I spent almost 60 hours of the past two weeks preparing traditional dishes from each of Mexico’s 31 states. It was a wild ride: the kitchen was hot, the pace was frantic, the ingredients were exotic, and the food? The food was extraordinary. I really wanted to give you, my dear readers, an overview of some of the fantastic stuff I got to make in the last week of my Mexican Master Class, which culminated in a banquet and reception at Kendall College for over 100 hungry folks.
Mexican Master Class: Mole, Cricket Tacos, and A Whole Lot More July 12, 2011
Pan-Fried Salmon Cakes March 29, 2011
I was sitting at a riverside table at Montgomery Inn Boathouse in Cincinnati, Ohio, the first time I ate seafood I liked. Now, Montgomery Inn is known for its finger-lickin’-good ribs, so I wasn’t expecting much when we ordered the Maryland Crab Cake as an appetizer. But when I bit into the perfectly golden, crispy cake, with its sweet crab filling and chili dipping sauce, I was sold on crab from that moment on.
Granted, now I enjoy crab in all its forms, but sometimes you just need to try unfamiliar items when they’re golden brown and delicious. For instance, last night at The Purple Pig in downtown Chicago, Doug and I got my sister Annie to try Fried Pig’s Ear with Crispy Kale, Pickled Cherry Peppers, & Fried Egg. While Annie was nervous, I knew the deep-fried pig’s ear would be the best way for us all to try an ingredient we might never try otherwise. And, what to do you know? We all loved it. (We also got Annie to try Roasted Bone Marrow on toast, but since that’s not fried, it’s a whole other story. Yum!)
So, the moral of the story is that golden-brown crispy food can make even the most squeamish eaters try unusual ingredients. But sometimes it’s not the unusual ingredients that make us nervous; it’s the most mundane ones. In my case, that ingredient is salmon.
French Decadence: Scallops Gratinéed with Wine, Garlic and Herbs October 25, 2010
Scallops gratinéed with wine, garlic and herbs, served with quinoa croquettes and sautéed spinach.
There’s something about classically prepared French food that instantly transports me to another time and place. With each bite I can hear the sexy French accents growing louder, and I can picture the tuxedo-ed sommelier pouring me a glass of vintage blanc de blanc, smiling and saying, “S’il vous plaît, mademoiselle,” as I daintily bite into my buttery escargot. (Sigh)
The French really know something about decadence and luxury, and that’s because they imbibe in the unending pleasures of food and drink each and every day—but always in moderation. How else would those French women stay so skinny while eating butter and cream?
So when I brought home some beautiful fresh sea scallops and Doug asked me to do a French preparation (even though I’d planned an Asian menu—my plans always go awry), I quickly jumped on board and consulted Mrs. Julia Child’s Mastering the Art of French Cooking, a book I highly recommend for anyone wanting to learn French culinary technique. (more…)
Quick and Easy Crispy Fish Tacos October 18, 2010
Crispy Fish Tacos with Pink Chili Mayo
It’s Monday morning, and it’s back to the grind for me after a lovely two-week stint tramping around Ireland and then a weeklong stint here in Chicago creating a ruckus with my 27th birthday festivities. Most people need a short vacation after vacation (you know what I mean), and in my cooking life, like in my work life, I needed to ease back into the swing of things with simple, basic tasks that reoriented me to the real world and to what’s going on around me.
For example, the food in Ireland was not the tastiest (or the healthiest) I’d ever tried, so the first thing I did when I returned was to eat as much flavorful food and vegetables as I possibly could in the span of 48 hours: I ordered crab Rangoon and spicy pad ki mao from Yes Thai around the corner; I chowed down on tacos al pastor and pork belly tacos from Big Star in Bucktown; and Doug treated me to samosas and chicken tikka masala at Treat in Logan Square for my birthday.
Although restaurant food is great and all, a homemade quick and easy meal is usually better for you and your wallet. In an effort to get back to the wonderful world of cooking after vacation, I’m bringing you a deliciously easy recipe: Crispy Fish Tacos.
Weeknight Luxury: Salmon with Mustard Cream Sauce September 24, 2010
Pan-Fried Salmon with Mustard Cream Sauce and Quinoa with Cucumber and Tomato
With all the nutritionists and dieticians going on and on about how important it is to eat seafood at least two or three times a week, I’ve been trying my best to eat my weekly fish ration. Somehow, I don’t think all the beautiful smoked salmon, shrimp and escargot dishes made for my Stocks, Sauces and Soups class by the Intro to Catering class really count, so I’ve been trying to prepare more seafood at home. I figure it’s better to eat my seafood for dinner than as a Monday night snack.
Granted, with the weather changing, the healthiest seafood preparations (ceviche, sushi, smoked fish) don’t seem like the best options. On a chilly fall night I’d rather be comforted by luxurious cream and butter sauces than a cold fish dish. Still, it’s imperative to get your daily nutrients, so in today’s featured meal I tried to combine health with luxury.
Salmon is known to be a great source of omega-3 fatty acids and vitamin D. When it’s combined with veggie-studded quinoa, a grain similar to rice that is itself a complete protein, it makes for an overall healthy dish. This super-easy mustard cream sauce just takes your weeknight seafood dinner from boring to exceptional—and a little cream sauce never hurt anyone.
This meal can come together in 30 minutes. Simply start the quinoa, and then make the cream sauce and sauté the salmon while the quinoa is simmering. Quinoa is a quick-cooking grain, so it will be ready in about 15 minutes. Serve this dish with crusty bread for mopping up the extra cream sauce.
Salmon with Mustard Cream Sauce
If you’re really counting calories, you can use milk or half and half instead of cream in this recipe. The cream sauce begins with a roux—the French term for a cooked mixture of equal parts flour and butter; it’s the base for many French sauces. Click here for a print copy of this recipe.
4 salmon filets
Kosher salt and pepper to taste
2 Tbs. unsalted butter
2 Tbs. flour
1 c. heavy cream, warmed through, plus more for thinning
1½ Tbs. stone-ground or Djion mustard
1 Tbs. dried dill or 2 Tbs. fresh
2 Tbs olive oil
Fresh chopped parsley, for garnish
Prepare salmon. Pat salmon filets dry with a paper towel. Season well on both sides with salt and pepper. Set aside.
Melted butter and flour combine to make a roux, which thickens the sauce.
Make sauce. Melt butter in a medium saucepan over low heat. Whisk in flour until combined. Cook for 2-3 minutes to cook out flour flavor. Slowly add the cream to the flour mixture, whisking continuously to remove lumps. Whisk in the mustard and dried dill. Thin with more cream or milk to desired consistency. Season to taste with salt and pepper.
Sauce before mustard and dill are added
Cook salmon. Heat oil in a large skillet over medium-high heat. Pan fry salmon until browned and cooked through, about 2-3 minutes per side. Serve with mustard sauce; garnish with parsley.
Salmon with Mustard Cream Sauce
Quinoa with Cucumber and Tomato
A complete protein, quinoa is very healthful grain-like crop. It’s a good source of fiber and phosphorus and is high in magnesium and iron. Use it in place of couscous or white rice. Serves 4 as a side dish. Click here for a print copy of this recipe.
1 Tbs. olive oil
½ cucumber, seeded and diced
1 onion, chopped
½ lb. (1/2 pint) tomatoes, chopped
2 cloves of garlic, minced
1 c. quinoa
2 c. chicken stock, or 1 chicken bouillon cube dissolved in 2 c. boiling water
¼ c. fresh chopped parsley
Directions: Rinse quinoa under cold water and water runs clear. Set aside. Heat oil in a small saucepan.
Uncooked Quinoa
Add all veggies and sauté until the vegetables begin to soften, about 4 minutes.
Sauteed Veggies for Quinoa
Add quinoa, sauté 1 minute more.
Saute quinoa with veggies for 1-2 minutes
Add chicken stock and bring to a boil.
Add stock to the quinoa and veggies
Boil 1 minute, then lower heat and simmer for about 15 minutes, or until the quinoa softens and each grain appears to have a tiny white thread. Remove from heat. Let sit 5 minutes. Fluff with fork, season with salt and pepper, and serve.
Cooked Quinoa with Cucumber and Tomato
To Rachel, With Love: Pan-Fried Tilapia with Dill Yogurt Sauce June 30, 2010
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Pan-Fried Tilapia with Dill Yogurt Sauce, Rosemary Potatoes, and Peas with Onion, Garlic, and Basil
My friend Rachel recently asked me to help her stop hating fish. Fresh fish is so healthy and good for you, but making it palatable is difficult if you just don’t have the taste buds for it. Since I have the same problem (fish is not my favorite food), I decided to jump right in and come up with a fish recipe that would make me want to cook up fresh fish on a weeknight.
Moms often go to sauces to get picky kids and husbands to eat those healthy foods they wouldn’t normally touch—e.g., cheese sauce on broccoli, brown butter sauce on carrots, BBQ on dry pork chops. We’re gonna go the sauce route here, but we’re going to leave behind the butter and cheese.
Rach, I think this Pan-Fried Tilapia With Yogurt-Dill Sauce will make you and your body happy, because it’s light, healthy and delicious. Cajun-spiced flour gives the fish a flavorful coating, and the yogurt-dill sauce brings that lovely bright, fresh note, as well as some creaminess, to the dish. I served this with rosemary potatoes and peas sautéed with onions, garlic and basil. Happy fish eating!
Pan-Fried Tilapia with Dill Yogurt Sauce
You can substitute any other firm white fish for the tilapia. For a print copy of this recipe, click here.
For Fish:
4 tilapia filets
¼ c. all-purpose flour
1 tsp. Cajun seasoning
½ tsp. sweet paprika
½ tsp. garlic powder
1 tsp. salt
½ tsp. pepper
For Sauce:
¼ c. Greek yogurt
½ c. light sour cream
¼ tsp. garlic powder
1 lemon, juiced and zested
1 Tbs. dried dill weed, or 2 Tbs. fresh dill
Additional lemon for garnish
Make sauce. Combine all sauce ingredients in a small bowl. Season to taste with salt and pepper. Set aside. Can be made several hours ahead of time and refrigerated.
Make coating. Heat a skillet over medium high heat. Then mix flour and the rest of the fish seasonings together in a wide bowl or pie pan. Dip the tilapia filets in the flour mixture, evenly coating on all sides.
Fry fish and serve. Add 1-2 Tbs. olive oil to hot skillet. Shake excess flours from filets and place in hot pan. Cook for 2-3 minutes per side, flipping only once or twice. Serve immediately with a dollop of the dill yogurt sauce and a lemon.
Rosemary Potatoes
For a print copy of this recipe, click here.
1 Tbs. dried rosemary
1 tsp. dried thyme
1 tsp. dried parsley
½ tsp. garlic powder
5 to 6 red or new potatoes, washed and scrubbed clean of any dirt/debris.
1 tsp. Kosher salt
½ tsp. Freshly ground pepper
Olive Oil
Preheat over to 400˚F. Dice up red potatoes. Put in a baking dish and drizzle olive oil and sprinkle salt, pepper, garlic and herbs over top. Toss to coat. Bake in oven 40 to 50 minutes, tossing occasionally to make sure potatoes are browned on all sides. Potatoes are ready when they are starting to brown and can be easily pierced with a fork.
Friday Night Fish Fry—Without the Grease April 23, 2010
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Crispy Fish with Lemon-Dill Sauce, Rosemary Potatoes, and Broccoli with Olives & Lemon
It’s Friday again, and now that Lent’s over (at least for Catholics), it’s back to sausage and pepper-laden calzones delivered from your neighborhood pizza shop. If you’re like me (and I’m guessing at least a few of you are), I rarely order in, or even get takeout. It’s just expensive and greasy and often not even worth the energy it takes to chew it. At least that’s what I thought the last time we ordered pizza. I’m looking at you, Pequod’s.
But this post isn’t about pizza. I’m saving that for another day. Today’s post is about how greasy Friday night dinners just get old sometimes. About those days you yearn for the local church’s Lenten Friday fish fry, or just something … healthier. There, I said it—healthy and fish fry all in the same sentence.
Is it possible to get a crispy delicate flakey fish without vats of sputtering hot oil? Yes. And the KB is here to deliver it. While seafood usually is not my go-to meat choice, these crispy fish filets will win over even the most adamant non-fish eater. Broiling them in the oven gives them that fried crunch without the fat. Rosemary potatoes and broccoli with olives and lemon round out this refreshing menu.
If you spent last night celebrating “Thirsty Thursday,” this quick, easy and healthy meal will lighten up your Friday night. Serve with a crisp, acidic white wine. Cheers to health!
Crispy Fish with Lemon Dill Sauce – Serves 4
This recipe by Adeena Sussman originally appeared in the April 2010 issue of Cooking Light. Find an original and printable copy of the recipe, here. For sustainability reasons, choose Alaskan cod, or substitute halibut or tilapia.
2 large egg whites, lightly beaten
1 c. panko (Japanese breadcrumbs)
½ tsp. paprika
¾ tsp. onion powder
¾ tsp. garlic powder
4 (6-ounce) skinless cod fillets
Freshly ground black pepper
Kosher salt
Cooking spray
¼ c. canola mayonnaise
2 Tbs. finely chopped dill pickle (I used dill relish)
1 tsp, fresh lemon juice
1 tsp. chopped fresh dill
Lemon wedges
Preheat broiler.
Place egg whites in a shallow dish. Combine panko, paprika, onion powder, and garlic powder in a shallow dish. Sprinkle fish evenly with pepper and salt. Dip each fillet in egg white, then dredge in panko mixture; place on a broiler pan coated with cooking spray. Broil 4 minutes on each side or until desired degree of doneness.
Combine mayonnaise, pickle, lemon juice, and dill. Serve with fish and lemon wedges.
Wine note: This dish requires a wine with acidity to cut through the breading and also to act like a final spritz of lemon. Waterbrook 2008 Pinot Gris from Washington state’s Columbia Valley ($12) does all that with a touch of fruit. —Sara Schneider
Steamed Broccoli with Olives and Lemon
For a print copy of this recipe, click here.
1 head of broccoli, cut into florets
2 Tbs. black olives, chopped
1½ Tbs. lemon juice
½ tsp. red pepper flake
Zest from one lemon
Extra virgin olive oil for drizzling
Steam broccoli florets in a metal or bamboo steamer. Remove when fork tender. Heat oil in a sauté pan, add red pepper flake, cook for 30 seconds. Add broccoli and rest of ingredients, sauté for 1 to 2 minutes more to combine flavors. Remove from heat and serve.
Rosemary Potatoes
For a print copy of this recipe, click here.
1 Tbs. dried rosemary
1 tsp. dried thyme
1 tsp. dried parsley
½ tsp. garlic powder
5 to 6 red or new potatoes, washed and scrubbed clean of any dirt/debris.
1 tsp. Kosher salt
½ tsp. Freshly ground pepper
Olive Oil
Preheat over to 400˚F. Dice up red potatoes. Put in a baking dish and drizzle olive oil and sprinkle salt, pepper, garlic and herbs over top. Toss to coat. Bake in oven 40 to 50 minutes, tossing occasionally to make sure potatoes are browned on all sides. Potatoes are ready when they are starting to brown and can be easily pierced with a fork.
