Ah, Superbowl parties. One of America’s most time-honored excuses to eat a variety of things either creamy, spicy, mushy, or prepackaged, scooped up in loving heaps and mouthfuls by edible spoon-like shapes. Headed to a party and want to bring more than the requisite half-case of beer? This dip is quick and easy, and knocks the socks off anything you’ll find at the store.
You will need:
1 brick cream cheese
1 small container sour cream
1-2 cans baby clams (in juice);
3-4 cloves fresh garlic
zest and juice of one lemon
Worcestershire sauce
Tabasco
salt and pepper
optional: chili powder, chipotle powder, cajun seasoning
1. Unwrap the cream cheese and drop it into a bowl. If you have a microwave, it’s a good idea to zap it for a few seconds to soften it up. Scoop out the sour cream and cream the two together with a fork until the consistency is even.
2. Using a garlic press, crush the garlic into the creamy mixture, making sure to get all the juice and to add the pulp from the press. Mix well.
3. Add the clams and some of the clam juice, Worcestershire sauce, lemon zest, some of the lemon juice, salt, pepper, and a few shakes of Tabasco. Mix until it reaches the desired consistency; if you need more liquid, add either clam juice or lemon juice as suits your tastes.
4. You can really kick up the spice by adding chili or chipotle powder or cajun seasoning, but it tastes great on its own, too. Serve with potato chips.
This recipe is the result of a mistake followed by a brainstorm.I mistakenly read a recipe for “fish en papillote,” or parchment-baked fish; in my mind, I was convinced it was wrapped in phyllo dough rather than paper, and once I discovered my mistake, I had to think quickly to rewrite the preparation to go with ingredients I had on hand.It ended up being a very fancy-looking dish that took no time or preparation at all to pull together.My family loved it!The variations could be endless…(This recipe serves two hungry people).
1.Set the phyllo out on the counter, unopened, to thaw for a couple of hours before use.
2.Preheat oven to 425.Heat a splash of olive oil in a heavy skillet.Sauté the onions and minced garlic until the onions are just translucent, then add the spinach and toss until it wilts.Remove from heat and press the spinach into a colander to drain the juice.Fluff the spinach into a bowl, and crumble a handful of feta cheese onto it, then mix until well combined, without breaking the cheese into teeny bits; chunks are nice.
3.Season the halibut fillets with salt and pepper.Lay a sheet of phyllo onto a clean, dry work surface, and then brush with melted butter.Lay another sheet on top of that, brush, and repeat until you have three layers of dough.Lay one halibut fillet at one end.Season with pepper, nutmeg, and a shake of cayenne.Cover the fillet with half the sliced garlic, lemon zest and chopped basil, then pile half the spinach-feta mixture on top.
4.Carefully fold the leaves of dough over the fish from the sides, as if you were wrapping a present. Then, fold it over and over lengthwise until the fish is completely wrapped, and looks like a small paper parcel.Repeat the process from steps 3 and 4 with the second fillet.
5.Bake on a baking sheet for 15 – 20 minutes or until the fish is opaque – you would have to slice into a fillet to check, or trust your timing and oven temperature.
I served ours with a light sauce, using the remaining lemon juice and some thick Greek yogurt whisked together with oregano and a pinch of salt and sugar.We had red pepper quinoa with almonds (cooked in broth) and grilled mushrooms on the side.
2009 is the year of the Ox, according to the traditional Chinese zodiac, a calendar made up of 12-year cycles. People born in the year of the Ox are considered stubborn, loyal, patient, and capable of inspiring great confidence in others. They are also known for having considerable mental and physical stamina, and often make great leaders. President Barack Obama was born in the year of the Ox, as were Richard Nixon, Walt Disney, Charlie Chaplin, George Clooney, and Napoleon Bonaparte. If you were born in any of the following years, you are an Ox, too!
New Year’s celebrations, or Spring Festivals, as they’re known in Chinese, vary from region to region throughout China and the Chinese diaspora. Common elements include fireworks, feasting, and the color red. Some traditional foods include jiaozi (dumplings) and melon seeds, along with a number of fish dishes, often consumed on New Year’s Eve. The word for “fish” in Chinese is yú (鱼), and is a homonym for “surplus” - these kinds of similar-sounding words are considered auspicious in Chinese culture, and so fish is symbolic of plenitude and a successful harvest for the coming year.
This is a tasty version of a traditional Chinese fish dish.
1. Soak the fillets in salt water for half an hour. While they are marinating, move on to step 2.
2. Soak the dried mushrooms in warm water and set aside. Prep the vegetables, and combine them in a small bowl; set aside. Combine the garlic and ginger in a small bowl; set aside. Mix together the rice wine, broth, oyster sauce, salt, sugar, soy sauce, and vinegar; whisk until well blended, and set aside.
3. Drain and rinse the fish, and pat the fillets dry with paper towels. Dip each in beaten egg and then dredge in cornstarch until they are evenly coated. Fry in hot peanut oil until they are golden brown; remove with a slotted spoon, drain briefly, then transfer to a serving dish. Keep warm.
4. Remove the dried mushrooms from the bowl and squeeze out any excess liquid. Trim and discard the stems, and then slice into think strips and add to the bowl of vegetables.
5. Heat a few tablespoons of peanut oil in a wok, swirling it around to coat the sides of the pan. Fry the ginger/garlic mixture until it starts to turn golden, and add the rest of the vegetables, stirring quickly. Saute for a few minutes, then add the liquid mixture. Allow it to come to a simmer, then whisk in the water/cornstarch combination. Bring the whole lot to a boil, and test the vegetables for doneness.
6. Season liberally with sesame oil and white pepper, then pour the vegetable sauce over the fish. Serve immediately.
The original recipe I found for this called for fresh ahi tuna - always a favorite; for something a little different, go the route I did: try wild albacore instead. I was able to buy a whole loin - solid meat, no waste - and have leftovers. This preparation is simple and quick, and looks beautiful on the plate. I have found a few similar versions online - this one comes from my own kitchen, and has the fewest steps and ingredients, although the sauce might take a little longer…got 5 minutes?
You will need:
1 fresh albacore tuna loin
1/2 cup sesame seeds
1/2 cup black sesame seeds
sesame oil
salt
And for the sauce:
sesame oil
soy sauce
rice wine vinegar
1 inch fresh ginger, minced
4 or 5 garlic cloves, smashed, peeled, and finely chopped
crushed, dried red chilies
1. Rinse the tuna loin under cold running water, and then set it out on a plate to come to room temperature. Meanwhile, whisk together equal parts soy, vinegar, and sesame oil to make the sauce. Add the garlic, ginger, and chilies and taste. Adjust seasonings or proportions accordingly. Pour the sauce into some lovely serving bowl you’re dying to show off, and set it on the table - it’s ready to go.
2. Slice the tuna into inch-thick medallions, cutting perpendicular to the length of the loin. Shake a liberal dusting of salt over the fish; turn each piece over and repeat.
3. Combine the sesame seeds in a bowl and mix them together with your hands. Then, dredge each tuna medallion in the seeds so that it is entirely coated on every side.
4. Heat a heavy splash of sesame oil in a skillet to medium high, and sear the tuna medallions, turning them once and taking care not to knock off the sesame crust. Cook only a couple of minutes - tuna should be warmed through but not cooked all the way; test one piece by cutting it in half - the color change should stop toward the center. Blot each piece dry on paper towels.
5. Serve immediately with the sauce either drizzled over the top or on the side.
We had ours with buttery wasabi mashed potatoes and blanched bok choy sauteed with black vinegar, soy sauce and salt.
Okay, so word on the street is that Barack Obama’s favorite foods include pizza, chili, and pumpkin pie - further proof that he is, after all, “a man of the people.” On the healthy side, he’s into trail mix, spinach, and broccoli, which may in part explain the fit physique of the next Commander-in-Chief. So, as a cook and as a person with a thing for dinner parties, I have to ask: what do you serve one of the most eagerly anticipated Presidents-elect on his big day? Wouldn’t you know - the Inaugural Luncheon includes nothing other than seafood stew. Feel like cooking along? We’ve got the recipe, so you can celebrate January 20th in truly Presidential style. Note - this serves 10, so invite your cabinet.
10 5-inch puff pastry rounds (available in most freezer sections)
2-3 egg whites, beaten lightly with a splash of water
10 soup ramekins
1. In a large soup pot, boil one gallon of water. Poach the lobsters, then remove them from the water with tongs. Set aside. Poach the shrimp, and remove. Next, add the cod to the water - do this carefully, to keep it from flaking apart. Finally, remove the cod and poach the scallops.
2. Keep the water boiling, and add the vegetables, cooking them until they are tender but not mushy. The potatoes will be the best judge of doneness; do not overcook. Remove the vegetables, allowing the water to continue to boil until most of it has cooked off, creating a light stock.
3. When only a quart of liquid remains, add the vermouth and heavy cream, and allow the entire broth to reduce by half. Season it with salt, pepper, and nutmeg to taste. When the sauce will cover the back of a wooden spoon and not drain off completely, the desired thickness has been reached. Set the sauce aside to cool.
4. Preheat the oven to 400 degrees. Cut the seafood into bite-sized pieces, and gently fold them into the cooled sauce. Scoop this resulting mixture into the ramekins, taking care to distribute the seafood evenly and not to allow the pieces to break apart.
5. Cover each ramekin with a piece of puff pastry cut to size. Brush the tops with egg wash, and then set the dishes in the oven to bake for 8-10 minutes, or until the pastry is golden. Allow to cool for 5 minutes before serving.
Barack Obama’s inaugural menu also includes: molasses whipped sweet potatoes, winter vegetables (including asparagus - a veggie Obama claims not to be crazy about), and a cinnamon apple sponge cake (even though his children say he doesn’t enjoy sweets other than pumpkin pie). The menu was designed, after all, not according to Obama’s tastes, but to those of one of his role models: President Abraham Lincoln, who was fond of seafood, among other things. As reported in the New York Post, ”It’s always good to model yourself after a great president,” said Eric Foner, a professor of American history at Columbia University. “The proof will be in the pudding.”
For those of you who are cooking at home and don’t happen to have the “brace of American birds” on hand to roast with sour-cherry chutney - the Presidential main dish, following the seafood - try something lighter. Steam some broccoli and serve it chilled with lemon juice, a splash of nutty olive oil, and a pinch of salt as a lighter side to your stew.
This is a great way to stretch your grocery dollars while feeding a family. It’s filling, healthful, and quick to make, no matter which style you pick. There are a nearly infinite number of ways you can riff on this recipe if you’re feeling creative, or if you’re missing an ingredient or two. The basic recipe is below, with three thematic variations. Try them all, or make up your own and post your results as comments!
2 large baking potatoes, scrubbed and cut into ½ inch cubes – I soak mine in water for a while first, but you can skip this step, as long as you rinse the cubes a few times – it keeps them from getting mealy or too sticky
2-3 green onions, rinsed and thinly sliced – separate the white parts from the green and set aside
½ medium yellow onion, minced
olive oil
salt and pepper
1. Heat the olive oil in a heavy skillet and sauté the potatoes until they are browned and begin to crisp along the edges.Stir occasionally, but don’t overdo it, or they’ll turn to mush.Pour them into a bowl and set aside.
2.Return the skillet to heat and drizzle with a little more oil.Then, sauté the yellow and white onions, reserving the green for garnish.When they become translucent, add the shrimp and stir until the shrimp are cooked through.
3.Return the potatoes to the skillet until everything is the same temperature. Toss with the green onions, salt and pepper to taste, and serve.
Greek variation:
Mince a few cloves of garlic and toss it in with the onions when they’re cooking.Add a handful of chopped basil or dried oregano, some lemon zest, and feta cheese in at the end.
Cajun variation:
Chop up half of a green bell pepper and sauté it with the onions.Add minced garlic in with the shrimp as they cook, along with a liberal dose of Cajun seasoning and a few shakes of Worcestershire sauce.
Chinese variation:
Toss in fresh minced ginger (or powdered, if it’s all that’s on hand), a few shakes of soy sauce, some rice vinegar, and some cumin with the shrimp.For extra kick, add dried red chilies.
Mexican, Indian, Northwestern – the possibilities are endless.Have fun!
It’s official. Salmon is now a miracle food - or at least so say the diet specialists of pop-goddess and all-around diva Madonna. As a part of her new health program designed to take 12 years off her looks, Madonna will be embarking on a new diet and exercise regimen that will involve eating copious amounts of wild Alaskan salmon, drinking “Kabbalah” water, and spending a lot of time in cardio workouts.
The main reason why salmon fits the bill of “age-defying” supplements is its high levels of the beneficial oils found in cold water fish - Omega 3s, in particular, known as the “super-unsaturates.” Not only do these oils lower cholesterol and triglycerides, but they help skin retain moisture, which reduces facial wrinkles and keeps the surface warm and glowing. Salmon is also an excellent source of protein, and its inclusion as a long-term part of a healthy diet promotes the production of keratin, collagen, and melanin. It can also reduce inflammatory illnesses such as colitis, arthritis, and migraine headaches thousands of times more effectively than aspirin.
Salmon has been touted by stars and health experts alike, from Oprah to Jillian Michaels. Can one of the most powerful tips for beauty really be so simple? Apparently so.
Mussels are beautiful, sensual, and they cook in minutes with a minimum of preparation or ingredients. This recipe builds on traditional French styles and adds flavors from southeast Asia for an exotic flair. Great for romantic dinners for two!
You will need:
4-5 cloves garlic
salt
1 stalk lemongrass, cut into inch-long pieces and smashed with the blade of a knife
6 anchovies
2 T olive oil
2 cups white wine
crushed dried red chilies
handful fresh basil, coarsely chopped
3 lbs. mussels, debearded and scrubbed
zest from 1 lemon
1.Chop the garlic, and then sprinkle with salt; mash with the flat of your knife and continue to work and chop the garlic until it forms a thick paste.Add the basil (reserve some for garnish at the end) and anchovies and keep chopping and mashing until the herbs and fish are fully incorporated.
2.Heat the oil in a large pot over medium-high heat.Add the paste and the chilies (to taste – start with a teaspoon and add more if you really like some kick) to the oil and sauté until aromatic – 2 or 3 minutes.
3.Add the wine and lemongrass and boil for 2 minutes.
4.Place the mussels into the liquid and cover the pot.Allow them to steam just until they open – around 3 or 4 minutes.Discard any mussels that don’t open.
5.Sprinkle the mussels with lemon zest and remaining chopped basil leaves, and toss in the broth with a spoon.Serve in bowls with crusty bread or toasted spiced naan.
This is a rich and creamy dish that’s simple to prepare – put a pot of rice on before you start, and you can be seated at the table in 25 minutes.The sherry boosts the flavor of the mushrooms and cuts through the cream; even picky eaters who claim not to like seafood will appreciate this sauce.Serve over seasoned rice, alongside a clean green vegetable like asparagus or broccoli with lemon; salads and bread are a nice accompaniment, as well.
You will need:
6 cloves garlic, peeled, smashed, and chopped
6 T butter
½ lb. mushrooms – crimini, portabellos, morels, or other denser, meatier varieties work best – washed and sliced
4 scallions, chopped
2 small shallots, minced
½ cup dry sherry
½ cup parsley, coarsely chopped
1 lb. scallops – both baby scallops and large ones will work
2 tsp flour
½ cup half and half
salt and pepper
a couple dashes of nutmeg
Tabasco to taste
1.Melt the butter in a heavy saucepan, and sauté the garlic and mushrooms.
2.Once the mushrooms release their juices, add the scallions and shallots, and cook until the shallots are translucent.
3.Pour in the sherry, stirring lightly to combine.Add the scallops and parsley and continue to cook for a few minutes.Toss in the flour and mix well, to remove lumps.
4.Slowly pour in the half and half; simmer until the sauce thickens and the scallops are cooked through.Be careful not to overcook.Season with salt and pepper, nutmeg, and Tabasco to taste.
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