Poach Like a Pro - Olive Oil Poached Halibut

Sometimes slow and steady really does win the race. If you're looking for a foolproof way to cook subtly flavored proteins, poaching is a great technique because it uses low heat combined with liquid to slowly and gently bring them to delicate perfection.

Photo: NK

Today, we'll be using an unexpected liquid element to poach our fresh Halibut Fillets - Olive Oil! Halibut is a firm, meaty, white-fleshed fish that is quite versatile. Because it is not particularly oily, this preparation gives it a lush, silky texture without adding extra heaviness.

Your fillets will emerge moist and perfectly cooked. Afraid of all that oil? Don't be. It's amazing how light and subtly rich the fish becomes. The technique of poaching works best when paired with simple flavors. 

This dish is perfect for a dinner for two or can easily be adapted for an elegant dinner party. Best of all, it's super fast and and easy. Your guests will be wowed. 

Olive Oil Poached Halibut Fillets

Adapted from Mario Batali

Timing: Prep - 20 minutes, Total Time 1.5 hr 

Serves 2

Ingredients:

1 to 1.25 Lbs Halibut Fillet, skin on (2 portions 8 ounces each portions)

1 cup Extra Virgin Olive Oil

2 Organic Lemons, sliced very thinly into rounds

1/4 cup Italian Parsley leaves, plus a few sprigs for garnish

1/8 cup Salt Packed Capers, rinsed and lightly chopped

Salt and Pepper to taste

Method:

Preheat oven to 250 with rack placed in the middle.

Pat Halibut Fillets dry and season with Salt and Pepper to taste.

Let the Fish sit about 10 minutes at room temperature.

Arrange Lemon Slices in a single layer on the bottom of an 8 inch square glass baking dish.

Place Fish Fillets over Lemon Slices.

Top Fish with all of the Capers, and place remaining slices of Lemon over the Fish.

Sprinkle with half of the Parsley.

Layering the Ingredients, Photo: NK

Next, pour all of the Olive Oil over the Fish.

Cover the baking dish with a lid or wrap tightly with one layer of aluminum foil.

Photo: NK

Place in the oven and bake for an hour.

Note: If you have increased the portions to serve more than two, check the fish at 1 hour but you may have to leave it in closer to 1.5 hrs.

When cooked, the Fish should be an opaque white and flake easily.

Top with an extra sprinkle of Salt and Pepper and keep some of the Lemon and Parsley on the Fillets when plating. Sprinkle with the remaining parsley and garnish with Parsley Sprigs. I spooned a teency bit of the cooking liquid over the fish to add extra moisture and taste, but this step is optional. 

Enjoy!

Delicious Olive Oil Poached Halibut, Photo: NK

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Ingredient Spotlight: Sungold Tomatoes

Imagine Cherry Tomatoes that sport a snazzy orange skin and are bursting with unbelievable sweetness and floral qualities - there you have Sungold Tomatoes. These little orange guys start popping up at stores from the middle of summer to early fall. The ultimate Tomato for casual snacking, Sungolds are also a super addition to salads, canapes, and entrees. Their sunny color makes for a great visual pop.  

Sungold Tomatoes, Photo: NK

Today's dinner pairs sugary Sungolds with sweet sauteed Scallops and Pasta. If you are looking for a quick pasta dish that looks beautiful and tastes like everything good about summer, this is it!

NK's Spaghetti with Sungold Tomatoes and Scallops
Serves 2

Ingredients:
1 large Garlic Clove, minced or sliced thinly
1 teaspoons Crushed Red Pepper
1 Tablespoons Olive Oil
2 or 3 handfulls Sungold Tomatoes
2 Tablespoons Unsalted Butter 
10 small Basil Leaves, plus more for garnish
1/2 Lb Spaghetti
1/2 - 3/4 Lb Sea Scallops, small side-muscle removed, rinsed and patted dry*
Salt and Pepper
*If available, purchase Dry Sea Scallops - they have not been treated with a liquid that you find in many Scallops to keep their color. Dry Scallops are ideal because they allow you to get a nice golden sear on your scallops. If you cannot find them, make sure you pat your Scallops dry really well. You most likely won't achieve a golden brown crust but they will still taste good.

Method:
Set a large pasta pot of Salted water to boil.

In a medium nonstick skillet, heat 1 Tablespoons Oil and 1 Tablespoon Butter over high heat until very hot, almost to the point of smoking.

Season Scallops of both sides with Salt and Pepper and carefully place in the skillet.

Seasoned Scallops, Photo: NK

Cook 2-3 minutes per side (depending on the size of the Scallop) until cooked through but not overcooked. 


Remove Scallops to a plate when done and set aside. Once cool enough to handle, cut them into halves. 


If your pasta water is boiling, begin cooking the Spaghetti according to package directions.

 


In a second large skillet, heat 1 Tablespoon Oil over medium heat. Add Garlic and cook until fragrant, 1 minute or so. Add 1/4 teaspoon salt, 1/2 teaspoon Crushed Red Pepper, and the Tomatoes. Cook, semi-covered, for 8 minutes or more, tossing occasionally. If Tomatoes burst open, don't worry. I prefer to keep them whole so if they start to pop too much you can turn off the heat. If you don't mind them popping open, that's fine too!

Photo: NK

Once Spaghetti has finished, drain and return it to pasta pot. 

Stir in 1 Tablespoon Unsalted Butter, another few pinches of Crushed Red Pepper (or more if you like it spicy), and the 10 Basil Leaves. Toss until the butter has melted. 

Next, pour the Tomatoes into the pasta pot and season to taste with Salt and Pepper. A 1/2 teaspoon of Salt will give it nice flavor but the amount is up to you. 

Tossing with the Pasta, Photo: NK

Scoop Pasta and Tomatoes into your plate and top with the Scallops. Garnish with a Basil Sprig. 

Enjoy! 

Spaghetti with Sungold Tomatoes and Sautéed Scallops, Photo: NK 

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"Out East" Eats - Hamptons Inspired Menu

The other day, I received a very thoughtful gift from my sister in law. It was a beautiful cookbook celebrating one of our favorite places in the world.

My Newest Cookbook, Photo: NK

"Just because" gifts are always extra sweet, but this one happened to be amazing. Silvia Lehrer's book, Savoring The Hamptons, includes an exhaustive listing of the many noted restaurants, wineries, and specialty food and produce purveyors in the Hamptons, along with easy recipes that they have either created and inspired. 

The East End of Long Island is a place that holds special meaning for me and my family. When are lucky enough to be "out east" we tend to stay away from the vibrant social scene that the area is known for, opting instead for a lazy day on the beach, a quick visit to the North Fork to check out a winery, and at night, family meals at home, cooking and grilling with the best fresh ingredients the pristine local land and sea can offer.

For today's post, I thought it might be nice to adapt a few recipes from Savoring The Hamptons as a way to share a taste of one of my all time favorite destinations.

Beautiful Zucchini Blossoms fresh from our neighbor Freddie's Hamptons Garden, NK

Hamptons Inspired Menu 

Angel Hair Pasta with Tomato Coulis

Fava Bean and Buffalo Mozzarella Salad
Roasted Striped Bass Fillets with Capers and Croutons

Out East Appetizer:

Let's start simple with an easy and light pasta dish with a quick cooking fresh tomato sauce. Coulis is like the quick-cooking cousin of the raw sauce we explored a few weeks ago, Crudaiola. It's basically a fresh preparation that is only slightly cooked. Anything can create a Coulis - berries are a popular ingredient in dessert coulis, usually used as toppings. Back to our tomato version - in just five minutes, a light tomato puree develops to create a super fresh tasting sauce. You'll have just enough to gently coat slender stands of angel hair. Use the freshest tomatoes you can find and don't forget to de-seed. 

Angel Hair Pasta With Tomato Coulis

Adapted from Savoring The Hamptons by Silvia Lehrer 

Serves 4 as an Entree, 6 or more as an Appetizer

Ingredients:

8 Roma Tomatoes or 8 Plum Tomatoes

2 Tablespoons Extra Virgin Olive Oil

2 Shallots, chopped finely

2 Garlic Cloves, chopped finely

3 Tablespoons fresh Basil chiffonade

2 Tablespoons flat leaf Italian Parsley, finely chopped

Salt and Black Pepper to taste

1 LB Angel Hair Pasta 

Kosher Salt (for boiling pasta water)

1/2 Cup grated Parmigiano-Reggiano Cheese, for serving 

Method:

Set a large pot of salted water to boil for the pasta. 

To prepare the Coulis, make an X on the bottom of your tomatoes. 

Prepping the Tomatoes for Blanching, Photo: NK

Peeling the Tomatoes is easy after a cold water bath, Photo: NK

Boil up some water in a small saucepan and plunge tomatoes one by one into the boiling water for 40 to 50 seconds. When you pull them out, transfer them to a bowl of ice water to stop the cooking. When cool enough to touch, peel, seed and coarsely chop the tomatoes.

In a saucepan, heat up the Oil over medium heat and sauté the Shallots for up to 2 minutes until they are translucent. 

Add the Garlic and continue to sauté for 40 to 50 seconds until tender. 

Add the Tomatoes, Basil, Parsley, Salt and Pepper to taste. Lower heat a bit to a simmer and cook for 5 minutes. Taste and adjust seasonings if you like. 

Once your pasta water is boiling, prepare pasta according to the box instructions or until al dente. 

Drain and toss with the Tomato Mixture. Serve with grated cheese and sprigs of Parsley to garnish. 

Enjoy! 

Angel Hair with Tomato Coulis, Photo: NK

Out East Side Dish:

What goes well on the side of this light and fresh pasta dish? 

In keeping with our Italian theme, thought I'd try out one of Tuscan inspired sides in my book, Fava Bean and Mozzarella Salad. I adapted the recipe using creamy, buttery, Buffalo Mozzarella. Fava Beans are more readily available in Spring so if you aren't able to find them fresh in Summer (I wasn't), feel free to use canned Fava Beans as we do below. They came out very tasty. Of course fresh is ideal both for taste and because fresh Fava has a lovely green color. If preparing the Fava Beans fresh, simply bring a pot of salted water to a boil, drop in the beans, and return the pot to a boil for about a total of 2-4 minutes. Drain them in colander and rinse with cold water. Split the pods open and slip the beans out of their pods. Also, Marjoram and Lemon are a classic Italian flavor combination. If you haven't explored yet, I suggest you check it out.

Fava Beans and Buffalo Mozzarella Salad

Adapted from Savoring The Hamptons by Silvia Lehrer 

Serves 3-4

Ingredients:

1 can Fava Beans, rinsed well in cold water and dried

1/2 Garlic Clove, finely chopped

8oz Mozzarella di Bufala chopped into small bite sized chunks

1 Tablespoon fresh Marjoram or 1/2 Teaspoon Dried Marjoram

Zest of 1 Lemon

2 -3 Tablespoons freshly squeezed Lemon Juice

1 Tablespoon Extra Virgin Olive oil 

Kosher Salt and freshly ground Pepper

A few pinches Chopped Italian Parsley (Optional) for serving

Method:

Place the Garlic, Mozzarella, Marjoram, Lemon Zest, Lemon Juice, Oil, Salt and Pepper to taste in a mixing bowl and stir to incorporate. Add the Fava Beans and toss gently. Taste, and feel free to adjust ingredients to your preference, perhaps you like it more lemony?

Prepping the Buffalo Mozzarella, Photo: NK

Preparing this one day ahead will allow flavors to blend well. Try to let it sit at least 4 or 5 hours if you can't prepare in advance. Give it a toss, garnish with optional Parsley and serve at room temperature. If your guests are bean shy, you can always serve a smaller dollop of bean salad on top of a bed of greens or herb salad. 

Fava Bean and Buffalo Mozzarella Salad, Photo: NK

Enjoy! 

Out East Entree:

Few fish are more East End than Striped Bass, or Striper, as it's affectionately called on the Forks. Once again, I chose an Italian-inflected preparation of this local catch from my cookbook, opting for a roasted Bass enhanced with capers, olives, and crunchy croutons. Enjoy it with a dry Chardonnay -the book suggests North Fork Macari Vineyard Reserve Chardonnay. 

Roasted Striped Bass Fillets with Capers and Croutons

Adapted from Savoring The Hamptons by Silvia Lehrer 

Serves 4

Ingredients:

1 Garlic Clove, finely chopped

Kosher Salt and Black Pepper

4 portions of Striped Bass Fillets, 6 to 8 oz each

1/2 bunch Scallions, white and green parts, cut into 1 inch pieces on the diagonal

1/4 Cup finely chopped Italian Parsley

Fresh Fillets of Striped Bass, Photo: NK

1/2 Cup diced Roma Tomatoes (about 1.5 to 2)

3 Tablespoons Capers

2-3 Tablespoons Extra Virgin Olive Oil

3/4 Cup store bought Croutons - unseasoned if possible. 

16 to 20 Nicoise or Kalamata Olives, Pitted

Method:

Preheat Oven to 400 degrees.

Lightly oil an oven proof serving platter large enough to hold all fillets in one layer. 

Place the platter in the oven while it is preheating.

Lightly rub the flesh side of the Fillets with Garlic, Salt, and Pepper to taste. 

Garlic, Salt, and Pepper Rub, Photo: NK     

Combine the Scallions and Parsley in a bowl and set aside. 

Scallion ans Parsley, Photo: NK

When ready to cook, remove the platter from the oven and place the fish, skin side down, on it. Reduce the oven temperature to 375.

Scatter the Parsley and Scallion mixture over the Fish Fillets and then scatter the Tomatoes and Capers on top.  Drizzle Fillets all over with Extra Virgin Olive Oil. 

Bake for 14 minutes.

Remove fish from the oven and scatter the Croutons and Olives over the fish. 

Adding the Capers and Croutons, Photo: NK

Return fish to the oven and bake another 3 to 5 minutes longer until Fillets are springy to the touch.  

Roasted Striped Bass Fillets with Capers and Croutons, Served Alongside Butter Lettuce and
Vidalia Onion Salad Over a Bed of Thinly Sliced Raw Zucchini, Photo: NK 

Serve straight out of the oven on the hot platter, seasoning with a little extra Salt and Pepper.

Photo: NK

Easy Entertaining - Grilled Tuna with Miso Shallot Caramel

Every girl (or guy) needs a few company recipes that look and taste impressive but can be put together in well under an hour and without, you guessed it, neuroses-inducing stress. Today, I am sharing one of my go-tos for last minute entertaining. This Asian-inflected entree works well if you are looking for a universally likable seafood dish. A summer-ready recipe, the Tuna can be prepared on the grill (or indoor grill pan) while the Caramel glaze comes together quickly on the stove top.

Grilled Tuna with Miso Shallot Caramel, shown with Brown Rice and Scallions,
a garnish of Wasabi Microgreens, and a Simple Salad of Julienned Zucchini, Photo: NK

Today's recipe is only lightly adapted from none other than my fave gal, Martha, and is easily accessorized with quick additions like sesame rice, some wasabi micro-green garnish (as shown), or even some pickled Daikon if you have a day's notice.   


Click Here for my favorite Daikon and Carrot Pickles Recipe - a great side for this dish.
The carrots can be omitted, if you prefer, but the recipe remains unchanged otherwise. Here's how they look:

Pickled Daikon, Photo: NK

Now, for the main event:


Grilled Tuna with Miso Shallot Caramel
Adapted from Martha Stewart
Serves 6 to 8 (large portions) 


Ingredients:
2 Tablespoons Sugar
2 large Shallots, chopped finely
1 Tablespoon Miso Paste (we used yellow but any type will do - you can even omit it)
2 Tablespoons Soy Sauce
1 Teaspoon Worcestershire Sauce
1/4 Cup Marsala Cooking Wine
3 teaspoons Sesame Seeds 
3 Lbs Tuna Steaks cut into 6 steaks (roughly 8 oz portions, each 1 inch thick)
Salt and freshly ground Black Pepper


Method:
If using a charcoal grill, begin it it now. All other methods, you can heat your grill lateral


Make the Miso-Shallot Caramel by placing Sugar and 2-3 tablespoons of water in a small saucepan. Cook over medium-high heat until the sugar is dissolved and turns amber in color - about 10 minutes.


Add Shallots to the sugar mixture and toss to coat. Cook, stirring, until Caramel turns back into a liquid state again, about 1-2 minutes. 

Adding the yellow Miso paste, Photo, NK

Add Miso, Soy Sauce, Worcestershire, and Marsala Wine and stir to combine. Reduce heat to medium and stir until syrupy, about 8 minutes.  Remove from the heat and transfer the mixture to a heat proof bowl.


Heat up your grill or grill pan until very hot. While heating, season your Tuna Steaks with Salt and Pepper on both sides. Place Tuna Steaks on a hot grill and cook on one side for 2 minutes, until browned. 

Beautiful Yellowfin Tuna, Photo: NK

Turn over and cook on the other side for 1 to 2 minutes more. 


Remove to a large cutting board and immediately brush with Miso Caramel on tops and sides. 


Slice each Tuna Steak diagonally into pieces of your desired size. Garnish with Sesame Seeds and serve. You may put all the tuna slices on an a large platter over your chosen garnish (I like a simple salad with thinly sliced onion and julienned raw zucchini), or you can certainly plate individually as shown above. I chose to slice each Steak in half before serving, rather than to serve in strips. Creative license is welcomed! 


Enjoy!

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