Rosemary cod with plum-tomato sauce and roasted red potatoes

I can't believe it. I'm leaving in four day for Europe. As such I must have at least one or two home cooked meals before I leave. I found this delightful and easy recipe in Better Homes and Gardens. I threw the potatoes together with the same ingredients plus fresh garlic and shallots because I had them and needed to use them.

Ingredients for fish:
6 plums, halved pitted and chopped
1 lb tomatoes, chopped.
1/2 cup malt vinegar
2 Tbsp lemon juice
1 to 2 Tbsp fish sauce
2 Tbsp olive oil
2 tsp finely chopped fresh rosemary plus 1 sprig
1 Tbsp butter
4 5 to 6 oz cod fillets
Kosher salt and freshly ground pepper

1. in a large bowl combine plums, tomatoes, vinegar, lemon juice, fish sauce, 1 Tbsp of oil and 2 tsp rosemary. Let stand at room temperature for at least 30 mins
2. In a large skillet heat butter, remaining 1 Tbsp olive oil and rosemary sprig over medium-high heat. Sprinkle fish with salt and pepper. Add fish to the skillet. Cook about 6 minutes or until fish flakes easily with a fork (turn once halfway through cooking)
3. Transfer fish to a platter and spoon plum-tomato sauce over.

Ingredients for potatoes:
6 red potatoes quartered
Fresh rosemary
3 cloves chopped garlic
2 shallots rough chopped
Toss with olive oil
Kosher salt
In a 9 x 13 dish, bake at 350 for 45 mins



Notes:
I used heirlooms because they add a little burst of color, but you can use any kind you like or have on hand.
I added potatoes to the dish for a little starch
The tomatoes and plums need to sit for 30 minutes so I did the potatoes while they were getting their flavor blend on

September’s Cronut Flavor Is Fig and Mascarpone

September’s Cronut Flavor Is Fig and Mascarpone

Portables

I've been listening to a lot of classical music lately. I used to play the piano so I grew up listening and playing it. I forgot how much I missed it. These days, I don't play anymore (mental note: time to find a friend whose piano I can play on) but I need music to drown out the chatter at work that still allows me to concentrate. KUSC has been a godsend. Anyways, I say all of that to say that I found out on KUSC that the city of Huntington Beach offers free jazz, classical, etc...concerts in the park every Sunday through summer.

I told myself I have to go at least once this summer, so tonight is the night. And - because you can picnic, it seemed only appropriate to bring food and snacks that are portable.

This evening is Israeli couscous with grilled summer veggies, grilled chicken and blueberry mascarpone turnovers. Snacks are left over burrata, heirloom tomatoes, flat bread and almond butter from the farmers market.

Recipe details to come tomorrow because a.) I need something to blog about and b.) my friends are here!!

Practicing the Holstee Manifesto

I’ve always wanted to be in business, and I’m pretty good in some ways. But I’ve had to work really hard at being the kind of business woman I aspire to be and in reality will probably never be as brilliant as some of the people I’ve had the pleasure of working with and for. Truth is, while I enjoy certain aspects of business, a lot of it does not come that natural to me. I’ve always wondered how people could work 10-12 hours a day, every day and have it not faze them (or at least appear to faze them). The only explanation that makes sense to me is that they are passionate about what they do, they’re good at it so they can lose track of time and work for endless hours. This didn’t click for me until I started cooking. I’ve been contemplating “deep stuff” this year. I changed jobs and moved and I’ve decided to take up writing. Amongst this, I’ve been struggling to balance what I need to do (work and be really good at it) versus what I’ve come to love (and should be doing in my spare time).

Today I read an article on Fast Company that was a really good reminder, a summary of an interview from the creators of the Holstee Manifesto. Probably something I need to read every morning. So in attempt to practice this, it seemed only appropriate to post, even if just briefly.

There were two points that really resonated with me. They’ve been very much on top of my mind:

1. Being present – don’t check your phone every 5 seconds. I’ve forced myself to leave my phone at my desk during meetings (I used to be very guilty of being glued to my phone during meetings). It’s really helped me a lot. I’m engaged and learning so much more than if I was tempted to check my email or Facebook.
2. Being intentional (and considerate) – not asking what the world needs but what about it inspires you. I know all of the things that I need to do, I just procrastinate and make silly excuses. I just wrote a blog post for my company and recommended that companies stop procrastinating – I need to practice what I preach and do what I intend to do.

I haven’t figured out how to perfect these yet, but when I do I’ll be sure to let you know. In the meantime – I’m envisioning a cooking sesh this Sat.

Here’s the article: Take a peek – you’ll be glad you did.

http://www.fastcompany.com/3015671/how-to-be-a-success-at-everything/6-simple-mindfulness-practices-to-reframe-your-perspective

Corporate by day, wanna be chef by weeknight and weekend…

...And by chef I mean cooker, entertainer and food lover, I am by no means a chef.  To pay the bills I work for the man. I develop software and then I market it. I actually enjoy what I do and I’m still learning a lot, but I’ve also found some other interests along the way that don’t pay the bills. Maybe someday they will, maybe they won’t’ but what’s there to lose in sharing what I love most; especially in this day and age of information sharing.

Four years ago I started cooking and three years ago; traveling abroad. Both have changed my life forever. I would have never imagined having such a passion or rather addiction to both and now I can’t imagine life without either.  I’ve been thinking about creating this blog for quite some time. I haven’t until now mostly because I was scared. But a few things have set a little fire under me:

1. I’m seriously addicted to cooking. I can’t stop. Even after a 12 hour day, when I tell myself I’m going to go home and relax and just eat left overs or do something simple I end up finding something that I need to try. It’s a little out of hand, yet somehow I find it relaxing, minus the cleanup.
2. Sharing is caring. I read a ton – for both business and personal. I wouldn’t know half of what I know if it weren’t for the various sources of really good and free information.  So it’s my turn to share.
3. I’m taking a trip soon to the place that I have somewhat of an inappropriate relationship with, Europe. I would categorize it as a love affair. I’ve gone every year for the past three years and while my goal is to venture outside of it next year – I can almost guarantee that I might get “stuck” there on a 17 hour layover or something. I’ll suffer through it. At any rate – I better have my blog up by then so I can share my travel (and food) adventures.
4. My mentors and friends who continually reinforce and encourage me (thank you). We are our worst enemy, so I’m attempting to let go of the perfectionist in me and just have fun with this. 

So, everyone, please enjoy and EAT!

Cooking from your cupboard

I’m leaving for Europe in 22 days. Yes, I’m counting. The good thing about traveling, pre-trip, is that I save money because I’m motivated to have extra cash on the trip. It’s pretty easy for me to find an excuse to meet up with friends for happy hour or dinner, but given my extra incentive to save right now I’ve decided to tackle my pantry and leverage as much supply as I have on hand for weeknight dinners (and therefore lunches the next day).

What I have: ground turkey and rosemary

The idea: meatloaf

Believe it or not, I actually found a recipe for rosemary meatloaf. But since I’m cooking from my pantry I had to modify it and this is what I did:

1 pound ground turkey

1.5 cups bread crumbs (I used real bread because I was out of the boxed bread crumbs. Pull it out of the bag and let it dry out if you can)

1 onion, chopped

1 egg, beaten

1 cup of buttermilk (you would typically use regular milk)

½ cup balsamic vinegar (optional)

1 clove garlic, minced

1 tsp salt

1 tsp pepper

1 ½ tablespoons fresh, chopped rosemary

1 cup ketchup (you could use tomato sauce for less vinegar)

¾ cup brown sugar

1 tsp Dijon mustard (you can use more but I find Dijon to be a little overpowering at times. Start small and you can always add more)

Assembly:

1. Preheat oven to 350 degree F (175 degree C). lightly grease a 9x5 inch loaf pan
2. In a large mixing bowl, mix together the ground turkey, bread crumbs, onion, egg and buttermilk. Season with balsamic vinegar, salt, pepper and rosemary. Press into the pan.
3. Blend ketchup, brown sugar and mustard; pour evenly over the top of the loaf.
4. Bake for 1 hour in preheated oven or until juices run clear (when pricked with a knife).