Shrimp, Scallop and Clam Cioppino

 

The key to creating a fantastic cioppino relies on one basic necessity: fresh ingredients. This is the time and place to become best friends with the local fish monger or the gentleman behind the seafood counter at the market. Cioppino is such a rustic and simple dish to create, but without the highest quality of seasonal fish and seafood it will fall from grace. Living in Port Townsend, Washington, right on the ocean, I immediately turned to the advice of the seafood experts at Key City Fish Company, located in the boat haven in downtown Port Townsend. They have the most knowledgeable staff around, and I was able to select some beautiful clams, prawns and large scallops to accompany the fresh salmon I had acquired from a fisherman friend to complete this recipe. Cioppino is perfectly served on it's own, with large peices of warmed rustic French bread to soak up the wonderful juices, or over a bed of simple white rice or linguine noodles for added substance.

Ingredients
3 Tablespoons olive oil
1 teaspoon butter
1 large fennel bulb, thinly sliced
1 1/2 yellow onions, chopped
2 teaspoons salt
4 garlic cloves, minced
1 teaspoon dried red pepper flakes
3 teaspoons Italian seasoning (or blend of thyme, basil, oregano and parsley)
Salt and pepper to taste
1/4 cup tomato paste
1 (32 ounce) can diced tomatoes, in juice
2 cups white wine
5 cups chicken stock
2 bay leaves
1 pound manila clams, cleaned
1 pound prawns, peeled, deveined and cleaned, tails on
1 pound salmon, deboned and cut into bite-sized pieces
1 pound scallops, cleaned and drained, towel-patted dry
Lemon wedges, to garnish
Chopped parsley, to garnish

Preparation
In a large pot over medium heat saute the fennel and onion in the olive oil, butter and salt, until the onion becomes translucent, approiximately 7 to 10 minutes. Add in the garlic, red pepper flakes, Italian seasoning, salt and pepper and tomato paste. Saute an additional 2 minutes to incorporate the flavors, careful not to let the garlic burn. Add in the diced tomatoes, with juice, white wine, chicken stock and bay leaves. Cover and bring to s simmer. Reduce the heat to medium, medium-low and lightly simmer for 30-45 minutes.
Add in the clams and cover, steaming for approximately 5 minutes, until they open completely. Add the remaining seafood and cook over medium heat, gently stirring occasionally, until all of the fresh ingredients are cooked through. Season with salt and pepper to taste. Garnish with a lemon wedge and chopped parsley.

Serves: 6

Creamy Tomato Basil Bisque

My favorite things to create in the kitchen are unique soups or stews, especially when entertaining. Either are generally so basic to develop, and which fresh seasonal ingredients can easily compete with any complex dish which may have taken hours to prepare. When entertaining, soups and stews are an essential starter to any meal, as they can be made hours, if not days ahead, and simply rewarmed prior to serving. Most often, if they are made days ahead, the final product is even more fantastic, as the flavors have had time to meld together, increasing richness and cohesiveness. This is most definitely one of my favorite soups; it is both light and hearty at the same time, a absolutely perfect for a cold night this time of the year. For convenience I used canned diced tomatoes, but, please, opt for fresh tomatoes, especially an heirloom varietal, if preferred. Topped with crisp croutons or an herbed crostini on the side completes this dish. For a light lunch accompany it with a mixed green salad, or simply serve it as a starter at the next dinner party. It is so versatile, as it is vegetarian, but diced ham or chicken could easily be added to make it more substantial.

Ingredients
4 Tablespoons olive oil
1 Tablespoon butter
2 red onions, chopped
2 carrots, peeled and diced
1 stem celery, chopped
2 Tablespoons minced garlic
1 cup white wine
2 (32 ounce) cans diced tomatoes, with juice
1 teaspoon sugar
2 Tablespoons tomato paste
1/2 cup chopped basil leaves, packed (plus an additional julienned leaves for garnish)
2 cups vegetable stock (prefer chicken stock for flavor if not vegetarian)
Salt to taste
1 Tablespoon fresh cracked black pepper
1 Tablespoon Italian seasoning
3/4 to 1 cup heavy whipping cream
Croutons to garnish
Parmesan cheese to garnish
Basil pesto to garnish (optional)

Preparation
In a large pot saute the onions, carrots and celery in the olive oil and butter on medium-high heat until the carrots are tender, but the onions are not limp, approximately 7 minutes. Add in the minced garlic and saute an additional 2 minutes, careful that the garlic does not burn. Add in the remaining ingredients through the heavy cream. Reduce the heat to medium-low and simmer for approximately 45 minutes, stirring occasionally. In batches, blend the soup in a Cuisinart or with a hand emulsifier until the texture becomes somewhat smooth; some prefer it more rustic, while I prefer a silkier consistency. Serve, garnishing with shredded parmesan cheese, rustic croutons and room temperature basil pesto to garnish (optional).

Serves: 6

Kale and Beet Salad

I have only recently started eating both kale and beets on a regular basis. When I was living just outside of Portland, Oregon beets were surprisingly hard to come by in the produce department, and I found spinach, especially that washed and pre-packaged, to be much more convenient than kale, which often comes straight from the farm to the market. However, since I moved to Port Townsend, both these ingredients have become staple parts of my diet. I have goofed around with this recipe several times, but found this method to deem the best result. I prefer my kale to maintain somewhat of it's raw texture, but if preferred, roughly chop the leaves and bake in foil at 350 degrees for approximately 7 minutes to wilt it slightly. I love feta cheese and sliced almonds to top off this salad, but roasted cashews or walnuts would be wonderful, and goat cheese in lieu of the feta would take away the slight bite. Toss with the dressing just prior to serving.

Ingredients
Salad
Head kale, large vein removed, roughly chopped
5-6 large beets, peeled, chopped into bite sized pieces
1 cup crumbled feta cheese
1/2-3/4 cup sliced almonds (toasted, if preferred)
1/2 red onion, sliced very thinly

Dressing
1 Tablespoon minced garlic
4 ounces red wine vinegar
6 ounces olive oil
Salt and pepper to taste

Preparation
Preheat the oven to 350 degrees.
Chop the kale and set aside.
Line a baking tray with foil and place the chopped beets on it, covering with another layer of foil, pinching the edges to create a steam pocket. Bake the kale for approximately 40 minutes, until tender.
In a large bowl toss the kale with the baked beets, right out of the oven. The heat and steam from the beets will help wilt the kale slightly. Cover the bowl with foil and set aside for approximately 15 minutes for the kale to wilt further. Prior to serving toss in the red onion, dressing, and top with the red onion and almonds, turning slightly to incorporate.

Serves: 6