Tag Archive for lime

FFF | August 6, 2011
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Nectarine and lime-basil jam

There seems to be such a short window of time when you can get sweet, slightly sour, and perfectly ripe nectarines in the summer. Forget about those hard, tasteless, clunkers found at most fruit stands and grocery stores, I’m talking about the juice running down your face, can’t eat fast enough, golden gems. I like to pop them in the freezer for a bit before I take a bite, there is nothing more sexy than an ice-cold, juicy nectarine on a hot summer day.

Last weekend I had the rare pleasure of visiting the Union Square Greenmarket and was overwhelmed by the bright, fragrant produce all around me. I think the last time I visited was early spring, and sadly it was just a bunch of potatoes and root vegetables. Not this time. Peaches and nectarines, summer squash in all shapes and sizes, eggplants in every shade of purple, and peppers galore. I went on a mission—to find the perfect fruit and herb combination to turn into jam.

Canning and preserving is not something I have spent much time doing in my culinary life, but the knowledge that there was an abundance of delicious fruit out there that won’t be around much longer was enough to motivate me to try it. One of the stands from upstate had such a nice assortment of nectarines that drew me in, and the woman that sells herbs and flowers had this really fragrant lime-basil plant that tasted citrusy and clean. The sweet and sour flavor of nectarines combined with the tangy and herbal lime-basil sounded like the perfect marriage for a ball jar.

I stopped by the library at The French Culinary Institute to check out a book on canning and preserving to guide me along my journey and popped into my local hardware store to pick up some new ball jars and lids. According to Liana Krissoff, author of “Canning for a New Generation” canning doesn’t have to be scary and intimidating as long as you follow a few simple rules. Her book is a fantastic compilation of recipes and tips for canning everything from tomatoes to persimmons, and is smartly organized by season.

For my nectarine and lime-basil jam I followed Krissoff’s step by step procedure of sanitizing the jars and lids, sealing them in boiling water, and leaving them undisturbed overnight. And by golly it worked, they all sealed! But I must preface this—you can absolutely make this jam and skip the canning process. Put it in a tightly sealed container and store it in the fridge for up to a month and you will be just fine. And to be honest, it is so damn delicious it might only last that long anyway. However, if you want to preserve it so you can enjoy the sweet taste of nectarines in the winter, or give as a gift, canning is the way to go.

The thing I love about this jam is that it’s chunky like a compote and you still get little bits of nectarine pieces in each bite. Spoon this over a a bowl of vanilla ice cream or spread onto warm and buttery brioche toast and you will be in sweet, summer heaven.

Because I’m not a canning expert and don’t want to completely copy the hard work and detail that Krissoff put into her beautiful book, I’m not going to include the canning instructions. If you are a regular canner, do what you always do. If you are new, I highly recommend getting her book. (Buy it here). 

Nectarine and Lime-Basil Jam

Makes 4 to 5 half-pint jars

Recipe adapted from “Canning for a New Generation: Bold, Fresh Flavors for a Modern Pantry” by Liana Krissoff

When selecting your fruit, look for a mixture of ripe and firm nectarines so you get the right balance of sweetness and texture. If you can’t get your hands on lime-basil, use traditional basil and substitute lime juice for lemon juice in the recipe below.

Ingredients

4 pounds nectarines, pitted and chopped (about 10 cups)
1 cup sugar
3 tablespoons strained fresh lemon juice
3 tablespoons minced lime-basil

 Procedure

  1. Place a small plate in the freezer; this will be used to test the jam later on.
  2. Combine the chopped nectarines and sugar in a large dutch oven or other heavy-bottomed pot and place over medium heat. Bring to a simmer, stirring frequently, and cook until the nectarines become tender and somewhat translucent but still hold their shape, about 25 minutes.
  3. To test for doneness, spoon a small bit onto the frozen plate and put into the freezer for one minute. If the jam starts to gel and solidify it’s done.
  4. When the jam is done, remove from heat and stir in the lemon juice and lime-basil.
  5. Spoon the jam into your prepared jars (if canning) or a container with a tight-fitting lid. Let cool on the counter, cover, and store in the fridge for up to a month.
Category: Recipes, Seasonal | Tags: , , , , ,
FFF | August 24, 2010
5 comments

Panko Crusted Flounder with Coconut-Ginger Rice and Pico de Gallo

It’s hard to believe that I’m almost finished with level 2 at FCI, these first 12 weeks flew by!  We’ve been tasked with out first project as apart of our final for the level and i’m thrilled that we get an opportunity to showcase our creativity for our chef instructors.  The title of the project is “flounder your way” and we have to prepare a dish using flounder and can choose from a list of supplied ingredients to create sides and garnishes.  In addition to the flounder recipe, we also have to present a menu showcasing four appetizer, seafood, meat and poultry, and dessert courses, one of which will be the flounder dish.

I thought it would be nice to pay homage to the cuisine of my home state and came up with a Florida-themed menu featuring fresh, bright dishes using local ingredients.  Our ingredient list thankfully has some great tropical choices like lime, cilantro, ginger, coconut milk, and jalapeno which made the thought process even easier.  After working out the concept on paper, I came up with panko crusted flounder with coconut-ginger rice, crispy shallots, and pico de gallo.  It incorporates the right amount of crunch, acid, and sweetness to make it a balanced dish.  Of course the challenge is making it taste just as good on the plate as it sounds on paper.

After a long trek to Whole Foods on a cold, rainy evening I got to work in my test kitchen (aka my apartment) and diligently wrote down each step and measurement as I went along.  I was careful to pay attention to each technique, making sure every cut was precise and my actions matched what I would have to showcase at school.  I was pleasantly surprised how much my skills have improved in my home kitchen without the comforting guidance of a chef over my shoulder.

The finished product turned out to be a really colorful, flavorful dish that I was proud of on the first go round.  The flounder was super crunchy because of the panko breading and I managed to cook it perfectly without burning the crust.  This was also my first time cooking rice in coconut milk and I was in awe of how the rice came out with a creamy, almost sticky consistency similar to sushi rice.  To add extra flavor, I infused ginger, garlic, cilantro, and lime juice into the milk which really came through in the rice.  The acid from the lime juice and tomatoes in the pico de gallo rounded out the flavor of the fish and really made it all pop.  All in all it was a rewarding evening, one that showed me how far i’ve really come.

This is a perfect meal to enjoy on a hot summer evening with a chilled glass of sauvignon blanc, or in the dead of winter when you are longing for a taste of somewhere warm and tropical.  Bon appetit!

Note: This pico de gallo would be even more amazing if you added some diced mango, unfortunately that was not on my ingredient list, but I highly recommend you giving it a try. Also, make sure you leave the aromatics for the rice large enough that you will be able to fish them out when the rice is done.

Panko Crusted Flounder with Coconut-Ginger Rice and Pico de Gallo

The tropical flavors of coconut, ginger, and lime combine with crunchy fresh flounder to bring a taste of Florida to your home kitchen.

Serves 2

The quality of this picture doesn't do this dish justice, but it's definitely delish.

Ingredients

For the Pico de Gallo:

  • 2 plum tomatoes, seeds and tough flesh removed, finely diced
  • 1 jalapeno, finely diced
  • 1/4 onion, finely diced
  • 1 garlic clove, minced
  • cilantro, finely chopped (about a tablespoon)
  • 1/2 lime, juiced
  • salt and pepper

For the Rice:

  • 1 cup coconut milk
  • 1 cup water
  • 2 tablespoons ginger, roughly chopped
  • 2 garlic cloves, roughly chopped
  • small bunch cilantro, chopped, stems reserved
  • 1/2 lime, juiced
  • 1 cup long grain rice (jasmine would also work well)
  • crispy shallots (see note below) *optional
  • salt and pepper

For the Flounder:

  • 1/4 cup all purpose flour
  • 1/4 cup coconut milk
  • 1/2 lime, juiced
  • 1/2 cup panko breadcrumbs
  • 2 flounder filets
  • salt and pepper
  • oil, for frying (canola works best)

Directions

  1. Prepare your mise en place. Measure out all of the necessary ingredients, cut your vegetables as instructed, and take out tools and cooking equipment.
  2. Make the pico de gallo. Place all listed ingredients into a small mixing bowl, season with salt and pepper, and let sit at room temperature as you continue cooking.  Preparing this first will allow it to develop flavor as you work.
  3. Add the coconut milk, water, ginger, garlic, cilantro stems, lime, and 2 teaspoons salt into a medium size sauce pan and bring to a boil. Once boiling, add in the rice, stir to incorporate, reduce to a simmer, and cover.  The rice should take about 20 minutes to cook through and will have a creamy texture, but all liquid should be absorbed.  Keep an eye on it for the last 5 minutes to ensure it doesn’t overcook and stick to the bottom of the pan.
  4. Remove chopped aromatics from the rice, fluff with a fork, and add chopped cilantro.  Season to taste with salt and pepper.  Cover and reserve.
  5. While the rice is nearing the end of cooking, setup your breading station for the flounder and remove the flounder from the fridge.  Place the flour on a plate, coconut milk and lime juice in a shallow bowl, and breadcrumbs on a plate and line up side by side.
  6. Season the flounder generously with salt and pepper on both sides. Coat both sides in the flour, shake off excess.  Dip both sides in coconut milk, shake off excess.  Coat both sides in breadcrumbs, shake off excess.  Place the breaded flounder on a clean plate.  Repeat breading process for each filet.
  7. Heat a saute pan over medium-high heat. Add enough oil to coat the pan and heat until you see slight ripples in the oil but before it starts to smoke.  If it’s too hot, it’s OK, remove from heat for a minute or two and let it cool before adding the flounder.
  8. When the oil is hot, place the filets in the pan making sure not to crowd them.  If the filets are larger, cook them one at a time.  Cook on the first side for 2-3 minutes.  The breadcrumbs should become golden, but not burnt, and the top side of the filet should begin to look opaque in color.  Flip and continue cooking on the opposite side another 2-3 minutes.  Flounder is very delicate so be sure to use a fish spatula or a flexible spatula to ensure you don’t break it.
  9. Place the cooked filets on a draining rack or on a plate with a paper towel to absorb any excess oil and maintain crispiness.
  10. To serve, arrange a bed of rice on the plate and top with crispy shallots (optional). Lay the flounder filet on top of one side of the rice, spoon the pico de gallo at the bottom of the plate, and garnish with a sprig of cilantro.

To make crispy shallots: Heat one tablespoon unsalted butter and 1/4 cup extra virgin olive oil in a small saute pan over medium heat until it begins to bubble.  Reduce heat to low and add in one thinly sliced shallot. Cook over low heat for approximately 10 minutes, or until the shallots become golden brown.  Keep moving the pan around to ensure even cooking and that the shallots don’t burn.  Remove with a slotted spoon and drain on a paper towel. They can be stored in a plastic bag or airtight container for up to 2 days in the refrigerator.



Category: Culinary School, Recipes | Tags: , , , , , , ,
FFF | March 28, 2010
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Simple and Healthy Black Bean and Couscous Salad

This is the tale of two recipes that met on a lazy afternoon and fell in love, made a simple and healthy salad, and went on to live a happy life together.  OK, I can’t predict the future, but my gut tells me that i’m right about the last part.

The love story started earlier this week when I tried an adapted version of a recipe for Black Bean Salad from the latest issue of Food Network Magazine.  The combination of black beans, jalapenos, corn, scallions, lime juice, and cumin sounded like the perfect accompaniment to a southwest chicken dish I was serving up (see post later this week) and after enjoying it I was instantly enamored. It was fresh, full of flavor, and went very nicely with mixed greens and a light lime vinaigrette I whipped up. The recipe made a sizeable amount, and seeing as I was serving only one (me) I knew I would have to get creative later in the week so nothing went to waste.

I have been on a bit of a health kick lately, not a crazy diet kind of health kick, but a “i’ve been indulging a little too much lately” kind of health kick.  I have always lived by the motto “everything in moderation”, but when my favorite pair of jeans started to fit a little too snugly, I realized that perhaps my definition of “moderation” had been skewed as of late.  I have been more conscious of what i’ve been eating, I started to record my daily meals on this handy little iPhone app MyNetDiary, not so much to lose weight, but to stay on top of myself and hold myself accountable for what I consume, instead of ignoring it like it didn’t happen.

I thought initially this would be hard, that I would be hungry all the time, and that my meals would get really boring. Surprisingly, none of the above have occurred as of yet.  I eat small meals throughout the day, about every 3 hours so I never get the chance to be hungry.  I have replaced a lot of the processed snacks I used to eat with more whole foods. I have also started to eat less meat and have focused on finding more meatless protein rich dishes.  Which leads me back to the love story…

This big batch of black bean salad had been marinating and building more and more flavor in my fridge for a few days now.  Every time I opened the door it wafted at me, pleading “eat me, eat me”.  I made a second salad to bring to work for lunch one day which was nice, but I knew that I could do more with this than enjoy it over lettuce.  Saturday was a gorgeous day here in Orlando, probably the nicest day of the year, so nice that I was going to put on a bathing suit (hoping not to blind anyone) and go to the pool to relax.  I had slept in and started my eating schedule later than normal.  I knew that I wasn’t ready for lunch before I left for the pool, but that I would be soon enough. What could I pack and take with me and eat poolside without feeling bloated in my bikini?

I peeked into the pantry looking for something to go along with my black bean salad and back in the depths of the dark shelf peeked a box of whole wheat couscous that glimmered and winked at my black bean salad in the way only a sexy box of whole grains can.  And the rest as they say, is history.  Couscous, “the food so nice they named it twice”, would make the perfect hearty yet light partner for my remaining salad and is great served hot or cold.

I did a quick scan of existing recipes and saw on one AllRecipes.com that offered up a nice dressing that I would use to make the two come together.  It also suggested cooking the couscous in chicken stock as opposed to water which seemed like a great way to add more flavor to the dish without extra fat and calories.  My couscous was a roasted garlic and olive oil flavored whole wheat variety from Near East, which was very delicious and partnered well with the flavors from my salad, but you could do this with plain couscous and get a great result as well.  Finally, I had some canned chickpeas stored in  my fridge that needed a home so I decided to toss those in for extra nutrients.  That’s the great thing about a dish like this, you can really add whatever you want.  One box of couscous made enough for lunch Saturday, Sunday, and another portion to enjoy for lunch this week.  This is a perfect recipe for making on a weekend and serving up throughout the week in a bag lunch.  The longer it sits, the more flavor it develops.

Black Bean and Couscous Salad

Adapted from All Recipes and Food Network Magazine

Don’t let the name fool you, there is a lot more to this salad than black beans and couscous. Packed with protein, whole grains, and fiber, this is a simple healthy dish that makes lunch for one for days, or a potluck dish to feed a group.

Makes 8 cups

Ingredients

  • 1 can black beans, drained and rinsed
  • 1 cup frozen corn kernels
  • 1 jalapeno, diced, seeds removed
  • 3 scallions, chopped, both green and white parts
  • 1 bunch cilantro, chopped
  • 1 cup canned chickpeas
  • 2 garlic cloves, minced
  • 3 tbsp EVOO
  • 1 tsp red wine vinegar
  • 1 tsp cumin
  • juice from 1 lime, about 2 tbsp
  • 1 cup dry couscous (one box)
  • 1 1/4 cup low sodium chicken stock
  • salt and pepper to taste

Directions

  1. Combine the first 7 ingredients in a large bowl.
  2. In a small bowl, whisk together the oil, vinegar, cumin and lime juice.  Pour into the bowl with the black bean mixture and toss well to coat.
  3. Bring the chicken stock to a boil in a medium sauce pot, pour in the couscous and stir.  Remove from heat and cover.  Lit sit for 5 minutes. (Check the instructions on your box if unsure)
  4. Fluff the couscous with a fork and let cool for 5 additional minutes.
  5. Add the couscous to the black bean mixture and mix well.  Season with salt and pepper to taste.
  6. Serve warm, or refrigerate and enjoy cold.

And there you have it, simple, fresh and healthy.  I have no intentions of cutting rich, delicious food out of my life for good, but eating more dishes like this throughout the week will make eating those not so good for you dishes all the more enjoyable.  How do you incorporate healthy meals into your lunch and dinner menus? I’d love any suggestions you may have as I work on living a healthier lifestyle!

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