Spicy Cod With Buttered Brown Rice

The late Julia Child and I had something in common.  Our favourite ingredient is butter. She would say, "If you're afraid of butter, use cream.”  Uh, isn't butter a derivative of cream? Cream that's been churned?  Loved her sense of humour. Clearly for Mrs Child, there is no substitute for butter and I will have to concur.  If there is one dairy product that exists out there that does smell and taste like butter when cooked or spread on a toasted slice of bread, I would be very happy to hear about it.  As I had mentioned in an older post, butter is frowned upon in North America for many reasons.   North American consumers are known to overindulge in food with food businesses like restaurants aiming more for quantity than quality.  It is true that butter is high in cholesterol and fat, but like anything else we eat,...consume. it. in. moderation.   The French have used and continue to use butter on a daily basis in their cooking and baking.  Julia Child could not live without butter for a day and lived until the tender age of 92! Over this side of the pond, we forget to savour while we eat.  So, eating butter in moderation while enjoying our dinner slowly is, I believe, the only way to really appreciate it without any guilt.

Butter goes wonderfully with fish and rice.  While testing low sodium recipes I liked adding flavour and fragrance to the dishes.  Spices, herbs and a nut of butter do just the trick.  This cod recipe served with a buttery brown rice is simply to die for.  The fish is nice and flaky, melts in your mouth and the rice is incredibly tasty.  Once again, this recipe is so easy and quick that you'll love serving it for dinner right after work.

Preparation time : 10 minutes, Cooking time : 15 minutes

Recipe "au pif":
Ingredients

Cod filets

4 large fresh Cod filets

3 cloves garlic, finely minced

2 tsp fresh oregano, finely minced

1/2 tsp ground paprika

1/2 tsp ground turmeric

2 tsp grated lemon peel

1 tbsp olive oil

1/2 tsp butter (optional)

salt and black ground pepper to taste

Buttered Brown Rice

2 cups fast-cooking brown rice

5 cups chicken stock

1/2 tsp ground turmeric

1 tbsp fresh chives, finely minced

1/2 tbsp butter

Instructions

Cod filets:

Pat dry filets with a paper towel

Generously season the filets with the herbs and spices, garlic, oregano, paprika, turmeric, pepper and salt

Rub filets with your hands to coat them evenly with the seasoning, set aside

Heat oil and butter in a large non-stick pan on medium heat until the butter is melted

Gently lay the filets in the pan and let them brown on each side for about 2 minutes max (fish cooks fast) by flipping them over with a spatula.

Turn off heat, cover and put aside

Buttered Brown Rice:

Heat oil and buter in a large non-stick pan on medium high heat until the butter is melted

Stir in the ground turmeric and the fresh chives for about 2 minutes

Stir in the rice and mix for another 2 minutes

Either transfer the seasoned rice in a rice cooker or in a large deep pan and pour in the chicken stock and cover

If using the rice cooker, cook rice until the cooker turns off automatically

If using a large deep sauce pan, momentarily check when rice has completely absorbed the liquid.  Turn off heat and stir

Sprinkle grated lemon peel over the cod filets, drizzle a little bit of oliver oil and serve with the buttered brown rice and a side dish of fresh vegetables of your choice

Serves 4 people

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Coffee Liquor Soufflé Caribbean Style - What A Treat!

Is it French Toast or is it sweet bread?  These were the first questions that popped out of my guests' mouths when they were served this delicious dessert last weekend at our place.


When we hear the word 'Soufflé' , we seem to be automatically intimidated by it for the reason that myths surrounding the making of soufflés, that of being difficult and tricky, have been deeply ingrained in our subconscious minds as we've been reading cookbooks or watching cooking TV shows giving us advance warning on being extra careful when preparing this delicate and fragile traditional French dessert.


Well, my fellow readers, you can put these anticipated ideas aside and stop worrying.   A good friend of mine just sent me this incredibly easy and fool-proof recipe of a decadent soufflé.  Its origin is from the caribbean islands.  In fact, it's so easy to make that it can even be served as a meal for breakfast or brunch.  Don't even think about taking out your ramequins or your pastry brushes.   Leave those in your cupboards.  You won't need them, trust me.  


The only kitchen tools you will need is a nice flat non-stick pan and your ingredients.


This soufflé is light, airy and exquisite in taste.  Serve with a little icing sugar and a splash of liquor, fresh fruits and you are all set to savour them.  I'm already drooling.

Preparation time : 10 minutes  Cooking time : 7-10 minutes


Recipe "au pif":
3 egg yolks
6 egg whites (egg whites can now be easily purchased in cartons at the supermarket)
3 tbsp raw cane sugar
1 vanilla pod - seeds removed and set aside
3 tbsp Sheridan's coffee cream liquor
icing sugar to garnish
fresh fruits, strawberries, bananas, blueberries, raspberries..etc. to garnish
oil or some butter


Preheat oven at 350F


* Make sure to use a non-stick pan that has a handle that is heat proof.


In a small mixing bowl, whisk the egg yolks with 2 tbsp of sugar, vanilla seeds and the coffee liquor until you've reach a homogenous texture.


In a separate mixing bowl, beat the egg whites with the remaining sugar (1 tbsp) with electric mixer at high speed until you've reached a meringue texture.


Melt a nut of butter in a medium sized non-stick pan on medium-high heat.  Immediately pour in half of the batter in the pan for about 2 minutes or until the bottom is starting to brown.


Transfer the pan into the oven and let it bake until the soufflé has risen and the top is slightly golden in colour.


Repeat the same last two steps until you run out of batter.


Carefully lay the soufflés in a dish and sprinkle some icing sugar, garnish with fresh fruits...and if you absolutely want it, drizzle more liquor.


Serve warm.


Serves 4 people.


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Crispy Bananas With Shredded Coconut and Chocolate Coulis

When your house starts smelling like butter, it can only mean one thing... someone is preparing an amazing dessert for you.  They're crispy, buttery and sirupy.   This banana dessert screams out to be eaten from the moment they're spotted from afar. 


When I receive guests for dinner and run out of ideas for the dessert part, I turn to this easy recipe because I know I always have the ingredients at home.   Who doesn't have bananas at home, except those who hate bananas (that I will never get)?  Since I know most women are chocolate lovers, there has got to be a chocolate bar lying around or hidden somewhere in the pantry.   

Can even be served for breakfast (minus the rum) 

So here's an idea, an impressive dessert made from the simplest ingredients and prepared in minutes.  Anyone can make this.    Serve with a scoop of your favorite ice cream, and you're all set.  Even if you or your guests are full, there's always room for sweets.

So crispy!

Preparation time : 5 minutes,  Cooking time : 5 minutes

Recipe “au pif”:
6 ripe bananas cut crosswise each one into 3 pieces
1/2  cup all-purpose flour
1 cup water
½ cup sweetened shredded coconut
1/3 cup vegetable oil
1 tbsp  butter
50g bitter chocolate (70% cacao)
2 tbsp butter
Rum or liquor of your choice

Prepare batter by mixing the flour and water in a medium sized bowl. Dip the bananas in the batter then coat them with the shredded coconut.

Melt butter in large sauce pan on medium high heat.


Brown all sides of coated bananas and put aside.

Fry bannas  in a deep medium sauce pan in oil for 2 minutes each side, or until bananas are light golden brown.

Transfer bananas onto a plate covered with paper towel to absorb the excess oil from the bananas.


Pop the chocolate (in a bowl) into the microwave for about 30-50 seconds on high until chocolate is melted.


Drizzle bananas with warm chocolate coulis and a splash of rum. 


Serve warm with a scoop of ice cream.


Serves 6 people.


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Braised Chicken with Winter Squash & Dates

My friend Linda and I love talking about food and sharing recipes whenever we had a break at work.  Her passion for cooking and experimenting in the kitchen is just as intense as mine.  The way we move our hands while describing a dish or the way our facial expressions change with utmost pleasure every time we exchange ideas is something that no one, other than foodies, can really understand.  It is a pure delight to talk with Linda about my favourite hobby in life.  She is such a kind and generous person to converse with and who truly cares about people she gets along with.   Come to think of it, I can't think of anyone she doesn't get along with.  At the same time, she knows her limits and knows when to say no.  She isn't a Miss Goodie Two Shoes either but a woman who knows exactly what she wants and what she loves.  

Today, I'm so glad that we are still keeping in touch after I made my career move about a month ago to work for a non-profit organization.  She and I have been exchanging emails on food and recipes and cool kitchen gadgets that we both adore.   For my company departure gift, she had the greatest idea to have the team offer me a tajine, which I already talked about in an older post.  I continue talking about it because this tajine has become my new best friend in my beloved kitchen.  Its shape is purposefully designed to infuse the spices and herbs in your vegetables and meats.  The result is phenomenal.  Plus, it ain't ugly either.  A tajine is actually quite beautiful to look at.  So when you are receiving guests, there is absolutely no need to transfer your food to a serving dish.  The tajine is a serving dish.

This wonderful chicken with winter squash and dates dish is full of incredible flavour which explodes in your mouth once you've had your first bite.  Of course, it is a recipe that was just given to me last week by Linda herself.  The fragrance of the spices and the sweetness of the dates is out of this world.

Thank you Linda for this superb recipe!  Send me more and I'll be glad to test them and talk about them.  And before I forget...I could not believe how easy it was to prepare it.  The hardest part was to cut the squash carefully.  Being known as extremely clumsy, I have sliced my fingers and hands a few times.

Preparation time : 10 minutes, Cooking time : 25-30 minutes

Recipe "au pif":

1 lb boneless and skinless chicken thighs, cut in large chunks

1 large onion, coarsely chopped

2 garlic cloves, finely minced

1 tsp cumin seeds

1 1/4 tsp coriander seeds

1 tsp ground cinnamon

a pinch of saffron

1 1/4 cup chicken stock

1 large winter squash, diced 1 inch chunks (I used a carnival squash)

6 dates, pitted

1 orange peel

handful of fresh coriander to garnish, coarsely chopped

roasted slivered almonds to garnish (optional)

2 tbsp olive oil

Preheat oven at 350F

Heat oil in the tajine base and stir in the onions, garlic, cumin seeds, coriander seeds, cinnamon and saffron for about 2 minutes or until the until have softened a little.

Gently add the chicken and stir until all sides are lightly browned

Slowly pour in the chicken stock and lower the heat the medium, cover with Tajine lid (dome), and let it simmer for about 5 minutes.

Meanwhile, prepare the squash by carefully peeling and dicing it.

Remove dome and add in the diced squash, the orange peel and the dates.

Put the lid back on and carefully place the tajine in the oven to bake for about 15-20 minutes.

Spices should slowly infuse in the chicken and squash giving the dish incredible flavour.

When done, remove from the oven, slowly remove the lid and sprinkle the coriander and almonds (I didn't have almonds but it still tasted out of this world).

Serve with coucous, rice or a side dish of vegetables.

Serves 4 people (or 2 very hungry people, that would be us!)

If you do try this recipe, please do let me know how you liked it.

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How To Make A Succulent Baked & Crispy Seabass Dish

I've been loving fish for over a year now, and I mean really enjoying it.  My diet has drastically changed from eating red meat almost everyday to eating fish almost everyday. Red meat is still a good choice for a hearty meal right after a full day of physical activity but I've come to have a lesser desire for it lately.  People who know me well would normally ask, how is that possible?  I grew up eating all kinds of meats - you name it : pork, chicken, beef, horse meat, tripes, pork legs...etc since I was a child. I had no way out, growing up with both Asian and French influence. Both cultures refuse to understand the meaning of the word vegetarian.  They even mock it.  It's always been the source of protein at the dinner table with my family on a daily basis.  I would go as far as even stating that we ate meat almost three times a day.  My ultimate sin? Adoring the caramelized fatty edges of well seared pork chops.  Just hearing them sizzle until they turn golden brown with crispy edges would just drive me nuts. Yes, I do crave red meat once in a while, but not as often.   However, if I'm famished and feel a little faint.....do make way!

Getting back to fish, I only got myself to cooking it more often the past year for the main reason that I couldn't find any good recipes of fish out there.  Isn't it hard to believe given that there are thousands and even millions of fish recipes out there?   That was just my excuse to avoid cooking fish. Not too long ago, I actually found cooking fish to be boring.  I just had no idea how to be creative with it.  In all honesty, what motivated me to cook more with fish is being surrounded by people who started experiencing health issues from poor eating habits, over-consumption of high-cholesterol foods and saturated fats in frozen dinners or pre-packaged dinners.   At that point, I was conscious of the food consumption problem in North America. This led me to be more attentive in what I ate, but at the same time, to continue to enjoy savoury foods.  My visits to the fishmonger became more frequent.  Picking the fish of the day was a delight. I'd have interesting conversations with him on ideas to cook mouth-watering fish dishes.  These conversations certainly gave me incentives to cook these little suckers more often. His tips were almost recipe secrets that would be rarely talked about in food magazines or cookbooks. I might be wrong as I have yet to explore a good fish cookbook. If you know any good ones, please send them my way!

One tip I never forgot was to use the right herbs when seasoning fish.  A strong herb like dill is more suitable for highly-flavourful fish like Salmon.   Milder herbs for white fish would be oregano or even dried 'bouquet garni'. At times, I'd add a bit of heat with chilis without overdoing it since white fish is already very mild in taste which we don't want to overpower. It's like an all-dressed burger where the meat disappears underneath the condiments. So, let's go easy on the spices when it comes to fish.

Used whole seabass, butterflied, bones and scales removed...Aah Instagram!

For this instalment, I used two whole striped seabass which were butterflied (sliced open like a butterfly) with the main bones and scales removed.  There will still be tiny fish bones left so I'd advise you to be vigilant when ready to eat.  This can easily be done by your local fishmonger at no charge.  It makes your whole life easier.   Don't you like that? I then seasoned them with mild spices and drizzled them with olive oil, and 'smooch'....an irresistible pièce de résistance that is lip-smacking and finger-licking good.  It is impossible to not make any noise while eating this fish dish.  The best part, it's once again a fast a quick meal to prepare.

Seasoned fish with herbs, spices and a bit of dry chili flakes...Gotta love Instagram!

Preparation time : 10 minutes, Baking time: 7-10 minutes

Recipe "au pif":

2 good size seabass about 1 1/2 lb each, butterflied, scales removed, washed, patted dry

3 cloves of garlic, finely minced
1/2 tsp turmeric

1 tsp grated fresh ginger (tip: freeze the ginger to facilitate grating)

1/2 tbsp fresh oregano, finely minced

1/2 tsp dry chili flakes

coarse seat salt and pepper to taste

olive oil

Preheat oven to 320F

Grease large rectangular pan with a bit of olive oil

Lay both fish in a large baking pan

Add all the spices : turmeric, garlic, ginger, oregano, chili flakes, salt and pepper and spread them evenly on the surface of each fish

Drizzle more with a bit of olive oil

Season for about 30 minutes before baking.  Tip : seasoning the night before gives amazing results in taste

Bake for about 7-10 minutes.  Turn off heat.  (to give it grilled taste, broil for about 2 minutes).

Serve hot with side dish of rice of your choice.

Serves 2 hungry people or 4 people

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