slow simmered calamari with spaghetti & spinach
a mingling of tastes adapted from Falling Cloudberries by Tessa Kiros 1 lb. calamari (squid) 3 Tbs. olive oil 1/8 to 1/4 tsp. dried chile flakes 4 garlic cloves, minced 1 Tbs. chopped fresh parsley, plus additional for garnish Freshly ground black pepper 1/2 cup dry white wine 2 whole canned tomatoes, chopped 1 cup fish stock or broth, plus 1 additional cup 4 cups firmly packed spinach leaves, chopped Coarse salt 12 oz. spaghetti Cut the squid bodies into 1/2-inch wide rings and leave the tentacles intact. Pat dry with paper towel. Heat 2...
read morelemon-tarragon salmon over asparagus
martha stewart 20 asparagus spears, trimmed to 6 inches and halved lengthwise 4 large radishes, very thinly sliced 4 boneless, skinless salmon fillets, preferably wild sockeye (5 ounces each; 1 inch thick) Coarse salt and freshly ground pepper 1 small red onion, thinly sliced 1/4 cup plus 1 tablespoon thinly sliced lemon zest strips, plus 1 tablespoon plus 1 teaspoon fresh lemon juice 3 tablespoons fresh tarragon 1 tablespoon plus 1 teaspoon extra-virgin olive oil Preheat oven to 400 degrees. Cut out four 12-by-17-inch pieces of parchment;...
read morebroiled shrimp with tomatoes & white beans
martha stewart 2 cups grape tomatoes (12 ounces) 1 can (19 ounces) white beans, drained and rinsed 2 tablespoons brine-packed capers, rinsed 1 tablespoon minced garlic (from 4 cloves) 2 tablespoons extra-virgin olive oil, plus more for drizzling Coarse salt 1 pound shelled large shrimp (about 15), tails left intact 3/4 cup chicken or fish stock Heat broiler. Preheat a large, heavy ovenproof skillet (preferably cast iron) on top rack for 15 minutes. Meanwhile, toss together tomatoes, beans, capers, garlic, 1 tablespoon oil, and 1/2...
read moregrilled soft shell crab, pineapple & watercress salad
my recipes 2 cups pineapple juice 1/4 cup maple syrup 1/4 cup spiced rum (such as Captain Morgan) 1/2 cup plain low-fat yogurt 2 tablespoons white wine vinegar 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 small pineapple, peeled, cored, halved lengthwise, and cut into 12 slices Cooking spray 6 (5 to 6-ounce) soft-shell crabs, cleaned 6 cups baby spinach 4 cups trimmed watercress (about 2 bunches) 2 cups thinly sliced red onion, separated into rings 2 cups diced peeled avocado Prepare grill. Combine first 3 ingredients in a...
read moreseared halibut with tomatoes, garlic & capers
tastebook 4 7-ounce Halibut Fillets, each approximately 1 inch thick Coarse Salt and freshly Ground White Pepper to taste 2 tbsp Canola Oil 1/4 cup Sauvignon Blanc 2 tbsp fresh Lemon Juice, or to taste 1/2 cup Unsalted Butter 5 Scallions, white part only, finely sliced on the bias 1 tbsp Capers, drained and rinsed 1 large, Ripe Tomato, peeled, seeded, and cut into 1/4-inch dice Season the halibut on both sides with salt and pepper. In a 12-inch saute pan, heat the oil over medium-high heat. Cook the fish for about 3 minutes, until...
read moreseared scallops with tangerine-honey glaze
recipe & photo by tasty trials 1/3 cup fresh tangerine juice (or orange juice) 1/2 cup dry white wine 1 tablespoon honey 2 tablespoons brown sugar 1 large garlic clove, minced 2 teaspoons minced jalapeno 1/4 teaspoon salt 8 sea scallops salt pepper 1 tablespoon olive oil, plus extra to coat scallops 1 tablespoon unsalted butter arugula In a small saucepan combine first 7 ingredients over medium heat. Whisk to incorporate honey. Let mixture come to a simmer. Simmer for about 15 minutes until slightly thickened, stirring...
read morespicy soy salmon
recipe & photo by tasty trials 2 salmon filets 3 tablespoons lemon juice 2 tablespoons low sodium soy sauce 1/2 – 1 tablespoon sambal oelek* (substitute chili paste or crushed red peppers in a jar) 1/4 cup brown sugar, plus extra for topping Combine lemon juice, soy sauce, sambal and 1/4 cup brown sugar. Pour into a zip-top bag with salmon and marinate for 1-2 hours. Preheat oven to 400 degrees F. In a small ovenproof dish*, place salmon filets side by side and pour marinate over. Top salmon with a spoonful of brown sugar. Cook for...
read morepesto-parmesan crusted halibut
recipe & photo by pink parsley barely adapted from Curisine at Home, Cuisine Light 1/2 cup panko bread crumbs 1/4 cup grated Parmesan cheese salt and pepper 1 Tbs lemon zest 8 tsp basil pesto, divided 4 halibut fillets, each about 1 inch thick and 4 oz each (cod, haddock or tilapia would also work well) cooking spray fresh lemon juice, for serving Preheat the oven to 450 degrees and line a baking sheet with foil. Spray the foil with nonstick cooking spray. Meanwhile, combine the panko, Parmesan, and salt and pepper to taste in a...
read morepenne with salmon & asparagus
beetroot & halloumi 1/2 lb penne 1 clove garlic (thinly sliced) 1 piece lemon (zest grated) olive oil 1/2 lb salmon filet 1 bundle green asparagus (chopped in 1/2″ pcs) 1/2 cup peas 1 tablespoon creme fraiche (you could substitute with sour cream or greek yogurt) parmesan cheese (grated) Cook the pasta al dente according to package instructions in salted water. Mix garlic, half of the lemon zest and some oil and rub this into the salmon filet. Add salt and pepper and bake this in a frying pan on medium high for about 5-10 minutes...
read moreclams with grilled chorizo & charred tomatoes
food 52 recipe by Ms.T Serves 6 as a first course 1 basket cherry tomatoes 2 chorizo sausages 6-8 slices good crusty country bread extra virgin olive oil A bunch of fresh clams in the shell (I used a mix of Littleneck and Manila) 3 cloves garlic A pat of butter 1 cup dry white wine 1 generous handful of fresh chopped herbs (I used parsley, oregano, thyme) lemon zest from 1 lemon kosher salt and fresh ground pepper Skewer tomatoes and brush lightly with olive oil. Rub bread with raw garlic, brush with olive oil and salt lightly. Cut...
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