Fast Food Fish

Alex invents inspirational fish dishes to lure her guppies to the dinner table...

Frozen fish sticks are not exactly awe-inspiring. Yet, when we think of fish, that's what we tend to serve up to our own dear little minnows for dinner. Surely we can do better than that.

How can you encourage a testy two-year old, or even a finicky teen, to eat more fish? 

We cast our net wide, and asked three of our most health conscious girlfriends to divulge their secrets, for the benefit of all. Over the next 3 days we will share with you their ideas for reeling little kids to the dinner table...


From our friend Alex - mother of 3 young nippers - Yes, you guessed it, the kids are not exactly big fish fans. "Usually fish for them means panko crumbs on a tilapia filet then pan fried...then we call it Costa Rican chicken. Don't ask!

"That said, they all love mussels and clams in broth of white wine, garlic and parsley.

"Recently I made something which a friend, Sonia, coined "Faux Pho". I was on a takeout Pho kick at home and wanted to recreate it, but with fish. One of my children wolfed it down...the other two not so much."

Faux Pho (or Singapore inspired noodles with fish)

Bring container of Vegetable (or chicken) stock to a boil. 

Add minced garlic and ginger (no real specific amounts here)

Add some diced lemon grass and a couple whole stalks 

Add sliced shitake mushrooms

Lower flame and continue to cook till mushrooms are soft

Add package udon or soba noodles and cook till noodles are al dente (they will continue to cook so do not overcook at this point)

Add 3/4 pound of wild salmon cut into cubes. Mix once and turn off flame. Fish will cook through. 

Add a dollop of chili paste (adjust according to heat preference), bean sprouts, spinach and loads of basil and serve. Spinach, sprouts and basil will wilt just the right amount from the heat.

Alex concludes: "I thought this was fantastic. Made up on a whim. I am sure any veggies would work as well as a variety of firm fish. "

Salmon on display at the market: 

Doesn't it just put you in mind of a Still Life by one of the Dutch Old Masters..?

Curry in a Hurry

What's better than a spicy, hot curry to warm up these cold wintry nights? Lest you fear the grind of grinding spices and endless simmering, fear not. We've got a gorgeous recipe that will whet your appetites, impress your friends, tantalize your tastebuds, and best of all can be done in a jiffy, courtesy of our friend Farah.

Farah Kapoor's Curry in a Hurry

Ingredients
1 1/2 lbs cod cut in 1 1/2 inch pieces--John Yi's cod is perfect for this recipe; monkfish works, too.
1 jar good quality marinara sauce
1 tsp red chili powder
1 tbsp ground coriander
1 tbsp ground cumin
2 bay leaves
Salt and pepper
2 tbsp cream
A handful of fresh cilantro chopped

Method
1. Empty the jar of marinara sauce into a pan and mix in the bay leaves, coriander, cumin and chili powders.

2. Cook on low for about 10 minutes until you smell the spices.

3. Dust the pieces of fish with salt and pepper.

4. When the mixture is simmering, add the fish and cook for about 5 minutes until just cooked through.

5. Add cream and cilantro; remove from heat and enjoy with basmati rice or naan.


We thought this speed cooking competition in China was interesting; Farah's recipe is not this quick, but her fish is no longer moving when she serves it.....

"Eat Your Fish While it is Still Fresh..."

"Eat your fish while it is still fresh and marry your girl while she is still young." Thus runs the sensible (?) sounding wisdom of an old German proverb.

Fish folklore is rich and varied, yet common threads run across every imaginable culture. The fish, almost universally, is characterized as a female symbol. Because the fish is a denizen of the deep and its domain is water (with its connotation of the womb and birth), it is understood to symbolize Mother Earth and her fecundity. As a representative of female fertility, the fish is associated with many a creation myth --generating lively tales in Indian and African mythology, for example.





The astrological sign for Pisces

For those in the know, the fish (Pisces) in the Signs of the Zodiac, is also characterized as one of the female signs (passive and receptive that is, unlike, say the supposedly 'manly' Aries).  

As a Piscean, who is married to a fellow Piscean, I can smugly say that this is one of THE optimum astrological pairings...If you too are interested in establishing your compatability with other star signs, check out this fun astrological website, which will tell you outright who to make a bee-line for...and who to avoid! 

Have fun with this: Love compatability website.

With all the feminine connotations, it's odd therefore that in terms of its alleged capability as an aphrodisiac, fish (and seafood) is most beneficial to Men.   In science-lingo "fish provides long-chained fatty acids such as DHA and EPA...these fish oils could improve blood flow to the genital region and also have beneficial effects on seminal fluid and sperm."  Hmmm.

Luckily for all our male readers, The Herbiary sells supplements with fish oils at the Market.  And, better still, you can buy the highest quality fish and seafood (of any description) from  John Yi Fish Market, or The Golden Fish Market. 


If you don't fancy the lingering smell of fish in your house, feel free to cheat and visit The Oyster Bar for fresh oysters, clam chowder and other fish-related favorites. Or try Wan's Seafood or the Coastal Cave for fresh and prepared treats from the deep.

If Octopus is not your thing...look out for the salmon, cod and mackerel recipes which we'll be posting over the next few days.

A Holiday Flirtini

In her scintillating essay Berries as Symbols and in Folklore, Courtney Alexander from  Cornell University shares the dark and dirty secrets of all sorts of berries.  Did you know that the seemingly innocuous blackberry (and also elderberries) are associated with wickedness and evil in both Pagan and Christian mythology?  The mythology surrounding the cranberry however is a tad less exciting... 

Ever wondered why cranberries are so named?  

Oddly enough, a bird - the crane - is associated with the naming of this fruit.  Common folkore claims that cranes liked to snack on them; others believe that the pilgrims of Massachusetts thought their blossoms looked like a crane’s head.  Strange, but true.  

Personally speaking, we struggle to see the resemblance.



Cranberry blossoms....



What were those Pilgrims drinking..?

Perhaps they had partaken of one too many Cranberry Raspberry Flirtinis over the Holiday Season (see recipe below). 

Or maybe they over indulged on this be-jewelled Cheesecake recipe with a Port wine glaze, from Epicurious.com - the glaze turns the cranberries into little rubies.

If you're excited by this Cranberry recipe and want to experience many more, then stop by the Ocean Spray website - which is jam-packed (pun intended) with Cranberry-fueled delicacies. 

INGREDIENTS: Cranberry Raspberry Flirtini

2 ounces Ocean Spray® Cranberry Juice Cocktail

1 ounce vodka

1/2 ounce raspberry liqueur

1 ounce champagne or sparkling wine

Ocean Spray® Fresh Cranberries and fresh raspberries, garnish

DIRECTIONS:

Combine the cranberry juice cocktail, vodka, and liqueur in an ice-filled martini shaker. Shake gently and strain into a large martini glass. Top with champagne and garnish with fresh cranberries and raspberries.

Cranberries: Eat, Drink, and Be Decorative

As one that finds many of the traditional uses of cranberries rather off putting (that canned jellied sauce that rolls around the bowl on Thanksgiving gives me the willies) I was delighted to discover three new uses for these wonder berries that are sure to please.

Eat......

Cranberry Nut Bark

1 bag Ghirardelli double chocolate chips
3/4 cup dried cranberries
3/4 cup nuts (unsalted or lightly salted pistachios, cashews or macadamias recommended))

Microwave the chips in a glass bowl for 4 minutes on 50% power.  Stir til smooth.  Add cranberries and nuts.   Stir again.  Spread entire mess onto cookie sheet lined w/ baking parchment.  It should look like a large, bumpy, brown amoeba.  Refrigerate 30 minutes or more.  When hard enough to snap into bite-sized pieces, do so.  (mess free tip:  use the parchment paper to hold and break the chocolate so you don't smudge your hands, leave fingerprints on the product, or worst of all, ruin your manicure.) Put pieces into cute little cello bags and tie with a ribbon.  Recipe makes about 1-1/4 lb bark, or enough to fill 3 cello bags for gifts.


Drink....

                                        Ho Ho Ho

2  parts  Vodka
1 part Cointreau
2 parts cranberry juice
1 part pomegranate juice
splash of fresh lime juice

Mix all ingredients in cocktail shaker with plenty of ice.  Strain into martini glasses.  Spread holiday cheer.

And Be Decorative.....

We had a lovely chat with the florist at Market Blooms.  While she does not use cranberries regularly, she did feature them prominently in a winter wedding--using them to fill the vases for added color and texture.  We took her idea, simplified it a bit, and came up with the following centerpiece, which will see you through any dinner from now til New Years:

Cranberries- the Heavyweight Hitter

Cranberries are said to be aphrodisiacs--but are they really? Likely, their reputation is based on the heavyweight health benefits of these mightly little fruits rather than their power as an actual love potion. 

Cranberries contain large amounts of Vitamin C, which boosts the immune system and improves the function of various glands necessary for amatory activities.  Additionally, cranberries deliver a robust shot of Vitamin A, which is essential for healthy circulation.  If the blood isn't flowing properly, well..neither is the lovin'.

Finnish folklore also mentions cranberries' amatory properties.  According to Kalevala, the Finnish book of epic , Marjetta (a virgin) conceived her son by swallowing a whole cranberry.   Not the first immaculate conception story to hit the airwaves, but I'm pretty sure it's the only one that attributes the 'miracle' to a fruit.

Native Americans, and later Pilgrim settlers extolled the health benefits of this mighty fruit.   In particular, Native Americans utilized the berries to combat infections of the urinary and reproductive systems.  Whether the consumption of these tart little berries warmed the hearts and parts of the likes of Squanto, Miles Standish, and Priscilla Alden is unclear, but they remain a crucial part of traditional holiday meals, so anything is possible.



And no discussion of love and cranberries would be complete without a mention of the bitterness of each; unrequited love is about as bitter as fresh cranberries--trust me on this one; I tasted one yesterday for research purposes and a serious pucker ensued.  (No immaculate conception ala Marjetta, though; at least I hope not.)  The Cranberries do a great job describing the bitterness of love's sad end with their hit Linger...


To buy the freshest, brightest, shiniest cranberries for your feast, stop by Iovines, OK Lee, Fair Food Farmstand, or any one of the Market's produce merchants.  If you're a baker, then dried cranberries are stocked by The Spice Terminal.   If you're not a baker then look out for cranberry muffins and other treats at the Market's fabulous bakeries.   We are partial to the cranberry scones at Metropolitan, but we've never met a baked good we didn't like, especially as prepared by one of the skilled artisans at Reading Terminal Market.  Deeeee-lish.

Ginger Gifts--On and Off a Desert Isle

We couldn't possibly complete an exploration of love and ginger without a reference to Ginger Grant, the "movie star" stranded with Gilligan et al (played by actress Tina Louise).  Thanks to Catherine Signorello (she of the famed cookies) for bringing this omission to our attention.  Despite our determined attempts, youtube would not allow us to post the vid directly, but we couldn't resist sharing the link to Ginger vamping it up on the uncharted desert isle along with this pic of her glam self flaunting her many gifts. 


And speaking of gifts,  'tis the season.   As we began to consider the holidays, we uncovered some interesting gift notions about ginger--both the comestible ingredient and the vessel, pictured here:

A ginger jar is a Chinese porcelain jar, traditionally used to store a variety of goods. The jars acquired the name "ginger jars" because they often contained ginger when they were exported to the West.

 In China the jars have a variety of cultural roles. Some were made as gifts to emperors. Others--and you knew we'd circle back to love eventually--were traditional wedding gifts to grooms. 

If porcelain jars are not on your groom's wish list, (or appropriate for your mailman, hairdresser, babysitter, or mechanic), try one of the following ginger-rific delectables, both sent by readers, one savory, one sweet...

Photograph by Elizabeth J. Colaianni,

Jessie Burns's Ginger Miso Dressing

1/4 cup golden miso
1/4 cup honey

1/4 cup water
1 tablespoon fresh lemon juice
1 teaspoon sesame oil
1 teaspoon soy sauce
1 teaspoon minced peeled fresh ginger
1/2 cup plus 2 tablespoons vegetable oil

Whisk with wild abandon, pour into jar, beribbon attractively and hand over to delighted friend.

Paula Fein's Ginger-rific Chocolate Squares

3 bars Green & Black’s Ginger chocolate, broken into pieces (available at Jonathan Best)
1 stick unsalted butter, cut into 5 or 6 pieces
3 Tbsp  agave nectar (also called agave sweetener)
2 cups all natural mini marshmallows
3 cups ginger snaps

In a 3-quart heavy saucepan over medium-low heat, combine chocolate, butter and nectar.  Stir constantly until most of the chocolate is melted.  Turn off the heat, continue stirring until chocolate is entirely melted (ginger bits will remain solid). 

Place gingersnaps in a large baggie; crush with a rolling pin.  Leave some larger chunks.

Remove ½ cup of chocolate mixture and set aside.

Add ginger snaps and marshmallows to the chocolate mixture in the saucepan.  Mix thoroughly.  Turn this mixture out into a 9X9 ungreased square pan and press down with a spatula.  Use the remaining ½ cup of chocolate to smooth over top.  Cover the pan with foil and refrigerate overnight.

When chilled, cut into 25 squares.  (Optional:  dust with confectioner’s sugar, place in pretty box or cello bag tied with festive ribbon.)