Author: bridgete

Categories
Scallops

Grilled Scallops with Nori, Ginger, and Lime

  • ⅓cup mayonnaise
  • 2tsp. fresh lime juice
  • Kosher salt
  • 1toasted nori sheet
  • 1tsp. ground coriander
  • ½tsp. ground ginger
  • 2Tbsp. vegetable oil, plus more for grill
  • 12large dry sea scallops, side muscles removed, patted dry
  • ½lime
  • 3scallions, dark green parts only, very thinly sliced
  • 1tsp. Aleppo-style or other mild red pepper flakes or gochugaru (coarse Korean red pepper powder)

Prepare a grill for medium-high heat. Mix mayonnaise, lime juice, a pinch of salt, and 1 Tbsp. water in a small bowl; set lime mayo aside.

Finely grind nori in spice mill. Transfer half to a small bowl; set aside for serving. Transfer remaining nori to a large bowl and mix in coriander, ginger, and 2 Tbsp. oil. Add scallops and toss to coat.

Thread 3 scallops onto 2 skewers. (This will keep scallops in place and make them easy to turn. You can also use this method for shrimp and small peppers like shishito and Padrón.) Repeat with remaining scallops and skewers. Season both sides with salt.

Clean and oil grate, then immediately place scallops on the outside edge of the grill so that the skewers are hanging off the side. Grill, turning scallops with handles of skewers, until grill marks appear and scallops are just cooked through, about 3 minutes per side, depending on their size.

Step 5

Spread lime mayo on a platter and place skewers with scallops on top. Finely grate zest from lime half over, then squeeze juice over. Top with scallions and sprinkle with Aleppo-style pepper and reserved nori.

Categories
Fish Soup

Brothy Seafood Chowder

  • 1small onion, unpeeled, quartered
  • 2stalks celery, chopped
  • 1leek, dark green parts chopped, rinsed, white parts cut into ¼” rounds, rinsed, reserved for stew
  • 12 c fish stock
  • ½ tsp. crushed red pepper flakes
  • 1garlic clove, smashed
  • 6thyme sprigs
  • 2bay leaves (optional)
  • ½cup dry white wine or sake
  • 1lb. small Yukon Gold potatoes, quartered
  • Kosher salt
  • 1fennel bulb, halved lengthwise, thinly sliced crosswise, fronds reserved for serving
  • 1 ½lb. boneless, skinless white fish (such as cod), cut into 1″ pieces
  • 2cups Sun Gold tomatoes
  • Extra-virgin olive oil (for drizzling)
  • Freshly ground black pepper

Heat oil in a large pot over medium. Add onion, celery, dark green leek pieces, chile, garlic, thyme, and bay leaves (if using). Cook, stirring occasionally and scraping bottom of pot to make sure nothing is sticking, until onion is golden brown, 4–6 minutes. Add wine and cook, stirring occasionally, until reduced by about half, about 1 minute.

Add fennel seeds and 12 cups cold water to onion mixture and bring to boil. Reduce heat to medium-low, bring to a simmer, and cook, skimming off any foam that rises to the top, until stock is nicely flavored 40–50 minutes. Let cool 30 minutes. Strain through a fine-mesh sieve into another large pot or bowl; discard solids.

Place potatoes in fish stock in a large pot, season with salt, and bring to a boil. Reduce heat to medium, bring to a simmer, and cook, stirring occasionally, until potatoes are almost tender, 10–14 minutes. Add sliced fennel and white leek parts and cook, stirring occasionally, until vegetables are barely tender, 4–6 minutes. Add fish and cook, stirring occasionally, until fish is opaque, about 4 minutes. Remove from heat and stir in tomatoes; taste and adjust seasoning.

Ladle chowder among bowls and top with fennel fronds. Drizzle with oil; season with pepper.

Categories
Pasta Vegetarian

Summer Bolognese

  • 1 lb. thin spaghetti
  • Kosher salt
  • 1⁄4 cup olive oil
  • 1 lb. veg meat
  • 2 tsp. chile flakes, or 3 red Thai chiles, minced
  • 2 tbsp. minced thyme
  • 3 garlic cloves
  • 2 tbsp. tomato paste
  • 2 tsp. granulated sugar
  • Freshly ground black pepper
  • 1⁄2 cup dry white wine
  • 2 tbsp. red wine vinegar
  • 1 lemon, zested and juiced
  • 1 lb. mixed cherry tomatoes
  • 1⁄2 cup Ligurian or kalamata olives
  • Torn basil leaves, for garnish
  • Grated parmesan cheese, to serve
  1. Bring a large saucepan of salted water to a boil. Cook pasta until al dente, about 7 minutes. Drain pasta, reserving ½ cup water; toss pasta with 3 tablespoons oil and keep warm.
  2. Meanwhile, heat remaining oil in a 12-inch skillet over medium-high; cook veggie meat, chile, thyme, and garlic until beef is browned, about 5 minutes. Add tomato paste, sugar, salt, and pepper and cook 2 minutes more. Add wine and cook until it has almost evaporated, about 2 minutes. Add in pasta, vinegar, and lemon zest and juice and toss to combine. Add in reserved pasta water, tomatoes, and olives and cook 2 minutes more.
  3. Transfer to a serving platter and serve with basil leaves and parmesan cheese.
Categories
Shrimp

Singapore Noodles with Shrimp

Ingredients

  • 3½ oz. dried rice vermicelli
  • 2 large eggs, lightly beaten
  • 7–8 medium shrimp (3 oz.), shelled and deveined
  • Kosher salt
  • 2 small shallots, finely minced (¼ cup)
  • One 1-inch piece of ginger, peeled and minced (1 Tbsp.)
  • 3 medium garlic cloves, finely minced (1 tsp.)
  • 2½ tsp. yellow curry powder
  • 1 tsp. turmeric powder
  • 1⁄2 small yellow onion, thinly sliced with the grain (¼ cup)
  • 1 medium scallion, thinly sliced (¼ cup)
  • 1 stalk Chinese chives, thinly sliced (¼ cup)
  • 1⁄2 red bell pepper, thinly sliced (⅓ cup)
  • 1⁄3 cup soybean sprouts
  • 3 Tbsp. plus 1 tsp vegetable oil, divided
  • 1 Tbsp. wine
  • 1 Tbsp. soy sauce
  • 1 tsp. sesame oil
  • smoked salmon
  • Cilantro sprigs, for garnish

Instructions

  1. Cook the vermicelli: Bring a large pot of water to a rolling boil, then drop the noodles in, stir well, and cook just until tender, 50–60 seconds. Drain well and set the noodles aside to dry in a large sieve for 20-30 minutes, tossing occasionally to prevent clumping.
  2. Meanwhile, heat a wok over medium heat, then add a teaspoon of vegetable oil, swirling to coat the surface. Pour the eggs into the center of the wok, then immediately tilt and swirl the pan to form a thin, even layer. Cook until the egg is thoroughly set, 2-3 minutes, then transfer it to a heat-resistant cutting board and set aside until cool enough to handle. Roll the omelet up tightly, slice into ¼-inch wide strips, and set aside by the stove.
  3. Return the wok to high heat and add 1 tablespoon vegetable oil, swirling to coat the surface. When the oil begins to smoke, add the shrimp, season with a pinch of salt, and cook, stirring frequently, until they are pink and just barely cooked through, about 1 minute. Use a slotted spoon or a wok spatula to remove the shrimp from the wok and set them by the stove along with the sliced egg.
  4. Use a dry paper towel to wipe the wok clean, then return it to high heat. Add the remaining 2 tablespoon vegetable oil, swirling to coat the surface. When the oil begins to smoke, add the shallots, ginger, and garlic and cook, stirring continuously until fragrant but not yet colored, 30-60 seconds. Add the curry powder, turmeric, and a pinch of salt and continue cooking, stirring continuously, until the spices are completely incorporated into the aromatics and smell faintly toasted, 1-2 minutes. Add the onion and continue cooking just until softened, 2–3 minutes, then, add the scallions, Chinese chives, red bell pepper, and beansprouts and cook, stirring continuously, for 30 seconds. Add the reserved noodles, along with the Shaoxing wine, soy sauce, and sesame oil. Using a pair of chopsticks or tongs, lift and toss the noodles to loosen them, allowing them to fry evenly, and incorporating them with the liquids and vegetables. Add the reserved eggs, the smoked salmon, and the shrimp and give the mixture a few final tosses in the wok until the proteins are heated through. Transfer the noodle mixture to a plate, garnish with a few sprigs of cilantro, and serve immediately.
Categories
Vegetarian

Taiwanese-Style Tomato and Egg Noodles

Ingredients

  • 1⁄4 cup plus 2 Tbsp. canola oil, divided
  • 4 large eggs, lightly beaten
  • 1⁄3 cup thinly sliced fresh ginger
  • 3 Tbsp. finely chopped garlic
  • 1⁄2 cup thinly sliced scallions, divided
  • One 28-oz. can whole, peeled tomatoes
  • Four 1 ¾ oz. bundles dried Taiwanese-style sliced noodles (about 1-inch thick)
  • 3 Tbsp. sesame oil, plus more for drizzling
  • 1 tsp. Hondashi (instant dashi powder)
  • 1⁄2 tsp. finely ground white pepper
  • Kosher salt

Instructions

  1. To a large pot over medium heat, add 3 tablespoons canola oil. When the oil shimmers, add the eggs and cook, stirring and folding gently with a wooden spatula to scramble until cooked, about 2 minutes. Transfer the eggs to a small bowl and set aside.
  2. In the same pot over medium heat, heat the remaining 3 tablespoons canola oil. When the oil shimmers, add the ginger and cook, stirring frequently, until lightly browned, 1–2 minutes. Add the garlic and half of the scallions and continue stir frying until fragrant and the ginger turns golden brown, 5–7 minutes more. Turn the heat to high, then add the canned tomatoes. Using a wooden spatula, coarsely crush the tomatoes into chunks, then add 8 cups cool water, the reserved eggs, sesame oil, Hondashi, and white pepper. Bring to a boil, then lower the heat to simmer and cook until the flavors come together, 10–15 minutes. Season to taste with kosher salt and keep the broth hot while you cook the noodles.
  3. Meanwhile, bring a large pot of generously salted water to a boil over high heat. Drop the noodles into the boiling water and cook, stirring occasionally, until tender, about 3 minutes. Drain the noodles and divide between 4 large soup bowls. Ladle the tomato and egg soup over the noodles, garnish with the remaining scallions, drizzle with additional sesame oil, and serve hot.
Categories
Desserts

Blueberry Lemon Cake

  • 6 tablespoons unsalted butter, softened
  • 1 cup plus 1 tablespoon sugar
  • 1 large egg, at room temperature
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 pinch kosher salt
  • 1/2 cup milk
  • 1/4 cup heavy cream
  • 1 lemon, finely grated zest and juice
  • 2 cups blueberries, fresh or frozen
  • 1/2 teaspoon ground cinnamon
  1. Heat the oven to 350 degrees F and butter an 8-inch square baking pan. Cream the butter and 1 cup of the sugar in the bowl of a standing mixer until light and fluffy, 3 to 5 minutes, scraping down the sides of the bowl halfway through. Add the egg and beat until incorporated.
  2. In a small bowl, whisk together the flour, baking powder and salt. Combine the milk with the cream in another bowl. Add half of the dry ingredients to the mixing bowl and beat briefly until just incorporated. Add half of the milk and cream and do the same. Repeat once more, alternating the dry and wet ingredients.
  3. Briefly beat in the lemon juice and zest. If you’re using frozen blueberries, toss them in a tablespoon or so of flour, and then gently fold in the berries with a spatula. Be careful not to over-mix the batter!
  4. Spread the batter evenly in the pan. Combine the remaining sugar with the cinnamon and sprinkle evenly over the top of the cake. Bake for 30 to 40 minutes, until a toothpick comes out almost clean — do NOT overbake! (If this cake is made right, it has a very moist, almost pudding-like texture.) Cool completely in the pan, on a rack. Cut into squares and serve on its own, or with whipped cream or ice cream. The cake will keep for a few days in an airtight container.
Categories
Vegetarian

Cheese souffle

  • 6 tablespoon butter
  • 6 tablespoon flour
  • salt and pepper
  • 2 cups milk
  • 5 eggs 2 cups cheese
  • 3 tablespoons chives

can make it ahead of time and cook later.

Make a blonde roux by melting butter and then whisking in the flour. Add the milk all at the same time and whisk and once its thick, let it cool in a bowl.

Break 6 eggs in a bowl and whisk. Add salt and pepper. Add the eggs to the roux and whisk. Then add the cheese and chives.

Use a terracotta gratin dish buttered. Pour in the batter. Decorate the top with thin slices of cheese and lay over. (not completely covered) Making stripes.

400c for one hour. Feeds 6

Categories
Desserts

Salted Caramel Custard

  • 1 cup of sugar
  • 1/2 c cream
  • 1/4 tsp fleur de sel
  • 4 tablespoons butter (2 for caramel and 2 for custard)
  • 1/2 tsp vanilla extract
  • 5 egg yolks
  • 1/3 c corn starch
  • 2 cups milk
  • 1 cup heavy cream
  • vanilla bean

CARAMEL

In a high sided pan, put the sugar on medium high and wait BUT KEEP WATCHING. The sugar will melt. Swirl the pan but DO NOT STIR, When its caramel color, lower the heat to let all the sugar melt but not burn.

Add the cream. It will rise and bubble. Once it settles, whisk in sea salt. Add the butter and vanilla. Put into a heat proof container (like a glass measuring cup) Set aside. (will make about 3/4 cup of salted caramel sauce)

CUSTARD

Add the yolks and the corn starch and whisk. Set aside

In a pot on the stove add the milk and cream and a scraped vanilla seed (and pod) and simmer for 5 minutes. Strain the milk mixture and add a little bit (temper) into the eggs. Then mix and then add the rest. Put it back in the pot on the stove and cook. Once thick, take it off the stove and add 2 tablespoons butter and whisk. Add the caramel sauce.

Pour into ramekins. In the fridge for 2 hours uncovered.

Serve with a little salt on top. And whipped cream (toffee bits or crushed nuts)

Categories
Fish

Butter-Roasted Halibut with Asparagus and Olives

  • 2 bunches asparagus, trimmed, halved lengthwise if thick, divided
  • 6 Tbsp. unsalted butter
  • 7 Tbsp. extra-virgin olive oil, divided
  • 1tsp. Aleppo-style pepper
  • 2½lb. skinless halibut, salmon, or arctic char filletKosher salt, freshly ground pepper
  • 2 bunches ramps or scallions, trimmed
  • ¾cup Castelvetrano olives, pitted, torn
  • ¼cup finely chopped chives
  • ¼cup fresh lemon juice
  • 2 Tbsp. coarsely chopped tarragon, plus leaves for servingBoiled small waxy potatoes and lemon wedges (for serving)

Preheat oven to 325°. Thinly slice one-quarter of asparagus into coins and place in a medium bowl; set aside.

Heat butter and 2 Tbsp. oil in a small saucepan over medium. As soon as butter is melted, add Aleppo-style pepper and remove from heat.

Season fish with salt and black pepper on both sides and place on a rimmed baking sheet. Scatter ramps and remaining asparagus around fish; season with salt and black pepper. Pour butter mixture over fish and vegetables. Give vegetables a toss to evenly coat. Roast, undisturbed, until fish is just opaque in the center and asparagus is bright green and tender, 15–25 minutes, depending on the thickness of your fillets.

Toss olives, chives, lemon juice, 2 Tbsp. tarragon, and remaining 5 Tbsp. oil with reserved asparagus; season with salt and black pepper.

Transfer fish to a platter; top with ramps and asparagus. Spoon some olive mixture over, then scatter tarragon leaves over. Serve with potatoes, lemon wedges, and remaining olive mixture alongside.

Categories
Pasta Vegetarian

Orecchiette with Mushrooms, Leeks, and Almonds

  • ¼cup plus 2 tablespoons olive oil, divided
  • ½cup raw almonds, coarsely chopped
  • ½cup parsley leaves with tender stems, chopped
  • 1teaspoon finely grated lemon zest
  • 2tablespoons plus ⅓ cup grated Parmesan, dividedKosher salt, freshly ground pepper
  • 1pound shiitake mushrooms, stemmed, large caps torn in half
  • 2large leeks, pale-green and white parts only, halved, sliced into ¾-inch pieces
  • 2garlic cloves, grated
  • ¾cup vegetable stock
  • 12ounces orecchiette

Heat ¼ cup oil in a large skillet over medium-high. Cook almonds, tossing frequently, until lightly golden, 1–2 minutes. Using a slotted spoon, transfer almonds to a medium bowl, leaving that almondy-oil goodness in the skillet.

Let almonds cool 10 minutes. Toss with parsley, lemon zest, and 2 Tbsp. Parmesan; season with salt and pepper. Set aside.

Add remaining 2 Tbsp. olive oil to almond oil in skillet. Heat over medium-high and cook mushrooms, undisturbed, no matter how much you may wish to give them a toss, until browned on 1 side, about 2 minutes. Toss and continue to cook, undisturbed, until browned on underside, about 2 minutes. Season with salt and pepper and continue to cook, tossing occasionally, until mushrooms are tender but still retain their shape and have some bite, about 2 minutes more. Add leeks and garlic, season with salt and pepper, and cook until leeks are bright green and just getting tender, 4–5 minutes. Add stock and bring to a simmer.

Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente, 8–10 minutes. Drain and transfer to skillet with mushroom mixture. Add remaining ⅓ cup Parmesan and cook, tossing, until sauce is nice and silky and creamy and lightly coats pasta, 2–3 minutes.

Serve pasta topped with reserved almond mixture.

Do Ahead: Pasta can be made 1 day ahead; cover and chill.