A Tale Of Two Pastas
Labels: one dish meals, pasta, seafood, she cooks
Tuesday, April 01, 2008
Pasta Nero di Seppia, or Squid Ink Pasta is not for the faint hearted. Nor for the self conscious. It's black and if made properly from fresh squid ink, turns your mouth, teeth, tongue et al black. I love it.
One of my favourite ways of eating this is tossed in a cream sauce consisting of romano parmigiano cheese with lots of garlic. In this entry, I present two ways with the same base sauce.
The first one is rather fiery. That's because I use chilli infused olive oil and regular chilli oil to brown the garlic first before adding the cooking cream. I whisk everything together above a gentle flame until it thickens slightly and is well mixed. Then I throw in the grated parmiagiano, whisk it some more before adding in the blanched shrimps. Season to taste. Pour over the cooked pasta and garnish with fresh sliced red chilli. And don't forget that huge glass of iced water.
This next one is a bit more mild. Again, brown the chopped garlic in olive oil before adding the cooking cream. Follow as above but this time, toss in the blanched shrimps, sweet pea and brocoli. Season to taste and pour over the cooked pasta.
Some of you may notice how I choose to pour the sauce over the pasta instead of tossing the pasta in the pan first. I do it for asthetic reasons especially in the case of the first one. The white sauce against the black pasta packs quite a punch. With a couple of strategically placed sliced chillis, this is a visually stunning dish and I never tire of looking at it. Best of all, it can be achieved under thirty minutes.
The Dutchess of Cookalot whipped this up at 10:56 pm
A Fish By Any Other Name
Labels: seafood
Tuesday, October 09, 2007
I don't know if you've ever faced the same problem as me.
Being a foreigner in any country, and not speaking or understanding the language initially, can pose quite a challenge when doing groceries at the local supermarket. Especially when fresh produce like meats and fish are concerned. Especially fish. Many a time I would be stumped with the Dutch name, trying to figure out the English translation. First I would try to recognise the fish. Six out of ten times it's a no-go since all fish, unless it's salmon or eel looks the same to me. Then I would try and see if the Dutch word sounds remotely like its English counterpart. For example, zalm = salmon; ansjovis = anchovy; zeebaars = seabass, makreel = mackeral. At this point, the odds for success get lower, say, three out of ten times. For example, if you didn't speak Dutch, would you know kabeljauw was cod? Or zeeduivel is monkfish? That braam was pomfret? And so on and so forth.
Not one to be defeated, I did some research on the internet (couldn't see fish for a while after that) I found these two really helpful sites which have become my go-to reference of sorts.
Site #1 tells you the names of various fresh water fish in all the major European languages. Just so you don't mistake your common carp from the common perch, it even has corresponding colour photos.
Site #2 reads like a who's who list of the underwater world. It covers just about everything except seaweed and plankton. Languages include English, Dutch, Spanish and French.
The Dutchess of Cookalot whipped this up at 6:58 pm
Grilled Salmon Filet On Witloaf With Tarragon Hollandaise
Sunday, September 30, 2007
What a mouthful of a title!
This was done last Wednesday but I've been busy with this and that to write about it. Well, here I am now with a few minutes to spare so it'll have to be a quickie.
As a rule, Hubs and I never order salmon when eating out. You see, eight out of ten times, the salmon comes to us cremated and very dry on the inside. I have a better experience gnawing at cardboard. Even the finer restaurants are guilty of this. The weird thing is, it only happens to salmon, never to the other fish like sole, dory, snapper, nile perch etc. One of the mysteries of life I suppose.
So, when we feel like a bit of salmon, I do it at home. In this instance, I bought a lovely thick chunk of salmon filet with its skin intact and sliced it into four pieces. I then marinated it with nothing more than sea salt, a bit of pepper and a squeeze of fresh lemon juice. While it was absorbing the seasoning merrily, I prepared the witloaf (Dutch for endive) and set it aside. Next I heated up some lemon flavoured olive oil on a griddle (grill pan) and cooked the filet, searing the skin first and then working my way around it. When the fish was just about done, I removed it and placed it on the waiting bed of witloaf and tarragon hollandaise sauce (done while waiting for the fish to cook). To finish off, I drizzle more sauce at the sides and voila, dinner is served.
Not pictured here are the sides of brussel sprouts and herbed garlic bread which I made to accompany the main dish. The salmon was succulent and soft, to the point of flesh falling off the crispy skin effortlessly - just the way we like it.
The Dutchess of Cookalot whipped this up at 12:18 pm
Ravioli In Lobster Broth
Labels: seafood, she cooks, small bites, soups
Monday, September 24, 2007
I made this last Thursday, just before I fell really ill and still had my sense of smell and could taste.
This broth makes an excellent entreé. It warms up your tum, making it all fuzzy and warm, preping it up for the main course. Great for special intimate family dinners at home or to spoil yourself rotten if cooking for one, which was what transpired that evening. The other thing is, it looks impressive too. Like you slaved all afternoon over it and depending on your chosen method, it could hold true. You did work very hard, from preparing the lobster to boiling the stock and making up the soup. Me, on the other hand, bought the best stock I could lay my hands on and went from there. I love cooking but sometimes one has to work around it. Especially when one has to get her husband to drive her all the way to a certain supermarket in Belgium where they stock frozen raw lobsters, shell and all.
In this instance, I added cod fish, shrimps as well as langoustines (aka Norway lobster) in the broth. My only mistake was using the ready-made lobster and crabmeat ravioli I saw at the Albert Heijn. I thought I'd try it instead of making them myself. I now know better. It was so floury and if one imagined really, really, I mean, REALLY hard, you might even fool yourself into thinking hey, there's some semblence of crabmeat there. Forget about the lobster which is supposed to make up the other half of the ravioli. Nobody's imagination is that good.
After tasting the disappointing ravioli, I decided to concentrate on the rest of the soup instead. By the third comforting spoonful, I completely forgot all about it and began to seriously enjoy my broth. I don't know if it was the generous slosh of cognac I added to the stock during cooking or it was the super fresh langoustines doing it. Whatever it was, I went to soup heaven that evening.
Next stop: I want to try this recipe from Chubby Hubby. I love fusion cooking and dining and this is right up my alley.
The Dutchess of Cookalot whipped this up at 3:57 am
Party Of Five
Labels: home life, one dish meals, seafood, she cooks
Monday, September 03, 2007
As I mentioned in my Saturday entry, we were expecting Hubs' parents round for dinner. Earlier that morning, I had this sudden urge to entertain and ran the suggestion by Hubs and after he was agreeable, gave them a call. Yes, they can make it this evening. Whew, lucky us! They may be in their 70s but their social calendar leaves me breathless. Like restaurants, one has to make advance reservations with them.
That evening, Mussels and Paella was on the menu. The mussels were specially for Father-in-law. He loves them. Unfortunately, Mother-in-law does not so it's never on their dinner table. We're mussel-mad in Cookalot so when it's in season, like now, we bury ourselves in the stuff. For four years running, we've had the in-laws come round every mussel season. Bearing Mother-in-law's distaste for the mollusc in mind, I always make a separate meal for her. Tonight, I decided to show off my new found paella skills.
Dinner was a blast. They are easy people, as in-laws go. Conversation was flowing, aided no doubt by the two bottles of wine. After dinner, we all adjourned to the living area for some coffee and tea, accompanied by little slices of baklava (yes, I'm still on my Turkish streak). What followed next was almost three hours of Wii gaming. It was really fun, for everyone else at least. I didn't take part. My tummy was so full (two huge plates of paella and an equally big bowl of mussels will do that to you), I parked myself like a beached whale on the chaise lounge. Even Father-in-law had to comment on my er, 'good appetite'. What can I say? I love paella and mussels. Burp!
The Dutchess of Cookalot whipped this up at 4:09 am
Prawn Cocktail
Labels: seafood, she cooks, small bites
Monday, April 23, 2007
Found on most posh European menus, Prawn Cocktail is a fancy appetizer. We love this at home and dining out and I'm always on the lookout for a good recipe. Recently I tried this featured on the May 2007 issue of Olive. It's from Boxwood Cafe, part of the restaurant chain owned by Gordon Ramsay, British celebrity chef extraordinaire. Forget that little twerp Jamie Oliver (sorry Jamie fans, no offence), Mr Ramsay's the real thing. Whenever I can, I try to catch one of Gordon Ramsay's shows (reality or cooking) on the BBC channel. The only thing I don't like about him is his penchant for swearing. His sentences are frequently peppered with the F-word. All the time. It's rather painful on the ears but I try to be deaf as he's very charasmatic and has good recipes. Incidentally, his swearing is also his trademark. So.
Anyway, here is the recipe. I promise you won't swear at the final result. If you do, then it was because it was so damn f***ing good. *heh*
Prawn Cocktail
Whisk together 1 egg yolk, 1 tbsp white wine vinegar and 1/2 tbsp English mustard in a large bowl using electric beaters. Slowly drizzle in 250ml vegtable oil, whisking all the time, until all the oil is used up and you have a mayonnaise. Speed freaks can start with 250ml good bought mayo.
Stir into the mayo 3 tbsp tomato ketchup, 1.2 tsp Worcestershire sauce and 1 tsp brandy. Season with a little cayenne pepper, lemon juice and salt (add more ketchup for a sweeter sauce). Shred 2 baby gem lettuces and arrange in pretty glasses. Pile 75g cooked peeled prawns into each glass then generously spoon the cocktail sauce over. Sprinkle with a little more cayenne pepper and serve with lemon wedges and buttered brown bread. Serves 6.
The Dutchess of Cookalot whipped this up at 2:49 pm
Stuffed Sotong Soup
Labels: asian food, seafood, she cooks, soups
Friday, March 23, 2007
I've been wanting to make this old Nyonya favourite for the longest time. However, I was missing one key ingredient - the sotong (Malay for squid). In it's entire unmolested form. I don't know why Dutch supermarkets have this penchant for cleaning, precooking and chopping up their seafood into neat little packages. Some of us like it as is you know.
So, no sotong, no soup. I mean, come on, it's like an American hamburger without the beef patty or a hotdog without the sausage.
Anyway, all was not lost when on my last trip to the asian store, I chanced upon frozen raw sotong. In its virginal state, ie, head, tentacles and ink sac. Heavens to Murgatroyd, even the skin was still on. Phoawrrr! Never mind the price, in went the 1kg box. Yup, thinking with my tummy as usual. *blush*
I only got the opportunity to use them yesterday. You see, I made Sar Po Fan (Claypot Rice) on Monday and finally finished the lot on Wednesday. After 3 days of intense carbo, I was itching for something soupy.
I made a modified version for my son. He didn't want to have anything to do with the tung hoon (mung bean noodles) because "Yuck, mommy! You're eating plastic!". He got put off by the sotong too (he's more comfortable with them in the form of calamari rings) so his portion consisted of meatballs and fresh egg noodles.
We both enjoyed our broth so much I'm doing an encore tonight. Can hardly wait. I feel hungry already. *patting tummy*
Here is the recipe:
Stuffed Sotong Soup
You need:
500g medium sized sotong (squid)
2 cloves garlic, minced
oil for frying
100g tung hoon (mung bean noodles) or as desired
800ml water
1.5 cube chicken stock
pinch of pepper
Stuffing
200g minced pork
3 tsp light soy sauce
2 tsp corn flour
pinch of salt
dash of pepper
Garnishing
1 spring onion, dice
1 sprig coriander (Chinese parsley)
Preparation:
How To:
Note:
The Dutchess of Cookalot whipped this up at 7:53 am
Mussels in Chilli Tomato Sauce
Karen and I met around 3 years ago (I think) through an online parenting forum we're both members of. It was our mutual love for cross-stitching that started it all. She asked a stitching question, I replied. She asked me another, I replied, this time with a bit of chit chat and before we knew it, our keyboards were on fire. As time passed, we realised we love our food too and everything just took off from there. We email each other on an almost (week)daily basis. I've only met her once on a trip to Singapore but I feel I know so much about her an vice versa. She's become such a close friend and I'm blessed to have her as my confidante. I only hope she feels the same way, too.
Monday, September 25, 2006
As promised, this is Mussels in Chilli Tomato Sauce. As an added bonus, I've also included the recipe. This was given to me by my dear friend Karen Lum and she's graciously allowed me to reproduce it here. I believe she got it from a local magazine whilst on holiday in Perth.
Anyway, here is Karen's recipe: 
Mussels In Chilli Tomato Sauce
Ingredients:
2 tbsp olive oil
1 brown onion, finely chopped
2 garlic cloves, crushed
2 small red chilli peppers, deseeded, finely chopped
1 tbsp tomato paste
1 kg tomatoes, finely chopped
1 lemon, juiced, rind finely grated
2 tsp castor sugar
1/2 cup dry white wine
1.5kg mussels, cleaned and washed
1/2 cup flat leaf parsley, roughly chopped
How to:
Note: I've made some adjustments to this recipe to suit my tastebuds. For instance, I add around 3 tbsp of tomato puree, a squeeze of lemon juice sans zest and omit the sugar. If you can't get mussels, white clams are a good substitute. This is also excellent with a side of spaghetti. Lekker eten!
The Dutchess of Cookalot whipped this up at 8:48 am
Mussolini, Musselini
Saturday, September 23, 2006
Mussel season is here again. Yay!
And that was what we had for dinner this evening. This came after a ban from my husband some 2 weeks ago. Whilst in Paris during a business trip, he had mussels cooked in a thick creamy sauce swimming with chunks of bacon. "How could you eat that? It's so rich." I asked incredulously. My stomach would have rebelled and hurled everything out.
"I know," he says. "I don't want to see or hear about mussels for the next few weeks."
So today I tested the waters, asking if he was game for the shellfish tonight. He said it would nice.
This is the way I cook my mussels: Place washed mussels and chopped vegetables into a huge saucepan. Sprinkle some sea salt and white pepper. Fill up the pot with just enough water so that it's about the same level as the mussels and vegetables. Cover and cook on high heat, letting the steam work its magic. Once the shells have opened up, it's done. Serve hot with bread and sauces.
The reason I choose to use only salt and pepper and nothing else is to enable the taste of mussels and vegetables to come through. As a result, the soup is incredibly yummy in a 'clean' way. Because of this, it's imperative that only the freshest mussels are used.
There are no photos today because my battery died just as I was going to shoot one. Bah! However, I will promise you pics of another mussel dish I plan to make on Monday - Chilli Mussels, Australian style.
The Dutchess of Cookalot whipped this up at 5:55 pm
Bouncing Back
I think I've redeemed myself. Labels: pasta, seafood, she cooks
Thursday, September 07, 2006
After the horrifying lasagna, I came back with this:
The Dutchess of Cookalot whipped this up at 5:28 am
Last Minute
Saturday, August 05, 2006
It was just one of those days when I had no idea what I was going to do for dinner.
I was on the phone with a friend at 4.30pm and she asked me what's for dinner that evening. I blissfully replied I didn't know, I haven't decided yet. Taking the stance of crossing-the-bridge-when-we-get-to-it and all that.
At 6.30pm, I still had no inkling but this time, I was at the aforesaid bridge - I had to cough something up.
I poked around the fridge to see what was available. This is what I came up with:
Seafood spaghetti
Served with crostinis, danger averted.
Labels: pasta, seafood, she cooks
The Dutchess of Cookalot whipped this up at 7:18 am 1 calories
