|
Q). Today I caught
the last half of your show where you fried small pieces of swordfish in
olive oil. When the fish was finished, you put it in another pan with
fennel, tomatoes and tube pasta. I would like to know how I can get that
recipe as it brings back when I was a little kid and my grandmother
would make pasta with fennel.
Salvatore Russo
Via e-mail
A). Well, Sally-boy, you've got it - almost.
Sauteed Swordfish with fennel Recipe
To serve four, start by sautéing 1 1/2 pounds of fresh, cubed
(1") swordfish in olive oil, seasoned with salt and pepper. Keep moving
the pan so the fish does not stick. After a few minutes, remove the
fish. Using the same
|
|
|
|
|
pan, add more olive oil and sauté 6 chopped garlic cloves, 1 small
chopped onion, 1/2 bunch chopped flat-leaf parsley, 4 Tablespoons of
capers, 1 chopped bulb (medium sized) fennel
and a pinch of saffron. Pour two glasses of wine (one is for the cook),
add one glass to the sauce and cook for 10
minutes. Add 1 28 oz. can of Italian tomatoes (broken up by hand) and
continue to cook for 20 minutes. Cook a pound of the pasta of your
choice, drain, mix with the sauce, gently fold in the swordfish and
think of your Nana! The holidays
might be over, but a great cookie recipe is always welcome. This one
belongs on the list of the world's best and comes from Chris Smith of
Corral de Tierra, who is willing to share her grandmother's lemon
bonbons. Her grandmother had French training |
|
|
|
and enjoyed cooking
until well into her 90's. Chris had to get the family's okay for this
one, but as she likes to say, "A recipe is like a song and the more
people that hear it, the more people that can enjoy it." (or something
like that).
Norwegian Lemon BonBons Recipe
Combine 1 cup unsalted
butter and 3/4 pounds sugar and blend until fluffy. Next, sift together
1 cup flour and 3/4 cup corn starch, mix with the butter and sugar and
chill for one hour. Form into 1" balls, flatten with a glass and dip in
sugar. Bake for 15 minutes at 350 degrees and allow to cool before
icing. For the icing, combine 1 cup of powder sugar with 1 Tablespoon of
butter and the juice from 1/2 a lemon. Heat slowly and then frost your
bonbons.
|
|
|
|
|
|
|
~~~~~ |
|
Q). John, I watch or tape your
show every day and watch them all. I think you are the best thing that
happened to cooking since fire. If I may, John, we all know that most
ingredients you use are expensive. Like you say, "...that's about $25
worth of shrimp.", etc. I could go on, but is it really necessary? I
don't think so. I hope I didn't offend - stay well, ciao!
Joe Affuso
Via e-mail
A). No offense taken Joe. The reason I mention prices is my
observation that, many times, |
|
|
|
|
people do not appreciate the cost (in time
and money) that goes into the preparation of quality dishes. It's called
a lack of respect for the cook and for the food. To see something really
special, like caviar, passed over without giving it a try or someone
taking one bite out of a USDA Prime filet mignon and pushing it away is
heartbreaking. Or not even tasting some wild mushrooms that it took you
all day to collect, clean and cook. Same goes for host-caught fish or
game. A little consideration for what goes into it makes for a more
satisfying dining experience for all. |
|
|
Want to get a break from the damp weather?
We just returned from Puerto Vallarta - 87 degrees and full sun. We
probably found the best value in the whole town - your own house with a
caretaker for $60. per couple, per night. It has 6 bedrooms with private
baths, views of the bay and old town, a swimming pool and all kinds of
decks. Walking distance to town and your wake-up call courtesy of
roosters and donkeys. Check it out! E-mail
casavistavieja@hotmail.com. Rolando Donato is your host
and he is very accommodating. We'll be back
Rolando! |
|
|
~~~~~ |
|
The poison mushrooms are out so be careful folks! Lots of
beautiful looking mushrooms have been brought by my office, only to
disappoint the pickers. Rule of thumb: if you don't know what it is,
don't touch it. This week's hot spot, according to Bobby V., is Cole
Park in Santa Cruz. Thanks for the info!
Wild duck recipes - Ask Professor Thomas and his friends Steve
Quinn, Ed Stoddard, son Robert and Bob Zampatti. They served the best
duck I've ever had! Simply marinate in your choice of dry rub then cook
on a Webber over direct heat for about |
|
|
|
|
30 to 40 minutes. It must be rare to medium-rare. Margaret and Mary
Ellen Thomas supplied all of the support stuff.
Q). We had dinner at your Blue Moon recently while visiting in
Monterey. Your baked chicken breast with mushrooms and greens was
outstanding and I would love the recipe. I found reference to it on your
web site but nothing specific. Went to Barnes and Noble in Redding, CA.
and the only books they had listed were out of print. What do I do now?
Many thanks for any help.
Carol, Via e-mail
|
|
|
A). Sure, here you are: The chicken is semi-boned, browned in a
frying pan, then finished in the oven. For the sauce, combine assorted
domestic wild mushrooms, garlic and white wine and reduce. Then add a
bit of rich chicken stock and reduce to a semi-thick sauce. The greens
are a mixture of spinach and Swiss chard and the mashed potatoes are
made with pureed roasted garlic folded in.
|
|