- Lentil and Swiss chard soup (we serve w/ corn bread)
Some of my go to and to try recipes and I’ll just keep adding to this list:
Pizzaiolo’s fish stew (via Instagram)
– saute until translucent
3-4 tablespoons of olive oil
2/3 cup finely chopped shallots
3 cloves garlic
1 small fennel bulb thinly sliced
– add and bring to boil
1 1/2 cup of sauvignon blanc
– add and simmer covered for 25-30 minutes
1 28 oz can of crushed tomatoes
2 tablespoons of tomato paste
3 8 oz bottles of clam juice
1/2 cup of water
2 pinches of red pepper flakes
5-6 fresh sprigs of thyme
1 bay leaf
– finish broth
1 tsp fresh chopped thyme leaves
2 tablespoons of butter
– saute separately and add
1 1/2 lbs of fish, monkfish or halibut (or 1lb of U-10 scallops)
1 lb littleneck clams 5 minutes
1 lb of shrimp 2 minutes
1 lb of PEI mussels 1 minute
1/4 cup flat leaf parsley
serve w/ toast and aioli
Power Dessert – Tofu w/ Chia Seeds and Maple Syrup
In a cup, add the following:
That’s it. I’ve been eating this a lot lately, instead of ice cream and other desserts.
Emergency Dessert – Castella
My other go to dessert is Castella or Kasutera, a simple slight honey flavored sponge cake brought to Japan from Portugal. They have these in the freezer section of Berkeley Bowl. I like to keep it in the freezer and I like it as an emergency dessert for myself (as in if we’ve got nothing else) or in case we have guests over. It’s good with tea, coffee, morning, afternoon, late evening.
For my reference, adapted from here. Easier than I thought
Boil/cook the noodles, pat them dry. Heat 1/4 cup of the peanut oil in a wok. Fry the noodles until they’re fried to your liking. Transfer noodles to a paper towel-lined plate. Set aside. Discard any excess oil and wipe out the pan.
Mix the chicken broth, oyster sauce, soy sauce, cornstarch, and sugar in a small bowl, and set aside. Season the chicken with the sesame oil, salt, and pepper, and set aside.
Heat the wok over high heat. Heat the remaining 2 tablespoons peanut oil until very hot. Add the ginger, garlic, and scallion and stir-fry, until fragrant, about 30 seconds. Add the chicken and stir-fry, until lightly browned, about 1 1/2 minutes. Add the onion, carrots, and mushrooms and stir-fry, until crisp-tender, about 2 minutes. Spread the ingredients to the outside of the pan to form a well in the center. Pour the chicken broth mixture into the well, bring to a boil, and stir to coat the chow mein mixture. Season generously to taste with pepper.
Transfer chicken chow mein to a warm platter and top with the fried noodles. Serve immediately with rice.
For my reference (adapted from here). Turned out to be very easy.
Shrimp etouffee is one my favorite things too cook and say. Very quick and easy to make.
1 stick butter (unsalted)
2 medium onions
1 tsp celery seed (or 1 celery rib finely chopped)
a few garlic cloves
1 1/2 teaspoon of minced jalapeno pepper
2 tbsp flour
1 14 ounce can of plum tomatoes (San Marzano preferred)
1 tbsp of paprika
1/2 tsp salt
1/2 teaspoon black pepper
1 pinch cayenne pepper
1 to 2lbs of shrimp, shelled, deveined Louisiana Gulf white shrimp preferred
1/2 cup parsley (curly not flat)
1. Melt the butter. Add the onions and celery seed, a little salt, and cook until onions are glossy about 5 minutes.
2. Add garlic, jalapeno and cook for 2 minutes. Add flour and cook for 5 minutes.
3. Rough chop tomatoes and stir in with juice, paprika, salt, pepper, and cayenne. Simmer, cover and cook for 5 minutes.
4. Add shrimp and stir until cooked about 2 minutes. Stir in scallions and parsley. Serve over rice and add a lemon wedge.
Serves 4 – 6.
You can substitute crawfish for the shrimp and also catfish probably. A nice, dry oaky chardonnay or sauvignon blanc; fruity wines, probably not.
I made this the other day for some friends. I saw something similar on Iron Chef and I thought it was too easy not to try it at home. It’s a nice and light appetizer and good for the summer.
1/2lb of sushi grade hamachi/yellow tail
great olive oil, salt and pepper
Thinly slice the hamachi. Get some plastic wrap and pound out the hamachi with a hammer or mallet until very thin. Place slices on a plate. Heat up some simple syrup, or 1/3 cup water and 1/3 cup sugar. Slice kumquats thinly and put them in the simple syrup pan and candy for a four to five minutes. Julienne the shiso leaves.
Place some of the kumquats and shiso on top of the hamachi. Sprinkle with olive oil, salt and pepper.
A friend made this for me and I recreated. It’s simple and hearty and seems like good diet food.
In a soup or sauce pot, fry beef and turnips in oil. Add water and then boil. Add garlic, salt, and pepper and beef stock. Simmer until turnips are ready.
I suspect you can add other vegetables like carrots, tomatoes, mushrooms, and celery. And you can probably swap out the beef with chicken or turkey and chicken stock.
That and roasted sweet potatoes is what I’m digging lately.
My favorite salsa recipe comes from my roommate senior year college. It’s addicting. The green salsa one, we got stuck with a bunch of tomatillos via our CSA so had to make it. It’s good though. Both of these are my College or NFL Football watching snacks.
Chips, I like Native Chips. These guys are local, based out of San Leandro and they give people (like my CSA) their used oil so they can make biodiesel. I have this weird local food circle where it seems everyone’s connected with Eatwell Farm e.g. Joseph Schmidt, Hanger One, Blue Bottle, Native Chips, etc.
New Mexico Red Salsa
6+ New Mexico chiles dried
1 small can of tomato sauce, and 1 can of water
couple cloves of garlic
Put everything in a blender. Blend away.
2 small onions
3-4 cloves of garlic
bunch of cilantro
Put tomatillos, onions, garlic in a cast iron skillet and char them a little bit. Put tomatillos in a blender. Add the cilantro. Chop up the garlic and onions and toss in. Add salt to taste.