Author: bridgete

Categories
Fish

Zucchini & Goat Cheese Frittatas with Smoked Trout

  • 5 eggs
  • 1/2 cup milk
  • 4 ounces of goat cheese (can be pre-seasoned: roasted garlic & herbs) at room temperature
  • 1/2 cup grated parmesan (plus more to top)
  • 1/2 cup chopped parsley
  • 1 tablespoon olive oil
  • 1 large glove of garlic, minced
  • 2 zucchinis, finely diced
  • 1 small white onion, chopped
  • Fresh ground salt & pepper
  • 4 ounces of wild smoked trout
  1. In a large skillet set to medium high, heat the olive oil. When the pan is hot add the garlic and cook for 1 minute then add the onion, stirring gently until slightly translucent, about 3 minutes. Add the chopped zucchini and cook until slightly browned, stirring occasionally about 5 minutes. Set aside.
  2. Preheat the oven to 350F. In a large mixing bowl beat the eggs vigorously, add the milk and keep mixing. Incorporate the goat cheese & the parmesan cheese. Season generously with salt and pepper. Add the parsley and mix to combine then add the zucchini & onion mixture.
  3. Pour the frittata mixture into a nonstick or greased muffin tray (make sure the muffin tray is a 1/2 cup capacity) Sprinkle with extra parmesan cheese. Cook for 30 to 35 minutes or until the frittata is set and golden.
  4. Place mini frittatas on a serving platter and top with smoked trout & a dollop of goat cheese.
Categories
Fish Soup

Vellutata di Ceci con Calamari

  • 5 to 6 tablespoons extra-virgin olive oil, plus more for serving, divided
  • 3 garlic cloves, whole
  • 3 to 4 fresh rosemary sprigs, leaves picked
  • 1 pound (500 grams) tinned chickpeas, drained
  • 10 1/2 ounces (300 grams) cleaned baby calamari or squid
  • salt and pepper
  • 4 slices ciabatta or country bread, grilled or toasted, for serving
  1. Heat 2 tablespoons of the olive oil in a deep stockpot over a low heat. Gently infuse the oil with two of the garlic cloves and rosemary for a few minutes.
  2. Add the drained chickpeas and season with salt and pepper.
  3. Add water to cover (about 500 milliliters or 2 cups) and bring to a simmer. Since the tinned chickpeas are already cooked, you are really just warming and infusing the soup. As soon as you see the soup simmering, you can remove from heat and blend the soup until creamy and smooth (or leave one quarter of the chickpeas whole if you like a little texture). If it is too thick, add a little hot water. Taste for seasoning.
  4. Cut the calamari into pieces: If they are small, simply cut the tentacles off the body and the body in half lengthways to make 3 pieces. If larger, slice the body into rings.
  5. Heat a wide skillet over high heat, add 3 to 4 tablespoons extra-virgin olive oil and when screaming hot, add the calamari, and cook, tossing occasionally. After 1 minute, remove all the calamari pieces except for the tentacles—cook them another minute but not more. Be careful not to crowd the pan, as doing so will cause them to stew rather than sear. You may want to do this in batches based on the size of your pan.
  6. Season with salt and keep the calamari warm on a plate, covered under foil, until all the calamari is ready.
  7. Serve the chickpea soup topped with pieces of calamari, a drizzle of extra-virgin olive oil, plenty of freshly ground black pepper, and warm slices of grilled bread, rubbed lightly with a raw garlic clove.
Categories
-sides Vegetarian

Oyster Sauce Glazed Asparagus and Mushrooms

  • 1 pound asparagus
  • 1 tablespoon oyster sauce (or Ponzu sauce)
  • 1 teaspoon soy sauce
  • 4 tablespoons water
  • 1/4 teaspoon cornstarch
  • 1/2 teaspoon sesame oil
  • 1/2 pound mushrooms, sliced
  • 3 tablespoons vegetable oil
  • 1 shallot, finely chopped
  • 1 garlic clove, minced
  • 1 ginger slice peeled and minced
  • 1 pinch pepper, to taste
  • Chinese noodles
  1. Cut asparagus into 2-inch long pieces.
  2. Mix oyster sauce, soy sauce, water, cornstarch, and sesame oil until cornstarch is well dissolved. Set this seasoning sauce aside.
  3. Heat skillet to high and put a cup of water by the skillet (for thinning the sauce later if you need to).
  4. Add 1 Tbsp oil in the skillet Add shallots and asparagus. Stir the vegetables around for about 5-7 minutes. You are looking to get some nice browning on the edges.
  5. Remove from pan to a bowl or plate.
  6. Heat another 1 Tbsp oil and add the mushrooms and some pepper. Stir mushrooms around on dry heat without adding any liquid. The mushrooms should shrink up and become browned.
  7. Add asparagus back to skillet. Turn heat down to medium.
  8. Add 1 Tbsp more of oil and add garlic and ginger. Once you can smell the garlic, quickly add seasoning sauce.
  9. Stir to coat all vegetables in sauce. The sauce will reduce rapidly. You can add another tablespoon or two of water if you need to distribute the sauce better.
  10. Cook noodles per recipe and put sauce on top. Serve.
Categories
Fish

Butter and Cheese Crusted Cod

  • 8 ounces cod or haddock filet
  • 1/3 cup fresh lemon juice
  • 85 grams (6 tablespoons) butter
  • 2 tablespoons finely grated parmigiano reggiano
  • 1 teaspoon chopped thyme
  • 1 teaspoon white pepper
  • 1 teaspoon cayenne pepper
  • 1 teaspoon parsley
  1. Cut the fish into two pieces and marinate in the lemon juice in a bowl for 10-15 minutes.
  2. Preheat oven 220c
  3. Melt 2 T (28 grams)butter in a baking dish in the oven. Remove and add the fish, coating it with the butter, and then add in the lemon juice. IMPORTANT-the dish should hold the fish tightly enough that it can be submerged in the sauce.
  4. Add 2 T(28 grams) butter to top the fish and bake for 10 minutes.
  5. Remove from oven; top with herb(s), cayenne, and cheese. Add 2 (28 grams) more of butter and bake an additional 10 minutes. Cheese should be crusted and the liquid simmering.
  6. Remove to plate. Spoon over a bit of the hot liquid. Dust with parsley.
Categories
Fish

Miso and Ginger Poached Salmon with Warm Soba Noodles

  • 350 grams salmon fillet
  • 1/3 cup mild brown miso paste
  • 2 cups vegetable stock
  • 2 to 3 cups water, or enough to cover the fish
  • 50 grams fresh ginger, peeled
  • 3 garlic cloves, crushed

Soba noodles

  • 160 grams dried soba
  • 1 tablespoon soy sauce
  • 1 tablespoon pure sesame oil
  • 2 to 3 spring onions, chopped
  • Handful Toasted sesame seeds to garnish
  1. Add and mix all ingredients for the poaching liquid in a pot. Bring it to a boil and turn the heat down to medium. Simmer the liquid for 5 minutes and turn the heat down to very low, as low as you can. Make sure you only see a few gentle bubbles or less and place the salmon (skin-side down if it is on). Add a little more water if the fish is not completely covered. Stay in a very low heat and poach the salmon for 4-5 minutes.
  2. Meanwhile, cook dried soba noodles (*I used Chinese noodles) in a boiling water for 4 to 5 minutes. Drain, rinse briefly, and season with soy sauce and sesame oil. (I mixed soy sauce and sesame oil in the colander)
  3. Carefully take out the salmon (do not throw away the broth) and set aside to cool for a few minutes. The fish should be cooked to tender medium, opaque outside and slightly translucent in the middle. If you are using a fillet with skin, gently remove it when the fish is cool enough to handle. It should come off quite easily.
  4. Plate the noodles and fish with chopped spring onions and toasted sesame seeds. Serve it with a bowl of miso and ginger broth you cooked salmon in.
Categories
Fish

Salmon Papillotes with Red Peppercorns, Lime and Fresh Ginger

  • 5 fillets of fresh salmon
  • 2 inch of fresh ginger, peeled and grated
  • 3 tablespoons red peppercorns
  • 1 1/2 limes – freshly juiced
  • Sichuan Pepper
  • salt
  • 1 1/2 tablespoons Extra Virgin Olive Oil
  • 5 sprigs fresh dill
  • 5 teaspoons thick cream
  • Fleur de Sel
  • 1 tablespoon fresh Chives cut in small pieces
  1. Pre-heat the oven to (175c) 350 degrees F.
  2. Double two sheets of aluminum per filet. Curl the edges creating a shallow box to allow for adding sauce without dripping.
  3. Season the salmon fillets with a pinch of salt and freshly ground Sichuan pepper.
  4. Pour some olive oil in each of the foil boats, place the seasoned salmon filets, one per foil.
  5. Add lime juice and grated ginger and then crush red peppercorns slightly with your hands and sprinkle over each filet. Place a large sprig of dill on top.
  6. Seal the aluminum foil well by crimping and folding the edges and the twisting and curling up the ends.
  7. Place on the oven rack (without a tray) Bake in the oven around 6-8 minutes, depending how thick the fish fillets are.
  8. Discard the dill, serve with 1 teaspoon of thick cream, sprinkle with some chopped chives and a little Fleur de Sel.

Categories
Shrimp

Shrimp Biryani

  • 2 cups basmati rice
  • 1 pound shrimp, shelled and de-veined
  • 1 teaspoon salt
  • 1/2 teaspoon ground tumeric
  • 1/4 bunch cilantro
  • 2 serrano chilis
  • 1 1 inch piece of ginger
  • 4 large cloves of garlic
  • 4 tablespoons oil
  • 1 large yellow onion
  • 1 teaspoon whole black peppercorns
  • 1 cinnamon stick, 1 1/2 inches
  • 1/4 stick of butter
  • 1/2 teaspoon whole cloves (or less)
  • 10 to 12 whole green cardamom pods
  • 2 bay leaves
  • 3 cups water
  • 2 sprigs mint
  • 1 pinch salt to taste
  1. Preheat the oven to 350 degrees. Wash the rice and soak it in cold water until needed.
  2. Wash the shrimp and drain it well. Add the salt and tumeric and mix. Refrigerate until ready to use.
  3. Peel the ginger and garlic and use a food processor to blend it to a paste with the cilantro and chilis. You can use a little water if it is too dry.
  4. Chop the onion and mint and leave to the side until needed.
  5. Heat the oil on medium in an oven safe dish. Add the peppercorns, cinnamon, crushed cloves, cardamom pods and 1 bay leaf. Saute until fragrant, approximately 2-3 minutes.
  6. Add the chopped onion and saute until light brown, stirring constantly.
  7. Add 1/2 of the paste and saute for another minute or two.
  8. Add water and salt (1-2 teaspoons depending on taste) and bring to this to a boil.
  9. Drain the rice and add it to the boiling water and add the butter and mint. Bring this to a boil, cover and place it in the oven. Bake for 20 minutes.
  10. When the rice has been in the oven for about 10 minutes heat some oil in a saute pan and add the remainder of the paste along with the other bay leaf. Saute this for a minute or two and add the shrimp. Saute the shrimp until done (they should be light pink) about 5 minutes.
  11. Remove the rice from the oven. Top it with the shrimp and serve
Categories
Scallops Soup

Jalapeño Corn Soup with Seared Scallops

  • 9 ears of corn, kernels removed and 4 cobs reserved
  • 1 onion, diced
  • 2 jalapeños, seeded and diced
  • 3 cloves of garlic, peeled and minced
  • 4 cups low-sodium chicken stock
  • 1/2 cup heavy cream
  • 3 tablespoons butter
  • Salt and pepper

Seared Scallops

  • 12 large sea scallops, preferably fresh and/or dry-packed
  • 1 tablespoon butter
  • 1 tablespoon neutral oil, like canola or grapeseed
  • Salt and pepper

Notes: This takes at least an hour to make. You need to cook the corn thoroughly or it will be chewy. I used a blender to try to make it smooth and then strained it.

  1. Melt the butter over medium heat in a large heavy pot or dutch oven. Add in the onion and jalapeño and cook for 5 to 7 minutes, or until soft but not brown. Add in the garlic and the corn kernels and cook for another minute or until fragrant, making sure that the garlic doesn’t burn.
  2. Pour in the chicken stock and cream and add the corn cobs. Season with a few large pinches of salt and pepper. Bring soup to a boil, lower to a simmer, and cook for about 45 minutes.
  3. Discard the cobs and blend the soup until smooth. Check for seasoning and add more salt and pepper if needed.
  4. Ladle the soup into a shallow bowl and top with seared scallops. Soup can also be cooled and refrigerated for a few days or frozen for a couple months.

  1. Seared Scallops-Melt the butter and oil together in a large heavy skillet until very hot, but not smoking.
  2. Rinse the scallops, pat very dry, and season generously with salt and pepper.
  3. Add the scallops to the pan and cook for 2 to 3 minutes per side, or until caramelized on the outside and just slightly translucent in the center.
Categories
-appetizers Shrimp

Grilled Citrus-Shrimp Lettuce Cups

  • 1small shallot, finely chopped
  • 15-inch lemongrass stalk, tough outer layers removed, finely chopped (about 2 tablespoons)
  • 1Thai chile, thinly sliced
  • ½cup fresh lime juice
  • ½cup fresh orange juice
  • 2teaspoons finely chopped peeled ginger
  • 1teaspoon (or more) kosher salt
  • 1pound large shrimp, peeled, deveined, tails removed
  • 2teaspoons toasted sesame oil
  • Cooked white rice, Little Gem lettuce leaves, sliced cucumber or julienned carrot, lime wedges, mint or basil sprigs, and toasted sesame seeds (for serving)

Step 1

Whisk shallot, lemongrass, chile, lime juice, orange juice, ginger, and salt in a small bowl. Reserve half of marinade for serving; cover and leave at room temperature until ready to use. Pour remaining marinade over shrimp in a medium bowl and toss to coat. Cover and chill 30 minutes.

Step 2

Prepare a grill for medium-high heat. Grill shrimp until lightly charred and cooked through, 1–2 minutes per side. Transfer shrimp to a large bowl and toss with sesame oil; season with salt, if needed.

Step 3

Serve shrimp with rice, lettuce, cucumber or carrot, lime wedges, mint or basil, sesame seeds, and reserved marinade for making lettuce cups.

Categories
Fish

Skillet Cod with Brown-Butter Tomato Sauce

  • Two 6-oz. skinless cod fillets, preferably “captain’s cut”
  • Kosher salt
  • Freshly ground black pepper
  • 1 Tbsp. extra-virgin olive oil
  • 4 Tbsp. unsalted butter, divided
  • 1 medium shallot, thinly sliced (¼ cup)
  • 1 medium garlic clove, thinly sliced (1 tsp.)
  • 7 oz. mixed cherry and grape tomatoes, halved (1 cup)
  • 2 Tbsp. dry vermouth
  • 2 tsp. coarsely chopped flat-leaf parsley, for serving
  1. Pat the fillets dry with paper towels, then lightly season all over with salt and pepper; set by the stove. Hold a large, heatproof rimmed plate under hot running water to warm, then pat dry and set by the stove.
  2. In a large stainless-steel skillet over medium-high, heat the oil with 1 tablespoon of the butter. When the foam begins to subside, add the fillets and cook without disturbing until the fish is lightly browned and turning white and opaque about ¼ of the way up from the skillet, 1–2 minutes. Using a wide, thin metal spatula, gently flip the fillets, then continue cooking until the other side is lightly browned and turning white and opaque about ¼ of the way up from the skillet, 1–2 minutes more. Carefully transfer to the warm plate, cover tightly with an inverted bowl or aluminum foil, and set aside in a warm place to steam while you make the sauce.
  3. Return the skillet to medium-high heat, add the remaining 3 tablespoons butter, and swirl to melt. Cook, using a wooden spoon to scrape the bottom of the skillet frequently, until the foam completely subsides, the solid milk particles sink to the bottom and turn a deep golden brown, and the butter takes on a toasted fragrance, 2–3 minutes. Add the shallot and cook, stirring and shaking the skillet continuously, until it just begins to soften, about 1 minute. Add the garlic and cook until fragrant, 30 seconds. Add the tomatoes and cook, stirring gently without crushing them, until they are heated through and beginning to soften and turn jammy, and their juices are silky and slightly thickened, 4–5 minutes. Add the vermouth and continue cooking until the alcohol evaporates, 15–30 seconds more; remove from the heat. Uncover the fish (it should now be cooked through), and if desired, transfer to a large rimmed platter or a shallow bowl. Pour the sauce over the fish, top with parsley, and serve immediately.