Mar 12, 2014 Updated: 8:33 AM
Tuesday, August 24, 2010
You know how I feel about the magnificent soy bean, but apparently I'm not alone. Americans are ordering edamame by the bushel at Japanese restaurants across the country. So today I'm pairing this ubiquitous bean with a western product we've fallen hard for, olive oil. Today they'll make beautiful music together in my All-In-One Olive Oil Poached Salmon with Edamames.
4 pieces center-cut salmon, pin bones and skin removed
3 shallots, sliced
2-3 stalks tarragon, leaves ripped
2 cups peeled edamames
Sea salt to season
Coarsely ground black pepper
Extra virgin olive oil to cook
Season the salmon well and cover with shallots and tarragon and let marinate 30 minutes. Place all in baking dish, add edamames and cover with olive oil. Cover in foil and place in cold oven. Set oven to 250 degrees. When temperature has been reached, go for internal temperature of 115 degrees, which should take about 30-35 minutes. Serve immediately.
Condesa de Leganza Crianza
—La Mancha, Spain
Taste: Round, expressive ripe fruit with fine tannins and a soft dryness; well-defined flavor with an elegant finish.
Aroma: Complex, voluptuous, soft
—The estate of Los Trenzones is located in the area of Quintanar de la Orden, 2,500 feet above sea level, in the southwest corner of central Spain's La Mancha region
Tuesday, August 24, 2010
If you asked the Japanese to name their most important cooking ingredient, they'd probably say 'dashi,' the briny stock they use as a foundation for so many dishes. And if you asked an American the same thing, the ubiquitous herb, parsley, would be right up there. So today I'm combining those two east-west workhorses to flavor a straightforward recipe that produces either an impressive appetizer or entrée…my Parsley-Garlic Stuffed Shrimp in Yuzu-Dashi Dip.
1 cup panko
5 cloves garlic
1 cup packed parsley leaves
3 tablespoons extra virgin olive oil, plus extra for drizzling
8 colossal shrimp, butterflied
2 cups dashi
2 tablespoon fresh yuzu juice
1 tablespoon naturally brewed soy sauce
Kosher salt and freshly ground black pepper to taste
Turn on broiler and place heat-proof plates under broiler to pre-heat. In a mini food processor fitted with blade, buzz the panko, garlic and parsley with pinch of salt and drizzle in extra virgin olive oil. Pack the shrimp with the mixture.
Remove hot plates from broiler and drizzle extra virgin olive oil on plate. Top with shrimp and broil until done, about 6-8 minutes.
Meanwhile, in a small bowl combine dashi, yuzu and naturally brewed soy sauce; taste and season, if necessary. Serve broiled shrimp with side of dashi dipping sauce.
Remy Pannier Sancerre —Sancerre, Loire Valley, France Taste: Fresh, dry fruit and well-balanced with a long finish. Aroma: Grapefruit and gooseberries —100% Sauvignon Blanc —Serve chilled; Pairs well with seafood, shellfish and goat cheese.
Ming Tsai is the host and executive producer of public television series Simply Ming.
By Toni Waterman | Tuesday, May 22, 2012
May 23, 2012
CAMBRIDGE, Mass. — Line up at a Whole Foods fish counter these days and you might notice something missing …
Whole Foods has become the first national grocer to stop selling “red-rated” fish. The designation means the species is overfished or caught in a way that harms other marine life.
Whole Foods seafood coordinator Matt Mello rattled off the list of local losses: “Grey sole, octopus, Atlantic cod and halibut.”
> > What's a "red-rated" fish? Check the SeafoodWatch guide.
The demand for fish
Mello said this is the latest step in Whole Foods' long commitment to ocean conservation.
“There’s been a timeline in our seafood departments, such as the lobsters — moving away from the lobsters,” said Mello. “We were the first retailer to come out with a rating system. Now we’re the first retailer to stop selling red rated fish.”
The first, but not the only: BJ’s and Target have made similar commitments. And the trend has only picked up steam after the U.N.’s Food and Agriculture Organization reported that 80 percent of fisheries were fully exploited, overfished or recovering from depletion.
“I always say: if you enjoy the ocean and you want it here for future generations, and you want the bounty that the ocean provides for future generations, you really should care,” said Mello.
It’s something avid fish consumer Terry Drucker cares about. He said he wouldn’tgo to another supermarket if Whole Foods stopped selling certain fish.
“I guess if they’re pulling it, I’d guess there’d be a good reason for that and I’d try to avoid it — like I didn’t eat swordfish for a long time when I thought they were endangered,” he said.
The supply side
But Gloucester fisherman Russell Sherman wasn’t taking the bait.
“This is a corporate move out of Texas. And to me, it’s basically pandering to their customers,” he said.
Sherman has been fishing the waters off Gloucester for 41 years. And he’s been selling his catch to Whole Foods for the past 6 years. He thought Whole Foods’ decision to stop selling “unsustainable” fish was nothing more than a marketing scheme.
“The government has just issued a statement where five more stocks have become sustainable. And I believe that all of our stocks are on the upward trend,” said Sherman.
Sherman said sustainability is at the forefront of every fisher’s mind, because fish are their livelihood. Plus, he said the U.S. already has the most stringent fishing regulations in the world.
“I think Whole Foods should hold our industry up as a model to the world. We believe in sustainability,” said Sherman. “Each one of us are small businessmen, small entrepreneurs, who depend on the ocean. And I believe that we are the real conservationists in the world.”
The checkout line
Since launching the program on Earth Day, Whole Foods has pulled more than a dozen species fish nationwide. Those fish include sturgeon, turbot, some rockfish and swordfish and tuna from certain fisheries.
Four types are missing from the colorful fish displays locally: trawl-caught Atlantic cod, Atlantic halibut, octopus and grey sole. But Mello said most can be easily substituted.
“Something like grey sole, we’ll get a lot of requests for, so we have a wide variety of fish, different types of sole. One of the types we offer is Pacific Dover sole. Comes from the West Coast and we’ll offer that,” he said.
By Susie Middleton | Friday, March 16, 2012
These eggs are surprisingly easy: Just four ingredients, and they’re ready in about 10 minutes
2 tsp. unsalted butter, softened
4 large eggs
Kosher salt and freshly ground black pepper
1-1/2 tsp. chopped fresh chives
2 Tbs. heavy cream
Position a rack in the center of the oven and heat the oven to 425°F. Butter 2 oven-safe 6-inch gratin dishes with 1 tsp. butter each.
Crack 2 eggs into each gratin dish. Season with a pinch of salt and pepper, and sprinkle with the chives. Drizzle 1 Tbs. cream in each dish, starting over the yolks and working around the dish. Bake until the eggs are bubbly and browned on the edges but not quite set in the middle, 5 minutes. (For firmer eggs, bake an additional 1 minute .)
Heat the broiler on high. Broil the eggs, still on the center rack of the oven, until the center is just set, about 2 minutes. Remove from the oven immediately—the eggs will continue to set.
Nutrition information (per serving):
Calories (kcal): 230; Fat (g): 19; Fat Calories (kcal): 170; Saturated Fat (g): 9; Protein (g): 13; Monounsaturated Fat (g): 6; Carbohydrates (g): 1; Polyunsaturated Fat (g): 1.5; Sodium (mg): 290; Cholesterol (mg): 455; Fiber (g): 0;
Susie Middleton is editor at large for Fine Cooking magazine.
Friday, March 9, 2012
1. All species must be caught legally, preferably with a hook and line. Exceptions will be made for interesting techniques, such as spearing or archery. No nets or traps allowed.
2. We must eat the first legal example of the fish we catch.
3. Although we can catch the fish individually, eating the fish must be done as a team. That's why God invented freezer bags!
4. Guest anglers may be deputized to join the quest at anytime.
5. We must catch the fish in one year, Feb 7, 2011-Feb 7, 2012.
Now that’s "effingdelicious!"
You’ll know the cusk is done when it’s tender and looks terrible. But don’t be deceived, this is going to be great! Serve hot, and eat it by dipping it in hot melted butter and garlic. If you’ve done it right it will taste somewhat like lobster, if you’ve done it wrong, it will still taste somewhat like lobster. If you can boil water you can’t mess this up!
By Susie Middleton | Friday, January 20, 2012
Topped with creamy coleslaw and pickles, this rendition of the classic New Orleans sandwich makes a satisfying dinner.
3 cups coleslaw mix
1/4 cup mayonnaise
1 Tbs. cider vinegar
2 tsp. granulated sugar
1 tsp. celery seed
2 large eggs
3/4 cup yellow cornmeal
Kosher salt and freshly ground black pepper
Four 4- to 5-oz. catfish fillets
4 long soft-crust Italian rolls, split
1-3/4 cups canola oil
8 sandwich-style dill pickle slices
Position a rack 6 inches from the broiler and heat the broiler on high.
Combine the coleslaw mix, mayonnaise, vinegar, sugar, and celery seed in a medium bowl; set aside.
Beat the eggs in a wide shallow bowl until well mixed. In another wide shallow bowl, combine the cornmeal, 3/4 tsp. salt, and 1/4 tsp. pepper. Season the fish all over with 1/2 tsp. salt and 1/4 tsp. pepper. Dip a fillet in the egg to coat, shake off the excess, and then dredge it in the cornmeal mixture, again shaking off the excess. Repeat with remaining fillets.
Arrange the rolls cut sides up on a baking sheet and toast until golden brown, 30 seconds. Remove from the oven and turn off the broiler.
Heat the oil in a 10-inch skillet over medium heat. Working in batches if necessary, cook the fillets, turning once, until the coating is golden and crisp and the fish is cooked through, 4 to 5 minutes per side. Transfer the fillets to a clean baking sheet lined with paper towels and keep warm in the oven.
To assemble, arrange 2 pickle slices on the bottom half of each roll. Top each with a fillet, a quarter of the coleslaw, and the other half of the roll. Cut the po’ boys in half, and serve.
Serve with Spiced Sweet Potato Fries or toss extra coleslaw mix with a simple olive oil and cider vinegar dressing.
Nutrition information (per serving):
Calories (kcal): 810; Fat (g): 36; Fat Calories (kcal): 330; Saturated Fat (g): 5; Protein (g): 35; Monounsaturated Fat (g): 17; Carbohydrates (g): 86; Polyunsaturated Fat (g): 12; Sodium (mg): 1360; Cholesterol (mg): 110; Fiber (g): 6;