I've been wanting to make Shrimp and Fingerlings in Tomato Broth since I first read it in The February issue of Bon Appetit. In fact, I had thought about making it last weekend for friends, but went with enchiladas instead. Well, I made it last night and is was yummy! Big J commented three times about how good it was, and that's how I knew he really liked it.
Although the recipe is relatively easy, it does take some time to cook down the onions, then tomatoes, and reduce the base with wine. But that time contributes to the deep flavor. It will absolutely make a reappearance on our table.
I served the dish with spinach salad. Although the salad was good, it wasn't "wow" good. Of course spinach is one of those amazing foods that should be on everyone's plate and Big J and I both love a good spinach salad. My new cooking goal is to come up with a really good salad recipe that leaves us both wanting more!
Monday, February 23, 2009
Monday, February 9, 2009
Poached (Not Boiled) in Oil
Tonight I tried out a cooking technique that I've been wanting to try for a long time. I always hear about chefs poaching fish in olive oil and the fact that it produces superior fish. I've shyed away from taking on this technique primarily because of the amount of oil involved and the thought that it would produce oily fish (it doesn't).
Last week on Top Chef, the "cheftestants" were replicating dishes from Le Bernardin and being judged by Eric Ripert, chef and part-owner of Le Bernardin. One of the dishes involved poaching fish in oil (specifically: Escolar -- White Tuna Poached in Extra Virgin Olive Oil; Sea Beans and Potato Crisps; Light Red Wine Bearnaise) and, of course, I started thinking about it again.
This morning, I picked up some absolutely beautiful halibut and was thinking about how to prepare it. Ever one for simplicity I consulted Bitten and found exactly what I was looking for: Halibut and Root Vegetable in Olive Oil. Fortunately I had also picked up a new bottle of olive oil.
I didn't follow the recipe exactly, in that I didn't do the root vegetables. But I did use the poaching technique (with sliced garlic). First of all, keeping the oil between 180 and 200 degrees was incredibly difficult. For much of the time my oil hovered near 230 degrees. (Perhaps this constitutes "boiled" in oil.) However, I felt as though it was cooking properly (i.e., it wasn't frying) and so I did the best I could with controlling the heat.
Secondly, the halibut sort of fell into pieces when it was time to remove it from the oil. This wasn't a big deal. I set the fish on paper towels to drain before putting on my plate; I need not have bothered, because very little oil was on/in the fish. I squeezed some lemon juice over it and let it rest briefly. I then plated it and little j (sans halibut) and I sat down to dinner. I tried to persuade little j to try some, but it was a non-starter and she was much more interested in the artichokes I prepared.
Overall, I think this is a worthwhile technique for fish and something I would like to try again, although I don't know if two cups of olive oil for dinner for one is such a great use of resources.
Last week on Top Chef, the "cheftestants" were replicating dishes from Le Bernardin and being judged by Eric Ripert, chef and part-owner of Le Bernardin. One of the dishes involved poaching fish in oil (specifically: Escolar -- White Tuna Poached in Extra Virgin Olive Oil; Sea Beans and Potato Crisps; Light Red Wine Bearnaise) and, of course, I started thinking about it again.
This morning, I picked up some absolutely beautiful halibut and was thinking about how to prepare it. Ever one for simplicity I consulted Bitten and found exactly what I was looking for: Halibut and Root Vegetable in Olive Oil. Fortunately I had also picked up a new bottle of olive oil.
I didn't follow the recipe exactly, in that I didn't do the root vegetables. But I did use the poaching technique (with sliced garlic). First of all, keeping the oil between 180 and 200 degrees was incredibly difficult. For much of the time my oil hovered near 230 degrees. (Perhaps this constitutes "boiled" in oil.) However, I felt as though it was cooking properly (i.e., it wasn't frying) and so I did the best I could with controlling the heat.
Secondly, the halibut sort of fell into pieces when it was time to remove it from the oil. This wasn't a big deal. I set the fish on paper towels to drain before putting on my plate; I need not have bothered, because very little oil was on/in the fish. I squeezed some lemon juice over it and let it rest briefly. I then plated it and little j (sans halibut) and I sat down to dinner. I tried to persuade little j to try some, but it was a non-starter and she was much more interested in the artichokes I prepared.
Overall, I think this is a worthwhile technique for fish and something I would like to try again, although I don't know if two cups of olive oil for dinner for one is such a great use of resources.
Monday, February 2, 2009
Lima Beans with Wild Mushrooms and Chard
This easy lima bean dish was vegetarian meal number three for the week and while both Big J and I liked it, I think we could agree that it needed some tinkering (and no, tinkering does not include meat!).
I actually just had a bowl of leftovers for lunch and it was much more flavorful than it was the first time. The downside is that the card was a little sad looking (read: drab green).
I actually had a tough time finding the large dried lima beans and had to buy "Christmas" lima beans. I assume all lima beans taste the same. In any case, the recipe also calls for 3-1 1/2 oz packages of dried mixed mushrooms. A little too spendy for That Girl's budget, so I bought one package (1 oz) and then supplemented with fresh criminis. I can't say that it affected the taste all that much.
One other change I would make would be to up the spice factor. Today the 1/4 tsp. of red pepper flakes was more evident, but when I made the dish originally it was practically non-existent. I think I would increase it to at least a 1/2 teaspoon. Also, it might work to add a piece of Parmesan rind to the pot as the beans cook.
The nice thing about this dish was the hearty earthiness of the mushrooms. I can't ever remember cooking dried lima beans, so that was a nice addition to our menu.
Will this become a keeper? I'm not exactly sure, I can see making it once or twice during the winter.
I actually just had a bowl of leftovers for lunch and it was much more flavorful than it was the first time. The downside is that the card was a little sad looking (read: drab green).
I actually had a tough time finding the large dried lima beans and had to buy "Christmas" lima beans. I assume all lima beans taste the same. In any case, the recipe also calls for 3-1 1/2 oz packages of dried mixed mushrooms. A little too spendy for That Girl's budget, so I bought one package (1 oz) and then supplemented with fresh criminis. I can't say that it affected the taste all that much.
One other change I would make would be to up the spice factor. Today the 1/4 tsp. of red pepper flakes was more evident, but when I made the dish originally it was practically non-existent. I think I would increase it to at least a 1/2 teaspoon. Also, it might work to add a piece of Parmesan rind to the pot as the beans cook.
The nice thing about this dish was the hearty earthiness of the mushrooms. I can't ever remember cooking dried lima beans, so that was a nice addition to our menu.
Will this become a keeper? I'm not exactly sure, I can see making it once or twice during the winter.
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