Mmmm. I love cioppino. I made this recipe by adding or subtracting ingredients from several sources. I hope you enjoy it.
½ while or yellow onion, chopped
2 medium garlic cloves, minced
½ bulb fennel, chopped
½ green bell pepper, chopped
8 to 10 small potatoes, cut into bite size chunks (optional)
1 tsp dried oregano
1 tsp red pepper flakes
2 bay leaves
1 tsp salt
½ tsp freshly ground black pepper
1 tsp olive oil
2 T tomato paste
1 cup wine or broth for deglazing
1 28 oz can whole plum tomatoes
1 bottle of clam juice or shrimp broth; see note
Approx. 1 cup chicken broth, depending on thickness of broth
1 lb mussels or clams
1 lb shrimp or crab or both
1 lb skinless while fish cut into 1 inch chunks
¼ cup finely chopped fresh flat leaved parsley
3 T finely chopped fresh basil
Sour dough bread for serving
Note: Clam juice can be replaced with shrimp broth: remove shells from shrimp as you are cleaning them. Place the shells in a dry pan over medium heat, cooking and stirring until they are pink and fragrant. Add 2 cups water and simmer 20 minutes. Strain out shells.
This is delicious. I compiled it from several sources and changed some of the amounts of ingredients used. If you want a spicier broth, sprinkle in some red pepper flakes.
Clams in Ginger Miso Broth
24 small fresh Manilla clams
2 cups water plus more for soaking
¼ cup cornmeal
1 thumb size piece of fresh ginger, minced
1 large clove of garlic, minced
1 ½ tsp white miso paste
1 tsp low sodium soy sauce
1 large scallion, thinly sliced
Handful of cilantro leaves, torn
1 tsp avocado oil
This is what I cook when it is a little cold outside, I want something simple and here’s not much in the fridge or pantry. It presents well and is very elegant. I have served it to guests. Its also good with female friends and wine. Or with a romantic partner…and wine…
This really isn’t a recipe. It’s a list of ingredients. It can be divided or multiplied easily.
Angel hair pasta cooked to al dente
Thinly sliced onion caramelized until brown and beautiful in a mixture of olive oil and butter
Pasta water if you need it
Olive oil if you need more oil and don’t want to “over truffle” your pasta
Salt and pepper to taste
Shaved Parmesan or Pecorino cheese
Chopped parsley to garnish
If instructions are needed: toss the cooked pasta with the caramelized onions, truffle oil, olive oil if needed, a little pasta water if needed, salt and pepper to taste. Sprinkle with cheese and parsley. Serve. Enjoy.
This is one of my favorite meals. The recipe was inspired by an appetizer we ate at Ivar's restaurant in Mulkilteo Washington. I serve it with sushi rice and stir fried veggies.
Fresh Ahi steak, cut into 4 squares. I cut the steak into squares because it is easier to turn them after searing, and because the slices I make after cooking come out more uniform.
1/2 cup honey
1/4 cup fresh orange juice
4 tsp. lemon rind
2 tsp. lime rind
1 1/2 tsp shiracha
Combine glaze ingredients in a small sauce pan over low heat and cook until it thickens. Cool.
Sear Ahi over very high heat. Slice and drizzle with glaze.
Uncooked red bell pepper sauce
This is really yummy. It tastes fresh and is delicious over grilled fish, mashed potatoes, hummus, just about anything you can think of.
½ jar of fire roasted red bell peppers plus about a tablespoon of liquid from the jar
¼ cup of fresh lime juice
1 or 2 garlic cloves roughly chopped (I have been thinking about using roasted garlic in this recipe)
1/4 cup olive oil (I like Mission Olive Oil from the Olive Press in Sonoma)
A few sprinkles of red pepper flakes
A couple drops (or more) sriracha
Salt and freshly ground black pepper to taste
Put all ingredients in a blender and whir until combined.
Not for my lovely sister-in-law who can’t eat bell peppers – actually any peppers, and is afraid of eating at my house!
Marc and I were in Phoenix last fall and stayed downtown at the Found:RE hotel. It is a beautiful property and has a fantastic restaurant. I ate a beet salad there and below is my version. Enjoy!
3 large or 4 small beets, any color
1/3 cup thinly sliced red onion
¼ cup toasted pistachios
4 cups arugula
¼ cup while balsamic vinegar
¼ cup blood orange juice (other orange juice works, but the blood orange juice adds a great flavor)
1 tsp agave nectar
1 T diced shallots
¼ cup avocado oil
Salt and pepper to taste
Olive oil for cooking
Note: this makes more dressing than you need – it will keep in the refrigerator, or reduce the amounts of vinegar, oil, and orange juice. You can also play with the ratios. I’m not sure they are perfect.