Simple = FANTASTIC!

 Roasted Fish Bruschetta

After rambling on about Chinese Fusion Food, Halloween and Corn Mazes last week, I thought I'd cut you a break today with a quickie write-up and a quickie dinner!

First, a few fun quotes for your reading enjoyment...don't you just love quotes?

Expecting the world to treat you fairly because you are good, is like expecting the bull not to charge because you are a vegetarian.  ~Dennis Wholey

Philosophical Salads

Tomato Stack and Beet Stack Salad.

Sometimes the best, most flavorful things are the simplest.

This philosophy seems to cover, well, life in general. Legendary artist Hans Hofmann once said, The ability to simplify means to eliminate the unnecessary so that the necessary may speak. I know many of us have been hanging onto the life-raft in this wild economic time. But through this, a bouquet of  lovely realizations have blossomed.

A Tale of Two Tarts

Or better titled...Beauty Isn't Everything!

As a mom, it's a little scary to raise a daughter in a culture that puts such a huge emphasis on looks. It makes my stomach turn to think of her bright-eyed, seven-year-old confidence being stripped away, at some point, by our society's ridiculous vain addiction. I don't know ONE single woman who doesn't occasionally struggle with insecurities about her appearance. Some are so burdened by insecurity, you can physically see it! It's in how they dress, or carry themselves. It's in the kind of relationships they choose, or how they speak about themselves and others! If you can't tell, this really get me RILED UP! A small, fearful part of me hopes my daughter turns out fabulously gorgeous, dreaming her adolescent years would be easier. But the more prominent, wiser side of me desires her to be a late bloomer, or even just slightly above average in appearance. To me, this assures she will likely develop depth and character earlier in life. Is that terrible for a mother to say?

Most of us have had an experience with a friend (or maybe someone we were once attracted to), who was the epitome of beauty, but had obviously gotten by on appearance their whole life. They never HAD TO take the time to become more. The result: an empty, shallow person in a pretty package. It's a true pity--think of who those people could have been if they hadn't been so highly praised for their external beauty all their lives. I don't want that for my daughter. I want her to discover who she really is, and the sooner the better! I want her to develop her gifts, and characteristics of sincerity, self-discipline, perseverance and humility. I even want her to go through some hard times, so she'll learn to rise above them! I'm getting teary writing this.

Believe it or not, all this comes from pondering over a tomato tart. I learned to make traditional tomato pies shortly after moving to the South. Fresh tomato pies are delicious and comforting, but not that pretty. Last month in Food and Wine magazine I found an alluring photo of a tomato tart and had to see how it compared. The picture, as I said, was wonderfully impressive. Yet upon tasting it, we discovered the flavor was quite disappointing. Mediocre at best--what a shame! I was a little surprised because I am usually pleased with recipes I find in F&W. Oh well, they can't win them all! The crust was a disaster and the filling low on the flavor scale. I was suddenly struck by the fact that I had been so eager to discard my old reliable tomato pie for this prettied-up version.

Things I've taken away from the "tomato pie incident": Clearly, never judge a book by it's cover. Beauty is often deceiving. Also, a personal quote...You are only as pretty as you taste. I'm going to teach THAT to my daughter some day. What do you think, instant classic??? After this experience, I took a few ideas from the pretty tart and used them to revamp my original pie. I loved the idea of using grape or cherry tomatoes instead of  the chopped and drained Romas. I also liked the idea of using a tart pan instead of a pie pan. I don't know why, but tarts just seem classier. Let's not get confused here, the old-fashion tomato pie was far superior to the magazine tart and really needed no revision. I just like to change things up!

There are two sets of photos incorporated into this post. The photos from my original trial with the F&W recipe were so gorgeous, because I found heirloom grape tomatoes in variegated colors--but this was the tart that was not so great. The second round of photos came from incorporating the grape tomatoes into my traditional pie. I didn't find the heirlooms again and used regular grape tomatoes. The flavor was IN-CRED-I-BLE, but I still wanted to use the first set of photos. That might make me a hypocrite...hmmm. My husband says he liked the looks of the second tart better anyway!

If you look closely at the two tarts you can see a difference between the crusts. The crust recipe in the second round, the recipe I'm giving you, is specifically a tart crust. It's meant to hold it's shape and hold up to moisture without being prebaked. I found the crust recipe on Smitten Kitchen. I've altered the preparation a little, but not the ingredients.

Sommer

Fresh Tomato Tart

1 1/4 cups flour
1 tablespoon plus 2 teaspoons cornstarch
1/4 teaspoon salt
6 tablespoons butter, diced
1 egg

2 pints grape or cherry tomatoes, rinsed and dried
½ cup basil leaves, divided
1/3 cup chopped green onions
1½ cups sharp provolone, grated (or fontina)
½ cup mayonnaise
½ tsp. pepper

Preheat oven to 375*.

In a food processor, combine the flour, cornstarch , one-fourth teaspoon salt and butter. Pulse the mixture until it is in very tiny bits.

Add one egg and pulse until a dough forms. This dough is rather tough but, it does come together nicely.

Gather the dough into a ball. Then press the dough in to the tart pan, covering every bit. (You could, roll the dough out to a 12-inch circle, if you want.) Crimp the edges, and refrigerate for 30 minutes.

Roughly chop 1/4 cup of the basil leaves. Stack and roll the other basil leaves and cut them into thin ribbons.

Mix the cheese, mayo, chopped basil, green onions and pepper in a bowl. Spread the mixture over the bottom of the tart shell.

Top with grape tomatoes and press them down. Bake for 35 minutes—until the crust edges are golden-brown and the cheese is bubbling up.

Cool for 10 minutes, then sprinkle with 1/4 cup sliced basil ribbons. Serve warm. Serves 6-8.

Eco-Ceviche

Fresh Swai Ceviche with Blue Corn Chips...

Seafood is one of my favorite things to eat. It's a mini-thrill for me to find a new variety for kitchen experimentation! I often go to a certain "organic" market and browse the seafood counter, lured by their diverse selection. I slowly float down the case. Eyes wide. Breezing over the glistening assortment, searching for inspiration. Almost giddy with anticipation, I feel as if I'm on a culinary scavenger hunt. I LOVE IT!

One particular store has little signs labeling the fish as: Sustainable, At-Risk, Endangered. I might get stoned for writing this, but I have to admit...this irritates me a little. These signs cast a dark shadow of guilt over my otherwise delightful fish-selecting process! Please understand, I'm not saying we should haphazardly consume whatever we please without care of consequence. I want to help sustain fish populations for the "greater good" of our ocean's ecosystems. But why do these eco-friendly stores continue to offer them??? Why put lovely, delicious, ENDANGERED fish in front of me, only to give me dirty looks when I'm tempted to buy it? After all, it's ALREADY DEAD, I can't throw it back now! (This is the same store where the grocery clerk huffed and suspiciously glared at me the ONE time I forgot my reusable bags!) At the seafood counter, I'm like an eager little mouse sitting in front of a cheese-laden trap. Nose up, I cautiously sniff the insatiable aroma of bliss, mingled with danger. Paws slowly creep forward, as my mind fights to resist....SNAP! You might think I need a good hand-slap at this point, but I wish they would just stop catching endangered fish in the first place! 

In all seriousness, I do my best to look the other way when I see the bluefin tuna and red snapper. In the last year, many of our stores have started carrying Swai or Basa, an eco-friendly and wallet-friendly white fish. If you haven't tried it, I know what you're thinking. Cheap fish tastes like...cheap fish. Yet this economical swimmer is surprisingly good! It's an Asian variety of river catfish with a mild, slightly sweet essence. As a river fish, Swai doesn't seem to have the "bottom-dweller" flavor of many catfish varieties. The most sustainable choice is farm-raised in America, and generally costs around $3.99 a pound. I recently bought it on sale for $1.99 a pound!

Ceviche (se-vee-chae) is one of those dishes we curious eaters often adore, while others find it a little daunting. A raw seafood salsa. Or more accurately, citrus-seared fish combined with veggies and herbs to create a light, yet robust concoction. For those who are leery, the acid in the lime juice sort-of cooks the fish over time, so you can feel adventurous eating "raw fish"  without any of the worry! Ceviche is scrumptious served over greens for a warm-weather salad or with tortilla chips as a protein-packed snack.  

I like to make ceviche with rich seafood; scallops or seabass are personal favorites. But as we are all trying to be more responsible with our personal resources, as well as our global resources, Swai is a great alternative. It's delicate, almost creamy texture gives it the semblance of a more luxurious catch!

I served this to friends last night who couldn't get over the smooth flavor of this humble fish. Give it a try!

Sommer


Fresh and Simple Swai Ceviche

3 Swai fillets, diced (about 1 lb.)
2 limes, juiced
1 tomato, diced
1 avocado, diced
1 shallot, diced (or ¼ cup red onion)
1 Tb. chopped cilantro
Olive oil
¼- ½ tsp chile-garlic paste
Salt and pepper

Place the diced fish into ¾ of the lime juice and refrigerate for at least 3 hours. Strain when ready to proceed.

Mix the veggies with the remaining lime juice.

Stir in the fish and cilantro. Drizzle with olive oil and add the chile-garlic sauce. Gently toss.

Salt and pepper to taste. Serve with tortilla chips or a salad.

Serves 4 for dinner or 8 for appetizers.

A Family Favorite

It's the dish that always bring a smile to the faces of children and grownups alike. Classic and comforting, the perfect meal to end any sort of day. Stuffed Ricotta Shells with Marinara. Simple. Completely void of elegance; this humble dish delivers a big impact!

Creamy, savory, a touch of spice...I'd bet money even your pickiest eaters will ask for seconds!

Stuffed Ricotta Shells

1 Tb. olive oil
20 jumbo pasta shells (half a 12 oz. box)
1 pinch of crushed pepper flakes
3 cups homemade marinara (or one large jar)
1 15 oz. container of ricotta cheese
2/3 cup parmesan cheese
1 egg
2 Tb. chopped Italian parsley
1 tsp. chopped fresh rosemary
¾ tsp. salt
½ tsp. pepper
½-1 cup mozzarella cheese

If making your own marinara, follow the instructions below. Add 1 pinch of crushed red pepper to the homemade or jarred sauce.

Lightly oil or spray a 9X13 pan and set aside. Preheat the oven to 350*. Bring a large pot of salted water to a boil. Partially cook pasta shells in water—4-6 minutes. Strain the shells and lay on the pan.

Mix the ricotta, parmesan, egg, parsley, rosemary, salt and pepper together in a medium bowl. Fill each shell with 1-2 Tb. of the cheese mixture.

Spoon the sauce on and around the shells. Top with mozzarella cheese. Bake until bubbly and golden—about 25 minutes. Serves 4-5.

*I like to make this marinara in double and triple batches. Then I freeze some and pull it out when I need it!

Basic Marinara
2 Tb. olive oil
1 medium onion, finely diced
3 cloves garlic, minced
1 Tb. fresh chopped thyme (2 tsp. dried)
½ carrot, finely grated
1 28 oz. can crushed or diced tomatoes
Salt and Pepper

In a medium sauce pan; heat olive oil over medium heat. Add the onions and carrots, saute for 8-10 minutes. Then add the garlic and thyme and cook another 5 minutes.

Add the tomatoes and bring to a boil. Lower heat and cook another 20 minutes to thicken. Salt and pepper to taste. Makes 3 cups.

Stuffed shells are easy to freeze--make a double batch and wrap some up for next week!

The Long And Short Of It

I love to leisurely putz around my kitchen on the weekends. We make huge breakfasts that we don't serve until almost lunch time, we bake cookies, and we eat dinners that take 1 1/2 to 2 hours to prepare. It's fun to do that sometimes.

On weeknights however, I often find myself rushing around trying to throw together a healthful and appealing meal, before kiddie bath time, stories, and bed. In the last few years many of my glacial recipes have mutated into what I call "mommy recipes." These are meals that I've found short cuts to reduce the prep and cooking time. Often these are the recipes I teach in cooking class because I realize not all the ladies like to spend all day in the kitchen as I do.

Here are a few ideas to save time:

Have your butcher prep your meat while your shopping--that IS their job, you know. They will do just about whatever you ask...take the bone out of chicken breasts, but leave the skin on, remove fat, butterfly your fish, slice meat to your desired thickness, even chop a roast into stew chunks for you!

Make sauces in large batches and freeze for later, OR buy good quality jarred sauces.

Prep your veggies on grocery day before you put them a way, OR buy pre-cut veggies.

I know time-saving items can effect the grocery bill a little. But I find myself feeling that 40 more minutes of cooking time is worth the extra $1.50 difference between a jar of good organic marinara and the ingredients it would take for me to make it. Sometimes...

Here is a recipe I occasionally make into a "mommy recipe." It is inspired by our favorite Italian restaurant in Tulsa, OK--Mary's Trattoria. It's a cozy little restaurant. With old family portraits on the walls and doilies covered with oil cloth on the tables; it reminds me of a mom and pop shop you'd find it Little Italy. The food has a very homey quality. I LOVE their version of Chicken Cacciatore...simple and hearty. When we moved, I weaseled the ingredient list out of the owner. I have played with the proportion enough now that think I've got it!

I'll try to explain both methods, long and short.


Chicken Cacciatore

Ingredients:
12 oz. thinly sliced mushrooms
4 boneless chicken breasts
¼ cup flour
3 Tb. butter
3 Tb. olive oil
4 cloves of garlic, minced
1 cup dry white wine
3 cups marinara (homemade or jarred)
1 lb. spaghetti
Fresh basil or parsley for garnish

*If you are going to make your tomato sauce from scratch, make it first. You can prep everything else while it's simmering. The recipe is below!

Heat a large pot of salted water over high heat for the pasta. Heat your largest skillet over medium-high heat. Add 1 Tb. of oil and 1 Tb. of butter to the skillet. Saute the mushrooms until they are soft and brown--10 minutes, then remove them from the skillet.

Sauteing the mushrooms first gives them a more concentrated earthy flavor and better color. But, if you are in a hurry, skip this step and throw the raw mushrooms into the sauce later!




Butterfly and separate chicken breasts.

To skip this step you can buy chicken "cutlets" at the store, which are thinner slices of chicken breast.



Salt and pepper both sides of each piece of chicken; then rub with flour.




Add 2 Tb. of butter and 2 Tb. of oil to the skillet and wait until butter is melted before adding chicken to the skillet. Saute’ chicken 1-1 ½ minutes per side; then add wine and garlic. Cook chicken in wine for another 3 minutes.




Remove chicken from skillet and tightly cover with foil to keep warm. Add the mushrooms and 3 cups of marinara to the skillet and simmer for 10 minutes—stirring regularly.



Meanwhile, add pasta to the boiling pot of water for 6-8 minutes—then strain.



Serve with the sauce over the pasta and chicken. Serves 4.




*If using jarred sauce, choose something thick, herby, and slightly sweet. Taste the sauce before adding it to determine if you need to throw in a tablespoon of sugar and 1-2 tsp. of herbs.

Basic Marinara

2 Tb. olive oil
1 medium onion, finely diced
3 cloves garlic, minced
2 tsp. dried thyme (or Italian seasoning)
½ carrot, finely grated
1 28 oz. can crushed or diced tomatoes
Salt and Pepper

In a medium sauce pan; heat olive oil over medium heat. Add onion and cook for 8-10 minutes. Add garlic, thyme and carrots and cook another 5 minutes. Add tomatoes and bring to a boil. Lower heat and cook another 20 minutes to thicken. Salt and pepper to taste. Makes 3 cups.