citrus cod and olive stew

citrus cod and olive stew

I’m back to my cooking-with-oranges shenanigans, though I doubt I ever took a pause on that, did I? Summer’s recipes included the zest of oranges in both my Syrian Meatball Stew, as well as a citrus caper dressing for heirloom tomatoes. This cod stew has the zest aaaand some, and I wouldn’t have it any other way. The sweetness of orange and vidalias becomes underwhelmed with the addition of olives, herbs, and fish. A beautiful sweet and salty dance.

You will need:

-2 long cod fillets, cut into 4-inch pieces
-olive oil
-1 med vidalia, halved and sliced
-3 garlic cloves, chopped
-red pepper flakes, as much as you’d like
-1/2 tsp cumin seeds
-1 cup cherry tomatoes, chopped
-3 strips orange zest
-1 tbs tomato paste
-1 cup white wine
-8 oz can tomato sauce plus 8 oz water
-1 cup castelvetrano olives, halved or kept whole
-1 slice of orange, halved
-few tbs minced herbs (parsley, cilantro, dill)

Preheat oven to 375 degrees.

We’re making the sauce first.

In a dutch oven under medium heat, saute your onion and garlic in olive oil for a couple of minutes, along with your red pepper and cumin seeds.

Stir in tomato paste, letting it caramelize in the olive oil for about a minute. Stir in your tomatoes and orange zest. Pour in the wine and allow it time to decrease by half in volume.

Stir in the tomato sauce and water. Nestle cod pieces and orange slices into the sauce. Drizzle olive oil onto the exposed pieces. Salt and pepper them too.

Leave it uncovered and bake for about 20 minutes, then broil for about 5-7.

Stir in herbs and serve with cooked veggies, salad, and/or rice.

Miss-You-Spring Galette

Miss-You-Spring Galette

Are you over citrus season yet?

Not I.

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But I wanted my next recipe to lean into spring as if it were only 10 days away. (It is. It doesn’t feel like it, but I promise you, it is. My latest trip to the farmers market told me so!)

Some will say I jumped headfirst into our neighboring season with all these glorious yellows, oranges, and greens, but then that buttery, flaky, pie dough keeps things real cozy, just in time for that moment you realize it’s 23 degrees outside and not as sunny as what’s comin’ out the oven.

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I didn’t know what to name this! It’s basically one of my favorite salads nestled into pie dough. Roasted beets and oranges, topped with lots of spicy greens, and feta.

Cara Cara and Golden Beet Salad Galette AKA Miss-You-Spring Galette AKA Fav Salad Galette?

-2 small golden beets, peeled and sliced crosswise
-1/2 tbs blood orange olive oil (or regular olive oil)
-salt and pepper, to taste
-1 Cara Cara, peeled and sliced
-9 inch pie dough (homemade or store-bought)
-milk or eggwash
-pinches of spice blend (or cracked pepper, flaky salt)
-1/2 cup feta, or more!
-1 1/2 cup arugula or microgreens, dressed however you like, I used a citrus balsamic

Preheat oven to 375 degrees.

1. In it’s own bowl, toss sliced golden beets in olive oil, salt and pepper.

2. Roll out your dough on a baking sheet that has been lined with parchment paper and layer it’s center with beets and oranges. You’ll want enough room to fold in the edges. You can even add some crumbled feta at this point, reserving the rest for when it’s out of the oven.

3. Brush any exposed oranges with olive oil.

4. Brush milk or eggwash on the folded edges and sprinkle some seasoning. I added Aleppo pepper, salt, roasted garlic, parsley flakes.

5. Bake at 375 degrees for about 35-40 minutes. Let it cool down a little before piling on your greens and cheese.

I repeat: 10 more days!

Also, just for photographing purposes, I used way less greens and cheese so that you can see the oranges and beets. But please, pile everything on (and some), should you want to. I’ve even placed extra greens and cheese in bowls in case others wanted more. Maybe offer olives, too!

Citrus and Z’hug Marinated Manchego

Citrus and Z’hug Marinated Manchego

When Saratoga Olive Oil Company asked me to write recipes for them using their latest products, I said YES, PLEASE AND THANK YOU, knowing full well that I had a million other things on my plate, including moving in exactly two weeks. Thankfully, I had this recipe in mind for awhile and a plate full of marinated cheese ain’t something to be stressed about.

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I think you might’ve heard me talk about their olive oil before. But here’s a reminder: five years ago during my first picnic, an incident occurred. To keep the story short, my Canon Rebel had Herbes de Provence olive oil seeping out of it’s pores for 3 months straight. Fun times.

I’d love to tell you that I was real chill about being asked to create these recipes and that I didn’t spend an entire day testing out 5 of them at once, but you know I did. And I enjoyed every minute of it!

The menu was inspired by their blood orange olive oil, cara cara vanilla balsamic vinegar, and their z’hug spice blend that I have been putting on literally everything. It has a few of my favorite spices and a few of my new favorites: cardamom, caraway, cumin, coriander, roasted garlic, parsley, tellicherry pepper, Turkish Marash pepper, lemon and Himalayan pink salt. This blend is amazing, especially for being the dry version of something so fresh and so green.

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So, in order to meet a deadline, I stayed true to myself and the first thing on the menu was CHEESE. Marinated cheese. Manchego. The kind of cheese I’d bring to my next party or picnic or next series binge before bed.

This young manchego is marinated in Blood Orange Olive Oil, lightly sweetened with Cara Cara Vanilla Balsamic, and gently spiced with Z’hug. Basically, what cheese lovers should make for other cheese lovers.

*If you don’t have this spice blend on hand, try a combo of cumin, dried herbs, red pepper flakes. Try to use only the white balsamics or honey.*

Citrus and Z’hug Marinated Manchego

-7 oz young Manchego cheese (3 months), broken into small pieces
-1/2 cup Blood Orange Olive Oil (or regular olive oil)
-2 TSP Z’hug seasoning (or your own blend)
-1/2 TSP cumin seeds, toasted
-5 strips of orange zest
-2 garlic cloves, peeled and smashed
-1 sprig rosemary
-2 TSP SOOC Cara Cara Vanilla Balsamic Vinegar
– drizzle of SOOC Blood Orange Olive Oil (optional)

1. In a small saucepan under medium-low heat, add olive oil, z’hug, cumin, orange peels, and garlic. Sauté for 5 minutes before adding the rosemary, then continue to sauté for another 5 minutes.

2. Set aside and let cool completely. Add Cara Cara Vanilla Balsamic Vinegar and stir.

3. Pour over cheese, gently tossing to make sure everything is coated.

4. Cover and chill for 12 hours, or up to 3 days. Bring to room temperature before serving.

Note: Feel free to add a long, fresh drizzle of Blood Orange Olive Oil. You can also try this recipe using other varieties of semi-firm cheese and spices. Serve with bread.

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Danny told me he thought it looked like marinated cauliflower for a second. I’m not mad.