Swordfish and Vegetable Kebabs with Charmoula Sauce

By on May 16, 2013 in dinner, easy to make, Moroccan, spices, Vegetable

kebabsThis is my new go-to BBQ sauce…I want it on everything!  On Tuesday I attended a cooking class compliments of my daughter (for Mother’s Day) and really wasn’t sure what to expect.  The menu appealed to me but I wasn’t sure how the instructor would come across.  It’s so important to hit the ground running and chef Michael Proietti nailed it!  You never get a second chance to make a good first impression.  A smile came over my face as I watched his enthusiasm grow with every step.  He engaged all seven of us with a bit of humor thrown in and instantly made us all feel more comfortable with him.  The last cooking class I took was back in Thailand at the Blue Elephant cooking school (2009).  I must say I thoroughly enjoyed Tuesday’s class at Sur la Table.

The menu, a Moroccan Feast, consisted of fish and vegetable kebabs with charmoula sauce, chicken and lemon tagine, marinated carrots with cumin, cilantro and mint followed by a coconut-orange cake with honey whipped cream…drool!  The charmoula sauce really makes the kebabs shine.  Charmoula is a marinade used in Algerian, Moroccan and Tunisian cooking.surlatable

Serves 4
adapted from Sur la Table

1 1/2 lb. swordfish or other firm fish fillets (cod, halibut, tuna, grouper, shark, monkfish or seafood), cut into 1-inch pieces
2 large red bell peppers, halved and seeded and cut into chunks
1 or 2 small zucchini, trimmed and cut into half-inch rounds
wooden skewers, soaked in water (30 minutes)

Charmoula Sauce -
1 tablespoon cumin seeds
1 teaspoon ground ginger
1 teaspoon smoked paprika
1 teaspoon salt
1/8 teaspoon cayenne
1/2 cup fresh parsley, coarsely chopped
1/2 cup fresh cilantro/coriander, coarsely chopped
2 small cloves of garlic, skins removed
3/4 cup extra-virgin olive oil
1/3 cup freshly squeezed lemon juice

cumin CollageTo make the sauce, place cumin seeds in a small, dry skillet over medium heat, stirring constantly – 2 to 3 minutes or until a shade darker and fragrant. Allow to cool and place in a mortar or spice grinder and grind finely. If you are using a mortar, add the rest of the spices and stir to combine. If not, add remaining spices to a small bowl and combine.

In a blender, combine parsley, cilantro, and garlic and process to a paste. If using a mortar, pound with pestle until a paste is formed. Gradually add the spices and process. With the motor running, slowly add oil. If using a mortar, slowly add the oil to the paste until blended. Season to taste and adjust accordingly by adding more salt and or cayenne and lemon juice.

Place fish in a bowl and spoon charmoula sauce over (about 3 tablespoons), making sure to coat the fish well with the sauce but not too much. Cover and refrigerate for at least 15 minutes.fish & veggie Collage

In a large bowl combine bell peppers and zucchini. Add 3 tablespoons of the charmoula sauce and mix to combine. Cover and refrigerate with the fish.

Thread the fish and vegetables onto skewers. Lightly brush with charmoula sauce. To cook, use the broiler in your oven – about 4 inches from the heat or cook on a barbeque. Cook 8 to 10 minutes or until the veggies are tender and fish is opaque in the center.

kebabs1The Culinary Chase’s Note: Serve this with seasoned couscous.  Charmoula sauce works well with chicken, beef, pork, vegetbales etc. so don’t worry if you have any leftover.  It will keep in the fridge for at least a month.  If you have a pestle and mortar, I highly recommend using this in lieu of a food processor.  I find the sauce tastes better, it’s not as refined and for me it feels more authentic.  Enjoy!

Comments { 2 }

Stone Fruit Cobbler

By on May 13, 2013 in dessert, easy to make, fruit

fruit cobbler

Are we bypassing Spring this year?  The weather has been up and down like a toilet seat at a mixed party!  I made this cobbler in the hopes that it was going to be warm soon.  The winter wasn’t particularly harsh but the cooler temperatures with a few spikes in heat has made it feel as though winter is still nipping at our heels.  Oh well, give it a few weeks and we’ll be complaining it’s too hot.

Serves 4 to 6
adopted from Chef Megan Garrelts

3 nectarines, pitted and chopped
3 peaches, pitted and sliced
1 cup assorted berries, hulled
½ cup sugar
½ teaspoon ground cinnamon
¼ teaspoon ground cardamom
¼ tsp freshly grated nutmeg
juice and zest of 1 orange
1 teaspoon peeled and grated fresh ginger
2 tablespoons cornstarch
butter
citrus sugar cookie dough (click here for recipe)

Preheat the oven to 350°f (180°c).

mixed fruitButter four 8-oz. ovenproof ramekins or a 13 by 9-inch baking dish. Dust the buttered ramekins or dish with sugar.  In a large bowl, toss the fruit together with sugar, cinnamon, cardamom, nutmeg, orange juice and zest, ginger, and cornstarch. Depending on the sweetness and ripeness of your fruit, you may need to add more sugar, or a smidge more cornstarch (not more than 1 teaspoon).

Mound the fruit mixture into the ramekins or baking dish. The fruit will collapse as it bakes so you want to heap it so the fruit peaks above the top of the baking dish, and dot with cubed butter.  Slice the sugar cookie dough and top the cobbler, distributing it evenly over the fruit.  Bake the cobbler until the cookie dough is golden brown and the fruit begins to bubble, about 20 minutes.

cobblerThe Culinary Chase’s Note:  While it’s not stone fruit season yet, frozen fruit is a good alternative.  And you don’t have to use the exact fruit mentioned in the recipe…use whatever frozen fruit your family enjoys.  Make sure to place ramekins on a baking sheet as the juice from the fruit will bubble over (yum!).  Cardamom is an ancient Indian spice and while it is used primarily in savory dishes, its lemony undertones is a surprising compliment to the fruit in this cobbler.  Enjoy!

Comments { 0 }

Baked Avocado with Egg, Tomato and Bacon – Happy Mother’s Day!

By on May 10, 2013 in appetizer, avocado, bacon, easy to make, egg, Mexican, simple, snack

baked avoI don’t think there’s an avocado recipe I haven’t enjoyed and this dish is so easy to make.  The avocado has been around for thousands of years and is rich in potassium (helps regulate blood pressure) and vitamin A (helps your eyes). Avocado paste can be applied to the skin to help with rashes and to smooth rough skin.  Looking for a new breakfast/brunch recipe for Mother’s Day?  This fits the bill perfectly!  Experiment with other toppings that mom will like.

ripe avocado, halved and pit removed
eggs
chopped tomato
cooked bacon, diced
salt and pepper
cilantro, chopped (optional)

Preheat oven to 375c. Arrange avocado halves on a roasting pan. If they are on a slant, slightly trim the bottom. Depending on how big the egg is, you may want to scoop out some of the flesh to keep the egg from spilling over. Season with salt and pepper and then add an egg to the avocado half. Bake in the oven 20 to 30 minutes until egg is cooked to your liking. Remove from the oven, add chopped tomatoes and bacon.

avocadoThe Culinary Chase’s Note: You may want to cook the avocado halves for 15 minutes before adding the egg if the flesh of the avocado is firm.  Enjoy!

 mothers day

Comments { 0 }