April 8, 2007

Simple basil pesto

This recipe has been adapted to be made from a regulation size pack of basil

1 plastic package of fresh basil leaves, about 1/2 cup packed
2 tbsp freshly grated Romano cheese (or Parmesan)
2.5 tbsp extra virgin olive oil
1.5 tbsp pine nuts
3 medium sized garlic cloves, minced
Salt and freshly ground black pepper to taste

Blend everything in a food processor

Grey sole ceviche


Serves 6.

Ingredients:
2 pounds white-fleshed skinless fish fillets such as flounder, sole, or corvina (cod)
Salt
1 cup fresh lime juice (about 12 limes)
1/2 teaspoon salt
1 small clove garlic, chopped very fine
1 or 2 fresh aji amarillo (yellow Peruvian chili), seeded and chopped fine, or substitute the canned aji (any hot pepper, e.g. serrano)
1 teaspoon chopped parsley
1 teaspoon chopped cilantro
1 medium onion, chopped fine (1/2 cup)
3 or 4 lettuce leaves
4 ears of corn, cooked and cut into 2-inch pieces
1 pound sweet potatoes, roasted in the skin, peeled, and sliced into 1/2-inch-thick rounds
1 pound yuca, peeled, cut into little-finger-sized slices, and boiled until soft
A few strands of yuyo (a tangy seaweed, optional)

Preparation
1. Cut the fish into strips 1 1/2 inches long by 1/4 inch wide. Soak the strips in lightly salted water for 1 hour to tenderize. Drain well.
2. Put the fish in a bowl and fold in the lime juice carefully. Add the salt, garlic, and aji and refrigerate for 15 to 20 minutes.
3. Just before serving, mix in the parsley, cilantro, and onion.
4. To serve, line a bowl or large platter with the lettuce. Place the ceviche in the center. Surround it with 3 separate mounds: corn pieces at the top of the platter, sweet potato slices on one end, yucca on the other. Garnish with the seaweed, if using.

April 1, 2007

Pan-fried walleye pike

Heat the frying pan over medium flame. Add a tablespoon of avocado oil and a sprig of fresh thyme, tarragon and sage. Saute for a few minutes. Move the herbs to the side. Sprinkle walleye pike fillet with salt and freshly ground pepper. Fry on each side over medium-low heat uncovered for five minutes.