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Saturday, September 28, 2013

Easy Sides to Accompany FishPeople Coconut Yellow Curry Tuna

These sides are a great way to dress up a prepared entree. In Portland we are lucky to have FishPeople seafood entrees-ready to go, all you need to do is to heat them up! Look for high quality, locally made "shortcuts" wherever you are. FishPeople entrees are great on the road, when you're camping and especially on those occasional nights when you want a delicious restaurant type meal, but want to eat in the comfort of your own home (and for a lot less money)!

Coconut Rice

1 cup long grain rice (jasmine rice is my favorite for this dish)
1 14 ounce can coconut milk
1/2 cup water
slice of ginger or piece of lemongrass (optional)

Combine rice, coconut milk and water in a 2 quart pan. Add ginger or lemongrass (if using) and place on high heat. Bring to a boil, reduce heat to low (simmer), place lid on pan and cook for 20 minutes. Remove lid, turn off heat and fluff rice. Serve as a bed for curry dishes.

Asian Style Slaw

1/2 head cabbage, thinly sliced
1 carrot, peeled and grated
10 mint leaves, sliced or chopped
1/4 cup chopped cilantro
1 nectarine or peach diced or 1/2 mango, peeled and diced
1/4 cup chopped basil (optional)
2 green onions, sliced (optional)

Place all ingredients in a medium bowl and mix to combine. Add dressing and serve.

1-2 small limes, juiced
1 Tbls. fish sauce
1-2 Tbls. brown sugar

Add all ingredients to a small jar or bowl and combine. Taste and adjust seasoning. It should be a little intense as the cabbage will soak up the flavors. Pour on the slaw, toss, taste and adjust. Serve with additional cilantro or mint for garnish.

Sunday, September 15, 2013

Frittata di Maccheroni Amalfi Coast Style with Guest Chef Renato Solpietro

Frittata di Maccheroni Amalfi Coast Style

Pasta stuffed with Basil Cream and Mozzarella
Serves 4-6
Frittata Base
1/2 # cooked spaghetti, cooled and tossed in olive oil
3 eggs, cracked and whisked with a dash of salt and pepper
1-2 Tbs each finely grated Pecorino Romano and Parmignano Reggiano cheese

Basil Cream
2 handfuls of basil leaves
1 handful of Italian parsley leaves
1-2 cloves of garlic
1-2 Tbs each finely grated Pecorino Romano and Parmignano Reggiano cheeses
1/2 tsp. Sea salt
Freshly ground black pepper (to taste)
2 Tbs white wine
2-4 Tbs olive oil
Small glug of heavy cream

5 basil leaves
5 parsley leaves
1 cup grated mozzarella cheese


Set out all ingredients before you begin cooking. You will also need a 10 inch non-stick sauté pan, a heat resistant rubber spatula and a flat plate that is slightly larger than the sauté pan.
Place pasta in a bowl with eggs and cheese and mix to coat the noodles. Let rest for 20-30 minutes. Renato says, thirty is best. 

Basil Cream
In a small blender or food processor make the Basil Cream. Place all ingredients in the blender and process until you get a nice smooth consistency. Taste and adjust seasonings.  Remove from blender jar and set aside. 

Heat sauté pan on medium heat with a little olive oil. Add half of spaghetti mixture and arrange so that it is evenly placed in the pan.  Carefully spread the Basil Cream in the middle of the spaghetti nest, leaving a one inch border around the edges.  Place basil and parsley leaves over the top and then arrange the grated mozzarella cheese evenly across the top of the herbs. Place the remaining pasta on top and tuck in the edges to "accommodate" the cooking of the frittata. Let the frittata cook about 5-10 minutes. You will need to gently lift the edge with a spatula to check for doneness. When there is a nice golden brown crust on the bottom, you are ready to flip it! Turn off the heat. Place a plate, serving side down over the pan and using both hands, one to hold the pan handle and one placed firmly over the plate, flip the pan. Be confident and do it all in one steady move. Place the pan on the stove and gently slide the frittata back in, using the spatula to guide the placement. Tuck the pasta under around the edges and turn the heat back on to medium. Continue cooking about 10 more minutes or until the bottom is nice and golden brown. If it is browning too quickly, lower the heat. When it is done, place a clean plate on top and using the same technique, invert the frittata. Cut into wedges and serve!