What's Cooking EDF? #4

[BK_]

I was really happy with this. The combination of creaminess (coconut rice), spiciness (fish), and sweetness (vegetables)
was very interesting.

The vegetables were from the union square greenmarket and were extremely good. (baby carrots, bok choy, green garlic, green onion, ginger, and a little bit of sesame and olive oil) I've made this exact side with less fresh vegetables and it didn't come close.

The rest of the recipe can be found here: http://www.epicurious.com/recipes/re...s/views/104812

I'm still not sure what I think about Copper River Salmon. It was good, but I'm not sure if I like it any better than the organic salmon I usually pick up at Citarella. Thoughts?

[JaBlue]

How much do you typically pay for organic Salmon? At the Palo Alto farmer'smarket today I saw pretty much $15-22/pound. I wanted it but that's just too much.

[AZK]

[ QUOTE ]
How much do you typically pay for organic Salmon? At the Palo Alto farmer'smarket today I saw pretty much $15-22/pound. I wanted it but that's just too much.

[/ QUOTE ]

Pretty standard for really fresh/organic stuff. Ironically, I eat a lot more meat/chicken than I do fish, but for some reason I can't see the difference in $/lb for meat, but with fish it's like night and day.

[mason55]

No pics for this one either, gotta get a new digital camera. Made this 2 weekends ago for fathers day to put on some salmon. My parents liked it so much they made make another batch the next day.

(Sorry if the formatting comes out weird, I started adding recipes for everything I make that I like to Google Base and I just copied it from there)

Mango Salsa

Ingredients:
4 champagne/yellow mangoes (3 if using regular mangoes)
3 firm tomatoes
1/2 bunch cilantro
1 red onion
Juice from 4 limes
Cholula or Tobasco to taste
Salt


Directions:

Dice tomatoes, mangoes, and onion and place in bowl. Chop cilantro finely. Mix everything together gently by hand.

In a small bowl mix the lime juice and hot sauce, then drizzle over salsa. Sprinkle salt over everything and mix again.

Cover in plastic wrap and let sit in fridge for one hour.

Serve on salmon, chicken or with corn chips. Makes enough for 6 + leftovers.

[shemp]

[ QUOTE ]
How much do you typically pay for organic Salmon? At the Palo Alto farmer'smarket today I saw pretty much $15-22/pound. I wanted it but that's just too much.

[/ QUOTE ]

What is organic salmon? Is this some sort of special farm raised salmon? Ranch 99 on 35 in Pacifica presently has wild caught salmon steaks for 7.99 (BC). No (wild caught) filets. The Thursday farmer's market in Daly City typically/seasonally has steaks for, last I bought, about $10-12 and filets for ~$15+. I read or heard (I'm repeating something, I'm not any sort of expert) that "line caught" is the most eco-friendly and best for you; personally, I just make sure it isn't farm raised.

[BK_]

[ QUOTE ]

What is organic salmon? Is this some sort of special farm raised salmon? Ranch 99 on 35 in Pacifica presently has wild caught salmon steaks for 7.99 (BC). No (wild caught) filets. The Thursday farmer's market in Daly City typically/seasonally has steaks for, last I bought, about $10-12 and filets for ~$15+. I read or heard (I'm repeating something, I'm not any sort of expert) that "line caught" is the most eco-friendly and best for you; personally, I just make sure it isn't farm raised.

[/ QUOTE ]

Yea it looks like it just "organically" farm raised salmon. http://www.grinningplanet.com/2004/0...on-article.htm

i think you are right though - i'm going to start trying to buy wild caught fish whenever possible (copper river falls into this catagory)

[pokah5]

A few friends came over for some cioppino tonight. Got this recipe on foodnetwork.com.

I added about 10 clams and used dry thyme instead of fresh. It was delicious. Also, i would have put up pics if i had a camera other than my phone. Damn that thief who stole mine...

It was actually pretty east and recommend this for people who are cooking for friends/company.

1/4 cup (3 turns around the pan in a slow stream) extra-virgin olive oil
1 teaspoon crushed red pepper flakes
2 to 3 flat fillets of anchovies, drained
6 cloves garlic, crushed
1 bay leaf, fresh or dried
2 celery ribs, chopped
1 medium onion, chopped
1 cup good quality dry white wine
1 (14-ounce) container chicken stock
1 (32-ounce) can chunky style crushed tomatoes
4 sprigs fresh thyme, leaves removed (about 1 tablespoon)
1 handful flat-leaf parsley, chopped
1 1/2 pounds cod, cut into 2-inch chunks
Salt and pepper
8 large shrimp, ask for deveined easy-peel or peel and devein
8 sea scallops
16 to 20 raw mussels, scrubbed
A loaf of fresh, crusty bread, for mopping

In a large pot over moderate heat combine oil, crushed pepper, anchovies, garlic, and bay. Let anchovies melt into oil. The anchovies act as a natural salt, the pepper flakes will infuse the oil, providing heat.

Chop celery and onion near stove and add to the pot as you work. Saute vegetables for a few minutes to begin to soften and add wine to the pot. Reduce wine a minute, then add chicken stock, tomatoes, thyme, and parsley. Bring sauce to a bubble and reduce heat to medium low.

Season fish chunks with salt and pepper. Add fish and simmer 5 minutes, giving the pot a shake now and then. Do not stir your soup with a spoon after the addition of fish or you will break it up. Add shrimp, scallops, and mussels and cover pot. Cook 10 minutes, giving the pot a good shake now and again.

[Berge20]

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Cook baby spinach in frying pan with oil until wilted. Butterfly chicken breast. Stuff with spinach and goat cheese and pine nuts or slivered almonds. Top with some sundried tomato if you want.

Slice zucchini and yellow squash and asparagus and place on a baking sheet. Drizzle olive oil, basalmic vinaigrette, sunflower seed and salt over everything.

Put a clove of garlic in a cupcake pan. Pour about 1/2" of oil in the cupcake hole with the garlic.

Slice up some Italian bread and brush with olive oil and minced garlic and sprinkle some salt on. Bake. When the garlic is done, peel the cloves and put a few on each piece of bread. They'll be really soft and delicious.

Bake everything for like 30 minutes at 350.

[/ QUOTE ]

I made a version of this last night and it was pretty solid. Needed more of the spinach and cheese stuffed inside, but that was just a proportion effort. I may try it again with some variation to see if there might be something more to enhance the flavor combo.

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I don't know how much people do lunch cooking, but I'd be interested to hear from those that do it.

It's kind of a different ballgame, but I'm getting tired of my soup and basic sandwitches mentality I'm in. Any thoughts on how to spice up lunches?

[KJS]

[ QUOTE ]
A few friends came over for some cioppino tonight. Got this recipe on foodnetwork.com.


[/ QUOTE ]

This is a winner. One of my go-to dishes for group dining at my place. Always delivers. Helps to live in Seattle and have amazing seafood access.

KJS

[BK_]

I usually spend between 15 and 20 dollars a pound. Anything around the 10 dollar range in NYC is usually pretty bad. I bet 20 dollar salmon where you live is really like 30 dollar salmon here.