Calling all lovebirds…a special meal for Valentine’s Day

02/04/2017 by Laura Leave a Comment

I previously mentioned we are trying to create a little excitement at dinner time this year. One way we are doing this is to randomly grab a cookbook, open it and make whatever is on that page! I have to say, this “experiment” is working out very well! While I did not make all three recipes below on the same day, I do think they would make an inspired meal for your sweetheart on Valentine’s Day, or any other “show the love” day for that matter.

This post is a little different, as I am going to just “refer” you to the recipes. I am endorsing all of them as truly inspired and delicious, and I hope you will give them a try. I have provided you links to the books and the specific recipes. The photos are from the dishes I prepared for Dave and I. I am privileged to own a copy of all the books referenced.

The Chocolate Orange Beet Cake with Cream Cheese Walnut Frosting, is absolutely delicious. It is from Vivian Howard’s new cookbook, Deep Run Roots and was also featured on her PBS series A Chef’s Life. The book is heavy on southern, seasonal produce. I cannot wait to cook from it this summer, when the fresh ingredients are readily available at the farmers market. I made only 2 changes to the recipe. I used two 9″ layer pans, rather than 3 8″ layer pans. I also frosted the entire cake, sides and top. It all worked out perfectly.

My next “open the book and cook” recipe is from Top Chef Master, Floyd Cardoz. His new book Flavorwalla is filled with recipes inspired by what he cooks at home, what he grew up with and a few from the menus of his restaurants. The Grilled Shrimp with Fennel and Radish Salad, is something that he served at Tabla. It makes a wonderful first course, or a light meal. It gave me the chance to use my mandolin! It’s a must for slicing the fennel and radishes perfectly thin.

I seem to be going backwards with the courses. But hey, you can certainly start with chocolate cake if you want to….with a little ‘bubbly, and come back later for the rest of the meal!

The main course is also from Flavorwalla! This one was not a random recipe, but one I chose due to a craving for fresh, seared scallops. It’s quite an unusual take on traditional pan seared scallops, with the Cider Glaze over the top and the Cumin Scented Cauliflower Puree underneath. It all works! It’s an amazingly flavorful dish. Here is the link for Cider-Glazed Seared Scallops with Cauliflower Puree. I especially love the addition of cumin, ginger and shallot to the cauliflower puree. It adds a wonderful depth of flavor and you will not miss the cream or butter at all!

So there ya go….Valentine’s or any other special occasion meal, all laid out for you. All you have to do is shop and cook, pour the bubbly and light the candles.

Thanks for stopping by. I hope you have a wonderful evening!

Laura

A few production photos….just for fun!

Stuffed Sole with Shrimpy Newburg Sauce

01/12/2017 by Laura 3 Comments

Brrr, it’s cold here in Seattle. I cannot remember the last time we had so many days below freezing. I ran in to Whole Foods yesterday, to get Andouille Sausages for Birthday Boys Red Beans and Rice. As I passed the fish counter I noticed sole and shrimp on sale, confirming the next days dinner. Stuffed sole is one of our favorites. Especially good this week, providing rich, creamy comfort to warm you inside and out!

For the Stuffed Sole

6 good sized sole filets

1/2 pound small salad shrimp (1/2 cup for the stuffing, remainder for the sauce)

2 cups small, cubed toasted bread or stuffing

1/2 cup diced red bell pepper

1/2 cup diced shallot

1/2 cup finely chopped celery

1/2 stick butter

1/4 cup mayonnaise

1/2 cup chopped salad shrimp

1 egg beaten with 1 tablespoon water

1 teaspoon Old Bay Seasoning

1/4 teaspoon lemon zest

1 tablespoon fresh, minced parsley

1 pinch pepper

1 pinch salt

Sauté the peppers, celery and shallot in the butter over medium heat, until soft. Add to the cubed bread. Add the remaining ingredients and mix well. Place a heaping spoonful on each sole fillet. Roll the sole and secure with a toothpick. Place the fillets in a buttered baking dish. Cover with plastic wrap and place in the refrigerator while you make the Newburg Sauce.

For the Newburg Sauce

I used to use Knorr Newburg Sauce mix, which was a fabulous shortcut. However, they seem to have discontinued it! It’s not a lot of work to make from scratch, but it does add time and ingredients to this recipe!

1/4 cup butter

1/4 cup flour, like Wondra

1 1/2 cups of half and half or milk, your choice

1/2 teaspoon Old Bay Seasoning

1/2 teaspoon grated lemon zest

1/2 teaspoon paprika

3 Tablespoons good quality tomato paste

1/2 teaspoon Worcestershire sauce

1/2 cup good quality dry sherry

remaining salad shrimp, from above

Salt and Pepper to taste

paprika and minced parsley for garnishing

Preheat oven to 350′.

Melt butter in saucepan over medium heat. Add flour, to make a light rue. Cook 2 minutes. Add the milk, stir and simmer until sauce thickens, about 5 minutes. Add in the seasonings and dry sherry. Stir and simmer another 5 minutes. Remove from heat, stir in the shrimp. Adjust the sauce for seasoning. If too thick, add a little more milk.

Pour the sauce over the sole in the baking dish. Sprinkle the top with paprika and minced parsley. Cook in 350′ oven about 30 minutes, or until sauce is bubbly and lightly browned on top..

Enjoy!

Have a great evening,

Laura

Grilled Halibut with Asparagus, Lemon and Spring Pea Risotto

03/28/2015 by Laura Leave a Comment

There are many things that alert us to the arrival of Spring; the dainty pink flowers on the flowering currant bush in my garden, surprise appearances by tulips and crocus, and the frequent sighting of big, orange robins. There are two more things that assure me winter is behind us here in the Pacific Northwest, and that is the appearance of fresh Alaskan halibut and the seasons first asparagus. While the possibility of eating halibut and asparagus 5-7 times per week for a solid month thrills me beyond belief, Dave does not feel the same way. So, in an attempt to reach a bit of a compromise, I decided to “hide” the asparagus in a rich, creamy, cheesy risotto. I will be making this again! The combination of vegetables in this risotto is only limited by what’s available at the farmers market!

For the Risotto, inspired by this recipe

6 cups stock – I used organic chicken stock

2 Tablespoons of olive oil , plus Tablespoons of butter

1 large spring leek, washed and diced

1 cup Arborio rice

1/2 cup dry white wine

10 stalks medium size asparagus, trimmed and cut into 2-inch lengths

1 cup frozen petite peas

1 teaspoon grated lemon zest, plus more for garnish

2 tablespoons fresh lemon juice

1/4 cup chopped fresh flat-leaf parsley leaves

1 Tablespoon fresh chopped tarragon

1 cup finely grated Pecorino Romano cheese, plus more for serving

Coarse salt and freshly ground pepper

Bring stock to a simmer in a medium saucepan.

Heat 2 tablespoons oil and 2 Tablespoons of the butter over medium heat in another saucepan. Cook the diced leek, stirring frequently, until soft, 6 to 7 minutes. Add rice, cook, stirring, until edges are translucent, 2 to 3 minutes. Add wine; cook, stirring, just until evaporated.

Add 1/2 cup hot stock; cook, stirring, until almost absorbed. Continue adding 1/2 cup stock in this manner until liquid is creamy and rice is al dente, about 20 minutes total (you may not need to add all the stock). Add asparagus with the last addition of stock, and the peas about 1 minute before risotto is done.

Remove from heat; stir in lemon zest and juice, parsley, cheese, and additional 2 tablespoons of butter. Season with salt and pepper. Serve immediately with additional cheese and lemon zest.

For the halibut

Heat the grill thoroughly. Oil the grated very well.

Season the halibut with a drizzle of olive oil and salt and pepper.

Grill flesh side down 5-7 minutes. Flip and grill an additional 5-7 minutes. Do not over cook this beautiful, delicate fish.

Thanks for visiting. Have a wonderful evening.

Laura

Herbed Shrimp with Spicy Breadcrumbs

08/27/2014 by Laura 2 Comments

This recipe is based on a recent post by Food & Wine Daily Inspirations. It was contributed by Andrew Zimmerman. I followed the recipe closely, with only a couple of substitutions. With most of the ingredients on hand in the pantry, refrigerator or freezer, it was a quick week night meal. I know we will be making this again soon. We served it with our heirloom tomato bruschetta.

I have not used bread crumbs in pasta dishes before. In doing a little research, it is quite common in many Southern Italian pasta dishes. As with many wonderful, traditional dishes, it was created out of necessity due to the lack of availability of other ingredients. Pasta with garlicky breadcrumbs is often consumed during Lent.

Herbed Shrimp with Pasta and Spicy Breadcrumbs, Andrew Zimmerman, Food & Wine

for the Bread Crumbs

1/4 pound Italian bread, torn

2 tablespoons finely chopped parsley

2 tablespoons finely chopped oregano

2 garlic cloves, sliced

1/2 teaspoon crushed red pepper

1/4 cup of olive oil (I substituted olive oil for 1/2 stick of melted butter)

1 tablespoon fresh lemon juice

Kosher salt

Pepper

Heat oven to 350′. Place the dry ingredients into a food processor and pulse until breadcrumbs are fine. Drizzle in the oil. Season with Salt and pepper. Spread the crumbs on a baking sheet and toast until lightly browned – about 15 minutes. Stir every 5 minutes or so. Let cool completely before use. Breadcrumbs can be stored in an airtight container.

for the Shrimp

20 jumbo shrimp (2 pounds), shelled and deveined

2 cloves of garlic, minced

2 tablespoons minced parsley

2 tablespoons minced basil

1 1/2 teaspoons minced oregano

1/2 teaspoon minced thyme

1/4 teaspoon crushed red pepper

1/2 cup plus 2 tablespoons extra-virgin olive oil, plus more for serving

Kosher salt

Pepper

3/4 pound capellini or angel hair pasta

3 tablespoons fresh lemon juice

Prepare the shrimp and set aside. Chop the herbs and garlic. Place in a bowl and add the crushed red pepper, salt, pepper and the 1/2 cup of olive oil. Add the shrimp to the bowl. Stir to coat. Place the shrimp in the refrigerator until ready to broil.

Start the pasta water. Heat the broiler. Once the pasta has been added to the boiling water prepare to broil the shrimp. Place the shrimp on a pan with all the marinade. Broil the shrimp about 5 minutes and turn. Broil another 4-5 minutes.

When the pasta is done, drain the water. Return the pasta to the pot. Add the juices from the broiler pan, the lemon juice and 2 tablespoons of olive oil. Toss gently.

Plate the pasta. Place the shrimp atop the pasta and top all with a generous sprinkle of bread crumbs. Serve with bruschetta or a tossed green salad.

Salmon Nicoise and Heirloom Tomato Bruschetta

08/09/2014 by Laura Leave a Comment

I knew I was kind of pushing my luck serving salmon two days in a row. Dave informed me that it is not much of a “hard-working man’s meal”. By hard-working, he means painting the second of four sides of the house. I think he was too hot and tired to protest. I did surprise him by making a beautiful plate of our favorite heirloom tomato bruschetta. We finally have tomatoes and basil all ripe together. If you are not growing your own tomatoes, you must splurge; at least once this summer, on a few from the farmers market and make this dish. A little fresh mozzarella and prosciutto make this a meal on its own!

Though Salad Nicoise is traditionally made with tuna, I often see it made with salmon as I have done here. Maybe it is a Pacific Northwest thing. Regardless, it is becoming my favorite preparation! And since it’s summer and we are having a French salad, I had to serve it with a lovely, dry rose! Someone needs to inform the folks who stock the wine in the cooler that people drink chilled rose in the summer. There were numerous choices on the shelf, and none in the cooler! Doesn’t it look beautiful with the salmon?

for the Salad Nicoise

for the dressing

Dijon Vinaigrette – not traditional – but my version!

2/3 cup of great quality olive oil

1/4 cup sherry wine vinegar

1 teaspoon Dijon mustard

1/2 teaspoon tarragon

Fresh cracked pepper and salt to taste.

Whisk all together in a small bowl or measuring cup.

for the salad

4-6 small baby new potatoes, boiled gently until fork tender, drained and cooled

1/2 pound haricot vert – or any other small green bean, blanched until tender and cooled

2-4 hard-boiled eggs

a handful of heirloom cherry tomatoes

mixed baby lettuce

Nicoise olives (I could not find these at my regular store. I substituted the Lucques olives I had on hand. At least they were French!)

4 ounce portion of grilled salmon or one can of good quality tuna packed in olive oil, per serving

capers for garnish

fresh ground pepper and salt

Slice the cooled potatoes, place in a small bowl and pour a little of the dressing over them. Garnish with a small spoonful of capers. Stir gently to coat. Place the green beans in a small bowl and dress them in the same fashion. Slice the tomatoes, peel the eggs and chill until ready to plate.

To assemble the salad, place a handful of the baby lettuce on a chilled dinner plate. Sprinkle with a little of the salad dressing. Arrange the sliced potatoes, green beans, eggs, tomatoes, salmon or tuna, and olives in a pleasing pattern. Spoon a little more dressing over the salad. Bon appetite!

to prepare the Bruschetta

fresh baguette bread, sliced on the diagonal

olive oil

salt and pepper

chopped heirloom tomatoes, about 1 cup

finely minced garlic, 4-5 cloves

1/4 cup basil chiffonade

Brush the sliced baguette bread with olive oil. Season with salt and pepper. Toast until the edges brown.

Mix the diced tomatoes, minced garlic and basil together in a small bowl. Add a little olive oil to coat the tomatoes. Stir gently.

Spoon the tomato basil mixture onto the toasted bread. Garnish with a little more basil.

Cedar Planked Salmon with Shitake Mushroom and Baby Bok Choy Saute

08/08/2014 by Laura Leave a Comment

This is one of my favorite meals. Simple grilled salmon and a sauté of bok choy and shitake mushrooms. The bok choy and mushrooms seem made for each other! As you know, my suggestions of salmon for dinner don’t always go over very well. Since Dave is really busy painting the outside of the house, we did not engage in the “what’s for dinner” conversation. I took it upon myself to decide, shop and cook while he painted away!

for the Baby Bok Choy and Shitake Mushroom Sauté

3/4 pound of shitake mushrooms

6 small baby bok choy

4-5 cloves of garlic minced

1/2 cup diced onion

2-4 Tablespoons of olive oil

1/2 cup dry vermouth

salt and pepper

optional: add minced ginger with the garlic and onion, and garnish with soy sauce, for a more Asian style sauté

Slice the mushrooms, dice the onion and mince the garlic. Warm 2 tablespoons of olive oil in a sauté pan. Cook the onion and garlic until soft and translucent. Add the mushrooms and sauté until lightly browned and softened. You may need to add a little more olive oil. Add the vermouth and place the bok choy on top of the mushrooms in the pan. Steam for about 10 minutes until the bok choy is cooked through. Season with salt and pepper. I tried a little experiment by placing the bok choy on the grill for a moment. I wanted to impart a little of the smokiness that the cedar would add to the salmon. It worked and gave the bok choy a nice char color.

for the Cedar Planked Salmon

1 culinary grade cedar plank, soaked at least two hours in water

(No Jeff, you cannot use the left over shingles. They may have been treated with chemicals!)

1 filet of salmon – a little over a pound

olive oil

salt and pepper

lemon for garnish

Place the plank in a sheet pan filled with water and place a weight on the plank to keep it submerged. Let it soak at least two hours. We had a friend who did not soak the plank first. He placed his fish on the plank and the plank on the grill, put the lid down, set his watch for 10 minutes and came back to a fully engulfed fish fire! It is a good idea to keep a spray bottle close by in case a small fire erupts. And in case you were wondering, you cannot reuse the planks!

One of Dave’s biggest objections to fish is discovering bones mid-meal. I remove the pin bones with tweezers, it takes just a minute and makes for a more pleasant dining experience. It also takes the worry out of sharing the leftovers with our very spoiled cat and dogs.

I do not like to do very much to a beautiful piece of salmon, other than add a little olive oil, coarse salt and pepper. Place the salmon on the pre-soaked plank, season as you choose. Place on a hot grill, keeping a close eye for little fires. This piece of fish was about 3/4 of an inch thick and was completely done in 8 minutes, on a very hot (450′) grill. We served it with a little lemon and the sautéed bok choy and mushrooms.

First Day of Summer!

06/22/2014 by Laura Leave a Comment

Yesterday was the first day of summer; the longest and most wonderful day of the year. The solstice begins a series of long days! Since we are so far north it can remain light up to 10:30pm. We were charmed by perfect weather, not always the case on June 21st in Seattle! We worked in the yard most of the day; weeding, trimming, mowing, sweeping. Feeling inspired and motivated, we tore into our garden shed. The shed was in total disarray and begging for reorganization. By disarray, I mean knowing you have string for the weed whacker, a washer for the sprinkler, twine for the tomatoes; but cannot find any of it! With hooks replaced, tools rehung, gloves, hand tools, washers, sprinklers and clippers all sorted and placed in bins the shed has returned to a state of organized usefulness! We pinky swore we would keep it that way! Rewarding ourselves, we relaxed on the patio for a couple of hours; listening to music and drinking in the beauty of the day.

It was (all too) soon time for dinner. Armed with my bounty from the farmers market and a piece of Copper River Salmon, dinner was quick and easy. I knew I wanted to use my peas, fava beans, and garlic scapes, somehow. Catching up on my favorite blogs in the afternoon, I came across a dish posted by Aran Goyoaga at Canelle et Vanille: Fava and Peas with Prosciutto and Fried Egg. Not really a salad and not really a vegetable, it was more of a first course. The dish was exactly what I was looking for. I modified the recipe to include tiny, new potatoes. The dish would be a wonderful meal on its own, and was also perfect with the grilled salmon.

I prepped the peas and the fava beans the day before. If you have never worked with fava beans, there are a couple of steps. First, remove the beans from their velvety outer jacket.

Next, blanch the beans for about 30 seconds in a pot of boiling water, and immediately place in ice water. This makes it easier to remove the white, outer shell from the bean. Remove the outer layer and set aside.

Shell the peas and set aside. Can you tell Dave shelled and photographed the peas?

For the Fava and Peas with Potato, Prosciutto and Fried Egg

Adapted from the original recipe Canelle et Vanille: Fava and Peas with Prosciutto and Fried Egg.

About 1 pound of Fava Beans, shelled, blanched and peeled

About 1 pound of English peas, shelled

4-6 tiny, new potatoes (not in original recipe)

3 tablespoons of olive oil, plus additional for frying the eggs

1 small leek, cleaned and sliced, white parts only

5-6 garlic scapes, or 2 finely sliced garlic cloves if you do not have scapes

4 slices prosciutto or Serrrano

2 eggs

1 cup watercress, – I had arugula which I used instead

Chopped mixed herbs, I used parsley and tarragon

Bring a pot of salted water to a boil. Blanch the fava beans and peas about 2 minutes. Remove and drain in a colander.

Add the potatoes to the boiling water and cook until a sharp knife can easily be inserted, about 10 minutes. Drain and slice in half.

Heat 3 tablespoons of olive oil in a sauté pan. Sauté the leeks and scapes (or garlic) until soft, but not brown. Add the fava, peas and potatoes. Season with salt and pepper. Sauté to warm through and to ensure all vegetables are coated with the oil. Set aside and prepare two fried eggs.

When ready to plate, place the vegetables on a plate of arugula (or watercress). Top with the prosciutto and fried eggs. Garnish with the chopped herbs. I also added some sliced radishes at this stage.

A perfect summer meal and a perfect summer day. Cheers to many more!

Sunday Seafood Risotto and Caesar Salad

06/09/2014 by Laura Leave a Comment

Sunday was our 18th wedding anniversary! I wanted to make something new, different and a little bit special. Staying in and cooking was entirely my choice. I had 18 gorgeous roses sitting on the table, and with new blog friendly dishes, napkins, and placemats – it was almost like going out! I knew Caesar salad would be on the menu as there were 8 giant heads of romaine calling me from garden. As we spent the day running errands, I was thinking about what I’d like to go with that salad! I’m not sure if it came to me at Home Depot, Target or Pier 1 … but Seafood Risotto popped in my head! Not risotto with seafood mixed in, but grilled and placed on top! Yes – that was it. I made a mental shopping list and we made two more stops to gather the ingredients.

Caesar Salad – Laura’s Way!

2 generous servings

2 Romaine lettuce hearts, – about 5 leaves each

Rinse the lettuce well with cold water. Wrap in kitchen towel to remove all moisture and chill thoroughly prior to serving. Chill your salad plates.

2-3 cloves minced garlic, or one head finely chopped green spring garlic

3-4 anchovy filets, minced, and 3-4 anchovy filets for garnish

juice of 1/2 lemon

1/2 teaspoon Worcestershire sauce

1/2 cup Cardini’s Caesar salad dressing

Stir the minced garlic, minced anchovy, lemon juice and Worcestershire sauce, and salad dressing all together and set aside until ready to use.

I have made Caesar salad the traditional way for many years. Once I discovered Cardini’s Caesar dressing, I stopped. I think it is one of the best bottled dressings ever made. However, I like to customize it to our taste with the addition of garlic and anchovy every now and again. Give it a try and let me know what you think! (I am not being compensated in any way by Cardini’s.)

Parmesan and Garlic Crouton

1-2 baguette slices per serving

drizzle each slice of bread with a little olive oil

rub the bread with fresh garlic cloves

top with fresh grated parmesan cheese and a few herbs, of your choice

Broil until cheese is bubbly and bread is toasted, just before serving.

When ready to serve, place the lettuce on a chilled plate. Top with the dressing and additional anchovies, if desired, and freshly shaved parmesan cheese. Add the crouton and sliced lemon, and plenty of freshly cracked pepper.

Laura’s Seafood Risotto

1 1/2 quarts seafood stock

1 cup of dry, white wine

1 cup chopped fresh leek, white part only

2 Tablespoons fresh chopped tarragon (reserve 1/2 teaspoon)

2 Tablespoons chopped green spring garlic – or, 2 cloves fresh minced garlic if green spring garlic is not available (reserve 1/2 teaspoon)

grated zest of one lemon – use a microplane grater (reserve 1/4 teaspoon)

1 1/2 cups Arborio rice

1/2 cup freshly grated parmesan cheese, additional for garnish

4 Tablespoons of butter, divided

2 Tablespoons olive oil

salt and pepper

Assorted seafood to be grilled and placed on risotto for serving. We used scallops and prawns. (Placing the scallops on skewers makes it easier to grill them. If using bamboo skewers, be sure and soak them in water for 30 minutes or more, before using.)

Make a basting butter for the seafood with 2 tablespoons melted butter and the reserved garlic, tarragon and lemon zest. Set aside until ready to grill the scallops and prawns.

To prepare the risotto:

Place the stock in a saucepan over medium heat and bring to a low simmer. Reduce the heat to low.

Place the olive oil and 1 tablespoon of butter in another saucepan. Warm over medium heat. Add the chopped leeks and sauté until softened, about 5 minutes. Add the rice and stir to coat the grains with the butter and oil. Add in the minced garlic, tarragon and lemon zest.

Add the white wine. Continue to stir over medium heat until the liquid has been absorbed. Begin adding the hot stock, a couple ladles at a time. Stir thoroughly and add more stock, after liquid is fully absorbed. This process will take about 30 minutes or so. Continue until all the liquid has been used. The mixture should be soft and creamy and the rice should be al dente. Stir in the remaining 1 Tablespoon of butter and the 1/2 cup of parmesan cheese. Keep warm over very low heat while you grill the scallops and prawns

Baste the seafood skewers with the melted herb butter you prepared. Grill the seafood on a hot grill for about 4 minutes per side.

When ready to serve, place a generous portion of risotto on a plate. Top with the grilled shellfish. Garnish with freshly shaved parmesan cheese, fresh chopped parsley and freshly cracked pepper. If it is your anniversary, or even if it’s not, serve with a bubbly glass of blanc de noirs champagne!

Quick Clam Linguine

06/04/2014 by Laura Leave a Comment

This is one of our favorite, quick week night meals. You probably have most of the ingredients in your pantry. It is especially good when you have oregano, parsley and basil available from the garden but dried herbs will do in a pinch! We first posted this about a year ago. We decided to post it again with new photos. I hope you agree, the photos are improving!

Ingredients

6-8 servings

36-48 ounces canned clams, drained, juice reserved

2 cups dry white wine

1 large white onion

8 cloves of garlic

juice of 1/2 of a lemon – about 2 Tablespoons

1 teaspoon dried oregano – or 2 tablespoons fresh oregano, chopped

1/2 teaspoon dried red pepper flakes (or more to taste)

1/2 cup chopped fresh Italian parsley

1/2 cup fresh basil chiffonade*

1/2 cup good quality, peppery olive oil

fresh ground black pepper

kosher salt

optional – 3-4 per serving fresh, clean steamer clams in shell

fresh grated parmesan for serving

additional minced parsley for garnish

linguine, prepared according to directions

Drain the clams in a colander with a bowl beneath it to catch the clam broth. Set both aside.

Dice the onion and mince the garlic cloves, and set aside.

Chop the parsley, oregano and basil, and set aside.

Warm the oil over medium heat in a large, heavy bottom sauté pan. (It is a lot of oil, but it is the base for the sauce.) Add the onion and garlic and sauté gently about 5 minutes. Add in the oregano and the red pepper flakes. Sauté another 5 minutes. Season with a pinch of salt and fresh ground pepper.

Add the white wine. Bring to a simmer and reduce about 5 minutes. Add the reserved clam broth and the lemon juice. Simmer gently for 10 minutes.

Stir in the basil, oregano and chopped parsley. If you are adding fresh clams, place them in the pan now. Yes – there are some mussels in the picture. Dave keeps thinking he does not like mussels. I cooked a few as a “test”. He still thinks he does not like them! Is there anybody else out there that likes clams but not mussels?

Start your pasta water. Once pasta water comes to a boil, add the reserved clams into the sauté pan. Reduce the heat to very low. Do not simmer the sauce after you have added the canned clams, you want to just warm them. (Overcooking will make them tough and chewy.) I am sure you know to NOT eat any clams or mussels that did not open up, right?

Adjust the sauce for seasoning. You may need a little more salt or pepper. To serve, place a portion of fresh hot linguine on a plate or bowl. Top with the sauce and garnish with fresh grated parmesan cheese, chopped parsley and the steamed clams, if using. Serve with a tossed salad and crusty baguette bread top sop up the broth.

Grilled Halibut with Pico De Gallo and Avocado Salad

04/14/2014 by Laura 1 Comment

Dave and I spent a few hours at the Pantry at Delancey on Sunday afternoon, “sharpening” our knife skills. The class was taught by Chef Mataio Gillis from Ciao Thyme. After Chef Gillis inspected, sharpened and honed everyone’s knife, we reviewed types of knives and their function, proper knife care and body mechanics. My intentions for signing up for the class, were not entirely honorable. I wanted Dave to be more comfortable with slicing and dicing, so I do not end up doing all the “prep” work when we cook together. Even though I am pretty efficient with a knife, I definitely learned some new tricks! We practiced brunoise, fine brunoise, small, medium, and large dice, julienne, allumette and batonnet cuts on potatoes, carrots and celery. As for Dave, he is now in charge of all mirepoix prep and knife care!

The Pico De Gallo was the result of 15 students chopping tomatoes, peppers, onions, garlic and cilantro. As with all classes at The Pantry, we ended with a meal of Pico De Gallo, chips, guacamole and a cold beer! Since I had a beautiful filet of fresh Alaskan halibut on hand for dinner, I decided to take my portion home and serve it with the fish! I served an avocado and radish salad with a cumin – lime vinaigrette alongside the halibut. Just like the class and the beautiful spring day, the meal was fabulous!

For the Avocado and Radish Salad with Cumin and Lime Vinaigrette

For the dressing

1/3 cup of fresh squeezed lime juice

2/3 cup very light olive oil

1/2 teaspoon cumin

1/4 – 1/2 teaspoon honey or agave

salt and pepper to taste

For the salad

mixed lettuce of your choice – I used butter lettuce and watercress, torn into bite size pieces

about 1 Tablespoon coarsely chopped cilantro per serving

1/2 large dice avocado per serving

2-3 thinly sliced radishes, per serving

for the garnish – finely diced radish and lime zest

Toss the lettuce and radishes together. Add the dressing and toss again. Gently fold in the avocado. Garnish with the lime zest and diced radish

I don’t have permission to share the Pico De Gallo recipe we made in class. Just make your favorite! Also, when grilling a flaky fish like halibut, it is extremely important that your grill is very hot and very well oiled! It takes just a few minutes on each side for perfectly cooked fish.