How to Make Ceviche

[Photograph: Genghis DiLorenzo] Smart cooks know that, when there’s a heat wave (that would be now, in the Northeast), we ditch the sanctimonious slog of recipes that call for chopping, stirring, stuffing and run like hell for air conditioning and a Tom Collins. Luckily, both go well with ceviche, one of the easiest cook-free meals of all time. A Little Backstory Ceviche is traditionally a South American dish made by marinating pieces of fish or shellfish in citrus juice. Essentially, the acid from the juice denatures the proteins just as heat might, giving the seafood a cooked texture and taste—but without any grilling, sautéing or other too-stifling-for-summer activity required. There are no set rules about how long ceviche should marinate before being served. I think anything under 10 to 30 minutes is too short (although I know some chefs serve theirs moments after the acid touches the fish, giving it a more raw texture and taste), and anything longer than five or six hours (though I guess it’s possible, though not ideal, to leave a plate overnight) is probably too long. After all, freshness is mostly the point. How to Make It 1. Prep the raw fish by trimming it into thin slices or bite-size pieces. …

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Tags: collins, ditch, fridge, green, juice, northeast, since-the-acid, wave

How to Roast Peppers

VIEW SLIDESHOW: How to Roast Peppers I’ll admit it. I buy those pricey jars of roasted peppers, especially in the winter. But have you ever noticed how they’re so smushy, they fall apart at the slightest touch? And how they’re so slippery, they seem to want to slither away from you? Not the case with peppers you roast at home: tender but with structural integrity, moist but not slimy, and the taste is fresh, bright, and just slightly smoky all at once. A perfect summer food. And my favorite method for roasting peppers is a little like making roasted marshmallows, another summertime favorite. All you need to do is char the surface of the pepper over the flame of a gas stove (or the heat of a campfire or outdoor grill) just like a kid who loves blackened marshmallows (or maybe you still are that kid). Then, following an optional steam in a covered bowl (more on that in the slideshow), scrape the skin off, core and seed the pepper, and enjoy. How to Eat Them I like to make a roasted red pepper dipping sauce that goes great with toasted bread, meatballs, or grilled fish. All you need: 2 large roasted red peppers, 1 head of roasted garlic cloves, a 1/2 cup of chopped tomatoes, 3/4 to 1 teaspoon of salt, a…

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Tags: brooklyn, chopped, cloves, juice, pepper, red, roast-peppers, roasting, slideshow, summertime, vegetable

Lead in Children’s and Baby Foods

The Environmental Law Foundation (ELF) released a report finding lead in a variety of popular fruit and juice products, including apple and grape juices, fruit cocktails, and even some baby foods.

Tags: attention, california, carelessness, Cocktails, drinking, drinking-water, environmental, grape, hydrogenated, importance, juice, organic, organic-concord, product

Cook the Book: Butterflied Tri-Tip Fajitas

From Recipes [Photograph: Caroline Russock] If you’re anything like me, chances are you’ve never stopped to think about the history of fajitas . This sizzling plate of meat and onions served with flour tortillas has always been a given, just like gravy-drenched enchiladas or the ubiquitous combo plates served in places specializing in Tex-Mex. But like any iconic food, there’s a story behind that platter, and in this case a fascinating one that Robb Walsh has extensively researched for The Tex-Mex Grill and Backyard Barbacoa Cookbook . I’m not going to get into the details (did you know that fajita means little belt?) but I will say that reading up on the history of fajitas left me with a serious craving. I mixed up Walsh’s Tex-Mex Fajita Marinade and set about making a dinner of these Butterflied Tri-Tip Fajitas . Tri-tip is a cut that’s easier to find on the West Coast, but wherever you are, if you can get your hands on some, it’s one of the most versatile cuts around. It can be slow-roasted or cooked over high heat, as it is in this fajita recipe, with equally tender and beefy results. The marinade of soy sauce, pineapple juice, garlic, and lime juice and zest is a potent one, and just an…

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Tags: chopped, cilantro, combo, enchiladas, fajita-fixin, fajita-marinade, fajitas, juice, marinade, meat, onion, onions, recipe, recipes, tortillas

Cook the Book: Shrimp and Mint Summer Rolls

From Recipes [Photographs: Caroline Russock] These Shrimp and Mint Summer Rolls from The Gloriously Gluten-Free Cookbook by Vanessa Maltin are a testament to the incredible grain that is rice. When ground into a flour, rice can be transformed into sheer, pleasantly chewy wrappers and wonderfully fresh noodles to make these summer rolls. Throw in a few shrimp, some julienned carrots and celery, refreshing mint leaves, and crisp green leaf lettuce, and you have a mess of fat rolls that make for a perfect warm weather appetizer. Aside from being gluten-free, one benefit these rice paper wrappers have over their flour-based counterparts is they’re infinitely more forgiving. They’ll stretch instead of tear, which is a boon to novice summer rollers. With all of those crisp, fresh flavors, these rolls are not complete without a great dipping sauce and the one provided is an ideal match. The ratio of fish sauce, lime juice, sugar, and chiles is balanced—thankfully not too sweet with the creative addition of grated carrots for a bit of texture. Once you’ve mastered the art of rolling the summer rolls (just imagine you’re rolling burritos) you can start tweaking the fillings. Leftover shredded chicken. Marinated tofu. Or even slices of Chinese sausage. The rice paper and noodles make …

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Tags: carrots, chiles, cookbook, dipping, fingers, gloriously, juice, julienned, maltin, rollers, rolls, shrimp, summer

Pork Loin with Cranberry Sauce

This was yummy! I made it just after Thanksgiving, thinking I had plenty of leftover cranberry sauce from our Thanksgiving dinner. Of course, when I opened the fridge and reached for the stuff, it was nowhere to be found. The cranberry thieves are really a problem ’round these parts. I’m calling for Congressional hearings. Anyway, if you haven’t ever cooked a pork tenderloin, the sear-then-roast method I use is a good one, and lends itself to any number of different sauces or approaches. It’s flavorful and versatile, and is mild enough to carry pretty much any flavor. Yes, I’m a cattle rancher. And I eat pork tenderloin. Thank you for listening.

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Tags: apple, carry-pretty, cranberry, cranberry-sauce, drummond, Faster Then Fast Food, instructions, juice, mild-enough, pioneer woman, pork tenderloin, Simply Delicious, Tasty Recipes

Forever Lemon!

I am very careful when I endorse any product. First of all because most items that would be worthy of endorsement come without marketing or hype – broccoli, onions, quinoa etc. But once in a while I find something that makes a difference especially in my budget and then it’s time to share. I am big fan of citrus – if you missed my enthusiastic endorsement – read it here . To keep lemons and limes fresh is not as easy as one would think. First of all, I find that regular lemons at 3 for two dollars – this week at the local supermarket – are really a rip off and second these lemons rarely make it past two weeks in the refrigerator – so really not a good deal. On the other hand a squirt of lemon makes so many things more tasty. For instance if you are trying to cut back on your salt intake, nothing works better than a squirt of lemon in your stir-fry or salad dressing to wake up the flavors. And here is the other problem – whereas uncut lemons last at least a couple of weeks – a cut lemon is do or die. If you don’t use all the juice – the lemon will not last more …

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Tags: budget, budget tips, cheap vegetarian, enthusiastic, expiration-date, i like natural food, juice, last-at-least, lemon, olive-tacos, purist

Wheatgrass Juice at Candle Cafe in NY – video

I’ve never been attracted to the smell or taste of fresh wheatgrass. Still… I suck it up and drink it on occasion with Ann Wigmore floating around in my thoughts cheering me on. Here we are at Candle Cafe enjoying, I mean drinking, a shot. More: Wheatgrass Juice at Candle Cafe in NY – video No related posts. Related posts brought to you by Yet Another Related Posts Plugin .

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Tags: cooking, juice, mean-drinking, never-been, posts-plugin, smell-or-taste, the-smell, thoughts, thoughts-cheering, wheatgrass

Watermelon Juice for the Purist

Life doesn’t get simpler than this. Watermelon juice with nothing in it except….watermelon! I just cut up a seedless watermelon , removed the rind, put the fruit in a blender and then strained the juice out. Its even easier if you have a juicer; you don’t have to do the straining separately. I decided not to add anything to the juice because it tasted fresh, fantastic, super fabulous all by itself. But here are some great additions to watermelon juice: Sugar, honey or any other sweetener A pinch of Indian black salt , which always pairs well with fruits Lemon or lime juice Lemon or lime zest Mint Basil Alcohol (highly recommended!) – rum, tequilla or cahaca  (my favorite) A little club soda to make watermelon spritzer (thanks Aparna!) You cant go wrong with mixing and matching any of the above. I served this watermelon juice, chilled, in mini flower vases with a sprig of mint.   What will you add to watermelon juice? Read more: Watermelon Juice for the Purist Related posts: Chocolate-Banana Yin-Yang Cupcakes When life gives you bananas, you wish they didn’t… Curried Tofu Salad with Carrots and Jicama with Cumin Vinaigrette   This salad is crunchy, healthy, filling and cumin… Related posts brought to you by Yet Another Related Posts Plugin .

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Tags: fast vegetarian, hlic, juice, lemon-or-lime, little-club, permanent-link, posts-plugin, straining, sweetener, the-straining

THIS LITTLE PIGGY WENT TO MARKET

THIS LITTLE PIGGY COOKED AT HOME Weekends are Market Days. Even if we take Marty out to the vineyards to run for an hour, we still try to hop over to the market before noon. And, of course, if weekends are Market Days, then that can only mean that we will be cooking. Sundays we head over to the Marché Talensac , Nantes’ rather chi-chi place to shop for seafood, fruits and vegetables, cheeses and wine, and her only covered marketplace. The offerings are up-scale, the stands are neat and well organized, the prices following. But we know that the meat and chicken are fresh and top quality, the wines good, and we can find almost any spice, dried fruit, basically almost any ingredient, local or exotic, we crave to prepare almost any dish. And occasionally we even bump into M. Le Maire (the long-time Mayor of Nantes). Marché Talensac, Nantes…

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Tags: chicken, dinner, french, home, internet, juice, marketing, onions, rice, russian, water