Socca (savory chickpea pancake)

Socca (savory chickpea pancakes)

Socca (savory chickpea pancake)

Topped with a Salad of Spring Lettuce
Egg, Feta, Radish, Chili, Olives, Dill, Lemon, Tahini Sauce

Socca, a savory chickpea pancake, is known as Nice’s original street food. Often served au naturel in Provence, cut into shards as snack, pleasantly with a glass of chilled rosé. Socca can also be served with all kinds of toppings for a delightful lunch. It is usually baked on a large round flat copper pan in a wood-burning oven.

In this recipe, nontraditional cumin and smoked paprika added to the batter mimic the smokiness of a wood-burning oven. And a non-stick skillet on the stovetop stands in for the copper pan and makes cooking the socca a breeze.

Socca As A Snack with Rosé

Socca as a snack with Rosé

Socca Recipe

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Salmon Sashimi, Dry Ice Display

Salmon Sashimi, Dry Ice Display

Salmon Sashimi, Dry Ice Display

Our monthly seafood subscription from Alaska arrives in a smart environmentally responsible box. Shipped to us in Las Vegas, the fillets have always been rock-hard and frozen-solid due to the great packaging using -110°F dry ice.

When the box arrives, it always has a few small slabs of dry ice still intact. It was fun to use the remaining dry ice to present a piece of the fabulous Alaska sockeye salmon served sashimi style.

Salmon SashimiSockeye Salmon Sashimi
Garlic, Shallot, Olive Oil
Chili Crunch, Edamame, Tamari, Lemon
Smoked Maldon Sea Salt Flakes

Since dry ice must be used soon after delivery, defrost a beautiful piece of sockeye using the “quick-thaw” method.

Remove skin and pin bones from the salmon and slice sashimi style. Arrange on a piece of slate chosen to fit over the dry ice display. Serve with chili crunch, edamame, and tamari in small bowls on the side. Also place lemon wedges and smoked Maldon sea salt flakes for serving, on the platter.

Finally, when ready to display, drizzle olive oil down the middle of the salmon and top with thinly sliced shallot and minced garlic. Orchids make a nice presentation too, while edible, they are here mainly for show.

Dry Ice Display

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Virtual Cooking Class with Chicago Chef Paul Kahan

Virtual Cooking Class with Chef Paul Kahan

Roasted Sockeye Salmon with Pepita Pesto
Charred Radicchio with Balsamic Vinegar
Roasted Delicata Squash with Honey and Lemon

Sitka Salmon Shares, an Alaskan direct-to-consumer seafood company, paired with Chef Paul Kahan, the two-time James Beard Award winner behind popular Chicagoland restaurants avec, The Publican, and Big Star for a Virtual Cooking Class featuring their wild Alaska sockeye salmon.

Guests received a meal kit for two shipped to their door plus a code to cook virtually alongside Paul, and Culinary Director Perry Hendrix. The cost was $149 plus shipping. There was a generous amount of product in the shipment, enough to feed four, making this a delightful gourmet experience a very reasonable cost per person. And it was especially neat to spend time with one of Chicago’s great gregarious chefs in his own kitchen.

Cooking Class Recipes

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Sockeye Salmon Crudo

Sockeye Salmon Crudo

Sockeye Salmon Crudo, Two Ways

Sockeye Salmon Crudo

The bright red-orange color of sockeye salmon flesh comes from eating plankton and krill while they are in the ocean. Fans of wild Alaska salmon appreciate the sockeye variety for its deep rich flavor, delightful fatty texture, and gorgeous striking color.

I recently joined Sitka Salmon Shares, a community supported fishery, where we share in the catch of Alaskan small-boat fishermen using low-impact gear that respects the ocean and its sea life. This month we received a box of Sockeye Salmon with fish from both Prince William Sound and Bristol Bay.

The dense, firm flesh makes sockeye a great fish for serving raw. And because it’s blast-frozen, Sitka Salmon is all sashimi-grade. They say, “The on-boat standards our fishermen follow, short boat trips, and individual handling of our fish ensures the quality demanded by any raw preparation. But it’s the blast-freezing process that kills parasites that could be in the fish, which would otherwise be killed by heat in cooking.”

Alaska

Alaskan Sockeye Salmon Crudo Recipes

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A Sweet, Savory, Spicy Smoothie

A Sweet, Savory, Spicy Smoothie

A Sweet, Savory, Spicy Smoothie

My friends at Lifeway wrote, “Since we love your recipe creations, we want to reach out to see if you would like to be a part of our Summer Smoothie Project! We will be posting a Summer Harvest Smoothie onto our feed and would like to create a “viral” feel by having our beloved influencer community create a replica of the recipe or their own version (blending in your favorite summer fruits and kefir flavor).

I created A Sweet, Savory, Spicy Smoothie for this project. Lifeway’s delicious original Summer Harvest Smoothie recipe with blueberries can be found here.

Sweetness comes from kiwi, lemon kefir, cucumber and agave syrup. Savory notes are from spinach, avocado, and cilantro. Saltiness and Spiciness come from the addition of kosher salt and from the chile-lime-sea salt seasoning on the rim of the coupe glasses.

The result is a healthy flavor explosion hitting all the tastebuds!

A Sweet, Savory, Spicy Smoothie Recipe

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