Friday, October 24, 2014

Boston Cuisine Part 2

Boston North End Fish Market

You do not need to fly to Boston for swordfish. Grab some swordfish next time you're in the grocery store. The high omega-3 fat content makes it a heart-healthy option.
Swordfish is made for the grill. It is always sold as steaks, and the meat is so firm and, well, meaty, that many non-fish eaters will gladly eat sword. This texture also helps prevent the steaks from falling apart on the grill, a huge plus. But swordfish steaks can be baked in the oven as in the following recipe.

Rinsing the steaks under cool, running water removes juices from the swordfish that makes the meat taste slightly fishier. A marinade will tenderize the swordfish meat and infuse it with flavor. Fresh lemon or orange juice makes an ideal base for a marinade. For added flavor, minced garlic, grated ginger, fresh rosemary, tarragon and ground black pepper work well. Swordfish needs to be refrigerated while submerged in the marinade, but not for more than two hours.
I picked this recipe to try so I could use a bit of the Vermont maple syrup I recently bought.
Maple-Balsamic Glazed Swordfish Steaks
Marinating can take 30 minutes minimum or up to 2 hours maximum.
  • 1/3 cup balsamic vinegar
  • 1/3 cup pure maple syrup
  • 2 tablespoons reduced-sodium soy sauce
  • 2 (6 to 8 oz.) each swordfish steaks, each about 1 inch thick
  • 2 tablespoon freshly ground black pepper, or to taste
  • 1-2 tablespoon olive oil or Blood orange Olive Oil
  • 1 TB. parsley
  • 2 lemon slices
  • juice from one half lemon
1. In a small saucepan, combine the vinegar, syrup, and soy sauce. Simmer over low heat until mixture is slightly syrupy and reduced by one-third, about 8 minutes. Remove from heat and cool 5 minutes. If marinade gets too thick reheat.

2. Place swordfish steaks in a resealable plastic bag. Pour the cooled balsamic-maple mixture into the bag, turn to coat fish, and refrigerate for at least 30 minutes, up to 2 hours.
3. Preheat oven to 4oo degrees F. Line a rimmed baking sheet with foil and spray with vegetable cooking spray.
5. Remove swordfish from marinade, reserving marinade in a small saucepan.Place steaks on the prepared baking sheet and sprinkle generously on both sides with pepper. Brush both sides with olive oil, sprinkle with parsley and juice from lemon. Place lemon slices on top of the swordfish steaks.
6. Bake the swordfish for 20 minutes or until just cooked through (fish should flake easily with a fork).
7. While fish cooks, heat saucepan with marinade over high heat and bring to a boil. Then lower heat and simmer for 5 to 8 minutes.
8. Drizzle the simmered reserved marinade over the fish. Serve immediately..
Recipe adapted from Fresh Magazine March, April 2010

Many communities have cakes whose recipes are passed around and around. The confections in New England typically contain blueberries or apples. Of all the beautiful fruits and vegetables grown in this region during the short farming season, nothing says New England fall better than a local apple. And while everyone can agree on the pleasure of biting into a crisp, freshly picked fruit, the consensus stops there. Some like them sweet, others tart, some prefer only whole fruits, others head to the kitchen for simple, comforting savory dishes and confections. 
Try this Apple Crumb Cake. The recipe comes from food editor, Jean Kressy at Boston Globe
Apple Crumb Cake
makes one 9-inch cake
Ingredients Crumbs:

  • 1/4 cup flour
  • 2 tablespoons granulated sugar
  • 2 tablespoons light brown sugar
  • 2 tablespoons unsalted butter, at room temperature
  • 1/3 cup walnuts, chopped
Directions Crumbs:
  • In a bowl, combine the flour, granulated and brown sugars, and butter.
  • With your fingers or 2 blunt knives, cut the butter into the mixture until it resembles crumbs. Add the walnuts and toss well.
Ingredients Apples:
  • 2 large baking apples, cored, peeled, and thinly sliced
  • 2 tablespoons granulated sugar
  • 2 tablespoon flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon apple pie spice 
Directions Apples:
  • In a bowl, combine the apples, granulated sugar, flour, cinnamon, and apple pie spice. nutmeg.
Ingredients Cake:
  • 1- 1/2 cups flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 3/4 cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk
  • Confectioners’ sugar (for sprinkling)
  • Preheat oven to 350 degrees. Butter a 9-inch springform pan. Sprinkle the pan with flour and tap out the excess.
  • In a bowl, whisk the flour, baking powder, baking soda, and salt to blend them.
  • Beat the butter and granulated sugar until well blended on medium speed. Beat in the eggs, one at a time, followed by the vanilla.
  • With the mixer set on its lowest speed, blend in the flour mixture alternately with the buttermilk. Spread about 2/3 of the batter in the pan. Arrange the apple mixture on top. Drop the remaining batter over the apples and spread with a spatula. Some fruit will not be covered; that’s OK. Sprinkle the crumbs on top.
  • Bake the cake for 35 minutes or until a skewer inserted in the center comes out clean. Set the pan on a wire rack to cool. Dust with confectioners’ sugar and cut into wedges. 
This past week has been a very brief overview of some culinary delights that can be found in the New England region.  Perhaps you found a recipe or two to try that captures the flavors of fall.  

No comments:

Post a Comment