Light, delicious, and full of flavor, this poached rockfish recipe is extremely versatile and is done in under 30 minutes. A perfect weeknight meal but impressive enough for a dinner party. It’s paleo-friendly but soba noodles added to the broth or a side of rice can be added for the carb lover at the table. Any white fish can be used and any combination of veggies of your liking can be added to the saute pan. To make it more of a fish soup, just add more broth and aromatics if you like. It’s great on its own, or serve with smal cucumber salad. I purchased all items at Trader Joe’s.
Miso Ginger Poached Rockfish
Zucchini Fritte
OMG the Crunch! This delicious appetizer is adapted from Maggianio’s original recipe. Zucchini haters will love this dish, especially when dipped into the lemony aioli. You must not omit the cornstarch as this ingredient brings the crunch and is just not the same without it. A fantastic appetizer or even dinner! Just add a salad and serve with a bottle of crisp Sauvignon Blanc. You won’t be dissapointed.
Khoresh-e Karafs (Persian Celery Stew)
I love this recipe not only for the amazing tart delicious flavor, but because it’s so versatile. One can make it with Lamb, Chicken, or a wonderful vegan option made with artichoke hearts is just so good. There are as many khoresh-e karafs recipies as there are persians in Woodland Hills. This is my version and one of my favorite stews.
Beet Dip With Labneh
A delicious blend of raw beets, pistachios, grape molasses, lemon, garlic, with a hit of heat that creates a crowd-pleasing appetizer. Tegal Rao adapted this recipe from Emily Fiffer and Heather Sperling who run Botanica, a great restaurant in Silver Lake. This is my adaptation. Tegal’s version included pomegranate molasses and walnuts, which is also quite fantastic. Feel free to mix it up, make it your own and try different nuts and maybe a date molasses? There are so many options.