Qidreh

"Under international law, the responsibility for protecting civilians in conflict falls on the belligerents. Under military occupation, the responsibility for the welfare of the population falls upon the occupiers." -- Kofi Annan

In the days and weeks following the October 7, 2023 barbaric attacks by Hamas against Israelis and foreigners, Israel proceeded to impose a complete blockade and then inflict a relentless military campaign upon the Gaza strip. Israel directed its self defense not simply toward Hamas, but also at more than two million Palestinians who live in Gaza. 

Israel's response has resulted in unimaginable suffering for those innocent people, who saw food stores run out, clean water run dry, and medical supplies become scarce. Supporters of Israel's strategy blamed all of the Palestinians' suffering on Hamas (or worse, they equated innocent Palestinian people with Hamas). The terrorist organization had control over Gaza since 2006 and which, during that time, entrenched itself amongst the civilians. The innocent Palestinians became the human shield of Hamas. Yet, Israel nevertheless chose to drop bombs and shoot missiles at that shield. The Palestinian people are caught between two warring sides, with indefensible losses of life and indescribable suffering. 

As I watched the unfolding events, a profound sadness overwhelmed me for the everyday Palestinian people. Those individuals who were just trying to make a life for themselves and their families, overcoming obstacles and shouldering burdens imposed upon them because of who they are and where they lived, not for what they have done. I have explored Palestinian culture and cuisine, with its ties to the sea and its roots in the ground. Now, in this post, I take a step back, because the situation has become much more dire for the everyday Palestinian people and their future in Gaza.

While everyone focuses upon the savagery of Hamas' central tenet (that is, the eradication of the Jewish people living in Israel or Palestine), there have been many statements by officials of the Israeli government that suggest the same outcome for the Palestinian people living in Gaza. These statements include, but are not limited to: 

• October 9, 2023: Israel's Defense Minister, Yoav Gallant, stated, "we are fighting human animals and we will act accordingly."
• October 10, 2023: Israeli Army spokesperson says the emphasis is on damage, not precision.
• October 28, 2023: Israel's Prime Minister, Benjamin Netanyahu invokes the biblical passages about Amalek, in which the prophet Samuel conveys God's command to King Saul that the Hebrew people "punish the Amalekites and totally destroy all that belongs to them," adding "do not spare them; put to death men and women, children and infants, cattle and sheep, camels and donkeys." 
• November 13, 2023: Israel's Agricultural Minister, Avi Dichter, described the current war as "Gaza's Nakba," which is a reference to the original Nakba that resulted in the displacement of over 700,000 Palestinians when the State of Israel was created in 1948 (many of whom fled to Gaza).
• November 14, 2023: Israel's Finance Minister, Bezalel Smotrich, called for the voluntary migration of the Palestinian people out of Gaza, claiming it was the right humanitarian solution to do (it is also the first and principal step toward ethnic cleansing). 
• November 17, 2023: The Deputy Speaker of Israel's Knesset, Nissim Vaturi, stated that, "We are too humane. Burn Gaza now no less."

Statements like those set forth above suggest an objective that involves far more than simply eradicating Hamas. They are opening a door to take action against the Palestinian people who live in Gaza, forcing them to flee their homes in what could become another Nakba. (The original Nakba refers to the dislocation of Palestinians when Israel was established.) Israel's "self-defense" appears to involve little differentiation between everyday Palestinians and Hamas fighters, as evidenced by block after block of destroyed buildings, the targeting and destroying of civilian infrastructure, and the devastating boycott, denying the people of Gaza the very things they need to survive (like food, water, medical supplies, and fuel).

Two pictures: (L) Palestinians fleeing during the Nakba in 1948 and
(R) Palestinians fleeing the current conflict. 

Accountability for the above is deflected by a range of defenses. For example, the death toll of Gazans is often discounted as Hamas propaganda. More disturbingly, those who challenge Israel's "self-defense," are labelled as anti-Semitic. The calls upon Israel to international law and refrain from imposing collective punishment upon the Gazan people supposedly become anti-Semitic because it is believed that the challengers have not held other countries to such standards (regardless of whether that is true or not). Simply put, it is not anti-Semitic at this present moment in time to call upon people to be not only human, but humane. Our history should shape our future, where everyone on both sides learns from our prior failings and mistakes in order to prevent us from repeating them, time and again. One should not use the failings of the past as a defense to the failures of the present. We need to call out violations of human rights and international, calling for their cessation and remediation. 

I have been doing so in my own small way, by focusing on the Palestinians as a people. I wanted to do what I could to restore their humanity by recognizing their struggles while learning about their culture and cuisine. That cuisine can be best summarized by a headline to an article that I read: Dill, Fish and Resilience: The Holy Trinity of Gazan Cuisine.  To be honest, I don't cook with a lot of dill because it is not my favorite herb. Yet, many of the recipes that I reviewed included dill, and a lot of it. Dill can be found in salads, seafood dishes, soups and stews. As one put it, dill "is the smell of Gaza." Where the French have mirepoix and the Spanish have sofrito, the use of dill, in combination with chiles and garlic, provides a base for much of Gazan cooking. The other key element of Gazan cuisine, as it is for all Palestinian cuisine, is olive oil. The olive tree has an especially important place in Palestinian cooking. 

Yet, Palestinian cuisine also includes some more intangible ingredients. One of which is generosity. It features itself not only in the dishes, but also in the offering of food to others, especially those who are less fortunate. (Given the Palestinians' plight, that is really saying something.)

Whalid Al-Hattab serves Jarisha to his poor neighbors. Source: Arab News

The other intangible ingredient to Gazan cuisine is resilience. When one talks of food in Gaza, the discussion often gets intertwined is Israel's blockade of the territory. This blockade predated the events of October 7, 2023; and, its imposition has bordered on not just inhumane, but also irrational. At various points in time, basic food items -- such as pasta, lentil and coffee -- have been denied to the Gazan people by Israel. Indeed, even crayons were once blocked from entry into Gaza. The arbitrary denial of food and ingredients has had a negative impact upon not just the cuisine, but the every day meals for Gazans. Yet, Gazans continue to prepare dishes with what they have, and continue to share those dishes with the have-nots. 

The dish of Qidreh is not Gazan in origin, unlike Zibdiyet Gambari or Gazan Dagga. Its origins lie in the West Bank city of Hebron. Qidreh actually refers to the copper pot used to prepare the meal.  However, like most recipes, there are regional versions of Qidreh. For example, cooks in Jerusalem add chickpeas to the rice. Gazan cooks use much more garlic and a range of spices. I selected a recipe that draws not only from the traditional Hebron dish, but includes the chickpeas from Jerusalem and enough spices to make me believe that there is a nod to Gaza in the meal. The one variation on the recipe is that, rather than using a seven spice blend like Baharat, I used the Palestinian Nine Spice blend. 

I don't know what the future holds for Palestinians in Gaza (or the West Bank), but, if the past is any indication, it is not a good one. As long as far-right governments control the Israeli government, as long as extremist settlers wage violence upon Palestinian communities in the name of a greater Israel, the risk that a people, along with its culture and cuisine, may become endangered. All because of an inability or unwillingness to differentiate between those who wage terror and those who face terror.

QIDREH

Recipe from Fufu's Kitchen

Serves 5

Ingredients (for the lamb):

• 12 cuts of medium sized lamb (preferably lamb shoulder)
• 2 tablespoons extra virgin olive oil
• 1 tablespoons salt
• 1 tablespoon ground allspice
• Boiling water
• 1/2 teaspoon turmeric
• 1/2 teaspoon garlic powder 
• 1 onion, quartered
• 4 bay leaves
• 4 cardamom pods
• 2 garlic cloves
• 1 cinnamon stick

Ingredients (for the rice):

• 1 tablespoon extra virgin olive oil
• 1 yellow onion, chopped
• 20 garlic cloves, halved
• 1/2 teaspoon ground cumin
• 1/4 teaspoon turmeric powder
• 1 teaspoon seven spice (or Palestinian Nine Spice)
• 1 teaspoon salt
• 2 cups basmati rice
• 15 ounces chickpeas, drained

Ingredients (for the garnish):

• 1/3 cup slivered almonds or pine nuts
• 1 tablespoon ghee

Directions:

1. Brown the lamb. Rinse the lamb pieces thoroughly under cold water and trim excess fat if necessary. Pat the lamb dry.  In a large pot, add the olive oil on medium heat allowing for it to warm up. Once the oil is hot, add the lamb pieces and sear for 4 minutes each side to achieve a light browning. Season with half of the salt, pepper, and all spice from the ingredient list. 

2. Prepare to stew the lamb. Add enough boiling water to cover 2 inches over the lamb. Let this simmer covered for about 30 minutes. If residue rises to the top, skim it off. At this point add the rest of the seasonings and components on the ingredient list for the lamb. Allow to simmer for another 1.5 hours on low to medium heat. Once the time has passed, check the tenderness of the meat. Depending on cut and size, it may need more time but should be ready. take out the lamb pieces through a strainer on top of a bowl and reserve the lamb broth.

3. Prepare the rice. Wipe the same pot used to cook the lamb and add the olive oil with the onions. Sauté until fragrant, which is about 5 to 8 minutes and then add the garlic and saute for another 5 minutes. Season with all of the spices in the rice list and add the rice and chickpeas to this as well. Give it a nice stir so that everything is coated. Take a majority of the rice out and put on a plate to the side. Leave a layer of rice in the pot and top it with half of the lamb pieces and then add the remaining rice and top of the remaining lamb. Add enough lamb broth to cover the rice 1 inch over. Put a heat proof plate that fits on top of the pot. Store extra broth in a container to use for other purposes.

4. Cook the rice. Cook the rice covered with a lid for about 20 to 25 minutes on low to medium heat making sure not to scorch the bottom of the pot. Once the liquid is evaporated and the rice is cooked through, turn off the heat. allow for the rice to stay in the steam for another 5-10 minutes before serving on a platter of your choice.

5. Finish the dish. Top with toasted slivered almonds and/or pine nuts in ghee. Enjoy with a refreshing salad and plain yogurt. 

PEACE. 

Etruscan Chicken

As I recently opened a bottle of Birra Etrusca, a craft beer brewed based upon an ancient beer recipe of the Etruscans, I felt that it was only appropriate to prepare a dish based upon an ancient Etruscan recipe.  The goal was to produce a meal that would have been eaten by Etruscans as they would have enjoyed the beer.  To achieve this goal, I needed to do a lot of research.

The logical starting point is the Etruscan civilization itself.  The word "Etruscan" is not Etruscan at all; they referred to themselves as the Rasenna. The Romans gave them the "Etruscan" name, as well as the reputation of being heavy drinkers and eaters.  Some later Roman writers presented a more moderate view of their predecessors, with Posidonius and Diodoro Siculo writing that the Etruscans had advanced literature and science, much of which was adopted and improved by the Romans themselves.  The Etruscans also had a well developed cuisine.

Etruscan cuisine was centered in many ways around meat, both cultivated and wild. The Etruscans had domesticated cattle, goats and pigs, but they particularly favored game, such as deer, boar and even rabbits.  They also cultivated a wide range of cereals, nuts fruits and vegetables, including apples, artichokes, carrots, grapes, olives, onions, pears, pine nuts, pomegranates, and walnuts.   Of all these ingredients, the onion was perhaps one of the most important.  Archaeologists found depictions of onions on reliefs in tombs and the ingredient is present in many recipes, including those that evolved into dishes cooked in present day Tuscany, Umbria and Lazio.

I found an Etruscan recipe for rabbit, which incorporated ingredients that would have been used by the Etruscans, such as olives, onions and pine nuts.  While I enjoy rabbit, it is a little difficult to find and all of the little bones in rabbit make it a chore to eat.  Fortunately, this recipe is easily adapted for other proteins, such as chicken.  So, I decided to make this recipe with skinless, bone-in thighs.  I did encounter one obstacle to making this recipe: I thought I had pine nuts and, as it turned out, our cupboard was bare in that regard.  I made one additional substitution, using blanched almond slivers in place of pine nuts.  The substitution worked because the Etruscans cultivated not only pine nuts but also almonds.  (This substitution makes the dish much cheaper, as almonds cost a lot less than pine nuts.) 

Overall, this Etruscan Chicken recipe produced a delicious meal that reminded me of the types of dishes that I ate when I was in Tuscany.  Of course, Tuscan cuisine evolved from Etruscan cuisine, so that link seems only appropriate.  At some point, I will make this recipe with rabbit.  More to come....

ETRUSCAN CHICKEN

Recipe from Mangia, Figlie

Serves 4

Ingredients:

8 chicken thighs

1 tablespoon white wine vinegar

4 ounces black olives

1 red onion, finely chopped

Rosemary and sage, finely chopped

1 cup white wine

1/4 cup pine nuts (or substitute almonds)

1/4 cup raisins

Sea salt 

Ground black pepper

Directions:

1.  Prepare the chicken.  Place the chicken thighs in a bowl of water with the vinegar. 

2.  Saute the onions.  Put 6 tablespoons of extra virgin olive oil and red onion in a large unheated frying pan.  Place over medium heat and allow the onions to saute for 10 minutes.   

3.  Brown the chicken.  Drain the chicken and add it to the pan.  when the chicken is browned on both sides, add salt and pepper to taste and the white wine.  Cook slowly for about 20 minutes covered.  

4.  Add the pine nuts and raisins.  Add the pine nuts and raisins and stir.  Cover again and allow to simmer together for 10 minutes more.

5.  Finish the dish.    Before removing from heat, add the olives, sage and rosemary, all finely chopped.  Let the dish sit for 20 minutes and serve.

ENJOY!

Meatballs with Orecchiette, Kale and Pine Nuts

I am not the only one who cooks in our family.  My beautiful wife, Clare, is also a great cook and a great baker.  Every once in a while, I ask my Angel to provide a guest blog post so that I can share some of the amazing and delicious things that she makes for family, friends and, of course, me.  She has already provided guest blog posts about Cuban Bread, Loyalist Bread, Salmon Burgers, Peach Cobbler and Parmesan Soufflé with White Wine Butter Sauce.   So, without further ado,

A Guest Blog Post by Clare ...

This dish -- Meatballs with Orecchiette, Kale and Pine Nuts -- was the second dish from our recent wine club dinner.  As Keith previously explained in connection with the first dish, Grilled Seafood with Romesco Sauce, we hosted a wine dinner based on the recipes of Chef Gordon Ramsay.  Keith has watched a lot of Gordon Ramsay's shows, like Hell's Kitchen and Master Chef; however, we did not want this dinner to be like either of those shows.  Instead, the recipes were chosen to reflect Gordon Ramsay's interest in various cuisines.

This recipe is a both a display of Southern Italian cuisine and a twist with the flavors.  Orecchiette is a traditional pasta from Apulia, a region in southern Italy.  In Apulia, this pasta may be served with broccoli, anchovies and chiles.  The twist comes from Chef Ramsay's substitution of meatballs, kale and pine nuts.   

We decided to add our own little twist to Chef Ramsay's recipe.  His recipe calls for the use of beef meatballs; however, I do not eat red meat.  So, Keith suggested that we substitute ground turkey for ground meat.  I do eat turkey, so that substitution worked well.

Both Keith and I really liked this dish; and, I think we will make this recipe again ... if at the very least to ensure that Keith gets enough greens in his diet. 

MEATBALLS WITH ORECCHIETTE, KALE AND PINE NUTS

Recipe from Gordon Ramsay's Cookery Course

Serves 4

Ingredients (for the pasta):

2 cups of dried orecchiette pasta

2 garlic cloves, peeled and sliced

Slightly less than 1 cup of kale

4 tablespoons of pine nuts, toasted

Freshly grated Parmesan cheese

Ingredients (for the meatballs):

1 small onion, peeled and finely diced

2 garlic cloves, peeled and finely sliced

Olive oil

1 teaspoon of dried chile flakes

1 pound of minced beef (or turkey)

1/3 cup of fresh breadcrumbs

3-4 tablespoons of milk

Sea salt

Freshly ground black pepper

Directions:

1.  Prepare the meatballs.  Saute the onion and garlic with seasoning in a hot oiled frying pan for about 5 minutes until soft and lightly colored, adding the chile flakes after a minute or two.  Place the mince in a large bowl and add seasoning.  Put the breadcrumbs in a separate bowl and moisten with the milk.  Add seasoning, then stir the breadcrumbs and onion mixture into the mince and combine well.  With wet hands, shape the mince mixture into small balls about 2 centimeters wide.  Transfer to a lightly greased plate or tray and chill for 30 minutes until firm. 

2.  Cook the pasta.  Cook the pasta in boiling salted water until al dente, according to packet instructions.  

3.  Prepare the meatballs and kale.  Heat a large frying pan over a medium heat and add a little olive oil.  Brown the meatballs for 6 minutes until colored on all sides.   Add the garlic to the pan and cook for 2 minutes until tender, then add the kale and season.  Sweat the kale over medium heat for 5 minutes with a couple of tablespoons of the cooking water from the pasta.  Taste and adjust the seasoning as necessarty, then stir in the pine nuts.

4.  Finish the dish.  Drain the pasta, reserving a few tablespoons of the cooking water.  Tip the pasta into the pan with the meatballs and stir over a medium-low heat until well mixed.  Add a good handful of finely grated Parmesan, and mix well with a little cooking water to help coat the pasta.  Taste and adjust the seasoning as necessary.  Serve garnished with another grating of Parmesan.

And, as Keith says ...

ENJOY!

Fettuccine with Asparagus Puree

This dish represents a first for me, a recipe made from something I found on Pinterest.  I started using Pinterest several months ago, primarily as another source of recipes.  However, I did not find much that interested me and, as often happens, I stopped going to Pinterest for ideas.  Recently, however, I decided to give it another shot.  I set up Pinterest Boards for Chef Bolek and started to look for recipes again.  

Fortunately, I found some recipes that I wanted to try to make.  One of those recipes is Fettuccine with Asparagus Puree, which I found on a board set up by Chef Marcus Samuelsson.  Chef Samuelsson is one of the few chefs who I follow on various social media (like Pinterest).  Chef Samuelsson has a very interesting back story.  He and his sisters were born in Ethiopia, adopted by a Swedish couple and raised in Sweden.  Now, Chef Samuellson is a very successful chef with restaurants that I hope to visit someday, like Red Rooster in Harlem and the American Table Brasserie and Bar in Stockholm.

Although I was never a fan of asparagus when I was a kid, I have recently began eating more of the vegetable.  My preferred way of making asparagus is to grill it, but, this recipe provides an interesting twist to using those spears.  This recipe places the asparagus at the center of a sauce.  The other ingredients -- spinach, garlic and pine nuts -- makes this sauce into a sort of a pesto.  The recipe calls for the sauce to be served with spinach fettuccine.  While I would ordinarily make my own pasta, I was very happy to use some fresh, store-bought pasta.  This made the recipe very quick and easy to make. 

FETTUCCINE WITH ASPARAGUS PUREE RECIPE

Recipe adapted from one by Joanne Bruno, 

available at Marcus Samuelsson

Ingredients:

1 bunch of asparagus, trimmed and halved crosswise

3 handfuls of baby spinach

2 cloves of garlic

1 cup of freshly grated Parmesan cheese

1 cup toasted pine nuts

1/4 cup extra virgin olive oil

1 lemon, juiced

1/2 teaspoon fine-grain sea salt

12 ounces fresh spinach fettuccine

Directions:

1.  Bring water to boil.  Bring two pots of salted water to a boil.  Use a larger pot to cook the pasta and a smaller pot to blanch the asparagus. 

2.  Blanch the asparagus.  Drop the asparagus into the pot of salted water.  Cook for 2-3 minutes or until the spears are bright green.  Transfer to a bowl of iced water.  Let sit for a minute or two and drain.  

3.  Make the asparagus puree.  Add the asparagus to the blender, along with the spinach, garlic, Parmesan cheese, and 3/4 cup of the pine nuts to the processor.  Puree the ingredients.  With the motor still on, drizzle in the 1/4 cup of olive oil until a paste forms.  It should be the consistency of a pesto.  Add in the lemon juice and salt, to taste.

4.  Cook the pasta.  Cook the pasta until al dente.  Drain and toss with the asparagus puree.  Sprinkle with the remaining pine nuts. 

One final note.  If you want to "Chef Bolek" this recipe, then you should add some torn prosciutto (about 1/8 of a pound per serving) over the pasta, with a healthy serving of Parmesan cheese.  The addition of the prosciutto makes this very delicious vegetarian dish into an equally delicious carnivore dish.   

ENJOY!

Penne Rigate with Asparagus-Pistachio Pesto

One of the most interesting chefs and television personalities is Andrew Zimmern.  I am a big fan of his television shows, especially Bizarre Foods.  Andrew has a very interesting and inspiring personal history.  He moved to Minnesota in the 1990s to receive treatment for chemical dependency and alcoholism.  After he finished the treatment program, he found a job at a French restaurant called Café Un Deux Trois.  Although Andrew washed dishes and bussed tables, he closely watched the chef, who had spent a few years learning under Chef Bouley in New York City.  Andrew watched the chef closely, and, when a line cook called in sick, Andrew took the job as a line cook.  After a few weeks, Andrew climbed the ranks and took over the kitchen.

I have been wanting to make some of Andrew's recipes for quite a while.  Recently, I came across a recipe for Rigatoni with Asparagus-Pistachio Pesto.  This recipe dates back to Café Un Deux Trois.  Andrew recalls that the the old chef at the restaurant claimed to have gotten the recipe from Chef Bouley.  Whether or not that is true, Andrew notes that the recipe is delicious.

And, Andrew is right.  This recipe is very delicious.  I made two changes to his recipe.  First, I substituted rigatoni with penne rigate.  Really, this dish could be prepared with any pasta, although I think rigatoni and penne rigate, as well as fusilli or orcchiette, would be the best pasta for this dish. Second, I used regular Parmesan cheese rather than Parmigiano Reggiano because I was making this dish for my beautiful wife, Clare.  Given she is pregnant, unpasteurized cheeses -- like Parmigiano Reggiano -- are off the table.  However, regular Parmesan is pasteurized and it works as a good substitute. 

PENNE RIGATE WITH ASPARAGUS-PISTACHIO PESTO

Adapted from recipe by Andrew Zimmern and available at Food & Wine

Serves 4-6

Ingredients:

1/4 cup of pine nuts

1 1/2 pounds of asparagus, cut into 1 inch lengths

3 medium carrots, chopped

1 medium shallot, chopped

1/2 cup packed basil leaves

2 garlic cloves

1 tablespoon of honey

2 teaspoons of thyme, finely chopped

1 1/2 teaspoons of lemon zest, finely grated

1 teaspoon of cumin

1/4 cup of extra virgin olive oil, plus more for tossing

Kosher salt

Freshly ground pepper

1 pound of Penne Rigate

1 cup of vegetable broth

4 tablespoons of unsalted butter

1/4 cup unsalted roasted pistachios, very finely chopped

1/3 cup parsley, chopped

Grated Parmesan cheese for serving

Directions:

1.  Toast the pine nuts.  Preheat the oven to 400°. Spread the pine nuts in a pie plate and toast for about 3 minutes, until golden brown.

2.  Begin preparing the pesto.  In the bowl of a food processor, combine the asparagus with the carrots and shallot and process until finely chopped. Scrape the mixture into a 9-by-13-inch glass or ceramic baking dish. Stir in the basil, garlic, honey, thyme, lemon zest, cumin and the 1/4 cup of olive oil. Bake for 25 to 30 minutes, stirring once, until the vegetables are soft and just starting to brown. Season with salt and pepper.

3.  Cook the pasta.  Meanwhile, in a large pot of boiling salted water, cook the pasta until al dente, 10 to 12 minutes. Drain, reserving 1/2 cup of the cooking water. Transfer the pasta to a baking sheet and toss with olive oil.

4.  Finish the pesto and the dish.   In a very large skillet, combine the cooked vegetables with the chicken stock and butter and cook over moderate heat, stirring occasionally, until hot, about 4 minutes. Add the pasta, pine nuts, pistachios and the reserved 1/2 cup of pasta water and cook, tossing, until the sauce is thick and the pasta is coated. Stir in the parsley and chopped bacon and season with salt and pepper. Transfer the pasta to bowls and serve, passing the grated cheese at the table. 

ENJOY!

Pan Seared Tilapia and Cortez Bay Shrimp with Roasted Raddichio Salad

It has been a while since I tried to create a recipe or make a Chef Bolek Original.  The reason rests with the fact that I have been extremely busy at work.  By the time I get home, I either don't feel like cooking or I just want to make something quick. There were a couple of nights where I tried to make something original and "blog-worthy," except what I ended up with was something straight out of Hell's Kitchen.  As I looked at and ate the dish, I could just picture Gordon Ramsey in the room, screaming and swearing at me or the dish.  "What is that," Ramsey would yell in his Scottish/English accent, "that $#*+ is f*<k!^g disgusting.  I expect more from you."  So, with those thoughts in my head, the dishes never made it to the blog.  That is one reason why I have not been posting as much as I usually do. 

Still, the whole point of this blog is to chronicle the adventures of someone who, unlike Chef Ramsey, has no professional training, no Michelin stars, and no (recent) restaurant experience. Clare tells me that I should post the good, the bad and the ugly, but, quite frankly, while the good looks good, the bad is bad and the ugly can be ... at times ... downright ugly.

My greatest inspiration is my beautiful wife, because much of what I cook, I cook for her.  Recently, I wanted to make a nice dinner for her.  I purchased some Tilapia and some shrimp.  While that satisfied the protein for the dinner, I needed some vegetable or other side dish.  I saw a head of radicchio -- it is hard to miss the pinkish-purplish mass in the midst of greens -- and remembered my effort at grilling radicchio.  Radicchio is a very bitter vegetable, but grilling or roasting it helps to blunt the bitterness.  Add in some roasted sweet onions, along with some shallots and shiitake mushrooms sauteed in butter, and I had the makings of a warm salad. Some toasted pine nuts and walnuts, with whole parsley leaves, would finish the dish. 

As for the shrimp and fish, both are prepared with a simple saute. I wanted the protein to be relatively simple and experiment a little with the roasted radicchio salad.  The salad was good, but still a little too bitter for me.  An alternative that might help to reduce bitterness even further is to baste the radicchio quarters with a mixture of olive oil and butter or just use butter. 

This dish will not win any awards or, perhaps, Chef Ramsey's approval, but Clare liked it.  That is good enough for me.  

PAN-SEARED TILAPIA AND CORTEZ BAY SHRIMP

WITH ROASTED RADICCHIO SALAD

A Chef Bolek Original
Serves 2

Ingredients (for the fish):

2 fillets of tilapia

Salt, to taste

Ground pepper, to taste

1 lemon, juiced

Ingredients (for the shrimp):

6 large shrimp (16/20 count)

1 tablespoon olive oil

1 pinch of aleppo pepper or crushed red pepper

2 tablespoons of white wine

Salt, to taste

Ground pepper, to taste

Ingredients (for the radicchio):

1 head of radicchio, sliced into wedges and cored

1 sweet onion, sliced into wedges

1 shallot, sliced thinly

1/2 teaspoon crushed red pepper

1/8 cup of olive oil
2 tablespoons of butter

1 tablespoon of pine nuts, toasted
2 tablespoons of walnuts, toasted

Directions:

1.  Roast the radicchio.  Preheat the oven to 500 degrees Fahrenheit. Lay the radicchio wedges and onions on a large rimmed baking sheet and brush with the olive oil. Season with salt and pepper. Roast for 10 minutes to fifteen minutes, or until crisp around the edges and just tender. Serve at once.

2.  Saute the remaining ingredients for the salad. Heat a saute pan over medium to medium high heat.  Add the mushrooms.  Saute the mushrooms, stirring occasionally so they don't burn, until you begin to draw out the moisture (it will sound a little like hissing).  Add two tablespoons of butter and stir into the mushrooms.  Add the shallot and crushed red pepper.  Continue to saute until the shallot is translucent, about three to five minutes.  Remove from the heat and set aside. 

3.  Saute the shrimp.  Season the shrimp with salt and pepper.  Heat 1 tablespoon of olive oil in a skillet over medium high heat.  Add the shrimp and the aleppo pepper.  Cook the shrimp on each side for a minute or two, and flip, continuing to cook for another minute remove the shrimp and set aside.  Add the white wine and cook for a minute or two. 

4.  Cook the fish.  Add the fish to the pan and begin to saute the fish.  Add a tablespoon of olive oil if necessary.  Saute the fish for about four minutes and flip the fish.  Continue to cook for another four minutes or until done.  When the fish is nearly done, add the shrimp to the pan to heat the shrimp.

5.  Plate the dish.  Plate the fish and place the shrimp on top of the fish.  Plate the radicchio salad on the side.  Drizzle some lemon juice over all of the dish.

PAIRING THIS DISH

This dish calls for a white wine.  While selecting the ingredients for the grilled radicchio salad, I came across a white blend made with Colombard, Gros Manseng and Ugni Blanc.  This wine worked very well.  It had a slight tartness, from the citrusy flavors, that actually worked to reduce the bitterness of the radicchio. I was pleasantly surprised that the wine paired so well with the dish.  So here it is:

Alain LaLaine -- Domaine San de Guilhem (2010)

40% Colombard, 30% Gros Manseng, 30% Ugni Blanc 

Gascony, France

Flavors of lemon and melons

ENJOY!

Iron Chef Night -- VIDALIA ONIONS

If memory serves me right, I did a blog post just after the Christmas holiday in which I extolled the virtues of the Vidalia onion.  I gave due respect to the history of this vegetable, noting its humble beginnings on Georgia farms and its rise to become a protected treasure of a State known more for its peaches.  The Vidalia onion is by far the sweetest of the onions.  Its fresh and gratifying flavors are born out of soil that that lacks the influences of chemicals such as sulfur, whose noxious odor and corrupting tastes ruin vegetables. The relative purity of the soil produces a sweet onion that I believe is best for all forms of cooking, including my French Onion Soup.

Alas, in my post, I lamented that Vidalia onions are available only during the spring and summer months, and, that they were unavailable for me when I wanted to make my soup during the holidays.  I had to settle for sweet onions from other parts of the country, such as Texas and California.  

However, I now have organic Vidalia Onions from Antioch Farms, in Claxton, Georgia.  So, it is time for me to use my creativity to take recipes beyond where they have gone and to showcase the truly exceptional sweetness of this onion.

ALLEZ CUISINE ...

THE FIRST COURSE

For the first course, I served a Shrimp and Vidalia Onion in White Wine Marinade.  The Vidalia Onion is sliced thinly, and then marinated with other vegetables in white wine and lemon for a couple of hours.   The onion is served with freshly steamed shrimp on fresh spinach. 

SHRIMP AND VIDALIA ONION IN WHITE WINE MARINADE

Adapted from a recipe by the Vidalia Committee

Serves 2-4

Ingredients:
1 pound of shrimp
2 Vidalia onions, sliced thinly
4 tablespoons of lemon juice
1 tablespoon of olive oil
1 carrot
1 tablespoon of sugar
2 celery stalks
1 teaspoon of basil
6 teaspoons of white wine, like Chablis or Sauvignon Blanc
Spinach leaves
Salt, to taste
Pepper, to taste

Ingredients:
1. Steam the shrimp.  Salt and pepper the shrimp to taste.  Slice all of the vegetables and separate the onion slices into rings.

2.  Whisk together the remaining ingredients and pour over the vegetables.  Marinate for 2-3 hours.  Add the steamed shrimp to the vegetables about five to ten minutes before serving and toss.

3.  Place the spinach leaves on a plate.  Top with with the vegetables and shrimp.

THE SECOND COURSE

For the second course, I served a Caramelized Vidalia Onion and Roasted Garlic Bisque.  I sauteed Vidalia onions with leeks for nearly an hour, while a whole head of garlic roasted in the oven.  The soup is created using vegetable stock, milk and white wine.  The onions and garlic are blended with the liquid, creating the bisque soup.  The sauteed onion and roasted garlic flavors complement each other.  These flavors create an earthy dish that still preserves some of the sweetness of the onion. A few pink peppercorns are sprinkled over the soup, providing a spicy contrast for some spoonfuls.

CARAMELIZED VIDALIA ONION AND ROASTED GARLIC BISQUE

Recipe adapted from Cooking Light, Jan. 1997
Serves 6

Ingredients:

1 whole garlic head

1 1/2 tablespoons of olive oil

9 cups of thinly sliced Vidalia onions (about 4 large onions)

2 1/2 cups leek, thinly sliced (about 2 medium sized leeks)

1 teaspoon of salt

1 teaspoon of dried thyme

2 tablespoons of all purpose flour

1/3 cup of dry white wine

4 cups of vegetable broth or vegetable stock

2 cups of 2% low-fat milk

6 tablespoons of fat-free sour cream

Toasted caraway seeds (optional)
Pink peppercorns (optional)

Directions:

1.  Remove the white papery skin from the garlic head but do not separate or peel the cloves.  Rub oil over the garlic head and wrap in foil.  Bake in an oven heated to 350 degrees for one hour.  Let cook for 10 minutes.  Separate cloves, squeeze out the garlic pulp and discard the skins.  the garlic aside. 

2.  Heat the 1 and 1/2 tablespoons of oil in a dutch oven or large pot.  Add the onion and leek.  Cook the vegetables for about thirty minutes, stirring often.  Add the thyme and 1/2 of salt.  Continue to cook for an additional thirty minutes or until the onions have become golden, stirring occasionally.  Once the onions have become golden, stir in the flour, add the wine and broth and bring the mixture to a boil. 

3. Reduce heat to a simmer and let it simmer for thirty minutes.  Add the garlic pulp, the remaining 1/2 teaspoon of salt, and the milk.  Continue to simmer for about eight minutes or until the mixture is thoroughly heated.

4.  Pour half of the mixture into a blender and process until smooth.  Pour the pureed mixture into a bowl.  Repeat with the remaining mixture. 

5.  Garnish with sour cream, caraway seeds or pink peppercorns if you desire.

THIRD COURSE

For the third course, I prepared Soft Shell Crabs with a Tomato Onion Salsa. This dish presents raw Vidalia onions in a fresh salsa with tomatoes, parsley and pine nuts.  The freshness of the salsa and the raw onion is contrasted with the richness of the sauteed soft shell crab.

SOFT SHELL CRAB WITH TOMATO ONION SALSA

Adapted from Chef 2 Chef

Serves 2

Ingredients (for the soft shell crabs):
2 soft shell crabs, cleaned
1 cup of flour
1 tablespoon of unsalted butter
1 tablespoon of extra virgin olive oil

Ingredients (for the salsa):
1/4 pound of cherry or grape tomatoes
1/4 cup of Vidalia onions, chopped
1/8 cup of flat leaf parsley, chopped
1 tablespoon of extra virgin olive oil

2 tablespoons of vegetable or canola oil
Handful of toasted pine nuts
Salt, to taste
Ground black pepper to taste

Directions:
1.  Prepare the salsa.  Combine all of the ingredients in a bowl and mix thoroughly.

2. Heat the butter and olive oil in a saute pan.  Dredge the soft shell crabs in the flour . Shake off the loose flour.  When the butter is melted and the oil hot, add the soft shell crabs carefully to the pan.  Let the soft shell crabs cook four about four minutes and then flip them.  Cook for about another four minutes and the crabs should be finished.

3.  Plate the soft shells and spoon the salsa over the crabs.

THE FOURTH COURSE

Although served with the third course, this dish presents the Vidalia onion in a slightly different way.  Rather than contrasting the onion to the rich taste of the soft shell crab, the Vidalia onion is contrasted with the rich texture of the avocado.  The fresh Vidalia onions are sliced thinly and served over fresh avocado.  A drizzle of red wine vinegar and olive oil completes the dish.

AVOCADO ONION SALAD

Adapted from Delish.com

Serves 2

Ingredients:
1 Avocado, sliced
1/2 Vidalia onion, thinly sliced
1 tablespoon extra virgin olive oil
1 tablespoon red wine vinegar

Directions:
1. Arrange the avocado slices and top them with the sliced onion.

2.  Drizzle olive oil and vinegar over the avocados and onions.  Season with salt and pepper.  Serve immediately.

ENJOY!