Mojito Mahi Mahi with Pineapple Salsa

It's Groundhog Day this weekend.  Also 48 days till the first day of spring.  53 till we visit my Dad and his wife in Florida.  I found a really cute pair of jeweled thongs at Marshall's yesterday.  And Mojitos are my favorite drink...I'm definitely channeling something warm and sunny here...

Usually I'm an enthusiastic grocery shopper.  If anything, my problem is that I grab too many bright and shiny items off the shelves and throw them willy nilly into my cart.  Like the humongous 2 pound ruby red pomegranate sitting on my counter.  But yesterday I was completely uninspired.  I circled around aimlessly, and eventually found myself staring blankly at the fish counter, just about to buy salmon (again) when a bikini clad imp of spring break must have alighted on my shoulder and whispered a suggestion in my ear. 

This dense, mild white mahi mahi is perfect for soaking up these Cuban flavors.  I marinated the fish in dark rum, lime juice, fresh mint, sea salt and black pepper.  The Pineapple Salsa packs the heat for this dish.  It's got a chopped serrano chili along with the lime, mint and more rum.  The pineapple also provides that touch of sweetness that every good Mojito needs.

This is a quick recipe because the fish only marinates for about 30 minutes.  Just enough time to throw together the salsa and pre-heat the oven. 

This salsa adds to the growing list of varieties I've tried here on the blog.  I'm a huge believer in the power of salsa to liven up a plate of just about everything.  I like that this one is limited in flavors, but they are big ones.  When you think about it, pineapple has one of the most explosive flavors of all the fruits.  Add lime, mint, Serrano pepper, and rum and it just doesn't get any better.

Mojito Mahi Mahi
serves 2
oven to 400
2/3 lb mahi mahi
1 Tbsp dark rum
juice of 2 limes
zest of 1 lime
3 Tbsp chopped fresh mint
sea salt and fresh cracked black pepper
olive oil
sliced scallions for garnish

•  Marinate the fish with the rum, lime juice, zest, mint and salt and pepper.  You can do this is a zip lock baggie or in a covered dish.  Leave the fish in the refrigerator for 30 minutes, turning the fish once or twice in the marinade during that time.
• Take the fish out of the marinade and reserve the marinade for later.  
• Drizzle a baking dish with a little olive oil and place the fish on top.  Bake for about 20-25 minutes until the fish is done.  Pour the reserved marinade over the fish about halfway through the baking.
• Serve the fish with Pineapple Salsa, and garnish with some sliced scallions, and more fresh mint and lime zest.  Pour any juices left in the pan over the fish as well.

Pineapple Salsa
1/2 lb fresh pineapple, cut in small dice
1 Serrano pepper, sliced or finely minced, seeds and all (leave out the seeds for less heat)
 juice of 1 lime
1 Tbsp dark rum
some fresh mint leaves, finely sliced (about 2 Tbsp, give or take)
salt and fresh cracked black pepper to taste

• Mix everything together in a small bowl.  Taste and adjust the seasonings. 

Remember, 48 days and counting!

French Press Breakfast Chocolate

I'm taking a break from my daily coffee routine.  I'm fixing myself a classic European breakfast chocolate.  It's incredibly rich and sophisticated thanks to the high cacao bittersweet chocolate I'm using, and incredibly thick and frothy thanks to my French press.

My oldest daughter and I have been on the quest for the secret to a thick homemade drinking chocolate for a couple of years now.  If you've ever had drinking chocolate from one of those super fancy chocolate shops you'll know what I'm talking about.  This is the kind of hot chocolate so thick and rich that you'd swear it was made with pure heavy cream.  But it's not.  With this simple technique, you can even use low fat or skim milk!

There are two keys to the puzzle.  The key to the decadent chocolate flavor is that you use actual chocolate, not cocoa powder.  I discovered this technique when I used my food processor to chop chocolate for truffles.  I let the machine run a little longer than necessary and I ended up with a fine powder.  With the chocolate ground so fine it melts easily into the hot milk---no need for a saucepan on the stove.   This process also allows you to store the chocolate in a convenient jar all ready to go for your next batch.

The key to the unbelievable thickness of this hot chocolate is the frothing.  The French press makes the perfect easy frother.  The milk almost doubles in volume as you pump the press up and down vigorously for about a minute.  You're arm will get a good workout and you'll get impossibly thick luxurious cocoa.  Maybe that's how the French stay so svelte. 

You'll get plenty of antioxidants from the dark chocolate, and calcium from the milk.  No added sugar, whipped cream, or marshmallows necessary.  This is what Europeans have been drinking for breakfast for generations.  It's truly a wonderful way to start a January morning.
 

Grinding 10 oz of good quality dark chocolate will yield you a nice jar of ready to use instant hot chocolate mix.  I layer mine with leftover vanilla bean pods for extra flavor. If you can't quite give up your morning coffee, add a little espresso powder to the hot milk.  If you want an even more decadent chocolate drink, add more chocolate.

Breakfast Drinking Chocolate
makes 1 large or 2 small cups

10 oz good quality dark or bittersweet chocolate, cut in rough chunks
leftover vanilla bean pods (optional)

• Put the chocolate in the bowl of a food processor.  Make sure the bowl is completely dry.  Process until the chocolate is finely ground.   You want a coarse granular texture.  Stop if the chocolate starts to clump together and release its oil.
• Let the chocolate dry at room temperature for several hours.  Then process again briefly.  The chocolate will have lightened in color.
• Store the chocolate in a mason type jar with a tight fitting lid.  If you are using the vanilla bean pods, layer them in as you fill the jar.  

1 cup (8 oz) milk
1/4 tsp espresso powder (optional)

• Put 4 Tbsp of the chocolate powder in the bottom of the French press.   Add in the espresso powder, if using.
• Put the milk in a quart sized Pyrex measuring cup. Microwave for 2-3 minutes, until it just comes to a boil. You can do this on the stove if you want to.
• Pour the scalding hot milk over the chocolate and put the plunger top on the pot, but don't depress it yet.
• Let the milk sit for 2 minutes.
• Then plunge vigorously for 1 minute to froth the hot chocolate.  It will increase in volume.  Do this on a steady surface.
• Pour into 1 large or 2 small cups and enjoy!

  
One year ago today---

Roasted Beet and Citrus Salad

Macaroni Gratin

I admit this might look like just another excuse to make more macaroni and cheese.  But this is different, really.  It's even easier than mac and cheese because you don't have to make a sauce, you simply layer everything into your skillet or gratin dish, and bake.

Putting the macaroni and cheese together like a classic gratin results in some interesting differences.  For one thing you get so much more cheese flavor because it's not diluted in a creamy sauce.  And the layer of cheese on top gets nice and crusty in the hot oven.

I make it a point to under cook the elbows, so they remain firm even after half an hour of bubbling away in the cheesy gratin.  And use really good cheese, the sharper the better.

Macaroni Gratin
serves 4
oven to 375
olive oil
2 cups elbow macaroni, cooked in boiling salted water for 5 minutes, then drained
6 oz shredded cheese (I used sharp white cheddar and Gruyere)
3 Tbsp unsalted butter
1/2 cup heavy cream
1/2 cup whole milk
freshly grated nutmeg
salt and fresh cracked black pepper

• Drizzle a little olive oil in the bottom of a gratin dish, casserole, or cast iron skillet.  
• Layer 1/3 of the macaroni on the bottom. Top the pasta with 1/3 of the cheese.  Dot with butter, and sprinkle with a pinch of nutmeg and cracked black pepper. 
• Repeat this two more times for a total of three layers.
• Mix the milk and cream together and pour over the gratin. 
• Bake the gratin for about 25 minutes, until bubbling.  Set it under the broiler for the last minute or two if you like your crust browner, but watch it like a hawk.

This is macaroni and cheese good enough to impress your Valentine.  What could be more sensual than a bubbling skillet of ooey gooey cheesy pasta topped with a crisp brown crust, and thou?   Serve it up with a baguette and a nice California chardonnay to seal the deal..

One year ago today---

Cheese and Pepper Pasta

Minimal Monday: Portobello Fries with Meyer Lemonnaise

Disclaimer---I accept no liability for any and all unknown, unforeseen, or unanticipated damages, ill effects, and unintended consequences to your computer, ipad, iphone or any other smart gadget which arise as a result of over stimulated salivary glands (aka drool) induced by this post...

These are ever so simple.  Slice portobello mushrooms into wedges.  Dredge them in a batter made up of 2 to 1 buttermilk to flour.  Fry them in a few inches of vegetable oil heated to 340F.  Dunk the hot crispy chewy wedges in a brightly flavored dip of mayonnaise and fresh squeezed Meyer lemon juice.

Portobello mushrooms are just the right shape for slicing and making into fries, and mushrooms hold their texture well, unlike eggplant and zucchini which tend to become mushy.

The above photo shows the mushroom wedges dusted with flour before going into the buttermilk batter, but I found that wasn't necessary, the batter sticks to the bare mushrooms just fine.

The light Meyer Lemon sauce is the perfect complement to the meaty fries. Meyer lemons are a cross between a lemon and an orange. They are a slightly sweeter and less astringent than regular lemon so you can use a little more of it in this sauce to get a brilliant burst of citrus and a nice thin dipping consistency.

Portobello Mushroom Fries
serves 4  
vegetable oil 
2 large portobello mushroom caps, sliced into 1/4 inch slices
2 cups buttermilk
1 cup all purpose flour 
pinch of salt

• Heat several inches of oil to 340F in a deep pot.  Use a thermometer for accuracy.
• Meanwhile, mix the buttermilk, flour and salt together to make a batter.  It should have the consistency of a thick pancake batter.  
• When the oil is hot, coat the mushrooms in the batter, shaking off any excess, and fry, in batches, until golden brown and crispy.  Flip the mushrooms over in the oil a couple of times.  This will take about 3 to 4 minutes.
• Drain the mushrooms on paper towels.
  

Meyer Lemonnaise
1/3 cup mayonnaise
juice from 2 Meyer lemons
salt and fresh cracked pepper 

• Whisk the mayo and the lemon juice together until smooth. Add a pinch of salt, and lots of fresh cracked black pepper. The sauce will be on the thin side.
  

I'm shuffling all the condiments around in the door of my fridge to make way for my new bestie Lemonnaise.  We're having burgers with our fries tonight, and I'm putting the lemonnaise on them as well.

One year ago today---

Chocolate Chip Macaroon Blondies

One year ago yesterday---

Slow Cooked Maple Cider Brisket

Panzanella Salad

It was my birthday last week and my husband and I planned to have diner at an Italian restaurant in our neighborhood.  At the last minute, we decided to switch it out for several nights of taken-in instead.   More food: same amount of money.  We felt pretty clever.

The first night was Chinese.  The second was Middle Eastern, and the third night we got appetizers from the same Italian restaurant we were going to eat at in the first place.

One of the things we ordered was panzanella.  I've always avoided it because the thought of bread in a salad just didn't click with me.  But, like so many other things in life, all it took was giving it a try to prove me wrong.

It's a much more exciting salad than I expected, but very simple at the same time.  There are the colors of the juicy chunks of tomato, crusty cubes of bread, half moons of crunchy cucumber, and slivers of sharp red onion.  No greens except the roughly torn basil leaves which contribute a strong licorice taste.  Add the fruitiness of the olive oil, the tang of the vinegar, and the hot bite of coarse black pepper and you wind up with a wonderful thing. But at its core, the real thing about this salad is the mixing of the tomato juices and olive oil with the bread.  Both the flavor and the texture are memorable.

Panzanella Salad
serves two for lunch
oven to 325
4 slices very crusty Italian or artisan bread, cut into bite sized cubes
1 clove of garlic, peeled and halved
3 cups diced tomatoes (about 5 or 6 small heirloom tomatoes)
1/2 medium English (seedless) cucumber, halved lengthwise and sliced
1/2 small red onion, cut in fine wedges
1 bunch basil leaves, roughly torn
about 4 Tbsp good fruity olive oil
about 3 Tbsp red wine vinegar
salt and fresh cracked black pepper

• Put the bread on an ungreased baking sheet and toast in the oven for about 5 to 7 minutes.  
• Rub the inside of your serving bowl with the cut sides of the garlic. Discard the garlic.  Put the tomatoes, cucumber, onions and basil leaves in the bowl.  Add the cubes of bread.
• Mix a simple vinaigrette with the oil and vinegar.  Taste it and adjust it to suit you.  Stir vigorously with a spoon, and then drizzle over the salad   Toss well.  
• Season with salt and freshly cracked black pepper.
• Let the salad sit for about 15-30 minutes and then serve it up!

I know this kind of salad is the ultimate late summer experience, but actually there are some pretty good tomatoes available year round these days, and the bread gives it a heartier feel that seems appropriate for cooler weather.  There are a few keys to it, as far as I can tell.  First, obviously, get good tomatoes.  And the crustier the bread, the better.  When it soaks in the dressing, the soft part of the bread will become almost custard like, but the crust will retain its firmness.  Then, get a really fruity green olive oil.  Something that tastes amazing all by itself.  I've been making a point to pick up a different brand every time I replenish my supply.  I'm finding that the local California oils are my favorite, they have the freshest, fruitiest flavor.

Enjoy!

 One year ago today---

Homemade Greek Yogurt with Blood Oranges 

and Almond Granola

It's 5 O'Clock Somewhere Friday: Roasted Red Pepper Hummus (vegan and gluten free)

This is a gutsy hummus, loaded with flavor and color.  It also packs a wallop in the form of a couple of red jalapenos.  I usually don't like to mess with my hummus, I think it's one of the most perfect foods on earth just as is.  But sometimes I get the urge to embellish.   I think this one has Super Bowl Sunday written all over it.

This hummus gets its color from roasted red peppers.  Use them from a jar, or, if you can find some Middle Eastern roasted red pepper spread, all the better.  I found some at a stand at our farmer's market---it's a spread, or dip, made from roasted red peppers, ground walnuts and spices, and it's a brilliant, almost fluorescent orange.  I'll going to make it for the blog this week. But regular roasted peppers from a jar will work fine for this hummus.

I went a little crazy on the garnish, with toasted pine nuts, whole chickpeas, parsley, and marinated olives.  The chunky garnish, the robust flavors, and hot pepper make this a good choice for feeding hungry sports fans  It looks decadent but it's insanely healthy.  Serve with lots of pita, toasted or plain.  If you're going gluten free, use little endive leaves as scoops, jicama sticks, or sugar snap peas...carrots are over used.

 

Roasted Red Pepper Hummus

2 cloves garlic, peeled

2 red jalapenos, rough chopped, seeds and all

2 15 oz cans chickpeas, drained and rinsed (reserve a handful for garnish)

1/4 cup cold water

1/2 cup roasted red peppers, or Middle Eastern red pepper spread

1/2 cup tahini (sesame seed paste)

juice of 1 lemon

salt and fresh cracked pepper to taste

garnish:

reserved chickpeas

1/3 cup toasted pine nuts

1/3 cup marinated Greek olives

olive oil

parsley

• Start with an empty food processor, and while the blade is going, drop in the garlic cloves, let them go until they are finely minced.  Then drop in the jalapenos.  Same thing.
• Add the 2 cans of chickpeas and pulse and process for about a minute.  It will be thick, scrape down the sides of the bowl.  Add the cold water, and continue processing for another minute..
• Add the roasted red peppers and continue to process, scraping down as you go.  
• Add the tahini, lemon, salt and pepper and let the machine do its thing for a couple of minutes until the hummus is completely smooth and creamy.
• Taste it and add more lemon, salt, or pepper if necessary.  
• Hummus does best if it is allowed to sit in the refrigerator for a while before eating.  You can make it a day ahead, if you want to.
• Spread in a shallow bowl or plate, and top with the pine nuts, chickpeas, parsley and olives.  Drizzle with good olive oil.

One of the fun things about hummus is the presentation.  Don't just plop it in a bowl and serve it naked.  Spread it out a bit, and make a swirling pattern with the back of a spoon or spatula so the olive oil will have wonderful crevices to pool in.  Pine nuts are freakishly expensive these days, but their flavor, especially when you toast them, is incredible.  And fresh parsley makes a nice color contrast with the orange hummus.

One year ago today---

Cherry Almond Bran Muffins

Glazed Buttermilk Doughnut Muffins

It was bound to get here sooner or later.  It was inevitable, like the sunrise and the transcontinental railroad.  Dunkin' Donuts has finally announced plans to expand into Southern California.  What's the big deal about little rings of fried dough, you say?  Hah!  You clearly haven't lived east of The Big Muddy. The East Coast has run on Dunkin' Donuts for decades, and it's been cranking out fresh doughnuts and hot coffee long before Starbucks was a twinkle in anybody's eye.

While we're waiting for the doors to open, here's a really sweet Glazed Doughnut Muffin to tide you over.   It has the texture of the perfect cakey doughnut, and the flavor as well, thanks to the fresh nutmeg.

They rise beautifully with perfect domed tops that practically beg to be drenched in glaze. 

Dip them twice to insure you get a nice thick layer of the stuff.

Glazed Buttermilk Doughnut Muffins      ~~~adapted from King Arthur Flour
oven to 425
makes 12 muffins
1/4 cup unsalted butter, at room temperature
1/4 cup vegetable oil
1/2 cup granulated sugar
1/3 cup brown sugar
2 large eggs
1 tsp vanilla extract

• Cream the butter, oil and sugars together.  Add in the eggs, one at a time.  Then add the vanilla.  Beat well.

1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 to 1 1/4 teaspoons ground nutmeg, to taste (I used freshly grated)
3/4 teaspoon salt
2 2/3 cups all-purpose flour
1 cup buttermilk (you can use regular milk)

• Whisk the dry ingredients together, and add them, alternately with the buttermilk, to the butter and eggs.  Begin and end with the dry ingredients.   
• Grease your muffin tin and fill the cups.  They will be full.
• Bake for 15-17 minutes, just until a toothpick inserted in the center comes out clean.  Don't overbake.
• Remove the muffins from the pan and cool on a rack.  
• Dip the cooled muffins, top down, into the glaze, swirling it around a bit to insure you get a good coating.  Set them back on the rack.  After you've dipped all the muffins, go around and dip them a second time.  

Glaze    
1/4 cup milk
1 tsp vanilla extract
2 cups sifted confectioner's sugar

• Heat the milk in a small saucepan and then, off the heat, add the extract and sugar, whisking into a smooth glaze.

A Recipe for Beauty: Virgin Coconut Oil

We've got central heat, space heaters, bathroom heat lamps, and hot showers and baths going 24/7 around here. My hair is frazzled, my lips are parched, and my nails are breaking.

There's been a lot of buzz about the newly discovered health benefits of coconut oil, but did you know it's good for the outside of your body too?  Coconut oil is a white solid at room temperature, but melts almost immediately if you rub it between your hands.  It has an unusually small molecular structure for an oil, meaning it can be absorbed more easily into skin and hair, without leaving a heavy residue. 

The last time I got my hair cut I noticed that all the stylists in the salon had big jars of coconut oil at their stations and they were smoothing it onto their clients' hair before coloring and shampooing.  I finally got around to trying it at home and I'm loving the results.  You can't do this with other oils because they are so heavy they don't wash out easily.  Believe me, I've tried.  You wind up with conditioned, but heavy, greasy hair.  Probably not the look you're going for.  The coconut oil shampoos out easily and I can definitely feel the extra softness in my hair.  The coconut scent doesn't linger, either, so this is a unisex tip.  Scoop out a small amount and rub between your hands...your body warmth will instantly melt the oil.  Then run it through your hair.  Leave on as long as you can before you shampoo.  If you occasionally leave it on overnight you'll get a deep conditioning treatment. 

Since coconut oil is solid at room temperature it lends itself to making a homemade lip balm, too.  I melted a little bit of the oil along with a small chunk of lipstick, for color, in a small glass bowl in the microwave.  It only takes a few seconds for the coconut oil to liquify.  I mixed the two together and then I poured the liquid into a small pot and let it harden.  The resulting lip balm is hydrating but not sticky or glossy.  And I love that I can get a custom color by using my own lipstick.  The more lipstick you use, the more color you'll get from your balm.

The real tip here is that you can save a lot of money.  You can also use it in your bath, as an eye makeup remover, and rub it into your cuticles and fingernails before bed.  Most moisturizing products that you can buy are, at their base, some kind of oil, along with lots of other fluff and filler, mostly chemical.  By using straight coconut oil you're getting the benefits without the price.

So there you have it, a great grooming aid that is practically free and really works.
What are your kitchen beauty tips?