I heard this on NPR and finally made it. I apologize that I cannot remember the name of the chefs being interviewed but there were more than one – and they all shared the same best method for cooking a simple piece of fish. One added an ingredient I had never heard of before, but it was easily found and now I use it often!
Let the fish form a nice crust before you flip it over to cook the other side (about 3-4 minutes depending upon the thickness of the fish).
Then, top simply with:
- a drizzle of a nice green fruity olive oil
- a splash of some type of fresh citrus juice (like lemon, grapefruit or lime).
- salt and pepper
- a sprinkling of fennel pollen (available at food specialty stores or online).
I purchased a tin of fennel pollen online. (I also add it to my spaghetti sauce now instead of having to grind up my fennel seeds to add a touch of licorice flavor.) I like to serve fish with the Muhammara Dip I recently discovered on the side. Enjoy!
One of the easiest traditional recipes around is homemade Ricotta. First, it is so soft and delicious and store-bought does not even come close to its fresh texture. Plus it can be expensive when it’s purchased at the store. Since its’ few ingredients are almost always in your kitchen it’s something you can whip up anytime. Homemade Ricotta is great just smeared on bread or crackers served with honey or fruit. It’s amazing in homemade lasagna or any ravioli.
- 1/2 Gallon (2 quarts) Whole Milk (low-fat or non-fat really doesn’t work well).
- 1/3 C Lemon Juice or White Vinegar
- Pinch of salt (optional)
Heat milk in a pot until it’s foamy and almost boiling.
Remove from heat and immediately stir in lemon juice or vinegar.
Stir and then let stand for about 10 minutes.
Set up a colander with a cheesecloth in it (or use a coffee filter in a small colander).
Remove any large chunks that do not have to be drained with a slotted spoon and place in bowl.
Slowly pour the remaining mixture through the colander and let sit for as little as 15 minutes or as long as an hour depending upon how thick you’d like your cheese.
Seal and refrigerate.
One of my eldest’s son’s favorite restaurants is near the forum in Inglewood. Last time, we ate there my daughter discovered their sweet, mango lassi. It is such a simple recipe, that now we make it at home the way the restaurant does. Plus, it is a great breakfast alternative because of the fruit and yogurt – that and you can put it in a cup and take it in the car for a breakfast or snack on the go.
- 2 Cups Plain Yogurt
- 2 Cans Sweetened Mango (like Dole) or Sweetened Mango Pulp (available in Indian Markets).
- Additional Honey or Sugar to sweeten (optional).
- Milk to thin (if desired).
Add all ingredients into a blender and blend until smooth. Serve over ice.