Thursday, August 9, 2007

Beets with Onion and Cumin

2 tablespoons canola oil
1 small onion, chopped
1 clove garlic, minced
1 1/2 teaspoons cumin seed
2 tablespoons all-purpose flour
5 medium beets, peeled and
2 tomatoes - peeled, seeded
and chopped
1 1/2 cups water
1 teaspoon salt
1. Heat a medium saucepan over medium-high heat. Pour in oil and saute onion and garlic until translucent. Mix in cumin seed and saute an additional 2 minutes. Sprinkle in flour and saute 1 minute more.
2. Stir in beets, tomatoes, water, and salt. Reduce heat to low, cover pan with lid, and allow to simmer 30 to 45 minutes, until beets are tender

Liguine with Uncooked Tomato, Arugula and Olive Sauce

Can be prepared in 45 minutes or less.
1 garlic clove, minced and mashed to a paste with 1/4 teaspoon salt
4 fresh plum tomatoes, chopped
1 bunch of arugula, coarse stems discarded and the leaves washed well, spun dry, and chopped coarse (about 1 cup)
6 Kalamata or other brine-cured black olives, pitted and chopped
2 tablespoons olive oil
1 1/2 tablespoons balsamic vinegar, or to taste
1/2 pound linguine

In a large bowl stir together the garlic paste, the tomatoes, the arugula, the olives, the oil, the vinegar, and salt and pepper to taste and let the mixture marinate for 20 minutes. In a large saucepan of boiling salted water cook the linguine for 10 minutes, or until it is al dente, drain it, and while it is still hot, toss it with the sauce. Serve the pasta warm or at room temperature.

Serves 2.

Linguine with Arugula, Pine Nuts

1 pound linguine
1/2 cup olive oil
4 ounces arugula, trimmed
1 cup freshly grated Parmesan cheese
1/2 cup pine nuts, toasted
additional freshly grated Parmesan cheese

1. Cook linguine in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.

2. Meanwhile, heat oil in heavy large skillet over medium heat. Add arugula and stir until just wilted, about 30 seconds. Remove from heat.

3. Drain pasta and return to pot. Add arugula and toss well. Add 1 cup Parmesan and salt and pepper to taste; toss well.

4. Transfer to bowl. Sprinkle with pine nuts. Serve immediately, adding additional Parmesan, if desired.

Sunday, August 5, 2007

Grilled Bluefish

Taken in its entirety from the GREAT food blog We put it here because we want to have it nearby. It's just that good. (We sometimes take the skin off after grilling to lower the fat content; though not always) Check out beyond salmon for great accompaniments.

Bluefish is an unappreciated fish – and that’s a shame. Grilled, it is one of New England’s culinary wonders. Since we are in the middle of a heat wave here in Boston, I decided to take advantage of the last few warm days and grill some bluefish. Don’t let unusual looking brown flesh put you off. When cooked, it turns appetizingly beige. So, why is it called “bluefish” if it starts out as brown and becomes beige? Because of its blue skin. It turns crispy and finger-licking good on the grill. Bluefish’s high fat content makes it one of the most forgiving fish to cook since it doesn’t dry out, and all those Omega-3 fatty acids are good for you. Are you convinced to stop ignoring it next time you are at the fish market? Here is the recipe.

4 bluefish fillets with skin (6-8 oz each)
Salt and pepper
1 Tbsp olive oil (plus more for brushing the grill)
1 tsp fresh lemon juice
1 Tbsp chopped parsley, cilantro, mint, or whatever herb you have on hand

Preheat the grill to high.
Season fish fillets with salt and pepper, and coat with 1 Tbsp of oil.
Drizzle lemon juice over the plate where you’ll put fish once it’s off the grill.
Pick up a wad of paper towel with tongs, dip it into oil, and brush the grill rack.
Place the fish on the grill skin side down and cover the grill. Cook for 3 minutes without disturbing. Turn the grill down to medium. Flip fillets onto the flesh side, cover the grill, and cook for additional 3 minutes per inch of thickness.
To test for doneness, insert a spatula under a thin edge of fillet and lift half of fillet perpendicular to the grill. If the flakes separate, the fish is done. Don’t worry if the fillet breaks. The skin will keep it together so it will still look nice when you serve it. Remove the fish off the grill keeping it skin side up to prevent it from getting soggy and place it on the prepared plate so that it can get flavored with lemon juice.
Garnish with herbs and serve.
Fish substitutions for this recipe: Striped Bass, Red Snapper, Mackerel, Halibut, or Grouper (without skin)