What's Cooking?

[Gavin]

Cleaned out the freezer today. Found some shrimp and some left over king crab, and some frozen corn. Had some small potatoes, so we did a seafood boil. Steamed the crab separate and it looks like we have enough left for some crab salad.

[Gavin]

Ciopinno isn't hard. Pick any recipe. It's Italian so lots of garlic and San Marzano tomatoes plus Fennel. Go to the Hill for the tomatoes. Bob's or your favorite Asian fish Market on Olive for the fish and shellfish. Season to taste. Do not over cook the fish. Use decent white wine too.

[Mitch f]

25 minutes ago, Gavin said:

Ciopinno isn't hard. Pick any recipe. It's Italian so lots of garlic and San Marzano tomatoes plus Fennel. Go to the Hill for the tomatoes. Bob's or your favorite Asian fish Market on Olive for the fish and shellfish. Season to taste. Do not over cook the fish. Use decent white wine too.

Great advice Gavin!

[rps]

Cassoulet at service:

 

 

[ness]

16 hours ago, Mitch f said:

Anyone have a good San Francisco Cioppino recipe?

I've made it several times. Pick your favorite fish and seafood, poach it in a spicy, wine-laced tomato sauce being careful to get the timing right so nothing is overcooked. 

Here's America's Test Kitchen recipe. I haven't tried it, but it's got all the right stuff going on. 

Serves 4 to 6

Any firm-fleshed, 3/4- to 1-inch-thick whitefish (such as cod or sea bass) can be substituted for halibut. Our favorite bottled clam juices are Bar Harbor Clam Juice and Look’s Atlantic Clam Juice. Discard clams or mussels with unpleasant odors, cracked shells, or shells that won’t close. If littlenecks are not available, substitute Manila or mahogany clams, or use 2 pounds of mussels. If using only mussels, skip step 3 and cook them all at once with the butter and wine for 3 to 5 minutes. Serve with sourdough or rustic bread.

INGREDIENTS

• 1/4cup vegetable oil
• 2large onions, chopped fine
• Salt and pepper
• 1/4cup water
• 4garlic cloves, minced
• 2bay leaves
• 1teaspoon dried oregano
• 1/8-1/4teaspoon red pepper flakes
• 1(28-ounce) can whole peeled tomatoes, drained with juice reserved, chopped coarse
• 1(8-ounce) bottle clam juice
• 1(1 1/2-pound) skinless halibut fillet, 3/4 to 1 inch thick, cut into 6 pieces
• 1pound littleneck clams, scrubbed
• 1 1/4cups dry white wine
• 4tablespoons unsalted butter
• 1pound mussels, scrubbed and debearded
• 1/4cup chopped fresh parsley
• Extra-virgin olive oil

INSTRUCTIONS

1.  

   1. Heat vegetable oil in Dutch oven over medium-high heat until shimmering. Add onions, 1/2 teaspoon salt, and 1/2 teaspoon pepper; cook, stirring frequently, until onions begin to brown, 7 to 9 minutes. Add water and cook, stirring frequently, until onions are soft, 2 to 4 minutes. Stir in garlic, bay leaves, oregano, and pepper flakes and cook for 1 minute. Stir in tomatoes and reserved juice and clam juice and bring to simmer. Reduce heat to low, cover, and simmer for 5 minutes.

   2. Submerge halibut in broth, cover, and gently simmer until fish is cooked through, 12 to 15 minutes. Remove pot from heat and, using slotted spoon, transfer halibut to plate, cover with aluminum foil, and set aside.

   3. Bring clams, wine, and butter to boil in covered 12-inch skillet over high heat. Steam until clams just open, 5 to 8 minutes, transferring them to pot with tomato broth as they open.

   4. Once all clams have been transferred to pot, add mussels to skillet, cover, and cook over high heat until mussels have opened, 2 to 4 minutes, transferring them to pot with tomato broth as they open. Pour cooking liquid from skillet into pot, being careful not to pour any grit from skillet into pot. Return broth to simmer.

   5. Stir parsley into broth and season with salt and pepper to taste. Divide halibut among serving bowls. Ladle broth over halibut, making sure each portion contains both clams and mussels. Drizzle with olive oil and serve immediately.

    

 

[Mitch f]

This sounds great! Thanks Ness!

[ness]

And, here's mine:

Cioppino

 

Ingredients
1 onion, chopped
2 stalks celery, chopped
½ poblano chile, seeds and pith removed, chopped
2 cups white wine
1 bottle clam juice
1 15-ounce can tomato puree
2 teaspoons vegetable base
4 bay leaves
1 teaspoon dried thyme
1 tablespoon dried parsley
½ teaspoon pepper
½ teaspoon red pepper flakes

Procedure
Combine all ingredients in a large pot. Bring to a boil and reduce to a simmer. Cover and simmer for 30 minutes. Pour through a mesh strainer and retain broth. Add back to the pot. Add:

1 tablespoon sherry or white wine
Juice of one lemon juice
2 pounds fish and seafood (white fish, shrimp, crab legs, clams, mussels, canned clams, etc.)

Add fish filets and cook until just done, approximately 5-10 minutes. Remove and set aside. Add seafood and cook as long as needed.

 

 

[Mitch f]

Man, does that look good!

[BilletHead]

   I will second what Mitch said, looks good there buddy!

We did Sichuan Fragrant Duck today from a book called Duck, Duck Goose by Hank Shaw. Wonderful stuff,

BilletHead

 

[rps]

Trying a magazine recipe tonight: smothered chicken. The recipe comes from a Cooks Country issue and basically amounts to frying lightly floured chicken until it is golden but not done. After that you make a onion/celery/sage/thyme gravy from the the bits at the bottom of the dutch oven and then braise the chicken pieces in the gravy until done. I have started some garlic mashed potatoes to put under the gravy and I will steam some broccoli for the green part.

 

Edit: This recipe was a total winner! I urge you to try it. Very strong chicken flavor.