This recipe which I prepared last night was inspired by our New England seafood adventure in Maine last week. Halibut is another fish which I ate in abundance during my childhood. Now it seems to come only from Alaska and is quite dear, but just as delicious when wild and fresh!
1 pound Alaskan Wild Halibut fillet
2 organic carrots cut in julienne
1/4 pound fresh shiitake mushrooms, sliced
1 large clove garlic, minced
handful fresh chopped chives (I used a mixture of garlic chives and regular chives)
canola oil
chive oil
sea salt
seafood seasoning
2 -3 tablespoons Chinese Oyster Sauce, Hoisin or Tamari, or Thai Sweet Chili
Preheat the oven to 400. Season the fish with salt and rub with a little chive oil.
Blend the carrots, mushrooms, garlic and chives with some canola and chive oil, 2-3 tablespoons, and season with salt.
Heat a cast iron or other heavy oven proof skillet and add the vegetable blend. Saute briefly just to soften the vegetables (1-2 minutes). Remove vegetables.
Brown the fish, flesh side down (you may season it first with some seafood seasoning for more color if desired). Then turn, skin side down. Surround with the vegetables and more oil if necessary.
Roast in preheated oven for 10 minutes (depending on the depth of the fish) until it flakes easily and vegetables are done. Drizzle with the Oyster Sauce or other choices.
Serves 2
I served this with Herb Roasted Potatoes and Watercress and Romaine Salad with Walnut oil and White Balsamic Vinaigrette, Yellow Peppers, Tomato and Vidalia Onion
Forgot to take pictures!! I will catch on to this eventually! Trust me, it was good and pretty!!
Wednesday, June 16, 2010
Tuesday, June 15, 2010
Vacation in Maine
Although our time share has a kitchenette which in the past has enabled me to produce some decent fare, THIS time, the only activity the kitchen witnessed was early morning coffee, toasting an English Muffin or two, and placing Brie on a cracker with Wild Maine Blueberry Preserves! However, we dined delectably all week.
One memorable breakfast was at Bintliff's http://www.bintlilffsogunquit.com
Tuscan French Toast Creme Brulee with their homemade Tuscan Bread, a creme anglaise type custard on top with Bruleed crust. I requested fresh blueberries on top! Wonderful! Even great as a leftover heated in the oven with Wild Maine Blueberry preserves (Stonewall Kitchen) in place of the fresh ones!
Bob at Bintliff'sOf course we had our fill of lobsters, steamed clams, lobster rolls, clam rolls, clam chowder, fresh haddock at it's New England best in many variations, and sea scallops, all in quaint, and some beautiful locations.
Barnacle Billy's in Perkins Cove offers good food and great views!
Enjoyed every last bite!!One of the nicer lunches we had was at the Wild Blueberry Cafe. The Avocado Salad
with fresh corn and tomato and lemon aioli suited my mood perfectly, but seemed "lonely". I requested an addition of Tuscan Bread Crostini and Grilled Shrimp to make a lovely, light entree. I wonder if they will make that a menu option; it was a great combo!
Maine Mimosas, blueberry juice and champagne made the lunch complete
The Wild Blueberry CafeBeach Plum Farm is right across the street from our time share. It is a salt water farm, the last one in Ogunquit. You can walk to the marshes and savor views of the river and sea beyond while enjoying wildlife and gardens and wild plants. On the other side is a lobster and clam shack. They ship live and cooked lobsters everywhere and will cook yours to order. It is NOT a restaurant, but they have the best cold water, hard shell lobsters you can find, and steamers, local, soft shell long neck clams!
The Farm
The Market
Steamed lobsters and clams are best eaten at home with lots of butter and paper towels!
One of the most memorable dinners and charming experiences we had was at Joshua's Restaurant in Wells, Maine. The restaurant is in a restored 1774 home. All the food is prepared from scratch including the breads and ice creams. The meals are prepared to order and they take reservations to allow for proper attention to each diner. Everything is delicious, innovative and beautifully presented.
The Mather family runs the entire operation, Joshua, the chef, Barbara, the dining room manager, and Mort, the farmer whose farm is just 6 miles from the restaurant.
Joshua'sWe have no photos of the interior, but I can assure you it is elegant but not stuffy or pretentious, a real New England gem! In our friendly conversation with the waitress and Barbara, it seems that Barbara had dined at my restaurant, The White Rainbow in Gloucester , many years ago, and enjoyed it. So glad, because we thoroughly enjoyed our experience at Joshua's and will return whenever possible!
I started with a Strawberry Cosmo (Never do that!) but it was wonderful, made with fresh Maine Berries and a citrus vodka! Tasted like sorbet! and so pretty!!
We then had Wood Grilled Wild Mushrooms with Truffle Butter and Herbs and shaved Reggiano Parmigiano...as heavenly as it sounds. I guess the analogy is wrong, mushrooms are woodsy and earthy, but you know what I mean! The waitress told us it was the first night Joshua was able to grill outside this year (I guess they are roasted in the oven during the colder, snowy months) Oh, those fresh Chanterelle!
I can only imagine how charming and inviting the restaurant is in the winter...
Bob and I both had the signature dish of the restaurant, Haddock with a Caramelized Onion Crust, Chive Oil and Wild Mushroom Risotto...need I say more! The crust was light and crispy, like Panko, with caramelized onion flavor, moist and sweet.
The bread basket featured three homemade breads: French Baguette, Focaccia and Anadama (an old New England favorite which I have been longing to taste ever since we moved to Florida). It is a batter bread, made with cornmeal and molasses. Legend has it that the name is a contraction for, "Anna, Damn Her!" cursed at a lazy cook who forgot to knead the bread.
We complemented dinner with a Willamette Valley Chardonnay. Wish we had room for dessert! Maybe next time..No, definitely next time! http://www.joshuas.biz
We returned to Bintlifff's for dinner one night; well, it was our 46th anniversary to be exact...
Sea Scallops with a Port Wine Balsamic Glaze over Arugula with Roasted Garlic and extra virgin olive oil was a special treat. The meal was complemented by a Vidal Blanc from Blacksmith Winery in MAINE! Who knew?? A winery in Casco Bay! They specialize in fruit wines, but this selection was not sweet; it was fruit forward, and just right with seafood; another unexpected treat.http://www.blacksmithswinery.com
This restaurant also prides itself on using fresh and local ingredients and products. The Maine Strawberry Sorbet which delighted us for dessert was a fine example, smooth, creamy, and more "strawberry" than a berry itself! It was especially welcome since the cold weather in Florida this February curtailed and weakened our strawberry season. We had another chance at savoring fresh fruit at the peak of the season.
Our last day turned rainy and chilly, but offered us a chance to shop...Spoiled Rotten, an unusual gift shop in the Village of Ogunquit was a lot of fun and ships anything they offer to lighten your travel burden. They have gourmet selections from Stonewall Kitchen and others and will open any you wish to try. Some of the soy candles have fragrances named for local areas, to make a great souvenir, certainly better than a plastic lobster or lighthouse key chain! http://www.spoiledrottenogt.com
Dinner at Angelina's did not disappoint either. We had a fresh, moist and flavorful Swordfish Piccata which we paired with a Pinot Grigio Rose. The wine was dry and refreshing but stood up to the Piccata nicely. The Amaretto Torte for dessert was "over the top". Our tummies were so full from the array of foods we'd sampled all week, we could not finish it, SO, we enjoyed it for breakfast before departing the next morning!
Vacation is the time to break rules and habits and enjoy the moment.
The Happy Cooker and Spouse had a memorable Maine Vacation Adventure and looking forward to the next!
Tuesday, May 25, 2010
SUMMER SQUASH AND LEMON THYME SOUP
This soup is best made one day in advance or at least several hours before serving in order to let flavors meld.
4-5 medium sized summer squash
1 medium yellow onion, chopped
1 large shallot, chopped
5 tablespoons butter
8-10 sprigs lemon thyme (or other variety)
juice and rind of 1/2 large lemon
1 teaspoon curry powder
4-5 cups chicken stock
salt, pepper
1/2 cup light cream or milk (optional)
Trim ends from squash and slice.
In a large pot, melt butter and add onion, shallot and saute for about 2-3 minutes until softened.
Blend in curry powder and add squash slices. Turn to coat with seasoned butter.
Pour the lemon juice and stock over the vegetables and sprinkle with lemon rind and thyme leaves.
Season with salt and pepper; stir.
Cover the pot and simmer gently until vegetables are very tender.
Puree the soup in food processor or blender. Pulse for a coarser textured soup. Correct seasoning and add milk or cream if desired.
The soup may be served hot or cold garnished with a slice of lemon and a sprig of lemon thyme.
We garnished it with nasturtium flowers and found that the guests liked them so much, they were munching on the flowers in the center piece as well!
A delicious variation of this soup is to use zucchini, add a little more curry powder and substitute fresh basil for the thyme. This one is great cold, but can also be served hot.
4-5 medium sized summer squash
1 medium yellow onion, chopped
1 large shallot, chopped
5 tablespoons butter
8-10 sprigs lemon thyme (or other variety)
juice and rind of 1/2 large lemon
1 teaspoon curry powder
4-5 cups chicken stock
salt, pepper
1/2 cup light cream or milk (optional)
Trim ends from squash and slice.
In a large pot, melt butter and add onion, shallot and saute for about 2-3 minutes until softened.
Blend in curry powder and add squash slices. Turn to coat with seasoned butter.
Pour the lemon juice and stock over the vegetables and sprinkle with lemon rind and thyme leaves.
Season with salt and pepper; stir.
Cover the pot and simmer gently until vegetables are very tender.
Puree the soup in food processor or blender. Pulse for a coarser textured soup. Correct seasoning and add milk or cream if desired.
The soup may be served hot or cold garnished with a slice of lemon and a sprig of lemon thyme.
We garnished it with nasturtium flowers and found that the guests liked them so much, they were munching on the flowers in the center piece as well!
A delicious variation of this soup is to use zucchini, add a little more curry powder and substitute fresh basil for the thyme. This one is great cold, but can also be served hot.
BAKED TOMATOES WITH HERBS AND PINE NUTS
This recipe is great for tomato season. Right now the tomatoes in Florida are ripe and relatively inexpensive, so go to it! Add some shrimp and serve these on top of pasta or rice for a beautiful, colorful entree.
3 whole, large, ripe tomatoes
1/4 cup pine nuts
!/2 cup fresh parsley, chopped
!/2 cup fresh basil, chopped
2 large cloves garlic, finely minced, or, my favorite, crushed in garlic press
3 tablespoons olive oil
4 tablespoons butter
Cut the tomatoes in half and with a small spoon, remove the seed pockets. Drain them upside down on paper towels.
In the meantime, saute the pine nuts in a little olive oil until golden and reserve.
In the same skillet, saute the garlic and herbs with the remaining oil and butter. Add salt and pepper to taste.
Place tomato halves on a baking sheet. Spoon herb mixture into cavities and over top. Dot with pine nuts. Bake at 350 for 5- 10 minutes until just heated through and tomatoes start to soften.
For this dish, you want the tomatoes whole but soft. Cook longer and you can crush them with the herbs and make a delicious sauce, but the "whole" presentation is more attractive.
For variation try using chopped spinach in place of herbs (you may need a little more), dot with chopped toasted almonds and season with a dash of balsamic vinegar.
3 whole, large, ripe tomatoes
1/4 cup pine nuts
!/2 cup fresh parsley, chopped
!/2 cup fresh basil, chopped
2 large cloves garlic, finely minced, or, my favorite, crushed in garlic press
3 tablespoons olive oil
4 tablespoons butter
Cut the tomatoes in half and with a small spoon, remove the seed pockets. Drain them upside down on paper towels.
In the meantime, saute the pine nuts in a little olive oil until golden and reserve.
In the same skillet, saute the garlic and herbs with the remaining oil and butter. Add salt and pepper to taste.
Place tomato halves on a baking sheet. Spoon herb mixture into cavities and over top. Dot with pine nuts. Bake at 350 for 5- 10 minutes until just heated through and tomatoes start to soften.
For this dish, you want the tomatoes whole but soft. Cook longer and you can crush them with the herbs and make a delicious sauce, but the "whole" presentation is more attractive.
For variation try using chopped spinach in place of herbs (you may need a little more), dot with chopped toasted almonds and season with a dash of balsamic vinegar.
NECESSITY the mother of...
I think invention is the word to complete the saying. I do not claim to have invented anything, but rather discovered the how and why of something I normally eschew...i.e. cooking in the microwave.
We have had an early heat wave here in Florida and alas, and, of course, our air conditioning unit failed. While we were able to keep the temperature at a comfortable level in the condo with ceiling fans, the idea of heating up my tiny kitchen in order to cook dinner was most unappealing. Yet the idea of having to stop somewhere for take-out or eating processed prepared food was even less appealing. You want and need vibrant and fresh food when it's hot!
So I did grill some meat and fish on the deck a few times, and learned to use the microwave for potatoes to make Potato, Herb and Red Wine Vinaigrette Salad, but was yearning for a poached salmon salad with a creamy tarragon lemony dressing.
The tomatoes, cucumbers, zucchini and Vidalia onions are perfect right now at the market and are just screaming to be paired with fresh poached salmon!
I had expanded my use of the microwave beyond reheating and defrosting (the functions I had previously assumed were the only acceptable functions of the microwave) by using it to cook the potatoes. So why not try it with fish? I checked the internet and discovered people do it all the time! Sometimes my background in classics and food snobbery is a detriment..
Microwaved Salmon Fillet was just spectacular and my husband suggested we have it more often! Moist, tender, and bursting with flavor, this salmon will be part of our dining experience from now on..not to mention the ease of preparation and clean up!
So here it is:
Lay a piece of salmon fillet in a microwave dish. Top the fillet with thin slices of lemon, salt and pepper and sprinkle with a little tarragon (or herb of your choice). Add a little white wine and water to the dish and place a piece of waxed paper over top. Microwave for 5 minutes more or less depending on the thickness of your fillet. Mine was about an inch and 5 minutes was perfect.
Make a bed of butter lettuce and watercress or arugula on a platter. Arrange sliced tomato, cucumber, cooked red potato wedges, Vidalia onion, sliced zucchini and black olives in an attractive pattern on platter. Top with Salmon Fillet.
Make a dressing by combining mayonnaise, fresh lemon juice, tarragon, salt, pepper, garlic. Drizzle over salad and enjoy!
We have had an early heat wave here in Florida and alas, and, of course, our air conditioning unit failed. While we were able to keep the temperature at a comfortable level in the condo with ceiling fans, the idea of heating up my tiny kitchen in order to cook dinner was most unappealing. Yet the idea of having to stop somewhere for take-out or eating processed prepared food was even less appealing. You want and need vibrant and fresh food when it's hot!
So I did grill some meat and fish on the deck a few times, and learned to use the microwave for potatoes to make Potato, Herb and Red Wine Vinaigrette Salad, but was yearning for a poached salmon salad with a creamy tarragon lemony dressing.
The tomatoes, cucumbers, zucchini and Vidalia onions are perfect right now at the market and are just screaming to be paired with fresh poached salmon!
I had expanded my use of the microwave beyond reheating and defrosting (the functions I had previously assumed were the only acceptable functions of the microwave) by using it to cook the potatoes. So why not try it with fish? I checked the internet and discovered people do it all the time! Sometimes my background in classics and food snobbery is a detriment..
Microwaved Salmon Fillet was just spectacular and my husband suggested we have it more often! Moist, tender, and bursting with flavor, this salmon will be part of our dining experience from now on..not to mention the ease of preparation and clean up!
So here it is:
Lay a piece of salmon fillet in a microwave dish. Top the fillet with thin slices of lemon, salt and pepper and sprinkle with a little tarragon (or herb of your choice). Add a little white wine and water to the dish and place a piece of waxed paper over top. Microwave for 5 minutes more or less depending on the thickness of your fillet. Mine was about an inch and 5 minutes was perfect.
Make a bed of butter lettuce and watercress or arugula on a platter. Arrange sliced tomato, cucumber, cooked red potato wedges, Vidalia onion, sliced zucchini and black olives in an attractive pattern on platter. Top with Salmon Fillet.
Make a dressing by combining mayonnaise, fresh lemon juice, tarragon, salt, pepper, garlic. Drizzle over salad and enjoy!
Friday, May 14, 2010
When one door closes...another opens..
The staff carried the food-laden coolers into the entrance hall. The girls, my staff, crisply attired in black and white, were alert and aflutter with nervous anticipation. We had heard that several local dignitaries would be attending this event, a fund raiser for charity. Excitement was in the air!
The young man who opened the door seemed perplexed, but happy to see us. "C'mon in, girls!" was his friendly response. We introduced ourselves. He hesitated. "You're the (pause) Happy C-Cookers? heh, heh" , he stammered with a smirk. While rubbing his hands together, he alternately shook his head from side to side and nodded up and down. A gulp. Then, "Sooo girls, let me get this straight. You prepared all this food and now you're here to serve it? Incredible!"
"Not at all, we do this all the time" was our smug reply. Many people are in awe of what caterers produce. Where does Ms. X want us to set up the buffet?"
Suddenly his face reddened, his chauvinistic fantasy plummeted into fundamental reality. We were in the WRONG condominium! He reluctantly informed us that the people we wanted resided next door.
Exit the Happy Cookers.
His shattered hopes brought us next door to an even bigger surprise. Liv Ullman, the European actress, opened the door. The lovely German ( I had thought) woman with whom I planned the event on the phone, was none other than Norwegian, Oscar winning, Liv Ullman using her married name! This time we reddened and gulped and smirked in disbelief. Our adventure had just begun.
Fortunately the humor in our previous encounter dissipated any anxiety we may have felt and thereafter the evening was a sweet success for all.
Selected Recipes to follow
The young man who opened the door seemed perplexed, but happy to see us. "C'mon in, girls!" was his friendly response. We introduced ourselves. He hesitated. "You're the (pause) Happy C-Cookers? heh, heh" , he stammered with a smirk. While rubbing his hands together, he alternately shook his head from side to side and nodded up and down. A gulp. Then, "Sooo girls, let me get this straight. You prepared all this food and now you're here to serve it? Incredible!"
"Not at all, we do this all the time" was our smug reply. Many people are in awe of what caterers produce. Where does Ms. X want us to set up the buffet?"
Suddenly his face reddened, his chauvinistic fantasy plummeted into fundamental reality. We were in the WRONG condominium! He reluctantly informed us that the people we wanted resided next door.
Exit the Happy Cookers.
His shattered hopes brought us next door to an even bigger surprise. Liv Ullman, the European actress, opened the door. The lovely German ( I had thought) woman with whom I planned the event on the phone, was none other than Norwegian, Oscar winning, Liv Ullman using her married name! This time we reddened and gulped and smirked in disbelief. Our adventure had just begun.
Fortunately the humor in our previous encounter dissipated any anxiety we may have felt and thereafter the evening was a sweet success for all.
THE MENU
*Summer Squash and Lemon Thyme Soup
Chicken Fillets and Eggplant with Garlic, Lemon and Basil
Filet of Sole in Wild Mushroom and Herb SAuce
Saffron Wild Rice Pilaf
*Baked Tomatoes with Parsley and Pine Nuts
Peach Crisp with Amaretto Mousse
*Summer Squash and Lemon Thyme Soup
Chicken Fillets and Eggplant with Garlic, Lemon and Basil
Filet of Sole in Wild Mushroom and Herb SAuce
Saffron Wild Rice Pilaf
*Baked Tomatoes with Parsley and Pine Nuts
Peach Crisp with Amaretto Mousse
Selected Recipes to follow
Wednesday, April 28, 2010
Good Guacamole Salad , yes, you make it yourself!
One of the questions I am getting more and more frequently at work, really troubles me about the disconnect people have with the food they eat!
My job is to prepare recipes and offer customers a copy of the recipe and a sample to taste so that they may determine whether or not they would like to prepare the recipe at home. They can alter it to suit their own preferences, but the basic idea is offered at my work station along with all the ingredients to prepare it as is.
The response which troubles me is,"Does this come in a bag or box or can?" When I try to explain how simple it is to prepare (and most of our recipes are quick and easy), I'm met with a blank stare. "I don't cook, why don't you sell this ready made"? My return stare is just as blank..."why would I have a recipe, raw ingredients and even a job if this were ready-made?"
Fortunately, most of my customers enjoy food, and many either know or are eager to learn about real food in it's pristine form.
The following is a basic recipe which one can embellish with fresh food, OR food from a can or bag with equal success. Have fun!
My job is to prepare recipes and offer customers a copy of the recipe and a sample to taste so that they may determine whether or not they would like to prepare the recipe at home. They can alter it to suit their own preferences, but the basic idea is offered at my work station along with all the ingredients to prepare it as is.
The response which troubles me is,"Does this come in a bag or box or can?" When I try to explain how simple it is to prepare (and most of our recipes are quick and easy), I'm met with a blank stare. "I don't cook, why don't you sell this ready made"? My return stare is just as blank..."why would I have a recipe, raw ingredients and even a job if this were ready-made?"
Fortunately, most of my customers enjoy food, and many either know or are eager to learn about real food in it's pristine form.
The following is a basic recipe which one can embellish with fresh food, OR food from a can or bag with equal success. Have fun!
GOOD GUACAMOLE SALAD
8-12 ounces romaine and butter lettuces chopped (bag, ok)
1 jalapeno pepper, minced
2 tomatoes, chopped
1/2 cup chopped red onion
2-3 avocados, chopped
2 cloves garlic, finely minced
1/2 teaspoon cumin
salt and pepper to taste
2 limes
2-3 tablespoons extra virgin olive oil (sorry Rachel, I say, XVOO)
2 tablespoons chopped cilantro
Spread lettuces onto a platter and drizzle with 1/2 olive oil
Add chopped jalapeno, tomatoes, onion and avocado to a bowl. Toss with cumin, salt and pepper and cilantro. Squeeze juice of 1 lime over all and drizzle with a little oil.
Top lettuces with this mixture and toss.
ADD: kernels from 2 ears of corn, grilled OR 1 cup frozen corn kernels
1 cup cooked black beans homemade OR from a can, rinsed
1 pound poached or grilled shrimp OR cooked shrimp from a bag
Arrange these around or on top of salad and drizzle with oil and squeeze juice of remaining lime over all.
May garnish with more freshly sliced avocado and tomatoes and add a dash of hot sauce!
Oh and by the way, Happy Cinco de Mayo!
8-12 ounces romaine and butter lettuces chopped (bag, ok)
1 jalapeno pepper, minced
2 tomatoes, chopped
1/2 cup chopped red onion
2-3 avocados, chopped
2 cloves garlic, finely minced
1/2 teaspoon cumin
salt and pepper to taste
2 limes
2-3 tablespoons extra virgin olive oil (sorry Rachel, I say, XVOO)
2 tablespoons chopped cilantro
Spread lettuces onto a platter and drizzle with 1/2 olive oil
Add chopped jalapeno, tomatoes, onion and avocado to a bowl. Toss with cumin, salt and pepper and cilantro. Squeeze juice of 1 lime over all and drizzle with a little oil.
Top lettuces with this mixture and toss.
ADD: kernels from 2 ears of corn, grilled OR 1 cup frozen corn kernels
1 cup cooked black beans homemade OR from a can, rinsed
1 pound poached or grilled shrimp OR cooked shrimp from a bag
Arrange these around or on top of salad and drizzle with oil and squeeze juice of remaining lime over all.
May garnish with more freshly sliced avocado and tomatoes and add a dash of hot sauce!
Oh and by the way, Happy Cinco de Mayo!
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