Schug

53 Comments

Posted on September 25, 2020

I’m so excited! I’ve discovered a new condiment called Schug, and my husband even loves it!

It originates from Yemenite cuisine, but has spread in popularity throughout the Middle East, from what I’ve read. It’s typically used over falafel or shawarma, but it can be used on fish, eggs, and just about any meat.

So what is schug? It’s a really bright green mixture of jalapeño peppers, cilantro, parsley, and olive oil. I’ve seen recipes with cumin; some also list cardamom, and some list coriander. I’m using both. If you want to read more about schug this is a good article here.

Schug

8-10 jalapeño peppers
1 bunch cilantro, coarsely chopped
1 bunch parsley, coarsely chopped
10 small cloves garlic
1 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon ground cardamom
Pinch of ground white pepper
1/4 olive oil

First remove the stems of the jalapeños. Holding them vertically with a latex-gloved hand, slice the flesh of the jalapeños downward, avoiding the inner seeds. This technique works well with all kinds of peppers if you want to avoid seeds as well as the membrane.

Place the jalapeño slices, the cilantro, parsley, garlic, and all of the spices in a food processor.

Add the olive oil and process with the pulse button. Add a little more olive oil if necessary. Leave some texture in the sauce.

Place the mixture in jars; it can be frozen.

When you’re about to use it, it can be thinned with a little more olive oil first.

What I’m doing with the schug today is drizzling it on a salad of tomatoes, beets, and fresh mozzarella.

Tomato, Beet and Mozzarella Salad with Schug
Serves 2-4

3 medium-sized tomatoes, sliced
Equal number of beet slices, from a jar, drained well
Equal number of fresh mozzarella slices
Schug, thinned with some olive oil

Layer the tomato, beet, and mozzarella slices on a serving plate.

Generously drizzle the salad with schug.

Sprinkle the salad generously with flaked salt.

I can also see the sauce mixed with mayo or sour cream, or even a bechamel to create creamy schug!

Stracciatella

63 Comments

Posted on October 25, 2019

My husband and I first experienced heavenly stracciatella at the restaurant Manzo, which is located in Eataly, New York City. It was served to us for lunch simply drizzled with olive oil, alongside grilled bread. We also ordered prosciutto for our antipasti.

Stracciatella, we learned, is the inside of buratta. It’s the creamy goodness that spills out when you cut into the ball of buratta. If you love buratta, and haven’t yet experienced stracciatella, just wait. You will think you’ve gone to heaven.

After the wonderful lunch at Manzo, I found stracciatella in Eataly, but didn’t buy it because we were a few days from flying home.

When I got home and searched for stracciatella, I had some trouble. Turns out, according to Wikipedia, “Stracciatella is a term used for three different types of Italian food.”

1.Stracciatella (soup), an egg drop soup popular in central Italy
2.Stracciatella (ice cream), a gelato variety with chocolate flakes, inspired by the soup
3.Stracciatella di bufala, a variety of soft Italian buffalo cheese from the Apulia region

I ordered stracciatella from Murray’s cheese recently, since I can’t get it locally, and I’m so glad I did. But how did I want to serve it?

I thought of the typical ways buratta is served, like with salads, on pasta, or over grilled vegetables. But I wanted to experience it again just like we had a few years before, simply with grilled bread.

What I purchased for the cheese is a Tuscan loaf. White and plain, and perfect for grilling.

Stracciatella is so soft it’s pourable.

I grilled bread and got together a few goodies to highlight the stracciatella.

And I drizzled the stracciatella with good olive oil, just like at Manzo, except that my left handed pour job sucked.

I included dried apricots, walnuts, and Prosciutto on the antipasti platter along with the grilled bread.

There is an experiration date on stracciatella so pay attention to that when you purchase it.

It was as good as I remembered it. Even my husband joined in on the fun!

The cheese is a little messy because it’s so soft. We didn’t care! I’m just so glad I know where I can find this delicacy!

Smoked Trout Salad

51 Comments

Posted on October 15, 2019

When my husband went on an Alaskan fishing trip in 2019, he brought home trout as well as the expected salmon. I really had to think about what to do with the trout.

I’ve fished for trout often over the years in Utah and Colorado mostly, and my favorite way to prepare it is… at a cabin! I don’t care if I cook it inside on a rickety stove, or outside over a campfire. To me, it’s more of the ambiance of being in the mountains by a creek that makes just-caught trout so good.

My mother taught me how to fish. Sometimes, we didn’t plan on fishing, but we’d walk along a river and Mom would invariably find leftover line and a hook, then make disparaging remarks about the fishermen who left the mess. Then she’d dig up some kind of worm covered in pebbles, and voila. Trout dinner.

This is a picture from the last time my mother and I fished together in Utah, back when she was 70.

I contemplated what to do with this Alaskan trout, called Dolly Varden, and decided to smoke it. My immediate thought for a resourse was Hank Shaw, whose blog is Hunter Angler Gardener Cook. Mr. Shaw is also the author of Buck Buck Moose, Duck Duck Goose, Pheasant, Quail, Cottontail, and Hunt, Gather, Cook, all of which have won awards.

This trout weighed 1 pound and 3 ounces and measured 12″ without its head.

Hank Shaw recommends drying the fish in a cool place overnight, which creates a sticky surface on the fish called a pellicle. This helps the smoke adhere to the fish. So I dried the trout overnight on a rack in the refrigerator, using a couple of toothpicks to hold the fish open. The next day I brought the fish close to room temperature before smoking.

I used alder wood chips, placed the trout on the rack, started the smoker over fairly high heat to get the wood smoking, then turned down the heat and let the smoke happen.

Thirty minutes worked perfectly. According to Mr. Shaw, the trout’s internal temperature should read between 175 and 200 degrees F, and mine was exactly at 175.

Let the trout cool slightly then remove the skin gently, and pull out the backbone.

The smoked trout is cooked, smokey, and tender. Perfection.

Break up the pieces of trout, removing any stray bones. Cover lightly with foil to keep the fish warm and proceed with the salad recipe.

Warm Smoked Trout Salad
2 hefty servings or 4 first course servings

6 fingerling potatoes, halved
1 can great northern white beans
2 hard-boiled eggs, halved
Smoked trout, about 1 pound
Fresh parsley
French vinaigrette consisting of equal parts olive oil and a mild vinegar, chopped fresh garlic, Dijon mustard, and salt.
Grilled bread, for serving

Cook the potatoes until tender, then place them in a bowl with a little olive oil, salt, and pepper, and toss gently.

Drain the beans well then add to the potatoes and toss gently. Allow the hot potatoes to warm the beans, then place them in a serving dish.

Add the hard-boiled eggs, and then top the salad with the warm trout.

Sprinkle with chopped parsley and add the vinaigrette to taste.

Serve grilled bread on the side.

There are so many variations possible with this salad.

You could cover the platter in butter lettuce leaves first, and include fresh tomatoes or steamed green beans or even beets.

This salad is very mild in flavor, created to let the smoked trout shine. If you want a flavor pop, add chives or parsley to the vinaigrette.

Although not quite the same, high-quality smoked trout can be purchased on Amazon. I’ve used the one shown below left for smoked trout and shrimp paté.

I highly recommend the Cameron stove-top smoker. It works especially well with fish.

Here is the smoked trout recipe from Hank Shaw’s website; he uses a Traeger grill.

Marinades

45 Comments

Posted on July 29, 2019

Marinades are a wonderful way to flavor meat. They can be simple or involved, depending on your desires, but they’re also a great way to use up ingredients. Have some leftover parsley? Make a marinade. Tomatoes? Make a marinade. An orange? You get the idea.

Generally, a marinade is composed of three parts: the oil, the acid, and the flavoring. The oil is simply the carrier. It can be a neutral oil like grape seed, an extra-virgin olive oil, or an infused oil.

The acidic option depends on what food you’re preparing. If I’m marinating beef for fajitas, I’d choose lime juice as my acid. If I’m marinating chicken for a stir fry, I’d choose sake or mirin. But there are other options as well. Orange juice? Pineapple juice? A ripe tomato? Sure! They all work.

The third part of creating a marinade is the most fun, because you can get really creative. Garlic is always important to me. There’s not one cuisine I can think of that doesn’t utilize this wonderfully pungent allium, be it Indian, Asian, Mexican, and so forth. Ginger is also perfect in Asian- and Indian -inspired marinades.

The next option for me would be fresh herbs, like cilantro, basil, or parsley. They provide beautiful color and freshness to a marinade.

Chile peppers puréed in a marinade provide wonderful heat as well as flavor. Just remove the stem of fresh jalapeños, for example, and pop them into the blender with the other ingredients. Alternatively, use roasted peppers or chile pepper purée, of which there are many varieties.

Here are some spice options for marinades: Cumin, chili powder, smoky or sweet paprika, coriander, Chinese 5-spice powder, curry powder, cayenne, chipotle, ancho chile pepper.

Other ingredients to flavor marinades include pesto, miso, ketchup, soy sauce, fish sauce, hoisin sauce, berbere, harissa, romesco, mustard, honey, maple syrup, roasted red bell peppers, sun-dried tomatoes, chipotle peppers in adobo sauce… the list is literally endless.

The following marinade is basically a red wine-based vinaigrette, seasoned with garlic, dried herbs, and cayenne pepper flakes.

Here is a marinade made with olive oil, lime juice, garlic and parsley puréed together for chicken breasts. The combination makes a wonderful green marinade, which colors the chicken beautifully after grilling.

For a beef tri-tip, I created an Asian-inspired marinade. I used soy sauce, sake, sesame seed oil, chile paste (Sambal oelek), ginger and garlic. After 24 hours I seared the thin slices of beef in peanut oil for a quick dinner. It’s that simple.

Yogurt can also be used as the “carrier oil,” which you learn about quickly when you indulge yourself in Indian cuisines. So for my final example of a marinated meat, I’m using a mixture of yogurt and harissa.

For a more involved Indian-inspired marinade, I would include garlic, ginger, and curry powder, but I wanted to show how easy it is to create a flavorful and unique marinade. It took10 seconds to prepare and you don’t even need to use a blender.

I’m simply smothering a pork tenderloin with the marinade, waiting a few hours, and then roasting it in the oven.

Marinating requires very little work. It’s just about planning. Try different variations and see what magic you can come up with!

Basil Pesto

76 Comments

Posted on August 31, 2018

Basil pesto is such a huge deal in my house. Mostly because my husband could eat it on ice cream, practically.

To me, pesto is an extremely versatile ingredient. This flavorful, emerald-colored paste can be added to soups, breads, meat, seafood, salad dressings, sauces, marinades, and so many other dishes.

The only thing is, you have to make it. You can buy prepared pesto, but it’s expensive; home made is better.

All you need are a few basil plants, some dirt, a little water, and lots of sun. I’ve been growing basil for over 35 years in Texas and Oklahoma, and I don’t end up with basil plants – I have basil bushes. And the weather in these states can be brutal. So trust me – there’s no green thumb requirement for growing basil.

Today I’m making a batch of traditional basil pesto based on how it’s made in the Ligurian region of Italy where basil grows in abundance, called pesto alla Genovese.

I’ve always heard that the best Italian pesto is made only from baby basil leaves, but I use the larger leaves as well, as long as they’re not “leathery.” And I just buy domestic basil plants locally.

The only other thing I do when I make a batch of pesto is not add cheese. Omitting cheese saves space in my freezer; it probably cuts the pesto volume by 50%. Then when I use pesto and want cheese, I freshly grate it.

Also, with having non-cheesy pesto, it is basically another ingredient than the cheesy version. For example, the non-cheesy pesto can go in soups, in a vinaigrette, or a marinade, where cheese isn’t a necessary component.

Here’s my recipe for a batch of pesto, when you have an abundance of fresh basil. There’s no exact recipe, and you’re welcome to alter it to your own tastes.

After I pick the basil branches in the morning, I set them outside to let the creepy-crawlers escape. I don’t know if it really works, but it makes me feel better.

Basil Pesto (Cheeseless)
Makes about 72 ounces

4 ounces of pine nuts, I toast mine
Approximately 10 ounces of good olive oil
2 heads garlic, cloves peeled
Basil leaves – from a giant armful of branches

Place the pine nuts, olive oil, and garlic in a large blender jar. Blend until smooth. This is an important step so the rest of the pesto-making process is only about adding leaves.

Then begin adding leaves, making sure they are soft, and void of damage, bugs, or webs.

There’s a point when you can barely blend in the last leaves, as in the photo above. If you must, add a tablespoon of oil, and play with your blender to get the pesto nice and smooth. Then you will end up with this.

Spatula the pesto into sterilized jars. The pesto can be refrigerated but I freeze until needed, and thaw one jar at a time.

Now to the pesto pasta. Choose a 1-pound package of pasta, and cook it to the package directions.

Drain the pasta, then place it back the still-hot pot. Add some pesto, I used about 1 cup of what I’d just made, but we like it strong. Add about the same amount of grated cheese, or to your liking. Then gently stir.

Serve the pasta while it’s nice and warm and the cheese has melted. You can also add some evaporated milk, goat milk, or cream to the pesto for a creamier pasta dish.

If you’ve never made pesto, this one would be a good recipe with which to start.

Pesto oxidates easily, but just on the surface area. Stir it up and the pesto will still be emerald green.

To prevent this in the jar, pour a little olive oil on top of the pesto.

Once you get the hang of pesto, it’s fun and easy to switch out the herbs, and use different nuts and even seeds, to create unique pestos.

Here are some other ways I’ve made and used pesto.

Trottole Trapanese

73 Comments

Posted on June 14, 2018

This is a pasta post, based on my discovering the cutest twirly pasta ever, called Trottole. I purchased the spinach variety, for color.

As is my pattern, apparently, I purchase a unique pasta, then figure out what sauce to put on it. For the trottole, I decided to again make a Sicilian sauce that I made once and fell in love with!

This sauce is so crazy wonderful and different than anything I’ve ever come across on other food blogs, that you folks need to discover it, too. So here it is again.

The sauce, called Pesto Trapenese, is an uncooked, Tunisian-influenced tomato sauce, that originated in Trapani, Sicily. The sauce is ready before the pasta has finished cooking. I discovered it in Nigella Lawson’s cookbook called Nigellissima.

Ms. Lawson uses fusilli lunghi when she makes Pesto Trapanese, otherwise called telephone cords, but I think these trottole will be a perfect substitute.

Trottole Trapanese
Or, Sicilian Pasta with Tomatoes, Almonds, and Garlic

1 pound fusilli lunghi (or other pasta of your choice)
salt for pasta water (to taste)
9 ounces cherry tomatoes
6 anchovy fillets
1 ounce golden sultanas
2 cloves garlic (peeled)
2 tablespoons capers (drained)
2 ounces blanched almonds
2 ounces extra virgin olive oil
Parmesan
1 small bunch fresh basil (approx. 20g / 1 cup, to serve)
Cayenne pepper flakes

While the pasta is cooking, make the sauce by putting all of the 7 ingredients through the olive oil into a processor and blitzing until you have a nubbly-textured sauce.

Tip the drained pasta into your warmed serving bowl. Pour and scrape the sauce on top, tossing to coat (add a little more pasta-cooking water if you need it).

Serve immediately and strew with basil leaves.

Grated Parmesan and cayenne pepper flakes are optional.

I’m so in love with the trottole. And they hold their shape beautifully.

And you can bet I’ll keep making pesto Trapanese. At first you taste the bite from the garlic, then the saltiness from the anchovies, then the tang from the capers, and then some raisin sweetness, and finally, the texture from the almonds. The tomatoes are hardly noticeable, yet provide a good base for the goodies.

Try this sauce!!!

Trottole with Pesto Trapanese
Or, Sicilian Pasta with Tomatoes, Almonds, and Garlic

500 grams fusilli lunghi (or other pasta of your choice)
salt for pasta water (to taste)
250 grams cherry tomatoes
6 anchovy fillets
25 grams golden sultanas
2 cloves garlic (peeled)
2 tablespoons capers (drained)
50 grams blanched almonds
60 millilitres extra virgin olive oil
1 small bunch fresh basil (approx. 20g / 1 cup, to serve)

Put abundant water on to boil for the pasta, waiting for it to come to the boil before salting it. Add the pasta and cook according to packet instructions, though start checking it a good 2 minutes before it’s meant to be ready.
While the pasta is cooking, make the sauce by putting all the remaining ingredients, bar the basil, into a processor and blitzing until you have a nubbly-textured sauce.
Just before draining the pasta, remove a cupful of pasta-cooking water and add 2 tablespoonfuls of it down the funnel of the processor, pulsing as you go.
Tip the drained pasta into your warmed serving bowl. Pour and scrape the sauce on top, tossing to coat (add a little more pasta-cooking water if you need it) and strew with basil leaves.

My White Bean Dip

53 Comments

Posted on May 31, 2018

Hummus is wonderful. Don’t get me wrong. I love it. But when one makes hummus, one is limited to garbanzo beans, tahini, and lemon. With white bean dips, you can add anything and everything because there’s not one recipe!

You can add herbs like rosemary, or seasoning mixtures like harissa, paprika creme, pumpkin or carrots, pesto or sun-dried tomatoes. There are limitless options.

I also prefer white beans for their texture. I’ve ordered many a hummus, even at Middle Eastern restaurants, and it’s often dry and mealy. To me, a soft creamy texture is preferable, which is what you get when you use canned white beans.

Don’t buy Italian Canellini beans because they’re twice as expensive as Great Northern.

Today I’m posting on a dip I created ages ago, using cumin, coriander and cayenne. It is the most popular with my family, and was actually published in Gourmet magazine.

It was on my blog quite a few years ago, but the photos were terrible. These are somewhat improved although, not being good at styling, I can’t seem to make an attractive swirl.

Mimi’s White Bean Dip
printable recipe below

1 – 16 ounce can Great Northern beans
1 clove garlic, germ removed if necessary
Good extra-virgin olive oil, about 1/4 cup, plus more
2 teaspoons ground cumin
1 teaspoon ground coriander
Cayenne pepper, to taste
Pinch of salt
Flatbreads, pita crisps, crackers

Drain the beans in a colander and lightly rinse.

Place the beans in a food processor jar and add the garlic and seasoning.

Begin processing the beans, adding olive oil until the beans are smooth and the garlic is fully processed.

Scrape out the bean dip into a serving bowl. The mixture should be fluffy.

Add a little drizzle of good olive oil.

Serve with bread, crackers, pita chips, or whatever. I used baked Terra chips because they’re pretty.

The dip recipe can easily be doubled or tripled. One can of beans is enough to make a dip for two people.

Not only does this dip take a few minutes to make and is easy, it’s also extremely inexpensive to make, which is why during our lean years I often made it for company. But, it was always enjoyed and appreciated, especially by people who’d never heard of a bean dip.

No dips are really beautiful. If you want to make a prettier presentation, spread some dip on crostini to make canapés of sorts. Sprinkle with a little paprika for color, some chives, or a little basil leaf.

Years ago, my husband and I used to enjoy sandwiches on road trips with this dip as the sandwich spread. Our car always smelled like garlic!

Mimi’s White Bean Dip

1 – 16 ounce can Great Northern beans
1-2 cloves garlic, peeled
Good extra-virgin olive oil*, about 1/3 cup
2 teaspoons ground cumin
1 teaspoon ground coriander
Cayenne pepper, to taste
Flatbreads, pita crisps, crackers

Drain the beans in a colander and lightly rinse.
Place the beans in a food processor jar and add the garlic.
Begin processing the beans, adding olive oil until the beans are smooth.
Add the seasoning, process to incorporate it, then scrape out the bean dip into a serving bowl.

Pistachio Feta Dip

75 Comments

Posted on March 14, 2018

Pistachios add a beautiful emerald-green to holiday foods like Christmas bark and festive biscotti, but what about the really green holiday – St. Patrick’s Day?!!

Maybe I’m just really into color – I’ve certainly been accused of that – but I saw this dip online and just knew I’d be making it for St. Patrick’s day, on March 17th, 2018. Way more fun than Irish stew, and you can still enjoy your green beer.

I’m basing my recipe on the one from The Lemon Apron, a gorgeous blog by young Jennifer, who believes in “rustic, indulgent, and healthy home cooking.”

She got the original recipe from the book Persiana, by Sabrina Ghayour.

What I especially loved about this dip is that there is no TAHINI or CHICK PEAS in it!!! Hummus is wonderful, but there are other dips out there.

Case in point – this one is a beautiful purée of pistachios, along with feta and yogurt. YUM!

Pistachio Feta Dip
Slightly Adapted
Printable recipe below

3 1/2 oz (100 g) shelled pistachios
1/4 cup olive oil
7 oz (approx 200 g) feta cheese
2 handfuls of parsley, roughly chopped
1 garlic clove peeled and crushed
1 jalapeno, seeded and chopped
6 ounces Greek yogurt
Zest of one lemon
Juice of 1/2 lemon

Blitz the pistachios and olive oil in a food processor for 30 seconds.

Add the feta, parsley, garlic, chile pepper, yogurt and lemon.

Blitz until the mixture is well combined and has a rustic texture and place in a serving dish. I drizzled some olive oil over the top.

Serve with warmed focaccia or flat bread, pita crackers, crackers, or crostini.

I used Stacy’s Simply Naked Pita Chips because they’re so delicious.

I realized after-the-fact that if I’d removed the brown, thin skins from the pistachios, the dip would have been greener. But oh well. You will still be addicted!

There isn’t one thing I don’t absolutely love about this dip. I’ll be making it again, even when it’s not St. Patrick’s Day.

Note: In the original recipe, dill and cilantro are both used. I made an executive decision to just use parsley, because I wanted this dip to be more generic in flavor, in order to match it with other hors d’oeuvres I was serving.

I noticed that Jen spread the dip on toast and topped it with an egg! Yeah!!! (her photo below)

Pistachio Feta Dip
recipe from Persiana, slightly adapted

3 1/2 oz (100 g) shelled pistachios
1/4 cup olive oil
7 oz (approx 200 g) feta cheese
1 handful of dill roughly chopped
2 handfuls of cilantro roughly chopped
1 garlic clove peeled and crushed
1 long red chile pepper, medium heat, seeded and chopped
4-5 tbsp greek yogurt
Zest of one lemon lemon
Juice of 1/2 lemon

Blitz the pistachios and olive oil in a food processor for 30 seconds.
Add the feta, herbs, garlic, chile pepper, yogurt and lemon.
Blitz until the mixture is well combined and has a rustic texture.

Herby Octopus Salad with Blueberries

32 Comments

Posted on September 18, 2017

You’ve all put up with me lamenting about the fact that, living in the middle of the United States, with no nearby coastline, I can’t buy fresh seafood. And it’s pretty much my favorite thing to eat, over beef and poultry.

I make up for it when on vacation, especially when it comes to squid and octopus. I eat them until tentacles are practically coming out my ears.

Besides being delicious, they’re fascinating creatures.

Instead of whining, I decided it was time to just order some frozen baby octopus. I actually see it frozen occasionally in recipes, so I’m not the only person who can’t always buy it fresh, or wants it out of season.

The company I ordered from is La Tienda, a Spanish website that I’ve used for years. Just about any Spanish product you desire, they sell.

It was a fluke that I found frozen octopus; I didn’t expect La Tienda to have it. I also bought some frozen cuttlefish at the same time – something I’d never tried before – at least not knowingly.

When I received the pound of baby octopus, there were only two, so about 8 ounces each, shown above. I expected baby octopuses to look like ones I’ve had on salads or seen at markets.

But it gave me the opportunity to learn how to break down an octopus. It’s a very straight-forward procedure, and takes minutes.

Herby Octopus Salad with Blueberries
Cause it’s still summer here….

1 pound frozen baby octopus, thawed
Olive oil
Greens of choice
Chopped basil, parsley, and cilantro, about 1/2 cup total
Fresh blueberries, about 1/2 cup
Lemon juice (I used 1 lemon for 1 pound of octopus)
Olive juice, to taste
Salt
Aleppo pepper, optional

Rinse the octopus well and lay on a cutting board. Admire it, because it’s a beautiful sea creature!

Slice just below the eyes, and just above the eyes and discard this middle piece.

Then get rid of the beak in the middle of the tentacles.

Turn the head, or hood, inside out. Pull out everything from inside, and discard.

Turn the hood back to outside-in. There is a thin skin covering the hood that can be removed by pulling firmly.

Cut the tentacles off at the very top.

Trim the base of the hood, then slice the remaining hood into 1/4″ thick slices.

With the remaining center “upper thighs”, if you will, cut them each into 8 pie pieces.

From the left, the legs, the hood, and the upper thighs.

The below photo shows the legs at the top, the hood rings in the middle, and the thighs at the bottom.

Rinse the octopus parts, if necessary, then dry them well.

Heat some olive oil in a skillet. Over high heat and with your vent on, and perhaps a few open doors and windows, sear some of the octopus, without crowding it in the skillet, until browned. I cooked the legs, rings, and thighs separately, just because of the various thicknesses.

Remove to a plate and continue in batches; set aside.

Meanwhile, place the greens on a platter or plate.

In a small bowl, toss together the herbs and top the salad with the herbs.

Add the octopus parts, still warm, and the blueberries to the salad.

Drizzle on some fresh lemon juice and olive oil. Sprinkle on a little salt.

If desired, add some Aleppo pepper for some zing!

And that’s it! The octopus was superb. All it takes is a little searing.

A simple combination of lemon juice and olive was wonderful. And the blueberries added fruitiness. The salad would also be good with warmed lentils.

I was very happy about the quality of the frozen octopus. It wasn’t old or water-logged.

At least I know now that I don’t need to turn up my nose at frozen octopus in the future. I will indeed be ordering it again.

I just have to find someone else to share it with…

And anyone who assumes that octopus is tough and rubbery, hasn’t tried it. (husband)

Cuttlefish with Raspberries

44 Comments

Posted on September 12, 2017

French Bistro is not your typical cookbook. In fact, it’s more of an homage to traditional bistros, with references to real people and actual Parisian establishments.

The book would be a smart read prior to a Paris visit!

Instead of typical chapters, they are organized by ten bistro “essentials”: The Owner, The Chef, The Chalkboard Menu, The Wine, The Servers, The Table, The Decor, The Clients, The Ambiance, and The Aromas.

The authors are Bertrand Auboyneau and Francois Simon, and it was published in 2012.

If you have a love for bistros in general, especially with those quintessential French elements like vintage tiles, carved wood elements, the lamps, the windows, and so forth, you will love the photographs in the book, as I did.

There are recipes in the book, and they’re all exciting to me. But alas, if I were to make food that involved sweetbreads, sardines, liver and tongue, I’d be eating it all by myself.

I decided on a cuttlefish recipe. My husband won’t eat those, either, but I only ordered one pound’s worth in order to make this recipe.

After much searching, because I was not familiar with cuttlefish were, I discovered that they are short stubby squid, called Sepia in Italian. I knew I would like them, because I have a love affair with all creatures tentacled!

Following is the actual recipe from French Bistro, somewhat modified because my cuttlefish, about 4 ounces each, were much larger than the ones pictured in the book.

Cuttlefish Sautéed with Raspberries, Verjus-Style

1 pound cuttlefish, or 3 – 4 ounce cuttlefish
4 ounces raspberries
1/3 cup olive oil
1 teaspoon Vincotto
Salt
Freshly ground pepper
Chopped parsley, optional

Rinse the cuttlefish well in water before using.

Heat up a pot of water that they will fit in to a strong simmer. Poach the cuttlefish for 5 minutes.