Cooking Up Sheep Head Fish Stew and Checking Out The New Open Air Fish Market in San Diego

I have been a big fan and supporter of the San Diego Fishermen's Working Group for years; so I was super excited they would be a part of the new open air fish market in San Diego (locate on Fish Harbor Pier, near Tuna Harbor between the USS Midway Museum and Seaport Village- from 8 a.m. to 1 p.m. on Saturdays). The plan for the market (which is only a few weeks old) is to have the fishermen pull up to the pier to drop of thier catch to be sold whole that morning. The feel will be similar to a farmers market, (not vegetable vendors) but just tons of fresh local fish!!

 

FYI; you are going to want to get to the market early if you want to get what you really want.

I was on the pier at 7:30 am and the line was already about 50 people deep.

 

This past Saturday I was invited to be a part of a great seafood event on the pier. Where is did a little cooking demonstration (more of a cooking talk thanks to the wind).

 

 

 

 I made a fabulous seafood stew with local sheep head.

 

 

This simple fish stew is a great way to use all types of seafood (not just delsih Sheep Head)....as well as a wonderful way to use the whole fish you buy at the market. Once you have the fillets of the fish you can use the bones and the any fish scraps to make a fish stock to use in this recipes as well as lots of other recipes.

 

Here is the recipe...I will also be making a variation of this recipe on

Sunday August 24 for Collaboration Kitchen!

Fisherman's Stew

Serves 6

10                         Garlic cloves

¼ cup                   Tomato paste
4 tbsp                   Unsalted butter
1 cup                    Celery, small dice
1 cup                    Onion, small dice
¾ tsp                    Dried crushed red pepper flakes
1 tsp                     Dried oregano
3 cups                   Fish stock
1 (14.5 oz) can     Diced tomatoes, drained
1 ½ cups               Water
2 sprigs                 Thyme
2                           Bay leaves
4 sprigs                 Parsley
4                           Peppercorns
Salt and pepper to taste

 

3 lb            Mixed seafood – Fish fillets, skin off and bones removed- cut into ½ inch cubes,   Scallops, Clams or mussels (cleaned and debearded),  Rock Crab, cracked and cut into pieces

8 to 12 slices        Baguette, cut on a bias, ½ inch thickness

3 tbsp                   Fresh parsley leaves, chopped

Place garlic cloves into a saucepot and cover with water. Bring water to a boil over high heat. Reduce heat to medium and simmer for 10 minutes.

Remove garlic from liquid and mash with the back of a fork, to a paste. Add tomato paste and small amount of “boiling liquid”, stir to combine.
In a large saucepot melt butter over medium low heat, add onion and celery. Sauté till translucent. Add red chili flake and sauté till fragrant.
Stir in dried oregano and tomato paste mixture, slowly pour in fish stock, stirring constantly to remove any lumps.
Add tomatoes and water.
Combine thyme, bay leaves, parsley and peppercorns in cheese cloth and tie with butchers twine. Add cheese cloth bundle to the pot and cook uncovered for 25 to 30 minutes.
Add fish, scallops, mussels, etc.* into the pot, cover and cook until fish is firm and mussels open. Ladle soup in to bowls, top with 2 pieces of toasted bread and sprinkle with herbs.

*When adding seafood to the pot; the larger items like crab would go in fist (about 15 minute total cooking time), followed buy you fish, mussels, shrimp (5 to 8 min total cooking time), lastly your small scallops and cooked seafood (2 minutes total cooking time).

My Grandma's White Cocktails Sauce with Jumbo Grilled Shirmp Cocktail

I will never forget my Grandma's Christmas parties, they meant one thing and one thing only- SHRIMP COCKTAIL TIME!!! This was both blessing and a curse. As we (my mom, aunt, grandma and I) gathered around the kitchen table to peel and devein shrimp; lots and lots of shrimp. That part was no fun, but it was all worth it for those wonderful shrimp and Grandma's white cocktail sauce.

Yes I said white cocktail sauce. This recipe had two uses that I can remember, and they were polar opposites. This sauce was used at Passover for Gelfite fish and at the Christmas party for shrimp. Not so Kosher I know, but oh so tasty.

Not sure where the origins of this sauce came from but I love it and relish any excuse to enjoy it. In a recent cooking class I updated the classic shrimp cocktail by grilling them and serving them with classic red and my beloved white cocktail sauce.

 

Grilled Jumbo Shrimp with Red and White Cocktail Sauce

Serves 6 appetizers

1.5 to 2 lb   Jumbo Shrimp (U10), shell on (approximately24 to 30 shrimp )   

1/3 cup       Grape seed oil

½ tsp           Black pepper
1 ½ tsp        Old Bay
3 tbsp          Fresh lemon juice

Cut through shells of shrimp; along middle of back, using kitchen shears or a paring knife. Exposing the vein, devein shrimp, leaving shells and tail in place.

Prepare grill with medium-hot charcoal or gas grill.

In a bowl stir together grape seed oil, pepper, old bay and lemon juice.

Toss shrimp in in oil and spice mixture and marinate for 15 minutes. (no more than  15 minutes or texture of shrimp will change if marinated too long.)

Grill shrimp for about 3 to 5 minutes per side, or until pink and firm.

Remove from grill and serve shrimp hot or refrigerate till cold.

 

Red Cocktail Sauce

1/2 cup                   Ketchup
1 to 1 ½ tbsp      Prepared horseradish
2 dashes              Crystal or a Louisiana style hot sauce
¼ tsp                    Worcestershire sauce
¼ cup                   Lemon juice

Combine all ingredients and chill till ready to serve.

 

 

White Cocktail Sauce

½ cup                   Mayonnaise

½ tsp                    Sugar

1 tsp                    Onion, finely minced

¼ tsp                   Garlic, finely minced

2 tbsp                  Fresh dill chopped

1 ½ tbsp              Parsley, chopped

1 tsp                    Prepared horseradish

2 tbsp to ¼ cup   Lemon juice

Salt and pepper to taste

 

Stir together all ingredients and add lemon juice to taste; chill till ready to serve.

Salmon Burgers for a Happy and Healthy New Year

 

 

With the New Year just around the corner;

 many of us (oh yes.....myself included) have vowed to eat healthier.

I thought I would share a recipe to help.

 

Salmon burgers can be a great way to eat more Omega-3 Fatty Acids! Those lovey little wonders that support everything from brain function to maintaing strong hair and nails.

 

The recipe for this burger is simple and full of flavor.

It can be made with just about any fish (from yellowtail to shark). It can also be flavored with all your favorite herbs and spices (I chose Asian flavors, but I encourage you to play with your food).

 

 

 

 

Salmon Burger

Serves 4 to 8

2.5 lb                    Salmon 

4                           Green onions, sliced thin
1 tbsp                   Lemon zest
2 tsp                     Fresh ginger, peeled and finely grated
1 tsp                     Mirin
1                           Egg, scrambled
½ cup                   Panko bread crumbs
4 tbsp                   Mayonaise (or low-fat Greek yogurt)
2 tsp                     Peanut oil
4                          Hamburgers buns
8 thin slices         English cucumbers
1cup                    Arugula

 

Salmon Burgers:
Discard salmon skin and any bones.

Finely chop salmon by hand.

In a bowl stir together salmon, green onions, lemon zest, ginger, Mirin, egg, bread crumbs and salt and pepper to taste and form into 4 patties.

Refrigerate for 1 hour before cooking.

In a non-stick skillet heat oil over moderate heat until hot but not smoking and sauté patties 4 minutes on each side, or until just cooked through.

Transfer salmon burgers to buns and top with mayonnaise, cucumber, and arugula.

 

What To Do With Your Suzie's Farm CSA Pumpkin

Pumpking, like most other winter squash is delish when roasted, but getting it cut into pieces can be a nightmare.

Here is the trick, boil or mircowave your pumpkin (or squash) for 10 minutes. This will cook the oustside just enought to make them easy to cut but not cooked all the way through.

Or make pumpkin puree- place whole pumpkin in a large pot of boiling water. Cover and simmer for 20 minutes or until pumpkin is just cooked. Peel and seed pumpkin. Them roast or micorwave till tender.Place pumpkin into a food processor and puree till smooth. THis puree can then be made into soups, pies, ravioli and so much more.

 

 

 

Last night I had an amzaing class at Great New, the class show cased Suzie's Farm's CSA box.

Featuring these amazing vegetables:

Lettuce
Kale
Sunflower Greens
Cherry Tomatoes
Mixed Hot Peppers
Sweet Pepper
Squash
Cilantro
Salad Mix
Onions
Pumpkin - Winter Luxury or Long Island Cheese (edible)

 

Here is one of the recipes I made in class, enjoy!!

Pumpkin and Greek Yogurt Panna Cotta

Serves 6 to 8

1                 Vanilla bean

1 cup          Milk
1 tbsp         Agar agar flakes or 1 tsp agar agar powder
½ cup         Dark or light agave syrup
1 cup          Plain Greek yogurt
1 cup          Pumpkin puree (made from winter luxury, squash, or sweet potato will also work)*
¼ cup         Orange juice
¼ tsp          Pumpkin pie spice

 Split vanilla bean down the length of the bean, using the back of a small knife,  scrape seeds from the pod, reserve seeds and pot.

Add milk, vanilla bean, vanilla seeds and agar agar in a medium saucepan; bring to a scald over medium-high heat. Stir to dissolve agar agar.
Remove from heat add agave syrup and stir combine agave; steep for 10 minutes.
Remove vanilla bean from steeped milk.
In a small bowl whisk together pumpkin puree and orange juice.
Add steeped milk, Greek yogurt, pumpkin puree mixture, and pumpkin pie spice; to a blender and blend till smooth.
Strain through a fine mesh sieve.
Divide mixture among custard cups.
Cover with plastic wrap and chill overnight. (Can be made 2 days ahead. Keep refrigerated.)
Run a knife around edges of each panna cotta to loosen. Set each cup in shallow bowl of hot water for 10 seconds. Immediately invert onto plate and serve.

*Pumpkin Puree- place whole pumpkin in a large pot of boiling water. Cover and simmer for 20 minutes or until pumpkin is cooked. Peel and seed pumpkin. Place pumpkin into a food processor and puree till smooth.

 

 

Day at The Docks 2012....Slinging Fish Tacos and Teaching Quick Baja Style Shrimp Ceviche

Every year my amazing friend Tommy Gomes

(the most amazing fishmonger at Catalina Offshore Products)

Sets up a booth at Day at The Docks

Selling fish tacos

To raise money for the Monarch School (a school that educates childeren impacted by homelessness). This year we raised $5,000.00!

When I am not slinging thousands of fish tacos, I teaching. This years cooking demonstration, on one of the many amazing sport fishing boat was Baja Style Quick Shrimp Cevice.

Here is the recipe I made this year.

Quick Baja Style Shrimp Ceviche

Serves 4 to 6

For Cooking Shrimp

1 ½ lb         Shrimp, shell on

4                 Green Onions
1/4 cup        Lime juice
1                 Jalapeno, cut in half

For Ceviche

1                 Jalapenos, seeded & diced

1 cup          Green onion, sliced into thin slices
1/4 cup       Cilantro leaves, chopped
1 tbsp          Extra virgin olive oil
1/3 cup       Tomato ketchup
¼ cup         Tomato juice
½ cup          Lime juice
Salt & fresh ground black pepper
1 1/3 cup    Cherry tomatoes (multi colored), halved or quartered
1/2 cup       English Cucumber, finely diced

1                 Avocado, seeded, peeled and diced

Tortilla chips

Combine green onions, lime juice, jalapeno, and 2 quarts water in a large stock pot; bring to a boil.

Add shrimp, stir, cover, cook until half cooked, about 2 minutes (or until pink and firm on the outside and shiny on the inside).
Drain in a colander.
Remove from colander and spread into a single layer onto a cookie sheet and refrigerate till cooled completely.
Peel and devein shrimp. Cut shrimp into bite sized pieces, small enough to fit onto a chip.
In a large bowl, stir together jalapenos, green onions, olive oil, ketchup, tomato juice and lime juice. Add shrimp and season with salt and pepper. 
Refrigerate for 30 minutes, or up till over night
Before serving stir in cilantro, tomatoes and cucumbers.
Serve with a garnish of avocado and with good quality corn tortilla chips or tostadas.

Vegan Chocolate Pudding with Coconut Whipped Cream

I have a funny thing I like to do. When I am planning vegan cooking classes I like to give them a theme (Vegan Valentines,  Thai Vegan, Summer Vegan, etc) and next month’s class is a St. Patrick’s Day themed vegan cooking class.

My go to dessert for St. Patrick’s day is this super rich chocolate pudding. Normally I would make it with Bailey’s Irish Cream to up the Irish factor, but it’s not vegan (although there are a few online recipes to make a vegan Bailey’s Irish Cream).

Yesterday spent the day toying with recipes, to convert my chocolate pudding into a vegan recipe. Here is what I found

1)    Please don’t use the recipes on the internet that call for “egg replacer” and “cocoa powder” – they are awful!

2)    Semi-sweet baking chocolate has no dairy and makes a super-rich pudding

3)    Adding egg replacer to my recipe (1 tbsp) makes the pudding super thick (like Jello instant pudding thick), not my favorite to sit down to a bowl of in front of the TV...but would be amazing in a “pudding pie” recipe.

Here is the recipe that I liked best, it taste like thick rich chocolate. You will love it And I topped it with a little Coconut Whipped Cream.

Vegan Chocolate Pudding

Serves 4 to 6

4 oz             Semi-sweet baking chocolate, broken into small pieces

¼ cup          Coconut cream

¼ cup          Agave nectar

2 tbsp          Corn starch

1 cup          Almond milk

2 cups         Coconut milk*

2 tsp           Vanilla

¼ tsp          Instant espresso powder

 Coconut whipped cream for garnish (optional) 

In a double boiler**, over medium low heat, combine semi-sweet chocolate, coconut cream and agave nectar. Melt over barely simmering water, stirring constantly.

Remove from heat while a couple of pieces are still visible.

Whisk together corn starch, almond milk, coconut milk, vanilla and espresso; dissolve cornstarch completely.

Pour almond milk mixture into a sauce pot and heat over medium low heat. Whisk and scrape with a rubber spatula, constantly. If you don't keep on stirring, the mixture will turn clumpy, but you want it to be smooth and creamy.

Once it is thick, turn off heat and add melted chocolate. Pour into serving bowls or cups and chill in the refrigerator for at least one hour, but best if done a day ahead. 

Garnish with coconut whipped cream, and enjoy!

*I recommend Golden Star Coconut Milk

** To heat the liquid for your double boiler- start by placing a small amount of water (making sure that the water does not touch the bowl that will be inserted later) into a sauce pan.Bring water to a boil over high heat.Turn off heat and insert a bowl just small enough to rest inside of the pot. 

Vanilla Coconut “Whipped Cream”

Makes1 ½ cups

1 cup                    Coconut milk, COLD (golden star)

½  tsp                   Vanilla extract

½                          Vanilla Bean seeds, split down the length and seeds removed

2 tsp                     Agave nectar or sugar (optional)

½  tsp                   Agar agar

½ cup                   Coconut milk

2 tbsp                   Coconut milk

Using a hand mixer, whip 1 cup coconut milk, vanilla extract, vanilla seeds and agave nectar; whip at high speed for a minute or two until it becomes fluffy and whipped cream-like.

Cover and refrigerate.

In a sauce pot combine agar agar and ¼ cup coconut milk. Cook over medium heat to dissolve agar agar (or until the majority of flakes dissolve), about 7 minutes .

Remove from heat and stir in 2 tablespoons coconut milk.

Strain coconut milk with agar agar into whipped coconut milk. With a hand mixer, whip together agar agar and coconut milk with the already whipped coconut milk; till light and fluffy. Refrigerate for at least 30 minutes (best if done the day before).

Plum Cobbler and Pinot Noir...a match made in heaven

In last nights Wine Country Cooking Class, it was Pinot Noir night. The menu for the evening was

French Country Vegetable Soup

Citrus Cedar Plank Salmon

Cauliflower Puree

Plum Cobbler

The smell where intoxicating. You felt as if you where in a bottle of Pinot. The first thing to hit your nose was the cedar (from the cedar plank salmon),  the the light vegetal aromas of ripe tomatoes from the soup and lastly the velvety aromas of vanilla and plum from the cobbler. It was a night to remember.

I loved the pairing of Chalon Vinyard Pinot Noir, with it lightly oaked flavor and strong jammy fruit notes. I had to share it.



Plum Fruit Cobbler

Serves 4

Filling-
1/3 cup       Sugar
2 tbsp         All-purpose flour
2 lb             Plums, pitted, peeled (optional) and cut to chunks                   
1  tbsp        Unsalted butter, melted
½  tsp         Vanilla extract
1/8 tsp        Almond extract

Topping-
3/4 cup                 All-purpose flour
¼  cup                  Cornmeal
1 tsp                     Baking powder
¼ tsp                    Salt           
1 tbsp                   Unsalted butter, cold and cut into small cubes
½  cup + 1 tsp      Heavy cream, divided
2 tsp                     Raw sugar

 
Preheat oven to 400°F. Butter a baking dish.

Toss together filling ingredients in a large bowl. Spread out in baking dish and bake until just bubbling, 10 to 20 minutes.

Make topping while filling bakes: Whisk together flour, cornmeal, baking powder, and salt, then blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal. Add ½ cup cream and stir just until a dough forms.

Turn out dough onto a lightly floured surface and lightly dust with flour, then roll out with a floured rolling pin into a 1/2-inch-thick round. Cut out biscuits with lightly floured cutter. If necessary, gather scraps and reroll once, then cut out more biscuits.

Arrange biscuits 1/2 inch apart over hot filling. Brush tops with remaining tablespoon cream, then sprinkle with sugar. Bake until topping is golden and fruit is bubbling in center, 25 to 30 minutes. Cool to warm, 30 minutes.

Best if served with whipped cream!!

Vegetarian “Like Water for Chocolate” Chiles with Walnut Sauce, stuffed with Lentils

For those of you who have taken a vegetarian (or vegan) cooking class from me this recipe will be very familiar. And for those of you who have not been lucky enough to take one of my cooking classes; I thought I would be kind enough to share this recipe with you.

Like Water for Chocolate is an amazing book, and a good movie, about a young Mexican girl (Tia) and her long and heart wrenching story of love and food. How these two mold her life, in both virtuous and ruthless ways.

This dish, Chiles in Walnut Sauce, are served at a wedding feast (and if I told you the whole story you would never read the book or see the movie, and you really need to read the book and see the movie);  putting several very special ingredients into the sauce and shares something very special with the wedding party.

“Like Water for Chocolate” Chiles with Walnut Sauce, stuffed with Lentils

Serves 8

1 ¼ cups     Red lentils

2                 Cinnamon sticks
2 ½ cups     Water

For filling

¼ cup          Cider vinegar
1 1/2 tbsp   Sugar
15               Dried apricots, cut into small cubes
1/4 cup       Golden raisins
1 cup           Water

½ tsp          Ground allspice

½ tsp          Freshly grated nutmeg
1/4 cup       Raw almonds, coarsely chopped
1cup           Yellow squash, small dice
1 tsp           Orange zest
4 oz            Oaxacan cheese, cut into small cubes

8 large         Poblano chiles (approximately 2 lb total), roasted, peeled and seeded

For sauce

½ cup                   Walnuts, roughly chopped
2 tbsp to ¼ cup    Raw almonds, roughly chopped
1 to 1 ½ cup         Half and half
1 tbsp                   Sugar
¼ tsp                    Salt

4 oz             Queso fresco, crumbled

½ cup          Fresh pomegranate seeds**

In a small saucepot simmer lentils and cinnamon sticks in water until just tender but not falling apart, 20 to 30 minutes, and drain.

Combine cider vinegar, sugar, dried apricots, golden raisins and water in a saucepot. Cook over medium low heat, simmering till fruit is plump and rehydrated, or until liquid is evaporated (about 8 minutes).

In a large bowl stir together ground allspice, nutmeg, almonds, yellow squash, orange zest and cheese. Add to cooked fruit; along with lentils, gently stir to combine. Season with salt and pepper.

Preheat oven to 350°F.

Divide filling among chiles, then close, overlapping sides of openings slightly. Transfer, seam sides up, to a foil lined shallow baking dish, then cover with foil Bake until heated through and squash is tender, 20 to 25 minutes.

While the chiles cook, purée walnuts, almonds, 1 cup half and half, salt and sugar in a food processor or blender; until smooth and silky, about 2 minutes.

(Sauce should coat back of a large spoon. If sauce is too thin, add more almonds and puree. If too thick, add more half and half.)

Transfer chiles to plates; pour walnut sauce over each chile, leaving some of chile visible, then sprinkle chiles with pomegranate seeds and Queso fresco. 

* To roast the peppers; place the poblano pepper on a low flame on the gas burner or bbq and burn the outside skin. Don't be alarmed if you hear popping from the pepper. Place in a brown paper bag till cool enough to touch. Rub the burnt skin off of the pepper. Cut an opening on the side of the pepper and scrape out the seeds and membranes, leaving the stem intake (if possible).

**If pomegranates are not in season you can substitute finely diced dries cherries, cranberries or pomegranate flavored cranberries.

URBAN FARM PARTY! Coral Tree Farms, an urban farm in the heart of Encinitas

URBAN FARM PARTY! Coral Tree Farms, an urban farm off of Requeza Ave in the heart of Encinitas. If you have not heard of it you are not alone, but trust me when I tell you there is an amazing farm with a even more amazing farmer right under your nose.

 This Saturday they are having an open house and you are invited!
The party and tasting event, with tastings from Stone Brewing Company, Haggo's Organic Taco, and Vignette Cupcakes. As well as cooking demonstrations from yours truely.

This event is a fundraiser to help pay for an unexpected requirement from the water district.
http://www.facebook.com/?ref=home#!/event.php?eid=217918278233343

I am planning on making a couple of fun recipes to showcase some of the wonderful produce from the farm. 

Swiss Chard with Leeks and Golden Raisins

Serves 4

2 tbsp          Olive oil

2 tbsp          Leeks, green removes and whites sliced thin

6 cups         Swiss Chard, soaked, tough separated- (stems chopped into small pieces and leaves coarsely chopped)

¼ cup          Water

1 tbsp           Honey

1 tbsp          Golden Raisins

Salt and pepper to taste

        

Heat oil in a large sauté pan over medium heat and add leeks; cook till translucent. Add water and chard stems. Cover and reduce heat to low, cook for 5 minutes. Remove cover and add chard leaves and season with salt and pepper ;cook for 5 to 7 minutes over medium heat or until chard just starts to become tender. Add honey and raisin; stir and cover.

Cook for 2 to 3 minutes or until chard is tender and raisins plump.

Taste for seasoning and serve.

Pickled Beets and Spring Garlic

Makes 3 Pint Jars

12 small to medium             Beets, tops and tips removed

2 tbsp                                    White wine vinegar

2 tbsp                                    Olive oil

Salt and pepper

           

1/3 cup                         Spring garlic*, sliced thin

3 cups                          White wine vinegar

1/3 cup                         Sugar

1 tsp                              Kosher salt

1 tbsp                            Pickling spice, divided

Preheat oven to 400 degrees.

Place beets, vinegar, olive oil and salt and pepper onto a large sheet of aluminum foil. Fold into a foil pouch and place onto a cookie sheet; roast in the oven for 40 minutes. Cool completely, rub off skins from the roasted beets and slice thinly.

Sterilize preserving jars and lids.

Arrange, in 1-quart jars, alternating layers of beets and spring garlic. And add ½ teaspoon pickling spice in each jar.

In a small sauce pot combine kosher salt, white wine vinegar, sugar, and remaining pickling spice; bring to a boil and cook till sugar and salt are dissolved. Stirring occasionally.

Divide vinegar mixture into jars and filling to within ½ inch of rim.

Top with covers and twist to seal.

In a large pot cover jars with water and allowing 1 to 2 inches of water to cover jars (you may need to add extra water for this). Bring liquid to a boil and gently boil for 10 to 15 minutes.

After processing, remove jars and set them upright on a towel to cool 12 to 24 hours. Do not retighten bands. Once jars are cool, test each one for a seal by pressing the center of the lid. The lid should not flex up and down (if it does, immediately refrigerate or reprocess with a new lid for the full length of time).

Label, and store jars in a cool (50° - 70° F/10° - 20°C), dry, dark place for up to one year. After opening, refrigerate, and use within 1 month.

For additional information on canning go to eatingwell.com/go/canning

*If you do not have spring garlic substitute with spring onions or leeks sliced and 3 whole cloves garlic