Categories

• Food Babble (6)
• Home Life (1)
• In the Fridge (2)
• Recipes (9)
• Reviews (13)
• Travel (1)
• Updates (1)
• Wine Babble (1)

The Map

View Larger

Archives

• April 2010
• March 2010
• February 2010
• November 2009

Search

Search for:

Meta

• Log in

Halibut Steaks Poached in Curried Coconut Milk with Golden Beets and Onions

April 19th, 2010

That’s quite a title, eh?

I’ve mentioned in previous posts that I’ve been trying to “Eat Primal,” and while it’s true that I haven’t had a single french fry, piece of bread, grain of rice or tortilla chip in about two weeks solid, I am not about to eat underwhelming food.

Tonight, for dinner, I knew two things: I had some golden beets in my fridge that needed to be cooked and I really was craving seafood of some description.  I had told myself that I would do something with the beets as a side but upon skimming through my cookbook, How to Cook Everything by Mark Bittman, I was inspired to poach these halibut steaks with the beets and onions and all together.

I did not, however, have fish stock, as Mr. Bittman requested, nor did I really want to do the poaching with carrots and celery (I had some of those last night).  I did, however, have a whole mess of coconut milk, golden beets and onion.

So here’s what I made.  It’s really an amazing dish, surely deserving of a more illustrious night than a Monday, and sure to impress your friends.  It isn’t that difficult but will involve a bit of prep. You also will want to invest in a digital thermometer for this kind of cooking: if you overcook the fish, it will flat-out disintegrate.  Done gently, it is succulent and firm, with an amazing sweetness.

This is the one I own. Do yourself a favor and spend the $20 bucks. Your meat will thank you. Really.

Ingredients

• 2 halibut steaks, about 1.5″ to 2″ thick
• 1 can coconut milk
• 3 golden beets, diced
• 1 medium sized sweet onion, diced
• 1.5 teaspoons curry powder
• white wine
• coconut oil (or other cooking oil)
• sea salt

Tools

• Large skillet
• Casserole dish (enough to hold the steaks and plenty of liquid and veggies)
• Digital thermometer with cord

Directions

1. Preheat oven to 350-deg F.
2. Dice your beets and onions to about 1/2″ cubes
3. Heat your oil in the skillet and add onions and beats, cooking until onion is translucent (don’t worry about those beets, they’ll get cooked through eventually).
4. Beets should start to share some of their color with the onions and there should be a decent fond forming on the bottom of the pan.  Deglaze with about 1/4-cup of white wine, scraping up the fond from the bottom of the pan.  Let the liquid cook away and get absorbed into the veggies.
5. While veggies are simmering, salt your halibut with a little of the sea salt (just a light dusting).
6. Now add your curry powder to the veggies and another 1/4 cup of the wine.  Add your can of coconut milk and stir, blending together. Bring liquid to a boil: the whole thing should now be a beautiful saffron color.
7. Turn the burner off under your coconut milk and veggies. Get out your casserole dish and ladle a few spoonfuls of liquid and veggies into the bottom.  Place your steaks on top of these veggies, then ladle the remaining liquid over the top.  You should have enough to just cover the steaks.  If they’re not covered completely, this is still okay.  Just make sure you ladle some liquid over the tops.
8. Place casserole dish in oven and skewer one of the steaks in it’s thickest part with your digital thermometer.  Set the timer to go off when the steaks reach 140-deg F.
   Note: If you don’t have a digital thermometer, shame on you, but the poaching will only take about 20 minutes.
9. When the timer goes off, remove the dish from the over and let it rest.  The temp will go up to about 145-deg F after it is removed from the oven.  This is “done” for fish and seafood. Any hotter than that you’re just doing the fish an injustice, not inconveniencing any parasites which already bit the dust around 140 or so.
10. Remove the steaks gently from the liquid with a spatula, spoon, tongs or all three: they will be slightly fragile! If you left the skin on the steaks you will want to remove it before plating (or you can eat it, too: I’m sure it’s tasty; I chose not to).
11. Place the steaks on a plate, add the veggies with a slotted spoon, then ladle enough liquid onto the plate to suit you.

Enjoy!  These are phenomenal: I’m getting hungry again just thinkin’ about ‘em.

Chimichurri, Part 1

March 8th, 2010

Chimichurri is just about the most-requested dish for me to make for my husband, Evan. Since we started making it for ourselves, late last summer, it’s really become a crowd pleaser for our family and guests, too.

At first glance, chimichurri seems like a vinegary salsa, and that’s true, but the ratios are a little different.  Salsas are typically like, a 2-1 on the tomatoes: this is a little more even.  This is also one of those things I make where I couldn’t really tell you exactly what the exact amounts are for the ingredients, but I try to make a close approximation.

I got the recipe off one of the first Googlings (I am not sure that’s a word) for “chimichurri,” from Asado Argentina.  This recipe is just a tad different, as I’ve modified it for our tastes and for what I can usually find around.

You will also see that this is “Part 1.” As a general rule, I try to make the chimichurri at least a day in advance of when I want to eat it.  Tomorrow, we’re having some friends over and we’ll be grilling the steaks I will be marinating in this delicious slurry.

I could eat it with a spoon, but you can decide if you’re that much of a fanatic on your own. I will warn you, this stuff is addictive.

Ingredients

• 2-3 small sweet onions, minced
• 5-6 roma tomatoes, quartered, seeded and rough chopped
• 1 red bell pepper, seeded and diced
• 5-6 cloves of garlic, minced
• 1 bunch flat leaf parsley, rough chopped
• 1 Tbsp. sea salt
• 1 Tbsp. oregano
• 1 Tbsp. smoked paprika (you can also use regular; I just like the smoked stuff)
• 1 tsp. crushed red pepper flakes
• 1/8 tsp. fresh ground black pepper
• olive oil (and plenty of it)
• red wine vinegar (and plenty of it)
• water

Directions

1. I usually kick things off by prepping everything: I start with the onions, then the red bell pepper, then the tomatoes (which are the most time consuming).  Do yourself a favor and make sure you’re using a sharp knife: you don’t want to smash your tomatoes to death.  Deposit everything into the biggest glass or plastic bowl you have: NO METAL.
2. Add half the salt to the big three and stir together.
3. Then the parsley: rinse the bunch under the tap, shake off the excess water, then grab the top of the bunch in one hand and the base in the other and twist firmly.  What you should come away with is mostly the leaves on the top and a minimal amount of stem. Rough chop the top of the bunch.
4. Next, the garlic: I do this last because if you’re trying to use one cutting board, garlic makes everything stick! So save it for last.  Peel the garlic and smash the cloves with the side of your knife, then mince mince mince.
5. Finally the spices and the rest of the salt.  Stir it all together and let it rest for about 10 minutes to meld.  This’ll let the veggies absorb some of the dry seasonings.
6. As you start adding the liquids, here’s how you do it: add 1/4 cup red wine vinegar, 1/4 cup water, and 1/2 cup olive oil.  Stir.  Now add equal parts vinegar, water and oil until there’s a slight puddle on the top of your chimichurri.

And that’s it: you have made chimichurri. What is mostly prep work turns into something amazing that you can put on literally everything: meat, chicken, seafood: it’s all good.

Check back tomorrow to see how the skirt steaks turn out.

Recipe: Baines Family Chili

March 7th, 2010

Spring is allllmost here. Putting winter behind us means lots of my favorite foods will be out of place for weeknight dinners. Since that is the case, I think this may be my final batch of chili until next October.

Evan and I have been making chili together from his mom’s recipe for years, but lately I’ve really tried to make it our own, changing up the principles and adding different spices to please our palates.  There’s lots of things you’ll see included in the ingredients that are pretty standard to a pantry (cumin, cocoa powder, brown sugar) and some things that aren’t (Kentucky Bourbon, whole cumin seed, instant coffee) but if you acquire many of these ingredients, they keep forever and a day and they’re staples for which I’m sure you can find other uses.

Also it should be noted that I am making this batch in a Crock Pot Slow Cooker. You can also do this stovetop over really low heat for a few hours. In my experience, truly amazing chili needs at least four hours, but is perfectly passable with less.  Allow at least an hour for prep and initial cooking before you leave it unattended in whatever cooking method you choose.

Spring is officially here March 20, so you have a few weeks yet. Invite some friends over and give Winter a proper sendoff with this stuff.

Ingredients: Basics

• 2 lbs. thin-sliced top sirloin OR fajita beef (ask your butcher, he knows)
• 2 large red onions, chopped
• 10 cloves of garlic, minced (yes, I said 10: five to a pound of beef, I always say)
• 1 35 oz. can peeled tomatoes
• 1 28 oz. can tomato sauce
• 1 can dark red kidney beans
• 1/4 cup Kentucky Bourbon (or other whisky: I’ve also used rum to nice effect) - Optional
• olive oil
• sea salt (or table salt; whatever you have or prefer)

Ingredients: Spices

• 4 Tbsp. chili powder
• 1/4 tsp. ground cumin seed
• 1 tsp. whole cumin seed
• 1 tsp. whole fennel seed
• 3 Tbsp. Worcestershire sauce
• 1/4 tsp. crushed red pepper
• 1.5 Tbsp. packed brown sugar
• 2 tsp. instant coffee
• 1 tsp. cocoa powder
• 2 habaneros, minced

Directions: Part One

1. Get started by prepping your onions and garlic.
2. Cut the meat into thin strips (if it isn’t already) about 1/2″ wide. Salt meat liberally with sea salt.
3. Coat the bottom of a large skillet or stockpot with olive oil, heat over medium-high heat and add onions. Salt the onions and cook until semi-translucent. If using bourbon, add 1/4 cup to the pan and cook until the liquid is absorbed (another few minutes).
4. Remove about 2/3 of a cup of the onions to a bowl, cover with plastic wrap and place in the fridge. The rest of the onions go into the Crock Pot.
5. Put a little more olive oil into the bottom of the pan, then lightly brown your meat along with all the minced garlic. Don’t cook it to death, just for five minutes or so. There should still be a fair bit of red showing, but you want to give it a decent sear. Put meat into Crock Pot along with the onions.
6. To the Crock Pot, add: the two cans of tomatoes and all of the spices on the above list.

Now I want to take a second to tell you that there is nothing at all to be afraid of in those two habaneros. If you want to reduce the number you use to one, or if you want to use jalapenos, or if you want to use nothing at all, that is certainly your choice. However, habaneros, when cooked in this way, impart a glorious, tropical flavor to the chili and if you make it with and then without, you will certainly miss them.

Just for those of you who are still deathly afraid of them, I’ve made a video for how to properly chop habaneros. As long as you don’t touch ‘em, you are in good shape. This will show you how.

Directions: Part Two

1. Now that you’ve got everything in the Crock Pot you may be asking yourself: what about those beans? And those onions I reserved? What will become of them?! Set yourself a timer for about 30 minutes short of when you want to eat this delectable chili.  That will be your signal to add the beans and onions. I wait to add those two things because I don’t want my beans mushy and I like a little nuance of texture to the onions in the chili.  You certainly don’t have to wait: go ahead and add it all in if you’re feelin’ froggy, but this is how I do it.
2. Once the chili has been cooking long enough to suit you (or until the smell of this stuff is driving you mad with hunger) give it a taste.  Make sure you get some of the meat in a bite, too, and decide if it needs more salt: if so, add a little at a time, always tasting, until you feel you’ve got it right.
3. Ladle the chili into bowls, serve with sour cream on the side (just in case the spiciness is too much for anyone, though in my opinion, this should be reasonably medium-spicy chili).

Enjoy!

The best part of a yummy dinner: yummy leftovers!

November 12th, 2009

Those broiled steak sandwiches left me with 3-4 ounces of steak left over and a few onions. Now I’m enjoying the best steak salad ever for lunch.  Yes, today I do not have to eat chips for lunch: I remembered to bring something from home.

I’ve heard meals of this nature called “Kitchen Sink Salads” and I suppose that’s relatively accurate: take whatever you have in the fridge that’s still edible, throw in on top of some fresh greens and toss with a little dressing.  Heck, if the stuff that’s leftover is juicy, dressing may not even be necessary.

I sliced the steak thin, cut the onions into manageable bites and tossed with a little baby arugula and green goddess dressing.  Mmm!

Recipe: Open-Face Broiled Steak Sandwiches with Balsamic Vegetables

November 9th, 2009

This recipe is modified from one that was featured in Real Simple a while back.  You can certainly use that one, but I’ve modified it to take advantage of what I like and also what I typically have around.  For one thing, the recipe calls for bleu cheese.  Now I love bleu cheese, don’t get me wrong, but I don’t always have it around.  I do, however, always have a wedge of good Parmigiano Reggiano in the fridge and shaving that over the whole thing is perfectly servicable.

I also don’t do these as traditional sandwiches, as they are far easier to eat with a knife and fork by the time I get done with ‘em.  Anyway, on we go: this recipe will easily feed two or three people.  I like to do this on a weeknight because it’s really dirt simple and only takes about 30 minutes start to finish.

Ingredients

• One gigantic NY Strip steak (at least 2″ thick, trimmed of huge fatty bits)
• One gigantic red onion, cut into 1/2″ rounds (try and keep ‘em together in discs)
• 3 to 4 Roma tomatoes, halved
• 1/3 c. extra virgin olive oil (plus extra)
• 1/2 c. balsamic vinegar
• 1 tsp. salt (I prefer Maldon)
• 1/3 tsp. pepper (or more if you like)
• 1 loaf of focaccia or other crusty bread you like, cut into 3/4″ slices (only cut enough for 2 slices per person, save the rest!).

Directions

1. Slice your onions and tomatoes and place in a rectangular baking dish.
2. Mix together oil, balsamic vinegar, salt and pepper in a bowl (or beaker, as I like to use) and whisk together with a fork.  Pour over vegetables.
3. Cover veggies and allow to sit at room temp so that flavors can marry (you can jiggle the dish to make sure the undersides of everything get some love, too).
4. Set to work trimming the steak.  You can leave a little fat on the edges, but keep in mind you’ll be slicing it later. Less is more.
5. Once the steak is trimmed, season the side that’s up with salt and pepper (you’ll season the other side when it goes in the pan).  Cover with a towel and let it sit for about 15 minutes more, allowing it to warm up from the fridge: meat that’s not frigid when it goes into the pan is happier.
6. Now you’re ready to get started!  Move the top oven rack to the second position (the top most is usually too close) and preheat the broiler.
7. Pour a few teaspoons of that extra olive oil you have on hand into a frying pan (and don’t make me sad and say you don’t have a single NON non-stick pan around), medium-high temp on the stove, then sear the steak on all sides (yes, even the vertical sides: that’s why you bought a thick steak so it can stand on its own, no matter where it’s set down).
8. Remove the steak from the heat and set aside.
9. Line a jellyroll tray (or a cookie tray with sides) with aluminum foil and arrange the vegetables and the seared steak on it.  Steak should go toward the middle, try to keep everything reasonably well-separated.
10. Slide everything under the broiler and let sit for 4-5 minutes on one side before removing the tray, flipping all its contents and broiling the other side of things. When all is ready, tomatoes should have a slight singe, the onions should be soft and a little browned as well.



11. Take your bread slices (did I tell you to slice them? No? Okay, slice the bread!) and drizzle with a little more olive oil.  Throw those under the broiler for about a minute (you just want them to crisp up, not burn, so watch ‘em!).
12. Meanwhile, your steak should have had plenty of time to rest and you can now slice it up.  I like thin slices, 1/4″ if you can get ‘em that thin.
13. To plate, place two of the bread slices on the plate, top with some of the slices of beef, then a big round of onion, then a few of the tomatoes.  Shave parmigiano reggiano over the whole thing.
14. Enjoy with your favorite glass of red wine (tonight we were drinking Carmenere).

Bonus Points

Remember that frying pan you used way back at step 7? You can make a really bitchin’ sauce for your steak sandwiches by reheating that frying pan and deglazing the fond from the pan with the marinade you used for the veggies.  This is why you don’t use a non-stick pan: so you can use a wooden spoon and scrape up all those heavenly brown bits from the bottom of the pan.  Reduce the sauce, stirring over medium heat (a fairly speedy simmer) until it’s reduced by one third or more.  Drizzle a bit of this sauce over everything just before you hit it with the parmigiano reggiano.

Heaven!

Thank you to my husband, Photographer Evan Baines for his assist in the photography department.