Posts tagged ‘raw’

May 8, 2012

Fresh Pea and Tarragon Remoulade with Salmon Crudo

Pottery handmade by Catalina Aguirre Hoffman

Pottery handmade by Catalina Aguirre Hoffman

Fresh Pea and Tarragon Remoulade with Salmon Crudo

Spring on a plate.

Salmon Crudo = raw fish, lightly seasoned with olive oil, a bit of acid, salt and pepper. For this recipe my acid of choice was lemon juice and zest. Of course, you always want to choose the freshest fish possible, especially when eating it raw. Get to know your fishmongers and ask where your fish is coming from and when it came in. This beautiful piece of Salmon was so fresh it would have been criminal to even think of touching it to a hot pan. My favorite way to eat fresh english peas are simply popped from their shell. Here, I barely blanched them, just 1 minute to remove a bit of the rawness. I thought a sauce remoulade softly spiked with tarragon, mustard and garlic would be perfect with these super fresh ingredients. I promise you, the little extra effort it takes here to make your own mayonnaise is well worth it. I used pea shoots to bump up that wonderful pea flavor, but spinach or arugula would be nice substitutions. This can be eaten as a main course (as we did), or plated individually to kick off an amazing dinner party.

I hope you love this dish as much as we did.

January 17, 2012

Salad Series {post #7) Carrot Salad with Feta, Toasted Hazelnuts and Spicy Pan Roasted Shrimp

Pottery handmade by Catalina Aguirre Hoffman

Pottery handmade by Catalina Aguirre Hoffman

Carrot Salad with Feta, Toasted Hazelnuts and Spicy Pan Roasted Shrimp

It turned out to be a very exciting week as my pal Val (grinning) handed me a clipped newspaper article with the headline “Largest asian market to open in south Florida”, and they grow their own vegetables! Could this be true? And within driving distance of us? This is extraordinary news, but not exactly around the corner. It takes a special kind of place to get us to drive out of our comfortable 2 mile radius, and it usually involves some sort of ethnic food. But, if we have to drive “out west” there’s no better way to go than with my extra special friend Val, in her extra large, extra cool 62′ Cadillac. So, as soon as we coordinated our schedules we headed to the market, chatting non-stop about all the possibilities (giant fish tanks, pleasantly unfamiliar smells, crazy looking fruits and vegetables that we don’t know how to prepare…but will buy anyway).
Just a single wrong turn and we finally made it to the market, full of anticipation. As we walked through the large double doors it was just as exciting as our imaginations lead us to believe. There they were, large fish tanks stacked 3 tall and 6 across with live shrimp, snapping crabs, fish of all shapes and sizes, jet black eels (((slithering))). We quickly moved past the cute little frogs and turtles lined in a row, staring up at us from the bottom tanks. Each step was more exciting than the prior. Giant clams, sea snails, jelly fish! Val’s fish of choice was a whole Pompano, and after much pondering, I chose these beautiful shrimp. Discovery after discovery, we made our way through the rest of the market, leaving with an array of baby pickled vegetables including tiny heads of garlic and lotus roots, granulated honey, julienned dried red chilies, fresh udon and a mixed bag of exotic, extra ripe fruit discovered on the bargain rack. During the ride home I felt inspired and satisfied – day dreaming about the little frogs and turtles, secretly planning for their future escape.


January 9, 2012

Salad Series {post #6} Salad in the Raw – Simple and Sweet!

Baby Winter Greens, Honey Bell Tangelo, Mixed Raw Seeds, Soy-Balsamic Vinaigrette

Pottery handmade by Catalina Aguirre Hoffman

Life sure is sweet at our house this week.
For as many years that I’ve been living in Florida, I’m kind of embarrassed to say this is my first Honeybell Tangelo (which is a cross between a Dancy tangerine and a Duncan grapefruit). How could I have possibly overlooked them?! People were starting to crowd around them at the market stand, stopping to ask me if they were the luscious, super sweet and juicy Homeybells. As the swarm of people started to close in on me, I quickly tossed a few in my bag while the getting was good – having just learned they’re only in season and available for the month of January (and at their peak as I type). I WAS PLEASANTLY SHOCKED at the amount of juice that came out of this little piece of fruit, and sweet like candy – you know when you eat something so good you can’t help but giggle? Well, maybe that’s just me. I was well into my second one, thinking about a third before realizing I had to save some for my salad!

I also found some beautiful little tomatoes from Lady Moon Farm – I’m not sure which were sweeter the Honeybells or these cherry tomatoes. Sometimes I feel like the luckiest person on the planet living here in South Florida, the sun shines all year – which means we get produce that probably many of you have to wait for summer to enjoy…I know, just don’t hold it against me ;)

I’m really loving these baby greens (yes, I did use them in my last post, and I’m sure you’ll see them again before my salad series is over!). THAT’S A GOOD THING, it’s a mixture of baby swiss chard, tatsoi, spinach and arugula, if you can find them at the market make sure to pick some up.

My friend U came up with this raw seed mixture over the summer.  I’m hooked and have completely stole the recipe from her (thanks U!) –  It goes into most of my salads during the week, such nice textures and flavors. I usually have a batch of this soy – balsamic vinaigrette ready to go in the fridge – one of our favorites. A batch of this seed mixture stored in a jar and this vinaigrette on hand – you’ll have no excuse not to eat a fresh green salad every day ~ and enjoy it!

For the raw seed mixture – any combination of your favorite seeds in equal proportions. I use pumpkin, sunflower, sesame, chia and a good amount of ground flax seeds (I grind my own).
For the salad – A few handfuls of baby mixed greens, 2 Honeybell tangelos (or what you have available), mixed cherry tomatoes, a good sprinkle of the raw seed mixture and a drizzle of soy-balsamic vinaigrette (below).

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