Tuna on the Barbie

It is absolutely perfect weather here.  Perfect.  72°, slight breeze, no humidity.  Did I mention perfect?!?  It's perfect.

Of course, perfect weather requires dinner cooked outdoors on the grill.  And what better thing to grill than Asian-inspired tuna steaks?

I marinated the steaks in a bit of soy sauce, rice wine, ginger, garlic, sesame oil, and sesame seeds.  Onto the barbie they went.

Meanwhile, I made a bit of a spicy fruit compote for the top.  I often make cold fruit salsas for seafood, pork, chicken, whatever, but rarely cook it.  Tonight, I cooked it.

I sauteed a shallot in a bit of butter and added one diced peach, and one diced plum.  I cooked them for a bit and then added some rice wine and cooked it down.  I had about a third of a pint of raspberries, so they went in as well.  Finally, I added some sambal oelek for kick.  When the tuna was done, I spooned it on top.

I really like sweet and spicy combinations, and this one worked really well.  And it played well against the slightly soy-salty tuna marinade and the crunchy toasted sesame seeds.

Very simple black japonica rice and cauliflower and broccoli steamed with a bit of soy sauce in the water finished off the plate.

Pork chops are definitely on the menu for tomorrow night.  Grilled with grilled potatoes.

Thursday, I think I'm going to grill scallops.  I need to think of what do do with them...


Cooking with Lidia

I got a new cook book the other day - Lidia Cooks From The Hearty Of Italy by Lidia Bastianich.

When we donated  those hundreds of cook books a few years ago, I thought that I would finally break the habit of getting more and more.  And more.

Let us just say that I have gotten better.

I no longer buy them just for the sake of buying then and I no longer subscribe to the yearly updates and annuals that I did for years and years.  But when Lidia comes out with a new book...  I eventually have to buy it.

I like her cooking.  I like her recipes.  I like the way she puts food together.  She may just be my favorite cook. (Actually, James Beard is my all-time most-favorite favorite cook, but Lidia is my most favorite Italian cook.)  But I digress...

So... armed with Lidia's latest, I went to work.

I started with two different recipes tonight - one for fish and one for rice.

The fish was wildly lemony and just a bit spicy.  The rice and lentils were rich, creamy, and difficult to stop eating!

Both were extremely simple to put together and dinner was done in less than an hour.

Since I can't type for beans, this recipe is verbatim from  The James Beard Foundation website.

Baked Fish with Savory Bread Crumbs

Lidia Matticchio Bastianich
Lidia Cooks From the Heart of Italy
“Landlocked Umbria does not have a seafood cuisine,” writes Lidia Matticchio Bastianich in Lidia Cooks From the Heart of Italy. “But its mountain lakes, rivers, and streams abound in freshwater fish, such as the tasty tench. This simple preparation is one I found in Umbria, and it is excellent for fillets of our sweet-water varieties, such as carp or whitefish, or even light ocean-fish fillets like sole.”
Yield:Serves 6

Ingredients:

  • 2 pounds whitefish fillets
  • 3/4 teaspoon kosher salt
  • 6 tablespoons extra virgin olive oil
  • Juice of a large lemon (about 3 tablespoons)
  • 1/2 cup white wine
  • 6 plump garlic cloves, crushed and peeled
  • 1/2 cup fine dry bread crumbs
  • Zest of a large lemon (about 2 teaspoons)
  • 1 tablespoon chopped fresh Italian parsley
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon peperoncino flakes, or to taste, chopped fine
  • Fresh lemon slices, for serving

Method:
Lightly salt the fish on both sides, using about 1/4 teaspoon salt in all. Pour 3 tablespoons of the olive oil, the lemon juice, white wine, and another 1/4 teaspoon salt into the baking dish, and whisk together well. Drop in the garlic cloves, and stir with the dressing. Lay the fillets in the dish, turn and swish them in the dressing so both sides are thoroughly moistened, and arrange them, skin side down, in one layer.

Toss the bread crumbs in a bowl with the lemon zest, parsley, oregano, chopped peperoncino, and the remaining 1/4 teaspoon salt. Drizzle with the remaining 3 tablespoons olive oil, and toss the crumbs well until evenly moistened with oil.

Spoon the seasoned bread crumbs on top of the fillets in a light, even layer. Bake, uncovered, until the crumbs are crisp and golden and the fish is cooked through, about 15 to 20 minutes.

Lift the fish out with a spatula, and set on a warm platter to serve family-style, or on individual plates. Spoon it the juices left in the baking dish, and serve right away, with lemon slices on the side.

Recipe Notes:
Recommended equipment: a 4-quart shallow rectangular baking dish; a heavy-bottomed skillet or sauté pan, 12-inch diameter or larger, with a cover

And the rice and lentils...  These were soooo creamy and good.  I made half the recipe and it was still enough for six people.

Rice and Lentils

Lidia writes: "Lentils and rice are one of my favorite combinations.  I fondly recall savoring a dish just like this often as a child; it was comforting and nurturing.  It can be enjoyed in many ways:  make it dense like risotto or add more liquid to make it soupy.  Just rice and lentils are delicious and simple, but you couls easily add a few sausages or pork ribs to the pot to make quite a festive main dish."

  • 2 ounces pancetta or bacon, cut in pieces
  • 1 cup onion cut in 1-inch chunks
  • 1 cup carrot cut in 1-inch chunks
  • 1 cup celery cut in 1-inch chunks
  • 6 fresh sage leaves
  • 2 tablespoons butter
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons tomato paste
  • 1/2 cup dry white wine
  • 8 to 10 cups hot water
  • 1 tablespoon kosher salt
  • 1 1/2 cups lentils, rinsed and picked over
  • 1 1/2 cups Italian short-grained rice, such as Arborio, Carnaroli, or Vialone Nano
  • 1 cup chopped scallions
  • 1/2 cup grated granna padano or parmigiano-reggiano, plus more for passing

Recommended Equipment: A food processor; a heavy-bottomed saucepan or soup pot, 5-to-6 quart capacity, with cover.

Drop the pancetta or bacon in the food processor bowl and pulse sevral times, to chop the meat into small bits.  Scrape all the pancetta right into the heavy saucepan.  Put the onion, carrot, and celery chunks and the sage leaves into the empty food processor bowl and mince together into a fine-textured pestata.

Put the butter and olive oil into the saucepan with the minced pancetta, and set over medium-high heat.  Cook, stirring, as the butter melts and the fat starts to render.  When the pancetta is sizzling, scrape in the vegetable pestata, and stir it around until it has dried and begins to stick, 4 minutes or so.  Clear a place on the pan bottom and drop in the tomato paste, toast it in the spot for a minute, then stir together with the pestata.

Raise the heat, pour in the white wine, and cook, stirring, until the wine has almost evaporated.  Pour in 8 cups of hot water and the tablespoon of salt, stir well, and heat to the boil. (Add all 10 cups of water if you want to serve the rice and lentils as a thick soup rather than a denser riso.)  Cover the pan, and reduce the heat slightly, to keep the water at a moderate boil, and let it bubble for 20 minutes or so, to develop the flavors.

Stir in the lentils, return to a gentle boil and cook, partially covered until the lentils just start to soften, 10 to 15 minutes.  Stir in the rice, return to a bubbling simmer, and cook, cover ajar, until the rice is al dente, 13 minutes or so. If the dish is thickening more than you like, lower the heat and cover the pan completely.  If it seems too thin and wet, remove the cover and cook at a faster boil.

When the rice and lentils are fully cooked, turn off the heat.  Stir in the scallions and grated cheese.  Serve in warm bowls, passing more cheese at the table.

It took me longer to type that than it did to cook it!

There are 175 recipes in the book.  I have a feeling I'm going to be making lots of them.....


Super Salmon Salad

While I was working today, Victor was enjoying the first day of his 4-day weekend.  And when I got home, I got to enjoy a lovely dinner.

He created salads tonight that were just out of this world.  They had everything in them...  poached salmon, tortellini, tomatoes, cheese, hard-cooked eggs, marinated artichoke hearts - that he marinated, asparagus, kalamata olives, arugula, other assorted greens, and a simple homemade vinaigrette.

Just perfect.

I do love a man who can cook!

He did leave one chore for me, though - a loaf of bread.

I had the easy job.  So I made dessert.  A raspberry and banana tarte from La Cucina Italiana magazine...

Time to go put it together.....


Sicilian Tuna

It's been a crazy day.  I've been a bit distracted most of the day because today would have been my mom's 84th birthday.  She left us at a much-too-early 75.

But besides that, there's just been a million and one things that have needed doing today, and time to only do a million of them.  So in the midst of it all, I cooked dinner.

Cooking has a way of bringing me back to reality - of balancing me.  On a good day, it channels my energy to the task at hand.  On a bad day, it forces me to concentrate on the task at hand.  Or I burn things.  And since I hate burning things, I do try and concentrate.

Tonight was perfect, because I had a couple of tuna loin steaks I wanted to do a bit differently - so I had to concentrate.  I came across a recipe in an old Gourmet  for Sicilian Tuna.  Victor's Sicilian.  How could I resist?!?

It really did come out good.  And it was quick - about 15 minutes for the tuna, and just a few minutes to make the marinade.  Whole-grain brown rice with some ricotta salada stirred in after it was cooked, and some chopped spinach finished off the plate.

Sicilian Tuna

ingredients
For tuna:

  • 2 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • 3 anchovy fillets, finely chopped
  • 1 garlic clove, finely chopped
  • 2 teaspoons finely chopped oregano
  • 4 (6-ounces) tuna steaks, preferably albacore (1 inch thick; see cooks' note, below)

For sauce:

  • 2 tablespoons extra-virgin olive oil
  • 2 celery ribs, cut into 1/4-inch dice, plus 3 tablespoons celery leaves, coarsely chopped
  • 2 ripe tomatoes, cut into 1/4-inch dice
  • 1/4 cup Kalamata or other brine-cured black olives, pitted and coarsely chopped
  • 2 tablespoons small capers, drained and chopped
  • 3 tablespoons finely chopped basil
  • 1 tablespoons fresh lemon juice

Equipment: a 2-burner grill pan
preparation
Marinate tuna:

Combine oil, lemon juice, anchovies, garlic, oregano, and tuna in a large sealable bag and seal bag, pressing out excess air. Let stand at room temperature, turning occasionally, 30 minutes.

Grill tuna:

Remove tuna from marinade and shake off any excess. Lightly oil grill pan and heat over medium-high heat until smoking. Grill tuna, turning once, until pale pink in center, 5 to 7 minutes. Transfer to a platter and cover with foil to keep warm.

Meanwhile, make sauce:

Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Add diced celery and cook, stirring, until tender, about 5 minutes. Stir in tomatoes, olives, and capers and cook until sauce is slightly thickened, about 5 minutes.
Stir in basil, lemon juice, and 1/4 teaspoon each of salt and pepper and remove from heat. Spoon sauce over tuna and sprinkle with celery leaves.

Cooks' note:

You can also use bigeye or yellowfin (ahi) tuna.

I didn't use a two-burner grill pan - I just pan-fried it in a splash of olive oil. Worked just fine.  And it was just the thing to get me focused.  Fish=brain food.

Now to finish those tasks.....


Crab Cakes

I saw some fresh (pasteurized) crab at the grocery today.  I thought crab-stuffed chicken breasts with a simple sauce veloute.  Rice pilaf of some sort, a lovely vegetable... I had the plate pictured in my mind.  It looked great.  I picked it up and continued wandering the store.

And when I got home, I decided to make crab cakes.  Being versatile is good.

Into the bowl went 1 pound of lump crab meat, 4 green onions, 4 chopped pequillo peppers, 2 hard-cooked eggs, a bit of garlic, zest and juice of 1 lemon, some parsley, a bit of mayo and an egg to bind.  Into the fridge it went.

An hour later I came back to actually make then and I had made it too soft.  It really didn't look like a lot of mayo.  But it was too much, evidently.  Or too much lemon.  Or the egg...  Whatever...  Regardless of why, it was a bit too loose to form into neat patties.

I just happened to have a bit of couple of days old bread, so I made fresh breadcrumbs and added them.  Then I made the cakes and put them in panko breadcrumbs.  It worked.

Into the skillet they went with grapeseed oil and a pat of butter.

They were crisp and delicate - just as a crab cake should be.

Victor made the tartar sauce; mayonnaise, chopped pickle (with a drizzle of pickle juice), capers, worcestershire sauce, and a pinch of pepper.

Perfect.

We each had two, two for Victor's lunch tomorrow, and I had enough to freeze 5 more.

Yum.


Halibut Fillets with Walnuts and Shallots

 

It's cold, wet, and raining outside.  Not my idea of what the weather should be like in the days leading up to Spring.  But... since I can't do anything about it, I may as well go with the flow - so to speak.  We lucked out.  With the torrents that have fallen the last few days, we got a bit of seepage around the stone fireplace and the mysterious puddle in the basement.

The puddle in the basement is fun.  It appears in the middle of the floor.  The middle of the floor.  No water trail from the walls.  Nothing from overhead.  The middle of the floor.  Fortunately, it goes away quickly.  And anything of value (our bazillion Christmas ornaments, for example) are high and dry in plastic tubs.  The middle of the floor...

But I digress...

Dinner...

I went up to the fish counter today and asked the guy behind the counter what I wanted today.  He said that normally, people tell him what they want, not the other way around.  But if he was buying, it would be the halibut.  He had just cut it and put it out.  It was fresh and wild-caught.

I bought two.

I tend to like to cook fish fairly simply and then add something fun on top.  Tonight it was walnuts and shallots.  It's a variation on an idea I saw in Bon Appetit a few years ago.

To cook the fish, I place it skin-side down in a hot skillet with a bit of olive oil and butter.  Sprinkle with a bit of salt and pepper.  I brown it on the stovetop for a few minutes and then stick the pan under the broiler for about 4 or 5 minutes.

Walnuts and Shallots

  • 1 tbsp butter
  • 1 cup sliced shallots
  • 1/2 cup chopped walnuts
  • zest of 1 lemon
  • juice of 1 lemon
  • 2 tbsp chopped parsley
  • S&P, as desired

Melt butter in small skillet.  Add shallots and saute slowly until they begin to caramelize - 6-7 minutes, or so.  Add walnuts and cook until lightly browned and fragrant.  Add zest, lemon juice, and parsley.

Mix well and spoon over fish.

I served it up with sauteed zucchini and whole-grain brown rice.

And I almost forgot yesterday's feast!

I was down in media eating and taking food pictures, so when I got home, Victor whipped up a simple pasta.

Garlic, anchovy paste, red peppers, peas, beans, zucchini...  grated cheese.  And pasta.

DeeLish!


Clam Chowder

This has been just one of the most wonderful of days.  The non-stop (and still falling) snow has really brought me back to those 5 years I lived at Lake Tahoe.  Definitely those thrilling days of yesteryear.  Three, four, and five-day snowstorms were not uncommon with storms dropping 10+ feet of snow equally normal.  Granted, living in the mountains is a bit different than living in the Philadelphia suburbs, but the lessons are the same.  Keep enough food in the house for a few days, shovel when you can, and sit back and enjoy it.   Light a fire if you have a fireplace, cook some great meals, slow down and enjoy life.

It's what winter is all about.  That in-your-face reminder that it is winter.  Slow down and enjoy life.

Slowing down and enjoying life have been at the top of our list the past few days.  Today we had steel-cut oats for breakfast, last night's pot pie for lunch, and clam chowder in home made bread boules for dinner.  Victor made a Cannoli Cake that we'll have in an hour or so.   (And I'll post that later.)  We're eating well.

About noon I went out and shoveled a foot of snow from the driveway.  By the time I finished, there was already an inch of snow behind me covering the drive.  There should easily be another foot out there by the time we wake up tomorrow.  I love it!

Cybil is having the time of her life.  She's Parnelli Snow Dog running and rolling and having the time of her life.  I love her enthusiasm.

Back to food...

The Clam Chowder we had tonight was pretty basic.  Nothing out of the ordinary.  Just a good, honest chowder.

New England Clam Chowder

  • 2 6-1/2-ounce cans minced clams
  • 4 bottles clam juice
  • 1/4 cup sherry
  • 5  slices bacon, cut up
  • 3 medium potatoes, peeled and diced
  • 1/2  cup chopped onion
  • 1/8  teaspoon black pepper
  • 1  cup heavy cream
  • 3  tablespoons all-purpose flour
  • splash  Worcestershire sauce
  • 2 tbsp chopped parsley

In a large saucepan cook bacon until desired crispness. Add  onion and cook about 5 minutes.  Add sherry and reduce a bit.  Add clam juice, Worcestershire sauce, and pepper. Bring to boil and then reduce heat. Simmer, covered, about 15 minutes or until potatoes are tender.

Stir together heavy cream and flour; add to potato mixture. Cook and stir until slightly thickened and bubbly. Stir in clams and parsley. Return to boiling; reduce heat. Cook for 1 to 2 minutes more or until heated through.

The bread was excellent!  A really tender crumb and soft but chewy crust.  It would make a great sandwich bread.  The possibilities are endless and definitely one to keep in the rotation.

And now... Cannoli Cake is calling me.....


Simply Salmon

12-8-salmon-1

These are the salmon steaks I mentioned yesterday.

And this is what they became in about 10 minutes:

12-8-salmon-2

Horseradish-Crusted Salmon Steaks

  • 2 salmon steaks
  • 1/4 cup white wine
  • butter
  • 3/4 cup crumbs (bread crumbs, cracker crumbs)
  • 2 tbsp mayonnaise
  • 1 tbsp horseradish
  • 2 green onions, minced
  • salt and pepper

Preheat broiler.  Butter small broiler pan.  Place salmon in pan, butter salmon and add wine.

Place under broiler and cook about 6 minutes.

While salmon is cooking, mix crumbs, mayo, horseradish, minced onion, and salt and pepper.

Remove salmon from broiler after 6 minutes and pat crumb mixture on top.

Return to broiler until crumbs are golden and salmon is finished - another 4 minutes, or so.

I served with brown rice and Korean squash (which looks and tastes amazingly like zucchini).

The salmon steaks didn't look that huge in the package and didn't look that huge in the pan.  When they got to the plate?!?  They were huge!

We both ate half and have wonderful salmon leftovers for a salad.  Or maybe croquettes!


Tuna Casserole

Marty Kelly

  • 1-16 oz. package curly noodles, cooked
  • 1 can cream of mushroom soup
  • 1 can tuna
  • Green onions, sliced
  • Mushrooms, sliced
  • Celery, sliced
  • Crushed corn chips
  • Shredded cheddar cheese

Mix together all ingredients except corn chips and cheese and pour into casserole dish. Top with chips. Add cheese. Bake at 350 until hot.


Hemmingway Salad

Margie Scanlon Dineen

  • l lb. vermicelli
  • l lb. shrimp
  • l cup minced celery
  • l cup minced white onion
  • 4 tabl. salad oil
  • 4 tabl. wine vinegar
  • l cup mayonnaise
  • 6 tabl. ketchup

Break up the vermicelli and cook per the package

Instructions.

Mix the oil and vinegar together and taste test before adding to the vermicelli. If it tastes too oily add a dab more of vinegar; or if too tart add a drop more oil. When it seems like a good blend, then add to the vermicelli and then add the shrimp, celery, and white onion . Refrigerate overnight or at least for several hours. Mix the mayonnaise and ketchup together and add to the salad before serving. Mix together really well.

This is a great salad for picnics, barbecues or hot summer nights. If you’re tired of making the standard potato or macaroni, then try this one. It’s got a good flavor.


Jamba-Paella

10-15-jambapaella

Winter hit this morning.  Cold.  Rain.  Wind.  All of my favorite things.  It actually caught me a bit by surprise!  I had been watching the weather closely this past weekend for our trip to DC - I really didn't pay any attention to it once we got back.  Surprise!!!  Cold.  Rain.  Wind.  Yuck.

So coldrainwind calls for something hot, spicy, slightly soupy and/or casseroley.  I didn't want a stew, I didn't want soup.  A jambalaya of sorts fit the bill.

Jambalaya can have the rice cooked inside as part of the dish or it can be served over rice.  I chose the former for this dish.  A Jamba-Paella!

This was a throw-together, but the concept is there... You can add or subtract ingredients, play with quantities, whatever.  You can also make it without the rice and just serve it over the rice of your choice.  This made a goodly amount.  Victor has lunch for the next few days!

Jamba-Paella

  • 1 onion, sliced
  • 1 bell pepper, sliced
  • 3 cloves garlic, minced
  • 1 lb andouille sausage, diced
  • 1 lb chicken (breast or thighs) cubed
  • 12 oz langostino tails, thawed
  • 1 can (15 oz)  diced tomatoes in juice
  • 1 cup rice (I used black japonica - takes 45 minutes to cook)
  • 2 1/2 cups chicken stock
  • 1 tsp herbs d'Provence
  • 1/4 tsp boonie pepper (substitute cayenne, to taste)
  • salt and pepper, to taste

If you have a paella pan (a Le Cruset pan really rocks!) all the better.  A pan with a tight-fitting lid is rather important.

Wilt the onion and pepper in a bit of olive oil.  Add the garlic, andouille, and chicken, and brown a bit.

Stir in the rice, then add the tomatoes with juice, the broth, and the seasonings.

Bring to boil, cover, and reduce heat.  Simmer until rice is tender - which will totally depend on the type of rice you used.  If mixture is too liquidy, uncover and increase heat to reduce a bit.

Right before serving, stir in the thawed, cooked langostino.  Heat through, check seasonings, and serve with crusty bread.

This particular rice has a habit of turning everything purple, but I really really like its whole-grain chewy texture.  You can use basic white rice  - which will turn a lovely shade of orange - or any rice of your choice.

You can even go crazy and use something like barley - or quinoa - or whatever you happen to have in the cabinet.  Just adjust the cooking time to the grain used.

And on the diet-front...

Victor is down 20 pounds as of this morning and I'm down 29!  I saw 211 on the scale this morning and did the happy dance all the way to work!

21 to go - and still eating well!


Masala Salmon and Squash Blossoms

7-17-salmon

Masala, Mango, and Mayo.  A great combination - especially when salmon gets included.

The masala was masala tandoori naan - the bread base for... the mango was the mango ginger chutney that was mixed with... the mayo - which became the sauce covering the masala tandoori naan.

I dusted the salmon with garam masala and popped it into a 350° oven for 10 minutes.

Meanwhile, I cooked a half-cup of Israeli couscous and set it aside.  I diced a shallot and half a small zucchini in a drizzle of olive oil, added a diced tomato, garlic, and a pinch of S&P.

I mixed that all with the couscous, some chopped fresh basil, and about 3 ounces of feta cheese.

It was stuffed into squash blossoms and then into a hot skillet with a dab of butter.  I turned down the heat, put a lid on the pan and let them cook for about 2 minutes.

Everything totally rocked.  I think I could have eaten a dozen of the squash blossoms.

And there's gonna be a homemade cherry cobbler for dessert!