Here I am in San Francisco ready to get back into the kitchen and start my new life. It's slightly nerve racking moving to place I've never been before, well besides that one time when I was five. Luckily it turned out to be the right decision, being a beautiful city filled with friendly people and heavenly food.
I have spent the past two weeks aimlessly hunting for an apartment and job, while still managing to squeeze in the occasional tourist attraction and enjoy the intoxicating nightlife. I finally managed to check the apartment off the list, as I will be moving into a house in the Castro neighborhood on Wednesday, which is more than exciting for me. The job on the other hand is taking longer than expected. Apparently people were not joking when they said California was hit hard by the economic crisis, leading me close to a state of desperation. I may be Craig's Lists' number one stalker this week, constantly checking the page morning, noon and night, hoping the answer to my problems will pop up in a one lined job description.
As I send out cover letters and resumes galore I hope for the best, even attempting to send out positive energy into the universe as if it could solve my problems. My friend Semra seems to think I will be fine based on the observation that I am the luckiest person she knows, which I may be, but so far my luck isn't directing itself where I need it to go.
My lack of work has left me feeling slightly powerless over my life at the moment. I love to work, even more so I need to work to keep me feeling as though I am moving forward. Since work outside of the home hasn't sent me any invitations, I have turned my attention to work in the kitchen to keep the momentum alive.
Inspired by the fresh, gorgeous produce the Bay Area has to offer, I have been working double time in the kitchen. My dishes this week included a Summer Squash and Zucchini Stew, Rib Eye Steak with Balsamic Dijon Sauce, Vegetarian Three Cheese Lasagna and a Strawberry Mascarpone Tart. My favorite, and in a way my ode to Barcelona, was the Mariscada I made for a dinner party a few days ago.
Mariscada first popped into my life while I was working in a Cuban restaurant years ago. Each night the chef would prepare it for me, extra spicy of course, and I officially became an addict. I began to make it in Barcelona, taking advantage of the well-priced, delectable seafood on hand, and it quickly became a cult favorite at my dinner parties.
It is a popular dish in Brazilian, Cuban and Spanish cuisine, each made differently, but always consisting of a variety of seafood. I spent years experimenting with it until I reached the desired dish: light, full-flavored and packed with seafood surprises. It can be made with any variety of seafood, I usually stick to mussels, clams, shrimp and bacalao, but scallops, squid, lobster and crab are some additional options.
Mariscada may not help me find a job, but it did give me the chance to feed a group of friends and keep my momentum going.
Mariscada
Serves 6
Olive oil
1 bay leaf
3 garlic cloves, peeled and chopped
1 large yellow onion, diced
1 large red pepper, roughly chopped
1 large green pepper, roughly chopped
1/2 lb clams, cleaned
1 lb mussels, cleaned
1 lb bacalo (codfish), cut into 1 inch pieces
1 lb raw, peeled shrimp
1 1/2 large cans of diced tomatoes, drained
A pinch of saffron
Salt and pepper
1 dried chili pepper, crumbled
1-2 Tbs. flour
A handful of cilantro, chopped
1. Pre-heat oven to 375
2. In a large pot over medium heat, add the olive oil until hot, followed by the bay leaf, garlic and onions.
3. Cook until the onions are soft about 10 minutes.
4. In a separate pan over medium to high heat, add the mussels and clams and cover until the shells open, about 15 minutes.
5. While they are cooking add the canned tomatoes to the onion and garlic mixture, followed by the saffron, crumbled chili pepper and a little salt (be careful because the fish will add a salty taste) and pepper.
6. Once the mussels and clams have opened, add them and their juices to the pot with the diced tomatoes.
7. With a small flour sifter, very slowly (this is important, if not done slowly the flour will turn into large clumps) sift small amount of flour into the tomato mixture, stirring as doing so. This will thicken the broth. Bring to a light boil and cover.
8. In a deep oven pan, evenly lay down the raw shrimp and fish.
9. Add the cilantro to the tomato broth and stir.
10. Pour the tomato broth evenly over the shrimp and fish and put it into the oven.
11. Cook for about 20-30 mins stirring occasionally, it should be in just long enough for the shrimp and fish to cook without getting tough.
12. remove from the oven and season with salt if needed.
12. Serve over soft basmati rice.
Posts
