Every Woman’s Paella

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I’m calling this new dish Every Woman’s Paella because it’s a simple, one pot dinner –  something every woman can appreciate. While it isn’t made in a traditional paella pan, the two share a lot in common. The saffron and chorizo give both dishes their delightfully familiar amber color, as well as providing a warm and lightly spicy flavor.

I chose piquant pickled peppers to contrast with the rich broth of onion, wine, and tomato, and scattered two types of olives, mild Castelvetranos and savory Nicoise, into the dish before baking.  As always, add what you crave and omit what you damn.

Simmering - Every Woman’s Paella

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Braised Baby Kale with Apples and Brandy

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This kale recipe couldn’t be more simple or wolesome. Spring is a great time of year to find baby kale and other greens, but if you’re in a less small farmer-friendly part of the country, Earthbound Farm is now selling one pound containers labeled “Mixed Baby Kales” that are very convenient and reasonably priced.  Trader Joe’s also sells bags of chopped mixed greens that would be equally wonderful.

Mixed Baby Kale - Braised Baby Kale with Apples and Brandy

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Stuffed and Grilled Whole Fish

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Here is another blog post focusing on technique rather than a specific recipe.  Make it your own by basing your ingredient choices on personal preferences and what is freshest at the market. I promise you will be a better cook for it!

For this technique, you’ll make a stuffing by lightly sauteing a mixture of vegetables and tossing them with fresh herbs. You’ll then stuff the mixture into the body of a whole fish along with some citrus, tie it up with some butcher’s twine, and grill it whole. It’s simple, healthy, and delicious.

Choose your fish primarily based on freshness and the number of people you are feeding.  You’ll want to use a type of fish that runs between one and four pounds whole, assuming about one pound per person (remember, with whole fish you’ll have to account for all of the bones, etc.). Black Bass, Sea Bass, Trout, Red Snapper, and Yellowtail all come to mind. This two pound Bass made the perfect dinner for me and my husband.

To choose the best fish, look for those that have bright, clear eyes (rather than grey and blurred). Don’t be afraid to ask what is the freshest! If the fish are not already butterflied, ask your fishmonger to do this for you.  This will remove the unseemly inner bits and the majority of the bones, while leaving the fish in one piece.

Grilling fish can be a bit intimidating, but with the right grill, it can be a breeze. When choosing a grill for fish, consider a model with a fine mesh grate or a fish basket to prevent the fish from sticking to the grill or falling apart. A gas grill with adjustable burners is also a good choice because it allows for more precise temperature control. If you prefer charcoal grilling, look for a model with an adjustable height grate to ensure the fish is cooked evenly. With the right grill from here and technique, you’ll be able to achieve a perfectly grilled fish every time. Don’t have a grill at home? No worries! Many local parks offer public grills, so you can enjoy a delicious grilled fish outdoors with family and friends. Sign up for a cooking class or ask your fishmonger for grilling tips to ensure your fish turns out perfectly grilled every time.

Fish on the grill - Stuffed and Grilled Whole Fish

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Halibut Cakes with Ginger, Cilantro, and Coconut-Lime Mayonnaise

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I love making all things seafood into cakes. While it may take a little more time than just throwing some fish on the grill (a great meal in its own right), a cake is the perfect vehicle for creating the nice, crispy texture that is often lacking in more simple fish preparations. Peppered with bits of crunchy scallions, ginger, and bright cilantro, these cakes are pan-fried so as to become lightly crisped on the outside while remaining tender and moist inside.

These delicious and light halibut cakes are bound with a quick, homemade, coconut oil mayonnaise rather than a store-bought vegetable oil mayo high in Omega-6 fatty acids (should you be concerned about Omega-6s? Find out more here or here).  I think these make a perfect meal served with baked sweet potatoes and a simple side of sauteed spinach or steamed broccoli.

Halibut Cakes with Ginger, Cilantro, and Coconut-Lime Mayonnaise

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Shrimp, Red Lentil, and Sweet Potato Curry

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I attended culinary school in my early 20s, so much of it is a blur of gin and tonics and grilled cheese sandwiches and overdraft fees. Fortunately for my career’s sake, I do have a handful of clear memories, one of which is of learning to make a simple yet delicious Thai curry from a prepared curry paste.

Unlike many other recipe shortcuts which can include unsavory added ingredients, most Thai curry pastes are simply a mixture of foundational components, including, but not limited to, chilies, lemongrass, ginger, garlic, galalgal, shallots, kaffir lime, and spices. Their flavor is very concentrated, so simmering the paste in rich coconut milk makes the perfect base for a curry.

Follow my recipe here, or experiment with any combination you can dream up.  Try a basic chicken curry with Masaman curry paste, potatoes, cauliflower, and green peas. Or try for a more authentic version using green curry paste and ingredients from an Asian market like bamboo shoots, long beans, straw mushrooms, Thai Eggplant, or lotus root.  I have yet to make a batch of curry I that I didn’t like!

Shrimp, Red Lentil, and Sweet Potato Curry

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Green Papaya Salad

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This is an awesome little salad that is quick to make and boasts a variety of flavors and textures. Green papaya offers great structure as a base for the multifaceted sweet, sour, and salty dressing.  Do your best not to be squeamish about including the dried shrimp, as they add a distinctly sweet flavor and and a great texture that can’t be replicated. You may end up liking the shrimp as much as I do, which means you’ll find ways to sneak them into other dishes. The shrimp are sometimes sold in bags (note the storage instructions for a laugh), or together with dried chilies and/or shallots in jars. Both are wonderful.

You can make short work of the vegetables by using a mandoline slicer to julienne them, but if you don’t have one, simply peel the papaya and carrot into long strips with your vegetable peeler.  This will make for a lovely presentation in its own right.

Serve this salad alongside some marinated and grilled chicken, pork, or tofu.

Green Papaya Salad

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