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Posts tagged ‘oranges’

A February/March Lunch/Dinner

Fish Soup with Rouille
Crêpes with Crème Fraîche, Citrus, and Rosemary Honey

Still in the middle of winter in Vancouver this year, what I feel like most these days is soup and citrus – the warming, comforting richness of a fish soup with the refreshing tang of citrus to finish. Here is a lunch menu (which could easily be used for a dinner) that I made recently. I was aiming for something a bit special yet casual, to welcome visiting family from Boston.

We go through heaps of hummus in our household, and I have most often resorted to buying it to keep up with consumption. My working theory is that if something can be easily purchased and the product is as good as home-made, why bother making it at home?

Good hummus can be bought at any supermarket and until now I have not been satisfied with the homemade version. My hummus has not been as creamy as I like it and it has had an underlying bitter taste.  But I recently learned two techniques that have me preferring my own version. First, using canned chickpeas, drain and rinse as usual, then slip off and discard the skins. OK, if this seems too tedious, you can skip this step. But the second change is a huge improvement which I encourage you to try: make your own tahini. It’s surprisingly easy to do if you have a food processor. The end result is a richer and more flavourful tahini that is not bitter.

There are of course many options for serving hummus: with pita, crackers, vegetables for dipping, etc. But I happened to find some Italian taralli snacks at Zara’s Deli (photo below) at Granville Island Market. While the hole in the middle makes dipping a bit tricky, the flavour combination and the texture of the crackers is terrific with hummus.

1 can chick peas, drained and rinsed
1-2 cloves garlic, grated
juice of 1 lemon (about 2 tablespoons)
2 tablespoons tahini
½ teaspoon cumin
¼ teaspoon cayenne, or to taste
salt and pepper to taste
cold water (about ½ cup)
sumac, parsley, drizzle of olive oil, as desired for garnish
bagel chips, crackers or taralli snacks (below)

If you have time, remove the skins from the drained and rinsed chickpeas. This is not absolutely necessary, but will result in a smoother texture. Place chickpeas in the bowl of the food processor and add the garlic, lemon juice, tahini, cumin and cayenne. Process, scraping the bowl periodically, until the mixture is very smooth. Pour in cold water slowly through the feed tube, until the hummus reaches the consistency that you like, and continue to process for about 1 minute. Add salt and pepper to taste. Garnish as desired, cover and refrigerate. Hummus is best served at room temperature so make sure to remove it from the refrigerator at least 1 hour before serving.

1 cup sesame seeds
2-3 tablespoons extra virgin olive oil

Heat a heavy saucepan over medium high heat and add the sesame seeds. Shake or stir frequently until they are evenly toasted. They should be a golden brown. Watch closely as they burn easily. Remove from the heat and cool slightly.

Place seeds in a processor and process for about 1 minute. Scrape down the sides of the bowl and add 2 tablespoons olive oil through the feed tube. Process into a smooth paste, scraping down the sides. Add more oil if needed to reach the desired consistency. Pour into a container and add a bit of olive oil, just to cover the surface. Store in the refrigerator.



Fish Soup with Rouille
Some of the elements of this dish can be prepared in advance. My recommendation would be to make or purchase the fish stock and make the rouille a couple of days in advance. That leaves the final cooking of the fish in the soup and making the croûtes for the same day. This recipe is adapted from Epicurious.

Soup Base
1 large leek, washed, green part coarsely chopped and white part thinly sliced (divided)
5 tablespoons olive oil, divided
1 onion, chopped
2 ribs celery, coarsely chopped
2 carrots, coarsely chopped
3 cloves garlic, smashed
¼ teaspoon saffron threads, crumbled
2 bay leaves
1 teaspoon dried hot red pepper flakes, or to taste
28oz. tin peeled Roma tomatoes
2 tablespoons tomato purée
2 cups dry white wine
1½ quarts fish stock, purchased or recipe below

Heat 3 tablespoons of oil in a large heavy pot over moderate heat, then add leek greens, onion, celery and carrots and cook until the vegetables begin to soften. Add the garlic and cook, for another 3 minutes. Add saffron, bay leaves and red pepper flakes and cook, stirring, 2 minutes. Add tomatoes and purée and cook, stirring, another 3-4 minutes. Add the wine and simmer, uncovered, until the liquid is reduced by about half. Stir in stock and bring to a boil. Reduce heat and simmer, uncovered, for about 30 minutes. Strain into a bowl and discard solids. Store for up to 2 days, covered in the refrigerator.

Fish Stock
1 tablespoon vegetable oil
2 lbs. white fish bones and trimmings
1 large onion, sliced
1 medium fennel bulb, coarsely chopped
¼ lemon juice
1 teaspoon salt
7 cups cold water
1 cup white wine

Cook the fish bones and trimmings, onion, fennel, parsley, lemon juice and salt in a large heavy pot over medium heat. Add the water and wine and bring to a boil, skimming the froth that rises to the surface. Simmer, uncovered, for 20 minutes and then strain, discarding the solids and reserve the stock. This can be done up to 2 days in advance. Makes 1½ quarts.

2 red peppers
6 cloves garlic, minced
1 teaspoon salt
1 jalepeno pepper, seeded and chopped
½ cup fresh bread crumbs
¾ cup extra virgin olive oil
2 tablespoons fresh lemon juice
½ teaspoon black pepper

Lay the red peppers on their sides directly on gas burners and turn the flame on high. Or, put them on the rack of a broiler pan about 2” from the heat. Roast, turning with tongs, until the skins are blackened. Transfer to a bowl, cover and let steam for about 20 minutes. Remove the skin and seeds from the peppers and tear flesh into large pieces. Place them in the bowl of a food processor, and add the minced garlic, salt, chopped jalepeno and bread crumbs. Purée, then with the motor running slowly add the oil, lemon juice and pepper, blending until very smooth. Remove and store in an air tight container in the refrigerator for up to 3 days.

Bread Croûtes
1 loaf unsliced sourdough or country bread
2 tablespoon butter
salt to taste

Remove crust from the loaf and tear inside into roughly 3” pieces. Brush with the remaining 2 tablespoons olive oil and grill on all sides, or bake at 350ºF until lightly toasted. You want the outside toasted and the inside soft. Set aside until ready to serve the soup.

To Finish
1 lb. white fish, cut into 1” cubes (I used cod, but look for whatever is freshest, any white fish will be great)
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh flat leaf parsley

Heat 2 tablespoons of butter in a 4 quart heavy pot over moderate heat. Cook the white part of the leek until it begins to soften. Add the soup base and bring it to just boiling. Season to taste with salt. Add cubed white fish and simmer until fish is just opaque, about 2 minutes. Stir in ½ cup of the rouille. Put bread croûtes in warm soup plates and ladle soup over top. Garnish with oregano and parsley and serve remaining rouille on the side.



Crêpes with Crème Fraîche, Citrus Compote and Rosemary Honey
I was in the mood for crêpes and since citrus fruit is so good right now, I searched online for an interesting combination. I found what I was looking for at What Katie Ate: Food and Photography. I used my own crêpe recipe and tweaked the compote. The original recipe suggests cooking the citrus for part of the time with the juices and sugar, but I found that the fruit fell apart that way, so my instructions keep the fruit separate. Just make sure you drain it well and collect all of the juices for the syrup.

Crêpe Batter
1 cup flour
2 tablespoon sugar
pinch salt
2 eggs
1½ cups milk
½ teaspoon vanilla
1 tablespoon unsalted butter, melted
softened butter, for cooking

Citrus Compote
6 large navel oranges
2 red grapefruits
2 tablespoons fine sugar
½ cup mint leaves, julienned

Rosemary Honey
1 cup liquid honey
2 sprigs rosemary

1 cup crème fraîche and mint leaves, for serving

Crème Fraîche can be made ahead (or you can purchase it) by combining 1 cup whipping cream and 2 tablespoons buttermilk in a jar. Shake well and leave at room temperature, covered, until it thickens, about 24 hours depending on how warm your kitchen is. Refrigerate until ready to use.

Prepare the citrus compote: Cut the top and bottom from the fruit, then place on a chopping board and using a sharp knife, cut away all of the peel and pith. Take the fruit in your hand and over a bowl, cut each inner segment away from the membrane, letting them fall into the bowl. Squeeze out the remaining juice from the membrane into the same bowl.

Strain the juices into a large frying pan, reserving the citrus segments. Heat the juices with 2 tablespoons of sugar and simmer until the mixture reduces by ⅔ and is syrupy. Stir in the orange segments and the mint leaves and set aside. Can be made a few ours in advance and kept at room temperature.

For the rosemary honey: Place honey and rosemary in a small saucepan, bring to a simmer and cook over medium, heat without boiling for about 5 minutes to infuse the flavour. Transfer to a jar and reserve. Warm a bit before serving.

For the crêpes: In a bowl, combine flour, sugar and salt. Add eggs, ½ cup of milk, vanilla, and whisk until smooth. Gradually add remaining milk, stirring constantly. Whisk in melted butter.

Preheat a 6” crêpe pan over medium heat. When the pan is hot, brush with butter.

For each crepe, pour about 2 tablespoons of batter in the centre of the skillet. Tilt pan to spread batter evenly until it covers the entire bottom of the pan. When the edge peels off easily and begins to brown, turn the crêpe with a spatula. Continue cooking for about 10 seconds and then remove from pan. Place cooked crêpes on a plate as you go. Cover with aluminum foil to keep them from drying. Crêpes can be made 1 day in advance, well-wrapped and covered, in the refrigerator. Warm in a 350ºF oven for about 20 minutes before assembling.

To Serve: Place a warm crêpe on a plate, place some citrus compote on one quarter and top it with a spoonful of crème fraîche. Fold the crêpe over the filling and then into quarters. Depending on appetites, you can offer 1-2 per person. Finish the presentation with a drizzle of rosemary honey and mint leaves.

Dinner Party Menu: February

After being away from this site for way too long, I am finally back to writing with a new plan for 2016. Actually it’s a project with a process that I intend to develop and explore together with my friend, the incredibly talented cook and entrepreneur Julie Marr. Sharing recipes and ideas is a huge part of my cooking life and I have found that it is in the conversations about food that the inspiration to cook and new ideas to test come about. Julie and I delight in these conversations and share similar approaches to cooking. We will be collaborating on this monthly menu project from its design and testing, to writing about our experiences on our blogs.

One of the things I love to do is to entertain at home. Planning the menu, shopping, staging the preparation and envisioning the presentation are all elements I enjoy. I hear from many friends and readers that while they too like to cook and to entertain, they seldom do so because they simply cannot find the time in their busy lives or feel that they do not have the expertise to pull it off.

As our project evolves, Julie and I will to try to demystify the hosting experience by providing step-by-step guides to hosting dinner parties for every month of the year, using ingredients that are at their best in Vancouver markets each month. Included here will be what might be considered when designing the menu, shopping lists, how to prepare elements in advance and photographs which illustrate the process and final presentation. Please stay tuned as each month rolls out and we add these elements to the menus.

A few weeks ago Julie and I met to plan this month’s menu. Ingredients were chosen according to what is available and at its best in Vancouver markets in February, and the kinds of food that people generally feel like eating in a winter month on the west coast. Another consideration when planning a dinner party menu is how much of it can be prepared in advance so that hosts can relax and enjoy themselves. The recipes will include instructions for this.

In what can be a rainy and dark month here in Vancouver in February, it helps to inject vibrant colours and flavours into our cooking. Tastebuds are enlivened by the taste of citrus and because these fruits are at their best this month, they make their way into the salad, the vegetable and the dessert in the following menu.

Appetizer Tray: Barbecued Salmon, cheese, rice crackers, olives
Avocado, Beet & Crab Salad with Lime and Crème Fraîche
Easy Duck Confit
Roasted Fennel with Orange and Pepper Flakes
Pears Poached in Red Wine with Mascarpone Cream and Pistachios

When planning the main course for this menu, we discussed leaving out a carb as the duck and fennel stand alone very well. However, when we tried out the menu we ended up making our own additions. I made popovers seasoned with black pepper and roasted ground fennel seeds and Julie made the classic French dish, potatoes cooked in duck fat.

A note about appetizers: My preferred approach to appetizers is to consider ingredients that are already in the refrigerator, or ones that I know we will enjoy as leftovers, and arrange them on one large platter for guests to help themselves. This is such an easy way to cover this part of the menu as it does not require much preparation – just assembling a few ingredients. It also accommodates all types of eaters, ones who eat lightly and those with larger appetites.

Photographs: I am grateful that Julie is a much more able photographer than I am and I have included some of her photographs here with acknowledgement.

Avocado, Beet & Crab Salad with Lime and Crème Fraîche
Recipe adapted from Sunday Suppers at Lucques by Suzanne Goin

3 bunches medium beets
¾ cup extra virgin olive oil, divided
½ lemon
¼ cup finely diced shallots
3 tablespoons seeded, diced jalapeños
⅓ cup lime juice
2 large avocados
6 small handfuls of arugula leaves
¾ lb (454 g) cooked Dungeness crab meat that has been carefully picked for stray bits of shell (optional)
1 tablespoon chopped flat-leaf parsley
1 tablespoon chopped cilantro
½ cup crème fraîche
Kosher salt and freshly ground pepper

Preheat the oven to 400° F.
Trim the beets of their roots and stems and wash them well. Toss the beets with 1 tablespoon of olive oil, sprinkle with some salt and then wrap them in aluminum foil and place on a baking sheet. Place in the oven and roast for 40 to 50 minutes until they are easily pierced with a sharp knife.

When the beets are done remove from the oven and allow to cool. When cool enough to handle peel the beets by slipping off the skins with your fingers and then slice in 1/2 inch wedges. Place them in a medium bowl and toss with 1 tablespoon of the olive oil, a generous squeeze of lemon juice and some salt and pepper. Taste and adjust seasoning. Set aside.

While the beets are roasting, combine the shallots, jalapeños, lime juice and 1/2 teaspoon salt in a small bowl and let sit for 5 minutes. Whisk in 1/2 a cup plus 2 tablespoons of olive oil and then taste for balance and seasoning.

Cut the avocados in half lengthwise, remove the pit and peel. Cut into 1/4 inch slices and season with salt and freshly ground black pepper. Fan the avocado slices on one side of six individual plates. Place the beets on the other side and arrange the arugula in the middle.

Toss the crab gently with two-thirds of the jalapeño lime vinaigrette, the parsley and the cilantro in a medium bowl. Taste the crab and season with some salt and/or lime juice if you like. Pile the crab on the arugula and top with the crème fraîche and a few grinds of black pepper. Drizzle a bit more of the vinaigrette over the avocado.
Serves 6.

In advance: the beets can be roasted and the vinaigrette can be mixed several days ahead and kept covered and refrigerated until ready to assemble the salad. As noted, the crab is optional as the salad works well without it too.

Avocado & Beet Salad
Easy Duck Confit
Recipe adapted from Bromberg Bros. Blue Ribbon Cookbook by Bruce Bromberg, Eric Bromberg and Melissa Clark.
Melissa Clark wrote about the development of this contemporary version of the classic French duck confit in 2010 in The New York Times. This recipe makes cooking your own confit at home easy and Julie and I have found that it works well when cooked in advance, so instructions are given for this. We have adjusted the roasting times given in the original recipe according to our experience with the average size of duck legs purchased here in Vancouver.

3 teaspoons Kosher salt
Freshly ground black pepper
6 sprigs of fresh thyme
4 fresh bay leaves torn
6 duck legs, rinsed and patted dry but not trimmed

Place the duck legs in a shallow dish and season with the salt and pepper. Strip the leaves of thyme from the sprigs and scatter on top of the seasoned legs and add in the torn pieces of bay leaf.

Cover tightly with plastic wrap and refrigerate for 24 hours.

The next day, heat the oven to 325ºF. Allow duck legs to come to room temperature. Place the duck legs, fat side down, in a large ovenproof frying pan with the legs fitting snugly in a single layer. You may have to use two pans or cook them in batches. Heat the duck legs over medium heat until the fat starts to render. When there is about ¼ inch of rendered fat in the pan, about 20 minutes, flip the duck legs over and cover the pan with foil or a lid. If you have used two pans, transfer duck and fat to a roasting pan. Place in the preheated oven.

Roast the legs for about 1½ hours, or until the meat is very tender, falling away from the bone and the duck is golden brown. Remove duck from the pan and keep covered lightly with foil on the counter if serving within the next 2 hours, or cover and refrigerate until ready to finish. Reserve duck fat for reheating the duck later.

To Finish: Heat some of the duck fat over medium-high heat in a large frying pan (or two) and reheat the legs, skin side up and covered with the lid or foil, about 5 minutes. Remove the lid, turn the duck over, and sear until the skin is dark brown and crispy. Serve immediately with the roasted fennel.
Serves 6

Roasted Fennel with Orange and Pepper Flakes
Julie Marr Photo 

Recipe adapted from Gjelina by Travis Lett
Photographs of Oranges and Plated Dish, courtesy of Julie Marr
3 fennel bulbs
3 cara cara, blood oranges or mandarins
6 tablespoons extra-virgin olive oil
Kosher salt
¾ cup fresh orange juice
6 tablespoons dry white wine
6 tablespoons stock (vegetable or chicken)
pinch of red pepper flakes
freshly-ground black pepper
pinch fennel pollen (optional)

Cut the fennel bulb into wedges. Cut the stems into thin slices, reserving the fronds. Set aside. Remove the peel from the oranges: Cut off both ends, place the orange on one of the cut ends, and using a paring knife, slice away the skin and white pith. (See Julie’s photograph above.)

Carefully slice between the flesh and the membrane to cut out orange sections and set aside.

In a large frying pan over high heat, warm the olive oil. Add the fennel wedges, cut side down in the pan. Cook until the fennel is caramelized, about 3 minutes. Flip, lower heat to medium-high, and cook on the other side until caramelized, about 3 more minutes. Season with salt, add fennel stems and continue to cook until the stems are well-browned, another 2 minutes. Add the orange juice, wine and stock and reduce the until the sauce is thickened and the fennel is deeply seared and starting to soften, 2 to 3 minutes. Add the pepper flakes and season with salt and pepper.

Place on warm dinner plates, garnish with fennel fronds, orange segments and fennel pollen, if using.
Serves 6

In Advance: This dish can be made a few hours ahead and served at room temperature. Julie served this menu family-style, a nice way to make the meal less formal and relaxed. Do whatever works best in your life and your kitchen.

FennelJulie Marr Photo 

Pears Poached in Red Wine with Mascarpone Cream and Pistachios
3 ripe but firm large pears (Bartlett, Anjou or Bosc)
3 cups red wine (Cabernet Sauvignon or Merlot)
½ cup fresh orange juice
½ cup sugar
1 vanilla bean, split in half lengthwise
1 cinnamon stick
peel of 1 orange
peel of 1 lemon
4 whole cloves
2 star anise
1 bay leaf

½ cup mascarpone cheese
1 tablespoon sugar
¼ teaspoon grated lemon zest
3 tablespoons chopped toasted unsalted pistachio nuts, for garnish
mint, for garnish

Peel the pears, cut them in half, and scoop out the core with a melon baller and trim the stem end. Place in a saucepan that is large enough to hold the pears in one layer. Add the rest of the ingredients and just enough water to cover the pears.

Set the saucepan over high heat and bring liquid to a boil. Reduce the heat and simmer, stirring occasionally, until the point of a knife easily pierces the pears, about 15 minutes. (This may take longer, depending on how large and how ripe the pears are.) Remove the pan from the heat and allow the pears to cool in the liquid.

With a slotted spoon, transfer the pears to a plate and strain the cooking liquid over a bowl. Discard the solids and return the liquid to the saucepan. Place over medium-high heat and cook until the liquid is reduced to a light syrup, about 30 minutes. Let cool and pour over the pears. Store in the refrigerator in a covered container until ready to serve. Can be made 2-3 days before serving.

Mix the Mascarpone Cream: this can be done one day ahead.
In a small bowl, whisk the cheese with the sugar and lemon zest.  Keep refrigerated until ready to serve.

Toast the pistachio nuts: To toast this small amount of nuts, it is easiest to do in a small frying pan over medium-high heat on the stove. Watch carefully and shake the pan often to allow the nuts to toast evenly. Remove from the heat, chop and cool completely before storing in a covered jar until ready to use.

To Serve: Remove pears from the refrigerator and place one on each of 8 shallow soup plates. Using a piping bag, or small spoon, pipe about 1 T. of mascarpone cream in the cored space of each pear. Spoon some of the reduced poaching liquid around each pear. Garnish with toasted pistachio nuts and mint. Serve with florentines, if desired.
Serves 6

Pears & Red Wine

Chocolate-Dipped Florentines
recipe courtesy of Julie Marr

1 large egg white, room temperature
⅓ cup icing sugar
1¾ cup blanched sliced almonds
pinch of flaky sea salt
grated zest of half an orange
3 oz. bittersweet chocolate, chopped

Preheat the oven to 300ºF.

Line a baking sheet with parchment paper and lightly brush the paper with vegetable oil. In a bowl, mix together the egg white, icing sugar, sliced almonds, salt and orange zest. Fill a small bowl with cold water and place it along with a fork next to your lined tray and the bowl with the almond mixture. Dip your hand in the cold water before lifting a tablespoon-sized portion of the almond mixture and place on prepared baking sheet. Continue placing tablespoon size portions of the almond mixture, evenly spacing them on the sheet.Dip the fork in the cold water and flatten the mounds of almond mixture as much as possible. Try to avoid having gaps between the almonds.Bake in the preheated oven for 10 to 15 minutes until the cookies are evenly golden brown. The time will depend on how large the cookies are.Let the cookies cool and then lift with a spatula and place them on a cooling rack. Continue baking all the cookies in batches.

Once the cookies are cool, melt the chocolate in a clean dry bowl either in the microwave or over a pot of simmering water. Spread the underside of the florentines with the chocolate and place upside down on a parchment-lined tray. Let cool until the chocolate firms up. Serve or store in an airtight container at room temperature until ready to eat.
Makes 20 – 25 cookies.

Sunday Brunch

Twice-Baked Cheddar Soufflés
Bacon and Turkey Sausages
Cinnamon Bun Muffins
Oatmeal Soda Bread
Grapefruit, Orange and Mint Salad

Brunch has increasingly become a favoured family/friends meal in our household. It seems to suit the schedules of all generations who gather around our table these days. Planned ahead, much of the preparation for this menu can be started in advance: fruit salad the night before; bread and muffin ingredients measured in advance, then finished and baked quickly in the morning;  and yes, even the soufflés can be baked for the first time the day before, then refrigerated and finished just before serving. Read more

Moroccan Dinner for 6

Assorted homemade or purchased appetizers: hummus, baba ghanoush, olives, grilled flatbread or crackers, pistachios
Orange and Grated Radish Salad with Orange Blossom Water
Moroccan Chicken
Couscous with Tomato and Onion
Roasted Butternut Squash and Red Onion with Tahini Sauce and Za’atar
Tarte Tatin with Apples, Raisins and Orange Blossom Water

While testing recipes using preserved lemons and preparing a dinner menu, I began with the main dish, Moroccan chicken, a recipe recently given to me by my cousin, Daphne. I then drew inspiration from two wonderful cookbooks: Paula Wolfert”s “The Food of Morocco” and Yotam Ottolenghi and Sami Tamimi’s “Jerusalem, a Cookbook”. I simplified the menu by purchasing the hummus and baba ghanoush, and serving them with olives and sesame crackers. Read more

A January Menu for 6

Baba Ghanoush & Crackers
Jamie Oliver’s Fifteen Christmas Salad
Red Wine Braised Duck Legs
Fennel, Celery Root and Potato Purée
Arugula Salad
Grand Marnier Soufflée with Crème Anglaise

With busy schedules it is difficult to find the time to entertain friends at home, but with this menu plan you can spread the work out over several days. Following each recipe here you will find suggestions for advance preparation and at the end I have added shopping lists. I hope you enjoy this winter menu and time to relax with your guests. Read more

Arugula Salad with Oranges and Cambozola Served with Pan-Roasted Chicken Thighs

I love the peppery taste of arugula mixed with sweet, salty and crunchy ingredients. This salad can be adjusted according to your preferred ingredients: vary the jam or marmalade, the fruit, the cheese or the nuts. For a weeknight dinner, serve this with a simply cooked piece of fish or chicken or for a dinner party, it makes a delicious first course. I paired it with the pan-roasted chicken thighs with homemade seasoned salt below. Read more