Last night wanted to cook something fast and simple, and it turned out to be one of the best things ever. The bad photos don't do this meal justice, but trust me, you will love it! So please try to make this!
Fish in tomato lemon sauce, creamy polenta and roasted tomatoes.
Here is how to make it:
Start with the polenta, as it takes the longest to cook:
2 cups water
1 teaspoon salt
1 cup cornmeal
1/3 cup heavy cream
1/2 cup grated Mozzarella or other cheese of your choice.
Place a small pot or a medium sauce pan with 2 cups of water and pinch of salt on medium heat. Sprinkle 1 tablespoon of cornmeal on the water, this will help the water boil faster. Or you can use a an electric water kettle to have hot water fast. Now that the water is boiling, slowly add the cornmeal, whisking continuously with a wire whip, so you don't get any lumps. After adding all the cornmeal turn the heat to low, cover, and let it simmer for 20 minutes. In the meantime you can start cooking the fish.
When the polenta is done, warm the heavy cream in a sauce pan and add it to the polenta, mixing well. Let rest in the pot covered, until ready to serve. Sprinkle the grated cheese on top before serving.
For the fish :
3 tablespoons butter
1 tablespoon extra virgin olive oil
1 medium red onion , cut in half inch cubes
4-6 Campari tomatoes (or other tomatoes you like, I just prefer Campari), peeled and cut in quarters. To easy peel tomatoes drop them whole in boiling water for 10 seconds, then the peel will come off super easy.
2 cloves of garlic, chopped
15 oz (around 400 g) white fish fillet cut in 2-3 inch pieces (your choice of fish)
Salt and fresh ground peppercorns , to taste
1/2 teaspoon fresh ground nutmeg
1/2 teaspoon crushed red pepper (spicy red peppers)
1/2 teaspoon paprika
1 bay leaf
3 slices of fresh lemon, seeded
In a deep pan on medium heat stove top, melt the butter and olive oil. When hot, add chopped onion, mix, and cook for 2-3 minutes, sprinkled with a little salt. Add the cut tomatoes, turn up the heat on medium-high, and cook for 2-3 minutes , stirring once or twice. Add the garlic, stir, and immediately add the fish pieces on top, sprinkle the seasoning and add the bay leaf, then stir carefully once, not to break the fish. Place the lemon slices on top of the fish, and let cook for 3 minutes. Gently turn the fish on the other side and cook for another 3 minutes. Turn of the stove. Give it another gentle stir and cover the pot to keep it warm until serving.
While the fish cooks is time to make the roasted tomatoes:
1 tablespoon extra virgin olive oil
4 Campari tomatoes, cut in half
1 small pinch of salt
The fastest way to get "roasted tomatoes" is actually searing them in a pan. In the oven it would take longer, so I prefer to do it this way. Grilled or roasted tomatoes are so delicious, they make a good side to any dish.
Heat the olive oil on medium high heat in a pan. Add the tomato halves , cut side up, sprinkle with salt, and cook for 2 minutes, then turn them over and cook for another 2-3 minutes.
You can also grill them if you have a grill.
Enjoy this hearty but easy to make dish!
On the plate you can see also some potato fries, just because my hubby asked for them. :)
This is one of my childhood's favorite foods. I was so happy every time my Mom cooked this. We have a rainy cold day in Palo Alto, so I thought some delicious comfort food, that reminds me of my childhood would be appropriate on such a day, to make us feel warm inside.
Paprikash is a Hungarian stew, but I am not sure this is the classical recipe, I just made it the way my Mom did. She usually made this with chicken wings, or thighs. I chose to make it with turkey wings. I just love the flavor and texture of it, sticky yummy deliciousness.
Here is what you need for 2 portions:
4 tablespoons unsalted butter
1 pound meat : turkey wings (chicken wings, thighs, breast or even beef... your choice)
1 large onion, chopped
1 clove garlic, minced
2 tablespoons tomato paste
2 peeled and chopped tomatoes (about 1/2 cup)
Salt and fresh ground black pepper, to taste
1 tablespoon sweet paprika
1 teaspoon (or to taste) hot paprika, or other hot red pepper
2 tablespoons sour cream
Fresh parsley
For dumplings:
2 large eggs
1/2 and 1 tablespoon flour, sifted
Method:
Wash the meat thoroughly and pat dry with paper towels. It is always best to cook meat when it is at room temperature, not directly out of the fridge.
Heat a large and quite deep saute pan on medium high heat, melt the butter, and brown the meat for 4-5 minutes o each side, until the skin gets golden and crunchy. Careful not to tear the skin when turning them. Also, if the pan is not deep enough , this can get messy, and even dangerous, as the butter will splash all around, so be careful, use some long thongs, and kitchen mitts.
When the skin is crispy, take them out of the pan, and set aside on a plate. Place the chopped onions and garlic in the same pan, and cook for 5-7 minutes, stirring occasionally.
Meanwhile place a pot with water with a big pinch of salt on heat and let it get to a simmer.
Add the tomato sauce over onions, mix well, cook for 1-2 minutes, then add the chopped tomatoes too, and cook for another 2-3 minutes. Return the meat to pan, and add all seasoning, minus the sour cream and parsley. Stir everything, and let it simmer on low heat for 10 -15 minutes. If it gets a little dry, add some hot water from the pot you put to simmer.
While the meat cooks, prepare the dumplings.
In a medium bowl beat the eggs with a pinch of salt, then add the flour and mix well, until you get a sticky soft dough.
When the pot of water gets to a simmer, using a teaspoon, dipped in cold water first, take small dollops of dough and place them in the simmering water.
Even if the dough is very soft, it should come out of the teaspoon fairly easy, when you dip it all in the water, and take out the teaspoon. Do this with all the dough, you should get about 20-25 dumplings. Be careful for the water to be simmering, not boiling, so that the dumplings don't disintegrate. Cook them for 10-12 minutes. Stir slowly once or twice., after 4-5 minutes pass, not before. You will see them fluff up, and double in size.
When the 12 minutes pass, the meat must also be almost done, and all you have to do is to scoop the dumplings out of the water, and place them on top of the meat. Don't need to drain them, you can have some of the water in the sauce. Stir and let them cook all together for another 5-7 minutes.
Serve hot, with a tablespoon of sour cream on top. You can garnish with fresh parsley too (if you like parsley... I don't :P )
