The Fish for Dinner feature chronicles my education in the ways of fish-cookery. I grew up avoiding fish other than sticks and was well into adulthood before adding the real deal into my diet, usually at a restaurant. The impetus to cook more fish at home comes from joining a sustainable fish program through Hooked on Fish, like a CSA that delivers boxes of farm-fresh produce but with seafood instead. I’ll tell you what we made and how we liked it, plus occasionally a few tips and fishin’ tunes too.


​Me and the Spinal Tap guys invite you to dial the flavor up to 11 with this zesty baked white fish. 

When cooking fish we often seek out simple, minimalistic treatments showcasing the unique and sometimes delicate aspects of the seafood. This is not that recipe.

Big bold flavors dominate this dish. The pesto is popping with fresh basil, zesty garlic, pine nuts, and salty parmesan cheese. Chopped tomatoes add a grace note on top, both in color and juicy flavor.

The corvina’s mild, sweet taste and firm, large flaked flesh provides a nice foundation for it all.

The Occasion: Pre-theater dinner at home. No one wanted to leave the table despite an impending curtain time.
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The Menu:

• Baked Corvina with Pesto and Tomatoes - recipe from Reckless Abandon
• Couscous with Basil
• Roasted Cauliflower with Lemon and Herbs 

The Verdict: Wow, this recipe delivers a real flavor-bomb! A tasty, tasty flavor-bomb. If you don’t like pesto or garlic, skip this recipe. But if you do, this easy treatment for fish (or chicken) is about to become a new regular in your recipe rotation. 

Click on the photos to enlarge them and read the captions.

Baked Corvina with Pesto and Tomatoes
Recipe source: Reckless Abandon
 
INGREDIENTS:

• 1-2 lbs fresh Corvina Sea Bass, cut into fillets
• 1/4 cup Pesto - homemade (recipe below) or store bought
• 1/4 cup chopped Tomatoes
• 1 Tbsp Olive Oil
• Salt and Pepper

DIRECTIONS:

• Preheat the oven to 400° F. Cut the sea bass fillet(s) into 4-5 ounce portions and place on a parchment paper lined baking sheet.  Sprinkle with salt and pepper. 
• Spoon 1-2 tablespoons of pesto on each fish portion.  Spread the pesto evenly over the fish. 
• Bake the fish for about 15 minutes (10 minutes per 1 inch thickness) at 400 degrees or until the fish flakes and is cooked through.  
• While the fish is baking, chop the tomatoes, drizzle with 1 tablespoon olive oil and sprinkle with salt and pepper. Give it a good stir and set it aside.
• When the fish is done, garnish with tomatoes and serve immediately.  

 
Homemade Basil Pesto

• 2 handfuls (about 2 cups packed) fresh basil leaves
• 2-3 cloves garlic
• 1/4 cup whole pine nuts
• 3/4 cup extra virgin olive oil
• 1 lemon, juiced
• 1/2 cup shredded parmesan cheese
• 1 teaspoon sea salt
• 1/4 teaspoon freshly ground pepper
• Place all ingredients in a food processor and pulse until pesto is fully blended. Taste and adjust salt and pepper as needed. 

Here in Chicago it seems that autumn has finally arrived. We’ve had chilly temps and gray, rainy skies this week but I ain’t mad about it and here’s why: soup weather.

Yes, there is still time to use luscious summer vegetables in your fall cooking. Soup is the obvious answer and roasting is a great technique for the veggies – even if you’ve got less-than-perfect grocery store specimens, but much better if they’re from the local farmers market or your own garden.
​
I was thrilled to still find mountains of locally grown tomatoes at the Evanston Farmers Market a couple weeks ago and selected a colorful mix of heirlooms, cherry, and field tomatoes for a big batch of roasted tomato soup. Since the first nip of autumn air I had been craving the classic tomato soup and grilled cheese combo, and seeing the bounty of beautiful tomatoes at the market seemed like a sign from above that we should give in to temptation. And it was so. 

Add broth and aromatics, cook and then puree the soup with an immersion blender. The recipe from Tyler Florence calls for adding an optional jolt of heavy cream towards the end, for richness and to cut the acidity of the tomatoes. Optional, but highly recommended although I used whole milk instead. You can further adapt the dairy (or non-dairy) to suit your taste. ​

The Verdict: OMG what a perfect combination – tomato soup and grilled cheese! This version takes a little more work than opening a can of Campbell’s, but oh wow, so very much worth it. The soup's taste will vary a little bit every time you make it based on the types of tomatoes used. Remember, even mid-winter grocery store tomatoes will work just fine for this recipe thanks to the magic of roasting and caramelization. And do not omit the milk (or cream) in the final phase. It really makes a difference in leveling out the acidity of all those yummy tomatoes.

Click on the photos to enlarge them and read the captions.

Roasted Tomato Soup
Recipe source: Tyler Florence via Food Network

INGREDIENTS:

• 2 1/2 pounds fresh tomatoes (mix of fresh heirlooms, cherry, vine, and plum tomatoes)
• 6 cloves garlic, peeled
• 2 small yellow onions, sliced
• Optional garnish: Vine cherry tomatoes
• 1/2 cup extra-virgin olive oil
• Salt and freshly ground black pepper
• 1 quart chicken stock
• 2 bay leaves
• 4 tablespoons butter
• 1/2 cup chopped fresh basil leaves, optional
• ½ cup whole milk (or cream or another type of dairy to your taste) 

DIRECTIONS:

• Preheat oven to 450 degrees F.
• Wash, core and cut the tomatoes into halves. Spread the tomatoes, garlic cloves and onions onto a baking tray. If using vine cherry tomatoes for garnish, add them as well, leaving them whole and on the vine. Drizzle with 1/2 cup of olive oil and season with salt and pepper.
• Roast for 15-25 minutes, or until caramelized. Watch carefully and turn on the ventilation – using olive oil at such a high temperature means it will get smoky.
• Remove roasted tomatoes, garlic and onion from the oven and transfer to a large stock pot. (Set aside the roasted vine tomatoes for later, if using as garnish.)
• Add 3/4 of the chicken stock, bay leaves, and butter.
• Bring to a boil, reduce heat and simmer for 15 to 20 minutes or until liquid has reduced by a third.
• Wash and dry basil leaves, if using, and add to the pot.
• Use an immersion blender to puree the soup until smooth.
• Return soup to low heat, add milk and adjust consistency with remaining chicken stock, if necessary.
• Season to taste with salt and freshly ground black pepper.
• Optional garnishes: 3 or 4 roasted vine cherry tomatoes per bowl and/or a splash of heavy cream

Food and memory are interwoven in many works of fiction and memoir, and for good reason. A specific aroma, a familiar taste can suddenly whisk you away to childhood or another important moment in time. And when the morsel evokes a happy memory of love, family, celebrations (and cake!) well, it doesn’t get much better than that. 
​
For all the time I’ve known her, Ilise has had in her possession a tattered old recipe card for her Great-Aunt Sarah’s much-beloved plum cake – or is it more of a pie? – which brought great joy and full tummies to members of the Lev-Cantor-Goldberg clan on special occasions throughout the 1950’s, 60’s and 70’s. When I met Aunt Sarah many years ago she had retired from pie-baking (or is it a cake?) but was tickled to know that the family still craved her signature dessert. 

Much has changed since the good old days when children learned from their elders how to cook the family favorites by watching and helping in the kitchen. Recipes then were not written as precisely as they are now. “One spoonful – a little more, a little less.”  Or how about ‘a teacup-full’ – never mind that your teacup may be larger or smaller than mine. Argh, I get why it’s so vague, but man, especially with baking that’s not a lot of help. Another challenge: Ingredients that no longer exist, such as Spry (turns out that Crisco will do the trick). 
​
But Ilise was determined. It took two tries with constructive feedback and amusing stories from the extended family after taste-testing the first run – and now, by George, I think she’s got it!



Keep reading for Ilise’s story, photos from the first and second attempts, some cool tunes from a jangle-pop band called Plums, and of course the final recipe – with as much vagueness removed as possible. 

September is National Apple Month – cheers to that! What to do with the luscious bounty of red, green, and gold beauties that have overtaken your local market? We’ve got some recommendations starting with a cocktail.

First let me say how wonderful it is to have an enthusiastic mixologist in the family. Ilise enjoys experimenting with seasonal fruits, herbs, and the contents of our liquor cabinet to come up with one spirited delight after another. This is one of her finest, featuring a smoked rum (Stolen – yum!) discovered at a local liquor store’s rum-tasting event earlier this year. (Check out Ilise's other cocktails here.)

Click on the photos to enlarge them and read the captions.

The Apple Orchard
Recipe by Ilise Goldberg

INGREDIENTS:

• 1 oz Aged Rum
• 1 oz Stolen Smoked Rum
• 2 oz Apple Nectar (Recipe below, or you can use apple juice instead)
• ½ oz Lemon Juice
• 2-3 dashes bitters
• Cinnamon sticks (for garnish)
• Apple Slices (for garnish)

 
DIRECTIONS:

• In a cocktail shaker combine all ingredients with ice (except garnish). Shake well.
• Strain into an old-fashioned glass over fresh ice cubes. Garnish with a cinnamon stick and slice of apple.

 Apple Nectar:

• 2 pounds of Apples cut in quarters (can be assorted or all the same type)
• 1 Cup of Water
• ½ Cup of Sugar
• Combine the water and sugar in a pan over high heat until the sugar dissolves.  Add the apple chunks and bring to a boil. Reduce the heat to low, and let it simmer for 15 minutes.
• Once the fruit is nice and tender use a potato masher and mash the fruit to release as much juice as possible. 
• Remove the mixture from heat and allow it to cool completely.
• Strain the syrup into a container (will likely need to use cheese cloth as well as a strainer), and store it for up to two weeks in the refrigerator.  You'll yield @ 20 oz. of nectar. 
• If making far in advance the simple syrup freezes well. 

Apple and Cheddar Scones – from Smitten Kitchen

Apple Cranberry Stuffed Pork Roast – from Simply Recipes

​Sauerkraut with Bacon and Apples – from Simply Recipes

Apple-Cheddar Stuffed Chicken Breasts with Apple-Dijon Pan Sauce – from Iowa Girl Eats

Apple Pie Biscuits – from Joy the Baker

Harvest Tart – from David Lebovitz – Chock full of apples, figs, grapes and walnuts

Custardy Apple Squares – from Dorie Greenspan via The Washington Post

Hasselbeck Apples – from Cooking Light – Check out the video for helpful technique tips


What's your favorite apple recipe? Share in the Comments, please!

Ah, the benefits of membership! When our pals at Hooked on Fish score the extra-good stuff through their sustainability-minded network of fish-folk, we subscribers win big. For example, the recent rare shipment of Nunavut Arctic Char, coming to us literally from the Arctic Circle. You’re not likely to find this caliber of fish at the local grocery store. Here’s what HOF has to say, followed by a cool video:
​

When working with a high quality, specialty piece of fish (or meat or other featured item) it makes sense to choose a simple, unfussy treatment that will let the featured ingredient’s best qualities shine through. We soaked the fish in a soy-sesame-ginger marinade and then fired up the grill. Couldn’t be easier, and the fish was the star of the show. Also - a simple main course lets you bust loose with slightly more extravagant side dishes. 

Here’s the menu:

• Grilled Soy-Ginger Arctic Char 
• Fried Rice with Peppers, Onions and Zucchini
• Mixed Greens with Vinaigrette and Shaved Parmesan

Keep reading for more of the story, photos, recipe, and a fishing tune or two for your listening pleasure!

Lalalala I can’t hear you, autumn! I refuse to believe that summer is over – and technically it isn’t until September 22, so we’ve got 6 more days. The weather is still lovely here in Chicago and the lure of summery drinks outdoors on the patio continues to beckon. 

Summer Fruit Salad Sangria
Recipe by Entertain the Possibilities’ resident mixologist Ilise Goldberg
 
INGREDIENTS:

• 1 Bottle Dry Rosé

Bartender’s Note: You can use a dry white wine instead, or if making a double batch feel free to mix and match the wine.

• 3 ounces Chambord or other berry liqueur
• 3 ounces Peach Schnapps
• 2 ounces Cointreau
• 6 ounces Berry simple syrup (I used Blackberry/Peach and Raspberry. See recipe below.)
• 4 ounces club soda
• 2 ounces orange juice
• 1.5 ounces lemon juice
• 1 large peach - large dice
• 2 plums – large dice
• 2 apricots – large dice
• 1 large orange – large dice
• 1 Cup berries – raspberry and/or blackberry

DIRECTIONS:

• Combine the wine and all other liquid ingredients in a pitcher and mix. Add all fruit except for the berries. 
• Cover the pitcher and refrigerate for at least 2 hours and up to 24 hours.
• Serve the sangria over ice (be sure to include some fruit from the pitcher) and garnish with a few fresh berries on top. 

Berry Simple Syrup:

• 4 6 oz Containers of Berries (Blackberry or Raspberry)
• 1 Cup of Water
• ½ Cup of Sugar
• Combine the water and sugar in a pan over high heat until the sugar dissolves. 
• Add the berries and bring to a boil. Reduce the heat to low, and let it simmer for 15 minutes.
• Once the fruit is nice and tender use a potato masher and mash the fruit to release as much juice as possible. 
• Remove the mixture from heat and allow it to cool completely. Strain the syrup into a container, and store it for up to two weeks in the refrigerator. 
• If making far in advance the simple syrup freezes well – just freeze in ice cube trays. 

Yield: approximately 24 oz of simple syrup

To make Blackberry Peach simple syrup follow the above recipe using 2-3 large peaches and three containers of blackberries as the fruit component.

“Does anyone really need a recipe for stir-fry?” I asked myself. Most home cooks are already doing some variation on this anyway, my inner voice proclaimed. Seems kinda basic to post on a food blog, I worried.

But then, when faced with an overflowing fridge full of veggies and a bountiful trip to the farmer’s market, I decided to up my stir-fry game by learning how my favorite food bloggers do it. I found a few easy tricks that will change my wok ways forever, and I can’t wait to share them with you.

#3 – For the sauce, mix a few simple ingredients with a little cornstarch for thickening.

#4 – Use sriracha for some spicy goodness – as much or as little as you like. I’ve always messed around with different chilis and dried spices, but this is so much easier and dang delicious too!  

For me, numbers 3 & 4 provided the new news. In the past I mucked about imprecisely with soy sauce and sesame oil, a little this and that, until I ended up with a reasonably OK-tasting sauce. Nothing replicable, and nothing special to write home about.

But then I tried The Pioneer Woman’s recipe and will never look back again. Super simple, easy to increase the quantity, and flavorful to the last bite. Try it and see for yourself! Ree’s recipe appears below but do feel free to swap out the veggies you like. I used onions, carrots, celery, red and green peppers, kale, wax beans, and green peas. Also about 1 ½ boneless chicken breasts, cut into small dice.

Click on the photos to enlarge them and read the captions.

Veggie Stir-Fry
Recipe source: The Pioneer Woman
 
INGREDIENTS:

• 1/2 cup Low Sodium Soy Sauce
• 2 Tablespoons Sherry (or Low-sodium Vegetable Broth)
• 2 Tablespoons Packed Brown Sugar
• 2 Tablespoons Cornstarch
• 2 Tablespoons Sriracha (more or less to taste)
• 1 Tablespoon Minced Fresh Ginger
• 3 Tablespoons Peanut Oil
• 1 whole Yellow Onion, cut into large chunks
• 1 whole Red Bell Pepper, seeded and cut into large chunks
• 1 whole Yellow Bell Pepper, seeded and cut into large chunks
• 2 whole Garlic Cloves, minced
• 2 whole Medium Zucchini, cut into large wedges
• 1 can (15-ounce) Baby Corn, drained and halved crosswise
• 1 head Broccoli cut into florets
• Cooked Noodles or Rice, for serving
• Sesame Seeds, for serving

INSTRUCTIONS:

•  In a bowl, mix together the soy sauce, sherry, brown sugar, cornstarch, sriracha, and ginger. Set aside.
• Heat the oil in a large skillet over medium-high heat. Add the onion and peppers, and stir, cooking for 2 to 3 minutes. Add the garlic and cook for 30 seconds to 1 minute more, stirring continuously.
• Add the zucchini and stir it around, cooking it for 2 minutes more.
• Add the baby corn and broccoli and cook for a couple of minutes, then, while the veggies are still firm, pour in the sauce. 
• Stir the veggies in the sauce, cooking for 1 to 2 minutes more, or until the sauce is very thick. If it needs to be a little saucier, pour in 1/4 to 1/2 cup hot water and splash in a little more soy sauce.
• Serve over noodles or rice, with a sprinkling of sesame seeds.

Tips: Prep all the veggies and make the sauce up to 24 hours ahead of time. Keep in separate containers in the fridge.

Everything old is new again. When I was too young to imbibe (so just a few years ago, jk) “sour” cocktails seemed to me the height of sophistication. Grown-ups in Nehru jackets and hostess muumuus at cocktail parties clinking their whiskey sours – how elegant!

It didn’t take long to discover that most sours are neither sour nor terribly complex or interesting and with plenty of other cocktails to enjoy I haven’t thought much about sours since those long ago days.

Until Ilise became obsessed with making an apricot version this summer. She’s fiddled with the ingredients and proportions, finally arriving at a well-balanced, super-tasty beverage that not only offers a flashback to the ‘good old days’ but also embraces today’s trendy craft cocktail scene.

So go find your mood rings, wide ties, and elephant bell bottom pants and then mix up a batch of apricot amaretto sours. I think you’ll agree – they’re groovy, man!

Click the photos to enlarge them and read the captions.

Apricot Amaretto Sour
Recipe by Ilise Goldberg, inspired by Jeff Morgenthaler, bartender, Pepe le Moko, Portland, Oregon
 
INGREDIENTS:

• ¾ oz Amaretto Liqueur
• 1 oz Bourbon (Woodford Reserve is a good choice)
• 2 oz Apricot Nectar (homemade [recipe below] or canned)
• ¾ oz Lemon Juice
• 2-3 dashes bitters
• Wide slice of lemon peel (for garnish)
• Brandied cherry (for garnish)

 
DIRECTIONS:

• In a cocktail shaker combine all ingredients with ice (except garnish). Shake well.
• Strain into an old-fashioned glass over fresh ice cubes. 
• Garnish with lemon peel and brandied cherry (wrap the peel around the cherry and spear with a toothpick). 

 
Apricot Nectar:

• 1.5 pound Apricots cut in quarters
• 1 Cup of Water
• ½ Cup of Sugar

• Combine the water and sugar in a pan over high heat until the sugar dissolves. 
• Add the apricot chunks and bring to a boil. Reduce the heat to low, and let it simmer for 15 minutes.
• Once the fruit is nice and tender use a potato masher and mash the fruit to release as much juice as possible. 
• Remove the mixture from heat and allow it to cool completely.
• Strain the syrup into a container, and store it for up to two weeks in the refrigerator. 
• If making far in advance the simple syrup freezes well. 
• This recipe produced approximately 24 oz of nectar.

Sometimes lunch is just fuel to keep you going. But other times, the best times, lunch can be a special occasion. Here’s one of my lunchtime loves. I hope you like it.

Curried chicken salad has been a longtime favorite at our house. It’s perfect for picnics, school lunches, and brown bagging it to the office. Whether spread in a sandwich or nestled into a bed of salad greens, it’s a well-balanced combo of tender protein, two kinds of spice (dialed up or down to suit your preference), fruit for sweetness, and toasty nuts on top to add a little crunch. It’s a party in your mouth!

The secret to success for this or any other chicken salad: brine the chicken in advance. Taking a salt bath ensures that the chicken breasts will be tender and flavorful – a claim that not all chicken breasts can make. Click on the photos to enlarge them and read the captions.

Curried Chicken Salad
Recipe by Ann Johnson; Brine recipe from Steven Raichlen via Epicurious

INGREDIENTS:
For Brine:

• ¼ cup kosher salt
• ¼ cup firmly packed brown sugar
• 12 whole black peppercorns
• ½ teaspoon red pepper flakes
• 2 bay leaves
• 1 cup hot water
• 3 cups cold water
• 1 lemon, lime or orange, thinly sliced
• 1 small onion, thinly sliced
• 2 cloves of garlic, peeled and smashed OR 2 teaspoons minced garlic

For Chicken Salad:

• 4 skinless, boneless chicken breast halves
• ½ finely chopped celery
• 4 scallions, white and light green parts only, thinly sliced
• 1 cup red or black seedless grapes, halved
• 1/3 cup golden raisins
• ½ cup mayonnaise
• ¼ cup ranch-style salad dressing
• 2 tablespoons Dijon mustard
• 2 tablespoons curry powder
• 2 teaspoons turmeric
• Salt and freshly ground black pepper
• ½ cup cashews, almonds, or hazelnuts, toasted and chopped

 
DIRECTIONS:

• Make the Brine: Place the salt, brown sugar, peppercorns, red chili flakes, and bay leaves in a large bowl or covered pot. Add hot water and whisk until the salt and sugar dissolve. Add the cold water and stir.
• When the brine cools to room temperature, add the chicken, citrus slices, onion and garlic. Cover with the pot lid or plastic wrap on the bowl, and refrigerate for 2 hours.
• After 2 hours, remove the chicken from the brine, rinse in cool water, and pat dry. At this point, you may either cook the chicken right away or refrigerate for a little while longer.
• Cook the Chicken: The chicken breasts may be grilled, baked, or my preferred method when making chicken salad – poached.
• Place 5 cups of liquid into a large saucepan – mostly water but a little wine or juice may be added for flavor. Bring to a boil, add the chicken breasts, then immediately reduce the heat to a simmer.
• Cook the chicken at a gentle simmer until chicken is just cooked through, approximately 20 minutes. Remove chicken from the cooking liquid and pat dry.
• Assemble the Salad: Cut the chicken into small dice, place in a large mixing bowl.
• Add the celery, scallions, grapes, and golden raisins to the chicken. Mix together.
• In a separate small bowl, mix together the mayonnaise, ranch dressing, Dijon mustard, curry powder, and turmeric. Taste and add salt and pepper as needed. If desired, you may add more of the above ingredients to suit your taste.
• Add a few large spoonfuls of the dressing to the chicken mixture. Stir to coat the chicken, fruit and veggies with the dressing. Add extra dressing as needed. The final product should not be “gloppy” with dressing, but nicely coated throughout.
• Cover the salad and refrigerate for at least an hour to let the flavors combine.
• Before serving, sprinkle the toasted nuts on top. 

Cheese pizza. The world’s most perfect food. Okay, MY most perfect food. It is the one and only answer to the following questions:

• If you had to pick only one food to eat for the rest of your life, what would it be? Cheese pizza.
• What’s your favorite breakfast? Cold cheese pizza.
• Favorite lunch? Hot cheese pizza.
• Care for some pepperoni/sausage/veggies/pineapple on top? Nope, cheese pizza.
• And finally … what’s for dinner tonight? I really hope it’s cheese pizza. 

I think it’s quite fitting that today – Labor Day – is also National Cheese Pizza Day. On the day when we honor Labor by doing very little of it, a take-out or delivery pizza is easy and of course delicious. Sure, someone is laboring to make that pizza but it isn’t you, so yay!

On the other hand, making pizza at home is a fun project and the medium invites infinite creativity. Who says you have to stick with the traditional toppings? Try some strawberries instead. What?? Yes. Here’s a small collection of interesting pizza recipes to try sometime … when you’re ready to labor once again.

Enjoy the day – and please save me the last slice!

• Homemade Extra Cheese Pizza – from Sally’s Baking Addiction
• Perfect Pizza Margherita – from Food & Wine
• Wild Mushroom Pizza with Caramelized Onions, Fontina and Rosemary – from Bon Appetit
• BBQ Chicken Pizza – from The Kitchn
• Strawberry and Goat Cheese Pizza – from the California Strawberry Commission

The song of the summer. The soundtrack of sunshine, adventures with friends, and fewer responsibilities than usual.

It becomes painfully obvious just how old I am (as if I didn’t already know) when I realize that I am not the target audience for ANY of the nominees for 2016’s Song of the Summer, as noted on all the cool people’s lists. Ariana Grande? Honey, to me she’s no more than a Starbucks Tall (hoho, because she’s so petite).

But this was a summer chock full of live music – more than usual for us – so I’ve assembled a soundtrack of our own, selected tunes from the musicians who got our pulses racing these past few months. They’re not all new (mostly oldies) and they’re not necessarily chart-toppers, but all have been – for at least a few minutes – a favorite song of my summer. As we head into Labor Day weekend I hope you’ll join me as we revisit my Summer of (Musical) Love. Hit Play and turn it up, my friends!