Fish Stew

 

• 1 ½ tomato peeled and chopped
• 2/3 cup chopped Italian parsley
• 1/3 squeezed lemon
• 1 small chopped onion
• 1 chopped left over peeled mirliton squash
• 1 TBSP EVOO and 1 TBSP butter
• 2 pieces frozen cod
• 6 shrimp with tail shells still on
• chicken stock
• 1 cup chardonnay wine
• I didn’t add salt, pepper or garlic.

Sauté onions and squash in oil, add wine, add the fish and the chicken stock just to the top of the fish. Cook on low in a covered Dutch oven 30 minutes. Remove shrimp and peel shell off shrimp, return shrimp, add the remaining ingredients and cook covered another 15 minutes. Serve with garlic toast. The shells on the shrimp add more seafood flavor so no need for oyster sauce or some seafood stock.

 

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Bergen Fish Soup (Bergensk fiskesuppe)

Ingredients: Serves 2

1 ½ cups fish stock (I used 1 ½ TBSPs of dried hon dashi for 2 cups of water)
2 skinny carrots, sliced to 1 inch and them quartered
¼ red bell pepper, chopped
2 celery stalks, roughly diced
1 leek, cut in half lengthwise and thinly sliced
1 cup Blue Moon wheat beer
1 cup heavy cream
1 frozen salmon fillet 4” x 4”
6 frozen shrimp, with shells
1 frozen cod fillet, 4” x 4”
8 ounces clams, with shells
3 TBSPs olive/butter

Cut leek ends and leave 1 inch green stalk. Slice it in half long ways then cross cut. Put in a bowl of water and gently rinse with your hand. Leeks come with a lot of dirt inside. Set aside in a bowl. Cut the celery and add it to the leeks. In another bowl skin and cut the potato into squares and cover in water so as not to brown the potato. During the soup process I will actually use an immersion blender to blend all these items into a fine thick puree.

In another pot add 1 ½ Tbsps. of hon dashi to 2 cups water. The recipe calls for fish stock but there is no better fish stock in my opinion than hon dashi which is Japanese dried bonito. It has a superior ocean flavor – kind of salty, kind of mellow, used in most Japanese soups.

I add the cut carrots and cut red bell pepper to the stock as well as the frozen shrimp with its shells to add more seafood flavor and cook the shrimp on medium to low heat until it turns a solid pink. Remove with a tongs and add the frozen cod to the hon dashi. Cook 5 minutes and remove. Add the salmon and cook 5 minutes and remove. Add the mussels and cook 5 minutes then remove. Then strain the stock. Set aside the carrots and red bell pepper. Peel the shells off the shrimp, cut the fish into squares.

In a large sauce pan add 3 TBSPs of butter and melt. Add the leeks and celery. Sauté on medium low heat for ~20 minutes until the leeks are very tender. Drain the potatoes and add to the pot. Add 1 ½ cups of strained fish stock. Add 1 cup of Belgium wheat beer. Add 1 cup of heavy cream. Blend with an immersion blender. Add salt to taste. Add the seafood. Cook on very low 30 minutes.

Serve

Chicken Tetrazzini

This dish is a little different than Turkey Tetrazzini in that I don;t make a traditional Bechamel Sauce.  If you want that you can substitute one cup of chicken broth for one cup of milk.

INGREDIENTS:
(SERVES 2)

Mirepoix
• ½ Onion (Chopped)

Veggies
• 8 oz. Portabella mushrooms (stemmed and sliced)
• 1 large garlic (pressed)
• 3 Serrano peppers (seeded and sliced into circles)

Meat
• 4 medium chicken breasts

Herbs and Oil
• Butter
• 6 Tbsps. Olive Oil
• Salt and pepper to taste
• Paprika

Other
• 4 Tbsps. flour
• 3 cups chicken broth (or exchange 1 cup broth for 1 cup milk)
• ½ cup white wine
• ½ lemon – juiced
• Mozzarella (shredded)
• ½ cup Romano cheese (shredded)
• ½ cup Parmesan (shredded)
• 1 round bunch of Linguine noodle the circumference of a 25 cent coin

PREPARE:

1. In a sauce pan boil water and boil Linguine noodles exactly 10 minutes and drain and add olive oil
2. In a non-stick fry pan add a little olive oil and brown the chicken. Remove and cut the chicken into bite size chunks
3. In a non-stick fry pan add 1 Tbsps. Butter and brown the mushrooms and remove
4. In a non-stick fry pan add butter and sauté onions and add a little white wine and remove
5. In a Dutch oven blend 4 Tbsps. Olive oil and 4 Tbsps. Flour and whisk on medium heat until the flour starts to turn light brown (a Roux).
6. Add the remaining white wine and whisk until it turns into a thick paste
7. Add the chicken broth ½ cup at a time whisking until you make a thick gravy
8. Add all ingredients except Mozzarella cheese and preheat oven to 350⁰
9. Add the Mozzarella to the top and then paprika, cook 30 minutes with lid and 15 minutes without a lid

Beef Sukiyaki

This is a great dish.  It looks like the Japanese stew but has a much different flavor and taste.  The Hon Dashi makes the difference.  Sukiyaki means “Like Grilled”.

1 ½ cups prepared dashi stock (1 ½ cups chicken broth and 1 TBSP dried hon dashi)
3/4 cup soy sauce
3/4 cup sweet Marsala
3 TBSP Sake
1 chopped green onion

2 stalks carrots, thinly sliced (match sticks)
4 ounces sliced fresh mushrooms
½ onion, thinly sliced
2 leaves w/stalk large bok choy (sliced long way and chopped)

2 TBSP peanut oil
1 garlic clove minced

1 package cellophane noodles (3 ¾ oz.)

Combine dashi, soy sauce, Marsala and Sake with 1 chopped green onion in a sauce pan, bring to a boil and turn on low simmer. http://www.ajinomotofoods.com/Products/HONDASHI.aspx

In the wok fry minced garlic on medium in 2 TBSP peanut oil to give it a garlic flavor until the garlic turns light brown, then remove the garlic and set aside.

Boil water in a sauce pan for the noodles. When the water has boiled turn off heat and add the noodle. Let it sit in the hot water.

Fry meat in a wok in the oil in 3 stages until the water from the meat evaporates. With a slotted spoon remove meat and place into the simmering dashi stock. When the meat is cooked in the dashi several minutes after the last batch turn off the heat and cover.

In the hot wok pour 1 TBSP of Marsala and deglaze the wok. Then add all the veggies and the onion. For 4 minutes turn the veggies in the wok. Then add a ½ cup of the dashi into the wok and cover. Turn off heat.

Let everything stand 10 minutes with the heat off. Serve the noodles in a bowl, the veggies and then the meat.

 

 

 

Lasagna

Well worth the effort.

Tomato Sauce
5 Roma tomatoes (skinned)*
2 TBSP tomato paste
2 TBSP olive oil
½ cup dry red wine
1 can of tomato sauce

• (To skin a tomato cut an X on the top and bottom of the tomato, drop in boiling water until the skin starts to come off, rinse in cold water and pull off skin, chop tomatoes)

In a large cast iron skillet sauté tomato paste in oil, add the chopped tomatoes. Cook on low for 2 hours. Periodically mash the tomatoes with a potato masher. After an hour of cooking when the water from the tomatoes has evaporated, mash the pulp again add ½ cup of red wine. Later add the can of tomato sauce and flavored olive oil and warm a little on low then cool.

Pasta
In a food processor, several pulses don’t over work:
1 ¼ cups of flour
Pinch of salt
2 eggs
Tad bit of olive oil

Knead the dough. Cut into six quarters, run through a pasta machine on setting 3 then setting 6. This will yield 6 pasta pieces.  Boil in water 1 minutes. Remove and set aside.

Eggplant
Slice the eggplant ¼ inch – 6 pieces. In a baking sheet paint olive oil on both sides and cook in a 350ᵒ oven for 10 minutes.

Flavored Olive Oil
In a small sauce pan add:
2 TBSP EVOO
1 garlic clove sliced into coins
1 handful of fresh basil leaves

Sauté for ten minutes on low or until you can smell the fragrance of everything coming together.

Italian Sausage Meat
½ green pepper diced
½ red pepper diced.
½ onion chopped
1 lb. Fresh Mild Italian Pork Sausage (from sausage casings is good too)
1 TPSP olive oil

In a large cast iron Dutch oven sauté the peppers and onion then add the meat and slightly brown. Not too much as the oven later will finish them.

Ricotta
4 or 5 leaves of fresh basil chopped
1 – 15 oz. container of ricotta
1 cup parmesan cheese
2 eggs

In a large bowl mix all ingredients.

~~~

In a 2 ½ quart Corning Ware casserole dish layer as follows:

1st Layer – sauce, then pasta
2nd Layer – sauce, ricotta cheeses mix, pasta
3rd Layer – sauce, eggplant, pasta
4th Layer – sauce, meat mix, no-pasta on top
5th Layer – parmesan cheese, mozzarella cheese

In a 350ᵒ oven bake Lasagna, let rest for 10 minutes and serve.