Fish, Nothing But the Whole Fish - Encased in Kosher Salt

Hard to believe but the easiest way to cook a whole fish is to roast it encased in a dome of kosher salt. 

Cocooned inside its salt blanket, the protein rich-fish cooks in its own juices. The technique is very low-tech. No fancy machines or tools required. All you need is kosher salt and water.

Some recipes call for egg whites and water to moisten the salt, but from my experience, water alone works perfectly. After the fish has cooked inside the coating of moistened salt, crack open the hardened salt and use a fork to effortlessly peel back the skin. A chef’s knife easily separates the meat from the bones.

When creating the salt coating, it is important to use kosher salt. Do not use table salt and definitely do not use salt that has been treated with iodine, which has an unpleasant minerality. Personally, I prefer Diamond Crystal kosher salt because it is additive-free.

When you buy the fish, ask to have the guts and gills removed but there is no need to have the fish scaled because the skin will be removed before serving. If the only whole fish available in your seafood market is larger than you need, a piece without the head or tail can still be used. To protect the flesh, place a small piece of parchment paper across the cut end, then pack the moistened kosher salt on all the sides to completely seal the fish.

Even though the fish is cooked inside salt, the flesh never touches the salt. The result is mild tasting, moist, delicate meat.

After removing the salt-roasted fish from the oven, let it rest on the table on a heat-proof trivet. The sight of the pure white mound, warm to the touch and concealing a hidden treat is a delight. Before serving, take the fish back into the kitchen to remove the salt casing, head, tail. skin and bones.

What kind of fish to use?

So far I have used the technique on trout, salmon, sea bass, salmon trout and pompano with equally good results. 

Choose a fish that is as fresh as possible, with a clean smell and clear eyes. When you press the body, the flesh should spring back. Cooking time is roughly 10 minutes per pound but will vary depending on the size and thickness of the fish.

 

In general, a whole fish weighing 3 to 5 pounds will require a three-pound box of kosher salt.  Since that is an estimate, it is a good idea to have a second box of kosher salt on hand. 

Salt-Roasted Fish

Use only enough water to moisten the kosher salt so the grains stick together. Too much water will create a slurry, which will slide off the fish. Because kosher salt is not inexpensive,  use only as much as you need. A quarter-inch coating around the fish is sufficient. 

Placing herbs and aromatics inside the fish’s cavity can impart flavor and appealing aromas when the salt dome is removed. Sliced fresh lemons, rosemary sprigs, parsley, cilantro, bay leaves or basil all add to the qualities of the dish but discard before platting.

Depending on the density of the flesh, generally speaking, one pound of fish requires 10 minutes of cooking at 350 F. 

The mild fish can be served with a tossed salad, pasta, rice or cooked vegetables. The fish goes well with freshly made tartar sauce, salsa verde, pesto, romesco, chermoula or pico de Gallo.

Prep time: 10 minutes

Cooking time: 30 minutes if the fish weighs 3 pounds, 50 minutes if the fish weighs 5 pounds

Resting time: 5 minutes

Total time: 45 or 65 minutes depending on the size of the fish

Yield: 4 to 6 servings depending on the size of the fish

Ingredients

1 whole fish, 3 to 5 pounds, with the head and the tail, cleaned and gutted but not necessarily scaled

1 3-pound box kosher salt, preferably Diamond Crystal kosher salt

½ to 1 cup water

2 cups fresh aromatics and lemon slices (optional)

Directions

1. Preheat oven to 350 F.

2. Wash the fish inside and outside. Pat dry and set aside.

3. Pour 2 pounds of the kosher salt into a large bowl. Moisten with ½ cup water. Mix with your fingers.  If needed, add more water a tablespoon at a time until the salt sticks together.

4. Select a baking tray that is 2 inches longer and wider than the fish. Line with parchment paper or a Silpat sheet.

5. Place a third of the moistened salt on the bottom of the lined baking tray.

6. Lay the whole fish on top of the salt. Place aromatics and lemon slices inside the fish, if desired.

7. Carefully mold the rest of the moistened salt over the entire fish. If more salt is needed, moisten an additional amount of salt.

8. Place the baking tray into the pre-heated oven.

9. After 30 minutes for a 3-pound fish and 50 minutes for a 5-pound fish, remove the baking tray from the oven and allow the fish to rest for 5 minutes.

10. Using a chef’s knife, slice into the salt dome on the back side of the fish, along the fin line. Make another slice on the bottom of the fish. Lift the salt dome off the fish and discard. Using the knife, make a cut across the gills and the tail. Insert a fork under the skin and lift the skin separating it from the flesh.

11. Have a serving platter ready. Using the flat side of a chef’s knife, slide the blade between the flesh and the skeleton along the fin line. Separate the flesh from the bones. Try as best you can to keep the entire side of the fish intact, but no worries if the flesh comes off in several pieces. When you place the flesh on the serving platter, you can reassemble the fillet.

12. Turn the fish over and repeat the process on the other side.

13. Discard the head, tail, bones and skin. 

14. Serve the fish at room temperature with sauces of your choice and side dishes.

So delicious. So easy to make.

And email me photographs of YOUR FISH when you make it.

Enjoy!

Shrimp 101: Easy to Prepare and Delicious

Shrimp are easy to prepare, nutritious and low in fat. Adaptable with many sauces and preparations, their versatility makes them an ideal ingredient in appetizers, soups and main courses. 

To document a meal I made for dinner, I posted a video of shrimps charring on a stove top grill. A friend followed my visual directions but was disappointed with the result. The shrimp were not tasty in the way she expected.

She asked for suggestions. I had a few.

Where to buy shrimp and which shrimp to buy

First off, finding good shrimp isn’t easy. After years of hit or miss sources (sometimes even the most expensive fish market/upscale grocery store would have shrimp that were fresh and sometimes not so fresh), I found a good shrimp in Los Angeles at Ralph’s Market/owned by Krogers.

You probably already know this but always buy shrimp in the shell. If you can find “Ez-Peel” shrimp, that’s good because the back of the shrimp’s shell has already been cut and the back vein already (mostly) removed.

As to size, I prefer medium (31/35 per lb.) sized shrimp. The shrimp at Ralph's are farm raised. Their texture and flavor are very good. Wild shrimp will cost more. When buying from a new-to-you vendor, try different sizes, farmed and fresh shrimp to find what you like. 

When you get the shrimp home, you can peel them or not but rinse them in clean water and refrigerate in an air-tight container.  Use them within 1-2 days. 

When you’re ready to cook them, rinse again. if the shrimp are Ez-Peel, remove the shells with your fingers. If not, run a sharp pairing knife down the back of each shrimp to remove the shells. 

My mother, who lived in Costa Rica and ate a lot of rice there, taught me to put the shells into a small saucepan, cover with water, simmer and strain and save the broth to use in soups and sauces. Very tasty.

Wash the peeled shrimp and remove the black vein that runs along the back.

Rinse again. Now they are ready to cook. Cooking shrimp is very easy. The trick is they cook very quickly.

Salt boiling shrimp

If you want shrimp for a shrimp cocktail or in a salad, heat water in a small saucepan. Use enough water to cover by 1” the amount of shrimp. 

Boil the water. Add a pinch of kosher salt (only kosher salt made by Diamond Crystal because they don’t use additives) or sea salt. 

Add the shrimp. They will cook quickly. Within 20-30 SECONDS. 

Drain and cool by putting ice cubes with the shrimp. Drain. Serve cold or at room temperature or refrigerate in an airtight container.

Grilling or sautéing shrimp

Toss the peeled and deveined shrimp in a bowl with olive oil, sea salt and freshly ground black pepper. 

Using a grill or sautéed pan (cast iron or carbon steel is preferred), place the shrimp individually onto the hot surface. Using tongs, turn them within 5-10 seconds. Cook briefly on each side and remove. 

The grill I use is a stove-top grill that does a great job with easy clean up. And, it is very inexpensive. Here’s a link to the grill on Amazon. 

Grilled shrimp can be served with a chopped vegetable salad (as in the video) or as an appetizer with a cocktail or remoulade sauce.

Shrimp with sauce

Shrimp can be served with any number of cold or heated sauces. My favorite cocktail sauce is a classic. Catsup, lemon juice, capers, grated horseradish and Worcester sauce on the side and Saltine crackers. 

When adding shrimp to curry or a Mexican garlic sauce, add the shrimp just before serving remembering to cook them for only a minute or two to keep them juicy.

Eggsellent – A One-Egg Omelet That’s All About Flavor

Right now, most of us are safe-at-home. Like most of you, we have cleaned out our pantry, refrigerator and freezer to inventory exactly what we have on hand. What we don't have will have to wait until we go to the market, which is now once a week, usually on Wednesday when we can also go to the local farmers market.

Maximizing those ingredients is important so we don't have to go shopping more than necessary. I have been writing about getting several meals out of one chicken and making pasta and gnocchi from scratch, because a few ingredients can make many meals.

But to eat well doesn’t mean denying yourself pleasures. In fact, consider the gastronomic advantages of a one-egg omelet.

THREE, TWO, ONE

A neighborhood restaurant we frequented for many years proudly publicized their three-egg omelet. The omelet was a plump 2-inches thick and settled on the plate like a seal sunning itself on a wave-washed rock.

After eating their three-egg omelet, I always felt like going back to bed.

Having consumed many omelets over many years, the realization hit me that what I like about an omelet isn’t the eggs. What I like is the filling.

At home I experimented. What I was looking for was a ratio of bulk: flavor that pleased my palate and wasn’t overly filling. Three eggs were never considered, and eventually two eggs gave way to one. Another significant milestone was switching from a stainless steel to the more forgiving qualities of a nonstick pan.

A THIN ONE-EGG OMELET IS A REMINDER OF DELICATE CREPES

One egg creates texture not bulk and places the emphasis solidly on the filling. Just about anything sautéed, roasted or grilled can find itself tucked inside an eggy bed. For me, I prefer fillings that are dry rather than wet, but experiment and find the ingredients and combinations you like. 

Whatever the mix of ingredients, the key to a good omelet is creating a warm creaminess of melted cheese.

The combinations are limited only by your palate preferences. The salty-sweetness of sautéed ham, Comte cheese, spinach, shallots and shiitake mushrooms complement the pliancy of the egg. Grilled asparagus and Parmesan cheese, dusted with finely chopped Italian parsley leaves makes an elegant omelet perfect for breakfast, lunch or dinner. Shredded lobster, Manchego cheese, cilantro, raw red onions, a dusting of cayenne and a small amount of finely chopped ripe tomatoes transform an ordinary egg into a culinary adventure.

Adding country-fried potatoes, buttered toast with jam and crisp bacon or pork links, a tossed green salad or a bowl of fresh fruit to fill out the plate and the one-egg omelet creates an enviable meal, full of flavor and careful about calories.

One-Egg Omelet With Spinach, Cheddar Cheese, Shallots and Mushrooms

Use any cheese of your liking. I prefer a cheese that plays well with others. Strong cheeses, such as blue cheese, will dominate the other flavors in the filling. Mild cheddar, Comte, Manchego and soft goat cheese work well.

The recipe is for one, because making each omelet individually will result in the best looking dish. If you are serving more than one, multiply the number of servings times the ingredient quantities to create the correct amount needed to make all the omelets.

Use a 9-inch nonstick pan, understanding that nonstick pans are designed to be used on medium and low heat. Because fat is not required to prevent the egg from sticking to the pan, the butter is used for flavoring. Could the omelet cook on a nonstick pan without the butter? Yes, perhaps as serviceably, but that little bit of butter adds a lot of flavor.

The egg can be beaten by itself or with milk or half-and-half. 

Serves 1

Time: 10 minutes

Ingredients

2 teaspoons sweet butter

1 cup spinach leaves and stems, washed, pat dried, chopped

1 shallot, washed, ends and skin removed, finely chopped

2-3 mushrooms (shiitake or brown preferably), washed, root ends trimmed, finely sliced longwise

1 farm-fresh egg, large or extra large

1 tablespoon cream, half and half, whole milk or nonfat milk (optional)

⅓ cup freshly grated cheese, preferably white cheddar, Comte, Manchego or goat

Pinch of cayenne (optional)

Sea salt and black pepper to taste

Directions

1. In the nonstick pan, melt 1 teaspoon butter and sauté together the spinach, shallot and mushrooms until wilted and lightly browned. Season to taste with sea salt, freshly ground pepper and cayenne (optional). Use a high-heat or Silpat spatula to remove the sauté from the pan and set aside.

2. Beat the egg and milk (optional) until frothy.

3. On a medium-low flame, heat the nonstick pan, melt the remaining teaspoon butter and pour in the beaten egg using the spatula to get every drop into the pan.

4. Swirl the egg mixture around to coat the bottom of the pan so it looks like a full moon.

5. Gently sprinkle the cheese on one half of the omelet — the half moon with the filling –and spoon on the sauté to cover the cheese.

6. When the cheese has melted and the egg is cooked the way you like, use the Silpat spatula to gently flip the empty side of the half moon on top of the filling.

7. Use the Silpat spatula to help slide the omelet onto the plate and serve hot.

8. Serve hot with toast, sautéed potatoes, a breakfast meat (crisp bacon or sausage links) and fruit.

Ready. Set. Brine. Feta-Brined Roasted Whole Chicken

Does brining matter? That's what a friend and I asked ourselves when we were making fried chicken. Like budding scientists, we did a controlled experiment.

We brined two pieces of thigh meat overnight in a solution of water, kosher salt and white sugar with black peppercorns and bay leaves. The next day, we washed off the brine and aromatics and gave those thighs the same amount of time in a buttermilk soak as the unbrined pieces. Then we dredged them in seasoned flour and fried them. The resulting differences were amazing.

No doubt about it. The brined chicken was more tender and moist.

Knowing that brining made a difference led me to try brining a whole chicken. The results, just like the fried chicken, were very good. Now I use the same technique when prepping our turkey for Thanksgiving.

Then, one day Googling around the internet when I should have been writing, I stumbled on a recipe that changed the way I had been brining.

Melissa Clark, the wonderful New York Times food writer, is always on the look out for ways to improve on familiar techniques and dishes. In the article I read, she talked about adding feta to the brine before roasting a whole chicken. Salty, crumbly cheese in a brine. Brilliant!

What follows is my riff on her original idea which is less of an improvement and more of a dirt path off the road she already paved.

Feta-Brined Roasted Whole Chicken

As with anything in life, begin with good ingredients and you'll achieve better results. That is especially true in cooking. So, buy a good plump, pale-pink skinned chicken, one that was raised without hormones. 

Size matters, especially depending on how many you are serving. A five-pound chicken is good for a dinner of four as long as there is a salad course before and side dishes served with the entre. If the chicken is one of several proteins, say a brown sugar salmon filet, pork ribs or charred steaks, then one chicken will serve up to eight.

My mother and grandmother taught me that to waste food is a sin. In this case, that means always reserve the pan drippings, giblets, neck, heart, bones and carcass of the chicken to make a best-ever stock that you can use to make a to-die-for chicken-vegetable-rice soup or chicken and dumplings.

If a liver came with the chicken, use it to make a tasty mushroom-chicken liver pate to serve as an amuse bouche.

Only use Diamond Crystal kosher salt. All the other brands I've seen put in chemical additives. Diamond Crystal does not.

Line a roasting sheet tray with 1" sides with aluminum foil or a Silpat sheet.  A sheet tray with sides lower than a roasting pan facilitates browning on the sides of the chicken.

 Serves 4

Time to brine: at least one hour or overnight

Time to prep: 15 minutes

Time to cook: 60 - 90 minutes depending on size of chicken

Time to rest before serving: 5 minutes

Special Cooking Tools 

Roasting rack

Cooking Twine

12"-14" kitchen tongs

Roasting sheet tray (with a 1" rim)

Aluminum foil and Silpat sheet to fit the roasting sheet tray

Ingredients for roasting

1 whole 5 pound chicken, liver, giblets, neck and heart removed, washed

Ingredients for the brine

1/4 cup fresh feta, preferably Bulgarian (because it is less expensive), crumbled

2 tablespoons kosher salt

1 tablespoon white sugar

4 bay leaves, whole

1/4 teaspoon whole black peppercorns

Ingredients for the topping

1 medium onion, washed, top and root end removed, peeled, sliced thin

1/2 cup Italian parsley, stems and leaves, washed, drained, finely chopped

1/4 cup fresh feta, Bulgarian, crumbled

1/4 cup olive oil

1/4 teaspoon sea salt

1/4 teaspoon freshly ground black pepper

Small bowl of flake salt (optional) on the table

Directions for brining

Use twine to tie together the legs and wings.

Place the chicken, salt, sugar and aromatics into a large heavy plastic bag or a container with a lid. Fill with cold water until the chicken is submerged. Seal. If using a plastic bag, place in a large bowl so the water doesn't leak.

Refrigerate at least one hour or overnight.

Directions for Roasting

Preheat oven to 400F.  Place the roasting rack on top of a baking sheet lined with aluminum foil and a Silpat sheet for easier cleanup.

Remove the chicken from the brine. Rinse, pat dry and allow to rest uncovered for 10 minutes.

Drain the brine and remove the feta and reserve.

In a bowl, mix together the feta from the brine, the additional feta, onion, parsley, sea salt and black pepper.

Rub olive oil over the chicken. Add remaining olive oil to the feta-onion-parlsey topping and mix well. Set aside.

Place chicken onto the roasting rack, breast down and put into the preheated oven. Roast for thirty to forty-five minutes or until the skin is brown and crisp to the touch.

Reduce oven to 350F.

Using tongs, turn over the chicken, being careful not to tear the skin. Place the chicken breast-side up on the roasting rack.

Cover the breast-side up chicken with the feta-onion-parlsey topping.  The mound of onions will seem large, but will greatly reduce during cooking. If any bits fall onto the bottom of the baking tray, no worries, you can scoop them up later.

Return to the oven. After 30 minutes, check for doneness. Wiggle a chicken leg. If there is resistance, the chicken needs more time. If the topping is getting too brown, place a sheet of aluminum over the top like a tent. Roast another 15 minutes and check for doneness. Continue roasting until the leg moves freely.

Remove from the oven and place a sheet of aluminum foil over the top so the chicken rests for 5 minutes.

Remove aluminum foil. Carve in the kitchen or at the table. Use a recently sharpened knife or kitchen sheers. Plate the chicken with the charred onion-feta-parsley mix on top.

Serve hot with sides of roasted potatoes, squash or salt boiled spinach.

Place a small bowl of flake salt on the table. The crunch of the salt will add to the pleasures of the dish.

Preparing the stock

Once the chicken has been carved, reserve all the bones and pan drippings. If there isn't time to make stock that night, refrigerate and make the next day. Add the reserved heart and gizzard. Place in a large pot with water to cover and simmer 60 minutes. After straining, the stock can be refrigerated and used within two days or frozen in sealed containers and used for up to six months. Discard bones and carcass after removing any bits of meat to use in chicken-vegetable soup.

The Ultimate Comfort Food: Chicken & Dumplings

No matter the time of year, there is a need for comfort food. Winter cries out for hot soups and hearty stews. Fresh produce that had been lost during the cold months is celebrated in the spring. Summer's bounty calls for salads, fresh fruit and bbq. Fall reminds us we are mortal as we say goodbye to fresh produce in a last celebration of corn, figs and leafy greens.

Through all the seasons, I enjoy chicken and dumplings because its rich broth is nourishing. Adding a heap of farm-to-table vegetables brightens and the sweet succulence of braised chicken and wholesome dumplings adds depth and umami to the dish.

What is more, this hearty, flavorful dish is inexpensive and easy-to-make.

The basics are straightforward. Fresh chicken. A handful of favorite vegetables. A cup of white flour. A bit of half and half. A cube of butter. Homemade chicken stock. A few seasonings.

Simmer. Cover. Uncover and serve! Easy-peasy.

Farm-to-Table Vegetables, Chicken and Dumplings

Use a good quality organic chicken and buy farmers market produce when available. 

If you have dried whole shiitake mushrooms, use them. They add a distinctive flavor, different from the delicate flavor of thinly sliced shiitakes.

Use vegetables you love. And lots of them. English peas. Squash rounds. Kabocha chunks. Roasted sweet potatoes. Green beans. Kale. Shredded cabbage. Chopped turnips. My preference is to tilt the balance towards the fresh produce, plating great mounds of vegetables with a leg and a wing or two pieces of breast.

The dish can be covered and served the next day or divided into smaller covered containers and frozen for up to three months.

Yield: 4 servings

Time to prep: 15 minutes (if you already have chicken stock) or 1 hour (including time to make chicken stock)

Time to cook: 1 hour, 15 minutes

Total time: 1 hour, 30 minutes - 2 hours, 15 minutes

Ingredients

1 whole chicken approximately 3 lbs, preferably organic, cut apart as described below
1 medium yellow onion, washed, ends trimmed, outer skin removed, cut into 1/2" pieces
1 cup green beans, washed, ends removed, cut into 1" long pieces
1 cup broccoli florets, washed and cut into 1" pieces or broccoli leaves, washed, shredded
2 cups shiitake mushrooms, washed, stem end trimmed, thinly sliced or 2 cups dried whole shiitake mushrooms, washed
1/4 cup Italian parsley, leaves only, washed, finely chopped
1 garlic, peeled, finely chopped (optional)
1/2 cup celery, washed, ends trimmed, cut into 1/2" pieces (optional)
4 cups homemade chicken stock, as described below
1 large carrot, washed, trimmed, peeled, cut into 1/2" thick rounds
2 tablespoons extra virgin olive oil
1/4 teaspoon sea salt
Pinch freshly ground black pepper
Pinch cayenne powder (optional)

Dumpling ingredients

1 cup all-purpose flour, white
2 tablespoons sweet (unsalted) butter, cut into fine bits
1 scallion, washed, ends trimmed, green and white parts finely chopped or 2 tablespoons Italian parsley, leaves only, washed, finely chopped
1 teaspoon baking soda
1/4 teaspoon sea salt
Pinch freshly ground black pepper
1/2-1/3 cup half and half, cream or whole milk

Directions

Break down the whole chicken by cutting off the legs, thighs, wings and breasts.

Place the carcass into a large pot, cover with water and simmer covered for 45 minutes. Strain through a colander, reserving liquid in a bowl. Let the carcass cool and remove the meat.

Use what stock is needed for the dish, reserving the rest covered in the refrigerator for up to three days or in the freezer for up to six months. The meat pulled off the carcass can be added to the braise or submerged in stock and frozen for later use.

Separate legs from thighs. Separate the three parts of the wings, adding the wing tips to the stock pot. Cut chicken breasts into three almost equal sized pieces. If removing skin from the parts, add to the stock.

In a mixing bowl, add flour, cut up butter, scallion (or Italian parsley), baking soda, sea salt and black pepper. Using a fork, mix well. Slowly add milk, stirring until thickened. The resulting mixture should be like thick batter. If the mixture is too runny, add a tablespoon of flour. Cover and set aside.

For the braise, in a large pot, heat olive oil and sauté the chicken parts. Use tongs to turn the parts until each piece is browned on all sides. Remove and set aside.

Sauté the onions and garlic (optional) in the pot with the chicken fat and oil until softened. Season with sea salt and freshly ground black pepper. Add chicken stock. Return browned chicken pieces to the pot. Stir and simmer 20 minutes.

Add vegetables.

To make the dumplings, use two soup spoons to create small rounds of dough. Drop each dumpling into the simmering liquid. Make room for each dumpling so they do not touch because they will expand as they cook. Add all the dumplings and cover.

Adjust the heat so the stock simmers but does not boil.

Cook 30 minutes and serve immediately. Place several dumplings into each bowl, adding a protein and a good helping of vegetables with several tablespoons of gravy.

Serve hot.

Go Green for Super Bowl Sunday! Cook Easy-to-Make Roasted or Grilled Artichokes

We are planning a Super Bowl Sunday party. My plan is to serve "picnic" food. Carrot salad, potato salad, Little Gem green salad, Persian salad, crispy fried chicken, brown sugar salmon and roasted artichokes.

Super Bowl Sunday food should be fun, delicious and healthy.

Spring is happening and artichokes are showing up in our farmers markets. The dark green vegetable, prized by cooks, is healthy and easy-to-prepare.

Looking at an artichoke, with its hard exterior and sharp pointed leaves makes me wonder how anyone figured out they would be good to eat. With a small amount of effort, that tough looking exterior gives up the wonderfully savory flavor bits at the end of the each leaf.

Choosing a good artichoke

Whether you find one that is the size of your hand or a larger one the size of a soft ball, give it a squeeze. If the artichoke feels solid, you've found a good one. An artichoke past its prime will be squishy like a child's squeeze toy. Make sure all the leaves are green. Don't buy an artichoke with brown or blackened leaves.

Having a sharp pair of scissors or kitchen shears, a pairing knife and a chefs knife will make breaking down the artichoke easy.

Roasted or Grilled Artichokes

One person can easily eat one artichoke the size of your hand. The larger artichokes will feed 2-3 people as an appetizer or a side dish. 

Serves 4

Prep Time: 10 minutes

Cooking Time: 30-35 minutes

Total Time: 40-45 minutes

Ingredients

4 medium sized or 2 large artichokes, washed
1 tablespoon kosher salt
2 tablespoons olive oil
1 teaspoon sea salt
1/2 teaspoon black pepper
1/4 cup sweet butter (optional)

Directions

Preheat oven to 350F. Or, set grill (indoor or outdoor) to medium-high.

Place a large stock pot on the stove on a high flame. Add kosher salt. Bring to a low boil. Cover.

To roast the artichoke sections after boiling, cover the bottom of a baking sheet with parchment paper, a Silpat sheet or a piece of aluminum foil. Set aside.

Using scissors trim off the pointy end of each artichoke leaf.

Trim off the stem of each artichoke, flush to the bottom. Discard the stems.

Give each artichoke a flat-top haircut. Place the artichoke on its side. Using a chefs knife, trim off the top 1/4" of each artichoke and discard.

Place the artichoke on the cutting board. Using a chefs knife, cut each artichoke in half, from bottom to the top. Cut each half into two pieces. If the artichoke is large, cut those four pieces in half, creating eight segments.

Working quickly, because the inside of the artichoke will discolor when exposed to air, use a sharp pairing knife to remove the fuzzy part on the inside of each section. Rinse the artichoke sections and discard the fuzzy parts.

Place all the artichoke sections in the boiling salted water. Cover and cook 10 minutes.

Using the pairing knife, test one of the artichoke sections. The knife should easily go into the fleshy part on the bottom of the leaves. If the knife doesn't go in easily, cook another 5 minutes but beware not to over cook the artichokes. They should be firm not mushy.

Place a colander or strainer in the sink. Pour the hot salted water with the artichoke sections into the colander and drain.

Transfer the artichoke sections to a mixing bowl. Drizzle with olive oil. Season with sea salt and black pepper. Toss well to coat.

If grilling, place the artichokes on the pre-heated grill. Turn frequently to avoid burning. Remove when grill marks appear on all sides.

If baking in the oven, arrange the artichokes on the prepared baking sheet, leaving room between the sections.

Place in the oven and cook 15 minutes. Using tongs, turn the sections over and place back in the oven another 15 minutes so they cook evenly.

Remove the artichokes from the oven and serve hot or at room temperature with sea salt, black pepper and small dishes of melted butter (optional).

If serving with melted butter (optional), melt the butter in a small saucepan being careful to avoid burning.

Fast, Easy and Delicious Can't-Resist Salmon for a Meal or an NFL Game Day Snack

Eating healthy makes good sense and doesn't have to take a lot of time. One of my favorite dishes is a dry rub roasted salmon that makes its own glaze.

Roasting a salmon filet is perfect for a family meal, NFL game day or a party entree. For a pot-luck dinner last weekend with friends, I  made roasted salmon and a Little Gem lettuce salad with carrots. Healthy, nutritious and delicious and oh so easy.

To get the salmon from refrigerator-to-table, all I needed to do was season the filet with dry rub and place it in the refrigerator. Overnight the mix of sugar, salt and aromatics drew moisture out of the fish. The dry rub turned into a wet slurry that became the base for a sweet-heat savory glaze. 

The filet takes 30 minutes to cook in the oven. The glaze takes 5 minutes to cook in a saucepan.

Because the salmon is best served at room temperature, the dish can be cooked ahead of time and served when everyone is ready to eat. Which makes it ideal to make ahead when you know you will be busy before the meal.

For brunch, the salmon can be served with toasted bagels and cream cheese and with scrambled eggs. For lunch, dinner or watching a football game, add a green salad and pasta and you have an entire meal.

Dry Rub Salmon with Brown Sugar Mushroom Glaze

Adding tomato sauce to the glaze mellows the flavors. You can use canned tomato sauce but making your own will taste much better. Roasted tomato sauce is so easy to make, I would encourage you to make a lot and freeze the sauce in 6 ounce air-tight containers. That way, when you want to make a pasta sauce you will have roasted tomato sauce in the freezer.

Yield 4-6 servings

Prep Time: 10 minutes

Marinating Time: Overnight

Cooking Time: 50 minutes

Total Time: 1 hour + marinating overnight

Ingredients

2 - 3 pounds fresh, skin-on salmon fillet, preferably wild not farm raised, washed

Dry Rub

2 1/2 - 3 cups brown sugar, depending on the size of the filet

1/3 cup kosher salt

1 tablespoon cumin

1/4 teaspoon cayenne (optional)

Glaze

1/4 - 1/2 cup dry rub wet slurry from overnight refrigeration

1 tablespoon extra virgin olive oil

1 tablespoon raw onion, finely chopped

2 tablespoons finely chopped Italian parsley or kale

2 large shiitake or brown mushrooms, washed, pat dried, stem end trimmed, finely chopped

1 large tomato to make 1/4 cup roasted tomato sauce

Sea salt and freshly ground black pepper to taste

Directions

Preheat oven to 500 F. Remove the stem from the tomato. Place the whole tomato on a Silpat sheet or parchment paper on a baking tray.

Roast 20 minutes. Transfer the tomato and any juices from the baking tray into a food mill or a fine mesh strainer. Press the tomato to collect the juices and pulp. Reserve skin and seeds to make vegetable stock or discard. Set tomato sauce aside or refrigerate in an air-tight container. The sauce can be frozen if made ahead.

Inspect the filet and remove any bones. Trim off small fins if there are any and discard. Pat dry.

In a bowl, mix together the dry rub seasoning.

Measure a piece of plastic wrap that it is longer than the filet by 5" on all sides. Lay the plastic wrap on a flat surface.

Spread half the dry rub on the plastic wrap. Lay the salmon filet on top, skin side down. Spread the remainder of the dry rub on the salmon.

Fold over the ends of the plastic wrap so the salmon and dry mix are pressed against each other.  Put the package into a plastic bag and seal.

Place the plastic bag on a baking sheet in case of leaks. Refrigerate.

The next day, remove the salmon filet. The dry rub will have become a wet slurry.

Preheat the oven to 400 F.

To make the glaze, place the bag in a bowl. Remove the salmon from the plastic bag and plastic wrap being careful to capture all the liquid. Use your hand to scrape off any dry rub that clings to the filet or the plastic wrap. Mix together any remaining dry rub and the wet slurry.

Line a baking tray with aluminum foil and place a small wire rack on top of the aluminum foil. Place the salmon filet on the wire rack, skin side down. Place in the oven.

In a small sauce pan, heat olive oil and sauté onion, mushrooms and Italian parsley or kale until lightly browned. Add dry rub slurry and roasted tomato sauce. Mix well. Simmer 5 minutes. Set aside.

After the salmon has been in the oven 20 minutes, remove. Place a generous amount of the glaze on top and return to the oven another 10 minutes. Reserve any extra sauce.

Remove from the oven. When the salmon is cool enough to touch, use a pairing knife to help remove the filet from the wire rack. Keep the skin on the filet.  When transferring the salmon to a decorative plate, be careful not to disturb the toping.

Serve at room temperature with the extra sauce in a small bowl.

When You Don't Have Time to Cook But You Still Want a Home-Cooked Meal, Do This!

Home cooked meals are definitely better for you and less expensive, but sometimes cooking seems too difficult and time-consuming.

When you're tired and hungry, it seems easier to stop for take-out on the drive home, order in or nuke those Trader Joe's frozen Shrimp Soft Tacos you bought last week.

But with a little effort (not much) and even less time (minutes), you can prepare two easy-to-make vegetable dishes that combine well with a charred steak, sautéed tofu or roasted chicken breasts which cook in no time at all.

Salt-boiled vegetables

Salt boiling cooks vegetables quickly. Cook them as little as possible so they have a crisp, fresh taste. Like pasta, vegetables should be eaten al dente, with a little firmness.

How long a vegetable should be cooked depends on its density and the size of the pieces being boiled. A 1" zucchini round will cook faster than a 1" carrot round. A 2" carrot round takes longer to cook than does a 1" carrot round.

Adding kosher salt to the water gives the vegetables a sweet-salty flavor.

Broccoli florets prepared this way cook in 2 minutes. The bright green flavor bites are so delicious, we eat them hot or cold, as a snack, side dish or, cooled, added to a salad.

Oven-roasted vegetables

Another easy-to-master technique is oven roasting vegetables. As with salt-boiled vegetables, they should be cooked al dente. How long the vegetables take to cook depends on the density of the vegetable and the size of the pieces.

Fingerling potatoes are an especially good side dish to serve with a grilled or baked protein. They are delicious with a steak grilled on an outdoor grill or charred on a carbon steel pan. Before baking, toss the cut fingerlings with Italian parsley, olive oil, sea salt and freshly ground black pepper.

If you enjoy onions, sprinkling a handful of finely sliced onions or shallots over the vegetables before baking adds a delicious sweetness.

Salt-Boiled Broccoli

Buy broccoli that is deep green in appearance. Do not use broccoli with yellow florets or ones that feel limp because that means they are old and will not taste good.

Besides broccoli, the technique works great for spinach, carrots, English peas and green beans. Each requires a different length of cooking time. Spinach (30 seconds), peeled carrot rounds cut 1/2" thick (3-5 minutes), shelled English peas (30 seconds) and green beans cut into 1" lengths (3 minutes).

Use only kosher salt or sea salt. Do not use iodized salt because of the metallic after-taste.

Serves 4

Time to prep: 5 minutes

Time to cook: 3 minutes

Ingredients

2 tablespoons kosher salt

4 large broccoli crowns, enough to make 10 cups, washed, stem ends trimmed

Directions

Using a pairing knife, cut the florets (the bud or flower of the broccoli) off the stem. Cut each floret in half and set aside. Using a chefs knife, cut the stem into slabs, 1/2" thick, 1" long. Set aside.

Add kosher salt to 4 quarts water and bring to a boil.

Place stems in boiling water first. Cover. Cook 1 minute.

Add floret halves to water. Cover. Cook exactly 2 minutes.

Strain broccoli in the sink. Place cooked broccoli into bowl and serve.

Oven Roasted Fingerling Potatoes

If fingerling potatoes are not available, baby Yukon or Sierra Gold potatoes are also good.

Use a Silpat sheet so the potatoes do not stick to the baking sheet. If not available, use parchment paper or aluminum foil.

Serves 4

Time to prep: 5 minutes

Time to cook: 30 minutes

Ingredients

2 pounds fingerling potatoes, washed

1 cup Italian parsley, washed, leaves only, finely chopped

1 medium yellow onion or 4 large shallots, skins, stems and root ends removed, washed, cut into thin slices

2 tablespoons extra virgin olive oil

Sea salt to taste

Freshly ground black pepper to taste

Directions

Preheat oven to 400F.

Line a large baking sheet with a Silpat sheet.

Cut each potato in half, the long way, then into 2" pieces. Place them in a mixing bowl with the olive oil. As the cut potatoes are added to the bowl, toss to coat with olive oil to prevent discoloration.

When all the potatoes are in the bowl, add parley and onions. Toss well. Season with a little sea salt and freshly ground black pepper.

Spread on the Silpat sheet lined baking sheet so the pieces have some room. They will acquire more browning if they are not piled on top of one another.

Place in oven.

After 15 minutes, toss for even cooking. Check after another 15 minutes. Toss. Taste. Adjust seasoning and cook longer if needed. When the potatoes are cooked through but not too soft, serve hot with a protein. The potatoes are delicious with a grilled steak, sautéed fish filet or charred chicken breast.