Soy-Steamed Fish with Scallions and Pistachio

I made this recipe with salmon--delicious! Steaming is a great way to cook fish, and this recipe adds in some great flavors. I don't have a dedicated steamer, so I made one in a wok.  This was the only tricky part of the recipe.

SOY-STEAMED FISH WITH SCALLIONS AND PISTACHIO

https://cooking.nytimes.com/recipes/1019146-soy-steamed-fish-with-scallions-and-pistachio

¾ pound fish fillet such as salmon, sea bass, halibut or cod, about 2 inches thick

 Salt

2 tablespoons light soy sauce

1 tablespoon Shaoxing wine (Chinese rice wine) or dry sherry

1 teaspoon granulated sugar

½ teaspoon sesame oil

½ teaspoon Chinese fermented black-bean paste or sauce (optional)

2 scallions, white and pale green parts only, cut into fine julienne

2 tablespoons vegetable or pistachio oil 

1 1-inch chunk fresh ginger, peeled and cut into fine julienne

2 tablespoons toasted chopped pistachios, for garnish

 Cilantro sprigs, for garnish

SETTING UP THE STEAMER (have a 2nd person on hand to help when putting in the plate of marinated fish.)

In a wok, place a small bowl, upside down, in the bottom. On top of that, put a collapsible metal steamer (with the stem unscrewed and removed). On top of that, put a large salad plate. You need the wok to have enough space between the plate and the walls of the pot so that you can easily place the plate into the wok.

1.     Put fish fillet on a sturdy heatproof plate, salt lightly and set aside.

2.     In a small bowl, mix together soy sauce, wine, sugar, sesame oil and bean paste (if using).

3.     Set up a steamer, large enough to accommodate the plate, with 2 inches of water in the bottom. (See notes above)

4.     Bring water to a rapid boil over high heat. Lay the plate in the steamer. Spoon soy sauce mixture evenly over fish and cover with lid. Steam fish for about 8 minutes, until cooked through--125 degrees on the temperature probe.

5.     Using a large spatula, take the fish off the plate and replate. Use a turkey baster to transfer the marinade from the plate in the steamer. Arrange scallions over the fish fillet.

6.     In a small pan, heat the oil over medium-high heat until rippling. Add ginger, let sizzle for about 15 seconds, then spoon ginger and hot oil over fish.

7.     Garnish with pistachios and cilantro sprigs, and serve immediately.

Sesame Florentines

sesame florentines

adapted from https://www.splendidtable.org/recipes/sesame-florentines

(original recipe by Francois Payard)

makes about 24

Beware!  I advise you to make these only when you have several other people around to eat them. It is very difficult to stop just at just a few unless you know you have to share. They are a kind of cookie, but very distinctive—and simple to make. Click on the link above to see a photo.

3-1/2 T. unsalted butter

1 T. honey

1/4 c. granulated sugar

1/2 cup sliced almonds, coarsely chopped

1 T. sesame seeds

Preheat the oven to 375. Heavily spray mini muffin pans with nonstick cooking spray.

Melt the butter and honey in a medium saucepan over medium heat.  Remove from the heat and stir in the sugar, almonds, and sesame seeds.

Spoon about 1 teaspoon of the mixture into each mini muffin cup. (No need to worry if the batter isn't flat in the cup—it will even out when baking.)  Bake for about 10 minutes, or until the florentines turn light golden brown. (Original recipe said 15 minutes, but mine were a bit charred after that long, so I've shortened the time.)

Remove from the oven and let cool slightly—about 5 minutes (florentines are still warm, but firmed up a bit).  Loosen the florentines with the tip of a sharp knife.  (If you've let them cool too long and have difficulty getting them loose, you can put the pan back in the oven for about a minute.) Place a sheet of waxed paper on your work surface, turn the pan over and tap out the florentines. Transfer to a cooling rack and let them cool completely.  You can store them in an airtight container for up to 2 weeks, placing waxed or parchment paper between the layers to prevent sticking.  But really, there's no way these will last two weeks without being eaten!!

Cheesy Nibbles

These are great to put out with appetizers before dinner, or to bring to a friend's for an afternoon or evening snack.  Nothing healthy about them, but they are VERY SIMPLE to make, and everyone loves them. 

Cheesy Nibbles

adapted from http://attic24.typepad.com/weblog/2011/01/cheesy-nibbles.html (look here for an enticing photo of the end product)

makes about 30-36

14 T. butter (1 stick plus 6 T.), melted

1-1/2 cup all-purpose flour

2 cups grated cheese (I've used a package of mixed cheddar and monterey jack)

pinch or two of cayenne

pinch or two of salt

Preheat oven to 375.

Put all the ingredients into one bowl and mix with a fork until it comes together to form a soft dough.

Using your hands, break off small lumps and roll into 1-inch balls.

Place balls on a baking sheet lined with parchment paper, leaving room for them to spread out, and flatten them slightly. (I put a small piece of parchment paper over the ball and then press down with the flat bottom of a glass.) I use two cookie sheets.

Bake for 13-15 mins until just turning golden around the edges.