Oven Roasted Sea Bass with Ginger and Lime Sauce

A few weeks ago I was telling Hadassah about my food blog and she asked if I had any new ideas for cooking fish. Like many of us, Hadassah tries to serve fish often but keeps using the same old recipes. Since she begins preparing dinner after working a full day, time and energy are important considerations.  

I came up with a recipe that provides a lively flavor boost to sea bass or other firm white fish. Once again, epicurious.com came to the rescue.  A salad and steamed rice tossed with sauteed mushrooms would be great with this meal.  For dessert, how about fresh strawberries sprinkled with sugar?

I'm now looking forward to receiving a favorite Israeli recipe from Hadassah. 

2 tbl. fresh lime juice

1 1/2 tbl. soy sauce

1 tbl. chopped fresh cilantro

1 tbl. chopped peeled fresh ginger

1 tbl. minced shallot

5 tsp. light or regular olive oil 

2 6 ounce sea bass fillets (each about 3/4 inch thick)

Preheat oven to 500 degrees.  Mix first 5 ingredients and 3 tsps. oil in a small bowl.  Season sauce with salt and pepper.

Brush a 9 inch diameter glass pie dish with remaining 2 tsps. olive oil.  Arrange fish in the prepared dish; turn to coat.  Spoon 1/2 tbl. sauce over each fillet.

Roast fish until just opaque in the center, about 12 minutes.  Top fish with remaining sauce and serve.

Serves 2

Notes: The recipe can easily be doubled. 

Instead of sea bass, use cod, grouper, red snapper or tile fish.

I haven't tried it, but chicken roasted with this sauce would probably taste delish too.  

Asparagus Soup

What are you waiting for? Local asparagus is in farmers markets now and the season is short. Buy a few bunches and make this soup, which is the essence of asparagus and of spring. The vegetarians in your life will be very pleased but so will everyone else. The soup makes a lovely starter but also works very well as a main dish along with a salad, cheese and crusty bread. I found the recipe on Epicurious.com and adapted it. Of 33 reviewers, 97% said they would make the dish again. Join the crowd.

1/4 cup (1/2 stick) butter or olive oil

1 cup sliced shallots (about 6 large)

2 pounds asparagus, trimmed and cut into 2 inch lengths

2 tsps. ground coriander

2 14 ounce cans vegetable broth

Optional Garnish-Lemon Cream

1/4 cup sour cream or yogurt (low-fat is fine)

1/2 tsp. fresh lemon juice

1/4 tsp. finely grated lemon peel

Melt butter in a heavy large saucepan over medium heat (or add olive oil). Add asparagus and coriander; stir one minute. Add vegetable broth and simmer until asparagus is tender, about 5 minutes. Cool slightly. Puree using a submersible blender or working in batches, puree soup in conventional blender.

If making optional lemon cream, mix all ingredients in a small bowl.

Season the soup with salt and pepper and serve If desired top with a dollop of lemon cream.

Makes 6 first course servings

Notes: The soup tastes fine served plain but the lemon cream looks pretty and makes it even more special.

Red Wine and Rosemary Vinegar

The previous posting, which gave a recipe for chocolate chip cookies that included raisins, is proving very controversial. Opinions are strong on either side but the chocolate chip purists seem to be in the majority.  Let's calm the waters with a non-controversial recipe from Rachel and Lisa.  Since Rachel and Lisa live in Portland Oregon, the giant rosemary plant in their garden produces leaves all year round.  In NYC we have to wait for the warmer months to get our hands on lots of fresh rosemary leaves.  When you have some extra, this is a wonderful way to use them. Rachel credits Ellie Margaret Topp and Howard with this recipe.

2 cups red wine vinegar

1 tsp. sugar

1/2 cup fresh rosemary leaves

1/2 clove garlic

Boil vinegar and sugar in a saucepan and set aside.  Bruise the rosemary leaves and put the leaves and garlic in a clean jar.  Pour in the hot vinegar.

Cover the jar with a lid and steep for up to two weeks.  Taste occasionally.

Strain when taste is mature and store in the refrigerator.

Notes: Rachel uses the vinegar in salad dressings and marinades. 

The vinegar makes a lovely house gift whether in a plain or fancy glass jar.

 

Ne Plus Ultra Cookies

If you are a purist when it comes to chocolate chip cookies then turn the page now (oops, just scroll down).  If the thought of tasting chocolate chips, raisins and pecans all in one bite turns you on, this one is for you.  I loved these cookies.  Henry said he eats enough raisins in his morning oatmeal and doesn't need them in his cookies.  As they say, chacun a son gout.

This recipe is in Martha Stewart's Cookies (From the Editors of Martha Stewart Living).  The book was recommended by Jean, co-proprietor of Blackwood and Brouwer Booksellers Ltd. in Kinderhook NY and also cookiebaker supreme.  Despite my complex feelings about Martha Stewart, when Jean recommends a cookbook, I buy it. 

1/2 cup (1 stick) unsalted butter, room temperature

2/3 cup packed dark brown sugar

1/4 cup granulated sugar

1 tsp. pure vanilla extract

2 large eggs

1 1/4 cups sifted flour

1/2 tsp. coarse salt

1/2 tsp. baking soda

1 cup semisweet chocolate chips

1 cup raisins (golden or dark)

1 cup pecans, coarsely chopped

Preheat oven to 350 degrees.  Put butter and sugars in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 3 minutes.  Add vanilla and eggs; mix until well combined. 

Sift flour, salt and baking soda into a small bowl;  add to butter mixture on low speed until just combined.  stir in chocolate chips, raisins and pecans.

Roll dough into 2 1/2 inch balls, then flatten them to 1 inch thick.  Transfer to baking sheets lined with parchment paper, spacing 2 inches apart.  Bake cookies until golden brown, about 20 minutes, rotating sheets halfway through.  Let cool on sheets on wire racks.  Cookies can be stored in an airtight container at room temperature up to 3 days.

Makes 1 dozen large cookies

Notes:I did all the mixing by hand with a wooden spoon.

I put 6 cookies on each baking sheet and flattened them once they were on the sheets.  The dough is sticky and I thought that would work better.

I froze half of the cookies wrapped well in plastic.  They were fine once defrosted and back to room temperature. 

Chicken Breasts with Curry

Does anyone remember when Pierre Franey wrote The 60 Minute Gourmet, a weekly column in the NY Times food section?  I could always count on Pierre to come up with a simple dish using ingredients that were easy to find in any supermarket.  Chicken breasts with  curry appeared in 1992 and was the very first Indian style dish I tried. It was a big, impressive hit.    How I miss that column and Mr. Franey.

3 tbl. butter

1/2 cup chopped onions

2 tsp. chopped garlic

1 apple, cored and finely cubed, about 1 cup

1/2 cup finely chopped celery

2 tbl. curry powder

1/2 cup canned crushed tomatoes

3/4 cup chicken broth

1 bay leaf

salt and freshly ground pepper

4 skinless boneless chicken breast halves, about 1 1/4 pounds total

4 tbl. coarsely chopped coriander

Heat 1 tbl. butter in a saucepan.  Add onions, garlic, apple and celery.  Stir until wilted.

Add curry powder, stir.  Add tomatoes, chicken broth, bay leaf, and salt and pepper.  Bring to a boil and simmer for 15 minutes, stirring often.

Discard bay leaf and put mixture through a food processor (I omitted this step).

Sprinkle chicken with salt and pepper.  Heat remaining butter in a skillet and add chicken.  Cook over moderate heat until lightly browned.  Turn pieces and cook about 5 minutes more.  Do not overcook.

Pour sauce over chicken, bring to a boil and simmer for 5 minutes.  Sprinkle with chopped coriander and serve.

Serves 4

Notes: Serve with an Indian style basmati rice such as Yellow Rice with Carrots, Raisins and Sesame Seeds (see 3/13 recipe) and cranberry chutney (see 4/22 recipe).  Raita would also be a great side. I'll provide a recipe for raita and other Indian side dishes in future postings.

Phil's Babaghanoush

Last Sunday evening I went to a cocktail party at Phil and Myriam's on the Upper West Side.  Myriam is a superb cook and has served us many fantastic dinners.  But Phil sometimes surprises with one of his specialties which often involve eggplant.  That may be an unusual signature ingredient but Phil is an unusual guy. His babaghanoush was on the dining room table and I had many, many scoops of it with pita triangles.  Babaghanoush is one of my favorite foods and Phil's version is delicious.  He responded to my pleas and just emailed the recipe. Here it is:

1 large eggplant (about 1 1/4 pounds), stem ends trimmed

4 tbl. olive oil (1/4 cup)

2 tbl. lemon juice

1 garlic clove, crushed

2-3 tbl. mayonnaise

salt and pepper to taste

1. Cut the eggplants in half lengthwise. Broil, skin side up. Turn and continue to broil briefly until cut side is browned.

2. Remove soft interior. Chop, blend, or beat with remaining ingredients.  Serve chilled with   warm pita. 

Note: For large parties Phil makes multiple recipes and cuts back a bit on the total amount of olive oil, mayonaise and garlic.

Spinach with Pine Nuts and Raisins

It's the beginning of May and I am longing for the local farmers markets to start selling all the yummy veggies I've been desperate for.  In yesterday's walk through the Union Square market I found the season is just getting underway.  There are asparagus, spinach  and lettuces.  I reached for the spinach and made a classic Mediterranean dish.  Pine nuts and raisins do wonderful things to spinach.  With a minimum of fuss you will have a great dish to serve with fish or chicken.  Another plus-the spinach can be served either warm or at room temperature.  I have adapted Joyce Goldstein's recipe in Cucina Ebraica.

2 1/2 pounds spinach

2 tbl. olive oil

2 small onions, finely diced

4 tbl. golden raisins, soaked in hot water and drained

4 tbl. pine nuts, toasted

salt and freshly ground black pepper to taste

Rinse the spinach well and remove the stems.  Place in a large skillet with only the water clinging to the spinach leaves.  Cook over medium heat, turning, until the spinach is wilted.  This will take about 3-4 minutes.  Drain the spinach well and set it aside.

Add the olive oil to the skillet and place over medium heat.  Add the onions and saute until tender, about 8 minutes.  Add the spinach, raisins, and pine nuts and saute briefly to warm through.  Season with salt and pepper and serve warm or at room temperature.

Serves 6