Skip to main content

Fishing for Fast Food

Cooking, for me, comes it fits and spurts. Some days are crazy creative storms of flour, eggs, pastas, meats, vegetables, and several varieties of sugar, and other days leave me feeling desert dry to anything food related. No, that is not true, I should clarify - cooking related. My appetite for food rarely deserts me; blessing or curse, I don't know. 

Amazingly, food takes on the characteristics, the mood, the essence of its creator, and like a dog can smell fear, food can tell when you don't want to make it. It shows. 

Alas, like most of us 'servant-free' Americans (nod to Julia Child), we must still get food on the table somehow or another. Siren songs call from frozen connivence meals a la NOT cooking. In-n-Out anyone? Know how many times I would have LOVED to buy a pizza from Costco for dinner? Feels like I am in confession. 

The American in me loves boxed mac and cheese and Hebrew National hotdogs, canned baked beans and takeout pizza, but my family, my commitment to making fresh food, limits those indulgences. Drat. Modify and adjust...

One of my very, very best fast (as in fast and easy to make) food recipes: broiled fish or chicken with panko bread crumbs and lemon-pasely-tyme sauce drizzled over after cooking. So extremely easy, delicious, impressive - you won't believe how gorgeous these flavors are, how crisp and crunchy the panko crust. No matter how much you don't want to cook, this simple recipe won't give you up. It is a soldier. 

The catch: do not substitute any other bread crumbs - Panko only. Broil the meat or fish an a parchment lined baking sheet. You will know when it is done by checking the internal temperature with a digital meat thermometer, but most likely it will be done when the panko crust browns. I have made this dish with thin chicken breast fillets, Dover Sole (thin white fish), and most luxuriously of all, wild Alaskan salmon filet. I can't imagine a better combination of flavors than trio salmon, panko and sauce in this recipe. 

Oven Roasted Salmon with Parsley and Thyme Sauce
  • 2 tablespoons fresh lemon juice
  • Salt
  • 6-8 sprigs of fresh parsley
  • Medium pinch of dry thyme
  • 5 tablespoons extra virgin olive oil
  • 2 pounds wild Alaskan salmon (if you can't get wild salmon, try harder to get it. Just kidding, any salmon will do, but wild can not be beat.)
  • 3 tablespoons Panko bread crumbs                                      

1. Preheat oven broiler.
2. Put the lemon juice with 1 teaspoon of kosher salt in a small bowl, and mix until salt is dissolved. Chop parsley and add thyme. Add the herbs to the bowl. Whisk in 4 tablespoons of olive oil until emulsified.
3. Season the fish with salt and pepper and coat with the bread crumbs. Drizzle remaining 1 tablespoon olive oil on the fish and place it on a foil or parchment lined baking sheet. Check the fish for doneness after 15 minutes. A thermometer will register 145 degrees F. when done.
4. Transfer to a serving platter, pour the sauce over it and serve at once.


Popular posts from this blog

Beware of Trader Joe's Imported Penne Pasta - Stow-Aways on Board

Prepare to be grossed out - yes, I know Halloween is over. This is serious. I do this for public health reasons, and because it made me want to swear off pasta and Trader Joe's for a long long long time. Doesn't that suck? Yes, yes it does.

A few days ago I made a sauce for pasta and grabbed the package of Trader Joe's Imported form Italy Penne. The water had not boiled yet, so I put down the package and then I noticed something moving. Black and moving. Lots of black and moving and some dead, black and not moving.

The completely sealed pasta bag crawled with who knows what kind of little black bugs (see picture below and fill me in if you know), made me lose my appetite. I got out my camera and shot these pictures, but the pre-flash made many of them hide (guess they don't like bright light).
I am sooo thankful that I hadn't just opened the package and poured the contents into the boiling water - how many times had I done that...not looked at pasta before pouring…

321 Dough - Multi-Purpose Recipe, Repost of Recipe

For anyone who is interested in my 321 Super Secret Dough, here is the recipe. I hope you all try it! It only has six simple ingredients and takes minutes to make. This dough can be transformed into homemade pizza, rustic artisan-style bread, crispy breadsticks, savory flatbread, mini calzones (pizza balls), and much more. Even better, it can be made days in advance and kept covered in the fridge to be used at a later date. I call it the 321 recipe because it has 3 cups of flour, 2 teaspoons of yeast, sugar and salt, and 1 2/3 cups of water. 

• 3 Cups AP Flour
• 2 Teaspoons Yeast
• 2 Teaspoons Kosher Salt
• 2 Teaspoons Sugar
• 1 2/3 Cups Lukewarm Purified Water

1. Place the flours, yeast, salt, and sugar in a large bowl and mix with a fork until ingredients are evenly distributed.
2. Add the water and stir with a spoon until flour mixture is evenly wet (about a minute). Cover with a clean dishtowel and let sit for about 2 hours in a draft free area.
3. You can use the dough at this point, or …

Biscotti and Marcella

Things have, well...pretty busy lately, but I have been cooking some here and there. My favorite of the week were the almond biscotti for Alex. They are really the perfect biscotti - light and dense at the same time, blanched slivered almonds, almond extract...yeah, he likes him some almonds. 
I have been reading the memoir of Marcella Hazan, the Italian lady who brought "real" Italian food to America in the seventies and eighties. It is amazing that she never intended to be anything more than a science teacher in Italy, and she became this foodie idol. She never even cooked anything until after she was married! It is funny in her books to, she gives off this vibe like, well, they wanted me to write a cookbook, so here it is, but hey, don't ask me to do another one!  She really tells it like it is. I saw her on Martha Stewart and she even treated Martha like "whatever, you are just like everyone else". Gotta love that old Italian gal. Just truly hersel…