Rice with Fennel and Golden Raisins

I always used to claim that I hated black licorice, so in turn didn't enjoy using fennel when cooking...well, I was wrong. This recipe uses just the right amounts of everything to create a sweeter rice that works perfectly with a white fish. I laid the Blackened Sea Bass atop a pile of this delicious rice and it made for a perfect combination of sweet and savory - a true winning combination for any cook. I seem to always have the easiest time choosing my main course and then the hardest time picking the sides I feel like, but this rice will now become my go-to whenever I want to add a starch to a meal - delicious!

Rice with Fennel and Golden Raisins
from Gourmet Magazine
1 medium onion, chopped (1 cup)
1 large fennel bulb (stalks discarded), chopped (2 cups)
1/3 cup golden raisins
1/2 tsp. fennel seeds, lightly crushed
3 tbsp. extra-virgin olive oil
1 cup medium - or long grain white rice
2 cups water

1. Cook onion and fennel with raisins, fennel seeds, 1 tsp salt, and 1/4 tsp pepper in oil in 4-qt heavy saucepan over medium heat, stirring occasionally, until softened, 8 to 10 minutes.

2. Add rice and cook, stirring, 1 minute. Add water and bring to a vigorous boil. Tightly cover and cook over low heat, undisturbed, until water is absorbed, about 22 minutes.

3. Remove from heat. Remove lid and put a clean kitchen towel over pan, then replace lid. Let stand 10 minutes, then fluff with fork.

Roasted Black Sea Bass

I am a big fan of feeling like "something healthy" for dinner and this did the trick! I made the fish with this amazing fennel and golden raisin rice (recipe to come) and paired it with a simple Caprese Salad - delicious! I'm used to cooking salmon as my fish of choice since the NorthWest is known for it and it always seems to be the freshest and readily available. It was nice to switch it up and try making Chilean Sea Bass for a change. I love white fish like Halibut, but I really hadn't tried going out of my comfort zone, but I saw this recipe and had to try. Whole Foods often has a special and I trust the freshness of their fish, so I went wild and bought four portions for just the two of us and I always catch slack for buying way too much food (my dad used to say, "your eyes are bigger then your stomach"). It was a lot of fish, but luckilly it didn't go to waste since the boys enjoyed it with us on the deck. It is a perfect summer entree, especially since the fish is in season right now. Enjoy:)!

Roasted Black Sea Bass
from Gourmet Magazine
4 (6-8 oz) black sea bass fillets with skin
2 tbsp. extra-virgin olive oil
1/2 medium red onion, thinly sliced
6 (3 to 4) oregano sprigs
salt
pepper

1. Preheat the oven to 425* F with rack in the middle. Oil a 1 1/2 to 2 quart gratin or shallow baking dish.

2. Rub flesh sides fo fish with 2 tsp oil (total) and season with 3/4 tsp salt and 1/4 tsp pepper. Divide onion slices and oregano sprigs into 2 portions and sandwich each portion between 2 fillets, skin sides out.

3. Roast fish until just cooked through, about 15 minutes. Lay over a bed of rice after removing skin. YUM.

Blueberry Streusel Cake

When I was little and my cousins would get together my Uncle Mark would make the best desserts and now, whenever I make a crisp or a tart I think of him. This recipe reminded me how delicious crisps really are and how much I've missed them (and my Uncle's cookin')! The sour cream base to the cake makes for a creamier filling which I loved. Chad had 2 pieces and then had another piece with his coffee this morning - a true sign it was delicious! I hope you enjoy it as much as we did!
ALSO - we had Empire ice cream for the first time with the cake - AMAZING! You can buy it at the Ballard Farmer's Market or at Eat Local on Queen Anne....definitely recommend you trying their ice cream!

Blueberry Streusel Cake
from Gourmet MagazineFor Streusel Topping:
1 cup all-purpose flour
1 Tbsp. plus 1 tsp. packed dark brown sugar
1 Tbsp. plus 1 tsp. granulated sugar
3/4 tsp. cinnamon
1/2 stick cold unsalted butter, cut into 1/2 inch pieces

For Cake:
1 cup all-purpose flour
1 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1/2 cup sour cream (I used low-fat)
3/4 tsp. pure vanilla extract
1/2 stick unsalted butter, softened
3/4 cup granulated sugar
1 large egg
1/2 lb. blueberries (3 1/4 cups)

1. Preheat oven to 350* F with the rack in the middle.

2. Line bottom and sides of a 9-inch square baking pan with heavy-duty foil, leaving an overhang on 2 sides. (I used a circular dish since I was cooking at Chad's house). Butter bottom and sides fo pan, then dust with flour, knocking out excess.

3. Make Streusel topping: Stire together flour, sugars, cinnamon, and a pinch of salt in a large bowl. Belnd in butter with your fingertips until mixture forms clumps. Set aside.

4. Make Cake: Whisk together flour, baking powder, bakign soda, and salt in a bowl.

5. Stir together sour cream and vanilla in a small bowl.

6. Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 5 minutes. Add egg oand beat until well blended.

7. At low speed, mix in flour mixture in 3 batches, alternating with sour-cream mixture and mixing until just combined.

8. Gently fold in blueberries.

9. Spoon batter into pan, smoothing top with a spatula. Crumble half of topping evenly over batter.

10. Bake 25 minutes, then remove from teh over and crumble remaining topping evenly over cake (I only used about 1/2 of the remaining topping since I used a smaller dish). Bake untila wooden pick inserted into center comes out clean, about 25 minutes more. Cool in pan 10 minutes. Lift out cake using foil and cool completely on rack.

Serve with some ice cream for dessert or with coffee in the morning! Delicious!

Southwestern Vegetarian Pasta

Laurie and Tim (my sister and brother-in-law) have finally come back to Washington from Germany and they've brought with them a lil' guy (my nephew - Van - pictured below). They both are vegetarians, so I think I'll be making more and more vegetarian dishes for family functions. I had chosen to be the "main dish" provider at our small welcome home party and here is what I made. I would say it was not amazing, but I think it's because I would've loved some chicken or tofu in the mix...next time. Try it and grill some chicken or tofu to add a little protein! Enjoy!Southwestern Vegetarian Pasta
from Allrecipes
1 tbsp. vegetable oil
1 onion, chopped
1/2 green bell pepper, diced
2 cloves garlic, chopped
2 tbsp. chili powder
1 tsp. ground cumin
1 (28oz) can diced tomatoes with juice
1 (15oz) can chickpeas
1 (10oz) package frozen corn kernels, thawed
1 (12oz) package uncooked elbow macaroni
1/2 cup shredded Monterey Jack cheese

1. Heat oil in a large, deep skillet. Saute onion, green peper, garlic, chili powder and cumin. Stir in tomatoes, chickpeas and corn. Reduce heat to low and simmer for 15 to 20 minutes or until thickened and heated through.

2. Meanwhile, bring a large pot of salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain.

3. Combine pasta and sauce. Sprinkle each serving with Monterey Jack cheese.

Raspberry Jam Bars with Macaroon Topping

WOW. These were great! Super quick, but oh so delicious! I had multiple people say they thought this was the best thing I've ever made...I was shocked because they were just so incredibly easy to make. They are perfect for a work function the next day as they are easy to transport and most people love macaroons. There are those occasional people that do not enjoy coconut...that is when you make them try these and they raise an eye brow. The bar factor makes them less like a macaroon, but because there is coconut on the top it has a slight flavor.

FYI - the recipe below is the actual recipe, however I only used 1/2 the butter, low-fat graham crackers, and no-sugar jam to create a healthier dessert. Enjoy!!!

Raspberry Jam Bars with Macaroon Topping
from Metropolitan Market's Magazine


Crust
15 full graham crackers, slightly broken apart
1 1/2 cups all-purpose flour
1 cup sugar
1 tsp salt
1 stick cold butter, cut into chunks
2 large eggs
Zest of one large lemon

1 1/3 cups raspberry jam

Topping
1 stick butter, softened
1 cup sugar
2 large eggs
14 oz package of sweetened coconut, about 5 cups

1. Preheat the oven to 350* F. Line a 17 by 12 inch metal baking sheet with parchment paper

2. For the crust: finely grind the graham crackers in a food processor. Add the flour, sugar, and salt, and pulse until thoroughly blended. Drop int he chunks of butter and pulse until the butter is cut evenly into the graham cracker mix. Add the eggs and lemon zest and pulse until just blended. Spread it evenly out onto the parchment paper and then initially with your fingers, and then a spoon press evenly around the entire sheet.

3. Gently spread the jamo over the crust.

4. For the topping: using an electric mixer, beat the butter briefly at medium speed. Add the sugar and continue beating until light and fluffy. Add the eggs, one at a time, beatign well with each addition. Turn the mixer to low, add the coconut, and stir until just combined.

5. Drop the coconut mixture by small spoonfuls over the jam, covering it as best you can.

6. Bake for 20 - 30 minutes or until the topping turns golden brown. Once cooled, chill the bars until cold, about 1 hour, and cut into inch squares.