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By mlb, on May 13th, 2013%
This is a great spring or summer meal. First of all, it has an easy one pot type set up (always a plus) and it’s Spanish in influence, which always makes me think of sunny weather. You could easily skip the chorizo if you can’t find any (this requires the real, cured Spanish variety) but if you can track some down it’s highly recommended.
In the oven, the broth, spices, and chorizo kind of work this magic and transform into a thick, flavorful broth. The potatoes are well, potatoey and get all infused with that awesome broth and the fish makes it healthy for you. If you added some bread and a hunk of manchego cheese on the side, you would be even happier. Trust me on that.
As a side note: I often wonder how I got along in the world before I discovered smoked paprika.
Baked Fish, Potatoes and Spanish Chorizo
Adapted from Real Simple magazine; serves two, easily doubled.
1 tbsp . . . → Read More: Baked Fish, Potatoes and Spanish Chorizo
By mlb, on April 20th, 2013%
This week’s French Fridays with Dorie was a very interesting thing indeed — so interesting, in fact, that I am a day late in getting the post up.
Cod and Spinach Roulades — a spinach and onion filling, wrapped up in fish mousse, steamed and served with tomato sauce and pesto. Kind of like an Italian-French fish tamale?
I don’t see the recipe officially online, so I can’t link to it, but it can be found in the cookbook, Around my French Table by Dorie Greenspan.
Notes:
1. I did not use plastic wrap. I know that it is probably fine, but I just don’t like the idea of wrapping plastic around food and then heating it. So…I used parchment paper. And it was moderately successful. It did let some steam/condensation in while steaming, but the fish still held together fine.
2. No cream on hand and didn’t want to go buy some for such a small amount, so I used a mixture of full-fat Greek yogurt and non-fat milk for a substitute. It seemed to work. I also substituted some plain lemon zest for the preserved lemon zest.
3. Plating was not as . . . → Read More: FFwD: Cod and Spinach Roulades
By mlb, on April 15th, 2013%
Recently, Freekehlicious offered to send me some Freekeh from to try, which was very exciting, as I had heard of the grain before and had wanted to experiment with it for awhile.
So, what is freekeh, you ask? Well, freekeh is a grain that I think looks a little like spelt. “Young roasted green wheat is harvested while still young and green, then parched, roasted and dried. The process captures and retains the grains at the state of peak taste and nutrition.” And besides that, it’s just a really tasty whole grain and a healthier replacement for rice (or even pasta).
The cooking time is about what you would expect — 20-30 minutes. For the sake of experiment, I tried soaking it for 8 hours, while I was as work, before cooking and was able to then cook it in about 10 minutes (this was the cracked freekeh, but I’m sure that would work with the whole grain freekeh as well).
When looking for inspiration for freekeh, I turned to one of the cookbooks that I usually look to first when I need some ideas on what to do with . . . → Read More: Freekeh with Green Onion Sauce, Toasted Walnuts, Asparagus and Tuna + a Giveaway
By mlb, on February 11th, 2013%
I really enjoy finding a new ingredient that I’ve never cooked with before and discovering something fun to do with it. That’s exactly what happened with me and oat groats. To be honest, when I first got the bag I wasn’t even sure what an oat groat was — oat kernel with its hull removed. But one thing I’ve learned about oat groats? They can be delicious!
I came across a recipe for savory oat groats and used that as a starting place and ended up with a creamy, kale-filled, risotto-like dish topped with herbed, garlicky shrimp. Oat groats can also of course be cooked for breakfast as a more traditional porridge. But, as I tend to do, I opted for the savory, cheesy option and now, oat grouts have turned into one of my favorite grains.
Win a Bob’s Red Mill Giveaway $50 Gift Card: Would you like to find your own new favorite grain? Bob’s Red Mill is a great place to discover new whole grains and they’ve given me a gift card to give away on my blog! Leave . . . → Read More: Savory Oat Groats with Kale, Feta and Shrimp, plus a Bob’s Red Mill Giveaway!
By mlb, on November 25th, 2012%
After a super filling meal of turkey, stuffing, roasted vegetables and pumpkin pie it always seems like a sensible idea to eat some fish, right? Especially when you think back on all the cheese, crackers and wine that was part of the holiday (week) too. Or maybe it’s just me? Or maybe it’s just that when you spend Thanksgiving in Fargo, North Dakota you need a lot of snacks to keep warm?
It doesn’t matter which really, because this tuna is awesome! A crusted, flavorful piece of fish with a spicy, minty sauce. And while I normally prefer my seared tuna with an Asian twist, this (Latin-Mediterranean-Middle Eastern-fusion type) spice blend makes a wonderful compliment to the richness of the tuna. With some whole wheat pearl couscous and kale chips on the side you’ve got a delicious meal that isn’t going to make you want to take a nap afterwards (unless you’re already very tired, I guess). Like all of the recent fish dishes I’ve been posting about lately, the tuna came from Flying Fish Company on Hawthorne.
The original recipe used four different types of chili powder but I just . . . → Read More: Twelve Spice Seared Tuna with Mustard Mint Sauce
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