Friday, December 4, 2009

Cioppino---Fisherman's Stew

Today started out so gray and rainy, I decided it would be the perfect day to finally make some stock from all the fiddly little bags of shrimp shells I had saved over the past six months and stuck in the freezer. Besides, the natives were getting restless. Complaining that there were so many of those little bags in there that there was no room for important items, like ice cream!

So I dug through and found them all and chucked them in a pot and poured some water over them [about six cups] and set the heat on medium. Meanwhile, I chopped some onions, carrots and celery and added them to the pot, along with a few bay leaves, some peppercorns, some chopped garlic and some leftover tomato paste [about two tablespoons]I had in the fridge. Then I sliced half a lemon into the mixture, stirred it all together and simmered it for about an hour. Half an hour would work, but I had all day!

I turned off the heat, let the mixture cool for a while, then strained it through a sieve and discarded all but the liquid. While it was cooling, I googled "seafood soup" and found this great recipe for Fisherman's Stew, or, if you want to sound very fancy, Cioppino! It was on a site called New Italian Recipes, by a couple of characters calling themselves Aunt Aletha and Dear Old Dave.



Cioppino Ingredients:

1/4 cup Extra Virgin Olive Oil
8-10 canned or bottled oil cured anchovies, diced
4-6 cloves garlic, sliced thinly
2 bay leaves
1/2 cup diced celery
1 medium to large onion, diced
1 roasted red bell pepper, diced
1 cup good rose or red wine
3 T red wine vinegar
1 quart homemade fish or shrimp soup stock
2 cups or more, (depending on how thick and how tomato-y you like it) homemade tomato sauce or a 28 oz can diced tomatoes
1/2 cup fresh basil, chopped or 2-3 T dried (add to seasoning mix if dried)
Dash or two of Tabasco Sauce
2 T Worcestershire sauce
1/4 cup fresh Italian Parsley
2-3 T fresh lemon juice

Seasoning Mix:

1 T salt
1 T black or mixed whole pepper
2 T dried oregano
1 T fennel seeds [since I hate fennel, I left this out!]
1 T fresh or dried rosemary leave

Seafood:

Just about everything works in Cioppino and Italian fish Stew or Soup recipes, but here are our recommendations:
1/2 lb. medium shrimp (save shells for making seafood stock)
1/2 lb. scallops
24 fresh mussels
1 lb. firm white fish, chopped in 1 inch pieces (cod, catfish, halibut, orange roughy, etc.)
16 fresh clams (optional)
(Fresh or canned oysters can be added if you like them)


Fresh bread of your choice, garlic baked if desired, and lots of it. (The juice is incredible)

Prepare the Cioppino:
Heat olive oil to medium and add anchovies. Add garlic after about 3 minutes.

Add bay leaves, onions, celery and bell pepper plus 1/2 of the seasoning mix. Sauté for 6-8 minutes.

Add wine, vinegar, Tabasco and Worcestershire and reduce by 1/2. Pour in the quart of shrimp stock, then add tomato sauce, basil and rest of the seasoning mix. Simmer about 5 minutes then add the lemon juice.

Add the fish and shellfish, cover and cook about 7 more minutes. Remove any of the mussels and clams that don't open.

Sprinkle the completed Italian fish stew with parsley. Serve with fresh, Italian bread.

This recipe serves four easily.



The Cioppino turned out delicious! I felt so virtuous using oregano, basil, rosemary and even a lemon from our own garden!

I'm not a big fan of anchovies, but they practically melted into the warm olive oil and just blended with the garlic for great flavour. If I hadn't made it myself I wouldn't have guessed there were anchovies in it.....

I used shrimp, scallops, mussels, and catfish, and since it was my first time making it, I stayed pretty much with the letter of the recipe. Didn't go off on any "creative" tangents!

We polished off an entire loaf of fresh Italian bread with the Cioppino. It was a huge hit with the OC, who is not given to superlatives, but I could tell he loved this one. Even when all the seafood is gone the juice is delicious mopped up with the bread.

The fact that I put it on here the same day I first made it is a testament to how good it was! I'll be making this again. It is a little pricey, but if you consider how much you'd pay for a meal like this at a restaurant, it's worth the splurge once in a while.

Thursday, December 3, 2009

Apple Brined Turkey

The OC found this recipe for turkey on the Weber barbeque site several years ago. It was the tastiest turkey we'd ever had, and so has become a Thanksgiving staple, both at our house and at Lily's.

For the brine:

2 quarts apple juice

1 lb brown sugar

1 c. kosher salt

2 quarts water

3 oranges, quartered

4 oz. fresh ginger, thinly sliced (mandolin)

15 whole cloves

6 bay leaves

6 large cloves garlic, crushed

1 turkey, 12-14 lbs

Vegetable oil for brushing turkey



In a large saucepan, over high heat, bring the apple juice, brown sugar and salt to a boil, stirring to dissolve the sugar and salt. Cook for one minute, remove from the heat and skim off the foam. Allow the mixture to cool to room temperature.


In a 5-gallon plastic bucket (Home Depot bucket works great) or other container large enough to easily hold the turkey, combine the water, oranges, ginger, cloves bay leaves and garlic (use a plastic trash bag inside the bucket to minimize the mess and cleanup effort). Add the apple juice mixture and stir.

Note: If you are in a warm climate you can use an insulated cooler instead of a bucket.



Remove and discard the fat from the turkey cavity. Reserve the neck and the giblets for another use, or discard. Rinse the turkey inside and out, drain, and submerge the turkey in the brine. If necessary, top with a heavy weight to make sure the turkey is completely immersed. Refrigerate for 24-hours (i.e. leave in your garage overnight).



Remove the turkey from the brine and pat with paper towels until dry. Tie the legs together with cotton string. Lightly brush the turkey with vegetable oil, and place on a roasting rack set inside a heavy gauge foil pan. To collect drippings for making gravy, pour a little water into the foil pan and replenish as needed to keep drippings from burning. Remove pan from under turkey about 30-minutes before bird should be done and make gravy. Continue cooking turkey until done.( we stuff the turkey with 2-3 quartered apples which are discarded when we carve the bird--meant to keep the inside moist) Grill indirectly over medium heat. When the wings are golden brown, after about 40-minutes, wrap them with aluminum foil to keep them from burning. Brush the rest of the turkey with vegetable oil. When the turkey breast is golden brown, after about 1-hour, cover the turkey with aluminum foil to prevent the skin from getting too brown. He turkey is done when the juices run clear, the internal temperature of the thickest part of the thighs is 180oF, and the internal temperature of the breast is 170oF. Figure about 11 to 13-minutes per pound.



Transfer the turkey to a cutting board or platter, cover loosely with aluminum foil, and allow to rest for 20-minutes before carving. Makes 12 to 15 servings.