Guinness Battered Basa with Oven Roasted Rosemary Chips and Escarole Apple Salad

I was in the mood for Fish and Chips today. This is a variation that suited my mood. Instead of ale, I used Guinness for a deeper, earthier flavor, and instead of frying the chips, I baked them in the oven with rosemary. Any substantial white fish will do here, but I am partial to basa, which is similar to catfish but with a much cleaner flavor. Sweet enterprise apples accompanied the fish and chips very well!



Guinness Battered Basa
Serves 4

2 cups flour
12 oz bottle Guinness
Canola oil
Salt and pepper
Lemon wedges

The fish is very simple. Heat 1/2 inch oil in a skillet over medium high heat until hot.

In a bowl, sift 1 1/2 cups flour and whisk in beer. Let sit for 15 minutes to relax the gluten in the flour.

Rinse and pat dry the basa and cut into 2 inch pieces. Sprinkle with salt and pepper. Dredge the fish pieces in 1/2 cup of the flour and set aside on a dish. Do not dredge in the batter until you are ready to fry the fish.

When ready to fry fish, dredge the pieces in the beer batter and slide the pieces into the skillet. Fry for about 5 minutes, flipping, until golden brown. Transfer to a plate with paper towels until ready to serve. Serve warm with lemon wedges.



Oven Roasted Rosemary Chips
Serves 2 (Double to serve 4)

2 baking potatoes
olive oil
rosemary
salt and pepper

Preheat oven to 425 degrees. Peel potatoes and cut into 1/2 inch fries, lengthwise. Place in a non-stick baking dish with enough olive oil to coat and salt and pepper. Place in oven for 15 minutes. After 15 minutes, stir the potatoes and sprinkle desired amount of rosemary. The potatoes may seem to be sticking to the pan at this point. This is ok. After the chips are done cooking and when the pan cools, the bits on the pan will come off easily. Place the potatoes back in the oven for another 15 minutes. Serve hot.

Apple and Escarole Salad
Serves 2
6 leaves curly escarole
1 enterprise apple
Muscat orange vinegar

Wash escarole leaves and chop by hand. Evenly distribute on plates. Cut apple in quarters and remove cores with a paring knife. Chop into small pieces and distribute over escarole. Top with a drizzle of the vinegar.

This Week's Menu

I'm starting to fall in love with my new slow cooker, and I made sure to plan a menu where almost every meal has a slow-cooked piece. For example, the refried beans for the burritos, the marinara sauce, and the beef stew will all be done in the slow cooker.

Breakfast
Slow-cooked oatmeal with apples and cinnamon

Lunch
Refried Black Bean Burritos, with Roasted Vegetables, Rice, Salsa, and Guacamole

Dinner
Guinness-Battered Basa with Oven-Roasted Rosemary Chips and Apple Escarole Salad
Gnocchi or Portabello-Shiitake Ravioli in Homemade Marinara and with Sauteed Spinach
Crepe Manicotti
Cranberry Beef Stew (made with organic and grass-fed beef) with Steamed Broccoli
Pizza with Tomatoes, Mozzarella and Pancetta

This Week's Menu

It's getting quite cold here in the Bay Area, colder than I remember it getting here, down to the 40's at night. Because of this, I'm in the mood for warm, comforting foods. We also ordered a Cuisinart Slow Cooker with a gift certificate, and it should be arriving this week, so we'll have to try it out! Here's our planned menu for the week:

Breakfast
Apricot and Cherry Granola with yogurt

Lunch (for my lunch group)
Italian Pasta and Bean Stew

Dinner
Seared Orange Scallops with sauteed peppers
Frittata with Tuscan Kale (got this from Lucullian Delights and it looks wonderful!)
French Beans with Smoked Sausage
Fresh Vegetable Penne

Pasta and Bean Stew

My grandmother made this dish for us, and I find it yummy to have a bean gravy with your pasta. This version is a vegetarian version derived from “Food and Memories of Abruzzo, Italy’s Pastoral Land,” by Anna Teresa Callen.

Beans:
1 pound cranberry beans, picked over and washed
1 celery rib with leaves
2 cloves garlic, peeled and smashed
2 sprigs fresh parsely
2 bay leaves
1 piece of Parmesan rind (a large hunk of the hard rind left from a Parmesan wheel)
Sauce:
1 medium onion, quartered
1 medium carrot, peeled and cut into 4 pieces
1 sprig fresh parsley
2 tablespoons olive oil
1 16 oz. can pureed tomatoes
1 teaspoon tomato paste
Freshly ground black pepper
Red pepper flakes
Pasta:
1 cup short pasta, such as tubetti or lumachine

Soak beans and drain and rinse. Place beans, celery, garlic, parsley, and bay leaves in a large soup pot. Add 2½ quarts of cold water. Bring to a boil. Add the Parmesan rind to the beans. Reduce heat to medium-low, and simmer until the beans are tender, about 2 hours.

To prepare the sauce, place the veggies, including the parsley, in a food processor to chop finely. In a 10-inch skillet, heat the oil over medium heat and add the chopped vegetables. Cook, stirring, until soft, about 5 to 8 minutes. Add the canned tomatoes and tomato paste, stir, add pepper and the red pepper flakes. Cook the sauce over medium-low heat at a simmer for about 10 to 15 minutes.

With a slotted spoon, remove the celery, garlic, and parsley that was cooked with the beans. Place these in a food processor with 1 cup of the beans. Puree and return to the pot. Add the sauce, bring the soup back to a boil, reduce heat to low, and summer 10 to 15 minutes longer.

Meanwhile, cook the pasta in plenty of boiling water for about 5 minutes. Drain. Add the pasta to the beans and bring the soup back to a boil and cook until the pasta is done, 5 to 8 minutes. Let the soup rest 5 minutes before serving.

Baked Wonton Chips

I made a stir fry tonight, and Cooking Light suggested baking wonton wrappers to make chips.....It was great! This is what I did:

1/2 package round wontons
olive oil spray (I use a misto sprayer)
garlic salt

Heat the oven to 350 degrees. Lightly spray a baking sheet with olive oil. Place wonton wrappers on the tray and spray with olive oil. Shake garlic salt on top and bake for about 8 minutes until golden.

Yum, yum, yum!!

One Year Anniversary!

I can hardly believe that it's already been a year since I started this blog. Reflecting back on this year, I can see that my blog ended up not being what I thought it would be and that it has offered what I didn't imagine.

I envisioned this blog to be a resource for Ayurvedic recipes and that each recipe would contain nutritional information. Instead, it has become a log of the meals created throughout the year, through the seasons, and my cravings, whims, and successes and failures. I have to say that I am the opposite of many people when it comes to cooking. Rather than getting bored with the same dishes, I tend to make different meals all the time. Because of this, my husband and I can't remember what dishes I made that were better than others, and I don't give myself a chance to perfect anything. Now that I have a year's worth of seasonal dishes, I have proof of recipes I can come back to and try again to make better the next time around.

I found that my most vocal audience are my friends and other friendly pescetarians out there. Thank you to everyone for your comments and to my husband and friends at work for photography tips. I never thought I would like taking shots so much, and it wasn't until I started taking the pictures that I realized how difficult it can be to make a nice image. I also never realized that food photos are so different from other kinds of shots.

So here's to another year of recipes, photos, stories, and ideas. Hope to see you there!

Happy Thanksgiving

I hope everyone had a fantastic Thanksgiving!! I want to post what we had this year, because it was a bit untraditional and fed 5 people for dinner and lunch perfectly. There's no need to find creative and alternate ways to eat your turkey this year.

My parents drove up here from Santa Barbara and brought with them a pork roast marinated in a chipotle sauce. They also brought wine, a potato-sweet potato hash, and orange cranberry sauce. My brother brought a pumpkin and apple pie, and we made:

Baked Brussel Sprouts - I will post this family recipe later and soon.
Spinach and Apple Salad with Crispy Almonds
Pumpkin Pie (with no eggs or evaporated milk, the best pumpkin pie I've had yet) - this pie will be posted soon and will probably become my dish for our holiday potluck at work.
Bourbon Pecan Pie with chocolate drizzles - As most of the reviewers suggested, I also increased the amount of chocolate from 1/2 ounce to 1 ounce and would increase the pecans to a full cup or more. I hate store-bought crusts, so I made a homemade butter and shortening crust. The bourbon flavor was good, but make sure you buy good bourbon. I used Knob Creek Small Batch Bourbon. Next year, I will probably try an egg-less and corn syrup-less pecan pie from Heaven's Banquet and may try to incorporate the bourbon and chocolate into that recipe. We'll see!



Alternative Thanksgiving Vegetarian Main Dishes
Personally, I am not a fan of fake meat. I think you should either eat meat or not, and this is probably because I'm not a fan of processed foods. The fewer ingredients an ingredient contains, the better, in my opinion. So, when choosing a Thanksgiving main dish, I want to nourish my family and guests with food I've made from scratch with single, stable ingredients. For all the vegetarians out there, here are some vegetarian main courses we've had a lot of luck with in the past. Most Thanksgiving side dishes don't contain meat and are perfect as they are. Posts will come soon:

Wild Rice and Mushroom Brioche with Buttered Shallot and Wine Sauce
Mushroom and Caramelized-Shallot Strudel
Lasagna with Fall Vegetables, Gruyère, and Sage Béchamel

Other ideas can be found here:
Cooking Light and Southern Living Vegetarian Thanksgiving Menus - Full menus if you want it all laid out for you in advance.
In a Vegetarian Kitchen with Nava Atlas - Some great mix and match ideas with recipes included.
Fabulous Foods Thanksgiving - There are some great looking main dishes here.

When a Non-Vegetarian Cook Hosts a Vegetarian Guest - A great resource when you're not quite sure what to do when you've invited a vegetarian to your traditional Thanksgiving dinner.

All this information is a bit late for Thanksgiving planning this year, but I hope it will pop up again next year when we're not sure what to do! Again, Happy Thanksgiving and Happy Holidays!