Week 5 Recipes

Green Olive Relish

This is great on Potatoes or Rice or Fish or Chicken or….

1 cup pitted organic olives

2 cloves garlic minced

4-6 anchovies filet rinsed, chopped 

zest of half a lemon tablespoon fresh thyme half a cup extra virgin olive oil 3 tablespoons chopped parsley one tablespoon green onions

Put everything into a food processor and pulse

Garlic Soup

This soup is wonderful with 2 poached eggs and olive relish on top!

2 whole garlic heads cut into separate cloves peeled and sliced very very thin 

2 tablespoons extra virgin olive oil 

12 to 14 leaves of sage 

7 cups of dashi broth or vegetable stock chopped parsley and scallions or green olive relish

Warm the oil in a heavy bottom pot over medium heat. Add the garlic and sage and allow it to cook about 2 minutes with a little bit of salt.  Add the broth or stock and heat over high heat then allow it to simmer for about 10 to 12 minutes taste and adjust

Mackerel Rillettes

One stick unsalted butter 

1/2 of  mackerel filets 

lemon zest of one half lemon 

one tablespoon of lemon juice 

a pinch of raz el hanout

1 tablespoon of chopped chives and parsley 

 Put softened butter in a bowl and with your fingers break the mackerel into medium Flakes and add to the bowl with the  lemon zest, lemon juice, and spices. Mix well, mashing the fish into the butter with the fork, stir in the chives and parsley.

Refrigerate for several hours or overnight and then bring to room temperature before serving

Tahini Miso Dressing 

This will make about 23/4 cups of dressing and keep in the fridge for a week.

It is delicious over steamed broccoli rabe, roasted cabbage, cooked carrots and of course salad greens.

3 teaspoon ume plum vinegar 

5 tablespoons sweet white-miso paste - I like South River

⅓ cup tahini - I like Soom Tahini 

3 tablespoons sesame oil

3 teaspoon unseasoned rice vinegar

2 tablespoons tamari

8 anchovy filets, - I like white anchovies 

1 clove garlic minced 

½ cup fresh squeezed lemon juice 1/2 cup olive oil.

Put all in the blender and blend until smooth. You can add more lemon juice or water to thin

Ideas to carry forward

Salmon Roe and Rice Bowl

Note: the salmon roe from Vital choice is so delicious, it is perfect right out of the container. You may need to “dress” it with a little dashi and tamari or sake for a few minutes. The idea is to make a salad layering rice and roe and then garnishes.

4 ounces salmon roe 

1 tablespoon tamari

1 tablespoon  sake (optional)

1/4 cup dashi

1 to 1 1/2 cups cooked short-grain rice, cooled

for garnish

cucumber, shredded daikon, sliced avocado, seaweed salad,

nori seaweed strips, steamed Bok Choy or Chinese broccoli,

Shiso leaf, chopped egg, sliced red onion, or scallions

In a medium bowl, combine salmon roe with tamari, or sake, and dashi. Let stand for at least 15 and up to 30 minutes. (This is a good time to cook the rice.) Scoop rice into a serving bowl. Drain roe, then gently spoon onto rice. Garnish with  nori strips, and shiso, if desired. If you want, you can add other seafood to the bowl, like slices of salmon sashimi, picked cooked crabmeat, uni (sea urchin), or more.