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Posts Tagged ‘olive oil’

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We had picked up some squid the other day, about a pound, that needed to be eaten before it went bad. I had always wanted to try stuffing squid and this seemed to be the perfect opportunity. Always the opportunist I went with it.

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First thing I did was make the stuffing. I picked up about a half pound of ground pork, a quarter onion diced, and minced 3 garlic cloves.

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I sautéed the onion and garlic in about 2 tablespoons of olive oil for about 7 minutes and then added in the pork. Once the pork was fully cooked, about 5 more minutes, I seasoned with salt and pepper and then let it sit for a couple of hours to cool down to room temperature.

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After getting some work done on my computer while the stuffing was cooling down I got the spaghetti sauce ready. I used a half bulb of fennel (fronds saved for garnish), a carrot diced, 3 cloves of garlic minced, a quarter onion diced, 1 can of diced tomatoes, and a quarter cup of chicken stock.

In my hot pan I poured in about 3 tablespoons of olive oil and then sautéed the garlic, onion, carrot, and fennel for about 10 minutes over medium-high heat. Then I poured in the chicken stock and let it boil down for about 5 minutes before adding the tomatoes. I seasoned with salt and pepper and gave it a taste. I saw the need for a little more flavor depth so I poured in about 5 to 6 tablespoons of balsamic vinegar.

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Here are my little squid. I threw the tentacles into the spaghetti sauce.

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I started stuffing the bodies with the pork mixture. That was not an easy task. None of my regular spoons were small enough to fit into the squid, my utensil is too big (I wish)! So, I tried using one of Otis’ feeding spoons. That was too big too, but did get some pork stuffed in. I ended up just using my fingers, still a difficult task as the squid kept slipping out of my hand. Slippery little suckers.

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After I got ten of the squid stuffed I realized that I was short on time and had to go pick Otis up from daycare. Since I only needed three and a half servings (dinner for all three of us and lunch for Yuki) I thought that 10 was enough. So I cut the rest of the squid into rings and tossed it into the spaghetti sauce along with the rest of the pork mixture.

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To get some green into dinner I took a big handful of haricots vert and roasted them with olive oil, salt, and pepper at 375 degrees for about 15 minutes or so.

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While my noodles were cooking (I really wanted black squid ink pasta, but couldn’t find any so I used spinach spaghetti and just boiled it according to package instructions) and sauce re-heating I heated up my griddle pan to med-high, salted and peppered my squid, drizzled a little olive oil on the pan, and cooked the squid for about 4 minutes per side.

I will say, this dish was a success. It was a bit time-consuming trying to stuff those little sea aliens, but well worth it. They were soft, juicy, and very tasty. I would definitely make this, or something like it again. Actually, next time I think I’ll do a togarashi spiced squid and serve it with Japanese noodles in a dashi broth. The possibilities are endless!

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Yesterday was our 4th Anniversary. Somehow, Yuki’s been able to tolerate being married to me for 4 years. Not sure how, so I’ll just roll with it. With a 7 week old we are not able to go out for fine dining to celebrate. No worries, I prefer to cook anyway. Even though it’s not a pricey cut, I’ve always thought of lamb shanks as being a special occasion piece of meat. If done right, it should be fall-off-the-bone tender with a rich lamb taste uncomparable to any other part of the animal. I’ve never braised a lamb shank before, but since I’ve done my share of braising with other cuts, I knew I’d end up doing it right. For this recipe I made two portions of lamb, but 4 portions of accompanyments.

I used 1/2 bunch of arugula, a few sprigs of fresh thyme, a few sprigs of fresh tarragon, 5 garlic cloves peeled, 1 carrot roughly chopped, 1 rib of celery roughly chopped, 1 leek sliced, 2 lamb shanks that each weighed about 3/4 lb, 1 cup of red wine, 3/4 cup of chicken stock, and a 14oz can of diced roasted tomatoes.

When I braise large quantities of meat I use  my big Le Cruset stock pot, but I have a skillet that’s large enough for 2 lamb shanks. So, I heated it up, poured in about 2 tablespoons of olive oil, and browned the shanks. That took about 3-4 minutes on each side. Then I set the shanks aside.

I put the carrot, celery, leek, and garlic in and let them sweat down for about 7 minutes. I wanted them to just start carmelizing to add their sweetness to the braising liquid.

Then I poured in the wine and let it reduce by half, scraping up the little burnt bits stuck to the bottom of the pan. That’s where all of the flavor is. Once the wine was boiled down I added the tomatoes. After they came up to a boil I poured in the chicken stock and added the thyme. I seasoned with some salt and pepper and then put the shanks into the liquid. I covered the skillet, turned the heat down to med-low, and let it simmer for about 1.5 hours.

While the shanks were braising I threw together the sides. One was simmered chickpeas. I used a 14oz can of chickpeas, 3 garlic cloves minced, 1 rib of celery diced, 1 carrot diced, 1/4 onion diced, 10oz cherry tomatoes, a couple of thyme sprigs, and 1/4 cup of chicken stock.

I simply threw it all into a pot and let it simmer for about 20 minutes. Before serving I removed the thyme and seasoned with salt and pepper.

I also made some mashed potatoes. I used 5 yukon gold potatoes skinned and chopped, 3 cloves of garlic skinned, 1/2 cup of milk, and 3 tablespoons of grated parmesan.

I put the potatoes and garlic into a pot with cold water, brought it up to a boil, and let it boil for about 20 minutes until the potatoes were soft. I poured out the water, added the milk and parmesan along with some salt and pepper, and mashed it all together.

With the sides ready to go I finished up the shanks. I removed the shanks and put them into a smaller pan. Then, I strained the braising liquid. I discarded the solids and poured the liquid in the pan with the shanks. I brought it up to a boil and added the tarragon. I let it boil for about 15 minutes. This allowed the tarragon flavors to infuse into the liquid as well as reduce it by half.

Then I plated everything up. After placing the shanks on the plate I removed the tarragon from the liquid. I added the arugula and let it boil down for another 5 minutes. I checked the seasoning and then covered the shank with it.

I have to say, even though this is a time-consuming recipe, it’s absolutely delicious! The meat was extremely tender and flavorful. While eating this Yuki commented that I could charge $40 for this dish. Not sure about that, but it’s definately a $28 dollar dish, at least better than most lamb you get at restaurants. Well worth the effort for a special occasion.

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Since I cooked a few meals for Yuki’s parents when they were in town I thought it was only fair to cook one for my mom last night before she left this morning. Being a woman who could make a meal out just naan, I thought something with Indian curry would be a good idea. She had requested seafood, so I picked up some salmon. It all came together as the dish you see above.

I made the lentils first. I used about 1/3 cup of cilantro chopped up, 1 inch of ginger minced, 3 garlic cloves minced, 1.5 cups brown lentils rinsed, 2 carrots diced, 2 ribs of celery diced, 5 small red potatoes diced, 1/2 onion diced, 1.5 tablespoons of curry powder, 1 cup of chicken stock, and a 14oz can of diced tomatoes.

I heated my pot up, poured in about 2 tablespoons of olive oil, then threw the ginger and garlic in for about 30 seconds until they became very aromatic. After that I added the onion, carrots, and celery. I let them sweat down for about 5 minutes and then added the potatoes. I didn’t want to cook the potatoes too much to keep them from melting in the chicken stock, so I only stirred them around for a few seconds to coat them with the oil. Then I added the can of tomatoes, curry powder, some salt, and pepper. Once the tomato juice started to boil I poured in the chicken stock. When that started to boil I added the lentils. I let it come back up to, you guessed it, a boil and then covered the pot and turned the heat down to med-low. I let it simmer for about 20 minutes.

While the lentils were simmering I grilled up the salmon and zucchini. I had a 1.5 pound salmon filet (enough for 5 portions since my brother was also here and I needed a piece for Yuki’s lunch today) and 2 large zucchini. I cut up the salmon into equal portions. I sliced the zucchini in half lengthwise and cut them into 2 inch pieces. I drizzled olive oil, salt, and pepper over everything.

I put the zucchini on the grill, cut-side down, over med-high heat for about 5 minutes. This gave it nice grill marks. Then, I moved it to the top rack flipping it over. I put the salmon on the bottom rack, skin-side down, and turned the heat down to medium. I let it cook for about 7 minutes or so. This really gave the skin a nice crisp while leaving the flesh beautifully medium.

When the lentils were done I removed the lid, re-adjusted the seasoning, and stirred in almost all of the cilantro. I plated everything up and then garnished the entire plate with the rest of the cilantro. With 4 clean plates about 30 minutes later I’ll assume dinner was a success.

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Farmer’s Market season officially kicked off this past weekend, and I couldn’t be happier. While it’ll still be some time before the best produce is available (peaches, carrots, etc.), there are some great veggies ready for the taking. With Sunday not only being the first Wicker Park Farmer’s Market, but also being an absolutely beautiful day, Yuki and I took Otis out for his first taste of the fresh produce Michigan has to offer.

Jakes Country Meats was there some beautifully smoked pork products. All of their pork is smoked with wood and vegetables like beets and celery that contain natural nitrates. They hit me up for a couple of smoked chops and a package of kielbasa as I am a lover of kielbasa. Haven’t had the kielbasa yet, but I salivate every time I open up my freezer and see them sitting there just waiting to be thawed and thrown on my grill!

I also picked up some River Valley Kitchens asparagus ravioli, some beautiful purple asparagus, and a few butterball potatoes. Along with the smoked chops these ingredients were to become dinner.

I also used 2 tablespoons of butter, 1/4 onion diced, 3 garlic cloves minced, and a handful of parsley chopped.

In my large skillet I melted the butter and then sautéed the garlic, onion, and asparagus for about 6 minutes. I added the ravioli (since they were not frozen I did not boil them) and let the fry in the butter for about 5 minutes or so on each side. Then I tossed in most of the parsley and seasoned with some salt and pepper. I set it aside until my grill was done.

For the grill I cut the potatoes into wedges and drizzled them with olive oil, salt, and pepper. I grilled them on the top rack for about 8 minutes on each side. Since the chops were smoked they just needed to be heated, some nice grill marks were also in order. So, I just let them cook for about 3 minutes on each side.

On the side I made a very simple salad with iceberg lettuce, tomato wedges, and a lemon vinaigrette I made with the juice from 1/2 lemon, twice as much olive oil as lemon juice, salt, and pepper (emulsified into a smooth texture).

I will say this, the chops, while very delicious, were more like breakfast ham than dinner meat. They were a tad salty for the way I prepared them. If I were to buy them again, which I would in a heartbeat, I would serve them with a vegetable hash and a nice runny poached egg on top. Otherwise everything was fantastic.

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We had some salmon that needed to be used up, 2 servings worth, so I decided to make this simple recipe last night. The beauty of a pepper sauce like this one is that you can do almost anything with it. I used red bell pepper, but you could use any kind of pepper you like…poblano, green bell pepper, jalapeno, etc. You can also use any kind of green. For example, yellow bell pepper with cilantro (you could even add some ginger) would be great with shrimp. Red bell pepper with basil would be great for Italian flavor. The possibilities are endless once you know learn this simple technique.

On to this wonderful technique. I used 2/3 cup of milk, 1 red bell pepper, 2 cloves of garlic skinned, 1 tablespoon of flour, and a handful of watercress roughly chopped.

Over a burner on my range I roasted the pepper on all sides, until the skin was black and blistered. This takes about 1o minutes or so and can be done on a grill or under a broiler as well. I prefer the grill because it adds a nice smokey flavor, but we saw a bit of rain yesterday so I kept it inside.

Once the pepper was roasted I put it in a glass bowl and covered it with plastic wrap. I let it steam in its own juices for about 15-20 minutes, until it was cool enough to handle. Then I peeled off the skin, seeded it, and gave it a rough chop.

While the pepper was steaming I roasted the garlic on a dry pan for a few minutes on each side. This brings out some of the sweetness of the garlic and mellows the punch.

Then I put the pepper, garlic, milk, and flour into a blender, along with some salt and pepper, and pureed it up into a smooth liquid. I let it blend until there were no chunks left. Then I poured it into a pan, added the watercress, and simmered it for about 10 minutes constantly stirring it. This thickens the sauce up nicely because of the flour. If the sauce gets a little too thick just add a little more milk.

I made a simple miso soup to go with dinner. I made it my usual way using 2 shiitake sliced, 3 small fingerling potatoes chopped, 2 green onions cut up, and 1 tablespoon of miso. I also rinsed off some salted wakame, but didn’t remember to get that out until after I took this photo.

My other side, besides white rice, was some corn. I cleaned off one ear, broke it in half, and boiled it for about 10 minutes. I used some of the sauce on the plate to flavor the corn.

Finally, for the salmon I simply drizzled it with olive oil, salt, and pepper. I put it into a 375 degree oven for about 10 minutes. When I took it out I topped it with the sauce and we ate.

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When walking around just about any market in Israel you’ll come across all sorts of really good food. Falafel, schawarma, and various kabobs. Another staple of the Israeli street food scene is grilled chicken. With Tamiko headed back to Japan last Thursday I wanted to make her one last delicious dinner that she couldn’t get at home. Since she really enjoyed the Middle Eastern food that she had, and loves cucumbers (even though I’m not the biggest fan), I decided to make this dinner for her.

I thought, what better soup to accompany Israeli Grilled Chicken than Israeli Couscous Tomato Soup? I used about 1/2 cup of chopped parsley, 1/2 teaspoon of turmeric, 1 teaspoon of cumin, 1/2 small onion diced, 3 garlic cloves minced, 1 carrot cut into half-moons, 14oz can of diced tomatoes, 1/2 cup of Israeli Couscous, and 1 cup of chicken stock. Oh, once I cut everything up I noticed that I had 1/2 red bell pepper in my fridge, so I diced that up as well.

I heated my soup pan up and poured in about 2 tablespoons of olive oil. I added the garlic and let it go for about 30 seconds and then tossed the onion in. The onion sweat down for about 6 minutes and then I added the carrot and red bell pepper. I let them sweat down for another 6 minutes and then added the can of tomatoes. Once the tomatoes started to boil I poured in the chicken stock and added the spices, along with some salt and pepper. I let it come to a boil and then added the couscous. Once it started to boil again I covered the pan, turned the heat to med-low, and let it simmer for about 15 minutes. When the soup was done I realised that I needed a bit more liquid as the couscous absorbed a good amount, so I poured in about 1/4 cup of water and added the parsley.

While the soup was simmering I threw together an Israeli cucumber salad. I used 1/4 cup of chopped parsley, the juice of 1 lemon, 2 tomatoes diced, 1 cucumber seeded and diced, a  few leaves of lettuce chopped, and some olive oil.

I threw all of the vegetables into a glass bowl. Then I made a lemon vinaigrette. I squeezed the lemon juice into a cup and then poured twice as much olive oil in as there was lemon juice (rule of thumb, for vinaigrettes use 2 parts oil for every 1 part acid). I seasoned it with salt and pepper and then emulsified it with my whisk. I poured the vinaigrette all over the vegetables and tossed it all together.

For this chicken there was no need for a long marinade. I simply took some skin-on, bone-in thighs and squeezed some lemon juice all over them after scoring the skin. Then I sprinkled a little turmeric, cumin, and paprika all over them, along with some salt and pepper. Then it was off to the grill.

On the grill I started them off skin-side down on the lower rack with the flames at med-high. I left it there for a few minutes in order for the skin to get nice and crisp. Then I moved the chicken to the upper rack, turning it over skin-side up. I lowered the heat to medium, closed the lid, and let it cook for about 6 or 7 minutes until it was cooked through. Each grill is different, but for skin-on chicken thighs it’s best to use a direct heat first on the skin and then an indirect on the bottom. That gets the skin crisp and keeps the meat moist.

I garnished the plates with some chopped parsley. We had some white rice on the side and cold beer to wash it all down.

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The other night Tamiko wanted to make Uichiro’s famous curry rice dish. I think for a couple of reasons. First, to make him a little jealous again that we’re eating so well while he’s eating take home bento boxes (although, take home bento in Japan isn’t a bad thing by any stretch of the imagination). Second, it’s just a tasty tasty dish! He sent me the recipe a long time ago and I did make it once (before I started this blog). Mine was pretty good, mainly because I’m damn good in the kitchen, but it clearly wasn’t the same as Uichiro’s. Japan uses the metric system, so I had to eyeball my measurements with the spices and whatnot as the conversion is never as smooth as it should be, for me at least. Also, since I’ve never eaten his I made it more to my tastes, which are different believe it or not.

What I’ll do for this post is first cut-and-paste the recipe he sent me. Then, I’ll go through it a little and let you know where Tamiko made the appropriate changes. Sorry, Uichiro, but I’m going to make a little fun of you as well, all in good humor. So, without further ado, here’s his recipe as he sent it to me:

Foodstuff:

ground meat with half beef and half pig meat: 300 g

chopped onion: big size one unit

chopped ginger: one piece

chopped garlic clove: one piece

chopped parsley: quantitatively

chopped raisin: 3 x 15cc spoons

chopped walnut: 4 kernels

pickled cucumber: one

curry powder: 3 x 15cc spoons

soy sauce and Worcester sauce: quantitatively

grated cheese: 3 x 15cc spoons

cinnamon, nutmeg, clove: quantitatively

boiled egg: two

Cooking:

On a cutting board mince all foodstuffs. Sautee onion to the
brown state. Sautee ginger, garlic clove and ground meat in turn with
it. After meat color is changed, then, add raisin, walnut, pickled
cucumber, parsley, soy sauce, Worcester sauce, grated cheese, cinnamon, nutmeg,
clove.  Finally, add one cup water and boil to the sapless state. Ad mix
the half with rice. Get up the half and sliced boiled egg on it.

Alright, where to start. First, Tamiko made twice as much as the recipe calls for so that the three of us had lunch the next day as well. I love that he calls the ingredients “Foodstuff”. Not exactly sure how much 300 grams is, we got 2/3’s pound of ground beef and ground pork. Going down the list is pretty self explanatory, for the most part. We forgot to get parsley at the store, so Tamiko used the 1 tablespoon of cilantro we had left in the fridge. I’ve never heard of a walnut kernal, but only a moron doesn’t know what he means. Tamiko omitted the pickles because she knows I’m not a huge fan of them, what a sweetheart! Worcester is supposed to be Worcestershire. Grate cheese refers to parmesan. As for the boiled eggs, you can hard-boil as many as you like. Just slice them up and top each plate with one.

On to the how-to portion of today’s post. Again, most of it is pretty easy to understand. Tamiko minced up everything real well, walnuts and raisins as well. She then sautéed everything according to instructions. My favorite part is boiling the water down to a sapless state. Honestly, I have never heard that phrase before in my life and probably won’t ever hear it again. He means just boil it down till it’s almost all evaporated. It is a “Dried Curry Rice” and not a wet one. Alright, that’s all I’m going to make fun of Uichiro.

Another way Tamiko’s was different is that she did not mix any of the curry into the rice. I did when I made it, but she instead just topped the rice with the curry. Either way works really well, whatever you prefer. Then, she topped the curry with the sliced egg and sprinkled the cilantro on top. It’s really a simple dish to make. But, as Tamiko likes to say, simple is best. It is also very delicious. The play between the curry and sweet raisins is beautiful. The walnuts add a nice crunch to the whole thing.

On the side we had a simple salad of lettuce, shredded celery, daikon cut into thin matchsticks, and cherry tomatoes. I whipped up a balsamic vinaigrette. One part balsamic vinegar, two parts olive oil, a pinch of salt and pepper, and whisk it up until its emulsified.

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Alright, so I don’t just cook for Uichiro when he’s here, I also cook for Tamiko. She’s a huge fan of Italian food as well as seafood. That said, I thought a nice pasta with clams would be just the trick. With Uichiro back in Japan already, this dish would also make him a little jealous since he’s probably eating a take-home bento box right now. Sorry Uichiro.

I wanted to get all of the sand and grit out of the clams so the first thing I did was purge them. To do that all I did was rinse them real well in cold water and then let them sit in cold salt water with some cornmeal for about 2 hours. What this does is trick them into thinking that the cornmeal is sand so it cycles it through spitting out any real sand in the process. Just before cooking I rinsed them again in fresh cold water. Since I was cooking for 3 I used 15 clams. If there’s one thing I’ve learned from Iris Tsai (Ming’s mom) it’s that 5 is a good number for a plate of food.

One of my side dishes was a simple bruschetta. I prepared that ahead of time so that come dinner all I had to do was toast the bread and top it. I used some fresh basil chopped up, 3 tablespoons of olive oil, 3 tablespoons of grated parmesan, 3 tomatoes diced, 1 garlic clove peeled, 1.5 tablespoons of balsamic vinegar, a some ciabatta.

In a glass bowl I whisked together the olive oil, balsamic vinegar, and parmesan along with some salt and pepper until it was emulsified. Then I added the tomatoes and basil and mixed it thoroughly. I wrapped it up and put it in the fridge until dinner time. That way, all I had to do was toast the bread, rub the garlic over the toast, and then top it with the tomato-basil mix.

I also made a simple Italian bean and vegetable soup. I used one carrot cut into half moons, 14oz can of cannellini beans, 1 cup chicken stock, 1/2 onion diced, 1 garlic clove minced, and a large handful of baby spinach.

I threw everything except for the beans into a pot and brought it up to a boil. I covered the pot, turned the heat down to med-low, and let it simmer for about 20 minutes. Then I added the beans and let it simmer for another 3 minutes. Since the beans were canned I had no need to cook them, just heat them through. A little salt and pepper and that’s all she wrote for this one.

My final side dish was simple roast asparagus. I cleaned up 15 spears and drizzled them with olive oil, salt, pepper, and parmesan. They went into a 400 degree oven for about 20 minutes.

Finally, the main event! For the pasta I used 2 tablespoons of chopped parsley, 1/4 cup of white wine, a pinch of red pepper flakes, 3 tablespoons of olive oil, 6oz capellini (I didn’t actually use spaghetti because I already had some capellini open in my cupboard), 1 garlic clove thinly sliced, and my clams.

In a large pot of boiling salt water I cooked the pasta until about 2 minutes before al dente. I reserved a ladle of the pasta water and drained the noodles and set them aside.

While that was going on I heated up my large pan and poured in the olive oil. I added the garlic and let it sautee until it turned a light golden brown, then I added the red pepper flakes. I swirled that all around for about 15 seconds to make sure the flavors mixed into all of the oil. Then I poured in the wine, added the clams, covered the pan, and let the clams cook for about 6 minutes or so until they were all opened up. If any clams don’t open then throw them away, they’re dead. Fortunately, all 15 of these were alive and well…that is until I killed them in my spicy garlicky wine sauce!

Once the clams were open I set them aside in a bowl and poured the reserved pasta water into the pan. Once it came to a boil I added the noodles and let them cook in the wine sauce for about 2 minutes. Then I added the clams back, along with any juices that accumulated in the bottom of the bowl, as well as the parsley. I tossed it all around and then served everything up, Buon Appetito!

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So, last night was Uichiro’s last night here. I figured I had one more shot to impress him with something he’s never eaten before. I had never made a chermoula so it was the perfect opportunity since he’s never tasted Moroccan food. That means, even though it was the worst chermoula he’s ever eaten, it was also the best! Actually, it was pretty good. I do think sea bass or halibut would’ve been a better fish, but it’s hard to argue with the flavors.

I made a carrot soup to accompany the fish, so I got that ready first so that all I had to do was heat it up and garnish it come dinner time. I peeled and chopped 5 large carrots, chopped 1/2 onion, chopped 3 garlic cloves, used 1/4 stick of butter, a dash of cumin on each bowl for garnish, 1/4 teaspoon of allspice, juice of 1 lemon, some honey yogurt, and 1 cup of chicken stock that didn’t make the photo.

First, I melted the butter and then caramelized the onion and garlic for about 15 minutes over medium heat. Then I added the carrot and allspice and let the carrots caramlize for another 15 minutes. Then I poured in the chicken stock along with 1 cup of water. I brought it up to a boil, covered it, and let it simmer over med-low heat for about 20 minutes. Then I let it cool down for a while before pureeing it in my blender with a bit of salt. For dinner I just re-heated it, dropped a dollop of honey yogurt into the middle of each bowl, sprinkled a dash of cumin, and then squeezed a little lemon juice. It tasted like pumpkin pie!

For the cod chermoula I used a small bunch of parsley finely chopped, 1/2 teaspoon of paprika, 1 teaspoon of cumin, juice of 1 lemon, 2 tablespoons of olive oil, 2 garlic cloves mashed to a paste in with my mortar and pestle, and about 1 pound of cod cut up into 8 pieces.

Once the garlic was mashed up I added the rest of the ingredients (except for the fish) along with 1/2 teaspoon of salt and mixed it all together. I let the chermoula sit for about an hour to let the flavors meld together.

Then I spooned about half of the chermoula on top of the fish, covered it, and let it sit in the fridge for about an hour. I took it out and let it come back to room temp before cooking it.

For the “tagine” I used a small bunch of chopped parsley, 1 orange bell pepper diced, 1 yellow bell pepper diced, 1/2 onion diced, 1 large garlic clove minced, 14oz can of chickpeas rinsed, 2/3 pint of cherry tomatoes, 1/2 bag of frozen artichoke hearts, and the rest of the chermoula.

I heated up my large skillet and poured in 2 tablespoons of olive oil. I sweat down the onion and garlic for about 6 minutes, then added the peppers and let them sweat down for another 6 minutes. I stirred in the chermoula along with about 1/4 cup of water and let that boil down for a few minutes before adding the artichokes, tomatoes, and chickpeas. I let them heat up for about 3 or 4 minutes.

I placed the cod on top, covered the pan, and let it cook for about 6 minutes. You don’t want to cook the cod for too long because it will overcook very quickly and become dense. You want to keep it flaky.

When all was said and done the cod (garnished with parsley) and soup were served alongside some white rice. Everything turned out delicious. Yet another dish of mine that was a big success in the mouth of my father-in-law.

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A couple of nights ago I made Paella for dinner. My mom came back to town so I had to make something to feed 5 adults. This recipe was actually enough for 6, so I have a little leftover in the fridge. That’ll most likely be my lunch once I’m done with this post.

I’ve made Paella a few times before, and it always turns out pretty good, but I’m up for some good advice on how to make a dish better whenever someone can give me a good tip. It turns out that Mike Isabella and Antonia Lofaso from Top Chef were doing a cooking demo in the Whole Foods parking lot. Besides getting autographs Mike told me that the best way to make Paella is to let everything sit over medium heat for about 10-15 minutes once you have all of the ingredients mixed in. People usually get the inclination to keep mixing things around, but by letting it sit you’ll get that nice crusty rice at the bottom that makes Paella a special dish. So, that’s what I did.

My ingredients included 1 cup of frozen peas thawed, 1/2 pound bay scallops, 1/2 cup chopped parsley, 2 of those smoked chorizo sliced, 3 skinless chicken thighs chopped, a 14oz can of diced tomatoes, 2 teaspoons of paprika, 1/2 orange bell pepper diced, 1/2 yellow bell pepper diced, 1/2 red bell pepper diced (wasn’t in the pic, last minute decision), 1/2 onion diced, 1 cup chicken stock (pic shows 2, only used one), 2 cups of sushi rice rinsed (any kind of short-grain rice will work), a large pinch of saffron, and 3 garlic cloves minced.

I started off by heating up my large skillet and then pouring in 2 tablespoons of olive oil. I added the garlic and then 30 seconds later the onion. About 3 or 4 minutes after that I dumped in the peppers and let that go for another 3 or 4 minutes. Then I added the chicken and let it cook for about 4 more minutes before adding the chorizo. Once the chorizo started to get a little color, you guessed it, 3 or 4 minutes, I added the rice. It’s important to get every grain of rice coated in the hot oil so that it toasts a little bit. That helps get the toothsome texture you want in a good Paella.

Then I poured in the can of tomatoes with the liquid. Oh, I forget to mention that I let the saffron sit in the cup of chicken stock for about a half hour along with the paprika, that let’s the flavor and color distribute more evenly. Once the tomatoes started to boil a bit I poured in the flavored chicken stock and seasoned with salt and pepper. I gave that a few minutes to start boiling a little and then added the scallops, peas, and parsley. I mixed everything up, covered the skillet, turned the heat down to medium, and let it sit for 15 minutes.

When I took the lid off almost all of the liquid had absorbed into the rice, yet the rice had kept a nice firm texture. Thanks to Mike’s advice, I did get that nice crust on the bottom. It was, by far, the best Paella I’ve ever made.

I had some of the jicama salad with watercress and red leaf lettuce along with the cilantro-lime dressing left over from the tacos so I served that on the side to complete the meal.

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