Roasted Swordfish with Mustard Glaze and Herb Red Potatoes wit

Ric of What A Deal Seafood convinced me to try cooking the swordfish like this. On Sunday, he had these big huge cuts of swordfish like a pot roast. And when I asked him how to cook them, he said, "Like a Pot Roast".

Oven to 400.
Baking Sheet prepped with piece of Tinfoil and oiled.

1. Bog 2+ pound piece of swordfish cut like a pot roast.
2. Mix up country Dijon mustard, green peppercorn mustard, tamari soy sauce and olive oil.
3. Stick 3 or 4 Fresh Rosemary Sticks into and through fish. (I did not get them "all the way through")
4. Rub outside of Fish with a 1/2 clove of garlic.

5. Wash and slice up small red potatoes into small wedges. Toss with olive oil, pepper, salt, thyme and Mexican oregano. Scatter around the fish.

6. Pour mustard marinade all over fish.

7. Put fish and potatoes in Oven and set timer for 20 minutes. At 20 minutes, turn pan around and set timer for 10 more minutes. Check Fish. You will most likely need to cook it for at least 10 minutes more, but it depends on your oven. We took it out at about 35 minutes. It was 2 minutes to being cooked. We covered it with tinfoil while rest of food got cooked (10 minutes), and it cooked the rest of itself and mellowed perfectly.

8. Transfer potatoes and fish to a serving platter.
(I would put the bok choy under it next time, but it looked pretty and old skool tonight).

Shikate, Turnip, Pepper, Avoocado Salad

I was not totally present for the making of this salad. Olivia did it. She can comment if I am getting it wrong.

A bunch of Beautiful Turnips from Steve's Farm
A bunch of Shitake Mushrooms
A Red Pepper
Avocados

1. 1/4 inch Julienne the Turnips
2. Slice the mushrooms
3. Mix turnips and mushrooms with soy sauce? I am not sure.
4. Roast up Red pepper, peal and chop, scatter the red pepper around the outside of the mushrooms and turnips.
5. Slice up the avocado and attractively arrange around the salad.

Lemonade Spinich

Olive Oil
Red Pepper Flakes
Beautiful Spinach
Ginger
Garlic
Golden Flame Raisins
Friend's Ranch Lemonade

1. Heat Saute Pan. Add Olive Oil.
2. Once hot, add red pepper flakes to taste.
3. Add Minced Ginger.
4. Add Spinach. Saute and turn for a while. Eventually add a little minced garlic.
5. Eventually add some lemon juice, add the raisins, and partially cover.

6. Check on and turn every so often. The spinach wilts super fast. When almost ready, add too much salt, stir and taste. Adjust as necessary.

7. To Serve, put in a pretty flat dish.

Bok Choy Saute with Pistachios

1. Just the right amount of olive oil in a hot saute pan
2. Once hot, add pistachios and saute until toasted and richer. Remove and store in a bowl.
3. If necessary, add more oil and heat.
4. Add Minced ginger and saute until fragrant.
5. Add prepped cleaned and sliced Bok Choy from Steve's Farm

Tonight the timing on this was dependent on the fish and the spinach and the red pepper. So I left it till it seemed al dante enough to be crunchy but cooked.

Transfer to a pretty plate and scatter with pistachios.

Chocolate Chip Cookies

Adapted from Martha Stewart's Alexis Brown Sugar Cookies in Entertaining.

oven at 375.
rack in the center.
cookie sheet greased with butter wrapper.

2 sticks butter at room temp.
generous 1.5 cup brown sugar
1/2 c white sugar
2 eggs
generous 1 tsp. vanilla
1 3/4 cup flour
1 tsp baking soda
3/4 tsp fine sea salt salt

too many chocolate chips

1. use something electric to help mush up the butter
2. blend in the brown sugar fully
3. add the white and do the same
4. add the eggs
5. add the vanilla

6. sift the flour, salt and baking soda

7. slowly add he flour mixture, blending and tasting. i usually have bout 1/4 to 1/2 cup of flour mixture left over. i do not like that flour taste, so i stop shy of that.

8. blend in too many chocolate chips. tonight we added a bag. sometimes we add more.

9. dollop onto cookie sheet. bake 8 to 12 minutes, depending on your oven.

10. as done, carefully trasnsfer to spot to dry as rest bake.

Crib Crew Dinner Menu

Each year, we kick off the CRIB with a Crew Dinner. I did not have the juice or time to pull off something elaborate and allowed what was available this morning at the Farmer's Market to guide me.

The Menu was:

Starters:
Oven Roasted Tomatoes with Mozzarella and Lemon Basil
Kale Bruschetta
Rosemary Spiced Nuts

Main Event
Potato Leek Gratin (Used Deborah Madison's Recipe from 'Vegetarian Cooking for Everyone')
Warm Red Cabbage Salad with Dried Fruit and Feta (Used Ed Brown's Recipe from 'Tomato Teachings and Radish Blessings'
Arugula Salad with Fennel, Avocado and Pomegranate Seeds

Leela brought and Apple Crisp with Vanilla Ice Cream
and Uschi brought a Pear and Almond Tart with Ginger Whip Creme

Lime Chicken Soup

Yesterday we had a ton of beautiful small tomatoes from Steve;s farm, a big white onion, lots of limes and poblanos and so the inspiration was born for a chicken lime soup.

1 White Onion
1 or 2 Carrots
3 Cloves Garlic
Mexican Oregano, Thyme and Cumin Sees
Chicken Broth
2 or 3 poblanos
2 Chicken Breasts
Lots of Fresh Tomatoes
8 Limes
2 ears corn (optional)
1 bunch cilantro
1 or 2 Avocado
1 or 2 jalepenos


1. Heat Olive oil in Big heavy Soup Pot.
2. Slice up white onion and throw in oil, stir and lower heat to slowly soften and brown.
3. Slice up a carrot or two, peal and smash a few cloves of garlic and add them to the pot.
4. Meanwhile, Roast, Peel and Thinly slice Poblanos
5. When onions and carrots are to your desired "cookedness", stir in desired amount of Mexican Oregano, Thyme and cumin seed. Stir and cook just a bit longer and then add chicken broth. (One tetrapak container for 2 peeps.)
6. Meanwhile, cube 2 chicken breasts.
7. When Broth is boiling, turn down heat and allow to simmer for a little bit while you prep the rest of the ingredients.
8. If you are lucky enough to have Steve's amazing small tomatoes on hand, cut them into half moon wedges. If not, the cut sweet cherry tomatoes in half or thinly slice Big tomatoes into half moon shapes.
9. Prep the Avocados by cutting in half, removing pit and slicing inside the peel.
10. Finely chop cilantro, thinly slice the jalapenos and juice the limes into a small bowl.
11. 10 minutes before you want to eat, bring broth back to boil and add chicken. Stir occasionally as it cooks. It cooks AMAZINGLY fast. Like 8 minutes or less. When chicken is cooked though (CHECK), add poblanos. Stir and add tomatoes. Add the Corn if using. Stir and remove from heat.
12. Stir in lime juice and salt to taste.
13. To serve, ladle soup into bowls. Spoon out half of a half of the avocado slices on top of soup and sprinkle with cilantro and jalepenos if desired.


Note: I made some white rice so Eric's would be a heartier, but I felt it was better without it.