On Good Friday I made a fish dish that is one of TV chef Ingrid Hoffmann's. It sounds very odd but I simply had to try to make it because I am not a fish fan but am a bean fan. The recipe calls for cooked rice, white or brown or any rice you prefer, 1 can of rinsed black beans, 1 small jar of prepared salsa (mild or hot), and about 1 cup of fresh pineapple cut into chunks. This is the important part, canned pineapple would simply not work for me, but again, whatever you prefer should be fine. You mix all these ingredients and spread them into a 9x13 inch baking pan. Then you simply season some (about 4 fillets fit perfectly) raw tilapia fillets with your desired seasonings and lay them over the top. I like to season with the pineapple juice, some lime/lemon or orange juice, a little salt, pepper and fresh chopped garlic. Then cover the dish tightly with foil and bake in a 325 to 350 degree oven until fish is done to your liking.
When I saw her make it I was kind of weirded out, but I really like beans and rice so I gave it a shot. It has become one my favorite fish dishes and I'm not exactly a fish dish kind of gal. I'm not exactly a seafood kind of gal either. Although I made a very good Asian style salmon dish recently with a mango salsa. I really need to take some pics. The salmon dish was easy peasy and I just marinated some salmon steaks in soy sauce, fish sauce, bruised lemon grass, Thai basil (one of the perks of living in SoFlo I can grow all those exotic tropical plants), sugar and lime zest and juice. But only marinate for about 10 mins. Then throw into the oven. My salsa was easy enough, 1 mango chopped into small cubes, red onion in a very small dice, juice of about 1 lime, chopped coriander leaves (cilantro), S&P to taste. When your fish is done to your liking simply serve along with some jasmine rice (I like to add coriander leaves and lime zest while the rice is cooking), and scoop the salsa liberally over the fish.
As the days went on I wanted something made out of chocolate so I made some very normal brownies that came out well. I always feel I have to explain my baking because it is not always a sure thing with me. I will make the same recipe and it won't always turn out a consistent product. I never seem to realize what the nuances are that made something turn out well in the first place. But then, I guess that would be the case when you are not a professional chef.
Still thirsting for chocolate a few weeks later I wanted to try a recipe called "busy day chocolate cake". I saw this on Lucinda Scala Quinn's Mad Hungry recipes and I was immediately thrown back into time to my 8th grade home ec class. In the 8th grade in Home Ec we made a simple chocolate cake with Mrs. Morris. It was great and I understand now why she made us bake this simple cake without dairy or eggs of any kind. It turns out this is actually a vegan cake and has become my favorite chocolate cake! You can find this recipe online at Martha Stewart Living just search for everyday chocolate cake. It is so easy and is made right in the pan! I use an 8x8 non-stick 'brownie' pan.
Simply whisk :
1.5 c ap flour
1 c white granulated sugar
3 tbls unsweetened cocoa powder
1 tsp baking soda
.5 tsp course salt
in an 8x8 nonstick pan and make sure it is well incorporated. make a well in the center of this dry ingredient pile and add:
6 tbls canola oil
1 tsp. pure vanilla extract or vanilla bean paste
1 tbsp. white vinegar
1 c of cold water
Mix well and make sure you get the dry mix out of the corners, I use a for for this. and that is it! Just throw this in a pre-heated 350 degree oven for approximately 20 to 30 minutes. Keep checking after 20 to ensure you do not over bake this otherwise it will be dry. Just make sure you insert a toothpick and it comes out with a few crumbs.
To continue along with the vegan theme I made the following frosting.
3 tablespoons cocoa, sifted
2 tblsp. coconut oil ( to keep it vegan) or butter
1 c powdered or icing sugar, sifted
about 4 tablespoons of dark chocolate chips
3 tblsp. warm water
.5 tsp. vanilla
Melt the coconut oil or butter in a non-stick sauce pan. then just add the rest of your ingredients and stir like crazy until absolutely smooth and shiny.
I never thought I'd say this but this vegan cake is my absolute favorite and the easiest because I always have these ingredients on hand. It is a keeper!
If you have leftovers, you should zap in the microwave for a few seconds because I keep it in the fridge and it gets quite firm. I said it was vegan and no matter how good it is, remember that eggs and/or dairy keeps baked goods moist and provides a wonderful texture so this is best eaten the day its made.
Today is Sunday and I have braising and roasting on the brain because it is the kind of lazy day made for this type of cooking as far as I'm concerned.
Braised chicken? In a pot with potatoes? I might post my own recipe for this next.