Dinner for Two...pigs

Zucchini Curry

1/2 tsp. yellow or brown mustard seeds
1/2 tsp. cumin seeds
2 or 3 garlic cloves, chopped
1-2 tsp. chopped jalapeno chile
2 tsp. grated peeled fresh ginger
salt 1 Tbs. curry powder
1/2 tsp ground corriander
3 Tsp. vegetable oil (I always use olive oil)
1 large onion, thinly sliced
3 med. to large zucchini, cut into 1/2 inch slices or 1/2 moons
1 can unsweetened coconut milk (I use Trader Joe's Lite)
1/4-1/2 cup chopped cilantro
1/2 cup toasted nuts (cashews, peanuts, pecans)



Toast mustard and cumin seeds in skillet over moderate heat for about 2 min, shaking pan, until fragrant and mustard seeds start to pop.
In a mortar and pestle (or mince and mash with a large heavy knife- I use a huge granite mortar and pestle, a most satisfying piece of equipment) pound garlic, jalapeno, ginger and a tsp of salt to a paste. Stir in curry powder, coriander, and toasted mustard and cumin seeds.
Heat oil in 6-quart wide heavy pot over moderately high heat until hot but not smoking, add onion and cook for about 8 min. til golden. Add curry paste, cooking for about 2 min. more. Add zucchini and cook 3-5 min, add coconut milk and a tsp. of salt. Bring to a boil, then reduce heat and simmer, covered until zucchini is tender. Sprinkle with cilantro and nuts and serve with rice.

from Gourmet Today edited by Ruth Reichl



Chard with Raisins and Pine Nuts



1 bunch of chard, stemmed (I chop the stems and cook them first in the oil) and finely sliced
2 or 3 Tbs. olive oil
2 or 3 Tbs. pine nuts (or any kind)
garlic, chopped (however much you like-I can use up to a whole head)
3 or 4 Tbs of raisins, dark or golden
salt and pepper

Heat oil in large heavy pot or large skillet over high heat and add garlic and pine nuts, saute til golden. Stir in raisins, cooking for a minute and then add the chard a couple of handfuls at a time, cooking until completely wilted. Add the salt and pepper anytime.

Hugh and I ate this with roasted fish.

Samless Meal

Barley Salad


1 cup barley
1/3 cup olive oil
3 (at least) garlic cloves, chopped
2 Tbs pine nuts
1 Tbs chopped jalapeno
2 cups chopped spinach
1 Tbs za'atar
2 tomatoes, chopped
1 cup chopped scallions
juice of 2 limes
2 Tbs chopped parsley
1 cup of feta, crumbled
1 cup finely diced cucumber
1 medium red onion
3 Tbs red wine vinegar
2 Tbs chopped, kalamata olives
2 Tbs chopped mint
salt and pepper

1. Cook barley in alot of boiling water for 40-45 minutes, drain.
2. Saute garlic, jalapeno, and pine nuts for 3 or 4 min. in 2 Tbs. olive oil. Add spinach and za'atar and cook until spinach is wilted, about 3-4 min. over med. to high heat.
3. Combine the remaining olive oil, the barley, spinach mixture, tomatoes, scallions, lime juice, parsley, feta, cucumber, onion, vinegar, olives, and mint ina large bowl. Seasons with salt and pepper.
Trader Joes has a wonderful feta from Israel by Pastures of Eden that is creamy and soft and so much better than anything I've tasted.
Za'atar is a combination of spices the way curry powder is. Google it and you'll get a recipe. I happened to find it at a local store. This salad was really, really good.
from New American Table by Marcus Samuelsson

Sauteed Spinach

3 Tbs olive oil
garlic, chopped-as much as you like- I use 10-12 cloves
lb. spinach, more or less. Baby spinach is easy with no large coarse stems to get rid of

I use a 12 inch skillet but a large pot would be fine. Heat oil and saute the garlic til lightly browned and add spinach a handful at a time til it's all wilted. Add salt to taste. If you like spinach this is a wonderful way to prepare it.

Mahimahi

Salt and pepper fish. Preheat broiler. Heat enough olive oil to coat skillet on high heat and then add fish. Cook for 2 minutes and then put in oven. Cook for 4 minutes and then check for doneness. Keep checking til it's the way you like it. I usually over cook fish but this time it was perfect and manomano it was soo good. Fish isn't easy. Takes practice....

To Mexico

Alrighty, I am heading off to Mexico tomorrow morning for about three months. I'll be doing some bird research with a PhD student from Missouri. As far as this blog goes, my mom is going to try to keep it going to some extent. She may only post occasional recipes or she may do every meal, either way, she wants to keep up, so that's great!

As my last meal at home we will be having a couple of seafood dishes I've always loved, and the zucchini pancakes.

Scallops with Mushrooms in White-Wine Sauce

1/4 cup fresh bread crumbs from a baguette

1/4 cup grated Parmesan (the good stuff)

1.25 cups dry white wine

1 cup water

1/2 small onion, sliced

1/2 Turkish or 1/4 California bay leaf

1/2 tsp salt

1/4 tsp pepper

1 lb sea scallops, tough muscle removed from side of each if necessary and scallops cut into 3/4 inch pieces

1/2 lb small mushrooms, halved lengthwise, then thinly sliced lengthwise

3/4 stick unsalted butter

1/2 cup heavy cream

1 large egg yolk

1 Tbsp flour

1.5 Tbsp minced fresh flat-leaf parsley

Preheat to 350°.

Toast bread crumbs on a baking sheet in middle of oven until pale golden, 6 to 8 minutes, then toss with cheese.

Simmer wine, water, onion, bay leaf, salt, and pepper in a 2.5-3 quart saucepan, uncovered, 5 minutes, then add scallops and simmer, uncovered, stirring occasionally, until just cooked through, 2 to 3 minutes.

Transfer scallops to a platter with a slotted spoon to cool, returning any onions to pan, then boil cooking liquid until reduced to about 1 cup, 8 to 10 minutes. Pour cooking liquid through a sieve into a bowl.

Cook mushrooms in 2 Tbsp butter in a 10 to 12 inch skillet over moderate heat, stirring occasionally, until most of liquid mushrooms give off is evaporated, about 5 minutes. Season with salt.

Whisk together cream and yolk in a heatproof bowl. Melt 2 Tbsp butter in cleaned 2.5 to 3 quart saucepan over moderately low heat, then add flour and cook roux, whisking, 2 minutes. Remove pan from heat ad add reduced cooking liquid in a stream, whisking constantly. Return pan to heat and simmer, whisking, 1 minute. Pour sauce in a slow stream into cream mixture, whisking constantly, then pour sauce back into pan and simmer, whisking, 1 minute. Remove from heat and season with salt and pepper.

Preheat broiler.

Stir scallops and mushrooms into sauce, then divide among ramekins and sprinkle with bread crumb mixture. Dot scallops with remaining 2 Tbsp butter, then broil about 4 inches from heat until golden, about 2 minutes.

Sprinkle with parsley.

Asiago Potatoes

16 small Red Bliss potatoes (about 2 inch in diameter)

12 garlic cloves

1/2 cup olive oil

10 large basil leaves

1/2 lb Asiago cheese, grated

1 cup mayonnaise

Garnish: paprika

Generously cover potatoes and 1 Tbsp salt with cold water in a medium pot, then simmer until tender, about 12 minutes. Drain potatoes and rinse with cold water. Cool to room temperature in refrigerator, about 40 minutes.

Meanwhile, cook garlic in oil at a bare simmer in a small heavy saucepan, stirring occasionally, until tender and golden, until tender and golden, about 12 minutes.

Drain garlic, reserving oil for another use, then mash to a paste.

Preheat oven to 350° with rack in middle.

Mince basil, then stir together with garlic paste, cheese, mayonnaise, and salt and pepper to taste.

Using a small melon-call cutter or a teaspoon, scoop out a hole in each cooled potato, leaving a 1/4 inch shell.

Stuff potatoes with cheese mixture and bake in a pan until cheese is melted and bubbling, about 20 minutes.

Curry-Roasted Shrimp with Chutney and Yogurt

1/4 cup mango or peach chutney, finely chopped

2 Tbsp finely chopped cilantro

2 Tbsp finely chopped basil

1/4 cup plain yogurt

1.5 lbs shelled, deveined large shrimp

1 Tbsp loive oil

1 Tbsp curry powder

1 tsp salt

1/2 tsp pepper

lime wedges

Preheat to 500°. Mix chutney with cilantro and basil. In another bowl mix half the herbed chutney with the yogurt.

Heat large rimmed baking sheets in the oven for 5 minutes. Mix olive oil, curry, salt and pepper together in a large bowl, add the shrimp and toss until thoroughly coated.

Spread the shrimp on the heated baking sheet and roast for about 5 minutes, or until pink and curled. Toss the shrimp with the remaining herbed chutney and serve with the chutney yogurt sauce and lime wedges.

Shrimp and Black Rice


for the Vietnamese dipping sauce (spooned over rice and shrimp):

2 cloves garlic, minced or crushed
2 fresh Thai birdeye chillies or other red chillies, finely sliced
approx. 1.5 inch piece of fresh ginger, finely minced
4 Tbsp fish sauce
2 Tbsp lime juice
4 Tbsp water
2 Tbsp granulated sugar

Simply mix all the ingredients together.


for the Black Rice
1.5 cups black rice
3 cups of water

Bring water to a boil and cook rice for about 30 minutes.

for the Shrimp

1/3 cup olive oil
3 or 4 big garlic cloves, cut into thin slivers
1 tsp ground cumin, or to taste
1 tsp paprika, or to taste (use hot or regular)
2 lbs shrimp in the 15-20 per-pound range
Salt and pepper
1/4 cup chopped fresh parsley

Combine the oil and garlic in a 12 inch skillet. Turn the heat to medium and cook until the garlic begins to sizzle, then add the cumin and paprika. Stir, raise the heat to medium-heat, and dd the shrimp, along with some salt and pepper.
Cook, stirring occasionally, until the shrimp are all pink, no longer; you do not want to evaporate their liquid. Turn off the heat, add the parsley, and serve.