I’ve been on a diet of salads in the afternoon (I need to lose more weight! I want abs!) and I found that I really love to pair my (really bland) salads with seafood instead of with chicken breast (urgh.). Since we have the sous vide machine at home, which is what I primarily use to cook my diet food anyway, I decided to try sous vide on squid, as my hubby had previously made a marvellously soft and delicious meal out of it with the sous vide way. So Google is my best friend, and I found this Sous Vide Squid in Garlic and Parsley recipe from the anova culinary treasury of recipes itself. And it was great! So here’s the recipe.
Ingredients for 2
- 2 (4-ounce) squid bodies, cleaned
- Salt and freshly ground black pepper
- 3 tablespoons extra virgin olive oil
- 2 cloves garlic, minced
- 2 tablespoons finely chopped fresh parsley
- 3 tablespoons rice bran oil or other oil with high smoke point
- 4 lemon wedges, for serving
Set the Anova Sous Vide Precision Cooker to 136ºF (58ºC).
Season the squid with salt and pepper. Place in a large zipper lock bag with 1 tablespoon olive oil. Seal the bag using the water immersion technique and place in the water bath. Set the timer for 2 hours.
When the timer goes off, remove the bag from the water bath. Remove the squid from the bag, pat dry, and slice into 2-inch pieces. Discard any cooking liquid
Heat remaining 2 tablespoons olive oil in a small saucepan over medium-high heat. Add the garlic and cook, stirring constantly, until fragrant, 30 seconds to 1 minute. Add half of the parsley and remove from the heat.
Heat rice bran oil in a grill pan over high heat. When the oil just begins to smoke, add the squid and grill just until it begins to brown, about 20 seconds per side. Transfer to a serving plate.
Drizzle the garlic-parsley mixture over the squid and top with remaining parsley. Serve with lemon wedges.
This is the first time I’ve tried cooking a fusion styled food. And it was so welcome that I had to do an encore. Here’s the amazing recipe by themeatmen.
I added in Chinese style pan fried prawns because they’re my favourite type of prawns.
250g San Remo Fettuccine
1 tbsp black truffle paste
6-8 large scallops
200g Swiss Brown mushrooms (halved)
3 tbsp olive oil
2 shallots (minced)
1 tbsp butter
Splash of white wine (optional)
120ml cooking cream
1 tbsp white miso (mixed with 1 tbsp of hot water)
2½ tsp salt
Salt & pepper to taste
2 tbsp chopped parsley
1 tsp truffle oil
Season scallops with a drizzle of olive oil, salt and pepper
Sear on high heat a minute on each side, until golden brown. Set aside
Add 250g San Remo Fettuccine and 2 tsp salt to 3 litres of boiling water, cook 10 minutes until al dente
In a clean pan, add in 2 tbsp olive oil, lay sliced mushrooms in a single layer. Season with salt & pepper to taste, when it’s golden brown, turn over
When the bottom of the mushroom are turning golden brown, add in 1 tbsp olive oil, 2 minced shallots and 1 tbsp butter
Stir and cook until the shallots are translucent. Splash of white wine (optional) and let the alcohol cook away
Turn down the heat, pour in cream, miso mixture and 1 tbsp black truffle paste. Give a good stir. Turn off heat
Add the cooked Fettuccine and toss
Plate pasta and add seared scallops on top
Garnish with chopped parsley and a drizzle of truffle oil
I had a nice bag of prawns in my fridge and an opened bottle of white wine last night, so I decided to try the internet and find a good recipe for white win prawn pasta. I found this recipe from pinchofyum and decided to modify it based on some prior experience (I actually have ample cooking experience now to make my own modifications, whee! At the start of this blog, I was mostly cooking out of need and a desire to learn to cook.) The result was a flavorful spaghetti and prawns which tasted heavenly. Try it!
I’ll post my modifications instead of the actual recipe. My recipe serves 4 adults, or 3 very hungry adults.
- spaghetti for 4
- 500g of medium sized prawns (deveined), shells and head removed and saved for later
- 5 cloves of garlic, minced
- pot of water enough to cover the spaghetti
- salt and pepper
- olive oil
- 2 tablespoons of unsalted butter
- 1 cup of white wine
- 3 tablespoons of heavy cream
- 1/2 cup of grated Parmesan cheese
- any dried herbs you have in your pantry (oregano, basil, thyme, rosemary…
- Boil the pot of water with the shells and heads of prawns for approximately 20 minutes. You can mash up the shells and heads too, to extract more flavour from it. If you have saved up heads and shells of prawns from previous cooking in your freezer, feel free to dump them all in. It will really flavour the spaghetti later on.
- Dump the heads and shells of prawns, and add 1 teaspoon of salt and a drizzle of olive oil to the still boiling stock. Add in the spaghetti and get ready a big skillet (big enough to hold your prawns and spaghetti).
- Heat skillet on medium high heat and melt butter. Once butter is melted and sizzling, add in your prawns and garlic. Turn prawns once it browns, about 2-3 minutes on each side.
- Once both sides of the prawns are browned, add in white wine and let it boil. Allow wine to evaporate until it is left with half of what you started with. Add in the heavy cream and dried herbs. Stir it all in and turn off flame.
- Get spaghetti out of the stock. Add cheese into skillet and mix it in. Pour spaghetti into skillet and mix very well.
- Add some salt and pepper on top of the spaghetti, dish up onto individual plates and add any leftover Parmesan cheese on top of each plate. And you’re ready to serve!
I have days where I miss food from my childhood. This is one of those classic dishes that my mom would cook when I was younger. At least after trying out the recipe, it brought me back to my childhood =)
- 1″ (2.5cm) thick Fresh Cod Fish Steak
- 2 slices Ginger
- a dash of White Pepper
- 1 tablespoon Light Soy Sauce
- 1 teaspoon Rock Sugar (or castor sugar)
- 1 tablespoon Water
- 1 tablespoon Hsao Xing Wine (cooking rice wine)
- 3 clove Garlic – finely chopped
- 1 tablespoon Cooking Oil
- 1 Spring Onion (green part) – cut into 1″ length, thinly sliced and soaked in ice cold water
- Clean fish and pat dry. Place ginger in the middle of the steaming dish, and place fish on top the ginger.
- Bring water in the steamer/wok to a boil on high heat and place dish to steam for 7 minutes.
- While waiting, heat sauce ingredients in a pot to melt the rock sugar.
- In another pan, fry chopped garlic with oil until golden brown.
- Check for doneness of fish. When done, remove fish from the steamer and pour away the liquid that condensed on the dish.
- Add a dash of white pepper and pour the sauce over the fish.
- Pour the hot garlic oil over fish, garnish with golden brown garlic and spring onions. Serve immediately!
This was a surprisingly good recipe! I was looking for a simple recipe for a side dish to go with steaks and found this from thekitchn. Here’s the recipe.
1 pound new potatoes, scrubbed
4 cups water
1 teaspoon salt
2 tablespoons unsalted butter, softened
1 oil-packed anchovy fillet
1 1/2 tablespoons finely chopped parsley (or dill, mint, or a mixture of herbs)
Additional salt, if needed
Place the potatoes, water and salt in a medium pot with a lid and bring to a boil over medium-high heat. Lower heat and simmer uncovered for 10-15 minutes, or until the tip of a knife pierces easily through one of the larger potatoes.
While the potatoes are simmering, place the butter and anchovy in a small bowl. Use a fork to mash them together, until the anchovy is in small flecks throughout the butter.
When the potatoes are done cooking, drain them in a colander and return them to the still-warm pot. Add the anchovy butter and herbs, and cover pot. Move pot around in a circular motion, so that the potatoes tumble around and are coated completely in the butter and herbs. Depending on the saltiness of your anchovy, you may need to add more salt. Taste a potato and add 1/4 teaspoon salt (or more) if needed. Serve warm.
- Fingerling or another type of small, creamy potato can be substituted for new potatoes.
Aftermath of digging in before I remembered to take a picture..
Another recipe that I’ve tried and loved from eatingthaifood.com. I’ve actually tasted this on one of those random shopping trips in Bangkok, and I never thought I’d be able to recreate it at home. But I did! I think the real star of the flavours are the lime, chilli and the broth. When I cooked this dish, I did not notice that I was out of coriander and omitted it. It still tasted fantastic. Here’s the recipe.
Author: Mark Wiens
- 1 whole barramundi, about 1 – 2 kilos (or whatever size you can get), guts and gills already removed
- 5 stalks lemongrass, bottom half only, smashed, and cut into chunks
- 1 cup good chicken stock or fish stock (fresh or canned)
- 2 Tbsp finely chopped palm sugar
- 8 Tbsp lime juice
- 6 Tbsp fish sauce
- 2 heads of garlic, chopped
- Thai chilies to taste, finely chopped
- 20 – 25 sprigs cilantro, chopped
- 1- 2 stalks Chinese celery, cut into 1-inch pieces
- Make sure your fish is scaled and gutted, and then score the fish with 3 diagonal incisions on each side of the fish. Cut off the top halves of the lemongrass, bruise, and stuff the lemongrass into the cavity of the fish. Steam the fish over high boiling water for about 10 – 15 minutes depending on the size of your fish.
- In a saucepan, heat the chicken stock until it comes to a boil, and then toss in the sugar, reduce heat, and boil until the sugar is completely dissolved. Pour the mixture into a bowl and set aside.
- Mince the garlic, chilies, and cilantro, and mix into the chicken stock soup, along with fish sauce and lime juice. Stir gently and then taste test. Make sure it’s sour, and balanced with a hint of sweetness.
- When the fish is fully steamed, transfer it to a serving platter (with edges to keep in the soup), garnish with a bed of Chinese celery, and place the fish on the platter. Gently scoop on all the sauce over the fish, putting most of the garlic and chilies on the top of the fish.
I’m so eager to try this recipe next week after all my success with all the tofu dishes I’ve tried doing this week.
Saving it here for future reference!
tube of silken egg tofu, cut into 1 cm discs
oil for frying
2 cloves of garlic, chopped
1.5 cups of stock
2 tbs of oyster sauce
1 tbs of light soy
1 tsp of sesame oil
dash of white pepper
6 prawns, peeled reserving tails, deveined
1/2 a cup of frozen peas, thawed
2 spring onions, sliced
corn flour solution
1. Shallow fry tofu until golden, drained well and set aside.
2. Saute garlic with a little oil then add stock and seasonings, bring it to a boil.
3. Add tofu and peas and cook for a minute.
4. Add prawns and cook for a further minute before thickening the sauce with a little corn flour solution. When the sauce thicken, break in an egg and stir it through the sauce before adding the spring onions.
5. Fill a large bowl with steamed rice and pour the content of wok over.