Look for wild-caught sablefish (a k a black cod, Alaska cod, butterfish) from Alaska or British Columbia. It’s a fatty, mild-flavored fish with luscious, buttery texture (if you can’t find sablefish, use wild Alaskan salmon instead). Sablefish is delicate, so use a thin, stiff spatula to turn the fish. If the skin sticks to the pan, no worries; just use the spatula to lift the fish and leave the skin behind.
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Love fish? Check out these links:
This confetti-colored ceviche definitely has Asian-leanings. In fact, I had green papaya salad mingling with ceviche in my mind when I came up with it. Ceviche is a simple, no-cook way to prepare fresh, sustainable seafood that “cooks” the scallops in acid (in this case, lime juice). For a fun, summer hors d’oeuvre, chop the vegetables into smaller pieces and serve the ceviche with tortilla chips.
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This grilled asparagus recipe comes from Savigno, Italy, a hamlet it the hills south of Bologna, by way of my friend Alberto Bettini. Along with being the third generation to run his family’s incredible restaurant and inn, Da Amerigo, Alberto is passionate about preserving traditional foods and recipes. He shared this one with me in much the same manner as it has probably been passed on for centuries (Alberto calls it an ancient recipe): by simply describing it. Like many Italian recipes that have endured the ages, this one is simple in technique and ingredients, yet surprisingly complex in flavor. Serve this asparagus as an appetizer (it’s great as part of an antipasto platter), tossed with pasta, or simply snacking on out of hand.
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I learned about Mississippi caviar, in which black-eyed peas stand in for fish roe, when I lived in the South. Sometimes it’s called Texas caviar, but I’ll leave it to those states to duke it out for naming rights. This zesty, summery side dish comes together in a flash when you use steamed, ready-to-eat blacked-eyed peas, and I’ve added precooked brown rice to introduce a little whole grain to the mix. You can use other beans or legumes, or even canned beans, in place of the peas. Mississippi caviar works as a light supper or as a side dish with grilled fare. Leftovers are even tastier, since the flavors continue to develop with time.
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This no-bake dessert really should come with a warning … it’s irresistible. I enjoyed a couple of squares and had to send them to work with Christopher. He said I was quite popular that day. I’d suggest popping the corn on the stove in just a bit of canola oil. It takes just a few minutes and has none of the preservatives or waste that microwaved popcorn does. This whole dish, in fact, comes together in minutes.
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Beef brisket is a tough cut that lends itself to slowly smoking on the barbecue. Soaking the hardwood is crucial for successful barbecue. As you may have learned while camping, wet wood produces lots of smoke–bad for camp-outs but just what you want for barbecue. For beef brisket and other relatively lean cuts, basting is necessary to keep the meat moist; any kind of high-quality beer will work well in this recipe. Hardwood chunks are ideal, since they burn slowly and produce gentle, consistent smoke.
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These fennel wedges are the ultimate crossover food. Served warm, they’d be be lovely side dish on a cold night with Simplest Roast Chicken or Spiced Pork Roast. Served cool, they’re terrific finger food appetizer for a picnic. This recipe is based on one from the Gotham Cookbook, by Alfred Portale. I’ve always loved how the braising in this dish makes the fennel silky and tender, while the finishing sear gives it savory caramelization; a luscious juxtaposition.
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Pearled barley yields a creamy, toothsome risotto. And here’s your language lesson for the day: The Italian word for barley is orzo (not to be confused with the rice-shaped pasta of the same name), and risotto made with barley is called orzotto. Yes, we probably should call this orzotto, but most people will think of this as risotto. In any case, it’s delicious by any name. This recipe also would be tasty with pearled farro (labeled farro perlato) if you find it at gourmet markets, in which case, this would be farrotto.
1 cup pearled barley
3-1/2 cups low-sodium chicken stock, divided
1 tablespoon plus 1 teaspoon olive oil, divided
1/2 cup finely chopped shallot
Sea salt, to taste
1/2 cup dry white wine
1/2 teaspoon freshly ground black pepper
1 ounce prosciutto, chopped
1 cup shelled fresh English peas (about 1 pound in pod) OR 1 cup frozen peas, thawed
1/4 cup (1 ounce) finely grated pecorino Romano cheese, plus additional shaved cheese for garnish
Place barley in a medium saucepan. Cover with cold water by 1-1/2 inches. Cover and let stand at room temperature for 8-12 hours.
When ready to begin cooking, place stock in a small saucepan over medium heat; bring to a simmer (don’t boil). Drain barley, spread on a clean kitchen towel and blot dry.
Heat 1 tablespoon oil in a large heavy saucepan over medium heat. Add shallot and a pinch of salt, and cook 2 minutes, or until tender, stirring occasionally. Add barley and cook 2 minutes, stirring constantly. Add wine and cook 3 minutes, until wine is absorbed. Add 3 cups warm stock and bring to a boil. Reduce heat and cook at a low boil for 12-15 minutes, stirring occasionally, until the barley is tender and creamy.
While barley cooks, heat remaining 1 teaspoon oil in a skillet over medium heat. Add prosciutto and cook 5 minutes or until crispy. Remove prosciutto from pan with a slotted spoon and drain on a paper towel. Raise heat to medium. Add peas and remaining 1/2 cup warm stock to pan for 5 minutes or until peas are tender and stock evaporates.
Stir peas and grated cheese into barley. Season to taste with salt and pepper. Serve garnished with prosciutto and shaved cheese..
Serves 4
This recipe transforms fresh spring veggies into a fragrant, satisfying curry. Serve with purple or red rice for a stunning vegetable curry bowl.
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This is a good choice for an all-purpose curry paste recipe. If your fresh chiles are red, it’ll be a red curry paste. If they’re green, you’ll get a green curry paste. The texture will depend on whether you’re pounding the paste in a mortar and pestle or whizzing it in a food processor (note: if using a food processor, still adhere to the order the ingredients are added, just pulse together instead of pounding). This recipe makes enough curry paste to use for several dishes. Store it, tightly sealed, in the refrigerator for up to two months or in the freezer for up to six.
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