#106 - Every Day Food

Feeling Guilty
There's this TV show in Australia called My Kitchen Rules.  Sometimes it's inspiring (I can do that, why don't I?) but mostly it's annoying (seriously, what's with the whining?) and I feel guilty for not making anything more complicated than rice with seaweed.  Hey, I'm not cooking for anyone else so I can have what I want for dinner.

Fresh Ingredients
The problem with having yummy fresh ingredients drilled into you is that it makes crappy food no longer enjoyable.  If the list of ingredients is longer than the blurb of the ingredient / mix / whatever, I don't use it.  If there are numbers in the ingredient list or unpronounceable chemical-ish sounding names, I also don't use it.

Unfortunately no photo of my chicken soup, but I figure you already know how to make it and you don't care about the chicken soup.  All that's left to say is that fresh dill is delicious and makes it super yummy. I have to admit that I cheated and used an already made chicken stock because it takes a lot of time to make my own.

As you know, I don't really do midnight snacks.  Or rather, my idea of a midnight snack is probably a bit more substantial than what most people would have at midnight.  Case in point: the avocado on toasted ciabatta bread and a tomato/cucumber salad with fresh mint and cilantro (coriander for those of you who speak the Queen's English).  Totally inspired by lunch with some friends who happen to be vegan.  The fresh herbs were so delicious you don't need anything else.  Otherwise I would have added  salt or extra virgin olive oil and possibly some garlic.

Easy Dinner - No Excuses...
Because I can.  And also because as I may have mentioned, I was feeling a bit guilty for not cooking something slightly more complicated than rice.  Hence - fresh deep sea perch a la meuniere (slightly altered), seared scallops and broccoli.  Sorry, couldn't get the flash to work for a brighter picture.  Anyway, no excuse for you not to do this at home on grounds that it's too complicated - 7 steps for 4 parts.  10 minute prep (if that) and 20 minutes to cook (while the rice is cooking).

Traditionally you're supposed to dredge the fish in flour before you fry it but I don't think that's necessary and this way it's gluten-free friendly.  Also, I sprinkled parsley on the fish after I cooked the sauce instead of adding it to the sauce while still cooking it.

Ingredients
1 fillet of fresh fish per person (perch is delicate - you might want snapper which is a bit firmer but still flaky and light)
Fresh scallops (as many as you want - 3 per person seems about right)
Unsalted butter - at least 50g (1/4 stick)
Broccoli - cut into florets
Chopped parsley
Steamed rice

Method
1.  Cook your rice.
2.  Salt your fish.  Melt butter in a hot pan and fry your fish fillets - skin side down (or bone side down first, if your fish has been skinned).  Baste with the melted butter as it cooks.
3.  Meanwhile, cook broccoli in boiling, salted your water.  Drain and put in ice water until ready to finish the dish.
4.  Remove fish and set aside.  Add a bit more butter to the pan if you need to - cook until you see some brown spots.  Squeeze in some lemon juice and pour over the fish just before you serve.
5.  Salt scallops and grind some fresh white pepper on it.  Fry in screeching hot pan until they're just warm through the middle.  Remove and set aside.
6.  Toss broccoli in melted butter until warm.
7.  Serve and eat.

So until next time, happy cooking!  If you try the recipe, let me know how it worked for you.

#105 - Fast food (but not)

It's amazing how fast time flies.  I finally managed to catch up with a girlfriend whom I haven't seen in over 6 months - and got to meet her son for the first time.

Persian food
Such a treat - I got to taste my first Persian food after a lovely fig and manchego salad with a really nice walnut oil dressing.

They threw an elegant dinner party while getting their little son to bed and entertaining company.

 
There was a lamb stew made with dried limes, basmati rice (and the yummy crunchy bottom layer - centre photo), a Shirazhi salad (tomatoes and cucumbers), then a really nice dessert.  CT wasn't happy with her dessert but I finished the whole thing, a record for me since I'm not huge on desserts.  The stewed plums were particularly good with the heavy cream.  What is is about cream which makes dessert so delicious?

(Almost) Vegetarian but delicious
Both CT and KN are huge foodies so they were a bit horrified when I told them I occasionally make 2-minute noodles.  A chest infection sent me home for a few days on antibiotics which you have to take with food - but cooking when you're sick isn't that much fun.  CT, as horrified as she was by my 2-minute noodles, wasn't too horrified by my 4-minute noodles (that's how long it takes the noodles to cook).  Lest ye all be completely against vegetarian dishes, this had fresh tofu in the soup rather than meat.  Easier on the stomach and the fresh herbs really pick up the flavours.

I was torn between being completely vegetarian and the old remedy of chicken soup - compromise by using chicken stock but vegetarian ingredients.  It was a variation of the chicken long rice broth from a few weeks ago:

Ingredients
500ml (2 cups) chicken stock (use vegetable stock for vegetarians);
a few pieces of tofu;
2 - 4 leaves of bok choy;
1/2 zucchini, sliced;
1-in piece of ginger, grated;
1 garlic clove, grated;
sliced spring onions (green onions if you live in the US);
a few leaves of coriander (cilantro) for garnish.

Method
Bring stock, ginger, garlic to a simmer.  Add tofu and simmer another 5 minutes (until warm).  Add bok choy and simmer for 4 more minutes.

Pour over steamed rice and sprinkle with spring onions and coriander to serve.

Perfect for a cold night when you need a little soup.

Happy eating!