Recipes

striped bass or mahi mahi with fennel, leeks & tomatoes

Posted on Apr 28, 2013 in Recipes | 0 comments

striped bass or mahi mahi with fennel, leeks & tomatoes

new york times By MARTHA ROSE SHULMAN 1 1/2 to 2 pounds striped bass or mahi mahi fillets (or other firm fish) Salt and freshly ground pepper Juice of 1/2 lemon 2 tablespoons extra virgin olive oil 2 large leeks, white and light green parts only, cut in half lengthwise, cleaned and thinly sliced across the grain 2 garlic cloves, minced, or 1 bulb green garlic, minced Salt to taste 2 medium fennel bulbs, quartered, cored and thinly sliced 1 14-ounce can chopped tomatoes, with juice Freshly ground pepper 2 tablespoons chopped fresh dill 2...

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spicy coconut mussels with lemon grass

Posted on Apr 28, 2013 in Recipes | 0 comments

spicy coconut mussels with lemon grass

new york times 2 tablespoons coconut or safflower oil 1 shallot, finely chopped 3 garlic cloves, finely chopped 1 stalk lemon grass, trimmed (outer layers removed) and finely chopped 1/2 to 1 small hot chile (like Thai bird, Serrano, Scotch bonnet or jalapeño), seeded and finely chopped 1 cup unsweetened coconut milk 2 pounds fresh mussels, rinsed well Zest of 1/2 lemon 1 teaspoon lemon juice, or to taste 1/2 teaspoon Asian fish sauce, or to taste 1/2 cup whole cilantro leaves 1 or 2 croissants, split in half. 1. Heat the oil in the bottom...

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roasted salmon with cabbage & fennel

Posted on Apr 28, 2013 in Recipes | 0 comments

roasted salmon with cabbage & fennel

boston.com 1 medium head (about 2 pounds) green cabbage 2 bulbs fresh fennel, green stalks and leafy fronds intact 4 tablespoons olive oil ¼ teaspoon crushed red pepper Salt and black pepper, to taste 2 tablespoons white wine vinegar 1½ cups chicken or vegetable stock 3 pounds skinless, boneless salmon, cut into 6 pieces Sea salt (for sprinkling) 2 tablespoons choppedfennel fronds 1. Quarter the cabbage through the core and remove the core from each piece. With a large knife, thinly slice the...

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watercress & shrimp soup

Posted on Apr 28, 2013 in Recipes | 0 comments

watercress & shrimp soup

boston.com 1 pound shrimp, peeled and deveined 1 tablespoon rice wine or white wine 2 tablespoons vegetable oil 1 piece (2 inches) fresh ginger, smashed and finely chopped 2 cloves garlic, finely chopped 2 scallions, finely chopped 3 cups chicken stock 1 tablespoon soy sauce, or moreto taste 1 bunch fresh watercress, stemmed, leafy ends cut in half Salt and pepper, to taste 2 tablespoons cornstarch mixed with ¼ cup cold water Grated rind of ½ lemon (forgarnish)   1. In a bowl combine the shrimp and rice...

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pesto shrimp with zucchini & cannellini

Posted on Apr 7, 2013 in Recipes | 0 comments

pesto shrimp with zucchini & cannellini

boston.com 1 pound shrimp, peeled Salt and pepper, to taste 2 tablespoons olive oil 1 small onion, chopped 1 zucchini, thickly sliced 1 can (15 ounces) cannellini beans, drained 1 clove garlic, chopped 3 tablespoons pesto, at room temperature Grated rind of 1 lemon 1. Sprinkle shrimp with salt and pepper; set aside. 2. In a skillet over medium heat, heat 1 tablespoon of the olive oil. Add the onion and cook, stirring, for 2 minutes. Add the zucchini and cook 2 minutes more. 3. Stir in the beans and garlic. Cook,...

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salmon, spinach & avocado salad with orange vinaigrette

Posted on Apr 7, 2013 in Recipes | 0 comments

salmon, spinach & avocado salad with orange vinaigrette

boston.com recipe by sydney oland Serves 4 VINAIGRETTE Juice of 1 orange Generous squeeze of lemon juice Salt and pepper, to taste ¼ cup olive oil ½ small red onion, finely chopped 1. In a bowl, whisk the orange and lemon juices, salt, and pepper. Gradually whisk in the olive oil, then the onion. 2. Taste for seasoning and add more salt and pepper, if you like. SALAD 2 tablespoons sesame seeds 1½ pounds boneless salmon, cut into 4 pieces Salt and pepper, to taste 2 tablespoons olive...

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linguine with sardines, fennel & tomato

Posted on Apr 6, 2013 in Recipes | 0 comments

linguine with sardines, fennel & tomato

food 52   recipe by Jennifer Hess, Last Night’s Dinner Serves 2-4 Kosher or sea salt 1 tin sardines packed in olive oil (about 4 ¼ oz.) extra virgin olive oil 2-3 fat cloves of garlic, peeled, smashed, and roughly chopped 1 small or ½ large bulb fennel, fronds reserved 1/4 teaspoon red chile flakes, or more to taste 1 cup canned peeled tomatoes with their juice, gently crushed 2 ounces white (dry) vermouth 1 medium lemon, juice and zest 1/3 cup toasted bread crumbs 3/4 pounds dry linguine Bring a very large pot of...

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simple pasta with scallops & leeks

Posted on Apr 4, 2013 in Recipes | 0 comments

simple pasta with scallops & leeks

food 52 1/2pound linguine 2medium leeks, washed and thinly sliced (the white and light green parts only) 2tablespoons butter 1/3cup white wine 1/4cup freshly grated Parmesan 1/2pound sea scallops, with the muscle removed 1tablespoon olive oil Salt and fresh ground pepper 1teaspoon lemon zest 1tablespoon chopped flat leaf parsley Heat the butter in a large frying pan over medium until foaming. Add the leeks and stir to coat. Sprinkle with a little dash of salt, then turn the heat to very low and cook for 20 minutes, stirring occasionally,...

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grilled trout with lemon-thyme breadcrumbs

Posted on Apr 4, 2013 in Recipes | 0 comments

grilled trout with lemon-thyme breadcrumbs

food 52   Grilled Trout 2trout, butterflied salt pepper lemon juice olive oil Lightly salt the trout and let sit until they reach room temperature. Dry them off with a paper towel. Turn on the gas grill to preheat. Lightly salt and pepper the trout. Squeeze some lemon juice on top of them and drizzle a little olive oil on top. Lightly spread with you finger to ensure even coverage. Lightly oil the grill with a paper towel. (if you don’t have a grill just broil the trout skin side down on high for about 8 minutes. Place the trout...

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tuna burgers with wasabi ginger aioli

Posted on Apr 4, 2013 in Recipes | 0 comments

tuna burgers with wasabi ginger aioli

food 52 Serves 6   Tuna Burgers 4scallions, white and light green parts only, finely chopped 1/4cup minced fresh ginger 1large egg, lightly beaten 1 1/2pound sushi-grade ahi tuna, chopped Salt and freshly ground black pepper 1English cucumber 1tablespoon grapeseed oil 1box broccoli or alfalfa sprouts 6brioche rolls Wasabi Ginger Mayonnaise 1/2cup mayonnaise 2tablespoons prepared wasabi 6tablespoons finely chopped pickled ginger (the pink, sweet kind you get with sushi) Combine the scallions, ginger, egg and tuna in a large bowl....

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