Striped Bass with Ginger

Yesterday I went shopping with a friend. He asked, “What will you do with the ginger?”

I probably over did the explanation to him but I explained the extremely easy steps of this amazing and delicious dish.  This recipe has the fish cooking by an innovative technique known as “steeping.”  Yes, it’s just like steeping tea leaves.

Based on a classic Chinese method the cooking process doesn’t rely on direct heat and instead it uses the warmth retained in the water that’s brought to a boil.  Fish prepared this way is exceptionally moist, smooth textured and evenly cooked.  Bathe the fish in a ginger/garlic sauce before serving.  I was dining alone and so I cooked only one whole fish that happened to be a striped sea bass. You can use any whole fish with bones and head.

Before:

After:

Ingredients:  Whole fish with bones, gutted and cleaned. 3 or 4 quarter size slices fresh ginger, soy sauce to taste, green onions sliced, fresh spinach – stems removed, ½ cup salad oil, 2 or 3 cloves garlic – minced, 2 or 3 tablespoons 1 inch slivers of fresh ginger – match stick size.

Rinse fish. Meanwhile boil water in a large roasting pan with lid. There should be enough water to cover fish by an inch or more. Once the water is boiling drop, in quarter size ginger slices and turn off the heat.

Immediately immerse fish into the water. Cover the pan tightly, do not uncover until ready to test for doneness.  It will be safe after 12 – 15 minutes. Let fish steep until flesh inside looks opaque.

Lift fish from pan and drain. Place on a platter. Generously drizzle with soy and sprinkle with green onion. Plunge spinach into the hot water the fish has steeped in and stir until wilted, 1 to 2 minutes. Drain and arrange around fish. Heat oil in a small pan over medium heat.  Add garlic and ginger slivers and cook just until garlic is light and golden (one minute or less) and pour over fish.

Serve with rice if desired.  I desired it.

Bake a rustic chocolate zucchini cake with bourbon?

I baked this cake yesterday and I’m serving it today. This is an amazing moist dessert that cake lovers are sure to love and want to make again and again.

For cake:  2 cups all purpose flour, 2 teaspoons baking soda, 1 teaspoon cinnamon, ½ cup unsweetened cocoa powder, 1 teaspoon salt, ¾ cup vegetable oil, 1 cup plain yogurt, 2 cups sugar, 1 teaspoon vanilla, 4 large eggs, 2 cups shredded zucchini, drained well, 1 tablespoon freshly grated orange zest.

For glaze:  ½ cup fresh orange juice, ½ cup firmly packed dark brown sugar, ½ cup bourbon.

For icing:  4 ounzes cream cheese, softened, ½ stick unsalted butter, softened, 1 cup confectioners’ sugar, ½ teaspoon vanilla.

Make cake:  Preheat oven to 350F and spray a 3 quart bundt pan with vegetable spray. In a bowl with an electric mixer beat oil, yogurt, sugar, and vanilla until combined. Add eggs, 1 at a time, beating well after each addition and beat in flour mixture until just combined .

Stir in zucchini and orange zest and pour batter into prepared pan. Bake cake in middle of oven 40 to 45 minutes, or until center springs back to the touch and a tester comes out clean.

Make glaze: In a small saucepan simmer orange juice and sugar, stirring until sugar is dissolved. I like using a whisk. Add bourbon and bring to a simmer.

Cool cake in pan 5 minutes and pierce all over with a wooden skewer. Pour glaze over cake slowly and cool completely. Chill cake, covered, overnight.

Make icing: In a bowl with an electric mixer beat cream cheese and butter until smooth. Add sugar and vanilla and beat until light and fluffy.

Invert  cake onto a platter and spread with icing.

Stir Fry with Rice

I was excited to try a new EVOO from Sapore della Vita based in Sarasota, FL.  I cut up some mushrooms, onion, and green pepper.  I used virgin olive oil to sauté the veggies and then finished it all off on the plate with an infused flavored Italian Chilli Dressing.

I only used fresh cracked pepper during the sauté process. I wanted to make a nice, easy dish.  I plopped some long grain rice in a bowl and topped it with the veggies. I lightly poured a little Chilli Dressing over the vegetables. Delicious.  The label description is Chilli but for me it was light and certainly not over powering.  Thumbs up!

http://www.saporedellavita.com/

Red White Blue Cheesecake for the 4th of July

I’ve baked lots of cheesecake over the years. This NY style cheesecake with these particular berries is my favorite.  For me, fresh fruit garnish is what’s happen’ baby when it comes to cheesecake. This is the cake we all enjoyed yesterday.

If you want a recipe send me an email on this one.