Tag Archives: cilantro

ginger scallion steamed cod + Thai pesto noodles

3 Apr

steamed fish

For this dish I used Jindao noodles, they’re sort of a thinner version of an Udon noodle and they’re soooo delicious.  You should be able to find them in any Asian market or even some well-stocked grocery stores.  If you can find them, then do use them.  If not, just substitute some other kind of noodle.

Makes 4 servings

steamed fish8

Ingredients

Thai pesto noodles

  • 2 handfuls Jindao noodles
  • 3-4 large handfuls fresh cilantro
  • 2 green onions
  • 2 cloves garlic
  • 2 limes
  • 1 tsp grated ginger
  • sriracha
  • salt
  • olive oil

ginger scallion steamed cod

  • 1 cod fillet
  • salt
  • olive oil
  • 2 green onions, sliced
  • 2 inch piece of ginger, peeled and thinly sliced
  • parchment paper
  • kitchen twine

steamed fish7

Preparation

Thai pesto noodles

Bring salted water to a boil and cook the noodles for 5 to 7 minutes.

Meanwhile, roughly chop the cilantro, green onion and garlic and put it in a blender or food processor.  Add the zest of two limes and the juice of one lime along with some sriracha, a pinch of salt and a generous amount of olive oil.

Blend everything, adding more olive oil if necessary to get a smooth consistency.  Add more salt and sriracha to taste.

Mix the pesto into the noodles.  Serve warm or at room temperature.

steamed fish5

ginger scallion steamed cod

Cut the fillet in half lengthwise and cut each half into four even pieces.

Rub both sides of each piece of fish with a little bit of olive oil and some salt.  Sandwich a few slices of ginger and some green onions between two pieces of fish and bundle it up in parchment paper.  Tie the bundle together with twine.  Repeat with the remaining fish.

Put the bundles in a steam basket for about 7 minutes or until the cod is opaque all the way through.

Serve with Thai pesto noodles.

steamed fish 2

asparagus soup + lemon creme

30 May

Hey everybody.  Hi.  I haven’t posted in a long time… I’ve been busy…

Lazy, I’ve been lazy.

But also a bit busy.

But mostly lazy.

Anyway, I have for you here my most favourite spring soup.  It’s super simple – just asparagus, shallots, cilantro and a bit of butter – and it’s good warm or cold.  Also, it takes about 15 minutes to make, including prep.

The original recipe from Bon Appetit calls for the soup to be strained but I prefer not to do that, I like the chunks.  The key is to choose the thinnest asparagus stalks you can find so the soup won’t get that stringy, woody texture.  If you must use thick stalks and you’re not planning to strain the soup, just peel them before cutting them up.

Makes 6 appetizer servings

asparagus soup + lemon creme

from Bon Appetit, March 2006

ingredients

soup

  • 1/4 cup (1/2 stick) butter
  • 1 cup shallots, chopped
  • 2 pounds asparagus (thin stalks), trimmed + cut into 2-inch lengths
  • 3/4 c chopped fresh cilantro
  • 4 cups vegetable broth

lemon creme

  • 1/4 cup sour cream (or creme fraiche if you can find it)
  • 1 teaspoon fresh lemon juice
  • 1/4 teaspoon finely grated lemon peel

preparation

Melt butter in heavy large saucepan over medium heat. Add shallots and sautee until soft – about 5 minutes. Add asparagus and cilantro – stir 1 minute. Add vegetable broth and simmer until asparagus is tender, about 5 minutes.

Puree and season with salt and pepper to taste.

Stir sour cream, lemon juice, and lemon peel together in small bowl. Divide soup among bowls. Top with a dollop of lemon creme and serve.

zucchini cornbread + poached eggs

27 Apr

A good friend of mine is moving to Belgium very soon… and I express my emotions with food.  So we made brunch, and it was messy, and it was the envy of all other brunches.

Thanks to the JDSB for dreaming up the idea for this wonderful meal and lots of love + best of luck Richie.

Serves 4

$4.45 per 2 servings

ingredients

zucchini cornbread

adapted from Bon Appetit July 2011

  • 1/2 c unsalted butter
  • 2 eggs, lightly beaten
  • 1/2 c buttermilk
  • 1 large zucchini, grated
  • 1 1/2 c all-purpose flour
  • 1/2 c sugar
  • 1 tsp red pepper flakes (optional)
  • 1 tsp baking powder
  • 3/4 tsp salt
  • 1/2 tsp baking soda
  • 3/4 c medium-grind cornmeal

eggs + toppings

  • 8 eggs
  • 1 tbsp vinegar
  • 1 large ripe avocado
  • 1 to 2 cloves garlic, minced
  • juice of 1/2 a lime
  • 1 c salsa
  • fresh cilantro

preparation

zucchini cornbread

Preheat oven to 350°F and butter a 9 inch cake pan.

Melt 1/2 c butter in a small saucepan over medium-high heat until butter solids separate and turn golden brown – about 3 minutes.  Let the butter cool in a medium bowl and then whisk in eggs, buttermilk and zucchini.

Combine flour, sugar, baking powder, salt, baking soda, red pepper flakes and cornmeal in a bowl and stir to combine.  Add zucchini mixture and fold together.

Transfer batter to buttered cake pan.  Bake for 45-55 minutes or until top is golden brown and tester inserted into the middle comes out clean.

eggs + toppings

Mash together avocado, garlic & lime juice until mostly smooth to make guacamole.  Heat water and vinegar in a large deep saucepan until almost simmering but not bubbling.  Poach eggs in 2 batches.  Cut 4 wedges of cornbread.  Top each wedge with guacamole, 2 poached eggs, and salsa.

Garnish with fresh cilantro and cracked pepper.

A simple salad on the side is great as the egg yolk, salsa and guacamole turn into a delicious dressing.  I made an arugula and roasted red pepper salad with a little bit of lemon-balsamic vinaigrette.

pico de gallo

17 Mar

Fresh salsa to go with grilled basa fish tacos.  It’s also tasty on tortilla chips and even better mixed into guacamole.

pico de gallo

ingredients

  • 4-5 plum tomatoes, seeded and diced
  • 1/2 of a medium yellow onion, finely diced (about 3/4 c)
  • 2 cloves garlic, minced
  • 3-4 green onions, white and pale green parts only, thinly sliced
  • 1 jalapeno pepper, finely diced (seeds in if you like heat, seeds removed if you want it mild)
  • 1 c chopped fresh cilantro
  • juice of 1/2 a lime

lots of cilantro...

preparation

Combine all ingredients, mix well.  Adjust amounts of jalepeno and lime as desired.  If made in advance pour off any excess liquid that has accumulated in the bottom of the bowl before serving.