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On our plate- seasonal, scrumptious dishes ready for eating now...Rack of Lamb with Arugula Pesto This entree is a little out of my (financial) league for a routine weekday meal, but definitely one to keep in mind for a special occasion. I had... Read More |
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Turquoise: A Chef’s Travels in Turkey |
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 What happens when an Australian chef and his food writing wife travel to Turkey in search of wonderful food and inspiration? In the case of “Turquoise” by Greg and Lucy Malouf the result is a wonderful book that won the International Association of Culinary Professionals (IACP) award for Best International Cookbook in 2008. Turquoise is almost two books; part travel book and part cookbook, combined and crafted to tell a single story of the food in Turkey. Lucy provides inspiring tales of visiting Turkey and beautiful photography providing a visual tour of Turkey. Even without cooking a thing, you can learn much about Turkey and its cuisine from Turquoise. But, thankfully, Turquoise is also a cookbook. The recipes are not strictly authentic Turkish recipes, instead they are Greg’s adaptations to the food and cuisine he encountered on their travels. The variety and creativity of the dishes really appealed to me and clearly the IACP. The photography brings everything together providing a visual stimulant to what, in many cases, would be unfamiliar dishes. You’ll find familiar dishes such as kebabs but with twists such as spicy liver kebabs and rabbit kebabs as well as numerous pilaf and köfte preparations. Gypsy salad, Manti (ravioli like pasta) in yoghurt, beets in herb dressing and many other appealing dishes made the choice of what recipe to present difficult. Ultimately, I picked the zucchini fritters with dill to share since it's a wonderful way to use some of your summer bounty while enjoying a Turkish treat – enjoy!
Note: This is based on the Australian version of the book - the US release will be available October 2008.
Zucchini fritters with dillFrom Turquoise: A Chef's Travels in Turkey by Greg and Lucy Malouf, Hardie Grant Books 2007 These little fritters are a very popular mezze dish in Turkey, and are often served at room temperature. They also make a great family supper, hot and crisp from the pan and served with lemon wedges and a yoghurt-based sauce, such as Cacık or Haydari. Better still, they are a great way of using what otherwise can be a rather dull vegetable. MAKES 16 - 1 1/4 lb (600 g) zucchini
- sea salt
- 1 small onion, grated
- 1 small clove garlic, finely chopped
- .25 lb (100 g) feta, crumbled
- 1/2 cup finely chopped dill
- 2 tablespoons finely chopped flat-leaf parsley leaves
- 2 eggs, well beaten
- 1/3 cup plain flour
- 2 tablespoons rice flour
- freshly ground black pepper
- olive oil
Grate the zucchini coarsely and put into a colander. Sprinkle lightly with salt and toss, then leave for 20 minutes to drain. Rinse the zucchini briefly, then squeeze it to extract as much liquid as you can and pat dry with kitchen paper. Mix the zucchini with the onion, garlic, feta, herbs and eggs in a large bowl. Sift on the flours, then season with pepper and stir to combine. Heat a little oil in a non-stick frying pan over medium heat until sizzling. Drop small tablespoons of batter into the hot oil and flatten gently. Cook for 2 minutes on each side, or until golden brown. Drain on kitchen paper and serve piping hot. About Turquoise: A Chef's Travels in Turkey Following on from their incredible success with the award-winning Saha, Greg and Lucy Malouf delight us yet again, bringing their own inimitable blend of food and travel writing to the Turkish culinary landscape – one which remains curiously unexplored by many of us in the Western world. In Turquoise, Greg and Lucy journey through a land where the rich diversity of climate, countryside and architecture provide a fitting background for an equal variety and richness of cuisine. Join them as they visit spice markets and tiny soup kitchens, taste fish sandwiches on the Bosphorus, enjoy Ottoman banquets in fine restaurants and drink çay in ancient tea houses.
Available at Amazon.com
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Heating up the grill for seafood |
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 Summer is here and with it comes grilling. Seafood is a wonderful healthy grill alternative to red meat, hamburgers or hot dogs. Seafood also tastes great, goes well with many summer salads and is easy to prepare. To help you prepare grilled seafood safely, we have some tips on outdoor seafood cookery. And to get you started on a tasty and delicious meal we have a wonderful recipe for grilled seafood steaks... But first, speaking of grilling seafood, let’s marinate our fish. Did you ever wonder how long you should marinate it for? Most recipes call for anywhere from 15 minutes to 2 hours, depending on the flavor and acidic nature of the marinade. You don't want to overpower the flavor of the fish. I usually recommend no more than 30 minutes. Safety in grilling seafood is an important issue. In terms of marinading your fish, it is important to consider where you marinade the fish and what else you do with the marinade, for it can be a source of cross-contamination. If your recipe calls for basting as your fish cooks, reserve a portion of it for this before combining the marinade with raw fish. Marinade the fish in the refrigerator in a glass or plastic container--don't use metal containers. Avoid cross-contamination with other foods by thoroughly cleaning any utensils, bowls, or surfaces the marinade comes in contact with after it is combined with raw seafood. Do not save marinades that have been combined with raw seafood, unless they will be immediately cooked in a sauce. When preparing seafood at home and on the grill, as with any perishable food item, you need to follow several common-sense guidelines. Keep it clean--your hands, your work area, and your utensils. Always use hot/warm soapy water. Keep raw seafood away from other raw or cooked foods and vice versa to prevent cross-contamination. This is especially true when you grill seafood, always bring out a clean platter to put your cooked product on, never reuse the plate that held the raw fish. Keep it cold--from store or boat to your home, in your refrigerator or freezer and cool down leftovers quickly. If needed, divide food into small, shallow containers to speed up the cooling process. Visit the FDA website for additional outdoor food safety tips. And here is that grilled seafood steak recipe I promised - Enjoy! Grilled Seafood Steaks - 1/4 cup red wine vinegar
- 1/4 cup olive oil
- 1/2 teaspoon basil
- 1/2 teaspoon oregano
- 1/2 teaspoon thyme
- 1/4 teaspoon garlic powder or 1 clove minced
- 1 pound seafood steaks or firm fillets (tuna, salmon, mahi)
Mix ingredients and marinate steaks 15-30 minutes. Grill 4-5 minutes on each side for 1-inch thick steaks or fillets. Serve with baked potato and corn-on-the-cob.
Preparation Time: 15 minutes. Allow time for marinating. Makes 2 servings. About the Fishmonger Doris Hicks, Seafood Technology Specialist,
This email address is being protected from spam bots, you need Javascript enabled to view it
 As seafood specialist, for the University of Delaware Sea Grant Marine Advisory Service, Hicks works with both the seafood industry and consumers to develop educational programs about the proper way to handle, store, and prepare finfish and shellfish. In addition to these outreach efforts, Hicks serves as a seafood safety instructor, providing training programs to seafood processors throughout the region. She also has conducted research with University of Delaware colleagues to explore new technologies for pasteurizing seafood. Hicks received her bachelor's degree in food science from Rutgers University and her master's degree in food science and human nutrition from the University of Delaware.
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