Fresh Summertime Ceviche

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Last week reached epic heat proportions, thus heat advisories were in full effect.  My AC ran on full blast with fingers crossed that a power outage wouldn’t occur due to overwhelming demand to cool off.  Rightfully so.   With record high heat, no one, and I mean no one really wants to turn on their stove and/or oven.  It’s anything frozen or over ice, salads and this Summertime Ceviche.  Ceviche is a simple and quick recipe to make.  Most of your prep time will be waiting for those citrus juices to “cook” the fish and then it’s toppings.  See, pretty effortless. You can use any type of fresh fish and add traditional toppings such as cilantro, onion and avocado.  For this recipe, I veered from tradition, and used watermelon radish and yellow beets.  I then topped it off with tons of ginger, cilantro, more lime and pomegranate seeds.  It’s a dish that’s truly a treat for the eyes.

Enjoy, Corynne

Fresh Summer Ceviche//makes 2 servings

Marinade
1-inch piece ginger, grated
1 ½ cups lime juice
Zest of 1 lime
½ lb. fresh white fish filets (sole, halibut, I used orange roughy)
Pinch of salt 


Toppings
1 bunch cilantro, chopped
½ cup pomegranate seeds
2 yellow beets, sliced thin
2 limes, juice and zest
2 watermelon radishes, sliced thin
1 red onion, diced
Kosher Salt
In a glass or stainless-steel bowl, combine the fish, ginger, lime juice, lime zest and salt. Ensure that there is enough juice to cover the fish. The fish should float freely. Cover and refrigerate the fish and “cook” for 3-4 hours, until the fish no longer looks raw, but opaque. 
Slice the beets and watermelon radish with a mandoline (recommended) or a food processor with either the 4mm (what I have) or the 2mm. Or, if you have mad knife skills, slice thin as possible. Spread the slices of beet and radish at the bottom of your plate or bowl. Place the fish on top and garnish with pomegranate seeds, lime zest, cilantro and red onion. Squeeze fresh lime juice on top. Serve.

Grain-Free Chickpea Gnocchi w/ Roasted Cherry Tomatoes

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Chickpea Gnocchi! The easiest, less labor- intensive pasta you’ll ever make.  No pasta machine needed.  Just you and the dough.  I enjoy making homemade pasta.  It tastes amazing, is fun to make with your kids, and has a unique texture that you can’t get with dry pasta. But, wait Corynne.  Are gnocchi pasta?  Yes and No-ish.  I’ll start with the no.  No, because it is mostly made with potato, however you can use any type of flour, as in this recipe.  Not all gnocchi are created equal, but they’re equally delicious.  The yes is that it is served much the same way as pasta in Italy.  As I mentioned, they are traditionally made with potato producing a light, airy texture.  I highly encourage you to make your own and freeze the remaining, as the store-bought kind often tastes acidic due to lactic acid.  However, if you know of a less acidic tasting brand, please comment in the section below.  As a mom, I completely understand the need for shortcuts, especially on weeknights.

For this recipe, no potato was used.  I wanted a completely plant-based recipe and was inspired by Renee Byrd of Will Frolic for Food’s recipe Grain-Free Chickpea Ravioli with Almond Ricotta Filling.   Though not as enveloped as Renee’s recipe, I chose instead to create my favorite, gnocchi. For this recipe I used a food processor to blend the chickpeas and to incorporate the remaining ingredients.  Everything comes together quickly.  If you find your dough a bit sticky, add additional flour until a shaggy, firm dough starts to form. Turn the dough out onto a floured surface and begin kneading to produce a smooth and elastic ball, about 10 minutes.  Cut your dough into six pieces (refrigerate/freeze unused) and begin rolling each piece into a rope.  Cut into 1-inch pieces and with a slotted spoon, slowly place in a pot of boiling water.  You’ll know the gnocchi are done as they will rise to the top.  Remove the gnocchi with the slotted spoon, spoon into bowls and top with the Roasted Cherry Tomatoes, additional olive oil and parsley.  Enjoy!

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Chickpea Gnocchi w/ Roasted Cherry Tomatoes//serves 4

gnocchi
2-15.5 oz can chickpeas, drained
1 cup chickpea flour
1 cup Bob’s Red Mill Gluten Free flour
2 large eggs
½ teaspoon fresh nutmeg, grated
½ teaspoon salt
2 tablespoons extra-virgin olive oil

roasted cherry tomatoes
2 pints cherry tomatoes
6 cloves garlic
2 tablespoons olive oil
1 teaspoon kosher salt

To start gnocchi, place chickpeas in a food processor and process until no large pieces remain.  Add chickpea flour, gluten free flour, eggs, olive oil and salt.  Process until mixture comes together and begins to form a ball.

Turn out dough on a lightly floured surface.  Begin kneading the dough until the texture holds together and is pliable.  If the dough is too sticky, add additional flour until firm.  Divide dough into 6 pieces.  If not using all the dough, wrap extra pieces in plastic wrap, and refrigerate for one to two days or freeze for two to three months.

Bring a large pot of salted water to a boil.  Roll each piece of dough into a rope about ½ inches in diameter.  Cut into ¾ inches to 1-inch pieces.  Place gnocchi on a lightly-floured parchment lined baking sheet.  Repeat the process with the remaining pieces of dough.  To cook the gnocchi, using a slotted spoon, lower a couple of gnocchi at a time in the boiling water.  Note: Do not drop the gnocchi in the water, as this will cause the water to splash.  Save yourself the pain.  Once all the gnocchi are cooked, (they will float to the top indicating they are done), remove with the slotted spoon.  Place the gnocchi in serving bowls.  Sprinkle olive oil on to gnocchi to prevent sticking.

For the roasted tomatoes, preheat oven to 450° F.  Toss the cherry tomatoes with garlic and olive oil until evenly coated.  Bake the tomatoes in the preheated oven until the skins pop and start to brown 15 to 20 minutes.  Remove from the oven.  Split the tomatoes between the bowls of gnocchi.  Drizzle additional olive oil on top.  Garnish with parsley.  Serve.

 

Farmer's Market Find: Purple Basil Summer Salad

Admittedly, I don’t always go to the Farmer’s Market as much as I’d like to.  I tend to stick closer to home and visit my local grocery stores.  But, when I visit the Farmer’s Market, I always wonder why I don’t go as often.  When I lived in Georgia, I remember lamenting about how much I missed Los Angeles’ farmer’s markets. And the beach.  Now, that I’m back, I’ve been to both but now with great frequency. So, I made the commitment and in an instant, I was drawn to the sense of community I always feel when I visit.  I gushed over the stalls of fresh produce and talked to the growers.  Now, that it is summer, the latest and greatest summer produce is at its tastiest and prettiest.  Enter my Farmer’s Market Find: Purple Basil

Purple Basil has a stronger flavor than its green counterpart and looks awesome in recipes.  I grabbed it and immediately thought salad. And a Purple Salad at that.  I added Red Leaf Lettuce, Purple Potatoes, Easter Egg radishes, Roasted Beets, and Heirloom Cherry Tomatoes.  This is a salad full of antioxidants specifically for its purple foods.  Purple foods contain the antioxidant anthocyanin, which give fruit and vegetables their deep red, purple or blue hues.  For this salad, feel free to experiment and add in other purple, blue hued food such as grapes, blueberries, eggplant, and so on.

Enjoy!

Purple Basil Summer Salad//serves 2

salad
1 bunch red leaf lettuce
2 red beets
1 lb purple fingerling potatoes
1 cup fresh fava beans, (from 1-pound pods)
1 lb purple string beans, stem end trimmed
1 lb dragon string beans, stem end trimmed (optional)
1 bunch of Easter Egg radishes, rinsed and sliced
1 cup cherry tomatoes (I used heirloom cherry – another farmer’s market find)
1 bunch purple basil
1 cup feta cheese

Preheat oven to 400’.  Coat beets lightly with oil, season with salt and pepper and wrap beets in aluminum foil. Coat purple fingerling potatoes in oil, salt and pepper and wrap in aluminum foil. Roast in oven until cooked through, 20-25 minutes. Once they are ready, remove from oven and allow to cool. 

Bring a medium saucepan of salted water to boil.  Add the fresh shelled fava beans and cook for two minutes to blanch them.  Once done, drain the beans and set aside to cool.  Once cool, you can remove the skin by squeezing the bean with your thumbnail to push the bean out. 

For the salad assembly, remove the skins from the beets and slice into wedges. Cut the purple fingerling potatoes in half.  Rinse the salad and add the beets, purple potatoes, radishes, the purple and dragon string beans, cherry tomatoes, fava beans and purple basil.  Sprinkle feta cheese on top along with olive oil, salt and pepper.

Note: Fava Beans come wrapped in a thick outer skin.  They are green, thick long version of green beans but contain beautiful fresh beans that look a bit like a lima bean. 

To release the beans, break open each pod by tearing off the end and pulling the string like seam.  Once opened, there will be about 4-5 beans.  Cook in boiling water for a minute or two, blanch in cold water, and squeeze out the bean from its waxy coating.