Daily Archives: June 11, 2012
11/06/12 Japanese Turnips
A CookTale
We can only find these great Japanese Turnips at our Farmers Market. They alone are worth the vsit, though we always seem to come home with our arms filled with the freshest, just-picked seasonal vegetables.
INGREDIENTS
1 or 2 bunches of small Japanese Turnips,
their Leaves retained
2 TB of Olive Oil (more if required)
2 Garlic Cloves sliced
Salt & fresh Black Pepper
A pinch of Red Pepper Flakes
METHOD
1. Thoroughly wash & scrub clean the Turnips. Carefully wash away any sand or grit on the Leaves.
2. Snip the Turnips, leaving about an inch of the stem attached, & cut the Leaves into 2-inch pieces. Place the Turnips & the Leaves in separate bowls.
3, In a soup or pasta pot, add the Turnips & enough water to cover. Parboil for about 4 minutes or until the point of a knife can easily penetrate them.
4. Remove & drain them in cold water. Place them in a bowl.
5. Heat a deep sided pan to medium, add 1 TB of Olive Oil, 1 sliced Garlic Clove & a pinch of the Red Pepper Flakes.
6. When the Garlic has lightly browned, add the dampened Leaves & saute until wilted & tender.
if they begin to look dry add a few ounces of water & saute for another minute. Remove to a bowl.
7. Add the other 1 TB of Olive Oil & the remaining Garlic to the same heated pan. When the Garlic has lightly browned, add the Turnips & saute them, tossing occasionally until they are tender. Return the Leaves to the pan & toss it all together.
Adding the extra TB of EVOO to the finished dish is suggested.
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- Posted under Dinner, vegetable
11/06/12 Fillet of Swordfish
This has never happened before… but I shall make sure it happens again! A 2″ thick fillet of Swordfish. It’s a totally different taste sensation when it’s as thick as a filet mignon. Seared and crisp on the surfaces and juicy and just perfect in the middle. One has to go to a great fishmonger like Gadaleto’s seafood market in New Paltz to seek it out.
INGREDIENTS
INGREDIENTS
2 Swordfish Fillets 2″ thick (8 oz each)
1 TB of sweet Paprika + a sprinkle of hot Paprika
4 oz of Butter softened (more if needed)
1/3 C of Vermouth or White Wine
Lemon Juice (to taste)
Balsamic Glaze (available online from Roland Foods)
Sea or Kosher Salt & Black Pepper
METHOD
1. Heat the oven to 400 degrees.
2. In a container large enough to fit the two Fillets, add the EVOO, Paprika & Salt & Black Pepper. Whisk to combine.
3. Heat the saute pan to high, add half the Butter (2 oz) & when it stops sizzling, add the Fillets & saute until golden brown on both sides (about 2 minutes per side).
4. Place the pan in the oven for 5 to 6 minutes. The internal temperature should register about 135 degrees. Remember that we like our fish on the rare to medium rare side. Cook yours according to your taste, but do not overcook.
4. Remove with a slotted spatula & drain on paper towels. Transfer to a holding plate, cover with tin foil to keep warm.
5. Melt the remaining (2 oz) of Butter over low heat, add the Balsamic Vinegar & Vermouth & simmer for about 10 minutes or until the sauce has thickened. If necessary add another TB of Butter.
6. Plate & spoon the Balsamic/Butter sauce onto each plate & top with the Fillets. Add the Balsamic Glaze & serve.
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- Posted under Dinner, Fish
CookTeaser 