Cod Braised with Mushrooms and Tomatillos

Eat as much sustainable fish as you can, and enjoy the heck out of it!  Here is a great way to keep it festive, healthy and delicious.
12 oz fresh button mushrooms, thickly sliced
2 cloves garlic, sliced
1/4 tsp cumin powder
4-6 tomatillos, hulled, washed and cut into wedges
1 cup chicken broth
1 Tbsp cornstarch
About 1 lb Cod fillets, cut into four portions
Red pepper flakes
1 ripe avocado, halved, pitted, peeled and sliced
Fresh cilantro leaves
Fresh lime

Toss the mushrooms into a hot skillet and sizzle for a few minutes, turning often.  Add a bit of olive oil, the garlic and cumin, and continue cooking as the mushrooms release their water, dry out and begin to brown.  Add the tomatillos and raise the heat to bring to a vigorous sizzle/boil.  Cook the tomatillos down for a few minutes, stirring often.  They should just become soft, but not disintegrate.  Salt and pepper to taste.

Whisk the broth and corn starch together and stir into the skillet.  Stir mixture together over high heat as the sauce thickens considerably.  Place the portions of fish into the bed of sauce.  Cover, reduce to a simmer, and cook for about 10 minutes.

Plate each piece of fish in a shallow bowl or plate on a generous bed of mushroom/tomatillo sauce. Shake a dash of red pepper flakes on the fish.

It's always a good idea to have lime wedges, cilantro and warmed tortillas on the side, here.

Serves 4.

Pork Tournedos Pimenton on a Bed of Balsamic Roasted Red Pepper Coulis

This is a quick, but elegant dish, great for last-minute weeknight entertaining.  You could also use beef tenderloin if you prefer. 

2 pork tenderloins, cut into 1-1/2 inch disks
2 red peppers
1 Tbsp pimenton, Spanish smoked paprika
2 cloves garlic, thinly sliced
1 Tbsp fresh (or 1/2 tsp dried) thyme, chopped
2 Tbsp Balsamic vinegar
1/4 cup crumbled blue cheese

Toss the pork disks in a large bowl with the pimenton and some salt and pepper.  Allow to sit until the peppers have roasted.  Now roast the peppers on a gas flame or grill (or in a 450F oven), turning often  until they are charred and withered. 

Throw them into a paper bag and wrap up, to allow them to further soften while you cook the pork.

Meanwhile, heat a bit of olive oil in a large skillet.  Sear the tournedos over high heat to brown each side, about a minute.  Continue cooking over lower heat to cook the pork through (internal temperature should reach 140F), about 3-5 minutes total per side.   Remove pork from skillet, and cover with foil for about 5-8 minutes. Add another tablespoon olive oil and toss the garlic and thyme into the skillet and sauté for the 2-3 minutes.

Remove the charred skin, ribs and seeds from the peppers (they should still be warm).  Coarsely chop and place in a food processor. Add the vinegar and a dash of salt and pepper.  Scrape in all the garlic, thyme and browned bits from the skillet into the processor.  Pulse just enough to form a smooth coulis sauce.

Plate a few tablespoons of sauce and place a tournedo on top.  Sprinkle with a bit of blue cheese. Serve immediately.

Serves 4-6.

Cook's note:  I char my peppers on my gas stove.  Alternatively, you can use a gas grill, which works nicely.  A hot oven will also work, but you won't get as much charring.  I'd cut the peppers in half, seed them and lay them skin-side up in a single layer on a jelly roll baking pan.

I left the sauce a bit chunky because I like the texture.  A coulis is more often pureed to a very smooth consistency, and often strained.  The consistency is up to you.

Seasoned Tofu Noodles on a Bed of Roasted Squash with Avocado Arugula Cream

Looking for something vegetarian for Thanksgiving?  These days, a meat-based Thanksgiving meal can be tricky when serving a diverse crowd. Here's something fancy enough for guests and hearty enough to give thanks over.

1 large spaghetti squash
1 brick extra firm tofu
1 tsp garlic powder
1 tsp onion powder
2 Tbsp fresh thyme
1 cup frozen chopped spinach, or 2 cups fresh chopped baby spinach
1 large fresh ripe tomato, diced
8 oz. soba noodles or any other kind of spaghetti noodle

Avocado Arugula Cream:
1 ripe avocado, peeled and cored
1 green onions, roughly chopped
small palmful cilantro leaves
small palmful parsley leaves
small palmful baby arugula leaves
1 clove garlic
1/2 tsp salt
1/2 cup plain Greek yogurt
about 1/2 cup milk

Preheat oven to 400F.  Carefully cut the squash in half at the waist (not lengthwise) and scoop out all the seeds.  Then carefully slice the squash into 1-inch rings.  Lay the rings on 1-2 rimmed jelly roll baking pans in a single layer and brush both sides with canola oil.  Generously salt and pepper them, and roast for about 45 minutes, until will browned and soft.

Meanwhile, get 2-3 quarts of salted water to boiling in a pot.  Blend the cream sauce ingredients in a blender, adding only enough milk to make a saucy consistency.

Sauté the tofu in a large non-stick skillet, seasoning generously with the garlic and onion powders, thyme salt and pepper.  After about 15 minutes, the tofu should have browned up a bit.  Add the spinach and set on a very low simmer.

Cook the pasta in the water until just al dente.  Drain, and toss with a bit of olive oil.  Add the tomatoes to the tofu and raise heat to sizzle them up and just heat them through. 

Now plate each squash ring and twirl a bit of spaghetti into the center.  Spoon some tofu mix over the spaghetti and top with a bit of cream sauce.

Serves 4-6.

Cook's Note:  I used Trader Joe's corn noodles, which were very good.  But you could use soba noodles or really any other noodles you would like. I used a striped spaghetti squash from our CSA - about 8-inches long by 3-4 inches wide.  I got six rings from mine; if you are serving more than 4, you might need two squashes.  I can only find yellow spaghetti squash in our grocery stores, which would work just as well.

Cabbage Leek and Bean Soup

First snow of the year?  I know its early, but don't fret - make soup.
4 cups chopped cabbage
1 leek, cleaned and sliced
2 carrots, sliced
2 stalks celery, sliced
1/2 tsp cumin seeds
1/2 tsp fennel seeds
2 cloves garlic, minced
1 quart stock (vegetable or chicken)
1 can Roman beans, drained
1/4 cup rice
1 large potato, diced
2 cups baby arugula or spinach
palmful cilantro or parsley leaves

Heat a bit of olive oil in a soup pot.  Sauté the cabbage, leeks, carrot and celery with the cumin and fennel seeds, for about 8-10 minutes over medium-high heat, to soften and color a bit.  Add the garlic and cook another 2-3 minutes.  Add the stock, beans, rice and potato, and bring to a boil.  Salt and pepper to taste, reduce heat to a simmer, cover, and cook for about 15 minutes, stirring every so often.

Add the arugula and cilantro and cook another 5 minutes.  Add a bit more water if necessary to form a nice soup consistency.  Serve into bowls, with a dollop of plain yogurt, pesto or better yet, Chimichurri sauce.

Serves 4.

Carrot Top Chimichurri

There's a million reasons to love your CSA (Community Sponsored Agriculture).  As an analytical chemist in my day job, designing instrumentation that can determine pesticides in foods, I especially appreciate that our CSA is certified organic.  We also want to support local agriculture for many reasons, including reducing the carbon footprint of our food supply and getting in closer touch with our food source.  Michael Pollen and others like Mark Bittman articulate a strong case for 'eating local' and shifting more to plant-based protein. 

So when I get that big box of veggies every Wednesday, I try to figure out how to use everything inside.  And when I look at the gorgeous green tops to the organic carrots, I simply can't see throwing them away.  Last week I combined carrot top greens with the Swiss chard and beet greens for a great mixed green saute.  This week I blended the carrot tops with other aromatic greens to make chimichurri, a spicy Argentinean sauce.  A sort of mix between pesto and salsa, this is a great hot sauce to spice up meats, fish, soups, omelets, sandwiches, you name it, nom, nom, nom...
Green tops from 3 carrots
1/2 cup cilantro leaves
1 cup arugula leaves
1 small jalapeño pepper, quartered
2 cloves garlic
Juice of 1 lime
Dash salt
About 1/3 cup olive oil

Trim the leaves off the stems of the carrot greens and wash well.  Spin dry in a salad spinner and place in a small food processor.  You may have to pulse them down in several batches.  Pulse in the remaining greens and add the remaining ingredients except the oil.  Processes about 5 seconds and then add enough oil, pulsing until you get a smooth paste the consistency of pesto.

Makes about 1-1/2 cups.

Grilled Chicken and Roasted Delicata Salad

Delicata squash has an appropriate name.  It's light and tender and you can definitely eat the skin. Forget the deep fried onion rings - roast up some delicata rings; serve 'em as an appetizers, on sandwiches, or adorn a fresh salad.

2 boneless chicken breasts
2 delicata squash
1 Tbsp olive oil
1 Tbsp brown sugar
2 fresh ripe tomatoes, cut into wedges
4 cups lettuce greens
1 cup radiccio leaves, broken up
6-8 radishes (red or white), sliced
4 Tbsp crumbled bue cheese
4 Tbsp sunflower seeds
crushed red pepper flakes

Dressing
juice of 1 lime
1/4 olive oil
1 tsp Dijon mustard
dash salt and pepper

Heat grill, and heat oven to 425F.  Cut squash in half at the waist (not lengthwise) and scoop out seeds with a soupspoon.  Now slice squash into rings, about 1/4-inch thick.  Toss rings in a bowl with the oil and brown sugar.  Salt and pepper to taste.  Tip squash onto a rimmed jellyroll pan and roast for about 20-30 minutes, turning once.  The rings should brown well and be soft to the tip of a knife.

 

Meanwhile, salt and pepper chicken breasts, and grill over medium heat, about 5-8 minutes per side, until chicken is cooked through.  Remove to a platter.

Whisk together the dressing.  Then assemble the salad by distributing the greens and radiccio evenly about 4 plates.  Slice the chicken thinly on a bias, and lay in a pinwheel pattern, alternating with the tomatoes, on top of greens.  Top with even portions of the squash and radishes.  Then scatter the blue cheese and sunflower seeds on top of salad.  Dress with dressing and the red pepper flakes.

Serves 4.

Cook's Note:  Delicata squash is usually about 6 inches long and about 2 inches in diameter.  On the East Coast US it can be hard to find, but seems to show up at the grocery stores in early fall.  Buy up a bunch when you see them!

Pork and Black Bean Tortilla Strata

1 lb ground pork
1 tsp cumin seeds
1 tsp fennel seeds
1 Tbsp fresh rosemary leaves, chopped
6 fresh sage leaves, julliened
1 6-oz can tomato paste
2 Tbsp chili powder
1 can black beans, rinsed and drained
About 1 cup water

1 onion, diced
1 bell pepper, diced
1 jalapeño pepper, minced
3 cloves garlic, minced

5-6 6-inch flour tortillas
2 cups grated cheddar or jalapeño jack cheese, or a mixture
Palmful fresh cilantro leaves
12 grape tomatoes, halved lengthwise
4 cups arugula
1 ripe avocado, peeled, cored and sliced

Dressing:
Juice of 1 lime
1 Tbsp seasoned rice vinegar
2 Tbsp walnut or olive oil

Sauté the pork in a bit of olive oil in a large skillet.  Add the cumin, fennel, rosemary and sage.  Salt and pepper to taste.  Once the pork is very well browned, after about 10-15 minutes, add the tomato paste and chili powder to the skillet and mix well.  Cook the mixture for another 10 minutes, over medium-low heat, watching not to burn the tomato paste (you may have to add a bit more olive oil). This really develops the tomato flavor.  Add the beans and enough water to make a saucy consistency and cook at least another 10-15 minutes.

The longer you can simmer this, the deeper the flavors will become.  Add as much water as you need if the mixture dries out; it should resemble a moist chili dish.

Meanwhile, preheat the oven to 375F.  Sauté the onion and peppers in a separate skillet, until the veggies soften and begin to brown up well, at least 10-15 minutes.  Add the garlic and cook for the last 3-5 minutes.  Add the onion mixture to the beans and pork, and mix well.

Now assemble the strata.  Pour about half the bean mixture into an oiled 13x9-inch casserole.  Lay a tortilla half on the beans, half hanging out the left side of the casserole.  Spoon in about half a cup bean mixture in a line along the middle of the tortilla, and sprinkle on some cheese. Fold tortilla over to form a half moon.  Lay the next tortilla half over the first tortilla and half on the beans and repeat the filling.  Fold tortilla in half and shift to the left a bit.  Continue layering, filling, and folding the remaining tortillas.  You should fill the casserole with the tortillas shingled, partially overlapping one another. 

Sprinkle the remaining bean mixture about the tortillas and follow with the remaining cheese. 

Cover casserole with aluminum foil and bake for 20 minutes.  Remove foil and bake another 10 minutes.  Remove from oven and let rest a few minutes before serving.  Top with cilantro and tomatoes.

Whisk together dressing and toss with the arugula.  Distribute the arugula among 4 plates.  Top with a serving of casserole.  Decorate with avocado slices and serve with lime wedges and plain Greek yogurt, or sour cream.

Serves four.

Sweet Potato Bean Bake with a Broccoli Sunflower Seed Topping

This is autumn in a bowl.  A larger than life, rich and hearty casserole, promising to satisfy an appetite after a long walk through fall foliage.
1 onion, peeled and diced
1 green pepper, cored and diced
1 jalapeño pepper, diced
1 15-oz can diced tomatoes, drained and liquid reserved
2 medium sweet potatoes, peeled and cut lengthwise into wedges
2 Tbsp fresh rosemary leaves (or 2 tsp dried)
1 15-oz can pinto beans, rinsed and drained
1 15-oz can Navy (or canellini) beans, rinsed and drained

4 cups broccoli flowerets, cut into bite-sized pieces
1/4 cup flour
2 Tbsp olive oil and 2 Tbsp butter
2 cups milk
2 cups grated cheddar cheese
1/4 cup sunflower seeds, or mix of sunflower and pumpkin seeds

Sauté the onions and peppers with a bit of olive oil in a large skillet over medium-low heat for 10-15 minutes.  Pull the veggies aside and turn up the heat.

Add the drained tomatoes and allow them to sizzle loudly for another 5 minutes, stirring every once in a while.  Add the beans and the tomato liquid and bring to a boil.

Reduce heat and add a bit of water if necessary to maintain a moist mixture.  Salt and pepper to taste. Leave this to simmer.

Preheat oven to 375F.  Toss the sweet potato wedges with the rosemary and a bit of olive oil in a glass bowl.  Microwave for 5 minutes, stirring once.

Then place broccoli in a glass bowl with a dash of water and salt.  Microwave for 5 minutes and then drain well.

Meanwhile, fry the flour in the oil and butter in a medium saucepan until the mixture is bubbly and just begins to color and smell nutty, about 5 minutes.  Add the milk and raise the heat to a boil.  Whisk regularly until smooth and thickened.  Whisk in half the cheese.  Salt and pepper to taste and then toss with the broccoli.

Now assemble the casserole.  Tip the bean mixture into an oiled 9x13-inch casserole.  Scatter the sweet potato wedges on top of the beans.

Then pour the broccoli on top of the potatoes.  Scatter the remaining cheese over the broccoli and top with the sunflower and pumpkin seeds.

Bake for 30-45 minutes, until bubbly and browned.

Serves 4-6.

This is Autumn in the Mid-Atlantic

Spaghetti Eggplant Arrabbiata

What could you possibly have against a rich, warm, cheesy, saucy casserole spiced up with hot pepper, aromatic seeds, and garlic - with dollops of smooth Ricotta, melted cheese and caramelized vegetables throughout?  OK you don't like eggplant?  Understood - go to next blogpost below - there's a great chicken dish waiting for you.  You like buttery, sautéed eggplant and zucchini and a good 'Parmigiana'? Try this - a must.
1/2 lb spaghetti, snapped in half
1 eggplant, diced
1 zucchini, diced
1/2 purple Burmuda onion, sliced
1 jalapeño pepper, diced
1/2 tsp cumin seeds
1/2 tsp fennel seeds
3 cloves garlic, minced
1 generous cup ricotta cheese
1/2 cup Parmesan cheese, grated or shaved
1 cup grated mozzarella cheese
1 16-oz jar favorite Arrabbiata spaghetti sauce
1 tsp dried Italian herbs

Preheat oven to 375F.  Bring 2 quarts water to a boil in a medium pot, and add 1 Tbsp salt.  Stir in the spaghetti and cook until just al dente.

Meanwhile heat a glug of olive oil in a large non-stick pan. Toss in the eggplant, zucchini, onion, jalapeño, cumin and fennel. Cook over relatively high heat until the eggplant begins to brown nicely.  Add the garlic and cook another few minutes, until the veggies are soft and colored. Salt and pepper to taste.

Drain the pasta, return to the pot and toss with just a bit of olive oil. Pour half the sauce onto the bottom of an oiled 13x9-inch casserole.  Top with half the spaghetti.

Top the spaghetti with the eggplant mixture.  Nestle in the ricotta by single tablespoons, forming little islands.  Sprinkle on half the Parmesan cheese, then add the remaining spaghetti and sauce.  Finally, top with the mozzarella, the remaining Parmesan and the herbs.  Decorate with some fresh parsley.

Bake for about 45 minutes,or until bubbly and browned.  Serves 4.

Chicken Goddess Melissa

I call out a nod to Melissa Clark in this recipe.  Not so much because I consider her an unsung Goddess of cuisine; so much as this is basically her recipe for tenderizing and flavoring chicken.  As she says, using yogurt to tenderize chicken is common in Indian cuisine - as for example in Tandoori chicken.

Here, I come close to Melissa's New York Times recipe, but did not use basil or buttermilk.  First, all my basil at this point is preserved as pesto.  But, I didn't want to overpower the subtle flavor of the dressing with pesto.  Secondly, I rarely have buttermilk on hand but always have plain Greek yogurt. Melissa does say you can use yogurt, and you need good salt.  All other herbs are negotiable.
2 green onions, coarsely sliced
large palmful cilantro leaves
large palmful parsley leaves
2 cloves garlic
juice of 1 lime
1-1/2 cup plain Greek yogurt
1/2 cup milk
1 tsp salt

1 roasting chicken, cut in half

Place first group of ingredients into a blender and process until you have a smooth, pourable Green Goddess dressing.  You may have to scrape down the sides to get everything to mix in well.  Pour about a cup of sauce in a bowl, cover and refrigerate.

Place chicken in a very large bowl or casserole and pour remaining dressing over chicken.  Rub the dressing in well, and turn chicken pieces over, bone-side up, so meat is well immersed in sauce.  Wrap with plastic and allow to marinate 24 hours.

The next day, preheat the oven to 500F.  Oil a large rimmed baking sheet or roasting pan.  Remove the chicken from the marinade, wiping marinade away from the meat.  Place in pan, bone-side down.  Pat the skin a bit with a paper towel to remove most of the marinade - this will allow the best browning and crisping of the skin.

Bake 30-45 minutes, until the chicken is cooked through and the skin is nicely browned.  Remove chicken to serving platter and top with some of the reserved dressing.  Pass remaining dressing at table.


Serves 4.  Thank you Melissa.