Cod and Cockles in a Fresh Turmeric Broth

OH MY GOSH!

So simple to prepare. And so scrumptious!

At Carmel Valley Ranch, chef Tim Wood makes this dish with Monterey line-caught rock cod and Pacific Northwest cockles. You can refer to the Monterey Bay Aquarium Seafood Watch (seafoodwatch.org) to find the best alternatives available in your area. 

 

Active Time: 30 minutes Total Time: 1 hour Serves: 4

4 tablespoons olive oil
1 medium onion, thinly sliced
1 bulb fennel, cored and thinly sliced
4 cloves garlic, thinly sliced lengthwise
2 tablespoons ginger, peeled and thinly sliced
4-inch piece fresh turmeric, peeled and thinly sliced(I used powder which I mixed with the wine and then added to the above.)
Kosher salt
Freshly ground black pepper
1 cup white wine
1 pound cockles or Prince Edward Island mussels (I used mussels)
Ciabatta or sourdough bread, thickly sliced (I used my Sweet Potato Biscuits.)
4 rock cod or other flaky white fish fillets (6 ounces each)
¼ bunch cilantro, chopped, plus ¼ bunch, whole (I used fennel fronds.)

1. Set a heavy, lidded pot over medium heat. Add 2 tablespoons olive oil, onions, fennel, garlic and ginger to pot. Decrease heat to medium-low and cook until vegetables soften, 10 minutes. Add turmeric, season with salt and pepper, and cook until spice releases a little of its flavor, 5 minutes more. Add wine and increase heat to medium-high. Add cockles, cover with lid and cook until cockles are beginning to open, 5 minutes more.
2. Meanwhile, toast bread in oven or toaster oven.
3. Add fish fillets to pot, cover and let steam 8 minutes for medium to medium-rare fish. (Check occasionally to make sure pan has enough liquid, and add water if necessary.)
4. In a small bowl, combine remaining oil with chopped cilantro. To serve, top fish with cockle mixture and spoon some broth from pot overtop. Garnish with remaining cilantro. Drizzle bread with cilantro oil and serve on top of or alongside fish.

—Adapted from Tim Wood of Carmel Valley Ranch, Carmel, Calif.
~From The Wall Street Journal Weekend Edition
 

Sweet Potato Biscuits

From Cooking Light, 2007

Please note: I made these in my food processor and I used Unsweetened Almond Milk rather than Milk. I also used a bit more mashed sweet potato.

Ingredients

• 2 cups all-purpose flour (about 9 ounces)
• 1 tablespoon sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt 
• 5 tablespoons chilled unsalted butter, cut into small pieces
• 1 cup pureed cooked sweet potatoes, cooled 
• 1/3 cup fat-free milk 
• Cooking spray

Preparation

1. Preheat oven to 400°.
2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, baking powder, and salt in a bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Combine sweet potato and milk in a small bowl; add potato mixture to flour mixture, stirring just until moist.
3. Turn dough out onto a lightly floured surface; knead lightly 5 times. Roll dough to a 3/4-inch thickness; cut with a 2-inch biscuit cutter into 10 biscuits. Place biscuits on a baking sheet coated with cooking spray. Gather remaining dough. Roll to a 3/4-inch thickness. Cut with a 2-inch biscuit cutter into 6 biscuits. Place the biscuits on prepared baking sheet. Discard any remaining scraps.
4. Bake at 400° for 15 minutes or until lightly browned. Remove from pan; cool 5 minutes on wire racks. Serve warm or at room temperature.

Great Chili

Here I combined recipes from Jennifer Steinhaur, an avid cook and baker who works in The New York Times Washington bureau, and from chef, teacher, author Gail Monaghan .

This was the best chili I have ever made and I have made chili hundred of times! My changes/additions to Jennifer's recipe and Gail's are noted below (Gail=GM); Bruce=*):

Ingredients

• 2 tablespoons olive oil
• 1 pound ground bison or ground dark turkey(I made pork chops the night before and used 2 that were leftover. I cut the meat from the bone and diced and put meat and bone into pot.)
• 1 large red onion, chopped (GM)
• 2 carrots, roughly diced *
• 1 celery, roughly diced *
• 6 cloves garlic (GM) (I used 3 crushed and minced.)
• 1 12-ounce bottle of beer
• 1 14.5-ounce can diced tomatoes
• 1/2 cup strong brewed coffee (I used espresso.)
• 1 tablespoon tomato paste
• 1/4 cup brown sugar
• 1 tablespoon chile sauce
• 1 tablespoon cocoa powder
• 1 tablespoon Worcestershire sauce (GM)
• 2 tablespoons chili power (GM)
• Half a serrano or other hot pepper, seeded and finely chopped, or to taste (I used 3 tablespoons of Frank's Hot Sauce.)
• 1 1/2 tablespoons ground cumin
• 1 1/2 teaspoons ground coriander
• 1 teaspoon cayenne pepper, or to taste
• 1 teaspoon salt, or to taste
• 2 15-ounce cans kidney beans
• 1 15-ounce can cannellini or other white beans

Preparation

1.

Place a Dutch oven or other large pot over medium heat. Add the oil and heat until shimmering. Add the meat and sauté until browned, then transfer to a plate. (I skipped this entire step as I used the leftover pork chops.)

2.

Add the onion, carrot, celery, garlic to the pot and stir for 1 minute. Take two large sips from the beer, and pour the rest into the pot. Stir in the tomatoes, coffee and tomato paste.

3.

Add the brown sugar, chile sauce, cocoa powder, hot pepper, cumin, coriander, cayenne, chili powder, Worcestershire sauce, Frank's Hot Sauce, salt and kidney beans. Return the meat to the pot. Reduce heat to low and simmer, partly covered, for 1 hour.

4.

Add the white beans to the pot and simmer over very low heat, partly covered and stirring occasionally, for 1 to 2 more hours. (Longer cooking improves the flavor.) Adjust salt and cayenne pepper as needed and serve.

Roasted Shrimp with Roasted Green Bean and Sun-Dried Tomatoes

The pink, spicy roasted shrimp (The shrimp could be grilled--weather permitting!) atop dark green beans make a spectacular presentation; served over rice warm or salad greens.

Ingredients (Serves 2):

1 pound shrimp peeled and deveined (I bought 10 large)
2 cloves garlic, minced
1 teaspoon fresh thyme, minced
1/2 teaspoon red pepper flakes
juice of two lemons
about 6 tablespoons olive oil
2 large handfuls fresh green beans (about 10-15 p/person)
coarse salt for roasting
fresh ground pepper
8-10 oil-packed sun-dried tomatoes, slightly drained and slivered
1/3 cup chopped flat-leaf parsley

Directions:

1. In a non-aluminum dish, combine the shrimp, garlic, thyme, red pepper flakes, half of the lemon juice, and 4 tablespoons olive oil. Toss well, Cover and refrigerate for at least 30 minutes or up to 1 hour.

2. Preheat oven to 450.

3. Place green beans in a cast iron pan. Drizzle with some oil. Pepper. Roast for about 10 minutes.

4. Push green beans to sides of pan. Remove shrimp from the marinade, reserving marinade, and place shrimp in the middle and roast for an additional 7--8 minutes.

5. Meanwhile, in a large frying pan over high heat, bring the marinade to a boil. Cook 3-4 minutes. Stir in the sun-dried tomatoes and parsley. Add the remaining 2 tablespoons olive oil ans the remaining lemon juice. Season with salt and pepper. Spoon the warm dressing over the shrimp and green beans.

~~Based on a recipe from "Everyday Roasting, Williams-Sonoma."

Pan-Grilled Pork Tenderloin with Pomegranate Molasses

Dinner just can't get any better than this!

Ingredients

• Sauce:
• 1 cup less-sodium beef broth
• 1/2 cup pinot noir or other spicy dry red wine 
• 2 tablespoons pomegranate molasses
• 1 tablespoon finely chopped shallots
• 1 tablespoon honey
• 1 tablespoon butter
• Pork:
• 1/2 teaspoon salt
• 1/4 teaspoon five-spice powder
• 1/4 teaspoon freshly ground black pepper
• 1 (1-pound) pork tenderloin, trimmed 
• Cooking spray

Preparation

1. To prepare sauce, combine broth and the next 4 ingredients (through honey) in a small saucepan; cook over medium heat 30 minutes or until reduced to 1/3 cup. Remove from heat; strain over a bowl. Discard solids. Add butter to the molasses mixture, stirring with a whisk until the butter melts.
2. To prepare pork tenderloin, preheat oven to 500°.
3. Heat a cast-iron skillet over medium-high heat. Combine salt, five-spice powder, and pepper; rub evenly over pork. Coat pan with cooking spray. Add pork to pan, and cook 1 minute, browning on all sides. Place pan in oven; bake at 500° for 12 minutes or until a thermometer registers 155° (slightly pink). Let stand 10 minutes. Thinly slice pork, and serve with sauce.
4. Perfect wines: Sanford Pinot Noir 2001 "Santa Rita Hills" (Santa Barbara County, CA), $26. This wine's beautiful flavors of earth, pomegranate, grenadine, mocha, and cherry preserves come into focus when you serve it with the pork tenderloin and pomegranate sauce. The sauce also mirrors the wine's wonderful silky, plush texture. As a less expensive alternative, consider the Echelon 2002 Pinot Noir from the Central Coast of California, about $12.

Karen MacNeil, Cooking Light
OCTOBER 2004

Spicy Caramel Bacon Popcorn

OH MY GOSH!

I bet you can't eat only one bowlful!

A recipe from my friend Danielle Rollins.

Ingredients

5-6 slices of bacon

Nonstick cooking spray

3 tablespoons vegetable oil

½ cup popcorn kernels

1½ teaspoon baking soda

¾ teaspoon cayenne pepper

1 cup almonds

3½  cups brown sugar

3 tablespoons unsalted butter

2 teaspoons fine sea salt

Instructions

1. Preheat oven to 400 degrees F. Line a baking sheet with parchment and lay bacon side-by-side. Transfer baking sheet to hot oven and cook bacon for 15 minutes, and until crispy and brown. Remove and place on paper towels to drain. When cool, cut into dice-sized pieces.

2. Lightly coat two large heatproof rubber spatulas and a large mixing bowl with nonstick cooking spray. In a large saucepan or pot with a lid, heat the vegetable oil over medium-high heat. Add the popcorn kernels, cover, and keep the saucepan moving until all of the kernels have popped, about 4 minutes. Transfer the popped popcorn to the large prepared bowl, removing any unpopped kernels and adding almonds.

3. In a small bowl, whisk together the baking soda and cayenne pepper. In a medium saucepan, combine the sugar, butter, salt, and 1/2 cup water. Cook over high heat, without stirring, until the mixture becomes a light golden-yellow caramel, about 10 minutes. Remove from the heat and carefully whisk in the baking soda mixture (the mixture will bubble up). Quickly fold in bacon bits. Pour the caramel over the popcorn and toss, like a salad, until all of the popcorn is evenly coated with the caramel.

4. Pour the popcorn onto a large baking pan and quickly flatten and separate it into small pieces while it is still warm. Cool to room temperature, about 15 minutes. Once it is cool, store it in a well-sealed airtight container.

5. Caramel popcorn will keep in an airtight container in the refrigerator for up to 4 days.

Ingredients
5-6 slices of bacon
Nonstick cooking spray
3 tablespoons vegetable oil
½ cup popcorn kernels
1½ teaspoon baking soda
¾ teaspoon cayenne pepper
1 cup almonds
3½  cups brown sugar
3 tablespoons unsalted butter
2 teaspoons fine sea salt

Instructions
1. Preheat oven to 400 degrees F. Line a baking sheet with parchment and lay bacon side-by-side. Transfer baking sheet to hot oven and cook bacon for 15 minutes, and until crispy and brown. Remove and place on paper towels to drain. When cool, cut into dice-sized pieces.
2. Lightly coat two large heatproof rubber spatulas and a large mixing bowl with nonstick cooking spray. In a large saucepan or pot with a lid, heat the vegetable oil over medium-high heat. Add the popcorn kernels, cover, and keep the saucepan moving until all of the kernels have popped, about 4 minutes. Transfer the popped popcorn to the large prepared bowl, removing any unpopped kernels and adding almonds.
3. In a small bowl, whisk together the baking soda and cayenne pepper. In a medium saucepan, combine the sugar, butter, salt, and 1/2 cup water. Cook over high heat, without stirring, until the mixture becomes a light golden-yellow caramel, about 10 minutes. Remove from the heat and carefully whisk in the baking soda mixture (the mixture will bubble up). Quickly fold in bacon bits. Pour the caramel over the popcorn and toss, like a salad, until all of the popcorn is evenly coated with the caramel.
4. Pour the popcorn onto a large baking pan and quickly flatten and separate it into small pieces while it is still warm. Cool to room temperature, about 15 minutes. Once it is cool, store it in a well-sealed airtight container.
5. Caramel popcorn will keep in an airtight container in the refrigerator for up to 4 days.
Enjoy!
- See more at: http://danielledrollins.com/superbowl-recipe-of-the-day-spicy-caramel-bacon-popcorn/#sthash.tyuht61I.dpuf

Ingredients
5-6 slices of bacon
Nonstick cooking spray
3 tablespoons vegetable oil
½ cup popcorn kernels
1½ teaspoon baking soda
¾ teaspoon cayenne pepper
1 cup almonds
3½  cups brown sugar
3 tablespoons unsalted butter
2 teaspoons fine sea salt

Instructions
1. Preheat oven to 400 degrees F. Line a baking sheet with parchment and lay bacon side-by-side. Transfer baking sheet to hot oven and cook bacon for 15 minutes, and until crispy and brown. Remove and place on paper towels to drain. When cool, cut into dice-sized pieces.
2. Lightly coat two large heatproof rubber spatulas and a large mixing bowl with nonstick cooking spray. In a large saucepan or pot with a lid, heat the vegetable oil over medium-high heat. Add the popcorn kernels, cover, and keep the saucepan moving until all of the kernels have popped, about 4 minutes. Transfer the popped popcorn to the large prepared bowl, removing any unpopped kernels and adding almonds.
3. In a small bowl, whisk together the baking soda and cayenne pepper. In a medium saucepan, combine the sugar, butter, salt, and 1/2 cup water. Cook over high heat, without stirring, until the mixture becomes a light golden-yellow caramel, about 10 minutes. Remove from the heat and carefully whisk in the baking soda mixture (the mixture will bubble up). Quickly fold in bacon bits. Pour the caramel over the popcorn and toss, like a salad, until all of the popcorn is evenly coated with the caramel.
4. Pour the popcorn onto a large baking pan and quickly flatten and separate it into small pieces while it is still warm. Cool to room temperature, about 15 minutes. Once it is cool, store it in a well-sealed airtight container.
5. Caramel popcorn will keep in an airtight container in the refrigerator for up to 4 days.
Enjoy!
- See more at: http://danielledrollins.com/superbowl-recipe-of-the-day-spicy-caramel-bacon-popcorn/#sthash.tyuht61I.dpuf

Ingredients
5-6 slices of bacon
Nonstick cooking spray
3 tablespoons vegetable oil
½ cup popcorn kernels
1½ teaspoon baking soda
¾ teaspoon cayenne pepper
1 cup almonds
3½  cups brown sugar
3 tablespoons unsalted butter
2 teaspoons fine sea salt

Instructions
1. Preheat oven to 400 degrees F. Line a baking sheet with parchment and lay bacon side-by-side. Transfer baking sheet to hot oven and cook bacon for 15 minutes, and until crispy and brown. Remove and place on paper towels to drain. When cool, cut into dice-sized pieces.
2. Lightly coat two large heatproof rubber spatulas and a large mixing bowl with nonstick cooking spray. In a large saucepan or pot with a lid, heat the vegetable oil over medium-high heat. Add the popcorn kernels, cover, and keep the saucepan moving until all of the kernels have popped, about 4 minutes. Transfer the popped popcorn to the large prepared bowl, removing any unpopped kernels and adding almonds.
3. In a small bowl, whisk together the baking soda and cayenne pepper. In a medium saucepan, combine the sugar, butter, salt, and 1/2 cup water. Cook over high heat, without stirring, until the mixture becomes a light golden-yellow caramel, about 10 minutes. Remove from the heat and carefully whisk in the baking soda mixture (the mixture will bubble up). Quickly fold in bacon bits. Pour the caramel over the popcorn and toss, like a salad, until all of the popcorn is evenly coated with the caramel.
4. Pour the popcorn onto a large baking pan and quickly flatten and separate it into small pieces while it is still warm. Cool to room temperature, about 15 minutes. Once it is cool, store it in a well-sealed airtight container.
5. Caramel popcorn will keep in an airtight container in the refrigerator for up to 4 days.
Enjoy!
- See more at: http://danielledrollins.com/superbowl-recipe-of-the-day-spicy-caramel-bacon-popcorn/#sthash.tyuht61I.dpuf