Here in Virginia we are a week or two away from seeing the first signs of spring, but with a few days of 70 degree weather, I have to say I have a big case of spring fever after the unusually cold and snowy winter we had.
Daylight savings begins this weekend, and before long Peter Cottontail will be making his way down the bunny trail. But before he arrives with jelly beans for Tommy and colored eggs for sister Sue, you may want to check out these showy radishes, appropriately named Easter Egg Radishes.
Typically available in the spring, Easter Egg Radishes boast attractive hues of pink, red, purple, violet and white, with pure white flesh and fringy green tops. Their texture is firm, crisp and tender with flavor that is is mild yet a bit spicy. The blend of striking colors makes a lovely salad presentation, which is exactly what I did with them for my lunch today. If you read my last post Double Chocolate and Caramel Torte with Hazelnut Gelato, you will know why I am now compensating with this light salad.
I like to brush the shrimp (shell on) with just a little bit of olive oil, and seasoned with salt before coooking them in a grill pan. You get a lot more flavor this way.
Easter Egg Radish Salad with Shrimp and Sesame Ginger Dressing
Dressing:
1 1/2 tablespoons honey
1 1/2 teaspoons minced ginger root
4 tablespoons sesame oil
2 tablespoons olive oil
2 tablespoons rice wine vinegar
3/4 teaspoon sea salt
1/2 teaspoon freshly ground pepper
Whisk all ingredients together in a small bowl.
Salad:
16 large shrimp
1 1/2 teaspoons olive oil (for brushing shrimp)
salt
1 head red leaf lettuce, leaves torn (about 4 cups)
2 cups baby spinach
1 head green leaf lettuce, leaves torn (about 4 cups)
1 bunch Easter Egg Radishes, trimmed and sliced thin
2 tablespoons black sesame seeds
Preheat grill pan over medium high heat. Brush both sides of shrimp with olive oil and season with salt. Place on grill pan and cook shrimp 2 minutes per side, until shrimp has turned pink and beginning to curl. Remove shells and devein shrimp.
Place lettuce/spinach mixture in a large salad bowl; add desired amount of dressing and toss well. Divide greens among 4 plates. Top with slices of radish. Sprinkle with black sesame seeds, and top each salad with 4 shrimp.
You probably won’t see a dessert like this gracing the pages of Cooking Light magazine anytime soon, but you know, every once and a while it feels really good to let loose and indulge in a fantastically decadent chocolate dessert.
When you find yourself in need of satisfying a craving like this, I know what you should make. With your first bite you will realize I was right…as you pass into dessert heaven.
Smooth creamy caramel is sandwiched between layers of truffle like brownie and dark chocolate ganache. Sugared pecans add a nice bit of crunch and a cool scoop of hazelnut gelato sits atop this square full of chocolaty goodness.
Totally worth the splurge.
Double Chocolate Caramel Torte with Hazelnut Gelato
Begin making this torte at least one day, and up to 3 days ahead of time.
Candied pecans:
1/2 cup sugar
1/4 cup water
1 cup pecan halves, toasted
Brownies:
1/2 cup (1 stick) unsalted butter
2 ounces bittersweet chocolate (54% to 60% cacao), chopped
1/4 cup plus 1 teaspoon natural unsweetened cocoa powder
2 1/2 tablespoons all purpose flour
1/8 teaspoon salt
1/2 cup plus 1 tablespoon sugar
2 large eggs
1/2 teaspoon vanilla extract
White-chocolate caramel:
3 tablespoons water, divided
3/4 teaspoon unflavored gelatin
4 1/2 tablespoons sugar
Pinch of salt
6 tablespoons heavy whipping cream
4 ounces high-quality white chocolate (such as Lindt or Perugina), finely chopped
1 1/2 tablespoons unsalted butter, diced, room temperature
Bittersweet-chocolate ganache:
2/3 cup heavy whipping cream
6 ounces bittersweet chocolate (54% to 60% cacao), chopped
Hazelnut Geltato
For candied pecans:
Lightly butter baking sheet. Stir sugar and 1/4 cup water in large nonstick skillet over medium heat until sugar dissolves. Increase heat and boil until sugar syrup is light golden, occasionally brushing down sides of skillet with wet pastry brush, about 8 minutes. Add pecans and stir until syrup coats pecans, about 1 minute. Immediately pour pecans out onto prepared baking sheet; spread in single layer with heatproof spatula. Cool completely. Coarsely chop nuts. DO AHEAD: Can be made 2 days ahead. Store airtight at room temperature.
For brownies:
Preheat oven to 350°F. Line 8×8x2-inch metal baking pan with foil. Butter foil. Combine 1/2 cup butter and bittersweet chocolate in heavy medium saucepan. Stir over medium-low heat until melted and smooth. Remove from heat; cool slightly. Whisk cocoa powder, flour, and salt in small bowl. Whisk sugar, eggs, and vanilla in medium bowl to blend. Pour butter mixture into sugar mixture; whisk until blended. Add cocoa mixture; whisk until blended. Transfer brownie batter to prepared baking pan; smooth top (layer will be thin).
Bake brownie until tester inserted into center comes out with moist crumbs attached, 18 to 20 minutes. Allow brownie to cool slightly, then gently press down on edges to form flat, even layer. Cool completely in pan on rack.
For white-chocolate caramel:
Spoon 1 tablespoon water into small bowl; sprinkle gelatin over and stir to blend. Let stand until gelatin softens, about 15 minutes.
Meanwhile, combine remaining 2 tablespoons water, sugar, and pinch of salt in heavy small saucepan. Stir over medium heat until sugar dissolves. Increase heat and boil until syrup is deep amber, occasionally swirling pan and brushing down sides with wet pastry brush, about 8 minutes. Slowly add cream (mixture will bubble vigorously). Reduce heat to low. Stir to dissolve any caramel bits. Remove from heat; let cool 5 minutes. Add gelatin mixture; stir until gelatin dissolves. Add white chocolate; whisk until melted and smooth. Whisk in butter. Pour caramel atop cooled brownie; spread evenly to cover completely. Chill uncovered until caramel firms slightly, at least 8 hours or overnight.
For bittersweet-chocolate ganache:
Bring cream to simmer in small saucepan. Remove from heat. Add chocolate; whisk until melted and smooth. Cool until mixture is slightly thickened but still pourable, about 15 minutes. Pour ganache atop caramel on brownie; spread just to edges. Sprinkle chopped candied pecans evenly over. Chill uncovered until ganache is firm enough to cut, about 4 hours. DO AHEAD: Can be made 2 days ahead. Cover and keep chilled.
Using foil as aid, lift brownie out of pan; place on work surface. Fold foil sides down. Using sharp knife, trim off about 1/4 inch of brownie on all sides. Cut brownie into eight 3 1/2-inch-long, 13/4-inch-wide bars. Place 1 brownie bar and scoop of Hazelnut Gelato on each of 8 plates and serve.
Poland may not be the first country that springs to mind when thinking of countries known for their food, but if you grew up in or near traditional Polish neighborhoods you will recall the aroma of freshly baked rye bread coming from Polish bakeries and that mouth-watering, smoky, garlicky scent of kielbasa wafting into the street from Polish sausage shops.
If you grew up with Polish food in your family, you may fondly recall steaming platters of pierogi (filled dumplings) and golumpki (stuffed cabbage rolls) brought to the table by your mothers, grandmothers or aunts. For me, I have memories of my grandmother hard at work in the kitchen to put together what seemed like a Polish festival every time we got together. Though I was only 10 when she passed away, I have wonderful memories of her generous soul, and of her delicious golumpkis.
My husband and I recently got together with friends, who shared similar memories of Polish foods they hadn’t had in years, and we decided to pool our efforts and have our own little Polish festival at home, each making something to contribute to the meal.
Here’s a look at our menu:
Mizeria, or cucumber salad. This chilled salad is composed of thinly-sliced cucumbers, sprigs of dill, and chopped onion in a sour cream and lemon juice dressing.
Pieroogi dumplings filled with farmer’s cheese and onions
Golumpki cabbage rolls filled with ground meat and rice
Kielbasa a highly seasoned sausage made from pork and flavored with garlic
Chrusciki lightly fried pastry cookies dusted with powdered sugar
To drink: Zywiec Polish beer
Half of what made this evening so much fun was the sharing we did. For most, this included talking to family members who had recipes hand written on scraps of paper, or who had recalled the recipes by phone as best they could.
As we sat around the table, we talked about the memories we had as kids, and somehow tasting all those delicious foods again took us back in time. Sometimes these are the dinner parties that end up being the most enjoyable; where everyone gets to share a bit about their growing up years and can tell a story to go with it.
So what about you? Do you have a Polish food memory?
There are so many variations in the recipes. I would love to see what you have out there. Feel free to share your stories or links to something you’ve posted in the comments sections.
Golumpkis
I adapted a healthier version of my grandmother’s recipe, using ground turkey and brown basmati rice.
1 large head cabbage, cored
Filling:
1 cup brown basmati rice
2 1/2 cups water
1 (15-ounce) can evaporated milk
1 tablespoon olive oil
3/4 cup finely chopped onion
3 cloves garlic, minced
1 egg
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1 pound ground turkey
1 28-ounce can tomato puree
Place cored cabbage into a large pot of boiling water. After just a few minutes, the cabbage leaves will begin to loosen. Seperate the cabbage leaves, and remove them from the pot as they come off and place on a paper towel lined tray to drain.
Meanwhile, heat olive oil over medium heat in a small skillet. Add onions and garlic, cooking until the onions have softened a bit, about 5 minutes. Place in a large bowl to cool.
Make the rice:
Heat water to a boil, add rice, reduce heat to simmer, cover, and cook 30 minutes. Remove rice from heat. Add evaporated milk to rice, cover, and allow evaporated milk to absorb into rice (this will take about 15 minutes); cool slightly.
Place all filling ingredients into the bowl with the sauteed onion/garlic mixture. Mix well.
Place about 1/4 of filling into the center of each of the cabbage leaves, folding up to enclose (see step by step photos below).
Ladle about 1 cup of sauce into the bottom of a large Dutch oven. Place golumpki seam side down into prepared pan. Pour remaining sauce over golumpki, cover, and cook over medium heat until sauce begins to come to a boil. Reduce heat to simmer, and cook 3 hours. (May be made 1 day ahead and reheated)
Makes approximately 12 cabbage rolls
Begin by coaring the cabbage and cooking in boiling water until the leaves soften and are easy to seperate.
Have you ever been overcome by a case of “Costco-sis”, a bulk buying phenomenon that strikes when you least expect it?
This recently happened to me while on what was to be a quick run into Costco for a few items. I managed to exercise restraint when it came to the 10 pound bag of quinoa I came across, and even passed on the 3-pack of Himalayan salt (that was a tough one). But when I spotted the Meyer lemons (at Costco!), I couldn’t resist. When do you ever see Meyer lemons at Costco? So into my cart went 4 pounds of Meyer lemons, and into my mind came all of the wonderful things I could make with the Meyer lemons.
First up would be Meyer Lemon Dust. Dehydrating other citrus fruits and grinding into a fine powder worked, so why not Meyer lemons? The process is actually really easy, and the results are amazing!
Here’s what you do, step- by- step:
1. Use a knife or a mandeline to slice the Meyer lemons into wafer thin slices and spread out on a parchment lined baking sheet in a single layer. (I used 4 Meyer lemons.)
2. Bake them in a 275 degree oven for 3 hours, or until the lemons have darkened in color and are dehydrated.
3. Add 1/4 teaspoon sea salt and 1/2 teaspoon of sugar to the dehydrated slices. Use a spice grinder or coffee bean grinder (coffee bean residue removed of course) and working in batches, grind slices/sugar/salt mixture into a powdery dust.
The result? An intense concentration of Meyer lemon flavor packed into powdery crystals. I eneded up with about 1/2 cup of dust from the 4 Meyer lemons I dehydrated. I have been experimenting with all kinds of things using this Meyer Lemon Dust, and will share my results as I go along.
My first creation was Pan Seared Scallops with Meyer Lemon Dust and Chipotle Beurre Blanc. I added the Meyer Lemon Dust after the scallops were seared so that the dust wouldn’t scortch and become bitter. The chipotle beurre blanc offered just the right amount of heat, and a nice combination with the hints of orange you get with a Meyer lemon.
Pan Seared Scallops with Meyer Lemon Dust and Chipotle Beurre Blanc
8 tablespoons unsalted butter, cut into pieces and kept cold
Salt and freshly ground pepper to taste
1 tablespoon canola oil
Salt
16 dry- pack sea scallops
2 teaspoons Meyer Lemon Dust
Prepare the Beurre Blanc:
Place the shallots, zest, chile powder, juice, and wine in a small saucepan over medium-high heat; cook until liquid is reduced to about 2 tablespoons. Whisk in the cold butter, one tablspoon at a time, adding the next piece just as the previous one has melted. If the sauce gets too hot, remove it from the heat so that it does not separate; season with salt and pepper and keep warm over very low heat while you sear the scallops.
Pat scallops dry with a paper towel and season both sides with salt. Heat oil in a large saute pan over medium high heat. When the oil is hot, add the scallops. Cook 3-4 minutes on the first side; until bottom has a nice golden crust established. Flip and cook and additional 3-4 minutes on second side. Pool 1 1/2 tablespoons of the Beurre Blanc onto each of the serving plates and top with scallops. Sprinkle each of the scallops with a pinch of Meyer Lemon Dust (see recipe above)and serve.
I just finished teaching a series of cooking classes with Spanish Tapas on the menu. Entertaining with Tapas is always a lot of fun because you get to sample small size dishes with full size flavor. You can put together an eclectic mix of flavors, and may be as simple or as complicated as you like. The combinations are limitless, and may range from a tray of olives and cheese, to Mediterranean Grilled Chicken Bites with Romesco Sauce.
It’s understandable why this casual style of eating is so popular today.
My Grilled Cremini Mushroom and Fennel Salad turned out to be pretty popular with cooking class, so I thought I would share the recipe with you too.
What I love about this salad is that it has a nice balance of warmth and freshness. Cremini mushrooms have a meaty texture to begin with, and when grilled, their warm woodsy flavor really takes off. Fennel, with its curiously sweet taste and smell, similar to licorice, is thinly sliced and tossed with fresh Italian parsley. The dressing is quite lively, like a bright sunny day, full of lemon zest and basil.
This salad works really well when incorporated into a Tapas menu, but is also fantastic as a stand alone entree salad topped with grilled chicken, steak, or fish. The dressing also works well as a sauce, pooled on a dinner plate and topped with grilled salmon or shrimp.
Take advantage of fresh fennel while in season, and give this recipe a try!
Grilled Cremini Mushroom and Fennel Salad
Creamy Lemon-Basil Vinaigrette:
1/4 cup fresh lemon juice
1 lemon, zested
2 tablespoons prepared mayonnaise
2 teaspoons honey
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup fresh basil leaves
1/2 cup olive oil
1 lemon, cut in half and grilled, for garnish
Mushrooms:
1 pound cremini mushrooms, brushed clean of any grit
3 tablespoons canola oil
Salt and freshly ground black pepper
1 large fennel bulb, trimmed and cut into 1/8-inch thick slices
1/4 cup chopped fresh parsley leaves
Directions
For the vinaigrette:
Combine lemon juice, zest, mayonnaise, honey, salt, pepper, basil and olive oil in a blender and blend until smooth. Can be made 1 hour in advance and refrigerated.
For the mushrooms:
Heat the grill to high.
Place the mushrooms in a large bowl, add the canola oil and salt and pepper and toss to coat. Skewer mushrooms, 4 on a skewer. Place the mushrooms on the grill, until golden brown and slightly charred, 4 to 5 minutes. Turn over and continue grilling until just cooked through, 3 to 4 minutes longer. Remove from the grill to a cutting board and quarter.
Place the fennel and parsley in a large bowl, add half of the vinaigrette and toss to combine, season with salt and pepper. Top with the mushrooms and drizzle with more of the vinaigrette. Squeeze lemon juice over the salad and serve.
There’s something about warm chocolate that automatically says “I Love You”.
Do you agree?
When my husband (then boyfriend)and I were starving college students in Arizona, we would save our money for a special evening out at a little romantic restaurant each Valentine’s Day. We would pull up in our ‘72 Volkswagon bug,(it was a very OLD car) and my husband would hand the valet a towel and a skrewdriver.
My husband would explain that the valet would need to lay down on the towel and reach underneath the car with the screw driver in order to get the car to start when he was ready to return our VW. Thankfully, the valet attendants were also college students, so the whole idea of having to do such a crazy thing didn’t seem even the slightest bit strange. Looking back, I have to laugh…
Though I can’t remember the name of the restaurant, or what we ordered for dinner, I can tell you what we always ordered for dessert… Chocolate Souffle. It was light, warm, and oh so good.
The recipe I am about to share with you is not a traditional souffle, but the texture of the cake is very light and souffle like, with deep chocolate flavor and a hint of orange. I know Valentine’s Day is just one day away, which is cutting it a little close for this post. But guess what? This recipe is a cinch to put together, with just a few ingredients, and you don’t need any special baking skills to pull it off.
Best of all, the batter may be made up to a day ahead of time, poured into ramekins and refrigerated. When you are ready to bake them, pop them into the oven for just 7 minutes and your individual “I love yous” will be done.
On the very first Valentine’s Day we spent together, we were on a tight budget. Saving up for a special dinner was quite the treat, and didn’t leave a whole lot for anything that would be purchased from the store. Instead, my husband played a song for me; a song my husband has never forgotten to play for me on each of the Valentine’s Days that have followed (and there have been a lot!).
Fresh out of the oven, the top gets a thin crackly crust.
Chocolate and Grand Marnier Souffle Cakes
I like to serve them warm, with a dollop of whipped cream.
6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
2 tablespoons (1/4 stick) unsalted butter
1/2 cup sugar
2 large eggs
2 large egg yolks
2 tablespoons Grand Marnier or other orange-flavored liqueur
1 tablespoon orange grated zest
1/4 cup all purpose flour
Lightly sweetened whipped cream
Combine chocolate and butter in heavy small saucepan; stir over medium-low heat until melted and smooth, about 1 minute. Remove saucepan from heat.
Using electric mixer, beat sugar, eggs, egg yolks, orange zest, and liqueur in large bowl until thick ribbon falls when beaters are lifted, about 5 minutes. Sift flour over; using rubber spatula, gently fold in flour. Fold in chocolate mixture. Divide batter among ramekins. Cover and chill until cold and firm, at least 25 minutes. (Can be made 1 day ahead. Keep chilled.)
Preheat oven to 400°F. Bake ramekins on baking sheet until tops are puffed and cracked and tester inserted into center comes out with moist batter attached, about 7 minutes. Serve cakes with sweetened whipped cream.
A few days ago, I shared my recipe for Porchetta with you.
Today I have a delicious stew recipe for you, which uses some of the leftover pork you may have. The Porchetta is packed with flavor, giving your stew a head start right off the bat. With just a little bit of chopping and simmering, you will have a whole new dish to enjoy. If you are looking for other leftover ideas, try making a Panini sandwich with Porchetta, roasted red peppers, and cheddar cheese; a fantastic combination.
Porchetta, Bean, and Kale Stew
Save your Parmesan cheese rinds! I like to add them to soups and stews. They add a a lot of flavor to the dish during simmer time.
2 tablespoons olive oil
1 1/2 cups chopped onion
1 cup peeled carrots, cut into 1/2-inch pieces
1/2 cup chopped celery
3 cloves garlic, minced
3/4 teaspoon salt
1/2 teaspoon freshly ground pepper
1 large bunch kale, stems trimmed, chopped
4 cups chicken broth
1 (14.5 ounce) can tomatoes, chopped
2 (14.5 ounce) cans navy beans, rinsed, drained
1 (3-inch piece) Parmesan cheese rind
3 cups shredded Porchetta
Heat olive oil in a large saucepan over medium heat. Add onion, carrot, celery, garlic, salt, and pepper and cook, stirring frequently, for 5 minutes. Add Kale, and continue to cook, stirring frequently, until kale begins to wilt, about 5 minutes. Add remaining ingredients; bring to boil. Reduce heat, and simmer uncovered for 30 minutes. Adjust seasonings.
Our good friend Gary, from Northern California has been into wine making with his brother, and he was nice enough to send us a few bottles of their latest creation to sample. So when the weatherman predicted yet another winter snow storm, I thought it was time to make some slow roasted pork to go with the Cabernet Sauvignon aptly named “Pig Farm”
Porchetta, pronounced por’ket:a, is a Italian dish, traditionally made by cooking a whole pig, stuffed with herbs and onions over a wood fire.
I decided to take a more modern day approach to this recipe, opting to stuff a boneless pork shoulder in a very low oven (275 degrees) for 10 hours, until the Porchetta surrendered into a state of moist, fall apart tender deliciousness. ( Think Italian barbecue, infused with fresh herbs and a crisp salty crust.)
On a day when we were at home, not going anywhere with a blizzard underway outside, the fragrance of all that slow roasting goodness was aromatherapy; a reminder of what was coming.
This porchetta makes a fantastic entree for a casual winter dinner party. Pork shoulder is an economical cut of meat, and when prepared in this way, it becomes something wonderful without a lot of fuss. A dinner like this is something that should be shared with friends; which is exactly what we did.
I served the Porchetta with Risotto and Broccholi Rabe, flavors that worked really well with the pork. We sipped the Ferme de Cochon and enjoyed our cozy rustic supper at home, forgetting about all of the snow we would be shoveling in the morning!
I highly recommend you give this one a try.
Here’s a look at the steps to making Porchetta:
Cook the onions and basil in olive oil, just long enough to let them sweat, about 10 minutes
Rub both sides of the buterflied pork shoulder with the ground fennel spice mixture.
Spread the onion/basil mixture evenly over the pork.
Top with parsley and mint.
Roll it up, tie it with butcher’s twine, pop it in the oven and say “night, night”.
Slow Roasted Fennel Porchetta
Ask your butcher to debone and butterfly the pork shoulder for you to save a step.
1 5-6 pound boneless pork shoulder, butterflied so that you have a rectangle of even thickness
Spice rub:
1.5 ounces fennel seeds, ground
1.25 ounces ground coriander
2 tablespoons sea salt
2 tablespoons coarsely ground black pepper
Mix all spice rub ingredients together in a small bowl.
Filling:
1/2 cup olive oil
6 cups thinly sliced sweet onions, such as Vidalia (from about 2 large onions)
4 cups fresh basil leaves
1 large bunch parsley, stems trimmed
1 cup fresh mint leaves
Butcher’s twine
In a large saute pan, heat olive oil and add onions and basil, cooking over medium heat for about 10 minutes, until just softened. Cool slightly before continuing.
Meanwhile, spread the spice rub on both sides of buterflied pork shoulder. Spread filling over pork. Top with parsley and mint.
Starting at one short end of the pork shoulder, carefully roll the pork and stuffing into a log, tucking in any filling that escapes. Finish seam side down. Using Butcher’s twine, tie the roast in 2-inch increments to secure roast.
Place some carrots and celery in a roasting pan (acting as a roasting tray) and the porchetta on top of that.
Roast the porchetta in a 275 degree oven for 10 hours. Let rest 10 minutes. Break apart with a couple of forks; the meat will fall apart before your eyes. Serve with risotto and bitter greens, such as broccholi rabe.
When Jaden Hair of Steamy Kitchen contacted me regarding a favorite recipe she could feature on TLC, I instantly thought of my Crispy Halibut with Zucchini Ribbons. This dish represents my point of view in the kitchen on a lot of different levels.
As a lover of seafood, I like to let fish take center stage, adding a few fresh elements to enhance what’s already going on in the dish without pulling away the spotlight.
I am a huge fan of dinner parties, focusing the cooking classes I teach on dinner party fare. This entree makes a grand impression on the plate without a lot of effort; making it ideal for entertaining at home, at a fraction of what you would spend going out!
I like to peel zucchini into ribbons and give them a quick simmer in coconut milk, which adds color and a bit of movement to the plate. Simple little tricks like this can make a dish stand out.
Inviting people “in” for dinner is a trend that continues to grow in our troubled economy, and with a few tricks, you too can make a restaurant worthy meal at home.
I have a hidden talent that you may not know about me.
If a football game is on TV, I can actually APPEAR to be looking at the screen, but can be THINKING about something totally different in my head; completely detached from what is happening in the game. Some refer to this as the “football glaze over effect”, but I like to think of it as a gift; “productive thought management”, a little like meditation, where I get to plan and organize my thoughts. I use this time for things like figuring out what my menus for upcoming cooking classes will be, where I want to go on vacation next, and contemplating whether I should join a CSA or just continue to shop the farmer’s market and pick out what I like.
Occasionally, my husband will shout ” Oh my god, did you see that hit?!”
At this point, I snap out of it briefly to reply “~No~”
“But you were looking right at the TV” (my husband will say).
Like I said, it’s a gift.
Though I may not be a football fan, I am all about camaraderie. Whether its sitting on the couch with my husband while he cheers on his Broncos, or with a room full of super bowl party friends, I will be there, and I will help you eat the game day food!
When we lived in San Francisco, we would get together with friends and make a big pot of Cioppino for super bowl Sunday. This Italian seafood soup gets its amazing flavor by adding the freshest seafood you can find. I am using a combination of halibut, clams, mussels, and crab in this recipe, but remember, you have a lot of flexibility with this tomato based soup. The origin of this dish is taking the “catch of the day” and adding it to your simmering broth. So if grouper is fresh that day, go for it. If you want to add squid, great.
Cioppino is gratifying any day of the week, but especially enjoyable on super bowl Sunday. There are so many chips, dips, and other temptations, it’s kind of nice to finish with a bowl of soup, brimming with seafood. You have to save room for dessert, right? Check out these cute cupcake ideas from Jeanne Benedict !
So how about you…are you ready for some football?
What will you be eating?
Cioppino
3 tablespoons olive oil
1 large fennel bulb, thinly sliced
1 onion, chopped
3 large shallots, chopped
2 teaspoons salt
4 large garlic cloves, finely chopped
1 teaspoon dried crushed red pepper flakes
1/4 cup tomato paste
1 (28-ounce) can diced tomatoes in juice
2 cups red wine
4 cups chicken broth
1 cup clam juice
1 bay leaf
1 pound lump crab meat
1 pound mussels, scrubbed, debearded
1 pound clams, scrubbed clean, grit removed
1 pound uncooked large shrimp, peeled and deveined
1 1/2 pounds firm-fleshed fish such as halibut or grouper, cut into 2-inch pieces
Heat the oil in a very large pot over medium heat. Add the fennel, onion, shallots, and salt and saute until the onion is translucent, about 10 minutes. Add the garlic and red pepper flakes, and saute 2 minutes. Stir in the tomato paste. Add tomatoes with their juices, wine, chicken broth, clam juice, and bay leaf. Cover and bring to a simmer. Reduce the heat to medium-low. Cover and simmer until the flavors blend, about 30 minutes.
Add the mussels and clams to the cooking liquid. Cover and cook until the mussels and clams begin to open, about 5 minutes. Add the shrimp, crab, and fish. Simmer gently until the fish and shrimp are just cooked through, stirring gently, about 5 minutes longer (discard any mussels that do not open).
