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Fish for Dinner: Pan-Fried Whitefish with Corn-Tomato-Avocado Salad

7/3/2018

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Pan-Fried Whitefish with Corn-Tomato-Avocado Salad
It's the perfect supper for a summer's day - Pan-Fried Whitefish with Corn-Tomato-Avocado Salad
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. I’ll tell you what we made and how we liked it, plus occasionally a few tips and tunes too.
The Occasion: Whenever you crave a speedy and spectacular summer supper. When a bumper crop of corn, tomatoes, and fresh herbs at the farmers market makes you swoon, this recipe will put the primo ingredients to good use. 
The Recipe: Today’s recipe comes from Serious Eats, a great website that combines recipes, kitchen how-to tips, and useful news from the food world’s movers and shakers. If they’re not already on your Must Read list of sites, check ‘em out. 
Pan-Fried Whitefish with Corn-Tomato-Avocado Salad
Corn salad ingredients, prior to tossing. We add the avocado last, to minimize the 'mush' factor.
What Makes It Special: What’s special is the ease of preparation and using super-fresh, local produce. Taken on their own, these ingredients would be good, not necessarily great. But marry them together in this tasty dish and you’ll be serving up summer on a plate in just a matter of minutes.
The Playlist: Summertime and the living is easy. So says … pretty much everyone.

This classic song by George Gershwin - Summertime, from Porgy and Bess - has been covered more than 25,000 times.

Just for fun, let’s hear two dramatically different interpretations from Billy Stewart and Miles Davis as you read on. Enjoy! 

Serve With: One perfect glass of crisp, cool, white wine. This summer we’ve been enjoying a Tenshen white blend from California’s Central Coast. 

Click on the photos to enlarge them and read the captions.
Pan-Fried Whitefish with Corn-Tomato-Avocado Salad
Pan-Fried Whitefish with Corn-Tomato-Avocado Salad
Pan-Fried Whitefish with Corn-Tomato-Avocado Salad
Pan-Fried Whitefish with Corn-Tomato-Avocado Salad
The Verdict: Much like the musical pairing, this fish dish is easy. So easy, in fact, that you can substitute other mild white fish fillets in place of the whitefish if you prefer. And if, say, you like oregano better than basil you can swap that too. Lemon juice instead of lime in the dressing? No problem. This dish is so easy, versatile, and delicious, it will become your new summertime BFF. 
Print The Recipe- Pan-Fried Whitefish with Corn-Tomato-Avocado Salad
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​Pan-Fried Whitefish with Corn-Tomato-Avocado Salad
Recipe source: Jennifer Olvera for Serious Eats
 
INGREDIENTS:
  • 2 ears of corn on the cob, cooked, kernels removed (about 1 cup cooked kernels)
  • 1 small red onion, minced (about 1/2 cup)
  • 1 medium Hass avocado, diced (about 1 cup)
  • 1 small tomato, diced (about 1 cup), or 1 1/2 cups cherry tomatoes, quartered
  • 1 tablespoon red wine vinegar
  • 1 tablespoon fresh-squeezed lime juice
  • 2 1/2 tablespoons extra-virgin olive oil, divided
  • 2 tablespoons chopped fresh basil leaves
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons unsalted butter
  • 4 skin-on whitefish (or other light, white-fleshed fish) fillets, about 6 ounces each, patted dry with paper towels

DIRECTIONS:
  • Combine corn, red onion, avocado, tomato, red wine vinegar, lime juice,1 1/2 tablespoons olive oil, and basil in a medium bowl. Season with salt and pepper.
  • Season fish with salt and pepper.
  • Melt butter and remaining 1 tablespoon olive oil in a large skillet over medium-high heat until butter is foaming.
  • Add fish, skin side-down, and cook, pressing gently on back of fillets to ensure good contact with skin, until skin is crisp, 3 to 5 minutes. If skin shows resistance when attempting to lift with a spatula, allow it to continue to cook until it lifts easily.
  • Flip fish and cook until just cooked through, 2 to 3 minutes.
  • Transfer fish to plates, top with salad and serve immediately.
Pan-Fried Whitefish with Corn-Tomato-Avocado Salad
Do your fish preferences change with the seasons? What is your favorite fish to cook in the summertime? Tell us in the Comments.
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Fish for Dinner: Sicilian Grilled Swordfish with Greens

6/19/2018

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Sicilian Grilled Swordfish with Greens
Sicilian Grilled Swordfish with salad greens on top -- it's the perfect summertime meal!
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. I’ll tell you what we made and how we liked it, plus occasionally a few tips and tunes too.

The Occasion: Summertime supper. When it’s way too hot to turn on the oven or even the stovetop, fire up the grill and turn to this recipe instead. It’s just grilled fish with a salad piled on top, but this dish is so much more than the sum of its parts. Fresh, high-quality ingredients + easy to cook + no steamy kitchen = Pure summertime bliss!  
The Playlist: Here’s a musical mix to set the mood while you prepare the dish (or while reading this blog post). Neither long nor short, this playlist is right-sized just like the recipe – it comes together in a quick and satisfying way. Enjoy!

The Recipe: Ina Garten - everyone’s favorite TV chef – includes this recipe for Sicilian Grilled Swordfish in her excellent cookbook "Barefoot Contessa Foolproof" (Clarkson Potter 2012). Ina’s devoted fan club, of which I am a longtime member, appreciates the way she looks out for home cooks, saving us time and unnecessary steps while always prioritizing deliciousness.

As Ina likes to say, “How bad can that be?”
What Makes It Special? It’s the marinade/dressing, which goes onto the fish after it comes off the grill. ​When the warm fish absorbs those lemony, garlicky flavors – awww yeah! 

Serve With: Rice pilaf, toasted quinoa, or roasted potatoes would be nice to accompany the fish and salad. Maybe also a glass of crisp white wine? Yum. Click on the photos to enlarge them and read the captions.
Sicilian Grilled Swordfish with Greens
Sicilian Grilled Swordfish with Greens
Sicilian Grilled Swordfish with Greens
Sicilian Grilled Swordfish with Greens
Sicilian Grilled Swordfish with Greens
Sicilian Grilled Swordfish with Greens
The Verdict: This is a perfect meal – lean protein well-prepared, leafy green deliciousness, and a zesty marinade to pull it all together. Give this one a try -- I’m pretty sure you’ll seek out Sicilian Grilled Swordfish with Greens more than once this summer. Good for you!
Print The Recipe- Sicilian Grilled Swordfish with Greens
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Sicilian Grilled Swordfish with Greens
Recipe source: Ina Garten via Food Network
 
INGREDIENTS:
  • 2 tablespoons freshly squeezed lemon juice
  • 1/4 cup good olive oil
  • 2 teaspoons minced fresh oregano leaves or 1 teaspoon dried oregano
  • Pinch of crushed red pepper flakes
  • Kosher salt and freshly ground black pepper
  • 6 (1/2-inch-thick) swordfish steaks (5 to 6 ounces each)
  • 4 ounces baby arugula or other salad greens
  • Grated zest of 1 lemon

DIRECTIONS:
  • Light a charcoal grill or preheat a gas or stovetop grill until very hot.
  • For the sauce, whisk together the lemon juice, olive oil, oregano, red pepper flakes, 1 tablespoon salt, and 1 teaspoon black pepper. Set aside.
  • When the grill is ready, sprinkle the fish with salt and pepper and cook over medium-high heat for 2 minutes on one side, then turn and cook for 1 to 2 minutes on the other side until almost cooked through.
  • Remove to a flat dish, prick holes in the fish with the tines of a fork, and pour the lemon sauce over the fish while it is still hot. Sprinkle with salt and pepper, cover with aluminum foil, and allow to rest for 5 minutes.
  • When ready to serve, place the swordfish on dinner plates or a serving platter, pile the arugula on top, drizzle with the sauce from the fish, and sprinkle with the grated lemon zest. Serve warm. 
Sicilian Grilled Swordfish with Greens
What is your favorite summertime meal to cook on the grill? Let us know in the Comments, please!
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Afternoon Dance Break  - Still Rockin'

6/15/2018

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Afternoon Dance Break Still Rockin
Social Dancing Stevens and Emma Under Arm Turn - Photo by ToddCombs
Afternoon Dance Break is a recurring feature that invites you to get up from the desk, crank up the tunes, and dance your fool head off for a few minutes before resuming the daily grind. Want more dancing? Find past ADBs here.

​Today's dance break honors two talented musicians who have been bringing joyful music into my life for a long, long time: Chaka Khan and Joan Armatrading. 

We had the pleasure of seeing Joan in concert last night - her new album is available now, check it out. It was great until Sharon Shrill-Whistle sitting next to me decided to bust my eardrums with her enthusiastic sound effects. Dude, use your indoor whistle. 

And I cannot wait until Chaka rocks us all at the Pitchfork Music Festival next month -- I feel for you, girl! She's got a new single that dropped yesterday. Get it while it's hot hot hot!
​
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Sweet Bites: Blackberry Breakfast Bars

6/6/2018

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Blackberry Breakfast Bar
Blackberry Breakfast Bars - not too sweet and oh so delicious!
The Occasion: Despite the word Breakfast in its name, this tasty treat says ‘snack food’ to me. More specifically it says "Eat me, you fool, I am the snackingest food, and we both know you want me now." The blackberry bar is not lying. 
We made this as a take-to-office treat, baked the day before and individually wrapped. They're also nice for on-the-go breakfast or snacks  when you’ve got a houseful of guests. Or add a batch of Blackberry Bars to a sweets table or brunch buffet. 
The Recipe: One of my most favorite food blogs – Smitten Kitchen – is responsible for bringing this delightful treat into my life. Originally published as Raspberry Breakfast Bars, I took the blogger’s suggestion and swapped the fruit for what looked good at the market that week. The commenters suggested reducing the sugar in the crust to make the bars even more fruit-forward and delicious. 
Blackberry Breakfast Bars
The bars are thin but loaded with flavor.
Serve With: A cup of coffee or tea will be perfect as a go-with for this tasty treat. If you choose to make this part of your breakfast menu, add a small handful of nuts for a pop of protein if you’re in a rush, or maybe an egg white omelet if you’ve got more time.

Kitchen Tip:  Depending on the fruit you choose, the bars may or may not “bubble up” while baking as the recipe says. Some fruits (such as strawberries) are extra-juicy and may need a bit more flour or cornstarch to thicken up the sauce. Other fruits – like the blackberries I used – are not very juicy; I probably should have muddled the berries to loosen then up a bit. Just keep an eye on the bars, adjust the baking time as needed, and all will be well. Click on the photos to enlarge them and read the captions.
Blackberry Breakfast Bars
Blackberry Breakfast Bars
Blackberry Breakfast Bars
Blackberry Breakfast Bars
Blackberry Breakfast Bars
Blackberry Breakfast Bars
Blackberry Breakfast Bars
Blackberry Breakfast Bars
Blackberry Breakfast Bars
Blackberry Breakfast Bars
The Verdict: Overall these are very good – we’re already looking forward to making them again. AND they received several thumbs up from the office colleagues. That’s a relief, they can be a tough crowd! 
Print The Recipe- Blackberry Breakfast Bars
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Picture
Blackberry Breakfast Bars
Recipe source: Smitten Kitchen
 
INGREDIENTS:

For the Crust and Topping
  • 1 1/2 cups all-purpose flour
  • 1/2 cup firmly packed dark brown sugar
  • 1 1/4 cups rolled oats
  • 3/4 teaspoon salt
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 3/4 cup (1 1/2 sticks) unsalted butter, cut into 1-inch pieces

For the Fruit Filling:
  • 1/4 cup firmly packed dark brown sugar
  • 1 tablespoon grated lemon zest
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons all-purpose flour
  • 1 pound blackberries, fresh or frozen
  • 1/4 cup fresh lemon juice
  • 2 tablespoons unsalted butter, melted and cooled
 
DIRECTIONS:
  • Make the crust and crumb: Preheat the oven to 350°F.
  • Butter the bottom and sides of a 9-by-13-inch glass or light-colored metal baking pan. Put a long piece of parchment paper in the bottom of the pan, letting the parchment extend up the two short sides of the pan and overhang slightly on both ends. (This will make it easy to remove the bars from the pan after they have baked.) Butter the parchment.
  • Put the flour, brown sugar, oats, salt, baking powder, baking soda, and cinnamon in a food processor. Pulse in short bursts until combined.
  • Add the butter and pulse until loose crumbs form.
  • Reserve 1 1/2 cup of the mixture and set aside.
  • Pour the rest of the mixture into the prepared pan and use your hands or the back of a large wooden spoon to push the crust into an even layer at the bottom of the pan. The crust should touch the sides of the pan. Bake until golden brown, 12 to 15 minutes. Transfer to a wire rack and let the crust cool. Keep the oven on while you make the fruit filling.
  • Make the blackberry filling: In a medium bowl, whisk the sugar, lemon zest, cinnamon and flour together.
  • Add the blackberries, lemon juice and butter and use your hands to toss gently until the blackberries are evenly coated. “Muddle” the berries a little bit until they are soft and juicy but not mushy.
  • Assemble and bake the bars: Spread the blackberry filling evenly on top of the cooled crust. Sprinkle the reserved crust mixture evenly on top of the filling.
  • Bake for 35 to 45 minutes, rotating the pan every 15 minutes, until the top is golden brown and the filling starts to bubble around the edges.
  • Transfer to a wire rack to cool completely, then cut into squares and serve. The bars can be stored in the refrigerator in an airtight container for up to two days.
Blackberry Breakfast Bars
What's your favorite grab-and-go treat to make? Tell us in the Comments!
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The Foodies Run for the Roses

5/29/2018

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Foodies Run for the Roses
The Foodies drawled and y'alled at our Kentucky Derby Day dinner -- we ate and drank well too!
The Foodies are a group of friends who love to cook, eat, drink, and laugh together at themed dinner parties. Our friends and family tell us they enjoy living vicariously through tales of our feasts so we’ll share the stories, pictures, and recipes here on the blog from time to time. Click here for previous Foodie Group posts, and here for the group’s origin story.
Sometimes the dinner party themes emerge naturally, spurred by a current event or, in this case, a date on the calendar. Once this dinner date was set (many months ago) the theme immediately revealed itself – the Kentucky Derby or Derby Day Dinner. Click on the photos to enlarge them and read the captions.
Foodies Run for the Roses
Foodies Run for the Roses
Foodies Run for the Roses
To set the mood as you read on, please enjoy the playlist which includes musicians and bands that are from Kentucky as well as horse- and racing-related songs. There’s a fair bit of country and bluegrass tunes plus a few surprises as well.

​Giddy-up and enjoy!

In addition to preparing sumptuous courses, per usual, our friends were asked to wear FABULOUS hats (all-caps intentionally deployed) and to pick their pony. Our group achieved the hats requirement with style and flair but no one predicted the winner.

Good thing none of us is pursuing a professional gambling career. Allegedly.

Click on the photos to enlarge them and read the captions.
So what was served? Here’s the menu:
​
  • Drinks – Greg and Dan: The Carrot Stick and Run for the Roses cocktails; assorted Rosé wines (ahem, run for the rosés) and others with equestrian-inspired names
  • Appetizers – Kathleen and Karen: Deviled Eggs; Benedictine Tea Sandwiches
  • Main Course – Ilise and Ann: Hot Browns; Green Salad with Peaches, Pecans, and Bourbon Vinaigrette
  • Dessert – Ellyn: Chocolate Pecan Pie with Bourbon Whipped Cream
Run for the Roses cocktail
The Carrot Stick cocktail
Deviled eggs and Benedictine tea sandwiches
Hot Brown
Chocolate Pecan Pie with Bourbon Whipped Cream
PictureSuch a pretty color!
Now let’s dig a little deeper.

The Drinks. I fully expected we would be sipping classic mint juleps on Derby Day, but the guys surprised us once again, in the best possible way. Seeking to buck tradition, they created two cocktails from the horse’s perspective. So what do horses like? Carrots and apples.

​Cocktail #1 featured bourbon and carrot juice plus a few additional ingredients. Served in highball glasses with carrots as swizzle sticks, this was a tasty twist on a julep – naturally sweet from the carrot juice without being overly sugary. Delish!
​
Cocktail #2 was a sensation for the eyes as well as the taste buds. The flavors included apple, elderflower, and hibiscus tea which also contributed a beautiful crimson color to the glass. Greg added a red rose petal to each glass and dubbed the drink a Run for the Roses. I would gladly trot around the track for another one of these lovely tipples! Click the photos to enlarge them and read the captions.
The Carrot Stick cocktail
The Carrot Stick cocktail
Run for the Roses cocktail
Run for the Roses cocktail
The Appetizers. When one thinks of Southern appetizers, deviled eggs come to mind – at least to mine, as I am a huge fan of the impish eggs. In keeping with the theme of the day, Karen and Kathleen mixed HORSE-radish into the egg filling. Thematically appropriate AND damn delicious!

Accompanying the deviled eggs was another tasty appetizer – Benedictine tea sandwiches, which are native to Kentucky and with quite a history behind this traditional Derby Day treat. Here’s an account from National Public Radio: 
​
​Cream cheese, cucumber juice and a touch of onion. That may sound like an unlikely combination, but Benedictine is a Kentucky favorite. […] [T]his creamy, cool cucumber spread has persisted in Kentucky ever since Jennie Benedict, a famous Louisville caterer, invented it around the turn of the 20th century. Benedict opened a tearoom on downtown Louisville's South Fourth Street in 1911.

[…] Susan Reigler, a former restaurant critic for Louisville's newspaper, The Courier-Journal […] says Benedict's role in the city's culinary history was huge and that the roots of many of the city's flavors can be traced back to her recipes.

[…] One source of contention among Louisville chefs is whether to include the two drops of green food coloring that Benedict used in her recipe. The dye lets people know that it's not just a plain cream cheese spread, but the practice is no longer popular with chefs.
​
[…] Some cooks serve Benedictine as a dip, others as tea sandwiches with the crusts cut off. However you serve it, Benedictine is best accompanied with another Kentucky signature: bourbon.

​Click on the photos to enlarge them and read the captions.
Deviled eggs and Benedictine tea sandwiches
Deviled eggs and Benedictine tea sandwiches
Deviled eggs and Benedictine tea sandwiches
The Main Course. As hosts for the evening’s meal, we selected the theme and knew we would go with a classic interpretation of Kentucky Derby Day treats. (Sometimes our themes get a bit ‘out there’ but this provided a rare opportunity to take a straightforward approach.) A famous and beloved Kentucky delicacy is the Hot Brown sandwich, created by the cooks at The Brown Hotel in Louisville in the 1920s. As the story goes … well, let’s hear it straight from the horse’s mouth (so to speak):
​
Louisville's culinary legend, The Hot Brown: With so much to boast about —award-winning dining; breathtaking turn-of-the-century architecture; attentive, caring service—some may wonder: "Why the Hot Brown?" Here is the history behind this now legendary dish.
​
In the 1920's, The Brown Hotel drew over 1,200 guests each evening for its dinner dance. By the wee hours of the morning, guests would grow weary of dancing and make their way to the restaurant for a bite to eat. Sensing their desire for something more glamorous than traditional ham and eggs, Chef Fred Schmidt set out to create something new to tempt his guests' palates. His unique dish? An open-faced turkey sandwich with bacon and a delicate Mornay sauce. The Hot Brown was born!
Hot Brown
The famous Kentucky Hot Brown (we added extra tomatoes to the plate)
For our version of the Hot Brown, we turned to chef Bobby Flay’s recipe, a slight variation on the original, which uses more cheese, less cream, and sears the tomatoes. Yum! We deviated even further by using a loaf of Pullman style bread for toast rather than the egg-dipped bread that Bobby uses. Still yum and a bit less work. Make that a day-yum! Here is Bobby’s recipe:
Print The Recipe- Kentucky Hot Brown
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Kentucky Hot Brown
Recipe source: Bobby Flay for Food Network

INGREDIENTS:
  • 1 turkey breast, about 4 to 5 pounds
  • 4 tablespoons unsalted soft butter
  • Salt and freshly ground black pepper
For the sauce:
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 2 1/2 cups whole milk
  • 2 cups grated sharp white Cheddar
  • 1/4 cup grated Parmesan
  • Pinch freshly ground nutmeg
  • Salt and freshly ground black pepper
For the egg bread:
  • 4 large eggs
  • 1/4 cup milk
  • Salt
  • 8 (1/2-inch) thick slices good day old white bread (recommended: Pullman or Pain de mie)
  • 4 tablespoons butter
  • 4 tablespoons vegetable oil
For assembly:
  • Egg battered bread
  • Roasted turkey breast, sliced into 1/4-inch thick slices
  • 3 ripe beefsteak tomatoes, cut into 1/2-inch thick slices and griddled until slightly charred and just cooked through
  • 1 1/2 cups grated sharp white Cheddar
  • 1/2 cup freshly grated Parmesan
  • 16 thick slices slab bacon, cooked until crisp
  • Finely chopped fresh chives
  • Finely chopped fresh flat-leaf parsley

DIRECTIONS:
  • Preheat oven to 425 degrees F.
  • Rub entire turkey breast with butter and season with salt and pepper. Place in a small roasting pan and roast for 15 minutes. Reduce the heat to 350 degrees F and continue roasting until an instant-read thermometer inserted into the center registers 155 degrees F, about 1 to 1 1/2 hours. Remove from the oven, loosely tent with foil and let rest 10 minutes before slicing.
  • Melt butter over medium heat in a medium saucepan. Whisk in the flour and cook for 1 minute. Whisk in the milk, bring to a boil and cook, whisking constantly, until thickened and the flour has cooked out, about 4 to 5 minutes. Whisk in cheese and cook until the cheese has melted. Season with nutmeg and salt and pepper, to taste.
  • Whisk together the eggs, milk and salt in a medium bowl. Dip each slice of bread in the mixture and let sit about 30 seconds, or until completely soaked through.
  • Heat 2 tablespoons of butter and 2 tablespoons of oil in a large nonstick saute pan over medium-high heat. Cook 4 slices of the bread at a time until golden brown on both sides. Remove and place on a baking sheet. Repeat with the remaining bread.

For assembly:
  • Preheat broiler. Place the egg bread on a baking sheet, place under the broiler and heat on both sides for 20 seconds just to warm through.
  • Top each slice of bread with 2 to 3 slices of turkey and 2 slices of tomato, ladle sauce over the top and divide the cheddar cheese and Parmesan over the top of each slice. Place under the broiler and cook until bubbly and the top is golden brown. Remove from the oven, top each slice with 2 slices of bacon and sprinkle each slice with chives and parsley.
Click on the photos to enlarge them and read the captions.
Making Hot Browns
Making Hot Browns
Making Hot Browns
Making Hot Browns
Making Hot Browns
Making Hot Browns
Making Hot Browns
Making Hot Browns
Making Hot Browns
Hot Browns for dinner
Green salad with bourbon vinaigrette
Foodies Run for the Roses
The Dessert. I assumed that Ellyn would arrive with a traditional Derby Pie, and we all know what happens when one assumes. Believe me, no one was disappointed in the slightest with her Chocolate Pecan Pie with Bourbon Whipped Cream. Mmmmm! Dense, chocolatey filling chock full of flavorful pecans. Fluffy whipped cream scented with bourbon. What’s not to like, I ask you?! 
Chocolate Pecan Pie with Bourbon Whipped Cream
Chocolate Pecan Pie with Bourbon Whipped Cream -- ooh so good!
When the 2018 Kentucky Derby was run and done, the 3-year old colt Justify had persevered over rainy conditions and a muddy track. He went on to win the Preakness Stakes a few weeks later, and now looks forward to the Belmont Stakes and an attempt at the American Triple Crown.

However we Foodies were content to put our hooves up and store our party hats for another festive occasion. Our race to the finish line concluded with empty plates, full tummies, and Dan ‘resting his eyes’ on the couch. We were all winners that evening. 

​For more stories about the Foodies click here. 
Foodies Run for the Roses
Now let's get another look at that hat. Yes, those are mint sprigs tucked into the Makers Mark label!
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Afternoon Dance Break - Keep it Moving

5/9/2018

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Old Man Dancing to Techno
Old Man Dancing to Techno - image by Kevin Christopher Burke
Afternoon Dance Break is a recurring feature that invites you to get up from the desk, crank up the tunes, and dance your fool head off for a few minutes before resuming the daily grind. Want more dancing? Find past ADBs here.

Get up, get down, twirl it around, touch the ground. It's time for a dance break -- just two songs to let loose, release some stress, get silly, and put a smile on your face. Go on, you know you want to, it's time to dance!

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Sweet Bites: Earl Grey Tea Cookies

5/8/2018

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Earl Grey Tea Cookies
The perfect little treat at tea time or anytime -- Earl Grey Tea Cookies
Drinking tea while nibbling tea cookies made with tea. There’s a satisfying circularity in that. Plus the cookies are darn delicious – also satisfying! 
The caveat is you must like Earl Grey tea. I do, I do, but also know more than a few tea lovers who recoil from that distinctive flavor (psst, it’s bergamot, a variety of orange). I'm sure you could make these cookies substituting another flavor of tea.
The Occasion: Tea time is Me time. Or perhaps it’s tea for two you have in mind. Or high tea for a handful of high society ladies and gents. These Earl Grey Tea Cookies will raise a smile from all who choose to indulge. 
The Recipe: There are many Earl Grey Tea cookie recipes out there in the world. This one is extremely easy, tailor-made for make-ahead scenarios, and oh by the way the cookies taste great! The recipe comes from kitchn, a very popular website with cooking lessons, kitchen tips, product reviews, and yes, user-friendly recipes. Check it out!
Vintage tea service and Earl Grey Tea Cookies
For a closer look at the vintage tea items, click the photo to visit Entertaining Vintage
​Table Tip: Treat yourself with the eyes as well as with your taste buds. Bring out the good china or your favorite vintage cups and plates. Even if it’s “just you,” who deserves a special moment more? 
Click on the photos to enlarge them and read the captions.
Earl Grey Tea Cookies
Earl Grey Tea Cookies
Earl Grey Tea Cookies
Earl Grey Tea Cookies
Earl Grey Tea Cookies
Earl Grey Tea Cookies
The Verdict: Delicious! Not too sweet, but plenty of flavor. The Earl Grey Tea Cookies are easy, tasty, and perfect alongside a cup of coffee, tea, or a glass of milk. Enjoy!
Print The Recipe- Earl Grey Tea Cookies
File Size: 257 kb
File Type: pdf
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Earl Grey Tea Cookies
Recipe source: Faith Durand for kitchn
Makes approximately 2 dozen

INGREDIENTS:
  • 1 cup all-purpose flour 
  • 1/4 cup sugar 
  • 1/4 cup confectioners' sugar 
  • 1 tablespoon Earl Grey tea leaves (OK to cut open tea bags, good texture to the tea leaves)
  • 1/4 teaspoon salt 
  • 1/2 teaspoon vanilla 
  • 1 teaspoon water
  • 1/2 cup unsalted butter

DIRECTIONS:
  • Pulse together all the dry ingredients in a food processor until the tea leaves are pulverized.
  • Add vanilla, water, and butter. Pulse together until a dough is formed.
  • Form the dough into a log onto a piece of wax or parchment paper. Wrap the paper around and roll the log smooth.
  • Freeze now, or chill for at least 30 minutes.
  • If baking cookies now, preheat the oven to 375°F.
  • When chilled, slice the log into 1/3-inch thick pieces. Place on baking sheets and bake until the edges are just brown, about 12 minutes.
  • Let the cookies cool on sheets for 5 minutes, then transfer to wire racks.
Earl Grey Tea Cookies
What's your favorite kind of cookie? Tell us in the comments, please.
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Drinkies: Lemon Rhubarb Cocktail

5/4/2018

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Lemon Rhubarb Cocktail
This Lemon Rhubarb Cocktail says "Welcome to the weekend!"
I’ve spent more than a few minutes trying to come up with a catchy name for this truly magnificent cocktail that House Bar Chef Ilise concocted not long ago. Sweet & Sour Spritz? Lemon-Rhubarb Refresher? Then I took a few sips and decided not to worry about it, everything will be juuuuuuust fine exactly the way it is. 
Yes, this is an easy-sipping drink, light and refreshing, made for enjoying on the deck or poured from a thermos on a picnic. In fact, the best name for this tasty tipple might be the Spring into Summer Cocktail, because I’m pretty sure this will be your drink of choice for the entire warm weather season.  
Click on the photos to enlarge them and read the captions.
Lemon Rhubarb Cocktail
Lemon Rhubarb Cocktail
Lemon Rhubarb Cocktail
Lemon Rhubarb Cocktail
Here is the recipe intermixed with Ilise’s comments and helpful hints: 

​Lemon Rhubarb Cocktail
Recipe by Ilise Goldberg
Makes one cocktail
 
INGREDIENTS:
  • 2 oz Gin (Ilise says: Preferably one with less juniper and more floral and fruit notes such as Nolet's Silver Dry Gin)
  • 1 oz Rhubarb Simple Syrup (recipe below) or Rhubarb Hops Syrup
  • ½ oz Fresh Lemon Juice
  • Bitter Lemon Soda
  • Rosemary Sprig for Garnish

DIRECTIONS:
  • In a doubles glass, mix together the gin, rhubarb syrup, and lemon juice.  And several medium ice cubes to the glass and stir.
  • Top with bitter lemon soda and gently stir. Add a sprig of rosemary to the glass for a garnish and to provide additional aromatics.
 
Ilise’s Note: I normally make my own simple syrup, but we were given a hostess gift of the Rhubarb Hops Syrup a couple of years back and it seemed like the time was finally right to make a cocktail with it.  The syrup is tasty, although when I make my own it is a much brighter shade of pink as I try to find the reddest stalks. Here’s the recipe to make your own simple syrup:

Rhubarb Simple Syrup:
  • 5 large rhubarb stalks, washed and trimmed
  • 1 cup water
  • ½ cup sugar
 -----------------
  • Cut the rhubarb into one-inch pieces. 
  • Combine the water and sugar in a pan over high heat until the sugar dissolves. 
  • Add the rhubarb chunks and bring to a boil. Reduce the heat to low, and let it simmer for 15 minutes.
  • Remove the mixture from heat and allow it to cool.
  • Strain the syrup into a container. Store the syrup in the refrigerator for up to two weeks.  If making far in advance, the simple syrup freezes well. 
Print The Recipe- Lemon Rhubarb Cocktail
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Lemon Rhubarb Cocktail
Cheers, dears!
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What’s for Dinner? Springtime Risotto

5/1/2018

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Springtime Risotto
Celebrate Spring with two kinds of peas in a creamy risotto, with microgreens and bacon crumbles on top
OMG Spring has finally sprung! It’s been a long time coming (to my neighborhood, at least) and we’re so thankful the weather is now cooperating for windows flung wide open, jackets left at home, and meals eaten outdoors.

I’m thankful as well for the abundance of gorgeous, fresh spring vegetables in the market. Today’s featured dish – Springtime Risotto – makes the most of them.
The Occasion: Springtime Risotto is a dish that seems fancy, tastes luxurious (oh that creamy mouthfeel!), and is surprisingly simple to prepare. We served this to our good friends C & K for a casual dinner one recent Friday evening. It would work equally well as a starter course for a more formal dinner party. 
Springtime Risotto
Two plates of Springtime Risotto are better than one!
The Recipe: Cooking Light bills this recipe as Double Pea Risotto and that’s exactly what it is. We like our moniker better, but either way this dish is super-delicious and easy to make thanks to the recipe’s clear instructions. I read many food blogs and food/lifestyle mags but always come back to Cooking Light as a reliably good source for tasty and healthy meals that are usually quick and easy to prepare.

What Makes it Special? Fresh spring veggies and herbs make this risotto special. Personally, I find risotto special and magical full stop. It surely must be magic that turns a mix of rice, broth, and only the smallest amount of cheese into the rich, creamy ambrosia that I savor by the spoonful. 
Kitchen Tip: This recipe is easy but also a time-suck. Well, that’s not quite accurate, we’re only talking 30 minutes (once everything has been prepped) BUT it is hands-on for the entire time – stirring, stirring, stirring. Oh hey, how about a little more stirring!

So my kitchen tip for you is to have good friends around to talk with and/or an awesome playlist to keep you company.

Here’s one now, timed at just the right length to accompany all that stirring!

​It's a springtime mix of jazz and pop and country and - my favorite category - other. I do hope you enjoy it.
Serve With: We enjoyed a green salad and crusty bread alongside this risotto. As noted, you could serve the risotto as a starter or side dish for an entrée of grilled or roasted lamb, pork or chicken. 

Click on the photos to enlarge them and read the captions.
Springtime Risotto - ingredients
Springtime Risotto - keep warm broth ready
Springtime Risotto - begin cooking the rice
Springtime Risotto - continue cooking the rice
Springtime Risotto - add veggies
Springtime Risotto
The Verdict: Everyone at our house agreed – the Springtime Risotto was a hit! It is a dish that celebrates contrasts. The still-crisp sugar snap peas and garnish of lightly dressed micro-greens plays so well against the rich and creamy rice – heavenly! Be sure to use arborio rice, yes, it does make a difference. And be ready to sit down and eat as soon as the risotto is cooked. It’s best served hot and melty. Mmmmmm. 
Print The Recipe- Springtime Risotto
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Springtime Risotto
Recipe source: Ann Taylor Pittman for Cooking Light, posted as Double-Pea Risotto
 
INGREDIENTS:
  • 4 cups unsalted chicken stock
  • 1 1/2 tablespoons olive oil, divided
  • 2 bacon slices, chopped
  • 1 large shallot, finely chopped
  • 3 garlic cloves, minced
  • 1 cup uncooked Arborio rice
  • 1/3 cup dry white wine
  • 8 ounces sugar snap peas, trimmed and cut crosswise into thin slices
  • 1 cup fresh or thawed frozen green peas
  • 1 tablespoon fresh tarragon, chopped
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 ounce Parmigiano-Reggiano cheese, finely grated (about 1/4 cup)
  • 2 ounces microgreens (about 2 cups)
  • 1 1/2 teaspoons fresh lemon juice
 
DIRECTIONS:
  • Bring stock to a simmer in a saucepan over medium-high (do not boil). Reduce heat to low, and keep the stock warm.
  • Heat a large sauté pan or Dutch oven over medium heat. Add 1 tablespoon oil; swirl to coat. Add bacon; cook until crisp, 4 to 5 minutes. Remove bacon with a slotted spoon; drain on a paper towel.
  • Add shallot and garlic to drippings in pan; cook, stirring often, 2 minutes.
  • Add rice; cook, stirring constantly, 1 minute.
  • Add wine; cook, stirring constantly, until liquid is absorbed, about 2 minutes.
  • Stir in 1 cup warm stock; cook, stirring often, until liquid is nearly absorbed, about 3 minutes.
  • Add 2 cups stock, 1/2 cup at a time, and cook, stirring almost constantly, until each portion of stock is absorbed before adding the next.
  • Add snap and green peas and 1/2 cup stock; cook, stirring constantly, until snap peas are crisp-tender and liquid is absorbed, about 2 minutes.
  • Remove from heat; stir in tarragon, salt, pepper, cheese, and remaining 1/2 cup stock.
  • Combine microgreens, lemon juice, and remaining 1 1/2 teaspoons oil in a medium bowl; toss to coat.
  • Divide risotto evenly among 4 bowls; top with microgreens and bacon.
Springtime Risotto
What is your favorite springtime vegetable? Tell us in the comments, please.
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What’s for Dinner? Balsamic Roast Pork Tenderloin

4/25/2018

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Balsamic Roast Pork Tenderloin
There's a whole lot of flavor on this platter -- Balsamic Roast Pork Tenderloin for the win!
The Occasion: Quick and easy weeknight dinner. Lots of flavor, little fuss and bother. 
The Recipe: This ‘keeper’ recipe for Balsamic Roast Pork Tenderloin comes from the food blog Kevin is Cooking. I love his tag line – “Life’s too short to be bland!” Check out this site, you won’t be sorry. 
​What Makes It Special? Regular readers of this blog know that I am the unofficial spokesperson for pork tenderloin (Big Swine – call me!) I rely on its ease of preparation and versatility. Pork tenderloin can take on many different flavor profiles depending on the seasonings. This one is vaguely Mediterranean, with fresh rosemary, lemon zest, and balsamic vinegar in the forefront. 
Balsamic Roast Pork Tenderloin
Juicy pork, tangy balsamic vinegar -- such a good combo!
Kitchen Tip: The recipe calls for capers in the sauce, but in my opinion, you don’t need ‘em. The balsamic sauce is just fine without them. Next time, no capers. 
Kitchen Tip #2: I always like to brine the pork tenderloins before proceeding with any recipe. A quick soak in the salty water for just 30-45 minutes will keep the meat nice and juicy while it cooks. 

Click on the photos to enlarge them and read the captions.
Balsamic Roast Pork Tenderloin
Balsamic Roast Pork Tenderloin
Balsamic Roast Pork Tenderloin
Balsamic Roast Pork Tenderloin
Balsamic Roast Pork Tenderloin
Balsamic Roast Pork Tenderloin
Balsamic Roast Pork Tenderloin
Balsamic Roast Pork Tenderloin
The Verdict: Simple preparation, speedy cooking time, and supremely satisfying. Add some roasted potatoes and a green vegetable to the plate for a well-rounded meal and enjoy!
Print The Recipe- Balsamic Roast Pork Tenderloin
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Balsamic Roast Pork Tenderloin
Recipe Source: Kevin Is Cooking
 
INGREDIENTS:
  • 3 pounds of pork tenderloin (two 1-1/2 pound tenderloins)
  • 4 cloves of garlic, crushed
  • 2 tablespoons fresh rosemary, chopped
  • 2 tablespoons grated lemon zest
  • 2 tablespoons olive oil, separated
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1/2 cup beef stock
  • 1/2 cup balsamic vinegar
  • 2 tablespoons butter
  • 2 tablespoons capers (optional)

DIRECTIONS:
  • Preheat the oven to 450˚F.
  • Combine the garlic, rosemary, lemon zest, one tablespoon oil, salt and pepper into a paste. Press this mixture onto the tenderloins.
  • In a large skillet with an oven proof handle, heat 1 tablespoon of oil over medium heat. Add the tenderloins and cook, turning frequently, until brown on all sides, about 8-10 minutes.
  • Transfer to the oven and roast for 12 minutes.
  • Remove pork from the pan and keep warm.
  • Set the pan over high heat and stir in the beef stock and vinegar, scraping up the cooked bits. Bring this to a boil and cook until reduced by half. Turn the heat off, whisk in the butter, 1 tablespoon at a time until melted. Stir in the capers (if using).
  • Cut the tenderloin into thick slices and serve with balsamic sauce spooned over the top. 
Balsamic Roast Pork Tenderloin
What's your favorite go-to weeknight dinner? Tell us in the comments.
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Sweet Bites: Vanilla Bean Shortbread Tea Cookies

4/18/2018

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Vanilla Bean Shortbread Tea Cookies
How about a nice spot of tea with some Vanilla Bean Shortbread Tea Cookies? Mmm
The Occasion: It’s right there in the name. These cookies were made for tea time, a coffee break, or perhaps a late night snack with hot milk or cocoa. They’re a little on the dry side (on purpose) and not too sweet – the perfect go-with for a cuppa something warm. 
The Recipe: This recipe for Vanilla Bean Shortbread Tea Cookies comes from the food blog The View From Great Island. This blog is just brimming with tempting recipes – I will be back, and you should check out the site too. 
Vintage Tea Party with Vanilla Bean Shortbread Tea Cookies
Treat yourself with vintage tea cups and a nice table setting
What Makes it Special? Luscious fresh vanilla beans scraped right from the pod in addition to vanilla extract gives these cookies a double-whammy of flavor. 
But what your guests will remember is how rich and buttery these shortbread cookies are. And even better, there’s only 1 cup of butter (2 sticks) in the recipe, which yielded @ 50 cookies. That’s not bad at all for shortbread. 
Vanilla Bean Shortbread Tea Cookies
Kitchen Tips: I’m often intimidated by cookies that require a rolling pin and cookie cutters. I find it challenging to manipulate the dough to a specific thickness without tearing it and/or sticking the whole thing to the counter. For me, having the right tools and the right attitude makes it easier.

Tool #1: A large, clean counter or workspace. Take a few minutes to clean up and clear the space in advance.

Tool #2: Flour, lots of it. Toss generous handfuls on the counter before rolling out the dough with a thoroughly dusted rolling pin. Dust your hands too so you can press torn pieces of dough together and smooth out the seams.

Tool #3: Use a pastry scraper to lift the dough from the work surface. I do this several times during the rolling process, sometimes flipping the dough like a pancake so I can roll on the other side.

As for the attitude? A laissez faire approach works best for me regarding dough thickness and cookie yield. I always intend to do what the recipe says, but I refuse to freak out if my dough is a touch thicker or thinner. In this case, the recipe called for ¼-inch thick dough and a yield of 2 dozen cookies. My dough was thinner and my cutters were on the small side, so I got about 50 cookies from my batch. Be sure to adjust your baking time though! I watched carefully and shaved a few minutes off the oven time. 

Click on the photos to enlarge them and read the captions.
Vanilla Bean Shortbread Tea Cookies
Vanilla Bean Shortbread Tea Cookies
Vanilla Bean Shortbread Tea Cookies
Vanilla Bean Shortbread Tea Cookies
Vanilla Bean Shortbread Tea Cookies
Vanilla Bean Shortbread Tea Cookies
The Verdict: For a simple, un-sexy, non-chocolate cookie, these were a huge hit. Many compliments and recipe requests were received. (Here it is!) Vanilla Bean Shortbread Tea Cookies offer the perfect excuse to bring out all the pretty cups and plates for a vintage tea party. Enjoy!
Print The Recipe- Vanilla Bean Shortbread Tea Cookies
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Vanilla Bean Shortbread Tea Cookies
Recipe source: The View From Great Island
Yield: makes approximately 2 dozen
 
INGREDIENTS:
  • 1 cup unsalted butter (2 sticks), at room temperature
  • 1/2 cup confectioners sugar
  • 2 cups all-purpose flour
  • 1 vanilla bean, seeds scraped out
  • 1 tablespoon pure vanilla extract

DIRECTIONS:
  • Cream the sugar and butter together in a stand mixer with the vanilla bean seeds. Blend in the flour and vanilla extract until the dough comes together.
  • Sprinkle flour on your work surface, then place the soft dough there and divide it into two disks.  Wrap the disks in plastic wrap and refrigerate until firm, about an hour.
  • While the dough is chilling, preheat the oven to 350F.
  • After the dough is chilled, roll it out on a floured surface to about ¼-inch thick and cut out the cookies. Place them on a parchment or Silpat lined baking sheet.
  • Put the baking sheet in the refrigerator while you clean up.
  • Bake the cookies for 10-13 minutes until firm.
  • Cool on a rack.
Vanilla Bean Shortbread Tea Cookies and a cup of tea
Visit Entertaining Vintage for a closer look at the vintage tea cups, tea pot, and cookie server. EntertainingVintage.Etsy.com
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Fish for Dinner: Maple Bourbon Glazed Salmon with Cranberry Chutney

4/13/2018

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Maple Bourbon Glazed Salmon with Cranberry Chutney
Maple Bourbon Glazed Salmon with Cranberry Chutney -- so many strong and wonderful flavors!
The Occasion: Putting on the Ritz without putting up a fuss. Maple-Bourbon Glazed Salmon with Cranberry Chutney looks fancy and tastes amazing. It includes multiple components and lots of ingredients – but don’t worry, it’s easier than it looks and is absolutely worth a try! 
The Recipe: Our wonderful fish supplier – Hooked on Fish – introduced us to this recipe which originally came from Half Baked Harvest, a blog featuring simple, seasonal, whole foods. Loaded with flavor, this is the type of dish that savvy home cooks like to have in their repertoire – looks and tastes super-special, but in fact is simple and straightforward.
Maple Bourbon Glazed Salmon with Cranberry Chutney
Who's got a fork? I'm getting hungry!

​What Makes It Special: Chutney is one of my favorite condiments, the combination of sweet and sour, spicy and savory.

A good chutney will bring out exotic flavors when served with chicken, or pork, or just cheese and crackers. Yum!
​
The Playlist: Here’s a playlist for your listening pleasure while you read on and/or while you cook this delightful recipe.

I find that everything goes better with a soundtrack, don’t you agree?
Picture
Serve With: The recipe includes salt-roasted potatoes with chopped rosemary, which I highly recommend. I've roasted a lot of potatoes in my lifetime, but there's something very special about these.

Looks like a lot of salt, but somehow, when it comes time to stick your fork in, it is just the right amount. 
Kitchen Tip: Some people love cranberries only at Thanksgiving and the winter holidays. I am not one of those people and am down with the cran all year round. (Presuming I was smart enough to buy and freeze a few bags when they were abundant in the stores.) 
​
Click on the photos to enlarge them and read the captions.
Cranberry Chutney
Cranberry Chutney
Cranberry Chutney
Cranberry Chutney
Maple Bourbon Glazed Salmon
Maple Bourbon Glazed Salmon
Maple Bourbon Glazed Salmon
Maple Bourbon Glazed Salmon
The Verdict: There’s nothing not to like here. The maple-bourbon glaze is heavenly. Some of the best home cooks we know use this glaze for salmon on the regular and don’t even bother with the chutney. I get it but prefer to gild the lily by adding the sweet/savory sauce as a tantalizing go-with.

Next time I will increase the quantity of savory ingredients – more diced jalapenos, more ginger, and a bit more vinegar. Also I need to allow more time for the maple-bourbon sauce to boil, thicken, and reduce by half. I rushed and ended up with a tasty sauce that was more like au jus than a glaze. There will most definitely be a next time, so we’ll get it right then. Enjoy!
Maple Bourbon Glazed Salmon with Cranberry Chutney
Print The Recipe- Maple Bourbon Glazed Salmon with Cranberry Chutney
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Maple Bourbon Glazed Salmon with Cranberry Chutney and Salt Roasted Potatoes
Recipe source: Hooked on Fish, adapting the original recipe from Half Baked Harvest
 
INGREDIENTS:

​For the Salmon
  • 1 lb. salmon cut into 3 or 4 pieces
  • 2 tablespoons olive oil
  • ¾ cup pure maple syrup
  • 5 tablespoons bourbon
  • ¼ cup soy sauce
  • 1¼ cup orange juice
  • ½ teaspoon cayenne pepper
  • Salt and pepper to taste
 
For the Chutney
  • 2 cups fresh cranberries
  • 1 cup chopped apples
  • ¼ cup apple cider vinegar
  • ½ to ¾ cup brown sugar or to taste
  • 2 tablespoons freshly grated orange zest
  • 1 tablespoon grated fresh ginger
  • 1 small cinnamon stick
  • 1 jalapeño seeded and chopped – Note: Taste the jalapeño to assess the heat, then modify the quantity to suit your taste
 
For the Potatoes
  • 2 pounds baby red potatoes, each 1½ to 2 inches in diameter
  • 1 ½ tablespoons extra-virgin olive oil
  • 2 teaspoons coarse sea salt
  • 1 tablespoon fresh rosemary, chopped
 
DIRECTIONS:
  • Preheat an oven to 350°.
  • Arrange the potatoes in a single layer in a roasting pan. Pour the olive oil over them and turn to coat well. Sprinkle with the salt and rosemary, turn the potatoes.
  • Roast until the skins are slightly wrinkled and the insides are tender and creamy when pierced with the tip of a sharp knife, about 45 minutes.
  • Meanwhile, place the salmon in a 9x13 inch baking dish. In a small bowl whisk together the maple syrup, bourbon, soy sauce, orange juice, and cayenne pepper. Pour the sauce over the salmon. Let sit while you prepare the chutney.
  • In a medium sauce pot, combine the cranberries, apples, apple cider vinegar, brown sugar, orange zest, ginger, cinnamon stick, and jalapeño. Pour in 1 cup water and bring the mixture to boil.
  • Reduce the heat, cover and simmer 20-25 minutes or until the sauce has reduced and thickened and the cranberries have burst. Taste and add more brown sugar if needed. Remove from the heat to cool.
  • While the chutney is cooking, cook the salmon. Heat a medium skillet over medium-high heat and add a tablespoon of olive oil.
  • Remove the salmon from the bourbon-maple mixture and carefully add to the hot skillet, skin side up. Sear the salmon for 3-4 minutes and then flip and continue cooking for another 4-5 minutes or until the salmon reaches your desired doneness. Cooking times will vary depending on the size of your salmon. Remove the salmon from the skillet and place on a plate.
  • Reduce the heat in the skillet to low and carefully pour in all of the bourbon-maple mixture. Bring the sauce to a boil, reduce the heat and simmer until reduced by half and the sauce is syrupy.
  • Remove from heat and drizzle the hot glaze over the salmon, reserving some of the glaze for serving.
  • To serve, place a little cranberry chutney on the bottom of a plate. Top with salmon and drizzle the salmon with the bourbon-maple glaze. Serve the potatoes on the side.
Maple Bourbon Glazed Salmon with Cranberry Chutney
What's your favorite fish dish to cook? To eat (if someone else is cooking)? Tell us in the Comments, please!
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Afternoon Dance Break: Hit the Floor

4/10/2018

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Dancing to Connect Program
Dancing to Connect Program at the Onassis Cultural Center (U.S. Embassy Athens, State Dept Photo)
Afternoon Dance Break is a recurring feature that invites you to get up from the desk, crank up the tunes, and dance your fool head off for a few minutes before resuming the daily grind. Want more dancing? Find past ADBs here.

With so many stressful things going on in the world, plus family or personal troubles that many people also cope with, sometimes the only thing to do is SHAKE IT OFF.

Yes, take 7 minutes right now to indulge in a personal dance party. Just two songs to move your body, shake it, shimmy it, lip sync, play air guitar, whatever it takes.

I promise, you'll burn off a little stress and end up with a smile on your face, ready to tackle the rest of your day. So hit Play, turn up the volume, and Hit the Floor! 

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Fish for Dinner: Thai-Style Halibut with Coconut-Curry Broth

4/3/2018

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Thai Style Halibut with Curry-Coconut Broth
Such a pretty dish, but even better, this bowl of Thai-Style Halibut with Coconut-Curry Broth tastes phenomenal!
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. I’ll tell you what we made and how we liked it, plus occasionally a few tips and tunes too.

​The Occasion: This recipe works equally well for a weeknight family dinner – hits the table in 30 minutes – as for a company meal on a Saturday night. Easy and flavorful, it’s hard to go wrong with this recipe for Thai-Style Halibut with Coconut-Curry Broth.
The Recipe: Ellie Krieger is one of the Food Network chefs whose focus is on healthy eating. I’ve enjoyed many of her recipes before, and this Thai-Style Halibut with Coconut-Curry Broth is another one for the Keeper file. Substitute another white, lean, and firm fish (such as grouper or striped bass) if you prefer. 
Thai Style Halibut with Coconut-Curry Broth
Thai Style Halibut served two ways - on a bed of steamed spinach or with a scoop of rice. Yum either way!
What Makes It Special? I am a sucker for all things with a Thai flavor profile so this recipe really rings my bell. Coconut milk, red curry paste, lime and fresh herbs. (Cilantro is traditional, but we have a hater in my house and often swap Thai basil or parsley instead.)
The Playlist: With a tip of the hat to Forrest Gump, I never know what I’m going to get when I search for musical pairings to accompany the featured recipes. But this one is a mighty fine piece of chocolate (extending the movie reference just a bit further). 
Monobody is a Chicago-based band, producing ear candy in the math rock/jazz/post-rock categories. Please enjoy this long track titled Curry Courier Career. ​
Serve With: The recipe calls for a base of steamed spinach underneath the fish and broth. I think a scoop of brown rice makes a nice alternative.

Kitchen Tip: As written this recipe is on the mild side. Perfect for kids and those who are sensitive to heat, but if you’re a fan of spice in your food, up the quantity of curry paste. Like double. 

Click on the photos to enlarge them and read the captions.
Thai Flavored Halibut with Coconut-Curry Broth
Thai Flavored Halibut with Coconut-Curry Broth
Thai Flavored Halibut with Coconut-Curry Broth
Thai Flavored Halibut with Coconut-Curry Broth
Thai Flavored Halibut with Coconut-Curry Broth
Thai Flavored Halibut with Coconut-Curry Broth
Thai Flavored Halibut with Coconut-Curry Broth
Thai Flavored Halibut with Coconut-Curry Broth
​The Verdict: Quick, easy, and delicious. The trifecta of tasty dinnertime treats. Go on and get you some. You won’t be sorry.
Print The Recipe- Thai Style Halibut with Coconut-Curry Broth
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Thai-Style Halibut with Coconut-Curry Broth
Recipe source: Ellie Krieger for Food Network
 
INGREDIENTS:
  • 2 teaspoons vegetable oil
  • 4 shallots, finely chopped (about 3/4 cup)
  • 2 1/2 teaspoons red curry paste, or 2 teaspoons curry powder
  • 2 cups low-sodium chicken broth
  • 1/2 cup light coconut milk
  • 1/2 teaspoon salt, plus 1/4 teaspoon, plus more for seasoning
  • 4 (6-ounce) pieces halibut fillet, skin removed
  • Steamed spinach
  • 1/2 cup coarsely chopped fresh cilantro leaves
  • 2 scallions, green part only, thinly sliced
  • 2 tablespoons fresh lime juice
  • Freshly ground black pepper
  • 2 cups cooked brown rice, for serving

DIRECTIONS:
  • In a large sauté pan, heat the oil over moderate heat. Add the shallots and cook, stirring occasionally, until beginning to brown, 3 to 5 minutes.
  • Add the curry paste and cook, stirring, until fragrant, about 30 seconds. Add the chicken broth, coconut milk, 1/2 teaspoon salt and simmer until reduced to 2 cups, about 5 minutes.
  • Season the halibut with 1/4 teaspoon salt. Arrange the fish in the pan and gently shake the pan so the fish is coated with the sauce. Cover and cook until the fish flakes easily with a fork, about 7 minutes.
  • Arrange a pile of steamed spinach in the bottom of 4 soup plates. Top with the fish fillets.
  • Stir the cilantro, scallions, and lime juice into the sauce and season, to taste, with salt and pepper. Ladle the sauce over the fish and serve with rice.
Thai Style Halibut with Coconut-Curry Broth
What's your favorite fish treatment? Share in the Comments, please!
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The Foodies Get Lit

3/20/2018

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The Foodies Get Lit
Did you know that quinine aka tonic water glows in the dark under blacklight? Far out
The Foodies (formerly known as the Supper Club) are a group of friends who love to cook, eat, drink, and laugh together at themed dinner parties. Our friends and family tell us they enjoy living vicariously through tales of our feasts so we’ll share the stories, pictures, and recipes here on the blog from time to time. Click here for previous Foodie Group posts, and here for the group’s origin story.
“Nothing can dim the light that shines from within.” Maya Angelou
“Let there be light,” said Kathleen and Karen, our evening's hosts. There was light, and it was good. The date coincided with the anniversary of Thomas Edison receiving the patent for his invention, the incandescent light bulb, so the Light theme for our dinner party seemed perfectly apropos. Let's take a moment to offer ol' Thomas Alva our hearty congratulations for inventing a whole mess of things - this guy was patent-crazy with 2,322 of 'em to his name worldwide! 
This song is pretty on-the-nose for our theme but doesn't blend well with the rockin' playlist below. Check it out!
As to the smarty-pants title of this post, which according to Urban Dictionary refers to a high level of intoxication, well, we always enjoy some tasty cocktails and wine with our feasts and that evening was no exception. We’re a little too old (er, mature, no, how about ‘experienced’?) to overdo it with the booze, but we do manage to have a real good time. ​​
​You know, Edison also invented the phonograph, so there's another connection to this fun playlist.

We've gathered a few tunes that reference some aspect of the theme either in the song title or band name. We've got old favorites and a few new-to-us tracks for your listening pleasure.

​So help yourself to a refreshing beverage of your choice, hit the Play arrow on the playlist, sit back and read on to learn more about our illuminating evening. 

Here is the menu:
Drinks - Ilise and Ann: Dirty Martini Shooters; White Port & Tonic cocktails
Appetizers – Ellyn: Roasted Carrot and White Bean Dip; Two kinds of Tapas with Romesco (Chorizo, Manchego and Tomato; and Feta with Roasted Peppers)
Main Course – Karen and Kathleen: Pork Chops with Flaming Apricot Bourbon Sauce; Flambéed Sweet Potatoes; Steamed Broccoli
Dessert – Greg and Dan: Orange Charlotte Royale 

Click on the photos to enlarge them and read the captions.
The Foodies Get Lit - White Port and Tonics
The Foodies Get Lit - Roast Carrot and Bean Dip
The Foodies Get Lit - Flambeed Pork Chop and Sweet Potatoes
The Foodies Get Lit - Orange Charlotte Royale
“You have to find what sparks a light in you so that you in your own way can illuminate the world.”  ​Oprah Winfrey
Let’s talk about the drinks. ​There were a few ways we could have approached this challenge. ‘Light’ drinks versus regular cocktails, meaning lower alcohol content and fewer calories. ‘Light’ as in pale-colored. Heavenly drinks inspired by the quote from Genesis. And probably a few additional options.

House Bartender Ilise opted for cocktails that would glow in the dark under blacklight. Did you know that the quinine in tonic water glows in the dark? Yes!

Using silicone ice molds, Ilise made frozen shot glasses out of tonic water and filled them with mini martinis. Well, that’s not quite accurate. Tiny shots of gin went into the frozen quinine glasses which were served with these out-there “olives” made via molecular gastronomy. Purchased during last year’s Spain vacation, these gourmet treats called Caviaroli Drops, made by the Spanish chef/ restaurateur Albert Adria, are briny liquid-filled orbs – cool, delicious, and weird all at the same time. ​
Frozen Tonic Water Shot GlassesFrozen tonic water shot glasses, for serving the Dirty Martini Shooters
Dirty Martini Shooter
Recipe source: Ilise Goldberg
Makes one drink
 
INGREDIENTS:
  • 1 ½ ounces Gin (I used Gin Mare)
  • ½ Teaspoon Olive Juice
  • 5 Black Peppercorns
  • 4 Juniper Berries
  • 2 Pods of Cardamom
  • 1 Rosemary Sprig
  • 1 Green Olive
DIRECTIONS:
  • Place all ingredients except the olive in a cocktail mixing glass – give it a good swirl. Add ice and stir until well chilled. 
  • Strain into a chilled glass and add an olive. 
  • Serving Tip: In this case, Ilise made tonic water shot glasses so they would glow with a black light.
Print The Recipe- Dirty Martini Shooter
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We turned on the blacklights (yes, we schlepped lamps to this dinner; we are nothing if not committed), dimmed the regular lights, served the drinks and let it glow. This was fun but messy – the tonic water shot glasses melted quickly leaving a sweet and sticky mess behind. Oh well, it seemed like a good idea at the time! Click on the photos to enlarge them and read the captions.
Dirty Martini Shooters
Dirty Martini Shooters under blacklight
Dirty Martini Shooters in frozen tonic water shot glasses
Dirty Martini Shooters glowing in the dark
Next up, a light sipping cocktail made of white port and tonic. In this case, light refers to lower alcohol content and the non-traditional color of the port. In this country, we are most accustomed to tawny and ruby ports, but in Portugal a white port & tonic is the tipple of choice. Look into this, you won’t be sorry – especially as summer patio sipping season approaches. You’re welcome!
White Port & Tonic - mixing the drinks
White Port & Tonics
White Port & Tonics
White Port & Tonic Cocktails
Recipe source: Ilise Goldberg
Makes one drink
 
INGREDIENTS:
  • 2 ounces White Port
  • 3-4 ounces of good Tonic Water (we enjoy Fever Tree)
  • Slice of Lemon
DIRECTIONS:
Fill a tumbler with solid ice cubes. Add white port, and top with tonic. Squeeze a slice of lemon over the drink and drop into drink as garnish. Give it a quick stir. Sip and enjoy!

Note: For the dinner party Ilise made ice cubes out of tonic water so they would glow with a black light.  She used a ratio of 2 tonic cubes to 1 ice cube in each glass.
Print The Recipe- White Port and Tonic Cocktails
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“Maybe you have to know the darkness before you can appreciate the light.” Madeline L’Engle
Roasted Carrot and Cannellini DipRoasted Carrot and Cannellini Dip
As we sipped our cocktails, Ellyn's appetizers flipped the switch on flavor with two appetizers that revealed different interpretations of the theme. First we enjoyed a Roasted Carrot and Cannellini Dip, a lower-calorie version of a classic bean dip. Wow, who knew carrots could taste so creamy, flavorful and – yes, I’ll say it – light! Colorful like the sun, and satisfying too. Perfect with crackers, bread, or chopped veggies.  

The second appetizer embodied a literary interpretation of light. A luscious plate of tapas recalled the Hemingway novel, The Sun Also Rises, set in Spain. The featured element was a kick-butt Romesco sauce - classically Spanish, and quintessentially delicious. One type of small bite layered Romesco with chorizo, Manchego cheese and tomato. The other tapas included roasted peppers and feta cheese alongside the Romesco. Oh my Yum! Both were through-the-roof delicious, and in danger of spoiling our dinner. (I could barely stop eating them!) Click on the photos to enlarge them and read the captions.
Roasted Carrot and Cannellini Dip
Roasted Carrot and Cannellini Dip
Tapas inspired by The Sun Also Rises
Tapas inspired by The Sun Also Rises
“We can easily forgive a child who is afraid of the dark; the real tragedy of life is when men are afraid of the light.” Plato
Next it was time to sit down for a candlelight dinner courtesy of Karen and Kathleen, but first we gathered around the stove to watch some flaming performance art. The Ks chose to flambée the pork chops and the sweet potatoes, a technique which calls for dousing the food in alcohol and then lighting the liquid on fire to quickly ‘cook out’ the alcohol, leaving only flavor behind. When the blue flame dies down, your dish is ready to serve. We did not get good photos of this, so you’ll just have to take my word for it – it was very dramatic, inspiring oohs and aahs from the hungry crowd.

And may I just say, those pork chops were heavenly. They were flamed with bourbon, a perfect match for pork. The sweet potatoes were sprinkled with rum before the match was introduced. Both dishes blazed their way into our hearts (and tummies) - oh so good!
Let There Be Light theme dinner
Let There Be Light theme dinner
Pork Chops with Flaming Apricot Bourbon Sauce
Let There Be Light theme dinner
“Travel light, live light, spread light, be the light.” Yogi Bhajan
Finally we turned to the dazzling dessert, Orange Charlotte Royale, prepared by Greg and Dan. This was another playing-with-fire dish which, once again, did not cooperate for pictures. Trust me, it flamed, it impressed, and it followed through with a large dose of wonderful flavor and light, airy texture. Essentially a sponge cake with a flavorful filling and a flaming glaze, here's how Greg describes the dish: 
​
Original inspiration and construction method (along with the ganache which I made with white chocolate instead of dark) came from this recipe from Fine Cooking. 

The sponge cake was based on this recipe from Sugar Hero. The filling for the cake roll was first a layer of orange marmalade and then the above ganache

Filling was inspired by this Taste of Home recipe (including use of chopped mandarin oranges (15 oz can), adding some Cointreau, and reducing the sugar amount by using the syrup drained from the mandarin oranges).

We ended up brushing the finished unmolded Charlotte Royale with a glaze (the remaining half jar of orange marmalade warmed and combined with Cointreau). After brushing the glaze on, we then set it aflame for a dramatic presentation.
Click on the photos to enlarge them and read the captions.
Orange Charlotte Royale
Orange Charlotte Royale
Orange Charlotte Royale
“There is a crack in everything. That's how the light gets in.” Leonard Cohen
So there you have it - our illuminating evening recapped. We all departed with a warm glow, full bellies, and a deeper appreciation for the humble light bulb. I hope you have seen the light yourself and will now commence to set fire to your dinner tonight. I can't guarantee the results will be as tasty as what my fellow Foodies achieved, but it will certainly be dramatic and dare I say - brilliant!
Hungry for more tales of the Foodie Dinners? Find our past stories here. 
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Afternoon Dance Break - March it Out

3/14/2018

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Samba Atlason Jakobsdottir
Photo credit: Ailura - derived from this work: Samba Atlason Jakobsdottir
Yes folks, it's time for a mid-day, mid-week, mid-March Afternoon Dance Break. Time to get up from the desk, break your routine, do something physical, shake out the stress, and put a smile on your face.

We've got just two songs in the ADB playlist - just enough to shake it (don't break it), rock it, roll it, bop it, stroll it, hip it, hop it, boogaloo and Tyler too. 

OK, you don't have to do any of that, but I bet you'll find a little bounce in your step and a bob to the head as you give a listen to fun new songs from some of my current favorite artists. 

Click the links to learn more about: Janelle Monae + MGMT

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Sweet Bites: Salted Vanilla Toffee Cookies

3/6/2018

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Salted Vanilla Toffee Cookies
They look so sweet and innocent, don't they -- but these Salted Vanilla Toffee Cookies are powerhouses of flavor!
The Occasion: When you want to step up your cookie game from the same ol’ chocolate chip variety. Now I love me some choc-chips, don’t misunderstand, and I know they’re the default go-to cookie choice in the U.S. for a reason. But sometimes you just want to shake things up. These Salted Vanilla Toffee Cookies will have you shaking and baking in no time.
​
The Recipe: These Salted Vanilla Toffee Cookies come to us from Sally’s Baking Addiction, an awesome website for those of us who cannot get enough tasty carbs in our life. If you do not already know Sally, waste no time in checking out her site. 
What Makes It Special? Strong vanilla flavor, no-chocolate toffee chips, and that final garnish of sea salt.

​Oooooh boy, these are good.
​Serve With: Cuppa tea. And another cookie.

Kitchen Tip: The cookie dough needs to chill for at least 3 hours before baking, so plan ahead. Click on the photos to enlarge them and read the captions.
Salted Vanilla Toffee Cookies
Salted Vanilla Toffee Cookies
Salted Vanilla Toffee Cookies
The cookies firm up a bit while they cool on the rack.
Salted Vanilla Toffee Cookies
The Verdict: These cookies look perfectly nice, maybe a little “vanilla”, but they hide an unexpectedly over-the-top combination of flavors and textures. A tender cookie with chewy edges, pops of toffee, and oh that flaky sea salt! For the safety (and satiety) of my fellow Americans, I should probably not be allowed within arms-length of this cookie platter so as to give others a fair shot at this taste treat. Left up to me, they would be all for me.  I guess you could say they are pretty darn good. Go make some!
Print The Recipe- Salted Vanilla Toffee Cookies
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Salted Vanilla Toffee Cookies
Recipe source: Sally’s Baking Addiction
 
INGREDIENTS:
  • 1 cup unsalted butter, softened to room temperature
  • 1/2 cup granulated sugar
  • 1 cup packed brown sugar 
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • Seeds from 1/2 a vanilla bean
  • 2 1/2 cups all-purpose flour 
  • 1 teaspoon cornstarch
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups Heath English Toffee Bits 'O Brickle
  • Flaky sea salt, for sprinkling

DIRECTIONS:
  • In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy.
  • Add the granulated sugar and brown sugar and beat on medium high speed until fluffy and light in color.
  • Beat in eggs, vanilla, and vanilla bean seeds on high speed. Scrape down the sides and bottom of the bowl as needed.
  • In a separate bowl, whisk the flour, cornstarch, baking soda and salt together until combined.
  • On low speed, slowly mix into the wet ingredients until combined. The cookie dough will be quite thick.
  • Add the toffee bits, mix on low for about 5-10 seconds until evenly disbursed. Cover dough tightly with aluminum foil or plastic wrap and chill for at least 3 hours and up to 3 days. Chilling is mandatory for this cookie dough.
  • Remove cookie dough from the refrigerator and allow to sit at room temperature for 20 – 30 minutes. This will make the cookie dough easier to scoop and roll.
  • Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
  • The chilled dough might be slightly crumbly but will loosen up a bit as you roll it into individual balls. Each cookie should be about 1 tablespoon of dough. Sprinkle with just a little sea salt.
  • Bake the cookies for 10 minutes (11 minutes for crispier cookies), until slightly golden brown around the edges. Switch and rotate the pans once during cooking.
  • The baked cookies will look extremely soft in the centers when you remove them from the oven. Allow to cool for 5 minutes on the cookie sheet. If the cookies are too puffy, try gently pressing down on them with the back of a spoon. They will slightly deflate as you let them cool.
  • Transfer to cooling rack to cool completely. Sprinkle with additional sea salt if desired.

Make ahead tip: Cookies stay fresh covered at room temperature for up to 1 week. Baked cookies freeze well - up to three months. Unbaked cookie dough balls freeze well - up to three months. Bake frozen cookie dough balls for an extra minute, no need to thaw. 
Salted Vanilla Toffee Cookies
What is your favorite kind of cookie? Tell all in the Comments
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What’s for Dinner? Korean Chap Chae and Scallion Pancakes

2/27/2018

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Korean Glass Noodles (Chap Chae)
Korean Scallion Pancakes (Pa Jun)
In honor of the recently concluded Winter Olympics in Pyeongchang, we hosted a potluck style dinner party with dear friends. Each couple took charge of a dish or two, and everything we ate was gold medal-worthy. So much winning that evening!
The Occasion: Now that the Olympics are over and regular TV viewing is back to normal, you can still enjoy an easy, tasty and healthy Korean dinner at home. 

Here’s a high energy K-Pop playlist (stands for Korean pop music) to motivate you while cooking or as you read on.  

Chap chae is an iconic Korean noodle dish often made with beef. I made a meat-free version with lots of veggies that was super-delicious. ​Although it’s easy enough for a weeknight meal, this is just about perfect for the weekend when you can take more time and go to town on the accompaniments. ​
The Recipe: This recipe for Korean Glass Noodles (aka chap chae aka jap chae) comes from recipe developer, cookbook author, and television chef, Jaden Hair at the Steamy Kitchen food blog. Many recipes here boast an Asian flair, and the site also features cooking shortcuts and giveaways. Check it out!
Cheers with Soju-Apple cocktails
Cheers to a great night, with Soju-Apple cocktails
Picture
Serve With: We enjoyed a cocktail made with Pink Lady apples and soju (sweet potato liquor, similar to vodka) and scallion pancakes with dipping sauce to start things off right.

​For the main course Jenna brought some luscious Korean short ribs made in the crockpot. Wowee wow wow, so flavorful and satisfying! The chap chae served alongside helped to soak up all those yummy beef juices. Mmmmmmm! 
The scallion pancakes, called Pa Jun, made a great appetizer served hot from the pan. We would make a few refinements next time, such as adding more liquid to the batter for thinner pancakes and slicing the scallions more finely. We added carrots for the final pancake, which were a big hit. The spicy dipping sauce is excellent – you will find many uses for this tasty topping. Find recipes from The Spruce here. ​Click on the photos to enlarge them and read the captions.
Spicy Dipping Sauce for Scallion Pancakes
Spicy Dipping Sauce for Scallion Pancakes
Korean Scallion Pancakes (Pa Jun)
Korean Scallion Pancakes (Pa Jun)
Korean Scallion Pancakes (Pa Jun)
Korean Scallion Pancakes (Pa Jun)
Korean Scallion Pancakes (Pa Jun)
Korean Scallion Pancakes (Pa Jun)
Kitchen Tips: I thought it would be easy to find the sweet potato noodles needed for chap chae. Chicago is an ethnically diverse city with robust international food aisles in most grocery stores and two different “Chinatown” areas with shops and products from all over Asia. Nevertheless I had to do some scouting to find the right product. Thank you to Dong-ah Food in Lincolnwood.

The Verdict: Handling the glass noodles is a little tricky, but worth the effort. Once cooked, you must cut them with kitchen shears into manageable lengths. We loved this veggie-laden dish and did not miss the meat. We needed a little extra flavor though, and drizzling the spicy sauce from the scallion pancakes on top of the chap chae made it perfect. Olympics or not, we will definitely make this dish again.

​Click on the photos to enlarge them and read the captions.
Korean Glass Noodles (Chap Chae)
Korean Glass Noodles (Chap Chae)
Korean Glass Noodles (Chap Chae)
Korean Glass Noodles (Chap Chae)
Korean Glass Noodles (Chap Chae)
Korean Glass Noodles (Chap Chae)
Korean short ribs cooked in the crockpot
Korean Glass Noodles (Chap Chae)
Print The Recipe- Korean Glass Noodles or Chap Chae
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Korean Glass Noodles (Chap Chae)
Recipe source: Steamy Kitchen
 
INGREDIENTS:
  • 1/2 pound dried Korean sweet potato noodles
  • 3 1/2 teaspoons sesame oil, divided
  • 1 tablespoon cooking oil
  • 3/4 cup thinly sliced onions
  • 2 carrots, cut into matchsticks
  • 2 cloves garlic, finely minced
  • 3 stalks green onions, cut into 1" lengths
  • 1/2 cup dried* or fresh mushrooms, thinly sliced (shiitake, wood ear)
  • 1/2 lb spinach, washed well and drained
  • 2 tablespoons soy sauce
  • 2 teaspoons sugar
  • 1 tablespoon sesame seeds
*Rehydrate the mushrooms if you are using dried

DIRECTIONS:
  • Boil a large pot of water. When water is boiling, add the noodles and cook for 5 minutes. Immediately drain and rinse with cold water. Drain again and then use kitchen shears to cut noodles into shorter pieces, about 8 inches in length. Toss with 2 teaspoons of the sesame oil. Set aside.
  • Mix soy sauce and sugar together in a small bowl. Set aside.
  • Add the cooking oil to a wok or large sauté pan on high heat and swirl to coat. When the cooking oil is hot but not smoking, sauté onions and carrots, until just softened, about 1 minute.
  • Add the garlic, green onions and mushrooms, sauté 30 seconds.
  • Then add the spinach, soy sauce, sugar and the noodles. Cook 2-3 minutes until the noodles are cooked through.
  • Turn off heat, toss with sesame seeds and the remaining 1 1/2 tsp of sesame oil.
 
Soju-Apple Cocktail
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Fish for Dinner: Petrale Sole with Lemon-Shallot Brussels Sprouts

2/22/2018

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Petrale Sole with Lemon-Shallot Brussels Sprouts
You'll sing for your supper when it's Petrale Sole with Lemon-Shallot Brussels Sprouts
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. I’ll tell you what we made and how we liked it, plus occasionally a few tips and tunes too.
O sole mio! O sole my-o -- Why don’t we all go -- Back to Ohio! For some reason, that nonsensical verse comes to mind every time I think about cooking or eating sole. What can I say, I’ve got some silly habits. Sorry not sorry.

I’ve always thought of sole as a restaurant dish, not suited for home cooking. Boy, was I wrong! This recipe was super-easy and awesomely-delicious. 
The Occasion: Petrale Sole with Lemon-Shallot Brussels Sprouts is quick and easy enough for a weeknight family supper, and pretty enough for company dinner. 
Petrale Sole with Lemon-Shallot Brussels Sprouts
Petrale Sole with Lemon-Shallot Brussels Sprouts
The Recipe: Recipes from Bon Appétit always capture my attention thanks to their attention to detail. Some websites share incomplete recipes with confusing steps, but I find Bon Appetit to offer information that is of consistent high quality and which (almost) always leads to tasty and good-looking meals. Find the original Bon Appétit recipe for this dish here.

What Makes It Special? The Brussels sprouts are so creamy and buttery-tasting even though there’s only 1 tablespoon of butter in the entire dish. IMO Brussels sprouts can be kind of ‘iffy’ in a recipe, but have no fear! They are AMAZING in this treatment.
Petrale SoleBeautiful and sustainable petrale sole fillets from Hooked on Fish
Fish Fun Facts: Petrale sole is a fish from the Pacific waters, as opposed to Dover sole which comes from Mediterranean waters up to Denmark.

A member of the flounder family, petrale sole is known for being delicate, mild and sweet in flavor, with a medium-firm texture. 

Serve With: All this dish needs is a grain dish on the side, maybe a brown rice pilaf or toasted couscous with herbs. 

Click on the photos to enlarge them and read the captions.
Petrale Sole with Lemon-Shallot Brussels Sprouts
Petrale Sole with Lemon-Shallot Brussels Sprouts
Petrale Sole with Lemon-Shallot Brussels Sprouts
Petrale Sole with Lemon-Shallot Brussels Sprouts
Petrale Sole with Lemon-Shallot Brussels Sprouts
Petrale Sole with Lemon-Shallot Brussels Sprouts
Petrale Sole with Lemon-Shallot Brussels Sprouts
Petrale Sole with Lemon-Shallot Brussels Sprouts
Petrale Sole with Lemon-Shallot Brussels Sprouts
Petrale Sole with Lemon-Shallot Brussels Sprouts
Petrale Sole with Lemon-Shallot Brussels Sprouts
Petrale Sole with Lemon-Shallot Brussels Sprouts
The Verdict: I was surprised by how much I liked this dish. As mentioned in the foreword to this blog post, I am not a lifelong seafood fan, and honestly do not love all my attempts to cook fish at home. (Those are the fish dinners I don’t post about. We stand behind all the recipes that appear on Entertain The Possibilities.)

Petrale Sole with Lemon-Shallot Brussels Sprouts is not only quick and easy to prepare, but also yields plate-licking good results that are restaurant-worthy. (But not at the same time – we promise we do not lick plates in restaurants. Not very often. Not anymore.) Try this dish!
Print The Recipe- Petrale Sole with Lemon-Shallot Brussels Sprouts
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Petrale Sole with Lemon-Shallot Brussels Sprouts
Recipe source: Bon Appétit
Yield: 2 servings

INGREDIENTS:
  • 1/4 cup all-purpose flour
  • 2 teaspoons finely grated lemon peel
  • 1 teaspoon coarse kosher salt
  • 1/2 teaspoon ground white pepper plus additional for seasoning
  • 3 tablespoons olive oil, divided
  • 12 ounces petrale sole fillets
  • 3/4 cup thinly sliced shallots
  • 6 ounces Brussels sprouts, trimmed and thinly sliced lengthwise
  • 1 cup vegetable broth
  • 1 tablespoon unsalted butter
  • 1 teaspoon chopped fresh Italian parsley

DIRECTIONS:
  • Combine flour, lemon peel, coarse salt, and 1/2 teaspoon white pepper in shallow bowl.
  • Heat 1 tablespoon olive oil in each of 2 large skillets over medium heat. (The fish fillets are large and thin; you’ll need plenty of room.)
  • Coat fish in flour mixture and shake off excess.
  • Add fish to skillets and cook until opaque and golden brown, 1 to 2 minutes per side.
  • Remove from heat and season to taste with salt. Cover loosely with foil and set aside.
  • Wipe out 1 skillet. Add remaining 1 tablespoon olive oil and heat over medium heat. Add shallots and sauté until almost translucent, about 2 minutes.
  • Add Brussels sprouts and broth. Increase heat to medium-high and cook, stirring occasionally, until Brussels sprouts are tender and liquid is almost completely absorbed, about 8 minutes.
  • Remove from heat. Stir in butter. Season to taste with salt and white pepper.
  • Spoon Brussels sprouts onto plates. Top with fish, sprinkle with chopped parsley, and serve.
Petrale Sole with Lemon-Shallot Brussels Sprouts
What's your favorite fish dinner? Tell us, please, in the Comments
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What’s for Dinner? Crockpot Red Curry Lentils

2/16/2018

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Crockpot Red Curry Lentils
When you're craving something warm and a little spicy, Crockpot Red Curry Lentils will turn up the heat
My crockpot usage has amped way up over the past few months. I’ve owned one forever but use it only a couple times each year. Why? The better question: Why not use it more often and save some effort?

The Occasion: When your crockpot repertoire needs some new talent, Red Curry Lentils are here to spice things up. Make a batch on Sunday for workday lunches or simple suppers. This is probably not a company dish … unless your guests are fans of flavor over presentation. (The smart ones are!) 
The Recipe: We’ve enjoyed many recipes from the food blog Pinch of Yum, and this is a new favorite.  This site features a wide range of yummy food – mostly vegetarian meals and scrumptious desserts – and is linked to their other venture providing business tips for budding blog-trepreneurs. Check ‘em out!

What Makes It Special? Set it and forget it = crockpot love. This could not be easier. Plus Red Curry Lentils is essentially a vegan and gluten-free meal. I added the optional butter, so no vegan for me, but you get the point.
The Playlist: Top of the list when I searched on songs with Spicy in the title, this catchy tune from electronica musician Shawn Wasabi – Spicy Boyfriend – has me completely addicted. You’ve been warned. 
Fun note: Instead of traditional instruments or digital rig, Shawn “plays” a custom 64-button controller with arcade buttons called the Midi Fighter 64. Pretty cool. Read more here and peep his videos here.
Click on the photos below to enlarge them and read the captions.
Crockpot Red Curry Lentils
Crockpot Red Curry Lentils
Crockpot Red Curry Lentils
Crockpot Red Curry Lentils
The Verdict: Even when served over rice, this is not an attractive meal, not Instagram-ready by any means. But I’m here to say looks aren’t everything, and this dish packs a flavor wallop that you won’t soon forget.

The recipe from Pinch of Yum yields 16 servings so I made a half batch, which is reflected in the recipe below. I adjusted only a few things to suit our taste – more curry and an extra splash or two of coconut milk. You should feel free to modify at will too. Red Curry Lentils is a flexible and forgiving dish, able to accommodate a variety of substitutions. 
Print The Recipe- Crockpot Red Curry Lentils
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Crockpot Red Curry Lentils
Recipe source: Pinch of Yum
Yield: About 8 servings
 
INGREDIENTS:
  • 2 cups brown lentils (yellow or green are also fine, as long as they are whole lentils, not split)
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced or shredded
  • 2 tablespoons butter (Note: You can substitute vegan butter if desired or omit it completely)
  • 3 tablespoons red curry paste – Add another teaspoon if you like it spicy
  • 1 tablespoon garam masala
  • ¾ teaspoon turmeric
  • 1 teaspoon sugar
  • 1/8 teaspoon cayenne pepper
  • 1 large can tomato puree (28 ounces)
  • ½ teaspoon salt
  • ½ cup coconut milk Note: Do not get light coconut milk; it will be too watery
  • Chopped cilantro or parsley as garnish
  • Steamed basmati rice (other varieties of rice are fine) for serving

DIRECTIONS:
  • Rinse the lentils and place them in a large crockpot. Add the diced onions, garlic, ginger, butter, curry paste, garam masala, turmeric, sugar, and cayenne. Stir to combine.
  • Pour 1/2 can of tomato puree over the lentils. Add 4 cups water to the crockpot. Lentils should be covered with liquid. Stir. Cover and cook on high for 4-5 hours or low for 7-8 hours.
  • Check once or twice during cooking to add more water or tomato puree if the lentils are soaking up all the liquid. Ultimately, the amount of liquid you add depends on how soupy you want your lentils to be. You will probably use the remainder of the tomato puree and perhaps another ½-cup or so of water.  
  • Lentils will be tender when they are done cooking. Taste and season with salt at the end.
  • Stir in the coconut milk and sprinkle with chopped herbs just before serving.
  • Serve over rice or naan bread.
Crockpot Red Curry Lentils
What's your favorite Not-Pretty-But-Oh-So-Good dish? Tell us in the Comments, please!
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