Camomile Salmon Bowl

Ingredients

4 cups water
1/4 cup + 1/4 tsp dried camomile flowers, divided
1/4 tsp salt
3/4 cup white sushi rice
3/4 tsp matcha green tea powder
1 Tbsp finely chopped roasted nori, about a 1/2 sheet
1 tsp toasted sesame seeds
2 oz hot smoked salmon fillets, skin discarded and flesh flaked
2 radishes, thinly sliced
1/2 cup packed baby spinach leaves
1/3 cup cooked green peas
1 green onion, thinly sliced

Method

1. In saucepan, bring water just to a boil over high heat. Remove saucepan from heat and stir in 1/4 cup camomile flowers and salt. Set aside and let steep for 8 minutes. Strain through fine mesh sieve into heatproof pouring container and set aside.
2. Meanwhile, place rice into mixing bowl and cover with cold water. Swirl rice in water, drain, and repeat 2 to 3 more times until water is clear.
3. Into small saucepan, place rice, matcha powder, and 1 cup camomile tea and place over high heat. Bring to a boil, uncovered. Once at a boil, reduce heat to low and cover saucepan. Cook for 15 minutes. Remove saucepan from heat, keeping covered, and let stand for 10 minutes.
4. In small bowl, stir together roasted nori, sesame seeds, and remaining 1/4 tsp camomile flowers crumbled between your fingers. Set aside.
5. Divide rice, salmon, radishes, spinach leaves, and green peas evenly between 2 serving bowls. Warm remaining camomile tea, if needed, in small saucepan over medium heat until just at a simmer. Pour tea around rice, salmon, and vegetables. Garnish with nori mixture and green onion and enjoy.

Makes 2 servings.

Source: Alive magazine

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Smoked Trout Kedgeree

Ingredients

2 oz butter
1 tbsp corn oil
1 onion, diced
1 tbsp garam masala
1 tsp ground turmeric
4 cardamom pods, lightly crushed
1 cinnamon stick
generous 1-1/4 cups long-grain rice
2-1/2 cups water
2 tbsp vegetable bouillon granules
9 oz smoked trout fillets
3 hard-cooked eggs, shelled
1 tbsp chopped fresh parsley
1 tbsp snipped fresh chives
1 tbsp chopped fresh dill

Method

1. Melt the butter with the oil in a 12-inch nonstick skillet and cook the onion for 5 minutes over low heat, or until soft but not brown. Add the garam masala, turmeric, cardamom pods, and cinnamon stick and cook for an additional 1 minute, then add the rice, stirring to coat well.
2. Pour over the water and bouillon granules. Bring to a boil, then reduce the heat and cook over very low heat for 20 minutes, stirring from time to time, until the rice is tender, adding more water if necessary.
3. Flake the smoked trout into bite-size pieces and quarter the hard-cooked eggs. Reserve a small amount of the trout for garnish. Stir the remainder through the rice mixture gently, together with the chopped herbs, reserving a little for the garnish.
4. Transfer the kedgeree to a serving bowl and sprinkle with the reserved smoked trout and herbs. Serve at once.

Makes 4 to 6 servings.

Source: Brunch

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Risotto with Pan-roasted Squid

Ingredients

4 baby or 2 medium squid, prepared
1 tablespoon olive oil
1 large shallot, finely chopped
1/3 cup balsamic vinegar
2 teaspoons butter
sprigs fresh chervil to garnish
sea salt and freshly ground black pepper
risotto (see recipe below)

Method

1. Slice the squid tubes into 2-inch thick rings and pat them dry with kitchen paper towels.
2. In a sauté pan, heat the oil and quickly stir-fry the squid rings and tentacles for 2-3 minutes, or until just firm and white. Be careful to avoid overcooking them. Remove with a slotted spoon,
3. Stir the shallot into the oil and gently sauté for about 5 minutes, or until softened. Add the vinegar and cook until reduced by half. Whisk in the butter until it melts and the sauce is glossy.
4. Return the squid to the pan and lightly season. Fold into the risotto just as you finish making it. Garnish with the chervil and serve immediately.

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Risotto

Ingredients

2 to 2-1/2 cups Fish Stock
3 tablespoons olive oil
2 large shallots, finely chopped
1 cup risotto rice (Carnaroli, Arborio, or Vialone Nano)
scant 1/2 cup dry white wine
2 tablespoons mascarpone cheese
1 to 2 tablespoons freshly grated Parmesan cheese (optional)
sea salt and freshly ground black pepper

Method

1. Pour the stock into a saucepan and heat to a gentle simmer,
2. In a medium saucepan, heat the oil and gently saute the shallots for 5 minutes, or until softened and lightly colored. Add the rice and cook over medium to high heat for 2-3 minutes, stirring frequently. Pour in the wine and stir until it has been absorbed. Ladle in one-quarter of the stock and cook, stirring frequently, over medium heat until the liquid is almost completely absorbed.
3. Add another ladleful of stock and stir again until absorbed. Continue in this way until the rice has been cooking for about 12 minutes. You should have some stock left over. If eating immediately, go to step 5.
4. If cooking the risotto ahead of time, stop cooking at this point and drain the risotto mixture in a strainer (sieve) set over a bowl. Mix the liquid in the bowl with the remaining stock. Spread therisotto out on a baking sheet to cool, (This stops the cooking.)
5. Continue cooking, gradually adding the remaining stock, until the grains of rice are plump and creamy. The total cooking time should be 15-18 minutes, and the amount of stock you use will vary. If you run out of stock, you can add boiling water.
6. Add your chosen flavoring plus the mascarpone and Parmesan, if using. Season to taste, stir well, and serve.

Makes 4 servings.

Source: Passion for Seafood

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Hoppin’ John

Ingredients

1 teaspoon olive oil
1/2 cup chopped onion
1 medium rib of celery, chopped
1/2 medium red bell pepper, chopped
1/2 medium yellow bell pepper, chopped
2 medium garlic cloves, minced
4 cups fat-free, low-sodium vegetable broth
3 cups coarsely chopped collard greens, any large stems discarded
16 ounces frozen black-eyed peas (no need to thaw)
1 14.5-ounce can no-salt-added diced tomatoes, undrained
3/4 cup uncooked brown rice (short-grain preferred)
2 teaspoons salt-free Creole or Cajun seasoning blend
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes

Method

1. In a large stockpot or Dutch oven, heat the oil over medium-high heat, swirling to coat the bottom. Cook the onion, celery, bell peppers, and garlic for 5 to 6 minutes, or until the vegetables are soft, stirring occasionally.
   
2. Stir in the remaining ingredients and bring to a simmer. Reduce the heat and simmer, covered, for 40 to 45 minutes, or until the rice is tender, stirring once halfway through.

Makes 6 servings.

Source: American Heart Association

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Paella

Ingredients

3 chorizo sausages (14 oz)
6 saffron threads
1 tablespoon boiling water
2 tablespoons olive oil
4 cloves garlic, chopped
2 onions, sliced
2 cups short-grain rice
1 (14 oz) can peeled tomatoes, crushed
4 cups fish or vegetable stock
1/2 cup white wine
1 tablespoon smoky paprika
2 tablespoons chopped flat-leaf parsley leaves
1 cup white wine, extra 10 sprigs thyme, halved
2 lb vongole (clams)
24 black mussels
18 medium green (raw) prawns (1-3/4 lb), shelled

Method

1. Heat a large frying pan over medium heat. Cook the chorizo in two batches for 8-10 minutes or until crisp. Remove and place on paper towel.
2. Soak the saffron in the boiling water for 5 minutes.
3. Heat a large, deep frying or paella pan over medium heat. Cook the oil, garlic and onions for 5 minutes or until soft. Add the rice and cook, stirring, for 2 minutes. Add the tomato, stock, wine and saffron mixture and cook, stirring occasionally, for 10 minutes or until the rice is just cooked. Stir through the paprika and parsley.
4. While the rice is cooking, place the extra wine and thyme in a large, deep frying pan over medium heat and bring to a simmer. Add the vongole, mussels and prawns. Cover and cook for 5 minutes, shaking the pan occasionally, until the shells have opened and the prawns are cooked.
   Place the paella on plates, top with the seafood and serve with lemon wedges.

Makes 6 servings.

Source: Modern Classic

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