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Nirasha

What We Ate Last Night- Local Rock Cod in Papillote

I am always craving fish for dinner, especially when the weather starts to warm up. After working in a high end fish market for about a year in Santa Barbara, I quickly became educated on the many varieties and seasons of seafood. I didn't eat that much seafood growing up but now I want it all the time. 

Unfortunately, fish is super expensive, especially when buying sustainable fish. My rule of thumbs is that if it is under $10 a pound than it is probably not the most eco-friendly fish. Always try and buy from your local fish market, if you have one, and ask questions like these:

• What country is it from?

• Is the fish wild-caught or farm-raised?

• If it is farmed, how was it grown? (Was it raised in a polluting open net pen or in a contained tank or pond?)

• If it is wild, how was it caught? (Were long lines used, or was it caught by pole? Long lines often catch extra unwanted "bycatch" like dolphins and sharks.)

• Are populations of this fish healthy and abundant? (Small, fast-growing fish can withstand more fishing pressure, while large, slow-growing species are more vulnerable to overfishing.)  

Last night we splurged on two filets of local Santa Barbara Rock Cod from the Santa Barbara Fish Market located in the harbor. They were on sale for $12.95 lb. I decided to prepare them baked in parchment, a technique also called papillote. I love cooking this way because it is easy and the cleanup is near to none.

The fish turned out delicious and flavorful. Jason couldn't stop raving about it. This recipe is interchangeable... you can use other types of fish like halibut, snapper or sea bass. Use whatever is in season. Enjoy!


local rock cod in papillote
by nirasha holcomb

Santa Barbara Rock Cod in Papillote

2 large sheets parchment paper
2 large fish filets like rock cod or snapper
salt & pepper
olive oil
2 small tomatoes, diced
1 tablespoon fresh herbs, chopped (I used rosemary)
1 clove garlic, sliced
1 small fennel bulb, chopped
1/4 cup caper berries, sliced into coins
6 kalamata olives, sliced

Preheat the oven to 425 degrees. On a sheet tray, lay each filet in the center of parchment paper and season the fish with salt and pepper. Coat them with a little olive oil.

In a bowl, add the rest of the ingredients along with a little more salt and pepper and olive oil. Toss to combine.

Top each filet with the vegetable mixture, making sure to cover the fish evenly.  Wrap the fish like a package by folding up the sides and then the top. You can even stable the parchment if you want. You just need to ensure that the moisture stays inside.

Place in the oven and cook for 7-9 minutes. Remove and open each package but be careful of the steam. Serve immediately.   

Spring has Sprung - Leek Fritters

All of our orchids and irises are in full bloom and the yard is just gorgeous! Our pomegranate tree has baby leaves all over it and the nasturtium vines are taking over all. I love it! Spring has Sprung here in Carpinteria.

The farmers market is coming alive too. I even saw some fava beans last week. I am looking forward to making Alice Waters' famous fava bean puree. I found some super plump and earthy leeks right now, too. A few weeks ago, my dear friend Elizabeth asked me for my leek fritter recipe. I finally had a chance to write it out and thought I would just post it for everyone.

This recipe is intended to be vegetarian but I make it vegan and gluten-free for most of my clients. If you want to add cheese and real egg, go ahead with a great pecorino or parmesan. You can't go wrong! This is a great recipe to celebrate spring. Enjoy!

leek fritters
by nirasha holcomb

Gluten-Free, Vegan Leek Fritters

4 large leeks, trimmed and white parts only, sliced into 1/2 inch rounds
3 scallions, thinly sliced
1 clove garlic, minced
1/4 cup fresh parsley, chopped
1/4 chickpea flour or brown rice flour
1 teaspoon baking powder
salt & pepper, to taste
2 egg replacer, I use Bob's Redmill (or use 2 real eggs)
water for egg replacer (see package)
1 tablespoon olive oil

lemon dip:
1/4 cup vegan plain yogurt
1/4 cup veganaise
zest of one lemon and a tablespoon of juice
1/4 cup fresh parsley, minced
1/4 cup chives, minced

Blanch the leeks in a pot of boiling water for about 4 minutes then drain and dry thoroughly. Transfer to a bowl and add the scallions, garlic, and parsley. In another small bowl incorporate the flour and baking powder. Combine the leek mixture to the flour mixture and then add the egg replacer or 2 eggs if using. Mix in salt and pepper.

Heat heavy bottomed skillet to medium-high heat and add the olive oil. Drop spoonfuls of leek mixture and press down with spatula to make patties. You will need to cook in batches so you do not crowd the pan. 

Cook for about 4 minutes until golden brown but not burnt. Flip and finish cooking for about 3 more minutes. Drain on wire rack or paper towels.

Mix all lemon dip in medium bowl. Serve!

 

            

My Top Go-To Healthy Snacks

As a chef and mother who is constantly running around after her toddler, I always find it hard to make time for me to eat. I know it is super important for my health and metabolism to eat at least 4-5 small meals a day. I must confess that lately I have been slacking on this regimen and not eating during the day and then gorging myself at night.

It is so easy to grab a processed granola bar or bag of potato chips instead of taking a few extra minutes to whip up a healthy, whole food filled snack. Convenient junk foods are masked with tons of sugar and sodium. One thing to keep in mind when trying to eat nutritiously, is to go for the fresh fruits and veggies first... and go crazy! The average person eats a about a half pound of meat per day. We should really try and decrease the amount of animal products we are consuming. In doing so, we are helping the environment and our lifespan. If you start consuming more fruits and vegetables, you will also notice your body saying thank you! You will become more regular and the bloating will disappear.

So in getting back to taking care of ME and eating healthy, I have listed some of my favorite quick and healthy snacks that are sure to kick start anyone's metabolism. Always remember when purchasing any of the following to try and buy organic and whole grain if possible. Enjoy!

My Top Go-To Healthy Snacks

-Chop Salad: I eat one almost everyday. Be creative. Mix and match your veggies. You don't need lettuce to make a good salad. Toss with oil and vinegar. Just be light on the cheese, meats or croutons. I love mine with chickpeas and walnut oil.

Chopped cabbage, carrots, tomatoes, cauliflower, and onion.

-Toasted Whole Wheat English Muffin with 2 Teaspoons Fresh Ground Almond Butter & 1 Teaspoon of Agave or Fruit Spread (No sugar added kind).

-Stove Top Popcorn w/ Fresh Grated Parmesan & Black Pepper YUM! Microwaved popcorn is filled with chemicals and powders and it doesn't taste nearly as good as this easy snack. It is a lot cheaper too.

Stove popped corn. The ONLY way to go!

-Whole Wheat Pita w/ 2 oz Turkey or Chicken, Dijon Mustard, 1 Slice Lite Swiss, Tons of Veggies like Arugula, Steamed Broccoli, and/or Sliced Cucumber, and a Drizzle of Balsamic

-Baked Brown Rice Tortilla, cut up in chip sized triangles, brushed with a little olive oil and baked till crispy. I love these gluten-free chips with hummus, salsa, or olive tapenade.

-Baked Sweet Potato Fries! Cut 1 sweet potato into fries, drizzle with a little olive oil, season with s/p, cinnamon, cayenne, a touch of br sugar and bake.

- Feta & Kale Stuffed Mushrooms: This is a huge catering hit of mine. Just mix some feta, chopped kale, garlic, panko, herbs, and minced shallot together and stuff inside a hollowed out mushroom and bake for 10 minutes.

Feta & Kale Stuffed Mushrooms. Photo by Erin Feinblatt

 
-Mediterranean Flat Bread Mini Pizza: Top a whole wheat flatbread or corn tortilla if gluten-free with sundried or cherry tomatoes, kalamata olives, chickpeas, drizzle with olive oil and bake. You could add feta or goat cheese too.

-Dark Chocolate. Expensive Dark Chocolate!!!!