- 1lb Lobster meat, cleaned and chopped
- 2 lb Shrimp, fresh or frozen
- 2 bay leaves, peppercorns, and fennel seed
- 2 Cans tuna fish
- 2 Jars of capers
- 10 Eggs
- ½ Cup frozen peas
- 1 Cup green olives, depitted
- 3 Cups finely chopped celery
- 1 Bunch of each, Parsley and Mint
- 2 Cups white rice
- ½ cup lemon juice
- 1 cup olive oil
- Hard boil all of the eggs. When they are cooled, peel them.
- Defrost the shrimp, peel and devein them.
- Wash and chop the parsley and mint.
- Boil them with 2 bay leaves, peppercorns, and fennel seed, and cool.
- Wash and dry the celery, and chop it up.
- Mix the lemon juice and olive oil together to make the dressing
- Cook the rice, and spread it on a tray to fluff it up, cool it down, and keep it as dry as possible.
- Mix together the lobster, shrimp, tuna fish, capers, eggs, peas, olives, celery, herbs, and rice.
- Pour half of the dressing on top and toss. Add more if you wish, depending on your preferences. Decorate as festively as possible !
- The key here is to keep everything as dry as possible. You don’t want a goopy salad. When you’ve washed the vegetables, let them dry thoroughly before mixing in the salad.
My great grandfather George Breck was the head of the American Academy of the Arts in Rome between 1905-1909, and we still have a wonderful family living in Italy.
Every time I visit Rome, and every time my family has visited Rome, we are welcomed by the most loving faces, amazing food, and beautiful weather.
There’s no place like Rome.
We are clearly on a NY Times kick over here. And it’s a good time to be because I’m home in Connecticut and there is no way tomatillos, corn tortillas, and Mexican crema would be available in Belgium.
So, Belgian friends, I put the measurements in metrics just to tease you.
- Meat from a leftover chicken or a rotisserie chicken
- 2lbs/900g fresh tomatillos, husked, rinsed and cut into quarters
- 1 small white onion, peeled and chopped
- 1 clove of garlic, peeled and chopped
- 2 serrano chiles or more to taste, seeds removed if you want it less spicy, stemmed and roughly chopped
- 4 to 5 tender stems of fresh cilantro, with leaves, roughly chopped
- Salt to taste
- ½ cup neutral oil, like canola
- 12 yellow corn tortillas
- 1 cup crumbled queso fresco
- 1 cup Mexican crema, or use crème fraîche or sour cream
- 1 medium-size white onion, peeled and chopped (optional)
- Pre-heat the oven to 375f/190c
- Shred meat from leftover or rotisserie chicken and set aside.
- Make the salsa verde: Combine tomatillos, onion, garlic, serranos and cilantro in a blender or food processor and purée until smooth, adding water as needed to thin it out a little. Season with salt to taste.
- Prepare the tortillas: In medium sauté pan set over medium-high heat, heat oil until it begins to shimmer. Using tongs or a wide spatula, place a tortilla in the hot fat; it should start to bubble immediately. Heat tortilla for about 10 seconds a side, until soft and lightly browned. Remove tortilla and set on a rack set over a baking pan, or just on a baking pan if you don’t have a rack. Repeat with remaining tortillas, working quickly.
- Assemble the enchiladas: Use a ladle to put about 1/2 cup salsa verde in the bottom of a 9-by-13-inch baking pan and spread it out a little. Roll a few tablespoons of shredded chicken into each tortilla with a teaspoon or so of salsa verde and place it seam-side down in the pan, nestling each one against the last. Ladle salsa verde over top of rolled tortillas and sprinkle with about half the crumbled cheese.
- Transfer to oven and bake until sauce bubbles and cheese is melted, about 15 minutes. Dot with crema, sprinkle with remaining cheese and, if using, chopped onion, then serve immediately.
This is taken from the NY Times recipe by Martha Rose Shulman.
It is super healthy, and super delicious.
- 2 cups cooked quinoa
- 1 cup cooked wild rice
- Salt to taste
- 1 red bell pepper, cut in 2-inch strips
- 1 cup diced cucumber
- 1 cup edamame
- 1 bunch chopped cilantro
- 3 tablespoons chopped or thinly sliced spring onions or scallions
- 2 tablespoons freshly squeezed lime juice
- 1 tablespoon rice vinegar
- 2 teaspoons minced fresh ginger
- 1 small garlic clove, minced
- Pinch of cayenne
- Salt to taste
- ½ teaspoon soy sauce
- 2 tablespoons Asian sesame oil
- ⅓ /80ml cup light oil (canola, rapeseed, etc.)
- Toss together all of the salad ingredients.
- Whisk together the dressing ingredients and pour over the salad.
This is an amazing recipe, invented by my brilliant
- 60g salted butter (US ½ stick)
- 1 small cup panko or other bread crumbs (try to find a thicker panko)
- 2 large spoonfuls whole grain mustard
- 500g/1lb scrod or cod
- Southwestern spice mix (see notes below)
- A sprinkle of mild chiles (If you can find them Aleppo, ancho, or Urfa, otherwise red chile flakes are ok)
- Set the oven to 450f/232c.
- Mix the room temperature butter, panko and mustard in a bowl. You can add a bit of olive oil to loosen it up if needed. Add some salt and pepper.
- Lay out the fish onto a baking sheet covered with aluminium foil, and sprinkle the Southwestern spice mix and a bit of the mild chile. Add salt and pepper to the fish as well.
- Spread the panko mixture all over the fish in a relatively thick layer.
- Bake for 10-20 minutes, depending on the thickness of your fish, or until done (test with a fork).
- Serve with corn and artichokes or some other delicious sides!!
- Note: (If you don’t have a Southwestern spice mix on hand, stir up a pinch of each- oregano, cumin, chile, paprika, salt, coriander, pepper, garlic. If you have leftover put it into a tiny glass jar and use it the next time you make fish or chicken!)
Scrod apparently means something different in different parts of the US. On the East Coast it refers to the Catch of the Day, Others say it’s young cod, and some say it refers to any white fish.
The word scrod is allegedly derived from the now-obsolete Dutch word schrode, which means “a piece cut off,” but I’m not sure if that helps us in our search for the truth about scrod.
To cut a long story short you can use cod or any other fresh white fish in this recipe.
- 1 Head of cauliflower
- ½ Cup/120 ml of olive oil
- 8 Garlic cloves, peeled and finely chopped
- 6 Anchovy fillets, chopped
- ¼ Teaspoon chopped hot red pepper
- 1 Bag penne or similar pasta (I used tubettone)
- 2 Big spoonfuls chopped parsley
- Clean the cauliflower, and chop it into large chunks (try to cut all similar sizes so that they cook at the same time).
- Bring a large amount of water to boil in a large pan, and add the cauliflower. Cook until tender, about 5-10 minutes depending on the size of your chunks. Test with a fork to be sure it’s tender before taking out.
- Get it out of the water with a slotted spoon, and set aside.
- In a separate frying pan, put the oil, garlic, and anchovies over medium heat. Sautee until the garlic starts to turn golden brown. Stir from time to time with a spoon. Add the boiled cauliflower, and break it up quickly, crumbling it into pieces no bigger than a peanut. Turn it thoroughly in the oil, mashing part of it to a pulp.
- Add the hot pepper and a fair amount of salt. Turn off the heat, cook for a few minutes more, and turn off the heat.
- In the same water you cooked your cauliflower in, throw in the pasta with a fair amount of salt. cook until al dente, and then drain it (reserving a cup of cooking liquid just in case), and toss it together with the cauliflower mixture to mix thoroughly.
It’s a version of pasta aglio e olio, with a bit more substance and healthier due to the entire head of cauliflower.
You can add parmesan if you so desire, but I prefer without. If you can’t decide, try both- nothing to lose.
I absolutely hate anchovies, but you do need them in this recipe. You’ll need to invite over a friend/relative/loved one to deal with the anchovy portion so you don’t have to look at them.
This recipe is taken from Jamie Oliver’s book „Jamie Does…“ which is quite good, but I’m mainly preoccupied with the Greek and Moroccan chapters. I’ll confess I’ve made nothing from the Swedish and French bits.
You don’t need a tagine to make this, but you should invest in a le creuset pot if you don’t have one yet.
- 1 whole chicken broken down into four (make your butcher do it)
- Olive oil
- 2 large fennel bulbs, chopped into 8 wedges each
- 2 onions, roughly chopped
- 1 bunch of coriander, stalks chopped finely, leaves reserved for garnish
- 4 cloves of garlic, sliced
- 2-3 small preserved lemons, deseeded and chopped
- 80g stoned black and green olives
- Good pinch of saffron
- 500ml hot chicken stock
- cooked couscous to serve
- 1 heaped teaspoon coriander seeds, freshly ground if you have the energy, otherwise just ground
- 1 level teaspoon ground cumin
- 1 heaped teaspoon ground ginger
- 2 tablespoons olive oil
- salt and pepper
- Massage your chicken pieces in the spice rub and leave covered in a bowl in the fridge for a few hours (overnight is preferable).
- Over medium-high heat, fry your chicken pieces in some olive oil (skin side down first) for about 5 minutes a side until golden brown. Remove chicken from the pot and set aside.
- Next fry the onions, fennel wedges, coriander stalks and garlic for a couple of minutes. Then mix in the preserved lemons, olives and saffron. Add the chicken back to the pot and evenly distribute the ingredients before adding your hot stock.
- Cover the pot and simmer on a low heat for 1.5 hours, or until the meat starts to fall away from the bone.
- Give the mix a bit of a gentle stir half way through and add more liquid if it looks dry. Taste, and season with salt and pepper if required.
- Serve on a bed of couscous, topped with reserved coriander leaves.