Thai Fish Curry

It was Meatless Monday and I was not in the mood of making dinner (true story – yes it happens to me!), so I topped by the fish store to pick up some branzino – the easiest 5-minute fish dinner (I cook it whole!). They had some really fresh Turbot on hand so I switched gears and decided to whip up a quick coconut curry, a recipe that packs a punch of flavor but comes together is 10 minutes. Just the way I like it.

Thai Fish Curry

1 1/2 tbsp coconut oil
1 small onion, thinly sliced
1 red pepper, thinly sliced
2 cloves garlic, minced
2″ chunk ginger, finely julienned
3 tablespoons Thai red curry paste
1/2 tsp ground turmeric
1 (15-ounce) can full-fat coconut milk
kosher salt and freshly-ground black pepper, to taste
6 white fish filets (I used Turbot)
zest and juice of 1/2 lime
toppings: chopped cilantro, chopped scallions and extra lime wedges
4 cups cooked rice, for serving

Method:

Heat the coconut oil in a wide skillet and add the onion, saute for 2 minutes, add the peppers and continue to saute another 2 minutes. Add the garlic and ginger and saute until softened. Add the coconut milk, curry paste, turmeric, salt and peppers and bring the mixture to a simmer. Season the fish with salt and pepper and gently place in the sauce, spooning some of it over the fish. Grate the lime zets over the fish and add the lime juice. Cover the pot and simmer 12-15 minutes, until the fish flakes easily with a fork. Top with scallions and cilantro and serve over rice.

Related Recipes:

Thai chicken curry
curry chicken salad
peanut chicken curry

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Bone Marrow Cabbage Boil

I’ve been seeing cabbage boils pop up on my feed for a while now and they always looks SO SO good. Except… they’re stuffed with butter, and lets just say butter isn’t really my thing. So I did what any good Jewish girl would do… I stuffed it with bone marrow instead! Yes, bone marrow! The cabbage gets melt-in-your-mouth soft and it’s a super fun way to serve! Give it a try!

 

Bone Marrow Cabbage Boil

1 small head cabbage
1/3 cup olive oil
4 cloves minced garlic
1 heaping tbsp shawarma spice
2 tsp paprika
kosher salt, to taste
2 small pieces bone marrow

Method:

Preheat oven to 375 degrees. Remove a few outer leaves of the cabbage and rinse. Core the cabbage so you have a deep cavity to fill. Add the minced garlic and olive oil and generously season with shawarma spice and paprika. Season with salt and more olive oil and rub all over the cabbage. Stuff the cavity with bone marrow and place the head of cabbage into 2 pieces of foiled. Add a few tbsp of water and cover tightly.

Bake for 2 hours. Seve hot with the juice for dipping.

 

Related Recipes:

hot honey roasted cabbage
sweet and sour braised cabbage
roasted cabbage pizza

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Caesar Salad Pizza

If you’re basic when it comes to pizza, you’re doing it all wrong! Pizza is a base for so many amazing toppings and ideas. Stuff it, fold it, top it, – and if you put a salad on top you’re basically just eating salad, so all the power to ya!

 

Caesar Salad Pizza

1 frozen pizza pie such as Maadanot
3/4 cup mayonnaise
2 cloves garlic, crushed
2 tbsp capers, minced into a paste
2 tbsp rice vinegar
1 tsp soy sauce
1/4 tsp sriracha
3 cups chopped kale
1/2 cup grated parmesan

Method:

Bake the pizza according to package directions. While it’s baking, combine the mayonnaise, garlic, capers, rice vinegar, soy sauce and sriracha in a bowl, stir to combine. Add the kale to a large mixing bowl and add in about half of the dressing. Wearing gloves, massage the dressing into the kale.

Remove the pizza from the oven and top with salad. Add freshly grated parmesan. Serve immediately.

 

Related Recipes:

kale pizza with hot honey

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Apple Cider Liver Pâté

Growing up as an Ashkenazi Jew, chopped liver was part and parcel of our Shabbat menu. My mom would always saute chicken livers on Friday afternoons, and to be honest, the smell was NOT for me, I would literally LEAVE THE HOUSE. Years later, as an established and curious foodie, I couldn’t help but order the jarred creamy liver pâté from various restaurant menus – it was always paired with homemade jam and crostini and it looked so GOOD. And it was! So, chicken liver finally found a place in my heart (and on my palate!).

The thing about kosher chicken liver, is that it needs to be broiled in order to remove the blood (since blood is not kosher), and it can sometimes render it dry. Cooking it down in some stock (with a hint of wine or cognac), is always a good idea, so this time, I decided to go with our current theme – apple cider! The cider cuts through the gaminess of the liver, which pairs wonderfully with the fruitiness of the juice, making it ultra creamy and oh. so. delicious.

Serve with apple cider onion jam and whole grain mustard for a truly special bite!

 

Apple Cider Liver Pâté

2 tbsp olive oil
1 large onion, diced small
1/2 – 3/4 lb. broiled chicken livers, roughly chopped
1/4 tsp baharat, allspice, or warm spices of your choice
1 1/2 cups apple cider (not vinegar)
salt and pepper, to taste
1 hard boiled egg

Method:

In a large saute pan, heat the olive oil and add the onions, saute until deeply caramelized, 10-15 minutes.  Add the chicken livers and saute until heated through. Add the baharat and saute to incorporate. Deglaze the pan with apple cider, scraping up any bits from the bottom of the pan, season with salt and pepper. Allow the livers to cook, uncovered, over medium heat until the apple cider reduces to a thick sauce.

Transfer the mixture to a food processor with the S blade attached. Add the egg and blend until creamy. Transfer to a jar or serving dish and refrigerate until set, 1-2 hours.

Serve with your favorite jam, mustard, pickles and crackers.

VARIATION: You can also serve the sauteed livers as creamy chopped liver without blending into a spread.

 

Accoutrements:

apple cider onion jam
beer mustard
pickled chili peppers
pickled onions
sourdough crackers

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Apple Cider Bread

We can’t have an apple cider series without an apple cider pastry now can we? This is an all-purpose apple cider cake batter, so use it in baked donuts, or as muffins! Bread always feels a little healthier even though we all know it’s really a cake, right? I love that this recipe isn’t too sweet, so it’s great for breakfast with some coffee, or… you guessed it… hot apple cider!

 

Apple Cider Bread

2 cups all-purpose flour
1 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
1 tsp cinnamon
1 1/2 cups apple cider (not vinegar!), reduced to 3/4 cup
½ cup neutral oil
½ cup packed brown sugar
¼ cup maple syrup
2 large eggs

For coating:
1/3 cup maple syrup + 2 tbsp water
1/2 cup granulated sugar
2 tsp cinnamon

Method:

Preheat oven to 350°F. Lightly grease and line a loaf pan with parchment paper.

In a medium bowl, whisk flour, baking powder, baking soda, salt, and cinnamon. In a large bowl, whisk together apple cider, oil, brown sugar, maple syrup and eggs.

Add dry ingredients to wet and stir until just combined (don’t overmix). Pour into prepared loaf pan and Bake for 35–45 minutes, or until a toothpick inserted comes out clean.

Rest 10 minutes in the pan. In the meantime, heat maple syrup and water in a saucepan until boiling. Mix the sugar and cinnamon on a baking sheet.

Remove the cake from the pan and brush all sides with maple syrup. Roll gently in the cinnamon-sugar.

Related Recipes:

apple cider crumb cake
gingerbread cupcakes

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