Keeping it simple.

I'm not one to get scared off by a complicated recipe, but the last thing I want to do when I've been running around madly all day is attempt some process that requires 16 steps and random ingredients that I have to dig out from the back of my cupboard.

As luck would have it though, the best way to cook a piece of white fish happens to be the simplest.

Pan-fried white fish is something that brings back lots of memories for me...memories of going fishing with my dad, and bringing home whatever we could catch for my mom to fry up in a pan.  All you need are four ingredients:

-1 cup of flour
-salt and pepper to taste
-2 tbsp of whatever combination of herbs and spices that you desire (though you don't really have to add anything more than salt and pepper if you don't want to)
-2 tbsp butter

Combine the flour, salt, pepper, and spices (if you're using any).  Dredge the fish (that is, cover it in the flour mixture), then fry in melted butter until golden brown and crispy.

Simple right?  And delicious too.  Just ask Michael Smith...

The best thing about this particular method of cooking is that it's easy to add different flavours and change things up: all you need to do is vary which herbs and spices you add to the flour.  I was eating curried lentils with my fish this week, so I decided to add a couple of tablespoons of garam masala to my flour mixture....the result was pure deliciousness.

The second best thing is that the fish is done is fewer than 10 minutes!  These lentils took longer.......

From the restaurant to the home

I was recently in France, and while there was lucky enough to have some delicious seafood.

Mussels, to be more precise.

To some people who know me well this might come as somewhat of a shock.  You see, when I was younger than I am now I was not the biggest fan of seafood (my suspicion is that being raised in a landlocked province didn't help).  With time, however, I have learned that fish is delicious, and find myself cooking it at least once a week.

But anyway.....mussels.

The mussels I had in France were delicious.  They were simply steamed until they opened, and then finished with lots of herbs and butter (of course they were....we were in France).  The mussels I decided to make for myself at home, however, were a touch lighter and had a bit of Italian flair.....

Ingredients
-2 lbs fresh mussels (rinsed, beards removed)
-1 tbsp olive oil
-1 cup sliced yellow onion
-1 cup sliced fennel
-1 clove minced garlic
-2 or 3 tomatoes, chopped
-pinch of red pepper flakes
-lemon zest
-1 cup dry white wine

1) In a large saucepan (that had a tight fitting lid), saute the onions and fennel in olive oil until soft (about 5 minutes).  Add garlic, tomatoes, red pepper flakes, and lemon zest and cook for another 1-2 minutes (until fragrant).

2) Add wine.  Cook for 1-2 minutes, then add mussels.  Cover and steam until they are all open.

Serve with salad, bread, and the remaining wine.  Simple and delicious!

What I'm eating now: Butternut squash

'Tis the season...winter that is.  A season when supermarket produce starts to look a little suspect...

The joy of the modern age is that we can basically get whatever fruits and veggies we want whenever we want them.  Unfortunately, for those of us in northern climates that means trucking (flying, boating) produce in from warmer places, and the journey isn't always kind.  So instead of going for the same greens you enjoy during the summer months, consider moving on to winter squash when the weather turns cold.

There's something about butternut squash that makes it perfect for soups, stews, and casseroles...which is exactly what I want to eat when it's cold outside.  So the other night I made myself a delightful pot of soup, which I then dressed up with some roasted shrimp and a dry Riesling.

Living alone doesn't mean that you can't get fancy once in awhile!

The general directions for roasting the shrimp can be found here.  The only change I made was in how I seasoned the shrimp...this time I used lime zest (since I had a lime for the soup), chili paste, ginger paste, garlic, salt, and pepper.  Don't worry too much about quantities; season to your own taste.  Other than that the directions are exactly the same.

As for the soup, the recipe follows.....

Ingredients (makes about 6 cups of soup)
-1 butternut squash (about 2 lbs), peeled, seeded, and cut into 2 inch cubes
-4 tsp canola oil
-3/4 tsp salt
-1 cup chopped onion
-3 cups chicken stock
-4 tsp red curry paste (or a little more if you like it spicy)
-1 1/2 tbsp fresh lime juice
-1 can (400 ml) light coconut milk
-cilantro and red chiles to garnish (if desired)

First, roast the squash.  Toss with 3 tsp canola oil and 1/4 tsp salt.  Bake at 450 degrees F for 35-40 minutes (until golden and tender).

After the squash is ready, heat the remaining oil in a large pot over medium heat.  Add the onion and cook 5 minutes (until soft), stirring occasionally.  Add the curry paste, chicken stock, and the squash.  Sprinkle with the remaining 1/2 tsp salt, and bring to a boil.  Then reduce the heat, cover, and simmer for 15 minutes (stirring occasionally).

(If you're roasting shrimp to go along with the soup, put them in the over when the soup has about 5 minutes of simmering left.  That way they'll be done at the same time that the soup is.....)

After 15 minutes, remove the soup from the heat.  Stir in lime juice and coconut milk.  You have two options for what to do next.....

Option 1: for a silky smooth soup, blend the mixture.  I have an immersion blender that I use for this part, but you could use a regular blender as well.  If you are using a regular blender, make sure to remove the round cap from the lid (to let the steam out), and cover the hole with a towel.  Be careful, the soup will be hot!

Option 2: for a soup with a little more texture (or if you don't have a blender), mash the squash in the pot.  You can use a potato masher, ladle, or fork...whatever works for you.  This soup will not be as smooth as the one in option #1, but it will be equally delicious.

Divide soup into bowls, add shrimp, and garnish however you please!

A 15 Minute Meal

...that I bet you've never thought of.

When you want food fast it's easy to turn to takeout, but this is not your only option.  There are plenty of delicious meals out there that take very little time to cook.

The secret: frozen shrimp.

A staple in my freezer.

These sweet frozen morsels can be thawed in less than 5 minutes, and fully cooked in under 10.  Tonight, I used them to make Roasted Shrimp and Broccoli.

I've made this recipe several times, and have thus taken the time to improve upon the original online offering.  The quantities I give here make one plate for one person...be sure to adjust accordingly if you're cooking for more.

1) Preheat the oven to 425 degrees F.

2) Put the frozen shrimp in a colander under cold running water so that they can thaw.

3) While the shrimp thaw, pre-cook the broccoli.  Put the broccoli in a microwave safe container, and add enough water to cover.  Microwave on high for 3-4 minutes (until broccoli is slightly tender), then drain and spread on a cookie sheet.

Tip: buy pre-cut broccoli florets to save on prep time.

4) By now your shrimp should be thawed.  Toss in 1/2 tbsp olive oil, 1/2 tbsp lemon juice, 1/8 tsp salt, 1/8 tsp pepper, and whatever other herbs/spices tickle your fancy (I usually add some Italian seasoning and red pepper flakes).  Add shrimp to cookie sheet.  Drizzle the rest of the oil/spice mixture over the broccoli.

5) Bake for 8 minutes, then enjoy!  I like to enjoy my shrimp with garlic bread and white wine........ 

Seriously delicious, and seriously little work.