Category Archives: Fish

01.06.12

Basa Filets with Pine Nut, Parmesan and Basil Pesto Crust

It hasn’t been easy.

I’ve been married for almost a quarter century to a man who eats whatever he wants and is still the same weight he was in high school. That means having to sit next to him at Sunday morning breakfast watching him sop up the yolks of his two sunny-side up eggs with a buttered bagel, while I nibble at an egg white omelet.  On the other hand, it also means feeling like a pig when he refuses to even taste the delicious appetizer I’m eating, because he doesn’t want to “ruin” his dinner.   After said dinner, however, I’ll open the freezer to find that once again, he’s brought home, not one but two half gallons of ice cream (he likes to mix the flavors).  I swear I want to just take those damned ice cream cartons and toss them in the trash. But who am I to tell a guy who rides his bike to work every day and plays tennis at least once a week that he can’t have ice cream?

Not that he purposefully sabotages me or anything.

Because he doesn’t. After all, the poor guy never knows which wife he’s getting when he calls me from work to plan the evening’s meal – the wife who loves Shephard’s Pie as much as he does or the one who’s starting South Beach – again. If I counter with a suggestion for fish for dinner, he may just argue back that he really is in the mood for meat. How could he know that this is not a “what are you in the mood for?” discussion but yet another of many, many make-or-break moments for my diet?  (Unless of course,  I’ve  already broken my diet at lunch and given up for the day, in which case it is a “what are you in the mood for?” discussion…)

Now I’m sure at some point early on, when love was young (and I was much thinner), he must have been a little more clued in to my dietary routine. But now, after so many years of countless diets,  it seems he’s learned to just keep to his own food desires and leave me to handle the weight issues on my own.  It pisses me off sometimes, but mostly I understand.

Why am I telling you this?

I’m telling you all this now so that you can appreciate what it is I am going to tell you next, which is this - His doctor just told him he has 3 months to lower his cholesterol or he has to take a statin.

I won’t say that I’ve been waiting for this moment for 25 years...

But you know, it kind of feels that way. For the first time in our marriage, my husband and I are actually on a shared road diet-wise.

It’s really quite amazing when I think about it. We actually had the same breakfast last weekend – steel cut oatmeal. He called tonight from work to suggest we have tofu for dinner! (Which we did.)   And last night, when I suggested this wonderful fish entree from Kalyn’s Kitchen for dinner, he jumped at the chance to have one of the three fish meals he’s decided to eat a week.  I’ve already lost 5 pounds since his doc gave him the ultimatum – all without feeling at all like I’m dieting.

I finally have a live-in diet buddy. Not a lose weight and starve yourself diet buddy, but a let’s eat healthy and keep eating great food buddy.  Add in the fact that he’s always been my ” Do you wanna’ join me on a bike ride?” buddy, and I have a feeling we’re off on a wonderful journey together.

Oh, and the ice cream in the freezer?

It’s GONE.

Basa Filets with Pine Nut, Parmesan and Basil Pesto Crust

Makes 3-4 servings. Adapted from Kalyn, who adapted it from Cooking New American. I encourage you to check out her recipe, which also has great prep pics. Kalyn chops her pine nuts, giving a more even crust. I think I will do that next time; I was just feeling lazy tonight. I wanted to be sure I had enough topping for three filets, so I increased the pesto and decreased the mayo a tad from the original recipe. I also added more garlic.

3 basa or other white fish fillets, about 6 oz. each (You could use flounder, tilapia or cod to name a few)
3 tbsp pine nuts
2 tbsp grated Parmesan Cheese
1/2 tsp finely minced garlic
3 tbsp basil pesto (Made without cheese – see recipe below)
1 tbsp mayonnaise

Preheat oven to 400 F.  Brush casserole dish with olive oil (We used a Le Creuset lasagna pan).  Remove the fish fillets from the refrigerator and let them come to room temperature while the oven heats.

Mix together the pine nuts, Parmesan cheese, garlic, pesto and mayo. Use a rubber scraper to spread the crust mixture evenly over the surface of each fish fillet. Pile it on so all the crust mixture is used.

Bake fish 10-15 minutes, until fish is firm to the touch and crust mixture is starting to lightly brown. If necessary, pop the filets under the broiler for a few minutes to get the crust brown (as we did).

Serve hot. (We served with string beans sauteed in oil and roasted cauliflower, sweet potato and figs.)

Basil Pesto
I decided to make this batch of pesto  without cheese or pine nuts, since I was adding these to the topping later. Turns out it tastes great – my daughter had it on pasta, which she heavily tops with grated parmesan anyway.
  • 2 cups packed fresh basil leaves
  • 2 large garlic cloves, peeled
  • pinch of salt
  • 1/2 cup olive oil
  • (1/4 cup grated Parmesan cheese -optional)

Combine the basil, garlic, and salt in the bowl of food processor and grind till the mixture forms a paste.  While running the food processor, slowly drizzle in the olive oil.  Stores well in the fridge or freezer. Before serving beat in 1/4 cup grated Parmesan or pass the Parmesan at the table.

7 Comments
07.09.11

Sandwiches with Goat Cheese, Red Peppers & Anchovies

In Catalan, they say it Entrepans amb Formtatge Fresc, Anxoves i Pebrot.

In Barcelona, one would make these sandwiches on a toasted baguette. Here at the cottage, I was in the mood to make bread, so instead we used Pan Cubano, fresh from the oven.

Nothing like rubbing a fresh tomato on warm bread, then drizzling it with olive oil, sprinkling a bit of salt and putting it together around a few anchovies and slices of goat cheese and warm roast peppers.

Down it with a cold beer, then hit the hammock for an afternoon nap.

Sandwiches with Goat Cheese, Red Peppers and Anchovies

This recipe is from the lovely Williams Sonoma – Barcelona cookbook. The book was a gift from the mother of a Barcelonan exchange student who stayed with us last year, so I figure that’s testimony enough to the recipes’s authenticity. Makes 4 sandwiches.

  • 2 medium or 1 large red pepper
  • 8 olive oil packed anchovy fillets
  • Baguettes, cut into 4- 6 inch lengths
  • 4 large slices goat cheese
  • 4 small ripe tomatoes
  • Salt and pepper to taste

Roast the peppers on a cookie sheet under the broiler, turning them so they char evenly on all 4 sides. Remove to a brown paper bag to cool, then peel them over a large bowl, saving the juices and discarding the stem, seeds and skins. Slice into 1/4 inch strips and set aside.

Slice the baguette into 6 inch slices, then again horizontally into halves. Pop under the broiler for about one minute till lightly toasted.

Slice each tomato in half, then rub the cut sides onto the toasted baguette surfaces until only the skins are left , then discard the skins. Drizzle the baguette halves with olive oil and sprinkle with salt and pepper to taste.

Divide the cheese slices among the bottom halves of the baguette lengths, followed by the red pepper slices and anchovies. Cover each with the top halves, and serve.

 

7 Comments
02.16.11

Linguine with Shrimp and Cilantro Lime Pesto

The weeknight warriors have done it again, this time with a delicious pasta recipe.

My role in the whole operation was limited to finding a recipe after Mr. TBTAM and I agreed over the phone on the ingredients we had in mind – shrimp, lime, pasta. I emailed him the recipe, then went back to work, strolling in the door at 7 to younger daughter having a piano lesson and Mr .TBTAM reading in the den, the table set, salad made, pasta water simmering and the ingredients for the meal prepped and waiting for the final cook after the lesson was over. I quickly made a lemon vinaigrette for the salad and started some applesauce cooking for dessert while Mr. TBTAM cooked and assembled the pasta.

But hey, I did the dishes, so it all comes out even.

Linguine with Shrimp & Cilantro-Lime Pesto
Modified from Bon Appetit, July 2010

This recipe uses Cotijo cheese, or Mexican Parmesan, an artisan cheese made from cow’s milk taken during the rainy season when the grass grows on the mountainside. Coteja is sort of a cross between a mild feta and a parmesan – salty, white, softer than parmesan, but easily crumbled – and does not melt when cooked. We found ours at Fairway, where it was very reasonably priced. You can substitute Feta if you can’t find Cotija.

I was taken aback by the final calorie count on this recipe – for 4 servings, it’s a whopping 830 calories each. Of course, one does not have to have an entire 1/4 pound of pasta per serving, but this stuff is so good it’s like crack. Next time, I’ll portion it to serve 6, cut back the olive oil to 1/4 cup, the tequila to 2 tbsp and up the lime juice to 4 tbsp total to lose some calories – I don’t think it will hurt it at all.  Any other suggestions on lightening this dish without losing its oomph would be most appreciated.

Ingredients

  • 1 1/2 cups fresh cilantro leaves, plus 1/4 cup chopped
  • 1/4 cup coarsely chopped scallions
  • 3 tbsp fresh lime juice
  • 2 garlic cloves, sliced
  • 1 tbsp chopped, seeded serrano pepper
  • 1/2 cup plus 1 tbsp olive oil
  • 1 lb linguine
  • 1 lb medium shrimp, peeled, deveined
  • 3 tbsp tequila
  • 1/4 cup crumbled Cotija cheese

Preparation

Blend 1 1/4 cups cilantro leaves and next 4 ingredients in processor until coarse puree forms. With machine running, gradually add 1/2 cup oil. Season with salt.

Cook linguine in large pot of boiling salted water until al dente. Drain. Meanwhile, heat remaining 1 tablespoon oil in heavy large skillet over medium-high heat. Add shrimp and cook until almost opaque in center, about 3 minutes. Remove skillet from heat; add tequila. Return skillet to heat and stir until sauce is syrupy, about 30 seconds. Add pesto; stir to coat. Remove from heat.

Add pasta to sauce in skillet; toss to coat. Season with salt and pepper. To serve, plate and sprinkle with Cotija cheese and chopped cilantro.
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I’m not the only one making this pasta.

  • Michael Beyer does a gorgeous big plating.
  • Mardi suggests a splash of lime juice at serving. Turns out that’s just what my daughter did.
  • Erin made hers with Parmesan and Feta and added some hot pepper flakes.
  • Sally at Bewitching Kitchen notes that it’s unusual to find fish and cheese paired so well.
  • Shea Evans and his cat takes a pretty pic of this pasta.
  • Eye for a Recipe shows you what the pesto looks like before being added to the pasta. Hmmm!!
  • Jennifer makes the pasta while recovering from a belly dancing lesson. That’s one way to work off the calories.
  • Amanda is as excited as I am to have discovered Cotija cheese.
6 Comments
06.21.10

Soft Shell Crabs on a Bed of Leeks with Warm Herbed Potato Salad

It amazes me to think I spent more than half of my life not knowing that soft shell crabs existed. Seriously, I didn’t taste my first soft shell, cooked to perfection by my future mother-in-law on her stovetop in Philadelphia, until I was almost 30 years old. Today, Irene’s simple method – sauteeing flour-dredged and salt and generously peppered soft shells in butter – remains my favorite way to enjoy these amazing delicacies. Actually, I don’t cook the soft shells – Mr TBTAM does. His mom taught him, after all.

Sauteed Soft Shell Crabs on a Bed of Leeks

Mr. TBTAM may cook the crabs, but I present them. And tonight, it was on a bed of leeks, with a side of warm herbed potato salad and some sliced tomatoes. We got our crabs from Fairway, where they were so fresh, they wriggled ever so slightly if you touched them. I think these may be the last of this season for us – the shells were just starting to head towards the hard side on the edges. This short season is what makes soft shells so special.

For the leeks
4 large leeks
1 tbsp olive oil (If you can handle the calories, add also a tad of butter..)
Salt and pepper to taste
White wine to deglaze (optional)

Trim off bulb and dark green parts of leeks, then slice longways. Wash thoroughly in a bowl of cold water, rinsing and refreshing several times until all the sand and grit are gone. Drain on paper towels and blot dry. Cut in half again across and then slice very thin. Heat 1 tbsp olive oil in a large saute pan till hot. Add leeks and saute over medium high heat until softened, about 10 -15 minutes, adding salt and pepper about halfway through.  Remove leeks from pan to a small bowl. If you want, you can deglaze the pan with 1 tbsp of wine and add to the leeks. Cover with foil to keep warm while sauteeing the crabs.

For the crabs
6 soft shell crabs
1/4 cup flour
salt and pepper
3-4 tbsp butter

In the same pan, melt 2 tbsp butter. Lightly dredge the crabs in flour and sprinkle one side with salt and freshly ground pepper. Add to the pan (salted side down) and saute about 2 minutes till brown. Sprinkle a little more more salt and pepper on top before turning, then add another 1-2 tbsp butter to the pan. Cook another 2 minutes or so till done. If you do it right, this is what your soft shells will look like -

To serve, divide the leeks among the plates and place a crab atop the bed of leeks. Serve with a side of potato salad and sliced tomatoes. Split the remaining two crabs for second helpings. Serves 4.

Warm Herbed Potato Salad

12 small red potatoes (Not the teeny-tiny ones)
1/4 cup mayonnaise (Try 1/8 cup first and that may be enough for you..)
2 tbsp rice wine vinegar
1/4 cup chopped fresh herbs (I used tarragon, parsley, chives and a tiny bit of mint)
salt and pepper to taste

Clean the potatoes but don’t peel them. Slice into quarters and place in a stock pot, cover with water, add a tsp salt and bring to a boil. turn down heat and simmer till just cooked, but not too soft (about 15 minutes). While they are boiling, chop your herbs and mix them in a small bowl with vinegar and mayo. Drain potatoes, place into serving bowl, pour on dressing and toss gently.  Serve warm.

40 Comments
05.24.10

Spring Supper Salad – Scallops, Green Beans & Baby Reds on Lettuce with Miso Dressing

Perfect for a light meal after a warm Saturday afternoon biking the West Side Greenway Trail. Stop at Fairway on the way home for provisions, then eat al fresco with a cold beer. Ahh, spring!

Scallop, Green Bean and Baby Red Spring Salad with Miso Dressing

The dressing is modified from Museum Cafes & Arts, a little gem of a book of recipes from museum cafes illustrated with gorgeous prints of famous works of art.  The rest of the recipe we made up ourselves. Although I’ve listed the weights of the potatoes, scallops and beans we used, you should just buy what you think you need. The dressing will serve at least 6. 

1 lb small red potatoes
salt and pepper to taste (just a tiny bit – the dressing is salty)
3 tbsp canola oil
1 1/2 lbs large scallops
Fresh lettuce
1/2 lb green beans
Miso Dressing (recipe follows)

Wash and dry potatoes well. Don’t peel. Cut into half (or thirds, however you want, to uniform size) Toss with 1 tbsp canola oil and 1/4 tsp salt and pepper. Spread on a baking sheet and bake at 400 degrees, turning halfway, for about 30 minutes, or until browned and cooked. While the potatoes are cooking, make the dressing, wash and dry the lettuce. Steam the green beans over boiling water till warm, bright green and still a bit crisp. Drain and set aside. Remove cooked potatoes to a bowl and set aside while you cook the scallops.

Heat 2 tbsp olive oil in a skillet until very hot but not smoking. Add the scallops and sauté until nicely browned, about 3-4 mins. Turn to the other side and cook one more minute.

Arrange the greens on a platter. Arrange the scallops, browned side up, on the bed of greens. Scatter some green beans atop the greens and place the potatoes on the side. Drizzle dressing over the scallops, beans and greens and serve immediately. Serves 4.

Miso Dressing

I happen to love this dressing, but if it’s not for you, make my warm tarragon vinaigrette instead.

1 tsp sugar
1/4 cup white miso
2 tbsp rice vinegar
1 tsp wasabi paste
1 tsp fresh lemon juice
1/4 cup light soy sauce
1 teensy-weensy drop sesame oil (optional)
1 1/2 tbsp canola oil

In a small bowl, whisk together all ingredients except the canola oil. Gradually whisk in canola oil.

12 Comments
06.08.08

Asian-Marinated Salmon


Irene’s recipe. Simple. Delicious.

Asian Marinated Salmon

salmon filets
Equal parts each soy sauce, rice wine vinegar, sesame oil and Asian fish sauce (1tbsp each per fillet, adjust accordingly)

Marinate salmon for 20 minutes. Broil (not too close, on 2nd shelf down from the broiler in our oven)10-12 mins till done. (Irene uses Mark Bittman’s broiling method, we just broiled ours up there.) Baste halfway through. Serve.

6 Comments
01.19.08

Chilean Sea Bass with Lentils and Salsa Verde

My bro Joe visited for a few days last week. And that means fun in the kitchen.

I asked him if we could make something healthy, and he came up with this great dinner. For ingredients, I took him to the fish monger and then to Gourmet Garage – he was blown away at the quality, variety and prices. It’s always so much fun to shop for dinner with Joe – everything’s an adventure.

Serve this with a nice crusty baguette, if you have any left after dipping it into the Salsa Verde while cooking the rest of the dinner.

Baked Chilean Sea Bass with Salsa Verde -Serves 4

1.75 lbs Chilean Sea Bass
Salsa Verde (recipe follows)
Lentils with onions and garlic (Recipe follows)

Take Chilean Sea Bass, score and rub with olive oil, salt and pepper, and fresh chopped herbs (basil, mint and parsley). Roast at 400 degrees F till done. To serve, take a bed of lentils put in middle of plate. Put fish on top, then a dallop of salsa verde. Serve with a green salad and more salsa verde on the side.

Salsa Verde
Adapted by Joe from Jamie Oliver

Always make more than you think you need, because everyone will start dipping their bread into it and you won’t have any left. If you do have some leftover, use it the next day as base for pasta. Get a penne or curly ribbed pasta, then take the leftover salsa verde and add some olive oil and tomatoes, toss with the pasta and enjoy!

Big handful of the following – Basil, Mint, Flat Leaf Parsly
12-15 small cornichons
3 or more good size cloves garlic
glug of rice wine vinegar
1 tbsp Dijon mustard
cracked pepper
4 anchove fillets
8 glugs olive oil
squirt of lemon juice

Lentils
1 lb bag lentils
1 onion chopped small
2 cloves garlic
2 anchovies
2 tbsp olive oil
little pat butter

Heat olive oil and butter is a saucepan. Add 3 anchovies and garlic. As soon as you smell the garlic, add diced onions. Cook till soft. Hit it with 2 cups chicken broth. Stir in lentis, bring to a boil and let simmer on stive tope till done. (about 20 min)
3 Comments
05.03.07

Road Trip to Athens, Georgia: Part 6: Rachel’s Crabcakes

We were fed some amazing food this trip. Thanks to JB for a wonderful four course dinner, and to Joe and Rachel for the night of endless appetizers. I wanted to feature it all, but since these were the photos that came out best, we’re going with the crabcakes. Thanks, Rachel for sharing your secret recipe!

Rachel’s Crab Cakes

2 cups Crab
¼ cp. and 1 ½ cups Panko Japanese breadcrumbs
Handful of small diced red peppers (optional—sometimes I do, sometimes I don’t. I’ve also used celery, carrots, or green peppers.)
Chopped chives
1 egg beaten
2 TBSP. mayonnaise
Salt and pepper
Canola oil

Flake crab in large bowl. Add peppers, 1/4 cup of breadcrumbs, some chives, a beaten egg, the mayo and salt and pepper. Mix.

Make palm sized patties (squeezing tight). Adjust binding ingredients (mayo and egg) if the mixture is not staying together.

Put 1½ cups breadcrumbs in a flat bowl. Coat both sides of each patty with crumbs, then re-squeeze the patty and recoat it in breadcrumbs.

Heat ½ inch of oil in pan. When hot enough to sizzle a breadcrumb, put patties in oil until golden brown, then flip. Drain on paper towels.

Serve on mixed greens with lemon wedges and sauce mock roasted red pepper aioli (below).

Red Pepper Aioli

Put a roasted red pepper in the food processor and puree. Add 1 cup mayo, some squeezed lemon, and salt and pepper. Adjust seasoning and consistency. Sprinkle chives on top.

Next Up: The Trip Home (via Asheville, NC)

1 Comment
12.11.06

Joe’s Calamari Marinara

You think I’m a foodie? Nah. I’m chump change compared with my brother Joe, who is the genuine foodie of the family.

Joe has actually worked in real restaurant kitchens, has close friends who own restaurants, and knows wine because he used to sell it in Northern California. And while Joe may love to read cookbooks, he doesn’t need to cook from them like I do. He cooks like the real chefs do, with instinct, flare and a sense of what’s right and what goes with what. His wife Rachel is the same kind of cook, and together, they can make a mean meal. Dinner at their house is an event that goes on for hours, with one course after another woven together with the thread of fine wine…

Joe also loves to wax prolific about food and wine. Get him going, and the phrases”hit it with a little olive oil” and “crank up the heat” and “floral lilt” and begin to creep into his otherwise colloquial speech. By the time he’s done, you’ve either got to start cooking right away or run out to the nearest fine restaurant to satisfy your cravings.

Joe made a delicious Calamari Marinara appetizer on Friday night. I think I’ll let him tell you himself how to make it. He’s our own Jamie Oliver, and we love him. Enjoy!

Calamari Marinara ala’ Joe (Click on the arrow to view video. Requires Flash Player)

Category: Food

Comments
11.24.06

A Brazilian Thanksgiving Eve : Moqueca de camarão, Mango & Avocado Salad and Pudim de leite

I know, I know. It’s ridiculous. But every year, on the night before Thanksgiving, we have a dinner party.

You see, my friend Andy and his daughter are clowns in the Macy’s Thanksgiving Day Parade. So their family stays with us the night before in order to be able to get to the parade on time (5:30 am for the clowns), and we all have a nice dinner together. For the past two years, our friends in from Maine have also joined us. It’s a wonderful, low-key evening, and I look forward to it every year. I try (usually unsuccessfully) to keep the fare light, and we all try to end the evening early so the clowns can get to bed.

Of course, part of the reason I can enjoy Thanksgiving Eve is that I do not have to cook dinner the next day. We head to Philly on Thursday morning, and tag team two family back-to-back dinners. (Don’t ask… ) I usually bake a pie and bring some sides, but that’s the limit of my responsibility.

This year’s Thanksgiving Eve dinner was a challenge. Isabelle cannot have anything fermented or with cow’s milk, and one of the kids is now a vegetarian. It took awhile, but I finally hit on the perfect menu – Brazilian fish stew (most of which is made ahead), and mango and avocado salad with a lime vinaigrette. Dessert was flan with fruit. (Oops, Isabelle. I got so caught up with the Brazilian theme I forgot about the milk. Did you even have dessert?) We served a white pinot, but I don’t know if this was the best choice of wine. Suggestions are welcome…

The kids set the table with the fancy dishes, and we put up votive candles all around the apartment. Emily S. Arrived early and helped us set up the appetizers (Thanks, E.S.!), which were crostini topped with chopped liver or white bean and sage puree, olives, baby carrots, apple slices, roasted peppers in oil and a wonderful sheep’s milk cheese from Fairway.

I had a great time. This year, the clowns were in bed by 10:30 – not too bad – and the rest of us hit the sack by 11:30. Thanks, Linda for doing the dishes. We missed you Sam, but hope to see you at Christmas. Happy Thanksgiving!

Moqueca de camarao (Brazilian Fish Stew) (See original recipe at Epicurious.com)

This goes down in culinary history as one of the best dishes I have ever had. It’s a great dish to make to amaze your friends, and so easy.

The original recipe calls for pureeing the diced tomatoes, but I chose to keep them whole. I’ve also re-written the recipe to reflect how I prepared it ahead. If you are making it just for yourself, and not ahead of time, use the Epicurious version. I was not able to find dende oil (red palm oil) at my usual sources (Fairway and Gourmet Garage), but am determined to get it before I make this again. I cannot imagine this stew could taste any better than it already does, but from what I have read, that oil puts the flavors over the top.

Sauce
1 1/2 tablespoons olive oil
1 medium onion, finely chopped
1 green bell pepper, finely chopped
1/2 teaspoon cayenne
1 tsp salt
1 tablespoon coarsely chopped fresh cilantro
1 (14- to 15-oz) can diced tomatoes including juice

1 cup well-stirred canned unsweetened coconut milk (to be added just before adding shrimp)

Shrimp marinade
1 1/4 lb large shrimp in shell (21 to 25 per lb), peeled and deveined
1/4 teaspoon black pepper
1/2 teaspoons salt
2 garlic cloves, minced
1/4 cup fresh lemon juice

Last-Minute Additions
1 tablespoon dende (palm) oil
4 tbsp coarsely chopped cilantro

Accompaniment
Cooked white rice (I used Basmati)

Cook onion and bell pepper in olive oil in a 12-inch heavy skillet over moderately low heat, stirring, until softened, 8 to 10 minutes. Add cayenne, 1 tablespoon cilantro, and 1 teaspoon salt and cook, stirring, 1 minute. Add tomatoes and simmer briskly, stirring, until mixture is very thick, about 15-30 minutes.

Make marinade and keep, covered, in the fridge till you are ready to use it.

About 40 minutes before serving, start your rice cooking. Then toss shrimp with marinade in a large bowl, and let sit in fridge, covered, for about 20 minutes. (Not any longer, or you will have ceviche).

5-10 minutes before serving, stir coconut milk into sauce and bring to a boil. Add shrimp mixture and cook, stirring, until shrimp are just cooked through, about 3 to 5 minutes. Stir in dende oil and remaining 4 tablespoons cilantro and season with salt and pepper.

Plate individually, first putting rice into a small bowl, then inverting it onto the plate. Spoon the stew over the rice. Keep bowls of stew and rice on the table, though – everyone will want seconds!

Mango and avocado Salad with Lime and Honey Vinaigrette

salad greens (We mixed red lettuce with mesclun)
large ripe mango, halved, pitted, peeled, sliced
2 small avocados, halved, pitted, peeled, sliced
Juice of 1/2 lime
3 tbsp honey (Depends on how tart or sweet you like it.)
1 tbsp hot water
½ cup olive oil
Salt
Pepper

Whisk the honey and lime together with the hot water. Gradually whisk in the olive oil. Season with salt and pepper to taste. Toss greens with ¾ of the dressing. Arrange mango and avocado on top of greens and drizzle remaining dressing over them.

Pudim de Leite (Brazilian Flan)

There are many ways to make flan. Some recipes use eggs, others add corn starch or use cream instead of milk. All start with caramelized sugar, which forms the base (and later, the top) of the dish. This is the Brazilian version, from Maria Brazil web site, with a few modifications on my part. You can use a ring mold if you are being traditional. I used a Pyrex glass dish.

1 cup sugar (for the caramel)
1 12-oz cans sweetened condensed milk
Equal volume of regular milk (use the can to measure)
3 eggs
1 quart strawberries, washed and drained
Lovely cookies

Place 1 to 2 inches of water in a large roasting pan. Place the pan in the oven and preheat to 325°.

Put the sugar into a heavy saucepan. Heat over medium high heat, stirring almost constantly, until the sugar melts into a golden brown caramel. (Watch carefully, it goes slowly, then turns color quickly.)

Pour carefully into pyrex dish or mold. (Listen for cracking noises as the sugar cools and cracks!) and spoon it a bit up the sides of the dish. Be careful not to burn the sugar and yourself. Let it cool.

Whisk together the condensed milk, regular milk and eggs. Pour this mixture through a fine sieve into your prepared dish. (This gets any little egg lumps out).

Place the dish carefully into the center of the roasting pan with water. Bake for about 1 hour. (You will know it is done when you can insert a knife inserted into the center without the custard pooling into the defect you made.) Carefully remove the dish, Let it cool to room temperature and then place in refrigerator for at least 6 hours or overnight.

Just before serving, run the tip of a knife around the inside of the mold. Place a deep platter over the mold and invert: the flan should slide out easily. If not, give the mold a firm but careful shake. Cut into squares. Plate with a spoon of caramel sauce on top, two strawberries and a little cookie.

Serves about 10.

Category: Food

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