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!!!!

Foodiewhore.com Turns Two - Maili's Vegetarian Chili

Two years ago, I sought out a creative channel for my thoughts and artistic expressions pertaining to my passion for food. I quickly realized that starting an online journal was the perfect window for this type of expression. I never would have imagined having the ability to continue a successful blog after having a baby and a blossoming culinary career. Even something so simple as posting recipes or restaurant reviews bimonthly can be a daunting task. I have sustained foodiewhore.com because it has become like a second child to me. I find solace in nurturing it and feeding it with words of new experiences and tastes.

Looking back into the words of the first dozen entries that I wrote, I acknowledge how brave and naive I was to be pouring my heart out to the entire world. My voice and my search for myself in retrospect makes me proud. As I continue to explore my passion by eating and writing and creating food for others, I know that this blog is a symbol of my growth.

As I have mentioned in the past, when I first started assisting my friend and caterer Maili Halme, I was lost in the present and scared of my future. She helped to change all of that by taking me under her wing, making me realize my strengths and build upon my weaknesses. I believe we all have a "Maili" in our lives, some of us just have not discovered them yet. 

Prior to Maili, I had $200 to my name, was without a car, sleeping on an air mattress and drinking my problems away as a disoriented 24-year-old. I was introduced to Maili by my friend Augusto. Augusto witnessed my passion for food when he came over for tacos one night and mentioned that he worked on the weekends for a super talented caterer. Numbers were exchanged and the very next day she gave me a date and time to assist on an event which then ushered me into the rest of my career.

In the coming months, I absorbed everything I laid my eyes on. I tasted every morsel of food that I could sneak and took in all the aromas of a professional kitchen. I learned that the best mashed potatoes were made with a food mill and not a hand mixer! I tasted my first roasted beet and loved it. I learned how to clean a beef tenderloin and smoke a brisket. I watched how to properly lead a team of servers and line cooks while tending to the delicate needs of clients and event coordinators. All of this was invaluable information.

The life lesson of all of this is to appreciate everyone in your life, as you never know who will be there to help you open the next door.

We make our own destiny. Mine started by peeling potatoes and scrubbing pots and pans. Now as a mother, it is my job to make our daughter proud. It is my job to ensure that she laughs and she plays and that she is shown the light and that her innocence is protected for as long as possible. My strength is her strength. I must continue to create and cook and write, for growing in a positive direction is relative to accepting change which is of course, inevitable.

So in honor of celebrating Foodiewhore.com's Second Anniversary, I have asked my dear friend Maili if I could post one of my favorite recipes from her blog http://themailifiles.blogspot.com/. Her Vegetarian Chili is like nothing I have ever tasted and incredibly unique as it is such a collection of bold spices incorporated with an array of hearty beans.

For an even more unique twist to this recipe, topping the chili with arugula (I know, sounds strange, but Mmmmm it is SO good) transforms a bowl of chili into a warm bean salad. During a gathering at Maili's house, we were low on chili broth because it was the last few bowls of the pot so we topped it with the arugula and it was to die for! 

This recipe is super healthy and loaded with fiber. It can also be vegan if you omit the cheddar cheese.

Maili and I together at the opening of my first restaurant three years ago.

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vegetarian chili
by maili halme (taken with permission from her blog http://themailifiles.blogspot.com/)
serves 8-10

The secret to this additively delicious chili is the Panch Puran, a Indian five spice mixture including: fenugreek, fennel, cumin, nigella and mustard. If you can’t get the panch puran the nigella seeds alone can be substituted. If you can’t find either, it will taste entirely different so chose a different seasoning. So far this has been a mild chili, but feel free to add something spicy if you’d like to.


1 large yellow onion, diced
3 tablespoons olive oil
pinch of salt on onions

2-3 tablspoons Panch Puran (I just poor them in the bottom of the pan)
2 28-ounce cans diced tomatoes
2 15-ounce cans garbanzo beans, drained
1 15.25-ounce can kidney beans, drained
2 cups cooked black lentils, optional (I’ve only put these in when I have them)
2 cups corn, (fresh, canned or frozen)
salt to taste, (you need enough to make the tomatoes taste good)
2 zucchini, sliced and quartered
4 carrots, peeled and sliced
additional olive oil for sautéing carrots and zucchini
1 cup chopped cilantro
mint, chopped (optional)

sour cream for garnish
sharp cheddar cheeses for garnish


1. Get out a large frying pan (sauté pan) and a big sauce pot (7 or 8 quart size if you have it). You are going to put the spices and tomatoes in the big pot. But you’ll want to sauté all the onions and veggies individually before you add them to the pot. (night and day difference on sautéing the zucchini before you add it to the tomato mixture!)

2. On medium high, start caramelizing the yellow onions in the 3 tablespoons of olive oil. Sprinkle some kosher salt or sea salt on them while they are sautéing. Turn the heat down to medium and stir occasionally. If they brown too quickly, add water.

3. While the onions are cooking, start toasting the spices. In a completely dry big sauce pot (like the one you’d make a big batch of soup or boil pasta in—7 or 8 quarts) toast the 3 tablespoons of panch puran. Just as they are starting to smell fragrant, about a minute or so, pour in the tomatoes. Then put the rest of tomatoes and cans of beans in the big pot.

4. When the onions are finished caramelizing adds them to the big pot. Without cleaning the sauté pan (frying pan) add another tablespoon of olive oil and start sautéing the zucchini. Add a pinch of sea salt and cook at least half-way. Add to big pot. Add a little more olive oil to carrots and sauté them. (If you want to add a pinch of garam masala to the carrots you can, but it isn’t necessary at all) When the carrots are just a little browned, but still firm, toss them in the pot.

5. Throw the cilantro and the mint in the pot. Add salt to taste. At the very minimum a half teaspoon of salt. I’d suggest two decent pinches of salt. (always use kosher salt or sea salt)

Spoon into bowls and garnish with sour cream and sharp white cheddar cheese (I used Dubliner Irish Cheddar, but you could use New York Cheddar or even a yellow cheddar.

Maili’s Notes: In the first two batches I put these cooked Black Beluga Lentils that they carry at Trader Joe’s. They’re wonderful, but not essential to the recipe. So I made them optional. I have not tried putting other lentils or putting uncooked lentils in. If you had uncooked lentils you would probably need broth and would need to increase the cooking time. You can substitute a variety of any kind of cooked beans that you want. So feel free to mix and match. For those of you that don’t like cilantro, skip it. The next time I make it, I’ll try some red pepper flakes or some chilies and see what it is like a bit spicier.

I’m going to send a recipe for the no-chop salsa again and will give updates on how to post to the blog.

Happy Cooking!

Maili

Posted 6th April 2009 by Maili