Gone Fishin’…

fishdish1

I’ve been playing with a new fish plate lately. (Picture a kid with a new toy… one that doesn’t beep, light up, come with a remote, and/or require batteries.) When the only prompt is imagination, what becomes of a toy — and the entertainment value derived from it — is entirely up to the beholder.

Good old fashioned fun? You bet!

First up was Shrimp with Lime Cilantro Linguine — half adaptation / half inspiration (recipe later) — followed by a simple, satisfying Antipasto a few nights hence.

Antipasto

(No recipe… hover and you’ll figure it out.)

Then there were toast points

I thought about making plain ol’ tuna salad sammiches for lunch one day and toast points seemed like a fun way to dress up ordinary mid-day fare. Plus, they rather resembled fish scales — in my mind, lol — and ‘the plate’ was beckoning.

(I get a lot of mileage out of my imagination and the few ‘props’ I’ve managed to acquire — and experimenting with settings on my camera. ;)

Technicolor Tuna Salad Toast Points

“Technicolor” Tuna Salad on Toast Points

Okay, back to…

 Shrimp with Lime Cilantro Linguine

(Adapted from Chef Dennis Littley’s Pan Seared Red Snapper & Shrimp In A Lime Margarita Sauce. Woohoo!!! Thank you, Dennis.)

Pasta:

12 to 15 strands Pappardelle’s Lime Cilantro Linguine

Sauce:

2 Tbsp. butter, divided

1 Tbsp. brown sugar

2 oz. tequila (I used one of those airline-sized bottles of Cuervo Gold cuz Margarita season is still a few months off)

1 to 2 Tbsp. freshly squeezed lime juice (or more, to taste)

Shrimp:

12 large frozen shrimp thawed in cold water, drained and patted dry

1 Tbsp. olive oil (more if needed)

Sea salt & freshly ground black pepper

2 Tbsp. chopped fresh cilantro

Zest of 1 lime

Prepare pasta according to package directions until al dente. Drain, but do not rinse. Plate as playfully as you wish. I had fun “swirling!” (The pasta, not me.)

Meanwhile make the sauce. Melt 1 tablespoon butter in a small saucepan over low heat. Add the brown sugar and stir until dissolved. Add tequila and lime juice. Increase heat to medium and stir constantly until the alcohol evaporates. (Mandatory taste testing is required to adjust the lime juice “to taste”… of course.) Remove pan from heat and add the remaining tablespoon of butter; stir until melted. Cover to keep warm.

Next make the shrimp. In a small skillet over medium heat warm the olive oil until hot. Season shrimp with salt and pepper to your satisfaction. Sauté briefly on both sides. (Add more olive oil if needed to keep shrimp from sticking.) Transfer sautéed shrimp to saucepan; stir gently to coat with sauce. Pour shrimp & sauce over plated linguine and garnish with cilantro and lime zest. Serve immediately.

Note: I intended to present this dish per Dennis’ original recipe with pan-seared fish, but my fillets fell apart. (My fault, not his — I used flimsy flounder instead of red snapper.) But it sure made a tasty “side” and it left more sauce for the shrimp! Win-win.

shrimp with lime cilantro linguine

On a personal note, The Man Of Few Words and I are still in limbo this many months after the fire, but we’re hoping to be in our next home — a “fixer upper” — in early March. That said, I’ll be Gone Fishin’ the next couple weeks helping that beloved man o’mine with repairs.

Many thanks to each and every one of you who have contributed to the fundraiser my daughter started for us. We’re soooooooo grateful for your help! Temporary life (even ‘foodie life’ with just a few “toys”) has been blessed because of your kindness and caring. Thank you xo.

Now, go… have fun with your food (and props)… and hug your loved ones close! I’ll catch up with you soon.

Enjoying food tremendously- even when it’s served on the same plate twice… or three times, ;)

~ Kim

Kitchen Therapy

Baked Flounder 2

Baked Flounder with Portobello Duxelle, Sauteed Greens, & Jasmine Rice

Y’all were probably wondering if I cook anymore…

Truth is I do and fact is: cooking has taken on an even greater role at present.

I call it: Kitchen Therapy.

The dish pictured above was the product of both hands working together in conjunction with my brain (no small feat, as you’ll soon find out) — the smaller the dice, the more difficult it is — but I was craving a Duxelle to go with with some flounder fillets, so I persevered. But, I’m getting ahead of myself.

Two weeks ago I had a stroke. Yup. A stroke. (A ‘slight one’ per the Doc.) All I knew was that my left leg wasn’t cooperating (a funky feeling), my left arm hung limply at my side, and my left hand was completely unresponsive. Not good! Basically, it put the “kibosh” on everything, especially in the kitchen. (And at my piano… sigh.)

First, you ought to know I’m not an ‘anxious person’ — I take life (and limb) as it comes. No sweat! (Or at least I hope that’s the general impression you’ve gotten from this lil’ ol’ blog o’mine.)

Second, y’all know me… living & loving at the lake, and all that. Could life be anymore relaxed?!

Boots & Blue

This event came out of the blue — in the middle of the night, I might add — as do many of life’s unexpected events. I simply woke up and thought, “Well, this is a new one!”

In the subsequent weeks I’ve relied heavily on the millions+ prayers from friends and family, and I’m delighted to report they’re working. After a prayer session at church last Sunday, my fingers began to move (hallelujah, praise God!) and within two days, I was back at choir rehearsal playing the piano… something I couldn’t have even imagined doing the week before. (And I have a BIG imagination.)

Whatever your beliefs are, I’m telling you, “faith and hope yield fantastic, miraculous results… not to mention fantastic food, if ya just stick with it.

Flounder with Duxelle, Greens, & Jasmine Rice

Flounder with Portobello Duxelle

1 Tbsp. unsalted butter

1 Tbsp. extra virgin olive oil

1/2 large onion, finely diced

Sprinkle of salt (I used Himalayan Pink)

8 oz. portobello mushrooms (gills removed), finely diced

4 Tbsp. finely chopped fresh parsley, plus extra for garnish

Juice of 1/2 fresh lemon

Sea salt & freshly ground black pepper

Freshly grated nutmeg

2 flounder fillets, rinsed and patted dry

Heat butter & olive oil in a large skillet over medium heat. Add diced onions; sprinkle with salt. “Sweat” until translucent (stir occasionally to avoid browning.) Increase heat to medium-high. Add the diced mushrooms and sauté until mushrooms release their liquid.

Stir in the parsley and lemon juice. Cook until liquid(s) evaporate. Season to taste with salt, pepper, & nutmeg.

Spoon half of the duxelle into a buttered baking dish (I used a small glass loaf pan) and top with the flounder fillets. Spoon remaining duxelle over the top.

Cover and bake for 15-20 minutes, or until fish flakes easily with a fork.

(I served mine with rice and greens, but a salad & bread sticks would be lovely, too.)

Last year I said October is a cataclysmic month for me. This year’s no exception.

Autumn at the Lake

Enjoying life and limb(s) at the lake ,

~ Kim

In My Kitchen ~ July 2014

Lox & Bagel Pizza 2

(Kindly hover for the hocus pocus ;)

In My Kitchen… is Lox & ‘Bagel’ Pizza.

This lil’ combo was a rainy day project, and a mighty tasty one, too. (Recipe follows.)

I was craving smoked salmon (when am I not?!) and when it rains my oven is on!

In My Kitchen… is fresh tomato pasta sauce.

With a smidge of fresh basil and oregano, a few cloves of garlic, a grind of the pepper mill and a pinch of sea salt, standing over the stove soon leads to sauce-dom!

But when the sun is shining…

In My Kitchen… I’m nowhere to be found.

Our dear friends brought over a mouth-watering shrimp boil and I ‘filled in’ the rest — salad greens & homemade Ranch dressing with a kick (thank you, Colleen!), Tandoori chicken skewers (thanks, Dennis!), a delectable dipping oil with focaccia, my beloved olives ;) and the quintessential dessert: chocolate chip cookies. A picnic table repast!

By the way, I did discover a couple of ‘finds’ since the last IMK. Look closely and you’ll see a glorious lil’ copper pot doubling as a serving tray for the aforementioned cookies, plus a pair of rustic-looking placemats in the first photo. Long live thrift stores!

Okay, here’s that pizza recipe…

Lox & Bagel Pizza

1 (7.5 oz.) gluten free pizza crust mix, prepared per pkg. instructions
4 oz. cream cheese, softened
2 Tbsp. light cream
2 oz. freshly grated Parmesan
1 small fresh tomato, thinly sliced
1/2 small Vidalia onion, thinly sliced
Toppings:
Smoked salmon
Capers
Green onions with tops, sliced diagonally
Fresh basil, cut ala chiffonade (ribbons)

Heat oven to 450 degrees. Make pizza crust as directed (or not — I subbed Feta cheese for the recommended grated Cheddar.) Press dough onto an ungreased baking sheet to form a thin crust with slightly raised edges.

Mix cream cheese and cream until smooth; spread over crust. Top with tomato and onion slices. Sprinkle with Parmesan. Bake 13-15 minutes.

Top with smoked salmon, capers, green onions, and basil. Eat!

In My Kitchen is a monthly event cordially hostessed by Celia of Fig Jam and Lime Cordial. Please see the links in her sidebar and do pop in to say hello — kitchens from around the world are at your fingertips!

Enjoying summer fun in my kitchen — & out,

~ Kim

© 2014 Kim Bultman and a little lunch

Speedy Black Bean and Sweet Potato Soup

Black Bean and Sweet Potato Soup

I love lingering over the stove coaxing ingredients into slow-simmered goodness, but sometimes I need a quick fix — an elixir, if you will.

(When your tastebuds are clamoring to jump on the express lane to flavor town, it’s best to appease them.)

Here’s my favorite 20 minute panacea.

Speedy Black Bean and Sweet Potato Soup

(adapted from this recipe. Thanks, Jenna!)

1 Tbsp. extra virgin olive oil
1 medium onion, chopped
1 clove garlic, minced
1 tsp. ground ginger
1 tsp. curry powder
2 c. chicken stock
1/2 c. diced canned tomatoes, drained
1 can black beans, rinsed and drained
1 medium sweet potato
1/4 tsp. sea salt (or to taste)
1/2 tsp. freshly ground black pepper
1/8 tsp. Garam Masala (optional)

Combine oil and onion in a saucepan over medium-high heat; sauté 5 minutes. Add garlic, ginger and curry powder; cook 1 minute, stirring constantly.

Pour in chicken stock and tomatoes; bring to a boil and stir in black beans. Reduce heat to low; cover and simmer.

Meanwhile poke the sweet potato several times with a fork. Microwave 7-8 minutes until just this side of done. (Or use a leftover baked sweet potato for a quicker fix!) Cool slightly, then peel and cut into cubes.

Transfer sweet potato cubes to broth, simmer 4-5 minutes, and season with salt & pepper. Add Garam Masala if desired and enjoy!

Black Bean and Sweet Potato Soup 2

What’s your favorite “fast” food?

Enjoying quick fixes,

~ Kim

© 2014 Kim Bultman and a little lunch