Halibut with White Beans in Tomato-Rosemary Broth

Yeah, so Food and Wine is my favorite foodie magazine. But, Cooking Light is a close second... because of recipes like this. Delicious. Hearty. Healthy. And pretty much always inspiring. This one wasn't perfect as written, but provided plenty of food for thought to produce a really fantastic meal. (As to the improvements/inspirations: We like our fish with a bit of bread crumb crunch on top. And I added a bit of Parmesan to richen the broth. I'll highlight my adaptations below....)

Halibut with White Beans in Tomato-Rosemary Broth
Adapted from Cooking Light magazine.
Serves four.

1 tablespoon olive oil
4 (6-ounce) halibut fillets
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 garlic cloves, minced
2 cups chopped plum tomato (about 4)
1 1/2 cups fat-free, less-sodium chicken broth
1/2 cup dry white wine
1 (16-ounce) can cannellini beans or other white beans, rinsed and drained 1/2 teaspoon chopped fresh rosemary
(My additions: 1 cup bread crumbs, 2 tablespoons grated Parmesan cheese (plus 1 tablespoon grated Parmesan cheese), 1 tablespoon olive oil, 2 tablespoons chopped fresh Italian parsley)

Preheat oven to 400 degrees.

Heat oil in a large nonstick skillet over medium-high heat. Sprinkle fish evenly with salt and pepper. Add fish to pan; cook 3 minutes on each side. Remove fish from pan and place in baking dish or pie plate. Cover fish in mixture of bread crumbs, 2 tablespoons Parmesan and 1 tablespoon olive oil. Place in oven and bake for ten minutes or until done.

Meanwhile, add garlic to skillet in which fish was cooked; cook 30 seconds, stirring constantly. Stir in tomato, broth, wine, and beans; bring to a boil. Reduce heat, and simmer 10 minutes. Right before removing from heat, stir in one tablespoon grated Parmesan cheese. Remove from heat; stir in rosemary.

Serve immediately by placing fish on top of bean mixture in rimmed bowls. Garnish with a fresh sprig of rosemary.

Food/Wine Pairing: This is one of those borderline dishes that gives you plenty of options. A Sauvignon Blanc or Albarino has the acidity to stand up to rich flavors. An unoaked Chardonnay would complement the creaminess of the white beans. And even a light Pinot Noir would work. I took the easy route...it's summer, so we uncorked a rosé. It was the perfect balance between richness and acidity. Try it and let me know what you think.

Ironically, I tried this recipe on the same night that my brother had a brief layover at the airport and we discussed a possible wine dinner for December. Guess what? This dish makes the cut.

Cocktails of the Week: Apple Cider Cocktails

When I was at the grocery store shopping for this wonderful scallops and spinach salad recipe, I bought an entire half liter of apple cider. Then only needed a little bit for the recipe. What to do with the rest?


Although these first days of autumn are the time to start thinking about apple cider, it's still a bit early (and hot!) for spiced cider served full-on steaming in mugs. So how about a crisp cool cocktail--or three-- with apple cider as a base ingredient? I've listed ingredients in "parts" so that you can make as many or as few as you need.

Any or all of them could be "gussied up" with a cinnamon sugar rim on the cocktail glass.

Pama-Apple Cocktail
This first one has a beautiful rich color (and flavor) thanks to Pama pomegranate liqueur.

4 parts apple cider
1 part Pama liqueur
1 part high-quality vodka

Shake all ingredients in an ice-filled shaker and strain into cocktail glasses.

Apple Almond Cocktail
If you add a pinch of cinnamon to this, it's like apple almond crumble in a glass. The perfect combination of after-dinner drink and dessert.

1 part apple cider
1 part amaretto
1 part high-quality vodka

Shake all ingredients in an ice-filled shaker and strain into cocktail glasses.

Seattle Sidecar
I found this one on the Internet. It reminds me of a daiquri...but has a defnite autumnal color and taste.

1 part apple cider
1 part dark rum
1 part orange-flavored liqueur
1/2 part freshly-squeezed lime juice
Splash of simple syrup

Shake all ingredients in an ice-filled shaker and strain into cocktail glasses.

If you have your own tricks for cider in cocktails, please add them as Comments below.

Romaine Salad with Corn and Pepitas

Summertime (and it's still hot here in Big D!) is the time of year for crisp salads. Not fancy mixed greens, but mainstays like romaine (or even iceberg). They're crunchy and refreshing. Here's one that's slightly south of the border inspired with the sweetness of corn, the spice of cumin and the crunch of pumpkin seeds.


Romaine Salad with Corn and Pepitas
From Martha Stewart's Everyday Food.
Serves 4

1/3 cup pepitas (hulled pumpkin seeds)
1/2 cup reduced-fat sour cream
2 tablespoons white-wine vinegar
1/4 teaspoon ground cumin
Coarse salt and ground pepper
1 head romaine lettuce (about 1 pound), thinly sliced crosswise
1 cup frozen corn kernels, thawed
1/2 small red onion, thinly sliced

Preheat oven to 350 degrees. Place pepitas on a rimmed baking sheet, and toast until golden brown, 6 to 8 minutes. Set aside.

In a large bowl, whisk together sour cream, vinegar, and cumin; season with salt and pepper. Add romaine, corn, onion, and pepitas. Toss to combine; season with salt and pepper.

Crostini with Fennel and Sausage

This is a gussied-up version of a family favorite appetizer. The original is a gooey delicious mess of Velveeta and breakfast sausage toasted on rye cocktail bread. This makes things a little more refined with Italian sausage, fontina and fennel seed. It's wonderfully wine-friendly--the recipe came from Andrea Immer Robinson to accompany one of her A-list wines. It would be a great first course or addition to your cocktail buffet.

CROSTINI WITH FENNEL AND SAUSAGE
Serves 6.

½ lb Italian sausage, casings removed
5 oz grated fontina cheese
1 t fennel seed, coarsely ground
2 T chopped fresh flat-leaf parsley
¾ t salt
12 slices rustic, coarse-textured bread, cut into 2- to 3-inch serving pieces

Preheat oven to 350º F.

Crumble the sausage and saute until almost done. (It will cook the rest of the way in the oven.)

Allow to cool slightly. Add the cheese, fennel seed, parsley, and ¾ t salt.

Spread onto the bread, distributing evenly. Place in a single layer on a baking sheet. Bake in the oven until golden and crispy, 15 minutes.

Food/Wine Pairing: This would be good with most hearty reds, but Andrea shipped a great California blend to pair with the crostini. The Napa Valley Paraduxx Red Blend includes Zinfandel, Cabernet Sauvignon and Merlot. It's ripe and rich with vanilla notes from its oak aging. Personally, I found it surprisingly sweet on first tasting, but the crostini helped mellow it and drew out its spicier side. I have no idea as to its availability at retailers, but it would be worth looking for. (I'm guessing it would be good with a burger or barbecue also.)

Cocktail of the Week: Le Bourget

While in the liqueur aisle last week, searching for Amaretto and Tuaca (staples of our bar), I ran across St. Germain Elderflower Liqueur. I'd seen it written about over the last couple of years and had ripped out several recipes for my files, so I went ahead and put it in my cart.

Then, of course, I couldn't find the recipe I thought I had for it. But Google saved the day. What to do with the nectar created from the elderflower blossoms picked by Frenchmen and distilled into the beautiful Art Deco bottle? How about this? A gin-based cocktail that is as herbal and floral as the best summer garden...and as Parisian as the French suburb that shares its name.

Le Bourget

2 ounces gin

1/2 ounce St. Germain elderflower liqueur

1/2 ounce fresh lemon juice

Shake all ingredients well with ice and strain into a cocktail glass.

Cheers!

Clams in Tomato Basil Broth

This recipe is just a twist on other recipes I've posted here before. Like this one. But it uses clams rather than mussels. Either way, it's delicious. (Healthy and simple too.) I found myself making a mess and eating it with my hands, slurping the clams out of their shells like oysters. And then sopping the broth up with ciabatta bread. As a matter of fact, the broth was so delicious that I saved the leftovers...should make a perfect poaching liquid for a halibut fillet or some shrimp.

Clams in Tomato Basil Broth
From Cooking Light magazine.
Serves four.

4 garlic cloves, minced
1 tablespoon olive oil
1 cup finely chopped onion (1 small)
3 cups coarsely chopped tomato (2 large)
1/2 cup white wine
1/2 cup clam juice
1/4 teaspoon crushed red pepper (Note: This provides plenty of heat...don't be tempted to add more.)
4 dozen littleneck clams (about 2 1/4 pounds)
1/4 cup chopped fresh basil

Prepare garlic; let stand 10 minutes.

Heat olive oil in a large Dutch oven over medium heat. Add onion to pan, and cook 3 minutes or until tender, stirring occasionally. Add garlic to pan, and cook 1 minute, stirring constantly.

Add tomato, wine, juice, and pepper to pan; bring to a boil. Add clams; cover and cook 8 minutes or until clams open. Discard any unopened shells. Stir in basil.


Food/Wine Pairing (and Cook's Note/Confession): I love rosé wines during the summer. So I decided to go all out and open a bottle of sparkling rosé (the Spanish Segura Viudas Brut Rosé) to go with these clams. Rather than open another bottle to cook the clams, I used it in the recipe. It was delicious.

Basil Mo-Tea-To

OK...I didn't name this cocktail recipe. It came from a recipe booklet sponsored by Lipton Tea that I was given recently. But despite its overly cute name, it's a delicioudly refreshing cocktail. A pitcher of these with friends on a summer day makes for a perfect party.


Basil Mo-Tea-To
Makes four servings.
(Adapted slightly.)


1 large lime, quartered
6 large fresh basil leaves
1/4 cup sugar
1 cup light rum
1/4 cup honey simple syrup (or 2 tablespoons honey)
1 (16 oz.) bottle unsweetened green tea (or brew your own)
1 cup chilled club soda


In a glass pitcher, squeeze lime. Pour in sugar and basil leaves. Muddle with muddler or wooden spoon until combined. Stir in rum, honey simple syrup and green tea. Just before serving, add club soda and pour into ice-filled glasses. Garnish with additional basil leaves.



(Note: I think this would also be fun shaken in a cocktail shaker and strained into a cocktail glass.)

Ginger-Garlic Shrimp with Tangy Tomato Sauce

Here's a shrimp recipe with Thai tendencies. Lemongrass and basil. Ginger and garlic. Half the recipe and it's delicious as dinner on a bed of couscous. Or double the recipe and make a platter the centerpiece of a summer buffet. (Food & Wine suggests using the marinade on pork or chicken. I would have to agree.)


Ginger-Garlic Shrimp with Tangy Tomato Sauce
From Food & Wine magazine.
Makes ten servings. (That's the official word. Don't be surprised if four hungry folks eat each and every bit.)


SHRIMP:
1/2 cup vegetable oil
1/4 cup finely chopped parsley
2 tablespoons minced garlic
2 tablespoons finely chopped basil
1 tablespoon minced fresh ginger
2 tablespoons fresh lemon juice
2 teaspoons kosher salt
1 teaspoon crushed red pepper
2 1/2 pounds large shrimp, shelled and deveined

DIPPING SAUCE:
1 tablespoon vegetable oil
1 tablespoon minced fresh ginger
1 large garlic clove, minced
3 stalks of fresh lemongrass, tender inner bulb only, minced
1 1/2 pounds tomatoes—peeled, seeded and coarsely chopped
1 tablespoon fresh lime juice
2 tablespoons chopped cilantro
Kosher salt

Marinate the shrimp: In a large bowl, mix the vegetable oil with the parsley, garlic, basil, ginger, lemon juice, salt and crushed red pepper. Add the shrimp and toss to coat. Cover and refrigerate for at least 2 hours and up to 4 hours.

Meanwhile, make the sauce: In a medium saucepan, heat the vegetable oil. Stir in the ginger, garlic and lemongrass and cook over moderate heat until fragrant, about 2 minutes. Add the tomatoes and cook over moderate heat, stirring occasionally, until slightly thickened, about 10 minutes. Let cool to room temperature, then stir in the lime juice and cilantro. Season with salt. Transfer the sauce to ramekins.

Light a grill. Loosely thread the shrimp onto 10 skewers. Grill over moderately high heat, turning once, until lightly charred and cooked through, about 5 minutes. Transfer the shrimp to plates and serve with the tomato sauce.


Food/Wine Pairing: I actually opened two bottles of wine for this one. A Spanish Albarino as suggested by Food & Wine and a Sauvignon Blanc that ranked as a "Value Brand of the Year" in Wine & Spirits Magazine. The Martin Codax Albarino--honey-colored with a citrus nose tempered with the wonderful salty dryness found in wines from Raix Baixas--is the better "drinking" wine. But the Veramonte Reserva Sauvignon Blanc was perfect with the recipe. Ginger, garlic and red pepper all add heft and spice to the dish, and the slightly "green"/herbal nose and taste with plenty of citrusy grapefruit/melon zing perfectly refreshes the palate.

Lemon-Thyme Dip

Like the Wasabi Dip I posted recently, this is a delicious addition to the raw vegetables I'm eating as snacks these days. And it's a great option for a summer party.


Lemon-Thyme Dip
From Everyday Food.
Makes 1 1/2 cups.


1 cup low fat sour cream
1/2 cup mayonnaise
Finely grated zest and juice of 1 lemon (about 1 teaspoon zest and 2 to 3 tablespoons juice)
1 tablespoon chopped fresh thyme leaves, plus more for garnish
Kosher salt and freshly ground pepper


In a small bowl, combine sour cream, mayo and lemon zest and juice. Add thyme and season with salt and pepper.


Note: This will keep in refrigerator (covered) for up to three days.

Honey-Mint Rum Spritzer

Here's a great way to use the Honey Syrup I posted recently. Rum is the base for so many wonderful summer drinks...including this one. How perfect would this be at a patio party with neighbors?

Honey-Mint Rum Spritzer
Makes one drink.

3 tablespoons light rum
2 1/2 tablespoons honey simple syrup
6 mint leaves
2 tablespoons fresh lime juice
Splash of club soda

Muddle rum, honey syrup, mint leaves and lime juice in a small tumbler. Add crushed ice and stir. Top with a splash of club soda. Garnish with mint sprigs if desired.

Ginger and Pink Grapefruit Cheesecake

In celebration of National Cheesecake Day, this recipe deserves re-posting. It's been requested for my other half's birthday this weekend....

Ginger and Pink Grapefruit Cheesecake
From Bon Appetit magazine

Crust:
20 whole graham crackers, coarsely broken
6 tablespoons sugar
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
3 tablespoons finely chopped crystallized ginger

Filling:
1 1/3 cups heavy whipping cream
1 (1-inch-long) piece fresh ginger, peeled, cut into very thin rounds
1 cup ginger preserves
1 tablespoon water
4 (8-ounce) packages cream cheese, room temperature
1 1/4 cups sugar
1 tablespoon ground ginger
2 1/2 teaspoons vanilla extract
1/4 teaspoon salt
4 large eggs

Topping
2 large pink or ruby grapefruits
Finely chopped crystallized ginger

For crust:
Position rack in center of oven and preheat to 350°F. Butter 9-inch springform pan with 2 3/4-inch-high sides. Blend graham crackers and sugar in processor to coarse crumbs. Add 1/2 cup butter. Blend until crumbs hold together; press onto bottom and up sides of prepared pan.

Bake crust until beginning to color, about 15 minutes; sprinkle with chopped ginger. Cool.

Reduce oven temperature to 325°F. Stack 3 long sheets of 18-inch-wide foil on work surface. Place cake pan in center. Fold foil snugly up sides of pan.

For filling:
Bring cream and fresh ginger to simmer. Remove from heat; cover. Steep 30 minutes. Strain cream.

Stir preserves and 1 tablespoon water in small saucepan over medium heat until preserves melt; strain into small bowl. Discard solids; reserve ginger jelly.

Using electric mixer, beat cream cheese in large bowl until smooth. Beat in sugar, ground ginger, vanilla, and salt. Add eggs, 1 at a time, beating well. Add 2 tablespoons ginger jelly and beat until blended. Gradually beat in strained cream. Transfer to prepared crust.

Place cake pan in large roasting pan. Pour enough hot water into roasting pan to come halfway up sides of cake pan. Place cake in water bath in oven. Bake cake until gently set, browned on top, and beginning to crack around edges, about 2 hours.

Remove from water. Remove foil. Place hot cake, uncovered, in refrigerator and chill overnight.Store ginger jelly at room temperature.

For topping:Line large plate with several layers of paper towels. Cut all peel and pith off grapefruits. Working over bowl, cut between membranes to release segments; place on paper towels to drain. Cover with additional paper towels, pressing to absorb excess liquid.Chill, changing towels as needed.

Cut around crust. Remove pan sides. Spread 1/4 cup ginger jelly over filling; top with grapefruit, then brush with ginger jelly. Sprinkle with crystallized ginger.

Grilled Scallops with Elote Mexican Corn Salad

Elote is a great Mexican street food. It can be simply defined as roasted corn on the cob. But that basic definition leaves out all the wonderful condiments that you can (and perhaps should when given the chance) dump on it. When I go to my local Latino grocery store, I am always tempted to walk out with one of the styrofoam cups filled with charred corn cut off the cob, hot chile sauce, lemon pepper and mayonnaise that they serve from sidewalk carts.. Yum.


This recipe takes the best of those flavors and turns them into a delicious bed for plump sweet grilled scallops.By itself, it's a perfect summer supper. (And the leftover corn salad is a great cold lunch the next day.)


Grilled Scallops with Elote Mexican Corn Salad
From Food and Wine.
Makes four servings.


1 garlic clove, minced
1 tablespoon minced red onion
2 tablespoons fresh lime juice
8 small ears of corn, husked
Vegetable oil, for brushing
1/3 cup mayonnaise
1 teaspoon pure ancho chile powder
4 ounces cotija or ricotta salata cheese, crumbled (1 1/4 cups)
Salt and freshly ground pepper
Hot sauce
12 large sea scallops
Lime wedges, for serving

Light a grill. In a large bowl, toss the garlic and onion with the lime juice and let stand for 10 minutes.

Brush the corn with oil and grill over moderate heat until charred and just tender, about 10 minutes. Transfer to a work surface and cut the kernels off the cobs.

Whisk the mayonnaise and chile powder into the garlic, onion and lime juice. Add the cheese and corn to the bowl and toss. Season with salt, pepper and hot sauce.

Brush the scallops with vegetable oil and season with salt and pepper. Grill over high heat until nicely browned and barely cooked through, about 3 minutes per side. Spoon the corn salad onto 4 plates and top with the scallops. Serve with lime wedges.


Food/Wine Pairing: You can go a couple ways with this one. A zesty Sauvignon Blanc (maybe Geyser Peak) will add an additional blast of acidity...an extra squeeze of lime if you will. The other way (and my choice) is an oaky Chardonnay like Sebastiani. Chardonnay is always a good pairing with corn and the char on the corn goes well with the "char" in the more heavily-oaked wine.

Honey Simple Syrup

This is going to seem like a really simplistic post...and it is. But you'll appreciate it over the next couple of weeks when this (literally) simple syrup serves as a key ingredient in a couple of delicious summer cocktails.

Honey Simple Syrup
Take equal parts of honey and water and simmer (or microwave) until honey is dissolved. Let cool and pour into a bottle or jar. The syrup will keep in your refrigerator for up to two weeks.


(Note: You could also steep mint or even basil in the hot syrup for a few minutes for some added flavor.)

I'll post a couple of cocktail recipes that puts this to good use over the next couple of weeks. But it also would be a great way to sweeten your iced tea to stay cool over the hot summer.

Cooking....How Do You Do That?

Often, when I am reporting to someone about a wonderful meal I've concocted, the person on the hearing end asks, "How did you learn to do that?" It comes up so often I've had to prepare an answer. That required some thinking, but the answer is actually pretty basic. Cooking is like much in life...a combination of art and science with a bit of experience thrown in.


I've learned the art by watching and reading and listening to others. Food magazines. TV shows. Cookbooks. It showed me techniques, ingredients and flavors that might go well together, and even highlighted the dreaded "trends" that seem to come up in the culinary world. (Zucchini carpaccio anyone?)


The science is actually more difficult for me (and most of us). There are techniques that have to be learned. Knife skills. The internal temperatures to which meats should be cooked. How to poach an egg. Those are the building blocks that become a part of any cook's arsenal--whether they are following someone else's recipe or creating one of their own.


And of course, both the art and the science get better with experience. The recipes that end up here are what I call "bloggable." There are lots that simply never make the cut--whether due to their shortcomings or mine. I've learned that if you're not failing in the kitchen, you're not succeeding either...because you're not cooking.


Interestingly enough, as I was thinking about all this, I found a passage in a cookbook that says it far better than I ever could. This is from the foreword of Chez Panisse Cooking by Paul Bertolli:


Developing skills and technique in the kitchen has much to do with practice, like any physical activity requiring coordination. Yet it seems more to the point to address the question of how one develops a feel for cooking or how to arrive at the point when the recipe can be put aside and instinct and confident intuition take over. Good cooking is in the very best sense a craft, involving the heart, head, and hands simultaneously. It is important to know what you are doing and why you are doing it, to keep your knives sharp and to teach your hands, above all, to remember that you are preparing food, not culinary artwork, that is to be savored and shared with others at your table. Cooking is a commonsense practice, not an alchemy. Listening and watching closely while you cook will reveal a richly shaded language understood by all the senses--the degrees of a simmer, the aroma of a roast telling you it is done, the stages of elasticity kneaded dough, the earthy scent of a vegetable just pulled from the ground--it is everything to mind these details. This is cooking. Following a recipe rigidly is a dry, mechanical exercise unless you re-create it yourself by asking questions along the way, remaining alert and responsive, and making judgements of your own.


Exactly.

Noodle Chicken Salad

This isn't the healthiest salad in the world...there's butter and oil, and the ramen noodle soup mix adds even more fat and sodium. But despite that, it's a fresh, bright Asian-style main-course salad that's perfect for the summer. And if you use a rotisserie chicken, it's pretty easy too.

Noodle Chicken Salad
From Southern Living.
Makes 4 to 6 servings.

2 (3 ounce) packages chicken-flavored ramen noodle soup mix
1 (2 to 3 pound) roasted whole chicken
2 tablespoons butter or margarine, divided
1/2 cup sliced almonds
1/4 cup sesame seeds
1/3 cup vegetable oil
2 tablespoons sesame oil
1/2 cup red wine vinegar
1/4 cup sugar
1/4 cup lite soy sauce
1/2 teaspoon pepper
1 head romaine lettuce, torn (I've also used Napa cabbage for this.)
5 green onions, sliced
Optional ingredients:
1 (10 ounce) can mandarin oranges, drained
1 cup sliced mushrooms
1/2 cup sliced celery
(I always use all three.)

Remove flavor packets from soup mixes, reserving 1 packet. Break noodles apart on baking sheet. Broil 5 1/2 inches from heat 4 to 5 minutes or until browned, stirring every minute.

Pull chicken from bones and coarsely chop; set aside.

Melt 1 tablespoon butter in large skillet over medium heat. Add almonds and sesame seeds. Cook, stirring constantly, 3 minutes or until lightly browned. Remove from skillet and set aside.

Add remaining butter and chicken to skillet and cook 4 to 5 minutes or until thoroughly heated.

Whisk together seasoning packet, oils, vinegar, and next three ingredients in a large bowl. Add lettuce/cabbage, green onions, sesame seed mixture, chicken and noodles, tossing to coat. Add optional ingredients, if desired. Serve immediately.

A Pair of Summer Chardonnays

Despite my loyal reading of Wine Spectator magazine and many ripped-out pages of Best Values and Smart Buys, I still end up going to our House Wines most of the time.

But it was time for a project. So I bought and then tasted two Chardonnays that Wine Spectator had rated in the high 80's. And (important to the Life Should Be Beautiful philosophy), both were in the $10 price range.

Both are worthy as summer sips. (And might actually be good enough to make YOUR house wine list.) Here are my tasting notes:


Hogue Chardonnay Columbia Valley 2006
Rated 88 by Wine Spectator magazine.

This one had velvety texture with a floral nose that quickly leans toward the tropical flavors of mango and pineapple. It's perfect with grilled fish or simply-prepared shrimp.

Meridian Chardonnay Santa Barbara County 2006
Rated 87 by Wine Spectator magazine.

Drinking this one felt like biting into a caramel apple. But it's a Granny Smith apple. The wine is a perfect blend--both on the nose and on the palate--of rich and acidic, sweet and savory. Crisp and refreshing, it's great with grilled chicken, but, heck, who needs food? Sit in the hammock and enjoy....

Bass with Fennel over Sauteed Spinach

This is delicious and healthy.

Striped Bass with Fennel over Sauteed Spinach
From Cooking Light magazine.

(Recipe adapted to make two generous servings.)

2 cups diced fennel bulb (about 1 bulb)
1 cup diced red onion
2 teaspoons olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Cooking spray
2 teaspoons sugar
1 tablespoon balsamic vinegar

Preheat oven to 450°. To prepare relish, combine first 5 ingredients, tossing well to coat. Arrange fennel mixture in a single layer on a jelly-roll pan coated with cooking spray. Bake at 450° for 30 minutes or until lightly browned, stirring once. Place fennel mixture in a bowl; stir in sugar and vinegar.

2 (6-ounce) striped bass fillets without skin
2 teaspoons olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

Preheat grill to medium-high heat. To prepare fish, place striped bass fillets on grill rack coated with cooking spray. Brush fillets evenly with 2 teaspoons olive oil; sprinkle evenly with 1/2 teaspoon salt and 1/2 teaspoon pepper. Grill fish 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Keep warm. (I have also prepared this recipe by simply sauteeing the fish on the stovetop in a little olive oil.)

2 teaspoons olive oil
6 garlic cloves, thinly sliced
2 pounds fresh spinach, trimmed
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

To prepare spinach, heat 2 teaspoons oil in a Dutch oven over medium-high heat. Add garlic; cook 2 minutes or until golden, stirring frequently. Add half of spinach, and cook 1 minute, stirring constantly. Add remaining spinach; cook 2 minutes or until wilted, stirring frequently. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.

Place spinach mixture on each of 8 plates; top each with 1 fillet and about 1/4 cup relish. (Refrigerate remaining relish and use on grilled chicken or even roast pork tenderloin.)

Chorizo and Potato Spanish Tortilla Bites

Regular readers of this blog know that I love all things Spanish. Wine. Food. Everything. Here's an adaptation of the traditional Spanish tortilla (an egg omelet type dish, NOT like the Mexican bread product) that makes a wonderful appetizer.

Chorizo and Potato Spanish Tortilla Bites
From Gourmet magazine.

1 bunch scallions
2 tablespoons extra-virgin olive oil
2 medium onions, chopped (1 1/2 cups)
4 garlic cloves, finely chopped
1 1/4 teaspoons salt
1/2 teaspoon black pepper
6 ounces Spanish chorizo (cured spiced pork sausage), cut into 1/4-inch dice
1 1/2 lb yellow-fleshed potatoes such as Yukon Gold (about 4 medium), peeled and cut into 1/4-inch dice
9 large eggs
3/4 cup sour cream
5 oz Manchego cheese, coarsely grated (2 cups)

Put oven rack in middle position and preheat oven to 400°F. Lightly oil a 13- by 9-inch baking pan or dish.

Finely chop white and green parts of scallions and reserve separately. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook onions, garlic, white parts of scallions, 3/4 teaspoon salt and 1/4 teaspoon pepper, stirring occasionally, until onions are golden, about 6 minutes. Add chorizo and cook, stirring occasionally, until just beginning to brown and release oil, about 4 minutes. Reduce heat to moderate, then stir in potatoes and cover skillet. Cook, stirring occasionally, until potatoes are tender, about 10 minutes.

Transfer mixture to a large bowl and cool slightly.Whisk together eggs, sour cream, cheese, scallion greens, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper in a bowl, then pour into baking pan. Sprinkle potato mixture over eggs (some potatoes will stick out).

Bake until custard is set, about 20 minutes. Cool in pan on a rack to warm or room temperature. Trim 1/2 inch off each side, then cut tortilla into 1 1/2- by 1-inch rectangles. Serve on a platter with toothpicks.

Cook's note: Tortilla can be baked 1 day ahead and cooled completely, uncovered, then chilled, covered. Cut into squares, then bring to room temperature before serving or reheat to warm in a preheated 325°F oven.

Wasabi Dip

Carrots. Celery sticks. Radishes. Cucumber slices. All wonderfully healthy mid-morning or afternoon snacks. But how boring can you get?

Here's a healthy, delicious dip that makes those raw vegetables something you'll actually look forward to....

Wasabi Dip
2 teaspoons wasabi powder
2 teaspoons water
1 cup plain non-fat Greek yogurt
3 ounces fresh goat cheese, at room temperature
Pinch of sugar
Kosher salt


In a medium bowl, whisk the wasabi powder with the water until a smooth paste forms; let stand for 5 minutes. Whisk in the yogurt, goat cheese and sugar. Season with salt. Refrigerate until chilled.

Vignette: Wine Country Soda

I finally cleaned out our pantry last weekend. It's been gnawing at me for weeks--overflowing with boxes and jars and half-eaten bags of chips, it was a disaster waiting to happen. (The good news is that there were no chemistry projects lurking in the corners.) And I found some treasures in there as well. The jar of prepared lime curd will be a perfect summer dessert tonight when spread into a graham cracker crust and topped with freshly whipped cream.


I also found the two bottles of Vignette Wine Country Soda I bought last fall when they were first released and abuzz in the foodie/wino world. Thought popping open the Pinot Noir version would be a refreshing reward after my pantry-cleaning duties. Boy, was I underwhelmed.


Billed on the label as "part wine country magic, part soda pop pleasure," the drink is refreshingly natural--containing only carbonated water and Pinot Noir grape juice concentrate. However, it didn't taste to me like much more than grape juice and club soda. I still have the Chardonnay version to try. Perhaps it will help redeem the brand and live up to some of the positive reviews I have seen online.


Have you tried it? What do you think? Post your comments below.