Sunday, June 21, 2015

Swordfish Provencal Video

YouTube Link: Swordfish Provencal
More Videos: Helen's Kitchen Channel

Fresh Tomato Version
You'll need 1 Lb of fresh tomatoes.  Make a shallow X with your knife on the bottom of each tomato.  Dunk them all into boiling water for 10 seconds.  Remove.  Cool until you can comfortably handle them and peel starting at the X.  Cut in half through the equator and scoop out whatever seeds you can easily access (don't sweat every seed).  Dice and they are ready to use instead of canned tomatoes.

For 3-4 servings

For the fish
1.5 Lb swordfish
1 Tbsp grapeseed or some other high heat oil

For the sauce
2 Tbsp olive oil
1 yellow onion, diced
2 garlic cloves, minced
2 tsp rosemary, minced (or thyme, sage, oregano)
14.5 oz can diced tomatoes (or fresh tomatoes prepared as described above)
3/4 cup dry white wine (Charles Shaw Sauvignon Blank from Trader Joe's is fine)
1 Tbsp butter
1 Tbsp minced fresh parsley

Tuesday, June 16, 2015

Kale Video (better than chips)

YouTube Link: Kale (Better than Kale Chips)
More Videos: Helen's Kitchen Channel

Kale types:
You can use any kale type for this recipe.  My favorite is Russian Kale with curly leaves and purple stems. Although I am Russian, I've only encountered kale in the US, so I have no idea where the name of this variety comes from.

By the way, did you know that Oct 7 is national Kale Day?  Does this mean we can have a beet day too?

This recipe takes about 3 minutes, but requires you to get the heat and timing just right. Here are some common problems that people run into and possible solutions.

Kale didn't brown
  • Kale must be dry before cooking
  • The pan must be very hot
  • Try increasing the amount of time you are cooking it uncovered.
Kale wilted too much
  • Don't let the kale sit in the pan after it's done.  Remove immediately.
  • Reduce the amount of time you are cooking it covered.
  • Kale will continue to wilt as it sits. As long as you are happy with the taste, don't worry about wilting.
Kale burnt
It's normal for the bottom leaves to look very dark, but if they taste burnt:
  • Make sure you didn't burn the oil before adding the kale.  It should be very riply.  The very first hint of smoke is ok, but not more than that.  If your oil is actively smoking, that's too much.  
  • Try reducing the amount of time you are cooking the kale uncovered.  
Kale was too tough
  • It might be kale's fault.  Some very mature kale can be tough.
  • Try not to pack as much kale into the pan.