Definitely Not Sushi (But Still Just As Awesome.)

                Hello! Welcome back! The weather here is roasting my fair skin, and cooking is making this one hundred degree weather even worse. Sunburn and the heat from the grill, well... lets face it, its sushi or bust for my second recipe of the week (no heat required besides the rice.) 
                      This is a happenstance recipe, My sister's husband, (my brother in law) has an older sister, has a husband that... Well anyway, I got my hands on some Blue ling cod. If you don't know what that is, its fish. Its a type of cod, but it is literally neon blue. (Yes guys, blue.) It's also called Bubblegum ling, or green ling. The fish is ... you guessed it, blue, and so is its meat. (Of course, I have pictures.) 

                                        *I found this picture on google, I have no rights to it.

                                

                So, I decided to cook up some blue ling cod. I was quite taken with the idea of working with a fish as rare as this one, and also I was like... "Guys, I have to show my cooking blog readers this awesome fish!" Yes, I thought of you dear reader. So thus is the reason that I this blog is not sushi. (Sorry! Still going to make it for you, I promise.)  This recipe is decadent, delicious, and actually quite simple if you are familiar working with a grill. Also I would like to stress that any fish that you cook (or anything for that matter) should be FRESH. Not only does it taste better that way, but it drastically reduces any risk of a food borne illness.  

And THUS...

                                            Blue Ling cod with Lemon Herb Glaze

                                                             Ingredients (For the cod)

                                                             Alaska Blue ling cod 8 ounces

                                                             Olive oil 1 Teaspoon

                                                             Kosher salt 1/8 Teaspoon

                                                            Ingredients (For the glaze)

                                                            Olive oil¼ Cup + 2 Tablespoons

                                                            Freshly squeezed Lemon Juice 1 ½ Tablespoons

                                                            Lemon Zest 1 Tablespoon

                                                            Chopped Fresh Thyme 4 Tablespoons

                                                             Finely Chopped Fresh Ginger 1 Tablespoon

                                                             Kosher Salt ¼ Teaspoon

                                                             Sugar ¼ Teaspoon

                   One fish, two fish, red fish, blue fish!  We shall begin with the best part. Let's give this fish a massage. Pour the olive oil and the salt over the stunningly blue fish. (It matches my eyes don't you agree?) And rub it in. Don't worry, you don't have to be a massage therapist to do this. I did it, and you can ask any of my friends and they will tell you that I am really bad at giving back rubs. 

                           Now, tell who's boss, and make it go sit and think about what its done. (Marinade, that is) And now work on your glaze. 
                  

                   Combine the olive oil and the lemon juice, zest the lemon and add that and the thyme at the same time...  If you get it... Add the ginger, salt and sugar. Originally, the recipe called for basil and garlic, but I thought this might taste better. It did. Because I am always right. Totally. All the time. (But seriously, its better this way.) Whisk, and you have your glaze. Leave it to sit, so that all of the flavors can combine peacefully without you disturbing it all the time. (Jeez people) 
                 

                   
                           Now return to your fish. Its time to cut it into fillets. 
                   Take a very sharp knife and position over any 'ragged' area of the fish. (The pictures will explain this much better than I can.) Cut with a clean and firm stroke (One or two strokes preferred, please don't saw the fish like its a piece of wood.)

Final result... 

                              Grilling. 
                      This is the part where pyromaniacs like me have the most fun, I mean, you get to use a blowtorch. (A real blowtorch!!)  True confession here, I am not actually a pyromaniac.  But a blowtorch is the respectable and awesome way to start a barbecue. Trust me.
                          This is a charcoal starter. It is also the best way to light a barbecue without lighter fluid, (which is GROSS)  

                               TO LIGHT.
                  Step one. Go find a responsible adult who can help you play with fire. (When you realize that you are the responsible adult, cry.)
                 Step two. So, you are going to want to put some paper in the bottom and fill up with coals. 
                  Step three. Take your blow torch and wreak havoc on the paper. (Don't go overboard and light other things on fire please, I don't want people to think I recommend that on my cooking blog.)
                    Step four. When the coals are ready, put them into the barbecue. 

                     There is no wood needed for this recipe, since we aren't really aiming for smoked fish. (Though delicious, its a completely different flavor, and one that would mask the flavor of the blue ling cod.)
                   Glaze fish with the concoction that I had you make... (I just didn't want to say glaze twice.) and put it on the grill. So flashback to Moroccan Lamb Stew time, remember how I told you how to "Shimmy" the meat?  Do it with the fish on the barbecue for the same reason.  You don't want it to stick. Careful though, cod is delicate and you don't want it to break. 

                              




                            Leave on until the side nearest the coals is GBD (golden brown and delicious) Check this by carefully turning over the side of the fish to look at the color. Then roll it over to the other side. Make sure that the fish is equally situated over the coals.

 DO NOT BURN THE EXTREMELY RARE FISH. I REPEAT, DO NOT BURN THE EXTREMELY RARE FISH. Glaze the browned side again, and wait for two minutes before checking the cooking side again. The temperature of the finished fillet should be around 140 degrees  Fahrenheit  Take off of the grill (CAREFULLY) and put on a plate. 
                                         

                                       Your Blue ling cod is delicious and ready to be eaten, just serve with vegetables and garnish with parsely.... For the great reveal.... (Man, I really have to get a drum roll in here somehow.) 
                               

                        

I will do sushi as soon as possible, you mark my words. :) Until next time though my friends. 

The Recipe That You Have Been Waiting For...

 


                             Moroccan Lamb Stew.  I was eleven when I first tasted this delicacy. Rich, with tender meat, spicy and full of flavor, it immediately became my comfort stew. And now ladies and gentleman I shall share with you that same stew. (Its quite fabulous really) As well as a few cameo appearances of me!  (Not so excited about that, but whatever I guess.)

                 And without further ado, Moroccan Lamb Stew!!! (I made a rhyme! *feeling pleased.*)
                   


                                         Ingredients: 
                                         

•                                                    4 Tbs. olive oil
•                                            2 yellow onions, finely chopped
•                                              3 carrots, peeled and chopped
•                                               3 lb. cubed lamb for stewing
•                                                  1⁄2 cup all-purpose flour
•                                              Salt and freshly ground pepper, to taste
•                                                    3 garlic cloves, minced
•                                                    1 tsp. ground cumin
•                                                    1⁄4 tsp. saffron threads
•                                            1 Tbs. peeled and minced fresh ginger
•                                                   2 1⁄2 cups beef stock
•                                            1 cup canned crushed tomatoes
•                                             1 cup chopped dried dates
•                                              Grated zest and juice of 1 orange
•                                      2 Tbs. finely chopped fresh flat-leaf parsley

                       First off, I finely diced two onions, and chopped the carrots. (Impressive right?) The recipe called for canned tomatoes, but I try to use fresh ingredients as much as possible so I crushed the tomatoes as well. I diced the garlic, and got this lovely array of vegetables. (And fruits, since tomatoes are technically a fruit.)  

Also chop up the dates, and juice and zest the orange. (And ginger, who could forget the ginger.)

 

Now get out your dutch oven. (I shall now begin to chronicle the horrors that involve cooking without an oil screen.) 

Put three tbs. of olive oil into the dutch oven. Once you have the oil shimmering, (but not jumping out of the pan) add your onions and carrots. Reduce the heat, and stir occasionally. The trick with dutch ovens is oil. Some recipes involving one call for one to three tbs of oil, but chances are, those recipes are made for a ceramic dutch oven, and we are using a cast iron monster here. One that will soak up all of the oil that you put in it faster than you can blink. So add more oil whenever your vegetables seem to be sticking.  

Now its time for the lamb. Browning is a process that keeps meat tasting meaty. (Instead of soaking up all of the flavors in the stew.)  

First, rinse your lamb in a colander to take away all of the juices that have been siting with it for god knows how long. 

     

Combine the flour, salt and pepper mixture in a large bowl. and pat dry your meat using paper towels. It is important that the lamb is dry so that the four mixture doesn't become a sticky gloppy, gluey, mess. It should end up looking something like this. 

Heat oil in a large pan on medium high, until the oil shimmers. Now add a handful of the flour covered meat. There is a very careful technique to browning lamb (or any kind of meat.) Which involves quite a bit of standing around with a pair of cooking tongs, and trying not to get burned by the flying hot oil. When you have first placed the meat into the hot oil, no matter how much it sizzles and spits, you absolutely have to take your tongs and separate the pile of meat until no edges are touching each other. "shimmy" the meat. (No, not belly dancing) Just swirl each piece from side to side. So that none of the pieces stick to the pan.

Now, I didn't have an oil screen, so I had to be very careful not to get hot oil in my eyes. I swear its a murderous thing, hot oil. It jumps at you. Whatever you may think, this stew is not worth being blind.

You know that one side of your lamb is done, because it will turn copper. I kid you not. It even has its own acronym. Once the side in the oil is GBD (golden, brown and delicious.) Throw it in the garbage. (No! I'm kidding.)  Turn it, so that the other side can brown. 

And for my cameo appearance, yes, folks. That is me. 

 

Be very careful if you start to smell burning oil that you turn the burner down. The acrid taste of burning oil will take over your nice juicy lamb taste like invaders from space, and we couldn't have that now could we? Once your meat has browned, and is as copper as a penny, its time to hustle. Turn off the heat, and as quickly as you can, remove your lamb from the oil onto a plate. The reason why we don't use bowls, is it would sweat. And ruin the nice tender flavor that  you just worked so hard to achieve. 

Now back to your vegetables. They probably look like this right now.

     Return to the heat, and add your spices, and the lamb to the dutch oven. Below is the collection of pictures that I was to lazy to document. I hope you can make some sense out of them. Just add everything to the pot. 

For those of you who have never worked with saffron before, this rare and expensive spice that looks a bit like red carpet threads originally came from the eastern Mediterranean.  Known for its rich smell and flavor that it lends to dishes, its actually the stigma of a saffron crocus. Yes, its a flower's sex organs.  (Sure tastes good though)

Okay, now everything is in the pot, stewing away, but prepare yourself to be hungry for a while, because this stew goes in the oven for two hours. Someone once said (And don't quote me on who, but I think it was Julia Child...) "There is nothing like cooking to work up one's appetite. 

Well I don't know, but It seems like there is nothing like waiting two hours for one's dinner after you have already made it!

But, the reason why it stews, is because the flavors combine better under a constant heat that permeates better in an oven.  Its like having a blanket on your feet when you are trying to heat your whole body! You should just put the blanket on your whole body! (Am I making sense??) Okay, sorry guys. 

So you wait for your stew. (And trust me, its well worth the wait.) and when it comes out... The great reveal......

I garnish it with mint, the recipe calls for parsley, so whatever you want I guess. Mint is an age old paring for lamb though, and really counters the sweet/hot taste of the stew with a cooler aspect. 

Bonn appetite!

Next week we are going to attempt sushi!! So stay tuned ladies and gentleman. I shall be back. :)

The Messy, Sticky, Red, Goo. (With Crispy Biscuits)

        Welcome back friends! Today I had an urge to make something messy. (As we all know, the best food is the kind of food that makes you a born again toddler.)  Also due to the fact that I had quite a bit of peaches that needed to be cooked.
                I promised you Moroccan Lamb Stew last week, and not to worry. This same day I will also chronicle the events and my epic battle with the cast iron terror that is the Dutch Oven.  But for now, sit back and enjoy the making of: Spiced fruit jam with biscuits.


                                         Ingredients ( for jam)
                                             4 cups of fruit (Peaches, cherries, and apples) 
                                              1 cup of water
                                              1 cup of sugar
                                              1 tbs of Chinese five spice
                                              1 packet of gelatin. 

                                              For biscuits. 
                                             1 and 3/4 cups of flour
                                             1 tbs of equal parts baking powder and baking soda
                                              6 tbs of butter
                                              3/4 cups of milk







                     So, lets start with the jam shall we?
                     First lets disassemble the fruit. This is a great use for all of the fruit that you don't want to have rot in your kitchen but you know that you are not going to eat. And lets be honest, for a great summer breakfast (key words cold food,)  a spiced fruit jam is a pretty darn good idea.
                    I used peaches, cherries, and apples. (As I obviously mentioned in the ingredients list.)

So, you want this to look like the aftermath of a cereal killer. (Just FYI)  

                                  Go ahead, shred, tear, massacre the fruit, Just make sure that the fruit is pitted and cored before you try to make jam out of it. Please. No one wants to bite into a nice juicy... cherry pit. And break their tooth. I promise that no one is going to want to eat your cooking after you have broken their only means of chewing.  (Come to think of it, they won't be able to eat anything.)
                                Once you have your four cups of fruit, add them to a medium saucepan on medium high, and add your cup of water.

                               
                         Now, I don't blame you if its not quite as artistic as the photo, I firmly believe that cooking should taste good, and be fun. If you are making a mess. I fully understand. (And the only way that I can get you to actually enjoy this blog, is if the pictures look good.)
                               Bring your fruit concoction to a boil. Once it is at boiling temperature, add your Cup of sugar, and your tablespoon of Chinese five spice.  Five spice is actually a fairly magical and diverse spice, that can also be used in many savory dishes. In fact, when my brother in law learned that I was using five spice in pies and jams, he was amazed. He had thought that it was only for savory recipes. But I have brought him to the light, don't you worry. :)
                           Five spice is composed of: Star anise, Szechuan peppercorns (also known as Chinese coriander) Cassia (a slightly more bitter cousin of cinnamon,) and Clove. Together they make a spicy sweet spice that makes spiced jams... spiced.
                                              Oh yeah. Stir your jam by the way, and reduce the heat.

                                             Now for the tricky part, its time to add the gelatin. Some people have a hard time with gelatin, considering if you don't stir it right (and I mean perfectly) you get clumps of impossibly sticky, chewy, not-jam. Never fear, the trick is to use the sides of the sauce pan.  I will explain more later. But first, add your gelatin.

                                           Once you have added your gelatin, stir using a wooden spoon and mix against the side of the saucepan. Always stir anything with thickeners well, and ALWAYS scrape the bottom of the saucepan to make sure that there is no gross thickener lumps sticking (thinking they are being sneaky) to your pan. Trust me, they are hell to deal with.
                                Consistently stir, and then pour your red sticky mess into a quart jar.

                                   Refrigerate. And move on to the biscuits.

                                     


                                   Ahh... biscuits. Now tell me, what little girl hasn't sat at her doll's tea party and asked Mopsy the bunny to "Pass the biscuits please." ( I did it too, I promise.)


                                           First off, preheat your oven to 420 degrees.
                     Combine the flour, and the baking powder/soda combination in a large mixing bowl. Fluff together thoroughly with a fork (Or in my case, clean fingers again.)  Once You have your flour mixture, add the butter. Mix together with your fingers until you have the constancy of oatmeal. (Yes, just like a pie crust, although please no more lime jokes...)
                                        Make a well in your butter/flour mixture.

                       Pour in the milk all at once, and mix together until you have a dough. Now, knead it. (I secretly get my great arms from using dough as a punching bag, it really tones your muscles.)

                                     And you know what else does? Rolling difficult dough. I swear that sometimes it just has this stubborn attitude.

                                    Now, once you have your rolled dough, using a cookie cutter (you can also use a shot glass) and make little circles of the dough.

                                     Place your uncooked biscuits on a greased cookie sheet, and brush with a little bit of milk. Put into the oven, that will become an incinerator if you leave your biscuits in there for over ten minutes. (Or until they are golden brown. Whatever. Just watch your biscuits.)
                      *I apologize for the lack of pictures of these events. I promise to do better next time*

  When they are finished (Done cooking) Place them on a pretty plate, and arrange with the jam.


                                                     The great reveal.... (Yes, I have a picture. Thank goodness.)

                           

                         Next up, the recipe you have all been waiting for, Moroccan Lamb Stew! Till then, enjoy, and don't lose hope, because I will be back. :)

The Lime Experiment. (Operation Green Squeeze).

 


        Greetings love, and welcome to Foodie Heaven. (This is my first attempt at a blog so bear with me.)  I hope that you have read my introduction, and that you know that this is indeed another food blog... *Sigh* I take no credit for originality.
       So, as you have read the introduction, I have introduced myself already, and that you are now reading on only to enjoy my self depreciating wit, and asking yourself... "When is this crazy lady going to get on with the food?"  So I will.
          Today, for my own (but mostly your) pleasure, I attempted to create a key lime pie. Following are the steps that I took, the recipe, and of course the many photos.

                        Key lime pie.
                   Crust
                    Two cups of whole unbleached white flour,
                    One and a half cup of butter (unsalted)
                    A teaspoon of salt
                    Two tablespoons of sugar
                      Filling
                    One fourteen ounce can of sweetened condensed milk.
                    One cup of fresh key lime juice.
                    Five egg yolks.
                      Topping
                     One pint of very cold heavy whipping cream
                      Six tablespoons of powdered sugar
                     Four teaspoons of fresh lime juice. (regular or key)
                      Shavings of lime rind.
              Sounds pretty simple hu? Well, trade secrets of the countless restaurants that proclaim the "best" key lime pie, use bottled juice instead of squeezing the limes themselves. The actual squeezing of the limes is an arduous experience at best. Why you ask? Squeezing limes can't be that hard.  Well actually, when it comes to key limes, it is.  Below is an example of the size of a regular lime in comparison to a Florida key lime. If you don't pity my aching fingers then, read on, because you get more of the picture. (literally).

So, you have seen the monstrosity that is the tiny, sour, tough, key lime. Are you in sympathy? I thought so. :)  

Full disclosure, I made the crust last night, in order to make an apology spiced strawberry peach pie for my brother in law. (Don't ask.) The real reason that I am making this pie is because I had quite a bit of pie crust left over, even after the lattice. So unfortunately, there are no pictures of the crust making experience. (Thank goodness, I would have had a hard time making that look good.) 

                    Mix together the four, salt, sugar, and butter. (some use wooden spoons, my mother used a fork, but I use my fingers.) until it becomes the constancy of oatmeal. When ready, sprinkle somewhere around a teaspoon of cold water onto the contained flour mess that you have just made. There. You have your dough. 

        So, I use the method of pie crust that involves putting the lumps of dough into the pie pan, and pressing with your fingers until it becomes a very thin veil of crust. That makes it thin (which I believe is the best kind of crust.) Don't be daunted by making pie crust, its very simple in actuality, its just a bit temperamental like me when I have been deprived of chocolate for too long.      There are a few rules to follow to achieve greatness in that fine art called the perfect pie crust, and once they are down, you will never have to bite your fingernails about it again. (I promise)

Rules. 

The more butter the better.

Keep it cold when you are not using it.

Cover it.

Not too much salt, not too much sugar.

And that's it. Here, you have it. The perfect pie crust. (Now put it in the fridge, that's an order.) 

                    Okay, on to the filling. I want you to dump that whole fourteen ounces of martian goop called condensed milk into a mixing bowl, and add the five egg yolks. (And I hope you have a recipe that you want to make which involves a ridiculous amount of egg whites.) Now follow Michael Jackson's advice and... beat it.  Once its soft and fluffy like a baby rabbit. Start the process of squeezing yourself a whole darn cup of midget lime juice. (good luck, really you will need it). 

All of this for one cup? Believe it. 

Add your hard earned midget lime juice to your beaten milk and eggs, and beat it again. (what you sing in your kitchen is not my business, but I know what I was singing loudly and off key)

Now guess what? You are officially ready to pour it into the pie shell. So go ahead and take it out of the fridge, and pour away.

And that my friends, is a picture of me pouring the key lime goop into the pie crust. What you will soon be doing. #thiscouldbeyoucommercial. 

Please preheat your oven to 350, and put your beautiful pie into the refrigerator. Once the oven has beeped at you, signifying it is ready to receive your pie, then I encourage you to obey, and cook your delicious looking delicacy for ten minutes. (or until it browns)

 You are done. That's it.

 Except for one exceedingly annoying factor, cooling time. This pie cools for a whopping EIGHT HOURS.

So sit around and do whatever it is that you do for eight hours. Take a nap, read a book, plot to takeover the world. Whatever floats your boat.

But when its over, your pie is ready for the cream. 

Whip the whole pint. Go for it, be aggressive. When it starts forming stiff peaks and you start getting the timeless urge to play with it, take a deep breath, and add your sugar and lime juice. (You are going to be very sick of limes for a while after this.)  Whip until it is bonafide whipped cream (but not too long, since then you will have butter frosting and that would be... strange). Spread it all on your pie. Add your shavings of lime rind decoratively, and there you have it. Your simple, yet labor intensive (and coincidentally delicious)  Key lime pie. 

And for the great reveal.......... *drum roll please*

DON'T LEAVE YET!!! 

Not to sound like an overzealous salesmen, but I will be back next week with Morrcoan Lamb Stew. And if that doesn't make your mouth water, it will when you see the pictures. Until next time, Arya.