Tag Archives: Seafood

30-minute meals, Desserts, Fruit, Grains and pulses, Seafood

Citrus Tilapia, Bulgur with Leeks, Cranberries, and Almonds, and Easy Peach Cobbler

I’m not sure if it’s post-holiday letdown, the lack of sunlight, my crazy caseload at work, or my wakeful seven-month old, but whatever it is, I haven’t been too energized lately. After a couple of weeks cooking my favorite tried-and-true comfort foods (lasagna, enchiladas, chicken chili), I decided that a few new recipes might be the thing to pep me up again. And I was right! Tonight’s citrus-glazed tilapia tasted fresh and light and came together in about 10 minutes. I also loved the addition of tart cranberries and toasted almonds to the hearty bulgur pilaf. When other fruit is pithy, bland, or jet-lagged from a cross-continent trek to the local grocery store, a handful of dried fruit or a good spritz of orange juice can really get you through the dull winter months. And as for the peach cobbler, it’s good any month of the year, any day of the week, and any meal of the day. I can’t believe I haven’t posted it before now.

Citrus Tilapia
adapted from Epicurious

Serves 4

4 tablespoons all-purpose flour
salt and freshly ground black pepper
4 tilapia fillets (about 1 lb/450 g)
1 tablespoon olive oil
1 tablespoon butter
1/2 cup (120 ml) freshly squeezed orange juice or high-quality store-bought orange juice
zest and juice of 1 lemon
1/2 teaspoon grated fresh ginger

On a plate, combine the flour and a sprinkle of salt and pepper. Lightly dredge the tilapia in the flour.

In a large skillet over a medium heat, add the oil and butter. When the butter has melted, add the fish and cook for 3 to 4 minutes per side, or until golden and just cooked through. Remove the fish and set aside.

Add the orange juice, 3 tablespoons of the lemon juice, and the ginger to the skillet. Increase the heat and simmer for 1 to 2 minutes, or until thickened, stirring occasionally. Taste and add 1/2 teaspoon lemon zest and more lemon juice if desired. Return the fish to the skillet, coat with sauce, and cook for about 2 minutes, or until heated through.

***

Bulgur with Leeks, Cranberries, and Almonds
adapted from Bon Appétit, December 1995

Serves 6

3 tablespoons butter
1 tablespoon olive oil
1 large or 2 small leeks, chopped (white and pale green parts only)
2 1/2 cups (600 ml) chicken broth
1 1/2 cups (340 g) bulgur
1/2 cup (60 g) dried cranberries
1/2 cup (50 g) sliced almonds, toasted

Melt the butter with the olive oil in a heavy large saucepan over medium-high heat. Add the chopped leeks and saute until very tender, about 12 minutes. Add the chicken broth and bring to the boil. Stir in the bulgur and boil for 5 minutes. Add the dried cranberries. Remove from the heat, cover and let stand for 15 minutes. Fluff with a fork. Mix in the sliced almonds. Season to taste with salt and pepper.

***

Easy Peach Cobbler 
adapted from Gourmet, August 2004

Serves 6

20 oz (560 g) frozen peaches
1 tablespoon fresh lemon juice
1 2/3 cups (340 g) sugar, divided
1 stick (110 g) unsalted butter
1 cup (120 g) all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
1 cup (240 ml) milk (not skimmed)
whipped cream or vanilla ice cream, to serve

Put the oven rack in the middle position and preheat the oven to 375°F (190°C).

Place the frozen peaches in a saucepan, covered, over a medium heat. Cook until they begin to defrost. Add the lemon juice and 2/3 cup (140 g) sugar. Simmer the peaches for about 10 more minutes, stirring frequently, until cooked through and syrupy but not falling apart.

While the peaches simmer, place the butter in a 13 x 9‑inch baking dish or similar sized casserole dish. Place the dish in the oven to allow the butter to melt.

While the butter melts, whisk together the flour, baking powder, salt, and remaining 1 cup (200 g) of sugar in a large bowl. Whisk in the milk until just combined. Pour the batter over the now melted butter but DO NOT STIR. Spoon the peaches and about 1/2 cup (120 ml) of the peach cooking liquid over the batter but DO NOT STIR. Bake the cobbler until it’s bubbly and the top is golden brown, 40 to 45 minutes. Cool the cobbler in its pan on a rack until warm. Serve with whipped cream or vanilla ice cream.

Cakes, Rice, Seafood

Salmon Roasted with Herbs, Rice Pilaf with Onions, Almonds and Currants, Maple-glazed Carrots, and Icebox Cake

Today is Sam’s third birthday. We celebrated this weekend with a houseful of kids and a very patient though ultimately frazzled Kindermusic teacher. During our party planning, Sam asked for a whipped cream cake. Not knowing exactly what a whipped cream cake might entail, I turned to the trusted Smitten Kitchen. The resulting concoction, an icebox cake, is straight from the 1950s, piled high with freshly whipped cream, thin chocolate wafer cookies, a dusting of chocolate shavings, and eleven layers of deliciousness. Probably my favorite thing about the cake was the fact that it’s made the day before, leaving plenty of time in the morning to hang balloons and hide the household mess before company arrives. There was no cake left by the time we ate dinner, but it would have tasted just as good with our salmon dinner as it did with our Zaffiro’s pizza lunch.

Salmon Roasted with Herbs
adapted from How To Cook Everything: Simple Recipes for Great Food by Mark Bittman

Serves 4

2 tablespoons (30 g) butter
2 tablespoons olive oil
1 1/2 lb (680 g) salmon fillet
salt and freshly ground black pepper to taste
2 teaspoons fresh thyme
2 teaspoons fresh parsley
1 large shallot, minced

Preheat the oven to 475°F (240°C). Melt the butter until the foam subsides in a medium roasting pan in the oven as it preheats. Add the olive oil to the melted butter.

Season the salmon with salt and pepper, then sprinkle the flesh of the fillet with the herbs and shallot, pressing lightly. Carefully place the salmon in the butter and oil, flesh side down, and put the pan in the oven. Roast for about 5 minutes, then flip the salmon over and roast 4 to 6 minutes longer, until the salmon is done (peek between the flakes with a thin-bladed knife). Serve immediately.

***

Rice Pilaf with Onions, Almonds and Currants
adapted from How To Cook Everything: Simple Recipes for Great Food by Mark Bittman

Serves 4

2 tablespoons (30 g) butter or olive oil
1 small onion, chopped
1 1/2 cups (175 g) rice
salt and freshly ground black pepper
2 1/2 cups (600 ml) chicken broth, heated to the boiling point
1/2 cup (75 g) currants
1/2 cup (50 g) almond slivers
minced fresh parsley leaves, for garnish

Place the butter or oil in a large, deep skillet with a lid over a medium-high heat. When the butter melts or the oil is hot, add the onion. Cook, stirring, until the onion softens but does not brown, 5 to 8 minutes.

Add the rice all at once, turn the heat to medium, and stir until the rice is glossy and completely coated with butter or oil. Cook for 2 to 3 minutes, then stir in the almonds and cook 3 to 4 more minutes, until fragrant and starting to color lightly. Stir in the currants. Season well with salt and pepper, then turn the heat down to low and add the broth, all at once. Stir once and cover the pan.

Cook for 15 to 20 minutes, until nearly all of the liquid is absorbed. Turn off the heat and let rest for another 5 to 10 minutes. Check the seasoning, garnish and serve immediately.

***

Maple-glazed Carrots
inspired by my friend Lindsay

Serves 4

1 lb (450 g) carrots, peeled
4 tablespoons olive oil
2 tablespoons maple syrup
4 tablespoons fresh parsley, minced
salt and freshly ground black pepper to taste

Preheat the oven to 450°F (230°C).

Cut the carrots into 2‑inch-long pieces, halving or quartering large parts of the carrots so each piece is about 1/2 inch thick. Toss with olive oil, maple syrup, parsley, salt and pepper. Spread the carrots onto a large baking sheet in a single layer. Roast  for 15 to 25 minutes, until the carrots are tender, turning the carrots once or twice to prevent scorching.

***

Icebox Cake
from Smitten Kitchen

Serves 12

3 cups (700 ml) heavy cream
3 tablespoons sugar
1 tablespoon vanilla extract
2 x 9‑oz (250‑g) packages chocolate wafer cookies
unsweetened cocoa (or chocolate shavings)

In a large bowl, beat the cream, sugar and vanilla with an electric mixer on high speed until soft peaks form.

On a flat serving plate, arrange 7 cookies side by side in a circle, keeping 1 cookie in the center.

Spread with 1/2 cup (120 ml) whipped cream, making a 7‑inch circle. Repeat with the remaining cookies and cream, making 11 layers of cookies and ending with a layer of cream (there will be a few cookies left over). Cover with plastic wrap and refrigerate overnight. To serve, dust the top lightly with cocoa powder or chocolate shavings.

30-minute meals, Mexican food, Miscellaneous, Salad dressings, Salads, Seafood

Halibut, Veracruz Style over Rice and Salad with Orange-Lime Cumin Vinaigrette

This was originally going to be tilapia, Veracruz style but Reuben was too enamored with the halibut to pass it up. I especially liked this preparation not only for the taste but also because the sauce can be made the night before. As you can see from my photo (thank you Reuben for my early birthday present), it’s even pretty enough for guests.

I try to serve seafood at least once a week, not only because it’s healthy, but also because it is quick. U.S. tilapia and wild Alaskan salmon are my fish of choice — the tilapia for its price and the wild salmon for its omega‑3. Both fish are also sustainable. I recommend Monterey Bay’s Seafood Watch Program to check whether your seafood choices have low toxin levels and minimal environmental impact.

Halibut, Veracruz style
Halibut, Veracruz Style 
adapted from Bon Appétit, May 2003

Serves 6

1 x 28-oz (780‑g) can diced tomatoes in juice, well drained, juices reserved
1/4 cup (60 ml) extra-virgin olive oil
1/2 onion, finely chopped
3 large garlic cloves, minced
2 small bay leaves
3 tablespoons chopped fresh parsley
1 teaspoon dried Mexican oregano
1/3 cup (50 g) chopped pitted green olives
2 tablespoons raisins
2 tablespoons drained capers
6 halibut, tilapia or red snapper fillets (about 1 1/2 lbs/680 g total)
pickled jalapeño chilies, sliced

Place the drained tomatoes in a medium bowl. Using a potato masher, crush the tomatoes to a coarse puree. Drain again, reserving juices.

Heat the oil in heavy large skillet over medium-high heat. Add the onion and stir 30 seconds. Add the garlic and stir 30 seconds. Add the tomato puree and cook 1 minute. Add the bay leaves, parsley, oregano, and 1/4 cup (60 ml) reserved tomato juices. Simmer until the sauce thickens, about 3 minutes. Add the olives, raisins, capers, and all the remaining reserved tomato juices. Simmer until the sauce thickens again, stirring occasionally, about 8 minutes. Season the sauce to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)

Preheat the oven to 425°F (220°C). Spread 3 tablespoons of sauce in the bottom of a 13 x 9‑inch glass baking dish. Arrange the fish on top of the sauce. Sprinkle the fish lightly with salt and pepper. Spoon the remaining sauce over the fish. Bake uncovered until the fish is just opaque in center, about 15 to 20 minutes. Using a long spatula, transfer the fish with sauce to plates. Garnish with the pickled jalapeño slices. Serve with rice.

***

Orange-Lime Cumin Vinaigrette 
adapted from Manger La Ville!

Makes about 1/2 cup (120 ml)

1 small clove garlic
kosher salt
3 tablespoons fresh lime juice
3 tablespoons fresh orange juice
2 teaspoons minced shallot
1/2  teaspoon ground cumin
1 tablespoon honey
1/4 cup (60 ml) olive oil
freshly ground pepper

Mince and mash clove of garlic with about 1/2 teaspoon salt. In a medium bowl whisk the garlic paste, lime, orange juice, shallot, cumin and honey. Slowly add the oil while whisking to emulsify the mixture. Season with salt and pepper to taste.

30-minute meals, Pasta and noodles, Seafood

Baked Salmon with Leeks, Parmesan Tortellini, and Roasted Brussels Sprouts

Since last night’s dinner turned out so well, I decided to test my luck with another Bittman recipe and tried one of his fish preparations today. Like yesterday’s dinner, this meal was quick to prepare, tasty, and I thoroughly enjoyed it. One of the nice things about Bittman’s cookbook is the relatively low fat content of many of his meals. I like to save my calories for dessert (leftover pecan pie from our Thanksgiving feast). And if you think you don’t like Brussels sprouts, try them roasted. Just once. I promise they’re nothing like the mushy, bitter Brussels sprouts of your childhood.

Baked Salmon with Leeks
adapted from Mark Bittman’s Quick and Easy Recipes from the New York Times

Serves 4

1 1/2 lb (680 g) leeks
1/2 cup (120 ml) dry white wine or chicken or fish stock
salt and freshly ground black pepper
1 tablespoons Dijon mustard
1 1/2 lb (680 g) salmon or other fish fillet, about 1 inch thick

Preheat the oven to 400°F (200°C). Trim about 1/2 inch from the root ends of the leeks, then trim off all the tough green leaves. Cut the rest in half lengthwise and chop, then wash well in a colander, being sure to rinse between all the layers.

Scatter the washed leeks over the bottom of an ovenproof casserole. Mix with the wine or stock, salt, pepper, and mustard. Top with the fish, then sprinkle the fish with salt and pepper. Cover the casserole and put it in the oven.

Bake for 10 to 15 minutes, or until a thin-bladed knife meets little or no resistance when inserted into the thickest part of the fish. Uncover and serve the fish with the leeks and pan juice spooned over it.

***

Parmesan Tortellini

Serves 4 as a side dish

1 x 13-oz (370‑g) package cheese tortellini (Barilla recommended)
1/4 cup (60 ml) olive oil
3 cloves garlic, minced
freshly grated Parmesan or Pecorino Romano cheese

Cook the tortellini until it’s al dente, according to package directions. Drain the tortellini (but do not rinse) and rinse out the pan. Add the olive oil and minced garlic to the pan and heat on medium, stirring occasionally, until the garlic is golden. Watch the pan carefully, as the garlic will go from golden to burnt in a matter of seconds. If the garlic burns, start over with new olive oil and garlic. Just as the garlic turns golden, turn off the heat. Return the tortellini to the pan and toss with the garlic and olive oil. Serve with the grated cheese.

***

Roasted Brussels Sprouts
from The Barefoot Contessa Cookbook by Ina Garten

Serves 6

1 1/2 lb (680 g) Brussels sprouts
3 tablespoons good olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Preheat the oven to 400°F (200°C).

Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt, and serve immediately.

Fruit, Holidays, Potatoes, Seafood

Salmon with Maple Mustard Sauce, Apple, Potato and Onion Gratin, and Sauteed Carrots

I love routine. The start of a new school year every September or a new semester in college always threw me for a loop for the first couple of weeks, until I settled into a new schedule. When my daughter was born, I felt like I was going crazy by the time she was six weeks old because there was no predictable or dependable pattern to my days — she might nap for 15 minutes or three hours; I might get to have lunch and a shower, I might not. (The New Contented Little Baby Book was a lifesaver when I discovered it.) When I was in high school, I had the same lunch every day for four years — a sandwich, a carton of yogurt and an apple — and all my life, I only ever ate one kind of apple: Granny Smiths.

But earlier this autumn, I made a quick stop at the grocery store to pick up a few snacks to take on an impromptu after-school trip to the beach and grabbed a bag of Pink Lady apples. And I liked them! Since then, I’ve been branching out into other varieties — Braeburn, Cox’s Orange Pippins, Bramleys, Galas — all of them good. For someone who likes to cook and try different things, I feel more than a little silly for stubbornly sticking with the same thing for so long.

This apple, potato and onion gratin is easy enough to make for an everyday meal, especially if you use a mandolin or the slicing blade of a food processor, but good enough to be a side dish at a holiday dinner like Thanksgiving.I used Pink Lady apples in it — you know, just to shake things up a little.

Salmon with Maple Mustard Sauce 
adapted from Gourmet, January 2003

Serves 4

If you don’t have maple syrup, use honey instead, making this a honey mustard sauce that’s equally as good.

4 x 7‑oz (200‑g) pieces center-cut salmon fillet (1 1/4 inches thick), skinned
1 tablespoon vegetable oil
3 tablespoons water
2 tablespoons Dijon mustard
2 tablespoons pure maple syrup (or honey)
2 garlic cloves, finely chopped
2 teaspoons mustard seeds
1/4 cup chopped scallion greens

Pat the salmon dry and season with salt and pepper. Heat the oil in a 12-inch nonstick skillet over a moderately high heat until hot but not smoking, then saute the salmon in 2 batches, starting with the skinned sides up and turning over once, until just cooked through, 6 to 9 minutes per batch. Transfer to a platter and keep warm, covered.

Remove the skillet from the heat and cool for 1 minute. Whisk in the remaining ingredients and add salt and pepper to taste. Pour the sauce over the salmon and serve straightaway.

***

Apple, Potato, and Onion Gratin 
adapted from Bon Appétit, February 2005

Serves 8

6 tablespoons (90 g) butter, divided
2 lb (900 g) onions, sliced
2 tablespoons (packed) chopped fresh thyme
2 teaspoons fine sea salt, divided
2/3 cup (160 ml) water
2/3 cup (160 ml) dry white wine
2 teaspoons sugar
2 1/2 lb (1.1 kg) Yukon Gold or Yellow Finn potatoes, peeled and cut into 1/4‑inch-thick rounds (or use any waxy or red-skinned potato)
2 lb (900 g) tart apples (such as Granny Smith, Pippin, or Pink Lady), peeled, halved, cored and cut into 1/4‑inch-thick slices

Preheat the oven to 400°F (200°C). Butter a 13 x 9 x 2‑inch glass or ceramic baking dish. Melt half the butter in a large nonstick skillet over a medium heat. Add the onions, thyme, and 1 teaspoon salt. Saute until the onions are translucent, about 10 minutes. Increase the heat to medium-high and saute until the onions are tender and begin to color, about 8 minutes longer. Remove from the heat. Add the remaining butter and the water, wine, and sugar to the skillet, stirring and swirling the skillet to combine. Bring to the boil, then cool the onion mixture until it’s lukewarm.

Combine the potatoes, apples, remaining 1 teaspoon salt, and the onion mixture in a large bowl and toss gently to blend. Transfer to the prepared baking dish, spreading evenly. Cover the dish with parchment paper, then cover with foil, shiny side down. Bake the gratin until the potatoes are tender, about 55 minutes. Uncover and bake until the top browns and juices bubble thickly, about 15 to 20 minutes longer. (Can be made 6 hours ahead. Let stand uncovered at room temperature. Rewarm, loosely covered with foil, in 300°F (150°C) oven for 20 minutes.) Let the gratin stand for 15 minutes before serving.

***

Sauteed Carrots
from Barefoot Contessa Family Style by Ina Garten

Serves 6

2 lb (900 g) carrots
1/3 cup (80 ml) water
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons (30 g) unsalted butter
1 1/2 tablespoons chopped fresh dill or flat-leaf parsley

Peel the carrots and cut them diagonally in 1/4‑inch slices. Place the carrots, water, salt, and pepper in a large (10– to 12-inch) saute pan and bring to a boil. Cover the pan and cook over a medium-low heat for 7 to 8 minutes, until the carrots are just cooked through. Add the butter and saute for another minute, until the water evaporates and the carrots are coated with butter. Off the heat, toss with the dill or parsley. Sprinkle with salt and pepper and serve.

30-minute meals, Asian food, Pasta and noodles, Seafood

Roasted Cod with Shiitakes and Soba in Miso Broth and Lettuce Dressed Asian-style

Sometimes my heart sinks when Reuben asks for “something light” for dinner. More often than not, I want to tuck into a full plate of something hearty, hot, and filling for dinner. “Light” is not appetite inducing to me, except on the hottest of summer days. But, like cooking for vegans or picky eaters, I like the challenge of cooking light. This was a first-time recipe for me, but will definitely go into my regular rotation. It’s low fat but very satisfying — the type of dish you might imagine served at an upscale spa. I certainly didn’t miss the calories. And did I mention it only take 15 minutes to prepare? You can’t go wrong with this one.

Roasted Cod with Shiitakes and Soba in Miso Broth
adapted from Gourmet, February 2008

Serves 4

4 x 6‑oz (170‑g) pieces Pacific cod or hake fillet (about 1 inch thick)
2 1/2 tablespoons vegetable oil, divided
salt and freshly ground black pepper
1/4 lb (110 g) sliced shiitake mushroom caps
10 oz (280 g) soba noodles
4 cups (1 liter) water
2 to 3 tablespoons miso paste (depending on the strength of the miso paste)
1 scallion, thinly sliced
accompaniments: toasted sesame oil, soy sauce, Sriracha hot sauce

Preheat the oven to 450°F (230°C) with rack in the middle.

Pat the fish dry in a small shallow baking pan and drizzle with 1/2 tablespoon oil, then sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.

Toss the mushrooms with the remaining 2 tablespoons oil and 1/4 teaspoon each of salt and pepper, then spread them in another small shallow baking pan.

Roast the fish and mushrooms, stirring the mushrooms once or twice, until the fish is just cooked through and the mushrooms are crisp, about 10 minutes.

Meanwhile, cook, drain and rinse the soba noodles according to the package directions. Bring the water to a boil, reduce to a simmer, then stir in the miso paste. Simmer the miso soup for 5 to 10 minutes, making sure the paste is thoroughly dissolved.

Divide the soup, mushrooms, soba and fish among 4 shallow bowls and top with the sliced scallion. Add toasted sesame oil, soy sauce, and/or Sriracha to taste.

***

Lettuce Dressed Asian-style

Serves 2

4 cups (110 g) mixed baby lettuce greens
2 to 3 tablespoons rice vinegar
1 to 2 tablespoons sesame oil
1 to 2 tablespoons olive oil
pinch of sea salt

Wash and thoroughly dry the greens. Place the greens in a large salad bowl and drizzle with rice vinegar, sesame oil, and olive oil. The amount of vinegar and oil can be varied, depending on your preference. Toss the greens gently to coat, then taste and season with a pinch of sea salt.

30-minute meals, Cakes, Italian food, Pasta and noodles, Seafood

Fettuccine Alfredo with Shrimp and Peas, Tossed Salad, and Beatty’s Chocolate Cake

Last week our beloved 13-year-old cat, Miso, was hit and killed by a car. The shock of his death quickly wore off, replaced by a constant tearfulness and an intense longing to pet him just one more time. Reuben and I grew up with Miso, moving him from student apartments in Madison to slightly nicer apartments in Chicago and finally to our home in Milwaukee. He was as loyal and wise as a dog and as stately as any person I have met. It’s still hard to pull into our driveway and not expect to see him in the window or waiting on the porch for me. After a week of grieving, I’m now able to comfort myself with the understanding that he lived a good and full life. Chocolate cake helped too. I know, I know, we shouldn’t eat out of emotion. But in my defense, the deliberate measuring, mixing, baking, and frosting of the cake were just as therapeutic as sitting down and pondering Miso’s life as I polished off piece after piece of the best cake I’ve ever tasted. Comfort food is, in fact, comforting.

Fettuccine Alfredo with Shrimp and Peas

Serves 4

1 lb (450 g) fettuccine or linguine
3 tablespoons butter, divided
1 lb (450 g) raw shrimp
salt and freshly ground black pepper
1 1/2 cups (360 ml) half-and-half (or 3/4 cup (180 ml) milk + 3/4 cup (180 ml) cream)
1 cup (150 g) grated fresh Parmesan
1 cup (140 g) fresh or frozen peas, cooked

Cook the pasta in boiling, salted water according to package directions. While the pasta cooks, melt 1 tablespoon of the butter in a small saute pan. Add the shrimp to the melted butter and cook over a medium heat for 4 to 5 minutes, until just cooked through. Season with salt and pepper to taste and set aside.

Melt the remaining 2 tablespoons of butter in a large skillet over a medium heat. Add the half-and-half, cheese, and more salt and pepper, to taste. Cook for 2 to 3 minutes, stirring constantly. Do not boil. Reduce the heat and add the cooked pasta, shrimp, and peas, tossing gently to coat. Serve immediately in warm bowls.

***

chocolate cake

Beatty’s Chocolate Cake
adapted from Barefoot Contessa at Home by Ina Garten

Serves 8

butter, for greasing the pans
1 3/4 cups (210 g) all-purpose flour, plus more for pans
2 cups (400 g) sugar
3/4 cups (100 g) good-quality cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup (240 ml) buttermilk, shaken
1/2 cup (120 ml) vegetable oil
2 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
1 cup (240 ml) freshly brewed hot coffee
chocolate buttercream (recipe follows)

Preheat the oven to 350°F (180°C). Butter 2 x 8‑inch round cake pans. Line with parchment paper, then butter and flour the pans.

Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With the mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.

Place 1 layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.

Chocolate Buttercream

6 oz (170 g) good-quality semisweet chocolate
1/2 lb (2 sticks/225 g) unsalted butter, at room temperature
1 extra-large egg yolk, at room temperature
1 teaspoon pure vanilla extract
1 1/4 cups (150 g) sifted confectioners’ sugar
1 tablespoon instant coffee powder

Chop the chocolate and place it in a heat-proof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature.

In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually add the confectioners’ sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy. Dissolve the coffee powder in 2 teaspoons of the hottest tap water. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Don’t whip! Spread immediately on the cooled cake.

Grains and pulses, Seafood, Vegetarian main dishes

Pumpkin Seed and Panko-crusted Salmon with Quinoa-stuffed Squash

We’re still eating pumpkin seeds from last week’s Halloween pumpkin carvings. They’re a great snack when roasted and salted and also lend a nice nuttiness to savory dishes. As you can tell by the side dish, our quinoa obsession continues. This dish was tasty when paired with the salmon but would also make a lovely vegetarian main course, too. It may be my favorite quinoa dish yet.

Pumpkin Seed and Panko-crusted Salmon

Serves 6

6 x 6‑oz (170‑g) boneless salmon fillets
salt and pepper, to taste
1/2 cup (30 g) roasted and salted pumpkin seeds
1 cup (60 g) panko breadcrumbs
1/2 teaspoon dried thyme
1/2 teaspoon chili powder
2 tablespoons olive oil or melted butter
1 tablespoon mayonnaise

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper. Lay each piece of salmon, skin side down, on the lined baking sheet and season with salt and pepper, to taste.

Process the pumpkin seeds in a food processor to a fine breadcrumb consistency. Sift the processed seeds through a large mesh strainer to remove any husks that did not process. Blend the processed seeds with the panko, spices and olive oil or butter, mixing to coat the crumbs evenly with the oil or butter.

Brush the top of each fillet with 1/2 teaspoon of mayonnaise. Spoon the pumpkin seed mixture on top of the salmon fillets, patting down to adhere the mixture to the fish. Roast in the preheated oven for about 10 minutes, until the salmon begins to flake. Remove the salmon from the oven and let rest for 5 minutes before serving.

***

Quinoa-stuffed Squash
adapted from Rare Earth Farm newsletter, October 29, 2009

Serves 6 as a side dish, 3 as a main course

3 carnival or acorn squash
3 tablespoons olive oil, divided
salt and freshly ground black pepper, to taste
1 1/2 cups (350 ml) broth
1 cup (170 g) quinoa, rinsed
1/2 cup (60 g) raisins
1/2 cup (50 g) slivered almonds, lightly toasted
1 onion, minced
1/2 teaspoon cinnamon (or 1 cinnamon stick)
1 cup (110 g) shredded Gruyere cheese

Preheat the oven to 375°F (190°C). Cut the squash in half and remove the seeds. (I use a grapefruit spoon to easily remove the seeds and membranes.) Coat the inside of each squash half lightly, using about 2 tablespoons of olive oil. Season the squash with salt and pepper. Put the squash in a roasting pan, cut side down, and fill the pan with 1/4 inch of water. Roast the squash for 25 to 30 minutes, until just tender.

While the squash roasts, heat the broth to a boil, then stir in the quinoa and raisins and cook, covered, until the broth is absorbed. The quinoa will be al dente, not soft. While the quinoa cooks, toast the almonds in a small skillet. Pour the almonds onto a plate to cool. Saute the onion along with the cinnamon in the same skillet for about 10 minutes, until translucent. When the quinoa is done, mix in the almonds and half the cheese, and the onions. The squash should be nearly done at this point — a knife should enter the flesh easily and the water should have evaporated. Remove the roasting pan from the oven and fill each squash half with the quinoa stuffing. Top each half with the remaining cheese. Bake for 5 minutes, until the cheese melts.