Calamari Comfort by Chef Michael R - A Definite Favorite

It was a bitterly cold January morning when the extra frozen calamari purchased for Christmas Eve popped into my head. At almost the same time I had a mild craving for pearl barley. Yes... I know I'm a weird foodie, but I'm also a guy who can "see" flavors, so my mind went to work churning out ideas to combine the two visions.

What came together as an idea over morning cawfee that ended up as a very cozy dish by dinnertime. Flavors are mild with a light lean into lemon, but distinct, and I think the dish has possibilities to explore other flavor profiles. As Chef Jacques Pepin teaches us... Make the dish your own! Enjoy :-)

Ingredients:

• 1 lb clean calamari
• 1 yellow onion - cut up
• 4-5 cloves garlic - smash minced
• 1 15 oz can green peas - drained with liquid reserved
• 1 lge tomato - cut up
• olive oil as needed
• 1/4 tsp black pepper
• salt to taste

For the barley:

• 3 cups vegetable stock
• 1 cup pearl barley - thoroughly rinsed
• 1 tbsp olive oil
• 1 tbsp salted butter
• 1/8 tsp black pepper
• 1/4 cup grated parmesan cheese
• 1 tbsp lemon zest (1 lemon) - juice the lemon for more depth at the end (optional)
• 1 tbsp fresh parsley - minced

Preparation:

Star with calamari prep. Cut the bodies into bite size sections and cut the tentacles in half to stretch their presence in the dish.

Soak the calamari in salt water for 30 minutes... then drain for 30 minutes.

Prep the onion, garlic, parsley, tomato and zest, peas and lemon juice.

Next get the barley cooking as you will need about 40 minutes to complete it.

Combine the broth, oil, butter and pepper in a medium saucepan and bring to a boil. Stir in the barley, cover and bring to a boil. Lower heat and simmer ~35-40 minutes until tender and liquid is absorbed.

Remove from heat and stir in cheese, lemon zest and parsley. Cover and let stand for 5 minutes or more until it's time to add to the calamari. Use some of the reserved juice from the peas so the barley doesn't thicken up. 

While the calamari are soaking/draining, start final cook and assembly in your favorite large pot. Mine is a vintage Guardian Service roaster that was handed down to me by my Mother-In-Law, and it's an absolutely amazing connection to memories with the woman I still call Mom.

Add olive oil to the heated pot and saute the garlic and onion over medium heat until translucent.

Add the drained calamari, season with the black pepper and saute with frequent tossing until JUST cooked... maybe 2 minutes.

Add the tomatoes and the peas, blending as you go.

Finally add the barley and give everything a gentle mixing. Adjust seasoning to your liking... maybe more black pepper or lemon juice? Your call :-)

Serve with your favorite white wine... we found Sauvignon Blanc to be a really nice pairing.

Blessed be… and happy cooking!

Turkish Lamb Stew by Chef Michael R - A Definite Favorite

This is a hearty and rich Turkish stew made with white beans and diced lamb or beef slowly cooked in a tomato sauce. It is packed with lots of flavors and is the ultimate comfort dish for cold winter nights.

Ingredients:

• 2+ lbs diced lamb – most fat trimmed
• 2 15 oz cans cannellini beans– drained
• 1 tbsp olive oil
• 1 large onion - diced
• 3 cloves garlic - minced
• 2+ cups fresh tomatoes – chopped
• 5-6 oz baby portobello mushrooms – cut up
• 1/4 tsp crushed Aleppo pepper - more for extra heat
• 1 can tomato paste
• 32 oz beef stock or chicken stock
• 1/4 tsp black pepper
• 1/2 tsp cumin - more if you love cumin
• 1 tsp salt

Preparation: 

Preheat the oven to 355° F. Toss the meat with a bit of olive oil, salt and pepper.

Place a heavy-based pan or Dutch oven on medium to high heat. When hot, add the olive oil and brown the meat.

Add onion and garlic, saute until translucent and add mushrooms. Add the tomatoes and stir in the tomato paste. Add the beans along with salt, pepper, and cumin.

Pour in the beef stock or chicken stock and stir well. Make sure there is enough liquid to cover the beans.

Cover the pan with the lid and cook in the oven for 1 hour or until the meat soft. Make sure to check every 20  minutes and give it a stir. 

Serve with your favorite toasted bread and listen for the Yummy Noises that you're bound to here around the table!

Blessed be... and happy cooking! 

Tomato, Onion, Garlic & Olive Fish Topping by Chef Michael R - A Definite Favorite

I've seen many dishes feature some combination of tomatoes & olives and have even shared a few from other folks. Finally I decided to create my own blend, and let me tell you... this topping is OMG good! My first use was over a simple baked salmon, which proved to be absolutely delicious, but seriously... I think this topping will also pair well with a white fish or even chicken breast. :-) Enjoy!

Ingredients:

• 1 medium tomato - chopped
• 1/2 yellow onion - minced
• 8-10 black olives - minced or cut into eighths... ;-)
• 1 clove garlic - smash minced
• 1 tbsp olive oil
• salt & pepper to taste

Preparation:

Heat a skillet over medium heat. When the pan is hot add the garlic and onions. Saute until the onion is translucent.

Next add the tomatoes and saute until they just start to fall apart.

Finally fold in the olives and gently toss the mix until heated through.

Season with salt & pepper to taste.

Serve over a simple baked salmon as shown here or get creative with a protein of your choosing.

Blessed be... and happy cooking!

Steamed Cod with Tomato & Broccoli - A Definite Favorite

This recipe was my very first introduction to Chef Jacques Pepin, and I am absolutely enthralled with this man's cooking. He takes the simplest of dishes and elevates them with ease. His methods are not hard at all and will make even the most average of cooks shine. :-) Chef Pepin's method of steaming fish found in this recipe has become one of my favorite ways to cook any of the white fishes.

Ingredients:

• 2 six ounce cod filets
• 2 medium tomatoes, cut up
• 2 tbsp Muffuletta (olive salad) or chives/scallions (room temperature)
• 2 tbsp butter
• extra virgin olive oil
• S & P

Preparation:

Salt and pepper the filets on both sides and coat with extra virgin olive oil. Heat a non-stick pan with medium heat and then place cod in pan. Cover and steam for 4 minutes.

Put diced tomato and some extra virgin olive oil in blender with salt-to-taste and puree. Pour into microwave safe measuring cup and warm for about a minute.

Melt the butter separately and add to the warm tomato puree.

Chef Pepin encourages us to tweak his work to make the dish our own, so I did. I like to make fresh broccoli florets with this dish and plate them in a ring around the fish in the sauce. I’ve found that the florets end up getting dipped anyway so this method saves an extra plate and keeps the broccoli warm.

Plating:

Pour half of sauce as a base into each shallow bowl type plate. Place cod in center of sauce and top with Muffaletta. You can also top with chives, scallions, or even chopped parsley, but I enjoy the rich contrast of the olive salad to the mild cod. Gently place broccoli florets in a circle around the fish. ENJOY!

Here is Jacques Pepin’s video: Scrod with Tomato

Blessed be... and happy cooking!

Lemon Shrimp & Spinach Pasta by Chef Michael R - A Definite Favorite

Shrimp and spinach are an amazing combination I have used in quite a few different recipes. This one features a very light white wine cream sauce with hints of lemon. There is also some pasta, but before anyone shouts OMGs please remember that pasta actually has a low glycemic index. It's usually the portion control where most people fall short of optimal, causing the glycemic load to go high. This recipe mitigates the pasta carbohydrates both in quantity (~2 oz per serving) as well as the pairings of protein and vegetables in the dish. 

My original version of this dish, Creamy Shrimp & Spinach with Pasta, turned out to be more of an Alfredo sauce and quite heavy. Really good, mind you, but my goal here was something lighter. This revised version turned out exactly as envisioned and now holds a place in my Chef's Favorites collection. ENJOY!

This dish is designed to serve FOUR, NOT TWO! :-) Exercise portion control!

Ingredients:

• 1 lb large shrimp raw - peeled and deveined - tail off
• 16oz fresh baby spinach (a little olive oil & salt for prep)
• 1-2 medium leeks sliced cross ways finely sliced - stem & some leaves
• 8 oz spaghetti or linguine
• olive oil
• 3 cloves garlic crushed - leave out 15 min after mince for best flavor
• 1/4 cup heavy cream
• 1/3 cup chicken stock
• 1/3 cup good Pinot Grigio (or your favorite white)
• 1/4 cup Parmesan cheese - grated
• 3 tbsp lemon juice
• 1 cup freshly chopped parsley
• 2 tbsp butter
• salt to taste

Preparation:

In a large Dutch oven with salted boiling water, cook the pasta until al dente by tasting. Drain, transfer to a bowl and toss with a bit of oil to prevent sticking, and set aside. 

Using same pot cook down the spinach with about an inch of water. Drain and blend in a little olive oil and salt to taste. Set aside.

Using the same pot again, set over medium heat, add the olive oil and garlic. Give a good stir for about 30 seconds and add the leeks. Reduce heat to medium low and cook for ~5 minutes stirring occasionally.

Increase heat to medium high, add the shrimp to the skillet with the leeks and cook for about 3 - 4 minutes until the shrimp are cooked and turn a pink white color. Do not overcook!

Add the cooked spaghetti and the spinach to the skillet and toss well to combine. Reduce heat to medium and add butter to melt.

Pour in the cream, chicken broth & wine. Add the lemon juice and salt to taste. Stir well to combine. Bring to a gentle simmer, stirring/tossing gently to heat everything through. 

Finally add parmesan cheese and fresh parsley and stir until well blended. Serve immediately in your favorite pasta bowl.

Please remember the dish has FOUR servings. :-)

Blessed be... and happy cooking!