Sauce

February – White Fish with Magic Green Sauce
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February – White Fish with Magic Green Sauce

Have you heard of basa? It is a freshwater fish, a type of catfish and its Latin name is Pangasius bocurti. It was on sale at my local fishmonger recently and although they admitted it was farmed, they said it was raised with best practices according to their supplier. The fish is native to Southeast Asia and farmed in large numbers in pens around the Mekong River system in Vietnam, as well as China and Cambodia. There is some controversy between various seafood watch organizations as to the sustainability and environmental impact of farming it. The Seafood Importers Association of Australasia is a strong advocate, the Vancouver Aquarium’s Ocean Wise Program does not recommend it, and the Monterey Bay Aquarium Seafood Watch’s montereybayaquarium.org website rates it as a “good alternative” to catfish but with some caveats.

Basa is described as having large, white fillets with no bones, and flesh that is moist with a light, firm texture and a mild fish flavor. This makes basa a versatile species that can be used in a multitude of recipes and cooking styles.

I had great aspirations and was inspired to cook it according to the recipe posted for Goan Fish Curry by Caroline’s Cooking. But then it was 6 pm and I couldn’t find the coriander seeds and didn’t have a fresh tomato (it being the dead of winter and pouring rain outside). I quickly lost my ambition. The curry will have to wait, maybe this weekend. But, plain pan fried fish sounded very boring. What to do? Searching for inspiration I stumbled upon one of my old blog posts for Magic Green Sauce, written almost a year ago. Magic Green Sauce elevates almost any “plain” food straight up to heavenly. Try it on grilled chicken breasts or tofu, you will not be disappointed.

I made a few alterations to the basic recipe, using what items were on hand. Here is the recipe so you don’t need to look it up:

Magic Green Sauce (makes about 2 cups)

  • 1 avocado
  • 1 cup packed mixed parsley and cilantro, I added a few sprigs of mint (basil or Thai basil would have been lovely but I did not have any on hand)
  • I small piece (about an inch) of lemon grass (strictly optional but found in the back of the crisper drawer and love its aroma)
  • 1 jalapeño, ribs and seeds removed
  • 2-3 cloves of garlic
  • Juice of 1-2 limes (I like 2)
  • 1/2 cup water (I used coconut water)
  • 1/2 cup olive oil
  • 1 teaspoon kosher salt
  • 1/2 cup shelled cashews (original recipe uses pistachios)
  1. Pulse all the ingredients except the nuts in the bowl of your food processor until smooth and well incorporated.
  2. Add the pistachios or other nuts and blend until mostly smooth.
  3. Serve as a dip, a spread, or sauce. You may thin with additional water or oil if needed. I like mine the consistency of a thick mayonnaise.

This will keep for a week and is better if allowed to mellow for a few hours before using, if you have the time.

Magic Green Sauce

Magic Green Sauce

Magic Green Sauce

Magic Green Sauce

I prepared the fish simply, processing a couple of handfuls of cashews till the size of panko crumbs, lightly coating the fish in the nuts to have a crunchy outside. Then quickly sautéing the filets in coconut oil on medium high heat. It took only a few minutes. You could also use a coating of flour or panko break crumbs instead of the nuts. I wanted this to be gluten free.

Sauteed Basa with Magic Green Sauce

Sauteed Basa with Magic Green Sauce

The original recipe for Magic Green Sauce came from the blog A Pinch of Yum, one of my favorites.

Try this sauce with a tray of roasted vegetables as well.

Roasted cauliflower and sweet potatoes

Roasted cauliflower and sweet potatoes

Magic Green Sauce

Magic Green Sauce

I am taking this dish to Fiesta Friday #161 hosted by Angie. Her cohost this week is Laura @ Feast Wisely. Click on the link to join the fun and read the recipes brought to the virtual party by other bloggers.

April – Preserving Meyer Lemons – Meyer Lemon Aigre-doux
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April – Preserving Meyer Lemons – Meyer Lemon Aigre-doux

In April, many of the backyards in Northern California host heavily laden Meyer lemon trees. I can almost hear my tree groan as the branches are bent to the ground with fruit. This year I am determined to preserve as many of the lemons as possible. We suffered the mysterious overnight loss of all the lemons from the tree last year. I’m telling you, literally overnight the tree was bare! Who? What? Neighborhood foragers? It turns out there was a family of opossums nesting in the corner of the yard. Mother opossum must have had a huge dinner of lemons.

opossum family

opossum family

Poor babies, what must have her milk tasted like after all that gluttony? But, they certainly didn’t have any chance of catching scurvy!

Meyer Lemons

Meyer Lemons

Meyer lemons are so sweet that you can eat the rind. When he was a small child, I once found my son snacking on one he had pulled from the tree as if it were an apple.

I am determined to preserve the bounty before mother possum comes for a return visit.

The following is a recipe I have made for several years (with the exception of last). Meyer Lemon Aigre-Doux comes from the book The Preservation Kitchen by Paul Virant. It is my most often used cookbook for interesting twists on preserving. Paul writes “Meyer lemon aigre-doux is extremely versatile. In spring I make an emulsified vinaigrette to dress grilled asparagus or delicate butter lemon leaves. Just pick out any visible seeds, blend the wedges and aigre-doux liquid until smooth, then drizzle in good olive oil (I also like to add a teaspoon of Dijon mustard). The result is a creamy as mayonnaise. In summer I’ll make a citrus relish to pair with fresh summer green and wax beans by dicing the wedges crosswise and mixing them with celery root slices, chives and olive oil.” 

It is a lovely addition to a marinade for lamb or chicken, and a quick sauce for fish.

“Aigre-doux” is the French term for sweet-and-sour. It’s a mixture of fruit with wine, vinegar, and spices. I’ve made several types from the book (grapes, mandarin orange, cranberry) but the lemon is my absolute favorite.

Meyer lemon aigre-doux vinaigrette

Meyer lemon aigre-doux vinaigrette

I can attest to it being absolutely delicious on grilled asparagus.

Grilled asparagus with Meyer lemon aigre-doux vinaigrette

Grilled asparagus with Meyer lemon aigre-doux vinaigrette

Meyer Lemon Aigre-Doux

Ingredients:

  • 2-3/4 cups of white wine (624 grams)
  • 1-1/4 cup plus 1 tablespoon of Champagne vinegar (312 grams)
  • 1 cup of honey (330 grams)
  • 1 teaspoon of Kosher salt (3 grams)
  • 11 to 12 cups of Meyer lemons, ends trimmed and cut into about 6 wedges (depending on the size of your lemons this will be 12 to 14 lemons) (1362 grams)
  • 6 bay leaves
  • 6 sprigs of thyme

Directions:

  1. In a pot over medium-high heat, bring the wine, vinegar, honey and salt to a boil. Keep hot.
  2. Scald 6 pint jars (or run them through the dishwasher) in a large pot of simmering water fitted with a rack – use this pot to process the jars. IMG_4266Right before filling, put the jars on the counter. Into each jar add 1 bay leaf and 1 thyme sprig. IMG_4267Pack the lemon wedges into the jars, using about 12 wedges per jar. IMG_4268Meanwhile soak the lids in a pan of hot water to soften the rubber seal.
  3. Carefully pour the hot brine over the lemons, leaving a 1/2 inch space from the rim of the jar. Check the jars for air pockets, adding more brine if necessary. Wipe the rims with a clean cloth or paper towel, seal with the lids, then screw on the bands until snug but not tight.
  4. Place the jars on the rack in the pot and make sure they are covered by about 1 inch of hot water.
  5. Bring to a boil and process for 15 minutes. Start the timer when the water comes to the boil. Turn off the heat and leave for several minutes before removing the jars from the hot water canner.

IMG_4273

I think I will try making marmalade with them. Don’t you think it would be lovely for holiday gifts?

Do you have any favorite recipes for preserving lemons? I will salt some, of course. And there is lemon curd, but does anyone know if it freezes well? I will have LOTS of lemon curd.

I am taking the lemons to dress a salad at Fiesta Friday #114. Fiesta Friday is hosted by Angie at Fiesta Friday and co-hosted by Jhuls @ The Not So Creative Cook. Click on the links to see all the wonderful party food.

March – Magic Green Sauce
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March – Magic Green Sauce

Travel for work has taken up much of my time these last few weeks and I have missed you. I’m going to make it up to you though with this post. Take a look at this beautiful green sauce, it is a wonder! Creamy from the avocado, full of good fats from that same avocado, olive oil, and nuts; full of flavor from cilantro, parsley, lime, and mint.

Magic Green Sauce

Magic Green Sauce

Oh my! It is delicious! Have a jar in your fridge and you will use it on tacos, baked chicken or fish, roasted vegetables, sandwiches, and rice bowls. In fact, you will use it on everything. I first posted a similar green sauce just over a year ago and have recently seen another version on the blog “A Pinch of Yum” where it is called 5 Minute Magic Green Sauce.

I cannot go without a jar of this sauce in my fridge and have been known to eat a spoonful right out of the container. I challenge you not to lick the spoon when you add a dollop to your lunch or dinner. All that goodness and it is gluten and dairy free, plus “paleo” as well, no guilt involved.

Magic Green Sauce

  • 1 avocado
  • 1 cup packed mixed parsley and cilantro, add a few sprigs of mint and/or basil for even more lovely green flavor
  • 1 jalapeño, ribs and seeds removed
  • 2-3 cloves of garlic
  • Juice of 1-2 limes (I like 2)
  • 1/2 cup water
  • 1/2 cup olive oil
  • 1 teaspoon kosher salt
  • 1/2 cup shelled pistachios or other nut, cashews are very nice as well
  1. Pulse all the ingredients except the nuts in the bowl of your food processor until smooth and well incorporated.
  2. Add the pistachios or other nuts and blend until mostly smooth.

    Magic Green Sauce

    Magic Green Sauce

  3. Serve as a dip, a spread, or sauce. You may thin with additional water or oil if needed. I like mine the consistency of a thick mayonnaise.

 

The sauce keeps for a week (if it lasts that long) in the fridge. I found the flavor is even better if you can make it a few hours ahead of using.

Magic Green Sauce

Magic Green Sauce

February – Roasted Tomato-Coconut Curry Sauce
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February – Roasted Tomato-Coconut Curry Sauce

Remember that recipe for roasted out-of-season tomatoes? You will find that recipe for transforming winter tomatoes into something more resembling seasonal ones here. The roasted tomatoes were good, not as wonderful as the ones you get at the farmer’s market in mid-summer, but acceptable in the midst of February. They certainly rivaled most canned tomatoes. Here’s the best part of that recipe though…the tomato infused olive oil. Keep it in the fridge and brush it on vegetables before roasting, use it as a salad oil, or for sautéing vegetables. And the tomatoes, what about them? Make this roasted tomato-coconut sauce. You can use the sauce on grilled fish, on tofu, on roasted vegetables, and even as a sauce for chicken curry. I did all those. The last spoonful was poured on top of a bowl of warmed brown rice and garbanzo beans as a late night supper. Delicious!

For the roasted cauliflower steaks, cut them into steaks about 3/4 inch thick. Try to keep some of the stem in each to hold them together. Brush with olive oil (or roasted tomato oil if you have some) and roast at 425 degrees F for 30-40 minutes, turning half way through.

Roasted Tomato-Coconut Sauce

Roasted Tomato-Coconut Sauce

Cauliflower Steaks (orange cauliflower)

Cauliflower Steaks (orange cauliflower)

Roasted Cauliflower Steaks

Roasted Cauliflower Steaks

Roasted Tomato-Coconut Curry Sauce

  • 1/4 cup reserved tomato oil from roasted tomatoes (or extra virgin olive oil)
  • 1/2 cup finely chopped onions or shallots
  • 1 tablespoon minced garlic
  • 1 tablespoon minced ginger
  • 1 teaspoon red pepper flakes
  • 2 teaspoons sweet curry powder or to taste
  • 4 cups roughly chopped tomatoes (use canned fire roasted tomatoes as a substitute)
  • 1 (13.5 oz) can coconut milk (I have used low fat and it is ok, not as thick)
  • Zest of one lemon plus 1/4 cup juice.
  1. In a medium saucepan, heat the oil over medium-high heat. Add the onion, and ginger and cook, stirring, until the onions are translucent, about 3-4 minutes. Stir in the garlic and continue to cook for another minute.
  2. Add the red pepper flakes and curry powder. Stir for about 30 seconds until fragrant, then add the tomatoes and coconut milk.
  3. Reduce the heat to low and cook until the mixture begins to simmer.
  4. Remove from the heat. At this point you can leave it chunky, use your stick blender, or cool slightly and blend using your countertop blender. Be careful with hot liquids in the blender and follow proper precautions.
  5. Stir in the lemon zest and juice, adjust the salt to your taste.
Roasted Cauliflower Steaks with Tomato-Coconut Curry Sauce

Roasted Cauliflower Steaks with Tomato-Coconut Curry Sauce

Roasted Cauliflower Steaks with Tomato-Coconut Curry

Roasted Cauliflower Steaks with Tomato-Coconut Curry

I’m going to take the sauce with some grilled cauliflower to Fiesta Friday #108 sponsored by Angie. This week the co-hosts are Suzanne @ apuginthekitchen and Zeba @ Food For The Soul. 

January – Whole Roasted Cauliflower
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January – Whole Roasted Cauliflower

It’s the time for winter vegetables, and cauliflower is having its day in court right now. For those folks who are avoiding carbohydrates due to dietary reasons, cauliflower is the go-to vegetable. Cauliflower rice and cauliflower mashed potatoes, not to mention cauliflower pizza crust and cauliflower tots, are having their moment. Here’s the amazing thing though, all those dishes are delicious! And, they are a wonderful way to sneak an extra vegetable onto your plate.

I usually roast cauliflower by breaking it into florets, tossing with olive oil and salt (maybe some urfu biber or chili flakes) and roasting at 425 degrees F for 40 minutes or so. That is long enough to caramelize the outside and soften the inside. If you are used to steaming or boiling cauliflower, you won’t recognize it as the same vegetable. Roasting brings out the most amazing flavor and sweetness.

Lately I have been hearing restaurant stories about a dish of whole roasted cauliflower (and carrots as well!), I wanted to try it.

Whole Roast Cauliflower

Whole Roast Cauliflower

Take a look at that! It could be the centerpiece of a vegetarian feast. I would recommend serving it with some kind of green sauce, maybe this roast garlic and arugula chimichuri or lemon salsa verde or try the following recipe from the New York Times for an almond herb sauce. I didn’t have time to make a sauce, but I have to say that it was delicious just as is.

Whole Roasted Cauliflower

  • 1 large cauliflower
  • Olive oil
  • Salt

Almond Herb Sauce

  • ⅓ cup blanched almonds
  • 6 to 10 anchovy fillets (optional)
  • 2 garlic cloves, peeled
  • 2 tablespoons unsalted butter, at room temperature
  • ½ cup extra-virgin olive oil, plus extra for basting
  • 2 teaspoons wine vinegar (white or red), more to taste
  • ½ cup coarsely chopped parsley, mint, tarragon, cilantro or a combination
  • ½ to 1 teaspoon red pepper flakes(optional)
  • Salt and ground black pepper

Cauliflower Preparation

  1. Place a heavy oven-proof skillet (I used a cast-iron skillet) or a baking sheet in the oven and turn the heat to 375 degrees. Place a small pan of hot water on the floor of the oven, to create steam.
  2. Break off and discard the outer leaves from the cauliflower. Cut off the bottom of the stem, and then use the tip of a small, sharp knife to cut off the leaves close to the stem. Carefully cut out the hard core of the cauliflower, near the bottom. Leave the main stem intact and make sure not to cut through any of the florets.
  3. Rinse the cauliflower (leave the water clinging to the outside) and place on a work surface, core side up. Drizzle with olive oil and use your hands to rub over the cauliflower until evenly coated. Sprinkle with salt.
  4. Place the cauliflower on the hot pan in the oven, core side down, and cook until very tender all the way through when pierced with a knife, at least 1 hour or up to 2 hours. During the cooking, baste 2 or 3 times with more olive oil. It should brown nicely. If you have a convection feature, use it toward the end of baking to brown the crust.

 Sauce Preparation

  1. In a small frying pan, toast nuts over low heat, shaking often, just until golden and fragrant. Set aside to cool.
  2. Soak anchovies, if using, for 5 minutes in cool water. Rinse and set aside on paper towels.
  3. In a food processor, combine almonds, anchovies, garlic and butter and pulse until smooth. Mix in oil, then vinegar. Mix in herbs and red pepper flakes, if using. Season to taste with salt and pepper. Set aside.
  4. When cauliflower is tender, remove from the oven. (If desired, run it briefly under the broiler first to brown the surface; there is no need to do this if you used convection.)
  5. Serve cauliflower in the skillet or from a serving plate.

  6. Roasted Whole Cauliflower

    Roasted Whole Cauliflower

Whole Roasted Cauliflower

Whole Roasted Cauliflower

I don’t have a picture of the sauce because I didn’t make it. I’ll post a picture next time. The cast iron skillet made a nice presentation. I cut it into wedges for serving.

This recipe came from the New York times.

Leftover Roasted Cauliflower made a delicious Roasted Cauliflower Soup the next day. Stay tuned for that VERY easy recipe which can be adapted to any leftover vegetable you might have available.

I am taking this to Fiesta Friday #103. I’m late to the party but this will be good with the leftovers.  You will find the fiesta at the Novice Gardener hosted by Angie. The co-host this week are Sonal @ simplyvegetarian777 and Petra @ Food Eat Love.