Author: bridgete

Categories
Fish

Orange Glazed Salmon

  • 2 tablespoons avocado oil
  • 4 (6-ounce) salmon filets, (Alaskan Sockeye or Coho)
  • 1 orange, juiced
  • 2 cloves garlic, minced
  • 2 tablespoons honey
  • 2 tablespoons tamari
  • 1 teaspoon thyme, finely chopped
  • salt and pepper, to taste
  • 1/2 teaspoon flour
  • 1 teaspoon water

Pat salmon dry with a paper towel, then season with salt and pepper.  

Heat the avocado oil in a pan on medium high heat. Add salmon and cook for 3-4 minutes each side.

While the salmon is cooking, make an arrowroot slurry by stirring together the arrowroot powder and water. Set aside. 

Once the salmon is cooked, transfer to a plate.

Turn the heat down to medium-low and sauté the minced garlic in the pan for 30 seconds. Add the orange juice, honey, tamari, thyme and arrowroot slurry. Whisk the ingredients together for 1-2 minutes or until slightly thickened.

Add the salmon back to pan and spoon glaze over salmon before serving. 

Categories
-appetizers Fish

Oven baked Cod with Asparagus

  • 1 – 1 1/2 lbs cod – or sub black cod,  halibut, sea bass… etc.
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • ½ teaspoon pepper
  • 2 teaspoons fresh thyme
  • zest from one lemon
  • 2 tablespoons olive oil
  • 1 large fennel bulb, cored and thinly sliced ( or sub celery and more asparagus)
  • 1 large leek, white and light green parts, thinly sliced into half moons
  • 4 cloves garlic, rough chopped
  • 2 tablespoons finely chopped preserved lemon (or sub zest from another lemon)
  • 1 tablespoons fresh thyme
  • ½ cup chicken or veggie broth or stock, more as needed
  • ½ cup white wine (or sub more broth and a squeeze of lemon)
  • generous pinch salt and pepper
  • 1  large bunch asparagus, cut into 1–2 inch pieces, tough ends removed.

Preheat oven 400F

Cut cod into 4 pieces and pat dry. Place in a bowl, drizzle with olive oil and sprinkle with salt and pepper, thyme and zest and toss to coat well. Set aside.

Heat 2 tablespoons olive oil over medium heat in an oven-proof skillet, cast iron skillet or dutch oven. Add fennel and saute 5-7 minutes, stirring, cooking until just tender.  Add leeks and garlic and continue cooking, stirring until leeks are golden and tender.  Add lemon zest, fresh thyme, broth and white wine. Stir in salt and pepper, simmer on medium-low heat until liquid has reduced by half, and fennel is nice and tender, about 5 minutes.

If fennel needs a bit longer, add another splash of broth and cover pan for a few minutes, letting it steam and get tender. Once fennel is tender, add the asparagus, give a stir and cook for 2 more minutes- until asparagus turns bright green.  If the mixture seems dry, add another splash of broth- you want this slightly wet ( ¼-inch liquid in the bottom of the pan).

Nestle in the fish in the pan, scraping out any excess marinade over the fish.  Bake in the oven until fish is cooked through 10-15 minutes, depending on thickness.

Divide among four bowls. Top with a sprig of thyme and lemon wedge.

Categories
Salad

Warm Spinach Salad

  • 3 eggs
  • 1 shallot
  • balsamic or sherry vinegar
  • pinch of salt
  • pinch of sugar
  • 2 tbsp olive oil
  • 3/4 c fresh croutons
  • smoked salmon
  • spinach
  1. Bring a small pot of water to a boil. Simmer eggs for 7 minutes, then cool in cold water till serving time.
  2. Meanwhile, marinate shallot in vinegar with a pinch of salt and sugar for 10 minutes. Whisk in olive oil to taste, keeping the dressing rather sharp — a 2:1 oil-to-vinegar ratio is good here.
  3. Meanwhile, make the bread crumbs: heat the 2 T. olive oil in a small, heavy skillet over medium heat. Add the bread crumbs and cook, stirring frequently, until they are crisp and golden brown (about 5 minutes). Be careful not to burn them.
  4. Meanwhile, fry the smoked salmon until crisp. Save the rendered fat for another use.
  5. Wash and lightly dry the spinach leaves. Place them in a large stainless steel bowl and toss lightly with some of the dressing. Mix in salmon and breadcrumbs and season with pepper. Put the bowl over a pan of simmering water and toss continually with tongs while the salad heats. Use a towel to grip the bowl. Remove when the leaves are just wilted and serve immediately.
  6. Peel and quarter eggs, season with salt and pepper, and serve with salad.
Categories
Shrimp

Coconut Curry Shrimp

  • 1 pound jumbo shrimp , shell and tail on
  • 4 tablespoons vegetable oil , divided
  • 2 cloves garlic , minced or pressed
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon red chili flakes
  • 1/2 onion , peeled and sliced
  • 1/2 red bell pepper , seeded and sliced
  • 1/2 orange bell pepper , seeded and sliced
  • 1/2 yellow bell pepper seeded and sliced
  • 1 cup coconut milk
  • 4-6 tablespoons high quality fish sauce , start with 4 tablespoons and add more to taste
  • 2 tablespoons peanut butter
  • 2 tablespoons red curry paste
  • 2 tablespoons lime juice , about 1/2 large lime, juiced
  • 1 tablespoon brown sugar
  • 2 teaspoons ground ginger
  • 2 tablespoons basil leaves , chopped
  • 2 tablespoons cilantro , chopped

Place the shrimp in a bowl with 1 tablespoon of the oil, garlic, kosher salt and red chili flakes. Toss to coat and let marinate for 10 minutes.

Heat a 12-inch skillet over medium high heat with 1 tablespoon of oil. Add the onion and peppers and cook until softened, about 5 minutes. Transfer the peppers and onion to a bowl. 

Add 1 tablespoon of oil to the skillet and cook half of the shrimp for 2 minutes, then flip and cook for another 2 minutes or until opaque. Transfer the shrimp to a plate. Add the remaining tablespoon of oil and cook the remaining shrimp then add to the other shrimp.

In another bowl or 4-cup measuring cup mix the coconut milk, fish sauce, peanut butter, red curry paste, lime juice, brown sugar and ground ginger and stir well. 

Transfer the cooked onion and peppers to the skillet and pour the coconut milk mixture of the peppers. Bring to a boil then reduce to simmer and cook until reduced by half, about 5 minutes. 

Add the shrimp to the skillet with the basil and cilantro and toss to coat. Serve over rice or noodles. Garnish with more cilantro and basil, chopped green onion and sliced red jalapeño of desired.

Categories
Salad

Harissa-spiced cauliflower with creamy avocado and couscous

  • 1 small cauliflower, small leaves attached, cut into 4 wedges
  • 1-2 tbsp rose harissa paste
  • 1 red onion, cut into 6 wedges
  • 150g reduced fat crème fraîche (or soured cream or yogurt)
  • 1 small ripe avocado, roughly cut into chunks
  • 30g chopped soft herbs (like mint, parsley and chives)
  • 2 tbsp capers
  • 2 tbsp lemon juice
  • 2 anchovy fillets
  • 250g couscous cooked
  • Mixed salad leaves to serve

Heat/light the barbecue and spread the coals in an even layer.

Rub the cauliflower all over with the harissa, season with salt and pepper

Barbecue with the onion wedges with the lid shut for 20-30 minutes, turning, until the vegetables are charred and tender.

Meanwhile, put the crème fraîche, avocado, herbs, capers, lemon juice, anchovies, some salt and a grind of black pepper in a mini processor or blender and whizz to make a green sauce.

Serve the warmed couscous on 2-3 plates (or on a platter) with the cauliflower and the onions. Drizzle the green sauce over the top and add a handful of salad leaves.

Categories
Fish Soup

Salmon Chowder

  • 4 tbsp unsalted butter
  • 1/2 lb thick cut smoked salmon chopped in 1/2 in pieces
  • 3 celery stalks, minced
  • 1 small onion, minced
  • 1 jalapeno, thinly sliced
  • 1 bunch scallions, finely chopped
  • 4 garlic cloves, minced
  • 4 cups fish stock
  • 2 potatoes, peeled and to cut into one inch pieces
  • 1 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp cornstarch
  • 2 cups frozen corn
  • 2 cups heavy cream
  • 1.5 lb salmon cut into 1 inch pieces
  • chives

In a large, heavy stock pot, melt butter over medium heat. Add the smoked salmon and cook, stirring often, until it begins to crisp, about 8 minutes. Using a slotted spoon, remove salmon from the pan and set aside.

Add celery, onions, jalapeños, scallions and garlic and cook, stirring often, until softened, about 8 minutes. Add the broth, potatoes, 1 teaspoon salt, pepper and cooked bacon. Bring to a simmer and cook until the potatoes are tender, about 15 minutes.

In a small bowl, whisk cornstarch and two tablespoons of water to form a slurry. Stir the cornstarch slurry into the broth and bring to a boil. Let the soup boil for about 2 minutes to thicken slightly.

Turn the heat down to a gentle simmer, and stir in the corn and heavy cream. Place the salmon pieces on top of the simmering soup, season it with ½ teaspoon of salt, and cover the pot with a lid. Simmer for ten minutes, or until the salmon is cooked through.

Top with fresh chives or extra scallions and freshly ground black pepper.

Categories
-appetizers Shrimp

Buttered Prawns with Tomatoes and Olives

  • 4 plum tomatoes, peeled and deseeded, cut into 4-6 wedges16 medium-large green (raw) prawns, peeled and deveined50g unsalted butter, softened
  • 1/2 teaspoon dried chilli flakes
  • 50g Kalamata olives, pips removed, sliced
  • 20ml arak, Pernod or white wine
  • 3 cloves garlic, thinly sliced
  • 2 tblsp parsley, finely chopped

Place a large frying pan over high heat.  When hot, add 1 tablespoon of butter and the prawns, and saute for 2 minutes, shaking the pan, until the prawns become opaque but are not yet cooked.


Add the tomatoes, chilli and olives to the pan.  Cook for another 2 minutes.  The prawns should be just cooked.


Add the arak or white wine, and simmer for 1 minute.  Add the remaining butter, garlic and parsley.  Stir until the butter is incorporated.  The sauce will still be a bit runny.


Serve immediately with bread to mop up the delicious sauce.

Categories
Pasta Shrimp

Shrimp Bolognese

  • ½ small fennel bulb, roughly chopped
  • ½ small onion, roughly chopped
  • 5 garlic cloves, roughly chopped
  • ½ teaspoon red-chile flakes
  • 1 ⅓ pounds/600 grams peeled, raw king prawns or extra-jumbo shrimp (or use the largest shrimp you can find)
  • ⅓ cup plus 1 tablespoon/90 milliliters olive oil
  • 1 lemon, finely shaved to get 5 strips of peel and squeezed to get 1 tablespoon juice
  • 3 tarragon sprigs (about 5 grams), plus 1 tablespoon chopped leaves for serving. Note: I omitted this entirely and decorated the top of the dish with finely chopped chives.
  • 3 ½ tablespoons tomato paste
  • ¼ pound/120 grams cherry tomatoes, finely chopped
  • Salt and black pepper
  • ⅓ cup plus 1 tablespoon/90 milliliters Pernod (or a similar anise liqueur)
  • 2 cups/500 milliliters vegetable stock
  • 12 ounces/320 grams dried tagliatelle pasta

Add the fennel, onion, garlic and chile flakes to the bowl of a food processor and pulse about 10 times, until more finely chopped. Add the shrimp and pulse another 10 times, until finely chopped. (Don’t process too much. You don’t want the shrimp to turn to a paste. Smaller shrimp will require less pulsing, though.)

Add 1/3 cup/70 milliliters oil to a large sauté pan set over medium-high heat with the lemon peel and tarragon sprigs. Gently fry for 2 minutes, then add the shrimp and fennel mixture. Fry, stirring every now and then for about 10 minutes, or until the shrimp have released and then reabsorbed their liquid.

Add the tomato paste, tomatoes, 1 1/4 teaspoons salt and a very generous amount of black pepper and fry for 4 minutes, stirring every now and then until the tomato paste becomes thick and sticky and begins to brown. Carefully pour in the Pernod and let it bubble away for 1 minute (it may flame).

Add the stock and 1 tablespoon lemon juice, turn the heat down to medium and simmer gently for 15 minutes, lowering the heat if it is bubbling too much. Discard the tarragon sprigs and lemon peel.

Meanwhile, cook the pasta per package instructions until al dente, then drain well and add to a large bowl. Pour over the sauce and toss together well. Transfer to a platter and drizzle over the remaining tablespoon/20 milliliters oil. Finish with plenty of pepper and the chopped tarragon or chives and serve.

Categories
-appetizers Fish

Salmon and Whitefish Cakes with Horseradish Cucumber Sauce

Sauce:

  • 1 cup finely chopped unpeeled English hothouse cucumber
  • 3/4 cup mayonnaise
  • 3 tablespoons prepared white horseradish
  • 2 tablespoons finely chopped fresh Italian parsley
  • 1 tablespoon finely chopped fresh chives

Fish cakes:

  • 3 tablespoons olive oil plus more for frying fish cakes
  • 3 medium carrots, peeled, finely chopped
  • 1 2/3 cups finely chopped leeks (white and pale green parts only)
  • 2 large eggs
  • 6 tablespoons unsalted matzo meal
  • 1 3/4 teaspoons coarse kosher salt
  • 3/4 teaspoon ground white pepper
  • 18 ounces skinless whitefish fillets, cut into 1-inch cubes
  • 1 9-ounce skinless salmon fillet, cut into 1-inch cubes
  • Lemon wedges
  • Fresh Italian parsley sprigs

For sauce:

Step 1

Stir cucumber, mayonnaise, horseradish, parsley, and chives in medium bowl to blend. Season sauce to taste with salt and pepper. DO AHEAD: Sauce can be made 1 day ahead. Cover and refrigerate.

For fish cakes:

Step 2

Line large rimmed baking sheet with plastic wrap. Heat 3 tablespoons oil in heavy large skillet over medium heat. Add carrots and leeks. Saut&#;233 until soft but not brown, about 15 minutes. Cool in skillet.

Step 3

Beat eggs, matzo meal, coarse salt, and white pepper in large bowl to blend. Stir in carrot mixture. Place whitefish and salmon cubes in processor. Using on/off turns, chop fish to coarse paste (small pieces of fish will remain). Stir fish into matzo meal mixture.

Step 4

Using wet hands and about 1/3 cup for each, shape fish mixture into sixteen 1/2-inch-thick cakes. Arrange on prepared baking sheet. DO AHEAD: Can be made 1 day ahead. Cover with plastic and chill.

Step 5

Add enough oil to 2 heavy large skillets to coat bottom. Heat oil over medium-high heat. Add 8 fish cakes to each skillet. Sauté until golden and cooked through, about 3 minutes per side. DO AHEAD: Can be made 2 hours ahead. Transfer to another baking sheet, cover, and refrigerate. Rewarm uncovered in 350°F oven 10 minutes.

Step 6

Arrange 2 fish cakes on each plate. Spoon sauce over or alongside. Garnish with lemon wedges and parsley.

Categories
Desserts

Christmas Sugar Cookies

  • 3/4 cup (170g) unsalted butter, slightly softened
  • 3/4 cup (150g) granulated sugar
  • 1 large egg*
  • 2 teaspoons pure vanilla extract
  • 1/2 teaspoon almond extract (optional, but makes the flavor outstanding)
  • 2 and 1/4 cups (281g) all-purpose flour 
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  1. Make sure you have allotted enough time (and enough counter space!) to make these cookies. The cookie dough needs to chill, the cookies need to cool completely, and the icing needs 24 hours to completely harden. If enjoying right away and hardened icing isn’t a concern, you’ll only need about 4 hours to make these.
  2. In a large bowl using a handheld or stand mixer fitted with the paddle attachment, beat the butter until creamed and smooth – about 1 minute. Add the sugar and beat on high speed until light and fluffy, about 3 or 4 minutes. Scrape down the sides and bottom of the bowl as needed. Add the egg, vanilla, and almond extract and beat on high until fully combine, about 2 minutes. Scrape down the sides and bottom of the bowl as needed.
  3. Whisk the flour, baking powder, and salt together in a medium bowl. Turn the mixer down to low and add about half of the flour mixture, beating until just barely combined. Add the rest of the flour and continue mixing until just combined. If the dough still seems too soft, you can add 1 Tablespoon more flour until it is a better consistency for rolling.
  4. Divide the dough into 2 equal parts. Roll each portion out onto a piece of parchment to about 1/4″ thickness. Stack the pieces (with paper) onto a baking sheet, cover lightly, and refrigerate for at least 1-2 hours and up to 2 days. Chilling is mandatory.
  5. Once chilled, preheat oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or a silicone baking mat. The amount of batches will depend on how large/small you cut your cookies. Remove one of the dough pieces from the refrigerator and using a cookie cutter, cut in shapes. Transfer the cut cookie dough to the prepared baking sheet. Re-roll the remaining dough and continue cutting until all is used.
  6. Bake for 10-12 minutes, until very lightly colored on top and around the edges. Make sure you rotate the baking sheet halfway through bake time. Allow to cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely before icing. No need to cover the cookies as the cookies cool.