Marinara Haddock Puttanesca

Find good fresh haddock that smells like a salty pier.  Then it can stand up to any explicit flavor teases like Puttanesca - a taste from the saltier side of life.

Olives, tomatoes, anchovies and capers - whoa.  Mix with white fish?  You bet. Don't underestimate the power of fresh fish.
1 lb haddock fillet, cut into 2- to 3-inch pieces
1 recipe simple tomato sauce, or favorite lite Marinara sauce (see note)
1 large zucchini, sliced
1 onion, thinly sliced
1 leek, cleaned and sliced
2 cloves garlic, minced
3-4 anchovies, minced, or equivalent paste
2-1/2 oz sliced black olives, California or ideally Calamata
1 Tbsp capers
8-10 fresh basil leaves, julienned
red pepper flakes

Preheat oven to 425F. Prepare simple tomato sauce if using.

Heat a bit of olive oil in a large non-stick skillet. Add the leek and a tablespoon of water. Cook for about 5 minutes, until the water evaporates. Then add the zucchini and cook another 10 minutes or so, until the zucchini starts to brown. Add the garlic and anchovies, and cook another 2-3 minutes.

Pour half of the tomato sauce into an oiled large 9x13-inch casserole. Top with the zucchini mixture. Pour the remainder of the tomato sauce over the zucchini and nestle the haddock pieces into the sauce.

Sprinkle the olives, capers and basil onto the fish and drizzle with a bit of olive oil. Salt and pepper to taste, and sprinkle with a dash of red pepper flakes.

Bake for about 30 minutes, or until the fish flakes easily and the sauce is bubbly.
Serves 6.

Cook’s Note: I use Trader Joe’s Toscano Lite Marinara sauce, in 28-oz cans when I don’t have time for simple tomato sauce - a must try.

Indonesian Chicken Padang Rendang

It's a fascination how Southeast Asian curries meld Indian and Asian culinary themes.  They are often infused with lemongrass, or tamarind, or coconut - or even better, all three.  And they might easily be fortified with a healthy (read Danger, Danger, Will Robinson) dose of a fine local chili pepper.  But not always.

Padang Rendang is an Indonesian spice combination that originated from preserving meat, so you can expect at least some spice heat!  I can't profess expertise to tell you how to prepare the curry paste, and will leave that to other sources.  But I have found a good paste that is not too hot, and is rich in tamarind and lemongrass, that makes this dish a nice balance of flavor and heat.  See Cook's Note about Pedang Rendang paste.
2 lb chicken pieces, on the bone
1 yellow pepper, diced
1 onion, sliced
2 Italian peppers (or green bel), sliced
2 cloves garlic, minced
1/2-inch fresh ginger, minced
1 packet Padang Rendang Paste
1 can coconut milk
8-10 fresh curry leaves
palmful fresh mint
2 doz grape tomatoes

Brown the chicken in a large Dutch Oven or pot for about 10 minutes, until all sides are nicely golden. Set chicken aside.

Toss the peppers and onion into the same pot and sauté for about 10 minutes. Add the garlic and ginger and cook another 2 minutes. Now add the Padang Rendang curry paste and cook for a few minutes.

Add the coconut milk and nestle the chicken pieces into the sauce.

Add the curry leaves and cook for about 15-20 minutes, covered, until the chicken is just cooked through.

Add the tomatoes and the mint and cook another 10 minutes. Serve the chicken over rice.

Serves 4-6.

Cook's Note: Indonesian Pedang Rendang Paste is hard to find in the US.  I got it from a friend when I visited Singapore.  You might have to look for it online.  It is a combination of chills, lemongrass and tamarind - very flavorful, but not too spicy hot.  I am told by locals in Malaysia that The Dancing Chef brand is fantastic if you get find it - very natural - no MSG etc.

Twice Baked Potatoes

Here is an easy way to transform the humble Russet into something magnificent - in no time flat.  A smooth, creamy filling is so much more luxurious than the naked baked potato, even when dressed with sour cream.

This is a clean palate recipe - that is, you can add so many things to this stuffing to customize to your own taste or to what you have hanging around.  For example see Stephanie's Twice Cooked Potatoes, with broccoli.  Try chopped anchovies, leftover sautéed Brussels sprouts, or maybe some cooked, chopped kale - almost anything.  But I'd avoid M&M's.
4 russet potatoes, 3-inch long, scrubbed and dried

Stuffing ingredients:
1/3 lb sharp cheddar cheese, grated
2 green onions, diced
2 cloves garlic, minced
3 Tbsp butter
dash red pepper flakes

Preheat oven to 400F (I use our toaster oven for this). Rub a tiny bit of olive oil into the skins of the potatoes, to keep moist. Poke potatoes in several places with the tines of a fork.  Cook the potatoes in a microwave for 8 minutes, turning over after every 2 minutes.

Remove potatoes from the microwave and slice in half lengthwise. Carefully scoop out most of the pulp, leaving a 1/4-inch shell.

Chop the potato pulp coarsely and mix with the remaining stuffing ingredients.  Salt and pepper to taste.

Distribute stuffing evenly among the potato shells and season with red pepper flakes (or - I use Mrs Dash Extra Spicy Seasoning Blend). Bake in oven for 10 minutes, or until browned and bubbly.

Serves 4-6.

Lamb Shanks Vin Rouge with Spring Carrots

Easter means lamb to many of us, and one of the most succulent portions of lamb is the shank.  Stewed with tomatoes and wine along with spring vegetables, you can't ask for a more appropriate dish for Easter.

1/4 lb bacon, diced
4 lamb shanks
2 bunches young carrots, with stems
1 large onion, diced
2 cloves garlic, minced
1 Tbsp rosemary, crushed
12-oz fresh mushrooms, sliced thickly
1 28-oz can crushed tomatoes
2 cups red wine

Brown the bacon in a large Dutch Oven or pot for about 5 minutes.  Remove to a bowl.  Brown the shanks in the bacon drippings for about 4-5 minutes per side.  Remove shanks to a bowl. Add onion and carrots to pot and sauté for about 8-10 minutes, to soften and slightly caramelize, adding a dash of olive oil if necessary. Add the garlic and rosemary and cook another 2-3 minutes. Salt and pepper to taste.

Remove carrots and onions to a bowl. Now turn the heat to high, add a dash more olive oil and add the mushrooms to the Dutch oven. Cook on high heat until the mushrooms release what water they will, and begin to brown up a bit.

Return the carrot mixture to the Dutch oven. Add the tomatoes and the wine and then nestle the shanks back into the pot among the vegetables. The shanks should almost be covered with liquid. Add a bit of water if necessary.

Bring dish to a boil, then reduce to a simmer. Cover and cook for about 1-1/2 hours, turning shanks at least 2-3 times with tongs. The lamb should be very tender to the tip of a sharp knife, and beginning to fall off the bone.

Serves 4.

Caribbean Pork and Pineapple Stew

Freshly grated nutmeg, cinnamon, fennel and cumin all combine to make an aromatic island-inspired stew, who's flavor is enriched with coconut and sweetened with pineapple. Enjoy, mon.
2 lb pork shoulder, cut into 1-inch pieces
1 green pepper, sliced
1 orange pepper, sliced
1 yellow onion, peeled and sliced
3 cloves garlic, minced
1-inch fresh ginger, minced
1/2 tsp red pepper flakes, or to taste
1 tsp fennel seeds
1 tsp cumin seeds
2 tsp herbes de Provence, or dried thyme leaves
2 cinnamon sticks, or 1/2 tsp powdered
freshly-grated nutmeg, about 1/4 tsp (or equivalent, powdered)

1 28-oz can crushed tomatoes
1 13.5-oz coconut milk

2 cups fresh pineapple, cut into 1/2-inch pieces

Heat a few tablespoons canola oil in a large Dutch Oven or pot. Brown the pork in 2 to 3 batches. Do not crowd the pork or you will allow them to release too much water at once and end up with boiled pork. Searing over high heat with air around each piece is the trick. Remove the browned pork to a bowl as they are done.

Now add the onions and peppers to the pot with a bit more oil as needed.  Cook for about 8-10 minutes, to soften and begin to caramelize the veggies.

Add the garlic, ginger, red pepper, fennel, cumin and herbs de Provence and cook another 3-5 minutes. Salt and pepper to taste. Add the cinnamon and nutmeg and stir well.

Now add the tomatoes and the coconut milk and bring to a boil. Stir, reduce to a simmer and cover. Cook for about an hour, stirring every once in a while.

If possible, refrigerate overnight. If doing so, the next day warm up well over a low flame. Add the pineapple and cook at a simmer for about 10-15 minutes.

Serve with rice.

Serves 6-8.

Dal Tarka Karmapa

Here's a shout out to Buddhist dharma and the peaceful, vegetarian traditions many hold.  His Holiness, the 17th Karmapa is currently visiting the USA these months, and tells us that he has been vegetarian for several years.  His message of compassion for all sentient beings is compelling, and this recipe is to honor his philosophy of gentle, compassionate awareness and interdependence.

Meditate on this dish.  You will be satisfied, and soothed. Relatively 'green' and low-footprint, it packs a full, deep, nourishing flavor because of the "tarka", sautéed flavoring.  A wonderful dish to share with family and friends.

Peace.
Dal:
1 tsp salt
1/2 tsp turmeric
1 cup Toor dahl soaked 2 hrs
1 large potato, peeled and diced
1 cinnamon stick, broken or whole
3 cups water

1 large onion, peeled and diced

Tarka:
1 Tbsp canola oil
1 tsp cumin seeds
1 tsp fennel seeds
1 tsp dried, crushed chipotle chilis
1 tsp coriander powder
1 tsp garam masala
1 can diced tomatoes, drained
2 cloves garlic, minced
1-inch fresh ginger, minced

1/2 yellow pepper, cut into matchsticks
1 red pepper, cut into matchsticks
1 tsp sugar
1 can diced tomatoes, well drained (liquid reserved for another use)
palmful cilantro leaves, chopped
palmful fresh Italian parsley leaves

Mix the dal ingredients in a pressure cooker or medium pot.

Cover and bring the pressure cooker to medium-high pressure and cook 5 minutes. Remove from heat and allow to depressurize naturally. If using a conventional pot, bring to a boil, stir and cover. Cook for about 45 minutes, until the dal is just softened through.

Meanwhile prepare all the ingredients for the tarka, ready to go - a miss en place.

Then, sauté the onions in a medium skillet for about 10 minutes, to soften and begin to caramelize them. Cook onions until the dal is finished, then add onions to the dal. Allow dal to simmer on low while you complete the tarka.

Add the oil to the skillet used for the onions and bring to medium heat. Add the cumin, and fennel seeds and cook for a minute or two until the seeds begin to crackle and pop a bit. Add the peppers and the sugar, and cook over medium-high heat for about 3-5 minutes, to slightly soften and caramelize them. Add the chipotle chili flakes and the garlic and ginger.

Cook another minute or two. Add the coriander powder and garam masala and cook another minute.

Turn heat to high and immediately add the drained tomatoes.

Allow them to sizzle and spatter a bit as they dry and caramelize just a bit as well - about another 5 minutes. Now stir the tarka into the dal, along with the cilantro leaves.

Garnish dal with parsley leaves and serve with paratha or naan bread and some rice.

Serves 4-6.

Salmon Roasted with a Ginger Fig and Orange Glaze

Wondering what to do with that fig jam you got in your Christmas stocking?  Paint it on salmon - you'll love it.  Thin it down with a bit of orange juice, and enrich with ginger and coriander, and you'll have a salmon glaze that will be remembered.
4 portions salmon, about 1-1/2 lb, skinned

Ginger Fig and Orange Glaze:
1/4 cup fig jam
2 Tbsp orange juice
2 cloves garlic, minced
1/2-inch fresh ginger, finely minced
1 tsp ground coriander
1/2 tsp red pepper flakes

Preheat oven to 400F. Whisk together the fig glaze in a small bowl.

Lay salmon fillets on a baking sheet and slather the fig glaze over top of them. Roast for about 10 minutes, until the salmon is just cooked through. Remove from the oven and serve with favorite sides.

Serves 4.

Cook’s Note: Here I served with a quinoa pilaf and some sautéed greens.

Tofu Butternut Casserole

Butternut squash paired with green veggies, pasta and fresh ricotta makes for a comforting casserole. This makes a lot, so you can share comfort with friends!
2 cups peeled butternut squash, cubed 3/4-inch
1 medium onion, diced, about 1 cup
about 1 lb mixed broccoli and cauliflower cut into bite-sized pieces
1/2 lb favorite pasta - I used mini-ziti
1 lb mozzarella cheese, cubed 1/2-inch, 1/4 reserved for topping
5-oz bag baby kale leaves
1 brick extra firm tofu, cubed
1 lb fresh ricotta

Béchamel Sauce:
2 Tbsp butter
1 Tbsp canola oil
3 Tbsp flour
2-1/2 cups milk
1/2 tsp dried dill weed
1/2 tsp salt
grated nutmeg, about 1/4 tsp

Topping:
1/4 cup panko bread crumbs
1/4 cup parmesan cheese
1/4 of the cubed mozzarella
1 Tbsp olive oil

Preheat oven to 375F. Bring 3-4 quarts water to a boil in a medium pot. Salt generously and add the pasta. Cook, stirring often, for about 7-8 minutes, or until al dente. Add the broccoli and cauliflower and cook one more minute. Drain and keep warm.

Meanwhile toss the butternut squash and onion into a large skillet with 1-2 tablespoons olive oil. Sauté about 10 minutes, until the onion begins to brown and the butternut squash just softens to the tip of a sharp knife.

While the butternut squash cooks, prepare the Béchamel sauce. Melt the butter and oil in a small saucepan. Whisk in the flour and cook about 5 minutes over medium heat, whisking regularly as the mixture bubbles. Add the milk, dill, salt and nutmeg and bring to a gentle boil. Then whisk well and return to a simmer.

Tip the pasta broccoli mixture into a large mixing bowl and add the butternut squash, three quarters of the cheese cubes, the kale and the tofu.

Add the Béchamel sauce and gently fold everything together.

Tip half the mixture into a very large (10x15) casserole dish, or several smaller casseroles. Here, I used two smaller casseroles to give one to a friend.  Nestle tablespoon-fulls of ricotta about the casserole mixture.

Top with the second half of the casserole mixture. Mix together the topping ingredients and distribute evenly on the casserole.

Bake covered for 30 minutes.

Then uncover the casserole.  Bake uncovered another 20-30 minutes, until the casserole is heated through and browned and bubbly.

Serves 6.

Tarragon Dijon Turkey Medallions

Keeping turkey breasts tender and moist can be a trick, so cook quickly and find a good source of moist boneless breast.  Quick browning, and then finishing in a dijon cream, assures tender turkey.
2 boneless turkey breasts, about 1-1/2 lb
1 Tbsp butter plus 1 Tbsp olive oil
1 shallot, minced, or 2 Tbsp purple onion, minced

1/2 cup chicken broth
1/2 cup white wine
1 cup heavy cream
2 Tbsp Dijon Mustard
1/4 cup sliced black olives
palmful parsley, minced

Slice the turkey breasts deeply on a bias to form 1/2- inch medallions. Each breast should form about 5 medallions.

Melt the butter in the olive oil in a large non-stick skillet. Brown a batch of 5-6 medallions for 2 minutes on each side.

Set first batch aside on a plate while second batch browns.

Salt and pepper medallions to taste as you brown them. Set remaining browned medallions aside on plate.

Toss shallot or onion into the skillet and brown for 3-5 minutes, stirring occasionally.

Add the broth, wine and cream to skillet and bring to a gentle boil. Let sauce reduce by about a third and then whisk in the mustard. The sauce should coat the back of a wooden spoon, and leave a dry trail as you sweep the bottom of the skillet.

Return the turkey medallions to the sauce, cover and cook another 5-8 minutes, until the medallions are just cooked through.

Avoid overcooking the turkey breasts as they can dry out and become tough very easily. Scatter the medallions with the olives and the parsley and serve.

Serves 4.

Cook's Note:  I have found Trader Joe's turkey breasts to be consistently moist and tender.  That is what I used for this recipe.

Peanut Satay Tofu

Flavoring tofu can make all the difference.  A classic marinade is based on the same ingredients used in Thai satay dishes, using peanut butter, soy sauce, sesame oil and Nam Pla, a fish sauce. The longer you can marinate the tofu, the better, but don't let that stop you if you need to get going fast.  This is a satisfying, flavorful dish no matter how long you have to prepare it.
1 brick extra-firm tofu, drained and cubed to 3/4-inch pieces

marinade:
2 Tbsp peanut butter
1 Tbsp soy sauce
1 Tbsp sesame oil
1Tbsp Nam Pla, Thai fish sauce
2 Tbsp pale dry sherry
2 cloves garlic, minced
1/2-inch piece fresh ginger, peeled and minced
enough water to make a thick, but pourable sauce

Vegetable stir fry sauce:
2 Tbsp chicken or vegetable broth
2 Tbsp pale dry sherry
1 Tbsp soy sauce
1 tsp chili paste with garlic
1 Tbsp corn starch

3 stalks celery, sliced on a bias
2 carrots, peeled and sliced
1 onion, sliced
2 cups chopped cabbage
1 tsp fennel seeds

1 cup white rice
toasted sesame seeds

Whisk together the tofu marinade ingredients in a large casserole, so the tofu lays in a single layer. The marinade should be like a melted coffee milk shake - just liquid enough to coat the tofu pieces well. Gently fold the tofu with the sauce and allow to marinate as much time as you have, up to 24 hours in the refrigerator. A half hour will work well in a pinch, don’t worry. It’s just that the tofu won’t be flavored as deeply through.

If you don’t have any rice standing by, prepare a cup of rice according to package directions. Whisk together the vegetable stir fry sauce in a small bowl. Set aside.

When the rice has only 15 minutes left to cook, get a wok or very large skillet, and another large non-stick skillet heating on the stove. This is a two-fisted deal!

Heat a bit of canola oil in each. wWhen the oil is hot, add the tofu to the non-stick skillet and allow to brown, shaking often. Add the veggies to the other wok or skillet. Stir fry for about 8-10 minutes, until the veggies are just becoming crisp-tender.

Flip the tofu after about 5 minutes to brown the other side. Whisk together the sauce ingredients and pour into the veggie stir fry over high heat. Stir well to thicken the sauce.

Serve the veggies and the tofu over rice.

Cook’s Note: I always have rice standing by in the freezer. It freezes very well and heats up in the microwave in just a few minutes. I always cook 2-3 times the rice I need at a time - why waste the energy on only 1 cup when about the same amount of energy will cook 2-1/2 to 3 cups?