We’ll be back tomorrow with a look at what’s going on in our kitchen, but first we wanted to show you our new digs. We moved to the West Coast and for now we’re renting. We’ve said for years that we had too much space for two people and now we’ve remedied that situation. Those of you who’ve been with us long enough may remember our kitchen looking like this:
I miss that pepper rug.
Or like this, after the remodel:
All that counter space!
And Greg’s grill was pretty darn impressive too:
The grill was too big to fit in our new place — or at least through the front door. For now we have a temporary replacement, purchased for $5 at an estate sale. It fits one more burger than we eat and we can take it camping. Not that we go camping.
All you really need is room for burgers.
And here’s the new kitchen. Even after selling or donating items we hadn’t used in years — a Tupperware cake dome, vintage Pyrex, an embarrassing surplus of corkscrews — we have a lot of kitchen stuff. I hate having cluttered counters and try to limit what stays out on them when it’s not being used. Obviously that’s not a possibility in our new digs where the cabinets aren’t even tall enough to hold certain cereal boxes or our cooking wine. Half our utensils are in a buffet in the living/dining room and the remainder are in a crock — where else — on the counter. Reaching our pots means reaching for a step stool. It’s a bit of a mess, but it’s our mess and we’re glad we made the move. It is nice to know if something breaks Greg won’t have to fix it. Now if only the stove were level.
Bursting at the seams.
To get a peek inside other bloggers’ kitchens hop on over to Fig Jam and Lime Cordial for her monthly roundup.
So many fish to eat so little time
This can be done as a single or split up into individual pouches. The roasted eggplant and tomatoes are perfect with the fish and are also perfect with polenta on the side.
Sea Bass Pouches with Tomatoes and Eggplant
- 1 lb sea bass in one piece or divided into single servings
- 1 large eggplant cut into large dice
- 6-8 small tomatoes cut into 1/4 chunks
- 1/4 cup dry white wine
- olive oil
- 3 garlic cloves minced
- 2 tbsp fresh oregano chopped fine
- Sheet of parchment paper large enough to hold fish and vegetables or multiple sheets for individual portions
Salt eggplant, place in a colander and place a plate on top with a little weight. Press eggplant for 30 minutes. On a baking sheet place eggplant and tomatoes and roast at 375 degrees until eggplant begins to brown and tomatoes begin to dry, about 30 minutes. Season fish with salt and pepper. On parchment paper drizzle a little olive oil in center then sprinkle garlic down evenly. Place fish on top and surround with roasted vegetables. Drizzle with more oil, sprinkle with oregano and then pour wine on top. Form parchment paper up into a pouch and secure tightly with staples. Place on a baking sheet and bake in an oven at 400 degrees until fish is done, about 10-12 minutes. Serve immediately. If making individual portions the divide the garlic and vegetables equally to go with how ever many portions of fish there are. Seal each in a pouch and serve on a plate still sealed.
The leftover oil is great for dipping bread
Here is how to make this tasty appetizer on so many deli bars.
Stuffed Cherry Peppers
- 8-12 hot cherry peppers
- 4-5 slices provolone cheese
- Dried oregano
- Extra virgin olive oil
- 2 tbsp red wine vinegar
- 2 garlic cloves
Remove tops and core from each pepper. Bring a pot of salted water to a high boil and blanch peppers for 30 seconds. Immediately drain into an ice bath. When cool to touch shape a piece of cheese to fit inside a pepper, wrap it with prosciutto and stuff inside. If there is more room add more meat. Repeat with all peppers. In a glass jar place garlic, vinegar and oregano. Add a little oil and mix well. Add cherry peppers meat up then cover in olive oil. Seal and place in refrigerator for 1 day before serving. Will keep for a month in refrigerator.
Oh how I love seafood
Here is a simple way to grill really fresh sea bass.
Grilled Sea Bass with Corn Salsa
for spice rub
- 1 lb sea bass fillet about 1 1/2″ thick at center
- 1/2 tsp coriander seeds
- 2 chili de arbols
- 1/4 tsp black peppercorns
- 1/4 tsp salt
- 8-10 dried whole sage leaves
Grind all spices together. Coat fish in olive oil then rub spice mixture over fillet evenly. Let stand for 1 hour. Grill fish over indirect heat until done, about 4 minutes per side.
- 1 ear corn grilled and kernels cut from cob
- 1 cup cherry tomatoes diced
- 1/4 cup red onion diced
- 1 tbsp parsley
- 1 lime juiced
Mix all together and serve on top of grilled fish.
This marinade works many different ways. It is good for fish, chicken or any meat really. You can grill it or roast it or make a noodle bowl with it. All you need to do is save a little prepared wasabi the next time there is sushi in the house.
- 1 tbsp wasabi
- 1 lime juiced
- 2 tbsp ginger minced
- 1/8 cup soy sauce
- 1/8 cup maple syrup
- 1 lb protein diced small
Mix everything together and add protein. Let marinate 1 hour stirring every 15 minutes. Cook however you planned.
Oh here is how to make the noodle bowl pictured.
- Marinated meat
- 1/2 lb green beans cleaned snapped to 1″ pieces
- 1/2 cup dried shiitakes soaked in 1 cup boiling water
- 3-4 carrots sliced into thin 1″ strips
- 4- green onions white parts diced fine green parts sliced into thin rounds
- 3 garlic cloves sliced thin
- 2 cups vegetable broth
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 lb rice noodles
When cool enough squeeze all liquid from mushrooms and dice fine. Boil 6 cups water and pour over noodles in a large bowl. Let stand. Meanwhile in a large wok or deep chefs pan heat 2 tbsp vegetable oil over medium high heat. Add seeds and stir fry until fragrant. Add white part of onion and reconstituted mushrooms. Saute until golden, then add garlic and cook 1 minute. Add carrot and saute until soft then add meat and any remaining marinade and brown. Add broth and bring to a quick boil then turn heat down to a simmer and add green beans. Cook until beans are soft then remove from heat and mix in green part of onion. Fill a bowl with strained rice noodles and top with meat mixture. Pour broth from pan until it covers noodles and serve with hot sauce.
Posted in Beef, Chicken, Dinner, Food, Pork, Recipes, Seafood, Soups
Tagged asian, broth, easy, noodles
A great way to use up some rice
Here is a stuffing alternative to bread. Other meats can be browned and added if desired. This will stuff a chicken, double the recipe for a turkey.
- 1 cup brown rice
- 2 cups chicken stock
- 1 red onion diced fine
- 1 rib celery diced fine
- Raw giblets diced fine
- 1 tbsp caraway seeds
- 1 tbsp chopped fresh sage
- Juice 1/2 lemon plus zest
Heat 2 tbsp butter in an oven safe saute pan over medium low. Saute onion and celery until it begins to brown, then add meat and caraway seeds and saute until meat browns. Add rice and stir to coat, turn heat to medium high and add everything else. Bring to a boil then bring down to a simmer. Place in an oven at 365 degrees uncovered and bake until rice has absorbed all liquid, stirring occasionally, about 45 minutes. Remove from oven and when cool enough to handle pack into bird cavity. Roast bird until done.
Fish is back on the menu
It is nice to get fresh fish again that does not have whiskers.
Salmon Fettuccine in a Mushroom Tomato Sauce
- 1 lb salmon fillet skin on
- 1/2 lb shiitake mushrooms stems diced caps sliced thick
- 3 roma or other paste tomato cut into large chunks
- 3 green onions white diced fine green cut into thin rounds
- 1 1/2 cups vegetable stock
- 5-6 basil leaves sliced into slivers
- 2 tbsp butter
- 1 tbsp olive oil
Season fish with salt and pepper. Heat butter and oil in a large skillet over medium high heat. Add fish and sear top, about 1 1/2 minutes. Remove fish to a plate carefully. Add white onion parts and mushroom stems to pan and saute over medium heat until they turn golden. Add tomato and saute until they become juicy. Meanwhile cook pasta in boiling salted water until al dente. Add mushroom caps, stock and basil to saute pan, turn heat to medium high and bring to a simmer. Reduce liquid by 1/3 turn heat to medium and add fish skin side down and green part of onion. Poach until done, about 4-5 minutes then remove from heat. Cut fillet into 4 pieces in pan. On a mound of pasta place each fillet piece covered in sauce.