Baked Fish en Papillote

A few nights ago I decided to finally act upon a cooking technique that I first learned about over two years ago. I had seen it come up a few times on tastespotting.com, my favorite site to browse for recipes, and thought that it sounded intriguing. But somehow it always remained on the back burner until a few weeks ago when my mom and I were watching Food Network and it was featured on Ina Garten's Barefoot Contessa.

The technique that I am referring to is called "fish en papillote" or "fish in paper". Basically the idea is to create a little packet, made of parchment paper, that includes the fish as well as some herbs and seasonings. The fish is baked in the paper packet and the steam that builds up inside allows for the fish to cook slowly and gently, absorbing all of the flavors of the herbs and seasonings inside.

I am so glad that I finally got around to trying this out! This technique is great for a number of reasons. Firstly, there is no strict recipe that needs to be followed...it can be done using any white fish and a number of different herbs and seasonings. I decided to make a somewhat Mediterranean style dinner and used halibut, lemon, capers, rosemary, and spinach. However I think it would also be great with some Asian flavors such as teriyaki, ginger, and soy.

Secondly, the packets can be prepared ahead of time and then refrigerated until ready to bake. For example, I made all of the packets on Friday and we ate some for that night but I saved the rest and baked them the next day when my grandparents came over for dinner. The fish tasted just as good when baked the following day and I put it in the oven straight from the fridge.

Finally, I think the technique is great for easy entertaining and small dinner parties. When the packets are ready and torn open they release a wonderful aroma and look beautiful with the fish inside. Also, the delicious juices are held within the packet and continue to provide fragrance and flavor to the fish.

Everyone in my family enjoyed the fish and I was quite pleased with how it turned out. I still can't believe it took me two years to try it but better late than never!

Baked Fish en Papillote
Note: This is an example of ingredients that can be put into the paper packet, therefore quantities are not important. Just be sure to follow the folding technique so that the paper packets are sealed and no steam escapes.

• Individual white fish fillets (6-8 oz portions)
• Lemon (sliced into rounds, zested)
• Baby spinach
• Fresh rosemary (can substitute with thyme or oregano)
• ¼ cup unsalted butter, room temperature
• 2 tbsp capers, chopped
• Handful flat-leaf parsley, roughly chopped
• 1 garlic clove, finely minced
• Salt and pepper

1. Combine the chopped capers, parsley, garlic clove, and lemon zest with the butter. Mix well until all of the ingredients are integrated in the butter. Wrap in plastic wrap and refrigerate until ready to use.
2. Fold a large piece of parchment paper in half, lengthwise. Make one long cut diagonally along the bottom corner and two shorter diagonal cuts along the top. When unfolded it should resemble a heart.
3. Place a handful of spinach in the center of half the paper heart. Spoon some of the prepared butter on top of the spinach, distributing a few pieces throughout.
4. Lightly season the fish fillet with salt and pepper on both sides. Place the fillet on top of the spinach and then spoon some dabs of butter over the fish.
   
5. Place a slice or two of the lemon on top as well as a half sprig of rosemary. 
6. Fold the other half of the parchment over and starting from the bottom corner make small overlapping pleats all the way around to seal the edges completely. 
7. Repeat with remaining fish fillets. Once ready, transfer all of the packets to a baking sheet and cook at 400 degrees Fahrenheit for about 15 minutes. (Generally about 12 minutes per inch of thickness). The parchment should puff up as the steam builds up inside.
8. To serve, cut a small hole in the center of the packet and gently tear apart to the side. Make sure to tear centrally and lengthwise along the packet so that it stays mostly intact and the juices remain inside.

Grilled Prawns and Vegetables

I may be a lot of things, but a grill master I am not. I don't know why but somehow I have always found grilling food to be a challenge. Every summer I make a few (quite lame) attempts at grilling and usually end up burning the food. After each failure I usually succumb back into my safe world of stove-top and oven cooking.

However this summer I have decided that I want to conquer my grill inadequacies once and for all. Part of this desire stemmed from the fact that I am constantly seeing great grill recipes online and on Food Network and I so badly want to try them out. Also, I recently came back from visiting some family friends who showed me how easy and delicious grilling can truly be.

I decided that I needed to start small and work my way up. Therefore on day one, I settled on grilling some corn on the cob and zucchini slices that I quickly marinated. Result: success! Moving on to day two, I grilled some wine-marinated prawns and chipotle-lime chicken. Result: another success!

Both days I was so proud of myself and could not stop bragging to all of my family members. Part of my success came from some helpful tips I picked up, which I will definitely share.

• Tip one: Make sure your grill is clean! An easy way to do this is to spray some PAM on the grates, turn it onto the highest heat, and close the lid. The oil will burn up in the heat and the grill will be ready to use once the grill is no longer smoking. Also make sure to scrape the grates well for any bits that may have gotten stuck to it.
• Tip two: Brush the grates with an onion. This helps to keep the food from sticking to the grill, especially anything that may have been marinated. Simply cut an onion in half, stick a fork in it, and rub it vigorously up and down all over the surface of the grill. Don't toss the onion because you can keep using it in between each batch of food if you have multiple items to grill.
• Tip three: Don't overflip! I was definitely guilty of this before. The way to achieve good food and those beautiful grill marks is to allow the food to cook through and develop flavor. Put the food on the grill, close the lid, and give it some time (depending on what you're cooking), before you flip it. With each additional flip or handling of the food you are only making it tougher. Generally, unless you are rotating something like corn, each food item only has two sides so really you only need to flip it once.
• Tip four: Let it rest. This step isn't as necessary for something like vegetables or even smaller proteins like prawns. However if you're making something bigger like steak this is a must. Allowing the meat to rest gives it time to finish developing flavor. If you cut into it right away the juices will run out and be left on the plate or cutting board rather than incorporating into the meat.

I realize that I still have more things to learn when it comes to grilling and most likely I may still make some grilling mistakes. Still, I'm hopeful that these past two nights were just a preview of many more grilling successes.

Grilled Prawns and Vegetables
Note: My mother marinated the prawns and did very rough measurements. I too did not measure out the ingredients for the zucchini marinade. Therefore the quantities are not precise and can be adjusted.

For the prawns:

• 36 raw jumbo prawns, in shell and deveined
• 1 cup white wine
• ½ cup olive oil
• 2-3 cloves garlic, finely chopped
• 1 tsp dried parsley flakes (can be substituted with basil, thyme, or oregano)
• 1 tsp salt
• ½ tsp pepper
• 1 tbsp honey

1. Combine all of the ingredients for the marinade and pour onto the prawns. Cover and refrigerate for 3-4 hours.
2. Once ready to grill, put 3 or 4 shrimp onto each skewer. If using bamboo or wooden skewers make sure to soak them in water first so they don't burn.
3. Turn the grill onto medium heat. Place the skewers evenly across the grates and close the lid. Cook for 2-3 minutes on each side. The prawns should be pink once they're done.

For the zucchini and corn:
Note: The corn did not require a marinade; it was stripped from the husk and wrapped in aluminum foil.

• 3 large zucchini, sliced diagonally
• 2-3 tbsp Frank's Red Hot Chile n' Lime sauce
• 1-2 tbsp garlic plus seasoning
• ¼ cup olive oil
• Sprinkle salt and pepper

1. Combine all of the ingredients for the marinade and toss the zucchini slices in it to evenly coat.
2. Turn the grill onto medium-low heat. Spread the zucchini slices evenly across the grates and close the lid. Cook for 2-3 minutes on each side or until the zucchini are fork tender.
3. For the corn: Place the corn on the grill turned onto medium-high heat. Quarter-rotate the corn every five minutes until all sides are finished.

Malaysian Laksa

A couple of weeks ago I attempted to make laksa, a popular Malaysian soup, after watching an episode of Jamie Oliver's 15 minute meals. Despite the delicious flavor, the soup took me longer than 15 minutes to make and did not actually turn out as soup but rather more like a shrimp and noodle dish.

After that experience, I was determined to make laksa and decided to look up some recipes. I soon realized that most of the recipes involved making a spice paste that was combined with a broth, typically seafood though it could be substituted for chicken or vegetable, and then preparing the rest of the ingredients separately. In the end it kind of became a "build your own adventure" type of soup with the garnishes served alongside the spiced broth.

I wasn't able to find the shrimp paste typically used as part of the spice paste so I combined elements from various recipes to create my own spice blend. I have to admit that I'm quite proud of the paste and resulting broth that I made. It was milder than what I usually make but this also made it more light and gentle tasting. Served alongside some chili garlic sauce it was perfect because each person could make it as spicy as they wanted.

In the past, I have had difficulties with the rice noodles absorbing too much liquid and the result no longer resembles a soup. This time I followed the packaged instructions and cooked the noodles separately. The only problem was that I found that the rice noodles did not absorb much of the flavor of the broth when it was simply ladled over top, rather than cooked in it. After consulting with my mom we collectively decided to add the noodles in their entirety to the broth and let it sit over night. As we suspected, the noodles ended up absorbing the liquid but at the same time became much more flavorful and delicious. Once again the laksa stopped being a soup but I was okay with that because it tasted good and that's what matters the most.

Malaysian Laksa
Note: These directions reflect the original way I made the soup. If desired, the noodles can be cooked directly in the broth but the result will most likely not be soup-like in consistency.

• 2 cloves garlic
• 1 thumb-sized piece of ginger
• 1 tsp turmeric
• 2-3 green onions
• 1 tsp peanut butter
• 1 tbsp chopped lemon grass
• 1 tbsp fish or oyster sauce
• 1 tbsp sesame oil
• 1 tbsp chili garlic sauce
• 4 dried Kaffir lime leaves
• ½ bunch cilantro
• 6 cups stock (seafood, chicken, or vegetable)
• 1 400 mL can coconut milk
• 300 g dried vermicelli rice noodles
• Juice of 1 lime
• Salt
• Optional add-ins/garnishes: shrimp, chicken, bean sprouts, cilantro, lime wedges, chili garlic sauce

1. In the bowl of a food processor combine the garlic, ginger, turmeric, onions, peanut butter, lemon grass, fish sauce, sesame oil, chili garlic sauce, kaffir lime leaves, and cilantro. Blend until completely pureed and a paste forms.
2. In a large pot heat the stock. Once boiling, add the paste to the pot and mix well.
3. Add the coconut milk to the pot and then the lime juice. Adjust seasoning if necessary with salt and more lime juice or fish sauce.
4. Meanwhile, prepare the rice noodles by allowing them to soak for 8-10 minutes in hot water. Drain the water and set the noodles aside.
5. To assemble the soup place a handful of noodles into a small bowl and top with desired add-ins and garnishes. Ladle soup broth over top and enjoy.

Vietnamese Spring Rolls

Apart from making pizza when my friends came over, I have kind of been on somewhat of an Asian food kick lately. My brother was the one who pointed this out to me, citing the various stir-frys I made over the course of the week and an attempt at a Malaysian soup called Laksa (delicious result but not quite successful as a soup). When I stopped to think about why I was feeling so Asian I realized it was because I had gotten into the habit of watching Jamie Oliver's 15 minute meals every morning on Food Network while eating breakfast. As it happens, Jamie Oliver has a big thing for Asian food and every episode would feature at least one Asian dish. I guess after seeing him cook the meals it inspired me to do the same.

Last Friday my brother and I spent the evening together making dinner and then watching a movie. It was fun to be in the kitchen together and I tried to hang back as much as I could and allow him to be really involved, rather than just watching me do things. We made shrimp tacos and also these Vietnamese spring rolls, which had been on my list of things to make for quite some time.

The spring rolls were actually very easy and the most time consuming part was cutting up all of the vegetables into even pieces in order to have them ready for the rolls. I thought it might be difficult to work with the rice paper, as I had heard that it can get quite sticky, but I followed some instructions I had read online and it was no problem.

I found out from my brother that he had actually made spring rolls a few weeks ago in his foods class at school so in this situation he was actually the one showing me how to do it. The beauty of these spring rolls is that you can put anything you want in them. Because we were already making shrimp for the tacos, we used them in our spring rolls as well. But theoretically we could have used chicken or made them completely vegetarian.

I think that what truly makes the difference is the dipping sauce. I had found two different recipes and I put my brother in charge of making the sauces while I cut up all of the vegetables. The first sauce turned out disastrous...way too salty! I tried to salvage it with some sugar and also thin it out with water but there was no hope so we trashed it. The second sauce, however, was nice with a good balance between the salty soy sauce and lime and the sweet brown sugar.

In the end, I had a great time making dinner with my brother and I enjoyed his quirky commentary in the kitchen. The next morning we continued the experience by making breakfast burritos together with the leftover tortillas from the shrimp tacos. It was truly fun and I hope we repeat it again soon.

Vietnamese Spring Rolls
Note: The spring rolls can be tailored to fit individual preferences. The ingredients below are possible suggestions. The most important thing is to have everything cut into even pieces, lengthwise and laid out for easy assembly.

• Rice paper
• Vermicelli rice noodles, cooked
• Cucumber, sliced
• Carrots, sliced
• Cilantro, chopped
• Basil, chopped
• Spinach/lettuce leaves
• Red onion, thinly sliced
• Bean Sprouts
• Shrimp, cooked
• Chicken, cooked

To Assemble:

1. Fill a shallow dish with warm water. Dip the rice paper into the water and submerge completely for 10 seconds on each side. Remove and place on a flat surface.
2. Layer the ingredients onto the bottom third of the rice paper and then fold the bottom over. 
3. Fold in each of the sides and continue to roll from the bottom up, being careful not to rip the rice paper. The sheet should stick to itself.

For the dipping sauce:

• 6 tbsp soy sauce
• 4 tbsp sesame oil
• 2 tsp brown sugar
• Juice of one lime
• 2 green onions, chopped

Combine the soy sauce, sesame oil, brown sugar, and lime and stir until sugar completely dissolves. Add the chopped green onions and adjust with extra soy sauce or sugar if necessary.

Seafood Fettuccine Alfredo

Ever since I returned from my trip to Italy I have been dreaming of making fresh pasta and my dreams finally came true a few days ago. I planned a family dinner for which I prepared two different types of pasta as well as my now famous poached pears for dessert. It was definitely a big undertaking to make both pastas at once and create the entire meal from scratch all by myself in five hours, but I did it and I was extremely proud.

Each pasta took me an hour to make starting from making the dough and finishing with the desired cut and shaped pasta. For this particular pasta I had to use a pasta machine, generously given to me by a family friend, in order to roll the pasta into sheets and then cut it into long strips. I didn't have a drying rack so I improvised by using the edge of a large bowl as well as some baking pans to lay out the pasta.

Although I used the recipe I was taught in Italy to make the pasta itself, I completely improvised when it came to the creamy Alfredo sauce. Initially I went to my favorite food blogging website tastespotting.com but a lot of the recipes seemed to have too many ingredients and steps. I knew I would be spending a lot of time on making the pasta itself so I didn't want to laden myself with a complicated sauce as well. I ended up using cream cheese, milk, and Parmesan cheese as my base and then thinned it out with some of the water that I used to cook the pasta.

Personally I'm not a big fan of creamy sauces anyway...I'm more of a tomato/marinara kind of girl but I was quite satisfied with the result. The next day when my friend came over I gave her some to try and she said it was great and just like a real Alfredo sauce. I think the seafood also helped to add some flavor.

Overall I was pleased with how smoothly the entire dinner turned out. At first I was afraid I had bitten off more than I could chew but by breaking down the tasks step-by-step I was able to accomplish everything I had set out to do and the dinner turned out to be a success. Everyone complimented me on the dinner and we had a great time enjoying each others company in the spirit of the holidays.

Seafood Fettuccine Alfredo

For the pasta:

• 3-4 cups flour 
• 5 large eggs
• ½ tsp salt
• 1 tbsp olive oil

1. Start with 3 cups of flour in a large bowl and form a well in the middle to hold the eggs, salt, and olive oil.
2. Scramble the eggs with a fork and start to pick up the flour from inside the well, incorporating it gradually until the eggs are no longer runny.
3. Using your hands, bring all the flour from the outside of the well into the center and form the entire mass into a ball. If necessary add more flour if the dough feels too wet.
4. Once the dough has formed, knead it until it is smooth and satiny but not too tough. Use the heel of your hand and give it a quarter turn after each push into the center. 
5. Cut the dough into 5-6 pieces and cover all but one piece with a damp, clean dish towel to prevent it from drying out.
6. Start with the rollers at the widest setting and feed a piece of dough through. Fold the dough into thirds and press down firmly at the seams. Feed it through again with the folds perpendicular to the rollers. 
7. Repeat the folding and rolling about 4-6 times or until the dough feels smooth and satiny. If it starts to feel sticky dust it with some flour.
8. Decrease the space between the rollers by one notch and feed the dough through again. Without folding the dough, continue to decrease the space, one notch at a time, while feeding the dough through the rollers. If the dough becomes too long and unmanageable, cut it in half crosswise. 
9. Keep thinning and stretching the dough until it is the desired thickness, most likely the second-to-last notch setting on most machines.
10. To cut the pasta, feed the sheet of dough through the cutting rollers. A wider cutter will produce fettuccine; a narrower cutter will produce chitarra or tagliarini noodles.
11. Once the pasta has been cut it can be laid out to dry or cooked immediately. Dried pasta can be frozen for later use. Please note that fresh pasta cooks very quickly, between 5-8 minutes depending on the thickness of the noodles.

Note: It is easiest to do all the rolling and thinning and then do all the cutting. Lightly sprinkle each sheet of dough with flour to keep from sticking and cover with a dish towel to keep from drying out until ready to cut.

For the sauce:

• 2 cups (16 oz) cream cheese
• 1 cup milk
• ½-¾ cup freshly grated Parmesan cheese
• 1 tsp dried oregano
• Salt and pepper

1. In a small saucepan over medium heat combine the cream cheese and milk. Stir or whisk constantly until the cream cheese has melted.
2. Add the Parmesan cheese and oregano. Continue to stir until the cheese has all melted and become fully incorporated. Season to taste with salt and pepper.
3. Thin the sauce to desired consistency by slowly adding some reserved water that the pasta was cooked in.

To assemble:

1. Cook two pounds of assorted seafood and set aside. 
2. Cook the pasta and drain the water, reserving about one cup to thin out the sauce.
3. Pour the sauce into the empty pot from the pasta and add the seafood. Mix until thoroughly combined.
4. Return the pasta to the pot and mix until evenly coated with sauce.

Sweet and Sour Shrimp Stir-Fry

I've said it before and I'll say it again: stir-fries are great. They are wonderful for using up random leftovers and creating something out of what can sometimes seem like a bunch of misfit ingredients. This week I was back in the kitchen and I have truly loved it. I had mentioned to my brother that I was planning on making this shrimp stir-fry and he was excited because he loves anything with shrimp in it. The dish was simple and easy to make and had a nice taste to it. I would say it is definitely more sweet than it is sour, thanks to the pineapple juice and chunks. Considering that I like my food a little spicy I might consider adding a sprinkling of red chili pepper flakes.

When I was preparing it I only realized at the end that I forgot to add cornstarch to thicken the sauce before adding it to the stir-fry, causing it to be more liquidy than the recipe called for. I didn't mind that so much because the rice absorbed the extra juices. I also got to feed some to my friend who came over during the week to teach me how to knit. Not only did we have a delicious lunch but I knit my very own scarf that day. I was quite proud and showing it off to all of my family members. Now I have so many new ideas of what I would like to make and I will be splitting my free time between the kitchen and the knitting.

Sweet and Sour Shrimp Stir-Fry

• 1 can pineapple tidbits (juice drained and set aside) 
• 100 ml ketchup
• 100 ml white wine vinegar
• 1 tbsp brown sugar
• 1 tbsp corn starch
• 1 medium onion, chopped
• 3-4 cloves garlic, chopped
• 2 bell peppers, chopped
• 2 stalks celery, chopped
• 1 zucchini, choppped
• 3-4 green onions, chopped
• 400 g (about 30) frozen shrimp, thawed
• Olive oil
• Salt and pepper

1. Combine the ketchup, white wine vinegar, reserved pineapple juice, brown sugar, and corn starch. Adjust sauce to your liking by adding a little more sugar or vinegar to make sweeter or more sour.
2. In a large skillet, heat up the oil over medium heat and saute the chopped onions until transluscent, about 3-5 minutes.
3. Add the garlic and saute for another 30 seconds-1 minute, or until it is fragrant.
4. Add the chopped bell peppers, celery, and zucchini and continue to cook until the vegetables soften, about 5 minutes.
5. Add the green onions and shrimp to the skillet. Pour the sauce over top and mix in thoroughly so that all of the ingredients and evenly coated. Remove from the heat and serve on its own or over some rice.

Shrimp Tacos

One of my favorite things to order whenever I go out to a restaurant is fish tacos. Regardless of the type of fish or seafood, I love these little tacos usually because of the slaw that they are served with. I don't know why I was so hesitant to try making them at home but somehow I was intimidated by the slaw component, wrongly assuming that it would be difficult and time consuming to make.

I am so glad that I finally bit the bullet and proved myself wrong! I don't want to over-exaggerate but OMG...these shrimp tacos were fantastic! The slaw turned out to be super easy to make and I let it marinate overnight so that the flavor really sauce really penetrated the cabbage. Also, because I used pre-cooked shrimp the actual assembly of the tacos took no time at all and my brothers and I enjoyed the shrimp tacos within twenty minutes (picture time included). My brother commented that they were especially great for this time of year because the ingredients are so bright and vibrant and match the nice outdoor weather.

I think the best part about these shrimp tacos is that they can be adapted to anyone's preference and made to be as spicy or mild as you like. For example, I used shrimp because I had them on hand but maybe in the future I'll use salmon, tuna, or even mahi mahi (not that I know where to buy the mahi). The slaw too can be made mild or spicy, depending on if you choose to add some hot peppers or chili flakes to the sauce. In addition, the protein can be seasoned with just some salt and pepper or you can kick it up a notch with some cajun spice like I did. Really the possibilities are endless so go nuts!

Shrimp Tacos
Note: Depending on the size of the tortilla used, this recipe will make about 6 medium-sized or 10 small tacos.

• 2 cups each thinly sliced purple and green cabbage (about 1/2 head each)
• 1 cup shredded carrot
• 1/2 cup thinly sliced red onion
• 1/2 cup cilantro
• 1-2 garlic cloves
• 1 lime, zested and juiced
• 1 tsp vinegar
• 1 tbsp sugar
• 1/2 tsp salt
• 1/3 cup grapeseed or olive oil
• Optional: 1/4 tsp red chili flakes or 1 hot chile, stemmed and seeded
• 400 grams (about 30) pre-cooked shrimp
• 1 tbsp Cajun seasoning
• Tortillas

1. In a large bowl combine the sliced cabbage, carrot, and red onion.
2. In a food processor, combine the cilantro, garlic, lime zest and juice, vinegar, sugar, salt, oil, and chili flakes/chile if using. Blend until smooth.
3. Pour the dressing over the cabbage mixture and toss to evenly coat. Season to taste with some salt and pepper. Cover the bowl and refrigerate for at least two hours, though preferably overnight to let the flavors set in.
4. To prepare the shrimp, heat up a skillet on medium heat and add the shrimp. Let all the excess liquid seep out then drain the water from the skillet and add the Cajun seasoning or simply sprinkle some salt and pepper.
5. To assemble, place a handful of the cabbage slaw in the center of a tortilla. Add a spoonful of shrimp (about 7 or 8). Bring the tortilla sides up and secure with some toothpicks. 

Note: Some nice garnishes/toppings include sliced avocado, sour cream, salsa, shredded cheese.

Cajun Jambalaya

Wow this recipe has been sitting on my computer for so long I can't even remember when I first came across it! I've never actually had jambalaya before but every time I have heard of it, it sounded so delicious: chicken, shrimp, sausage, rice, and veggies all mixed together in a large pot and then seasoned with flavorful Cajun spices...what's not to love. So obviously when I found a recipe for this wonderful creation by none other than Emeril Lagasse I thought to try it out, especially after reading rave reviews.

The jambalaya turned out mouth-wateringly delicious with the perfect amount of heat that was present, but not overwhelming. I didn't exactly follow the directions to a T, improvising a little here and there, but I was extremely pleased with the results. Although the recipe provided instructions on how to make your own creole seasoning I decided to just go and buy some from the store...much easier and certain reviews complained that it was a little too salty. Also, I inadvertently chopped up a bunch of carrots before realizing that they weren't called for in the recipe, but since I had already made the effort I dumped them into the pot. Lastly, I couldn't find Andouille sausage at the grocery store so I used Chorizo instead. Even though I didn't make "Emeril's Jambalaya" in the end I think I hit all of the necessary notes and produced a result that my family really enjoyed.

Cajun Jambalaya
Note: This is the original recipe with a few of my additions and some changes to cooking directions.

• 400 grams (about 30) pre-cooked shrimp
• 6 boneless, skinless chicken thighs, cut into pieces
• 4 medium sized Andouille or Chorizo sausage
• 1 large onion, chopped
• 2-3 stalks celery, chopped
• 2-3 cloves garlic, finely chopped
• 1 large bell pepper, chopped
• 2-3 carrots, chopped
• 1 14 oz can diced tomatoes
• 3-4 bay leaves
• 3 tbsp Cajun seasoning (plus some extra if you want in the end)
• 2 tsp Worcestershire sauce
• 1 tsp hot sauce
• 1 1/2 cup rice
• 3-4 cups chicken stock (depending on if using white rice or brown)
• Olive oil
• Salt and pepper

1. Combine the chicken with two tablespoons of the Cajun seasoning and work in the seasoning so that the chicken is evenly coated.
2. In a large pot over high heat, heat up some olive oil and then put in the sausage. Cook the sausage until the outside has browned, about 2-3 minutes, making sure to flip it so that all sides are even. The sausage doesn't have to cook through, just brown.
3. Remove the sausage from the pot and cook the chicken pieces, also making sure to brown them but don't worry about cooking them through. Once browned, remove from the pot.
4. Drain the oil and any excess fat from the pot and return it to high heat with some more olive oil. Saute the onions until translucent, about 3-5 minutes, then add the celery, carrots, and bell pepper, stirring well to completely mix them in.
5. Add the garlic, tomatoes, bay leaves, Worcestershire and hot sauces and mix through.
6. Stir in the rice and slowly add the chicken broth. If using white rice, start with 2 1/2 cups. If using brown rice, start with 3 1/2 cups. 
7. Reduce the heat to medium-low and cook the rice for 20-25 minutes, allowing the rice to absorb the liquid. Stir occasionally and, if needed, add more liquid if the rice has not become tender.
8. Meanwhile, in a separate skillet heat the shrimp on high heat for about 1-2 minutes, making sure all of the excess water drains from them. Using a slotted spoon, transfer the shrimp to a small bowl and mix with the remaining tablespoon of Cajun seasoning.
9. While the rice is cooking, finish preparing the sausage by slicing it into rounds.
10. Once the rice is just tender, add all of the chicken, shrimp, and sausage to the pot and mix in thoroughly. Continue to cook until the meat is done, about 8-10 minutes. Season to taste with salt, pepper, and Cajun seasoning.

Thai Vermicelli with Shrimp and Vegetables

This dish was meant to be a soup. Last weekend my mom approached me and asked me to make tom kah gai, a Thai lemongrass and chicken soup. At first I was ready to do it but then I asked her if I could make a different Thai soup instead featuring coconut milk, shrimp, and vermicelli rice noodles. My mom, having discovered a couple of months ago that she actually loves coconut milk, agreed to the idea.

So on Monday I came home from class, having bought all my ingredients the day before, and proceeded to prepare the soup. Eventually, I was pleased with the flavors and consistency so I removed the pot from the burner and went upstairs to work on some homework. My mom came home half and hour later and called me down, asking why I hadn't made the soup. "What do you mean?" I asked, and pointed to the pot. She opened the lid and showed me that my once liquid soup had thickened and turned into a creamy noodle dish with shrimp and vegetables immersed throughout, but definitely not a soup.

We both still ate the dish and quite enjoyed the flavor, but I was disappointed that it hadn't come out as I intended it to. I think that the problem lay in the noodles; I had meant to buy the type of vermicelli that look like "glassy" noodles and remain clear within the soup. Instead, my clear rice noodles turned white once they were added to the pot, releasing their starches in the liquid and thickening the soup in the process. A friend of mine suggested buying the vermicelli made of bean curd instead and after some research I discovered that these bean noodles, also known as "glass noodles" are in fact what I should have been looking for. Next time I'll know better but for now I'm still happy because the noodles were eaten up in a cinch.

Thai Vermicelli with Shrimp and Vegetables

• 1 large onion, chopped
• 1 tbsp chili garlic sauce
• 1 tbsp Ponzu sauce
• 2 tbsp freshly grated ginger
• 2 tsp chopped lemongrass
• 1 lime, juiced and zested
• 1 12 oz (400 mL) can coconut milk
• 4 cups chicken or vegetable stock
• 2 red bell peppers, sliced
• 2 cups shelled edamame
• 400 grams (about 30) pre-cooked shrimp 
• 100 grams vermicelli rice noodles
• 1/2 bunch cilantro, chopped

1.  In a large pot over high heat saute the onion until translucent, about 3-5 minutes.
2. Meanwhile, combine the chili garlic sauce, ponzu sauce, ginger, lemongrass, lime zest and juice and whisk together until homogenous.
3. Add the mixture to the onions and stir to coat evenly.
4. Add the coconut milk, stock, pepper, and edamame and stir well to combine. Bring the mixture to a boil then reduce to a simmer and continue to heat until the peppers soften.
5. Meanwhile, in a separate skillet heat the shrimp on high heat for about 1-2 minutes, making sure all of the excess water drains from them.
6. Using a slotted spoon, add the shrimp to the pot and stir through evenly.
7. To prepare the noodles, soak them in some lukewarm water for 5-7 minutes then drain and rinse with cold water. 
8. Add the noodles to the pot and gently stir to incorporate with the vegetables and shrimp. Use minimal stirring as the noodles tend to break easily. 
9. Finish off by stirring in the chopped cilantro, saving some to garnish on top. Although the dish may be liquidy at first, it will definitely thicken once the noodles release their starches.

Sesame Seared Tuna

My parents are currently on vacation in beautiful Maui, Hawaii which means that the cooking has fallen solely on my shoulders. Granted I have had a pretty busy week getting ready to return to school and also studying for an exam I have to take soon. As such, I have been preparing meals throughout the week using products I purchased before my parents left, but I haven't had time to restock the fridge with more groceries. According to my brother, he believes we can fit the entire contents of our refrigerator onto one shelf. I can say for certain that we have not been starving, I am simply choosing to use ingredients which we already possess in our fridge and pantry and am not restocking them...therefore giving off the appearance that the food in our house is dwindling.

Last night I had an idea to make a chicken stir-fry with some vegetables and rice noodles for lunch today, and took what I believed to be chicken out of the freezer to thaw. The problem was that I wasn't 100% sure that the contents of the freezer bag were in fact chicken because, although it looked kind of pink in color, I also thought I saw a scale which would indicate fish. I decided to wait until morning to find out which protein I had actually thawed but was not too shocked when I realized it was, indeed, fish. Still, I was unsure what type of fish it was while only partially thawed and thought it might be salmon. I decided to prepare my panko crusted salmon and some tortellini to go alongside it. I got the panko mixture ready, sliced the onions and placed them in the pan, but as I went to retrieve the fish from the freezer bag I was surprised to find tuna, not salmon.

Since I have never cooked tuna before I was a little dumbstruck as to what to do with it. I quickly went to my favorite food website tastespotting.com and typed in "tuna" to see what types of dishes commonly use tuna and how to prepare it. Immediately there were many pictures of tuna salads and seared tuna. Tuna salads use tuna flakes, usually from a can, but seared tuna comes from tuna steaks, which is what I had downstairs in my kitchen. I read through a couple of different posts and realized that seared tuna is actually quite simple and easy to make. Not wanting to waste the panko mixture I had already prepared, I crusted half of the tuna steaks with it and the other half in the more traditional sesame seed coating.

I was a little nervous at the prospect of searing the tuna in a way that would not leave it too raw but at the same time would still have some pink in the middle, like the way they do it in restaurants. My brother avidly watched as I cooked the tuna and even gave me some plating suggestions for my "photo shoot". Once we sat down to eat it we both thought it was great and I had successfully achieved the restaurant experience. Next time I might go a step further and prepare a nice, green salad of arugula and spinach and put the seared tuna on top. However it was good on its own and even better when dipped in a little soy sauce.

Sesame Seared Tuna

• 1 large tuna steak
• 2 tbsp sesame seeds
• Olive oil
• Salt

1. Put the tuna steak on a cutting board and pat it dry with a paper towel. Cut it into equal sized logs. Depending on how big your steak is this could yield anywhere from 4-8 logs (1/2 lb to 1 lb steak). Each log should be about 2-3 fingers in width, but length doesn't matter.
2. In a wide, shallow bowl combine the sesame seeds with some salt and mix well for even distribution.
3. Place the tuna logs into the bowl and roll around in the sesame seeds to coat evenly.
4. In a large non-stick skillet, heat just enough oil to cover the bottom of the pan. 
5. Once hot, reduce the heat to medium-high and place the tuna into the pan. Depending on the thickness of the cut, and how rare you want the tuna to be, sear each side for 40 seconds to a minute. Don't go longer than two minutes per side otherwise the tuna will be too dry. 
6. Remove the logs from the pan and slice the log into pieces about 1 cm wide. Plate over a salad or enjoy with some wasabi, soy sauce, or teriyaki sauce for dipping.

Tip: It's easiest to use tongs to flip the pieces and ensure that all sides get an even sear.

Panko Crusted Salmon

Last night I learned how to prepare salmon, courtesy of one of the three chefs in our family...my dad. I came home and saw that he had two salmon fillets out and asked if I could prepare one and he prepare the other. I had a particular recipe in mind that I had read on one of my favorite blogs online, Annie's Eats. With his help, I tweaked the recipe a little and came out with a delicious product.

I think that the recipe was quite successful and everyone in the family seemed to enjoy, my dad included. The panko breading on the salmon gave it a nice crunch while the lemon drizzled over top provided a nice acidic and flavorful note. I was pleased with myself at the end of the evening not just because I cooked a nice meal, but also because I got to learn new things from someone I greatly admire. I felt that we had a great bonding time in the kitchen, each of us working on our separate fillets, and I enjoyed every minute of the experience.

Panko Crusted Salmon
Note: I used a sockeye salmon fillet that was freshly caught and then frozen. As a result, I don't actually know how big it was, in terms of weight, but it was roughly the length of my arm from my fingertips to my elbow. I was able to cut it into seven individual fillets.

• 6-7 individual salmon fillets, skin on (6-8 oz each)
• 3/4 cup panko breadcrumbs 
• 1 lemon, zested
• 2-3 tbsp freshly chopped cilantro
• 3-4 tbsp olive oil
• 2-3 tbsp Dijon mustard
• 1/2 large onion, roughly sliced
• Salt and pepper to taste

1. Mix the panko, lemon zest, cilantro, and about 3 tbsp of olive oil together in a small bowl. Season with salt and pepper and make sure all of the crumbs are evenly coated with oil.
2. Place the fillets, skin side down, on a cutting board and rub the Dijon mustard over them. Sprinkle with a little salt and pepper as well.
3. In the bottom of a large baking dish, drizzle the remaining olive oil and sprinkle the sliced onion all over. The bottom of the pan should be almost invisible. 
4. Place the fillets, again skin side down, on top of the sprinkled onion slices. Press a thick layer of the panko mixture firmly on top of the mustard on each fillet. 
5. Cover the pan with aluminum foil and bake at 400 degrees Fahrenheit for 20-25 minutes. Uncover the salmon after 15 minutes. It will be ready once the salmon turns light pink in color and the panko crumbs a golden brown. Serve with lemon wedges on the side for drizzling over top.

Thai Curry Mussels

People can be full of contradictions, and my family is no exception. I say this because there are certain foods that members of my family claim to dislike but will still eat in a particular form. This applies to my mother who doesn't like coconut yet is a big lover of Thai food, a cuisine which uses a lot of coconut infusion in many dishes. When ordering mussels in restaurants I tend to enjoy Thai style mussels and always find the broth to be quite tasty, as does my mother. So when my family asked me to prepare mussels for lunch one day I decided to try making it two different ways; one a repeat of my mussels in white wine and tomato broth and the other in a Thai broth.

I was a little concerned with how to use the coconut milk, a product I had never worked with in the past. In fact, as I opened the can I discovered that it wasn't at all liquidy like milk, but instead it was more like a paste. I did the best I could to create a flavorful broth and was reassured by the smell of it....my kitchen smelled just like a Thai restaurant.

Once the mussels were ready we all sat down and tried both versions. Everyone liked the mussels in the classic French broth, but to my surprise both my parents went crazy over the Thai style mussels. Both lovers of Asian flavors, they claimed it tasted authentic and they loved it even more than the other version. At the end of the meal my mom asked if I could start preparing more Thai dishes, such as soups, using coconut milk. I was so pleased that the mussels were a success and I managed to recreate such a powerful flavor combination.

Thai Curry Mussels
Note: If mussels are not already clean, please see previous post on how to properly clean them.

• 2 lbs cultivated mussels
• 1 tbsp butter
• 1 tbsp olive oil
• 2 large shallots, diced
• 3 tbsp Thai red curry paste
• 1 400 ml can coconut milk
• 2 cups chicken, vegetable, or fish stock
• 1 lime, juiced
• 1 tbsp sugar
• 1 tbsp soy sauce
• 2 tsp fish or oyster sauce
• 1 tsp chopped lemongrass
• 1 tsp ground coriander
• 1 cup cilantro, chopped

1. In a large pot combine the butter and olive oil over medium heat until melted. Add the shallots and saute for about 5 minutes until they are soft.
2. Add the red curry paste and half of the stock. Mix it around and use a spoon to break up the paste into the stock.
3. In a small bowl combine the lime juice, sugar, soy sauce, fish/oyster sauce, and lemongrass.
4. Once the curry paste is dissolved, add the rest of the stock, coconut milk, sauce mixture, coriander, and half the cilantro. Bring the broth to a boil and adjust the seasoning if necessary.
5. Reduce the heat to medium and add the mussels to the pot. Cover with a lid and allow to steam for 8-10 minutes, or until all of the mussels have opened up. 
6. Pour the mussels out onto a large dish with the broth overtop and discard any unopened ones. Top the mussels with the remainder of the cilantro and serve alongside some crusty bread.

Thai Shrimp Stir Fry

Living in Vancouver means that my family is exposed to a lot of Asian food...Chinese, Japanese, Thai, Vietnamese, Malaysian...really the list goes on. As such, there are certain foods that have now become a regular part of our diet and one of those foods is stir fry.

The concept of a stir fry is quite simple and it involves as few or as many ingredients as you choose. It's quite versatile because really all you need are some vegetables, a protein, and a sauce. Of course there are vegetarian stir frys, but I prefer to have at least one form of protein so that the dish feels complete and is filling. Depending on the sauce you choose the stir fry can be more Chinese, using soy sauce, or Thai, using chili sauce.

In my family we usually make stir fry as a way of "cleaning out" our fridge of any vegetables that we have sitting around and need to be consumed. Commonly we use chicken as our protein but occasionally we mix it up with some beef or shrimp. A couple of times I used tofu but the general consensus amongst my family members was that it didn't absorb enough flavor so I stopped trying it.

One time my mom came up with a great stir fry combination using shrimp and garlic chili sauce. The stir fry was a hit, especially with my shrimp-loving brother, and it became one of our regular family dishes. Last night I decided to try and make it when some guests came over for dinner. I served the stir fry along with some jasmine rice and it was a great success. In fact, there was none leftover at the end of the night and I received compliments from everyone. Of course the big thanks goes to my mom for creating the recipe and sharing it with me.

Thai Shrimp Stir Fry

• 900 g (about 60) frozen pre-cooked shrimp, thawed
• 1 medium onion,diced
• 2-3 cloves garlic, finely chopped
• 1 medium eggplant, chopped
• 1 large zucchini, chopped
• 2-3 large mushrooms, chopped
• 2 tbsp chili garlic sauce
• Salt and Pepper to taste
• Olive oil

1.  In a large skillet over high heat saute the onion until golden, about 10 minutes. Stir occasionally and reduce the heat if it starts to burn, but make sure you keep sauteing until the onion starts to caramelize.
2. Stir in the garlic and saute for another minute.
3. Reduce the heat to medium high and add in all of the chopped vegetables. Season with some salt and pepper and continue to saute until the mushrooms brown, about 5-8 minutes. Reduce the heat to low and continue to saute for another 5 minutes, stirring occasionally. You want all of the vegetables to become soft but not breakdown completely.
4. Meanwhile, in a separate skillet heat the shrimp on high heat for about 1-2 minutes, making sure all of the excess water drains from them.
5. Using a slotted spoon, add the shrimp to the vegetables and stir through evenly.
6. Add the chili garlic sauce and mix throughout. If you want the dish to be a little spicier add one more tablespoon of sauce, otherwise just add some additional salt and pepper to your liking.

Note: In my family we like to eat this stir fry with some rice or Thai noodles, but it tastes great on its own as well.

Mussels in White Wine and Tomato Broth

Mmmm....mussels. I love mussels! I have always been a seafood lover but there is something in particular that makes mussels one of my favorites. I think it has to do with the broth; even the simplest of broths becomes infused with the flavor of the mussels and in turn complements the mussels themselves. According to my plant biology professor, this can be described as a mutually beneficial symbiotic relationship...but I simply refer to it as yummy!

Earlier last month my dad had bought live mussels from Costco and made them using two very delicious broths. I saw how easily he accomplished the task and decided that I could do it as well. I went online and did my research, mostly finding out how long to cook the mussels and how to properly clean them. As it turns out, the mussels that we bought were already cleaned which made the process even easier. In fact, when my dad saw me getting ready to clean them he looked at me with horrified eyes and stopped me immediately. As I look back on the experience, I think I should have noticed that none of the mussels had sand or beards on them. Luckily, he stopped me in time and no effort was wasted.

If starting with already cleaned mussels like I did, the whole process takes only 20 minutes from start to finish. Really, the longest part is the prep work of chopping the ingredients to get them ready and after that it's quite fast. Once you throw the mussels in the pot they take about 10 minutes to open...and voila, dinner is served. I personally found it really cool to watch the pot and see the mussels open in front of my own eyes; one minute they're closed and then *snap* they open up.

Another great thing I love about mussels is that it's a dish for sharing. I love the atmosphere that is created as everyone eats and shares not only the food, but their thoughts and experiences as well. I find that when sharing a meal, literally eating the food together, people tend to open up and create memorable experiences. The combination of eating, laughing, and drinking the night away is so enjoyable and I definitely think mussels facilitate that.

Mussels in White Wine and Tomato Broth

• 2 lbs. cultivated mussels
• 1 1/2 tbsp butter
• 1 1/2 tbsp olive oil
• 3 shallots or 1/2 large onion, diced (if you want you can use a combination of the two)
• 3-4 cloves garlic, finely chopped
• 3-4 large tomatoes, diced and 3/4 cup tomato juice or 1 14 oz (392 mL) can diced tomatoes
• 3/4 cup white wine
• 1/2 bunch cilantro, chopped (makes about 1 cup chopped)
• Optional: 1/4 tsp red chili flakes
• 1 tsp salt
• 1 tsp ground black pepper

1. If your mussels are already cleaned...yay! Otherwise, combine about 5 cups of cold water with 1/4 cup flour and whisk together. Soak the mussels for about 30 minutes and then drain. Scrub off any sand by running under water and using a coarse brush and remove the beards from each one. Rinse and set aside.
2. In a large pot combine the butter and olive oil over medium heat until melted. Add the shallots/onions and saute for about 5 minutes until they are soft. Add the garlic and continue to saute for another 3 minutes until the shallots/onions are translucent and you can smell the garlic.
3. Add the tomatoes, white wine, half of the cilantro, salt, pepper, and red chili flakes if using. Stir the mixture and bring it to a boil.
4. Add the mussels to the pot and stir well to get them all coated in the broth. Cover with a lid and reduce to a low heat. 
5. Cook for 8-10 minutes or until all of the mussels have opened up. Shake the pot a couple of times, keeping the lid on, to make sure that no mussels stick to the bottom.
6. Pour the mussels out onto a large dish with the broth contents over top. Serve alongside some crusty bread or french fries for dipping into the broth.

Baked Crab Wontons

Happy New Year! I spent a wonderful winter break vacationing with my family in Phoenix. Prior to leaving for Phoenix I was able to fill up my days with baking and cooking, including the tomato chicken stew I made as well as some holiday cookies. Upon my return I returned to  my baking with gusto, preparing some yummy mini cheesecakes made for New Years, as well as some sesame cookies.

This weekend my parents decided to have some company over and I knew it would be the perfect opportunity for me to make something new. After exploring the contents of our refrigerator, I noticed we had a can of crab meet and decided to use it in an appetizer. I did some research and stumbled upon a recipe for an Asian appetizer called "Crab Rangoon". Unfortunately, most of the recipes called for frying the wonton and I was reluctant to do so. First of all, everyone is so diet conscious these days I was afraid no one would want to eat them. Also, frying is a lot of work and I still needed time to do some studying. Therefore I decided to adapt the recipe and bake the wontons instead.

I must admit that I was surprised as to how popular the wontons were. Initially, after I made the stuffing, I was concerned that it might be too cheesy and lacking an additional flavor component. To try and balance the crab I made a dipping sauce using apricot preserves and mustard...and it was fantastic. The sauce was sweet, but not too sweet because the mustard added a kick. Together with the warm crab wonton it paired perfectly. Later in the evening I also sampled the wonton at room temperature and without the dipping sauce. I noticed that the flavor had become more crab rather than cheesy once it had been baked. Still, I preferred the wonton warm and with the sauce.

Baked Crab Wontons
Note: This recipe makes about 48 large wontons; if using smaller wrappers it will probably make 60.

• 1 package wonton wrappers
• 8 oz crab meat, drained and flaked
• 8 oz cream cheese, room temperature
• 1 tsp Worcestershire sauce
• 1 tsp soy sauce
• 1/4 tsp freshly ground black pepper
• 1-2 garlic cloves, finely minced
• 2-3 green onions, finely chopped

1. In a large bowl combine the cream cheese and crab meat.
2. Add the rest of the ingredients and stir through to combine. After tasting the filling you may want to add some additional salt or pepper.
3. Lay the wonton wrappers on a flat surface and place about a teaspoon of filling in the center.
4. Using your finger, wet two of the edges of the wrapper and then fold over the other two edges to form a triangle. Press down all along the edges to form a seal so that no filling can escape.
5. Pull the two opposite corners together and seal with water.
6. Place on a greased cookie sheet and spray the wontons with cooking spray. Bake at 400 degrees Fahrenheit for 15-20 minutes, or until golden brown. 

Dipping Sauce

• 1 cup apricot preserves
• 3-4 tbsp mustard

Combine the preserves and mustard and serve alongside the warm wontons.