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Showing posts from August, 2018

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…

Sichuan Chili and Garlic Prawns

If you follow my blog you know that I’m a big fan of spicy food, and Sichuan/Szechuan food in particular. It’s such a unique regional cuisine. From the smoky fermented vinegar to lip numbing Sichuan peppercorns, it’s a flavor explosion.


When I want a spicy food fix, this is the perfect dish. The interplay between the ingredients is classic Sichuan. Additionally, I like the simplicity of this recipe as the marinade becomes your sauce.

It’s well worth searching out the Sichuan peppercorns, as they add a an authentic flavor that really can’t be substituted. They are not particularly spicy, but give a tingling mouthfeel that is very unique. They are best ground fresh and it’s the perfect place to use your spice grinder.

As I’ve mentioned before I have two coffee grinders and one is exclusively used for grinding whole spices. The white one for spices and black one for coffee beans. They are both well over 20 years old, so they were a good investment.

Ingredients

3/4 lb raw peeled Prawns/Shrimp
2…

Turkish Stuffed Eggplant

This is a variation on a traditional Turkish dish. I love the bold spices and the richness of the tomatoes in the savory sauce. It is not difficult to prepare, but does take a little bit of time, as you need to cook the eggplant prior to stuffing them.


Ingredients
4 medium Eggplant, about 2 lbs 1 lb of Boca Crumbles 2 Tbsp Olive Oil 3 cups of diced Tomato 1 Onion, finely chopped 1 tsp Oregano ¼ tsp Cinnamon 1/8 tsp Cloves 2 cloves Garlic, crushed 1 Tbsp Pomegranate Molasses 4 Tbsp roasted Pine Nuts 1 cup Greek Yogurt, or suitable non dairy substitute
Preheat oven to 350F degrees. Slice the eggplant in half and scrape out about half of the flesh and set aside. Then brush the halves with olive oil and sprinkle with salt. Bake the eggplant halves for 20-25 minutes until just soft to touch, but not mushy.
While the eggplant is baking, start preparing your sauce by browning the Boca crumbles in 1 Tbsp of the olive oil and set aside. Then add in the remaining 1 Tbsp of olive oil to your pan and sauté the …

Spaghetti with Poached Salmon

I’ve made this recipe two ways and both are very good. The first is lightly poaching the salmon in the pasta sauce and the second is using some leftover broiled salmon from the night before. The key to both methods is not to over cook the salmon.


The only other interesting ingredient is the Parmesan cheese. Normally, in Italy, pasta with fish or seafood do not include cheese, but it works well here.

Ingredients

1 lb Spaghetti
2 cups fresh Salmon, cut into 1/2 inch cubes or 2 cups cooked Salmon, flaked with a fork.
3 Tbsp Butter or Earth Balance.
Juice of one Lemon
1 medium Shallot, peeled and thinly sliced
1-2 cloves of Garlic, peeled and chopped
3/4 cup White Wine
1/4 tsp Sea Salt, this is only for the sauce, you will need 2 Tbsp for the pasta water.
Freshly ground Black Pepper
Sprinkle of Chili Flakes, optional
Freshly grated Parmesan Cheese, about 1 cup.

Start the water for your pasta in a large pot with lots of water, and while you were waiting for the water to boil, begin making your sauce.

Add…

Grilled Shrimp with Harissa

Harissa is a fiery paste which is commonly used in North African cuisine. You see it show up in Tunisian and Moroccan food quite often. It is packed with flavor and comes in many varieties, but common ingredients are chilies, olive oil, garlic, sundried tomatoes, salt, coriander, cumin and caraway seeds.


You can certainly make your own, but for a quick meal, I always have some on hand. It’s a versatile ingredient and can be used in many ways. That being said, I’m particularly fond of it with fish, shrimp, vegetables and anything grilled. It’s amazing in shakshouka, makes a mean mayonnaise and would certainly be great paired with any grilled meat.

I decided to make this at the last minute, so having the paste on hand was essential. It’s not often that you can find a recipe with only three ingredients that tastes this good.

Harissa du Cap Bon, Zamouri, Mina and Traditional Harissa Spread by Les Moulins Mahjour (this is the brand I use, as it’s made by a family in Tunisia and organic) are a…