Ingredient Spotlight - Blackfish Roasted with Olives & Sage

It all starts with one question: 

"What's good today?"

Blackfish with Sage & Olives + a Salad of Lambs Lettuce (Mache), Green Apple,
Shallot and Blue Cheese Dijon Dressing and Baked Potato by my Mom! Photo: NK

I've shared many times that I begin most of my shopping trips to the butcher, fish or farmers market with that very inquiry. The reason? It's a whole lot easier to cook great meals when you begin with excellent ingredients.  Using in season fruits, vegetables and even proteins (did you know it's Oyster season now?) can make a real difference in your food. 

Last weekend the answer was Blackfish. 

Blackfish, huh? I'd never really cooked with it and couldn't recall eating. "What's it like," I asked my fishmonger. "Well, they are firm, white fleshed fish. They like to eat crab, so they're a little sweet. Almost a slight lobster-y quality to them."

Lobstery? 

Say no more.

Baked Blackfish - this easy recipe came out perfectly! Photo: NK 

Even though I cook all the time there's always a little anxiety around trying a new ingredient. 

It's easy to revert to the familiar and foolproof, and with fish (we love cod, flounder, sole, tuna, and all the shellfish under the sun), cook times are much faster, so there's an even greater motivation to time things out just right.

All that said, there's only one way to learn - and that's practice.  Practice, and a good, simple recipe.  

With no Blackfish experience to speak of, I went to the internet and compared some simple preparations. It wasn't long before I stumbled on one from Serious Eats - one of my favorite web destinations for food news and recipes. The super short ingredient list was an instant sell. 

Roasted Blackfish With Olives & Sage 
Lightly Adapted Recipe By Melissa Clark, Cook This Now as published on Serious Eats
Serves 4-6 

Ingredients: 

3 Tablespoons Olive Oil
2 (1 Pound) skin-on Blackfish Fillets, patted until dry
Sea Salt
Freshly Ground Black Pepper
10 Large Sage Leaves
1/2 Cup Pitted Kalamata Olives
3 Tablespoons Lemon Juice
Smoked Hot Paprika or Sweet Paprika 

Method:

1. Preheat Oven to 425.

2. Drizzle about a Tablespoon of Oil on a large baking sheet. Place the fish fillets, skin side down, in the pan. Season the fillets generously with Salt and Pepper. 

3. Pile the Sage leaves on top of each other, roll them up, and slice them into thin ribbons and in half again. Sprinkle the Sage over the fish and then scatter the Olives on top and around the fish. Drizzle with the remaining Olive Oil. 

4. Place pan in the oven and roast fish until it is opaque, roughly 8 to 10 minutes. Sprinkle fillets with Lemon Juice and dust with Paprika. Optionally sprinkle with a bit more oil and serve right away. 

Vacation Roundup - Tastes of July Fourth

Every year my family gathers to celebrate Fourth of July Weekend. This year we did one better, and extended our Long Island vacation for an additional week - a week in which we did almost nothing but spend time together, relax by the water, cook, eat, and enjoy. 

Independence Day started off with a delicious bang thanks to great company and my brother and sister-in-laws outstanding Clam Bake/Seafood Boil which can be done on the stovetop if you choose. It's everything good about summer on a plate. Get the simple recipe HERE.

Stovetop Clambake, Photo: NK

The remainder of our sojourn was dominated by more of our favorite summer fare - dishes that are simple, seasonal and driven by just a few exceptional ingredients. 

There was no shortage of culinary inspiration either. We were fortunate enough to head out for a special evening out at Tom Colicchio's Topping Rose House (read about last years visit to this lovely and scenic New American restaurant HERE).

Pappardelle with Burrata, Pancetta and Sweet Corn
and  at Topping Rose House, Bridgehamton
 Photo: NK 

The Composed Salad as beautiful as it was delicious,
 at Topping Rose, Bridgehampton, NY

We enjoyed a great dinner and a few well-crafted cocktails. In fact, that glass to the right was a Margarita made with with Beet Juice! A Beet-a-Rita.Talk about farm to table, right? Believe it or not, it was delicious, even if you don't love Beets as much as I do. 

I know that I don't have to tell you that it just wouldn't be July without grill-time. Since we had time a day ahead for an easy and quick blender marinade, it just seemed to me make sense that we grill one of our favorite easy yet wildly delicious Tacos Carne Asada. 

The recipe, which uses flavorful Skirt Steak, works wonderfully on your outdoor grill (and equally well on your indoor grill pan). With both the Marinade and the Pico De Gallo being make ahead, this dish also lends itself to parties. The recipe multiplies easily and it's fun for guests to assemble their own Taco creation. For the Tacos Carne Asada recipe click HERE.

Tacos Carne Asada, Photo: NK 

What's for dessert, you ask? None other than this luscious Pretzel and Strawberry Sundae (inspired by Tom Colicchio's Topping Rose House as well). For the recipe, head to Neurotic Kitchen's version HERE. 

I am happy to report that as our seaside vacation drew to a close, we were relaxed, happy and well fed.  As it always does, the East End of Long Island inspired our cooking. I am excited to share yet another recipe for our latest obsession, Crudo, in next week's post. Until then, CHEERS to the weekend! 

Domaine Sautereau Rose Sancerre, my favorite wine to pair with Oysters!
Photo: NK 

French Kiss - Rose Mignonette for Oysters

Eight years ago to the day, my husband and I had our very first date. It was a warm but misty Thursday evening. I was going to be meeting him for the first time directly from work, and I worried that my hair would be a frizzy mess by the time I arrived. After sneaking away from my desk a bit early to carefully flat-iron it at my office (a girl can never have too many backup hair tools hidden away), I threw a scarf over my head and miraculously found a cab (no small feat at rush hour in midtown Manhattan) to take me to a bar at the Maritime Hotel in Chelsea. Fate was on the side of my hair that day, among other things!

My Beautiful Oyster Feast prepared by a special guy, Photo: NK

Upon entering the bar, I probably walked by him two or three times before finally calling his cell to see if he'd arrived. Turns out, my future husband was right there in front of me all along, I just hadn't recognized him because he was even cuter than his picture. One great date (filled with scintillating conversation and two **ok, I'm lying** glasses of very nice Nero d'Avola) and nearly a decade later, he's as lovable as ever. He shares my passion for food (teaching him to be a more confident cook and creating elaborate dinners together were major themes in our courtship) and he still makes me laugh on a daily basis. 

Six years ago in Greece where we got engaged! Photo: NK

Among the many qualities I admire about my hubby is his willingness to take on projects that require patience and precision. He's willing to practice things intently and takes pride in mastering new skills. 

That's why I knew he was just the person to tap when I decided that this summer was to be about my ever-growing obsession with Oysters! No sooner did I ask my main squeeze to buy the appropriate equipment (a special shucking knife and safety glove) and study up on how to shuck my favorite bivalve, than an expertly-prepared Oyster feast was before me. He definitely knows the way to my heart. 

Today, I am sharing my lovely twist on Classic Oyster Mignonette (a mixture of vinegar and shallots often seen as an accompaniment to Oysters on the Half Shell), which was my contribution to his aforementioned shellfish spread. Using a delicious Dry Rose (a classic Oyster pairing), I took traditional Mignonette and softened its acidic quality just a bit so that our Peconic Pearls could really shine. Making your own Mignonette takes minutes and it's the perfect, minimalist accoutrement to Oysters. I love cocktail sauce and horseradish as much as the next guy, but a little Mignonette really allows the Oysters to stand on their own. So here's to that special guy and the very special cocktail hour he made possible for me. 

Classic Mignonette with a splash of Dry Rose (Paumanok VIneyards, 2014) Photo: NK

Rose Mignonette for Oysters

Makes enough for about 2 dozen Oysters

Ingredients:

1/4 Cup Red Wine Vinegar

1/4 Cup Dry Rose (we used Paumanok Vineyards, 2014)

2 heaping Tablespoons minced Shallot (from about 1 large Shallot)

1 generous pinch of Salt

1/4 teaspoon freshly ground Black Pepper

Method:

Combine all the ingredients and serve alongside freshly shucked Oysters on a bed of ice! 

The Mignonette can be made ahead.

Tip: If you're as into Oysters as I am, I recommend you check out In a Half Shell blog. It's the ultimate destination for Oyster lovers (including wonderful city guides on where to find the very best) written by a talented woman who eats, sleeps and breathes them. Enjoy!

Four Courses, Four Friends - Easy Fish Feast + A Cocktail

Amante Picante Margaritas, Photo by Eric S. 

This past weekend we hosted a little dinner party at my family's bungalow for my best friend and her husband.  We always have a great time together, so much so that I hate the thought of being stuck in the kitchen while all the usual hilarity ensues. 

Initially, I was toying with the idea of grilling, but I ditched that plan in favor of a multi-course seafood meal. Plus, it was a brutal 90 degrees out so standing over a hot grill (who am I kidding? making my husband stand over a hot grill) didn't seem all that appealing.

You may think that serving a  meal with this many courses could never be easy, but I am here to tell you it can - the key is making good choices by serving simple, mostly make-ahead, no-cook dishes, while tackling some of the prep and chopping in advance. 

In today's post, we'll share four dishes and a smashingly good Margarita, all of which require minimal effort. This is because 3 of 4 courses are served chilled or at room temperature and call for "assembly" rather than cooking. As such, all three beginning courses can be made/prepped ahead. 

The entree course (my favorite, Linguine with Clam Sauce) comes together in under a half hour and is incredibly easy to throw together. I like to take a long pause before serving it as a final plate. This way, I have plenty of time to join in the merriment before taking a little break in the kitchen to finish everything off. It's also nice to be able to give your guests time to again rev up their appetites, so start early, eat slowly, and enjoy. 

Cocktail Hour

Amante Picante Margarita

Margarita Oysters Verde 

Dinner

Lump Crab Cocktail

Peach & Tomato Caprese Salad with Burrata

Linguine with White Clam Sauce  

Cocktail Hour with Oysters? Yes, Please! 

Check out this slightly spicy,refreshing and not-too-sweet cocktail that my Sister-in-Law recently introduced me to - the Amante Picante Margarita. My best friend, who is always full of surprises, brought along little cocktail umbrellas that worked perfectly in our drinks. How cute is she? The Amante Picante Can be Made an hour in advance. 

Preparing the Amante Picante Margarita, Photo: NK

Amante Picante Margarita

Recipe Courtesy of Food and Wine Magazine

Serves 6 to 8 

Ingredients:

1/2 a large Seedless Cucumber
plus 8 thin slices for garnish

1/2 a medium Jalapeno, thinly sliced

1/4 Cup Cilantro, plus additional for garnish. 

8 Ounces Lime Juice

6 Ounces Agave Nectar 

18 Ounces Silver Tequila

1/2 teaspoon Celery Bitters 
(Optional, we omitted) 

Lime wedges for garnish and rimming the glasses

1/4 Cup Kosher Salt and 1 teaspoon
grated Lime Zest mixed together

Ice

A large pitcher and a cocktail shaker 
 

Method:

In a pitcher, muddle up the cucumber (all but the 8 slices for garnish), Jalapeno, and a 1/4 Cup of Cilantro. Add the Tequila, Lime Juice, Agave Nectar and optional Bitters. Allow to refrigerate about an hour.

When ready to serve, wet the rims of 8 rocks or margarita glasses with a Lime wedge and coat with Lime Salt. Fill the cocktail shaker with ice and working in batches and adding fresh ice, shake the cocktail and strain into glasses (removing all solids). Garnish with Cucumber, Cilantro and Lime. Enjoy! 

You know what pairs well with the spicy brightness of the Amante Picante Margarita?  
Margarita Oysters (aka Tequila-spiked) topped with spicy Salsa Verde. We make this dish with store-bought green salsa with a major kick of spice so that it's as easy and fast to prepare as it should be. I bought my Oysters already shucked to save time. Slurp away...

Margarita Oysters Verde 

Serves 4 for cocktail hour (3 oysters each)

Ingredients:

12 Raw Oysters, shucked

1/4 Cup Silver Tequila 

1 Container Spicy Salsa Verde (with tomatillos, lime, jalapeño) Freshdirect's is our fave.

2 Limes, 1 for squeezing, the other for Lime Wedge Garnish

Cilantro, optional garnish

Ice, if desired, for serving

Method:

Salsa Verde and Tequila-Spiked Oysters and a Margarita -  a natural match

Plate oysters on a bed of Ice and squeeze one Lime over all of them.

Drop about a quarter teaspoon Tequila over each Oyster.

Drop about a half teaspoon Salsa Verde on each Oyster as well. 

Garnish plate with Lime Wedges and Cilantro Sprigs.

Serve immediately. 

Margarita Oysters Verde, Photo: NK 

What's easier than our next dish? Probably nothing. Individual Lump Crab Cocktails are a favorite go-to appetizer of mine (for the full recipe, click HERE). I buy Pasteurized Lump Crab in the can and toss it with Salt, Pepper, and Lemon Juice. Then I pop it in a Ziploc bag in the fridge until ready to serve. I have my plates ready to go in advance with some fancy lettuce lining the bottoms. Sometimes, I even make this portable by serving it in a Martini Glass. When I'm ready to bring the Crab Cocktails out, I simply portion out the Crab, squeeze some more Lemon Juice over it and garnish with lots of chopped Chives alongside a dollop Cocktail Sauce. Can't miss!

Individual Lump Crab Cocktails, Photo: NK 

Peach and Tomato Caprese Salad with Burrata, Photo: NK 

Like Classic Caprese Salad? Then you'll love this version that gets extra twist with the addition of Peaches and Burrata instead of the usual Mozzarella. This is best made fairly close to serving time because Peaches can turn brown in the air. 

Peach & Tomato Caprese Salad with Burrata
Serves 4

Ingredients:
8 Ounces Burrata Cheese, cut into 1 inch pieces

A Handful of Basil Leaves Still on the the stem, plus a few additional leaves cut into a chiffonade

1 large and very ripe Beefsteak Tomato, cut into wedges

1 large and very ripe Peach cut into wedges (I prefer Georgia Peaches but White Peaches work too)

Optional Balsamic Cream, for drizzling

Balsamic Vinegar

Extra Virgin Olive Oil

Salt and Black Pepper

Method:

Arrange the Tomato, Peaches in whatever formation you prefer. Sprinkle Peaches and Tomatoes with a bit of Salt and Pepper. Add the Burrata, again, in whatever configuration you prefer. Finally, drizzle everything lightly with Balsamic Cream if you have it, and drizzle again with a little bit of Balsamic Vinegar and Extra Virgin Olive Oil. Top with the Basil Leaves and sprinkle all over with the Basil ribbons. Enjoy!

After several courses, everyone was understandably getting full. I always enjoy taking a nice long break before popping back into the kitchen to throw the final dish together. Should take you about 20-25 minutes. Clean the fresh Clams in advance and pre-chop the Garlic and Parsley to make this dish super fast to prepare. It gets raves!

Dad's Signature Linguine with White Clam Sauce
(click HERE for the make-ahead version of this recipe)
Serves 4
Ingredients:
1 Pound Linguine

2 Tablespoons Olive Oil
4 Tablespoons Unsalted Butter

6 Garlic Cloves, finely sliced

2 Can Chopped Clams (5 oz)
8 Ounces Clam Juice (one bottle)

3 1/2 Dozen Littleneck Clams, scrubbed thoroughly. Ask the fishmonger to pick out the smallest ones possible.

2 Cups Dry White Wine, divided
1/2 teaspoon Black Pepper
Crushed Red Pepper to taste
1/2 Cup Flat Leaf Italian Parsley, Chopped

Optional Crusty Bread for serving (to soak up the delicious broth)

Method:
Set a pot of salted Pasta Water to Boil. Cook as directed on package.

In a large, heavy bottom pot, heat Oil and Butter over medium low heat.

Once the Butter is melted, add the minced Garlic and cook until fragrant, about 1 or 2 minutes. Do not burn the garlic. If the garlic burns, it is not a bad idea to toss everything and start over.

Next, add both cans of Chopped Clams with their juice to the pot. Turn up the flame to medium.

Add 1 cup of the Dry White Wine.
Heat until the liquids begin to bubble a bit.

Add 8 oz of Clam Juice

Add the Black Pepper and Crushed Red Pepper to taste. I like to use at least 1/2 a teaspoon. Bring liquid to a light boil and add all the fresh Clams to the pot.

Cover the pot and cook for 3 minutes.
Add the remaining 1 Cup of Wine.
Re-cover pot and cook another 3-4 minutes.

It should come to a gentle boil.

Check the Clams now and as they should begin opening.
Pull clams out immediately with tongs one by one the moment they open and set aside in an extra bowl.

Give the pot a stir and continue to cook, continuing to remove Clams out one by one as they pop open. You may have to shuffle them around to make space for them to open one by one. Discard any that do not after a reasonable period of time.

To assemble: Plate Pasta into bowls, and top with even amounts of fresh Clams. Pour a generous amount of Broth from the pot over each portion. Garnish with Parsley and enjoy!!

That does it! I hope you'll try our easy Seafood feast for your next dinner party. Happy cooking!

Weekend Roundup - Days of Wine & Oysters

I'm still putting the finishing touches on 

Oysters and White Merlot at Sherwood House Vineyards
Photo: NK 

tomorrow's post, so I figured I'd instead share a quick rundown of our weekend goings on. As our days took shape, two themes, perhaps relatively unsurprising themes for those who know us, began figuring in heavily - 

Oysters and Wine. This past rainy Saturday gave rise to an impromptu trip to a few vineyards on Long Island's North Fork. 

Now I know that there's only so long we'll be able to get away with such spontaneous frivolity,  but let me tell you, I am savoring every  minute. Plus, we deserved a break after spending most of the day doing chores.  

Treat yourself, I always say. 

Love this, Photo: NK 

For me, The North Fork is an inspiring local destination. It's beautiful, laid back, and an ideal place to head for good wine, fresh produce 

(check out our other North Fork and nearby Hamptons-inspired posts), 

and wonderful local food specialties. Now I'm no wine expert, but I have learned a bit more about the subject in recent years. (details on our Napa wine adventure HERE). The most important thing to remember is that wine tasting should not be intimidating. You don't need to have exhaustive tasting vocabulary or wine knowledge to enjoy wine. Also - Wine goes with everything! Take it from George. 

Especially Oysters.

As far as tasting wine in the North Fork, 8 to 15 dollars will usually get you a comprehensive wine tasting. You can find many North Fork vineyards like the two we've spotlighted below that are casual and un-stuffy in style, but they do run the gamut.

Better yet, a good winery will encourage you to take your time and linger. Some will even let you bring a picnic. Relax. Bonus - Many of our favorite vineyards offer Oysters on Summer Weekends - sometimes even live music. Hey vineyards: You had me at wine, now you're just showing off. And I love it.

Here we go:  

Sherwood House Vineyards  Jamesport Tasting Room (other locations in Mattituck, NY)

Event Barn at Sherwood House, Photo: NK 

Highlights - An adorably appointed, cozy tasting room bustles during the high season. The staff is friendly and fairly knowledgeable. Sherwood wines are, overall, good but there are a few that standout from the pack.

Extras - Sherwood's Jamesport Tasting Room serves Oysters on many Summer Weekends. They also offer great live music, and the converted 1860's farmhouse that houses the main facility has many rooms to meander though or relax in.The main area's fireplace that becomes a focal point in the colder months, and there are also several attractive outdoor spaces for balmy days. A super-rustic yet lovely event barn and a cool vintage home decor and art store attached. Like Pottery Barn on steroids. 

Our Wine Pick

Sherwood's 2010 Chardonnay

Photo: NK 

A beautiful chandelier in Sherwood's adjoining home goods shop was wonderful on the eyes. 

Oysters at Sherwood House Jamesport Location, Photo:NK

And of course, 

the local Oysters!

Tasting Room at Paumanok Vineyards, Photo: NK 

Paumanok Vineyards

Aquebogue, NY

Highlights - Paumanok's large tasting room with lofted ceilings is very inviting, but is less personal and homey in feel than the interior at Sherwood House. It is the outdoor tables overlooking the vineyard that are the most lovely.  

Paumanok, and many of the local wineries for that matter, also offers Oysters on select weekends, but we'd had our fill by then - that is, until dinnertime rolled around. 

Our Wine Pick

Bloody Mary Oyster Shooters - YUM - Photo: NK 

Paumanok's 2010 Chenin Blanc

Later, we headed to Squiretown Restaurant and Bar on the South Fork where they awesomely offered Raphael Vineyard wines on tap! 

That was a first for me. 

We very much enjoyed our dinner at Squiretown, and, to cap off our Oyster-filled day, kicked the meal off with these super spicy and tasty Bloody Mary Oyster Shooters. 

Hope you had a great weekend filled with the people and foods that you love as well. 

See you next time. 

Destination: Paris - Classic Croque Monsieur

Last week, the husband and I took a lovely trip to France. I have a real thing for this country - the people, the landscape, and of course the amazing food and wine. In just seven action-packed days, and with the help of our usual obsessive over-planning, we managed to really soak it all in. Here are a just a few highlights:

Beautiful Paris, Photo: NK

A day trip to Brittany and the Abbey of Mont St. Michel, Photo: NK

Three days in the countryside - Amboise, Loire Valley, Photo: NK

Between touring the City of Light and chateau and vineyard hopping the in gorgeous Loire Valley countryside, we enjoyed several very special meals. 

Crab, Scallop and Mango Tart in Amboise, Photo: NK

Amazing Oysters at Huitrerie Regis, Paris, Photo: NK

Decadent Roast Chicken in Pastry over Black Rice at Restaurant Mariette, Paris, NK

Profiteroles at the amazing Les Closeaux just outside of Amboise, Photo: NK

Clearly, France offered no shortage of culinary inspiration, so when we got home, I had the urge to try to make something really simple yet classically French. Croque Monsieur seemed like just the thing. 


Croque Monsieur is basically a toasted ham and cheese made all the more sinful by the addition of a creamy sauce and grated gruyere topping. Below, I've adapted Martha Stewart's recipe just a bit. The result was gooey, delicious, and decidedly not diet. Enjoy and bon appetit!


Classic Croque Monsieur
Adapted from Martha Stewart
Serves 4 


Ingredients:
3 Tablespoons Unsalted Butter
1/4 Cup All Purpose Flour
2 Cups of Whole Milk
1 Cup Grated Gruyere Cheese plus 8 Slices of Thinly Sliced Gruyere
Kosher Salt to Taste
Black Pepper
Cayenne Pepper
Nutmeg
8 Slices Country Style White Bread - we used Arnold brand
6 Ounces French Bistro Ham Cold cuts or other cold cut Ham


Method:
Preheat the oven to 450 and set a rack in the middle and a rack near the broiler.
Toast the 4 Slices of Bread. Don't worry if they are extra crunchy. It will make for a nice texture later. Leave the oven on. 


Butter a baking sheet and set aside. 


Next, set two medium sauce pans on the stove. 


In one, melt Butter over medium-high heat. Gradually stir in the flour and whisk constantly until the mixture bubbles up. Continue whisking for about 3 minutes. The mixture will take on a golden peanut butter color. Turn off the heat and set aside. 

Butter and Flour Mixture, Photo: NK

In the other sauce pan, heat the Milk over medium heat. Once warmed, pour the hot milk into the first sauce pan, incorporating it with the butter and flour mixture slowly. Whisk briskly and continuously to prevent lumps from forming. Turn the burner back on medium and continue whisking. Allow mixture to come to a boil. Reduce heat to low and let simmer two minutes more. Stir in Half a Cup of the Grated Gruyere, and add Salt to taste, Pepper to Taste, and a dash of Cayenne and Nutmeg. Remove from the heat and pour the cheesy sauce into a bowl to cool for 2 to 3 minutes. 

Next, lay 4 slices of Toast down on a work surface. 

Cover each slice with about a Quarter Cup of Cheese Sauce. 

Toasts with Cheese Sauce, Photo: NK

To assemble the sandwich, lay one slice of Gruyere on top of the sauce, followed by a slice to a slice and a half of Ham. Top Ham with another slice of Gruyere, and top each sandwich with the remaining slices of toast. Press lightly to close the sandwich. Pour another Quarter Cup of Sauce on top of each sandwich and sprinkle them all with the remaining Grated Gruyere.

Assembled Croque Monsieur ready to bake, Photo: NK

Place sandwiches on the baking sheet in the oven and bake for about 5 minutes until cooked through.

Turn on the broiler and finish sandwiches for another 2 to 3 minutes under the broiler until the tops become golden brown and bubbly. Serve immediately.

Voila! Finished Croque Monsieur, Photo: NK

Photo, NK

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