Grilled Sardines with Tuscan Bread Salad Part 1

I'm all about weeknight dinners that are fast and hassle-free. Bonus points if they are healthy and nutritious! This recipe was taken from Jamie Oliver's 15 Minute Meals. The book had some amazing recipes (and beautiful photographs), but I was skeptical about how fast a home cook could make these meals. For me, the whole process (sardines plus salad) took about 30 minutes, between prepping the sardines and vegetables, blending sauces and taking photos of everything. But nonetheless, super fast meal! I will share with you the Grilled Sardines first, and the Tuscan Bread Salad in another post. When I made this meal, I dealt with the sardines first, and started on the salad when the sardines were in the oven. The two dishes were done pretty much at the same time. 

I forgot to buy chilis at the market but luckily we had some growing in a pot outside our home! However they weren't fully grown yet and were super tiny. I decided to add them in anyway.

Baby chilis :)

The sauce consisted of spring onions, parsley, salt, olive oil, lemon juice, and chilis. For those who hate parsley, you will be glad to know that this sauce came out light and citrusy. The parsley was not overpowering.

Spread the mixture on a pan just large enough for the sardines and lay the sardines skin side up. Sprinkle the pancetta around. You can omit the pancetta, but using just a tiny bit won't do too much damage! It adds a nice smoky flavour and crunch to the dish.

After a quick 8 minutes, the sardines will be nice and crispy on top, moist and flaky on the bottom. I served the sardines just like that in the pan with the beautiful green sauce.

Verdict: I will definitely make these sardines again, but with regular sized chilis. My dish was missing a bit of heat. 

Recipe - adapted from Jamie Oliver's 15 Minute Meals

For 2

Ingredients

4 spring onions (tops and white ends removed)

½ a fresh red chilli

½ bunch of fresh parsley

½ teaspoon fennel seeds

Juice of 1 lemon

1 tablespoon olive oil
Salt to taste

6 fresh sardines, heads removed, scaled and butterflied

Handful of cubed pancetta

Method

1. Set your oven grill onto high.
2. Put the spring onions, chilli, parsley, fennel, lemon juice, salt and olive oil in a processor, and blend until it forms a paste.
3. Rub the paste onto a baking tray and lay the sardines on top, skin side up.
4. Dot the pancetta throughout the sardines.
5. Grill until golden and crispy, about 8 minutes.

New York - Clinton Street Baking Company

Good morning New York! What an incredible view to wake up to every morning. It was our second day in the city and we were still jet-lagged because of the 12-hour time difference between Hong Kong and New York. We woke up around 7 am and couldn't go back to sleep, so we went for a jog in Central Park. By the time we were done, it was pretty much dinner time back home, so a big breakfast was in order (the only thing I like about jet lag!). My guru-for-all-things-food Laubaby blogged about Clinton Street Baking Co. before and it was exactly what we wanted - eggs, grease and pancakes. 

We arrived 30 minutes before opening time, and there were already at least twenty people in line. Five minutes before they opened for service, a woman came out to take down our names and the number of people in each party. After that, we were promptly seated. Apparently we were the last ones to get seated and the rest had to wait another hour! Sooo glad we came early!

Wild Maine Blueberry Pancakes with Warm Maple Butter sauce: These pancakes were by far the best pancakes I've ever had. You can also pick banana walnut or chocolate chunk, but blueberry is the one that everyone orders. The pancakes were slightly crispy on the outside and super fluffy on the inside. The blueberry topping wasn't too sweet, which I liked. And that maple butter! Oh em gee it was so delicious. I love the combination of sweet and salty, and this really hit the spot. The sauce is really rich though, so I recommend dipping instead of pouring the sauce over the pancakes.

So fluffy and moist!

I ordered the Southern Breakfast: Two eggs, sugar-cured bacon, cheese grits and fried green tomatoes. The crispy bacon was my favorite. Sweet and salty! The green tomatoes were delicious too. They were coated in seasoned breadcrumbs and deep fried. The grits were okay, but overpowered the bacon and tomatoes. It kind of tasted like cheesy polenta, which I felt didn't go well with the other items.

He ordered the Country Breakfast: 3 eggs, hash, buttermilk biscuit and Heritage maple cured ham. This was pretty standard diner fare. The ham looked dry but it was surprisingly juicy and sweet with a hint of smokiness. I didn't try the biscuit but the boyfriend said it was buttery and flaky.

Verdict: Come for the pancakes! And come early. 

Smoked Salmon and Potato Salad with Greek Yogurt

People often mistake potatoes for being unhealthy and fat, but they are actually a really good source of vitamins and nutrients. Potatoes are a complex carb, which are different from the carbs you get from sugary things, so they leave you feeling full for longer. However, potatoes are bad when they are fried, piled high with sour cream and bacon, or made into a buttery mash. It's how they are cooked that give them a bad reputation. The fat and calories come from oil and heavy fattening additives. Like mayonnaise. I love potato salad. Chunks of potato lathered in mayonnaise make the perfect side to any summertime meal. But mayonnaise is high in fat and calories, so I wanted to make a light yet satisfying dish that would tick all the boxes of my craving.

The original recipe I found online used crème fraîche, but I opted for low-fat Greek yogurt to make the dish much healthier. I love using Greek yogurt because it adds richness with a lot less fat, sugar and calories. It has a creamier texture and taste compared to regular yogurt, and has more protein and less lactose. The potato salad turned out delicious. The dressing tasted like a light mayo, brightened with lemon juice. The smoked salmon added extra flavor to the dish (and Omega-3s!) and the spring onion and black pepper added sharpness that cuts through the creaminess. Overall, it was a delicious, guilt-free dish!

This dish only uses five ingredients: potatoes, smoked salmon, Greek yogurt, chives or spring onion, and a squeeze of lemon. 

I cut the potatoes into slices and then quarters, but you can cube them or cut them however you like, as long as they are similar in size to ensure an even cook. If they are medium to large potatoes with a dark brown fuzzy skin, you should peel the skin before cooking.

Cover the potatoes with cold water and a teaspoon of salt. Then bring to a boil and let simmer until just turning soft. You still want your potatoes to have a bite to it and not be a pile of mush.

Mixed the smoked salmon and chives into the yogurt. Add a squeeze of lemon and freshly ground black pepper. Then add in the slightly cooled potatoes and mix well.

Recipe - adapted from here

For two as a side

Ingredients

3 slices smoked salmon, chopped

2 medium potatoes, or 3 small ones

1 teaspoon salt

3 tablespoons low-fat or non-fat Greek yogurt

2 teaspoons of fresh chives or spring onion

Squeeze of lemon juice

Freshly ground black pepper

Method

1. In a large pot, cover potatoes with cold water and season with salt. Bring to a boil and reduce to a simmer, cooking until the potatoes can be pierced by the tip of a knife, about 10 minutes. Do not overcook or they will turn mushy. Drain and let cool slightly.
2. Meanwhile, combine the yogurt, lemon juice, chopped salmon, spring onion, black pepper in a large.
3. When potatoes have cooled slightly but are still warm, add to bowl and toss to combine and coat with dressing. Serve immediately, or chill in the fridge and serve cold.

Boston - Neptune Oyster

It was almost a 5-hour drive from New York to Boston. I think we left during morning rush hour, so by the time we arrived at our hotel it was almost 2pm. We were both so hungry and grumpy from being hungry. I was dying to have the lobster roll that V told me about. So once we were checked in, I was thrilled to find out that Neptune was only a few blocks away from our hotel. We arrived there around 230pm, but there was still a line. We put our names down and went for a coffee. We came back around 315pm and were seated at the bar. I liked the casual decor and ambiance of the restaurant. There were some nautical decorations, wood accents and white tiled walls. People were chatting loudly but I could still hear myself and didn't have to yell. The servers were friendly, upbeat, and didn't hover.

We were given an order sheet for oysters, clams, and other cold seafood appetizers. We picked two types of oysters: Kusshi and Kumamoto; and two types of clams: Littlenecks and Cherrystones. We preferred the Kusshi, as it was more plump and creamy. We also liked the Littlenecks more. They were succulent and briny. The Cherrystones tasted flat and was a bit too chewy. 

Wellfleet Clam Chowder: The clams were plump and fresh. The chowder was well seasoned and creamy. I liked how the consistency of this chowder wasn't gloopy and thick, like the kind from a can.

Lobster Roll served warm with Butter: Star of the show!! You can get this cold with mayo, or hot with butter. We tried a buttered version before in San Francisco, so we wanted to have something different. When our roll came, I was a bit disappointed because they had mixed up our order and given us the butter one. We were too hungry to wait for another one so we didn't send it back. I bit into it and boy was I glad the order got mixed up! The buttered one was heavenly!! Hands down the BEST lobster roll I've ever had. There was just an obscene amount of fresh lobster coated generously in a warm buttery sauce. The lobster chunks were cooked to perfection - juicy, sweet, not rubbery at all. The bread roll was toasted on the outside and soft on the inside, with a bit of sweetness to it. 

Verdict: I would come again for the oysters, lobster roll, and to try the crab claws. 

Fettuccine with Prosciutto and Arugula

I love pasta. When I cook with my boyfriend, its usually pasta. He's the one in charge of cooking the pasta because I always tend to forget about it and it turns to mush. He always gets a perfect al-dente! A few nights ago we made fettuccine with prosciutto and arugula. I wanted to use pappardelle but the supermarket I went to didn't have any. The sauce is essentially leeks and butter thickened with pasta water, and seasoned with the melted fat from the prosciutto. The lemon cuts through the richness of the sauce, and the arugula adds a nice tang and pepperiness. There is some prep work to do, such as chopping and zesting, but nothing too laborious. Hope you will enjoy this pasta as much as I did! 

Chop up your chives and leeks

Zest two lemons and cut the prosciutto into 1-inch slices

Soften the leeks in oil and butter, but take care not to brown them. Keep stirring.

Add the pasta and arugula. Don't be alarmed by the amount! The leaves will wilt down.

It can get messy and tiring when tossing the mixture together. Here, the boyfriend takes a break from snacking and helps out.

It feels less guilty with all that arugula in it ;)

Recipe – adapted from here

For two to three

Ingredients

250g fettuccine or pappardelle (pappardelle would look prettier but the supermarket I went to didn't carry it)

Kosher salt

2 tablespoons olive oil

2 tablespoons unsalted butter

2 leeks, white and pale greens only, thinly sliced

¼ cup chopped fresh chives

2 teaspoons finely grated lemon zest plus more for serving

4 cups arugula

3 tablespoons finely grated Parmesan plus more for serving

Freshly ground black pepper

12 slices prosciutto, cut into 1-inch pieces

Method

1. Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid.
2. Meanwhile, heat oil and butter in a large heavy pan over medium heat. Add leeks and cook, stirring often, until softened but not browned, 5-8 minutes.
3. Add pasta, chives, 2 teaspoons lemon zest, and 1/2 cup pasta cooking liquid. Cook, tossing and adding more cooking liquid as needed, until a glossy sauce coats pasta, about a minute.
4. Add arugula and Parmesan, season with salt and pepper, and toss to combine. Add prosciutto and toss again, distributing all the ingredients evenly. 
5. Plate, and top with the remaining zest and a sprinkle of Parmesan.

Mentaiko Spaghetti

If you've been to Japan, you'll know that the Japanese-inspired Italian cuisine there is amazing, especially the pastas. The Japanese has managed to take Italian food and tweak it to make it their own, creating a delicious fusion cuisine. You still get Carbonara and Bolognese, but slightly sweeter and creamier than the Italian version. Often there will be pastas made with Japanese ingredients, such as sea urchin and mentaiko. Mentaiko is marinated roe of pollock or cod with a little bit of spice. There is also a non-spicy version called tarako. Mentaiko is usually a side dish, eaten as a complement for rice or to season dishes. It can also be grilled or cooked into other dishes. In this case, into a pasta! 

This pasta is bursting with layers of umami - from the mentaiko, nori, and bonito. Great indulgent dish for a quick weeknight dinner.

You can get mentaiko from nice Japanese supermarkets. Remove the outer sac membrane before using it. Bear in mind that the mentaiko is very light colored on its own, so when mixed with the pasta you can barely see it. You can add more mentaiko if you wish, but it is quite salty on its own, so one sac is enough.

The recipe is simple. The sauce itself is just unsalted butter and mayonnaise mixed with mentaiko, but make sure you use Kewpie mayonnaise (Japanese kind) and not your average American mayonnaise. It won't taste the same.

Recipe

For one

Ingredients

50g spaghetti or angel hair

1 tablespoon butter

1 tablespoon Kewpie mayonnaise 

1 sac mentaiko

1/2 teaspoon mentaiko, for garnish

Nori (dried seaweed) cut into strips, for garnish

Bonito flakes, for garnish

Method

1. Cook pasta in a large pot of salted boiling water until al dente, around 7 minutes or according to package instructions.
2. Meanwhile, melt the butter and mayonnaise in a large pan over low heat. Make sure not to burn the mixture.
3. Drain the cooked pasta and transfer it to the pan. Quickly coat with the butter mixture.
4. Turn the heat off and add the mentaiko. Toss.
5. Transfer to serving dish and garnish with more mentaiko, nori strips, and bonito flakes.

Focaccia with Rosemary, Thyme and Red Onion

Focaccia is one of my favourite breads. It is soft, moist, with a nice crust on the outside. Gold by Harlan Goldstein in Hong Kong serves a really good focaccia which comes with a pesto dip. My brother, who is usually really particular about not eating bread before dinner as not to ruin his appetite, would have at least 3 pieces of this focaccia everytime we went to Gold. Each piece was about the size of my fist! It was that delicious. But bread was something I never thought of making myself. It just seemed so hard and time-consuming with all that kneading, yeasty stuff, and having to let it rise.

Then came my study break, and I had a week off from school. I was lazing on the couch one day catching up on my TV shows when my brother walked past, complaining that we had run out of bread (he wanted to make a sandwich). So, being the nice big sister that I am, I offered to make him fresh homemade bread! I looked online for the easiest recipe I could find, tweaked it a bit, and the focaccia came out amazing. My brother loved it (yay!) and I brought it to school to let my classmates (aka guinea pigs) try some. I'm sure they were being polite, but everyone gave positive comments.

This recipe is versatile. You can omit the red onions, switch herbs, and add other toppings. I made another version with garlic and sun-dried tomatoes, which worked really well too. Or make it with just olive oil and garlic, and make your own pesto!

Mix the yeast, honey and warm water together and let it sit for about 5 minutes. During this time, the yeast will be "activated" and begin to froth.

The key to this tasty moist focaccia is the herb infused olive oil. I used thyme and rosemary in mine. After simmering the herbs in the oil, I put the oil and herbs into a bowl to cool down. Then my mom asked me to help her with something and I totally forgot that I was going to make bread. The oil actually sat on the kitchen counter for two days (covered) before I remembered it, so it had been “infusing” all that time and in the end it came out more flavorful and intense.

Bake until golden. The focaccia will be moist and fluffy inside and crunchy on the outside. This bread is so tasty on its own - you won't be needing any dips!

Recipe – adapted from here

Ingredients

½ cup olive oil

2 garlic cloves, minced

1 tablespoon chopped fresh thyme (or 1 teaspoon dried thyme)

1 tablespoon chopped fresh rosemary (or 1 teaspoon dried rosemary)

¼ teaspoon black pepper

1 cup warm water

2 ¼ teaspoons active dry yeast

¼ teaspoon honey

2 ½ cups all purpose flour

1 teaspoon salt

½ red onion, sliced

1 teaspoon Kosher salt

Method

1. In a small cold saucepan, combine olive oil, garlic, thyme, rosemary and the black pepper. On low heat, stir the mixture occasionally until aromatic, for about 8 minutes. Do not let the garlic brown. Pour into a bowl and let it cool.
2. Using the same saucepan, cook the onions on medium low heat until they begin to soften, but not yet translucent. If they are cooked through, they will catch in the oven when you bake the focaccia. Remove from heat.
3. In a large bowl, combine warm water, yeast and honey. Stir and let sit for 5 minutes.
4. Add 1 cup of flour and ¼ cup of the infused oil mixture. Using a spatula, stir a few times until the flour has moistened. Let sit for another 5 minutes.
5. Stir in the remaining 1 ½ cups of flour and the salt. Once the dough comes together, transfer to a floured board and knead the dough 10 to 15 times until smooth. Here is a great tutorial on how to knead dough.
6. Transfer to a large oiled bowl, cover with a warm, damp towel and let it rise for 1 hour. Make sure the bowl is in a warm area without air conditioning or draft, as this will affect the rise of your dough.
7. After 1 hour, heat oven to 230 C/450 F.
8. Use 1 tablespoon of the oil mixture to oil a 9 x 13 inch rimmed baking sheet. If you are using a non-stick pan, then you can skip this step, as the dough itself is oily enough.
9. Transfer dough to the baking sheet and press it down into the pan. Use your fingers to dimple the dough then drizzle the top with 1 tablespoon of the oil mixture. You can save any remaining oil as a marinade, like for lambchops.
10. Let the dough sit for 20 minutes uncovered then bake 15 to 20 minutes until golden brown. Transfer focaccia to a rack and cool.