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.