Sorry for falling behind but....

Ok, been a bit behind schedule. Life gets crazy busy sometimes... Coming soon, basil/pistachio pesto, keeps your eyes open!

Braised Pacific Cod and Leeks

 Since moving to Arizona back in 2006 seafood has not been the thing I choose to cook or eat the most, but inspiration struck recently when doing some research on leeks. Leeks have major historic ties to our diets but their use is not nearly as common as it once was, now it's often relegated to a stock ingredient. Dry archaeological specimens from ancient Egypt have been found and they were heavily used in medieval times. They have an exquisite flavor and aroma, somewhere between onion and garlic but much more subtle. Combined with cod it truly is a magnificent match. As always use fresh, local, organic, non-GMO foods when possible.

Mise en Place

Before preparing to make any meal I fall back on my Le Cordon Bleu training when I get all my ingredients and equipment ready, this is called Mise en Place, literally "everything in place". This will save you from moments of realization like "Oh no, I forgot the butter!". 

Ingredients

 Always wash vegetable thoroughly before use

2 cups Leek, Sliced thin (remove the outer layer, wash ; wash sliced leeks before using)

1/2 cup Celery, Matchstick cut

1 cup Carrot, Matchstick cut

1 cup Sweet Peppers, Matchstick cut

2 ea Red Potatoes, Sliced thin

1 T EVOO

1 tsp Whole Coriander, Ground

1/4 tsp Smoked Paprika

1/2 tsp Whole Black Peppercorns, Ground

1/2 tsp Sea Salt, Ground

2 ea Wild Caught Pacific Cod Fillets

1 tsp Soy Sauce

1 cup Fish Stock (or Veggie Stock)

2 T Butter, Separated into 1 T pats

2 T Fresh Tarragon, Coarsely Chopped

1/2 of a Lemon, Sliced into wedges

Prep

1. Wash and cut the Leeks, Celery, Carrot, Sweet Peppers and Red Potatoes.

2. Chop the Tarragon and grind the Coriander, Black Peppercorns and Sea Salt. Put to the side.

3. Remove the thawed Pacific Cod fillets from the packaging (or use fresh if available) and pat dry with paper towels, place on a plate clean side up ; one side of the fillet will be cleaner and whiter. Sprinkle with Coriander  Smoked Paprika, Black Pepper and Sea Salt then rub gently. Put aside.

4. In a heavy saute pan over medium-low heat add the EVOO then the Carrots, saute briefly until starting to get tender. Add the Leeks, Celery and Sweet Peppers then saute for a few more minutes, until leaks soften. Add the Red Potatoes, saute for an additional two or three minutes. 

Note: Stir frequently while sauteing.

5. Level out the vegetables in the pan, place the Cod, seasoned side up, on top of the vegetables. Place one pat of butter on the top of each fillet. Pour the Fish Stock and Soy Sauce in the pan around the fillets. Cover, bring to a simmer, continue cooking for about three minutes.

6. Uncover, sprinkle the Tarragon around the fillets and recover the pan. 

7. Let simmer, covered, for an additional two to five minutes. Cod should have an internal temperature of 145 F. The flesh will be opaque and flake easily with a fork.

Plating

Use a dished plate, it will need to hold some liquid. Remove the Cod carefully from the pan with a spatula and place on a extra, clean plate. On your serving plates divvy up the vegetables in the middle of each plate. Gently transfer one Cod fillet on top of each mound of vegetables, pour the liquid from the pan carefully into the plate so it pools beneath the Cod and vegetables. Serve with lemon wedges.

Serve and enjoy this Blue Plate Special!

Miniature Heirloom Tomato Powder

Food dehydrators can provide you with many freshly dried seasonings. Benefits of home dried seasonings include: knowing the source, preserving your harvest for later use, better flavor than commercial products and more variety than you will EVER be able to find commercially. Here is a recipe for the tomato powder I used in my last recipe. You can change up the tomatoes based on availability, flavor preference or color preference.

Needed:

Food dehydrator

Coffee grinder or mortar and pestle

Miniature Heirloom Tomatoes (grape and cherry size)

Prep

1. Cut your tomatoes into halves and arrange on dehydrator trays. Dry according to manufacturer directions until crisp; they should snap.

2. Place the dried tomatoes into your coffee grinder.

3. Pulse in grinder until finely ground; a combination of powder, some seed bits and a few very small tomato bits are normal.

This is the final powder

Storage

Store in an airtight container with the date marked, will keep for about 9 months on the shelf and up to 24 months in the fridge. If there is moisture collecting in the jar you may want to use it quickly. If you see mold or smell any off odor please dispose of immediately.

Uses

Makes a great substitute for tomato paste (use a bit less), will thicken sauces and soups. Great in dips, try sprinkling a bit on your eggs, add nutrition to veggie smoothies, toss pasta with EVOO and tomato powder, finish with fresh chopped basil and Parmesan cheese. So much more!

Shepard's Pie

 Shepard's Pie is traditionally made using roasted meats, it make the perfect medium for leftovers. There has been leftover free range turkey in the freezer since New Year's Day and it was time to put it to good use. On a dreary, rainy winter day this dish will warm your body and your soul, comfort foods have such a settling place in our lives. As usually, all ingredients are non-GMO, organic, local and fresh when possible. This is a substantial amount of food. Enjoy!

Ingredients

7 ea Allspice Berries, Dried

1/2 tsp Coriander, Whole

1/2 tsp Black Peppercorns, Whole

1/2 tsp Thyme, Dried

1/4 tsp Bay Leaves, Dry/Crushed 

1/4 tsp Coarse Sea Salt

Ground Sea Salt to taste

1 T Tomato Powder

1 cup Baby Carrots, Cut into 1/2 inch pieces

1 cup Onion, Cut into 1/2 inch pieced

1/2 cup Celery, Sliced

1 cup Peas, Fresh or Frozen

1 lb Leftover Roasted Turkey, Cut into 1/2 inch pieces

2 T EVOO (Extra Virgin Olive Oil)

2 T Flour

1 1/4 cup Chicken Broth

1 tsp Balsamic Vinegar

10 ea Red Potatoes (approx. 2.5 lbs)

4 T Butter

1/4 cup Parmesan Cheese, Grated

Prep

Preheat

Set oven temp to 400 F

Spices

1. Measure out all your spices.

2. Using a mortar and pestle grind all your spices and herbs. When grinding the Bay Leaves I recommend adding the 1/4 tsp Coarse Sea Salt, it helps break up the leaves better.

Note: you can also see the Tomato Powder and Ground Sea Salt, the salt is to taste only.

Bottom Layer

1. Collect and wash your vegetables, scrub the potatoes leaving the skins in tact.

2. Cut all your veggies and the turkey, this is a rustic dish so the knife cuts are not important, but try to maintain uniform size for even cooking.

3. Add 1 T of EVOO to the pan, heat over medium/med-low heat. Add the Carrots and cook stirring frequently until starting to get tender. Add the Onion and Celery and cook stirring frequently until onions are somewhat soft (getting translucent). 

4. Add the Peas and the rest of the EVOO and stir well, cook for an additional minute stirring frequently. Add the Flour and stir for a few minutes. Then add the Chicken Broth and mix well.

5. Add all the Spices and the Balsamic Vinegar  and stir thoroughly.

The color will really show now.

6. Add the Turkey and stir well to incorporate.

7. Empty the pan into your 3 Quart casserole dish and spread out evenly.

Potato Crust

1. Prep your Potatoes by removing any damage. Using a pot with an 2 inches of water, metal colander that fits over the top and a lid to steam the potatoes over high heat for about 30 minutes or until fork tender.

2. Remove the potatoes to a bowl, add the Butter and Parmesan Cheese. Rough mash with a fork and mix well.

3. Spread the potato mix evenly over the top of the meat/veggie/gravy mix. 

Cooking

1. Place in oven and cook at 400 F for 50 minutes or until potatoes have become golden brown in places.

Now it's time to eat!

Place a square or scoop on your plate and dig in.

Variations

Vegan

Substitute the Turkey with sauteed mushrooms, the Chicken Broth with Veggie Broth and the Butter with EVOO. Drop the Parmesan Cheese.

Other Meats

Use Lamb and Lamb Broth or Beef and Beef Broth in place of the Turkey and Chicken Broth.

San Jose Dressing

San Jose Dressing

This recipe is inspired by a well known dressing commercially available, there were a few reasons I wanted to create my own version. I have been living pretty much GMO free and eating organics as much as possible, I wanted to satisfy my cravings while still meeting my healthy eats needs. I also cut down the sweetness in favor of a more savory taste. Most of the ingredients are organic or non-GMO, obviously use that version when possible. Feel free to use this recipe and share it as much as you want, but please do not try to profit from it or get it published, thanks!

Ingredients

1/2 cup Local Honey 

1/2 tsp Sea Salt

1 dash Smoked Paprika

1/2 tsp New Mexico Chili Powder

1/2 tsp Dry Mustard

1/2 tsp Onion Powder

1/4 cup Balsamic Vinegar

1/2 cup Organic Ketchup

1/3 cup Seasoned Rice Vinegar

2/3 cup Extra Virgin Olive Oil (EVOO)

Prep

1. Combine all ingredients except the EVOO in a 1 pint glass jar, cover and shake vigorously honey is dissolved and ingredients are well mixed.

2. Add the EVOO, cover and shake well.

3.  Store under refrigeration for up to 3 weeks.

Makes a great almost midnight snack with some raw, 
organic Haricot Verts!!