Halibut with Ginger and Shiitake Mushrooms

There may be a glitch in the matrix.

The thing is, after repeatedly sampling this halibut recipe, I can say in no uncertain terms that it's the best halibut ever (on dramatic days, I have been known to generalize beyond halibut to all fish, hot foods, or objects in the solar system). But then last night, for inexplicable reasons, I made this new recipe instead. And it...here's where the glitch comes in...it also seems to be the best halibut ever.

Obviously, a philosophical conundrum such as this can only be resolved through tireless and repeated empirical investigation. I'll get back to you when I've gotten to the bottom of it (or to the bottom of the Co-op's fish supply, whichever comes first). In the meantime, feel free to engage in your own scientific tests -- for the benefit of humankind, of course, and for the benefit of dinner.

Serve over brown or black rice, and pair with some sort of vegetable. This recipe is fairly simple and quick, as long as you remember to start the rice ahead of time.


Ingredients
1/2 - 2/3 lbs halibut (enough for two)
1/2 cup whole wheat flour
Kosher salt and freshly ground black pepper
4 scallions, white and light green parts, sliced
2 medium cloves garlic, chopped
Several thin slices ginger, julienned (nearly twice as much ginger as garlic, volume-wise)
12-15 shiitake mushrooms, brushed clean, stems removed, and cut in half
(or sliced in thirds, if especially large)
3 oz sake (rice wine)
Lemon wedges or halves

Sprinkle the fish with salt and black pepper, then dredge in the flour.

Heat a nonstick pan over medium heat. When hot, drizzle the bottom lightly with olive oil, then add the fish. Pan fry for several minutes until golden brown on the bottom, then flip. (If you've cut the piece of fish in half already and it's fairly thick, you may be able to brown all four sides. If not, turn the heat down a bit so that the fish can cook through before the bottom gets too dark.)

After you've flipped the fish, heat a glug of olive oil in another pan over medium heat (or, if you're lazy like me and have a big enough pan, push the fish to the side of the first pan and do this on the other side while it cooks). Add the ginger and scallions, stir a few times, then add the garlic and turn the heat down just a bit. Saute for 15-20 seconds, then add the mushrooms and stir to coat. Continue cooking the mushrooms, stirring occasionally and without crowding them, until they start to lightly brown.

Just before the fish is cooked through, remove it from the pan and set aside.

Sprinkle the mushrooms with a pinch of salt, stir, then add the sake and turn off the heat. Stir a few times as the sake simmers. Serve the fish over rice, and spoon the sauce over the top. Garnish with a generous wedge of lemon, and serve hot.

Serves 2.

Conquering the Cauliflower, Phase III: Leftovers

Lunch in less than ten minutes. Or rather, a gourmet, local, whole foods lunch in less than ten minutes. Can't really beat that.

Step 1: Make this recipe, alongside some fish or chicken or whatever over wild rice (if you make about a cup of wild rice, you can use two-thirds of it for a two-person dinner and save the last third for this recipe).

Step 2: Gleefully remove leftovers from fridge the next day, and make this:

Ingredients
About 2 cups leftover roasted cauliflower
Three big handfuls spinach leaves
1 cup leftover cooked wild rice
1-2 tbsp olive oil
1 tsp sherry vinegar
1 tbsp whole grain mustard
Salt and freshly ground black pepper to taste

Throw the spinach into a pot, cover, set over medium heat, and cook until the leaves just start to wilt from the steam (or zap in the microwave for about 30 seconds).

Whisk the olive oil, vinegar, mustard, salt, and pepper together to form an emulsion. Toss with the wilted spinach till the leaves are evenly coated, then add the wild rice and mix well.

Reheat the cauliflower in the microwave for about 1 1/2 minutes on high or until warm but not scalding. Serve over a bed of the spinach-wild rice mixture.

Serves two for a quick and easy and amazingly delicious lunch.

Conquering the Cauliflower, Phase II: Roasted

Cauliflower 2.0. How does it compare to the previous version? Doubtless only time...and repeated sampling...can tell.

This is getting to be an old hat but...you remember that thing I said I wasn't sure if I really liked last week? Well I love it now. Totally mesmerized. Deliciously addicted. Can't possibly stop eating it ever even in a million years ooh wait look what's that?

Ingredients

Olive oil

1 to 1 1/2 heads cauliflower, divided into florets

1 small to medium red onion, quartered lengthwise and sliced into quarter rings

1 slice whole grain bread, coarsely chopped

2 tsp capers, soaked in water for 1/2 hour and rinsed

Kosher salt

Preheat the oven to 400°F. Drizzle cauliflower and onions with olive oil and toss till lightly coated. Pour into a nonstick baking pan, a couple layers deep, and roast for 45 minutes or until browned and tender, stirring every 15 minutes or so.

Meanwhile, heat a little olive oil in a pan over medium heat. When hot, add the bread and capers and fry, stirring, until golden brown.

When the cauliflower is done, drizzle with just a little more olive oil if it's a bit dry. Sprinkle with salt, add the toasted bread and capers, stir, and serve hot.

Serves 4, or two for dinner (pairs well with sablefish over wild rice) and two for lunch the next day (recipe coming soon to a blog near you).

Conquering the Cauliflower, Phase I: The Iron Skillet

It has long been my dream to conquer the cauliflower. Partly because of the alliteration, and partly because—let's face it—the cauliflower is unexciting. Bland. Boring. Unmemorable.

There's nothing wrong with it...it's just not the sort of vegetable one would rave about. No one has ever been moved to expound upon the cauliflower. No sonnets have been written. No Trojan ramekins delivered. No exclusive cookbooks devoted to the cause. (Okay, probably this last one's not true. But you get the idea.)

Except that then, one day, we ordered some cauliflower at Tuli Bistro, and I realized the error of my ways. Cauliflower, it turned out, was neither bland nor boring. Steamed cauliflower is bland and boring. Boiled cauliflower is bland and boring. Cauliflower done right is momentously, shockingly delicious.

Ingredients
1 head cauliflower (green* or white), divided into smallish florets
Olive oil
1 yellow onion, halved and sliced into thin half rings
2 tbsp golden raisins
1 tbsp pine nuts
1/4-1/3 cup veggie broth
Kosher salt
Freshly ground white pepper
Lemon wedges

Heat a large cast iron skillet over medium heat. When hot, add a generous glug or two of olive oil, and swirl to coat the pan. After a few seconds, add the onion. Saute, stirring occasionally, until the onion softens and begins to smell sweet.

Push the onion to the side of the pan, and add the pine nuts to the other side. Stir until lightly toasted on one side, then combine with the onion and continue cooking until the onion just starts to turn golden here and there. Add the sultanas, stir once, then add the cauliflower and stir to combine. (If you had a large head of cauliflower, you may run out of room...just stick the rest in the fridge for later rather than overflowing the pan.)

Drizzle liberally with more olive oil and pan-fry for 4-5 minutes, stirring from time to time. Add a pinch or two of salt and a slosh of broth (just enough to create some steam -- about 1/8 cup), cover, and turn the heat down to medium-low. Steam for 12-15 minutes, checking and stirring at 3 minute intervals (and adding a little more broth when it starts to dry out again). The goal is for the bottom to turn golden brown (without burning), while the cauliflower cooks through. So, if it starts to brown too much, turn the heat down a little and add a bit more broth. If it's not browning at all, turn the heat up a touch or wait longer before stirring, and don't add more broth yet.

When the cauliflower is nicely browned and tender (a fork should insert easily), turn off the heat. Sprinkle with a salt and white pepper to taste, drizzle very lightly with lemon juice, stir once, and serve. Garnish with lemon wedges on the side.

Serves 3-4.

*Green cauliflower, it turns out, is higher in protein than the white variety. Also it's green. Also cauliflower is a complete protein (who knew?). Also—did I mention?—it is shockingly delicious.

(Mostly) Wordless Wednesday: California Citrus

 

Cast of Characters

The Pomelo: A giant, yellow, grapefruit-like citrus that is all sweet and no bitter.

(Unlike a grapefruit, you don't have to convince yourself to eat it because it's

good for you—it's entirely delicious.)

Perfect for a light breakfast.

 The Kumquat: Pop into your mouth whole for a burst of sweet and sour, or slice and toss with apples and limoncello for dessert, or saute for just a minute with a pat of butter and a liberal sprinkling of sugar to serve over buttered toast for breakfast. 

  

 

The Cara Cara Orange: Rosy-hued, juicy, and sweet (not to mention completely addictive).

French Toast with Cinnamon Apple Compote

For mornings when all you want for breakfast is a plate of dessert, extra flavor, hold the guilt.

 
Ingredients
2-4 slices fresh bakery bread, cut 1/2 to 3/4" thick (enough for two; whole grain works well)
3 pastured eggs*
1-2 oz pastured whole milk
Cinnamon
Freshly grated nutmeg
Pastured butter
1 apple, peeled and flat-diced (or zanziputted, if you will, which I would and did)
Brown sugar
Maple syrup

Beat the eggs in a casserole dish, then stir in the milk. Sprinkle with cinnamon and freshly grated nutmeg. Dunk the bread into the egg mixture, then flip and let soak for 3-5 minutes (note that whole grain bread takes longer to soak up the egg, so give it the full five minutes).

Heat a nonstick pan over medium heat. Add a small pat of butter—just enough to very lightly brush over the bottom of the pan. Add the bread and cook several minutes until golden brown on the bottom, then flip. (Note that if your slices are on the thicker side, you may want to turn the heat down a bit at this point to give the bread enough time to cook all the way through.) Continue cooking until both sides are golden brown, then set aside on a heated plate to keep warm if there's another batch to cook (or use a piece of aluminum foil loosely folded in half, which tends to keep the heat in well).

Meanwhile, heat a small pan over medium heat. Add a pat of butter (about 1/2 tbsp) and let melt, then add 1-2 tsp brown sugar and stir. Simmer for about 20 seconds, then add the apples and stir to coat. Saute for a minute, sprinkle with cinnamon, then turn the heat to low and cover the pan. Let cook gently for another couple of minutes until the apples start to release their juices (I like leaving them a little crunchy, but you could cook them for longer if you prefer). Turn off the heat.

Serve the french toast topped with apple compote, with maple syrup on the side.

Serves 2.



*In addition to being lower in cholesterol and better tasting, eggs from pastured chickens also make a lovely, brilliantly yellow french toast because the yolks are so bright.

(And yes, they're more expensive than industrial or faux-healthy eggs. But that's kind of like pointing out that fresh fruit is more expensive than a fruit roll-up...it may be true, but if someone suggested filling up your cart with processed fruit-flavored snacks rather than strawberries to save a couple dollars on groceries, you would presumably sit them down and give them a lecture on comparing apples to plastic oranges.)

Mostly Plants in a Hurry: Quinoa Salad

Let's face it. Quinoa, when eaten plain, gets a little too quinoa-y about halfway through the plate. Salad, meanwhile, just goes on and on, leaf after increasingly boring leaf. But when you put the two together...

...there's no other word for it. Magic.

Ingredients
1/2 cup quinoa (white and/or red), rinsed well* (or sub 1 1/2 cups leftover cooked quinoa)
2/3 cups broth
1 or 2 medium or hardboiled eggs, sliced (or sub 6 quail eggs, boiled for just under 3 minutes)
2 handfuls chopped mizuna (or sub spinach or mixed baby greens)
2 handfuls baby arugula (or sub chopped arugula)
1/4 cup olive oil
1 1/2 tbsp sherry vinegar
1 1/2 tsp whole grain mustard
1 1/2 tbsp chopped flat leaf parsley
Salt and freshly ground black pepper
A little grated carrot or beet (optional)

Drain the quinoa well. Combine with the broth in a pot, cover, and bring to a boil. Reduce heat and simmer for 20 minutes or until liquid is absorbed. Fluff and decant into a dish to cool (stick it in the fridge to cool faster, or make it a little bit ahead of time...you just want it to be warm or room temperature rather than hot).

Meanwhile, boil the egg(s), if you're not using leftovers from some earlier egg-cooking extravaganza.

Whisk the olive oil and vinegar together in a bowl, then stir in the mustard, parsley, a couple pinches of salt, and pepper to taste. 

Pour half the dressing over the mixed greens and toss to coat evenly. Add the quinoa, drizzle the rest of the dressing over it, and toss well. (If it seems a little dry, you can add a bit more olive oil.) Arrange on plates, garnish with egg and a little grated carrot and/or beet if desired, and serve.

Serves 2 for a light lunch, or pair with fresh bread and some chickpea spread or cheese for a complete dinner.

*If you have time, soak in cold water for 15 minutes to remove any lingering saponins (they're what make quinoa bitter). Supposedly, nowadays quinoa already has the saponins mostly removed, which makes soaking unnecessary, but I still tend to do it if I have a few extra minutes -- it seems to make the quinoa a little sweeter and more tender. If you do this, you can reduce the liquid slightly to 1/2 cup plus 1 tbsp.

Sesame Crusted Albacore with Asparagus and Ginger

It's 8pm. A well-intentioned husband goes hunting at the local co-op and brings back sustainably fished albacore tuna, which you are pretty sure you don't like, but have resolved not to mention aloud. You have on hand some rice, assorted condiments, a head of garlic. And asparagus, because apparently Sacramento is convinced that it's spring. Really, life could be worse. But what do you do with the tuna?

Answer: This.*

*This, it turns out, is DELICIOUS.**
**Which means I was completely wrong about not liking tuna.***
***Unless you consider the fact that no restaurant at which I had tried tuna (and I had tried it numerous times) ever did anything like this to it.****
****But then you have to wonder: Why wouldn't you do this to tuna?*****
*****Have I mentioned before my inordinate fondness for footnotes?


Ingredients
Black Forbidden rice, cooked with a little sauteed onion (or sub brown rice)
10-11 oz. (about .6 lbs) thick-cut, sushi-grade albacore tuna
Olive oil
1/2 bunch thin asparagus or a little more, tough ends trimmed, cut at a diagonal into 1" pieces (or sub young green beans)
1 tbsp rice vinegar
2 tsp soy sauce
1/2 tsp toasted sesame oil
Black sesame seeds
Kosher salt
Freshy ground black pepper
1 clove garlic, smashed
1 tsp julienned fresh ginger

Take the tuna out of the fridge to temper. Sprinkle with salt, grind black pepper liberally over the top, and cover densely with sesame seeds.

Combine the soy sauce, rice vinegar, and sesame oil in a small dish. Heat a glug of olive oil in a nonstick pan over medium to medium-high heat. When hot, add the asparagus and toss to coat lightly with the oil. Cook for several minutes, tossing or stirring every 2 minutes or so, until lightly browned on at least one side and al dente (a fork should insert smoothly, without it feeling either crunchy and raw or mushy and overly soft). Add the soy sauce mixture, stir immediately, and then turn the heat off as it simmers and begins to evaporate. Let simmer for another 10 seconds or so, then decant the asparagus and sauce into a bowl and set aside. Wipe the pan out lightly (and carefully) with a paper towel if there are drops of soy sauce remaining.

Add a glug of olive oil to the pan and turn the heat back on to medium. Add the smashed garlic clove and cook for a minute or so, pressing it into the pan, until it just begins to soften. Add the ginger, stir once or twice, then add the tuna. Cook for a couple minutes per side or until it browns, then flip. As the ginger begins to turn golden, you can fish it out of the pan and either put it on top of the fish or add it to the bowl of asparagus.

When the tuna is browned on the outside but still completely rare in the middle (or about two minutes away from being however cooked you want it), remove from the pan and place on a cutting board. Let sit for a minute. Meanwhile, add the asparagus to the pan to reheat for a minute, stirring, then turn the heat off.

Slice the albacore into half-inch pieces. Serve over a bed of rice (it will warm through from the heat of the rice, which is why you want to stop cooking it a bit early) and spoon the asparagus and sauce over the top. Serve immediately.

Serves 2. Pairs well with an ice cold cup of Onigoroshi sake, available at the Tokyo Fish Market in Berkeley, among other places.

Mostly Plants in a Hurry: Orzotto Meets the Complete Beet

What's that you say? More beets, please? I do believe we've got you covered.

This is the perfect quick-and-easy way to use up your leftovers from this recipe, which you have either already made or must immediately swear to make tonight.

[Insert pause for beet swearing purposes. If you still think you don't like beets, you may swear at rather than about beets at this juncture, but you must also grapple with the heart-wrenching possibility that underneath your staunch and steadfast beetophobia may lurk a fellow beetophile just waiting to spring forth. It's possible. Admit it. End pause.]

This also involves both beet tops and beet bottoms, making it a Complete Beet sort of dish. The Complete Beet rhymes, and this makes me inordinately happy. So does the fact that you can whip up something that tastes this good in only 15 minutes.

Ingredients
About one cup leftover roasted beets
1 rounded cup whole grain orzo
1 1/4 cups chicken broth
Olive oil
1 medium to large clove garlic, sliced
1 bunch beet greens, sliced crosswise into ribbons
A handful of arugula (optional)
1 oz. soft goat cheese, crumbled
Kosher salt and freshly ground white pepper

Heat the broth in a covered pot over medium heat until it boils, then stir in the orzo. Cover and reduce heat to low. Simmer for 8-9 minutes or until al dente.

Meanwhile, heat a saute pan over medium heat. Add a glug of olive oil, then add the garlic and saute for about a minute until it softens. Add the beet greens and stir to combine. Saute for a minute, stirring occasionally, and then cover the pan and let steam for 2-3 minutes more until wilted and tender, uncovering and stirring every minute or so. Toss in the arugula, sprinkle with salt and white pepper to taste, and stir to combine. Turn off the heat and cover to keep warm.

Zap the beets in the microwave on high for about a minute or until just heated through.

When the orzo is done, add it to the greens and stir to combine. Crumble in about half the goat cheese. Spoon into soup plates, top with the leftover beets, and sprinkle with the rest of the crumbled goat cheese. Serve hot.

Serves 2 for an easy lunch or light dinner.

Roasted Beets and Turnips with Fresh Rosemary and Balsamic Reduction

Okay, yes, I'll admit it. I don't have anything to hide. I love beets. Love them. And no, I don't even recognize myself when I look in the mirror anymore. I'm a beet-loving shadow of my former self. But really...why look in the mirror when you could be eating roasted beets??

Here's a variation on a previous theme that incorporates turnips, if you happen to have them, and somehow tastes even more amazing.

Ingredients
5 medium beets, peeled, halved lengthwise, and cut into chunks or wedges
1-2 medium turnips (ideally golden turnips), peeled and cut into chunks
Olive oil
2 cloves garlic, slivered
1 tsp chopped fresh rosemary
Salt and freshly ground white pepper
Several handfuls arugula
3 tbsp balsamic vinegar
2 oz. goat cheese

Preheat oven to 400° F.

Toss the beets and turnips with the olive oil, garlic, rosemary, and a liberal sprinkling of salt. Pour into a nonstick baking pan (sized so that the beets are 1-2 layers thick). Roast for 25 minutes, then stir. If the beets are dry, crowd them together in the pan; if there's liquid at the bottom, spread them out more thinly. Return to the oven and roast for an additional 35-40 minutes, stirring every 15 minutes or so.

Meanwhile, reduce the balsamic vinegar by gently simmering in small pan over medium-low heat until the volume is reduced by half. Coarsely chop the arugula and arrange it as a bed on the plates.

Just before serving, zap the arugula in the microwave for 10-15 seconds until it just starts to wilt (this takes the bite off the greens and reduces the volume a bit). Sprinkle with a little olive oil and balsamic reduction. Arrange the beets over the top, drizzle with balsamic reduction, and sprinkle with freshly ground white pepper and crumbled goat cheese.

Serve hot. Works as a complete meal with a little fresh bread and some roasted kale, or serve as a side dish. Pairs well with a good zinfandel.

Serves 2-4 (depending on whether it's a main dish or side dish).