8.19.2009

More non-cooking...

Tonight's dinner wasn't strictly non-cook but, once again, I'm using Patricia Wells' Vegetable Harvest. It's a wonderful cookbook because it really celebrates fresh, seasonal, raw ingredients. So while I did apply heat for this meal, it was minimal.

I made Tuna Strips with Espelette Pepper on top of Butter-Warmed Corn with Cilantro. It's one of my favorite summertime meals and I'm so relieved, in the midst of my anti-summer pouting, that I didn't forget to make this before the leaves changed color. Here is the final product (note my heavily marked cookbook in the background:



Tuna Strips with Espelette Pepper
from Vegetable Harvest by Patricia Wells (Morrow, 2007)

1 lb. "ultra-fresh" tuna fillet
2 tbsp. extra-virgin olive oil
2 tsp. ground Espelette pepper (Note: I found this by chance at the O & Co. shop in Grand Central Terminal...I had been looking ages for it. If you can't find it, I've used paprika in the past to great effect)
Fleur de sel (sea salt to the layperson)

1. Cut tuna into strips about 3/4 inch thick and 4 inches long (note: I'm never this exact - I quote PW directly here). In a large bowl, combine the strips of tuna, olive oil, and the pepper powder. Toss to blend. Marinate at room temp for 10 minutes.

2. Heat a large, dry skillet over high heat (I use nonstick - PW doesn't specify). When hot, remove the strips of tuna from the marinade, without draining, and place in the skillet. Working quickly (she does not kid here), sear the fish for about 15 seconds on each side for rare tuna, longer for well-cooked tuna. Immediately transfer the tuna strips to warmed plates. Season with fleur de sel and serve. Serves 4 - I halve for us.

Butter-Warmed Corn Kernels with Fresh Cilantro Leaves
from Vegetable Harvest by Patricia Wells (Morrow, 2007)

3 ears fresh corn, shucked
1 tbsp salted butter (I've used unsalted too)
1/4 c. fresh cilantro, coarsely chopped
Zesty lemon salt (Note: this is what PW calls for - there's a recipe for it in the book. It's a great salt and I use it on a ton of stuff. However, I have also used plain kosher salt and then grated lemon zest over the corn. Messing about with "zesty lemon salt" SO isn't necessary)

With a sharp knife, scrape the kernels of corn from the cob. Melt the butter in a large skillet (again, I use nonstick) over moderate heat and cook the corn just until warmed through, tossing the corn in the skillet for about 1 minute. Transfer to a bowl, shower with the coriander leaves, and season with lemon salt. (Note: this is SO child-friendly because you can easily give them non-cilantro corn before dousing your own with the glorious green stuff) Serves 6. (Note: PW says this serves 6. Puh-leease. I make this full recipe for the 3 of us. And you'll want to as well.)

Lastly, I consulted What to Drink with What You Eat for the perfect wine to pair with this and ultimately chose (and I might butcher this) Weingut Jakob Schneider 2008 Riesling Kabinett. It complimented the meal perfectly. Thanks (again) to Karen and Andrew for their fantastic reference guide!

Eat, drink, and admit that summer isn't all bad!

2 comments:

Molly O'Neill said...

Oh, this looks GOOD. I'm totally running away with this recipe!

Laura Lutz said...

Run, darling, run! It's the perfect light summer meal!