We love smoked salmon. John prefers cold-smoked but I love hot-smoked salmon. It’s delicious on a toasted bagel or flaked over pasta served with delicate spears of asparagus. On this occasion, I toasted a few slices of John’s homemade hearty bread and smeared it with a lactose-free “crème fraîche” made with Green Valley sour cream and a touch of half and half, both of which are lactose free. Bon Appetit showcased a beautiful salmon article in their June 2014 issue. “The Smoked Salmon Tartines with Fried Capers” inspired me to prepare this for lunch.
Smoked salmon on the charcoal barbecue is spectacularly good. However, you may not always have time to prepare your own smoked salmon, and that’s when you head to your favorite market where these days you’ll find a variety of hot-smoked salmon. Our local Costco sells delicious honey smoked salmon fillets which is what I used today.
Fried capers may not seem like such a big deal, but they add a certain je ne sais quoi once they are briefly pan-fried in a bit of oil. They transform into irresistible, crunchy, tidbits that are a perfect complement to this smoked salmon recipe.
Smoked Salmon Tartines with Fried Capers
Serves 4
Adapted from Bon Appetit
Ingredients
1/4 small red onion, very thinly sliced
1/2 cup Champagne vinegar or white wine vinegar
3 tablespoons canola oil
2 tablespoons capers, rinsed, patted dry
4 slices country-style bread, toasted or grilled
1/2 cup crème fraîche (I combined 1/2 cup lactose free sour cream plus 1 1/2 tablespoons lactose free half and half)
Kosher salt, freshly ground pepper
1/2 pound hot-smoked salmon, flaked
2 teaspoons finely chopped chives
Olive oil for drizzling (optional)
Preparation
Toss onion and vinegar in a small bowl; let stand at least 1 hour to pickle.
Heat oil in small skillet over medium heat. Fry capers until opened and crisp, about 30 seconds. Drain on paper towels.
Spread toasts with crème fraîche and season with salt and pepper. Top with smoked salmon, drained pickled red onion, fried capers, and chives. Drizzle with oil (optional).
I was thumbing through my February 2014 issue of Bon Appetit and came upon an article titled “The Dark Side.” It immediately caught my attention, not just because of the quirky title, but due to the fact that the recipes were all about chocolate. Chocolate is one of the most popular foods in the world and I am one of its many admirers! The Mast brothers, owners of the Mast Brothers Chocolate in Brooklyn, shared some of their fabulous recipes in this issue. Darkest Chocolate Cake with Red Wine Glaze? I found the red wine glaze especially intriguing.
This is a beautiful cake to serve at a small party. It’s delicious and can be made 2 days in advance. If you have any leftovers, slice, wrap, and freeze the cake for one of those nights when you crave something from “the dark side.”
You’ll need a pound of chocolate for this recipe. Half of it goes into the cake batter, and the other half for the red wine glaze.
This particular cake fluffs up while baking and then deflates as it cools. Don’t worry, it will be just fine.
The red wine chocolate glaze is poured over the cake. The glaze might seem thin at first, but it sets up beautifully (see photo below).
This cake reminds me of a chocolate decadence cake I used to make many years ago. It’s rich but not too sweet, thanks to the bittersweet chocolate (and red wine). It’s now my favorite chocolate cake.
1 cup (2 sticks) unsalted butter, cut into pieces, plus more for the pan (I used lactose free Earth Balance Buttery Sticks)
1/3 cup all-purpose flour, plus more for the pan
8 oz. bittersweet chocolate, chopped (I used 60% cacao that I had in my cupboard but the original recipe uses 70% cacao)
1 cup sugar
4 large eggs
3/4 teaspoon kosher salt (1/2 teaspoon if using Earth Balance Buttery Sticks)
Glaze and Assembly
8 oz. bittersweet chocolate, finely chopped (I used 60% cacao but you may use 70% cacao)
1/4 cup (1/2 stick) unsalted butter cut into small pieces (I used Earth Balance Buttery Sticks)
1/4 teaspoon kosher salt
1/2 cup powdered sugar
1/3 cup red wine (such as Pinot Noir)
Special Equipment: A 9″ springform pan
Cake:
Lightly butter and flour pan.
Heat chocolate, sugar, and 1 cup butter in a heatproof bowl set over a saucepan of simmering water (bowl should not touch water), stirring, until chocolate is almost completely melted, about 3 – 5 minutes; remove from heat and continue to stir until chocolate is completely melted. Let cool completely. (I transfer the chocolate mixture to a clean bowl, cover with plastic wrap and place in the refrigerator for 10 minutes).
While the chocolate mixture is cooling, preheat the oven to 325°.
Using an electric mixer on medium speed, add eggs to chocolate mixture one at a time, beating to blend after each addition. Beat until mixture has a mousse-like consistency. Reduce speed to low and add salt and 1/3 cup flour; mix until smooth. Scrape batter into prepared pan.
Bake cake until top is firm and edges are slightly darkened, about 50 minutes (time varies depending upon individual oven temperatures). The original recipe mentions that a tester inserted into the cake’s center will come out clean before it is truly done (55 – 65 minutes). I followed the recipe exactly the first time I made the cake and it turned out a bit dry when I left it in the oven for more than 50 minutes so I now remove the cake from the oven when a tester inserted into cake’s center comes out clean. Set your timer for 45 minutes to see if your cake is done. If it needs more time, set the timer for a few more minutes and test again. Transfer pan to a wire rack and let cake cool completely in pan before turning out.
Glaze:
Heat chocolate, butter, and salt in a heatproof bowl set over a saucepan of simmering water (bowl should not touch water), stirring, until chocolate and butter are melted, about 5 minutes. Whisk in powdered sugar.
Meanwhile, bring wine just to a boil in a small saucepan.
Remove chocolate mixture from heat and whisk in wine; let cool until slightly thickened and a rubber spatula leaves a trail in mixture when stirring, 8 – 10 minutes.
Set cake over a wire rack set over a rimmed baking sheet. Pour glaze over cake and spread it across the top and over the edges with an offset spatula. Let cake stand at room temperature until glaze is set, about 2 hours.
Tacos are one of my favorite foods regardless of the filling. Corn tortillas fried briefly until crisp or warmed on a comal are simply delicious. I’ve yet to meet anyone who doesn’t love Mexican cuisine.
We have lovely Mahi Mahi available at our local markets and it makes the best crispy fish tacos. You may substitute any other mild, white fish in this recipe. I purchased about 3/4 lb. Mahi Mahi and sliced it into 10 pieces. You could slice your fish into 8 pieces if you prefer. This is my special version of a baja fish taco.
What makes it uniquely good is the incorporation of some basic Japanese ingredients and technique. Dip the filets in a tempura batter mix, and dredge each piece in panko and you’re ready to go.
In just a few minutes you will have yourself a platter of crispy, fish filets. Sometimes I’m tempted to dip them in tartar sauce, but tacos are just too yummy to pass up.
The Best Ever Crispy Fish Tacos with Avocado Crema
Serves 4 – 5
Avocado Crema
1/2 large avocado
2 tablespoons sour cream (I use Green Valley Lactose Free Sour Cream)
1/2 teaspoon kosher salt
1 1/2 tablespoons fresh lime juice
few sprigs of cilantro
An immersion blender works perfectly for this. Place all ingredients in a blending cup and blend for a few seconds until the ingredients are well combined. Cover and refrigerate until ready to use.
Fish Tacos
Ingredients
3/4 pound fresh fish filet, sliced into 8 – 10 pieces
salt & pepper
4 tablespoons tempura batter mixed with just enough ice-cold water to create the consistency of thin pancake batter
canola oil for deep-frying and warming corn tortillas
8 – 10 corn tortillas
Preparation
Heat canola oil for deep-frying. Most suggest heating the oil to 360 degrees. I usually skip the temperature reading step and test the oil by drizzling a tiny amount of batter into the oil. If the batter crisps up nicely, I start frying! I use a small sauce pan, 7 – 8 inches wide and 3 1/2 inches in height, and add canola oil 2 inches up the side of the pan. A small Dutch Oven would work perfectly as well.
Place tempura batter in a wide bowl, add ice water and stir just until ingredients are combined. Remember to keep the batter light, and don’t over mix.
Place panko in a wide plate or shallow bowl. Season fish strips with kosher salt and freshly ground black pepper. Dip fish pieces into tempura batter, letting excess batter drip off. Place fish into panko bowl and coat well.
Once oil is hot, fry half of the fish until nicely browned and crisp, about 1 minute. Keep in mind that you don’t want to over crowd the pan when frying. This will drop the oil temperature drastically and your fish fillets won’t brown quickly.
Drain on paper towel lined plate. Continue to fry the remaining filets. Warm tortillas in lightly oiled cast iron skillet or sauté pan on medium high heat. Cover with foil and keep warm.
I like to serve the fish with avocado crema, finely shredded cabbage, cilantro, hot sauce and pickled jalapeños. Delicious!
I’m always thinking of new ways to prepare tofu. It’s far more versatile than most people realize, which is one reason I just love it! Sliced and sprinkled with fresh ginger, green onions and a drizzle of soy sauce, baked with herbs, sprinkled with nutritional yeast, or pan-fried in a number of ways, tofu is one of my favorite foods. Roasted sesame seeds are another favorite food of mine, and combined with tofu, they can be transformed into the perfect meal.
Extra firm tofu, water pressed out (I love my TofuXpress) is most important for this recipe. Served with brown rice and a crunchy chopped salad, tofu skeptics will be thoroughly surprised at how satisfying this meal can be. Try it! If you do not have a TofuXpress, drain your tofu between a clean, lint free kitchen towel or a thick layer of paper towels. Place a cutting board over the top with a few canned goods, a book or a heavy skillet for about 1/2 hour.
A quick dip in the marinade, then pan-fried until the sesame seeds are super fragrant and crunchy, this is a quick, savory and simple dish. It keeps well for a few days and is a tasty home lunch.
Sesame Tofu
Serves 2 as a main dish
Ingredients
1 14 ounce package extra firm tofu, drained and water pressed out (Wildwood extra firm is recommended)
4 tablespoons lite soy sauce (Kikkoman recommended)
1 1/2 tablespoons sesame oil (Kadoya recommended)
2 teaspoons finely minced garlic
2 teaspoons finely minced fresh ginger root
1/2 cup roasted sesame seeds, white and black mixed
1 tablespoon corn starch
Preparation
Slice pressed tofu into seven even slabs, or just under 3/4 inches thick. Slice each piece in half, lengthwise. Place on a paper towel while you make the marinade.
Combine soy sauce, sesame oil, garlic and ginger in a 9 x 9 inch baking dish. Place tofu slices in dish, in a single layer. Turn to coat all sides of tofu. This may take just a few minutes.
Transfer the tofu slices to a plate and cut each piece in half, crosswise, to make shorter sticks.
Mix 1/2 cup sesame seeds with corn starch in a shallow bowl or plate. Place a few pieces of tofu in the sesame seed mixture and press gently to coat both the top and bottom. Remove to a plate and continue to coat all of the tofu.
Heat a tablespoon of canola oil over medium heat in a skillet large enough to hold all tofu pieces in a single layer. Once the oil is hot, gently place tofu in the skillet. Cook the tofu until nicely browned, about 5 minutes, adjusting the heat as needed. Check a piece to make sure the sesame seeds and garlic are not burning. Turn the tofu pieces over to brown the other side for another 4 – 5 minutes or so. I find it best to use a thin spatula to turn the pieces. Just be careful when doing so as the sesame seeds have a tendency to fall off. I quickly browned the two sides that are not coated with sesame seeds, by turning the pieces on their side for just a minute.
Serve warm with brown rice and a chopped salad. If you have leftovers, the tofu keeps well for at least 3 days.
The climate in Hawaii couldn’t be better these days. “Best weather on the planet” as Hawaiian weatherman Guy Hagi puts it! The blazing summer heat is gone, at least for several more months. Everyone I know, looks forward to this time of year. Believe it or not, you may even have to dig out that sweater tucked away in the closet. So, what better time of the year than now to make a big pot of corn chowder?
Hawaiian Moons grocery store has the best fresh, sweet corn. I bought some the other day and noticed the label on the package: Maui Grown – Legendary Sylvester’s Sweet Corn. I don’t know who Sylvester is, but I can tell you that his corn is fabulous.
Yukon Golds are my favorite potatoes to use in corn chowder. Their firm but creamy texture holds up well in this recipe. If I have leftover baked ham from a special occasion dinner, I freeze thick slices and use it in corn chowder. Most of the time, I ask the deli to cut a 1/2 inch thick slice of ham (Safeway’s Ham Off The Bone or Black Forest Ham). You can use bacon instead of ham if you prefer.
Maui Sweet Corn Chowder
Makes 8 cups
Ingredients
1 1/2 tablespoons butter (I use Earth Balance Buttery Sticks)
4 ears fresh corn (about 3 cups corn kernels removed from cobs with sharp knife)
1 3/4 cups diced ham (about 10 ounces)
1 teaspoon kosher salt
freshly ground black pepper
pinch of cayenne pepper (optional)
fresh chives (optional)
Preparation
Heat butter in a large pot or Dutch oven over medium heat. Add onions, and sauté until soft, about 8 minutes. Add flour and stir continuously for 1 minute. Pour in chicken broth, stirring well. Add diced potatoes making sure they are submerged beneath the broth mixture. Adjust heat to medium low, cover pot and simmer potatoes in broth for about 12 – 15 minutes. Give them a stir now and then. Check for doneness at 12 minutes. Cooking time will vary depending on the size of your potato cubes. If your cubes are on the small side, check for doneness after 10 minutes. Potatoes should be barely tender. They will continue to cook further once other ingredients are added to the pot.
Once the potatoes are just tender, add the milk, creamed corn, fresh corn kernels and ham.Turn the heat up to medium, and simmer until potatoes are fully cooked and the chowder has thickened and reduced a bit, about 15 minutes. Add salt, a few grinds of pepper, and a few pinches of cayenne. Adjust seasoning to taste.
Sprinkle minced chives over chowder before serving.
*The chowder freezes well. Gently reheating on the stove is suggested, rather than using the microwave (stove top heating produces a rich, creamy texture where as the microwave will give you watery chowder).
Anyone familiar with this blog is aware that I love Mexican dishes, all of them: tacos, burritos, enchiladas, tamales…. I always have Sopa de Arroz and Cuban style black beans stashed in the freezer. They are staple side dishes that go with every Mexican meal. In fact, I am happy just to eat a big bowl of beans and rice with some fresh cilantro scattered over the top.
Cook’s Illustrated, with their tried and true recipes, once again caught my eye with this recipe; shredded beef tacos. The idea of tender, shredded beef on warm corn tortillas was just too inviting. I called Times Supermarket and asked the butcher if he could prepare 3 pounds of boneless short ribs cut into 2-inch cubes for me. No problem! Knowing that short ribs are quite “rich” I was a bit nervous when I picked up my order. The short ribs were beautiful. Just slightly marbled, but overall well-trimmed and lean.
I was skeptical about the procedure to brown the meat called for by the recipe. I shouldn’t have had any doubts. The meat was browned to perfection. Never doubt Cook’s Illustrated.
Decadent and rich, the short ribs turned out great. We warmed corn tortillas on the comal and served them with a cabbage-carrot slaw.
Shredded Beef Tacos
Adapted from Cook’s Illustrated
Serves 6 – 8
Ingredients
1 1/2 cups beer (I used Sierra Nevada)
1/2 cup cider vinegar
2 ounces (4 – 6) dried ancho chiles, stemmed, seeded, and torn into 1-inch pieces
2 tablespoons tomato paste
6 garlic cloves, lightly crushed and peeled
3 bay leaves
2 teaspoons ground cumin
2 teaspoons dried oregano
Salt and pepper
1/4 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1 large onion, sliced into 1/2-inch thick rounds
3 pounds boneless beef short ribs, trimmed and cut into 2-inch cubes
Preparation
Adjust oven rack to lower-middle position and heat oven to 325 degrees.
Combine beer, vinegar, anchos, tomato paste, garlic, bay leaves, cumin, oregano, 2 teaspoons salt, 1/2 teaspoon pepper, cloves, and cinnamon in Dutch oven. Arrange onion rounds in a single layer on the bottom of pot. Place beef on top of onion rounds in a single layer. Cover and cook until meat is well browned and tender, 2 1/2 – 3 hours.
Using a slotted spoon, transfer beef to a large bowl, cover loosely with foil, and set aside. Strain liquid through a fine-mesh strainer into a 2-cup liquid measuring cup (do not wash pot). Discard onion rounds and bay leaves. Transfer remaining solids to the blender. Let strained liquid settle for 5 minutes, then skim any fat off the surface. Pour 1 cup liquid into blender with reserved solids and blend until smooth, about 40 – 60 seconds. Transfer sauce to now-empty pot.
Using two forks, shred beef into bite-size pieces. Bring sauce to a simmer over medium heat. Add shredded beef and stir to coat. Season with salt to taste. (Beef can be refrigerated for up to 2 days; gently reheat before serving).
Spoon small amount of beef into each warm tortilla and serve with cabbage slaw, queso fresco (I used feta), sour cream and lime wedges.
We love smoked salmon. John prefers cold-smoked but I love hot-smoked salmon. It’s delicious on a toasted bagel or flaked over pasta served with delicate spears of asparagus. On this occasion, I toasted a few slices of John’s homemade hearty bread and smeared it with a lactose-free “crème fraîche” made with Green Valley sour cream and a touch of half and half, both of which are lactose free. Bon Appetit showcased a beautiful salmon article in their June 2014 issue. “The Smoked Salmon Tartines with Fried Capers” inspired me to prepare this for lunch.
Fried capers may not seem like such a big deal, but they add a certain je ne sais quoi once they are briefly pan-fried in a bit of oil. They transform into irresistible, crunchy, tidbits that are a perfect complement to this smoked salmon recipe.
