Black Cod in Sicilian Olive Sauce (Merluzzo Nero alla Olive Ghiotta)

Black Cod in Sicilian Olive Sauce

I went to Sicily.  Give me a second, I just want to read that last sentence and breathe deeply.

 

Yeah, I went to Sicily.  Wow.  First, the food - as you've probably heard before- amazing. Second, the people were so friendly.  They were so open.  They were so patient while I mangled the Italian language.

There was inspiration everywhere I visited and I covered a lot of country.  My husband and I are thankfully alike in wanting to see as much as possible on vacation.

 

We never stop.  It's upsetting to many of the hotel, apartment and agriturismo owners that we meet in Europe. They always ask, "why do you stay only one night, why not stay more, relax?"  They often look hurt that we aren't soaking in their lovely city and homes for longer. I love them for that spirit.  It's just not how we're engineered.  We want to see it all, do it all and we only have a limited time, so it's go, go, GO.

 

The upside is we eat at a lot of different places and experience classic and modern takes on their traditional dishes. Then I return with ideas and passion for creating them myself.

One of the terms used a lot in Sicily was "ghiotta" [ghee-OH-tah.]

There was Pesce alla Ghiotta, and Tonno alla Ghiotta, and even Panna Cotta alla Ghiotta.  At first I thought it just meant a well-known Sicilian collection of tomatoes, olives and capers (sometimes with raisins thrown in, too.)  After returning to the States and asking my fav Italian teacher (Lorena Bignamini) and a scholarly buddy that teaches Italian at UCLA (Erika) about the word, "ghiotta", I'm ready to pass along these really fun facts:

** Ghiotto and Ghiotta are adjectives that can mean curiosity or interest in something scrumptious.

** It can also mean gluttonous person, but in Italian it means in a good way.

** Our literal translation could mean glutton, but in Italian it's only positive - meaning something like a person really liking something.  Lorena said you could be "ghiotta di Nutella, ghiotto di proschiutto, ghiotta di dulce and on and on.."

** If someone is a "ghiottone" it means they really appreciate food, like a gourmand, or a foodie (yay!) Although literally in our language it means a little wolverine.  Hahaha.

I've decided the best way to remember this is to think of our slang "Gaga" for something.  If you are "Ghiotta" for something you are "Gaga" for it.  Capisce?

Sicily, having a history of being owned by so many different countries along the way, is a mixture of Arab, Africa, Greek, French, Italian and many other influences.

 

A meal may have olives in one dish and cinnamon in the next.  Sweet pastries are combined with savory spices, sausages are soaked in onions one dish, and fruits the next.  The country is covered in rolling hills, but dotted with palm trees too.

 

A city may be buzzing with commerce and just outside of it looms the ruins of a Greek temple built before Christ.

But, this is definitely Italy and almost every hillside has olive trees and every table a bottle of wine.

One of the "ghiotta" dishes that inspired me was enjoyed in Palermo at Trattoria Biondo.

Just before I left for Sicily, the sweet folks at Lindsay Olives sent me a few cans and jars of their Natural and Sicilian collection of olives.

It was wonderful timing and I was excited to return and play with my food (what a Ghiottone, huh?)

I'm using Black Cod because it's so easy to cook with and a good sustainable choice.  I'm using two different kinds of Lindsay Olives for a very full flavored sauce.  I minced the black olives to use instead of capers for a really nice tang and balance to the fish.

Until you or I get to return to Sicily, I hope you'll visit through your kitchen with this recipe:



Black Cod in a Sicilian Olive Sauce- (Merluzzo Nero in Olive Ghiotta)

1 Fillet Black Cod (cut into large pieces)
1 small Onion (cut in thin slices)
3 Garlic Cloves (peeled and smashed)
Olive Oil
1/2 Cup White Wine
2 large Tomatoes (cut in chunks or 6 strawberry tomatoes halved)
2-3 Cups Tomato Passata (Tomato Puree or Stock)
1 cup Lindsay Black Natural Olives (drained and minced)
1 cup Lindsay Sicilian Olives (drained and hand torn)
1/2 cup Fresh Parsley (chopped)
1/4 cup Fresh Basil (chopped)
salt/pepper
*Crushed Pistachios for garnish*

1)  In a large pot, add a nice layer of Olive Oil to the bottom and heat on Med.
2)  Add onions and garlic and cook gently until soft (about 8 mins.) ** optionally a few slices of slivered Fennel is delicious, too**
3)  Add the White wine and continue to cook down for about 10 mins.
4)  Place the Fish pieces in a single layer on top of the onions. Sprinkle in the minced Olives. Hand tear the Sicilian Olives and distribute those in the pot also.
5) Add the Tomatoes, Parsley, Basil and season with salt and pepper.

6)  Pour in the Tomato Passata. Increase heat just til it simmers, then cover and reduce heat to low.  Cook for about 30 minutes.  Now and then, gently stir a bit and move fish around to cook evenly.
7) Remove Fish, ladle sauce into bowls, then top with Fish and garnish with Pistachios.

Chef Becky Selengut (author of GOOD FISH) gave this buying tip for Black Cod (also known as Sable Fish): Buy pieces that are center cut rather than tail because it's thicker and more resistant to over cooking.

Nutella Coconut S'more Bars

There's a cool trend in "food land" of adding flavors, fruits and toppings to S'mores.  So, I gave it a try with Nutella and Coconut.  

 

It was a giant success, but a very sloppy, gooey success.  Inspired by a photo of marshmallow squares by Joy The Baker, the ease of cutting and serving my Nutella Coconut S'more Bars was born - and gone in a few minutes.

These pictures are of my third pan of these wonder-bars.  My son's friends (who are my unofficial taste-testers) assumed I wanted them to taste-test the whole 16 bars, I guess. 

Then, I took a platter of them to a catered brunch (cutting them into mini-bites) and was lucky to retrieve my platter in one piece.  I think someone even took the pretty paper liner just to eat the crumbs.  Now, that is a compliment, right?

These are so simple to make, the crust is just pressed in and the oven is not used very long.  I kept them in an air-tight container with parchment between layers for a few days and they were still so delicious.  Don't keep them in the refrigerator because the marshmallow will weep (they are so emotional, haha) with droplets from getting too moist.

It has been a pleasure to create something Nutella-icious for BellaNutella.  I hope you'll let me know if you make these, eat these and share these.  I'd be lying if I said I wasn't eating one right now, too. 

Recipe: Nutella Coconut S'more Bars

1 cup Graham Cracker Crumbs

1 cup All Purpose Flour

1/4 teaspoon Salt

1/2 cup Butter (melted)

1/3 cup Sugar

1 egg yolk

1/2 cup (or more) Nutella

1/4 cup Shredded Coconut

3 cups Small Marshmallows

1)  In a bowl, Whisk together the Graham Cracker Crumbs,Flour and salt.

2) In another bowl, whisk the butter, sugar and vanilla together.  Then whisk in the egg.

3) Add the dry mixture to the wet mixture and stir to blend.

4) Turn out into a buttered 8x8 inch baking dish that has been lined with parchment and up the sides.  Using your fingers, press into an even crust on the bottom of the dish. *tip- use a cupcake wrapper for easy even pressing.

5)  Bake in a preheated 350F oven on the middle rack for about 10-12 minutes.  Remove and allow to cool for just a few minutes.

6)  Drop dollops of the Nutella on the warm crust and gently spread as the Nutella gets soft.  Be careful to not tear the crust.  Be patient and allow the Nutella to soften just a little.

7)  Sprinkle half of the Coconut on top of the Nutella layer. Then cover with small marshmallows.

8)  Bake at 350F for about 5 minutes until the marshmallows are soft.  Remove from the oven and tap the marshmallows with a large spoon, just enough to form a nice delicious gooey covering.

9)  Sprinkle the rest of the Coconut on top of the marshmallows.  Return to the oven, but now turn it to Broil.  Stay.  Watch.  Allow the Marshmallows to brown and the Coconut to brown, and then remove.  (This will only take a couple minutes and when it starts, it happens fast.  Allow to cool before slicing in squares.)  

*TIP - wet your knife now and then between slicing to help make even cuts without the marshmallow sticking to the blade.

Store in an air-tight container for a couple days.  Don't put in the refrigerator because the moisture will make the marshmallows goopy.

Yeah, I said goopy. :D  Enjoy!

Avocado Replaces Butter in Banana Avocado Coffee Cake

  

 Avocado Banana Choco-Chip Coffee Cake

As if Avocados didn't have enough incredible things about them, they can also replace the fat in some of our favorite baked goods.

Recently, I was invited to visit an Avocado Grove, enjoy some inventive brunch items using Avocados and even experience picking my own early green Hass right off the tree.

 

Jan DeLyser of the California Avocado Commission was our tour guide and the Farm we visited was Dan and Sue Pinkerton's.

Dan is a scientist, a farmer, a story teller and claims that Sue is the one who keeps it all together.  The trees were heavy with beautiful green orbs and buds (Avocado trees bear fruit for one season and buds for the next year.)

        

After touring the farm, we visited Mission Packing Plant in Oxnard. There the Avocados (900lbs per bin) are cooled, washed, sorted, labeled, temperature ripened and sent out to the stores and distribution centers.  

 

It's important to remember we have choices with all foods and we don't have to just take the first thing placed on a bin in front of us.  California Avocados are worth the extra moment it takes to read the label.  The season is long (March thru October), the fruit is consistent (buttery texture and smooth greens) and the standards are high (to match our own.)

At any point in any day, I am more than happy to eat a California Avocado straight out of the shell with a sprinkle of salt and pepper. Being inspired by the tour and the education, I wanted to develop a recipe that used California Avocados in baked goods.

This Avocado Banana Choco-Chip Coffee cake became the recipe that was made 2 times in one week.  After my teen son and friends devoured the one I left out to cool, I made another one for my post.

 

Since then, I've made a couple more and found they freeze well, too.  That makes a rushed morning even easier; I just pull out a slice and heat in the toaster oven.  Enjoy and look for California Avocados when you shop.

Recipe:  Avocado Banana Choco-Chip Coffee Cake

1/3 cup Walnuts (chopped)

1/3 cup Brown Sugar

1/2 tsp. Cinnamon

1/3 cup Choco Chips

1/2 cup (mashed) California Avocado

1/2 cup Honey

1 Egg

1 cup (mashed) ripe Banana

1 tsp. Vanilla

1/3 cup nonfat Yogurt

1 1/2 cup AP Flour

1 tsp. Baking Powder

1/2 tsp. Baking Soda

1/2 tsp. Salt

1)  Combine nuts, sugar and cinnamon in a small bowl and hold for later.

2)  Cream together the Avocado, Honey, Egg, Banana, Vanilla and Yogurt.

3)  In another bowl, whisk together all dry ingredients (Flour, Baking Powder and Soda, salt), then stir this into the creamed ingredients until blended well.

4)  Oil and dust with flour an 8x8 inch baking pan.  Sprinkle half of the nut mixture into the bottom of the prepared pan, then spoon half of the batter on top of that.

5)  Sprinkle the remainder of the nut mixture over the batter and then spoon the remainder of the batter over that.

6)  Bake in a preheated 350F oven 40-45 minutes or until cake tests done.  Cool in the pan for a few minutes.  

 

This can be served in the pan, or inverted onto a plate for cutting, serving or freezing. 

Click here to see more Avocado information and recipes from the California Avocado Commission

Nutella Stracciatella Scones

Celebrating World Nutella Day

with

Nutella Stracciatella Scones

 

I thought I didn't like scones.  I thought they were dry hockey pucks that required a lot of tea or coffee to get down without coughing. 

As it turns out, there are just a lot of bad scones out there. It doesn't have to be that way.  They can be flaky without being dry.  Tender without falling apart. It just takes the right ratio of dry and wet ingredients with a balance of butter or oil and some care to not over work the dough.

 

Now, I love scones.  I'm kinda obsessed with them.  I probably make various kinds of scones a couple times a week, just to experiment with the flavors and add-ins.

You may be wondering what I do with all those scones every week?  Well, first - I created a recipe that makes a reasonable amount.  I cut them into small scones that make perfect little breakfast, tea, or snack bites. 

And second, I freeze them, then bag them and cook them as needed.

 

That part has become a life saver in my family.  I label how to cook them and anyone in the house, even visiting friends, know they can just take one out and pop it into the toaster oven and have a hot, fresh, tasty scone within 12 minutes.

 It has made breakfast time for my teenage son.... well, he eats breakfast now.  That's amazing enough, right?

Now, the Nutella part -  Yes, there are other Nutella scone recipes out there, but it's the technique in this that makes it special and preserves a deep Nutella flavor.  The Nutella is not just mixed in, and soaked up which often leaves the dough heavy.  The Nutella is rubbed into the dry ingredients, like you would do butter. 

 

This creates little pellets of chocolate hazelnut goodness and gives it stracciatelle (little shreds in Italian) appearance.

 

This also allows the Nutella to stay moist and hold on to its own flavor.

 There's nothing difficult here, no equipment needed, not even a mixer.  You quickly rub the Nutella in with your finger-tips, right after you rub the butter cubes in with your finger-tips.

These have become a hit at many catered brunches and teas, but nobody loves them more than my husband (who likes to claim he'll  "make the fresh scones for us this morning" as he takes them out of the freezer.) 

RECIPE: Nutella Stracciatella Scones-
2 cups AP Flour
1/2 cup Yellow Corn Meal
1/3 cup Brown Sugar
1/4 tsp. Baking Soda
1 Tbls. Baking Powder
1/2 tsp. Salt
6 ounces Unsalted Butter (cold, cut in small cubes)
1/2 cup Nutella
1 egg
1/2 cup Ricotta Cheese
1/3 cup Heavy Cream

1)  In a bowl, whisk dry ingredients (flour through salt) together.
2)  Run butter cubes into the flour mixture with your finger-tips until the butter is generally the size of peas.
3)  Add the Nutella and also rub into the dry ingredients with finger tips, working quickly until fairly evenly distributed.  Do not over-work.
4)  In another bowl, whisk together the egg, ricotta and cream.
5)  Make a well in the center of the dry ingredients and pour in the wet ingredients.  Toss with a fork to combine.

6)  Empty the dough onto a parchment covered work board and gather into a large ball that holds together.
7)  Don't over-work the dough, but knead just a couple times to make sure it's holding evenly.  Divide the dough into 4 even parts (less if you want bigger scones.)
8)  Press each part into a circle that is about 3/4 inch thick.
9)  Cut the circle in half across, then cut each half into 3 even triangles.

10)  Place the mini-scones on a lined baking sheet about an inch apart.  These can be frozen for later and bagged, or baked now.  Bake in a preheated 400F oven for 10-15 minutes depending on size of number of scones.
**optional - before baking, sprinkle with seasoned sugar and/or milk glaze.

World Nutella Day was started by 

 Ms Adventures in Italy,and 

Bleeding Espresso. 

Check out the site for hundreds of Nutella recipes :D

Cathy's Apple Ginger Pie Jam

Here's how I turned a piece of toast into a slice of Apple Pie.  I put all the flavors that make Apple Pie filling so warming, so homey, so classic into a jam.

Apples are around a good part of the year, but Autumn is when they really take the stage.  It starts with an apple for the teacher,then bobbing for apples at the Halloween Festival, Apple tarts at bake sales and finally going on trips to pick apples at a nearby orchard.

Apples are key to good jam making because of the high level of natural pectin.  In my recipe, I even boil the apple peelings first just to get the most pectin and flavor right from the start.

I like jams with real pieces of fruit still there for munching and texture.  This jam has little apples pieces preserved with tiny bites of candied ginger and the toasty warmth of cinnamon all through it.  

Watch for a monthly post here on canning and preserving various products as a part of "Can It Up".  Then you can click over to All Four Burners and see a round-up of many unique and inspiring ways to also preserve each month's product choice.  This month is Apples, so I created an Apple Ginger Pie experience in a jar, and you can too.

Recipe:  Cathy's Apple Ginger Pie Jam

5 cups Apples - about 6-7 peeled and chopped (save the peelings)
1 Lemon (zest and juice)
1/3 cup Chopped Candied Ginger
1/4 cup raisins *optional
1 Teaspoon Pumpkin Pie Spice (or 1/2 tsp Cinnamon + 1/4 tsp each Nutmeg & Cloves)
1/2 cup Brown Sugar
3 1/2 cup Sugar

1)  Put the peelings in a large saucepan with 2 cups water.  Bring to a boil and cook for 10 minutes.  Drain and reserve the apple water.

2)  In a large, deep pot add the Apples, lemon juice and zest, chopped ginger, raisins, spice and the reserved Apple Water.  Stir on Low Heat just til warm.

3)  Add both sugars and stir on Low heat until sugars are dissolved.

4) Increase the heat to Med/High and bring to a boil.  Stir occasionally with a wooden spoon until a jam consistency is achieved: 
     A) Test to see if the jam maintains a gel by spooning just a
     bit on a chilled plate.
     B) Or, allow the temperature of the jam to reach 220F
     C) Or, check to see the liquid on the wooden spoon is thick and
     2 drops hang on the edges and move into one drop.

5)  Carefully pour the jam into sterilized jars, seal and finish in a canning water bath (click here for info) for 8 minutes.  Remove to a rack and allow to cool. Once opened, jam should be refrigerated.

**If preparing for "Refrigerator only" the canning bath is not needed.  Simply allow the filled and capped jars to cool and keep in refrigerator.