May 16, 2013 |
The fish stays moist and looks lovely when presented in this light broth. To complete the meal, toss in a small amount of blanched fresh peas, snow peas, or haricots verts. Quick-Braised Snapper in Cilantro Broth 2 servings 1 clove garlic 1 shallot 1 lemon 2 teaspoons olive oil 3/4 cup no-salt-added chicken broth 1/4 cup packed cilantro leaves 1/4 teaspoon kosher or fine sea salt 1/4 teaspoon freshly ground black pepper Two 6-ounce, skin-on red snapper fillets, pin bones removed 1. Mince the garlic and shallot.
March 15, 2013 |
Classic stuffed flounder is reimagined with a meatier fish, cod, and served with a salad of crab, corn, scallions, and pineapple. Cod With Corn, Crab, and Pineapple Salad 4 servings For the salad: 5 ounces chopped, cored pineapple 2 tablespoons finely chopped parsley 1 tablespoon white wine vinegar 2 tablespoons olive oil 1 teaspoon sugar Salt Fresh black...
March 7, 2013 |
My favorite way to prepare clams is to steam them. In this recipe, I added broccoli rabe, which absorbs some of the clam liquor as it cooks. Asian Steamed Clams or Mussels With Broccoli Rabe Makes 4 servings 2 tablespoons vegetable oil 1 tablespoon grated fresh ginger 1/2 cup finely chopped scallions (white and green parts) 3 cloves garlic, minced 1 teaspoon Chinese chili sauce (or hot sauce) 1/2 cup dry white wine 1/2 cup low-sodium chicken broth 3 dozen littleneck clams or 2 pounds mussels, scrubbed well 1/2 teaspoon sesame oil 3 cups blanched and coarsely chopped broccoli rabe 8 thick slices country-style bread, toasted 1. In a large saucepan, heat the oil over medium high.
March 1, 2013 |
The broth of this clean-tasting, light dinner soup is brightened by an infusion of fresh ginger and dashes of fish sauce and sesame oil. Poached Shrimp in Ginger Broth Makers 2 or 3 servings 1 pound raw, shell-on jumbo shrimp 1 small red chile pepper 2 scallions 1 small clove garlic 1 1/2-inch piece gingerroot 2 cups loosely packed fresh mung bean sprouts 1/3 cup packed cilantro leaves...