Linguine with Seafood and Citrus

I swear I’m not going to get emotional…I swear I’m not. Not gonna do it! Why am I getting all sentimental? Because I haven’t been inspired to write for a long time. But this weekend, I got the chance to hang out with some amazing friends, some old and some new, and throughout the day when the conversation turned to food, I began to miss cooking for the purposes of sharing recipes.

I don’t often get to share the actual dishes I create—but I can always share my recipes, and I love sharing food with others, even if it’s just through typed words on a page. It’s time to get back to what I love. So here goes. I don’t know how often I’ll get to post, I don’t know if anyone will read my recipes, and I don’t know if anyone will try to cook them…but I get to do what I love—cook, write, and share. Mangia, bitches!


Linguine with Seafood and Citrus

16 oz. linguine
2 oz. butter (1/2 a standard stick)
3-4 cloves garlic, pressed
1 bulb fennel, sliced
2 T. capers
1 t. dried oregano
½ t. crushed chile flakes
Rind and juice of 1 large lemon
Rind and juice of 1 orange
½ c. dry white wine
1 lb. calamari, tubes sliced into rings*
½ lb. large scallops, sliced into bite-sized pieces**
2 cups roughly chopped parsley
2 large handfuls arugula
Salt and pepper to taste
Splash extra virgin olive oil

Cook the linguine in heavily salted water. In the meantime, melt the butter in a large pot over medium heat. Add the garlic, being careful not to let it burn. When the garlic starts to become fragrant, add the fennel, capers, oregano, chile flakes, and lemon and orange rind (save the juice for the next step). Stir gently, stirring every few minutes, until the fennel slices have softened but are still firm.


Timing is important for these next few steps – when the pasta is about 2-3 minutes away from being cooked, add the lemon and orange juice and the wine to the pot with the fennel and seasonings. Turn the heat to high, and stir until the mixture is bubbling.  Add the calamari and the scallops, and cook for about a minute, stirring constantly. Add the parsley and arugula to the pot, stirring just until it is blended in.  Add the salt and pepper to taste.

Immediately after adding the parsley and arugula, drain the pasta and add the cooked pasta to the pot. Add a splash of olive oil, then toss to coat the pasta. Serve piping hot preferably with wine.


* If tentacles give you the willies you can use all tubes, but tentacles add texture and make for a more interesting presentation.

** Always use “dry” scallops—the texture and flavor are superior. They’re more expensive, but you get what you pay for, and you won’t be ingesting a chemistry project.

Feast of the Seven Fishes: Vodka-Braised Calamari with Celery and Tomatoes

It’s almost time for the Feast of the Seven Fishes! Stemming from the Catholic tradition of abstaining from meat on Christmas Eve, many Italians create elaborate meals featuring seven seafood dishes. If you’re in the mood for a less-traditional preparation, try this calamari dish that I created this weekend.

My inspiration for this recipe arrived while I wrestled with whether or not to make a bottle of chile-infused vodka—I wondered what I could do with the spicy booze other than pour it into bloody marys, and I decided to try cooking calamari in vodka with some chiles. The result? A fantastic, fresh-tasting sauce that would be a delight on any Christmas Eve table! If you’re bored with the same old calamari recipes, give this one a shot!


Vodka-Braised Calamari with Celery and Tomatoes

16 oz. / 455 g dry linguine
3 slices streaky bacon (optional)
1 T. butter (if omitting bacon, increase to 2 T. butter)
2 leafy stalks celery, minced (reserve minced leaves)
2 shallots, minced
2 serrano chiles, minced
2 bay leaves
3 medium tomatoes, chopped
1/3 c. golden raisins
1 T. capers in salt
1 c. vodka
1.5 lb. calamari (I prefer a 50/50 mix of tubes and tentacles)
Generous splash olive oil


First, cook the pasta in heavily salted water. In the meantime, if using the bacon, cook the bacon slices in a large, heavy-bottomed pot over medium-high heat until crisp, then remove and place on paper towels. Do not drain the bacon fat from the pot. Add the butter and let it melt (if not using the bacon, simply add the butter to the pot and let it melt), then add the minced celery stalk (keep the minced celery leaves set aside for later), shallot, chiles, and bay leaves. Cook, stirring frequently, for 3-5 minutes or until the shallot and celery are translucent.

Next, add the tomatoes, raisins, capers and vodka. Stir, scraping up any browned bits of bacon from the bottom of the pot. Lower heat to simmer and cook for 8-10 minutes.

When the pasta is just about ready and the tomatoes have simmered in the vodka, add the calamari to the pot with the vodka and tomatoes and raise the heat to medium-high. Cook, stirring frequently, for 1-2 minutes.

Drain the pasta from the cooking water and add the cooked pasta to the pot with the vodka and calamari. Add a generous splash of olive oil, and stir gently until blended. Serve the pasta in individual bowls, and garnish by sprinkling with the minced celery leaves.

* To purchase ingredients used in this recipe, click the picture below:



* Nutritional info: serves six. 610 calories, 13.5 g fat, 68 g carbohydrates, 30 g protein.

Grilled Eggplant Medallions with Sherry and Caper Dipping Sauce

This is the first recipe I created after my recent trip to Boston’s Copley Square Farmers’ Market. I rarely visit farmers’ markets with a recipe in mind; instead, I buy whatever looks best and let the inspiration follow.

When I saw Asian Eggplant at one of the stands, I immediately knew that I wanted to slice it into rounds, coat it with a spice paste, and grill it. Originally, I was going to make the spice paste with Indian flavors, but after asking myself how I could incorporate capers into the dish, I decided to use Spanish flavors in the recipe.

The result? Flavor-packed eggplant with a slightly crisp crust, accompanied by an indulgent dipping sauce. These are ridiculously easy to make and are guaranteed to be a crowd-pleaser; prepare these in advance and grill them up at your next outdoor party!


Grilled Eggplant Medallions with Sherry and Caper Dipping Sauce

Coating the eggplant

For the eggplant:
½ t. / 2.5 g cumin seeds, toasted and ground
2 T./ 30 g smoked paprika
½ t. / 2.5 g finely ground black pepper
½ t. / 2.5 g smoked sea salt
1 t. / 4.5 g dried thyme
Dash cayenne
Dash unsweetened cocoa
4 T. / 60 mL dry sherry
1-2 garlic cloves, pressed
1.5 T. / 23 mL olive oil
1 Asian eggplant, sliced into ½” (1cm) rounds

Combine all ingredients except the eggplant in a shallow baking dish until a paste is formed. Dunk each eggplant round into the spice paste, coating both cut sides of the eggplant. Set aside on a wire rack for 20-30 minutes. 

Next, grill over hot coals for 1-2 minutes per side, or until the paste begins to brown and char a bit on the outside. Alternatively, if you are using your oven’s broiler, line a baking sheet with foil and place the wire rack on top of the foil. Broil about 5 minutes on the first side, turn, and grill for 2-3 minutes on the second side.

Serve piping hot with Sherry and Caper Dipping Sauce.


Nutritional information (eggplant only): serves two. 140 calories, 7 g. fat, 11.6 g. carbohydrates, 2.2 g. protein.


For the dipping sauce:
1 T. / 15 g capers, minced
1 small garlic clove, pressed
2 T. / 30 mL olive oil
1 T. / 15 mL dry sherry

Whisk all ingredients together until completely blended. Place in a dip bowl and serve alongside Grilled Eggplant Medallions.

Nutritional information (dipping sauce only): serves two. 325 calories, 36 g. fat, 0.2 g. carbohydrates, 0.1 g. protein.

Ingredient Spotlight - Skate Wings

It is not often that I will use the words "skate" and "wings" in a sentence that has nothing to do with a hockey team from Detroit - but today, I will do so as I write about a new seafood item that I tried recently.  Skates, those weird, flat, diamond-shaped, bottom-dwelling sea creatures that you may have touched during a visit to an aquarium's touch pool, make a pretty delicious main course!  

Previously thought of as a "trash fish," meaning a fish with little market value in the food arena, skate has gained popularity in recent years.  Similar in flavor to a mild whitefish, such as haddock, but firmer in texture, skate wings are extremely versatile and compatible with many flavor combinations and cooking methods.  Last time I visited my mom's house, I spotted these at the local fish market and decided to see what the fuss was all about.  

There are many different forms and flavors my skate wings could have taken, but when I cook with a new ingredient, I like to keep the recipe as simple as possible so I can experience the flavor and texture of the ingredient as close to its natural state as possible.  If you spot skate wings at your fish market, pick up a few and try them simply prepared with a little butter, lemon, and capers, as I did in the recipe below.   


Skate Wings with Lemon & Capers
2 T. butter
2 skate wings
juice of 1 lemon
1 T capers, chopped
salt & pepper, to taste

In a heavy-bottomed frying pan, melt the butter over medium heat. Add both skate wings, flat side down, then add the lemon juice and capers. Cover, then cook for about 5 minutes, or until the skate wings flake easily with a fork. Remove the wings with a spatula, transfer to serving plates, then add the salt and pepper to the pan juices. Stir a few times, then pour the sauce onto the plated skate wings.

Chicken with French Herbs and Almonds - An Accidental Recipe

Like Sir Alexander Fleming with his magical mold, I made an accidental discovery.  I wasn't trying to create a new recipe, I was trying to make chicken piccata.  As fate would have it, my perfect storm of brain farts resulted in me having to improvise on the fly and create an entirely new recipe in the short time it takes to cook chicken cutlets. 

So how did I manage to screw up chicken piccata?  1)  I forgot to buy lemons or lemon juice, and I only had about 1/4 cup left in my trusty bottle, and 2) I forgot to dredge the cutlets in seasoned flour.  I completely forgot an entire step.  I didn't realize I'd forgotten this step until the cutlets were in the pan browning.  "Oops!" I shouted.  Ok, maybe I shouted a synonym for "oops" that begins with F.  Doesn't really matter; I just knew I had to do something to salvage the chicken.  I had about 3 minutes to either re-work this recipe and knock it out of the park, or I'd ruin it and have to pack my knives and go.  Go where?  To grubhub.com, to the pub down the street, to the cabinet containing a 6-pack of Top Ramen...

Sure, I probably don't need to treat every recipe I make like a do-or-die moment, especially considering that 4 out of 5 times I'm cooking for one, but I love a good challenge.  I refused to resign myself to cooking something not worthy of sharing with my readers.  So how did I save the chicken?  A splash of vino, a healthy injection of butter, some seasonings (including lavender flowers and green peppercorns), the final added touch of a few toasted almonds, and voila!  A brand new original recipe. 

The light, delicate flavors of this dish make it perfect for a romantic dinner for two on one of the first warm days of spring - those days will be here before you know it!   

Chicken with French Herbs and Almonds

For the marinade:
1/2 cup dry white wine
splash lemon juice
1-2 cloves garlic, pressed

2 lbs. chicken breast tenders, pounded thin with the textured side of a meat mallet
splash olive oil
1 cup dry white wine
1/4 cup lemon juice
2 T. butter
1 T. capers in brine, drained and rinsed
2 t. green peppercorns, crushed with the flat edge of a knife
2 t. dried lavender flowers*
2 t. dried tarragon
salt and pepper to taste

cooked spaghetti or angel-hair pasta
chopped toasted almonds, for garnish
tarragon sprigs, for garnish
fresh sprigs lavender, for garnish

Combine the marinade ingredients in a shallow glass or ceramic baking dish large enough to hold all the chicken pieces in one layer.  Let marinate for about a half hour. 

Remove the chicken pieces from the marinade and discard leftover marinade.  Heat a splash of olive oil in a large, heavy-bottomed frying pan with a lid over medium heat.  Add the chicken pieces, cook for 1-2 minutes on each side until the chicken pieces are no longer pink on the outside.  Remove the chicken and set aside. 

Add all remaining ingredients except the pasta and garnishes to the pan.  Heat through until the butter melts, stirring contstantly.  Once the butter is melted, add the chicken pieces again, cover with a lid, and simmer for 3-5 minutes, or until the chicken is cooked through and no longer pink inside. 

Arrange 2-3 of the chicken pieces over a bed of pasta.  Spoon some of the sauce overtop of the pieces, then sprinkle with chopped toasted almonds and garnish with tarragon and lavender sprigs.  Serve with a delicate white wine. 


* Be sure to use lavender flowers that are designed for tea, preferably organic.  Lavender used for potpourri can be treated with chemicals not fit for consumption. 

Linguine with Tomato, Pancetta, and Capers

It's Arrabiata!  It's Amatriciana!  No, it's - damn, I don't even have a catchy name for this tasty tomato-based sauce that marries the flavors of penne all'arrabiata and bucatini all'amatriciana.   

It all started yesterday at approximately 4:45pm.  I received a text from a friend:  "What should I make for dinner?"  He explained that he had no discernable food cravings.  I started to think about what I was going to make for dinner after I ran my errands and went to the gym.  After a long, tiring day at work, I was barely motivated to pour milk into a bowl of cereal.  The longer I thought about it, the more I realized that what I really wanted wasn't to complete my "To-Do list," but to sit down with a large bowl of pasta and a glass of Chianti.  Library books can be returned late; I don't mind paying a small late fee.  The world won't end if someone else buys the last purple corduroy 3/4 sleeve jacket at Ralph Lauren.  Living on a 2nd floor walk-up on the top of a massive hill guarantees that my glutes won't atrophy if I skip the gym for a day (OK, week...).  I can ignore anything except a food craving, and I'm not opposed to procrastinating except when doing so delays dinner. 

My decision was final.  I picked up the ingredients at the store, headed back to my apartment, uncorked the Chianti, cranked up the Frank, and got down to business slicing and stirring to create this savory, spicy tomato sauce with a perfectly balanced piquancy achieved by throwing in a few salt-packed capers just before adding the pasta to the pot.  Try this one sometime, and make sure to sing along with Sinatra while you cook!

Linguine with Tomato, Pancetta, and Capers

1 pound dry linguine
splash olive oil
1/2 pound pancetta, sliced into 1/2" x 1" strips
1 large or 2 small shallots, minced
1 garlic clove, halved
2 pounds fresh tomatoes, diced
1/2 cup dry white wine
generous amount coarsely ground black pepper
1/4 - 1/2 t. crushed red chile flakes
2-3 T. salt-packed capers (do not rinse)
1 teaspoon chopped fresh oregano

Cook the pasta.  In the meantime, heat the olive oil over medium-high heat in a large, heavy-bottomed pot.  Add the pancetta and cook until it begins to crisp, approx. 6-8 minutes.  During the last minute of cooking, add the minced shallots and the garlic clove halves.  Cook until the shallots become translucent, 1-2 minutes.  Do not let them burn. 

Add the tomatoes, wine, pepper, and crushed red chile flakes.  Cook for approximately 10-15 minutes, stirring frequently, until tomatoes have softened and just barely hold their shape.

Now, remove the garlic clove halves and add the capers and oregano to the tomato sauce.  Cook for 1-2 more minutes, stirring once or twice.  Next, reduce the tomato sauce to low heat and add the hot cooked pasta to the tomato blend, stirring until each strand of pasta is coated with sauce. 


Serve immediately, garnishing with a few fresh oregano leaves. 

Italian "Sushi"

About a week ago, I was giving serious consideration to turning life as I know it upside-down and heading to a cattle call for a chance to be included in the next crop of reality TV cooking show contestants.  After careful consideration (and careful reading of the fine print legalese on the application form),  I decided not to go after a spot on MasterChef, but I did gain something from the decisionmaking process – a new recipe. 

As part of the audition process for MasterChef, each contestant is required to bring a pre-prepared dish to the audition.  Contestants are not permitted to prep or cook any part of the dish at the audition; all work must be be done off site.  Although some leeway is allegedly given in the judging because of the fact that applicants have to wait for hours at a time, I’m sure the judges would wonder about a contestant’s judgment if he/she presented a dish that was only at its peak under specific temperature conditions.  The instructions suggested packing the prepared dish in temperature-controlled containers, such as coolers and ice packs for cold dishes and heat wraps for hot dishes, so I wanted to make something that would be OK in a cooler whose temperature regulation might crap out after six hours of waiting in queue. 

Although the show’s producers wanted contestants to present their signature dishes, my signature dish – linguine with radicchio and cream - would taste like raw sewage if not served piping hot (OK, not raw sewage – but the flavor and texture would be less than ideal).  I challenged myself to come up with something that would be OK served either slightly chilled or at room temperature.  I thought of making the Seared Sesame Tuna and Gingered Pumpkin that I cooked in “Around the World in Eighty Bites – Japan,” but my mom advised against it, her reasoning being that A) seared tuna has been done a thousand times,  and B) it is not the best example of my cooking style. 

Had I decided to audition for the show, I needed a dish that would make me stand out from the crowd and truly shine.  I was less concerned about perfect execution than I was about creativity – perfect execution can be achieved through practice, but creativity and the ability to be inspired are things that can’t be learned.  I also wanted to stay true to my culinary roots, so I was determined to cook something using Italian ingredients and/or techniques.  Something based on risotto, another one of my go-to dishes, seemed like a good starting point.  That’s when it hit me – Italian “sushi!”

My plan was to wrap cold risotto around a filling of sliced roma tomato, then roll each “log” through a layer of very finely chopped fresh basil.  Each roll would be sliced into small cylinders, much like maki rolls, and they would even look like maki sushi – green basil exterior, white risotto base, and the red tomato in the middle would resemble the filling in a tuna or salmon maki roll.  I’d make plain risotto with only a few teaspoons of grated parmesan – no other additions – so that the flavors from the risotto would not overwhelm the other ingredients.  I conducted my experiment last night, and it worked beautifully. 

I made the risotto using Japanese short-grain sushi rice, not because I thought it would work better, but because yours truly didn’t check her pantry before creating a shopping list.  I assumed I had risotto rice…you know what they say about assuming.  Risotto made using sushi rice tastes just like the real thing, but I’ll have to try this recipe again using real risotto rice to assess the texture and determine which rice is more suitable for this recipe.   Also, I made the first roll using only minced basil for the exterior, but I discovered that combining the basil with a few flakes of kosher salt helped the basil better adhere to the rice.  Be sure to use wax paper to make the rolls – the rice will stick to foil or plastic wrap. 

Try this recipe if you’re feeling creative – the result is a delicious cold dish perfect for an antipasto course! 

Italian "Sushi"

3 cups cold plain risotto

1 or 2 firm roma tomatoes, peeled and sliced lengthwise into thin strips

1 bunch fresh basil, very finely minced

Kosher salt flakes

Place about 1/3 cup of the risotto on a sheet of wax paper 4-5 inches wide.  Using the curved back of a large spoon, press the risotto into a rectangle approximately 2.5” X 6” and about 1/3” thick.

In the center of the risotto rectangle, place two of the tomato strips lengthwise. 

Bring the ends of the paper up and together so that the long edges of the risotto rectangle touch, then roll the remaining edges of the wax paper between your thumbs and index fingers so that the rice comes together around the tomato strips and a long cylinder is formed (as shown in photo, left). 

Spread the basil and a pinch of kosher salt in a thin, even layer on a cutting board.  Bring the risotto roll, still wrapped in wax paper, to the edge of the cutting board, then unroll it and guide the risotto roll onto the basil layer, rolling it through the basil so that the minced leaves cling to the rice. 

Once you have rolled the risotto through the basil, place the risotto roll on a clean surface and slice it crosswise into 1-inch cylinders.  Place them cut-side-down on a platter. 

Repeat these instructions until all of the risotto is used, then serve with Garlic and Caper Dipping Sauce, and eat using chopsticks. 

VARIATION:  To make an entire spread of Italian “Sushi” rolls, vary the fillings, the exterior herbs, and the dipping sauces.  For fillings, try strips of roasted red or yellow bell pepper, smoked mozzarella, thinly sliced prosciutto or mortadella, anchovies, preserved lemon peel, or marinated portabella mushrooms.  For the exterior herbs, try minced oregano, parsley, mint, arugula, or tender young chicory leaves.  For dipping sauces, try balsamic vinaigrette or bagna cauda, a hot dip based on butter, olive oil, and anchovy.

Garlic and Caper Dipping Sauce

¼ cup olive oil

2 T. dry white wine

1 T. grated pecorino romano

1 T. finely minced salt-packed capers (do not rinse salt)

1 garlic clove, finely minced

Combine all ingredients in a small bowl.  Whisk well with a fork or small whisk, let stand for at least 15 minutes, whisk again, and serve with Italian “Sushi.” 

Spaghetti alla Puttanesca - Pasta for the Working Girl on the Go

Spaghetti alla Puttanesca.  The name sounds pretty, until you realize that its English translation is "Whore's Pasta."

Who are these ladies of the night, what were they cooking, and how did they get a pasta dish named after them?  Legend has it that the "working girls" didn't have much time between "clients," and if they wanted to eat, they had to whip together something quick and simple.  Sorry, ladies, no bolognese for you!  This sauce of garlic, tomatoes, olives, anchovies, and capers was easy to prepare and went together in less time than it took to boil the pasta water, which gave the ladies plenty of time to engage in their economic pursuits. 

Think about our eat-on-the-run culture.  Often, food advertisements lure us in with the promise that so-and-so's new product can be cooked in under two minutes, or its packaging is designed to allow us to eat without utensils so we can get the "food" in our mouths while walking, driving, etc.  We can eat soup while talking on hands-free phones and dodging traffic on the way to work!  Really?  This is supposed to be a good thing? 

Our culture demands that we spend the majority of our waking time auctioning off little pieces of ourselves in exchange for wages, and the process of preparing a meal has been reduced and degraded to "what can I throw in the microwave and inhale on the way to my meeting?"  We rarely make slow-cooked sauces, and we rarely sit down for hours and enjoy a luxurious meal with friends and family.  We're much too busy for that stuff...not so unlike the puttane whose compromised time and desperate lifestyles gave name to this pasta recipe.  Are we all just a bunch of prostitutes?  Are we so busy selling ourselves that we have to multitask during dinner? 

I should mention that at least 1/3 of my posts are written from my cubicle while eating microwaved leftovers and watching the clock.  Trust me, the irony is not lost on me. 

Please try this recipe sometime, and please eat it sitting down at a table with a friend or two and a glass of wine...or three.

Spaghetti alla Puttanesca

1  pound spaghetti or other long pasta (I used fusilli lunghi)
generous splash olive oil
1  2 oz. tin anchovy fillets (do not drain)
1  garlic clove, minced
1  small onion, minced
1  28 oz. can crushed Italian tomatoes (Rienzi, Pastene and Tuttorosso are good brands) 
1/4 c. capers
1 t. dried oregano
1/2 t. crushed red chile flakes
1 cup chopped black olives
salt and pepper to taste
grated parmesan or pecorino romano, to serve (optional) 

Cook the pasta.  In the meantime, heat the olive oil in a heavy-bottomed saucepan over medium heat.  When the oil is heated through, add the anchovy fillets and their oil, the garlic, and the onion.  Cook for about 2 minutes, stirring frequently, until the anchovies have begun to break apart.  Be careful not to let the garlic burn. 

Next, add the tomatoes, capers, oregano, and chile flakes.  Stir well, cover, and cook until the liquid comes to a boil.  Reduce to simmer and cook for about 10 minutes. 

After the sauce has simmered, add the olives, salt and pepper.  Cook for about 2-3 more minutes, stirring frequently.  In the meantime, drain the cooked pasta, toss with a bit of olive oil, and divide into 4 bowls.  Ladle a bit of the sauce over each bowl, serve, and toss with grated cheese if you'd like.

Oh, Snapper!

Farewell, fish-free food.  I have enjoyed my vegetarian and vegan recipes, but I've also craved seafood.  Yesterday, I trekked to the North End to pick up a half-dozen oysters and a slice of salmon from Mercato del Mare.  It felt great to be back!  Another customer was in the store inquiring about snapper, and I instantly erased the salmon from my mind and started building a list of ingredients to go with a nice, fresh piece of snapper. 

First ingredient?  Capers.  I have always used bottled capers in brine; I decided that today was the day I'd try capers packed in salt, which are said to have more flavor and a better texture.  I purchased a tub at Salumeria Italiana, and discovered that the rumors are true.  Salt-packed capers aren't much more expensive than capers in brine.  They should be rinsed before use (unless you're using them in a sauce where salt is called for - then use as is and omit extra salt), but this is not time consuming.  If you can find them, use them. 

The other ingredients I planned to use are things I already had at home, like parsley and oranges, so I decided to head back to the apartment.  That's when I walked by a small gelato shop - this place was tiny; if I had been walking with a purpose I may not have even noticed it...I literally stopped dead in my tracks, walked backwards a few steps, and realized that yes, I had in fact seen gelato.  I felt like Chunk when his rant about his frustration with the other Goonies was cut short by his discovery of the Fratelli's ice cream freezer.  I wish I knew the name of the place where I purchased my gelato - I'll get it next time.  If you can't wait, it's on the corner of Hanover and Cross Street right next to the Citizens ATM.  To my delight, they'll put two different flavors in the same cup, which saved me from having to decide between hazelnut and pistachio.  Each flavor was delightfully rich.  The pistachio contained tiny chunks of real pistachios, while the hazelnut was more generous with the nuts - hazelnut halves swam about and added a pleasant crunchy surprise!  I did not care that it was too cold out to be eating gelato, I sat down on a park bench, people watched, and savored every spoonful.  Note to self - don't hold a paper cup in your bare hand on a cold day, grab more napkins next time and insulate! 

Today, I made the snapper, along with a batch of seasoned rice.  This meal was unbelievably satisfying, and the zesty citrus and the clean, fresh flavor of the parsley led my tastebuds to believe summer was still alive and kicking.  Sometime this winter, when it's been blustery and gray for weeks on end, I will make this recipe to remind myself of warmer days.

Broiled Snapper with Citrus-Parsley Pesto

1/2 cup finely minced flat-leaf parsley
zest of 2 oranges
1.5 T. salt-packed capers, chopped (do not rinse)
2 T. olive oil
1/4 t. coarsely ground black pepper
1/4 t. crushed red pepper flakes
2 snapper fillets, skin removed

Combine all ingredients except the fish in a small bowl, mix well to form consistent paste, and set aside for at least 30 minutes for flavors to blend.

Prepare the broiler on high heat.  Place each slice of fish in the center of a square of aluminum foil.  Spread each slice generously with the pesto, then fold up the edges of the foil to form a package. 

Broil for 15 minutes.  During the last two minutes of cooking, open up the package so that the pesto is exposed to the heat.  Let it start to brown a little, but do not let it burn.  Remove from oven and let sit for 3-5 minutes.  Serve with seasoned rice. 

Seasoned Rice

2 cups freshly cooked rice
1 T. Goya Adobo with Bitter Orange seasoning
1 T. olive oil

Combine the Goya seasoning and the olive oil with the cooked rice.  Fluff and serve.