Seafood Creme Fraiche

Seafood simply sautéed in butter, and laid on a bed of creme fraiche sauce.  Creme fraiche is like sour cream but a little less sour.  A dairy staple in France, it is only now becoming popular in the US, and I find mine at Trader Joe's.  But if you can't find any, you certainly could use a good sour cream.
1 Tbsp butter and 1 Tbsp canola oil
1 lb Haddock or Tilapia
1/2 lb shrimp, peeled

2 shallots, thinly sliced
2-3 cloves garlic, thinly sliced
1/4 tsp dried dill weed
1 lemon, sliced

7.5 oz creme fraiche
1/4 cup white wine

Cut the haddock into 2- to 3-inch pieces.  Leave the shrimp whole.

Heat the butter and oil in a large non-stick skillet. Add the haddock and shrimp and sauté the seafood over medium-high heat for about 3-4 minutes. 

Flip each piece once and cook another 3-4 minutes. Set aside on a plate and cover with aluminum foil to keep warm.

In the same skillet, add the shallot and cook about 4-5 minutes, adding a bit more butter if necessary. Add the capers and stir.

Then add the creme fraiche and wine. Bring to a boil and reduce to a simmer, Cook for a few more minutes to reduce to a thick sauce.

Place a quarter of the sauce on each of four plates as a bed. Top with a quarter of the haddock and shrimp on each swirl of sauce. Garnish with dill weed if desired.

Serves 4.

Corned Beef and Cabbage

Erin go Bragh!

Our dear Irish next-door neighbors, the Coleman's, would proclaim this every St. Patrick's Day, over our shared driveway, all throughout our childhood. As a first-generation French immigrant myself, at first I didn't really understand, but politely I waved with a smile nonetheless.  After all, they were (are) my best friends.

Now I get it.  God bless the Coleman's and the wonder to grow up next door to them.  Here's a shout out to them, and their Irish heritage in an attempt to make something I think they would relish.  I have made many meals for them over time, and they have made many more for me.  I am sure they would approve of this; super-authentic or not.

Erin go Bragh!

3 carrots, peeled, and sliced thickly
1 large sweet onion, peeled and sliced
2-1/2 to 3 lb prepared corned beef, one that you trust
2 cups beef broth

4-5 Yukon Gold potatoes, peeled and quartered
1 medium head cabbage, quartered, or sixthed

Preheat oven to 350F. Heat your largest green Dutch oven or pot with a bit of olive oil. Toss in the carrots and the onions and cook for about 10 minutes, stirring often. Let the veggies soften and begin to brown.

Place the corned beef on top of the carrots and onions and add the broth and just enough water to barely cover the meat. Place in the oven and cook for about 3 hours. Check that there is enough water to just about cover the meat throughout the cooking.

Then add the potatoes and the cabbage, nestling around the meat. Cook another 45 minutes, or so, in the oven, until everything is just cooked through. Check the cabbage for the degree of doneness you like.

Remove the meat from the pot and slice on a cutting board.  Then remove the veggies from the broth as you serve. Serves as you prefer - dry or with broth.

Serves 6-8.

Cook's Note:  You can drain the meat, potatoes and cabbage and serve dry on a platter, as many do.  Or you can serve as the French (us) might do as in a French pot-au-feu, with all the broth.

Just be sure you get the corned beef from someone you trust.  I got mine from Trader Joe's and I find it wonderful - full of mustard seed and clove flavor, but relatively low in salt content.  Highly recommended.

Chopped Salad with Toasted Pumpkin Seed Dressing

There's a lot being said about raw food and its benefits, especially for veggies.  As a chemist, I get the point that cooking can leach out and/or decompose nutrients.  So how to (get the family to) ingest those veggies raw, without the rich ranch or onion dips?  Chopped salads, that's how.

I thank Rachel Ray for reminding us about chopped salads, and how flavorful they can make raw veggies.  And the produce section is your palette.  Think about the dressing carefully - it should flavor well, but not through rich fats and processed ingredients. I have strong radar aimed at processed foods, even from the healthiest of natural food providers.  Better if you can prepare it yourself from basic ingredients you recognize and understand.  I don't quite get guar gum.

So get this - it's probably all in your crisper drawer, or should be.
2 carrots, peeled and diced
1 zucchini, sliced into quarter moons
1 apple, peeled, cored and diced
kernels from 1 fresh corn cob
1/4 cup diced purple Bermuda onion
1/2 red pepper, diced
1/2 jalapeño pepper, minced (optional)

Toasted Pumpkin Seed Dressing:
2 Tbsp rice vinegar
1 Tbsp sherry vinegar
1/4 tsp salt
freshly ground pepper, about 1/4 tsp
1 tsp Dijon mustard
1Tbsp toasted pumpkin seed oil
1/3 cup olive oil

2 Tbsp toasted, salted pumpkin seeds

Mix all the veggies together in a large bowl. Whisk together the dressing.

Toss the dressing together with the veggies and allow to marinate at least 30 minutes. Stir and top with pumpkin seeds.

Serves 4.

Cook's Note:  You could substitute walnut oil for the pumpkinseed oil, if you cannot find the later.  Substitute 3 Tbsp walnut for the 1 of pumpkinseed oil, and reduce the olive oil by the same amount.

Ratatouille Pizza Pi

A dull ratatouille is such a letdown. Don’t just make ratatouille, make outstanding ratatouille. And there is a winning strategy for this. It is, quite simply, to brown (read caramelize) each of the veggie groups separately, and then combine only at the end to meld and infuse flavors. Because of the varying water contents of the different vegetables used, adding all of them together in the pot at once can only end in tears.  Dull, boiled, and very uninspired.

So get a competent crust platform - there are many great ones ready in the store, or go ahead and make your own. And make one of the best pizza pi’s (oh sorry, pies) possible, on pi-day, 3-14!
1 recipe ratatouille
2 pizza crusts, fresh or prepared
1 lb fresh mozzarella cheese, sliced

Prepare ratatouille, ideally the day before.

Preheat oven to 450F. Bring ratatouille to room temperature. Prepare the pizza pi crusts by rolling out, or unwrapping pre-baked crust. Spread ratatouille evenly about the crusts. Top with mozzarella cheese, distributed evenly. Sprinkle with fresh herbs if desired. Depending on your pi crusts, you may or may not have leftover ratatouille. If you do, use wisely, for example with eggs the next morning!

Bake for about 15 minutes, until cheese is melted and bubbly and just beginning to brown.

Remove from oven, slice and serve. Serves 4-6.

Curried Ham and Bean Soup

As March is still in the lion phase and only beginning the lamb phase, soup is still in fashion.  I always have some ham hanging around the freezer to pump up a soup, and now is the perfect time to put it to use.  A slight hint of curry rounds out and warms the flavors and the soul, as we await gentle spring.
2 carrots, sliced
1 leek, cleaned, trimmed and diced
1 onion, diced, about 1 cup
3 stalks celery, diced
1 jalapeño pepper, diced (optional)
2 cloves garlic
2 tsp fennel seeds
2 tsp favorite curry powder
1 quart beef or chicken broth
2 cups water
2-3 cups cooked ham, diced to bite-sized pieces
2 red potatoes, diced
2 cups red cabbage, diced (optional)
1 can small red beans, rinsed and drained
1/4 cup red lentils

In a large Dutch oven or soup pot, sauté the carrots, leek, onions and celery for about 10 minutes in a bit of olive oil. Add the jalapeño and garlic, fennel and curry powder, and cook another 3-4 minutes.

Add the broth, water, ham, potatoes, cabbage (if using), beans and lentils and bring to a gentle boil. Stir and reduce heat to a simmer.

Cover and cook about 45 minutes to an hour, stirring from time to time. Adjust thickness with water to desired consistency.

Serves 6.

Sesame Beef and Noodles

Whenever I can, I get fresh lo-mein noodles at the Asian market.

Combined with a few fresh Asian vegetables such as bok choy or choy sum, they bring back memories of the Orient.  Complimenting with beef, as here, or chicken, tofu or mushrooms, simply amplifies the wonder.

I love noodles.
1/2 lb fresh lo-mein noodles, cut in half lengthwise
1/2 lb petite sirloin steak, cut thinly on a bias
6-8 baby bok choy, rinsed and dried
4 green onions
2 cups chicken or beef broth

Marinade:
2 Tbsp Tamari, or soy sauce
1 Tbsp lite seasoned rice vinegar
1 Tbsp sesame oil
2 cloves garlic, minced through a press
dash red pepper flakes

Cut the bok choy in half lengthwise and widthwise, and then cut the heads in half again.  Cut the onions into 2-inch pieces.

Whisk together the marinade and toss with the beef. Allow to marinate for 30-60 minutes.

Bring 3 quarts of salted water to a boil in a medium pot. When boiling, add the noodles to the water and stir. Cook for 4-6 minutes, or according to package directions. Do not let the noodles cook beyond al dente. Drain them and then return to the pot with a good dash of canola oil to keep strands separate. Leave noodles uncovered, and stir form time to time to keep from sticking together.

Meanwhile, drain the beef well and reserve the marinade. Heat a bit of canola or peanut oil in a large wide skillet or wok and toss in the beef and stir fry for just two to three minutes over very high heat.

Remove beef to a bowl. Add the bok choy and green onion to the skillet/wok and stir fry for just a few minutes, until they begin to soften and brown just a bit, about 5-7 minutes.

Add the noodles, beef, remaining marinade and the broth to the skillet/wok and bring to a boil.

 Cook for just a minute or two more to heat through, stir, and serve.

Serves 4.

Sherried Haddock Baked with Peas and Potatoes

These are quick and easy crustless pot pies.  But if you have puff pastry hanging around, you can trow some on top.  And if you have some shrimp hanging around, toss them in too.
1-1/4 lb haddock (or cod) fillet, cut into 1-inch pieces
2 Yukon Gold potatoes, washed and cubed
1 cup frozen peas, thawed

1 Tbsp butter
2 Tbsp canola oil
1/4 lb bacon, diced
1 small onion diced, about 1 cup
2 cloves garlic
dash red pepper flakes
2 Tbsp flour
1/4 cup sherry
about 1-1/2 cup milk
1/2 tsp dried dill weed

Preheat oven to 375F. Tip potatoes into a pot and cover with cold water. Bring to a gentle boil, and then salt the potatoes generously. Bring down to a simmer and cook only just until they begin to soften enough to get a fork through - they will cook more while baking the dish.  Drain the potatoes and set aside.

Meanwhile, cook the bacon and onions in the butter and oil until the bacon is browned and the onions are golden, about 10 minutes.

Add the garlic and red pepper flakes and cook another 2-3 minutes. Make a roux by whisking in the flour and cooking for about 3-4 minutes. Then whisk in the sherry and enough milk to make a creamy sauce. Allow the sauce to come to the boil to get it to thicken. Adjust thickness with milk. Stir in the dill weed and adjust seasoning with salt and pepper to taste.

Distribute the fish, potatoes and peas in four greased individual baking dishes, or otherwise one casserole.

Distribute the sauce evenly among the dishes.

Bake for about 30 minutes, until bubbly and browned.

Serves 4.

Cajun Fried Rice

This is not your neighborhood Benihana fried rice. Instead, with all the flavors of a jambalaya of New Orleans - garlic, thyme, andouille, ham, tomatoes - this is southern Louisiana through and through.

I've taken a little liberty with the sacred 'holy trinity' of cajun cooking - the combination of onion, pepper and celery (much like the French miroepoix of onion, carrots and celery).  I've substituted Brussels sprouts and cabbage for the celery, cooked just to crisp-tender sweetness and no more.  This adds a higher veggie and lower meat and carb content, along with a slightly sweet base to offset the richness of the ham and andouille sausage.

Now if I only had one of those huge Benihana griddles so I could try that flaming onion trick for guests while assembling...
8 Brussels sprouts, sliced, about 2 cups
2 cups cabbage, diced
1 small onion, sliced, about 1 cup
1/2 tsp red pepper flakes, or to taste
1 orange pepper, diced
1-1/2 cups cubed cooked ham
2 links fresh andouille sausage, sliced
1/4 tsp dried thyme leaves
1/2 tsp cumin seeds

1 pint grape tomatoes, sliced in half
3 cups leftover cooked and cooled rice

Heat a bit of canola oil in a large skillet. Tip in the Brussels sprouts and cook over high heat for about 5-7 minutes, until the sprouts begin to brown.

Remove sprouts to a bowl. Add the cabbage, onion and red pepper flakes into the same skillet and cook over medium heat until the cabbage and onions begin to soften and brown up a bit, about 10 minutes.

Tip cabbage mix into bowl with sprouts and set aside.

Now add a bit more canola oil into the skillet and add the andouille. Cook for 2-3 minutes until beginning to brown. Add the ham and orange pepper and continue cooking another 2-3 minutes.

Finally add the garlic and the thyme and cumin seeds and cook another 2-3 minutes. Remove chorizo mix to the bowl with the veggies and set aside.

Now heat the skillet to high and add the tomatoes into the skillet. Let them sizzle and brown up for about 5 minutes. Then remove from heat.

Now assemble the dish. Tip the veggie-chorizo mix into a large non-stick skillet and toss gently over medium heat. Add the rice and heat through, tossing very gently.

Turn out into a serving bowl and top with the tomatoes. Garnish with fresh parsley.

Serves 4.

Cook's Note: If you don't have cooked rice on hand, just cook up a cup of rice. Once done, tip out onto a rimmed baking sheet and spread out to cool and dry out. Rice for this dish should be rather dry or you will end up with a gummy result.

If you can't find fresh andouille sausage, you could use chorizo for a similar effect, though slightly different flavor.

Coconut Quinoa Brown Rice Pilaf

Coconut and red pepper flakes are a ying and yang for this dish.  Just like combining quinoa and brown rice.

This is a rich, delicious and toothy grain side dish that augments delicate dishes such as fish very well.  Combining with some beans (e.g. black beans or small red beans) and a veggie side dish, would make a very satisfying vegetarian meal.
1/2 cup rainbow quinoa
1/2 cup short grain brown rice
2 tsp canola oil
1 can coconut milk
enough water (about 1/4 cup) to bring coconut milk to 2 cups
1 tsp Mrs. Dash salt free xtra-spicy seasoning blend, or dash red pepper flakes
1/2 tsp salt

Toss the quinoa and brown rice into a medium pot with the canola oil. Toast the grains for about 5 minutes, until you start hearing the quinoa pop quite a bit. Add the coconut milk and water and stir. Season with the Mrs. Dash and salt.

Bring to a gently boil, stir and reduce to a low simmer. Cover and cook about 30 minutes. When the water has been absorbed, remove from the heat and place a clean tea towel on top of the pot and then replace the cover. Let sit for at least 10 minutes. Fluff with a fork and serve.

Serves 4.

Cook’s Note: I love Mrs. Dash’s seasonings, especially the extra spicy blend. But honestly it is not the salt-free nature that attracts me. It's the fact that it's a well-rounded collection of flavors and has a good kick to it. I use it for flavoring and I use it for garnishing quite a bit.

Snap Peas Spring Onion and Shiitake Mushroom

Fast, fresh, delicious.  Any questions?
8 oz snap peas
4-5 spring onions, cut into 2-inch pieces, heads, split in two
6-8 dried shiitake
1 Tbsp butter
1 Tbsp canola oil

Soak the skiitake mushrooms for about 10 minutes in hot water, until they are soft and pliable. Slice thinly, discarding the hard stem.

Heat a large skillet or small wok and melt the butter in the oil. Add the shiitake, snap peas and the onions. Stir fry for about 2-3 minutes over medium heat and then add 2 tablespoons water. Cover and cook two more minutes.

Uncover the pan and continue stir frying about another 2-3 minutes, until the veggies are just crisp-tender.  Sa;t and pepper to taste.

Serves 4 as a side dish.