off excess then dip in egg mixture, then place in macadamia nut mixture and coat well. Press nuts on and lightly shake off excess. Add oil to pan and place Opah in pan. Let brown 3 to 4 minutes then turn over. Continue cooking halibut until golden brown on both sides—approximately 6 to 8 minutes total time. If using thick filets (one inch or more), finish cooking in a 350 degree F oven for 7 to 10 minutes.

Look familiar? We did this same recipe with halibut the day we got back from Hawaii!


I was in charge of the swiss chard and though it never looks beautiful in photos due to the cooked texture and color - the flavors were bright and combined sweet and spicy, making for a fantastic compliment to the light but bold crusted fish.

Pineapple Swiss Chard

EVOO
2 garlic cloves, minced
1 shallot, thinly sliced into rounds
1 teaspoon chili-garlic sauce
pinch sugar
1 bunch swiss chard, cut into stips
1 small can crushed pineapple
1/8-1/4 cup chicken broth
1 teaspoon white wine vinegar
2 Tablespoons coconut milk
salt
pepper

In a large pan, heat EVOO over medium heat and add garlic and shallot rings. Cook until shallot is translucent, stirring frequently to avoid burning. Add the chili-garlic sauce and pinch of sugar. Stir to coat. Add swiss chard and keep stirring until slightly wilted and it fits easily in the pan. Mix in most of the pineapple can (juices included) and chicken broth and turn the heat down to low. Cover and braise for about 10 minutes. Remove from heat and add the vinegar and coconut milk. Season to taste with salt and pepper.

Note: it's okay if there is still some liquid in the bottom of the pan. We used a slotted spoon to remove the swiss chard and then placed the pan back on the heat and reduced the liquid to make a sauce for the fish.


For once - my fish was perfectly cooked whereas Derek's was just ever-so-slightly more well done. I won't say overcooked - because his was probably perfectly in accordance with the recipe. However, given that this was a fresh piece of fish (yes, a Farmer's Market purchase) - I like it best more on the medium rare side. It was sweet and delicate and with the crunch of the crust - it brought me to my happy place - a vacation in a meal!

Before Sauce:

With Sauce:

Tofu and Asian Pear "Poke"

Tofu and Asian Pear Poke

Ingredients:

1 block firm tofu, drained, pressed, and cut into bite-sized cubes
1 asian pear, cut into cubes
2 teaspoons toasted sesame seeds
1/2 large red chili pepper, seeded and chopped
1/2 cup coarsely chopped seaweed, pre-soaked for 5 minutes
1/4 cup soy sauce
2 tablespoons green onion, chopped
1 teaspoon ginger, grated
1 tablespoon sesame oil
cilantro, for garnish

Preparation:

If using firm tofu, place tofu cubes in a colander to drain, then place tofu in a serving bowl.

Sprinkle sesame seeds, seaweed, chopped green onion, ginger and chili pepper over tofu and asian pear cubes and toss lightly.

Mix soy sauce and sesame oil together and pour over the rest of the ingredients. Toss lightly and chill for half an hour.

Serve with white (or brown) rice.

The picture certainly doesn't act as a sales tool for this dish - however, I found it delectable. The original recipe that I found was just for the tofu - but I thought adding in some crunchy element would really make it. That's where the asian pear came in and it was PERFECT. It added a slight sweetness and a fantastic burst of crisp freshness that countered well will the soft tofu.

A true no-cook meal! And great for lunch the next day!

Butternut Squash and Chickpea Stew with Israeli Couscous

This meal sustained me for a total of three dinners and one lunch - all within a 5 day period....and I didn't get sick of it. Now I cannot guarantee that the same would hold true for anyone - but given that it is a quintessential Katie meal, I could probably eat it every day with slight variations to keep it interesting.

Below is a photo from Night #1 - served without any of the "extras" that I have noted in the recipe.

Butternut Squash and Chickpea Stew with Israeli Couscous

1 tablespoon olive oil
1 medium onion, chopped
3 cloves garlic, minced
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground coriander
2-inch piece of cinnamon stick
1 15 oz. can whole tomatoes
1/2 preserved lemon, rinsed, and minced
1/3 cup dried tart cherries
1/8 cup golden raisins
2 1/4 cup butternut squash, peeled and cut into 3/4 inch cubes
1 15-ounce can chickpeas, drained and rinsed
3/4 cup whole-wheat Israeli couscous
3 cups vegetable stock
1/4 teaspoon cayenne pepper
1/3 cup frozen peas
1/4-1/2 teaspoon salt (to taste)
chopped cilantro for garnish
optional additions: poached egg, greek yogurt

Heat olive oil in a medium saucepan over medium-low heat. Add onions and cook, stirring occasionally, for 10 minutes, or until softened and starting to turn golden. Add garlic, cumin, coriander, and the piece of cinnamon stick and cook, stirring, for one minute. Add the tomatoes, crushing by hand as you add them, or crush with a wooden spoon in the pan. Add all remaining ingredients except for the salt. Turn up heat and bring soup to a simmer. Turn heat to low and let simmer, stirring occasionally, for 30 minutes. Add salt to taste. Remove cinnamon stick before serving. Garnish with chopped cilantro (and poached egg or yogurt) if desired.


I love the sweet/savory appeal of this dish. It's comforting and interesting with little bits of this and that. I wanted the cherries to stand out a little bit more but they seemed to get a little bit lost - perhaps if I had kept the pieces larger. Though they probably did add to the complexity of the dish and I just couldn't tell.

When I added a poached egg to it my third night into this dish - it totally transformed - what a fantastic addition. The ingredients in this dish could easily be substituted to go with the seasons or for what you have on hand.

Ad Hoc Chocolate Chip Cookies

With Derek out of town, the Ad Hoc book started getting dusty - so I figured I'd crack it open and try something from it for myself.

On Sunday I whipped up a half-batch of the following recipe, making only one minor adjustment. I added vanilla...I had to...it's my favorite part of a chocolate chip cookie (well, besides the chocolate chips) and I know that Thomas Keller purposely did not add it and though I trust his chef abilities, I had to satisfy my baker urge to add it - just a little bit.

Ad Hoc at Home Chocolate Chip Cookies

(makes about thirty 3-inch cookies)

2 1/3 cups plus 1 tablespoon all-purpose flour
3/4 teaspoon baking soda
1 teaspoon kosher salt
5 ounces 55 percent chocolate, cut into chip-sized pieces
5 ounces 70 to 72 percent chocolate, cut into chip-sized pieces
8 ounces (2 sticks) cold unsalted butter, cut into small pieces
1 cup packed dark brown sugar, preferably molasses sugar
3/4 cup granulated sugar
2 large eggs

Position racks in the lower and upper thirds of the oven and preheat oven to 350 degrees. Line two baking sheets with Silpats or parchment paper.

Sift flour and baking soda into a medium bowl. Stir in the salt.

Put chips in a fine-mesh basket strainer and shake to remove any chocolate “dust” (small fragments).

In the bowl of a stand mixer fitted with the paddle, beat half the butter on medium speed until fairly smooth. Add both sugars and the remaining butter, and beat until well combined, then beat for a few minutes, until mixture is light and creamy. Scrape down sides of the bowl. Add eggs one at a time, beating until the first one is incorporated before adding the next and scraping the bowl as necessary. Add dry ingredients and mix on low speed to combine. Mix in chocolate.

Remove bowl from mixer and fold dough with a spatula to be sure the chocolate is evenly incorporated. The dough or shaped cookies can be refrigerated, well wrapped, for up to 5 days or frozen for 2 weeks. Freeze shaped cookies on the baking sheets until firm, then transfer to freezer containers. (Defrost frozen cookies overnight in the refrigerator before baking.)

Using about 2 level tablespoons per cookie, shape dough into balls. Arrange 8 cookies on each pan, leaving about 2 inches between them, because the dough will spread. Bake for 12 minutes, or until the tops are no longer shiny, switching the position and rotating pans halfway through baking.

Cool cookies on the pans on cooling racks for about 2 minutes to firm up a bit, then transfer to the racks to cool completely. Repeat with second batch of cookies. (The cookies can be stored in an airtight container for up to 2 days.)

His technique with the cold butter, whipping half alone and half with the addition of sugar, was quite unique. I am not sure of the rationale behind this, but I did it anyway! For the chocolate, I used used a 3.5 oz bar of Ghirardelli dark chocolate 72% and then one Hershey's Special Dark (yuck, I know, Derek had it leftover from his Christmas stocking - it's not my favorite chocolate) which is really only about 46% dark chocolate (lame) and then an additional 60% chocolate Ghirardelli square (remember, I did a half recipe so it was only about 1 1/4 cup chocolate total).

For me, these were good but still not perfect. Mind you, my execution may not have been perfect, though I did follow the recipe, but the cookies were a little flatter than I like - not completely flat, but the higher butter to flour ratio typically lends itself to a flatter cookie. Perhaps it would be different if I chilled the dough a little before cooking?

The flavor of the cookies were somewhat butter-heavy. You can certainly tell it is there which makes for a decadent and enjoyable cookie. And when you use quality chocolate - you can tell. Another difference between this cookie and a traditional chocolate chip cookies is the lack of "chips" and introduction of mini slabs of chocolate that make for fantastic chocolate-heavy bites throughout the cookie.

Though these were good, they were not my end all-be all in my search for the perfect chocolate cookie...the search continues.

Citrus Soy Butterfish with Whole Wheat Couscous "Risotto" and Bok Choy

There are two types of seafood that I have a true obsession with: scallops and black cod (aka butterfish). If I see one of those two items on a menu, in most cases, I'm ordering it (well, perhaps not - you will never see me order scallops from a standard Asian restaurant - typically scallops are a "pay for what you get" in quality item). In fact, my absolute most memorable dish in San Francisco so far is the "Broiled Sake Marinated Alaskan Black Cod and Shrimp Dumplings in Shiso Broth" from Ame. Heaven. We went on Saturday night to get it after months of dreaming about that dish following my first encounter with it. Luckily, it did not disappoint the second time around!

Then on Sunday, just a few hours after indulging in my beloved AME dish - at the Farmer's market Derek and I were deciding what fish to pick up. Naturally, I opted for the "butterfish" aka - black cod - of course I was not sick of it! So on Monday night we set out to come up with something that would do the fish justice.

Initially, I did not want to go the Asian route simply because I knew it would not live up to the Asian-style cod that I had just devoured two nights earlier. However, I realized this would probably be the simplest route so I just went for it.

The base recipe that I selected was from Martha Stewart - I know. For some reason I never use her recipes - probably because I don't consider her primary skill to be cooking - but this one seemed simple enough to whip together so I gave it a shot.

Citrus-Soy Butterfish

original recipe found HERE

Ingredients

Nonstick cooking spray or EVOO
3 (4-6-ounce) center-cut black cod fillets
Coarse salt and freshly ground pepper
1 tablespoons light-brown sugar
1/4 teaspoon honey
2 tablespoons freshly squeezed orange juice
1 tablespoon freshly squeezed lemon juice
1 tablespoon rice vinegar
2 teaspoons soy sauce
Thinly sliced scallions for garnish
Coarse salt

Directions

Preheat oven to 425 degrees. Spray a baking dish with cooking spray. Season fish with salt and pepper and place in prepared dish.

Meanwhile, add brown sugar, honey, orange and lemon juice, vinegar, soy sauce, and pinch of salt to a small saucepan and bring to a boil over medium heat. Simmer until thick and syrupy, 2-4 minutes. Spoon about glaze evenly over each cod filet; reserve any remaining glaze.

Transfer baking dish to oven and bake until opaque and just cooked through, about 10-12 minutes depending on the thickness of the filet. Garnish scallions; serve with reserved glaze.

Clearly that "glaze" looks a little weak. It didn't seem to glaze up much - so the burst of flavor wasn't quite there. I spread a little bit of hoisin sauce on the finished product and that was just fine. I'd recommend making a bit more glaze and possibly broiling it if possible.

But the fish itself was so delicate and melt-in-you-mouth with sections just falling of the fillet like butter.

We served this on top of an israeli couscous risotto that was made by sauteing up some spring garlic until soft and then adding the dry couscous, stirring to coat in oil. Then, Derek slowly added the broth that I had made (water, lemongrass, cilantro, garlic, lemon, peppercorn, onion, green onion) so that the pasta takes in the liquid in spurts. Keep stirring and adding liquid until the couscous is cooked through. Finish off the "risotto" with some coconut milk, salt, and pepper.

I also made some bok choy and cooked it in the same pan that I had cooked the glaze in. Given the nature of the glaze, there was still some stuck to the pan so I cut the bok choy pieces in half and placed them face down in the glaze for a few minutes, adding a little water so that the glaze didn't burn. I then seasoned the bok choy with salt and pepper. Done.

While this meal was no comparison to my Ame dish - it provided a solid base of components that could be tweaked and perfected to make a great meal.

Spring Vegetable Whole Wheat Fettuccine

Here is a dish that likely looks quite familiar to something we have made in the past - fresh pasta, farmer's market cheese, vegetables. Simple and fabulous. This time, however, Spring has sprung! So our selection of vegetables went beyond the typical tomato and basil combination. Asparagus and butter lettuce starred in this refreshing and light-enough pasta meal.

In a previous post, I featured the fresh pasta brand that we like to pick up at the Farmer's Market - Santa Cruz Pasta Factory, www.santacruzpastafactory.com. Their products never disappoint.

This time, I'll feature the cheese that I'm simply head-over-heels for.

Nicasio Valley Cheese Company - Foggy Morning Cheese

Foggy Morning : A fresh cow’s milk cheese. Extremely versatile, it’s delicious on its own, or matched with pasta, salads, pizza, olive oil and cracked pepper, fruit or jams

When they say fresh, they mean fresh - as in within a week! If you haven't had cheese that fresh, well then you need to get on it!! At $7 per round of this cheese, it is a great deal.

To pull together all of the components of this dish, I did the following:

Asparagus (about 1/2 bunch), trimmed and cut into 1 to 1.5 in. pieces
Tomatoes (about 4 small), cut into sixths and seeds removed
Peas (frozen, probably 1/4 cup)
Corn (frozen, probably 1/4 cup)
Butter Lettuce (about 1/2 head, washed, dried, and torn into bite sized pieces)
Spring Garlic (1 bulb), cut into thin rounds
1/2 lemon, zested and juiced
EVOO
Fresh Whole Wheat Fettuccine
Fresh Cow's Milk Cheese, crumbled
(six ingredients from the Farmer's Market)

Heat oven to 425 degrees. Toss asparagus with a little lemon olive oil (or regular EVOO) and salt. Roast for about 6 minutes. Remove, sprinkle with a little pepper, and set aside.

Meanwhile, heat some EVOO over medium low heat in a large pan and add the spring garlic. Cook until translucent. Add corn and peas. Stir to heat through. Add lemon zest and juice. Add tomatoes, butter lettuce, and asparagus., Keep on low heat - you don't want to wilt the lettuce, but you do want to toss around the flavors. Season with salt and pepper to taste.

In a separate pot, bring salted water to a boil. Cook pasta according to package directions (about 3 minutes for our fresh pasta). Drain and rinse.

Add pasta to vegetable mix. Toss to incorporate all ingredients.

Transfer pasta to a plate and top with crumbled cheese and a sprinkling of fleur de sel.

Welcome back Spring!