Fish Chowder

Wow, this was wicked easy and super delicious chowdah! No excuses for not making this one, especially if you made the Proscuitto-Wrapped Hake! I give it 5 stars!

Originally from the Boston Globe, recipe from: http://www.friendsfoodfamily.com/friends-food-family/2010/10/boston-globes-fish-chowder-with-proscuitto.html#tp

Ingredients:

• 3 tablespoons of butter

• 6 scallions, chopped using both green and white pieces

• Proscuitto from pieces of fish, chopped coarsely

• Sliced potatoes from fish, chopped coarsely

• 2 cups of clam or fish broth

• 2 cups of heavy cream

• 3 pieces of cooked fish, flaked into large pieces

• 2 tablespoons of fresh chopped parsley

• Salt and Pepper

Directions:

1. In a soup pot, melt the butter over medium heat. Add the scallions and cook, stirring often, for 2 minutes.

2. Add the prosciutto and continue cooking, stirring often, for 2 minutes.

3. Add the potatoes, clam or fish broth, cream, salt, and pepper. Bring to a boil. Lower the heat and simmer 3 minutes.

4. Add the fish and cook 2 minutes or until the fish is heated through. Taste the chowder for seasoning and add more salt and pepper, if you like.

5. Ladle the chowder into bowls. Sprinkle with parsley.

Prosciutto-Wrapped Hake with Potatoes and Summer Squash

The fish I got from my Cape Ann Fresh Catch share this week was hake! I found a simple and delicious-looking recipe, originally from the Boston Globe, on this blog. I've made a few modifications, but the recipe link from the blog is below.

I served it up with some onions and summer squash sauteed in olive oil, and sprinkled parsley and scallions over the whole thing. The leftovers can be used to make a fish chowder, which I am planning to make tomorrow, and recipe to follow if I like it!

Ingredients:

• 4 large yukon golden potatoes
• 2 pounds hake filet, cut into 8 pieces
• 16 slices of proscuitto
• 2 scallions, finely chopped
• 2 tablespoons of fresh parsley, chopped
• Olive Oil
• Salt and Pepper

Directions:

1. Preheat the oven to 450 degrees. Oil a 13-inch baking dish large enough to hold the fish in one layer.

2. Using a food processor or mandoline, cut the potatoes into very thin slices and arrange them in the baking dish in layers, brushing each layers with oil and sprinkling with salt and pepper. 

3. Roast the potatoes for 30-35 minutes or until they are tender and browning at the edges.

4. Brush each piece of fish lightly with oil. Wrap each one with 2 overlapping pieces of prosciutto, tucking them under the fish. Set the fish on the potatoes in one layer. Brush the prosciutto with oil.

5. Roast the fish for 15 to 20 minutes or until it is firm to the touch and cooked through.

6. Sprinkle with scallions and parsley when serving.


Note: If you want to save some fish for the chowder, save 3 pieces of fish and about 1/4 of the potatoes.

Source: http://www.friendsfoodfamily.com/friends-food-family/2010/10/boston-globes-hake-wrapped-in-proscuitto.html

Squash Fritters

I'm not sure where this recipe is from since I picked it up at a CSA distribution a few years ago, but my gratitude goes out to whomever came up with it. It's wonderful! I of course modified it slightly, but just by replacing the flour with barley flour and brown rice flour (2:1 ratio), adding salt, and offering more cheese choices. Yummy! 

Ingredients:

• 2 eggs beaten
• 2 cups grated summer squash / zucchini
• 1/4 cup flour
• 1 tbsp melted butter
• 2 chopped scallions
• 2 tbsp Parmesan, feta, or ricotta
• 1/2 tsp salt
• pepper to taste
• Canola oil for frying

Directions:

Combine all ingredients. Scoop 3-4 tbsp mixture into hot oil (pancake shape and size). Fry both sides until golden.

Crunchy Bok Choy Slaw

Yummy, healthy, easy to make salad from bok choy and other early summer veggies.



Ingredients:

• 1/4 cup rice vinegar
• 1 tablespoon dark sesame oil
• 2 teaspoons sugar
• 2 teaspoons Dijon mustard
• 1/4 teaspoon salt
• 1 head bok choy, sliced thin or chopped
• 1 carrot, grated
• 2 radishes, sliced thin or grated
• 1 hakurei turnip, sliced thin or grated
• 2 scallions, thinly sliced
• optional: cilantro or parsley

Directions:

Whisk vinegar, oil, sugar, mustard and salt in a large bowl until the sugar dissolves. Add bok choy, carrots, radishes, turnips and scallions; toss to coat with the dressing.

Adapted from: http://www.eatingwell.com/recipes/crunchy_bok_choy_slaw.html

Jaime's Rice and Beans

1c cooked brown rice
1c cooked red kidney beans
1 1/2c diced red pepper
1/2c sliced scallions
1T olive oil
1T white wine vinegar
1 tsp cajun seasoning

Recipe - Peanut Noodles

adapted from Working Mother Magazine - Feb/March 2006

1 lb spaghetti (I use whole wheat or soba noodles)

3/4 cup smooth peanut butter (get yourself a Wonder Cup for measuring stuff like peanut butter - http://www.amazon.com/Wonder-Cup-Two-Adjustable-Measuring/dp/B000I21N7O)

3 Tbs rice vinegar

6 Tbs soy sauce

4 Tbs sesame oil

4 Tbs fresh ginger (I use the jarred minced ginger)

1/2 tsp cayenne (optional - I put cayenne on my personal dish rather than in the recipe)

3/4 tsp sugar (haven't tried substituting Agave for this yet!)

1/2 cup hot water (usually take from pasta cooking water)

optional additions - sugar snap peas or snow peas, ripe mango, scallions cilantro, chopped peanuts, lime juice

1. Cook and drain spaghetti

2. Combine all other ingredients above (except optional additions) and whisk well until smooth.

3. Add spaghetti to sauce and mix well.

Serve with all the toppings you like best!

Recipe - Squash Fritters

I don't know where this is from originally, but this recipe is amazing! Great use for squash / zucchini and scallions.

2 eggs, beaten

2 cups grated summer squash / zucchini

1/4 cup flour

1 Tbs melted butter

2 chopped scallions (or onions and/or favorite herbs)

2 tbs parmesan or feta cheese (or favorite cheese)

salt and pepper

Combine all ingredients and scoop 3 - 4 Tbs of mixture into hot oil (form a pancake shape and thickness). Fry both sides until browned.