Marinated Sardine Filets

Natural chemistry has been an integral part of cuisine history, but it also has its place in cuisine present and future.

Cooking meat or fish in coarse salt or lemon juice is still done today.  How do you think ceviche is made?  Here I did a little mix of both methods with some sardine filets;

First, I laid a bed of coarse salt (I used sel de Guerande) on a plate.

Then, I laid my sardine filets skin side down..

and covered them with some more coarse salt.

I left them like this for about 45 minutes to 1 hour.

Then, I rinsed them well.. very well, in cold water.  You don't want that salt to stay on there.

Pat them dry.  By now the flesh has firmed up.

Then, I laid them in another dish and squeezed the juice from 1 lime over the filets and added some olive oil until just covered.  I added a bit of piment d'espelette and swirled it all around to mis it well.

I placed this in the fridge for another hour.

Then I served alongside some roasted asparagus and a salad of mango, shrimp, lime, and cilantro.

This hot/cold deal was very refreshing, and cooking sardines this was is a great way to go if it's raining and you can't light up the bbq or plancha... and you don't want the fish smell in the house!

Roasted Eggplant vs Gazi Feta

Having all of this on my plate was too much for me to handle as a sane "normal" person.

I'm not saying it was too much food, but I couldn't help going back and forth from the salad to the eggplant and saying "you win me over each time" and "how interesting I'm so happy I finally met you" and then trying not to mix the two but then happily mixing them while contemplating the other plates at the table, hoping there would be more eggplant... err I mean Gazi feta.. no I mean eggplant..

aaaahhhh!

This amazing duel make an exquisite duo.
So Gazi feta is Turkish and comes from a refrigerated can..

.. but don't let that fool you!  This feta is tender, not too salty, almost sweet, and extra tangy.  It is the most incredible feta I've ever had, and I can't stop putting it everywhere.  Eggs, asparagus, salad (well, that's standard) and then I sprinkled it all over the grilled chicken and roasted eggplant.

I had a similar thing going on with the eggplant.  First I scraped it out of its skin, then quickly retrieved the skin and cut it up and sprinkled it over the feta.  It was like a tug of war between the two hemispheres of my brain.

Here is the composition of my insanely delicious plate:

half of a Roasted Eggplant with Za'atar

handful home fries tossed with olive oil, fleur de sel, and za'atar

griddled chicken rubbed with olive oil and za'atar

salad of chopped bok choy with sliced tomatoes, scallions, chopped cilantro, a squeeze of lime, some fresh pepper, that addicting Gazi Feta and a drizzle of olive oil

I may have gone a bit over the top putting Za'atar in everything, but it really connected everybody in a way that was so simple yet almost spiritual...

Spicy Apricot Basil Muffins

Here's a muffin I conceptualized while making.  I knew I was going for apricot, but I didn't use any recipe for proportions and right before adding the flour, I decided to add some dried basil and chile powder.  Those things go together well when fresh, why wouldn't they work in a muffin?
Well, they work very very well, although the basil is not overwhelming.  I may double the amount next time.
Yield 16 muffins
Ingredients
2 overripe bananas, mashed
1 packet vanilla sugar
200g apricot jam (mine was 65% fruit)
80g canola oil
2 eggs, well beaten
3/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 1/2 Tbsp dried basil
1/4 tsp chili powder (mine is extra spicy, but use more if yours is not)
1/8 cup milk
150g whole wheat flour
Poppy seeds for garnish
Directions
1.  Beat together the eggs, bananas, vanilla, apricot jam, oil, salt, baking soda, baking powder, basil, milk, and chili powder.  Beat it well until there are little bubbles.
2.  Carefully stir in the flour until just combined.
3.  Fill your buttered muffin tins 3/4 full sprinkle some poppy seeds on top and bake for 18-20 minutes at 180°C 350°F.

That's it.. eat warm or cold but don't tell anyone what's in them.. make them guess!
The small addition of spice is what makes these special.  It will have you think
"OooOooh"
and then realize you said it out loud!

Sesame Peanut Cold Soba Noodle

To keep going with my China style weekend, I present to you some summer food.  Sesame peanut cold noodle is something quite popular all over the world.  I don't often have noodles cold..I'm one that likes to eat steaming hot, though certain things are best enjoyed at room temperature or just above warm.  Cold noodle salads at bbqs are something I usually avoid all together.  This tasty tangy noodle salad may change my mind on the subject.  I think my aversion to cold pasta and potato salad came from the fact that it is usually drenched in mayonnaise.  Drench it in a sesame peanut sauce with some spice, crunch, and tang? I'm sold...

Serves 5-6

Ingredients

3 portions soba noodles

1 cucumber, cut into matchsticks

1 bok choy, leaves removed and sliced horizontally stem to leaf

3 handfuls chopped scallions

1 handful chopped cilantro

2 Tbsp black/white sesame seeds

1 handful paneer cubes (or tofu if you must)

Dressing:

2 cloves garlic, grated

1 Tbsp grated ginger

1 Tbsp sesame paste (tahini)

1 Tbsp peanut butter

2 Tbsp water

2 Tsp sesame oil

1 Tbsp light soy sauce

1 Tbsp rice vinegar

Garnish:

Crushed peanuts

Directions

1.  Cook the soba in a large quantity of water according to the package instructions.  Mine were done in 3 minutes.  Drain, rinse in cold water and place in an ice bath to stop the cooking.

2.  In a large salad bowl, place the drained cooked soba, then the rest of the salad composition.

3.  Make the dressing by mixing together all the ingredients.

At this point you can either do a family salad toss (heehee) or serve the dressing on the side so each person can adjust the dosage.

I opted for the individual salad toss.

This was a very pleasant refreshing meal which went quite well with the Jaozi.  I'm not really used to eating noodles cold, but this may be the dish that makes me change my mind...

Vegetarian Jiaozi (Potstickers)

After successfully making Baozi (steamed meat buns) I imagined that the Jiaozi (potstickers) wouldn't be so tough to make.  Actually, they're pretty quick to make if you have the dumpling wrappers on hand.  I didn't have enough time to make my own dough, but the packaged dough works very well, and the ingredients are not a long list of unpronounceable words.  They have wheat flour, water,and tapioca flour, and salt.  Nothing else added (which is pretty amazing).

I decided to make a vegetarian version since I didn't get around to buying turkey and grinding it myself.  You can't buy packaged ground turkey in France, only pork and sometimes veal.

Anyway, usually vegetarian Chinese versions call for tofu, but since tofu isn't really as healthy as it is publicized to be, I subbed in some homemade paneer.  It is a bit more firm in texture than tofu, but otherwise is a perfect substitute and a good source of protein.  Most importantly, I always have some on hand.

Yield 30 Jiaozi

Ingredients

30 dumpling wrappers

small saucer cold water for assembly

drizzle of oil for cooking

1/4 cup water for cooking

Filling:

200g paneer, diced

1 tsp doubanjiang (Pixian broad bean chili paste)

1 clove garlic, grated

1 inch ginger, trated

1 tsp light soy sauce

1 Tbsp rice vinegar

1 Tsp vegetable oil

3 Tbsp chopped scallions

2 Tbsp chopped cilantro

Dipping Sauce:

1 1/2 Tbsp light soy sauce

1 Tbsp sesame oil

1 Tbsp black vinegar

1/4 tsp garlic powder

1/4 tsp ginger powder

1/4 tsp sugar

Directions

1.  Make the filling.  In a bowl, mix all the filling ingredients together.  You don't want them to be dry.  Add a drizzle of water if it gets too crumbly.

2.  Assemble.  Place about 1 to 1 1/2 tsp filling in the center of the dumpling wrapper.  Dip one finger into the water saucer and slide it around the edges of the wrapper.

To fold, keep one edge straight and fold the other edge into it making ruffles.  Make sure to pinch the seams together so that the filling is sealed.  It took me a while to get the hang of the folding.  Do not overstuff or you will not be able to fold.  The ruffles are optional but I like the way they look.

3.  Cook.  In a wide flat heavy based non stick pan, brush the bottom with a bit of oil and heat to high heat.  Line each dumpling into the pan so they do not touch.  Grill this way about 1 minute, then turn them to another side and grill another minute.

When two sides have colored, add about 1/4 cup water.  Be careful as the pan is super hot and the water may jump out and burn you.

Reduce the heat, cover and cook for another 5 minutes or until the water is gone.

4.  Make the dipping sauce.  Mix all the dipping sauce ingredients together.

Ready to eat!  Using chopsticks, take one jiaozi, dip it, and insert into mouth.

A-mazing!

Indian Basil Seed (Sabja) Iced Tea

Yesterday morning I went to one of my favorite amusement parks, the Asian supermarket.  It's kind of like going on a treasure hunt.  I had a list of things I know I want.  I had the Chinese phonetic pronunciation and the english description of the product, but once there, you have to really read the ingredients to be sure you have the correct item.. plus it helps to avoid buying products with msg and genetically modified soy.  Anyway, while perusing the spice isle, I saw something I'd never seen before in real life (or maybe something I'd never searched for) Thai basil seeds.  I immediately knew what to do with them since I'd seen many Indian summer drinks with these little seeds.  I also knew they have a wild variety of health benefits, so I placed them in my cart and felt motivated to continue my search for odd Sichuan pastes.  I hosted a dinner party last night and I thought I could make this into a refreshing happy hour beverage that would be new and fun.  My guest always know whether they like to or not, they'll be tasting something "strange" when coming here.
While researching, I found that these little basil seeds DO have a plethora of health benefits.
I may be onto a wild discovery...
-  reduces indigestion
- cures colds
-respiratory disorders
-anti-stress
-helps with skin infections
-weight loss
-anti inflammatory
-reduces heartburn
-improves memory
-treats diabetes
How did I not come across these before?
Plus, all you need to do is soak just 1-2 Tbsp in 2 cups of water for 30 minutes and then you can add them to up to 2 L of whatever drink you want.. lemonade, plain water, juice, falooda...

They are fun too.  The texture is slippery and they look like lump eggs when they are soaked.  The inner part stays hard, but the whole concept made me think of Boba (bubble tea) that is so hard to find here in France.  Plus I'm sure these are much much healthier!
I made some Indian Iced "Tea" with honey, cardamom, and pepper.

Ingredients

2 Tbsp basil seeds (sabja) soaked in 2 cups water for 30 minutes

2 L warm water

6 Tbsp honey

1/2 tsp cardamom

1 tsp finely ground pepper

Directions

1.  Dissolve the honey in the water, then add the cardamom and pepper.

2.  Mix well, then refrigerate until well chilled.

3.  Serve 2 tsp (or more) soaked seeds in each glass.

They will float to the top at first, then sink if you're a slow drinker.

It is such a refreshing change from the "traditional" happy hour drinks...

Zucchini Pappardelle with Eggplant and Grilled Chicken

When I think I can't blow myself away, I do it.

Today was a difficult day for me.  It doesn't happen very often, but I was in a bad mood from the start until the very second I started making this dish.  That is completely non traditional behavior, since I usually wake up with a smile and giggle all throughout the day, whether I'm performing or at the office.  Today just irked me.  Everything about it pissed me off.  Even the people I usually enjoy talking to were not making it work.

Ahh women..

Until the illumination.

I bought eggplant yesterday!

And that was it.. I was happy as can be.
I decided to use a new veggie cutting tool that looks like a fat pencil sharpener and let me cut my zucchuni intonone long fluffy strand of ribbon, sort of like pappardelle when you break it into pieces.
This is really a no fuss meal, and I was lucky to have it all to myself.  i wasn't in the mood to share anyhow.
Serves 1
Ingredients
1 small eggplant, cubed
1 zucchini, cut into pappardelle
2 Tbsp EVOO
1/2 tsp fleur de sel
1/2 tsp fresh cracked pepper
1/2 tsp piment d'espelette
Juice from 1/2 lime
1/2 tsp dried basil
1 thin chicken cutlet
1/2 tsp cajun spice
scallions and parmesan to garnish
Directions
1.  Sprinkle half of the fleur de sel onto the eggplant cubes.  Heat the EVOO in a wok and coat the eggplant well.  Add the basil, piment d'espelette and half the lime juice and cook until tender.   Reserve.
2.  In that same wok, lightly cook the pappardelle zucchini 2-3 minutes, tossing well with the other half of the fleur de sel and the other half of the lime juice.
3.  While that is going on, rub the cajun spice into the chicken cutlet and griddle (or cook however you want).  I like mine to have the diagonal marks on it.. char grilled.

Serve the eggplant cubes over a bed of zucchini feathery pappardelle and lay the cutlet on top.  Sprinkle with some scallions and parmesan.
This is definitely a mood changer... this, and looking into T-Bone's loving eyes...

Braised Lamb Shank with Thyme

I rarely cook lamb.  I love lamb, don't get me wrong.. But it's just so expensive that I'll only buy it on special occasions or when there's a good deal on it.  Today I saw 2 for 1 and grabbed the last ones before anyone else could spot them.  These were small shanks (souris) about 600g or 1.3lb each.

So upon returning home, I started going the ginger star anis and cinnamon way...but the asparagus told me it would pair easier with similar seasonings, so I completely changed my mind just as I was going to add the ginger into the cooker.  I ended up doing an instinct based freestyle and I'm very happy I did, for this meal made me feel like I was celebrating something special, even if that something was just the happiness of finding a good deal on some quality lamb!

Serves 2-4

Ingredients

2 lamb shanks

3 cloves garlic, crushed

2 green onions, chopped

2 Tbsp thyme

2 tsp fleur de sel

1 tsp fresh cracked pepper

1 tsp piment d'espelette

1 tbsp Maille moutarde à l'ancienne (or grainy mustard)

1 tbsp tomato paste

3 carrots, peeled and chopped into chunks

1 tsp balsamic vinegar

Juice from 1/2 lime

3 tbsp EVOO

Approximately 3 cups water

Directions
1.  Rub the fleur de sel and 1 Tbsp of the olive oil into the shanks and let them sit at room temperature for a few minutes.
2.  In a pressure cooker, heat the rest of the oil and color the shanks.  This should take about 5 minutes.  Add the lime juice, thyme, pepper, and piment d'espelette, then remove and set aside.
3.  In the lovely jus that has collected in the pressure cooker, sautee the white parts of the green onions until translucent, then add the carrots and garlic and cook a bit longer.
4.  Add the shanks back in with the mustard, tomato paste and water.  They should not be about halfway submerged.
5.  Close and cook under pressure for about 35 minutes.
6.  Carefully open the cooker and be amazed at the tenderness of the meat.  Sooo tender!  Stir in the balsamic vinegar.

At this point you have 2 choices.  Finish here, or use the liquid to make a sauce.
I did both.  For one meal I removed all the solids, had dinner, and while that was happening my juice was reducing into a wonderful sauce that I used for the next day's meal over pasta.

I served with some home fries and roasted asparagus.

1 shank is enough to feed 2 people, but I can easily imagine eating it all alone as well.

Steamed Whole Hake

I have a confession to make... 

I had never steamed fish before tonight.

Until I am authorized to use my plancha, I wanted to find a way of cooking my whole headless hakes without imbibing the house in a lovely fish aroma.  Apparently, that's not everybody's cup of tea.

I've oven roasted before with excellent results, but there's something so magical about steaming that I wanted to try it with these babies.  After doing some research on steamed fish, I mostly stumbled upon Chinese recipes using doubanjiang which I do not have but which I am determined to acquire within the week.  Most of those recipes require steaming the fish in a plate of broth.  I may get to that, but today, that wasn't going to happen and I went back to my basics...

Garlic

Lime juice

Fresh cracked pepper

Piment d'espelette

Fleur de sel

and that's it.

I rubbed all that all over my 2 headless hakes (which I had previously defrosted but feel free to use fresh)

And I laid them over a skinny bed of grated carrot and kohlrabi in the steamer basket.

And steamed on high for exactly 9 minutes, then removed from heat and left covered in the steamer for another 5 minutes

before serving over some griddled zucchini

...and this simple quick meal was just heavenly.

Hake is a discovery for me.  It's the first time I've had it cooked this way and its flesh is tender and delicately flaky with easy to remove bones.  The cooking method was perfect, which is rare for fish for me.  I usually have to learn the species well before mastering the perfect way of cooking it.

Other than the whole fish being perfectly cooked, it did not release the fishy smell in the house, contrary to what I was expecting.

Ratatouille Quiche

 

Here is are 2 lovely French classics in one, quiche and ratatouille.  One of the things I love about quiche (and pizza by the way) is that its a blank canvas with which to express all my desires.  Here my desire was to eat ratatouille as the main event, and this quiche brought back some not so distant tasty memories.
I used my Buckwheat Thyme Shortcrust, but instead of infusing the water with thyme, I used dried basil.
The "appareil" part was the standard 3 very well beaten eggs, 1 cup milk, 3/4 cup heavy cream, a pinch of nutmeg and some fresh cracked pepper.
This was poured over the (approximately 2 cups) ratatouille in the precooked crust, then topped with some grated parmesan and cooked at 375°F 180°C for about 45 minutes.

It always results in something marvelous when you pair two comfort foods together.