Sturgeon in Puff Pastry brings out delicate side of this fish

After a longer than should have been hiatus, I am back. There was no reason for my absence other than simple neglect. There is no excuse; however, once you have had the chance to review and try my latest creation, I hope you will find it easier to forgive.

It has been such a long time since I worked with Sturgeon, years in fact. I remember simply frying it with salt, pepper, and lemon and serving it with a side of fried potatoes or stir fried rice. It's a pretty solid fish with the flesh similar to shark. Undercooked it tends to be tough and overcooked, too dry. It's probably why most people try to stay away from fish as a rule. But it doesn't have to be rocket science. Just saute a few minutes per side and press down on the flesh with your finger. If it gives and bounces back, it's probably ready.

So anyway, that's the way I used to do Sturgeon (and Shark); however, this time around, I decided to fancy it up and bring out the delicate features of this fish. It can be flaky and very moist, with a flavor that doesn't overpower, thus favoring additives such as dill and tarragon as well as capers. For this recipe, I have decided to robe this fish in a sheet of flaky puff pastry, along with spinach and thinly sliced oyster mushrooms. To finish it off, a simple bechamel sauce over the top or on the side will add a wonderful touch. This dish is relatively simple to prepare, so elegant to present, and oh so pleasing to the taste buds.

1 pound of fresh Sturgeon
1 cup of frozen spinach, drained and tightly strained of all liquid
3 garlic cloves, minced
2 tablespoons of fresh Tarragon, finely chopped
2 tablespoons of fresh Dill, finely chopped
2 tablespoons of fresh parsley, finely chopped
2 tablespoons of olive oil
2 tablespoons of butter
3 tablespoons of capers
1/2 cup of chopped oyster mushrooms
2 medium shallots, finely chopped
1 cup of Parmesan cheese (grated)
2 cups of Bechamel sauce (click on link)
1 egg + 2 tablespoons of water (for egg wash)
1 thawed puff pastry sheet
2 tablespoons of flour
salt and pepper to taste
1/4 cup of wine wine

Preheat the oven to 425 (210c)

1. To begin, start by heating the olive oil in a frying pan over medium high heat.
2. Saute the Sturgeon for approximately 2 minutes per side. Remove and set aside to cool (10 minutes).
3. In the same frying pan, heat a bit of olive oil over medium heat.
4. Saute the shallots, garlic, and mushrooms for a few minutes.
5. Add the capers, salt and pepper, and wine. Continue to cook for a couple more minutes.
6. Remove from heat and transfer to a large bowl.
7. With your hands, flake the Sturgeon once cooled. Please flake to small 1/2 inch flakes. Add to the bowl.
8. Add the Tarragon, Dill, and fresh parsley to the bowl. Stir fish and ingredients together.
9. Prepare the Bechamel sauce according to recipe in the link. Add 1/2 to 3/4 cup of the cheese to the sauce
10. Stir well until cheese has blended into sauce.
11. Add 1/2 of the sauce to the bowl with the fish and other ingredients. Stir until all is well coated. Set aside.
12. Now prepare the puff pastry sheet. After it has thawed, spread the flour on a cutting board and rolling pin so that pastry won't stick to board or pin.
13. Roll out the pastry sheet until it is approximately 12 by 14 inches.
14. Making sure the spinach has been completely drained and strained of liquid, lay it out evenly on the sheet. Be sure to leave a 1 inch edge all the way around the sheet.
15. Now sprinkle the rest of the Parmesan cheese over the spinach and spread pieces of butter across length.
16. Using a slotted spoon ( to allow excess sauce out), spoon the fish mixture down the center of the pastry sheet.
17. Wish a brush, brush the egg wash (the egg and water) along the 1 inch edge.
18. Carefully roll up the pastry and with a fork seal each edge and the seam along the length of the roll. Turn the roll seam down. Cut slits on the top (to allow steam to escape. Brush egg wash over the pastry.  See picture below.

19. Carefully transfer it to a non stick baking dish. Bake at 425 for approximately 25 minutes or until pastry is a golden color.
20. Once finished, remove from oven and allow to sit for about 10 minutes before serving.
21. Reheat the remaining Bechamel Sauce and spoon it over each slice of your entree. Sprinkle a bit more Dill for garnish. Serve a side dish of boiled baby Yukon Gold potatoes tossed in butter and parsley, salt and pepper. Enjoy :)

Double Layer Pumpkin Cheesecake - let your taste buds SCREAM!

For those of us who love to do our creating in the kitchen, there comes a time once in a great while when one of those creations stands out as a testament of your love for the culinary arts, not by self proclamation, but by those who you love to share that art with. One might call it a "signature dish", a recipe that is frequently requested by your friends and family during special occasions, in my case, Paella and Boeuf Bourguignon. You never tire of of making them because you know how much it pleases those you invite to your dinner table. You always strive to make it perfect for them.

I have no idea whether this double layer pumpkin cheesecake will end up being remembered as a "signature dish", it's not for me to say. One thing I will say however, from the reaction that it received on Thanksgiving Day by my dinner guests and the raves it got at the office on Friday, I may be making it again and again. There is already a request for Christmas Eve. As time consuming as it was however, I would not hesitate to do it all over again. The only thing I love more than cooking is pleasing my guests and this dessert certainly did that. That makes it all worth it and makes me happy.

CHEESECAKE

1 15 oz can of pureed pumpkin, moisture removed (see below)
5 packages of cream cheese (8 oz. each)
4 whole eggs + 1 egg yolk
1/3 cup of heavy cream (or eggnog)
4 tablespoons of unbleached flour, sifted
2/3 cup of fine grain sugar (regular sugar if you don't have)
1 cup of white chocolate chips
3 tablespoons of Kentucky Bourbon
2 teaspoons of vanilla extract
2 teaspoons of cinnamon
1/2 teaspoon of nutmeg
1 teaspoon of ground ginger
1/2 teaspoon each of baking soda and powder
pinch of salt

CRUST

1 cup of flour
1 stick of cold butter, cut in 8 cubes
1/3 cup of sugar
2 teaspoons of vanilla extract
2 tablespoons of Kentucky Bourbon
1 teaspoon of anise liqueur

BUTTER CREAM FILLING

3 sticks of butter, softened to room temperature
6 cups of sifted powdered sugar
2 tablespoons of vanilla extract
2 tablespoons of Kentucky Bourbon
1/2 cup of heavy cream (or eggnog)

WHITE CHOCOLATE GANACHE TOPPING

1 1/2 cups of white chocolate chips
1/2 cup of cream
1 cup of chopped Macadamia nuts

The night before, take the pumpkin puree and wrap it in cheese cloth and set in a strainer with a bowl underneath to capture the liquid. The day of preparation, squeeze out any excess moisture.

THE CRUST...... "Oh that crust!"

The first thing to do on preparation day is to make the bottom crust. Begin by preheating your oven to 400. In a medium wide mixing bowl, add the flour, then the butter. With your fingers, begin to gently mix the two ingredients together, breaking apart the butter. Do this until you notice the flour beginning to crumble. Now add the remaining ingredients and continue to mix with your fingers. Once you have a nice crumble, your crust is ready. Do not over mix or you will get a thicker, harder crust as opposed to more of a shortbread, crumbly crust.

Using an 8 or 9 inch spring form cake pan, spray the bottom with cooking spray, then place a sheet of parchment paper over it. While the paper is covering the bottom, attach it to the ring so that the parchment paper will be secured to the bottom. Once spring form is securely attached, cut out any excess paper from the sides. I have found that doing it this way works best and ensures easy paper removal in the end. Finally spray the surface of the paper lightly with cooking spray (or baking spray).

Sprinkle the dough in the bottom of the pan until all of it is added. Now, with your fingers, lightly press down so that the crust has evenly covered the entire bottom of your pan. Place in the oven and bake for about 20 minutes. Remove and allow to cool to room temperature. As it cools, the crust will become more solid. Set aside and do not detach the ring.

Since this cheesecake is two layers, you may want to use 2 spring form pans. Prepare the second pan the same as the first with the exception that the second pan or layer will not have the crust. If not, you'll have to wait until you bake the first layer and it has cooled in the fridge for several hours before baking your second layer (as I had to do). Anyway, we're getting ahead of ourselves. One step at a time.

THE CHEESECAKE

Once you have baked the crust and set it aside, it's time to prepare the ingredients for the cheesecake. Place all the cream cheese in a large mixing bowl, making sure the cream cheese has allowed to warm to room temperature. With a hand held mixer, slowly beat the cheese so that it becomes creamy and well broken down.

Next, add all the liquid ingredients and continue to mix until well incorporated. Begin to add the eggs one at a time and blend until you have a nice creamy consistency. Next, add the pumpkin puree and thoroughly blend well.  Now you can sprinkle your spices (nutmeg, cinnamon, and ginger. Continue to mix and add the sifted flour, salt, baking powder, and baking soda.

Finally, add the sugar and chocolate chips and mix the ingredients well for about a minute. Your oven should now be preheated to 325. At this time, heat 3 cups of water to boiling and have an oven safe pan large enough to fit the spring form pan into. The pan you will fit the spring form pan into should be a good 2 inches deep. Take and cover the outside of your spring form pan with foil including the bottom and sides.

Take half of the cheese cake mixture and pour it into the first pan  (the one with the crust) and cover the remaining mixture with plastic wrap. If you have two pans, you will want to boil 6 cups of water and have a second pan for the spring form pan to fit into. I know this goes without saying but better to give precise directions. Place the spring form pan with the cheese cake into the two inch deep pan and set it on the top rack of your oven. Carefully pour out the water so that the spring form pan is surrounded up to 1 inch depth.

Bake your cheesecake at 325 for 2 hours and only check it at 20 minutes before it is finished baking. Opening and closing the oven door will only create uneven cooking, so try hard not to do that. When done, shut oven off and crack the oven door open to slowly allow the heat to subside. This will avoid the top of the cheesecake from cracking. Allow this for about 15 minutes. Remove from oven and let cheesecake to sit at room temperature for another 30 minutes before you transfer it into the fridge. You should allow 4 hours in the fridge for complete cooling.

THE BUTTER CREAM FILLING

During the time cheesecake is cooling you can begin to prepare your filling (which will also be used for the sides). It is very important the butter be soft but not melted. You might want to take it out of the fridge the night before. Begin by slowly beating the butter with mixer on low until you get a nice creamy texture.

Continue to blend and add the vanilla and Bourbon. Slowly add half the cream and mix well. Now add the powdered sugar one cup at a time and mix well. Once half the sugar has been added, add the remaining cream and continue to mix. Finish mixing the rest of the sugar, continuing to mix until you have incorporated all the ingredients well. You may think the filling is too thick but don't worry, that's the way you want it. Taste for proper consistency and flavor.... but don't eat it all!

Cover the filling with plastic wrap and set in the fridge for about 30 minutes. This will give you the time to prepare for the assembly of your cheesecake.

THE ASSEMBLY

What you should now have at your disposal and ready are 2 layers of cheesecake, refrigerator cooled, your butter cream filling, and a large round presentation plate. Begin with the bottom cheesecake layer that has the crust. Remove the spring form ring carefully. Place a piece of parchment paper over the top and flip the cheesecake over so that it rests on the palm of one hand (or on a cutting board). Carefully remove the bottom of the spring form pan and very carefully peel off the parchment paper that was on the bottom of your cake layer.

Now flip your presentation dish upside down and place it over the cheesecake layer. Carefully flip the cheesecake and dish over so that everything is right side up. Very carefully remove the parchment paper you had placed on the top of the cake. Remove the butter cream filling from the fridge and with a rubber spatula, stir it a few times. Using about half of the filling, cover the top surface of the layer to about 1/2 inch, making sure it's evenly spread right to the edge.

Take your second layer of your cheesecake and carefully remove the spring form ring. This top layer will be laid upside down on top of the bottom layer so that the top of the cake will be smooth and flat. Lightly grease the palm of one hand with a small amount of butter and place that palm over the top of the cake. Now flip the layer over so that it rests on your palm. With your other hand, carefully remove the spring form bottom and the parchment paper. Now place the layer over the bottom layer carefully. Make minor adjustments so that top layer matches the edges of the bottom layer.

Set aside some of the remaining filling for a presentation edge around the top of the cake where you'll be using a pastry bag to swirl a design (easy). With the rest of the filling, cover the sides of the cake thoroughly. Finally, using a pastry bag (or a plastic baggy with a small hole cut out of one corner, you will make the presentation edge around the edge of the top. Fill your pastry bag with the remaining butter cream and begin squeezing the cream around the edge of the top layer, using a swirling motion as you go along.

Once completed, set the cake in the fridge until you get the topping ready

THE FINAL STEP.... WHITE CHOCOLATE GANACHE

Yes, we're almost done! Now we're going to get the ganache ready for the final step. This really isn't a TRUE ganache, but we'll deal with technicalities later.  Bring a pot with 1 inch depth of water to a boil and set a metal mixing bowl on top. Turn heat to low and add the white chocolate chips to the mixing bowl and begin to stir with a wooden spoon. As the chocolate melts, slowly add the cream and constantly stir. You want to a achieve a smooth and thick syrup, so if you need to add more cream, do so very sparingly; you don't want this to be a liquid. When done, it should have a consistency of caramel. Remove from the heat and stir so that it cools a bit.

Take your cake out of the fridge and carefully pour the cooled chocolate over the center of the top of your cake. Swirl the cake at an angle so that the chocolate completely covers the top surface right to the edge of your cream swirl border that you made. Finally, yes FINALLY, sprinkle the Macadamia nuts so they cover the top surface. Return to the fridge and allow chocolate to set nicely.

I know this sounds so painstaking and time consuming; however, this is probably the most incredible cheesecake you will probably ever taste. This is something you will want to make only once or twice a year for very special occasions. This cake was made for Thanksgiving and a little less than half of it served 7 guests comfortably. The rest of it was taken to the office the next day and both places was extremely well received. A fellow employee was hesitant because he doesn't care for cheesecake took a small bite and decided he wanted a whole slice. Another employee (who is gluten intolerant) also took a small bite couldn't resist and had a thin slice. Still another employee who loves cheesecake said this was the best he ever had. The process may be long and drawn out, but your guests will still be raving about it a year later. It is well worth the effort, guaranteed! I will be making this again for Christmas or New Year's Eve.

Cream of Potato and Onion Soup is a perfect addition to your Winter Recipes

Yes, as much as we hate to admit it to ourselves in the Northern Hemisphere, Winter is upon us; cold, damp, and snowy weather is the time to bring out the reinforcements of warmth with hearty soups and potage. Soups are so easy to prepare and the varieties are limitless, particularly when dealing with vegetables. This recipe for Cream of Potato and Onion Soup is sure to please every member of your family, rich and velvety accented with crispy fried chopped bacon and scallions. Whether served as a first course or the main event, this soup is a winner.

1 pound of cubed white potatoes
1 medium white onion, finely chopped
1/4 cup of chopped scallions
1/4 cup of chopped parsley
1/2 cup of chopped bacon (imitation bacon can be used for vegetarians)
1.5 cups of evaporated milk (12 oz.)
1.5 cups of chicken broth
1/2 teaspoon of salt
1/2 teaspoon of white finely ground pepper
2 pinches of nutmeg
2 tablespoons of olive oil
1 tablespoon of butter

In a medium pot, saute the bacon over medium heat until browned. Remove with a slotted spoon and set aside.

Next, add the white onion and saute over medium heat until onions become translucent. Add the diced potatoes along with the olive oil and continue to saute for about 6 or 7 minutes, stirring frequently. When the potatoes begin to soften, add the chicken broth and stir, scraping the bottom of the pan (to deglaze).

Reduce heat to low and allow to simmer for about 15 minutes, checking on it every 5 minutes or so. Next, add the evaporated milk, salt, nutmeg, and pepper. Stir so that ingredients are well mixed. At this time, you can use a hand held blender to puree the soup. If you don't have a hand held blender, use a food processor and pulse blend for a couple of minutes. You may add a bit more chicken stock if it seems too thick.

When the soup is well blended and velvety, add back the bacon as well as the parsley and stir well. Simmer for a couple more minutes and then taste for proper seasoning. Remove from heat and stir in 1 tablespoon of butter until melted. Serve hot, adding some of the scallions for garnish and a small pad of butter. Serve with a hearty bread on the side. Enjoy.

Keep it salad simple.....

In our continuing "Keep it simple" series, salads are a great way of creating and preparing meals that are both quick and very healthy. Here, we're not talking about throwing a few lettuce leaves together and tossing them with dressing. This simple preparation marries fresh green beans, broccoli, and tomatoes in a light savory dressing that works perfect by itself or as a side dish to a sandwich. This salad is full of good vitamins and nutrients and will be particularly pleasing to vegetarians. There isn't a long list of rare or abstract ingredients or spices either, making this a most stress free and user friendly preparation. Finally, the only cooking time you'll have is about 7 minutes in the microwave! How perfect is that for all you searching for healthy fast food?!!

1 pound of fresh green beans
2 cups of broccoli , stems cut out
2 medium fresh tomatoes, seeds removed and julienned
1 clove of garlic, smashed and minced
2 tablespoons of capers

For the dressing:

1/4 cup of olive oil
2 tablespoons of white wine vinegar or rice vinegar
1/2 teaspoon of Dijon mustard
salt and pepper

In a large microwave safe dish, add the green beans, 1/4 cup of water, and a couple pinches of salt. Cover and microwave on high for 3 1/2 minutes. Stir well and add the broccoli, microwave covered for another 3 minutes. Remove and immerse the vegetables in cold water to stop the cooking process. Vegetables will remain semi crisp and bright green.

Cut the two tomatoes in quarters and remove the seeds. Julienne them and add to a large salad bowl. Crush the clove of garlic and mince, then add to bowl. Add the olive oil, vinegar, and mustard. Stir with a spoon until all is well mixed. Finally, add the capers and stir for a second.

When beans and broccoli are cooled, drain and add them to the bowl one handful at a time, stirring in between. Put plastic wrap over the top and refrigerate for about an hour. Now how simple was that? This salad is light and refreshing without any heavy overpowering dressing. The flavors of the vegetables are allowed to be highlighted while the dressing simply enhances the flavors.

Pork Tenderloin Wellington, a reasonable alternative...

Many of you have most likely heard of Beef Wellington; however, how about getting Pork in on the action? Presenting Pork Wellington, with all the elegance and savoriness of its richer cousin, but at a fraction of the cost. This dish has not been costed, but it easily comes in a less than $25.00 for 6 servings. Consider Pork tenderloin at $5.00 per pound vs. Beef tenderloin at $25.00 per pound! The rest of the ingredients are much the same cost for each. And presentation is no less impressive to your guests! If you've got a bit of time, try this. It's well worth it. Without further ado, let's get started.

2   1.5 lb Pork Tenderloins
2   Puff pastry sheets
8   Slices of Prosciutto Ham (or Serrano), sliced thin
1   Egg (for your egg wash)

The filling:

12 medium sized white mushrooms, finely chopped
1 oz. of Foie Gras (you can also use a non coarse smooth pate)
1 medium shallot, minced
2 cloves of garlic, minced
3 to 4 tablespoons of fine toasted bread crumbs
1/4 cup of parsley, finely chopped
2 tablespoons of Worcestershire Sauce
1/2 teaspoon of fresh cracked pepper
salt
1 teaspoon of Dijon Mustard
1/2 cup of dry white wine
1 tablespoon of Brandy (pref. Apple)
4 tablespoons of olive oil

What is important when preparing a dish that calls for envelopment in a pastry shell is to semi cook the meat you will use, followed by a cooling period so that juices are set and will not run during the final stage of baking. With that in mind, let's prepare the pork tenderloin.

Begin by preheating your oven to 350 (180c). Remove your tenderloin roasts from the package and cut about 4 inches off the tapered end of each roast. Save those ends, as we will use them in a future recipe. In a large skillet, heat 2 tablespoons of olive oil over medium high heat. Make sure your skillet is not so big that it won't fit in the oven. Pat dry the meat so that it won't splatter while cooking. Lightly salt and pepper all sides, then brown for about 5 minutes total. Remove pan from heat and transfer to the oven. Lay a sheet of foil over the pan so meat doesn't splatter in the oven. Bake at 350 for about 30 minutes. Following that, remove from oven and pan, set meat in a dish and allow to completely cool, which should take an hour or so. Do not place in your fridge as this should cool to room temperature. Do not discard the pan drippings, as you will use this for your filling.

While meat is cooling, you should now prepare the filling that will go around your roasts. Make sure all your prep work is completed as per the list above. Pour any excess pan drippings from the pan you cooked the pork into a bowl and set aside. Now add 2 tablespoons of olive oil to the pan and heat over medium heat. Add the shallots and saute for a minute or so, stirring with a wooden spatula. Next, add the garlic and continue to saute for another minute. Add the mushrooms and stir.

Continue to cook, adding a bit more olive oil if needed. Turn heat down slightly if you need to at this point. Saute for another couple of minutes and then add the wine and Brandy, along with the bread crumbs. Stir well so that bottom of pan is well deglazed. If you find you need to, add a few tablespoons of water. Finally, add the pan drippings you had set aside and stir well so everything is completely mixed. Transfer to a food processor.

In the food processor, add the Foie Gras, 2 pinches of salt, cracked pepper, Dijon, parsley, Worcestershire Sauce, and pulse mix until a rough paste has been achieved. Taste for proper seasoning, adding a bit more salt if you need. You should need to add anything more to this, as it should be perfectly seasoned. Remember, the slices of ham will add salt to your dish, so be careful. Set aside and allow to cool for 15 minutes.

While cooling, you can now prepare your slices of ham. Take a sheet of plastic wrap and lay it out on a cutting board. Next, lay out 4 slices of ham onto the board lengthwise, allowing the slices to overlap approximately 1/2 inch. Using half of your paste mixture, use a frosting spatula and spread it evenly over the ham. It should spread very nicely. Now add one of the cooled pork roasts on one end and carefully begin to roll it, using the end of the plastic wrap to push the roast along. It goes without saying at this time to be sure NOT to roll the plastic wrap into the roast... LOL. When completely rolled, the roast should be covered with the plastic. Holding each end of the plastic wrap firmly, roll the roast along the cutting board so that it seals it completely. Repeat the whole process with the second roast. Once done, transfer to your fridge and allow to set for about an hour or two.

While meat is in the fridge, remove the puff pastry sheets from the freezer and allow to thaw at room temperature. This should take about 2 hours. Once pastry is thawed, remove meat from the fridge and allow 30 minutes to warm to room temperature. Lightly brush your cutting board with a tablespoon of flour and lay out your first pastry sheet. Carefully stretch out the sheet with your hands and fingers. Don't use a rolling pin please, it's not needed. Simply stretch the sheet out an inch on all sides, that's all.

Preheat your oven to 425. Remove the plastic wrap from the first roast and place in the middle of the pastry sheet. Lightly brush some of the egg wash around the ends of the sheet and then fold the end closest to you over the roast. Roll the roast until it reaches the other end. Fold the left and right ends in, making sure all the seams and well sealed, using additional egg wash if needed. Set in a non stick baking pan, seam side down. Brush the top and sides with egg wash and with a sharp knife, make several slits on the top to allow steam to escape. Repeat this process for the second roast. Then set the second roast along side the other, making sure they are at least 1 inch apart.

Transfer dish to the oven and bake for about 25 minutes or until pastry is golden medium brown. Remove from oven and allow to set for about 15 minutes before serving. You may use the pan drippings to make a nice green peppercorn sauce, using a bit of olive oil and butter, a few tablespoons of Port wine, salt and pepper. It's your choice. I have found it very simple to just purchase a package of the Knorr Green Peppercorn Sauce mix and be done with it. This dish marries perfectly with a side of baby French green beans and a small serving of potatoes puree. Just remember however, the starch is in the pastry shell, so don't overdo it. Enjoy this preparation, it's absolutely mouth watering. Yes, it is a bit involved and takes time to prepare; however, there is nothing complicated that should keep you from attempting it. You won't regret it and neither will your dinner guests. This preparation will serve 4 to 6 .

Keep it Steelhead simple...

In an effort to maintaining the goals set forth by this blog from its onset, that is to demonstrating how simplicity in the kitchen can produce wonderful dishes and recipes, we are launching the "Keep it simple" series. Throughout its duration, simple yet savory recipes will be presented from time to time. These recipes will stand out from the rest in that the ingredients will be few and from preparation to presentation will be less than 30 minutes.

From personal experience, it's so important now days that with our busy and hectic schedules, we can come home and put an eye appealing and mouth watering dinner together in a minimal amount of time, whether it's dinner for one or party of 4. Not everyone has the time to spend shopping for exotic herbs and ingredients, then come home and spend several hours preparing the dish. And yet, we want to eat healthy, fresh, and flavorful ingredients, not the ones you grab out of the freezer and punch 3 minutes on the microwave dial. This series will make every attempt to achieve the success of simplicity.

As our first dish of the series, it's appropriate to present fish, an often times intimidating food item that can present itself with challenges on how to cook it as well as how to season. Beyond that, what side dishes will pair well with it besides steamed rice (yawn). Steelhead Trout (salmon) is a wonderful solid flesh fish that opens up many possibilities; however, this recipe is so simple that it will take less than 20 minutes from start to finish. Apart from having to go to the store to purchase a fresh filet, the ingredients can all be found within the confines of your pantry. As far as pairing a side dish, why not simply boil some baby Yukon Golds or Red potatoes (Baby Yukons, butter, and parsley)  and serve them tossed with butter and parsley? How simple is that?

1 1/2 lb fresh fillet of Steelhead Trout (also called Steelhead Salmon)
1 lemon
2 tablespoons of olive oil
1/2 teaspoon of dried tarragon
1 pinch of dried basil
salt and pepper
parsley for garnish

Preheat your oven to 400F (200C)

For those of you that are not keen on the rich flavor of Salmon, you may want to try Steelhead. It is a more delicate flavored fish with a much lighter pink color. Be sure to purchase a fresh fillet with the skin still intact on one color. 1 1/2 pounds will serve 4 people comfortably.

Grease a long baking dish with olive oil or butter. Rinse the fillet over cold water but do NOT pat it dry. The remaining water on the fish will help to cook it and remain moist. Place fillet, skin side down, on the baking dish. Squeeze the juice from the lemon and sprinkle the juice over the fillet. Now sprinkle the 2 tablespoons of olive oil, then the salt, pepper, and dried herbs. Slice the lemon and place the slices around the fish.

Bake at 400 for approximately 12 minutes. The fish should have a little give when you push a finger down on it, but it should not be hard to the touch. Remove from oven and let set for about 5 minutes. In the meantime, take your baby potatoes and slice them in halves. Place them in a deep bowl, along with chopped parsley, butter, and salt and pepper. Stir to melt the butter. Dinner is now set. All this took less than 30 minutes and you didn't have to make a long shopping list. How cool is that ??!!

True Cod and Clam Stew presents a bounty of flavors

I've got to admit, seafood is one of my favorite of the food categories. There is such an incredible variety to choose from and endless ways of preparing the dishes. As far as nutrition is concerned, you don't get any better than the fruits of the sea.

Today I chose to combine True Cod and Clams in a dish that is so incredibly savory and colorful, yet so easy to prepare. Both items were found on sale this past week and I couldn't resist picking up some of each. Oh, I threw in a bit of Chorizo for a bit of a kick and it worked out great. Here's what we need:

2 lbs of Fresh Clams
1 lb of Fresh True Cod
1/2 lb of Chorizo
4 strips of bacon
1 medium onion (yellow or white)
2 cups of chicken stock
3 Roma tomatoes
1/2 cup of chopped celery
3 cloves of chopped garlic
1 teaspoon of Anchovy paste
1/2 teaspoon of Saffron threads
2 tablespoons of Pernod (anise lacquer)
4 tablespoons of olive oil
salt and pepper to taste

Start by preparing your ingredients for cooking. Wash and scrub the clams, cut the True Cod in 2 inch chunks, slice the Chorizo in 1 inch slices, cut up the bacon strips, chop the onion, and slice the tomatoes in 1/2 inch slices.

Heat the oil in a large pan over medium heat. Add the onions, bacon, and Chorizo and saute for about 5 minutes, stirring occasionally. Next add the celery and garlic. Stir and continue to saute for another couple of minutes. Finally, add the tomatoes.

Add the Pernod and chicken stock, along with the Anchovy paste, increase the heat to medium high and bring to a boil. Add the Saffron threads, evenly spread the Clams in the pan, and add the True Cod in the same manner. Taste the broth and salt if needed. Add the black pepper, reduce heat to low and cover. Simmer for about 6 more minutes until clams have opened up.

Serve this wonderful dish, along with the broth over steamed rice or boiled yellow potatoes (Yukon Gold) and sprinkle with fresh chopped parsley if desired. In addition to the fork, you better have a spoon as well. The broth is absolutely to die for! Enjoy :)