Baked Branzino

My husband is picky with seafood.  I might have mentioned that before.  He is more picky than our 3 year old daughter who when asked what food she likes proudly responds, "fish and rice!"  But finally, for the record, I got dear husband to eat fish off a baked whole branzino that I cooked.  What I mean is usually he would only eat filleted fish.  For some reason he cannot stomach the sight of a whole fish with head, bones and tail served on the table  However on one of our dinner dates at Angelini Osteria I was intrigued when he said he would want to try their branzino dish one day, a whole branzino baked in a crust of salt.  His comment gave me hope. I thought perhaps I could entice him with grilled whole fish in the form of branzino.  I had a feeling he would be more open to trying branzino because he saw it prepared in a fancy restaurant and also because it sounded Italian.  Silly, I know.  But I do think he is racist when it comes to fish.  No kidding.  He dislikes tilapia which he usually sees swimming inside fish tanks at the Asian market.

I brought up the suggestion one day, mentioning that I saw some fresh looking branzino at Whole Foods. However I had to promise him that if I cook it whole I would debone the fish first before plating his. He agreed.  I was smiling from ear to ear, the guy have no idea how delicious the meat is near the bones (which is going to be all mine).

So I went to Whole Foods to get the branzino.  I think it has become a regular on their iced cases.  The price was right, $11.99 a pound, and the fish had gleaming clear eyes which means they are fresh.  Each branzino ran about 1 to 1.5 lbs each.  I bought 2 pieces because I  was not confident one would be enough for the three of us considering the 3-year-old could easily eat half a fish.

Whole fish is easy to cook and cooks quickly.  You need only to drizzle some olive oil, salt and some herbs, throw it on the grill or oven and that's it.  I would prefer mine grilled but on this day we ran out of propane to fire the grill so I had to cook it in the oven.

Baked Branzino with Gremolata

1 bunch cilantro (1/2 portion coarsely chopped)

1 bunch scallions, white and green parts separated (thinly slice green parts)
1 jalapeño pepper, finely chopped
1/4 cup drained capers
2 garlic cloves, minced
1 lime, zested and juiced

1 lime, thinly sliced
extra virgin olive oil
2 whole branzino, about 1-2 lbs each, have the fishmonger scale and clean the fish
coarse sea salt and black pepper

1. Prepare the gremolata by combining the chopped cilantro, sliced scallions,  jalapeño, capers and garlic in a bowl.  Finely grate the zest of one lime and then squeeze in its juice.  Add 3 tablespoons olive oil, salt and pepper and stir to combine.  Cover and let sit until needed.

2. Cook the fish.  Heat the oven to 450 degrees. Pat dry each fish with paper towel then drizzle olive oil over each fish to coat.  Season each fish inside the cavity and outside with salt and black pepper.  Divide the lime slices, remaining cilantro sprigs, scallions (white part) between the two fish. Transfer fish to baking sheet and place in the 450° oven.  Cook fish for 15 to 20 minutes or until just opaque and flakes easily when pierced with a fork.

3. Serve fish with gremolata on top.

*A good side for this dish is a mango salsa

sautéed young/green garlic

as i have mentioned previously, green garlic (or young garlic, or spring garlic), is a delicacy in my hometown. i do not recall what time of the year these are abundant in the philippines but i remember it being planted after  rice is harvested because they use rice straw for mulching.  garlic is one of the produce my uncles grow in the farm they inherited from my grandparents, aside from rice and more common vegetables like tomatoes and eggplants.  growing up i would volunteer to help my uncles pluck young garlic in the field behind our house.   why pluck them out? to make more growing space for the "main" garlic, which will be harvested later when it is matured and cured.  {for in-depth information on how they grow garlic in my province go here.}

green garlic looks very similar to green onions.  some would have a bit of bulb, while others would have bigger heads with the individual cloves starting to form. the simplest way to tell the difference between a green onion and a green garlic is the smell. but if that fails look at the stalks.  green onions have tube-like stalks, young garlic stalks are flat open.

i have seen young garlic at the farmer's market and sometimes at whole foods, but they are expensive ($4 for a small bundle) and seldom available.  just for fun i have planted some in early spring in my tiny window box alongside other herbs.  the harvest was scant but it was sufficient to satisfy my craving.  last week, i was pleasantly surprised when i came upon so many of them!  this harvest came from my mother-in-law's boss's backyard.  the generous lady, jen, who grows them, gave me a generous amount to my heart's content. i kept a handful for myself but i shared most of it to my grandma. she believes garlic helps regulate her blood pressure.  she recently stopped taking her blood pressure medicine and has opted to just munch on garlic chips.  if it is sufficient to keep her bp under control i do not know.  however she eats mainly fish and vegetables so i am not all that worried. besides for an 85 year old, she is in good health and can still whip my behind if she needs to :)

anyhow, what to do with green garlic? you can make green garlic soup like molly did,  you can make a tart or pesto like erin did with her garlic scape, or cook it with spaghetti. the recipe that follows however is one that most resembles what my mom used to make.  simple and filling when eaten with rice. 

the recipe goes like this...

cut up some pork and brown it. i used bacon because it is what i had available. if you want it healthier you can just use olive oil.  all you need is a little fat.  instead of pork, you may also use shrimp or tofu.

when bacon is browned remove all but 1 tablespoon of the oil. 

add the tomatoes and sauté until it softens. 

add seasoning to taste- you  may use kosher salt, sea salt, patis (fish sauce), soy sauce, bouillon, chopped up anchovy, or whatever you prefer to use. i added a pinch of cumin to mine although it isn't really necessary. if it's too dry, add a little water. it depends on how soupy you want it.

add the white portion of the young garlic and sauté for a couple of minutes.

next add the green part. check for seasoning and adjust as needed.

cook for a couple minutes or until the leaves start to wilt.  do not overcook. 

remove from heat and that's it!

post script: don't worry about it being too garlicky. young garlic is much milder and sweeter than regular garlic. you won't get garlic breath afterwards i promise.

corn and blueberry salad (briefly)

this recipe is adopted from an issue of better homes and gardens magazine a couple of years ago.  

i'm not sure why it took me 2 years before finally making it.  

i honestly would never think of combining corn and blueberries. it just seems weird.  but this recipe was  an a-ha moment.  the dressing brought the flavors well together.  the result was a tasty, crunchy and refreshing salad.   

the recipe says it is a do-ahead type of salad, good within a 12 hour period.  also it says to let it sit overnight but mine turned out well in only 1 hour.
(note: the original recipe called for red onions but i used radish instead)

ingredients
3 ears fresh corn
1 cup fresh blueberries, rinsed well
3 small persian cucumber, sliced
1/4 cup sliced radish (or finely chopped red onions)
1/4 cup fresh cilantro, chopped
1/2 jalapeno pepper, seeded and chopped

Dressing
2 tablespoons lime juice
2 tablespoons olive oil
1 teaspoon honey (or to taste)

1 pinch kosher salt
1/2 teaspoon ground cumin

Directions:
1. bring salted water to a boil and add corn.  cook, covered, 5 minutes or until tender. when corn is cool enough to handle, cut corn off the cobs.

2. in a serving bowl combine corn, blueberries, cucumber, radish (or onion), cilantro, and jalapeno.

3. for the dressing, combine lime juice, oil, honey, salt, and cumin in a screw-top jar.  cover and give it a good shake.

4. pour dressing over salad and toss. cover and refrigerate for at least an hour.

summer is almost here

grilled peaches

plus

grilled pork tenderloin and perhaps some green salads

equals a perfect summer weekday dinner

ok so my home is under siege. i'm sick. sophia is sick.  i have not been able to go to work since friday due to sickness which i thought to be asthma or allergies.  today i'm quite certain it's some sort of a bug which sadly i have passed on to my little girl.  instead of being outside enjoying the warmth of the sun, we are napping in bed under the covers.  or to be more precise, i am blogging on one side of the bed while sophia is napping right next to me. "sleep with me mommy," she begged.  I could snuggle with her and watch her sleep all day long, but i don't like waking her up with my persistent cough.  so instead i decided to write a post while sitting right next to her, carefully suppressing and concealing my cough.


but despite my current state i can't help but be excited about summer.  it's my favorite season, and to ring it in i present two of my favorite summer recipes.  they're a perfect pair.

BALSAMIC GLAZED PEACHES WITH BLEU CHEESE

adopted here

• in a saucepan, simmer together 1 cup balsamic vinegar, 3 tablespoons sugar and 1 teaspoon freshly ground black pepper, over medium heat until reduced in half. remove from heat and set aside.
• oil grill grate and preheat.  cut 4 medium peaches in half and remove seed. place peaches on grill cut side down and cook until browned, about 5 minutes.  turn peaches over and brush cut side with the balsamic reduction.  cook for another 3 minutes.
• remove peaches from grill and sprinkle crumbled blue cheese on top.  drizzle about 2 tablespoons of the remaining balsamic reduction.

GRILLED PORK TENDERLOIN

adopted here

• marinade pork tenderloin in a mixture of 1/2 teaspoon grated ginger, 1 teaspoon minced garlic, 2 tablespoons balsamic vinegar, about 2 teaspoon coarse salt and pepper (adjust to taste).  let sit for an hour or overnight in the refrigerator.
• sear meat on high heat for about 2 minutes on both sides then lower heat to medium and cook for another 20-25 minutes, rotating every 10 minutes. cook until internal temperature is 160°F.
• let the meat rest before cutting to allow its juices to be redistributed and reabsorbed back into the meat.

Chicken Parmesan

This is one of my favorite weeknight meals.  It is simple and delicious.  Skipping the breading process makes it easy and lower in carbs (which is good for me because I have a feeling I am borderline diabetic).  You can make it with chicken breasts as Giada De Laurentiis does but I prefer boneless chicken thighs.

{Sorry, I know I discriminate against chicken breasts in this blog.  It's not the chicken breast, it's me.  Chicken breast is good but it's just not my thing.... I am weird in that I'd eat the gizzard, the liver and the chicken heart before the chicken breast.}

Anyhow, when a recipe calls for breasts I substitute boneless thighs.  I pound it thin, to about 1/4 to 1/2 inch thick so it cooks even and quicker.  That's what I did in this recipe.  Also I never liked chicken parmesan because of the breading involved but this recipe changed that.  I happen to dislike breading, except on a very very few dishes.

The chicken in this dish always comes out moist and very flavorful.  Definitely make the marinara sauce / tomato sauce from scratch if you are not in a rush, but store bought comes out good nonetheless.

Serve with garlic bread, pasta or salad to complete the meal.

Chicken Parmesan

6 skinless, boneless chicken thighs, pound into 1/4 to 1/2 inch thickness

3 tablespoons olive oil
1 teaspoon chopped fresh rosemary leaves
1 teaspoon chopped fresh flat parsley

1/2 teaspoon dried thyme
Kosher Salt 

Freshly ground black pepper
1 1/2 cups store bought marinara sauce ( I like Trader Joes or Giada's from Target)
6 tablespoons shredded mozzarella
6 tablespoons shredded Parmesan
1 tablespoon butter cut into 6 pieces

Preheat the oven to 500 degrees F.

Mix the oil and herbs then brush it into each side of the chicken cutlets.  Season chicken with salt and pepper.  

Heat a heavy bottomed oven-proof skillet over high heat and cook the chicken until just brown about 3 minutes on each side.  Turn off heat.

Working very quickly, spoon the marinara sauce over each cutlet and around it.  After that, sprinkle 1 tablespoon mozzarella then 1 tablespoon parmesan in each cutlet.  Top each cutlet with the butter.

Place chicken in the oven and bake for about 10 to 15 minutes (3-5 minutes if using breasts) until the chicken is cooked through.

Bacon-Wrapped Pork Tenderloin with Gravy

I made the most flavorful pork tenderloin.  I feel like I hit the jackpot on this one.  It's a no-brainer really unless you don't like bacon. But for my family, if not for health issues, we could eat bacon every day.  I've had a few flops with pork tenderloin.  Because it is a very lean piece of meat it is a little tricky for roasting.  Overcook it and it gets too dry.  I don't like dry meat!

So I experimented on wrapping it with bacon.  Not only does it add flavor to the meat but it also keeps it moist.  Think about that bacon fat dripping on the roast for a moment.  Convinced?

Oh yeah, I  found out at the last minute I needed kitchen twine.  I didn't have one so I improvised and put my brain to work.  It turns out interlacing the bacon does the trick.  Just make sure you are working with thin-cut bacon strips.  I used good old Farmer John's bacon in this roast.

Then because I was a little skeptical that it might come out dry I made gravy out of the pan juices.  It wasn't necessary but it did kick it up a notch.  In fact, when I had the left overs for lunch the next day I found out it was soooo good with rice!  

Here's how I did it.

Bacon-Wrapped Pork Tenderloin with Gravy

For the Roast

1 pork tenderloin (about 1.5 pounds), cut in half crosswise

6 thin-cut bacon strips

1 garlic head

1 teaspoon chopped fresh rosemary

8 sage leaves

Salt

Freshly ground black pepper

1 tablespoon olive oil

1 tablespoon grape seed or canola oil

Sea Salt and pepper to taste

For the gravy

1/2 cup apple cider (or dry white wine)

1/2 cup chicken broth

2 teaspoons flour

Preheat oven to 375°F

Cut garlic in half (crosswise) and place in a small microwave safe bowl.  Drizzle with the olive oil and a little salt.  Microwave until soft about 2 - 3 minutes.  When cool enough to handle, squeeze the flesh out from the head into a mortar and pestle.   Add the rosemary, then mash with the garlic.

Pat dry each tenderloin pieces with paper towels then rub with the garlic mixture.  Season with salt and pepper. 

Place sage leaves on top of tenderloin, about 2 on each side.  Wrap with bacon, overlapping and interweaving the end of one strip with  another.

In an oven proof skillet, heat a drizzle of grape seed or canola oil (or any oil with high smoke point) over medium high heat.  Brown the meat on all sides, turning carefully, about 2 minutes on each side.

Place skillet with the roasts in the oven and cook for about 20-25 minutes, or until cooked to desired doneness.  I cook mine to an internal temperature of 145°F.  Transfer roast to a platter and let it rest for at least 10 minutes before carving.

While the meat rests make gravy.  This is optional but adding gravy is a nice touch to the dish.  Drain all but about 1 tablespoon of oil from the skillet, making sure not to discard the brown pieces at the bottom.  Place skillet on the stove top over low heat.  Add cider and deglaze the pan, scrapping all the browned bits at the bottom using a wooden spoon.  Whisk in the flour with the chicken broth and add into the pan.  Let it cook 1-2 minutes stirring constantly until sauce is thickened.

Slice tenderloin into medallions.  Serve with gravy.

Carpe Diem

"The days are long, the years are short."  Someone wise said this, I am not sure who, about parenthood.  I ought to remind myself that.  Everyday.  Even now that things seem a little more under control.

This is Sophia when she was 7 months old.

I don't remember much from that time but I keep a stack of photos that give me a glimmer of it.  My husband often criticize me for taking more pictures than necessary instead of enjoying the moment.  Well Honey, this is why I do it- to capture the memories.  It's for my heart.

I remember when Sophia was an infant that I often got overwhelmed juggling work and caring for a young child.  I would cry to my husband and he would remind me, "but this {having a child}, you said, is what you dreamed of..."  I just felt like smacking him in the head!  Then I would laugh through my tears because he is right.  But why, why does it have to be so much work?  Between the sleepless nights, diaper changes and the constant breast feeding, days did feel like eternity.


Then poof! 


This is her now.  

It seems like it was only yesterday when she first said dada.  Now she goes on talking jags using more and more words like humongous and scrumptious.  Sometimes at the dinner table we forget to include her in our conversation then she'd ask, "what are you guys talking about?"  The other night we were talking about how at her one year old check up, the substitute pediatrician told us she wasn't saying as much words as she should.  My husband joked - that doctor should go on a car ride with Sophia now.  We both laughed.  Sophia, listening to the whole conversation then said, "Are you making fun of me?  If I don't talk I get a stomach ache." ..... We laughed our hearts out.

I like it when older parents tell me to carpe diem.  "It goes by so fast, enjoy it."  At times it seems like there is a twinge of regret mixed with it.  In fact, when I said those words to a couple of friends with kids younger than mine, there was a feeling of I should have enjoyed it more along with it.  Sophia is only three but I feel age 0-3 went by as quick as a blink of an eye that I didn't get to enjoy those years to my satisfaction.  There is a little bit of a guilt there.  And I bet many working mothers (and fathers) feel the same way.

I will not however dwell on the times I missed out on, but rather I will try to enjoy the present. To carpe diem is what I'll do.  Now is so much fun.  I mean, just look at this!

Our child literally made us stop what we were doing, and had us sit on the sofa to watch her sing and dance.   I need to savor times like these. And without being asked to do so, I should make more time to just watch   and be mesmerized by this beautiful sweet little person we have been blessed with. Even though there are other things to worry about, I need to be more present in the few hours that I get to spend with her - listening intently as she speaks, teaching her and learning from her at the same time.  I need to stay focused in the moment  instead of being lost in my own thoughts.

When I am an old lady and Sophia is all grown up and moves out of the house, I want to be able to let her go without regrets.  I want to be the proud parent with a deep sense of satisfaction that I was able to spend many meaningful times with my daughter.

Lately this kale chips is what we have been enjoying together.

I have been making these kale chips to serve as appetizer in the evenings.  Sophia loves it!  She eats them like she eats roasted seaweeds.  And the best part is that it is so easy to make.  You simply toss them in olive oil and sea salt, then roast them in the oven for a good 12 minutes at 325°F.  I like to buy the packaged kale at Trader Joes because they are prewashed.  I don't need to rinse and dry them.  Drying the leaves is quite a bit of work and it is important that the leaves are dry before they go into the oven.

You will see a bunch of different ways to make kale chips online but I keep mine simple for now.  They are good with just EVOO and sea salt, but you can also add other things like, vinegar, garlic, cumin, etc. if you are feeling fancy.

Roasted Kale Chips

1 bunch kale (lacinato or dinosaur kale) or use the prewashed bag of kale from Trader Joes
1-2 tablespoon olive oil
sea salt to taste

Preheat oven to 325°F.  Wash and dry kale.  Dry it well using paper towels.  Cut off the ribs/stems then tear leaves into large pieces.  

Line a large baking sheet with parchment paper or aluminum foil (for easier clean up).

Pour a good amount of olive oil in your hands then toss the leaves with your greased hands. Arrange leaves in a single layer on the baking sheet then sprinkle with salt.  You only need a little bit of salt.  You can add more  after it's cooked it you think it is not salty enough.

Roast kale in the oven for about 12 minutes.  Ovens are not the same so check the kale on the 10 minutes mark.  If it is not crisp enough at 10 minutes, keep cooking making sure to check every 2 minutes or so.

Remove from oven and let it cool a bit.  Then eat it.  Eat it all in one sitting.

Ratatouille

I have been trying to train Sophia to sleep by herself.  I know.  It's a little late for that.  By the books I should have trained her to sleep by herself at 3 months old.  What was that called again? Ah, the cry it out method.  The thing is I never had the heart to do it.  And I never understood why in this country parents are so much in a hurry to separate with their newborns.  Not sleep training Sophia early on caused many sleepless nights for me but looking back, I don't regret those precious short moments when we cuddled and fell asleep together.  It was a nice treat after a long day of being apart.  It was the only chance I had to bond with her, and smell her sweet tiny head and baby breath.   I didn’t sleep the whole night next to her but those brief moments somehow made up for the lost times during the day.

So it does not surprise me that unlike most kids Sophia never dragged around a faded blanket or lovey.  Nor did she ever sucked on her thumb or a pacifier to soothe herself to sleep.  I was her lovey.   It was my presence that soothed her to sleep.  It was me that made her feel secured and comfy....  Let me just dwell on that thought for a minute.  Sigh.

But my little love bug is growing.  And I think the time has come for my darling to sleep on her own.   At first she refused saying, "Sleep next to me Mommy, I can't sleep without you."  That plea melted my heart  and made me want to give in.  But I realized I had to be firm.  Then the other night for the first time ever she wanted a lovey next to her.  She picked her favorite doll, the one which she refers to as baby sister.

Last night was the third night she fell asleep without me beside her.  I must admit, this new independence is harder for me than it is for her.

Ok, I'm getting teary eyed so let's move on to the next recipe...

Outside of the Filipino vegetable dishes I grew up eating, ratatouille is one of my new favorites.  I think it's because the flavor is sort of reminiscent to my all time favorite dish pinakbet.  I love the combination of eggplant, tomatoes and onions stewed together.  And this dish has the nice addition of sausage to make it into a complete meal.  

Ratatouille and Sausage

Olive oil
1 medium chopped onion, roughly chopped
1 teaspoon chopped garlic
3 medium sized zucchini, cut into 1/2-inch dice
1 small eggplant, unpeeled, cut into 1/2-inch dice
1 red bell pepper, cut into 1/2-inch dice
1/2 green bell pepper, cut into 1/2-inch dice
1 14oz can diced tomatoes
1/8 teaspoon red pepper flakes
kosher or sea salt
freshly ground black pepper
1 pound sweet Italian sausage
2 teaspoon chopped fresh thyme (or 1 teaspoon dried)
1 teaspoon chopped fresh rosemary (or 1/2 teaspoon dried)

Preheat oven to 400°F.

Heat a large oven-proof pan or dutch oven over medium-high heat.  Add 1 tablespoon olive oil.  When oil is hot, brown Italian Sausage on all sides.  Remove sausage and set aside.

Lower heat and in the same pan sauté onions until they begin to soften. Add garlic and continue to cook.

While the onions and garlic are cooking in low heat, heat 2 tablespoons in another skillet over high heat. When the pan gets hot, add zucchini and lightly brown.  Remove browned zucchini and add to the pan with the onions.  This step of browning the vegetables gives the dish more depth of flavor as opposed to just adding them straight without browning.

Repeat the browning process one at a time for the bell peppers, then the eggplant, adding the browned vegetables to the pan with the onions.  Add more olive oil as necessary but make sure not to add too much.  You only need a little so the vegetables do not stick to the pan.

Add the tomatoes with their juice to the vegetables.  Season with about 1-2 teaspoon salt and 1/4 teaspoon black pepper.

Add red pepper flakes and herbs and 1/4 cup of water.  Bring to a boil then place the sausages on top.

Transfer to the oven and cook, uncovered for 30 to 40 minutes.

A perfect side for this dish is a simple garlic parmesan bread-- cut a clove of garlic and rub it on slices of Italian bread.  Brush bread with olive oil and place in oven for 8 minutes. Remove bread from oven and sprinkle with parmesan cheese.  Return to oven and cook for 3 more minutes or until cheese melts.

My First Dream

I blinked and came the new year.

I blinked again and it's February!  Time, why do you sneak up on me? 

Meanwhile, nothing much has changed around here. Not much accomplishments since the beginning of the year... or the last ten years it seems.

What the heck did I do with my time?

I look at my daughter and think, where has my baby girl gone?  Really, nothing can make you more aware of how quick time flies than a growing child.

Then I started wondering at where I'm at now in my 37 years of  life.   My initial thoughts were--  how much money do I make?  How much stuff do I own? 

The assessment made me sad.  Career wise I felt such a loser.  Then a more profound question crossed my mind... "where you are in life, are you happy?"

My answer was clear.  Heck yeah!

Now going back to the previous question of what I did with my time,  my answer is that I have spent my time tending to my family.  Below is a photo of my husband and the little girl we have been nurturing  in the past three years.

Parenthood is no joke.  It takes a lot of hard work and sacrifice but it also is the most rewarding investment of all. There are small accomplishments in each day, like when you get to feed your child vegetables without bribing them with ice cream afterwards. Or when they finally use the potty for #2 after many months of potty training! Ok, that last one is actually a big accomplishment.  {At least for me it is.}

What I am saying is that having a family sometimes make our professional dreams take a back seat.  It's a tough trade off for parents.  In reality though it means we are prioritizing the dream that make up who we are.  It would be a lie for me to say I didn't dream of becoming the most successful among my peers.  I wished to own the biggest house, the fanciest car, and to travel the whole world.  But if I were to really examine my heart, my first dream was to be loved. To be happy.  To journey through life with the comfort and joy that comes from family. 

That said, I see no time wasted.  I simply lived my ultimate dream.

As part of this 'tending to my family' thingy I have been cooking a lot.  I have been researching and doing trial and error on many recipes online.  I want to build my repertoire of meals I can quickly prepare.  I want to add to my rotation of dishes so we don't get easily bored.  I had a couple of flops this week which I definitely won't bother to post here.  But this recipe that follows is a keeper.  Husband loved it.  Daughter liked it (and it's a vegetable!).  We all win.

Sesame Snow Peas & Mushroom

ingredients
8 oz cremini mushrooms, sliced
1 lb snow peas, trimmed
1 tablespoon dark sesame oil
1 tablespoon roasted sesame seeds
1 teaspoon canola or grape seed oil
2 cloves of garlic, chopped
kosher or sea salt
freshly ground black pepper

Blanch snow peas.  Bring a large pot of salted water into a boil.  Add snow peas and cook for 1 1/2 minutes.  Drain and set aside. (You don' need to do this really but  like mine to cook uniformly. If you skip this step just make sure you saute it longer later).

Heat a large skillet over medium heat.  Add the mushroom.  Dry saute the mushroom, just on their own, no oil or other liquid with it.  Stir often, it will squeak, then it will release its  juices.

Keep cooking, then when it has softened, add 1 teaspoon canola and add in the garlic.  Cook for one minute then add the the snow peas into the pan.  Cook for one more minute or until done to your liking.  I like mine crisp-tender and bright green.

Remove from heat. Add the sesame seeds, sesame oil, salt and pepper to taste. Toss and serve.

Oven-Roasted Dunganess Crab

I wish one day my husband will get over being picky about seafood.  That he will be open to try new kinds of fish besides halibut and sea bass, and also try shellfish and other edible sea creatures.  There is so much to love about seafood-  it's healthy, delicious and so easy to make.  How much easier it would be to plan dinners if I can add grilled whole fish of different kinds in our dinner rotation.  Unfortunately even if it's sea bass or halibut he won't be enticed with the idea of a whole fish on a plate.  Please, help me understand what is so freaky about a cooked whole fish.

I am a person who loves fish, head and all.  If you present me with a whole fish I will eat every morsel of it.  And the head, oh my -- it's my favorite part with all it's wonderful flavor!  Then I also love all the other creatures from the sea; oysters, clams, sea urchins, crabs... I can't name one I do not like.  Crab is on the top of my list.  I eat crabs (or oysters) when I am feeling low.  They just give me comfort.  You know how some people go to a bar for drinks when they are depressed?  I go to a seafood restaurant and have oysters and crab legs.

Anyway, the other day a dunganess crab ended in my shopping bag.  I had no intention of buying crabs  because husband is not into it, but when I had to add something to my purchase to be able to charge it I know it had to be crabs.  If it was just me I'd simply steam it then dip the meat in vinegar with garlic (that's how my Filipino family do it by the way).  But since I am serving it with dinner, with my picky husband, I know I needed to make it a little more gourmet.  In the end my husband did not even try but that's just because he was too lazy to shell.  When it comes to crabs, I think he will only eat crab cakes or something that's off the shell.  Sorry honey, I love you but I have no time to shell it for ya'.  None for my husband means more crabs for me!  My little foodie enjoyed it too although she can only eat a few chunks of it.  There was plenty of left-overs which lasted a couple of days.  I snacked on it after work and it was one of the best treats.  What I loved about the dish is how the orange-buttery flavor complement the sweetness of the crab.  I can say it's a recipe to impress as long as you don't mind a little mess working with your hands.

Oven Roasted Dunganess Crab

Adopted from Bon Appetit (Feb 2005)

ingredients
1/4 cup (1/2 stick) butter
1/4 cup olive oil
2 tablespoons minced garlic
1 tablespoon minced onion
1 teaspoons dried crushed red pepper
2 large Dungeness crabs, cleaned, steamed, and cracked
1 teaspoon dried thyme, divided
2 tablespoons chopped fresh parsley, divided
1/2 cup regular orange juice
zest of one lemon

Preheat oven to 500°F.

Arrange crab in a heavy bottomed ovenproof skillet (I used a cast iron pan).

In a separate small skillet, melt butter with oil.  Stir in onion and until translucent.  Add garlic and crushed red pepper and cook 1 minute.  Remove from heat and drizzle the sauce over the crabs.

Sprinkle thyme and 1 tablespoon chopped parsley over crabs. Toss to combine. 

Place skillet in oven and roast crabs for 7 minutes.  Turn crabs and cook for another 7 minutes or until heated through.  Remove crabs from pan and set aside, leaving the sauce in the pan.

Add orange juice and zest to the skillet and boil until reduced by half.

Spoon sauce over crabs and garnish with remaining parsley.

Chicken Piccata with Angel Hair Pasta

Last night I came home to a sick baby with a fever of 104°F.  I have learned however not to panic at this high temperature. I mean, I tried not to panic.  Fever phobia comes with parenthood.  Even if the doctor says that it is the body's response to infection I still can't help but worry.  Also it does not help that fevers most often occur at night-- when the doctor's office is closed! Why is that?

So what is a Mom supposed to do with her child?  I gave Little S a warm bath and a dose of ibuprofen to help bring down the temperature.  In old wives tales you should not give a child a bath if she has fever but I find that a warm bath actually helps. It does not work for myself when I have fever, but I find that it works with Little S.  After an hour Sophia's fever went down by a couple of degrees, 102°F. Still high, but I felt more at ease.  It is important to note that ibuprofens and acetaminophens are called fever reducers and not fever eliminators.  I have to remember that otherwise I worry even more.

As a result there was not much time to make dinner last night.  It was tempting to call for delivery but between the time it takes for JPF and I to decide what/where to order, I thought it'd be quicker and less of a fuss to just make something.  I know a few dishes that I can whip up faster than waiting for the delivery guy to arrive.  One of them is Chicken Piccata, which thankfully I have all the ingredients available in the kitchen.

This dish should be in every home cook's repertoire.  I first learned how to make it when I was pregnant with Little S as I was watching one of my favorite celebrity chefs, Giada De Laurentiis.  Since then it has been on the rotation.  It tastes amazing and yet so simple and easy to make.  It is basically browned chicken cutlets with lemon-butter-caper sauce.  I like to make it with boneless chicken thighs as it is more flavorful and forgiving than the usual chicken breasts.  I only have to pound the thighs thinner for faster and even cooking.  One thing to note though is to add the lemon one teaspoon at a time.  Too much lemon can make the dish too tart and it is difficult to tone it down once it gets to that point.  At times I like to add dry white wine to deglaze the pan but it isn't really necessary.  I wouldn't buy it just for the dish but I admit it is nice to have a glass of wine with this dish.

Ingredients
6 skinless and boneless chicken thighs, pounded
Sea salt
Freshly ground black pepper
All-purpose flour, for dredging
4 tablespoons butter
3 tablespoons extra-virgin olive oil
2 cloves garlic, chopped
1/4 cup fresh lemon juice
1/2 cup chicken stock
1/4 cup brined capers, rinsed
1/3 cup fresh parsley, chopped
1/3 cup dry white wine (optional)

Directions
Place chicken between 2 sheets of plastic wrap and pound lightly into 1/4 inch thickness.

Sprinkle chicken with salt and pepper then dredge chicken in flour shaking off excess.

Heat a large skillet and melt 2 tablespoons of butter with 3 tablespoons olive oil.
In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter is browned (but not burned!), add 2 pieces of chicken and cook for 3 minutes each side.  Remove chicken and set aside. Do the same for the rest of the chicken pieces, adding more butter and olive oil if necessary.

If using wine, add and deglaze the pan.  If not, add the stock, 2 tablespoon lemon juice and capers.  Bring to a simmer and scrape the brown bits at the bottom of the pan.  Add back the chicken to the pan and simmer for 10 minutes or until the chicken is cooked through.

Remove chicken to platter leaving the liquid in the pan.  Check the sauce for seasoning, adding more lemon by a teaspoon if necessary.  If the sauce is too thin, keep boiling until reduced and thickened.  Add remaining 2 tablespoons butter to sauce and whisk vigorously then add parsley. Turn off heat and pour sauce over chicken, leaving about 2 tablespoon sauce in the pan.

For the pasta, boil a large pot of lightly salted water.  When the water is boiling cook angel hair pasta according to package directions. Drain well and toss in the pan with the remaining piccata sauce.

Serve chicken over the angel hair pasta drizzling some of the sauce over it.

Bon Appétit!

Sunday Supper : White Bean, Sausage and Spinach Soup

It's comfort in a bowl.  And if you were feeling under the weather like me, you should add a tablespoon (or two) of Tabasco sauce in your soup bowl.  It's an instant sinus relief!

Ingredients:

1 tablespoon olive oil

1 pound sweet Italian sausage (casing removed and crumbled)

1 tablespoon olive oil

1/2 medium onion (chopped)

1 cup carrots, chopped

1/2 fennel bulb, chopped

1 cup small pasta shells

2 cloves garlic (chopped)

1/2  teaspoon red pepper flakes

4-5 cups chicken stock

2 (14 ounce) can cannellini beans (drained)

1 teaspoon oregano

1 bay leaf

1 cups baby spinach

salt and pepper to taste

1 tablespoon red wine vinegar (or apple cider vinegar)

Preparation:

1. Heat the oil in a pan.

2. Add the sausage and cook until slightly brown and set aside.

3. Drain all but 1 tablespoon oil and add the onion.

4. Saute onion for 3 minutes then add carrots and fennel.  Continue to cook until vegetables are tender.

5. Add the garlic and red chili pepper flakes and saute for another minute.

6. Add the sausage, stock, beans, oregano, and bay leaf and bring to a boil.

7. Add pasta and simmer for 20 minutes.

7. Add the spinach, stir  and turn off heat.  There should be enough heat to cook the spinach.

8. Serve with country bread and a shaving of parmesan cheese if available.

Baked Chicken and Roasted Broccoli

Ah, baked chicken! It is one of the easiest homemade meals to put together.  It varies from one home cook to another, with seasonings ranging from olive oil, salt and pepper, lemon, garlic, rosemary, thyme, cumin etc.  I bake or roast chicken on those nights I'm at my wits' end on what  to cook for dinner, which happens at least about every two weeks (sometimes more often).   Baked or roast chicken can easily get boring unless you vary the seasoning.  But thank God, with baked chicken it's just hard to screw up.  The worse you can do really is to under/over season it with salt.   In this recipe, I added a few other herbs to the basic EVOO, salt and pepper marinade.

For the Chikin:

3 to 4 lbs chicken, cut into 6 parts (2 breasts, 2 thighs and leg quarters, 2 wings) excluding the back

Olive oil

Sea salt (or kosher)

1 teaspoon Organic garlic powder

1 teaspoon organic onion powder

1 teaspoon ground cumin

1 teaspoon ground oregano

1 teaspoon ground black pepper

1/2 teaspoon cayenne

Preheat oven to 400°F.

Make the adobo seasoning mix by combining the last 6 ingredients in a small bowl.

Rinse the chicken then cut into pieces (2 breasts, 2 thighs and leg quarters, 2 wings), reserving the back for future use. Pat dry with paper towels.

Coat the bottom of a roasting pan with olive oil or nonstick cooking spray.

Rub and coat the chicken pieces with olive oil then sprinkle both sides generously with salt and  the seasoning mix.  You can do this to the chicken a day in advance if you like.  But even if you don't it's still going to be good.

Arrange the pieces skin-side up in the roasting pan so the breasts are in the center and the so it isn't crowded.  A crowded pan will trap moist in between the pieces and prevent it from browning.

Cook chicken for 30 minutes at 400°F. Then turn oven dial to broil and cook for about 15 - 20 minutes more until cooked through and browned to your liking.  Chicken is cooked when the breast pieces are 165°F and the thighs are 170°.   

Now for the broccoli.
In a large bowl, toss 1 pound broccoli florets with 2 tablespoons EVOO, 1/2 teaspoon coriander, 1/2 teaspoon cumin, a pinch of chili pepper, salt and pepper.  Arrange broccoli in a single layer on a baking sheet and roast at 400°F for 20 to 30 minutes.  You can do this while the chicken roasts at 400°F.

Serve chicken and broccoli with Spanish Rice.

Other Baked/Roast Chicken ideas:
Spice Rubbed Chicken Thighs
Butterflied Roast Chicken
Zuni Roast Chicken

A Pizza Night and Hot Wings

I have been toying with the idea of a pizza night once a week.  The inspiration comes from Jenny, they do it every Friday with a movie and it seems such a fun idea for a family night. She makes her own homemade pizza dough because the girl is an expert and she shows you in this video how to make the dough from scratch but until I muster enough courage to try it I have Trader Joe's to take care of that.  Pizza is so quick and easy to make, only that in our household there's got to be more than just pizza on the table.  A soup, salad, or chicken wings are perfect additions to the meal, but also a wife should not forget to surprise the Mr. with a cold bottle of beer.

The pizza I made was with a wheat dough.  Using my clean rough hands I kneaded the dough for a little bit and shaped  it to fit my preheated 12-inch round pizza stone.  The toppings tonight were simple - store bought pizza sauce, shredded mozzarella, goat cheese, and thin slices of cured Spanish meats (jamon serrano, salami, chorizo).  Cooked on the oven for 12 minutes at 475°F, the pizza came out really good.  A pizza stone does an amazing job- every house should have one.

The chicken wings also came out really good.  The original version was deep fried but husband is being a health nut so I baked it instead.  The sauce was different from the usual buffalo wings but it was different in a good way.  It's the kind that burns your mouth but you can't help but keep eating.  It's that good!

Hot Chicken Wings

2-3 lbs chicken wings

5 cloves garlic, chopped

a piece of 1.5 inch frozen peeled ginger, grated

4 tablespoons low sodium kikkoman soy sauce

2 tablespoon rice vinegar

1 tablespoon sesame oil

2 tablespoon honey

3 tablespoon shiracha hot chili sauce (we like it HOT, adjust to your preference)

salt and freshly ground black pepper

preparation

1. Preheat oven to "broil".  

2. Prepare the sauce. In a food processor combine grated ginger, chopped garlic, soy sauce shiracha, vinegar, sesame oil, and honey; purée. Set sauce aside into a bowl.


3. Dry the chicken wings with paper towel and sprinkle lightly with salt and pepper. Arrange wings on a single layer (without touching each other as much as possible) on the rack of a broiler pan. When the oven is very well heated about 500°F, place the broiler pan with the chicken wings inside the oven. Let it cook for about 30 minutes total turning once half way, longer if you want it a darker brown and crisper.

4. Toss chicken with the sauce.

Chicken with Port Wine Sauce

Two things made me happy this week:
1) Finding one of the best quick chicken recipe from Simply Recipes

and

2) Being able to score some sold out, much coveted chevroned Missoni items at Tar-zhay.  Yipee!

FYI, I did not even know what Missoni is until yesterday. Ha!

Having a stash of Port wine is also a plus... drinking it with some chocolate is one way to enjoy the finer things in life.

Now for the recipe...

Chicken with Port Wine Sauce
INGREDIENTS
1.5 pounds boneless chicken thighs
6 whole cloves garlic, peeled and boiled for 5 minutes
2 tablespoons butter
8-10oz cremini mushrooms (cut in half)
3 tablespoons finely chopped shallots
1/2 cup Port wine
2 cups cherry tomatoes, cut in half
Salt and pepper to taste

METHOD

1 Sprinkle chicken with salt and pepper.

2. Heat butter in a heavy skillet (I used a cast iron skillet) and add chicken pieces. Cook over medium high heat until lightly browned, about 1 minute on each side.

3.  Add mushrooms and cook, turning chicken occasionally, about 2 minutes.

4. Add shallots and the garlic cloves. Add tomatoes, Port wine and salt and pepper to taste. Cover and cook 15 minutes, or until chicken is cooked through. Transfer chicken and tomatoes to a warm platter.

5. Increase heat and cook sauce down about a minute or two. Pour sauce onto chicken.

Serve over quinoa or pasta.

Orzo Artichoke Salad

I have been pondering about life lately.
This week I started to follow Jennie on twitter.  In the last week, her Pie-for-Mikey post inspired so many food bloggers to make Creamy Peanut Butter Pie to share with love ones.  You see, Jennie recently lost her husband from heart attack, and the pie is her way of telling us to treasure every moment with the ones we love.  I did not make the pie because I have diabetes tendencies but the significance of making it made me hold my family tighter and dearer.  That day when I read Jennie's post I was snapped out of wanting to give my husband cold shoulders for something he did wrong.  It made me aware of the importance of being together and enjoying life as a family.  It made me think of how important it is to take care of our health - for the sake of ourselves, our spouse, our child, those that love us.  Reading through Jennie's words, I just can't imagine the grief of such loss ( I pray for her strength and courage).
Most importantly it made me realize how life is so fragile.  That we are nothing apart from the Creator who breathe life into us.  So I also realized how important it is to entrust everything to God, and to invoke His presence in our lives each and every minute.

So instead of the pie, I made this Orzo Artichoke Salad.  It was an easy recipe but I was pressed for time when I made it.  I just wanted to make it to yoga class without sacrificing a good dinner to spend with my family.  It was made with love.

Orzo Artichoke Salad

Serves 4 (as a side dish)

Ingredients
1/2 cups uncooked orzo pasta
1 12 oz jar marinated artichoke hearts
1 tomato, seeded and chopped
1 cucumber, seeded and chopped
1/4 cup chopped red onion
1 cup kalamata olives (or black olives) drained
1/4 cup chopped fresh parsley
1 tablespoon lemon juice
1/2 teaspoon dried oregano
1/2 teaspoon lemon pepper
salt and pepper to taste

Feta cheese (optional)

Directions
Bring a large pot of lightly salted water to a boil. Add pasta and cook al dente according to package directions; drain. 

Drain artichoke hearts, reserving liquid.
In large bowl combine pasta, artichoke hearts, tomato, cucumber, onion, olives, parsley, lemon juice, oregano and lemon pepper. Toss and chill for 1 hour in refrigerator.
Just before serving, drizzle reserved artichoke marinade over salad.

Seared Tuna with Olive-Tapenade Vinaigrette and Arugula

I love raw seafood.  And when I think of raw seafood I envy the Japanese for having easy access to fresh seafood and their ability to create a simple and flavorful dish out of it.  The way they prepare it is always beautiful, clean, with the perfect ingredients to balance the delicate texture and flavor of the seafood.  

On the other hand this tuna salads does not seem to have any resemblance of a Japanese dish but I was amazed at how wonderful it turned out.  You know there are times when you just get tired of something Asian at the dinner table.  

I never really thought of tuna steak and tapenade combination before.  The combination it turns out is fantastic, a good option from the usual soy-ginger-sesame oil-green onion concoction I usually make for seared tuna steaks.  With the tapenade it is a completely different dish.

Thanks for the recipe Bon Appetit

Seared Tuna with Olive Tapenade Vinaigrette and Arugula

Bon Appetit

May 2010

Serves 2

INGREDIENTS:

1/4 cup chopped mixed-olive tapenade (the coarse kind)

1/4 cup chopped red onion

1/4 cup chopped fresh basil

3 tablespoons extra-virgin olive oil plus additional for brushing

1/8 cup white balsamic vinegar

1 teaspoon finely grated lemon peel

2 6-ounce ahi tuna steaks (each about 3/4 to 1 inch thick)

2 cups (packed) baby arugula

Mix tapenade, onion, basil, 3 tablespoons oil, vinegar, and lemon peel in medium bowl; season with salt and pepper.

Brush tuna on both sides with oil. Sprinkle tuna with salt and pepper. Heat large nonstick skillet over medium-high heat.  Add tuna to same skillet; cook to desired doneness, 1 to 2 minutes per side for medium-rare.

Divide arugula among 2 plates. Cut tuna into slices; arrange atop arugula. Spoon tapenade vinaigrette over tuna.

Orecchiette With Oyster Mushrooms

I go wild over mushrooms, any mushrooms so to speak especially those that are uncommon and hard to find. I could eat mushrooms everyday to be honest. And if someday I will be forced to become a vegetarian I will have to have mushrooms in replacement of meat.

The other day I was lured into buying a package of oyster mushrooms at the Asian Market. Oyster mushrooms used to be seasonal, growing on trees after the first rains of the season hence they were only available during the fall. Today big companies and local farmers are growing them so they are now available year-round and can be found easily in supermarkets and farmer's market alongside the more common crimini and button mushrooms.

I had no recipe in mind when I bought them but they were on sale and they were some of the most beautiful oyster mushrooms I have seen. A little note on buying oyster mushrooms, buy ones whose caps are white, cream or taupe and whose stems are white and velvety. It should be firm and not too moist.

I had a few ideas, I could saute them with bokchoy and garlic or dip it in egg and breading and pan fry them for an appetizer. Then last night, I had no clue what to make for dinner - the fridge was empty and I had nothing but these mushrooms.  I was skeptical about combining oyster mushrooms and pasta until all-knowing google led me to a few recipes.  So how about a cream based mushroom sauce and pasta?   Sounds good isn't it?  So I went ahead and made this recipe.

Orecchiette With Oyster Mushrooms

8 oz oyster mushrooms
2 tablespoons butter
1 tablespoon minced garlic
1 cup milk
1 tablespoon flour
1 teaspoon chicken buillon or base (to taste)
2 teaspoons lemon juice
salt and pepper
6 ounces orecchiette
2 tablespoons grated parmesan cheese
chopped fresh parsley (optional)

Cook orecchiette according to package directions.
(Tip: cook sauce before the pasta so you have a pasta cooked aldente)

Separate Oyster mushrooms and wipe clean with wet paper towel.

Melt butter in large skillet. Add mushrooms and garlic and cook over over medium heat, stirring frequently until mushrooms are tender, about 3 to 5 minutes.

Add flour and cook 1 minute.

Add milk, chicken base, and lemon juice. Bring to a boil. Reduce heat and simmer until sauce is slightly thickened. Add salt and freshly ground black pepper.

Spoon over pasta. Sprinkle on parsley and cheese.

Other Oyster mushroom and pasta dish suggestions:
Oyster Mushrooms, Pasta in Cream Sauce
Chicken Breast with Oyster Mushroom Champagne, Scrambled Eggs with Oyster Mushrooms, Oyster Mushroom Tempura