Month: January 2011

Kale … the new Superman

/ andreah94 / Leave a comment

Kale is a superfood. It is a leafy, dark green that some people think is bitter. I happen to love it steamed and made into cold salads with red pepper flakes, garlic, and sesame oil. But it can also be roasted for a nice crunch that you can eat alone or add to pasta for veggies and texture! This sauteed version is also excellent.

Sauteed Kale

One bunch kale
Shallots – to taste – sliced thin
Garlic – to taste – slivered thin
White wine
Crushed red pepper
Olive oil
Tomatoes (diced) or cranberries

Saute shallots and garlic until glassy. Add about a half cup or white wine and reduce add a bit of chicken broth to mellow it out If desired . Add kale and red pepper and cook – stirring occasionally until wilted. Remove – salt and pepper to taste (add a squeeze of lemon if so desired).

Roasted Broccoli

/ andreah94 / 1 Comment

Until this past year I have been allergic to broccoli – horrible I know. But, thankfully, now I can eat it and eat it I do – I LOVE my little green friend (since the original date of this post, I have learned that I probably should not eat broccoli, but this time I just cannot seem to give it up!). Usually I steam broccoli for healthy and quick dinner sides, but I absolutely love this roasted broccoli – it can be eaten alone or thrown into any casserole, pasta, or what not. It is excellent in the winter and really does not take much more prep time than any other veg (besides steaming of course). It is also a great snack (even though I usually want cookies). I tend to make more than I need so that I can use it the next day for a pasta or something along those lines.

Roasted Broccoli

2 pounds Broccoli (with stems), roughly chopped
Shallots, 2-3large
Garlic, 3- 5 cloves to taste
Oil (either truffle, garlic, or regular olive oil)
One lemon zested – reserved
Salt and pepper to taste

Preheat oven to 450. DO NOT WASH BROCCOLI. The broccoli needs to be very dry to roast properly. Cut broccoli into bite-sized pieces, slice shallots, mince garlic. Combine all ingredients with a couple tablespoons oil and salt and pepper. Roast for about twenty minutes (I think – I have never paid attention to the time) and then remove. Toss with lemon zest and serve.

Halibut with Artichoke-Tomato Broth

/ andreah94 / Leave a comment

For some reason this dish just soothes my soul. It has a ton of flavor and is one of my favorite things to make. Bear with the recipe me as I have not made this in a while and it may need updating.

Serves 2-4, adapted from Giada de Laurentiis

Use any kind of thick white fish – I prefer Halibut when it is in season or fresh caught, but you can use Orange Roughy as a good sub (though this is not on the sustainable list), or Sea Bass – just please no Chilean Sea Bass – incredibly unsustainable
Several Shallots – sliced thin – I use at least four medium to large shallots per half pound of fish
Garlic – minced – I use about 4 larger cloves
Dry white wine – at least a half cup – more to taste (I use about a cup)
One or two cans of artichoke hearts (can also use frozen) – with a little bit of the liquid reserved
One pint grape tomatoes – halved and seeded
4 tablespoons butter
Chicken broth – maybe a half cup
Red Pepper Flakes to taste
Salt and pepper

Season the fish, heat olive oil or butter in a sauté pan on medium high heat and sear fish quickly to get a nice crust, remove fish to a plate and turn heat to low. Using the same pan, sauté shallots, red pepper flakes, and garlic (with a pinch of salt) in olive oil or butter. Once glassy, Add wine and reduce to cook the alcohol off, add chicken broth and reduce (if you like more wine at this point add to taste). Add in artichokes, artichoke water, and tomatoes and butter. Simmer for about five minutes or until the tomatoes begin to lose their shape just a bit. Depending on how you like the doneness of your fish, return the fish to the pan at some point during the five minutes. Salt and Pepper to taste.
Once done, plate the fish and smother with the sauce. If using garnish (such as fresh herbs, fried leeks or shallots, or crispy prosciutto) add now. Serve with steamed veggies or roasted dark greens and toasted ciabatta bread to soak up sauce (can also use rice).
Variations: You can add a bit of bacon, pancetta or prosciutto to this for more flavor if you are a pork lover. I like to add something crispy on top for texture – crispy leeks or prosciutto are my favorites. If using pork of some type crisp it before you sear the fish to add flavor to the pan and the sauce.

Three Cheese Fondue and Accidental Faux Fettuccine Alfredo

/ andreah94 / Leave a comment

The other night for our annual girls Happy What-ev’s Potluck/White Elephant Party, Kelly mentioned fondue and I said I have a wheel of brie I need to use up! I had not had fondue in forever and it has always been a total crowd pleaser…naturally, several people were worried because they do not care for the traditional Gruyere fondue which is quite strong. But this was a hit and apparently the leftovers made an excellent pasta dish that I missed out on (ironic as it is since I was coming up with recipes for the leftovers when I found out – on the treadmill…)

Foundue

Brie
Camembert
Delice de Bourgogne
Dry White Wine – Chenin Blanc or similar, Sherry or Sparkling wine can also work
4-5 cloves garlic smashed (increase or decrease depending on amount made)
Herbs – fresh or dried – of preference (I used Herbs de Provence this time, but usually I like to throw fresh thyme and dried Herbs de Provence in there)
Shallots – sliced to taste (optional – this particular time I was lazy and did not add them)
Baguette or Caibatta cubes
Broccoli
Apple slices

In a fondue pot (or a in a pot over a pot over boiling water) melt the cheese and wine together – stir in remainder of ingredients. Let it hang out and get all yummified and then dip the bread, veggies, or apples in and enjoy.

LEFTOVERS

Faux Fettuccine Alfredo – two versions

Leftover Cheese Foundue
Leftover Veggies of Choice
Shallots
Garlic
Pasta

Version one: Use leftovers to make a faux alfredo…sauté shallots, fresh thyme, zucchini, and sun-dried tomatoes and/or artichokes (both optional- just sound good to me), and garlic and red pepper flakes if desired. Melt cheese leftovers in with the shallots (thinning if desired with a bit of reduced wine before adding in cheese). Combine all ingredients with fresh pasta, top with crispy prosciutto and serve with roast chicken. Add lemon zest and fresh grated Parmesan if desired.

Version two:  If you want more veggies roast some – combine sliced shallots, garlic, salt, pepper, oil, broccoli, zucchini, and squash on a baking sheet and bake until done on 450. Toss with lemon zest and reserve. When ready to use, combine all ingredients with fresh pasta, top with crispy prosciutto and roast chicken. Add lemon zest, fresh herbs, salt and pepper and fresh grated Parmesan if desired.

Enjoy (and then maybe avoid dessert=)

Ahi Poke with Coconut Ginger Rice and Crispy Shallots

/ andreah94 / 1 Comment

This came about on a night that I really wanted Tuna Tartar but did not want to pay and arm and a leg for it. Central Market (where I buy my fish almost exclusively because I like it better than Whole Paycheck) had some gorgeous tuna so I got a little bit and smiled at the price tag. A big, whole hunk of tuna all for me and all for under the normal $13 price tag. I mixed it pretty much with stuff I had at home with the addition of avocado and green onion for the poke. I love coconut-ginger rice (like I will eat it with eel sauce and call it breakfast), so I usually make extra – it is great if you have a stomach ache as well (ginger ale/ginger …get it?)

Add everything to taste and enjoy! Oh also, when I say eel sauce, Sometimes I mean actual eel sauce and sometimes I mean something with a Japanese name that I buy at Asahi (I purchase both at my Japanese store). I am not sure of the name but it is like a thick soy/eel sauce. Also great to marinate beef in if you can find it! The beauty of this is plentiful…It is a way to get tuna for much cheaper than in a restaurant, you can customize it to exactly how you want it by adding ingredients or taking them away, it takes about ten minutes, it is relatively low calorie, easy clean up, and YUMMY!

Ahi Poke with Coconut Ginger Rice (for one)


Quarter pound of fresh blue/yellow/big eye tuna from Central Market (alternate fish Nairagi)
Avocado – diced
Green onions – large dice
Sesame seeds – black or white – to taste (I use about two tablespoons)
Sesame seed oil (can sub hot chili oil or olive oil if preferred)
Sriracha – to taste – I use about a tablespoon and a half
Soy sauce – to taste about a tablespoon
Fresh Lime juice – to taste – I normally use half a lime
Eel sauce – optional but if not using you may need more soy
Ginger Lime marinade/sauce – to taste
Salt and pepper
One Coconut-Ginger Rice recipe

Cook the rice in half water/half coconut milk – once nearly done add in minced ginger (I use about three tablespoon but do it to taste)

Using a very sharp knife cut the tuna into dice. Dice avocado and green onion. Combine all ingredients in a bowl with sesame seeds. Begin adding additional ingredients to taste, testing and adding as desired.

On a small plate or bowl place rice down on bottom and top with poke. Top with crispy shallots (store bought or homemade) or Just Onions (dried onion brand from Central Market/whole foods).

Variations – Some people like mango with their tuna – go for it if you like. You can also top with cucumber for crunch. You can leave the rice out if you like or add wasabi into the rice or sear the tuna with a wasabi crust, place over the rice and then top with a similar sauce as would have gone into the poke. You could also make rice mixed with wasabi butter (wasabi paste, butter, lime juice and shallot sautéed until mellow) or pour wasabi butter over the top.