Tempura Cod and Chips

I bought a whole black cod today and decided to make a Japanese version of the English pub classic, fish and chips.  I skinned and filleted the fish (and made a fish stock for a rainy day from the bones and head) and dipped it in a tempura-style batter made with AP flour, club soda and an egg before deep frying it in canola oil.  I did the same thing for the fries, which were hand-cut Russet potatoes, and I also made my own tartar sauce with mayo, chopped pickles, lemon juice and a dash of Worcestershire sauce.  I drained everything on a wire rack and seasoned with sea salt while hot before serving with some lemon wedges on the side along with the tartar sauce.  Both fish and chips turned out super crispy on the outside (not greasy at all) and moist on the inside.  Sure, the house smelled like a H. Salt afterwards, but it was totally worth it!

Soba Noodles in Dashi

Saw some organic soba noodles in the pantry so I decided to make my own dashi, a Japanese broth made with dried seaweed and bonito flakes, to go with them.  My take was made with a Korean version of the seaweed, which I boiled in water for about 15 minutes.  I added the bonito flakes at the very end, then I strained the broth and added the soba noodles, which I boiled separately.  I finished it off with some vietnamese fish sauce (Three Crabs brand, if you must know), soy sauce and sliced green onions.  The broth had really nice, clean flavors, but the noodles might have been a tad overcooked.

Roast Chicken with Golden Beets

I was craving roast chicken for Sunday dinner and made a trip to the Mar Vista Farmer's Market to see what I could pair it with.  After a couple of laps around the stalls, I settled on some golden beets with the greens intact.  The keys to a good roast chicken are to truss and dry it thoroughly before seasoning and putting it in the oven, for even cooking and crispy skin.  I also made an herb butter with fresh chopped rosemary and thyme that I slathered under the skin of the breasts (to keep them moist and also to add flavor), and I stuffed the cavity with more of the fresh herbs.  I separately roasted the golden beets wrapped in tin foil with olive oil and S&P, and I sautéed the beet greens with garlic, olive oil and a hit of red wine vinegar for a kick.  The chicken came out super juicy, the beets were sweet and earthy and the greens had a bite that balanced out the sweetness of the beets.  

Olive Oil Cake

I picked up the Babbo Cookbook at the library recently, and I was inspired by a recipe for olive oil cake with rosemary.  It is a very simple recipe consisting of eggs, sugar, chopped rosemary, flour, baking powder and salt.  Because the main flavor component of the cake is olive oil, it is important to use a high-quality, extra-virgin olive oil.  And of course I put my own twist on it by substituting lemon zest for the rosemary.  I also made a blueberry compote/sauce to go on the side by reducing some frozen blueberries with honey and water and then blending it with my immersion blender.  For those of you who don't like overly sweet desserts, this is a good one.

Fusilli Con Sugo Al Tonno

Tuna and tomato sauce seems like an unusual combo, but it is a classic in Sicily.  I made my version by sauteeing some chopped garlic in extra virgin olive oil, then adding crushed tomatoes and simmering everything for about 15 minutes, then stirring in some good canned tuna (Genova is a decent supermarket brand) and chopped capers.  Fusilli isn't the most exotic pasta, but I needed to go with something kid friendly.  The brininess of the capers paired well with the tuna.    

House Cured Salmon

Cured salmon can be intimidating to the novice, but once you try it at home you will realize how easy it is to make, and you will never go back to that sad, vacuum-sealed pouch in the supermarket deli section (or the Jewish deli, for that matter).  All it takes is a mixture of equal parts sugar and salt and several grinds of black pepper.  I poured the mixture over a piece of fresh salmon in a baking dish.  I set some fresh dill on top and a drizzle of Aquavit (a Scandinavian, rye-based spirit).  Next, I covered the fish with some plastic wrap and set a bag of dried beans on top to press down on it.  Into the fridge for 2-3 hours, then I poured off the liquid that accumulated in the dish, rinsed off the fish, then sliced it thinly at an angle.  I paired it with cream cheese and bagels (I kicked up the cream cheese by adding chopped dill).  Note: if you don't have any Aquavit, you can use vodka or gin, or you can omit the booze altogether. 

Broiled Swordfish with Rustic Pea Puree

I wanted to take a break from salmon, and my Ralphs Fresh Fare had a good deal on swordfish.  I don't eat it often, since it isn't the most eco-friendly fish, and it is known to have high mercury levels, but it is a nice treat every once in a while because of its meaty texture.  I went with a very simple preparation of salt, pepper and thinly sliced lemon on top and broiled in the oven for about 15 minutes.  I also picked up some amazing peas from the farmer's market and boiled them for just a few minutes in chicken broth, pureed them in the pot with my handy immersion blender and then finished it off with some lemon juice for a hit of acid.  I left the peas a bit chunky for more of a rustic feel rather than going baby-food smooth.  The bright freshness of the peas worked well with the meatiness of the fish, and the lemon in both components brought everything together.