Salmon, Spinach, Potatoes

I promised to make more fish dishes.
I like my fish simple, fresh and delicious.
I have already given some simple tips how to pick up seafood, so I'm not gonna repeat myself, just keep in mind that wild caught salmon or any other fish is healthier and better than the farmed one. That's why i strongly advise you to spend a few more bucks and get the good stuff.

I'm serving today baked salmon with a crunchy crust, simple potatoes and a warm spinach salad.
Will satisfy you body and soul and it's super healthy.

you need:

deep baking dish

aluminum foil

saute skillet

cutting board

sharp knife

mixing bowl

ingredients: 

salmon fillet 1-1,5 lb. (0,5-3/4 kg)  preferably fresh not frozen, wild caught 

2 cups panko breadcrumbs 

2 tablespoons french grainy mustard

2 tablespoons fresh parsley

1 tablespoon capers

2-3 anchovies 

3 tablespoon olive oil

1/2 sweet onion

2-3 cups fresh baby spinach

2 cloves of garlic

1 tablespoon white wine vinegar

4 potatoes

salt

pepper

Start with cleaning and patting dry the salmon with a paper towel. Cut  the fillet into even pieces. I leave the skin on so it naturally keeps the moisture inside the fish while cooking. Sprinkle with a little bit of salt and fresh ground, black pepper.

Measure 2 cups of panko breadcrumbs and add them to a mixing bowl. On the cutting board chop parsley, capers, and anchovies, add them to the panko.

Next, add the 2 tablespoons of a good french mustard and a drizzle of olive oil.

Mix it good until combined. 

Don't be scared to use anchovies, they will give a nice salty, nutty flavor (not fishy at all! ) to your crusty salmon. They are also very good in many salad dressings, sauces and even on pizza!

To your baking dish add 2 tablespoons of oil. Place the pieces of salmon and carefully cover them with the panko mixture, creating a blanket on the top of each piece.

This will prevent the fish from drying out and will add a distinct crunchy texture and a great taste.

Cover the dish with aluminum foil and bake the fish for 15-20 min. in a preheated oven at 360°-380°F (180°-200°C).

In the meantime, peel your potatoes and simply cook them in a salted water until fork tender. 

In a saute pan add the rest of the olive oil, thinly sliced sweet onion and chopped garlic. Saute them until fragrant and translucent, on medium-low heat. 

Next add baby spinach, salt , pepper and a tablespoon of white wine vinegar.

Keep it on the skillet until warm, mix but try not to mash the spinach to much. You can use lemon instead of white wine vinegar and  a spoon of good butter instead of olive oil.

Serve all together warm with a glass of a red wine for the contrast. The crunchy fragrant crust will enhance the simple, sweet taste of the salmon, earthy spinach and simple potatoes go just perfect with it.

I'm sure everyone's gonna enjoy this fast, easy and healthy dish.

     

Bread...nothing else to add.

I belive that the secret to feel like home where ever you go is to have the bread you know and you like. The right slice really can cut the distance to home at least in half!
Happened to me, I'm not a big bread eater, but that's the part of everyday's food I miss the most.
The comfort of having a fresh loaf of bread every morning, still warm and fragrant with golden, crunchy crust  is really priceless.
I really like all kinds of dark breads, because of their unique taste and texture.
Back home I eat almost only whole wheat or whole grain bread, but not the prepackaged thing or some dry
 '' vasa'',  God forbids! We have several different bakeries around there and each one has special kind to offer, from golden one with honey and sunflower seeds to a dark and crusty that is sold in meters. (Yes, you can ask for half a meter of bread!!!) I swear it can stay fresh for days and days and taste delicious!
Or the alpine bread that is dark but soft with that whole grain taste to it. MmMmmMmmmmmmmmmmm
Dark or white they are all delicious, fresh baked and homey.

And now back to my reality here in States: prepackage, presliced, prebaked, spongy, soft, artificially blown bread all warped up in plastic. Bakeries that don't smell like fresh baked bread, back at home I can smell the bakery from 3 blocks away!!!
Surely, you can find good bread around U.S.A, but you have to look for it.  Bread is a staple, shouldn't be a luxury. Should be daily fresh and nutritious, not packed with sugar artificial flavors and preservatives.

Long story short I decided to bake my own bread. Recipe is actually hungarian, traveled long way to get into my hands and I modified it a bit. It's what you would call a sour-dough bread. It's easy to bake, takes some time to make it but is totally worth it. Crusty on the outside, nice and soft on the inside, smells like heaven. Ideal to add any kinds of herbs or seeds.

you need:
2 big bowls
1 cup
pastry brush
rectangle bread baking pan (not necessary)
clean kitchen cloth

ingredients:
2 cups bread flour plus some for the surface ( can be whole wheat )
1 packet of instant dry yeast (7g, 1/4 oz) or 15 g, about 0,5 oz of fresh yeast
1 cup water
2 teaspoons sugar
1 teaspoon salt
splash of milk (about 2 tablespoons)
1-2 tablespoon poppy seeds or sesame seeds or flax seeds
cooking spray or a teaspoon of oil or butter
1 egg

The procedure of making this bread is very easy, you need to follow few steps. After making several breads you wont even need any measurements, you will eyeball it.
Into a big bowl or a kitchen robot add bread flour and salt, you do not have to sift it, of course do it if you want. Warm up a cup of water, do not use a boiling water that would kill the yeast! The water has to be cooler than 140° F which is 60° C, generally I dip my clean finger in the water to check, must be barely warm not hot or even close to hot. Better colder than hotter! Add sugar stir it in, add a splash of milk and yeast. Stir the mixture very good and leave it to rest for 5-7 minutes. The warm water will activate the yeast and the sugar and milk will give them food to grow :)
When the yeast are ready slowly add the liquid to the flour. I personally use the kitchen aid robot with the dough hook attachment, which is perfect for the first stage.

What you need to remember is that the dough  shouldn't be dry or to sticky. If you have to much flour add a bit of water (can be cold), if its to sticky add a bit of flour to adjust. If u decided to add any additional seeds or herbs (use dry herbs), you should add them right after dough starts to come together. My favorite is with poppy seeds or sesame seeds or dried tomatoes and oregano.
Knead the dough for at least 10-15 minutes. Everybody has their own way of kneading, I use the bottom part of my hand to press and the fingers to move it around and stretch it out a bit each time.

Ready to rise dough shouldn't be sticky, but soft and fluffy in touch and smooth.

Transfer the dough into a pre-greased big bowl (I use baking spray, but olive oil is perfect as well) cover with a damp, clean kitchen cloth and let it raise in a warm dark place.

Leave it for 2 hrs. (nothing will happen if you will leave it for longer or a bit shorter just make sure the dough double or triple in size.)

After 2 hrs. take the dough out on the floured surface and knead it good for 7-10 minutes. You really need to work the hell out this dough hahahaha, stretch it, pull it, slam it, knead it!! Then put it back into the bowl cover with the cloth and let it raise again for another 2 hrs or so.

After the time is up and your dough grew up, knead it again for 7-10 minutes. This time place it in the pre-greased baking pan, if you use baking sheet just form a nice round loaf shape, cover it and let it raise again for 30-40 minutes.

Pre-heat your oven to 400°F - 180°C.  Cut your dough with a sharp knife making a cross cut if you have round shaped loaf or few cuts across if you have a rectangular loaf. That will help the bread to bake and raise evenly in the oven.
Brush the dough with egg wash and sprinkle with the seeds you used inside the dough or if u make it plain you can sprinkle with sea salt or any kind of seeds you like.

Bake it for 30-35 minutes at 400°F - 180°C.
Store it in a paper bag or a bread container.
When is done leave it to cool down a little bit. It's perfect to eat anyway you like it!

                                              with sesame seeds                                                                           

with poppy seeds

with sun dried tomatoes and oregano

Veggie medley: main course or side dish. Either way is delicious and healthy.

The dish I'm about to present you is a healthy alternative to any salad or a great addition to any protein. Can go perfect as a main dish and vegetarians will love it.

Especially now when the season for young, fresh vegetable started, it's good to look around what is fresh and good and try to cook it the way we like it.

Young cabbage, onions, carrots, potatoes, peas, string beans, corn and many many others. But this recipe is really good all year long, you can use almost any kind of vegetables you like or have on hand.

What makes this recipe great is the simplicity. Salt, pepper, olive oil and fresh herbs.

But if you only want and feel like it, you can add many different condiments. Hot and spicy oil drizzled on top or maybe herb butter or cheese bechamel.
This side dish many restaurants serve all year long as a staple. I assure you, the one made at home will be way better.

you need:

baking sheet or an oven proof dish

aluminum foil (not necessary)

sharp knife

cutting board

ingredients:

1 large sweet potato

2 red potatoes

1 large russet potato (or any kind that you like roasted)

2 carrots

2 small zucchini

2 small eggplants

1 red onion

3-4 cloves of garlic

handful fresh basil

tablespoon fresh or dry rosemary

3 tablespoons olive oil

salt 

pepper

Start with preheating oven to 400° F (200°C). Clean your vegetables, peel the carrots and potatoes unless you don't mind the rustic look and taste of the skins (I personally love it). 

Cut all the veggies in the cubes or sticks or little discs or wedges, they don't have to be same shape but try to keep them about same size, so they cook evenly. 

Put your veggies on the baking sheet (I use aluminum foil on the bottom so its easier to clean later) sprinkle generously with salt and fresh ground pepper, drizzle with olive oil. Smash the garlic and mix it in, at the end add fresh or dry rosemary. I think it compliments perfectly not only roasted or grilled meats but also roasted potatoes and vegetables. If you want you can use a mix of herbes de provence, oregano or basil.

Leave it in the oven for 30-40 min. or until the potatoes will be fork tender, last few minutes broil the top to make it nice and golden brown. Your kitchen will smell amazing thanks to herbs and garlic. Take the veggies out serve hot or room temperature with a drizzle of extra virgin olive oil and fresh basil. Caramelized  carrots and sweet potatoes, earthy zucchini, flavorful onion and almost smoky eggplant, this is really a healthy dish with a restaurant quality, served homestyle! 

Caribbean spiced steak with coconut rice

Finally it is warm! And the grilling season is open.
Actually we grill all year long, but its different when you can smell it in the warm air and enjoying the time outside.

I think I love everything and anything from the grill, the flame, the smoke the chard. Meat, fish, fruits or veggies. All taste like summer and fun-time. It's really amazing how different smells, or different tastes can in one second  bring us years back to places and times we thought we have lost forever. Bringing back memories so distant yet so clear and precious. That's what the smoky, meaty smell of a barbecue does for me, that's why I love it.

I need to cheat a bit, all because when I did this recipe it was still kinda coldish and all I could think of was some sunny beach and warm, lapis lazuli sea. So I thought of warm Caribbean islands and decided I need to make a feast inspired by those places.

Grilled Caribbean spiced steak with coconut rice  MMmMMmmmMmMmm!

you need:

grill or heavy grilling pan
1 sauce pan
1 bowl or plastic storage bag
1 pot
cutting board
sharp knife

ingredients:


large flank steak or london broil
1 cup orange juice
2 tablespoons olive oil
spicy jamacian jerk seasoning ( scotch bonnet pepper-very hot, pimento cherry pepper, soy sauce, vinegar, brown sugar, garlic, onion, thyme, ginger, black pepper, smoke liquid, lemon juice)
salt
pepper
handful fresh cilantro
1 cup white rice
1 cup coconut milk
1 cup water
pinch of ground coriander


Start with marinating the meat, it takes some time to absorb the flavor. I used beef flank steak, but really any kind of beef steak cut will do. Salt and pepper the meat, do it in a large bowl or storage zip bag. Add  2 table spoons of jerk seasoning (if you cant find it in any store or delicatessen around you, try to make it yourself using the ingredients above). Rub it good into the meat, add orange juice and olive oil and fresh chopped cilantro.

This will make a great fragrant marinade. Leave the meat inside the refrigerator for at least 1 hr.
Make sure you take it out the fridge about 15-20 min. before grilling, its good when meat is closer to room temperature when you start to process it.
In the meantime cook the rice. Into a sauce pan add 1 cup rice, 1 cup water and 1 cup coconut milk (remember coconut milk is the water with and the milky shreds, do not buy the sweetened one). Spice it up with salt and a pinch or ground coriander. Coconut will give the rice this nutty, distinct flavor. It really reminds me of the rice with saffron, there is something those two have in common. And yes both makes the rice taste amazing.

The secret to perfectly cooked rice is the measurements 2:1. Two parts liquid to one part rice. Bring it up to a boil, cover and turn the heat down to medium low. Leave it to cook slowly for 15-20 min. DO NOT STIR, DO NOT OPEN THE COVER AND CHECK! Just let it cook. After 15 min you can take it off the stove and leave to rest and end up cooking in its own steam. This way you will have a perfectly cooked rice, every time you make it! When you are ready to serve it fluff it with fork, thats all.

Now your meat is ready to be grilled! Put it on the hot grill or hot grilling pan on your stove. Grill it 5-7 min on each side for medium raw, depends how thick is your steak and how you like it best. I like it nice and chard on the outside and pink and juicy on the inside. Remember once its done, take it off the grill and leave it to rest for 2-4 min. just to let the juices cool down. Cut it and serve with the coconut rice, the spicy and fruity marinade and velvety rice compliment each other in  a perfect culinary way. Match made in heaven! Serve it with avocado or mango and cucumber salad, or like I did with green beans and cherry tomatoes with a splash of balsamic vinaigrette.

So simple, just few extra ingredients can turn meat and rice into an exotic feast!

2 classics : fish and chips and bouillabaisse, so different but both so good!

My sister asked me for a fish recipe, spot on because I always promise myself to make more fish dishes, but at the end we always end up with red meat on the plate. Unless it's a lobster sale week :)

Even though we live so close to the coast and New England is well known for the fish delicacy, is not so easy to find fresh seafood around here. I do not want to start this post with complaints, but it is really better to eat seafood not so often but fresh, than some frozen blocks of ''who knows what', seasoned and breaded by ''Captain Fishy''.
Don't get me wrong, frozen fish in many cases is better and fresher than, what we can get in the fish section of our local supermarket. Shrimp, calamari, squid, king crab, prawns, octopus etc... those are usually safe to buy frozen, because they get blast-frozen on the boat, or right after the fisherman gets to the shore with their catch.
But if you can find and afford from time to time a fresh, not frozen ''frutti di mare'' go for it!
Just remember few tips:  keep your eyes open, nose sharp and read labels!
Make sure your fish is wild caught and not farmed. If you buy it as FRESH, look your fish deep in the eyes, if they are foggy, stay away from it. The skin should be firm and shiny. Fish should smell like an ocean water, delicate, I would dare to say, should almost not smell at all.
Remember about your local varieties of fish, ask in your seafood shop what is in season. Don't forget about freshwater fish, shellfish or crawfish, they are as delicious as their cousins from salty waters.

But lets go back to the business, I decided to prepare two different dishes, that I hope will satisfy everyone:

Fish and chips: English tasty classic, homemade fries sprinkled with sea salt and homemade tartar sauce.

Bouillabaisse: delicate fish soup, colorful and sophisticated but will surely satisfy your seafood cravings.

you need:

sharp knife

plastic cutting board

heavy soup pot

heavy skillet

4 flat containers or plates

baking sheet

aluminum foil

small bowl

big plate

paper towel

ingredients:

fish and chips:

6 flounder fillets (can be whitefish, tilapia, cod)

sea salt

pepper

1 egg

splash of milk (1-2 tablespoons)

1 cup all purpose flour

1 cup panko (japanese breadcrumbs) or regular breadcrumbs 

pinch of paprika

pinch of cayenne pepper

handful fresh parsley

4-5 big potatoes

2 cups and 2 tablespoons sunflower oil or corn oil

tartar sauce:

2 tablespoons mayo

1 tablespoon mustard

1 teaspoon horseradish

1 tablespoon  diced onion

1 clove of garlic minced

1/2 teaspoon garlic powder

2-3 little cornichon pickles

1 tablespoon capers

pinch of salt

fresh pepper

1/2 teaspoon sugar

1 teaspoon fresh lemon juice

Preheat your oven to 450°F (230-250°C), peel your potatoes and cut into wedges or thicker fries (you can leave the skin on for the rustic taste and look). Place aluminum foil on baking sheet, toss your fries with 2 tablespoon on oil sprinkle some salt and pepper and place in the oven for 20 min. Or until fork tender and golden brown (broil for last 3-4 min.).

Fries made like this are very good and contain 100% potato, unlike the  fries you buy in the freezer section of your store.

Prepare your breading station, place 4 plates one after the other. First with flour, second with whisked together: egg, milk, a pinch of paprika and cayenne pepper, third with panko bread mixed with chopped parsley and fourth empty.

Fresh parsley will give unexpected color and fresh taste to your fried fish.

The fish fillets season good with salt and pepper and start the breading action.

First cover  with flour, next dunk it into the egg mixture, next cover with crispy panko breadcrumbs and at the end place on a empty plate to rest. Do exactly the same thing with all you fish pieces and let them rest for few minutes.

In a heavy skillet heat up 2 cups of oil (let the oil cover the skillet up to 2 inches high, about 3-4 cm). You wanna be sure, that you have enough oil in the skillet, so the fillets will  float. This way the fish will fry fast, become golden brown and crispy. Heat your oil on medium high heat, until really hot (320°F or so). Fry it with caution, depends on how thick your fillets/pieces are, will take you from 1-2 min. on one side and 30 sec.-1 min. on the other side. So pay close attention and don't burn the fish. Use a heatproof spatula to turn the fish on the skillet. Ready fillets place on a plate with paper towel that will trap the access oil. Do not overcrowd the skillet, fry max 2-3 fillets at once. Don't let the oil temperature drop down to low, this will make your fish soggy and oily, you really do not want that!

You can place your fish in a warm oven to keep it crisp, while you are making the tartar sauce.

To a small bowl add: mayo, mustard, horseradish, garlic powder and a squeeze of fresh lemon juice.

On the cutting board chop very thinly: onion, cornichon pickles, capers and garlic.

Add them into the mayo mixture and really mix well. Taste it and add salt, pepper, lemon and a bit of sugar according to your taste.

Homemade tartar sauce rocks and takes so little to make it.

Sprinkle sea salt over the chips, eat your flaky fish with a bit of tartar sauce and a cold beer! It's a feast even for those, who don't appreciate the glorious taste of seafood. 

                                                 

ingredients:

bouillabaisse:

4 pieces of sea bass or any other fish (best to have bones and head for stock)

assorted seafood : calamari, crabs, sea urchins, shrimp, octopus 

(I used frozen seafood medley: calamari, clams, shrimp and crab meat)

2 big potatoes diced or sliced

1 cup small grape or cherry tomatoes

1 cup diced onion

1 cup diced fennel bulb

1 cup diced celery

1 small carrot (optional)

1 small parsnip (optional)

2 cloves garlic

1/4 teaspoon saffron threads

1/4 cup olive oil

1 cup dry white wine

4 cups water

1 vegetable bullion cube (optional)

1 teaspoon thyme

2 bay leafs

2-3 allspice corns

2-3 black pepper corns

handful fresh parsley

half lemon plus lemon zest

salt

Its a one pot meal so all you need is a heavy soup pot, or a round dutch oven (I use a dutch oven for almost anything! It's so worth buying ). Heat up oil over medium heat. Cook onion, garlic until translucent. Add thyme sprigs and let it release the natural oils.

Add a cup of wine and water (add bullion cube if you use it), add fish bones and the head (a perfect fish stock is when you use lobster or crab shells, they give a distinct, almost sweet sea taste to a broth). Add diced celery, fennel, parsnip and carrot (dice them or leave whole so you can easily take them out later). Cut the cherry tomatoes in half's and squeeze out the seeds and juice, when seedless add to your stock. Add the bay leafs, allspice, few sprigs of parsley and saffron.

Bring to a simmer and cook, covered for 30-40 mins.

After the stock is ready, take out the fish head, bones, bay leaf, parsley and thyme sprigs, carrot and parsnip (if you left them in 1 piece). Add salt, black pepper and a bit of lemon zest. Next add diced potatoes and let it cook- simmer for another 10 min. When almost tender add the actual fish meat and seafood medley. Cover it and cook it no longer than 5-7 min.

Do not overcook the seafood, it will become tough and rubbery. For this soup you can really use any kind of fish or seafood, sky is the limit. At the very end squeeze fresh lemon juice and sprinkle with fresh chopped parsley. Serve with sourdough bread and good wine.