Author: creativeculinarytherapy

How to re-create this recipe:

Ingredients:

(Serves 2)

• 1 Tablespoon of Red Palm Oil
• 2- 4 oz Fillets of Sablefish (A.K.A. Black Cod)
• 1 Green Tiger Zucchini (It’s a hybrid variety that you may find at your local farmer’s market)
• 2 Garlic cloves (Minced)
• 2 Teaspoons of capers
• 1/2 a Teaspoon of Red Pepper Flakes
• 1/8 of a Teaspoon of Saffron
• 8 Tarragon Leaves
• 1 Teaspoon of Maple Syrup
• 1 Scallion (for garnish)

Putting it together:

1. Pre-heat your oven to 350 degrees Fahrenheit and line a small baking pan with parchment paper. Place Fish on baking pan and sprinkle salt over the side facing up. Once oven reaches the desired temperature, bake fish uncovered for 20 minutes.
2. While Fish is baking, you can make the vegetable saute that will go over the fish.
3. Quarter your Zucchini and dice it into medium sized pieces (set aside). Mince your two garlic cloves, chop your Scallion into very small pieces,  and tear off 8 fresh Tarragon Leaves.
4. In a large saute pan on medium heat, heat up 1 Tablespoon of Palm Oil. To that add the minced garlic and let that cook for about a minute or so till garlic infuses into the oil. Add all your Zucchini and saute for about 3 minutes tossing the zucchini in the pan to make sure they are all coated with the oil. Add your Capers, Red Pepper Flakes, Saffron, Tarragon Leaves and Maple syrup and saute for another 2 minutes or so until your Zucchini looks slightly translucent and cooked through. Add salt to taste.
5. When fish is done cooking, place fish on whatever nice serving dish you would like to use and with a slotted spoon top the fish with the vegetable saute. Garnish with scallions.

Nourishment for your body:  Red Palm Oil is a wonderful oil to pair with this fish because Red Palm oil is rich and buttery in flavor just like Sablefish! Red Palm Oil also contains vitamins A and E.  The color of the oil is vibrant against the white flesh of the fish. Sablefish (Black Cod) is one of my absolute favorite fish to buy. The flavor to me is reminiscent of a milder version of Chilean Sea Bass. It is low in mercury, high in Omega 3 fatty acids, and rich in Vitamin B-12.  The only problem is that it is a rare find. Most big retail supermarkets don’t typically sell Sablefish. If you happen to come across it, do yourself a favor and purchase it! Some fish departments can also special order this fish for you if you ask but they may want you to place a large order of that fish. I recently purchased this fish at Gadaleto’s Seafood Market in New Paltz, NY. They sell superb high quality fish and a wide variety of species which is always nice. Like, who would have thought that BlowFish Tails were a thing!? Zucchini is loaded with health benefits galore! It is full of vitamins (particularly B vitamins), aids in weight loss and helps to prevent diseases.

Tips when cooking: This dish would pair well with a side of Black rice (A.K.A The Forbidden Rice). You can also saute some other types of summer squash varieties with the Zucchini to give it a nice contrast. Patty pan squash could be used with the Zucchini or instead of it.

How to re-create this recipe:

Ingredients:

(Serves 2)

• Good quality Olive Oil
• 5 oz of dried Squid Ink Artisanal Pasta
• 2 Tbsp of Olive Oil
• 1 Tbsp of unsalted room temperature butter
• 2 Garlic Cloves
• 1 Tsp of Red Pepper Flakes
• 1 Tsp of Saffron
• 1 Ear of Fresh Corn
• 10 previously cooked and defrosted Jonah Crab Claws
• Salt to taste
• 1/2 a Lemon

Putting it together:  

1. Bring 2 cups of water to a brisk simmer in a small stock pot. Fill 3/4 of a medium sized stock pot with salted water and bring to a boil. Have a large saute pan handy.
2. Mince the 2 Garlic cloves and set aside. Take the 1 Ear of corn and stand it upright. Using a sharp knife, shave the corn kernals off the ear of corn and set aside.
3. While you are waiting for your water to come up to a brisk simmer in 1 pot and a roaring boil in another, make your SIMPLE sauce for your pasta.
4. In a large saute pan on medium heat, saute your minced garlic in the 2 Tbsp of Olive Oil ( stir frequently to avoid burning the garlic). Add the Red Pepper flakes, 1 Tsp of Saffron and all the corn Kernals. Saute for a few minutes until all the flavors meld together. Squeeze half a lemon into the saute pan and add Salt to taste. Turn the pan off.
5. When Water is boiling in the Medium pot, add your pasta and cook for only 3 minutes (follow directions on the pasta product you are choosing and DO NOT overcook pasta).
6. Strain your pasta and add all of it to the Saute Pan. Turn the heat back on and toss the pasta in all the ingredients. You can add a little more salt to taste.
7. While Pasta is heating up, in the small stockpot, drop the Jonah Crab Claws for only a minute (You are just heating them up in the water).
8. With a slotted spoon, take the Crab claws out of the water and set aside.
9. Prepare 2 bowls and add your pasta in the middle of the bowls. Around the bowl, add your Crab Claws.

Nourishment for your body: Squid Ink is produced by Squids as a defense mechanism. The ink is harvested as a coloring agent for pasta and risotto (rice dishes). The Squid Ink is rich in Iron and Antioxidants.  Corn contains vitamins A, B,  and E. It is high in fiber and contains protein and minerals. It is rich in Beta-Carotene. Jonah Crab Claws have flaky white meat with a sweet flavor. They are rich in protein but crab meat should probably be eaten sparingly due to them containing cholesterol and sodium.

Tips when cooking: When you purchase corn in season, there is no need to cook it. The flavor is naturally sweet and you can just shave it right off the cob and add it to your salads, soups or any dish you fancy corn on. Saffron is a spice that looks like delicate red threads. It is used to color and season food. They are plucked from Crocus Flowers and dried. Jonah Crab Claws can be purchased frozen. Whenever you decide to make this dish, just defrost however many claws you want in the fridge the night before.

Don’t let the title of this recipe throw you off ! It is simple to make with little prep time. Waiting for the water to boil is what takes the longest! This is a great meal to make for a romantic night in on a summer night.

How to re-create this recipe:

Ingredients:

(Serves 2)

• Good quality Olive Oil for drizzling
• Black Pepper
• Salt
• 1 Boston Mackerel or 2 small sized Boston Mackerels
• 1 Medium sized Fennel Bulb
• 1 Apple (a crisp Apple, not a mealy one)
• 1 Celery Stalk
• 1 Lemon
• Grissini Breadsticks (optional)

Ingredients for the slaw dressing:

• 1 Tablespoon of Mayonnaise
• 1 Tablespoon of Apple Cider Vinegar
• 2 Tablespoons of Extra-Virgin Olive Oil
• 2 Tablespoons of chopped Tarragon
• 1 Tablespoon of chopped Dill
• 1 Tablespoon of Fennel Fronds
• 2 Teaspoons of Fresh Lemon Juice
• 1/4 teaspoon of sugar

Putting it together:

1. Make the slaw dressing first by chopping up the herbs (Tarragon, Dill and Fennel Fronds) and putting them in a small bowl.
2. To that bowl add 2 Teaspoons of Fresh Lemon Juice, 1/4 teaspoon of sugar,  1 Tablespoon of Mayonnaise, and 1 Tablespoon of Apple Cider Vinegar. Whisk in 2 Tablespoons of Extra-Virgin Olive Oil. Set the dressing aside.
3. Pre-heat a grill pan on Medium heat.
4. Prepare your veggies for the slaw by slicing off the top of your fennel bulb (Make sure to tear off the fennel fronds before chucking it in the trash can) and shaving it on a mandoline. Add the fennel to a medium sized bowl.  Cut the Apple in Half and Shave it on a mandoline as well. Afterwards stack the apple slices and Julienne them (cut them into matchsticks). Place in bowl with shaved fennel. You can shave the celery stalk on a mandoline with the Julienne attachment to save time or you can cut the celery stalk into 4 sections and cut the celery vertically so that you slice matchsticks as well. Add the dressing to these ingredients and toss them together till they are all nicely coated with a set of tongs.
5. Rinse off your cutting board from preparing your vegetables and on that cutting board drizzle Extra Virgin Olive oil, salt and black pepper on your Fish (on both sides).
6. Grill the Fish on each side for 6 minutes. The center should look opaque and the outside should be nice and charred.

Nourishment for your body:  Mackerel fish is packed with tons of protein. Of all the fish varieties it tends to have some of the highest levels of  Omega 3 fatty acids and is high in vitamin B-12, Selenium, Niacin, and phosphorus. Some people don’t like Mackerel because it is more oily and tastes “fishy” compared to other fish. But I find that when you grill Mackerel it tends to tame down the flavor a quite a bit.

Tips when cooking:  A mealy apple is an apple that is typically used for baking ( such as a Red Delicious). Some crisp varieties of apples you can use are Granny Smith, Fuji, or Gala. A Mandoline is a good cooking utensil to invest in. It is used to slice vegetables. They range in price and are a nice tool to have in your kitchen because your vegetables come out looking uniform in shape and size and makes prepping them faster. They come with attachments so you don’t have to Julienne the vegetables yourself. When buying Mackerel you can ask your fish monger to gut it for you and take the head off. It is usually available year round and is good for the environment because it is considered a sustainable species (meaning that it is not over-fished and reproduces quickly).

And remember, you don’t have to travel far to feel like you are having lunch or dinner on the Adriatic Sea!

How to re-create this recipe:

Ingredients:

(Serves 6)

• 3 Artichokes (See tips on trimming an Artichoke below)
• 2 Cups of shredded Parmigiano-Reggiano cheese
• 3 slices of oatmeal bread
• 1 large lemon
• 1/2 a stick of unsalted butter (4 Tablespoons)
• 1 Tablespoon of Herbs De Provence
• 2 garlic cloves
• Olive Oil for drizzling
• 1/2 a tsp of Salt

Putting it together:

1. Pre-heat your (toaster) oven to 350 degrees Fahrenheit.
2. Fill a large (tall) pot with water (enough water till it reaches 2 inches from top of pot) and heat up to a roaring boil.
3. Line a sheet tray with parchment paper, place oatmeal bread on paper, drizzle a little olive oil on each piece of bread and toast in oven for about 10-12 minutes (turn the bread over halfway through cooking time). The bread should be very golden brown.
4. While water is heating up and bread is toasting, with a cheese grater, grate the Parm cheese into a bowl. Set aside.
5. Get a food processor ready with a blade attachment and to it add pieces of the bread you toasted, Herbs De Provence, 2 garlic cloves, 1/2 tsp of salt. Blend till all ingredients are well incorporated and you have a bread crumb consistency.
6. When Artichokes are done boiling (after 42 minutes exact), using a set of tongs, carefully take the Artichokes out of the water and turn them upside down so most of the water drains out of them. Immediately place them in a baking dish.
7. Using a small spoon, stuff each leaf with a small amount of bread crumb mixture and top them off with the grated Parm cheese
8. Place the Artichokes under a broiler for 10 minutes
9. While they are in broiler, melt the 1/2 stick of butter in a microwave safe dish and then squeeze the juice of 1 lemon into it when it comes out of microwave. Whisk the butter and lemon juice together.
10. When Artichokes are finished, using a spoon, spoon the melted butter and lemon juice onto each Artichoke.

How to trim an Artichoke:

1. With a serrated knife, saw off 1 inch off the top of Artichoke. To make Artichoke stand upright, saw off stem (leave about 1/2 inch of the stem so the Artichoke maintains its shape when it is boiling).
2. Snap off the tiny leaves around the stem.
3. Using kitchen shears, trim the top of each leaf, taking off the sharp thorny leaf tips

Nourishment for your body: Artichokes have so many nutritional health benefits. They are known to boost the immune system, aid in digestion, reduce bad cholesterol, act as a diuretic. They are high in fiber and contain multiple vitamins and minerals.

Tips when cooking: Herbes De Provence is a spice mixture that you can find in most grocery stores. The spice blend includes herbs like Thyme, Marjoram, Savory, Rosemary, Mint, Lavender, sage. Many stuffed Artichoke recipes will call for adding halved lemons in the boiling water  (this is done to prevent discoloration) as well as coring the center before stuffing it. I find this unnecessary and wasteful. When you are done eating the leaves, to get to the heart of the Artichoke ( which is very delicious)  simply clean the choke (fine fuzzy looking strands) beneath all the leaves with your fingers. It can get a little messy but that’s ok too! I love watching my guests eat them because they are so enthralled by them. Artichokes are probably one of my most favorite vegetables. They can be prepared in so many different ways!  I usually prepare 1 Artichoke for two people. Sometimes I make this recipe to have as my meal instead of a side dish . I’ve been making this recipe for the past 11 years. Artichokes can be intimidating to prepare for a lot of people but once you make them a few times, you can get the hang of it and it becomes less of a daunting process. Start experimenting with making just 1 and see how it goes.

How to re-create this recipe:

Ingredients:

(Serves 3)

• 3- 4 Ounce pieces of Halibut Fillets
• 1.5 Tsp of Turmeric Sea Salt
• 6-8  Slices of Golden Beets
• Salt and Black Pepper
• 1/2 a cup of Good Quality Olive Oil

For The Honey Ginger Sauce:

• 3 Basil Leaves (Plus 3 more for garnish)
• 1/4 of a cup of Dark honey (such as Amber Honey or Buckwheat Honey)
• 1 tsp of ground ginger
• Juice of 1 lemon
• 1/2 a cup of Walnut Oil
• Salt and Black pepper to taste

Putting it together:

1. Pre-heat your oven to 350 degrees Fahrenheit and line a baking sheet tray with parchment paper.
2. Set up a blender and pre-heat a grill pan.
3. Place Halibut Fillets on sheet tray and sprinkle the Turmeric Sea Salt on the top side of the fillets. Bake at 350 degrees Fahrenheit for about 25 minutes.
4. While fish is baking, make your sauce by blending on high the Dark Honey, basil leaves, ginger, and lemon juice. Slowly add the Walnut Oil and Salt and Black pepper to taste.
5. When your grill pan is heating up, peel and slice a yellow Beet on a mandoline or using a sharp knife into 1/4th inch slices. Place the slices in a small dish with the olive oil, sprinkle salt and black pepper on them and grill each side of Yellow Beets for about 3 minutes on each side until they are softened and have nice grill marks.
6. When your fish is done, layer the beets on a nice serving dish and place fish on top. Pour the sauce on top of each fish and garnish with Basil Leaves.

Nourishment for your body: Turmeric is a spice that gives curry it’s yellow color. It is a a powerful spice because of it’s anti-inflammatory benefits as well as containing antioxidants. Medical research has found that Turmeric may aid in fighting cancer and diabetes . In addition it is helpful for arthritis. Golden Beets are high in vitamins and minerals . They contain good amount of fiber, potassium, iron and folic acid and promote good eye and skin health. Halibut contains B12 vitamin, promoting healthy skin and B6 vitamin, which helps reduce depression and anxiety and improves concentration. Halibut has a very low amount of fat and a high amount of protein. Amber to Dark colored Honey has the highest medicinal and nutritional benefits. Dark Honey acts as an anti-microbial.

Tips when cooking: Beets are such a versatile root vegetable. They can be roasted, baked, pickled or juiced. The little purple flowers that I used as a garnish are Chive blossoms. I love them because they are tasty (the flavor is similar to that of an onion) and make for a beautiful presentation. Chive blossoms are in season right now and may be found at your local farmers market. You can always grow them yourself if you have a garden.Turmeric Sea Salt may not be easy to find but you can always buy Turmeric powder and Sea Salt separately.