Archive for November 22nd, 2010

November 22nd, 2010

Spicy mayo grilled mackerel

I’m generally reluctant to grill fish, especially without a fish basket, because of the sticking-falling-apart-burnt-outside-raw-inside aspect. But this is a pretty foolproof way to grill: the spicy mayo keeps it from sticking, and grilling fillets instead of whole fish makes it a lot easier to figure out when it’s done. Start to finish this definitely takes 30 minutes or less. Unless you’re having problems with your grill (which I did the night I grilled this. But it made me feel very modern independent woman to fix it.)

Jens made a black-bean bok choy stir fry to go along with it, and he made the spicy mayo. I basically stood over the grill getting fish smoke on me. Recipe after the jump. read more »

November 22nd, 2010

“Quick bread” is a relative term: plum and cardamom sweet bread

I am typing this up as the bread (finally) bakes, and only the delicious smell of orange zest-cardamom-plum wafting through the apartment is keeping me from being cranky. From start to finish the entire process will have taken a little over 3 hours, although admittedly 1 1/2 hours of that is the bread baking.

I also admit that my OCD tendencies extended the active prep time considerably: compulsively checking the recipe to make sure I didn’t confuse “Tbsp” with “tsp” (my first time baking, I made that mistake with almond extract and the cake was ruined), re-reading the instructions (and of course missing the instruction that the eggs should be room temperature), and using a ruler to make sure that the plums were cut to 1/2 inch (where the heck is my cooking ruler?! I had to use my study ruler – another admission, I use a ruler to underline things in textbooks.)

This recipe is from In the Sweet Kitchen by Regan Daley, and it’s the first thing I’ve baked out of this book. I made it at Jens’ request, because he went crazy in the spice aisle and came back with cardamom and a hankering for some cardamom bread. According to Daley:

Cardamom is a wonderful spice, woefully underused in North America…it appears throughout the cuisine of much of Scandinavia as well, especially in many sweet breads and pastries.

I’m not going to write up the recipe because it’s a little involved, but since pretty much only my friends and family read the blog, just let me know if you want the recipe anUpdated I’ll send it over.

Plum Cardamom Bread slice

Update: finally took a picture of the actual bread.