Does it get any better than this? Stale bread, really ripe tomatoes, basil, olive oil, white wine vinegar and sliced red onion..
Written By Ulla on September 1, 2014
We get delicious super fresh Icelandic Arctic Char at our local fish store frequently. Webake it in parchment, steam it on a dish in a wok and I also like to pan-sear it skin on because the skin is delicious when it is crispy. Arctic Char is a lighter version of salmon, that has trout qualities. It is a farmed fish— but not all farmed fish is created equal —and the Icelandic farmed fishing industry is exemplary. An advantage of making the skin crispy is that you are using more of the fish, extending the portion a bit. I used a non-stick skillet here, if you wanted to get even more fancy you could score the skin like chefs sometimes do. And last but not least, arctic char is particularly good cooked in lard.
Pan Seared Icelandic Arctic Char with Crispy Skin
Special equipment, seasoned skillet or non stick skillet
I made a roast duck last night. Odd timing because it was so hot but my mother insisted I take one she had just defrosted so I could blog about it on the farm blog. Check out the recipe here. It didn’t heat the house up too much and was so delicious. I am going to make pressure cooker duck broth risotto later this week too.
It has been just over a year since we moved to Valley Stream on the South Shore of Long Island. I am still getting my barrings. One of the highlights of living here is the diversity of our town, there are numerous Haitian, South Asian and Latin American, Caribbean immigrants here. There are Great South Asian markets and a few halal butchers too. South Indian food like the region is diverse. Pakistani food is similar to Indian food, however they eat far more meat(up to three times more) and their dishes are characteristically rich, filling and flavorful. I found a youtube video with a Pakistani beefy curry recipe and was intrigued because the only curry spices they used was turmeric and fresh green chili peppers. The result was an intensely rich, subtly flavored dish. Elegant too, and it offers an easy weekday meal if you are getting beef stew meat packages in your meatshare!
This is also a great summer beef stew recipe. Another is beef stew with summer herbs that can be found here.
Pakistani Beef Curry
The recipe can be found here.
My adaption of momskitchen2011′s recipe
I made this surprisingly easy but fantastically exotic brunch item with our CSA with arugula and then spinach. Twice in one weekend in fact! I must confess, I really dislike Greek yogurt, and can only tolerate the FAGE brand because it doesn’t taste like chalk. Despite my aversion to Greek yogurt–I even loved this dish! Highly recommend! You can get Ottolenghi’s recipe here.
Ottolenghi‘s method for baking eggs on top of a bed of sauteed greens is genius. All you need to do is preheat the oven to 300 degrees, sautte greens, place them in an oven safe dish, make space for eggs, and bake the eggs for about 15 to 20 minutes. You can do this with beans too. A great way to make a light brunch.Pin It
Our CSA from the Golden Earthworm farm started this week. It was filled with greens, like spinach, red kale, arugula, Boston lettuce, and salad mix. SO may greens! I went and invested in some good quality Italian olive oil and made this gorgeous salad that the farmer recommended we try in their weekly email. I had never really thought to make a salad with the red kale they include in the CSA but goodness was this recipe fantastic. I might add anchovy next time, the secret for me was the garlic mashed with salt in a mortar and pestle. I made rustic croutons with old french bread and served it with grilled burgers (with no buns) and roasted sweet potatoes wedges with paprika and hot pepper flakes.
You can find the recipe on their site here.
My Irish husband loves pan roasted tomatoes and mushrooms for breakfast so this breakfast was a complete hit with him. It’s perfection. I didn’t add any creme fraiche to it, so it was just pastured Icelandic butter, eggs from my family’s farm, portabella mushrooms and pearl tomatoes and that was it! This is more of a technique not a recipe so watch the video below and enjoy!
There are a few ways to make goulash, but this might be the best. This goulash, hails from Hungry but it was actually the Transylvanians that invented it, or so the story goes. I was really pleased about how much flavor this goulash had, and all it contained was butter, onions, fresh pork hock meat, paprika, water and homemade sour kruat and sour cream. You can use pork shoulder or butt for this too, but this is a great way to elegantly use the fresh ham hocks we have in our meatshares.
My parents made a meat delivery over the weekend and brought me a lot of eggs. Even though this spring has been almost arctic up at the farm, the chickens, because of the longer days, are laying eggs. Lots of eggs! At our local market here on Long Island, they have a lot of asparagus available, which is coming from far warmer places than New York State, but soon it will be in season here too. And I really recommend this simple recipe that highlights the gifts of spring: eggs and asparagus.
This recipe is extra quick because you boil the asparagus in the same pot as the pasta. You don’t need to tell anyone how easy it is because it tastes like a fancy pasta dish from a restaurant. This recipe was husband approved.
Asparagus Vegetarian “Carbonara”