"Do not overcook this dish. Most seafood...should be simply threatened with heat and then celebrated with joy."
~ Jeff Smith (The Frugal Gourmet)
I was asked the other day to help put together a dinner menu for two. Requested criteria: something seafood, limited dairy, no nuts and easy to prepare.
Sometimes it takes a good deal of work to make a dinner seem effortless but I think the following recipes, in truth, require very little preparation and will allow both host or hostess and guest to relax and enjoy each others company without a lot of fuss.
Green Salad w/ Cranberry Dressing
This is a variation of my Christmas Salad. It was such a fresh treat at our recent dinner party that I thought it deserved a repeat performance.
Salad:
4 cups mixed salad greens
1 avocado, thinly sliced
¼ cup thinly sliced red onion
½ cup pomegranate seeds
Dressing:
1/4 cup cranberry juice concentrate
1/4 cup white wine vinegar
1 1/2 tsp. Dijon mustard
1/4 tsp. freshly ground pepper
1/2 cup grape seed or vegetable oil
Place greens in a large salad bowl. Add avocado and onion.
To make dressing:
Combine cranberry juice concentrate, vinegar, mustard, pepper and oil in a jar with a tight-fitting lid. Shake until well blended. Drizzle over salad. Sprinkle pomegranate seeds over salad, toss gently and serve.
Seafood Stew
2 Servings
2 tablespoons of olive oil
1 onion thinly sliced
1 small fennel bulb thinly sliced
3 cloves of minced garlic
1 small red chili finely diced
2/3 cup of dry white wine
Pinch of saffron
Good splash of ouzo
1 can crushed tomatoes
2 tablespoons of tomato paste
400 ml of fish stock (if not available use a bottle of clam juice and add chicken stock to equal 400 ml)
8 fresh cleaned mussels
8 fresh scallops
8 -10 raw tiger with tails kept intact
8 calamari rings
400 grams of firm white fish fillets (I like tilapia) cut into bite sized pieces
Handful of chopped flat leaf parsley to garnish
Saute the onion, fennel and garlic for about five minutes until translucent and aromatic
Add the chili and saute for a few more minutes
Add the wine, saffron and ouzo and allow it to cook off for about 2 minutes
Add the crushed tomatoes, tomato paste and fish stock and bring to the boil. Lower the heat to medium and allow the mixture to simmer and thicken-for approx. 30 min.
Add the mussels, scallops and prawns and cook for 5 minutes
Add the calamari rings and chunks of fish and cook for a further 5-7 min.
Remove from the heat and garnish with lots of fresh parsley and serve.
Now all that is needed is some good crusty bread and a crisp white wine.
.....and something sweet to finish.....
Chocolate Pots de Crème
2/3 cup whole milk
1 egg
2 tablespoons sugar
Pinch salt
1 cup semi-sweet chocolate chips ( I use dark chocolate)
2 tablespoons dark rum
4 demitasse cups or verrines
1 cup whipping cream
2 tablespoons sugar
Mint sprigs & fresh berries to garnish (optional)
Heat milk in a small pan over moderate heat until it comes to a boil.
In blender or food processor combine egg, sugar, a pinch of salt, semisweet chips, and liqueur. Run processor or turn on blender to low setting. Pour in boiling milk in a slow stream. The hot milk will cook egg and melt chocolate. Process or blend 1 minute, until smooth.
Spoon chocolate into 4 demitasse cups or verrines and chill. After dinner, beat cream until soft peaks form. Add a little sugar and beat to combine. Top the chocolate cups with a dollop of cream and garnish each cup with mint sprigs.
Place cups on saucers and serve with demitasse spoons. If you use teacups, this recipe will yield 2 cups, rather than 4.
....Bon appétit....
