Posts Tagged ‘food share’

1 fish, 2 fish, red fish, BLUE FISH!

September 14, 2009

I have not had the opportunity to go fishing this year, but fortunately the CSA box last week had a giant bluefish fillet! Unforunately it was raining for two days so I was unable to grill it, but I think I baked it to perfection.

Sometimes bluefish is not very fresh so the smell is strong. In those cases it is good to use a strong sauce to combat the fish smell and taste. Pesto is a good choice as is tartar sauce or some form of cream sauce. This fish was so fresh I kept things minimal and am glad that I did. It is very tasty!

fresh bluefish baked with red peppers, leeks, olive oil, salt, pepper

fresh bluefish baked with red peppers, leeks, olive oil, salt, pepper

Bluefish

created on-the-fly by Sarah Johnson

Ingredients

1 bluefish fillet
1/2 to 1 red pepper julienned
1/2 to 1 leek chopped
basil
oregano
olive oil
salt
pepper

  1. Coat the bottom of a baking pan with a bit of olive oil.
  2. Rinse the fish, keep the skin on, and place it in the baking pan.
  3. Cover fish with the red pepper, leek, and chopped herbs.
  4. Drizzle a bit of oil, salt, and pepper over the fish.
  5. Bake at 350F for 15 to 25 minutes depending on the thickness of the fish. The key is not to overcook the fish because it will become tough. Fish needs to be cooked to at least 145F according to the US FDA.

That’s it. That’s all there is to it. Almost too simple to write down, but it’s a staple bluefish recipe of mine and it just turned out so beautifully.

Variations
The fun always comes in the creative experimentation. Typically I will use this recipe with mayonnaise and lemon juice spread over the fish before the vegetables are added. It’s good with any kind of bell peppers as well as tomatoes and onions instead of leeks. The herbs and spices are, of course, open to taste preferences. Some paprika on top might be nice instead of black pepper. Have fun!

CSA Week 4: Summer is here!

July 14, 2009

Summer has finally arrived with blueberries, peaches, angus beef, and corn on the cob! Perfect food for an Independence Day picnic. Of course, the first thing I made from this week’s assortment was an Italian dish: mozzarella with basil and tomatoes drizzled with balsamic vinegar.

lettuce, blueberries, corn, green beans, red scallions, peaches, basil, onion rolls, yogurt, mozzarella, cucumber (not pictured)

lettuce, blueberries, corn, green beans, red scallions, peaches, basil, onion rolls, yogurt, mozzarella, angus beef, cucumber (not pictured)

CSA Week 2: Beets

June 12, 2009

I neglected to photograph the CSA contents last week, mostly because it was the same as the previous week but also because the goodies disappeared within a day! The highlights of the contents were the same wonderful strawberries and asparagus (from Fifer Orchards, Wyoming, DE), plus a giant bag of arugula and a whole little chicken. Oh, and the beets!

Thankfully, Greensgrow includes some recipes with the foodshare for those who haven’t a clue what to do with a giant bag of arugula. One of the recipes was taken from Bon Appetit and was perfect. A great summer dish.

My variation on the Bon Appetit beet salad. Greens? What greens?!

My variation on the Bon Appetit beet salad. Greens? What greens?!

Roasted Beet Salad with Oranges and Beet Greens

from Bon Appetit, courtesy of Greensgrow

Ingredients
Salad
6 medium beets with beet greens attached
2 large oranges (peel and remove segments from membrane)
1 small sweet onion, cut through root end into thin wedges

  1. Heat oven to 400F.
  2. Cut off beets, wrap in foil and roast until tender (test with a fork) about 1.5 hours.
  3. Discard the stems and coarsely chop the greens. Blanch in boiling water for two minutes and drain, squeezing to remove excess water.
  4. Combine beets (cut into wedges), orange segments, greens and onions in a salad bowl. Toss with dressing, season with salt and pepper, let sit at room temperature for one hour before serving.

Dressing
1/3 cup red wine vinegar
1/4 cup extra-virgin olive oil
2 garlic cloves, minced
1/2 teaspoon grated orange peel

  1. Whisk vinegar, oil, garlic, and orange peel in small bowl to blend.

Sarah’s Variation
So I only half followed the recipe, I now realize. Here are my shortcuts which were absolutely fantastic, if you ask me! And since you’re reading this, I imagine you are asking me.

Ingredients
Salad
4 small beets with beet greens attached
1 can of mandarin oranges
3 pieces of heart of palm (chopped)
1 spring onion or scallion or chives (chopped)

  1. Heat oven to 400F.
  2. Cut off beets, and roast in a pan until tender (test with a fork) about 1 hour. Let them sit overnight to cool or simply because you forgot about them!
  3. Discard the stems and coarsely chop the greens. No need to blanch them since they get left by the wayside after cleaning. I’ll find another use for them one of these days!
  4. Combine beets (cut into wedges), orange segments, heart of palm, and onions in a salad bowl. Toss with dressing and serve.

Dressing
1/3 cup red wine vinegar
1/4 cup extra-virgin olive oil
1/2 teaspoon grated orange peel

  1. Whisk vinegar, oil, and orange peel in small bowl to blend. Remember, the better quality the oil and vinegar, the better the dressing will be. Or, if you have a really cheap vinegar like me, make sure to balance it out with a really good olive oil!