Fish

Sheet-Pan Shrimp Gratin

Belinda

Recipe by Eric Kim for the New York Times

The best part of a gratin is the crispy crust, and here in this shallow sheet-pan version, there’s more of it. Flaky panko bread crumbs — with a sprinkling of mozzarella and Gruyère — form a crisp, almost chip-like topping that tastes not unlike the edges of garlicky, cheesy Texas toast. In fact, the topping comes off in large, snackable pieces. As this bakes (for just 10 minutes!), the spice blend perfumes the kitchen, thanks to herbes de Provence.
The shiitakes add earthy heft and incredible umami, but for a more delicately flavored gratin, you can leave them out. Serve this with a big green salad or eat it straight out of the pan.

Serves 4
½ lb peeled, deveined shrimp, tails removed, shrimp cut into 1/2-inch pieces
1 medium zucchini or yellow squash, thinly sliced crosswise into coins
3 ½ oz fresh shiitake mushrooms, tough stems removed, caps thinly sliced
1 large shallot, thinly sliced
2 large garlic cloves, finely grated
1 tsp sweet paprika
¼ to ½ tesp red-pepper flakes
¾ tsp herbes de Provence
Kosher salt (Diamond Crystal) and black pepper
3 tbsp olive oil
1 cup panko bread crumbs
½ cup heavy cream
½ cup shredded low-moisture mozzarella
¼ cup finely grated Gruyère
1 lemon, cut into wedges

Heat oven to 425 degrees.
In a large bowl, toss together the shrimp, zucchini, mushrooms, shallot, garlic, paprika, red-pepper flakes, ½ teaspoon herbes de Provence, ¾ teaspoon salt, ½ teaspoon black pepper and 1 tablespoon oil until well combined. Transfer to a 9-by-13-inch sheet pan or shallow baking dish in a single layer.

In the now-empty bowl, toss the panko with a pinch of salt, the remaining 2 tablespoons oil and ¼ teaspoon herbes de Provence to combine. Evenly pour the cream over the shrimp mixture in the pan, covering all the nooks and crannies. Sprinkle the panko mixture over the shrimp, then top first with the mozzarella, followed by the Gruyère.
Bake until the cream is bubbling and the panko and cheese are light golden brown all over, 10 to 15 minutes.
Remove from the oven and let rest for 5 minutes before serving with the fresh lemon wedges, which should be squeezed over the gratin just before serving.

Do-ahead · Egg based · Holiday Food · Vegetable sides · Vegetable-related

Mushroom Bread Pudding

Belinda

This is my first Fall post, and the beginning of my most favorite season for cooking.
Recipe by Susan Spungen for the New York Times

Wonderful served as a brunch centerpiece or as a holiday side, this rich meatless bake can be assembled in advance, refrigerated overnight, then baked just before serving. You could certainly prepare it day-of and let the bread soak for 15 minutes before baking, but allowing it to sit overnight will make it more tender.
Delicate brioche is the ideal bread for this pudding, and it is available in most supermarkets, often in the form of hamburger rolls, which are a good size and shape for this dish.
Challah is also a good option, but it’s a bit denser, so it may take more than 15 minutes for it to soak up the custard.

Serves 6-8

1 oz dried porcini mushrooms
1 tbsp olive oil
2 tbsp unsalted butter, plus more for greasing the pan
½ pound mixed fresh mushrooms, such as cremini or shiitake, trimmed and sliced 1/4-inch thick
8 fresh sage leaves, thinly sliced, plus more for garnish, if desired
2 small shallots, halved and thinly sliced
2 tbsp cognac (optional)
2 tsp kosher salt, plus more to taste
Black pepper
3 large leeks, white and pale green parts only, halved lengthwise, thinly sliced and well washed
6 large eggs
1 ½ cups heavy cream
1 ½ cups whole milk
¼ teaspoon ground cayenne
3 oz grated Gruyère (about 1 cup)
12 oz brioche (or 4 to 6 large brioche buns), cut into 1/2-inch thick slices
2 oz finely grated Parmesan (about 3/4 cup)

Boil 1 cup of water in a small saucepan. Add the dried porcini mushrooms and soak until softened, about 15 minutes. Using a slotted spoon, transfer the mushrooms to a cutting board and finely chop; set aside. Carefully pour remaining mushroom liquid into a large bowl, leaving any grit behind.

In a large (12-inch) skillet, heat 1 tablespoon oil and 1 tablespoon butter over high. Add fresh mushrooms and cook, stirring occasionally, until browned, about 8 minutes. Lower heat to medium. Add sage, shallots and chopped porcini, and cook, stirring, until shallot is translucent, 3 to 4 minutes. Add cognac, if using, season to taste with salt and pepper and cook, stirring, 1 minute more. Transfer to a plate.

In the same pan, melt 1 tablespoon butter over medium heat. Add the leeks and a big pinch of salt and cook, stirring, until wilted, 5 to 7 minutes. Return the mushroom mixture to the pan and stir to combine with the leeks. Remove from heat.
Add eggs to the large bowl with the mushroom liquid, and whisk to blend. Add cream, milk, cayenne, 1½ teaspoons salt and plenty of black pepper. Whisk thoroughly to combine, then add the Gruyère.

Grease the bottom and sides of a 9-by-13-inch baking dish with butter, then add about 1/4 of the fresh mushroom mixture and arrange in an even layer. Arrange the bread slices on top in an overlapping pattern. Sprinkle the remaining mushroom mixture over top, tucking it in between the bread slices. Ladle the custard mixture over top, evenly distributing the cheese. Refrigerate, covered, overnight (see Tip).

When ready to cook, remove the dish from the refrigerator about 30 minutes before baking. Heat the oven to 350 F. Top the pudding with Parmesan and bake for 40 to 45 minutes until set in the center (it may puff a bit). Run it under the broiler for 2 to 3 minutes to brown the top, watching carefully.
Let sit 10 minutes, then serve warm, topped with additional sage if desired.

Tip
If you don’t have time to soak overnight, let sit for at least 15 minutes, pressing down on the bread from time to time to encourage absorption. Before baking, tear into a piece of bread to make sure the custard has fully permeated it — the bread shouldn’t look dry at the center — and let sit another 15 minutes, if needed, to allow the custard to fully soak in. Decrease the cooking time by 10 to 15 minutes.

Baking

Sticky orange and ginger baklava

Belinda

This comforting autumnal-style baklava combines a filling of fresh orange zest and spices with blended walnuts and is drenched in a gloriously sticky stem ginger syrup
Stem ginger is a fantastic ingredient to have on hand in autumn, and the syrup from the jar is just as useful as the ginger itself.
Recipe by Anna Glover for Olive Magazine

Serves 12.

11oz (300g) walnuts
2 oranges, zested and 1 juiced
1 tsp ground cinnamon
1/2 tsp ground cloves
1 tsp ground ginger
3-4 balls stem ginger finely chopped, plus 2oz (50g) of syrup from the jar
2 oz (50g) runny honey
7-8oz (200g) butter, melted
2 x 9.5oz (270g) packs filo pastry, defrosted
9oz (250g) golden caster sugar

Put the walnuts in a food processor and pulse until finely chopped (don’t blend to a paste, you want to keep the texture). Tip into a bowl and stir in the orange zest, spices, stem ginger, honey and a pinch of salt.

Brush a little of the melted butter over the base of a 9″(20cm) x 12″(30cm) baking dish. Halve or trim the filo sheets so they’ll fit the dish, then layer half of the filo into the base, brushing each sheet with the melted butter as you stack the layers. You should have about 10-12 layers in total.

Sprinkle over the chopped nut mixture and gently smooth the surface with a spatula so it reaches the edges. Repeat step 2 with the remaining filo, layering it over the nut mixture. Brush the remaining butter over the top of the baklava. Heat the oven to 400F/180C/fan 160C/gas 4.

Score squares or a diamond pattern into the top of the baklava using a sharp knife, then chill for 10 minutes to firm up. Bake for 45-50 minutes or until deeply golden and crispy on top.

When the baklava is almost ready, make the syrup.
Put the caster sugar and stem ginger syrup in a pan with the orange juice and 6.5fl oz (200ml) of water. Bring to a simmer over a low-medium heat and cook gently for 6-8 minutes or until the sugar dissolves and the mixture is a smooth syrup. When the baklava is cooked, immediately pour over the warm syrup.
Cool to room temperature (this will allow the baklava to absorb the syrup), then cut along the scores you made earlier and serve.

Appetizer Vegetarian

Baked cheese in a box

Belinda

Perhaps the quickest way to feed two or three hungry people is this gloriously rich but more-ish dish. Quick and simple to prepare.
Recipe by Sally Clarke

Serves 2, 3 or even 4

1 “boxed” cheese – ideally Baron Bigod, Tunworth, Camembert or Vacherin
1 large garlic clove, centre shoot removed if present
Rosemary sprigs
A quarter to a half of a bread loaf of your choice
Good olive oil
Sea salt
Runny honey (optional)

Heat the oven to 350F/160C (180C non-fan).
Unwrap the cheese (if in paper) and return to the balsa-wood box. With a small sharp knife, pierce the top skin of the cheese in 10 or 12 evenly spaced places. Slice the garlic finely and gently push a slice into each hole along with a small sprig of rosemary. Place the cheese (in its box) into an ovenproof serving dish and bake for 5 minutes or until the tips of garlic and rosemary start to color.

Meanwhile, slice the bread into 8 or 10 chunks or slices for dipping.

Remove the dish from the oven and place the bread pieces around the outside of the cheese. Drizzle them with a little olive oil and sprinkle with sea salt. Return the dish to the oven for a further 8-10 minutes or until the bread is golden at the edges and the cheese has just started to ooze from the side.

Serve immediately on warm plates, drizzled with honey if you like, and use the bread pieces to dip into the molten cheese.

Dairy-free · Fish · Gluten Free · Rice

Coconut Rice With Shrimp and Corn

Belinda


This summery, one-pot dish has everything you need: fresh shrimp nestled in creamy coconut rice, with pops of summer corn and basil. Lime cuts through the richness and adds some bright tartness. To easily shave corn kernels off the cob, lay your cob flat on your cutting board. With a chef’s knife, lob off one side. Rotate the cob so that the flat side is on the cutting board and repeat, running around all four sides. Frozen wild shrimp is an excellent weeknight staple, as it thaws and cooks quickly. You can always keep it on hand and thaw just as much as you need, which ensures optimal freshness.

Recipe by Samantha Seneviratne for the New York Times

 

Serves 4

2 tbsp coconut oil
1 small yellow onion, finely chopped
2 tbsp peeled and finely chopped fresh ginger
1 small jalapeño, seeded and finely chopped
¾ tsp kosher salt, plus more to taste
1 ½ cups jasmine rice
1 (14-ounce) can full-fat coconut milk
1lb peeled and deveined large shrimp
1 ½ cups corn kernels, fresh (from 2 cobs) or frozen
1 lime, zested, then sliced into wedges
1 cup fresh basil leaves, torn, plus more for serving

In a large, heavy pot, heat coconut oil over medium. Add the onion, ginger and jalapeño and season with the 3/4 teaspoon salt. Cook, stirring, until the onion is soft and translucent, about 6 minutes.
Add the rice and sauté for another minute. Then stir in the coconut milk and 1 1/4 cups water. Bring to a simmer, reduce the heat to medium-low, cover, and cook for 10 minutes, adjusting the heat as needed to maintain a gentle simmer but avoid scorching.
Stir in the shrimp and corn, cover again, and cook, stirring occasionally, until the shrimp is cooked through and the rice is tender, 10 to 15 minutes. (Add more water by 1/2 cups throughout cooking as needed if the water has been absorbed, but the rice is still too firm.)
Remove from the heat and stir in the lime zest and basil; season to taste with salt. Serve immediately with lime wedges and topped with more basil.

Appetizer Vegetarian · Asian flavors · Dairy-free · Gluten Free · Vegan

Sesame and soy watermelon poke

Belinda

Marinating and searing the watermelon concentrates it’s flavor and primes it for this savory treatment.
You will not miss tuna in this recipe, I swear it!

Recipe by Mary Gonzalez & Maddie Gordon for Bon Appetite

Serves 6

3 lbs seedless watermelon, rind removed, cut into 1-inch pieces
½ cup unseasoned rice vinegar
¼ cup toasted sesame oil
3 tbsp soy sauce
2 tbsp fresh lime juice
2 tbsp tahini
1 tbsp agave nectar
1 tbsp ume plum vinegar (optional but worth it and can be found in Asian markets or on Amazon)
Kosher salt
2 scallions, white and pale-green parts, thinly sliced
1 cup cilantro leaves with tender stems

Place the watermelon in a large resealable plastic bag. Purée the rice vinegar, oil, soy sauce, lime juice, tahini, agave nectar, and plum vinegar in a blender until smooth. Pour over the watermelon, seal bag, and chill at least 4 hours and up to 1 day.

Heat a large skillet over medium. Remove the watermelon from the marinade; set the marinade aside. Cook the watermelon, tossing often, until lightly caramelized and dried out, 6–8 minutes.

Meanwhile, bring the reserved marinade to a boil in a small saucepan. Reduce the heat; simmer until thickened to the consistency of heavy cream, 12–15 minutes.

Chill the watermelon and sauce separately at least 1 hour.

To serve, toss the watermelon with sauce; taste and season with salt as needed. Top with the scallions and cilantro.

Do Ahead

The watermelon and sauce can be made 12 hours ahead. Keep chilled.

Dessert · Do-ahead · Fruit · Icecream

Fresh peach ice cream

Belinda2 Comments

This homemade peach ice cream is so rich and creamy with a delicious fresh peach taste throughout. Its so easy to make, and has the perfect taste of summer in every bite.
The ice cream is ever so slightly, a light yellow color – kind of what you’d expect from an old fashioned vanilla ice cream. If you want it more of a peachy color you can add a couple drops of orange or yellow food coloring (or a drop or two of each) to the ice cream mix before churning to give it a little more color.

2 cups chopped peaches (skin removed)
1 1/4 cups sugar (divided)
2 cups heavy cream
1 cup whole milk
1/2 tsp vanilla extract

Mix the chopped peaches with 1/2 cup sugar in a medium sized bowl. Allow to sit for about 30 minutes so the peach pieces release their juices.
Blend the peaches up in a blender or food processor until nice and smooth. (Add 1/4 cup of your whole milk if you need more liquid to blend it up)
In a large bowl combine the peach mixture with heavy cream, whole milk, vanilla extract, and remaining 3/4 cup sugar. Set aside.
Get out your freezer bowl and start running your ice cream maker. Pour the peach mixture into the running ice cream maker. Allow to run according to the manufactures instructions (Mine is about 25-30 minutes.)
Transfer to a container and place in the freezer for 6 hours up to overnight.
Scoop and serve.

Dessert · Do-ahead · Fruit · Icecream

Strawberry, rosemary ice cream

Belinda

In the heat of summer, an ice cream like this tastes of the garden with the sweet strawberries and rosemary infused creaminess. Lovely served with grilled stone fruit.

Makes about 1 quart

1 1/2 cups strawberries, hulled and chopped
1 tbsp floral honey
2 cups heavy cream
1/2 cup whole milk
1/2 cup sugar
1 pinch salt
1 tbsp fresh chopped rosemary

In a small bowl mix the strawberries and honey. Let macerate for at least 1 hour at room temperature.
In a medium saucepan whisk the cream, milk, sugar and salt over low heat. Cook until the sugar is completely dissolved and the cream is just below boiling. Stir in the rosemary, cover and let steep for 30 minutes.

Strain the cream mixture into a medium bowl, discarding the rosemary. Stir in the strawberries and juice. Cover with plastic wrap and chill for at least 6 hours or overnight.

Churn the mixture in your ice cream maker according to the manufacturer’s instructions.

Fish · Gluten Free · Whole30 compliant

Seared Scallops With Jammy Cherry Tomatoes

Belinda

The simple, summery dinner is a reminder that in-season produce and fresh seafood shine brightest with little fussing. Seared scallops are paired with cherry tomatoes that are cooked in white wine and butter until they’re falling apart, and the whole thing is finished with a sprinkle of fresh herbs and lemon zest. Equal parts casual and elegant, this dish is best served straight from the skillet, with a big green salad, a nice loaf of bread and the rest of the wine.

recipe by Lidey Heuck fpr the New York Times

Serves 4

3 tbsp unsalted butter
½ cup thinly sliced shallots (about 2 shallots)
2 garlic cloves, minced
¼ cup dry white wine, such as Muscadet or Sauvignon Blanc
1 pound cherry tomatoes, cut in half through the stem (about 3 cups tomatoes)
Kosher salt and black pepper
16 large sea scallops (about 1 pound), tough muscle removed
2 tbsp grapeseed oil, plus more as needed
1 lemon, halved
Julienned fresh basil and mint, for serving
Coarse sea salt, for serving

Heat a large (12-inch) skillet over medium-low and add the butter to melt. Add the shallots and cook, stirring occasionally, for 3 to 5 minutes, until tender but not browned. Add the garlic and cook for 30 seconds to 1 minute, until fragrant.
Add the wine and cook until about half the liquid has evaporated.
Add the tomatoes, 1/2 teaspoon kosher salt and 1/4 teaspoon pepper and cook over medium-heat, stirring occasionally, for 10 to 12 minutes, until the tomatoes have released their juices and almost completely collapsed. Transfer the tomato mixture to a small dish (use a rubber spatula to get every last bit of the sauce!), then carefully wipe out the pan with a damp paper towel.

Pat the scallops dry. Add the grapeseed oil to the skillet and turn the heat to medium-high. When the oil is very hot, add half the scallops, spacing them evenly in the pan, and season with kosher salt. Cook without moving for 2 to 3 minutes, until golden brown on the bottom. Flip and cook for 1 more minute. Don’t overcook! Transfer the scallops to a plate and repeat with the remaining scallops, adding more oil if necessary.

Drain any remaining oil and take the skillet off the heat.
Return the tomatoes and their juices to the skillet and squeeze in 1 tablespoon lemon juice. Return the scallops to the skillet, nestling them into the tomatoes. Top with the zest of both lemon halves, julienned basil and mint, and a generous sprinkle of coarse sea salt, and serve immediately.

Appetizer Vegetarian · Dairy-free · Vegan

Baked tomatoes with basil bean cream

Belinda

A bells and whistles version of tomatoes on toast here, but with good reason. As you slice into the baked tomatoes, their sweet-sour juices spill deliciously over the soft mound of herb-speckled bean puree – a taste of deep summer.

Recipe by Nigel Slater

Makes 4 toasts

1lb (500g) tomatoes or 12 small-medium
6 thyme sprigs
3 tbsp olive oil
4 slices thick sourdough or ciabatta

For the bean puree
1 15oz (400g) can haricot or cannellini beans
5 tbsp olive oil
1oz (20g) basil
1 clove garlic

Set the oven at 400F/210C fan/gas mark 8.

Put the tomatoes snugly in a roasting tin, tuck in the thyme sprigs, then pour over the olive oil. Season with salt and black pepper, then bake for 20 minutes or until the tomatoes are soft and their skins are just starting to burst.

Drain the beans and bring them to the boil in a pan of fresh water. (I often add a few sprigs of thyme and a couple of bay leaves, but it is not essential.) Lower the heat to a simmer and leave for 10 minutes. Drain the beans reserving a tablespoon of the cooking water. Put the beans into the bowl of a food processor, add a little salt and black pepper, the 5 tablespoons of olive oil and the basil leaves. Peel and add the clove of garlic, then process for a few seconds (only) to a thick, green cream.

Toast the bread on both sides. Spread the basil cream over it, then divide the tomatoes between the toasts, spooning over any thyme-scented juices from the pan.