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By mlb, on September 17th, 2007%
So, I was all set to do an Indian-inspired Mahi Mahi next when Guilty Carnivore sung the praises of Tilapia in a recent comment. I am very easily influenced by the things that I read so I decided to pick some tilapia up on the way home last week — $5.99/pound at the Whole Foods by work (if I remember correctly). The Mahi Mahi in the freezer will have to wait until next weekend. I’m sure the Mahi Mahi won’t mind — it’s hanging out by some vodka.
I wasn’t sure of what to do with the tilapia first. I saw a recipe where prosciutto is wrapped around it and the fish is grilled with sage. I even considered throwing some Parmesan into that equation, but after being mocked by jwa last week for cooking fish with bacon, I decided to try a different approach this time.
What I ended up with was actually pretty good — kind of like a fish lasagna. Both jwa and I agreed that we would definitely eat it again. And there was no bacon or pork products involved at all! Hooray! (or boo!) — I don’t know which one.
Baked Tilapia Layered with Ricotta . . . → Read More: Economical Fish Experiment #2: Baked Tilapia Layered with Ricotta and Vegetables
By mlb, on September 15th, 2007%
For this Weekend Cookbook Challenge we’re supposed to pick a cookbook that we want everyone to know about. Well, honestly, this one was pretty easy for me. The Farmhouse Cookbook by Susan Herman Loomis is one of my most favorite cookbooks ever. Ever! It’s also one of the first cookbooks I ever bought. From the cover:
“A cook’s two-year odyssey through the small farms, ranches, dairies, vineyards and orchards of America, with 300 recipes fresh from their kitchens.”
For those who like to read cookbooks as a type of story, it really doesn’t get any better than this one. It also has such a great collection of eclectic and interesting recipes. Here are just some I’ve made since I first got the cookbook in 1991:
* Lamb Chops with a Hazelnut Crust and Rosemary Cream Sauce (for jwa’s 27th birthday dinner — for reference, he just celebrated his 36th birthday. Scary!)
* Mary Navarette’s Garlicky Enchiladas
* Chilled Honeydew Soup
* Blueberry Muffins
* Sunburst Lentil Salad
But, for this event, I made something new, “Becky Campbell’s Chicken with Carambola.” Well, I kind of did. See, I thought it was starfruit (carambola) season but I couldn’t find any at all. Anywhere. So, I . . . → Read More: WCC 20: Show and Tell: The Farmhouse Cookbook
By mlb, on September 10th, 2007%
Wow! Two posts in two days! Amazing! Uh, anyway, lately, I have mentioned to jwa (threatened?) that we will be eating more fish — at least two times a week. The problem is, we have expensive, fancy-pants fish tastes. Mostly, we both like salmon, tuna and halibut and that’s pretty much our fish repertoire. Now, don’t get me wrong, I love salmon, tuna and halibut but, those fishes are kinda up there in price.
So, I am starting a new project to try different, more, shall we say, economical kinds of fish. First up? Some frozen “Wild Holland Sole Fillets” that I got at Trader Joe’s. Price: $6.99/pound. Not bad.
After some searching, I came across a recipe that was featured on Cooking Live with Sara Moulton a few years back, that incorporates butter, olives, capers and bacon. See — we are eating more fish because it is healthy. We are eating the butter and bacon to eat more fish. Excellent!
Lemony Sole with Green Olives, Bacon, and Capers
4 (6-ounce) sole fillets
1/2 cup all-purpose flour
Kosher salt and freshly ground black pepper
2 tbsp olive oil
1 tbsp unsalted butter
1/4 cup chopped green olives
3 tbsp drained capers
3 cloves garlic, chopped . . . → Read More: Sole with Olives, Capers and Bacon…But Still…It’s Fish!
By mlb, on September 9th, 2007%
I have been meaning to make a blueberry pie all Summer — in fact, I have always wanted to make a blueberry pie. Unfortunately, I hadn’t done so yet but then I came across some tasty looking berries at Limbo and was inspired. Sure I was hot and yes, I was kind of lazy. That’s when I decided a blueberry crumble would be just as good. It was. Was there really any doubt? Nope. So, grab yourself some blueberries, a lemon, some assorted crumble accoutrements and you’re all set.
And, as if that was not enough, as an experiment, I mixed up some plain, non-fat yogurt, seeds from a vanilla bean, a little sugar and some cinnamon and threw it in the ice cream maker. I didn’t strain it or anything, just mixed it all up and that’s it. I ended up
with some pretty tasty non-fat frozen yogurt for the top of the crumble.
Blueberry-Hazelnut Crumble
Slightly based on a crumble recipe from the Whole Foods web site
2.5 cups blueberries (about a pint)
1 tsp sugar
1/2 tbsp flour
1/2 tbsp lemon juice
1/2 cup flour
1/2 cup brown sugar
1/4 cup oats
1/4 cup chopped hazelnuts
1/2 tsp cinnamon
4 tbsp butter
Preheat oven to 375 degrees. Rinse the berries . . . → Read More: Ending the Weekend Right: Blueberry-Hazelnut Crumble
By mlb, on September 4th, 2007%
Over Labor Day Weekend, jwa and I headed to the coast to celebrate his birthday. We had a really nice time and a dinner that was so good I’m pretty positive that I’ll be making it again soon. It’s always a little challenging working in an unfamiliar kitchen but this worked out pretty well.
I put the marinade together at home and brought it to the beach in a cooler and we picked up some halibut in Cannon Beach at the Ecola Fish Market. The original recipe was for tuna (on epicurious.com) but it was great with the halibut. Plus my new favorite thing to do is toss avocado with fish (salmon, tuna, halibut, etc…) and this fit that bill perfectly.
Marinade:
3 tbsp unseasoned rice vinegar
2 tbsp finely grated peeled fresh ginger
2 tbsp peanut oil
2 tbsp toasted sesame oil
2 tbsp soy sauce
2 tbsp honey
2 tbsp chopped fresh cilantro
1 serrano chile, seeded, minced (or a pinch red pepper flakes or a few dashes chili oil)
Along with…
halibut (about a pound for two)
Pasta (linguine, fettucine, etc…)
1 avocado
1 lime
sesame seeds
more cilantro
1 tbsp olive oil
2 medium carrots
1 medium zucchini
red pepper flakes
salt
Mix the marinade ingredients together and marinate the halibut for about . . . → Read More: Tasty Halibut Dish + A Nice Place to Stay in Manzanita
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