Carrots & Red Grapes in Vodka Sauce

Serves 4

My dear mom used to make this dish for Thanksgiving and I believe it originated with her mom, Emma Wottrich Withers, at their home outside of Sewell, Chile, back in the 1950s. It is a surprisingly sophisticated take on carrots, best done with garden fresh carrots and just picked grapes. While the carrots may be prepared ahead of time, only add the grapes at the very last and serve immediately

2              pounds carrots, cut into thick diagonal slices

4              cups of seedless red grapes

1              tablespoon butter

1              tablespoon of brown sugar

½             tablespoon corn starch      

1              tablespoon of vodka

1              sprig of tarragon leaves, rough chopped (optional)

                salt and freshly ground pepper to taste

Preparation:

1.       Sauté the carrots in the butter and brown sugar for two minutes.

2.       Add the corn starch dissolved in the vodka and continue cooking until the carrots are just done but still firm. (At this point you can reserve the carrots and refrigerate until ready to serve.)

3.       Add firm red grapes and cook until just warmed through.

4.       Add the tarragon, salt and freshly ground black pepper and serve immediately.

Variations:

Prepare with Pastis (anise-flavored liqueur and apéritif from France) or Aquavit (Scandinavian sprit imbued with caraway or dill) for taste variations. Try introducing the spirits alone without the corn starch and flambé the dish just ahead of serving.

Black Sea Bass with Blood Oranges, Star Fruit, Olives, Basil, and Roasted Fennel Seeds

Serves 4

Preparation time – 30 minutes

                Adapted from Chef Missy Robbins, executive chef at A Voce in Manhattan, this beautiful melding of citrus, cured black olives and roasted and crushed fennel seeds is inspired.  I have cooked this with fresh Cod and Black Sea Bass; both work as would any firm white-fleshed fish. The umami of crisp fish skin adds to the dish, so it works best with a skin-on filet.

¾             cup oil-cured, pitted Kalamata olives, roughly chopped

                juice and zest from ½ large orange

1              tablespoon fennel seeds, toasted and lightly crushed

                pinch red pepper flakes

3              tablespoons plus 1 teaspoon extra-virgin olive oil, plus more to finish

4              blood oranges or Cara Cara, peeled and pith removed

2              Star Fruit, sliced thinly

                pinch kosher salt, plus more to taste

4              4-ounce to 6-ounce sea bass filets, as you wish

2              sprigs basil, leaves picked and roughly torn

Preparation:

1. In a small bowl combine the olives, orange juice, orange zest, toasted fennel, red pepper flakes and 1 tablespoon of olive oil. Gently toss and reserve. 

2. Slice off the oranges’ tops and bottoms, then cut away the rind. Working over a bowl, use a paring knife to separate the fruit into wedges, letting them fall into the bowl as you work. Squeeze a couple to add juice to the bowl. Cut the Star Fruit in thin star-shaped slices into the same bowl. Season with a pinch of salt and 1 teaspoon of oil. Toss gently. 

3. Set a large sauté pan over high heat. Turn on your broiler. Season the fish with kosher salt. When the pan is hot, swirl in 2 tablespoons of olive oil. Lay the fish in the pan skin-side down. Cook until the edged are golden and crisp; 2 to 3 minutes. 

4. Transfer the pan  to the broiler and finish the fish until cooked through; 2 to 3 minutes more depending upon the thickness of the filets.

5. Arrange  the blood orange wedges in a small circle on each of four plates. Place the Star Fruit on top in a circle. Drizzle with a touch of olive oil. Place the hot fish filet, skin-side down, centered on top. Spoon the black olives over the fish and garnish with torn basil leaves. Grind black pepper on top generously.

I served this with white rice cooked with orange zest and tossed with a bit of butter, chopped parsley and a splash of red wine winger. Served with a Mondavi Fumé Blanc, this is a bright dish to be reckoned with.

Over the past 50 years over 90% of the biomass of the oceans has disappeared.  In 2013 it is expected that farmed fish will surpass wild harvested fish for the first time. Pesticides, antibiotics, mercury and PCBs are all issues with either choice. The Monterey Bay Aquarium Seafood Watch is a good way to make seafood buying choices. You can download it as an app for your smart phone.

Bacon Cheeseburger Meatloaf

Serves 4-6

                Paula Deen is the world-class Southern comfort food Diva. We all know that. But recently she has been taking on a new look, slimming down recipes and herself after being diagnosed with Type 2 Diabetes. Paula’s sons, Jamie and Bobby Deen, are also motoring down the ‘sane’ eating road. But here’s the thing – their recipes are good, really good! So this is my riff on an insanely delicious meatloaf guaranteed to please the most finicky child.

1              pound ground sirloin (or ground buffalo or dark turkey meat)

10           slices uncured, nitrate-free bacon, cooked and crumbled

8              ounces of reduced-fat sharp Cheddar cheese, grated

1              large egg, lightly beaten

½             cup bread crumbs, toasted

¼             cup Greek yogurt

1              tablespoon Worcestershire sauce

¼             teaspoon salt

¼             teaspoon ground black pepper

3              slices of rye bread

½             cup tomato sauce

2              tablespoons brown mustard

1              tablespoon brown sugar

1              tablespoon dried thyme

1              medium onion, sliced and sautéed

1              teaspoon olive oil

Preparation:

1. Preheat oven to 350 degrees Fahrenheit. 

2. In a large bowl combine the first 8 ingredients, mixing well. 

3. In a small bowl combine the tomato sauce, mustard, brown sugar and thyme. Add half the mixture to the meatloaf, reserving the remaining sauce. 

4. Put a layer of rye bread on the bottom of a 9X5X3-inch loaf pan to absorb the juices. Press the meatloaf into the pan. Alternatively place the bread on a baking sheet and free-form the loaf on top of the bread.  

5. Bake for 40 minutes. 

6. While the meatloaf is baking, sauté the sliced onions in a teaspoon of olive oil until well browned and crisp, about 10-12 minutes. 

7. At 40 minutes, spread the balance of the sauce evenly over the top of the meatloaf. Layer the onions on top and pepper generously. Bake another 10-15 minutes or until done.

8. Let the meatloaf ‘rest’ for 15 minutes and then cut and serve. This pairs well with Salt-Roasted Potatoes - http://coolcook.blogspot.com/2013/02/perfect-salt-baked-potatoes-with.html

Perfect Salt-Baked Potatoes with Roasted Garlic and Rosemary Butter

There is nothing quite as satisfying as a perfectly roasted potato. The flesh is both creamy and fluffy and the skin is crisp and crunchy, perfect with butter, salt and pepper. Since most of the nutrients are in the skin, it is important to get it right. This particular method is adapted from America’s Test Kitchen.

                             

                                4              perfect large fresh russet potatoes

                                ½             pound coarse salt

                                2              garlic cloves, minced

                                ½             stick unsalted butter

                                1              head of garlic

                                                several sprigs of fresh rosemary.

                                                salt and freshly ground pepper

Preparation:  

1. Preheat your oven to 450 degrees.  2. Wash and scrub the russets and dry.  3. Put a half-inch of coarse salt in the bottom of 13” by 9” baking dish large enough to hold all four russets without touching. Place the springs of rosemary and the head of garlic in with the potatoes. Tightly cover the dish with aluminum foil and bake for one hour and fifteen minutes.  4. Uncover the potatoes and remove the garlic, squeeze the cloves into a sauce pan with the butter and melt.  5. Brush the potatoes with olive oil and return to the oven at 500 degrees for 15 to 20 minutes, or until the skin is crisp.  6. Remove the potatoes and knock off the salt clumped on their bottoms.  7. Cut open the potatoes and dress with the garlic butter, salt and pepper to your taste.

Enjoy!