Wild Smoked Salmon Summer Salad

While we were tasting many classic and new flavors of the French cuisine, one scene caught my eyes in awe in the bistros: How salads are so popular and go much beyond the concept of romaine lettuce tossed with some garden vegetables with some predictable dressing on the side.

I tasted many interpretation of the well known Salade Niçoise, and was puzzled by how French ladies would take hours chatting and eating a Parisiénne Salad: something like a beautiful mountain of greens with little mounds of all sort of things to be mixed and seasoned. The slow motion of eating and working the salad to a different level of dish, while ingredients were mixed in each portion brought to the mouth, the long pauses to eat, the elegant way of flavoring it with no pressure from the waiter. Something like a scene from a movie. All of this caught my attention and inspired me to make more salads at home.

This is inspiration for a very nice lunch for the end of summer, but don't forget the French dijon mustard to bring the soul of French flavors to your salad.

Wild Smoked Salmon Salad

This is for two to three portions of salad.

Salad

12 ribbons, about 1/2 inch width, of wild nova smoked salmon
1/2 bulb of fennel, shaved
1 celery stalk, shaved
1 scallion (green onion), chopped
1 teaspoon whole grain dijon mustard
a few drops of fresh lemon juice (enough to season the salmon)
dill, sprinkled over salmon
6 cups spring mix salad

Vinaigrette

2 tablespoons white or red wine vinegar
1/2 cup olive oil
1 teaspoon French dijon mustard
1 teaspoon chopped shallots or white parts of green onions
kosher salt to taste
Fresh chopped chives (optional)

Layer salad greens, fennel, and celery in a big bowl and put the salmon on top. Put half of the mustard in the middle of the plate. For the dressing mix all the ingredients and refrigerate for two hours before serving. Serve the dressing on the side. Enjoy it cold.

In season: Cherries

I'm so happy to see piles of cherries at the farmer's market: They're one of my favorite fruits for snacking on. I'm gearing up for an evening of pitting and canning cherries (a jar of cherries with simple syrup and vanilla bean is pure heaven in midwinter), but for now we're just nibbling handfuls and savoring their sweetness.

Fresh cherries take the spotlight in these recipes we've featured on Cook Play Explore: a fruity topping for vanilla-kissed scallops, a simple vinaigrette to dress up roasted beets, the sweet note in chicken salad, and the perfect sauce to drape over coconut-scented pudding. Read on for links and details

Vanilla-Seared Scallops with Mango, Cherries, and Tomato

This recipe was inspired by a contest at Mango & Tomato — and to our delight, it took top honors! This is simple and elegant, a perfect entrée to share with friends on a gorgeous summer evening.

Beets with Cherry Vinaigrette

Earthy, earnest beets get all dressed up in a cherries and balsamic vinegar — just the right touch of sweetness to maybe coax the kids to try these delicious vegetables.

Cherry Chicken Salad

Jicama brings crunch and Greek yogurt supplies the tang in this mayo-free chicken salad. Sweet cherries are the vibrant finishing touch. Delicious in a sandwich, on a bed of greens, or shoveled with a spoon.

Pink Pudding

Did your mother make molded puddings like these back in the day? Mine did too. But Anna's updated version takes this comforting treat to a whole new level, using coconut milk and an infusion of fruity flavor. Topping it all off, of course: a wonderful cherry sauce.

Healthy Holidays: "Gift" Wrapped Fish

Here we are with our suggested third course for a light and elegant holiday dinner. If, like me, you are looking for a very easy going dish - and even impressive-  to entertain your friends and family, this might be it. 

Since we published this recipe we had some good feedback, and, of course, you can easily adapt this to seasonal ingredients or different fish. Last time I prepared something inspired in this recipe, I used fig leaves and halibut, something really like a recipe from one of my favorite Alice Waters's book. 

Enjoy! 

And don't miss it: tomorrow we will have a brand new recipe from our oven to make a surprising fourth course!

Pacific Rockfish en Papillote

Any white meat fish will do well for this recipe, as far as it is one chosen from the list available online from Seafood Watch. I always carry my pocket guide everywhere so not to be doubtful of what to do when shopping.

1 medium zucchini, thinly sliced

4 fingerling potatoes, thinly sliced

4 rockfish fillets

4 slices portabella mushroom

1/4 tomato, cut in halves

Spring onion, cut in long sticks

Kosher or sea salt to taste

Freshly ground black pepper to taste

Olive oil to drizzle over layers or Earth Balance vegetable spread, softened

Preheat oven to 400 F.  Cut parchment paper in 4 equal parts, enough to wrap the fish towers. Layer 6 circles of zucchini on the bottom, topped with 4 slices of potatoes, and then fish. Finish with slice of portabella, tomato half-moon, and spring onion. Season each layer with a bit of salt and pepper and drizzle olive oil. Fold and close parcels loosely. Bake for 15- 20  minutes, depending on how you like your fish done.

Second Helping: Red Quinoa and Shrimp Tacos

Sometimes a challenge is just what is needed to be creative in my kitchen. Serious Eats was the one to offer me inspiration for this one here: An atypical taco filling recipe? Viva! We all love Mexican classics here, but also we are curious enough to experiment with all sorts of ingredients. As far, of course, that the so-called fusion  becomes a harmonic result despite their different gastronomic culture.

My family had fun with the idea of doing this experiment, and we got together on Sunday night to prepare our unusual tacos. I bought organic shells from my favorite grocery store, and all the other ingredients. I was looking for  lots of textures, some moist, and provoking flavors. And that's all we got with our mix: Tasty jumbo prawns cooked in red sauce, a base of Bolivian quinoa on the bottom of the tacos, the freshness of thinly cut cucumbers and drops of a favorite hot sauce were just a great combination. It was indeed a great end for a sunny Sunday afternoon...and the one to welcome a brand new week.

Red Quinoa and Shrimp with Red Sauce Tacos

I fell in love with organic red quinoa three months ago, when the first packet was exposed in the novelty section from Trader Joe's. I am now using it every week, and completely happy with its nutty taste and unbelievable appearance. The nutrition facts of quinoa are also a winner here: High protein, low fat and lots of minerals are now part of the family menu.

8 taco shells or corn tortillas
24 jumbo or colossal shrimps, cooked in your favorite red sauce
8 tablespoons cooked organic red quinoa (as instructed per package), plus 1 tablespoon of olive oil added at the end of cooking
2 persian cucumbers, thinly sliced
Fresh cilantro, to garnish
Drops of hot sauce,  to taste (optional)

Simmer  jumbo shrimps in your favorite recipe or brand of tomato sauce up to when orange and with a firm flesh. If using already cooked shrimps, heat sauce in a saucer and add the shrimps. Simmer up to when shrimps are curled and firm. Fill each taco, or tortilla, with enough quinoa, a tablespoon of red sauce, 4 shrimps, cilantro and some slices of cucumber. Enjoy!

Cookout Week : Shrimps Skewers with Orange and Dill

When I was little, I always liked to see wooden skewers on the grill. They looked cute and helped me eat morsels of chicken, beef or shrimps. This magic also worked with the boys here: Not that they just loved to unthread the shrimps from the skewers, but also they enjoyed the sweetness of the seasoning.

This recipe is very simple, yet it brings some different touches. Fresh herbs from the garden and orange juice (from the tree I have in the backyard) were an improvised way of seasoning while we were laying the charcoal in the grill.  Add to that some patience to wait for the perfect timing to let them become golden and delicious.

This marinade here can also be used for different types of fish: We tried it already with fresh salmon, and it was great. I suggest, again, to make sure that the shrimp choice can be healthy for you and the environment checking the Seafood Watch from Monterey Aquarium.

Grilled Shrimps in Orange and Dill Marinade

1 pound raw medium shrimps, cleaned, tail on
2 cups fresh orange juice
2 tablespoons extra virgin olive oil, in a mister
Kosher or Coarse sea salt, to taste
Dill or other herb that might bring more "colors"to the orange juice
Ground white pepper, to taste

First of all, don't forget to soak the skewers in water some hours before prep. Wash and pat dry shrimps, and in a bowl cover them with orange juice, salt and dill for at least 30 minutes. Take them out of the marinade, thread on to skewers and reserve the juice with seasonings it to use for basting while grilling.  Coat shrimps with olive oil. Grill skewers on the top of a medium- hot grill and keep turning it up to the point that flesh is orange. Enjoy with freshly ground white pepper with some drops of lemon. 

Playdate Special: Vanilla-Seared Scallops with Mango, Cherries and Tomato

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Something about the abundance of cherries at the market triggered a compulsion to pair them with scallops. It was a strange urge, as I'd prepared scallops exactly once before, years ago, and overcooked them horribly.

This time, however, I nailed it: nicely caramelized with a hint of vanilla, paired with spring cherries at their peak and a beautiful mango. It was still missing a little something -- a light sprinkling of sea salt, and a bit of the season's first tomatoes. Perfect. (And another contribution to the anniversary party over at Mango & Tomato!)

It's an appealing presentation for kids who may be unsure of scallops. Two of the four kids liked it, and one more at least tried it. We enjoyed this as an appetizer, but it also makes a great summer entree. The scallops need half an hour in the refrigerator before cooking, but total time on the stove is just a few minutes.

Vanilla-Seared Scallops with Mango, Cherries and Tomato

Topped with fresh fruit, these scallops are a lovely light summer meal. This recipe serves 4 as an entree, or 8 as an appetizer. If you've made compound butter with vanilla, you could substitute that for the separate butter and vanilla here.

1 pound large sea scallops
olive oil
1 tablespoon butter
1 vanilla bean (or 1 1/2 teaspoons vanilla extract)
1 mango, stoned and chopped
1 cup fresh cherries, pitted and quartered
1 yellow or orange tomato, chopped
freshly ground pepper
sea salt

Rinse scallops and pat dry. Set on several layers of paper towels and put in refrigerator, uncovered, for 30 minutes to allow scallops to dry.

Combine mango, cherries and tomato in a bowl; set aside.

When ready to cook, spray a non-stick pan with olive oil, set it over medium-high heat, and add butter. Split vanilla bean lengthwise with a paring knife and scrape vanilla seeds into the pan (or add extract, if using). Season scallops with salt and pepper and set in a single layer in the pan (you might need to cook this in two batches if your pan is small).

Cook 2 to 3 minutes, until bottom of each scallop is nicely browned and releases easily from the pan. Turn scallops over and cook another two to three minutes. Arrange cooked scallops on a platter and top with fruit mixture and remaining butter from pan. Sprinkle lightly with sea salt and serve immediately.

Tips and Gadgets: Tomato and Mango Celebration, a Coulis for Shrimps

If you, like us, like to experiment, here's an inspiration: The author of Mango and Tomato is celebrating the second anniversary of her blog with a contest, looking for new recipes than include her favorite ingredients.

Of course, those are mangoes and tomatoes.

So this recipe is to take a chance of creating something daring and help her celebrate her adventures in the kitchen.

While our very young explorers didn't yet have yet the chance to try that, my oldest son had a look on the pictures and said: "I want to eat those." We tasted this little amusing hors d'óeuvre  on Tuesday night and found it charming, and she suggested to add more sweetness to it, so instead of honey, I added a bit more sugar.  We bet that the most adventurous kids will give it try, while the cautious ones will be at least curious. In the meantime, something refreshing and colorful from our table to yours:

Wrapped Shrimp with Mango and Tomato Coulis

As always, it's a good idea to consult the Monterey Bay Aquarium guide to buy the best option of shrimps available. Here I am thinking of a portion of four shrimps per guest as an appetizer, with enough sauce to amuse them.

Grilled shrimps:
16 shrimps, de-veined, cleaned, tail on
Olive oil
16 pieces of apple-smoked bacon (or turkey bacon) strips, long enough to cover the shrimp circumference

Coulis:
1 cup peeled, chopped fresh tomato (go for the sweet types), no seeds
1 cup chopped fresh flesh of mango (used a pink Mexican fruit)
1 tablespoon brown sugar
1 teaspoon cachaça (Brazilian sugar cane liquor)  or cognac (optional), a non-alcoholic option would be some drops of fresh lime juice
Little salt to taste
1 garlic clove, minced
Freshly cut chives to garnish

Stir-fry shrimps in a mist of olive oil over medium heat on a shallow skillet. When flesh turns pink, remove shell but leave the tail,  and wrap each shrimp with the bacon strip. The bacon will close itself with the heat, creating a ring around the shrimp. When bacon is crispy and shrimp all cooked, it is all ready to go.

For the coulis, start blending both fruits together and gradually add garlic, salt and sugar. At the end use the liquor or some drops of lime juice until all is smooth and integrated.  On the first test of this recipe, I simmered the sauce to make sure all the flavors were there. But on the second I just used it fresh and loved it. You can also strain everything to make sure you are honoring the name "coulis". Some mango fibers will need that help!

Serve shrimps with the sauce. An option is to serve it as a traditional prawn cocktail.

Playdates Past: Two Salmons on Quinoa Bed

We took a few days off to celebrate Mother's Day with our families. While we're on break, we're revisiting some favorite recipes from the archives. We'll be back with something fresh in a few days! I chose this recipe here for its surprising result and good reviews from our kids.

My little pretend-to-be pirates Captain Jack Hook and his matey Captain Bonanza Arco Iris were in the mood to eat fish. That was a novelty. Many times I tried to lure them with all types of fish I know, but all ended up in the garbage and the cook ...was mentally sent to the plank. They had their motives to be so eager to try new food. All costumes of pirates were ready for Halloween and our Sunday was an unusual one: It started on a hunt for different kinds of pumpkins at Farmer's John at Half Moon Bay. And got even better with our mini trip looking at the bay eating fish and chips, calamari and prawns at Half Moon Bay Brewery.

After the weekend I was then brave enough to try fish for our playdate. The following recipe gathered many things that I wanted to introduce to my cooking, but never had courage to do. And the result was a wonderful surprise. As an appetizer the kids... ooops, pirates, had a taste of hard-boiled quail eggs, something very popular for kids in Brazil but never on our table before. They loved them and even asked  this "pirate Cook" to boil another dozen. The "pink fish" was a hit! Not only was the dish tasty and attractive, all of our kids ate it all. And for the humble cook of the pirate ship here, was that blissful sensation of cooking the right fish, with the right taste and texture, and probably a wonderful dose of omega-3,  and all B6 vitamin, protein and goodness of organic quinoa grain. Hey matey!

Wild Coho Alaskan Salmon with Colorful Quinoa

The kids called the translucent grains of quinoa mini pearls and named the salmon as pink fish. I thought that was not just cute, but a wonderful interpretation of a very unusual dish.

1 medium fillet (about 1 pound) of wild-caught Alaskan Coho salmon, skin on
5 slices smoked salmon
2 cups quinoa, cooked as instructed by package
2 stalks celery, thinly chopped
2 cups white cabbage, thinly sliced
3 stems scallions or spring onions, chopped
1 to 2 tablespoons low-sodium soy sauce
1/4 tablespoon sesame oil, drizzled over fish and cabbage
1 teaspoon extra-virgin olive oil
Salt to taste

On a very hot skillet grill put salmon on skin side and sprinkle its surface with salt, scallions and a drizzle, or mist, of sesame oil. Cover it with slices of smoked salmon and let it cook for about 7 minutes or up when skin begins to get crunchy. Turn the fish, keeping the smoked fish with it, and let it shallow fry for more 5 minutes. Set aside. In the meantime prepare quinoa grains with water, adding celery to it, as directed in the package. Reserve on the side. In another skillet, stir fry cabbage in olive oil. Remove smoked fish from the top of fresh salmon and cut in tiny strips, adding to cabbage pan. Take quinoa from pan and mix with the stir fry for about 4 more minutes. Add drizzle of sesame oil and more drops of soy sauce. Serve fish with quinoa "pearls"on the side and double check while dishing it to kids looking for tiny bones.

Second Helping: Gefilte-Matzo Ball Fusion Soup

Some might think that I just went crazy. The idea of putting together on the same plate matzo balls and a twisted gefiltefish came while I was trying to sleep. And this is why... After I got married, Seder was planned so much in advance that its preparation became something like a delicious process with family traditions and memories. Before kids and marriage it was only the occasional luck of being invited to celebrate with some of my friends, like Sheila, who introduced me to a very nice Sephardic Seder, with an unforgettable Charoset, the best I ever tasted in my life!

This year is just the contrary. Not having any family around makes me sad, but also gives me some room to dare. My imagination is that a very well-flavored fish and vegetable broth and a matzo ball with something else could work fine.

So, after some reading and research I tried this new thing. The basic recipe is from a Manischewitz Matzo Meal packet, but I adapted a little bit, using also the excellent matzo ball recipe published by Jewish Holiday Feasts (by Louise Fiszer and Jeannette Ferrary) as a reference.

I don't want to change tradition or challenge the best matzo ball soups I ever tasted before. Also, this is a good way of introducing kids to gefiltefish. And finally I just want to try something new. As I learn every year, Passover is the celebration of Freedom. Happy Passover, Chag Sameach!

Matzo Fish Ball Soup with Lemon Zest and Ginger

The recipe was developed last week and tested once. My husband, who loves traditional matzo ball soup, described it as a happy fusion of three of his grandmother's delicious food: matzo balls, gefiltefish and borscht.

3 tablespoons olive oil, divided in three
2 stalks celery, chopped
1/2 fennel bulb, chopped
1 tablespoon grated ginger
1/2 white onion, chopped
12 ounces white fish fillets (I used wild-caught orange roughy, and tilapia might be a good choice)
2 gallons water, divided
Kosher salt to taste
2/3 cup matzo meal (good for Passover)
3 eggs, beaten
zest of 1/2 lemon
2 tablespoons fresh dill
1 medium carrot, cut in swirls with a peeler
horseradish and beet to garnish (Chrain)

In a heavy-bottomed large stock pot, heat 1 tablespoon olive oil and garlic. Add celery, fennel, ginger and onion, frying them without browning. Add fish fillets and shallow fry with vegetables and ginger. Add  8 cups of water and simmer for 50 minutes. Remove fish and let it cool. Simmer broth, with remaining vegetables, for 20 minutes more.

When fish has cooled to room temperature, shred it finely and reserve. In another bowl, mix matzo meal, eggs, 2 tablespoons of the fish stock, and remaining 2 tablespoons of olive oil. Add shredded fish and dill. Mix to a uniform dough and let it rest for at least 15 minutes in the fridge, or more if indicated by your matzo meal package.

In another large pot, bring about one and a half gallons of water (24 cups) to a boil. Reduce heat and immerse balls of matzo mix (each about 1 tablespoon) to the water. When balls reach the water's surface, simmer and cook for about 35 minutes. Remove and refrigerate balls.

When serving, heat matzo fish balls in the strained fish and vegetable broth, adding more water, if necessary. Serve with lemon zest, a dollop of horseradish and beets mix, 2 to 3 carrot swirls, and a branch of fresh dill.

Second Helping: Rockfish en Papillote

It is such a charming dish that even people who are not really into fish will probably give it a try. Last time I had something that came wrapped in a parcel was a long time ago.  Kids were not there, not even in my dreams. Fish was covered with shrimps and exotic veggies inside a folded banana leaf. A wonderful buttery sauce was all over the packet and dinner was at one of the restaurants of Búzios, in the southeast coast of Brazil.
Here, far away from the tropics, I was somehow reminded of that picture after buying some Beyond Green unbleached parchment paper.
Fish was already in the fridge, vegetables were there, and parcels were prepared for a quick Thursday dinner. Fascinated by the presentation, kids ate most of it. Now it will be an option for Valentine's dinner, when parcels will have even a more flavorful fish, such as Halibut. And the tropics will be here.

Pacific Rockfish en Papillote

Any white meat fish will do well for this recipe, as far as it is one chosen from the list available online from Seafood Watch. I always carry my pocket guide everywhere so not to be doubtful of what to do when shopping.

1 medium zucchini, thinly sliced
4 fingerling potatoes, thinly sliced
4 rockfish fillets
4 slices portabella mushroom
1/4 tomato, cut in halves
Spring onion, cut in long sticks
Kosher or sea salt to taste
Freshly ground black pepper to taste
Olive oil to drizzle over layers

Preheat oven to 400 F.  Cut parchment paper in 4 equal parts, enough to wrap the fish towers. Layer 6 circles of zucchini on the bottom, topped with 4 slices of potatoes, and then fish. Finish with slice of portabella, tomato half-moon, and spring onion. Season each layer with a bit of salt and pepper and drizzle olive oil. Fold and close parcels loosely. Bake for 15- 20  minutes, depending on how you like your fish done.

Tips and Gadgets: My New Best Cooking Companion

This is all about the frying pan I just got as a birthday gift. It is round, elegant, can go to the oven up to 350 F and has wires of copper on the bottom. The original desire for a gift was a copper skillet - just like the ones I see at Ratatouille or on my favorite cooking show at Food Network. But before I assaulted my in-laws budget asking for a jewel as a birthday gift (the pan costs about U$ 300), I decided to try an alternative for 1/8 of that price. It is the Performance T-Fal.

My first dish cooked on it was a family favorite: garlic prawns. Inspired by the party atmosphere on the night before my in-laws leaved, a new ingredient was addede: white style Belgium beer, this one a Mendocino Micro-brew Summer White Ale, wonderful. The product of my gift was devoured in less than half an hour.

Bohemian Prawns

Choose large or jumbo raw prawns and don't forget to have a Belgian white beer style in the fridge to help to deglaze all the goodness from the bottom of the pan.

2 pounds raw farm-raised prawns, shell on with tale
1 tablespoon TJ's powdered California garlic
2 tablespoons extra virgin olive oil
1 tablespoon kosher salt
1 stalk spring onion
1 teaspoon cider vinegar
1 teaspoon whole pink pepper
1/2 bottle white Belgium beer

Marinade prawns with oil, salt, garlic and salt for at least half an hour. Heat pan on high heat. Add prawns and turn to other side when they start to become orange. Leave on the pan up to when they start blackening. Add pepper, lower the heat, and pour in the beer. Once you smell that most of the alcohol had evaporated, simmer for 5 more minutes. Serve hot.