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Cannellini Beans ala Marcella Hazan

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Marlow and Son’s Butterbeans, Garlic Confit and Preserved Tomatoes

I first saw this recipe in Bon Appetit and was fascinated. It used interesting ingredients combined in a unique way and I had to try it. The recipe was given in response to an email from BA writer to Marlow chef Patch Troffer, but the recipe had no measurements and timing. After making it, I adjusted a few things and added quantities and timing and was very happy with the results. I ordered my dried beans from Rancho Gordo in Napa and they were excellent.

To make it spectacular, you really do need to make the garlic confit and preserved tomatoes. They aren’t hard to make, but set aside a bit of time. Make a full recipe and then use the rest for other dishes.
Garlic Confit
3 heads of Garlic, peeled and left whole.  3/4-1 cup Olive Oil  4 springs fresh Thyme  2 Bay Leaves 2 dried Chili Peppers

Add all ingredients to a small saucepan and cook on barest simmer for 1-2 hours. (This broad cooking time is due to the fact that some garlic has more moisture than others). You’ll want the cloves to be s…

Bhindi Masala

There are so many recipes for this dish, but basically they all have a few commonalities. Onion, ginger and garlic purée and tomato base with additional ground spices. The names okra, bhindi and lady fingers are used interchangeably. 


Some recipes include an additional step of precooking the bhindi/okra in half the oil and setting it aside. I can understand this, as it keeps the okra from getting slimy, which was a frequent concern in the recipes I read. I was lucky in that my okra was very fresh, so I didn’t have that issue. Bottom line, if you are at the market and all the South Asian customers are buying okra, it is likely very fresh. 

Additionally, many recipes called for adding something acidic to keep the okra from going slimy. I felt lemon juice would work well, and was happy with the results.

One additional note. Many recipes called for using cumin seeds. As I had literally just run out, I substituted black mustard seeds. It tasted fine, but I think the cumin seed would have been…

Oven Roasted Salmon

This has to be one of the easiest and best tasting recipes I have. I developed it so I could always pull together a healthy dinner in a few minutes and then have beautiful cold salmon leftovers for the next day.

All you need is a nice piece of fresh salmon and a few basic spices. The real key is to get the oven very hot, so it sears the outside of the salmon and locks in the juices.



Ingredients 

2 lb filet of Fresh Salmon, skin on is best, but not essential.
Celery Salt
Dill Weed
Roasted Garlic Powder
Freshly ground Black Pepper
1 Tbsp Butter
Parchment Paper

Preheat your oven to 550F. Take your parchment paper and put it onto a 1/2 sheet baking pan and lay your salmon onto the paper.



Melt your butter and brush it onto the salmon filet. Sprinkle on your spices to taste and bake for 10-15 minutes, depending on the thickness of the salmon. Remove and allow it to rest for 3 minutes before serving. It goes well with the seafood rice pilaf I featured in an earlier post.



Note: All of these spices can be…

Vegetarian Sichuan Dry Sautéed Green Beans - Gan Bian Si Ji Dou

I can honestly say that this is my favorite Sichuan dish, second only to MaPo Tofu. I’ve eaten it many times, but had never made it. Well, that has changed. This was really incredible.


I found so many different recipes, but sort of merged a Fuchsia Dunlop recipe and a Wok of Life recipe to create this vegetarian version, which replaces the standard ground pork with Shiitake mushrooms. I’m very happy with how it turned out.


Ingredients

1 pound Green Beans, trimmed.
1 cup Vegetable Oil
1 Tbsp Ginger, minced
3 cloves Garlic, minced
1 tsp Sichuan Peppercorns, crushed
2 Tien Tsin Chilis, crushed
2 ounces dried Shiitake Mushrooms, soaked in hot water and chopped.
1 Tbsp Shaoxing wine
1 Tbsp light soy sauce
1/2 Tbsp dark soy sauce
1 drop of Liquid Smoke
1/4 teaspoon sugar
Dash of Toasted Sesame Oil

You will want to prepare everything up front, because the cooking time is very quick. 





Start your wok and pour your oil in the wok. Once it is up to temperature, add your green beans and cook them for 6 to 7 minut…

Catfish Couvillion - A Cajun Delight

A couvillion is in the same family of the Creole/Cajun courtbouillon and the French court-bouillon. The major difference is that couvillion starts with a medium dark roux and is thick and almost stew like.



There are many different recipes, but mine is traditional and very good. It’s not difficult to make, but the roux takes time and can’t be rushed. If you burn the roux it is unusable and you will need to start over. So once you start the roux, keep stirring. I will give you a step by step to make the roux. If you feel you need additional info, here is a link. http://www.thepasadenachef.com/2011/02/how-to-make-roux.html

As I had guests over, I was unable to get a pic of the final dish, but the pic above is from the amazing meal I had at Couvillion here in Louisville. Mine looked very similar and tasted almost as good, but not quite.

Ingredients

3 Tbsp Vegetable Oil
3 Tbsp Butter
6 Tbsp Flour
1 Onion, minced
1/2 Red Pepper, minced
1/2 Green Pepper, minced
2 ribs Celery, minced
2 cloves garlic, mi…

Cuisine Provencal-Bouillabaisse

I wanted to create a more traditional Bouillabaisse and decided to give it a go and I must say I preferred it to my original version. The flavor is amazing and so layered. You keep tasting new flavors as you enjoy it and the fennel really does add a vital element.


I decided against the rouille, as I find the garlic blast can overpower the delicacy of the seafood. If you prefer it, it can certainly be added.

Ingredients 

4 Tbsp Extra Virgin Olive Oil
1 large Onion, chopped
1 Fennel Bulb, cored and chopped
1 Shallot, peeled and minced
1 Tbsp Garlic, peeled and chopped
1 teaspoon Sea Salt
1 tsp freshly ground Black Pepper
1/4 tsp Thyme
2 Bay Leaf
1/2 tsp Cayenne Pepper
2 Tbsp Tomato Paste
1/2 lb Baby Potatoes, quartered
1 cup White Wine
1 tsp Saffron threads, crushed in palm of your hand.
1 -2 Tbsp Pernod
1 (28-ounce) can diced Tomatoes, juice included
1 quart Seafood or Fish Stock
1 cup/bottle Clam Juice
1 cup/bottle Lobster Juice
1 Tbsp Red Boat Fish Sauce
1/2 lb large shrimp, shelled and deveined.
1/2 lb Sca…