21st October 2008

    Basque Fish and Potato Stew

    Here’s another really easy weeknight dish; we based the recipe on one found in Fresh Spanish. Traditionally, this stew is made with tuna, but any firm-fleshed fish will work. We used mahi-mahi and were very pleased with the results.

    Lisa says:

    Yay soup! 

    Chris says:

    This cold weather certainly gets me in the mood for it… 

    Lisa says:

    What fish is this? 

    Chris says:

    Mahi-mahi, but the original recipe used tuna… 

    Lisa says:

    Mmmm, it’s good. 

    Chris says:

    Capers rule. They’re like little bursts of salt. 

    Lisa says:

    So’s the salt. 

    Chris says:

    Okay, tonight you earn the sigh…

     

    Fish and Potato Stew
    12 oz mahi-mahi (or any firm-fleshed fish), cut into large bite-sized pieces
    1 1/2 tbsp olive oil
    red onion, halved and thinly sliced
    4 cloves garlic, thinly sliced
    3 small roma tomatoes, skinned, seeded, and chopped
    1 bay leaf
    1/2 red bell pepper, cored, seeded, and diced
    1/2 tbsp mild paprika
    3/4 lb potatoes, peeled and cut into large bite-sized pieces
    salt and fresh ground black pepper
    parsley, chopped
    capers

    Arrange the fish in a shallow bowl and salt and pepper to taste. Cover and set aside.
    Heat the oil in a medium-sized saucepan, add the onion and garlic, and cook over medium heat until softened. Add the tomatoes, bay leaf, bell pepper, paprika, and potatoes, and stir to mix well. Add just enough water to cover and bring to a boil. Reduce the heat and simmer for 25 minutes until the potatoes are tender. Add in the fish, return to a boil, and cook for an additional 4 minutes. Serve ladled into bowls and garnish with parsley and capers.

    2 Servings

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    posted in Fresh Spanish, Main Dishes, Spanish | 10 Comments

    11th September 2008

    Heirloom Tomato Gazpacho

    Blendy!

    A couple days ago, a recipe for Heirloom Tomato Gazpacho ended up in my email, and that same afternoon I came home to discover that our local supermarket had sent out a coupon for a free pound of heirloom tomatoes!  Synchronicity!  We hadn’t made gazpacho since last summer, and we’ve been meaning to try out a blended version to see how it compares to the chunky-style we’ve made in the past.  The recipe here is adapted from Latin Evolution, set to release in a few weeks.

    Lisa says:

    Are you making snacks and trying to pass them off as dinner again?

    Chris says:

    Hey, what’s wrong with wanting to eat light?

    Lisa says:

    Nothing, but come on… I literally ran out of the house to get food to go with this soup.

    Chris says:

    Okay, okay… but the question is, how do you like it?

    Lisa says:

    I like it … it might be just a touch too vinegary, though.

    Chris says:

    I agree — I updated the recipe note that you should taste it as you go before adding it all in.

    Lisa says:

    Good idea. So, this is really smooth…

    Chris says:

    …like yacht-rock!

    Lisa says:

    …sure… I think I like the chunky version a little better though.

    Chris says:

    I’m undecided. I think with a little tweaking this one could be the winner for me — I actually prefer the pureed consistency. The chunkier version was almost like just eating a bowl of salsa.

    Lisa says:

    What’s wrong with that?

    Chris says:

    Nothing, if I just wanted a snack…

    Lisa says:

    Why does that sound so familiar?

    Heirloom Tomato Gazpacho
    4 large red heirloom tomatoes
    2/3 English cucumber, seeded and diced
    4 cloves garlic
    1/4-1/3 cup sherry vinegar
    3 tbsp diced day-old baguette, crust removed
    1/3 cup extra-virgin olive oil
    2 tbsp granulated sugar
    1 tsp kosher salt
    1/2 tsp black pepper
    1/3 English cucumber, seeded and diced
    yellow bell pepper, seeded and diced
    red onion, diced

    Core and peel the tomatoes, then cut into chunks. In a blender, combine the tomatoes, cucumber, garlic, most of the vinegar, and bread. Taste, and if needed, add the rest of the vinegar. Puree until smooth. While pureeing, slowly add olive oil until emulsified. Season with sugar, salt, and pepper. Refrigerate until cold. Serve in a bowl with a drizzle of olive oil and garnish with cilantro, accompanied by the diced cucumber, bell pepper, and red onion.

    Makes 4-6 cups, depending on the size of the tomatoes

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    posted in Latin, Salads and Light Soups, Spanish | 9 Comments

    29th July 2008

    No-Cook Stew: Santa Fe Summer Pot with Shrimp and Avocado


    Tonight, a dish that’s perfect for those hot summer evenings where you don’t want to turn on the stove or the oven: a “stew” made entirely of raw and precooked ingredients. Shrimp, cucumbers, and avocado are topped with a puree of tomatoes, onions, and peppers, then topped with cilantro and tortilla chips. This recipe comes from How to Eat Supper.

    Lisa says:

    Is this like gazpacho or something?

    Chris says:

    Sort of — it’s like the world’s best chunky salsa.

    Lisa says:

    Yum… seems pretty light if it’s just raw veggies and shrimp.

    Chris says:

    Yep! Light and refreshing… that lime juice brightens up the flavors a bit.

    Lisa says:

    So, you mentioned that you don’t have to turn on the oven, but we did anyway for the bread we had with it.

    Chris says:

    Yeah, well I also mentioned that it’s good for really hot nights, but it’s actually kinda cool and raining.

    Lisa says:

    True. It’s still delicious.

    Santa Fe Summer Pot with Shrimp and Avocado
    1/4 cup fresh lime juice
    1/2 medium red onion, finely chopped
    2 large garlic cloves, minced
    1/2 jalapeño, seeded and minced
    1/4 tsp cumin
    1/4 tsp coriander
    1/4 tsp freshly-ground black pepper
    1 1/2 pounds ripe tomatoes, coarsely chopped
    4 sprigs fresh cilantro
    1 small cucumber, peeled and diced
    1 ripe avocado, diced
    1 pound cooked peeled shrimp
    Handful tortilla chips, lightly crushed
    limes, cut into wedges

    In a small bowl, combine the lime juice, onion, garlic, jalapeño, and spices. Let marinate for 10 minutes.
    Place the tomatoes and cilantro sprigs into the bowl of a food processor, and pulse until the mixture is chunky. Add the onion mixture, and pulse five times.
    Divide the cucumber, avocado, and shrimp among four bowls. Spoon the tomato blend into the bowls. Garnish with the crushed tortilla chips, additional cilantro, and lime wedges.

    4 Servings

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    posted in How to Eat Supper, Main Dishes, Soups and Stews | 7 Comments

    29th May 2008

    Broccoli with Turmeric and Tomatoes

    Broccoli with Turmeric and Tomatoes
    We’re always looking for new ways to use up the last of our veggies from the CSA box; this recipe from Quick from Scratch Herbs and Spices was easily adaptable to what we had left: broccoli and leeks! It comes from the “Spices” half of the book, and features Turmeric, which we’ve never really had as the main spice/focus of a dish: usually it’s used simply to add color. Not that it didn’t do the same here!

    Chris says:

    I’ll say it again — the recipes in this book are quick indeed.

    Lisa says:

    What are those little discs?

    Chris says:

    Those are the broccoli stems — you cut ‘em like coins… good, eh?

    Lisa says:

    I like the crunch.

    Chris says:

    Me too. I like the leeks in this; I’d almost make that a permanent alteration.

    Lisa says:

    Well we certainly seem to get them often enough in the CSA box…

    Chris says:

    Yeah, it’s kind of comforting… secure. Wait, ha! It’s a –

    Lisa says:

    Please don’t say, “Security Leek”

    Chris says:

    I’ll just go back to eating now.

    Broccoli with Turmeric and Tomatoes
    2 tbsp canola oil
    1 onion, thinly sliced
    1 large leek, thinly sliced
    3/4 tsp turmeric
    1 1/2 lbs broccoli (about 2 large stalks), stems peeled and cut crosswise into 1/4 slices, tops cut into florets
    1 cup drained canned fire-roasted diced tomatoes (yield from 1 15-oz can)
    1/3 cup water
    3/4 tsp salt

    In a large, deep frying pan, heat the oil over medium heat. Add the onions and leeks and cook, covered, stirring occasionally, for 5 minutes. Uncover and cook, stirring occasionally, until the onions and leeks are very soft, about 5 minutes longer.
    Stir in the turmeric to coat. Stir in the broccoli, tomatoes, water, and salt and bring to a simmer. Reduce the heat and simmer, covered, until the broccoli is tender, about 10 minutes.

    4 Side Servings

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    posted in Quick from Scratch Herbs and Spices, Sides, Vegetarian | 4 Comments

    24th February 2008

    Tomato Soup with Israeli Couscous

    Tonight I finally got around to making a soup from The Ultimate Soup Bible, a cookbook we got from Lisa’s brother at Christmas. This easy to make tomato soup is made with Israeli couscous (which is much larger and chewier than regular couscous), onions, tomatoes, garlic, cilantro, and mint; the soup has a great aroma and wonderfully garlicky flavor. It should appear in the rotation pretty regularly. We loved it.

    Lisa says:

    I love Israeli couscous… and this soup is so colorful.

    Chris says:

    It’s delicious. I like the cayenne: it’s subtle — just a slight tingle in the back of the throat.

    Lisa says:

    Oh *that’s* what that is. I was worried I was coming down with something.

    Chris says:

    Well, you’ll feel the blues if I take your soup away.

    Lisa says:

    Yeah, I will — I definitely want to have this again…

    Chris says:

    You’re in luck, then. The recipe makes so much that we’re having leftovers tomorrow night!

    Lisa says:

    Wahoo!

    Tomato Soup with Israeli Couscous
    ———————————
    2 tbsp olive oil
    1 onion, chopped
    2 medium carrots, chopped
    14 oz can chopped tomatoes
    7 garlic cloves, chopped
    6 cups chicken stock (or vegetable stock, if you’re veg.)
    1 1/3 cups Israeli couscous
    3 mint sprigs, chopped
    5 cilantro sprigs, chopped
    1/4 tsp ground cumin
    cayenne pepper, to taste
    salt and ground pepper, to taste

    Heat the oil over medium heat in a large saucepan. Add the onions and carrots and cook until they are soft, about 10 minutes. Add 1/2 the garlic and the remaining ingredients to the pan. Bring the soup to a boil, add all but 1 tsp of the chopped garlic, then reduce the heat and simmer for 7-10 minutes, stirring occasionally, until the couscous is tender. Remove from the heat, stir in the rest of the garlic, and ladle into bowls. Serve with warm sourdough bread.

    4-6 Servings

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    posted in Main Dishes, The Soup Bible | 11 Comments


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