Our fluke crudo with Korean picked radish, nasturtium, and gochugaru vinaigrette was such a hit, we had to share another. A member of the flounder family, fluke has a clean, delicate, fresh taste that is excellent served raw (known as hirame sushi). While dragon fruit also has a mild flavor, it has unique visual appeal, esoteric charm, and a cool name. The taste is enhanced by the delightful Meyer lemon sweet-tart vinaigrette. Together, fluke and dragon fruit make a stunning raw dish.
Borage, my favorite edible flower, is very versatile as a garnish due to the light cucumbery flavor that can be paired with either sweet or savory dishes. And the striking blue color and star shape make every dish pop. Borage grows like a weed in my Southern California garden. I simply sprinkle seeds in a sunny spot, water regularly, et voilà!
Meyer lemon rinds are soft and edible. This lemon’s texture and lemony-orange flavor pairs wonderfully with the fresh fish. Cold fish and warm weather – an uncomplicated dish with fresh ingredients is simple, harmonious, and spring-pretty.
Gochugaru Vinaigrette, Korean Pickled Radish, Bird’s Eye Chili
Luxardo Cherry, Scallion, Nasturtium
Its texture is firm and smooth and the taste is mild, fluke is an excellent fish to serve raw, Italian style – with oil, acid, and salt.
An intensely flavorful vinaigrette of olive oil and toasted sesame oil, rice vinegar and mirin, is enhanced with gochugaru, a Korean red chili powder. The coarsely ground powder is definitely spicy – but also has a balanced fruitiness, slight smokiness and depth of flavor from the sun-dried red peppers.
Korean yellow pickled radish, danmuji, brings sweet, sour and crispy notes while dark Italian Luxardo cherries add a dense, chewy sweet-tart unexpected counterbalance to the fish.
Finished with whimsical scallion curls and petite peppery-green nasturtium leaves, this Korean-Italian raw fish dish has delightful visual appeal and complementary global flavors.
Gefilte Fish made with love…for Passover, for our beloved family, for our cherished friends. While the gefilte fish doesn’t appeal to everyone at the Seder (to put it mildly) it does have a time-honored place on the Passover menu.
It could have something to do with nostalgia and the memory of my Nana’s gefilte fish from Passovers long ago…but I love those fishy balls poached with carrots and onion now served with chrain, matzohs, and a delicious beet salad with citrus and walnuts. Especially when they’re made by Geri!
Several guests at our Seder adore the perennially controversial appetizer, while others politely refrain, due to its “ahem, fishiness” – but we all have to appreciate that it is made in respect for age-old customs and tradition, and ultimately made with love.
This year, I asked my dear Cousin Geri, who has been making our gefilte fish for decades, if she would share her recipe. It simply rocks. What took me so long to ask?
Wild-Caught Alaskan Cod, Heirloom Fordhook Lima Beans
Cherry Tomatoes, Kalamata Olives, Capers, Onion
Meyer Lemon, White Wine, Olive Oil, Oregano
Here are two of my favorite frozen foods in one dish: Cod from the freezing cold clear waters of Alaska and Heirloom Fordhook Lima Beans from California.
This one-skillet dinner is a variation of one of my most popular, Alaskan Cod/Mediterranean Flavors. Here, I replace artichokes with Fordhook Lima Beans – those delicious pale green, plump, plush succulent legumes.
I use the PictSweet Farms Lima Beans, “The Fordhook variety of Lima Beans was introduced in California in 1904. This variety requires warm days and cool nights to develop their large, firm bean with award-winning texture.”
Unlike my siblings, I’ve always been a huge fan of huge beans. Ever since I was a kid, I loved how my Nana would cook dried Lima Beans in her chicken soup. I adored those big velvety butter beans. I add them to my chicken soup now too, but cook them separately so the broth stays clear.
Lemony Alaskan Cod, Heirloom Fordhook Lima Beans Recipe
Red Lentil Penne, Coconut Red Curry
Zucchini and Sweet Peppers, Turmeric Yogurt
Basil Scallion Chile Garnish
Would you believe that this is not a pasta dish? Actually, it is a lentil dish! Courtesy of my good friends at Explore Cuisine, red lentils are masquerading as pasta with a shape reminiscent of a pen or quill, aka penne. This penne is packed with protein and fiber, and is organic and gluten-free too.
Zucchini Quinoa Meatballs and Green Lentil Pappardelle
Fresh Organic Tomato Sauce with Basil, Parmesan
Imagine a super-moist, super-tasty meatball that has the added health benefits from green vegetable and quinoa. Imagine a pasta that is packed with protein, high in fiber, lower carb and gluten-free. Imagine skipping jarred sauce and preparing an easy homemade tomato sauce made from organic tomatoes and fresh basil. This is spaghetti & meatballs for 2017.
Zucchini Quinoa Meatballs, Green Lentil Pappardelle Recipe
Roasted Brussels Sprouts, Italian Sausage, Balsamic Syrup
Last Thanksgiving’s Brussels Sprouts with Bacon Shards was such a hit, I’m going to add meat to the veggie dish again this year. Bacon and Brussels sprouts are a classic pairing, but for an unexpected twist, I’ll be serving the little brassicas with Italian sausage seasoned with fennel. Fennel seeds add interesting anise notes that complement and add complexity to the roasted sprouts.
A balsamic vinegar reduction will add sweet notes and enough acid to balance the rich sausage. A sprinkling of parsley will bring bright, fresh qualities. I’m confident that this side dish will be equally, if not more popular, than the bacon version. As a bonus, ease of preparation and a short ingredient list make this one a winner for the busy holiday cook (me).
Roasted Brussels Sprouts with Italian Sausage Recipe
Deviled Eyes Buried in Garlicky Black Bean Spaghetti Spoons
Happy Halloween! DEVILED Eyes BURIED in Garlicky Black Bean Spaghetti Spoons are the first in a series of three original FRIGHTFULLY fun and flavorful BLACK bean spaghetti recipes developed for my friends at Explore Cuisine.
The challenge was to create three UNNERVING recipes with a GHOULISH bent. They needed to be CREEPY yes, but also DEVILISHLY delicious with a unique presentation – the first ones to DISAPPEAR from the halloween buffet.
To keep the VAMPIRES at bay, dish #1 is quite garlicky. BLACK spaghetti is tossed with olive oil, GARLIC, fresh herbs, red chile flakes and crumbled egg yolk, while EERIE eyeballs are flavored with GARLIC mayonnaise. BLOODSUCKERS BEWARE!