Enter your email address:

“Keys to the Kitchen”

I’m giving away a pretty awesome book today guys and gals.

It is by the talented, formidable Aida Mollenkamp, and it just hit bookstores everywhere. It is one of the most comprehensive technique cookbooks I have seen in quite some time. And you will love it.

To begin with, there are 300 juicy recipes and beautiful color photographs and illustrations.

But what’s more it is a substantial technique primer. It has how-to information on subjects as wide-ranging as rust removal, throwing a cocktail party, and knife skills.

There are so many “aha!” moments that even the most seasoned cooks will learn tons.

Below is one of the mouthwatering recipes from the book for you to enjoy – Broiled Swordfish with Pomegranate-Mint Agrodolce. In the meantime, I’m giving away a copy to one lucky winner! Enter in any or all of the ways below. And if you just can’t wait, it is available wherever books are sold. Happy Friday my friends!

a Rafflecopter giveaway

 

"Broiled Swordfish with Pomegranate-Mint Agrodolce"

Cook Time: 40 minutes

Total Time: 1 hour, 20 minutes

Yield: 4 servings

Agrodolce means “sweet-sour” in Italian and refers to a sauce with those predominant flavors. Normally made simply with onions, vinegar, and sugar, this one adds pomegranate, pine nuts, and mint for a more colorful—in both looks and flavor—version.

Ingredients

  • Pomegranate-Mint Agrodolce
  • 1 tbsp olive oil, plus more for drizzling
  • 1 lb/455 g shallots, halved and cut into 1-in/2.5-cm slices
  • 6 garlic cloves, thinly sliced
  • 1 cup/240 ml red wine vinegar
  • ½ cup/120 ml apple juice
  • ¼ cup/50 g packed light brown sugar
  • 1 tsp kosher salt, plus more for seasoning
  • ½ tsp freshly ground black pepper, plus more for seasoning
  • 1 bay leaf
  • ½ cup/135 g pomegranate seeds
  • 1/3 cup/70 g toasted pine nuts
  • ¼ cup/55 g thinly sliced fresh mint leaves
  • Four swordfish steaks (about 2 lb/910 kg total)

Instructions

  1. For the Pomegranate-Mint Agrodolce:
  2. Heat the oil in a medium saucepan over medium-high heat. When it shimmers, add the shallots and garlic, stirring occasionally, until they are golden brown and tender, 10 to 15 minutes.
  3. Stir in the vinegar, juice, brown sugar, the 1 teaspoon salt, the ½ teaspoon pepper, and bay leaf. Decrease the heat to low and simmer, stirring occasionally, until the shallots are very tender and the liquid is thick and syrupy, about 40 minutes. Stir in the pomegranate seeds, pine nuts, and mint. Season with salt and pepper.
  4. For the broiled swordfish:
  5. Heat the broiler to high and arrange a rack 6 to 8 inches from the heating element. Pat the fish dry, drizzle with oil, and sprinkle with salt and pepper. Place the fish under the broiler and cook until the fish is flaky, opaque throughout, and has a 135°F/57°C internal temperature, 8 to 12 minutes. Serve topped with agrodolce sauce.

Notes

Takeaway: How to broil fish. Recipe Within a Recipe: The agrodolce sauce can be used as a condiment for grilled meats, sandwiches, or on toasts with goat cheese as an impromptu appetizer. Notes:

Check out Seafood Watch online for current information about purchasing seafood.

When you add the vinegar to the agrodolce, open a window or turn on a fan because the vinegar fumes released may sting your eyes or make you cough.

The agrodolce can be made without the mint up to 2 days ahead and refrigerated in an airtight container. Heat over low heat before serving and stir in mint.

http://georgiapellegrini.com/2012/10/25/blog/georgia-pellegrinis-favorite-things/keys-to-the-kitchen/

Pin It
 

“Spicy Middle Eastern Shrimp”

DSC_7833v632

I’m not quite sure what to call this recipe. But since it uses a medley of spices that you’ll find in most Middle Eastern dishes, I’m calling it Spicy Middle Eastern Shrimp. Or we can also call it Darn Good. Or Shrimp That Rawks. Or I Can’t Believe It’s Not Shrimp. Nevermind. You’ll need: shrimp, …

Pin It

“Quinoa Salad”

_DSC0440

In just a few hours, I’m going to be picking up two of my favorite people from the airport, Todd and Diane from White on Rice Couple. Then we’re jetting off to Joshua Creek Ranch, the place where I shot that magazine cover a few months ago, and guess what we’re doing there? We’re shooting …

“Watermelon Agua Fresca & A New Pea”

_DSC0877

I have not known watermelon until this moment. I obsessed over the watermelons in my garden at Tulipwood this summer. “How do I know if they’re really, truly ready?” I proclaimed across the woods, and then on twitter, and facebook, and to random family members who gave me funny looks. Twitter produced the most answers, …

“Seven Herb Frittata”

_DSC7688

I’m 34,000 feet in the sky again. I seem to be up here a lot. I’m hoping to have a lull again this summer before I embark on a whole new book that I’m about to write, which will require travel which means many more posts from up here. Did I tell you about the …