Bouillabaisse for sunny days

Yesterday was one of those perfect Saturdays, complete with sunshine and good people. I woke up early and headed straight to the park to meet up with some friends. I hadn't been to the park since last summer, missing the days when lazing around in the grass for hours was more than acceptable.

This particular park is no normal park, it's more like a tropical outdoor circus. Made up of palm trees, fountains and a small pond filled with row boats, it attracts a variety of people. A majority of these people go to the park to practice their favorite hobbies, including tight rope walking, juggling, glass ball rolling (there is no better way to describe this particular hobby) and plenty of musicians playing their instruments, accompanied by groups of merry singers. All in all it is a very interesting experience, with it's eclectic, laid back vibe.

After plenty of sun and circus tricks (watched not done), I went to my favorite place, the outdoor market, accompanied by my friend Semra. Inspired by the good weather, I decided I would make Bouillabaisse from a recipe I found on the Food Network webpage, a light, tasty dish, for the dinner party I was having, followed by pound cake with fresh strawberries. I had two and a half hours to complete the task, and thanks to the pair of extra hands not only did I finish on time, but I had an extra half an hour to make myself look slightly more presentable.

We chopped, blended and boiled until the lovely meal came together. I had no idea what I was doing, nervously grating orange zest into the fishy stew, and even more unsure as I blended together the ingredients for the Rouille, a sauce served together with the Bouillabaisse. As the group of ten sat down at the table and took the first bite all my fears vanished with the steam of the hot stew. They loved it, and so did I, it was full of unexpected flavors and a brilliant fishy base. The sauce was a big hit, spooned over bread it had just the right tangy flavor to keep the bowl circulating around the table.

Six bottles of wine later my lovely friends were happy and full, still managing to stuff in a slice or two of cake. I don't think there is any better feeling in the world for me than seeing the smiling faces of the people I love sitting around one table. Mission accomplished.

Bouillabaisse

Recipe by Emril Lagasse, modified slightly by myself

Serves 6

For the broth:

2 tablespoons olive oil

1 cup onion, chopped

1/2 cup celery, chopped

Salt and pepper

3 cloves garlic

1 bay leaf

8 peppercorns

2 sprigs thyme

1 pound fish bones

Water to cover

1 cup white wine

For the Bouillabaisse:

Pinch of Saffron

1 cup leeks, julienned

3 cups tomatoes, peeled, seeded, and chopped

Juice and zest of one orange

1 cup fennel, julienned

2 tablespoons garlic, chopped

2 tablespoons parsley, finely chopped

Salt and pepper

1 pound fresh white fish fillets, I used bacalao (cod fish) which turned out great

1 pound shrimp, peeled and deveined

1/2 pound mussels

1/2 pound littleneck clams

Salt and pepper

For the Rouille:

1 red pepper, roasted and peeled

2 cloves garlic

1 piece of white bread torn into pieces

1 egg yolk

1 tablespoon Dijon mustard

Juice of one lemon

Salt and pepper

1/2 cup olive oil

Garnish: 12 slices of crusty French bread

For the broth: In a large sauce pan, heat the olive oil. Add the onions and celery. Season with salt and pepper. Saute for 3 minutes. Add the garlic and cook for 1 minute. Add the bay leaves, peppercorns, and thyme. Add the fish bones, water and wine. Bring the liquid to a boil and reduce to a simmer. Cook for 30 minutes. Remove from the heat and strain.

For the Bouillabaisse: Place the stock on the heat and bring to a simmer. Add the saffron, leeks, tomatoes, orange juice, orange zest, fennel, garlic, and parsley. Season with salt and pepper. Add the fish. Cook for 8 minutes. Add the shrimp,mussels, and clams. Cook for 6 minutes, or until the shells have opened. Discard any shells that do not open. Season with salt and pepper and keep covered.

For the Rouille: In a food processor, combine all the ingredients, except for the oil. Puree until smooth. With the machine running,slowly add the olive oil. Season with salt and pepper.

To finish: Remove the seafood from the pan and place on a large platter. Pour the stock into a serving bowl. Serve the Rouille and crusty bread on the side of the Bouillabaisse. For individual servings, arrange the seafood in a shallow dish. Ladle the stock over the seafood. Place the Rouille in a small bowl to be passed around the table to drizzle over the seafood or as a topping for the bread. Serve with the crusty bread.

Springtime posies

I woke up today to the first day of spring. The sun was shining, the weather was warm and the streets were packed with crowds anxious to take in the good weather. I love the first day of spring, just one day washes away the all the dreary winter months. I was eager to spend as much time outside as possible. I took the longest walking route to work and lingered in front of my office door for a while soaking up the sun. After a few hours in the office my coworkers and I headed straight for an outdoor cafe, grateful that spring was finally upon us.

When we all went our separate ways, I came across a small flower stand bursting with colors that reminded me of the lavender festivals in Paris. I bought a small bunch of posies in red, purple and pink and was overcome by the desire to get back to some healthy cooking. As I entered the outdoor market, busy with locals and foreigners alike, I realized I had no recipe in hand. I normally go food shopping knowing exactly what i'm going to make, holding a long list of ingredients, but this time I just had to follow my instincts.

The first thought that came to mind was Salade Niçoise, crisp, fresh and one of my favorites. Without a second thought I went straight for the fish stands, dodging onlookers snapping photos, and bought the freshest piece of tuna I could find. Before I knew it I had all the ingredients, including a bottle of Albariño to complement the meal, and was back at home just as the sun went down.

I found myself home alone, enjoying the peace and quiet, and I began a project I had been putting off for quite sometime, cleaning up my closet. Clothes were strewn everywhere, bunched up in corners, and I had the pleasant surprise of finding shirts and skirts I hadn't seen in months. Two hours later I poured myself a glass of wine and began preparing the perfect spring time salad after doing some spring cleaning.

When it was all ready and I began to eat alone at the table gazing out the big glass windows, I realized there was no better way to end the first day of spring than with a bowl of Salade Niçoise , a great bottle of white wine and vase full of posies.

Salade Niçoise

Serves 4 as a main course

2 large red potatoes, cut into 1 inch pieces

1/2 lb green beans, ends cut off

4 large eggs

1/2-1 lb mixed leaf salad

1 red onion, sliced thinly

10-15 cherry tomatoes, cut into halves

10 red or black olives

Olive oil

4 fresh tuna steaks

1. In a medium sized pot bring water to boil and add in the cut potatoes, boil until fully cooked, but not too soft, about 10-15 minutes.

2. Drain the potatoes and run under cold water, place them in a bowl and put them in the fridge.

3. Bring fresh water to boil once again and place the green beans in a steamer basket, place the basket above the water and cover, let cook for 5- 8 minutes,

they should be a darker green but still crisp, run them under cold water. Place the beans in a bowl in the fridge. If you do not have a steamer basket, the

beans can also be placed in boiling water directly, following the same instructions.

4. Bring a small pot of water to boil and hard boil the eggs, about 10 minutes. Run them under cold water and remove the shell,

place them in a bowl and put them in the fridge.

5. In 4 separate bowls, fill each with the mixed leaf salad, slices of red onions, cherry tomatoes and olives.

6. When all the ingredients in the fridge have cooled, place them on top in a decorative manner, cutting the each egg into 4 pieces and the green beans into 2 inch lengths.

7. In a skillet, heat a few lugs of olive oil. Once it is hot sear the tuna steaks, two at a time, for about 30 seconds-1 minute on each side.

8. Remove the steaks and let cool for 5-10 minutes, then cut them into 1 inch pieces and place them on top of the salads, one steak per salad.

Balsamic Vinegar Dressing

1/2 cup balsamic vinegar

1 cup olive oil

2 tsp brown sugar

1 Tbs extra strong mustard

Salt and pepper

1. Combine all ingredients in a small bowl, whisk them together until completely combined.

2. Pour a little over each salad and serve, keeping the remaining dressing on the table in case more is needed.

Bolognese for a gloomy day

I've been having some pretty strange dreams lately, full of bizarre signs and people from my past. I bought a tiny lavender stuffed pillow today to sleep with in hopes that the soothing smell may sooth my head, and while I am enjoying the calming sensation, it may not be the cure. The cure most likely lies within the cause, my recent diet.

I was one of those children brought up on organic foods, always envious of the kids with fruit roll-ups and pizza lunchables in the cafeteria. I desperately tried to trade my apples and all natural juice boxes for something with artificial flavors and ingredients so unhealthy the names were unpronounceable.

Looking back, I am really happy that my mother rarely let me drink soda or stuff myself with McDonalds. I feel that due to her guidance I turned out to be a pretty healthy adult, don't get me wrong I have my vices, but I also know when I've had one bag of potato chips too many. That is until I fall under stress and lack of time, I go straight for sugar and plenty of carbs. My diet this week has consisted of lasagna, doughnuts, brownies, banana bread, coca- cola, what feels like thousands of turkey sandwiches and chips. I feel horrible and my dreams are becoming more surreal, but I just had to have one final hurrah tonight before I go back to my mostly healthy lifestyle.

I am a complete sucker for spaghetti bolognese, when done right I believe it can cure just about anything, from a bad day to a hangover, it's my blues food. After a restless night and a gloomy, grey day I turned to my miracle food to get me through to the end. Of course all this pasta and meat before I get into bed may result in another sleepless night, but I am willing to take my chances, just one last time, until next week that is.

After monthly practice I've gotten my recipe down just the way I like it, flavorful, filling and simple. All the perfect ingredients to keep a smile on my face.

Spaghetti Bolognese

Spaghetti or penne (I've been making mine with penne recently)

Olive oil

1 large yellow onion, chopped

2 cloves of garlic, finely chopped

2 small tomatoes

1 small red chili pepper, finely chopped

1 lb ground beef

1 large can (about 1 1/2 lbs) crushed tomatoes

Salt and pepper to taste

1 Tbs dried provencal herbs

1 tsp white sugar

1 Tbs balsamic vinegar

2 Tbs chopped basil

1 bay leaf

Fresh Parmigiano Reggiano, grated

1. In a large skillet over medium heat cook the onions and garlic in olive oil until soft, about 10 minutes

2. Add in the chopped chili pepper and cook for an additional 5 minutes

3. Add in the chopped tomatoes, followed by the ground beef and cook until the beef is no longer pink, about 5 minutes, breaking it up with a spoon as it cooks

4. Add in the crushed tomato and stir until all the ingredients are mixed together

5. Season with salt and pepper to taste, followed by the provencal herbs, sugar and balsamic vinegar, stir

6. Add in the basil and stir, allow to simmer on low until the sauce reduces and become thick

7. At this time bring a pot of water to boil, adding in a little salt, olive oil and one bay leaf

8. Once the water is boiling add pasta and cook until al dente, about 10 minutes depending on pasta

9. Drain and rinse under cold water

10. Serve pasta individually on plates, topped with the bolognese sauce

11. Pass around the fresh Parmigiano to sprinkle on top

Yoga and banana bread

There is a perk of working into the night at my office. The night we send the magazine off to be put into plotters, we have to wait around for it until four the day after. That means time to sleep in and laze around the house. I have taken full advantage of this perk. After waking up at one, I finally spent some time on my yoga mat and was able to bake my grandmother's famous banana bread.

My mother used to make it all the time when I was younger and I would cover it with butter, watching it melt into the hot slices. The combination of banana, cinnamon and vanilla was enough to make me rush home from school and indulge before my sister had the chance to devour it herself. Now that I am older and better at sharing, I plan to bring it into the office to help us make it through another night.

This recipe can also be used to make zucchini bread by replacing the banana for zucchini. I've made it before and it turns out just as well.

Grandma Peggie's Banana Bread

Modified by myself

2 eggs

3/4 cup sugar

1/2 cup oil

3 large bananas mashed or 1 cup zucchini grated

1 tsp vanilla

1 1/2 cups flour

1 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

1 tsp cinnamon

1 cup chopped walnuts or chocolate chips (optional)

1. Preheat oven to 350 degrees Fahrenheit

2. Grease a loaf pan and set it aside

3. Beat the eggs and sugar until fluffy

4. Add in the oil, banana or zucchini, and vanilla and stir until combine

5. Add in dry ingredients and stir until completely combined and then stir in nuts or chocolate if your using them.

6. Bake for 55-60 minutes

7. Remove from the oven and let cool

8. Serve plain or with butter

A battle finally won

I had always thought that I made a pretty mean lasagna, it was one of the first dishes I served when I embarked on my cooking adventure. I made lasagnas stuffed with ground beef and tomatoes and vegetarian lasagnas filled with fresh spinach, broccoli and onions. I was quite proud of myself, cooking up large pans brimming with the stuff for birthdays, dinner parties and small get togethers. I felt I had conquered the dish.

That is until a few weeks ago when my friend Sarah's boyfriend, Juan, a chef at a local restaurant, made the most delicious lasagna to ever sit on my dining room table. His home made bechamel sauce was thick and creamy, an excellent partner to the ground meat filling, mixed with chopped tomatoes and sweet red peppers. It was out of this world.

The preparation alone was noteworthy. I jealously watched him chop onions with speed and precision (my chopping abilities are nothing to write home about) and was in awe of each step leading up to the finale. My lasagnas were always quick and easy to make, I never realized that a true lasagna required so much effort.

Three years of my attempts were washed down the drain with the first bite of Juan's lasagna, it was exquisite. I felt ashamed that I could not provide my taste buds with the same delectable bliss. So, like any determined foodie I went back to war with lasagna.

When thinking of a dish I could cook to last me a few days during this week of late nights, the first that came to mind was of course lasagna. Hearty, easily stored in the fridge for two to three days and made in large portions, it was time for the battle to begin.

Three hours later, trusting a recipe by Amy Bond for Bon Appétit and my own natural instincts, the lasagna was ready. I nervously took the first bite, hoping for the best, and was more than pleasantly surprised by the outcome, as were my roommate and boyfriend. It was a success, the three cheeses, spinach, spicy sausages and my own secret, a dash of balsamic vinegar produced a dish that I was more than happy to eat for three nights in a row. It was so good in fact, we ate half of it right away and I am now only left with enough for one more night, battle won.

Three-Cheese Lasagna with Italian Sausage

A recipe by Amy Bond for Bon Appétit, modified by myself

Serves 8

Sauce

• 
  
• 2 Tbs olive oil
• 1 large yellow onion, chopped
• 2 medium peeled finely chopped carrots
• 4 cloves minced garlic
• 8 ounces lean ground beef
• 6 ounces spicy Italian sausages, casings removed
• 1 28-ounce can chopped tomatoes with added puree
• 1/4 cup tomato paste
• 1/4 cup chopped fresh basil
• 1 tsp brown sugar
• 1 Tbs balsamic vinegar
• 1 Tbs provencal herbs
• 1 bay leaf
• 1/2-1 tsp dried crushed red pepper (depending on how much kick you like)

Lasagna

• 
  
• 15-20 precooked lasagna noodles

• 1 15-ounce containers part-skim ricotta cheese
• 1 cup grated Parmesan cheese
• 15 oz package frozen chopped spinach, thawed, drained, squeezed dry
• 2 large eggs

• 2 medium sized balls of fresh mozzarella cheese sliced (about 1 1/4 pounds)

1. Preheat oven to 350°F

2. Heat the oil in a heavy, large saucepan over medium heat. Add onion, carrots and garlic; sauté until softened, about 12 minutes.

3. Add beef and sausages to pan; sauté until cooked through, breaking up meat with back of spoon, about 5 minutes.

4. Add remaining ingredients. Cover and simmer until flavors blend and sauce thickens, stirring occasionally, about 15 minutes.

5. Remove the bay leaf and let cool

6. Combine ricotta and Parmesan cheese in a medium bowl, mix in spinach and season with salt and pepper to taste.

7. Mix in eggs.

8. Spread a layer of sauce on the bottom of a 13x9 inch pan or glass baking dish and cover them with a layer of noodles, over lapping to fit.

9. Spread a layer of the ricotta mixture over the noodles and break up pieces of the mozzarella on top.

10. Continue this layering until both sauces and mozzarella cheese have been used up, finishing with a layer of the ricotta mixture topped with pieces of mozzarella.

11. Cover with tin foil and bake for 40 minutes.

12. Remove the tin foil and bake for an additional 25 minutes, making sure not to burn the cheese.

13. Remove from the oven and serve.

A brownie well deserved

After a long day at the office I managed to get in a trip to the supermarket and 4 hours in the kitchen. I originally planned to clean the disaster that is my bedroom, do at least half an hour of yoga, whip up dinner and dessert and begin reading an autobiography on Coltrane, but there just doesn't seem to be enough time in the day.

As I sip on a glass of red wine I feel exhaustion wipe over me, the only thing I am looking forward to now is getting into my big, cozy bed. I do like days like this once in a while, the days when so much has been accomplished that you know the money spent on the "really good" mattress was well worth it (and mine most certainly was).

I did not spend my time at work day dreaming about sleep though, as sometimes I do, but rather I was consumed by a more tempting thought, that of sweet, chocolaty goodness. Images of brownies danced in my head, both plain and with nuts, alone or topped with a large spoonful of vanilla ice cream, each image better than the one before. When the clock struck 7 I knew what had to be done, cocoa powder was bought and I was on my way home to satisfy my craving. After experimenting for ages, I've stuck to a brownie recipe by the great Jamie Oliver, another one of my favorite chefs, which is simple yet divine. The results are perfect each and every time and keep my co-workers/friends coming back for more.

The Perfect Brownies

Adapted from the Little Book of Big Treats by Jamie Oliver (I have translated the measurements the best I could)

2 sticks of unsalted butter

7 oz dark, 70% chocolate, broken up into pieces

1 3/4 cups cocoa powder, sifted

1 1/2 cups plain flour, sifted

1 tsp baking powder

1 3/4 cups caster sugar

4 large eggs

1. Preheat the oven to 375 degrees fahrenheit.

2. Grease a 12x 9 baking tray.

3. In a large bowl over simmering water melt the butter and chocolate and mix until completely smooth and let cool.

4. In a separate combine all dry ingredients and add them to the chocolate mixture, stirring well.

5. In a small bowl beat the eggs.

6. Pour them into the chocolate mixture and stir until well combined, creating a silky consistency.

7. Pour the mixture into the baking tray and bake for about 25 minutes, do not over cook them or they will come out dry. When using a knife to test if they are done it should not come out completely clean.

8. Let cool and serve.

Some like it hot

It's Saturday night in Barcelona, as the girls throw on their heels and the guys slick back their hair I hang around my kitchen compulsively munching on tortilla chips with the worlds best salsa. This notorious salsa is a recipe from my friend Alea, a master of the art of cooking Mexican food. She served the dip at a dinner party and from that moment on I was hooked, unable to resist the sharp sting of spiciness, mixed with the flavors of tomato, cilantro and onion. It is irresistible (and if you love salsa and spice as much as I do you will agree), almost enough so that I just may stay in tonight and indulge.

I have made the heavenly salsa several times before but it never turned out like Alea's until now. Fresh jalapeños are hard to come by in Barcelona. I've searched up and down and very rarely to they pop up at the vegetable stands, forcing me to used bottles ones. But when Alea came back from a trip to Mexico this week and bestowed a gift of everything hot in one little bag, I knew the time had come. Her package included a bag of fresh jalapeños, 3 small jars of canned jalapeños, a bottle of crushed, dried chiles, lemon and salt and a box of Mole.

Thanks to the wonderful gift I can spend my Saturday night listening to the woman outside my window belting out

opera tunes and maybe even finish reading Zen and the Art of Motorcycle Maintenance, while indulging in the best of the spicy.

Jalapeño Salsa

4 medium tomatoes

1-2 fresh jalapeños (depending on how hot you like it)

Salt & pepper

Half a small yellow onion, finely chopped

A few sprigs of fresh cilantro, leaves picked and finely chopped

1. Fill a medium sized pot with water and bring to a boil. Add in the tomatoes and jalapeños and boil for 2 minutes.

2. Drain and rinse under cold water.

3. Peel the skin off the tomatoes and put them in a bowl with the jalapeños.

4. Using a hand blender, blend the two together until completely combined, creating a soft red color with bits of green.

5. Add salt and pepper to taste and continue to blend.

6. Sprinkle the onion and cilantro on the top of the salsa and serve with tortilla chips.