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.
One of my holiday favorites is the classic sweet potatoes with marshmallows on top!
Favorite holiday dish — roast game hen with garlic and herbs.
My favorite holiday dish is anything with cranberries – my mom made the best cranberry sauce & I have a cranberry crisp I make that we all love.
That swordfish looks amazing!
Favorite holiday dish…hard to choose just one…but potatoes au gratin is pretty high up there!
I would have to say the ham… yummmmmmmm!
Love good cookbooks! I’m an addict!
Sorry…forgot the favorite recipe. Scalloped Corn!
My FAVORITE holiday dish is my Aunt Franny’s sticky buns (caramel pecan rolls) for Christmas brunch. To DIE for. Yum!
I am on Chapter4 of Girl Hunter. I can’t put it down.
These men you hunt wth remind me a lot of fishing with my grandfather when I was young.
Didn’t talk much, so you really paid attention when he did.
Taught me to drive a shift on the column pick up when I was 12.
Only driving in the bottom by the levy, not on the hardtop road.
I love it 🙂 Thanks for reading Teresa
I forgot – favorite holiday dish – cornbread stuffing with sausage.
Georgia — Thanks for featuring Keys To The Kitchen and sharing it with your readers! xo Aida
My favorite holiday dish is the little “sliders” we make out of rolls stuffed with leftover mashed potatoes, turkey or ham, and cranberry sauce!
I love cornbread dressing with giblet gravy! 🙂
I’m still a dressing fan. Love those bready carbs.
Sarah @ Will Run for Pasta
Favorite holiday dish would have to be my cranberry salsa – it gets rave reviews every year! Mine is adapted from a version in the Seattle Times way back when – I think you can still google and find it in their archives – “mer’s cranberry salsa with whipped brie” or something like that.
Favorite holiday dish – Sweet potatoe casserole
Sweet potatoes with marshmallows!
I guess my favorite holiday dish is my mom’s Cranberry tea. Warm and spicy and inviting.
Just found this blog and love it! Looking forward to learning new cooking skills.
I forgot – my favorite holiday dish is mashed sweet potatoes with turkey gravy.
Reading all the other posts….so many fabulous ideas…wish all the posts came with recipes!!
My favorite holiday dish is cranberry bread!
I look forward to cranberry salad!
My favorite holiday dish is wild turkey with my grandmother’s homemade dressing. Absolutely delicious.
mmmmmm Christmas ham
This cookbook looks awesome!
Kayla E. V.
Turkey AND pumpkin pie!! 😉
I’m a sucker for my grandmother’s stuffing — a secret family recipe, but it’s one I’ve learned to replicate. I’m hoping to start experimenting with it on my own, and then I’ll have my very own secret family recipe.
Coco and Isa
I love peppermint bark!