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Here are the tastingspoons players. I’m in the middle (Carolyn). Daughter Sara on the right, and daughter-in-law Karen on the left. I started the blog in 2007, as a way to share recipes with my family. I’m still doing 99% of the blogging and holding out hope that these two lovely and excellent cooks will participate. They both lead very busy lives, so we’ll see.

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BOOK READING (from Carolyn):

Music of Bees, Eileen Garvin. Absolutely charming book about a woman in midlife, lonely, who raises bees, also makes unlikely friends. Heart-warming and very interesting about beekeeping.

A Postcard from Paris, Alex Brown. Really cute story. Dual time line, 1940s and present day about renovating an old apartment in Paris, things discovered.

Time of the Child, Niall Williams. Oh such a good book. Very small village in Ireland, 1960s. A baby is left on the doorstep. The town all whispers and helps. I listened to an interview of the author, which made me like him and his books even more.

Sipsworth, Simon Van Booy. If you like animals you’ll swoon. An old woman who really wants to die finds a tiny mouse in her house and befriends it and finds a reason to live. Utterly charming book.

The Forger’s Spell, Edward Dolnick. True story. For seven years a no-account painter named Han van Meegeren managed to pass off his paintings as those of Johannes Vermeer.

If You Lived Here, You’d be Home by Now, Christopher Ingraham. Could hardly put it down – about a journalist who takes on a challenge to move to small town in Minnesota and write about it. He expects to hate it and the people and place, but he doesn’t. Absolutely wonderful true story.

The River We Remember, William Kent Kreuger. 1950s, Minnesota. A murder and the aftermath. Could hardly put it down. Kreuger has such a vivid imagination and writing style.

How the Lights Gets In, Joyce Maynard. An older woman returns to New Hampshire to help care for her brain-injured son. Siblings and family, lots of angst and resentments.

The Filling Station, Vanessa Miller. Every American should read this book. A novelized retelling of the Tulsa massacre in 1921. Absolutely riveting.

The Story She Left Behind, Patti Callahan Henry. Love this author. Based on a true story. A famous author simply vanishes, leaving her husband and daughter behind. She had invented a mystical language no one could translate. Present day, someone thinks he’s solved the riddle, contacts the family. Really interesting read.

The Girl from Berlin, Ronald Balson. Love anything about Tuscany. An elderly woman is being evicted from a villa there, with odd deed provenance. Two young folks go there to help unravel the mystery. Loved it.

The Island of the Colorblind, Oliver Sacks, M.D. Nonfiction. The dr is intrigued by a remote Pacific island where most of the inhabitants are colorblind. He also unravels a mystery on Guam of people born with a strange neurological problem. Medical mysteries unveiled. Very interesting.

The Bookbinder, Pip Williams. Post 1914 London. Two sisters work at a bookbindery. They’re told to not read the books. One does and one doesn’t. One has visions beyond her narrow world; the other does not. Eventually the one gets into Oxford. Lovely story.

The Paris Express, Emma Donoghue. 1895 on a train to Paris, a disaster happens. You’ll delve into the lives of many people who survived and died in the crash.

A Race to the Bottom of Crazy, Richard Grant. This is about Arizona. Author, wife and child move back to Arizona where they once lived. Part memoir, research, and reporting in a quest to understand what makes Arizona such a confounding and irresistible place.

The Scarlet Thread, Francine Rivers. A woman’s life turned upside down when she discovers the handcrafted quilt and journal of her ancestor Mary Kathryn McMurray, a young woman who was uprooted from her home only to endure harsh frontier conditions on the Oregon Trail.

A Place to Hide, Ronald Balson. 1939 Amsterdam, an ambassador has the ability to save the lives of many Jewish children. Heartwarming.

Homeseeking, Karissa Chen. Two young Chinese teens are deeply in love, but in China. Then their families are separated. Jump to current day and the two meet again in Los Angeles.

North River, Pete Hammill. He always writes such a good story. A doctor works diligently healing people from all walks of life. His wife and daughter left him years before. One day his 3-yr old grandson arrives on his doorstep.

A Very Typical Family, Sierra Godfrey. A very messed-up family. Three adult children are given a home in Santa Cruz, Calif, but only if the siblings meet up and live in the house together. A very untypical scenario but makes for lots of messes.

Three Days in June, Anne Tyler. The usual Anne Tyler grit. Family angst. This wasn’t one of my favorites, but it was entertaining and very short.

Saved, Benjamin Hall. Author is a veteran war reporter. Ukraine, 2022, he nearly loses his life to a Russian strike. Riveting story – he survives, barely.

Grey Wolf, Louise Penny. Another Inspector Gamache mystery in Quebec. She is such an incredible mystery writer.

All the Colors of the Dark, Chris Whitaker. A missing person mystery, a serial killer thriller, a love story, a unique twist on each. Could hardly put it down.

Orbital, Samantha Harvey. Winner of 2024 Booker Prize. I don’t usually like those, but I heard the author interviewed and she hooked me. This is not a normal book with a beginning, a story and an end. It’s several chapters of the day in the life of various astronauts at the ISS (Int’l Space Station). All fictional. She’s been praised by several real astronauts for “getting it” about space station everyday life.

The Blue Hour, Paula Hawkins. An island off Scotland. Inaccessible except when the tide is out. Weird goings on. An artist. A present day mystery too.

Iron Lake, William Kent Krueger. A judge is murdered and a boy is missing. Riveting mystery.

Tell the Wolves I’m Home, Carol Ricks Brunt. 1980s. A 14-yr old girl loses her beloved uncle. Yet a new friendship arises, someone she never knew about.

Four Treasures of the Sky, Jenny Zhang. 1880s, a young girl is kidnapped in China and brought to the United States. She survives with many hurdles in the path.

The Boy Who Fell out of the Sky, Ken Dornstein. Memoir, 1988. The author’s brother died in the PanAm flight that went down in Lockerbie, Scotland. A decade later he tries to solve “the riddle of his older brother’s life.”

Worse Care Scenario, T.J. Newman. Oh my. Interesting analysis of what could/might happen if a jet crashed into a nuclear plant. Un-put-downable.

Song of the Lark, Willa Cather. Complicated weave of a story about a young woman in about 1900, who has a gifted voice (singing) and about her journey to success, not without its ups and downs.

Crow Talk, Eileen Garvin. Charming story which takes place at a remote lake in Washington State, about a few people who inhabit it, the friendships made, but also revolving around the rescue of a baby crow.

The Story Collector, Evie Woods. Sweet story about some dark secrets from an area in Ireland, a bit magical, faerie life, but solving a mystery too.

A Sea of Unspoken Things, Adrienne Young. A woman investigates her twin brother’s mysterious death. She goes to a small town in California to figure it out, to figure HIM out.

The King’s Messenger, Susanna Kearsley. 1600s England, King James. About one of his trusted “messengers,” and his relationship with a young woman also of “the court.” Lots of intrigue.

In the Shadow of the Greenbrier, Emily Matchar. Interesting mystery in/around the area of the famous resort in White Sulphur Springs, West Virginia.

Isola, Allegra Goodman. Hard to describe, survival story on an island in the 1600s.

Save the Date, Allison Raskin. Rom-com, witty, LOL funny. Clever.

The Sirens, Emilia Hart. Numerous time-lines, Australia. Mysteries abound, nightmares, abandoned baby, weird allergies.

Red Clay, Charles Fancher. LOVED this book. Mostly post-Civil War story about the lives of slaves in Alabama during Reconstruction.

Stars in an Italian Sky, Jill Santopolo. Dual time line, 1946 and recent time. Love stories and a mystery.

Battle Mountain, C.J. Box. Another one of Box’s riveting mysteries. Love his descriptions of the land.

Something Beautiful Happened, Yvette Corporon. A memoir of sorts in Greece, tiny island of Erikousa, where the locals hid Jews during WWII. All elusive stories told by the author’s grandmother.

The Jackal’s Mistress, Chris Bohjalian. 1860s Virginia, about a woman who saves the life of a Union soldier. Really good story.

Song of the Magpie, Louise Mayberry. Really interesting story about Australia back in the days when it was mostly a penal colony. Gritty strength of a woman trying to thrive with her farm.

The Boomerang, Robert Bailey. A thriller that will have you gripping the book. About a lot of secrets surrounding the president (fictional novel, remember) and his chief of staff and about cancer. A cure. Such a good story.

Care and Feeding, Laurie Woolever. Really interesting memoir of a woman driven to succeed in the restaurant business. She worked for Mario Batali and then Anthony Bourdain. Gritty stories.

Everything is Tuberculosis, John Green. Maybe not a book for everyone. A real deep dive into the deadly tuberculosis infection, its history. I heard the author interviewed and found the book very interesting.

The Book Lovers Library, Madeline Martin. Fascinating read about Boots’ drug stores’ lending library. And the people who worked in them.

The Arrivals, Meg Mitchell Moore. LOL funny, about a middle-aged couple whose children (and their various family members) return to the family home and the chaos that ensues.

My Life as a Silent Movie, Jesse Lee Kercheval. About grief. A big move to Paris, finding herself a new life with a new set of real blood family.

Escape, Carolyn Jessop. Another memoir about a woman really in bondage in Utah, Mormon plural marriage.

 

Tasting Spoons

My blog's namesake - small, old and some very dented engraved silver plated tea spoons that belonged to my mother-in-law, and I use them to taste my food as I'm cooking.

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Posted in Fish, on March 3rd, 2011.

tilapia_curry_roasted_spices

Seems that I just can’t get enough Indian food lately. With some tilapia fillets defrosted for dinner, I turned to my new favorite cookbook of Indian food, Modern Spice: Inspired Indian Flavors for the Contemporary Kitchen, and found an easy pan-created fish with sauce to serve over basmati rice. Monica Bhide, the author, takes some more American kinds of foods and adjusts them with Indian type flavors. So this dish required nothing more than onion, garlic, light coconut milk, basmati rice and a bunch of spices to pull it all together. I served it with some oven roasted cauliflower (recipe will be forthcoming) with some very similar spice seasonings. They went well together. It was a light dinner, low in calorie and fat too.

Here’s what’s involved. First I needed to make the spice mix. It’s dry-fried to “bloom” the spice flavors. Takes no more than a few seconds, really, to combine some dried chile flakes, coriander seeds, cumin seeds and fenugreek to pan fry – just long enough to get them toasty but not burned. Some of the seeds pop and jump, so be warned! There’s a fine line here – more warnings – don’t overdo it and don’t leave the pan while you’re doing it. Once you start to see smoke, take it off the heat! Or hold it up above the burner slightly so it doesn’t burn.

The spices were whirred in my spice (electric) blender. I bought the little coffee grinder – to be reserved for grinding spices. The lid had a crack in it, so I bought it for about $5 nearly 20 years ago. It’s still going strong!

Onions were sautéed in some oil, later adding fresh ginger and garlic. Then I added turmeric and the ground up spices and the light coconut milk. I made the dish with a full can of the coconut milk (only because I don’t have much use for half a can of it), even though I was making just enough for 2 of us. The fish is added in at the end and slowly simmered until it’s cooked through (about 6 minutes or so). When I served it I actually put it in a bowl with rice on the bottom, tilapia and sauce on top. I had some of the spices leftover and sprinkled a few pinches on top and served it. It was delicious. Although this recipe calls itself a curry, I didn’t think it had much of a curry kind of flavor – it didn’t contain all the usual ingredients of a curry powder. Maybe it was just that there wasn’t all that much of them. Anyway, it was good. Quick. Easy. That part I liked a lot. My DH did whine a bit about all the pots, pans and bowls I used. Don’t know why it took so many. Well, it also included all the paraphernalia for the cauliflower too.

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Tilapia Curry with Roasted Spices

Recipe By: Modern Spice by Monica Bhide
Serving Size: 4

2 whole red chiles — or 1 tsp. red chile flakes
2 teaspoons coriander seeds
1 teaspoon cumin seeds
1/2 teaspoon black peppercorns
1/2 teaspoon fenugreek — (omit if you don’t have it)
2 tablespoons vegetable oil
1 medium red onion — minced
2 teaspoons fresh ginger — grated
2 teaspoons minced garlic
1 teaspoon ground turmeric
1/4 teaspoon salt
15 ounces light coconut milk — (15 ounce)
1 pound tilapia fillets — cubed

1. Heat a small dry skillet over medium heat. Add the chiles, coriander, cumin, peppercorns and fenugreek. Toast the spices, stirring often, for 30 to 45 seconds, or until the spices are fragrant. Immediately transfer the spices to a bowl to cool, then transfer to a spice grinder or mortar and pestle and grind into a fine powder. Set aside.
2. In a large deep skillet over medium, heat the oil. Add the onion, cook for 2-3 minutes, then add ginger and garlic, and saute for 4 to 5 minutes, or until the onions are light brown. Add the turmeric, ground spices and salt, then stir well.
3. Add the coconut milk and bring to a gentle boil. Add the tilapia and cook over medium-low until the fish is cooked through, about 6-8 minutes. If desired, serve with basmati rice.
Per Serving: 308 Calories; 17g Fat (46.5% calories from fat); 31g Protein; 13g Carbohydrate; 2g Dietary Fiber; 65mg Cholesterol; 232mg Sodium.

A year ago: wine cellar stories – about white wine
Two years ago: Jicama Sticks with Latin Flavor
Three years ago: Orange Jalapeno Vinaigrette

Posted in Fish, Veggies/sides, on January 30th, 2011.

scallops_with_blood_orange_gastrique

What you are seeing in this picture: scallops nestled in the middle, drizzled with a blood orange juice and sugar caramel reduction, both blood orange segments and regular Navel orange segments in a fruit relish on top with some shredded Brussels sprouts in the background. Over on the right is the potato and celery root mash with some of the blood orange sauce drizzled on top.

Rarely do I cook scallops. We eat them out, certainly, but for whatever reason, I rarely make them myself. From what I read, you can hardly buy fresh scallops anymore – they’re all “previously frozen.” Day boat scallops are rare (you know what that means? the scallops were brought in that day from the local fishing boats). These weren’t day boats. I’d had my DH buy six of the premium ones (read: expensive – $18 for six) from a local upscale market, then I promptly came down with a cold and cough that’s kept me down. I knew these scallops needed to be eaten, though, so with my DH’s help, we made dinner.

My only caution about this meal: it takes time to make. Reading the recipe in this month’s issue (February 2011) of Bon Appetit, I really didn’t think it would. The recipe said prep time was one hour. With two of us working on it (I enlisted my DH’s help because I knew I couldn’t get it done in an hour otherwise, what with making the potato and celery root mash too – plus, I wasn’t feeling all that great). So first I did the potatoes and celery root. Peeled and chopped up, they simmered together for about 20 minutes. I couldn’t get the mixture to go through the ricer, so I did it in the food processor, and even that wasn’t a thorough puree – there were a few chunks left in the mixture. I added some butter and a little cream, salt and pepper, and that was all. Generally you never put regular potatoes in a food processor – they turn to glue (this I also know from experience many, many years ago) – but in this case because I was using both celery root and potato, I hoped it would whiz up in a hurry and not be a glue situation. It worked.

Cutting the citrus segments (they’re called supremes) from the whole oranges was the most time consuming project. I cut this recipe in half, and I had two small blood oranges and a regular orange. I also couldn’t find any mint in our kitchen garden (found out later my DH pulled it all out recently!), and didn’t have any tarragon, either. But we did have parsley. Good Italian parsley that thrives in one spot in our garden. It was dark when I went herb hunting, so I had difficulty locating things as it was. I pulled what I thought was mint, only to find out once I got inside that it was nothing but weeds! Ha! Anyway, the supremes are combined with herbs and set aside. The gastrique (a reduction, or sauce) did take a bit of time. Sugar is melted and caramelized (for two people, this took 1 1/2 tablespoons of sugar). A caution: do make this in a regular sauté pan, not a (black) nonstick pan – you just cannot see when the sugar has turned color. Take it from someone who tried this, okay? I knew better, but I actually have just one good All Clad regular frying pan – everything else I use is nonstick, and black. And I was using the large, regular pan for the scallops.

So anyway, I made the sauce – adding sherry wine vinegar, the blood orange juice and chicken broth. It was reduced down to just a tablespoon or two by the end (for our two servings). I wish I’d had a bit more, so keep that in mind when you make it. Once the sauce was made I turned off the heat and set it aside; I warmed it again just before drizzling it on the scallops.

brussels_sprouts

Prepping the Brussels sprouts was not difficult, but it was time consuming. My DH was set on that task, and it took a couple before he got into the rhythm of it. Cutting out the core of a raw, tiny Brussels sprout is not exactly easy. I think next time I might cut each sprout in half, then cut out the core and pull the leaves off from there. Would be a whole lot easier, although you wouldn’t get any whole leaves that way. I should have taken a photo of the mound of leaves before we started, but we were home chefs in the weeds (you know that term? that’s when you’re cooking in a restaurant kitchen and you’re slammed with orders and needing to cook like a mad woman).

Scallop Prep:

be sure to remove the small muscle flap on each scallop (it’s tough when cooked) and pat the scallops completely dry with paper towels before sautéing them.

Now for the scallops. Don’t overlook the little muscle flap on each scallop – remove it and throw it out. It’s painful, I know, especially if you paid a premium price for those scallops! But throw that little muscle away. The headnotes to the scallop recipe said not to be afraid of over heating the sauté pan. That you must have a super-hot burner and pan to cook them. So I used my very large All-Clad Stainless-Steel Fry Pan (not a nonstick, because I knew I needed the extra searing heat from the untreated stainless surface), heated it on my largest (highest BTU) gas burner and got the grapeseed oil smoking hot. I also turned my overhead fan up to high long before I started. The recipe calls for olive oil, but I know that grapeseed oil has a higher flash point, so I used that gladly. The carefully paper-towel dried, then salted and peppered scallops went into the hot oil and sautéed like crazy for about 2 minutes. I turned them over and did the same on the other side, and they were done. If the cooking took 4 minutes, I’d be surprised. Probably closer to 3 or 3 1/2 minutes. I tenderly pressed my spatula on each scallop to test the firmness. I could tell when they were done, but not overly done.all_clad_12_inch_stainless_pan

Meanwhile I’d plated the other food – the Brussels sprouts were merely flash fried in grapeseed oil before I started the scallops and they were pushed out onto plates (ideally, heat the plates first so the veggies will hold their heat once plated). The scallops went out, the reheated drizzle went over the scallops, then the citrus relish went on top. We sat down immediately while the red hot frying pan was still sizzling on the back burner. Do eat this while it’s hot. I hated even taking time for the photographs!

The bottom line: just delicious. Dave even mentioned it to me the next morning what a fabulous dinner he thought it was. The combo of the celery root/potato mash with the scallops was also great. It makes a very attractive plate too. I might make this for guests – it’s certainly a beautiful presentation and delicious, but you must do the Brussels sprouts and the scallops at the last minute, so know that when you start. The celery root/potato mash can be made ahead. The gastrique can be made ahead too. Just get everything mis en place (everything you need set on trays all prepped and ready to go an hour or two before you start). We have leftover Brussels sprouts and ample of the mash, so I’ll have to prepare something to go with them.

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Scallops with Blood Orange Gastrique and Brussels Sprouts with Potato Celery Root Mash

Recipe By: Scallop recipe by Paley’s Place, Portland, OR, from Bon Appetit, Feb. 2011
Serving Size: 4
NOTES: If you want to get that restaurant-quality caramelized crust on a scallop, you need to do three things: “Rinse it, pat it dry with a paper towel-and then get your pan really hot. Don’t be afraid,” says Vitaly Paley, chef at Paley’s Place. We’ve found that one to two minutes per side browns the scallops without overcooking them.

BLOOD ORANGE GASTRIQUE:
3 tablespoons sugar
1 tablespoon Sherry vinegar
1 cup orange juice — from blood oranges, preferably (about 6 oranges)
1 1/2 cups low-salt chicken broth
SCALLOPS & BRUSSELS SPROUTS:
2 large blood oranges — peeled, separated into segments
1/4 cup fresh parsley — chopped
1/4 cup fresh tarragon — chopped
1/4 cup fresh mint — chopped
4 tablespoons olive oil — divided use (I used grapeseed oil because it has a higher flash point)
Coarse kosher salt
8 ounces Brussels sprouts — leaves removed from core, core discarded
20 large sea scallops — side muscles removed
POTATO CELERY ROOT MASH:
1 pound russet potatoes — peeled, cubed
1 pound celery root — peeled, cubed
2 tablespoons half and half — or cream, or milk
2 tablespoons unsalted butter
Salt and pepper to taste

1. Place sugar in heavy medium saucepan. Heat over medium heat until sugar begins to melt. Stir until sugar dissolves, then cook without stirring until deep golden, about 5 minutes. Gradually add vinegar (mixture will harden). Stir until caramel melts, about 1 minute. Add orange juice; boil until mixture begins to thicken, about 5 minutes. Add broth; boil until gastrique coats spoon and is reduced to generous 1/2 cup, about 15 minutes. (DO AHEAD: Can be made 3 days ahead. Cover; chill. Rewarm over medium heat.)
2. MASH: Prepare celery root. Add water to cover and bring to a boil. After the celery root has reached a boil, add the cubed potatoes. Simmer for 20 minutes, or until tender. Drain. Mash or put mixture through a ricer. Add cream, butter, salt and pepper to taste. Set aside. (DO AHEAD: Make up to 2 days ahead. Reheat in microwave until piping hot before serving.)
3. Mix orange segments, parsley, mint, and tarragon in medium bowl. Drizzle with 1 tablespoon olive oil; toss to coat. Season salad with coarse salt and pepper.
4. Heat 1 tablespoon olive oil in heavy large skillet over medium-high heat. Add Brussels sprouts and toss until just tender, 3 to 4 minutes. Transfer Brussels sprouts to bowl. Add 2 tablespoons olive oil to same skillet. Sprinkle scallops with salt and pepper. Add scallops to skillet and cook until browned and just opaque in center, 1 to 2 minutes per side.
5. Arrange scallops and Brussels sprouts on plates. Drizzle gastrique over scallops. Garnish with citrus salad.
Per Serving: 466 Calories; 22g Fat (39.9% calories from fat); 19g Protein; 56g Carbohydrate; 8g Dietary Fiber; 35mg Cholesterol; 222mg Sodium.

A year ago: Almond Buttermilk Cake
Three years ago: Mashed Potatoes with Mascarpone

Posted in easy, Fish, on January 16th, 2011.

indian_grilled_fish_1

We have some really nice tilapia fish fillets in the freezer and since I’m still craving Indian food, I looked at my two Indian cookbooks and riffed a recipe from one to make this fish. May I just tell you that it’s extremely low calorie (163 calories without the rice). There is not a speck of fat in it except what’s native to the ingredients. I served it with some of the Saffron Basmati Rice dish I made a few weeks ago and had in the freezer. I shouldn’t have used this rice, as it has some lovely, subtle flavors in it that got lost with the powerful taste of the fish and condiments. But that’s okay. Sure looks pretty, doesn’t it?

This took about 20 minutes to make, start to finish. (Well, as long as you have some rice on hand – I heated the rice in the microwave, then placed the fish on top to serve.) The marinade isn’t anything difficult (cumin, garlic, red chili flakes, salt, lime juice) and you just set it aside, on the fish, for a few minutes while you’re preparing the garnishes. You broil the fish (on one side only – the thin tilapia fillets cooked through in about 5 minutes, maybe 6), then place it atop rice and add the garnishes. Then I sprinkled it with some tandoori spices I have in my spice pantry – it gave the dish a really bright, fresh flavor. The fresh (delicious) tomatoes were great. I buy only the on-the-vine type which have better flavor for winter tomatoes. Add some green onions, cilantro, the spices, and you’re done! I’d intended to make a side dish, but we were in a rush to get to choir practice, so the above was our dinner. No salad, no veggies. Just a little red wine and it was very satisfying. I liked this a lot. It’s nice to have some easy recipes that can be put together in less than half an hour!

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Indian Broiled Fish

Serving Size: 2

12 ounces fish fillets — (I used tilapia, could use sole, orange roughy, red snapper)
2 teaspoons cumin seeds
1/4 teaspoon red chili flakes
2 small garlic cloves — roughly chopped
1 teaspoon kosher salt
1 tablespoon lime juice — (or lemon juice)
GARNISHES:
2 whole green onions — minced
1/4 cup fresh tomatoes — chopped
2 tablespoons fresh cilantro — or parsley
1/4 teaspoon tandoori spices

1. In a food processor drop cumin seeds through the feed tube. Allow to blend until most of them have broken apart. Add chili flakes, garlic and salt. Add lime juice and continue to process.
2. In a broiler pan just large enough to hold the fish fillets, pour half the marinade over the fish, turn the fillets over and add remaining mixture. You can place the fillets on a piece of aluminum foil (easier cleanup). Set aside for 15 minutes or so.
3. Meanwhile, prepare the garnishes.
4. Preheat broiler, then broil fish for about 4-10 minutes, depending on the thickness of the fish. Broil only until the fish begins to flake easily with a fork.
5. Remove from broiler, then use a large spatula to place fish on top of your choice of rice. If any juices remain, pour that over the top. Add tomatoes, green onions, cilantro and lastly sprinkle the top of the fish with just a smidgen of tandoori spices. Serve immediately.
Per Serving: 163 Calories; 2g Fat (9.5% calories from fat); 31g Protein; 5g Carbohydrate; 1g Dietary Fiber; 73mg Cholesterol; 1041mg Sodium.

A year ago: lemon ginger muffins
Two years ago: Turkey Meatballs
Three years ago: Gingerbread Pudding Cake

Posted in easy, Fish, on October 21st, 2010.

parm orange roughy

(This post was written a week or so ago and I’ve set it up to post while we’re en route to Australia. At least you’ll get this one recipe during the next many weeks we’re traveling.) Recently I bought a new batch of frozen meat and fish from our home-delivery meat guy. This time he had boxes of orange roughy, a fish I haven’t seen much lately. I’ve always liked orange roughy, and I’ve read that through conservation fishing methods at least it’s still available – some. It’s a deep water fish in the perch family. Anyway, I gladly bought a box. It was easy to figure out what to do with it – I opened up Phillis Carey’s cookbook and found just the ticket. Quick and easy, and full of taste, even if I had to alter the recipe a little bit.

Read the rest of this entry »

Posted in easy, Fish, on October 12th, 2010.

Reaching my fork right into the screen here and grabbing a bit of that nice, crispy browned topping sounds so good right now. This fish dish was so easy. And so delicious. Of course, you do need to like halibut (although I’m sure it would work well with other kinds of firm-fleshed fish).

The fish is broiled (remember when that’s about all we DID with fish?). Down low in the oven. Actually at least 10 inches from the element – gives it time to cook through and slowly brown and get crispy on top. That’s about the only way you could broil this – low and slow.

First you prepare the pan (a broiler pan – rack – over a pan), oil it so the fish won’t stick too badly. Put a piece of foil underneath too to catch the drips (easier cleanup). Then you mix up some oil, fresh garlic, mayo and some rinsed and chopped capers. And a bit of lemon zest. Slather that on top of the fish and broil for 9-12 minutes, depending on the thickness of the fish and the distance from the heat (remember, 10 inches). Serve with rice and lemon wedges. Easy. If you don’t like capers, you can substitute Dijon mustard.

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Halibut with Lemon Aioli and Capers

Recipe By: From a cooking class with Phillis Carey, 2010
Serving Size: 4
NOTES: Moving the oven rack to the right position is vital to this recipe. Use a ruler!

24 ounces halibut fillets — (about 6 ounces each, 1-inch thick)
Salt and white pepper to taste
3 cloves garlic — minced
2 tablespoons extra virgin olive oil
1/3 cup mayonnaise — Best Foods (Hellman’s) or home made
1 tablespoon capers — rinsed, chopped
1 teaspoon lemon zest
Lemon wedges for each serving

1. Preheat broiler (on high). Place the oven rack low enough that the fish will be 10 inches from the broiler element. Oil the broiler pan (rack) and place foil underneath the rack to catch drips. Sprinkle fish with salt and pepper and place fish on rack.
2. In a small bowl whisk garlic and oil together in a small bowl. Whisk in the mayonnaise, capers and lemon zest. Spread it over the fish, covering all the top as best you can. Broil the fish until it’s just cooked through and browned nicely on top, about 9-12 minutes. Watch carefully. Serve with lemon wedges to squeeze over the fish.
Per Serving: 382 Calories; 26g Fat (61.7% calories from fat); 36g Protein; 1g Carbohydrate; trace Dietary Fiber; 61mg Cholesterol; 216mg Sodium.

A year ago: Butternut Squash Risotto with Pancetta
Two years ago: Chorizo and Eggs
Three years ago: Pizza with Chicken, Red Onion and Olives

Posted in easy, Fish, on September 30th, 2010.

What to make for dinner? Seems like I wait until about 2:00 in the afternoon (assuming I don’t have something leftover or have planned something that needs to cook for awhile) to decide what we’re going to eat. This time I pulled out two pouches of (frozen) fillet of sole. Sure enough, I had a recipe that called for coconut milk (check – I’d used part of a can in another dish last week). Carrots (check). Fresh fennel (check). Fresh ginger (check). Cilantro (check). Even had kaffir lime leaves in the freezer (check). And garlic, shallots, Madras curry powder. The original recipe called for mahi-mahi, but I had sole instead. And the dish took no time at all to put together. I also had the Balinese yellow rice leftover from a few days ago. Hooray. Dinner in 30 minutes or less.

The recipe came from a 2007 article in Food and Wine magazine, all about Padma Lakshmi’s cooking. Padma is a model, an actress, and a cookbook author from India. The recipe here is straightforward and easy. If you like Indian flavors and have all the ingredients (you could probably use chicken instead of fish, or other types of fish for that matter), it takes a short time to get dinner on the table. It was really good. And very quick.

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Coconut Curry Fish Stew with Carrots and Fennel

Recipe By: Adapted from Padma Lakshmi (in an old Food & Wine magazine)
Serving Size: 4
NOTES: Make Ahead: The coconut-curry broth can be kept at room temperature for up to 4 hours. Serve as a soup, or with some rice underneath. Padma always makes extra portions of this so she can reheat it the next day and eat it over noodles.

24 ounces mahi-mahi filets — or fillet of sole (4 large pieces)
1/4 cup fresh lemon juice Salt
1/4 cup vegetable oil
4 whole garlic cloves — peeled
2 large shallots — thinly sliced (1 cup)
4 small red chili flakes — (dried)
6 whole fresh curry leaves — (optional)
1 tablespoon minced fresh ginger
4 whole kaffir lime leaves — (optional)
1/2 large fennel bulb — halved, cored and cut into 1-inch pieces (4 cups)
2 cups carrots — cut into 1-inch pieces
1/2 teaspoon Madras curry powder
15 fluid ounces coconut milk — unsweetened
1/2 cup chicken broth
1/2 cup cilantro — chopped, for garnish
1/2 cup green beans — chopped in 1-inch pieces (optional)

1. Put the mahi-mahi fillets in a large, shallow dish. Pour the lemon juice over the fish and season lightly with salt. Cover and refrigerate for 30 minutes.
2. In a very large enameled cast-iron casserole, heat the oil. Add the garlic cloves and cook over moderately high heat until sizzling, about 2 minutes. Add the shallots and cook over moderate heat, stirring until softened, about 3 minutes. Add the chiles and curry leaves and cook for 2 minutes. Add the ginger and lime leaves and cook for 2 minutes. Add the fennel, carrots and curry powder and season lightly with salt. Cover and cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes. Add the green beans and coconut milk and bring to a boil. Cover and cook over low heat, stirring a few times, until the carrots and green beans are tender, about 10 minutes.
3. Add the mahi-mahi and any accumulated juices to the casserole, nestling the fish into the stew. Cover and simmer over low heat, shifting the fish a few times, until it is just cooked, about 15 minutes (less time if using sole, as it’s much thinner). Transfer the fillets to a large, deep platter. Pour the sauce over and around the fish. Garnish with the cilantro and serve.
Per Serving: 605 Calories; 43g Fat (62.0% calories from fat); 38g Protein; 22g Carbohydrate; 6g Dietary Fiber; 82mg Cholesterol; 299mg Sodium.

Posted in Fish, Grilling, on July 30th, 2010.

Swordfish is one of the fishes that I truly enjoy. Mostly, I’d say, it’s a texture thing. I like that’s it’s more firm, almost meat-like. And swordfish has a distinctive taste. In this preparation the swordfish shines through but is accented with the Greek type additions – lemon juice, fresh oregano, white wine, garlic and olive oil. We don’t have swordfish often – it’s one of the fishes that’s highest in mercury, so we definitely do NOT want to eat it with any frequency. And pregnant mothers or women who might become pregnant are advised not to eat swordfish. With that in mind, I don’t eat it but a couple of times a year.

The fish steaks were washed gently and dried. Then they were marinated for a few hours in the refrigerator (or 30 minutes at room temp). My DH grilled them about 4-6 minutes per side until they were just tender. Well, a correction –  he took them off the grill, we sat down to eat and discovered they were still quite firm and chewy. I cut my steak in half and touched my finger to the center – it was just lukewarm. Back they went on the grill – for a very short time – and then the fish flaked easily with a fork. Now, it won’t flake as easily as halibut, for instance. It’s a firmer fish to begin with – it’s more dense. Maybe that’s a better way to describe it. Anyway, the lemon juice just highlighted the fish altogether. My DH professes to not like swordfish very much. It’s not that he won’t eat it, but he says he’d never order it out. He just prefers other fish. But he admitted this was really good, and he’d have it anytime the way I made it. I have another 4 or 6 swordfish steaks in the freezer, so we’ll be having this again, for sure. In six months.

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Grilled Swordfish Souvlaki

Recipe By: Adapted from Steven Raichlen’s The Barbecue! Bible
Serving Size: 4

1 1/2 pounds swordfish steaks — about 1 1/2 inches thick
3 tablespoons olive oil
3 tablespoons fresh lemon juice
3 tablespoons dry white wine
2 cloves garlic — minced
1 tablespoon fresh oregano — chopped
1 teaspoon lemon zest
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 tablespoons fresh parsley — minced
1 tablespoon fresh mint — minced
lemon wedges for serving

1. Trim skin from fish (if any). Rinse under cold water, then drain and blot dry with paper towels.
2. Combine the oil, lemon juice, wine, garlic, oregano, lemon zest, salt and pepper in a large nonreactive bowl, pan or plastic bag. Whisk mixture until blended and the salt is dissolved. Taste the marinade – it should be highly seasoned. Add the fish, turning to cover all surfaces. Marinate in the refrigerator for 2 hours, or at room temp for 30 minutes, turning the fish several times.
3. Preheat grill to high heat.
4. Oil the grill grate. Place swordfish on the grill, over direct heat. Grill for 3-5 minutes per side, basting the fish with additional marinade (not during the last two minutes). The fish should just flake easily when you try to cut it. If the fish is firm, and almost chewy, it’s not quite cooked enough. Remove to plates, sprinkle with parsley and mint and serve with lemon wedges.
Per Serving: 311 Calories; 17g Fat (51.4% calories from fat); 34g Protein; 2g Carbohydrate; trace Dietary Fiber; 66mg Cholesterol; 689mg Sodium.

A year ago: Bing Cherry Compote (oh, was that ever good – it’s cherry season so I should make it again)
Two years ago: Irish Cream Brownies
Three years ago: Pasta a la Puttanesca (a big family favorite)

Posted in Fish, Salad Dressings, Salads, on May 14th, 2010.

We’re now getting some lovely frozen wild salmon fillets from Norway. The steaks are absolutely delicious. Tender, and so tasty. A salad sounded good. So I made a mayo-based Caesar dressing with some spicy heat to it. I had some lovely spring asparagus, and a perfectly ripe avocado. It was so good.

The salmon was baked on parchment paper in a 450 oven. Meanwhile, I’d made the Caesar style dressing an hour or so ahead so the flavors could meld. The asparagus was simmered over hot water in my handy-dandy asparagus steamer. The avocado was huge (thanks, Joan!) and perfectly ripe after sitting on my counter for a week! I grated some additional Parmesan on top and added some cilantro to the salad. So it wasn’t strictly speaking a traditional Caesar.

The dressing is a mayo one with all the typical Caesar ingredients. But instead of anchovies in it, I took Phillis Carey’s idea (from a Caesar dressing of hers which is my really top-favorite Caesar dressing) and used capers instead. Then I added some hot Vietnamese chili sauce to give it some zipped up heat. And I let it sit. The salad needs more dressing than you might think; just keep that in mind. But add other things to this if you’d prefer broccoli, or tomatoes, or? This was just my version with what I had on hand.
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Baked Salmon with Spicy Caesar Salad

Recipe By: My own concoction
Serving Size: 6

2 cloves garlic — peeled, mashed or finely minced
1 teaspoon salt
1/3 cup light sour cream — (or use all mayonnaise)
2/3 cup mayonnaise
2 teaspoons Dijon mustard
1/4 cup Parmesan cheese — finely grated
1/2 teaspoon freshly ground black pepper
1 1/2 tablespoons fresh lemon juice
1 teaspoon Worcestershire sauce
2 tablespoons capers
1/4 teaspoon hot chile sauce — like Vietnamese red chile sauce, or more to taste

SALAD:
8 cups Romaine lettuce — chopped
4 whole radishes — sliced
1 cup cilantro — chopped
1/2 pound fresh asparagus — steamed (or roast alongside the salmon)
1 whole avocado — peeled, seeded, sliced
1 cup Parmigiano-Reggiano cheese — shaved
24 ounces salmon fillets

1. Mash the garlic with the salt and allow to sit while you collect the other items.
2. In a bowl combine the sour cream, mayonnaise, Dijon, black pepper, lemon juice and Worcestershire. Mix well with a small spoon until thoroughly combined.
3. Add the Parmesan cheese and capers, then add the garlic/salt mixture. Add more salt and pepper if needed. Stir well, cover and refrigerate for at least an hour to allow flavors to marry.
4. Meanwhile, preheat oven to 450°. Line a small baking sheet with parchment paper and place salmon on top. Season with salt and pepper. Bake for about 8-10 minutes (max) until you can just barely see some of the juices bubbling up within the salmon (little white specks will begin peeking through the fish). Set aside.
5. Mix the salad ingredients, toss with dressing, place on a large plate, then add the salmon fillet, the asparagus, avocado and Parmesan. Drizzle a bit more dressing on top of salmon, then garnish with additional cilantro, if desired.
Per Serving: 479 Calories; 36g Fat (64.2% calories from fat); 34g Protein; 11g Carbohydrate; 4g Dietary Fiber; 82mg Cholesterol; 960mg Sodium.

One year ago: Lemon Cake with Limoncello and Lime Mousse (oh, outstanding!)
Two years ago: Barbecued Short Ribs (my go-to recipe, always)
Three years ago: Algerian Carrots (gosh, this is a favorite in the cold side dish arena)

Posted in easy, Fish, on May 3rd, 2010.

There was some lovely fresh, wild-caught halibut at Costco the other day. No question I’d buy some of that. The $16+ piece of fish was cut into 4 pieces and 2 went into the freezer for later. The recipe I adapted came from a 2009 issue of Gourmet. It was for mahi-mahi, but I assumed halibut would work just as well. And yes, it did. Their recipe called for a tomato side salad, and also included fresh dill in the topping. I didn’t have dill, so just used fresh mint.

This recipe is SO easy. I kid you not. Place the fish on oiled parchment (I just put it on my Silpat Non-Stick Mat), mix up a little combo of mayo, Feta cheese, lemon juice and fresh mint, slather it on top of the fish, top it with a few slices of fresh lemon and broil it. When the lemon slices reached the degree of brown you see above, the fish wasn’t quite cooked through, so I covered the fish lightly with a piece of foil, turned off the broiler and left the pan in the hot oven for another 3-4 minutes. Perfection.

No need to make tartar sauce or prepare anything else to go on the fish. The mayo/Feta mixture not only moistened the fish, but it’s a perfect addition to each bite of fish. We didn’t eat the lemon slices, but you probably could if you like it! I’ll be making this again and again.
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Greek-Style Halibut

Recipe By: Adapted from Gourmet, June 2009
Serving Size: 4

24 ounces halibut fillets — cut into 4 strips
Salt and pepper to taste (easy on the salt because Feta contains salt)
1/3 cup mayonnaise
3 tablespoons Feta cheese — crumbled
3 tablespoons fresh mint — chopped
1 teaspoon lemon juice
8 slices lemon — cut extra thin
1 1/2 teaspoons extra virgin olive oil

1. Preheat broiler.
2. Line a broiler pan or small 4-sided sheet pan with foil or parchment paper and lightly oil surface. Put fish on pan and season with salt and pepper.
3. Whisk together mayonnaise, feta, mint and lemon juice and spread over top of fish. Put 2 or 3 lemon slices (slightly overlapping) on center of each fillet. Drizzle lemon slices with olive oil.
4. Broil fish 8 inches from heat until just cooked through, 10 to 15 minutes, depending on thickness of fish. If lemon slices brown before fish is cooked, turn off the broiler, loosely cover fish with foil and continue to bake until fish flakes easily with a fork. There will be ample heat in the oven to continue cooking the fish.
Per Serving: 377 Calories; 23g Fat (50.3% calories from fat); 38g Protein; 13g Carbohydrate; 1g Dietary Fiber; 67mg Cholesterol; 279mg Sodium.

A year ago: Jackalope Ranch (a restaurant in Indio, CA)
Two years ago: Broccoli with Mayo Mustard
Three years ago: Mock Caesar Dressing (one of my old standbys)

Posted in easy, Fish, on April 27th, 2010.

Seems like I’ve been pressed for time at dinnertime for several evenings lately. The other night was no exception. We’d just returned from a 3-day trip to No. California and arrived home at 5:30 pm. After unpacking the car I quickly looked in the freezer and spotted some frozen filet of sole. Submerged in cold water, the plastic-sealed pouches defrosted in about 30 minutes. I grabbed a recipe I’d clipped out of Cooking Light ages ago and re-designed it to what I had on hand.

The Asian dressing ingredients were no problem (lemon juice, soy sauce, agave nectar, fresh ginger and a tiny, tiny jot of sesame oil). I cooked up a bit of bacon and shallots. They were set aside to drain while I sautéed the fish. Then I tossed together the salad (Romaine, arugula, radishes, green onions, cherry tomatoes) – but no dressing on it, you see. The salad was placed on a plate, the fillet placed on top of that, the dressing drizzled over the top of the fish, and the bacon-shallot mixture sprinkled on top. Done. Took less than 30 minutes beginning to end. It was a complete meal. A low-calorie meal at that. Even with the bacon, it has just 9 grams of fat. If you’d like a more “dressed” salad, make double the amount of dressing and toss half of it on the salad, the other half on the fish.

The dish was really good. The dressing was very light, but it did drip down onto the salad eventually once we started eating the fish, so it was sufficient, really. All-in-all, it was good, and yes, I’d make it again. Maybe even with salmon filets next time.
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Filet of Sole with Bacon, Shallot and Agave Asian Dressing

Recipe By: Inspired by a Cooking Light recipe
Serving Size: 4

NOTES: The original recipe used very little dressing, so you may want to double the quantity. Although I changed a little of what was in it, it still doesn’t make very much. If you’d like to actually toss the salad with a dressing, make double the dressing and toss half of it on the salad, and pour the remaining per the recipe directions.

DRESSING:
2 1/2 tablespoons fresh lemon juice
1 tablespoon agave nectar
1 tablespoon low-sodium soy sauce
1 teaspoon fresh ginger — peeled and grated
1/4 teaspoon sesame oil — dark type
FISH:
1 tablespoon extra virgin olive oil
24 ounces sole fillets
Salt and pepper to taste
SALAD:
4 cups salad greens — [I used Romaine and arugula]
4 whole radishes — thinly sliced
3 whole green onions — minced
16 whole cherry tomatoes — halved
TOPPING:
2 slices thick-sliced bacon — cut in 1/2″ pieces
2 whole shallots — peeled, minced

1. In a skillet (large enough so it will eventually hold the fish fillets) saute the bacon. When it has cooked half way through add the shallots. Reduce heat and cook until the bacon is crispy and the shallots cooked through. Drain on a paper towel and set aside.
2. Drain the fish filets on paper towels. Season on both sides with salt and pepper. Heat the olive oil in the same pan and add the fish. Saute on both sides until just barely done and fish flakes easily with a fork, about 3-4 minutes per side.
3. Meanwhile, combine the salad ingredients in a bowl and set aside. Make the dressing by combining the ingredients in a small bowl.
4. Mound the salad onto plates, place the hot fish on top of the salad. Stir the dressing and drizzle over the fish, then sprinkle the bacon-shallot mixture on top. Serve immediately.
Per Serving: 277 Calories; 9g Fat (29.9% calories from fat); 36g Protein; 13g Carbohydrate; 2g Dietary Fiber; 87mg Cholesterol; 404mg Sodium.

One year ago: Chocolate Cake (a mayonnaise cake)
Two years ago: About Citrus Rosemary Gray Salt
Three years ago: Garlic VIP Dressing

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