Sep 18, 2014 Updated: 9:51 AM
You may have a hard time wrapping your brain around pairing madras curry and olives, but if you think about it a moment, it really works. The French regularly use many of the ingredients that are in curry with olives—you’ve probably tasted the combination and not even known it. But you’ll see for yourself how well these potent ingredients harmonize in my Seared curried butterfish with warm olive chutney.
2 tablespoons madras curry powder
1/4 cup rice flour
4 pieces butterfish or other fatty white fish
3 shallots minced
1/2 cup mixed olives, pitted, minced
1 large tomato, 1/4-inch dice
Juice of 1 orange
2 tablespoons chopped cilantro
Sea salt and freshly ground pepper
Canola oil for cooking
On a pie plate, combine the curry and rice flour. Season fish with salt and pepper. Dredge the fish fillets on both sides into the rice flour mixture. In a cast-iron pan over medium-high heat coated lightly with oil, sear the fish until golden, brown and delicious, about 8 minutes total. Remove fish and wipe out pan. In same pan coated lightly with oil, saute the shallots, then add olives, tomato and orange juice and heat through. Toss with cilantro and serve 1 heaping tablespoon over each fillet. Serve on banana leaf.
Chef Ming Tsai is a local restaurateur and host of Simply Ming.
Wake up and smell the herbs!
Herbs are one of the quickest and healthiest ways to impart flavor to any dish. They release their fresh flavor when cooked in a dish and then help to reinforce that flavor when added to a dish.
Don’t be afraid to use herbs during cooking or as a way to finish any dish, and if you have any herbs left over, here is a great tip that I also share in my cookbook, Lidia’s Family Table. It will allow you to keep your herbs fresh and usable all year long.
—Divide the fresh herbs in an ice cube trays with deep cubicles.
—Pour cold water to cover the herbs and put in the freezer to freeze.
—The herbs and their flavors will remain embedded in the ice and great for plopping into any drink, or perking up any sauce or soup!
—You now have cubed your herbs for year round use!
To keep these herb “rocks” fresh all year long, seal them in a plastic storage bag and keep them in the freezer.
Lidia Matticchio Bastianich was born in Pola, Istria, on the northeastern coast of the Adriatic Sea. She is a cookbook author, restaurateur, and TV chef extraordinaire. Watch Lidia’s Italy Saturdays at 1:30pm on WGBH 2 or Sundays at 4pm on WGBX 44."
You're hungry! You just don’t feel like cooking — but you love pasta, right? Although the pasta in this recipe does have to be cooked, the pesto sauce does not!
Most of you know the traditional basil pesto: a paste of basil leaves, extra virgin olive oil, pine nuts, salt, and garlic. Make it in the blender, and voilà! The pesto is ready! But don’t stop there. That’s not enough. Let me give you another one of my favorites — pesto alla anna — which I recently learned about in Sicily and featured in my cookbook, Lidia’s Italy.
About ¾ pound sweet cherry tomatoes
12 fresh basil leaves
2 plump peeled garlic cloves
1/3 cup of whole toasted almonds
A pinch of salt
A pinch of peperoncino
Half a cup or more of extra virgin oil
In a blender, drop in all ingredients.
Blend until it’s nice and smooth.
Toss this fresh and delicious pesto with cooked and drained spaghetti.
While still hot, add some pasta cooking water if it’s too dry and finish with grated cheese.
Lidia Matticchio Bastianich was born in Pola, Istria, on the northeastern coast of the Adriatic Sea. She is a cookbook author, restaurateur, and TV chef extraordinaire. Watch Lidia’s Italy Saturdays at 1:30pm on WGBH 2 or Sundays at 4pm on WGBX 44.
Why would anyone in New England eat a strawberry in February? I wait all year for strawberries. I know the season is brief, but I eat my fill. I bake pies and tarts. I make jam. I eat them out of hand. I make ice cream. I freeze them. It’s one of the season’s greatest gifts. There’s nothing like a tart, or this wonderful recipe for Strawberries Jupiter, made with ruby-red strawberries still warm from the sun, just bursting with sweet juice!
1-1/2 quarts fresh strawberries
1/4 to 1/2 cup sugar
1 10-ounce package frozen raspberries
1 tablespoon orange liqueur
1 teaspoon lemon juice
Chopped pistachio nuts
Fresh mint sprigs
Wash and hull the strawberries and dry them on paper towels. Slice the berries, cover with sugar, and chill for several hours. Purée the raspberries in the blender and strain them to remove the seeds. Add the orange liqueur and lemon juice and chill. Just before serving, ladle over the strawberries and garnish with pistachio nuts and sprigs of mint.
Annie B. Copps is a senior editor at Yankee Magazine. Annie oversees the magazine’s food coverage, both as an editor and as a contributor of feature stories and columns.