Saturday, September 19, 2009

Lobster Bisque

1) Make lobsters for 4, making an extra lobster for the stock
2) take the bodies from the lobster carnage and make a stock (~pt.) You can freeze for later, along with the meat.
3) Saute shallots and onions in butter, add 1/4 cup flour to make rue.
3) add lobster broth, and some fish stock or other broth for volume.
4) add 2 cups heavy cream.
5) season with white pepper, paprika, (old bay as option)
6) add 1/2 cup sherry
heat but don't boil. Serve w/crusty bread.

Saturday, August 22, 2009

Scott's First Catch (Striped Bass en Papillote)

Tom sees my line tension and yells "you've got Moby Dick on your line!" It was totally awesome. Thanks Tom for teaching me. I'm hooked.

Sea Bass en Papillote
an recipe
3 Tbsp extra virgin olive oil
4, 6 oz fillets striped bass* (½ to 1¼ inches thick), with skin
¾ tsp salt
¼ tsp black pepper
8 thin lemon slices (less than ¾ inch thick; from 1 large lemon)
8 sprigs fresh thyme
2 garlic cloves, very thinly sliced
12 cherry or grape tomatoes, halved
1½ Tbsp drained bottled capers

* black sea bass may be substituted

Put oven rack in middle position and preheat oven to 400°F. Line a large baking sheet with foil, then drizzle with 1 tablespoon oil.

Pat fish dry and sprinkle both sides with salt and pepper. Arrange fillets, skin sides down, in 1 layer in center of foil on baking sheet and slide 2 lemon slices under each fillet. Arrange 2 thyme sprigs on top of each fillet.

Heat remaining 2 tablespoons oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then sauté garlic, stirring occasionally, until pale golden, about 30 seconds. Add tomatoes and a pinch of salt and sauté, stirring occasionally, until tomatoes are softened, about 1 minute. Stir in capers.

Spoon hot tomato mixture over fish, then cover with another sheet of foil, tenting it slightly over fish, and crimp edges together tightly to seal.

Bake until fish is just cooked through, 12 to 15 minutes (depending on thickness of fish); check by removing from oven and carefully lifting up a corner of top sheet of foil, pulling up sides of bottom sheet to keep liquid from running out. If fish is not cooked through, reseal foil and continue to bake, checking every 3 minutes.

Transfer fillets with lemon slices to plates using a spatula (be careful not to tear foil underneath) and spoon tomatoes and juices over top. Serve immediately, discarding thyme before eating.

Sunday, August 9, 2009

Butter-Crumb Cod Casserole

Looking for another way to cook a flaky white fish? This Casserole is easy and brings in flavors that make it more that just another breadcrumb fish recipe. We used saltines & panko crumbs, because that's what we had on-hand, and it was very nice. I can see that Ritz would be good (though we're not allowed to have them in the house because they're evil).

1 1/4 cup coarsely crushed cracker crumbs (Ritz or Town House provide the best flavor)
1/2 cup melted butter
1/2 cup finely chopped celery
1/2 cup finely chopped green (bell) pepper
1/4 cup finely chopped green or mild onion
1/4 cup finely chopped parsley
1 teaspoon dry mustard
1/2 teaspoon salt
3 tablespoons sliced black olives
3 or more drops Tabasco sauce or other hot sauce
1/4 cup milk
1 1/2 pound fresh or frozen cod cut into 1 inch cubes

Preheat oven to 350 degrees F.

In a large bowl, combine all ingredients, adding fish last.

Mix well. Turn into 1 1/2 quart buttered baking dish. Bake 20-30 minutes, or until fish flakes easily and crumbs are golden brown. Can be served with lemon wedges.

Friday, July 31, 2009

Carrot Som Tam (Thai Spicy Carrot Salad)

1 T Raw unsalted peanuts
1/4 c Fresh lime juice
2 T Nam pla (fish sauce)
1 t Light brown sugar
1 lg Clove garlic, peeled
2 Bird or other fresh hot chiles, seeded and finely chopped
1 t Dried shrimp powder (opt)
2 Ripe plum tomatoes, seeded and chopped
4 c Grated carrots
1 Head leaf lettuce, washed dried & torn into approx 2″ pieces
1/2 sm Head green cabbage, cut into thin wedges

Som Tam usually has shredded papaya, and I'm sure it would be awesome that way. Here's a carrot variant that soaks up all those early farm-share carrots and has just the right SomTam taste.
Heat a small heavy skillet over medium-high heat. Add peanuts
and dry roast, stirring constantly, until golden, 2 to 3 minutes.
Remove from the skillet, cool slightly and chop. Combine lime
juice, nam pla and brown sugar, stirring to dissolve sugar.
Place the peanuts in a food processor fitted with a metal blade.
With the processor blade spinning, add garlic, chiles and dried
shrimp powder, if using. Add the lime-juice mixture and process
until smooth. Transfer the dressing to a bowl; add tomatoes and
a handful of the carrots. Use a large flat spoon to press and
mash the tomatoes and carrots into the dressing. Gradually add
the remaining carrots until the salad is fully blended. (The
salad can be prepared ahead to this point and stored, covered, in
the refrigerator for up to 1 day.) Line a platter with lettuce,
place cabbage wedges around the edge, mound the carrot salad in
the center and serve. 68 calories per serving: 2 g protein, 1 g
fat, 14 g carbohydrate; 265 mg sodium; 0 mg cholesterol. From
Eating Well Magazine, Apr '95.

Tuesday, July 14, 2009

Sesame Kale Salad

For more info on Kale (Hint: It's healthy)

1 pound fresh kale (chard, spinach or other greens)
2 tbsp soy sauce
2 tbsp toasted sesame oil
1 tbsp toasted sesame seeds (crush to a powder)
1 clove garlic minced
2 tsp honey
1 tbsp apple cider vinegar
black and red pepper to taste

Seperate kale leaves from stems. chop stems and greens into small pieces. Steam the stems (I have even used just a little water in the bottom of a pot and thrown everything in if you don't have a steamer) a couple of minutes and then add the greens and steam until just tender. let it cool. Squeeze out as much water as possible. Mix the dressing ingredients together and put in fridge until you're ready to toss with dressing and serve. I have done it cold only but you could serve it warm, too.

Recipe originally from this book:

Friday, April 10, 2009

Veggie Meatloaf (a work in progress..)

Vegetarian imitation ground beef is combined with onion, eggs, bread cubes and savory herbs and spices. The meatless loaf is nestled with carrots and potatoes, and baked.
1/2 (14 ounce) package vegetarian ground
beef (e.g., Gimme Lean TM)
1 (12 ounce) package vegetarian burger
1 onion, chopped
2 eggs, beaten
2 tablespoons vegetarian Worcestershire
1 teaspoon salt
1/3 teaspoon pepper
1 teaspoon ground sage
1/2 teaspoon garlic powder
2 teaspoons prepared mustard
1 tablespoon vegetable oil
3 1/2 slices bread, cubed
1/3 cup milk
1 (8 ounce) can tomato sauce
4 carrots, cut into 1 inch pieces
4 potatoes, cubed
1 cooking spray
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl combine vegetarian ground beef, vegetarian ground beef crumbles, onion, eggs, Worcestershire sauce, salt, pepper, sage, garlic powder, mustard, oil, bread cubes and milk. Transfer to a 9 x 13 inch baking dish and form into a loaf. Pour tomato sauce on top.
3. Place carrots and potatoes around loaf and spray vegetables with cooking spray.
4. Bake 30 to 45 minutes; turn vegetables. Bake another 30 to 45 minutes. Let stand 15 minutes before slicing.

Thursday, April 9, 2009

Duarte's Crab Cioppino

2 1/2 pounds fresh cracked Dungeness crab (your fishmonger/butcher will crack the crab for you)
12 cherrystone clams
12 jumbo white prawns
8 oz. cod
1 cup clam juice
1/2 cup dry white wine
Cioppino sauce (recipe follows)

To assemble: Place half the sauce in a 5 quart roaster or Dutch oven. Place crab in next, then clams and prawns, clam juice, and wine. Pour rest of sauce over crab. Place the cod on top last. Place lid on pan and turn heat to medium-high until it starts to boil. After it reaches a boil, turn heat down to medium. When the fish is cooked and the clams are open, the cioppino is ready. Serve immediately with a good crusty sourdough bread.


2 medium yellow onions, chopped fine
6 stalks celery, chopped fine
1/4 cup parsley, chopped fine
4 tbsp. olive oil
2-14.5 oz. cans diced tomato
15 oz. can tomato sauce
1 bay leaf
2 tsp. fresh garlic, chopped fine
1 1/2 tsp. salt
1 tsp. thyme
1 1/2 tsp. oregano
1 1/2 tsp. Italian seasoning
3/4 tsp. cumin
1/4 tsp. red pepper flakes

Saute onion, celery and parsley in olive oil until translucent. Add spices, saute for one minute. Add diced tomato and tomato sauce. Simmer for 30 minutes. Adjust seasonings to taste.

Duarte's Artichoke Soup, March 16, 2009 · Serves 6

3 cups vegetable broth (originally called for chicken broth)
1/4 lb. butter
3/4 tsp. white pepper
3/4 tsp. kosher salt
3 tsp. vegetable base (original called for chicken base)
2 tbs. fresh garlic, chopped very fine
4 lbs. cooked artichoke hearts
2 cups heavy cream

Thickening: 1/3 cup corn starch and 1 cup warm water, mixed

Puree artichoke hearts (use water in blender). Add pureed artichokes to soup pot. Add chicken broth and other ingredients, except cream and thickening mix. Simmer for 1 hour. Slowly add thickening mix to boiling soup. Add cream.

Tuesday, February 10, 2009

Azad bring his parents over for dinner

We had decided that we'd do a mix of African dishes, since none of us had ever tried cooking African (Azad has a very sophisticated palette).

We made Spicy fruit and Nuts, a roast vegetable pizza with Berbere (which is mixed into the dough) and Harissa

Nupur and Shilesh dove right in making the Spicy Nuts (after a ridiculously long trip up to Salem.  Google maps is great, just not for getting to Salem from Boston).

It looks like Shilesh is adding spices or something, but I think he's actually eating out of the hot pan! Understandable.

Azad joined us at (OK, on) the table for what was a delightful dinner.   Try it, invite friends, make something different, listen to music, talk, eat, repeat.

Spicy Fruits and Nuts

A unique and addictive African spicy nut mix.

4 Tbsp. Olive Oil.
1/2 cup dried dates, pitted and cut into bit-sized slices
1/2 cup dried apricots done as above
1/2 cup almonds, whole, unblanched
1/2 cup cashews
1/2 cup macadamia nuts, halved
1/2 cup pecans, halved
Finely grated zest of 1 lemon or lime (have I mentioned our new small microplane? Awesome for lemmon zest and fresh ginger as well)
3 tablespoons cilantro
1 red chili, deseeded and finely chopped (we used a couple of dried chilies
salt and pepper.

In a large frying pan heat oil over medium heat
Add all the fruit and nuts and toss until the apricots and nuts begin to color.
Remove from heat and add lemon or lime zest, cilantro and chili
Season to taste with salt and pepper and serve straight from pan.


An Ethiopean spice mixture that we used in making an African roasted vegetable pizza (add a few table spoons to the dough. No really, to the dough). We've also tried it as a glaze for broiled fich and it was also excellent. Also good in stews.

1 tsp ground ginger
1/2 tsp ground cardamon
1/2 tsp ground coriander
1/2 tsp. fenugreek seeds
1/2 tsp freshly grated nutmeg
a pinch of ground cloves.
1 onion chopped
2 cloves garlic
3 Tbsp red wine
1/2 cup paprika
2 Tbsp cayenne pepper
1/2 cup sunflower or other light oil

In a dry frying pan, toast the ginger, cardamon, ground coriander, fenugreek, nutmeg, and ground cloves over low heat until fragrant. Set aside to cool.
Place toasted spices in bowl of food processor with chopped onion garlic, 1.2 tsp salt and process adding wine to slowly form a paste.
In a saucepan, toast the paprika, cayenne black pepper and 1 1/2 tsp salt, stirring constantly, until fragrant (oh and how beautifully fragrant it will be).
turn off heat and add the onion/spice mixture from the food processor. gradually mix in 1 1/2 cups water.
Place over low heat and cook stirring constantly for 10 to 15 minutes until it thickens.
Transfer to a sterilized jar, allow to cool, cover with oil and store in fridge (for up to 6 mo. if covered with oil).


Caution: if you like spicy sauces, chutneys, salsas etc. you have been forewarned, this is an addictive North African condiment and you will be hooked. If you find yourself checking to see how much you have remaining, and planning you next batch so that you never run out, don't blame us. We warned you.

8 chilies
4 cloves garlic crushed
1 tsp. salt
2 tsp. caraway seeds
1 tsp. coriander seeds
1 tsp. cumin seeds
a large bunch of mint, chopped
1/2 cup Olive Oil
Chop the chilies, garlic and salt together to form a paste and transfer to a bowl
Grind spices in a spice grinder (Spice grinder? Yes, spice grinder. We use a spare coffee grinder that we use just for this purpose (Thanks Cheri). Don't use your regular coffee grinder, you'll be bummed. Get a spare cheap grinder, you won't use it all that often so no need to go for the super-duper Krups model, Black&Decker will do).
Add the spices to the chilies and add chopped mint.
Whisk in the Olive Oil, transfer to a jar and store in fridge. The flavor is better the second day, and the mixture will last longer than it will take to finish it if you keep it covered with oil. We brushed this over top of a roasted vegetable pizza after baking and it was awesome. But we don't think you'll have any problem finding uses.

Saturday, January 17, 2009

Pan-Seared Tilapia with Hot Orange-Ginger Sauce

We've had mixed results with tilapia, sometimes just too firm and easily dried out. This recipes howerev turned out awesome, some of the best fish ever (<- I'm not kidding, ever)). The five spice rub and the hot orange sauce were just perfect. Another great contribution from Cuisine at Home. CaH always delivers with recipes that are seasoned just right without any adjustment.

1/2 tsp Chinese five spice mix
1/4 tsp salt
1/4 tsp cayenne pepper
3 Tb. vegetable oil, divided
1 lb Tilapia (4 to six filets
2 tsp. minced scallions for garnish

Mix five spice powder, salt and cayenne with 2 Tb. Oil in a small bowl.
Pat the filets dry and brush both sides with the spice mixture. Heat remaining Ts of oil in a large pan (the recipe calls for non-stick, but we used our steel pan and it browned beautiful) over medium high heat. Add fillets and and saute 3 minutes on each side (I think it was slightly less on the second side.

Hot Orange-Ginger Sauce
1/4 cup orange marmalade
1/4 cup fresh orange juice
2 Tb. rice vinegar
1 Tb. minced fresh ginger (we used our new microplane fir this, and it works great)
1/2 tsp. red pepper flakes (or more to taste)
1 tsp minced garlic
1 Tb. vegetable oil
salt to taste

Whisk marmalade, orange juice, vinegar, gingerroot and pepper flakes together in a smalle bowl
Saute garlic in a saucepan with oil over medium high heat for 30 seconds. Add marmalade mixture and saute until sauce thickens, about 5 minutes. Season with salt.

Saturday, January 10, 2009

Pad Thai

From Chez Pim

Tom Yum Soup

From Chez Pim

Arugula, Feta & Dill Frittata

Makes 4 servings, we cut it in half for just ourselves.
9 large eggs
3 Tbs. fresh grated parmesan
3 oz. crumbled Feta
2 Tbs. minced fresh dill
Course salt and freshly ground pepper
2 Tbs. Olive Oil
1 large clove garlic, minced
4 Cups packed arugula (about 4 oz.) stemmed washed and dried

Adjust oven rack to upper middle of the oven, and preheat to 400. In large bowl, lightly beat the eggs, stir in Parmesan, Feta, Dill, and a light sprinkling of salt and pepper.

Heat Oil and Garlic in a 10 inch ovenproof skillet (you have one of those, right?) when garlic starts to sizzle and turn golden, add Arugula, cook stirring constantly until wilted 1 or 2 minutes. Season lightly with salt and pepper and reduce heat to low.

Distribute the arugula and add the eggs to the pan. When eggs have begun to set (around 1 minute) transfer the pan to the oven.

Bake until the eggs are puffed up and set, about 10 to 12 minutes.
Cut into 4 wedges

Saturday, January 3, 2009

Vegetable Chili with Corn Dumplings

A very satisfying meal!
The spice is nice!

1/4 cup olive oil
2 medium onions, chopped
4 medium zucchini, diced
1 red bell pepper, diced
1 large green bell pepper, diced
4 cloves garlic, minced
1 jalepeno pepper, seeded and chopped
1/4 cup chopped fresh parsley
1/4 cup chopped fresh cilantro
1 Tbs. chili powder
2 tsp. ground cumin
1 28 oz. cans Italian plum tomatoes with juice
1 12 oz or so can tomato sauce
1 16 oz. can cannellini beans
1 Tbs. brown sugar

Cornmeal Dumplings
1/2 cup fine yellow cornmeal
1/2 cup hot water
1/8 cup unbleached white flour
1 tsp. salt
1/4 cup chopped fresh cilantro
1/2 cup farmer cheese or ricotta cheese

In large pot, heat oil over medium heat. Add onions, zucchini, bell peppers, and garlic and cook, stirring often, until softened, 15 minutes. Add jalapeno, parsley, cilantro, chili powder and cumin and cook, stirring, 2 minutes. Add tomatoes with juice, tomato sauce and sugar; simmer 10 minutes.
Add beans; simmer 10 minutes more.

Dumplings: In medium bowl, mix cornmeal and water. Add flour, salt, cilantro, and cheese. From mixture into 1-inch balls.
Add dumplings to stew, stirring gently to submerge. Simmer until dumplings are cooked through, 10 to 12 minutes.
Serve and enjoy. We sure did.

Roasted Beet and Arugula Salad

This is absolutely yummy! The distinctive peppery flavor of arugula is balanced by the sweetness of beets and a delicate vinaigrette enriched with apple juice.
8 servings (4 if you're hungry or use as more of a main course)

6 medium beets
3/4 cup shelled or chopped walnuts or pecans (scant 4 oz.)
4 bunches fresh arugula

1/4 cup cider vinegar
1 TBS. Dijon mustard
1 Tbs. thawed frozen apple juice concentrate
1/3 cup finely chopped shallots (2 medium)
1/2 tsp. salt
1/4 tsp. freshly ground pepper
1/3 cup olive oil

Preheat oven to 400 degrees F. Line baking sheet with parchment or foil. Pierce beets with a skewer or fork. Place on prepared baking sheet and roast until tender when pierced with tip of sharp knife (or comparable poker). 1 1/4 to 1 1/2 hours (depending on the size of beets. I think the last batch i did only took an hour).
Set aside to cool slightly. Keep oven on.

Spread nuts in small baking pan and bake until fragrant, 5-10 minutes (we baked ours in toaster oven. If you do this, you can shut your oven off. Let cool. Chop coarsely if necessary.

Trim, rinse and dry arugula, then tear into bite size pieces.

Make dressing: In medium bowl, whisk together vinegar, mustard, juice concentrate, shallots, salt and pepper. Gradually whisk in oil. spoon half of drssing (about 1/3 cup) into small jar or bowl and set aside.
When beets are cool enough to handle, peel and cut each one into 8 or 12 wedges. Add to dressing in bowl and toss well to coat. (If desired, marinate beets, covered, in the refrigerator up to 2 days)

To serve: In large salad bowl, toss arugula, marinated beets and reserved dressing. Sprinkle with toasted nuts and serve.

Roasted Cauliflower, 6 variations

Roast cauliflower the usual way (cut into florets, coat in olive oil salt and pepper, cook on baking sheet in 400 oven for ~30 mins).

Here are six variants from Cuisine at Home:

After Roasting toss with....
1) Lemon juice, Rosemary and chopped Capers
2) Orange zest, minced fresh parsley and sun-dried tomatoes (oil packed, drained and chopped).
3) Pitted chopped Kalamata olives, dried red pepper flakes and bitter greens such as endive radicchio, or broccoli raad (chopped into bite-sized pieces and tossed with broccoli while still hot).
4) Mustard vinaigrette (Dijon mustard, white wine vinegars, EVOO and minced fresh thyme)
5) Crumbled blue cheese and caraway seeds.
6) Minced shallots, minced fresh tarragon and grated lemon zest.
7) and Roasted Cauliflower with Green Peppercorn Vinaigrette

Friday, January 2, 2009

Roasted Cauliflower Salad with Green Peppercorn Vinaigrette

1 small head of Cauliflower cut into medium florets
1/2 cup + 2 Tbsp EVOO
Salt and Pepper to taste

1 tsp minced shallot
1/4 cup dry white wine
1/3 cup white-wine vinegar
4 tsp. brined green peppercorns
1 tsp. Dijon mustard
1 Tbsp chopped flat leaf parsley
1 cup thinly sliced radicchio (slice to look like shredded paper, we used arugula once and it was a fine substitute)
2 cups frisee, leaves separated and torn into bite-sliced pieces

Roast the cauliflower- Heat oven to 400. In a bowl, toss Cauliflower, 2 Tbsp EVOO salt and pepper. Pour out onto a baking sheet and roast for 25 to 35 minutes turning every 10 minutes until golden brown. Let cool.

Make the peppercorn vinaigrette- Put the shallots, wine, 3 Tbsp of the vinegar and 2 Tbsp green peppercorns in a small pan and simmer off liquid until just 2 Tbsp are left. Pour into food processor (use immersion blender food processor, and one time we just just chopped the green peppercorns really fine and didn't bother with the food processor, it was fine). and the mustard and remaining 2TBSP + 1 tsp and process until smooth, add 1/2 cup oil while processor is running. Transfer to mixing bowl and add parsley and remaining chopped peppercorns..

Assemble- In large bowl combine ingredients with enough vinaigrette to lightly coat. Serve and drizzle with additional vinaigrette to taste.