Sablefish with Caramelized Fennel and Cherry Tomatoes

2 12 2011

Sablefish with Caramelized Fennel and Cherry Tomatoes

We’re in the middle of the holiday season with all of its requisite parties, dinners and general overindulgence. However, sometimes in the midst of festive meals and a few too many cocktails, we start to crave something a bit lighter. Sablefish with Caramelized Fennel and Cherry Tomatoes is just the dish to serve: it’s on the lighter side but is still packed with lots of flavour.

What is Sablefish?

Sablefish is also commonly known as black cod, butterfish and sable. It is a mild, buttery white fish, typically caught in the North Pacific Ocean off British Columbia and Alaska. According to The Monterey Bay Aquarium and their Canadian counterpart, SeaChoice.org, sablefish is considered a ‘Best Choice’ for sustainability, meaning that stocks are abundant and well managed.

Sablefish with Caramelized Fennel and Cherry Tomatoes

Makes 4 servings

  • 4 sablefish (black cod) fillets weighing about 4 oz. (113 grams) each
  • 2 Tablespoons olive oil
  • 1 cup thinly sliced fennel (white part), sliced about 1/4“ thick
  • 12 large cherry tomatoes, halved
  • ½ cup dry white wine
  • ½ clove garlic, minced
  • 2 sprigs of thyme
  • 1 teaspoon lemon juice
  • Salt and pepper, to taste
  • Fennel fronds for garnish (optional)

For Crumb Topping:

  • ¾ cup breadcrumbs made from fresh bread (about 1 thick slice of bread)
  • 2 teaspoons olive oil
  • 1 teaspoon finely chopped fresh thyme
  • ½ teaspoon fennel seeds, crushed (use a mortar and pestle or the side of a large knife to crush them)
  • A pinch of salt and pepper
  1. Prepare the Crumb Topping: In a small bowl, add the breadcrumbs, oil, chopped thyme, fennel seed, salt and pepper and stir together until all breadcrumbs are moist. Set aside.
  2. Sprinkle a pinch of salt and pepper evenly over the fish fillets and set aside. Preheat the oven broiler and move the rack to the top position.
  3. Heat a large ovenproof, non-stick skillet on medium heat and add 1 Tablespoon of olive oil. Add the fennel slices and sauté until they caramelize and turn a dark golden brown, about 14 minutes. Be sure to stir the fennel around so it doesn’t burn and remove any pieces that brown quickly.
  4. Once the fennel has caramelized, remove from the skillet and set aside on a plate. Return the skillet to the burner and turn heat to medium-high. Heat the remaining olive oil and place the sablefish fillets in the pan, skin side down.
  5. Reduce the heat to medium and cook the fish for two minutes. Carefully turn the fillets over and cook for another two minutes.
  6. Turn the fish once again, so the skin side is down. Add the cherry tomatoes, wine, garlic, thyme and lemon juice and cook for another 2-1/2 to 3 minutes or until the fillets are almost fully cooked through. Return the cooked fennel to the pan.
  7. Press a couple of spoonfuls of the breadcrumb mixture onto the top of each of the fillets. Place the skillet with the fish under the oven broiler, watching very carefully, until the crumbs turn golden and crisp, about one minute.
  8. To serve: Divide the caramelized fennel and tomatoes between four servings and mound in the centre of each plate. Place a piece of the sablefish on each portion of fennel/tomatoes and spoon the pan sauce over the fish.
  9. Garnish with a sprig of fennel frond, if desired, and serve immediately.

Bon Appétit and Enjoy!

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Copyright Trish Coleman. Please contact the author to obtain permission for republication.

This article first appeared on Suite 101.com.





Burrata with Tomato and Basil

31 08 2011

Burrata with heirloom tomatoes and basil makes a great appetizer or first course

With summer produce at its best right now, we can rely on top quality ingredients to keep cooking simple. One classic summer dish that couldn’t be easier is Insalata Caprese – a salad made with fresh mozzarella, tomatoes, fresh basil, olive oil and sea salt. For an interesting twist on a standard caprese salad, why not try it with burrata instead?

Colourful heirloom tomatoes give the dish visual appeal

Burrata is a type of fresh mozzarella cheese from Puglia in southern Italy. Each baseball-sized round of burrata is stuffed with mozzarella curds and cream, which spill out once it has been cut. Each ball has a ‘knot’ on top where the cheese was sealed, keeping the cream inside. It is often packaged in a damp wrapping or suspended in liquid to protect it. Burrata is extremely delicate and should be consumed within a few days of production.

Until recently, burrata had to be imported from Italy to North America, however, there are a number of producers now making it in Canada and the United States. In Toronto, I usually buy burrata produced by Quality Cheese or Santa Lucia. It’s usually available at specialty cheese shops including Olympic Cheese, Scheffler’s Deli and the Cheese Boutique. In other areas, a google search should indicate where you can find it (unfortunately it may be difficult to locate outside of urban areas but ask at your local market – they may be able to order it for you).

Fresh basil pairs beautifully with ripe tomatoes

The key to serving burrata is to keep it simple. A simple drizzle with olive oil and a dash of sea salt will suffice but I like to showcase peak season tomatoes and basil to take it to the next level. Prepare some Olive Oil and Sea Salt Crisps to spread it on (see recipe below). Use good quality olive oil, sea salt and the best quality fresh tomatoes and basil you can find. Be sure to bring the burrata to room temperature for a half hour or so before serving. This dish only takes minutes to put together and will be sure to impress your guests as an appetizer or starter dish.

Burrata with Tomato and Basil

  • 1-1/2 to 2 cups good quality tomatoes (any kind will do as long as they are ripe and sweet – heirloom varieties come in many colours and are visually appealing)
  • 4 to 5 large fresh basil leaves, plus extra sprigs for garnish
  • Good quality extra virgin olive oil
  • A pinch or two of sea salt
  • Olive Oil and Sea Salt Crisps (below)
  1. Remove burrata from its packaging and use a clean towel or paper towel to dry it. Set it on a serving platter and let it come to room temperature for at least a half hour before serving.
  2. Chop the tomatoes and basil (to chop basil, see my tip on How to Chop Fresh Herbs)
  3. Place the tomatoes around the burrata and sprinkle with chopped basil. Drizzle a small amount of olive oil over the cheese and tomatoes and season with a pinch or two of sea salt.
  4. Use a knife and spoon to serve on crisps.

Olive Oil and Sea Salt Crisps

Tip: These crisps can be made in advance and stored in an airtight container for a couple of days. However, if you don’t have time to make them, Ace Bakery sells a similar product that works well. You can also serve the burrata with toasted baguette slices or even crackers.

  • 1 baguette
  • 1/4 to 1/2 cup (approximately) extra-virgin olive oil
  • Sea salt
  • 1 clove fresh garlic (optional)
  1. Preheat the oven to 375 degrees Fahrenheit.
  2. Slice a baguette into rounds about 1/2“ thick. Brush both sides of each slice with olive oil and lay in a single layer on a baking sheet.
  3. Bake for 9 to 10 minutes or until the bottoms are golden brown and toasted. Turn crisps over and bake for another 3 to 5 minutes.
  4. Remove from the oven and sprinkle with sea salt. Crisps can be kept in an airtight container for a few days.
  5. To make garlic crisps: Peel a clove of garlic and rub it onto each crisp.

Burrata is delicious served on Olive Oil and Sea Salt Crisps

Bon Appetit and Enjoy!
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Portions of this article first appeared on Suite 101.com. Copyright Trish Coleman. Please contact the author to obtain permission for republication.




Summer Lasagna with Vegetables, Sausage and Pesto

2 08 2011

Summer Lasagna with Vegetables, Sausage and Pesto

Farmers’ markets are at their peak right now and almost anything that grows during the summer is now available. To take advantage of the bounty, why not make this lasagna which is packed full of summer herbs and vegetables? It’s the perfect dish for entertaining because you can assemble it in advance and bake as guests arrive. The various components take a bit of time to pull together but it’s pretty straightforward and the effort is well worth it. The recipe can also be adapted to suit vegetarians.

Summer Lasagna with Vegetables, Sausage and Pesto

Serves 6 to 8

For a vegetarian version, omit the sausage and double the vegetables.

Pesto Sauce:

  • 1 cup loosely packed fresh basil leaves
  • 1 clove garlic
  • ½ cup grated parmesan cheese
  • ¼ cup olive oil
  • Pinch of salt

Sausage and Vegetable Sauce:

  • 3 mild Italian sausages
  • 2 Tablespoons extra virgin olive oil
  • 1 cup diced eggplant (about ½ small eggplant, cut into a ½” dice)
  • 1 cup diced zucchini (cut into a ½” dice)
  • ½ small red pepper, diced
  • ½ small yellow pepper, diced
  • ½ red onion, diced
  • 1 clove garlic, finely minced
  • 1 teaspoon chopped fresh basil
  • ½ teaspoon red pepper flakes
  • 28 fl. oz. (796 ml) can whole tomatoes
  • 5.5 fl. oz. (156 ml) can tomato paste
  • Pinch of sugar
  • Salt to taste

Béchamel Sauce:

  • 5 Tablespoons unsalted butter
  • ¼ cup flour
  • 3 cups whole or 2% milk
  • ¼ teaspoon ground nutmeg
  • Salt, to taste

For Assembly:

  • 3 to 5 fresh lasagna sheets (or more to fit the pan)
  • 5 oz. mozzarella, grated (equals about 1 cup loosely packed when grated)
  • ½ cup grated parmesan cheese

To Make the Pesto Sauce:

  1. In a food processor or processor cup of a hand blender, combine all ingredients and puree until smooth. Refrigerate until ready to use.

To Make the Sausage and Vegetable Sauce:

  1. Remove sausage meat from casings. Heat olive oil on medium-high in a large skillet or enameled cast iron pot. Add sausage meat and cook until just browned, about 7 minutes. Use a slotted spoon to remove sausage from the pan and set aside.
  2. Add eggplant, zucchini, peppers and onion to the pan and cook until beginning to soften, about 4 minutes. Add garlic, chopped basil and red pepper flakes and cook for another two minutes.
  3. Pour in tomatoes and break up with a spoon. Add tomato paste and stir until thoroughly incorporated. Let the sauce simmer for about 15 minutes until it is thick (béchamel can be prepared during this time – see below). Season tomato sauce with a pinch of sugar and salt to taste. Set aside until ready to use. Sauce can be refrigerated up to two days.

To Make the Béchamel Sauce:

  1. In a large saucepan, heat butter on medium-high until just melted. Add flour and quickly whisk into the melted butter. Reduce heat to medium and cook flour mixture for 2 minutes, whisking constantly.
  2. Add 1 cup of milk and whisk until smooth. Cook for 3 to 4 minutes, until mixture begins to thicken and add another cup of milk. Continue until all milk has been added. Add nutmeg and stir to combine. Season with salt to taste and set aside until ready to use.

Assembling and Baking the Lasagna:

  1. In the bottom of a baking pan measuring 7” X 11” X 2” (2 quarts), spread a thin layer of pesto sauce. Cover with a thin layer of tomato/sausage sauce and top with a drizzle of béchamel.
  2. Place a fresh lasagna noodle on top, cutting sheets to fit the pan as necessary.
  3. Repeat the process: pesto, tomato sauce, béchamel, noodles/pesto, tomato sauce, béchamel, noodles/pesto, tomato sauce, béchamel. Top with shredded mozzarella and grated parmesan. Lasagna can be refrigerated until ready to bake, up to two days.
  4. To Bake: Heat the oven to 425 degrees Fahrenheit. Bake lasagna for 20 to 30 minutes, or until the top is bubbling and beginning to brown. Let cool slightly before serving.
Bon Appétit and Enjoy!
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Copyright Trish Coleman. Please contact the author to obtain permission for republication.

This recipe first appeared on Suite 101.com.





Roasted Tomato Salsa

5 05 2011

Roasted Tomato Salsa with tortilla chips

May 5th is Cinco de Mayo, which is a great excuse to enjoy Mexican-inspired food and drinks. A simple roasted tomato salsa makes a delicious accompaniment to many dishes, from quesadillas to tacos. Or, just enjoy it with some tortilla chips and a margarita or Mexican beer.

Tomatoes are not in season right now but high quality greenhouse-grown cherry tomatoes are available in the produce section of most grocery stores. I usually use Canadian-grown Savoura brand cherry tomatoes but any kind will do as long as they’re ripe. A quick roast in the oven enhances their sweetness and adds a bit of delicious char. You can add additional jalapenos and hot sauce for a hotter salsa.

Serving Suggestion: Why not make some Crispy Fish Tacos and Mango Margaritas?

Roasted Tomato Salsa

Makes about 1 cup

(VEGETARIAN)

For the roasted tomatoes and onions:

  • 2 cups (400 grams/ 14 oz.) cherry tomatoes, stems removed
  • 1/2 small red onion, peeled and cut into large chunks
  • 1 Tablespoon neutral oil such as canola or safflower
  • A generous sprinkling of salt
  • Parchment paper

To finish the salsa:

  • 1 to 2 teaspoons finely chopped pickled jalapeno peppers (or to taste)
  • 1 large clove garlic, very finely minced
  • 1 Tablespoon freshly squeezed lime juice
  • 1 teaspoon (or more, to taste) finely chopped fresh cilantro (optional – a lot of people don’t like it so you can omit it if desired)
  • Salt, to taste
  • Extra hot sauce, to taste (optional)

To roast the tomatoes and onion:

  1. Preheat the oven to 425 degrees Fahrenheit.
  2. In a large bowl, add the tomatoes and onion chunks. Toss with the oil and a generous pinch of salt until they are coated.
  3. Line a rimmed baking sheet with parchment paper. Make sure the paper goes up the sides of the rim so it catches any juices from the tomatoes.
  4. Roast the vegetables for 25 minutes or until they are softened and slightly charred. Carefully lift the parchment paper and pour the contents into a large bowl. Let cool completely.

To finish the salsa:

  1. Use a spoon to break up the tomatoes and their skins, leaving the sauce slightly chunky.
  2. Add the chopped jalapenos, garlic, lime juice, cilantro (if using) and salt to taste. Stir together until smooth. Add additional hot sauce if desired.

Bon Appétit and Enjoy!

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Copyright Trish Coleman. Please contact the author to obtain permission for republication.





Creamy Tomato Soup

19 01 2011

Tomato Soup with a grilled cheese sandwich is a classic cold weather meal

Tomato soup is a classic winter favourite.  Paired with crackers or a grilled cheese sandwich, it’s the perfect meal on a cold and gloomy day. Canned soup is quick and easy but making your own doesn’t take a lot of effort and you can control how much salt and additives are in the finished product. It can also be made in advance and re-heated for an easy meal on busy days.

Obviously tomatoes are not in season right now but canned tomatoes work beautifully for this recipe. Try to use good quality tomatoes that don’t have a lot of added salt or citric acid. I like Aurora brand diced tomatoes because they have good flavour, don’t have any additives and are affordable.  San Marzano tomatoes are also a good choice but they tend to be a bit more expensive.

Creamy Tomato Soup

Makes about 4 servings – can easily be doubled

(Can be made VEGETARIAN)

  • 2 Tablespoons unsalted butter
  • 1 small onion, diced
  • 1 clove garlic, chopped
  • 1 teaspoon chopped fresh thyme or 1-1/2 teaspoons dried
  • 1/2 teaspoon red pepper flakes (or to taste)
  • 2 cups chicken or vegetable stock (use vegetable stock if serving vegetarians)
  • 28 oz. (796 g) can of tomatoes
  • 1/2 cup whipping cream or evaporated skim milk
  • Pinch of sugar, to taste (optional – it’s to balance the acid in tomatoes)
  • Salt and pepper, to taste
  • Grated swiss, parmesan or old cheddar cheese to garnish (optional)
  1. In a large saucepan or medium enameled cast-iron pot, heat the butter on medium-high heat until melted. Add the onion and sauté until it’s just beginning to soften, about 4 minutes.
  2. Add garlic, thyme and red pepper flakes. Continue to cook for another two minutes.
  3. Pour in the stock and tomatoes. Break up the tomatoes with a large spoon and let the soup gently simmer, uncovered, for about 20 minutes (don’t let it come to a hard boil).
  4. After 20 minutes, remove the pot from the burner and let the soup cool for a few minutes.  Carefully puree the soup mixture with a hand blender until smooth (or transfer to a regular blender and puree – use extreme caution with hot liquids).
  5. Return the pureed soup to the pot and place back on the burner. Season with salt, pepper and a pinch of sugar, if necessary. Add the cream and stir until combined.  Heat on medium until the soup is hot.  Season to taste with additional salt and pepper.
  6. To serve, top with grated cheese and fresh ground pepper if desired. Serve with crackers, sandwiches or Cheddar Herb Biscuits.

A tip for freezing: Prepare the soup as directed but don’t stir in the cream/evaporated milk at the end.  Freeze the pureed tomato base.  To thaw and prepare: Defrost the frozen soup base and place in a pot.  Add the cream/milk as directed and season as necessary.

Bon Appétit and Enjoy!

Copyright Trish Coleman. Please contact the author to obtain permission for republication.

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Sablefish with Caramelized Fennel and Cherry Tomatoes

30 11 2010

Sablefish (aka Black Cod) with Caramelized Fennel and Cherry Tomatoes is a flavourful, lighter option.

The holiday season is upon us and with it comes parties, festive meals and general overindulgence.  Why not lighten up with a pan-roasted fish dish that doesn’t sacrifice flavour?

Sablefish is more commonly known as black cod.  It has become popular in the past few years because it is both sustainable and delicious.  Nobu restaurant popularized sablefish in their iconic dish, Black Cod with Miso, which has been copied by restaurants across North America (with good reason – it’s delicious).  Preparing the fish with fennel, cherry tomatoes and a lightly herbed crust gives it a Mediterranean twist.

Sablefish should be available at well-stocked fishmongers under the name sablefish, sable, butterfish or black cod.

To get the recipe from Suite 101.com, click here: Sablefish with Caramelized Fennel and Cherry Tomatoes.

Bon Appétit and Enjoy!

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The Search for a Perfect Tomato – Part 2

22 09 2010

Tomatoes from Pelee Island, Ontario, September 2010

Last summer you may recall that I was on the hunt for great tomatoes. A few times over the years I’ve encountered the odd one that was bursting with flavour and had the proper texture but they are surprisingly rare. Unfortunately, Summer 2009 was cool and wet in Southern Ontario so it probably wasn’t the best time to embark upon such a quest.  However, this year we had a much better summer, with near ideal growing conditions. It was time to start my search anew.

Tomatoes ripening on the vine in Southern Ontario

As tomatoes came into season by August, I started checking out farmer’s markets and roadsides stands.  I searched during my travels to Eastern Ontario and Quebec and dutifully sampled everything from cherry tomatoes to heirlooms.  The overall quality this year was far superior to last summer’s waterlogged specimens but something was still lacking.  Where was that elusive deep and sweet flavour that I’ve been craving?

And then I found them: red, ripe, flavourful Tomatoes.

I was spending the last weekend of summer on Pelee Island with my brother-in-law Dan and his wife Jenn.  Located in the middle of Lake Erie, Pelee Island is the southernmost populated point in Canada (at 41 degrees, it shares the same latitude as Barcelona, Spain and Rome, Italy).  The island has a temperate climate that is favourable for grape growing and it is located just south of Leamington, Ontario which is known as the Tomato Capital of Canada.  Clearly, this would be a promising place to find good tomatoes.

A roadside stand on Pelee Island

We happened upon a roadside stand that was selling locally grown garlic and tomatoes, most likely picked from someone’s garden that morning.  Like many roadside stands in rural Canada, it was on the honour system – you put your money in the tin provided and make change from it if necessary.  We deposited the requisite amount and were on our way with fresh tomatoes and a few heads of garlic.  When I got home, I sliced into them and they were just about perfect: uniformly deep red throughout, juicy and sweet.

Tomatoes that are uniformly red throughout usually taste the best

I am a firm believer that when produce is at its best, preparation should be minimal. I decided to use my precious few tomatoes in classic preparations.  I ate one plain, sliced into wedges with a dash of salt and pepper.  Next, I made a BLT: combine crisp bacon, lightly toasted bread, crunchy lettuce, thickly sliced tomatoes and a little bit of mayo and you have a lunchtime masterpiece.  Later that night, I made some bruschetta to accompany dinner (see recipe below).  Finally, the next day I made a grilled cheese and tomato sandwich (they were getting a little soft so this was a good way to use the last of them).  As summer draws to a close, I’m already dreaming of next year’s tomatoes…

A grilled cheese sandwich with tomato slices pairs well with a bit of grainy mustard and pickles

Bruschetta

(VEGETARIAN)

This is more of a guideline than a detailed recipe – amounts will vary depending on how many tomatoes you have.

  • Ripe tomatoes
  • Fresh basil or oregano
  • Olive oil
  • Salt
  • White bread (baguette, ciabatta, etc), cut into slices about 1″ thick
  • 1 clove of garlic, peeled
  1. Cut tomatoes into a small dice.  Add to a small bowl.  Finely chop some fresh basil or oregano and add to the tomatoes. Drizzle with a small amount of olive oil and season with salt to taste.
  2. On a grill or under the broiler, toast one side of the bread until golden.  Rub the garlic clove over the toasted surface of each bread slice.
  3. Spoon some of the tomato/herb mixture onto each toast.  Drizzle each piece with more olive oil if desired.

Bruschetta is an easy and delicious way to showcase perfect tomatoes

For more great tomato ideas, visit the Tomato archives.

Bon Appétit and Enjoy!