Oven Roasted Branzino with Chimichurri Sauce

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James and I are both very fond of seafood, and growing up in New England meant that we were lucky enough to have easy access to a great variety of fish and shellfish. I have many memories of going fishing with my family and then taking the fish home and promptly eating them whole, simply seasoned and succulent. Every so often we love to seek out whole fresh fish to bring home, and thoroughly enjoy the process of picking out all the delicate bones. This recipe is one that can be used on just about any fish, and is especially great to put together on hot summer days when all you need is a light meal.

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Ingredients (for fish): Two whole branzino with insides cleaned and scales removed, 2 large rosemary sprigs, 1 lemon (sliced in rounds), 4 large sprigs thyme, 2 tsp salt, 1 tbsp olive oil.

Instructions: Heat oven to 400F. Season each fish inside and out with salt. Fill each fish cavity with 1 sprig of rosemary, 2 sprigs of thyme and half of the lemon slices. Heat olive oil on a large skillet, and cook each fish on hot oil for 2 minutes per side. Transfer fish to a baking dish and roast in oven for 12 minutes.

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Ingredients (for chimichurri): 1/2 cup basil leaves, 1/2 cup fresh parsley, 1/4 cup fresh oregano, 1/4 cup fresh mint, 1/2 cup extra virgin olive oil, 1/4 cup lemon juice, 1 tsp salt, 1 tsp pepper, 1/2 tsp red pepper flakes.

Instructions: Add all ingredients to a food processor and blend until smooth. Drizzle sauce over cooked fish.

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Paired with simple sides like salad and roasted potatoes, this meal feels plentiful and decadent, and makes for an excellent date night at home.

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White Bean and Rib Stew

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Beans were my very first solid food, and to this day have remained one of my very favorite foods. There isn’t a type of bean I don’t like, and going more than a few weeks without having some form of them is rare for my family. When it comes to white beans in particular, this flavorful and hearty stew beats out all other recipes for this legume.

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The stars of this dish are of course the beans themselves, and the dry guaque chiles that give it it’s rich and moderately spicy flavor.

Ingredients: 1 lb white beans, 1 lb pork ribs, 1 1/2 guaque chiles, 3 tomatoes, 1/2 red bell pepper, 1/2 yellow onion, 4 small tomatillos, 3 garlic cloves, 1 bay leaf, 4 sprigs thyme, 2 tsp ground cumin, 1 Tbsp dry oregano, salt and pepper to taste.

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Instructions: Slice the tomatoes, tomatillos, onion, and peppers, and place on a hot griddle along with peeled garlic cloves. Turn over after 2-3 minutes, allowing the undersides to slightly char and soften. Add grilled vegetables to a blender with a cup of water and blend until smooth.

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Add the beans, ribs (cut into smaller pieces), bay leaf, thyme, cumin, blended ingredients, salt and pepper to taste, and enough water to just cover everything to a pressure cooker. Cook for about 45 minutes, and slowly allow pressure to release. Add the oregano and stir. If you would like to thicken the stew you can take out some of the beans, blend, and re-add to the stew.

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Serve hot with rice, and garnish with cilantro.

 

 


Coconut Rice

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I remember going through a phase as a child when I didn’t like coconut at all. I don’t quite remember when that changed, but it’s safe to say that I now love all things coconut flavored, sweet and savory. Though savory coconut is not as common, this coconut rice with red beans and a little bit of jalapeño spice is one of my favorite rice side dishes.

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Ingredients: 1 1/2 cups white rice, 1 jalapeño, 5 sprigs of thyme, 1 tbsp olive oil, 1 can coconut milk, 1 can red kidney beans, salt and pepper to taste.

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Instructions: Add olive oil to a pot with lid or dutch oven over medium heat. Remove seeds from jalapeño and slice, add to pot along with thyme and lightly sauté. Add rice and mix until rice is lightly coated with olive oil. Sauté rice until just starting to get toasty and aromatic.

Add can of coconut milk, about half the can worth of water, beans, salt and pepper. Stir gently to combine ingredients, cover, and lower heat. Cook for about 35 minutes, until liquid is gone and rice is cooked through.

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You can serve it as a side to any meal, but I especially love pairing it with a hearty meat dish and relaxing on the patio on a summer evening.

 

 


Mushroom Ravioli

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Ever since getting the pasta attachment for my stand mixer, I have been dabbling in making homemade pasta. I especially love preparing fresh pasta for guests, or for a romantic date night in. Ravioli in particular can be a perfect special dinner for two without spending the money on going out to a restaurant. This mushroom ravioli, stuffed with a creamy mushroom filling and covered with an herby mushroom sauce, is one of our absolute favorites.

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For the pasta: 5oz flour, 1/2 tsp salt, 1 whole egg, 2 egg yolks (reserve one egg white for later).

Add all ingredients to the bowl of a stand mixer with dough hook and mix for about 10 minutes. All of the ingredients will come together to form a ball and hook will knead the dough until it is smooth and shiny. Wrap dough in plastic, and let sit for at least one hour. When dough has rested, cut in half and roughly shape each piece into rectangles, flattening with the palm of your hand, and lightly dust with flour. Run each piece of dough through the pasta attachment, starting on setting 1 and gradually making your way to 5. I like to run the dough through each number about 3 times. Once each piece has gone through setting 5 at least twice, cut each strip in half and rest on a baking sheet lightly dusted with flour until ready to use.

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For the filling: 1 tsp olive oil, 2 1/2 cups roughly diced mushrooms (any kind and combination you’d like), 1 small diced shallot, 2 diced garlic cloves, 4 sprigs fresh thyme, 1 tbsp butter, 3/4 cup ricotta cheese, 1/2 cup parmesan cheese

While the dough is resting you can start making the ravioli filling. Heat olive oil in skillet and add shallots and garlic. Sauté shallots and garlic until starting to lightly brown, then add mushrooms and thyme. Lower heat to low and let simmer gently until mushrooms are cooked through. Add butter and salt and pepper to taste. Remove the thyme sprigs and let the mushrooms cool, then add to a bowl with ricotta and parmesan cheeses. Mix until thoroughly combined.

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To make the ravioli, lay out the sheets of pasta and place about a tablespoon for each ravioli of mushroom filling along the sheet. Brush with egg whites along the edges of the filling. Cover with the second half of the pasta, then gently press around the edges of the filling to seal each ravioli and remove air.

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Using a ravioli stamp press each ravioli along the edges to give them their proper shape. Gently pull each ravioli apart and set aside. Bring a large pot of salted water to a boil and cook ravioli for about 3 minutes, until they all float to top. Remove with a slotted spoon and place on plates.

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For the sauce: 1 tsp olive oil, 1 garlic clove, 1 cup sliced mushrooms, 1 cup chicken broth, 2 tbsp minced parsley, 1 tbsp butter

Heat olive oil in skillet and add garlic. Add mushrooms and sauté for a couple of minutes, until mushrooms start to lightly brown. Add chicken broth and parsley and let simmer until broth has reduced by about half. Add butter and salt and pepper to taste, mix well.

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Drizzle mushroom sauce over freshly made ravioli, and garnish with fresh parsley to complete the dish.

 

 


Mexican Tamales

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Along with rice, beans, and tortillas – tamales are one of the staple foods I grew up with. The types of tamales have varied widely, from meaty to spicy to sweet, and each one is as delicious as the next. One of the most commonly known is the Mexican style tamale, traditionally made with masa, meat stuffing, and sauce. They’re also fairly simple to make, especially when you have a lazy weekend day to spare.

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For these tamales I decided on chicken with a salsa verde, which compliment each other perfectly.

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Ingredients (makes 40 tamales): 1 whole chicken, 3 lbs tamale masa, salsa verde (recipe to follow), 40 corn husks, salt to taste.

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Before making the chicken and sauce, soak corn husks in warm water and let sit for several minutes.

Then place chicken cut into eight pieces in a large pot with enough water to just cover the chicken and boil with 3 tablespoons of salt. Cook the chicken thoroughly, then remove from water and let cool – reserving water.

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For the salsa verde: 20 tomatillos, 6 serrano chiles, 1/2 large onion, 4 garlic cloves, 2 green bell peppers, 1 large bunch cilantro, 1 teaspoon cumin, 1 teaspoon black pepper, 2 all spice, salt and pepper to taste.

Place all of the ingredients in a pot with no more than 1/2 cup of water and simmer until tomatillos are cooked through and soft. Put everything in a blender and puree until smooth.

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Shred the cooled chicken, and put in a bowl. Spoon salsa verde over chicken, and mix to coat thoroughly.

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Pour masa into bowl of a stand mixer, and gradually add the reserved chicken water with the mixer on medium speed. Mix until any lumps are dissolved, and mixture is smooth.

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Cut aluminum foil sheets into roughly 10″ x 10″ squares. To assemble tamales place a husk on a sheet of foil, followed by a thin layer of masa. Use the back of a spoon to spread the masa onto the corn husk, as if you were thickly spreading cream cheese onto a bagel. Then spoon chicken down the middle.

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Roll the corn husk to enclose the filling, then wrap the foil tightly around the raw tamale. Place them all in a pot, with about 2 cups of water on the bottom – the steam will do the cooking. Bring to a simmer and let cook or about 50 minutes, covered.

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Serve with extra salsa verde and cheese on the side. Tamales also freeze very well, making for easy meals throughout the week.

 


Apple Dutch Baby

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After our apple picking adventure, we came home with five pounds of apples just waiting to be enjoyed in various ways. Naturally, one such way had to be warm and sweet, so I decided to bake up a simple apple dutch baby – perfect for autumn mornings.

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Ingredients: 3 small apples, 1 tsp cinnamon, 1 Tbsp brown sugar, pinch of nutmeg, 4 Tbsp butter, 3 eggs, 1/2 cup flour, 1/2 cup milk, 1 Tbsp granulated sugar

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Instructions: Pre-heat oven to 350F. Peel and slice apples into thin pieces, then add to a bowl with cinnamon, brown sugar, and nutmeg. Stir to combine. In a cast iron skillet melt 2 Tbsp butter and add apples. Cook until apples are becoming tender (about 3 minutes).

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Remove apples from skillet, and wipe clean. Place skillet in hot oven, and let it heat. While skillet is heating in oven whisk eggs, flour, milk and sugar in a bowl.  Add remaining 2Tbsp butter to hot skillet and melt. Once the butter has melted add cooked apples to center of skillet, then add batter. Cook at 350F for 10-12 minutes, until the batter rises and edges start to crisp.

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Serve immediately with syrup, and fresh apple slices. Best enjoyed with a cup of hot coffee for an even more comforting breakfast meal.

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Stone Fruit Panzanella with Basil Vinaigrette

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Growing up with peach trees in my backyard, I have always thought of stone fruits as the quintessential summer produce. As summer slowly comes to an end, I’m taking full advantage of the season’s produce while I still can, and adding them to a variety of dishes. For days when you want something light and summery, but still a bit hearty and filling, this stone fruit panzanella fits all of the above.

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Ingredients: 1 small loaf of bread, 3 nectarines, 3 plums, 2 large heirloom tomatoes, 1/2 cup burrata, 3 cups arugula, 1 tbsp olive oil, 1 tsp salt, 1 tsp pepper.

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Instructions: Pre-heat oven to 350F. Cut the loaf of bread into slices, then rip apart using your hands to make small pieces. Toss the bread with olive oil, salt, and pepper in a bowl, then place on a baking sheet. Bake in oven for about 8 minutes. You want the bread to be a little toasted, but not so much that they turn into crunchy croutons.

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Slice nectarines, plums, and tomatoes into wedges and add to a large bowl. Add arugula, bread, and burrata in small dollops.

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For the dressing: 1 shallot, 1 cup packed basil, 1 garlic clove, 1/3 cup olive oil, 1/4 cup balsamic vinegar, 1 tsp red pepper flakes, 1 tsp salt, 1 tsp pepper.

Add all dressing ingredients to a blender, and blend on high until all ingredients are completely liquified.

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Drizzle dressing and fresh ground pepper over salad before serving.

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Tortilla Soup

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The weather in Southern California has been a bit chilly and intermittently rainy the past few days, making it ideal soup weather. I was craving something flavorful and hearty, without being too heavy, and tortilla soup quickly sprung to mind. I have been using this recipe for many years, and it is at the top of my comfort soups list. I love making a big batch of it on the weekend, and having some as a small side to meals throughout the week, or as a meal itself.

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Ingredients: 3 tomatillos, 3 ripe tomatoes, 1 red bell pepper, 3 guajillo chilis (seeds removed), 3 garlic cloves, 1 white onion, 1 cornish hen (or 1/2 chicken), 1 bay leaf, 3 sprigs thyme, 2.5 quarts water, 10 tortillas, 2 cups canola oil, salt and pepper to taste. Optional toppings: avocado, cilantro, shredded cheese.

Instructions: Pre-heat oven to 375F. Cut the tomatillos, tomatoes, bell pepper, chilis,  and onion into quarters and place on baking sheet along with whole garlic cloves. Roast in oven for 30 minutes, until all vegetables are soft and starting to brown. While vegetables roast, cut cornish hen (or chicken) into separate pieces, and put in large pot of water with bay leaf, thyme, and a dash of salt. Bring pot to a boil, and let simmer until hen is cooked through, about 15 minutes. Remove hen from pot, let cool, and shred meat off the bones using a fork.

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Cut the tortillas into thin strips. Heat canola oil in a pot, and add tortilla strips in batches, cooking until each batch is crispy. Remove each batch from hot oil and place on dish to cool.

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Remove roasted vegetables from oven, and let cool. Add all of the vegetables to a blender, along with some of the water from the pot, and a handful of tortilla strips, and blend until thoroughly liquified. Add the vegetable mixture back to the pot (you can do this by running it through a fine mesh sieve to avoid having too many seeds in the soup). Add the chicken back to the pot, and about 3/4 of the remaining tortilla strips, and bring back to a boil. Add salt and pepper to taste, and let simmer for at least 5 minutes. Serve hot with crispy tortilla strips, sliced avocado, cheese, and minced cilantro.

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Herb and Garlic Rack of Lamb

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The strong flavor profile of lamb makes it something that I only want to indulge in every once in a while. However, since our fantastic lamb dish at Le Mouton Blanc on our honeymoon, I’ve decided to make it at home every so often. This recipe is very simple, and elevates the already flavorful meat just the right amount.

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Ingredients: 1 frenched rack of lamb (1-2 lbs), 3 tbsp olive oil, 1 tbsp oregano, 1 tbsp rosemary, 1 tbsp fresh thyme, 1/2 tbsp mint, 2 tbsp parsley, 1 tsp paprika, salt and pepper to taste

Instructions: Heat 1 tbsp olive oil in a large skillet. Meanwhile, pat lamb dry and season thoroughly with salt. Sear the lamb front and back, about 3 minutes per side. Place the rack of lamb on a roasting dish.

Pre-heat oven to 400F. Combine the chopped herbs, spices, garlic and remaining olive oil in a small bowl. Season with salt and pepper. Rub herb mixture all over the lamb until well coated. Put in oven, uncovered, and cook for 15 minutes. After the first 15 minutes cover the rack of lamb in tin foil and cook in oven for an additional 5 minutes. Remove from oven and let sit with foil covering for 10 minutes.

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Cut the rack into individual pieces and serve with favorite sides.