Here fishy!

I really loved Sesame Street when I was little and a little part of me still does. This particular clip has stuck with me over the years, much like the two aliens (yup yup yup) and the tap-dancing snufalufagus.

Now, I  live out those Sesame Street musings with Kitty Sharkey at Lake Temescal in the Oakland Hills and after nearly half a dozen trips to the water with her, I finally had my first catch!

Who knew a little fish could be such a pig!

This greedy little sucker swallowed two lures and hooks and tangled the lines, but that just meant a sure catch. We spend almost all day on the lake and brought enough fish home for a dinner for four with creamed leeks and roasted potatoes with rosemary. We even came up with a complimentary cocktail!

Homemade feasts are always so satisfying.

Rainbow Tammy

  • 2oz. Gin
  • 2oz . sweet lime juice
  • 3/4 oz. sweet vermouth
  • 1 tangerine (quartered)
  • 2 tsp. lavender blossoms
  • Tonic water

In a shaker, muddle tangerine and lavender. Add ice, gin, sweetened lime, and vermouth and shake thoroughly.  Strain through cheesecloth or a tea strainer into a chilled glass with a little ice and fill off with tonic. Garnish with a tangerine twist.

Sweet and tangy and quite refreshing!

**ANNOUNCEMENT: Look out for a guest post by my partner, Colin, coming up on April 11th.**

Baked Tilapia and Citrus Fava Bean Salad

Sorry for the late post folks. I started classes a couple weeks ago and was studying for my first test when I realized that I had fallen behind on my blog. Luckily I have a delicious recipe that I’ve been wanting to share with you. The other night, I was walking through our Berkeley Bowl, the local independent grocery store when I got a craving for fish. The hot weather had me shying away from heavy foods, but I still wanted some protein, so I picked up some tilapia and fava beans to throw together a light and yet satisfying dinner. Though blood oranges are scarce this time of year, I had some in my fridge that needed to be used. You can easily substitute them with Valencia oranges, but avoid navel oranges as their uneven segments can be hard to supreme.

Citrus Fava Bean Salad

*Note: Make the salad first because it will take longer to prepare than the fish(done in under 20 minutes), which will get cold if you reverse the order.

Ingredients:

1lb fava beans
3 large blood oranges
1 grapefruit
½ red onion
5 sprigs cilantro
1 head butter lettuce

Directions:

1. Shell your fava beans, and par boil the beans. This only take a minute or two and you don’t want to overcook them. You just want to cook them long enough for the tough and bitter membrane around the beans to loosen and wrinkle. Remove the skins from the beans, and be careful not to crush them. Put the skinned beans into a salad bowl to cool and continue with the rest of the salad.

2. Using a sharp paring knife, cut the skin from the grapefruit, including all of the white pith and the outer membrane of the segments. Over the salad bowl with the fava beans, cup the fruit in your non-dominant hand and use the paring knife to cut the segments out of the membranes. drop the skinless segments into the bowl. Do this until you have nothing but the membrane in your hand. This method is called a supreme. Squeeze the remaining juice out of the membrane into a separate bowl and save it for the dressing. Repeat this step for the oranges as well.

3. Finely slice the red onion and mince the cilantro. Add these to the bowl.  Serve the mixture over butter lettuce and drizzle generously with the dressing below.

Blood Orange Salad Dressing

Ingredients:

½ c fresh blood orange juice
¼ c white vinegar
¼ c olive oil
1 clove garlic, minced
2 tsp honey
¼ tsp pepper
¼ tsp salt
zest of 1 orange

Directions:

Wisk together ingredients in a bowl or put them all in a jar to be shaken. I prefer the latter method, because then I can conveniently store the extra.

Baked  Tilapia

 

Preheat oven to 400°F

Ingredients:

1lb tilapia fillets (~4)
1 Meyer lemon
¼ tsp thyme
2 cloves garlic
2 tbsp olive oil
salt and pepper

Directions:

1. Cover two baking sheets in aluminum foil (to make clean up easier) spread olive oil evenly across both pans and lay out tilapia fillets evenly. Sprinkle the fish with salt, pepper, and thyme. Be careful not to over-salt and remember you can always add more after its cooked.

2. Thinly slice garlic and lemon. Spread the slices across tilapia and try to cover as much of the fish as possible. Make sure the garlic is underneath the lemon slices otherwise it will burn. I also coarsely chopped the rest of the red onion from the salad and dropped it on the tray to bake. Just an idea!

3. Bake the tilapia until the edges start to brown and crisp (about 5-15 minutes depending on the thickness of the fish).

 

I hope you enjoy the recipe in the hot summer days we’ve been having. I’m certain I’ll be making it again before too long!