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!
"Broiled Swordfish with Pomegranate-Mint Agrodolce"
- 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
- For the Pomegranate-Mint Agrodolce:
- 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.
- 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.
- For the broiled swordfish:
- 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.
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.