In soups or stews, when grilled or braised, or when poached or seared, halibut is a wonderful fish no matter the cooking method. Its white sturdy flesh holds together very well in different preparations. It has a meaty texture much like chicken and a subtle fish flavor.
A preparation, like this Italian poached recipe, is the perfect way to show off halibut in all its glory. Poaching the fish in a flavorful broth makes it a very appealing dish for a chilly fall day. There's a story behind the name of this recipe: acqua pazza in Italian means crazy water. Neapolitan fisherman would poach their catch of the day in a spicy, briny broth flavored with wine and herbs. More often than not, they would use seawater as the stock base. A few years ago I tasted a wonderful rendition of monkfish in acqua pazza at the now-closed Lunetta. I've had the inclination to make it at home ever since.
My recipe takes traditional acqua pazza and gives it an Asian twist. Inspired by the cuisine of Chef Jean-Georges Vongerichten, who is well known for fusing classical French technique with Asian flavors, I create a recipe that builds flavor upon flavor.
Retro Recipes and Traditional Fare
Retro Recipes and Traditional Fare
Summer's Bounty Skillet Jam
Okay, It is true, I admit it! I make skillet jam, no really, I DO...No fanfare, no canning jars or water bath cauldrons just a non-stick skillet, some ripe, fragrant fruit, sugar and a lemon. That's it! This may not sound like a shortcut, but once you put this on the table some Sunday morning you'll forget that it took you half an hour or so to make. Well maybe 45 minutes until you get less nervous about making jam...
I prepare the fruit by peeling and cutting it into inch-size pieces or in the case of berries mash lightly with a potato masher. My formula is 3 cups of fruit, 1/2 to 3/4 cup of sugar to taste and all the juice of half a lemon. Start on medium heat, stirring to combine the sugar into the cut fruit with your best wooden spoon. If it seems like there isn't enough liquid add water or wine or fruit juice-be creative, there are NO rules and this is suppose to be fun and it is all YOUR creation, no one else's! I let the fruit cook down (simmer happily) but if the there are some fruit pieces that are too large for your liking use your wooden spoon to "gently" breakdown the fruit into the size you prefer. Taste it, does it need more lemon juice? Perhaps more sugar, a touch of vanilla extract?
Chopped Tuna Salad
It took me a long time to appreciate tuna salad. I have mentioned before my disdain for mayo so eating tuna salad was not something I craved or ate much. For me, it
was always a lot of lemon, some chopped red onion, a bit of olive oil,
and fresh, ground pepper. I was perfectly happy with it.
One of my college friends was from Laguna Beach. One weekend, I went down to spend the weekend at her parents beach front property. For lunch, she suggested tuna. I got a little nervous. Tuna equates to mayo. I wanted to be a gracious guest, but come on – tuna? Then she started chopping cornichons, kalamata olives, and red onion. She added some olive oil and a whole lemon. I was relieved.
I loved the idea of adding all of my favorites; olives, pickles, onion, and added a few of my own; celery, capers, and my favorite classic Dijon vinaigrette. Not only is this salad dressing great on a simple salad with boston lettuce and some chopped egg whites, but it’s perfect with tuna and great on a grain salad.
My Version of Poulet Provencal
I am looking forward to more good things happening this year. With that said, the aftermath of the holiday season keeps me as far away from the kitchen as possible.
My days are filled with very, very long walks, yoga classes, and seeing every movie that is up for any and all awards. With four mouths to feed and my end goal of getting something nutritious on the table, 15-minute meals are high on my list.
This is one of those meals. The key…simple ingredients. The original recipe from Bon Appetit, gets a little modification each time I make it. And never disappoints.
One of my goals as we progress further into 2014 is to continue on my journey of providing whole and unprocessed meals, using nutritious ingredients, to my family and friends.
This dish, consisting of a few herbs, spices, vegetables, and a protein is my latest go to on those nights when I am pressed for time. It is now in my arsenal and it should be in yours as well.
Homemade Shepherd's Pie
I do love this time of year and cooking in a somewhat cooler climate makes me happy.
Two years ago I started making Shepherd’s Pie and much to my surprise, everyone at my dinner table fell in love with it. It’s a simple dish, made with everyday, fridge and pantry ingredients. One more feather in this recipes cap – it’s a one pot dish.
Using the white part of the leeks (saving the green part for my homemade stock), and left over mashed potatoes, I am proud to say that I can feed my family of five (with leftovers for lunch the next day) for about ten bucks.
I am working on accomplishing that task most nights. Making wholesome meals, using fresh ingredients for a few dollars makes me happy and giddy. I cannot wait to share more of my “happy meals” with you.
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