Trout Cakes With Basil Vinaigrette

You can trust a cookbook from The Lodge Company as much as its beautifully seasoned and totally indestructible cast-iron cookware. This hefty book holds 200 Dutch oven, skillet and grill pan recipes from chefs across the country. Renew your dedication to the sturdiest pan in the kitchen with a few of these curated dishes, like these crispy, savory fried trout cakes.

Reprinted with permission from Lodge Cast Iron Nation

Ingredients

Trout Cakes

1 pound skinless U.S. farm-raised trout fillets, pin bones removed

1/4 cup panko breadcrumbs

1/4 cup red bell pepper, cut into small dice

Grated zest of 1 lemon

2 tablespoons fresh basil, chopped

1 clove garlic, minced

1 large egg, beaten

1 teaspoon fine sea salt

1 tablespoon olive oil

Watercress Salad With Basil Vinaigrette

8 cups watercress, rinsed and spun dry

1 cup packed fresh basil leaves

1 clove garlic, peeled

Generous pinch fine sea salt

Freshly ground black pepper, to taste

1/4 cup olive oil, plus more if needed

2 tablespoons champagne vinegar

Directions:

For the basil vinaigrette:

Place all the ingredients in a small food processor, and press until pureed.

Add 1 to 2 tablespoons more oil, if desired, after tasting.

Refrigerate in an airtight container for up to 3 days.

Remove from the refrigerator 20 to 30 minutes prior to using so the olive oil is not solidified.

Makes 1/2 cup.

For the trout cakes:

Place the trout fillets in the freezer until they begin to firm up but are not frozen, about 30 minutes.

While the fillets chill, combine the panko, bell pepper, lemon zest, basil, garlic and salt in a medium bowl.

Coarsely chop the chilled trout and add to the bowl. Stir to combine.

Divide the mixture into 4 equal portions, and shape the cakes about 1/2-inch thick.

Heat the oil in a Lodge 12-inch cast iron skillet over medium heat until it shimmers.

Add the trout cakes to the pan, and cook until golden brown, about 4 minutes per side.

Remove to a paper towel-lined plate to stand for 5 minutes.

For assembly:

To serve, toss the watercress with 1/4 cup of the vinaigrette, if desired. 
Servings: 4

The Softest Scrambled Eggs The Jean Georges Way

Strawberry Basil Shortcakes

INGREDIENTS

SHORTCAKES

¼ cup sugar

1 tablespoon baking powder

½ teaspoon kosher salt

2 cups all-purpose flour, plus more for surface

6 tablespoons (¾ stick) chilled unsalted butter, cut into pieces

1 cup heavy cream

1 large egg, beaten to blend

BERRIES AND ASSEMBLY

1½ pound fresh strawberries, hulled, quartered (about 3 cups), divided

4 tablespoons sugar, divided

2 sprigs basil

2 cups heavy cream

2 tablespoons crème fraîche

PREPARATION

SHORTCAKES

Preheat oven to 400°. Whisk sugar, baking powder, salt, and 2 cups flour in a large bowl. Using your fingers or a pastry cutter, work in butter until the texture of coarse meal with a few pea-size pieces of butter remaining. Add cream and mix until dough just comes together (it will be sticky).

Turn out dough onto a lightly floured surface and pat into a 12x4” rectangle about ¾” thick. Cut out rounds with a 2½” biscuit cutter, re-rolling scraps as needed to make 8 rounds. 

Whisk egg with 1 Tbsp. water in a small bowl. Transfer rounds to a parchment-lined baking sheet and brush tops with egg wash. Bake until tops are golden brown and shortcakes are cooked through, 15–20 minutes.

DO AHEAD: Shortcakes can be made 2 days ahead. Store tightly wrapped at room temperature.

BERRIES AND ASSEMBLY

Coarsely chop 2 cups strawberries (use any bruised or less perfect ones) and cook with 2 Tbsp. sugar in a medium saucepan over medium heat, stirring occasionally, until berries are softened and mixture is slightly thickened, about 5 minutes. Let berry compote cool.

Meanwhile, toss basil, 1 Tbsp. sugar, and remaining 1 cup strawberries in a medium bowl and let sit until fruit begins to release juices, 10–15 minutes. Discard basil.

Using an electric mixer, beat cream, crème fraîche, and remaining 1 Tbsp. sugar to soft peaks, about 4 minutes.

Split shortcakes and fill with berry compote, whipped cream mixture, and macerated strawberries.

NUTRITIONAL INFORMATION

Calories (kcal) 4560 Fat (g) 43 Saturated Fat (g) 26 Cholesterol (mg) 175 Carbohydrates (g) 40 Dietary Fiber (g) 2 Total Sugars (g) 14 Protein (g) 6 Sodium (mg) 160

Lobster Salad with New Potatoes and Pickled Onion

INGREDIENTS

1 12-oz. bottle pale lager

2 1½-lb. live lobsters

1 pound new potatoes or small Yukon Gold and/or red-skinned potatoes, scrubbed

1 tablespoon kosher salt, plus more

¼ cup red wine vinegar

1 tablespoon sugar

½ medium red onion, thinly sliced

2 tablespoons fresh lemon juice

¼ cup olive oil, plus more for drizzling

½ cup fresh mint leaves

2 cups frisée (optional)

Freshly ground black pepper

PREPARATION

View Step-by-Step Directions

Bring beer to a boil in a large heavy pot. Add lobsters, cover, and steam until shells are bright red and meat is cooked through, 10–12 minutes. Remove from pot with tongs and let cool 10 minutes. Crack shells; remove meat from tail, claws, and knuckles.

Meanwhile, place potatoes in a large saucepan and add water to cover by 2”; season with salt. Bring to a boil and cook until tender, 10–12 minutes; drain. Transfer potatoes to a large bowl and lightly crush with a fork.

Bring vinegar, sugar, 1 Tbsp. salt and ½ cup water to a simmer in a small saucepan. Add onion, remove from heat, and let sit 5 minutes; drain. Let pickled onion cool.

Whisk lemon juice and ¼ cup oil in a medium bowl; season with salt. Add mint, pickled onion, potatoes, and lobster meat; toss to coat. Add frisée, if using, and toss to combine. Drizzle with more oil; season with pepper and more lemon juice, if desired.

DO AHEAD: Lobsters can be cooked and meat removed 2 days ahead; cover meat and chill. Onions can be pickled 1 day ahead; cover and chill. Potatoes can be cooked 1 day ahead; cover and chill. Bring potatoes to room temperature before using.

NUTRITIONAL INFORMATION

Calories (kcal) 550 Fat (g) 17 Saturated Fat (g) 2.5 Cholesterol (mg) 325 Carbohydrates (g) 26 Dietary Fiber (g) 3 Total Sugars (g) 4 Protein (g) 67 Sodium (mg) 325

EIGHT GREAT TIPS FOR HOMEMADE SUSHI ROLLS

Master sushi chefs may train for years, but all you’ll need to get things rolling at home are the basic instructions, ingredients, and equipment outlined below. 

With a bit of time, space, and dexterity, you can go from DIY dream to dinner, whether for a party or a small supper for one or two. The proportions in this article will make about 10 maki, which is enough to serve four to six people, and can be scaled up or down as needed.

1. Rice Reigns

The single most important element of sushi-making is the cooking of the rice. It’s so important, in fact, that future sushi chefs in Japan spend the first two of their seven years of formal training learning to master this step. For the best shot at success, be sure to buy the right stuff: Japanese short-grain sushi rice. A few of my favorite brands are Kokuho Rose and Nishiki, but you can also opt for Koshihikari Premium or Tamanishiki, all of which can be found in large supermarkets, specialty stores, or online. Whichever you choose, remember that the type of rice is more important than the brand: Do not attempt to make sushi with anything but sushi rice. Other types contain lower levels of amylose (the sugar found in rice grains) and will not achieve the required sticky texture.

2. Rinse and Repeat

Sushi rice is processed for packaging with added rice starch powders (and sometimes talc), so it’s essential to wash off this residue before cooking to avoid ending up with a pasty, goopy mess.

Start by measuring the rice: To make enough maki to serve four to six people (about 10 rolls), you’ll need 2 cups of raw sushi rice.

Next, transfer the rice to a fine-mesh sieve. Set the sieve inside a large mixing bowl that you’ve placed in your sink, and run cold water over the rice until the water reaches the top of the sieve. Turn off the tap and swish the rice around in the sieve until the water becomes cloudy. Lift out the sieve, drain the cloudy water, and return the sieve to the bowl, refilling it with fresh water.

Repeat this rinsing process three or four times until the remaining water is 90 percent clear, and then let the rice drain for 15 minutes. This may seem like a lot of advance work, but Japanese legend says there are seven gods living in each rice grain, so treat your rice with respect!

3. Practice Patience

When it comes to cooking sushi rice, there’s a fine line between perfectly puffed grains and edible glue. If you’re using a rice cooker, just place the washed and drained rice into the cooker along with the appropriate amount of water, turn it on, and you’re all set. If you’re using a pot, follow a 1-to-1 ratio for sushi rice to water and bring the mixture to a boil. Once it has reached a boil, cover the pot with a tight-fitting lid, reduce the heat to the lowest possible setting, and cook the rice for 15 minutes. After 15 minutes, turn off the heat entirely and let the rice sit and steam in the pot, covered, for 10 more minutes. Whatever you do, do not peek!

Thai Red Shrimp Curry

Ingredients:

1 tablespoon peanut oil

4 shallots, finely chopped

2 inches galangal, peeled and thinly sliced

2 garlic cloves, finely chopped

1 1/2 cups coconut milk, canned

1/4 cup coconut cream, canned

2 stalks lemongrass, snapped in half

3 tablespoons fish sauce

2 tablespoons chili sauce, hot

1 tablespoon lime juice, fresh

1 tablespoon brown sugar (optional)

1 cup bamboo shoot, canned, thinly sliced, drained, rinsed

24 shrimp, collasal, uncooked, shelled

1/8 cup garlic chives (garnish)

4 cups rice, jasmine, steamed

Directions:

In a wok or large skillet, heat the oil and fry the shallots, galangal and garlic for 2 minutes.

Add the coconut milk and cream, lemongrass, fish sauce, chili sauce, lime juice, sugar and bamboo shoots. 

Bring to a boil, then reduce heat and simmer 3 minutes.

Next add the shrimp and simmer for 4 - 5 minutes.

Once the shrimp have turned pink remove the curry from the stove top and pour over the rice, garnish with the chives and serve immediately.

Servings: 4

Pineapple Upside-Down Cake

Bake a classic dessert! Buttery rich and caramely pineapple take this yellow cake.

Ingredients

1/4 cup butter or margarine

2/3 cup packed brown sugar

9 slices pineapple in juice (from 14-oz can), drained

9 maraschino cherries without stems, if desired

1 1/3 cups Gold Medal® all-purpose flour

1 cup granulated sugar

1/3 cup shortening

1 1/2 teaspoons baking powder

1/2 teaspoon salt

3/4 cup milk

1 egg

Directions

Heat oven to 350°F. In 9-inch square pan, melt butter in oven. Sprinkle brown sugar evenly over melted butter. Arrange pineapple slices over brown sugar. Place cherry in center of each pineapple slice.

In medium bowl, beat remaining ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour batter over pineapple and cherries.

Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Immediately place heatproof serving plate upside down over pan; turn plate and pan over. Leave pan over cake a few minutes so brown sugar mixture can drizzle over cake; remove pan. Serve warm. Store cake loosely covered.

Asian Fish Rolls in Rice-Paper Wrappers

Ingredients

Tomato-Ginger Dipping Sauce

3/4 Cup Muir Glen® organic tomato puree (from 28-oz can)

2 Tablespoons lime juice

1 Teaspoon grated gingerroot

1 Teaspoon soy sauce

1/2 Teaspoon sesame oil

1/2 Teaspoon chili paste or 1 teaspoon finely chopped hot chile

Fish Rolls

2 Cups bean sprouts

2 Cups shredded Chinese (Napa) cabbage (8 oz)

2 Cups snow (Chinese) pea pods, cut into julienne strips

18 Six-inch rice-paper wrappers

2 Cups finely chopped cooked sea bass or whitefish (3/4 lb)

1/3 Cup chopped fresh cilantro

3 Tablespoons finely chopped unsalted roasted peanuts

Directions

In small bowl, mix all dipping sauce ingredients until smooth. Cover; refrigerate until serving time.

In saucepan, heat 1 inch water to boiling, or place steamer basket in 1/2 inch water in saucepan (water should not touch bottom of basket) and heat to boiling. Add bean sprouts. Cover; cook or steam 2 minutes. Immediately rinse with cold water; drain. Repeat with cabbage and pea pods.

Place rice-paper wrappers, 2 at a time, in bowl of hot water 45 seconds. Remove and place on plate. When completely soft, separate wrappers.

Place about 2 tablespoons fish, 1 tablespoon each bean sprouts, cabbage and pea pods, 1 teaspoon cilantro and 1/2 teaspoon peanuts on center of each wrapper. Fold one end of wrapper up about 1 inch over filling; fold right and left sides over folded end. Fold remaining end down, wrapping around roll. Serve with dipping sauce.

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