First, fennel's excellent tandoori salmon is here. And his delicious sweet potato quesadillas are here.
The very tasty Savory Cheese Galette, from epicurious, is here.
From Tapas to Meze
Salt Cod Salad with Oranges and Olives (Bacalao de Granada) p. 40:
1lb dry salt cod (soak in cold water for 2-3 days (we soaked for 1), changing water every couple of hours). Drain and place in a saucepan with
3 cups milk
6 sprigs fresh flat-leaf parsley
pinch of thyme
1 bay leaf
Bring this to just below a boil, cover and turn off heat. Let stand 10 minutes. Drain and chill immediately until cool. Remove and discard skin and bones. Flake fish and place in a bowl.
Vinaigrette (this was an excellent vinaigrette that I will be using for other things in the future):
1 clove garlic, minced
1 T sherry vinegar
3 T white wine vinegar
3 T orange juice
1/2 c. EVOO
salt and pepper
Whisk the above ingredients together. Marinate the cod in the vinaigrette for 1 hour.
1/2 small red onion, thinly sliced
24 pitted cured black olives
3 oranges, peeled and sectioned
1 hard-cooked egg, peeled and chopped
Mix and serve with egg on top. Note: You'll be happier if all of these ingredients are in bite-sized pieces.
Grilled bread with Wild Mushrooms, Fontina, and Gorgonzola (Crostini con Funghi, Porcini e Formaggi) p. 101:
1 T EVOO
1 T unsalted butter
1 lb mixed mushrooms
1 T chopped fresh thyme, mint and parsley
Heat oil and butter in a pan, add mushrooms and herbs and cook until liquid has evaporated 7-10 minutes. Let cool. Add
4 oz fontina, coarsely grated
3 oz gorgonzola, crumbled
Rub 12 slices country style bread, toasted with 2 cloves garlic. Distribute warm mushrooms on top of toast and broil 30-60 seconds until cheese melts.
Note: This was delicious and basically said to me that adding cheese to mushrooms is not a bad idea.
Grilled Tuna (we used Swordfish) Skewers with Moroccan Spices (K'Ban Thon Be' Chermoula) p. 254:
1 1/2 lbs fresh tuna
1t ground cumin
1 t ground sweet paprika
1/2 t turmeric
1/4 t cayenne
2 cloves garlic, sliced
1/4 c chopped onion
salt and pepper
1/3 c chopped fresh cilantro (we used mint)
1/3 c chopped parsley (we skipped this)
1/4 c lemon juice
3 T EVOO
In blender or food processer, puree the above ingredients. Pour over fish and mix well. Let marinate 2 hours in the refri (we let them marinate for more like 6 hours, and it was delicious).
Start grill or broiler, cook until done.
And, finally, though I wrote this down in an earlier entry, I want to have all my recipe notes in one place, so:
The mousse was an adaptation of the chocolate mousse from Best Recipes: I used their recipe plus 1/4 t. nutmeg (which was not enough,) 1/4 t. cayenne (which people seemed to think was about right, but if I'm ever making it for people who are into heat, this could easily be doubled,) and 1/2 t. cinnamon (which was just right.)