The classic fish stew from Northern California that gets a kick from wine and spices.
All you need to add is a crusty loaf of French bread (sourdough is perfect, actually) to make this a meal.
INGREDIENTS • 1/3 cup olive oil • 2 large onions, chopped • 1 cup minced celery • 1/3 cup chopped fresh parsley • 2 tablespoons minced garlic • 2 cups canned crushed tomatoes • 1 28-ounce can diced tomatoes • 1 cup dry red wine • 1 tablespoon red wine vinegar • 1 teaspoon dried rosemary or 2 tsp. fresh • 1 teaspoon dried thyme or 2 tsp fresh • 1 teaspoon dried oregano • 1 small bay leaf • 1/2 teaspoon dried crushed red pepper (optional) • Pinch of ground allspice • Pinch of ground cinnamon • 2 cups water • 1 cup white wine • About 12 mussels (cleaned and soaked in water for about ½ hour to remove grit and sand) • 1 pound cod, cut into 1-inch pieces • 8 ounces medium shrimp, peeled, deveined • ½ pound bay or sea scallops
Heat oil in heavy large pot over medium-high heat. Add onions, celery, parsley and garlic; sauté until tender, about 8 minutes. Add crushed tomatoes and diced tomatoes with their juices; simmer 10 minutes. Add red wine, red wine vinegar, rosemary, thyme, oregano, bay leaf, crushed red pepper, allspice and cinnamon. Simmer 30 minutes.
Add water, white wine and mussels to stew. Simmer until mussels open, about 10 minutes (discard any mussels that do not open).
Add cod, shrimp, and scallops and simmer until fish and shrimp are cooked through, about 5 minutes. Ladle into large bowls and serve.
No one will know that you aren’t a gourmet burger chef with this recipe and it’s super easy to make.
2 lbs. ground chuck
1 large red onion
2 Tbsps. olive oil
1/2 cup Cabernet
I small log goat cheese (plain or herbed)
Salt and pepper
Good hamburger buns (I used the brioche kind)
Pat out burgers to desired size. Season to taste with salt and pepper. Grill or fy to desired doneness.
Just before they are done, add goat cheese to the top of each burger.
Set aside and keep warm.
Red Wine Caramelized Onions
While burgers are cooking, Add olive oil to small skillet and heat on medium. Slice onion and add to skillet. Add a pinch of salt to prevent burning. Reduce heat to medium low and cook for about 20 minutes, being careful to reduce heat if the pan needs it.
When the onions are a nice caramel color, add the wine and continue to cook until most of it has evaporated. Set aside.
Add burgers to buns, and then top with caramelized onions. Serve! These are so good they basically don’t need any condiments, but use them if you like.
When I was a kid in North Georgia, my grandparents on both sides always had amazing vegetable gardens.
And, when I was out of school in summer and was basically free labor, I was always asked to help in the garden.
It didn’t always sit very well with me that I had to give up my summer school break to pick cucumbers or pole beans on hot July days in Georgia.
“Why do I have to work in the garden?” I whined to my grandmother one day. “I don’t like it.”
“You like to eat though, don’t you?” she answered.
Needless to say, I picked cucumbers and pole beans that day.
Now, I’m not saying it requires that much work these days to eat well. In fact, it requires a lot less work, and even if you think it’s too hard or that you don’t have the right kitchen skills, I promise that you can cook well, and that you don’t need to be a fancy chef or buy fancy ingredients to eat very well.
Try some of my recipes out and you’ll see – you can cook, too.
These are not actually “fried,” they’re baked, so don’t worry about the calories.
INGREDIENTS • 1 cup Panko or Italian breadcrumbs • 1/2 cup freshly grated Parmesan cheese • Kosher salt and freshly ground black pepper, to taste • 4 medium or two large zucchini, sliced into 4-inch long ½-inch wide fries • 2 large eggs, beaten
Preheat oven to 425 degrees F. Coat a cooling rack with nonstick spray and place on a baking sheet; set aside.
In a large bowl, combine panko or bread crumbs and Parmesan; season with salt and pepper to taste. Set aside.
Working in batches, dip zucchini into eggs, then dredge in panko or breadcrumb mixture, pressing to coat.
Place zucchini onto prepared baking sheet. Place into oven and bake for 20-22 minutes, or until golden brown and crisp.