Archive for March, 2012


Fish Tacos Night :)

There comes a time (right around now..) when you’re so anxious for Spring you feel like making equally zestyย dishes to remind you it’s the season of sunshine, freshness, and bloom. Maybe I’ve just been cramped up in winter for too long that the sight of all these flowers makes me feel more energetic and adventurous ๐Ÿ™‚

Last weekend we had some company over for dinner, both of whom are talented foodies in their own right. My friend cooks authentic Mexican food and she was wonderful enough to bring roasted tomato and pepper salsa — Salsa Roja — which sounds just as awesome as it actually is, as well as fresh homemade tortillas that went wonderfully with the blackened fish.

The actual recipe I used for the fish tacos ended up being a culmination of a few different recipes I found that served my purposes. For the blackened part, I used a recipe from Cooking Light (March 2011) and substituted the spices I had at home for the ones I wasn’t going to go out and buy, namely I used ground coriander, chili powder, and lots of cumin. The idea for the tacos came from allrecipes.com where they paired slaw with fish and chipotle mayo in tacos (but who needs mayo when you have fresh salsa!) For the slaw, I found a recipe made by the brilliant ‘Southwest’ chef Bobby Flay for cumin-lime cabbage coleslaw. I modified it by adding honey because it just sounds like something slaw is missing ๐Ÿ˜€

The star ingredient in this menu was fresh limes (I know I’m loving/craving citrus these days so I may be a little bias, but still). Limes have this wonderfully sour and acidic flavor that compliments spicy and sweet dishes alike, not to mention it just looks colorful and fresh sitting on a plate. I even served our coca-cola with little lime wedges to stick with the theme :v There is something nice about the flavor combination of blackened fish, spicy salsa, sliced avocado, creme fraiche, and warmed tortillas all cut with a squeeze of lime that makes you appreciate the messy act of devouring tacos all over again!

Spicy Blackened Fish Tacos served with Creme Fraiche, Lime, Fresh Salsa, & Avocado

Ingredients

1/2 kg (or 1 lb) boneless fresh white fish, like Tilapia or Halibut

(for blackened seasoning)

1 1/2 Tbs. ground coriander

1 Tbs. chili powder

1 Tbs. dried oregano

1 tsp. brown sugar

1 Tbs. ground Cumin

1/2 Tbs. ground black pepper

1 tsp. salt

(for the tacos)

3 ripe avocados

3 limes

1 package small flour (or corn) tortillas

2 cups fresh salsa

1 cup creme fraiche

(1) Mix all of the spices together for the blackened seasoning (coriander through salt) in a small bowl. Spread evenly over both sides of the fish until all the seasoning has been used. (2) Heat the oven to 150 degrees Celsius (or 300 Fahrenheit). Wrap the tortillas in foil and put in the oven to warm. (3) In a large frying pan or skillet, heat 1 Tablespoon of olive oil over medium-high heat. When hot, add the fish and cook 3-4 minutes per side, adding more oil if necessary to prevent sticking. Keep the fish centered in the pan so it cooks evenly and just until it begins to fall apart. Remove from the pan and cover with foil. (4) Slice the limes into wedges. Put the salsa, shredded cheese, and creme fraiche into separate bowls and set out for serving. Halve and thinly slice the avocado; squeeze a lime wedge over it to prevent browning. (5) To assemble the tacos, take a warmed tortilla and first put some of the blackened fish, then salsa, cheese, and a spoonful of creme fraiche, top with sliced avocado. Serve plates with a couple of lime wedges on the side ๐Ÿ™‚

Serves 4

Honey-Cumin Cabbage Slaw with Red Onion, Carrots, & Bell Peppers

Ingredients

(for the vinaigrette)

3 Tbs. olive oil

1 Tbs. red wine vinegar

3 Tbs. honey

2 Tbs. ground Cumin

(for the slaw)

1 head of red cabbage, stemmed & cut into ribbons

2 carrots, peeled & grated

2 bell peppers (red & yellow) seeded & thinly sliced

2 medium red onions, thinly sliced

(1) Make the vinaigrette first, whisking together the olive oil, honey, vinegar, and cumin in a small bowl until blended. (2) In a large bowl put all of the chopped vegetable ingredients (cabbage through red onions). Add the vinaigrette and mix well. (3) Refrigerate the slaw until ready to serve, at least 30 minutes.

Serves 4

Sadly, taco night is over but that craving for fresh food has not gone away yet so, much like Spring I suppose, my meal plans will hopefully blossom into more colorfully fresh and vibrant dishes ๐Ÿ™‚

My question:

What is the best-tasting fresh fish to use for tacos?

3.24.12

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Menu for a Spring Celebration

Last Sunday, I had the pleasure of throwing a baby shower at our little apartment. This post comprises the menu. Everyone brought plenty of soda and juice, and one of my friends even made some delicious Spanish food, which disappeared mighty quick. It was a beautiful day, with wonderful company, good food (if I might say so myself), and turned out to be one lively celebration. I thought it only best to share some of the delectable deliciousness that accompanied everything ๐Ÿ™‚

The menu is organized in basically the order in which it was served, with the first course or starter being homemade jam (I mean, marmalade), then the main course, ending with a very simple dessert. I first read this jam recipe in Bon Appetit but after glancing at the picture (bleh..) I decided to make my own version and ended up winging it with the rest of the recipe. My other friend, a very talented individual in ways of baking, was nice enough to make fresh rolls with raisins for the shower and her boyfriend brought along a tasty loaf of bread so the jam ended up being a good way to start off everything. I served both the bread and the jam alongside a soft cheese (something crรจme), but butter would work just as well..

The antipasti dish I also found in Bon Appetit, accompanied by much better picture this time so I added a couple of things I thought it needed to make the main course dish. Namely, I served the salad with a strip of peppered ham, more slices of mozzarella, baby tomatoes (because it’s a baby shower:-) and plenty of garlic in the raw form, because the store-bought pesto just wasn’t cutting it. Olives I marinated in a spicy-salty brine from the week before I added to the plates as a finishing touch, which turned out to be some of the more flavorful aspects of the meal. It is by request(s) that I include the olive recipe below because frankly, it’s easy to make and the olives turn out so much tastier than they’d normally be just sitting in your fridge. I really hope someone makes their own version of these marinated olives and let me know how it tastes!

The dessert proved to be the simplest dish to prepare out of this menu, which is always good at the end of any event and it included the essentials — fruit, nuts, cheese (yes, again) and honey. I got the idea from last April’s Cooking Network magazine but the nuts were a welcome inspiration on my part. I think the key thing here is to get quality fresh fruit, because pears can be pretty disappointing if unripe. Blue cheese may be a reluctant choice to some but say just yes to the moldy dairy because everything is delicious when sprinkled with honey ๐Ÿ˜€

The star ingredient in this menu is: cheese! I included cheese in every course (because I can, and so I will) and all different kinds of it too, mild and fluffy with the main course (god bless the mozzarella), light and creamy with the starter, and mottled with flavor for the dessert. Remember, cheese is pure protein (okay, and a little fat) but I maintain the believe it more flavor than calories, so no restraint should be necessary ๐Ÿ˜‰ The Danes love cheese just as much as I do so I didn’t really need an excuse. By the end of the day, we were all so full I feel I may have overdone it just a little. Oh well!

Fig-Thyme Jam

Ingredients

1/2 kilo ( or just over 1 lb.) dried figs

1/2 cup of sugar

1 bunch of fresh Thyme

1 lemon

3 Tbs. honey

(1) Boil a kettle of water. In a bowl, place the dried figs and cover with the boiling hot water. Let soften 10 minutes, then drain, stem, and coarsely chop all of the figs. (2) In a medium saucepan, put the figs and sugar, adding enough water to just cover all contents in the pot. Make sure the thyme is washed thoroughly and secured in a bunch with string then put into the saucepan as everything heats up. Bring the mixture to a boil over medium-high heat. (3) Meanwhile, zest and juice the lemon and set aside. When the jam mixture is bubbling, lower the heat to medium. (4) Stirring often, cook until all of the liquid evaporates and jam starts to stick to the bottom of the saucepan, 20-30 minutes. (5) Mix in the lemon zest and juice and cook everything a minute more. Remove from heat, discard the thyme bunch, and let the jam cool. (6) Stir in the honey and remove any visible thyme stems (but not the little leaves:-) Chill jam in the fridge 1 hour before serving (keeps chilled up to 3 weeks). Serve with bread or toast and butter or a mild cheese.

Serves 6

Citrus, Coriander, and Chili Marinated Olives

Ingredients

2 cups mixed olives (like green, black, or kalamata)

1 lemon, seeded & sliced

1/2 cup of olive oil

4 garlic cloves, thinly sliced

2 fresh Thai chiles, halved (or 4 dried)

1 Tbs. crushed Coriander seeds

1 tsp. crushed fennel seeds

1 tsp. crushed black peppercorns

1 Tbs. sherry vinegar

3 bay leaves

sea salt

(1) In a medium tight-sealing container, mix the olives and lemon pieces. (2) In a saucepan, bring the olive oil, sliced garlic, chilies, and all of the spices slowly up to a simmer over low heat. Let bubble until fragrant and the garlic begins to brown, 20-30 minutes. (3) Remove the pan from heat and add vinegar. Cover and let the brine steep for 1 hour. (4) When cool, pour the oil mixture over the olives and mix well, letting everything marinate at room temperature for up to 2 hours (can be stored in the fridge for 2-3 weeks). Serve the olives at room temperature.

Serves 6

Pesto Antipasti with blanched Beans, Baby Tomatoes, and fresh Mozzarella

Ingredients

1/4 kilo fresh green beans (0r 1/2 lb)

1/4 kilo fresh flat beans (or wax beans)

1 bunch baby tomatoes, stemmed & halved

1 can white beans, drained

1 bunch green onions, coarsely chopped

4 garlic cloves, minced

1 lemon, juiced

1/4 cup store-bought (or homemade) basil pesto

300 g fresh buffalo mozzarella (or just over 10 oz), thickly sliced

1 cup mixed olives (from the marinated olive recipe above)

1 packet thinly sliced meat, for serving (like ham or prosciutto)

2 Tbs. olive oil

salt & cracked pepper

(1) Top and tail all of the fresh beans, cutting into 2-cm pieces. Bring a large pot of salted water to a boil over high heat. Once at a rolling boil, throw in all of the fresh beans and blanch for about 1 minute until bright green. Drain the beans and immediately rinse with ice cold water. (2) In a large mixing bowl, combine the white beans, baby tomatoes, green onions, minced garlic, and all of freshly blanched beans. Add pesto, 2 Tablespoons of olive oil, and lemon juice, mixing well. Season the salad to taste with salt & pepper (or more minced garlic:-) (3) When ready to serve, arrange 3 slices of the fresh mozzarella, 1 piece of meat, and a generous cup of the salad on each small plate. Add 3 or 4 marinated olives on the side.

Serves 6

Pear Slices with Blue Cheese, Walnuts, & Honey

Ingredients

3 ripe yellow pears, cored & sliced

1 wedge of soft blue cheese

1/2 cup of walnuts, shelled

3-5 Tbs. honey

On small dessert plates, arrange 3-4 pear slices alongside 3 walnuts. Spread a thin (but not too thin:P) layer of blue cheese over the pear slices and drizzle the plates with honey. Serve immediately.

Serves 6

Well, that was my baby shower menu. I’m so happy everyone came, had a good time, and left with full bellies. I enjoyed everything about that day and have so many baby things now, I dare say the little guy is taking over my closet ๐Ÿ˜‰ Hopefully one day he’ll like cheese as much as I do!

My question: What is the best cheese to serve as or with dessert? I’d love some new ideas..

3.3.2012