From The Naked Chef by Jamie Oliver
serves 4
four 1 lb trout, scaled and gutted
2 good handfuls of fresh thyme
sea salt and freshly ground black pepper
3 Tb olive oil
2 lemons
4 bay leaves, fresh if possible
Preheat your oven to 475. Wash the trout inside and out and pat dry with paper towels. Using a mortar and pestle, smash up the thyme with 1 tea of salt, some pepper and the olive oil (or very finely chop). Rub this mixture into the trout; covering the belly cavity and the skin.
Cut the lemons in half and remove the ends so they have a flat edge. With the point of a knife, make an incision into the flesh of each lemon half and stick a bay leaf into it. Place the trout and lemons on a roasting tray and bake, allowing roughly 10 minutes. To check that the trout is cooked properly, just go to the thickest part of the trout and try to pull the meat away from the bone. If it pulls away easily it is cooked, and if it doesn't put it back into the oven for a couple more minutes. By the time the trout has finished cooking the skin should be crispy. The roasted lemons should be beautifully sweet and slightly jammy in flavor - this is such a nice way to cook the lemons as teh bay also infuses them with flavor.
Serve the trout with the lemon, which you can squeeze on to the fish. I like to serve this with some pan-friend potatoes and a crisp green salad.
Tuesday, November 17, 2009
Friday, November 13, 2009
Bibimbop
From Hungry Monkey by Matthew Amster-Burton (altered slightly)
Serves 4
Marinade
1/4 c soy sauce
1 1/2 Tb sugar
2 Tb finely grated Asian pear or Granny Smith Apple
1 scallion, thinly sliced
1 med clove garlic, minced
2 Tb toasted sesame seeds
2 Tb sesame oil
1/2 Tb ground black pepper
1 lb beef flank steak, halved lengthwise, then cut crosswise into very thin slices (or pick up beef for sukiyaki/hotpot from an Asian grocery
8 oz bean sprouts
3 carrots, thinly sliced
4 eggs
peanut oil
10 cups hot cooked medium-grain (Calrose) rice, from about 3 1/2 cups uncooked rice
8 oz napa cabbage kimchi
gochunjang or sriracha
1. Combine soy sauce, sugar, pear/apple, scallion, garlic, sesame seeds, oil, and pepper in a bowl. Add the meat and refridgerate for at least 2 hours, up to 24 hours.
2. Put the carrots in a skillet with a bit of oil over medium-high heat and cook until a little soft.
3. Push the carrots to the edges of the skillet and add meat in batches cooking until no pink remains on the meat. Set aside meat and carrots.
4. Add bean sprouts to the pan and cook until just soft. Set aside.
5. Add peanut oil to skillet and cook eggs, runny yolk is best.
6. Place 2 1/2 cups of rice in each bowl. Top each with 1/4 of the beef, sprouts, carrots and kimchi. Place a fried egg in the middle of each.
7. Individuals can add gochujang to taste and stir everything together including the egg.
Serves 4
Marinade
1/4 c soy sauce
1 1/2 Tb sugar
2 Tb finely grated Asian pear or Granny Smith Apple
1 scallion, thinly sliced
1 med clove garlic, minced
2 Tb toasted sesame seeds
2 Tb sesame oil
1/2 Tb ground black pepper
1 lb beef flank steak, halved lengthwise, then cut crosswise into very thin slices (or pick up beef for sukiyaki/hotpot from an Asian grocery
8 oz bean sprouts
3 carrots, thinly sliced
4 eggs
peanut oil
10 cups hot cooked medium-grain (Calrose) rice, from about 3 1/2 cups uncooked rice
8 oz napa cabbage kimchi
gochunjang or sriracha
1. Combine soy sauce, sugar, pear/apple, scallion, garlic, sesame seeds, oil, and pepper in a bowl. Add the meat and refridgerate for at least 2 hours, up to 24 hours.
2. Put the carrots in a skillet with a bit of oil over medium-high heat and cook until a little soft.
3. Push the carrots to the edges of the skillet and add meat in batches cooking until no pink remains on the meat. Set aside meat and carrots.
4. Add bean sprouts to the pan and cook until just soft. Set aside.
5. Add peanut oil to skillet and cook eggs, runny yolk is best.
6. Place 2 1/2 cups of rice in each bowl. Top each with 1/4 of the beef, sprouts, carrots and kimchi. Place a fried egg in the middle of each.
7. Individuals can add gochujang to taste and stir everything together including the egg.
Wednesday, November 4, 2009
Classic Minestrone
From Everyday Food October 2008
Serves 6
2 Tb olive oil
1 med red onion, chopped
2 med carrots, peeled and diced
1 large celery stalk, diced
¼ tea red-pepper flakes
1 tea minced fresh rosemary, or ¼ tea dried
Coarse salt and ground pepper
1 can (14.5 oz) whole peeled tomatoes, drained and finely chopped
1 large potato, peeled and diced
¼ head Savoy or green cabbage (1/2 lb), cored and thinly sliced
1 can (15 oz) cannellini beans, rinsed and drained
½ lb green beans, trimmed and cut into 1-inch lengths
¾ c grated Parmesan, for serving
In a large pot, heat oil over medium. Add onion, carrots, celery, red-pepper flakes, rosemary, 1 ½ teaspoons salt and ¼ teaspoon pepper. Cook, stirring occasionally, until onion begins to turn golden, 5-8 minutes.
Add tomatoes; cook until some of the liquid evaporates, 1 minutes. Add potato, cabbage, cannellini beans, and 7 cups water; bring to a boil. Stir in green beans.
Reduce to a simmer, and cook until all the vegetables are tender, about 20 minutes. Season with salt and pepper. Serve sprinkled with Parmesan.
Serves 6
2 Tb olive oil
1 med red onion, chopped
2 med carrots, peeled and diced
1 large celery stalk, diced
¼ tea red-pepper flakes
1 tea minced fresh rosemary, or ¼ tea dried
Coarse salt and ground pepper
1 can (14.5 oz) whole peeled tomatoes, drained and finely chopped
1 large potato, peeled and diced
¼ head Savoy or green cabbage (1/2 lb), cored and thinly sliced
1 can (15 oz) cannellini beans, rinsed and drained
½ lb green beans, trimmed and cut into 1-inch lengths
¾ c grated Parmesan, for serving
In a large pot, heat oil over medium. Add onion, carrots, celery, red-pepper flakes, rosemary, 1 ½ teaspoons salt and ¼ teaspoon pepper. Cook, stirring occasionally, until onion begins to turn golden, 5-8 minutes.
Add tomatoes; cook until some of the liquid evaporates, 1 minutes. Add potato, cabbage, cannellini beans, and 7 cups water; bring to a boil. Stir in green beans.
Reduce to a simmer, and cook until all the vegetables are tender, about 20 minutes. Season with salt and pepper. Serve sprinkled with Parmesan.
Sunday, October 18, 2009
Portobello Mushroom Sandwiches
8 ounces butter, softened
4 sun-dried tomatoes, chopped
1 red chile, finely chopped
Garlic, finely chopped
A few sprigs fresh thyme leaves
Sea salt and freshly ground black pepper
4 large Portobello mushrooms
1/2 loaf ciabatta bread, heated until crust becomes crispy
2 tablespoons Dijon mustard
1 bunch watercress, picked and washed
Preheat the oven to 400 degrees
Mix the butter with the sun-dried tomatoes, chile, garlic, and thyme leaves. Season and spoon over each mushroom. Bake for 10 to 15 minutes, or until soft.
Cut the ciabatta into 8 slices and spread with the Dijon mustard. Lay the watercress over the mustard and top with the baked mushrooms. Cover with the other half of bread, press down firmly, and cut.
4 sun-dried tomatoes, chopped
1 red chile, finely chopped
Garlic, finely chopped
A few sprigs fresh thyme leaves
Sea salt and freshly ground black pepper
4 large Portobello mushrooms
1/2 loaf ciabatta bread, heated until crust becomes crispy
2 tablespoons Dijon mustard
1 bunch watercress, picked and washed
Preheat the oven to 400 degrees
Mix the butter with the sun-dried tomatoes, chile, garlic, and thyme leaves. Season and spoon over each mushroom. Bake for 10 to 15 minutes, or until soft.
Cut the ciabatta into 8 slices and spread with the Dijon mustard. Lay the watercress over the mustard and top with the baked mushrooms. Cover with the other half of bread, press down firmly, and cut.
Porcheta
3 lbs Pork butt shoulder roast
Salt
1 Tablespoon capers (Rinsed, Dried, Rough Chop)
1 Teaspoon chopped lemon zest
3 Cloves garlic, roughly chopped
12 Sage leaves, crushed and roughly chopped
Sprig or two of rosemary, crushed and roughly chopped
2 teaspoons fennel seeds, barely crushed
1.5 teaspoons cracked black pepper
2 lbs root veggies (carrot, onion, fennel, celery root, turnip, rutabaga, parsnips, garlic, potato, etc)
Olive oil
2/3 cup pork stock, chicken stock, water
Trim down to no more than 1/4" fat on all sides. Open up some of the natural muscles seams or cut your own seams with a chefs knife. Now salt the outside and inside all of the seams (use 1/2 teaspoon of salt per pound).
Combine the capers, lemon zest, garlic, sage, rosemary, with most of the fennel seeds and black pepper. (You should get about 1/2 cup, loosely packed.) Spread and pack this mixture all over the excavated insides of the pork butt, making sure the seasoning falls deep into the crannies where you’ve separated the muscles. Re-form the pork butt into its natural shape and tie tightly into a uniform shape, tying 4 or 5 strings around the circumference and another around the length of the roast. Rub the remaining fennel and pepper on the outside of the roast. Collect and refrigerate any loose herbs and seasonings. Cover the pork loosely and refrigerate for 1-3 days.
Roasting the porchetta (2 1/4 to 2 1/2 hours):
Preheat the oven to 350 degrees F. Toss the vegetables in a minimum of olive oil, barely coating the surfaces. Add a few pinches of salt and toss again. Heat a 12- or 14-inch ovenproof skillet, depending on how many vegetables you are roasting, over medium heat. Place the pork roast in the pan; it should sizzle. Surround with the vegetables. Place in the oven. The roast should begin to color at 45 minutes; if not, turn the heat up to 375 degrees until it does, then turn the heat back down. At 1 hour, turn the roast over and roll the vegetables in the rendered fat. Work quickly, so you don’t lose too much oven heat and the roast doesn’t cool off. Turn the roast again at 2 hours and add about 1/3 cup of the stock or water. Add any excess herbs and seasonings to the pan juices at this point and swirl the pan so they sink into the liquid. Roast for another 15 to 30 minutes, to about 185 degrees F. The pork should be fragrant and glistening golden caramel. Transfer the meat to a platter, tent loosely with foil, and leave in a warm, protected spot while you make the pan sauce. Place the vegetables on a separate warm plate.
Preparing the pan sauce and serving the roast:
Tilt the skillet and spoon off the fat. Add the vermouth and the remaining 1/3 cup stock or water and set over low heat. Scrape and stir to dissolve the caramelized drippings on the bottom and sides of the pan. Skim the fat as the liquid comes to a simmer. Add any juice that may have trickled from the resting roast. Slice the pork, removing the strings as you go, and serve garnished with the vegetables and a spoonful of the rich pan sauce.
Salt
1 Tablespoon capers (Rinsed, Dried, Rough Chop)
1 Teaspoon chopped lemon zest
3 Cloves garlic, roughly chopped
12 Sage leaves, crushed and roughly chopped
Sprig or two of rosemary, crushed and roughly chopped
2 teaspoons fennel seeds, barely crushed
1.5 teaspoons cracked black pepper
2 lbs root veggies (carrot, onion, fennel, celery root, turnip, rutabaga, parsnips, garlic, potato, etc)
Olive oil
2/3 cup pork stock, chicken stock, water
Trim down to no more than 1/4" fat on all sides. Open up some of the natural muscles seams or cut your own seams with a chefs knife. Now salt the outside and inside all of the seams (use 1/2 teaspoon of salt per pound).
Combine the capers, lemon zest, garlic, sage, rosemary, with most of the fennel seeds and black pepper. (You should get about 1/2 cup, loosely packed.) Spread and pack this mixture all over the excavated insides of the pork butt, making sure the seasoning falls deep into the crannies where you’ve separated the muscles. Re-form the pork butt into its natural shape and tie tightly into a uniform shape, tying 4 or 5 strings around the circumference and another around the length of the roast. Rub the remaining fennel and pepper on the outside of the roast. Collect and refrigerate any loose herbs and seasonings. Cover the pork loosely and refrigerate for 1-3 days.
Roasting the porchetta (2 1/4 to 2 1/2 hours):
Preheat the oven to 350 degrees F. Toss the vegetables in a minimum of olive oil, barely coating the surfaces. Add a few pinches of salt and toss again. Heat a 12- or 14-inch ovenproof skillet, depending on how many vegetables you are roasting, over medium heat. Place the pork roast in the pan; it should sizzle. Surround with the vegetables. Place in the oven. The roast should begin to color at 45 minutes; if not, turn the heat up to 375 degrees until it does, then turn the heat back down. At 1 hour, turn the roast over and roll the vegetables in the rendered fat. Work quickly, so you don’t lose too much oven heat and the roast doesn’t cool off. Turn the roast again at 2 hours and add about 1/3 cup of the stock or water. Add any excess herbs and seasonings to the pan juices at this point and swirl the pan so they sink into the liquid. Roast for another 15 to 30 minutes, to about 185 degrees F. The pork should be fragrant and glistening golden caramel. Transfer the meat to a platter, tent loosely with foil, and leave in a warm, protected spot while you make the pan sauce. Place the vegetables on a separate warm plate.
Preparing the pan sauce and serving the roast:
Tilt the skillet and spoon off the fat. Add the vermouth and the remaining 1/3 cup stock or water and set over low heat. Scrape and stir to dissolve the caramelized drippings on the bottom and sides of the pan. Skim the fat as the liquid comes to a simmer. Add any juice that may have trickled from the resting roast. Slice the pork, removing the strings as you go, and serve garnished with the vegetables and a spoonful of the rich pan sauce.
Friday, June 5, 2009
Summer Cucumber Salad
From Everyday Food June 2009
1 Cucumber, peeled, halved lengthwise, seeded and sliced crosswise
1/2 white onion sliced
1/4 c fresh cilantro
2 tea olive oil
2 Tb lemon juice
salt & pepper to taste
In a small bowl, combine all the ingredients. Let sit in the fridge for several hours so that the flavors blend and the onion mellows.
1 Cucumber, peeled, halved lengthwise, seeded and sliced crosswise
1/2 white onion sliced
1/4 c fresh cilantro
2 tea olive oil
2 Tb lemon juice
salt & pepper to taste
In a small bowl, combine all the ingredients. Let sit in the fridge for several hours so that the flavors blend and the onion mellows.
Tuesday, May 5, 2009
Grilled Fish, Romagna Style
2 1/2 to 3 lbs whole fish gutted and scaled, or fish steaks
salt
pepper
1/4 cup olive oil
2 Tb lemon juice
a small sprig of fresh rosemary chopped fine, or 1/2 tea dried
1/3 c fine, dry, unflavored bread crumbs
1. Wash the fish or fish steaks in cold water, then pat dry with paper towels.
2. Sprinkle fish liberally with salt and pepper on both sides, put it on a large platter, and add the oil, lemon juice, and rosemary. Turn the fish two or three times to coat well. Add the bread crumbs, turning the fish once or twice again until it has an even coating of oil-soaked bread crumbs. Marinate for 1-2 hours at room temperature, turning and basting the fish from time to time.
3. Preheat grill and place fish 4-5 inches from the heat. Grill on both sides until done, turning the fish once. Depending on the thickness of the fish steaks, or the size of the whole fish, it may take between 5-15 minutes. While cooking, baste the top with any leftover marinate. Serve hot from the grill.
salt
pepper
1/4 cup olive oil
2 Tb lemon juice
a small sprig of fresh rosemary chopped fine, or 1/2 tea dried
1/3 c fine, dry, unflavored bread crumbs
1. Wash the fish or fish steaks in cold water, then pat dry with paper towels.
2. Sprinkle fish liberally with salt and pepper on both sides, put it on a large platter, and add the oil, lemon juice, and rosemary. Turn the fish two or three times to coat well. Add the bread crumbs, turning the fish once or twice again until it has an even coating of oil-soaked bread crumbs. Marinate for 1-2 hours at room temperature, turning and basting the fish from time to time.
3. Preheat grill and place fish 4-5 inches from the heat. Grill on both sides until done, turning the fish once. Depending on the thickness of the fish steaks, or the size of the whole fish, it may take between 5-15 minutes. While cooking, baste the top with any leftover marinate. Serve hot from the grill.
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