Greek Fish Chowder

This recipe is in that special category of "gifts that keep gving." Surprisingly it freezes extremely well, and there's nothing like it when you know you've got a late work-day, and want something easy, and super good. Defrost in the fridge starting the night before. Make some crunchy garlic-toast (or other crusty bread) and you'll be so glad you made it, and that you made enough to freeze for later.

1/4 Cup Olive Oil
3 medium yellow onions, peeled and copped
2 cloves garlic chopped fine
2 one-pound cans peeled tomatoes coursely chopped
4 ribs celery chopped
2 tsp salt
1/4 teaspoon cayenne (we used more)
1 bay leaf
1/2 cup dry red wine
4 cups water
1 pound whitefish boneless fillets
1/2 pound each of any or all of the following:
- Clams, rinsed
- Mussels, scrubbed clean and rinsed
- Crabs
- Scallops
- Shrimp
- Squid, cleaned and cut into 1/2 inch rings

In 6 qt. heavy stockpot heat oil and add onion and garlic, saute until clear about 5 minutes. Add the remaining ingredients except the seafood and simmer uncovered until the stock is rich and full-flavored, about 30 minutes. Add the fish and shellfish in the order listed giving each variety a moment to cook. The clams will take longer than the squid. Serve with crusty bread.

This meal is what the DRI is all about. It's easy and flexible in terms of ingredients. Pick out whatever looks good at the fish market, any combination works. It is also great as left-overs as described above. The recipe comes to us from Jeff Smith's (the Frugal Gourmet) paperback "Three Ancient Cuisines; China, Greece, Rome," and is classic Frugal Gourmet, easy and essential. We served it as recommended alongside Smith's "Greek Village Salad" from the same cookbook. We'll post that recipe as well, it's a tasty salad/slaw, and a good companion dish.

Cucumber-Mint Raita

Simple staple to have alongside spicy indian dishes (ours is a little chunkier than the picture).

1 large unpeeled English hothouse cucumber, halved, seeded, coarsely grated
2 cups plain whole-milk yogurt
1/4 cup (packed) chopped fresh mint
1 teaspoon ground cumin
1/4 teaspoon plus pinch of cayenne pepper

Wrap grated cucumber in kitchen towel and squeeze dry. Whisk yogurt, mint, cumin, and 1/4 teaspoon cayenne pepper in medium bowl to blend. Add cucumbers and toss to coat. Season raita to taste with salt and pepper. Cover and refrigerate at least 2 hours. (Can be prepared 1 day ahead. Keep refrigerated.) Sprinkle raita with pinch of cayenne pepper and serve.

Makes 8 servings.

From Epicurious, photo from wikipedia.

Salmon in Lemon Brodetto with Pea Puree

We served this with mideastern couscous alongside the pea puree, and used Halibut filet in place of salmon.

Lemon Brodetto:
2 tablespoons olive oil
1 shallot, diced
2 lemons, juiced
1 lemon, zested
2 cups chicken broth
1 tablespoon chopped fresh mint leaves
Pea Puree:
2 cups frozen peas, thawed (about 10 ounces)
1/4 cup fresh mint leaves
1 clove garlic
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup extra-virgin olive oil
1/2 cup grated Parmesan

Salmon:
1/4 cup olive oil
4 (4 to 6-ounce) pieces salmon
Kosher salt
Freshly ground black pepper

To make the Lemon Brodetto, warm the olive oil in a medium saucepan over medium heat. Add the shallots and saute until tender, about 7 minutes. Add the lemon juice, zest, and broth. Bring to a simmer, and keep warm, covered, over low heat.
To make the Pea Puree, combine the peas, mint, garlic, salt, and pepper in a food processor and puree. With the machine running, add the olive oil in a steady drizzle. Transfer the pea puree to a small bowl and stir in the Parmesan. Set aside.

To make the Salmon, warm the olive oil in a large, heavy skillet over high heat. Season the salmon pieces with salt and pepper. Sear the salmon until a golden crust forms, about 4 to 5 minutes on the first side. Flip the fish and continue cooking until medium-rare, about 2 minutes more depending on the thickness of the fish.

To assemble the dish, add the tablespoon chopped mint to the Lemon Brodetto and divide between 4 shallow dishes. Place a large spoonful of Pea Puree into the center of each bowl. Place a salmon piece atop each mound of Pea Puree. Serve immediately.

Recipe courtesy Giada De Laurentiis and Food Network

Kale with Sesame Dressing

Tastes just like Ohitashi, the spinach dish we often get as a sushi appetizer.

1 Bunch Kale, well washed, roots and course stems removed
2 1/2 T toasted white sesame seeds
1 1/2 t cane sugar
1 1/2 t Soy Sauce
Pinch Salt

Steam kale over boiling water for 3 minutes, or until just bright green and wilted. Drain in a colander, and rinse under cold water. Gently squeeze kale to release excess water. Lay kale on a clean towel and gently roll up to absorb any remaining liquid.

In a small bowl, mix sesame seed with sugar, soy and salt

Unroll kale and cut into 1 inch pieces place in bowl and mix with dressing. Serve cold or warm slightly.