The Weekly Avocado

May 24, 2012 § 2 Comments

Okay. Made the best fish tacos last night… dinners like this make me very happy: it was easy, quick & super delicious!  My brother brought us up some fresh sea bass he caught last weekend down in Newport Beach which gave me the inspiration. I marinated the tacos for about an hour, sautéed up the onion, chopped up some cabbage and voila… amazing fish tacos!

I did make my own tortillas, which I think makes a huge difference, fry them up in some animal fat… yum. I like to make them on the small side and then have 3 or 4… seems like they last longer! I also made a watermelon salad with lime juice & zest, parsley and queso fresco… super simple… I think we ate a whole watermelon. And of course I mashed up some AVOCADO to spread on each taco! Oh, and must not forget a good bottle of rose to make it all come together!

I used this recipe… I varied mine a bit, didn’t put apple in the slaw, but pretty much everything else I followed. Enjoy 🙂

The Weekly Avocado

May 17, 2012 § Leave a comment

Mmmm, morels. I’ve had them a few times lately and can’t seem to get enough.  They pair great with all the spring veg: asparagus, peas & artichoke. Here are a few recipes that I’ve  really enjoyed, and as I always do, use it as a guide, feel free to add, take away, do what suits you…  Both are great for a tasty, healthy weeknight dinners, or impressive enough for guests and friends.

Ina Garten’s Chicken with Morels 

  • 1- ounce dried morels, soaked for 30 minutes in 3 cups very hot water
  • 6 boneless, skinless chicken breasts
  • Freshly ground black pepper
  • all-purpose flour, for dredging
  • 1⁄4 cup clarified butter
  • 1⁄3 cup chopped shallots (2 large)
  • 1 tablespoon minced garlic (3 cloves)
  • 1 cup Madeira wine
  • 1 cup (8 ounces) creme fraiche
  • 1 cup heavy cream
  • 2 tablespoons freshly squeezed lemon juice

Preheat oven to 375 degrees. Lift the morels carefully from the hot water in order to leave any grit behind in the liquid. Rinse a few times to be sure all the grittiness is gone. Discard the liquid and dry the morels lightly with paper towels. Set aside.

Sprinkle the chicken breasts with salt and pepper. Dredge them in flour and shake off the excess. Heat half the clarified butter in a large saute pan and cook the chicken in 2 batches over medium-low heat until browned on both sides, 8 to 10 minutes. Remove to an ovenproof casserole.

Add the rest of the clarified butter to the pan along with the shallots, drained morels, and garlic. Saute over medium heat for 2 minutes, tossing and stirring constantly. Pour the Madeira into the pan and reduce the liquid by half over high heat, 2 to 4 minutes. Add the creme fraiche, cream, lemon juice, 1 teaspoon salt, and 3⁄4 teaspoon pepper. Boil until the mixture starts to thicken, 5 to 10 minutes. Pour the sauce over the chicken and bake for 12 minutes, or until the chicken is heated through. To make ahead, refrigerate the chicken and sauce in the casserole and reheat slowly on top of the stove.

Poached Wild Salmon with Peas & Morels

Ingredients:

  • 2 6-8-ounce center-cut wild salmon fillets (each about 1 1/2″ thick)
  • 1 cup dry white wine
  • 2 tablespoons kosher salt plus more for seasoning
  • 4 tablespoons (1/2 stick) unsalted butter
  • 4 ounces fresh morels; sliced, stemmed shiitake; or other mushrooms
  • 1/2 cup shelled fresh (or frozen, thawed) peas
  • 1/2 cup heavy cream
  • Freshly ground black pepper
  • 2 tablespoons minced fresh chives or 2 pea tendrils

 

Place salmon, skin side down, in a large high-sided skillet. Add wine, 2 tablespoons salt, and cold water to cover salmon by 1/2″. Cover pan; bring liquid to a simmer over medium heat. Reduce heat to medium-low, uncover, and gently poach salmon until just cooked through and barely opaque in the center, about 6 minutes, depending on thickness. Transfer salmon and 2 tablespoons poaching liquid to a plate; tent loosely with foil.

Meanwhile, melt butter in a medium skillet over medium heat. Add mushrooms and cook, stirring occasionally, until they begin to soften, about 3 minutes. Add 1/2 cup salmon poaching liquid and peas and simmer until peas begin to soften, 2-3 minutes. Add cream and bring sauce to a simmer. Cook until slightly thickened, about 5 minutes. Season with salt and pepper.

Using a spatula, transfer salmon, skin side up, to paper towels. Gently peel off and discard skin. Invert onto serving plates and spoon sauce over. Garnish with chives.
Recipe via Epicurious

The Weekly Avocado

April 19, 2012 § Leave a comment

Kimchi Fried Rice = heaven in a bowl.

We have been all over this dish at 2100 Green Street. It is so delicious, healthy and satisfies all appetites. Super easy too, basically all you need is a protein, cooked rice and some kimchi. You can use chicken, pork, shrimp or beef… best to slow cook the meat so you get the shredded quality mixed with the rice. Brown or white rice works well or you can do rice noodles to lighten up the dish a bit.

Here is what I’ve been doing, but feel free to get creative with your veg and spices. I have to admit, these aren’t my pictures, but you get the idea… I was too into eating the food to remember about pictures!

  • Sautee 1 yellow onion, with 1tbs ginger and some red pepper flakes on med heat (i used duck fat, which was delicious… but any oil or fat would work coconut oil would be good too)
  • add veg of choice: this week I used sugar snap peas & purple cauliflower from the farmers market. Peas, asparagus, carrots… would all be great too!
  • add 2c cooked rice (this is a good amount for 4 people)
  • add shredded pork (or whatever protein you choose)
  • add 1c kimchi
  • sprinkle in soy or tamari to taste (a tablespoon or 2)
  • mix it all together and let stand for a bit, so rice gets a nice crunch to it… put in bowls & serve!
  • if you have some green onion around, you could add some at the end for a little extra color.
  • you can also add a little siracha to each bowl if you want extra spice.

Love making this, its totally easy and you can change it up and make it a new dish each time. Makes great left-overs, and a fried egg on top is always an added benefit… enjoy!

Speaking of avocados…

April 12, 2012 § 2 Comments

A new spring twist on the fan favorite: avocado toast.

From one of our favorite food bloggers Heidi @ 101 Cookbooks.

The Weekly “Avocado”

March 29, 2012 § Leave a comment

Well, why not… lets talk more about food.

My favorite, go-to, crave all the time, delicious city spots to dine at & what exactly to order.

Il Cane Rosso : the Piatto Del Giorno is always amazing…. such as beef bolognese w/ creamy polenta & parmesan, or their chorizo hash w/ sweet potato puree… honestly, its all amazing, local fresh ingredients that warm your body and soul. I could eat lunch here every day, and some weeks I do!

a glass of wine and the hummus & pita from Terzo … great way to begin an evening!

Nopalito: honestly everything on the menu, but carnitas are amazing, relatively non-greasy and absolutely to-die-for, and you probably should start with the seasonal quesadilla… and many mezcal margaritas are crucial and insanely addicting.

For a healthy quick fix: The Plant salmon & soba noodles. not much else to say there.

Across the street, at BIX, they serve up the best manhattan (with perfect brandied cherries, but you must ask for them!) & prosciutto wrapped mozzarella.

Broccoli rabe pizza at Delfina Pizzeria, my comfort food.

Anything from Fatted Calf that my husband makes for me.

Bar Jules burger & a beer.

The ice cream sundae from Nojo is crazy good, black sesame ice cream… mmm!

Cubano w/ to tostones (fried plantains) from Sol Food in San Rafael.

I’m sure you probably know all this already, but this is the mood I’m in: uninspired and hungry 🙂

 

 

The Weekly “Avocado”

March 22, 2012 § 1 Comment

Really, its more like the daily avocado around my house… love them, can’t get enough. a few favorites:

Avocado toast. so many versions… just spread it on some bread with some chili flakes, lemon and salt. Or add a fried egg &/or some bacon.

The ultimate Avocado Smoothie. Just add: kale, banana, milk, dates, coconut oil… banana, kiwi, almond milk, honey… coconut milk, parsley, kale, pear, banana… let your imagination take you away!

B(A)LT. Bacon. Avocado. Lettuce. Tomato. Build your own… simple & delicious.

Guacamole. With fried plantains or cucumber as the dipping vehicle.

Really, there is nothing it doesn’t make better… salads, soup, breafast, lunch and dinner 🙂

 

The Weekly “Avocado”

March 15, 2012 § Leave a comment

This weather calls for some serious comfort food around my house… hearty, satisfying meals always seem to turn this type of weather into cozy, comforting & fun! So last night I made this pretty insane shepherd’s pie. It was totally easy, and actually pretty healthy. I used cauliflower instead of mashed potatoes as the top layer, which really lightened it up the meal. We had Miss & Colin over and had no problem scarfing the entire dish… Give it a go this weekend, because I think this rain is here to stay.

Catie’s 😉 Shepherd’s Pie

I looked up a few different recipes and came up with this:

  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 1 pound pork bacon, cut into 2 inch slices
  • 2 cups diced carrots
  • 2 cups diced celery
  • 2 cups sliced mushrooms
  • 1 pound organic grass fed ground beef
  • ½ teaspoon sea salt
  • 1 teaspoon black pepper
  • ½ teaspoon smoked paprika
  • 1 cup chicken broth
  • 2 large heads cauliflower, trimmed, chopped and steamed until very soft
  • 2 tablespoons olive oil
  • 1 cup grated white cheddar cheese
  1. Heat olive oil in a very large frying pan
  2. Saute onion for 15 minutes until soft
  3. Add bacon pieces to pan and sauté until cooked, about 10 minutes
  4. Add carrots, mushrooms and celery to pan and sauté in bacon fat for 10 minutes until soft
  5. Add ground beef to pan and sauté until brown, just a few minutes
  6. Season with salt, pepper and smoked paprika
  7. Add chicken broth and cook down broth until 60% evaporated
  8. Place cauliflower in food processor and puree with olive oil until smooth (i also added a little whole milk first)
  9. Add cheese and pulse
  10. Pour ground beef mixture into a 9×13 baking dish
  11. Pour mashed cauliflower over beef mixture, sprinkle any extra cheese on top
  12. Bake at 350° for 30 minutes
  13. Serve it up!

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