Beer Essence, Steamed Fish with IPA and Pineapple Salsa from Beer and Food

Your first taste of Beer and Food ( Ryland Peters & Small, Dog & Bone imprint, Spring 2014) Mark Dredge of Pencil and Spoon was a Rhubarb and Raspberry Framboise Fool...

Here's something with a beer essence.

Steamed Fish with IPA and Pineapple Salsa

This dish uses IPA and a mix of fruity, spicy ingredients to steam a piece of white fish. It then serves a pieapple salsa on the side, which is made with the same  IPA- It's best served in soft tacos or tortillas with some chopped avocado on top. The fish recipe is per person with the filet being wrapped in individual foil parcels.  

For the IPA and Pineapple Salsa:

¼ of a fresh pineapple, chopped into small pieces
1 green chili pepper, deseeded and finely chopped
Juice of 1 lime
1 tsp granulated sugar
1 tsp salt
A handful of cilantro (coriander) leaves, finely chopped
2 tbsp (30ml) IPA

For the Steamed Fish

1 fillet white fish (such as cod or haddock)
Juice of ½ an orange, plus 1 thick slice of orange
2 garlic cloves
½ fresh chili pepper, deseeded and finely chopped
1 in (2cm) piece of fresh ginger, chopped into matchsticks
1 star anise
A few cilantro (coriander) leaves
1 tsp clear honey
1 tsp soy sauce
2 tbsp (30ml) IPA

Serves 1

Steamed Fish with IPA

1 The salsa is best made an hour or two before you eat. To make the salsa, mix all the ingredients together apart from the beer and then leave in the refrigerator until you are ready to serve. Add the
beer to the salsa just before serving—this ensures that you get the maximum amount of beer flavor and fragrance.

2 To steam the fish, preheat the oven to 400°F/200°C/Gas 6. Put all the steamed-fish ingredients on top of a piece of aluminum foil and wrap them up until you have a neat parcel. (I recommend doublewrapping for this: simply take two sheets of foil and fold up the edges to create a parcel.) Place the parcel on a baking tray and cook for 25–30 minutes. Remove the fish from the parcel when you’re ready to serve.

3 To serve, I like to put the fish in some soft tacos, spoon over the salsa, and then add some chopped avocado. It’s great with a glass of IPA.

(*Recipe reproduced with permission from Beer and Food by Mark Dredge- Ryland Peters & Small, Dog & Bone imprint, Spring 2014- Food photography: William Lingwood)


Cucumber Basil Sparkler opens Salad Buffet for a Hot Day from 'Foods for Health'

With Foods for Health (National Geographic books - September 9, 2014) chef and author Barton Seaver and nutritionist P.K. Newby want to help us 'choose and use the very best foods for our family and our planet.'

Divided in chapters that cover vegetables, fruits, proteins (almonds to beef to shrimp to yogurt), whole grains, fats and oils (fats are essential to good health), beverages (beer and spirits to tea), and finally seasonings, Foods for Health also offers seasonal menus including salad buffet below.

Summer’s Bounty, A SALAD BUFFET FOR A HOT DAY

Menu by P. K. Newby

From colorful squashes and lettuces to luscious berries and stone fruit, I can make almost my entire supper from local produce during the height of summer. Below is selection of favorites I might serve as part of an evening buffet on a balmy day. (Can you tell I eat a lot of salad?)

CUCUMBER BASIL SPARKLER APERITIF

Mix pureed cucumbers. Keep the skin for fiber and color-with fresh lime juice, basil simple syrup, and sparkling water for a  flavorful, pretty drink. For an alcoholic version, substitute gin.

WARM SCALLOP SALAD WITH GRILLED PEACHES AND BABY CHARD STARTER

Grilled peaches are sublime in summer (and make a terrific dessert). Plate with seared sea scallops and baby chard and dress with a peach vinaigrette for a salad that is as lovely as it is nutritious.

Foods_for_Health_front cover

CORN SALAD WITH SUN GOLD CHERRY TOMATOES 

CORN SALAD
Top thinly sliced squash with a mixture of sun gold cherry tomatoes, corn, white onion, and parsley dressed with olive oil, white balsamic vinegar, and garlic. Summer on a plate, made even more divine with a scattering of chèvre.

HERBED QUINOA SALAD WITH BLUEBERRIES AND PIGNOLIS

GRAIN SALAD
Toss a selection of lettuces and herbs together with quinoa, blueberries, and toasted pine nuts for a dinner salad that won't leave you wanting. Dress with a lemon-herb vinaigrette, or keep it simple
with oil and vinegar .

POACHED RHUBARB AND BLACKBERRIES WITH MASCARPONE 

DESSERT
I put these together when I found both at the market one spring day. Poached in port, orange peel, and spices and topped with a dollop of mascarpone, this is a wonderful dessert that can be served at room temperature.

(* Menu created by P. K. Newby from Foods for Health by Barton Seaver and P. K. Newby- published by National Geographic; September 9, 2014)


Camping Recipes from Hot Dog Goulash to Newspaper Fish plus How to Pitch Your Tent

Summer is still in full swing especially in Europe where many businesses close their door in August.

For those of you who go camping while vacationing here are a few recipes.

Back in 2011, I shared this Outdoorsy Version of Bangers and Mash, a Hot Dog Goulash from The Camping Cookbook (Kyle Books) by Annie Bell.

Hotdoggoulash

Also in 2011, I served this Newspaper Fish for Dinner, Mackerel, Trout, Recipe from The Scandinavian Kitchen (Kyle Books) by Camilla Plum.

Newspaper fish

In her 2007 book Let's Get Primitive, Heather  Menicucci offers tips on where to pitch your tent from 1 to 3 hours away from 40 major US cities.

Check her How to Camp video.

If you want some creature comfort Discover 'The Freedom to Sleep around' with 'Escape' Camper Vans in New Zealand.


Brings back Memories of Brittany Coast or Marseille, Fish Stew with Gremolata from Fresh and Light

When i see a fish stew dish or recipe, it brings back memories of Cotriade from my native Brittany or Bouillabaisse from Marseille.

Even though today's recipe from Fresh and Light (Harper 360, 2014, US edition), by Donna Hay, has links to Milan.

Next print run should correct typo in eschalots (French shallots) to echalotes.

FISH STEW with GREMOLATA

1 teaspoon olive oil
4 eschalots (French shallots), peeled and thinly sliced
2 cloves garlic, sliced
1 teaspoon dried chilli flakes
750ml fish stock
1 x 400g can cherry tomatoes
750g firm white fish fillets, skin off, cut into large cubes
16 clams (vongole), cleaned
sea salt and cracked black pepper
. cup flat-leaf parsley laves
1 tablespoon finely grated lemon rind

Fish Stew with Gremolata image_HAY

Heat a deep frying pan over medium–high heat. Add the oil, eschalots, garlic and chilli and cook for 2 minutes or until soft.

Add the stock and tomatoes and simmer for 10 minutes. Add the fish, clams, salt and pepper and cook for 5 minutes or until cooked through and the clams have opened. Divide the soup between bowls and top with the parsley and lemon rind to serve.

SERVES 4

(* Reproduced with permission from Fresh and Light by Donna Hay, US edition published by Harper 360, 2014- Photography byWilliam Meppem)


Pickle Sunday Brunch with Hot Pickled Pineapple and Peanuts from 'Asian Pickles'

Pickle your Sunday Brunch with Hot Pickled Pineapple and Peanuts from Asian Pickles (Ten Speed Press, June 2014) by Karen Solomon...

Pickling fruit is a frontier in a world of vegetable dominance, but pineapple is one of the best of the sweet fruits for the job: it’s firm, naturally acidic, and sweet. And peanuts (or any kind of nut, really) also play nicely in the pickle bath, lending a bit of heft and chew, and plumping up all pretty-like in the jar. The chile just brings it all together, and its red flecks pop against the yellow fruit. Serve this as an appetizer or a side dish, and keep this recipe in mind when you can’t eat a whole pineapple straight away. Note that if you must, you can substitute drained canned pineapple chunks, but fresh is really much better.

HOT PICKLED PINEAPPLE AND PEANUTS

• TIME: ABOUT 1 and 1/2 HOURS • MAKES ABOUT 2 CUPS •

1⁄2 cup raw peanuts
1 clove garlic
11⁄2 teaspoons kosher salt
2 tablespoons chile sauce, such as Fermented “Cock Sauce” (page 156)
2 teaspoons anchovy paste
2 tablespoons fish sauce
1⁄2 cup distilled white vinegar
11⁄2 cups chopped fresh pineapple, in 1-inch cubes

Hot pickled pineapple

Place the peanuts in a small skillet over medium heat. Scorch them, shaking the pan, for about 5 minutes, until blackened in spots. Set aside to cool.

Finely mince the garlic or put it through a press. In a large wood, glass, or ceramic bowl (plastic will scratch and retain odors), combine the garlic with the salt. Use the back of a sturdy spoon to mash the garlic and salt together into a paste. It will take a couple of minutes to get it smooth. (Of course, if you have a mortar and pestle, you can use that instead.) Stir in the chile sauce, anchovy paste, and fish sauce until well combined. Stream in the vinegar and mix well.

Add the peanuts and pineapple and mix to coat completely, then spoon everything into a 1-pint jar. Don’t worry if there isn't enough brine to cover; the fruit will yield more of its juice as it sits. Cover tightly and let it sit for at least 1 hour before eating. This pickle, stored in the refrigerator,
will continue to be delicious for 2 weeks.

(* Reprinted with permission from Asian Pickles by Karen Solomon, copyright (c) 2014. Published by Ten Speed Press, a division of Penguin Random House, Inc. Photography (c) 2014 by Jennifer Martine...)


Head Spinning Conchas Borrachas, Drunken Scallops from Ceviche by Martin Morales

A number of years ago, a well traveled Ecuadorian told me that in his opinion Peruvian cuisine was the most varied and interesting cuisine in Latin America.

With Ceviche: Peruvian Kitchen (Ten Speed Press, May 27, 2014), Martin Morales, owner of Ceviche and Andina restaurants in London proves the point.

Let's start with Martin's version of scallops sashimi.

CONCHAS BORRACHAS
DRUNKEN SCALLOPS

I have always been a huge fan of scallop sashimi. After experimenting with various flavor combinations through trial and error, this scallop dish was born. It’s one of the prettiest, most delicate, and most loved dishes on our menu.

SERVES 4

12 large sea scallops, each cut horizontally into 3 thin slices
2 limes, cut in half
Seeds from 1/2 pomegranate
1 limo chile, seeded and finely chopped
2 tbsp pisco (or a good-quality vodka)
4 tbsp Cilantro Oil
A small handful of freshly torn cilantro leaves or micro cilantro
Fine sea salt

CPKT Conchas Borrachas - Drunken Scallops image p 21

Arrange the slices of scallop on individual serving plates. Don’t worry if you have to overlap them slightly.

Sprinkle some salt over them and squeeze half a lime over each plate.

Sprinkle with the pomegranate seeds and chile and then drizzle over a few drops of pisco and the Cilantro Oil.

Decorate with torn cilantro and serve straightaway.

NOTE

Rather than serving on a plate, you can serve these scallops on clean scallop shells.

CILANTRO OIL

We use this a lot in the Ceviche kitchen. If you love cilantro, it’s worth making a large batch, as it will keep in the fridge for around a month.

Put 1 small bunch of fresh cilantro (leaves and stalks) in a saucepan with a scant 1/2 cup / 100 ml vegetable oil and set over medium heat.

Heat gently for 5 minutes, without boiling, to let the cilantro wilt. Take off the heat and leave to cool.

Transfer the cilantro and oil to a food processor or blender and blitz until smooth. Strain through a fine sieve and decant into a sterilized bottle (see page 227).

Store in a cool, darkplace. Makes a scant 1/2 cup / 100 ml.

(* “Reprinted with permission from Ceviche: Peruvian Kitchen by Martin Morales -Ten Speed Press, © 2014- Photo credit: Paul Winch-Furness) 


Scent of Green Papaya Salad from Thailand : The Cookbook by Jean-Pierre Gabriel

Add color and new flavors to your daily menu with Thailand: The Cookbook (Phaidon Press, May 2014) by Jean-Pierre Gabriel, photographer and food writer.

On author and project:

"Jean-Pierre Gabriel has spent over three years visiting every region of Thailand to collate and photograph this unique collection of recipes from authentic Thai cooks. During his travels Jean-Pierre has visited Thai homes, markets and restaurants to sample delicacies that vary from simple street food to elaborate palace cuisine and bring them together in this unique volume." 

The book offers "500 recipes ranging from simple snacks and drinks to curries, stir-fries, and elaborate desserts". Thailand: The Cookbook also includes essays on history of Thai Food and regional differences.

Here's a first taste:

Green Papaya Salad

Adapted from THAILAND: THE COOKBOOK by Jean-Pierre Gabriel

Origin: Northeast

Preparation time: 10 minutes

Cooking time: 5 minutes

Serves: 2

INGREDIENTS

 3 bird’s eye chiles
 5 cloves garlic
 1 yard-long bean, cut into 1½ - inch/4 - cm lengths
 2 tomatoes, cut into small pieces
 1 tablespoon jaggery, palm sugar, or soft light brown sugar
 1 tablespoon roasted peanuts
 1 tablespoon dried shrimp
 1 tablespoon lime juice
 2 limes, cut into wedges
 1 tablespoon fish sauce
 ⅔ cup (4 oz./120 g) julienned green papaya
 Grilled Chicken (see p. 276)

Green papaya salad

INSTRUCTIONS

Pound the chiles and garlic together in a mortar with a pestle, then add the beans and lightly crush. Add the tomato, sugar, roasted peanuts, dried shrimp, lime juice, lime wedges, and fish sauce to the mortar and gently mix together unto the sugar has dissolves. Add the papaya and mix together. Serve either on its own or with grilled chicken.

While many articles describe Jean-Pierre Gabriel as a French author he seems to hail from Belgium and have studied agronomy before a career in food writing and photography.

(* Recipe reproduced with permission from Thailand: the Cookbook by Jean-Pierre Gabriel- published by Phaidon Press, May 2014)


Sun is Out, Let's Celebrate with Ouzo Mayonnaise Shrimp Cocktail, Smashing Recipe from Smashing Plates

Finally sun is out and it feels like Spring.

Let's celebrate with Greek flavors courtesy of Smashing Plates (Kyle Books USA, April 2014) by Maria Elia.

Maria recently made her U.S debut as executive chef of Jimmy's Restaurant at Landing Resort & Spa in Lake Tahoe.

Ouzo mayonnaise Shrimp cocktail

Serves 4

14oz cooked jumbo shrimp, shell on
3/4 cup Ouzo Mayonnaise (see opposite)
2 tablespoons chopped fresh tarragon or dill
1 tablespoon lemon juice
sea salt and freshly ground black pepper
1 bunch Romaine lettuce, or 1/2 head iceberg lettuce
(I prefer the Romaine leaf for garnish)
1/2 bulb of fennel, finely sliced widthwise
1 avocado, diced
paprika, for sprinkling

49_Ouzo_Prawn_Cocktail_011

To serve:

1 lemon, cut into wedges
crusty bread and butter (optional)

Peel all but 4 of the shrimp, cut them in half, and combine with the mayonnaise, herbs, and lemon juice and mix thoroughly. Season with a little salt and pepper.

Select 4 good-looking Romaine leaves and set aside for the garnish. Shred the crisp inner leaves and mix with the fennel.

Place a Romaine lettuce leaf down the side of each of 4 glasses and place the lettuce mixture in the bottom, followed by some avocado. Spoon the prawn mayo over the top and sprinkle with a little paprika to add that retro touch! Garnish with the remaining shrimp and lemon wedges and serve immediately, preferably with buttered crusty bread!

This is a retro classic with a Greek twist that always makes me smile!

You could use crawfish tails, large prawns, lobster meat, or cooked octopus (see page 49) as an
alternative to the shrimp.

Ouzo mayonnaise

Don’t be tempted to make this with extra-virgin olive oil. It’s too harsh and overpowering for mayonnaise and also a waste of money. One option would be to use 1 cup of something like a grapeseed
or sunflower oil plus 2 tablespoons of extra-virgin olive oil. For a quick version, you could of course add a dash of ouzo to a store-bought mayonnaise.

Makes about 1 cup

2 free-range egg yolks, at room temperature
2 teaspoons Dijon mustard
sea salt
1 cup + 2 tablepoons light olive oil
3 tablespoons ouzo
2 teaspoons lemon juice

Whisk the yolks, mustard, and a pinch of salt together in a bowl with a hand-held blender (or by hand) until thick—if you sit your bowl on a damp kitchen towel it’ll stop it from spinning around. (Alternatively, you can make the mayonnaise in a blender.) While whisking slowly, add the oil a little at a time until it
forms a thick consistency. Stir in the ouzo and the lemon juice. Season with a little sea salt and refrigerate until required. Use within 3 days.

Variations: To make a lighter mayonnaise, stir through a tablespoonful or two of Greek yogurt. You could also add chopped fresh dill or tarragon, anchovies, or olives and some crushed garlic and use on new potatoes for a salad.

(* Recipe excerpted from Smashing Plates by Maria Elia -Kyle Books USA, April 2014- Photography by Jenny Zarins, all right reserved)


Lulu's Miso Salmon Recipe as Served at Lulu and Me Restaurant, NoMad, New York

When in New York's NoMad (NOrth of MADison Square Park) head to Lulu & Me restaurant and taste this recipe where it was created.

Otherwise give it a try at home.

Lulu’s Miso Salmon

Ingredients

6 6 oz. skinned filet of Scottish or North Atlantic Salmon

Miso Butter

¼ lb. unsalted butter at room temperature

¼ lb. white miso paste

1 tbsp. honey

¼ tsp. sesame oil

Mushroom Broth

3 qt water

1 ½ qt mixed, chopped and washed mushrooms

1 medium diced onion

1 carrot

3 ribs celery

1 clove garlic

2 sprigs each of parsley and thyme

Sauce for Salmon

1 qt mushroom broth

½ c. dried porcini mushrooms

1 tbsp. soy sauce

4 tsp. rice wine vinegar

Pickled ginger

¼ c. water

¼ c.  c. rice wine vinegar

1/8 c. sugar

Pinch salt

½ c. fresh ginger, thinly sliced and cut julienne

Photo (3)

 

Instructions:

Prepare mushroom broth: Place all ingredients in a medium saucepan.Bring to a boil.Simmer for 30- 40 minutes. Strain out vegetables. Reserve broth.

Prepare miso butter: Blend ingredients together until smooth Reserve 4 tbsp. at room temperature. Chill the remaining miso butter.

Prepare pickled ginger: Peel ginger. Slice into thin discs.Cut julienne. In a small saucepan, bring water, sugar and rice wine vinegar to a boil. Add salt and ginger. Remove from heat and let ginger cool in liquid.

Preheat oven to 400

Prepare Salmon Sauce: Rehydrate porcini mushrooms with 1 c. hot water. Let stand 5 minutes.Strain off porcini mushroom water. Chop mushrooms. In a medium saucepan, place chopped porcini mushrooms, 1 qt mushroom broth, and reserved porcini mushroom liquid. Bring to boil, simmer until sauce is reduced by half. There should be about 8 oz. mushroom sauce. Add 1 tbsp. soy sauce, 4 tsp. rice wine vinegar. Keep warm.

Prepare Salmon:

Lightly salt each salmon filet. Heat a heavy ovenproof skillet. Add 2 tbsp. canola oil. Sear filets skinned side up two to three minutes. Remove from heat.

Turn each filet over.Brush each filet with room temperature miso butter.

Place skillet in preheated oven for 5-6 minutes. Remove skillet from oven.

Place salmon on warm plate.

Pour off oil from pan. Wipe pan with paper towel. Add mushroom sauce. Bring to a boil. Whisk in 4-5 tbsp. chilled miso butter. Pour over salmon. Garnish with pickled ginger.

Instead of wine, you might want to try one of the micro-brews they offer.

For advice in beer and salmon pairing check Which Beers go Best with Salmon (Verlasso, October 2012) a Q & A on topic with 8 Brewers.

(* Recipe and photo courtesy of Lulu & Me restaurant, 253 Fifth Avenue, NoMad neighborhood, New York)


Play Novocaine Rhapsody with Porcini Dusted Seared Gulf Grouper from Pickles, Pigs and Whisky

Following Kentucky bourbon, apple cider and spices recipe for a cold day from Pickles, Pigs and Whisky (Andrews McMeel, October 203) by John Currence how about some fish from the Gulf?

Porcini-Dusted Seared Gulf Grouper with Cayenne–Sweet Corn Puree

Grouper is prolific on the Gulf Coast. Still somewhat exotic 25 years ago, it was relegated to fine dining restaurants and was a little more obscure in its usage. Today this beast is the toast of the town everywhere. Gulf Coast seafood shacks all sport a fried, grilled, or broiled grouper sandwich. That said, it is still an outstanding choice whenever you find it. Its thick fillets flake into giant, sweet, thumb-size chunks as delicious as any cold-water white fish I have ever had. The porcini dust adds a perfume that fills the room, and the spicy-sweet corn puree provides a creamy, balanced base. This goes very nicely with a simple salad of bitter greens.

4 (6-ounce) fillets fresh grouper
3 tablespoons pure olive oil
2 teaspoons salt
3 teaspoons freshly ground black pepper
5 teaspoons porcini powder (available at specialty food stores)
½ cup clarified unsalted butter (see page xxiii)
1 tablespoon chopped fresh herbs

Serves 4

168Porcini-DustedSearedGulfGrouperwithCayenne-SweetCorn Puree

To cook the grouper: Drizzle the fish with the olive oil to coat thoroughly and sprinkle evenly with the salt, pepper, and porcini powder.

Heat the butter in a medium skillet. Gently place the grouper in the hot pan and brown lightly on the first side. Flip the fillets over and tilt the pan slightly so the butter accumulates on the side closest to you. Using a large spoon, baste the fish with the hot butter as the second side browns. Spoon 6 or 8 spoonfuls of the hot butter over each of the pieces, and then flip them again, spooning the butter over the other side.

Spoon the sweet corn puree (recipe follows) onto serving plates and top with the grouper fillets. Sprinkle with chopped fresh herbs.

Cayenne–Sweet Corn Puree

2 tablespoons clarified unsalted butter (see page xxiii)
2 tablespoons minced shallots
2 teaspoons minced garlic
3 cups roasted sweet corn kernels
½ teaspoon cayenne
2 tablespoons heavy cream
3 saffron threads (a small pinch)
1 teaspoon salt
2 teaspoons freshly ground black pepper
3 tablespoons cream cheese

In a small saute pan, heat the butter over medium heat and saute. The shallots and garlic until transparent. Add the corn kernels, cayenne, and cream and bring just to a simmer. Transfer this mixture to a blender and puree. Blend in the saffron, salt, pepper, and cream cheese. Set aside.

Chef suggested music pairing: Novocaine Rhapsody by Dean Gray

(* Recipe reproduced with permission from 'Pickles, Pigs and Whiskey' by John Currence -October 2013- published byAndrews McMeel- all rights reserved, Photography by Angie Mosier)