Moroccan Style Fish Stew

1 lb cod fillet, sliced into 2-3 inch pieces  (any oily white fish can be used in place of cod)
2 carrots, peeled and shredded
5-6 small tomatoes, peeled and sliced (to peel tomatoes, cut an X on top of the tomato and submerge under boiling water for 2 minutes, drain and the skin should come off very easily)
1 red bell pepper, cleaned from seeds and cut into thin circles
1 - 16oz can of cubed tomatoes
12oz water (just fill 3/4 of the emptied tomato can with water)
4 garlic cloves, sliced
2 tbsp lemon juice
4 tbsp minced cilantro
1/4 tsp ground cumin
1/4 tsp ground coriander
2 tbsp olive oil
salt



In a pan, heat olive oil and add in the sliced garlic.  When starts to turn golden, add shredded carrots. Cook stirring frequently for about 2 minutes.  Add bell peppers, canned tomatoes in juice, lemon juice & water.  Season with a little salt, add the cumin and coriander and mix.  Lower the heat to medium.  Season the fish and lay atop the vegetables in the pan.  Place tomato circles atop the fish and cook for about 4-5 minutes.  Place minced cilantro on top of the fish, cover pan with lid and let cook for another 2 minutes.  It's ready to serve immediately.  Make sure you have plenty of bread to soak up the sauce.

Moroccan Short Ribs

A lucky find of a recipe from the Noble Pig with a few adjustments...

1.5-2 lbs short ribs
2 c baby potatoes
6 young carrots
1 onion, cut in half
1 quart + 2 cups chicken stock
6 dry apricots
1/2 c dry currants
1 tbsp lemon zest + 2 tbsp lemon juice
2 tbsp cumin
2 tbsp cinnamon
2 tbsp grated fresh ginger
2 tbsp honey
1 tsp red pepper flakes
6 tbsp flour
salt + pepper

Wash and dry the short ribs.  Season with salt and pepper.  Mix together the cumin, cinnamon, and ginger.  Rub onto the short ribs.  Set to braise on a foil covered baking sheet into a 400 degree oven for 20 minutes.

Lay the braised short ribs into a dutch oven.  Lay the onion, carrots and potatoes atop.  Mix chicken stock with honey and red pepper flakes. Pour over the contents of the dutch oven.  Cover with lid and cook at 350 for 3.5 hours. 

Remove meat and vegetables into a separate container.  Separate the fat from the remaining sauce, and discard.  The sauce remaining add to a large pot.  In two cups of stock add the flour and mix until no lumps are remaining.  Add the mixture to the sauce in the pot.  Add in currants and apricots.  Set the pot to come to a boil on medium heat, stirring occasionally.  Cook for about 15 minutes. Add in the lemon juice finish it off.

Pour the sauce over the short ribs and vegetables and serve immediately.

The changes of finishing the sauce off separately come from the issue I had with the sauce starting to burn as soon as flour is added.  This is due to the single heat source from the bottom (stove top), which is the other driver to moving the whole recipe into the oven. 

Zrazi (картофельники)

I grew up eating these, and just discovered my hubby was deprived his entire childhood.  What a shame! I'll have to keep making them to make up for all the lost time.

Filling
1 lb ground beef
1 onion, chopped
1 c chopped portabella mushrooms
salt + pepper
1 tbsp oil

Dough
4 large potatoes
2 tbsp butter
1 egg
salt + pepper
3 tbsp flour

For the final product
1 cup flour
2 tbsp oil, per batch

Make the filling by heating the oil in a pan on medium-high heat. Add in the chopped onions and fry until they turn golden/caramel color.  Add in the mushrooms, and cook while stirring for 3 minutes.  Add in the meat, and fold in, stirring slowly.  Cook until beef is ready, about 5-7 minutes.  Season and set aside to cool.

Boil peeled and cubed potatoes in salted water, until fully softened.  Drain and mash with butter, until smooth.  Sift in the flour and add in the egg. Mix and season with salt and pepper.  Let cool completely.

Spread flour on a working surface.  Drop a heaping spoonful (a wet spoon helps) of the potato mixture and flatten a bit, and flip over.  Flatten into a circle about 1/4 inch in thickness.  Drop 1-2 teaspoonfuls of the filling into the center of the circle.  Carefully pinch the circle together and roll in flour.  Set aside and repeat until all your dough/filling is used.

Fry in batches (with oil), on medium-high heat until a golden crust forms, on each side.

Miso Everything.

There's nothing I dislike more, in context of food shopping like buying something, only to realize X amount of time later it's not been used and is beyond repair, on its way to the compost bin.  I try recipe planning and sometimes it works, but other times, especially when working with a new ingredient it does not.  Some time ago, I bought white miso.  It was a relatively large container from a Korean supermarket.  I had no idea how much miso is actually used in the recipes I wanted to try, nor did I really have much choice in quantity.  Long story short, I tried one, ONE! recipe, and a month later waved goodbye to the rest of the miso as it tumbled into the trash.

Last week I had a craving a healthy dinner and thought of miso cod.  Whole Foods is usually good with keeping up on foodie trends, and had a decent selection of miso types, ranging from red (saltier/stronger) to white (milder) to sweet.  And to my excitement, ranging in container sizes!  I decided then and there, I am going to use it to the last drop (chunk?) even if we grow sick of it (spoiler: we didn't).


I started with the cod, accompanied by garlic & ginger bok choy.  For the cod, I followed the Nobu recipe loosely.

Miso Cod

Marinade/Glaze
1/4 cup mirin
1/4 cup sake
3 tbsp light brown sugar
1/4 cup white miso

Fish
1.5 lbs cod filet

Wash the cod and pat dry.  Mix the glaze until smooth and uniform.  Spread about 1/2 of glaze on the cod and let stand for about 20 minutes as you prep your side (see the bok choy below). Preheat oven, broiler on high. Place the cod in the oven for about 3-4 minutes.  Check on it to make sure the top is starting to caramelize into a nice deep brown color.  When the char level is to your liking, take out of the oven.  Change oven from broil to bake at 375 F. While your oven is cooling, spread the rest of the glaze on the cod. Return to oven for another 6-7 minutes.  Serve immediately.

Garlic + Ginger Bok Choy

1 bunch of bok choy
2 cloves of garlic, minced
2 tbsp of ginger oil (or 1 tsp of grated fresh ginger)
2 tbsp of vegetable oil
1/4 cup of stock
salt

Separate and wash the bok choy leaves.  Dry them and trim off a bit of the white base.  I prefer them in long, but that's because I have a giant roasting pan, if you do not, you may want to cut them in half so they fit.  Watch the quantity as well, as your pan has to be closed (e.g. fit just the right amount of stalks) .  Heat ginger and oil in a pan, add minced garlic. Cook on medium heat until the garlic is just starting to turn color.  Add in the bok choy, mix to coat the leaves / stalks evenly.  Cook for about a minute.  Add in the stock, and immediately close the pan with a lid.  Cook for about 2 minutes.  Season with salt and serve.

Later in the week, I decided to try a similar recipe with salmon.  There are very few differences, but I felt this was a more involved, longer process then the cod.  I think, generally, the oilier the fish, the longer it needs to sit in the marinade. Thus, salmon was marinated overnight as opposed to the cod.  Because it was naturally heavier, I served it with Lemon Pepper Pappardelle.

Misoyaki Salmon

1.5 lbs salmon filet

8 tbsp sake

8 tbsp mirin

4 tbsp orange juice

8 tbsp sugar

9 tbsp white miso

2 tsp ponzu sauce 

Mix sake, mirin and OJ with sugar, until the sugar is fully dissolved. Add the miso paste and ponzu sauce. Place the marinade and salmon in a zip lock for about 24 hours and store in the fridge.  When ready to cook, pat dry the salmon.  Place the remaining sauce into a small sauce pan, and reduce sauce until thickened.  Cool the sauce.  Brush the sauce atop the salmon, place into the preheated oven on broil at high.  Cook for 3 minutes.  Change to bake at 350, and cook for another 6 minutes (this depends on the thickness of your salmon and your preferred level of cooking; I prefer my salmon medium-rare).

As my final attack of the miso, I made a breakfast dish today.  

Tomato Baked Miso Egg

 6 campari tomatoes

3 large eggs

2 tsp white miso

salt

1 tbsp olive oil

Preheat oven to 400F. Cut tops off the tomatoes, and scoop out the flesh and seeds.  Mix olive oil, miso and a bit of salt into a paste.  Scoop about half a teaspoonful into each tomato "shell".  Spread the miso mixture on the inside of the tomato. Break eggs, one at a time into a ramekin or a silicone cup.  Pour off egg white into a tomato "shell" to fill it, pour off the rest of the white and yolk into another tomato "shell".  I found that it took about 1 large egg, per 2 campari tomatoes, however if your tomatoes are different, you'll have to adjust accordingly with eggs.  Repeat the process until all your tomato "shells" are filled.  Oil a small metal baking pan, place tomatoes carefully in.  Place into the oven for about 15-17 minutes.  At that point, the yolks will be coddled. Serve with your favorite herb minced on top.

Lekach or Biskvit (Бисквит)

My parents have jointly been perfecting the old favorite, lekach cake.  The funny part about it, that even though everyone and their neighbor referred to this cake as lekach (and some as yellow bread, you know who you are) it's everything but!  In fact, this is a recipe for a close cousin on the angel cake, but a richer, yellower, prettier cousin. My mom refers to it as biskvit.

It's a base for a lot of cakes, but the best method of consumption is naked; in its original form.  It's light and fragrant, and low on gluten.

She volunteered this recipe, so I caution that technique and order are as important as the ingredients.  One omission, temp difference, jog across the kitchen while the cake is in the oven, and you will not reach the perfection she has many times over.  Proceed with caution, you'll thank me her later.

6 eggs (separated); room temperature
6 leveled tbsp sugar
6 leveled tbsp flour
1 tsp vanilla sugar
1 tsp butter + 1 tsp flour for the pan

Preheat the oven to 350F.

In a small dish whip yolks with a hand mixer with 3 tbsp of sugar, until they triple in volume. Set aside.

In a separate dish, whip the egg whites with a clean hand mixer until soft peaks are starting to form.  Slowly start adding the remaining sugar & vanilla sugar as you whip into stiff peaks.

Combine in the yolk mixture, into the egg white mixture slowly folding in with a silicone spatula.  Do not over mix! This does NOT have to be a uniform color.  Sift the flour, slowly, over the bowl in small amounts as you SLOWLY incorporate by folding with your spatula. Again, do not over mix!

Transfer the mix into a buttered and floured aluminum bundt pan.  Place into the preheated oven and bake for 45 minutes.  Do not open the oven during this time or the cake will settle.  At that point, an inserted toothpick should come out clean.  Cool, upside down on a board.  Remove from the pan only when the cake has fully cooled.

Don't forget a glass of ice cold milk!

Morrocan Lamb Stew

A few months back, I made a lamb stew, that in my opinion trumped my prior lamb shank undertakings.  I used the Craigie on Main recipe, that happened to coincide with every leftover in my pantry.  Today, I am recreating the same, but doing so en cocotte (which sounds significantly fancier then it is!).  This somewhat popular preparation style from Ukraine (brought over from France) in individual clay pots, is exactly what I've been craving this entire week of freezing weather. 

In the days before takeout...or rather in the location/time before takeout containers, as a kid, I recall being super excited about a mini treasure, all mine, beneath the lid.  My mom would make incredibly fragrant stews and juliennes in lidded containers, and I bet it'll please E as well.

To adopt the same recipe, use boneless lamb shank, or debone with a sharp knife.  Cut into cubes (1"x1"), and marinade as instructed in the original recipe.  The smaller size of the meat, allows for a quicker marinade (but for the truely committed, do marinade overnight).  Follow step 3, however reduce cooking time to 10  minutes. Follow the rest of the steps, however use the individual pots instead of the dutch oven.  Layer ingredients with meat at the bottom, spices (in small sachets, or in "reused" tea bags) atop the meat, dry fruit and then the vegetables.  Pour the chicken stock over the layers, 3/4 way to the top of the pot.  Replace the lids, set the pots into a cookie sheet to prevent spils, and set into the over at 325.  After 2 hours or so, the meat should be perfect.  Remove from the oven, let stand for 10 minutes and serve carefully (with kids, it may be a good idea to let the stew cool longer).

Green Borscht

This soup couldn't be easier.

2-3 rounds of osso buco
2 bunches, spring onion
1 extra large box, spinach (feel free to use frozen spinach if you don't have fresh on hand)
salt + pepper

To serve:
sour creme
hard boiled eggs

In a heavy stock pot, in olive oil, quickly brown osso buco, about 2 minutes on each side.  Add about 2 quarts of water, and bring to boil.  Remove foam from the top, and let simmer for about 30 minutes, continually clearing the top to make a clear stock.  Cover and cook for about 30 more minutes, until the osso buco is adequately softened. Add in chopped spring onions (3 mm in thickness or so), white and green parts.  Add in the spinach.  Cook for about 15-20 minutes to low-medium heat, covered.  Season with salt and pepper.  Serve with sour cream and half of a hard boiled egg, sliced into the soup.

Mushroom, Cherry Cous Cous with Tarragon

2 shallots, chopped
1 box, baby bella mushrooms
3/4 cup, dry cherries
2 cups, Israeli cous cous
4 cups, low sodium chicken stock
1 cup, frozen peas
4 sprigs, fresh tarragon, chopped finely
2 tbsp olive oil
salt + pepper

In a non-stick pan, roast shallots until golden.  Add chopped mushrooms to the pan.  Roast until reduced by a quarter in volume.  Add cherries.  Add in the cous cous and toast for about 3 minutes.  Add stock, stir and change heat to medium-low.  Cover with lid and simmer until all the liquid is absorbed. Add peas and carefully stir to incorporate them.  Remove from heat after about a minute.  Sprinkle with tarragon. Season with salt and pepper.

Like the previous post, this can totally be customized to your liking. I've done a few different combos (and unfortunately often exclude tarragon since it's an acquired taste for a lot of friends):

- onions, mushrooms and corn, chicken stock
- shallots, figs, dry currents, apricots, cilantro, chicken stock
- shallots, calamari rings, peas, parsley, seafood stock
- shallots, butternut squash (small cubes), mushrooms, sage, chicken stock

Mushroom Barley Soup

I've gotten complaints from friends that "not all my recipes are on the blog".  I know I am behind, but I am going to do better.  Here's one that I just recently had to dictate over the phone.

1 large onion, diced small
1-2 shallots, diced small
3 carrots, shredded
1 box (about 250 grams) of portabella mushrooms, sliced (bit sized pieces)
1 package of dry mushrooms (porcini, or shitake; about 150 grams)
1 quart of low sodium chicken stock
2 cups of hulled barley (hull-less)
2 tbsp olive oil
2 tsp smoked paprika
salt + pepper

To serve:
sour cream
dill
french bread

Rehydrate the dry mushrooms in 5 cups of boiling water.  Let stand 20 minutes.  Remove the mushrooms from the water.  Chop into small pieces.  Strain and reserve the water remaining.  

In a heavy bottomed pot, heat olive oil. Add in the shallots and onions.  Cook on medium heat, until just starting to turn golden.  Add in the carrots.  Stir and cook for about 2 minutes.  Add in the  fresh mushrooms and cook for 3-4 minutes. 

Add stock, barley and dry mushrooms and mushroom water.  Turn heat to medium-low, cover with lid.  Cook for about 40-50 minutes.  Checking a few times to assure you have plenty of liquid  (barley tends to soak up a lot). 

When the barley is to your liking, texture wise, remove from heat.  Add paprika and season to taste.

This soup is ready to eat immediately, but is significantly better the next day.  Like most soups, this can be modified with other ingredients to your liking. Perfect post-ski meal.

Serve with a dollop of sour cream, chopped dill and french bread.

Neander Chic

Lately I have been finding myself more surrounded by dieters then usual.  It started as a strong fitness kick among friends finding crossfit.  Not only has it become the workout of choice, it has changed a lot of their grocery lists.  Crossfits recommend the Paleo diet to reap full rewards of the program. 

What is Paleo? Think caveman. Get out your crayon, draw on your walls and then head to the nearest "hunting and gathering" place. Kill a lean cow, gather some fruits and vegetables...skip the refined sugars, processed food, legumes, grains, dairy (sigh), and starchy veggies.  Bingo! you're on a paleo diet.

Generally speaking, I am of the mindset that everything is good in moderation but I like the diets that reinforce good eating habits, such as fresh, unprocessed food, so this one is a winner. However, I also believe in evolution. That little thing that happened over time that took us from cavemen, living an average of 20 years, to modern day people, surviving potentially to a 100 plus. Other then the obvious developments in modern plumbing and medicine, I am pretty sure quality of life within itself has something to do with it.  

It's not my place to judge anyone choosing this diet, however I will judge the diet itself.  The premise of removing dairy has to do with lectin consumption, of say...a cow, to produce milk, however why eat the cow than? This is where I get lost.  Reading through a "paleo manual" DH brought home, I am no nutritionist, but I see a lot of contradictions.

That said, if chosen, this diet is not easy. It takes hard work to know what you're doing to replace those other things that you need, like fiber if you're gorging on proteins.  And it certainly yields results when combined with the crossfit program...but I'll be sticking to my see-food-diet plan for the foreseeable future.

- Your Modern Day Food Blogger