Lemony Zest :: Kim Lewandowski

Archive for April, 2008

So, last weekend, Dan, Danny B. and I decided to head up to James River Park in Richmond and get some kayaking in. Saturday was bright, warm and beautiful – we spent that day weeding and planting in the herb and veggie gardens. Sunday I was expecting more of the same weather, but nooooooo – it was cool and overcast. And on the drive up to Richmond, it started raining. Well, gee, that doesn’t sound like much fun – rainy, cloudy, cool and on the river, in 6-foot high water.

Dan and Danny went, but … I changed my mind, and went shopping instead Got some lovely pressed glass dessert dishes at Tuesday Morning, and wandered around an Asian grocery store. Didn’t see anything I had to have, but it was interesting to look around.

So here are Dan and Danny, checking out the river. Hmmm, do we really want to do this?

Yes! Yes, we do! Kim, are you sure you don’t want to go? Yes, I’m sure, you guys have fun. I’ll pick you up at the takeout.

And here they are actually going in. We got lucky – Danny had been in touch with a couple of people from Richmond’s wild and crazy paddling group, the Corn Youth Alliance, and they waited for us, so Dan and Danny had some people to paddle with.

Bye, guys! See you at Reedy Creek!

Our spring garden of greens is going gangbusters. I actually made a salad for a dinner party for eight using some of the red and green leaf lettuce from the garden, but as usual, I was behind getting the food ready, so I didn’t have time to take a picture. It was delicious, though!

But last night, I made fish tacos for the first time, using a recipe from Cooking Light magazine. Turned out great. Instead of cabbage, of which I am not a huge fan, I used red and green leaf lettuce from the garden. Next week, we’re going to use up the bok choy in some stir-fry. Should be good

Here’s the garden from a couple of weeks ago:

And here is a pile of washed lettuce ready to be sliced thinly for the tacos:

And the recipe:

Fish Tacos with Lime-Cilantro Crema

Crema:
1/4 cup thinly sliced green onions
1/4 cup chopped fresh cilantro
3 tbsp. low-fat mayonnaise
3 tbsp. reduced-fat sour cream
1 tsp. grated lime zest
1 1/2 tsp. fresh lime juice
1/4 tsp. salt
1 garlic clove, minced, or 1/4 tsp. garlic powder

Tacos:
1 tsp. ground cumin
1 tsp. ground coriander
1/2 tsp. smoked paprika
1/4 tsp. ground red pepper
1/8 tsp. salt
1/8 tsp. garlic powder
1 1/2 pounds red snapper fillets (I used flounder)
Cooking spray
8 6-inch corn tortillas
2 cups shredded cabbage (I used leaf lettuce)
2 cups shredded jalapeno Monterey Jack cheese

Preheat oven to 425F. To prepare crema, combine the first eight ingredients in a small bowl and set aside.

To prepare tacos, combine cumin and next five ingredients (through garlic powder) in a small bowl; sprinkle spice mixture evenly over both sides of the fish. Place fish in a baking dish coated with cooking spray. Bake at 425 for 9 minutes or until fish flakes easily with a fork, or to desired degree of doneness. Place fish in a bowl; break into pieces with a fork. Heat tortillas according to package directions. Divide fish evenly among tortillas; top each with 1/4 cup cabbage or lettuce, 1 tbsp. crema and 1/4 cup shredded cheese.

And the fish tacos, served with Mexican rice.

This is my entry in the food blogging event “Grow Your Own,” hosted by Andrea of AndreasRecipes.com. The round-up of all the recipes is here.

Next month, Dan and I are going on a trip to PA with some friends to be part of a kayaking race, and then Dan and I are going to do a rails-to-trails bike trip. Here’s a collection of links about the trip:

• Lehigh River Rafting – Pocono PA Lehigh Gorge Rafting
• Jim Thorpe, PA

One of my co-workers started (I think he said) 70 heirloom tomato seeds he bought from TomatoFest.com, and offered me some of the seedlings. These are the varieties we’ll be growing this year, in addition to some romas we’ll buy; we love those on bruschetta and salads.

• Arkansas Marvel – 4-inch, 1 lb., yellow-orange beefsteak tomato with red marbling and a mild peach flavor
• Beefsteak – 4-5 inches
• Carbon – purple/black, 10-14 oz.
• Earl of Edgecombe – orange, 3 inches diameter
• Kellogg’s Breakfast – pale to deep orange, 1 lb.
• Vintage Wine – pink with gold stripes, up to 1 lb.

So the idea of Recipe Remix is, take a “staple” meal and mix it up a bit. Make it different. Choose from one of these and get creative:

• Shepherd’s Pie
• Grilled Cheese & Tomato Soup
• Baked Ziti
• Franks & Beans
• Tacos
• Meatloaf

Since Sunday was going to be chilly and windy, I decided to go with Grilled Cheese & Tomato Soup. The day before, I made my first-ever focaccia, with rosemary from the garden and grated Parmigiano-Reggiano cheese. OMG, it’s great. And it was easy, since I let the bread machine do the first half of the work. Then I just had to put it in a pan, let it rise some more, drizzle with evoo and sprinkle with rosemary and cheese, and bake while we took the dog for a walk.

I also thought I’d get a different kind of cheese for this. I’d never had Kerrygold Aged Cheddar imported from Ireland, and it sounded good, so I bought some. Guess what? It’s good

Grilled Cheese Sandwich on Focaccia

1 loaf focaccia
4 slices Kerrygold Aged Cheddar Cheese
1 tbsp. olive oil

Heat grill pan and rub with paper towel dipped in olive oil. Cut focaccia into sandwich-size pieces and cut in half. Place cheese on bread bottoms, put tops on, and grill on both sides till golden.

To go with this luscious grilled cheese sandwich, I made tomato-pesto bisque. A cook in a local restaurant that makes amazing tomato-basil bisque told me how she does it – I couldn’t believe it was that simple. No peeling or seeding the tomatoes? I’m in. I didn’t have basil, but I had pesto, so I used that this time. Both work great

Tomato-Pesto Bisque

2 14-oz. cans diced tomatoes
1 8-oz. can tomato sauce
1-2 tbsp. basil pesto
Salt and pepper to taste

Whizz the tomatoes and tomato sauce in a blender, then put in a 2-quart saucepan over medium-high heat. Stir in basil pesto. Heat to boiling, reduce heat, and simmer for 10 minutes. Adjust seasoning to taste.

On April 2, Barbara and I went to Imperio Inca, a Peruvian restaurant on 21st Street in the Ghent neighborhood of Norfolk. I love that place. It’s the only restaurant I know of in this area that serves ceviche as an entree.

Barbara had Lenguado a lo Macho: Grilled flounder topped with a Peruvian pepper sauce along with shrimp, calamari, mussels, and clams, and served with white rice. It was good, but a bit bland, so Barbara asked for some hot sauce. They have a green Peruvian sauce to spice things up – that helped a lot.

I put together a plate from three a la carte dishes: Leche de Tigre, a Peruvian fish ceviche cocktail; Papa a la Huancaina, or halved boiled potatoes served on lettuce and covered in a spicy Peruvian cheese sauce garnished with olive and a slice of boiled egg; and half a roasted chicken, marinated in Peruvian spices.

The ceviche was excellent – spicy-hot and tangy.

I liked the potatoes, too. They’re served cold with the spicy sauce on top – very good.

Didn’t get a good shot of the chicken. It tasted good, but I didn’t get any flavor of the Peruvian spices it was supposed to be marinated in.