Posts by moulton
Escalivada
2 eggplant 2 large red bell peppers 1 cup extra-virgin olive oil ½ tablespoon of salt Pinch of pepper 2 cloves of garlic Preheat the oven to 350 F. On a rimmed sheet pan toss the eggplant and the red bell peppers with half the olive oil. Bake the vegetables…
Arroz Brut (Dirty Rice)
½ cup extra virgin olive oil 3 ½ pounds of boneless chicken thighs and pork ribs, cut into small portions (Note: don’t use the breast meat) 2 chicken livers 1 tablespoon salt plus extra for seasoning ½ teaspoon pepper 2 medium onions, chopped 1 garlic clove A hefty pinch each…
Crispy Skin Branzino
Here is just one of the very very tasty dishes I make with Maria Loi on Episode 1304 of “Sara’s Weeknight Meals” It is so simple you won’t believe it. https://saramoulton.com/2024/10/pan-seared-branzino-lavraki-sto-tigani/
Episode 1304: I’m in Athens!
On Episode 1304 I travel to Greece to cook with a new buddy, Maria Loi, a Greek chef with her own PBS show, “Life of Loi,” many cookbooks and a New York City Restaurant. We cook three iconic Greek dishes (perfect weeknight recipes!) and then I make a really tasty…
Sardine Fish Tacos
Serves 4 1/3 cup sour cream 1/3 cup mayonnaise 1 tablespoon finely minced chipotle in adobo 1/2 teaspoon fresh lime zest 2 teaspoons fresh lime juice 2 cups finely shredded cabbage (white or red) 1/2 cup coarsely grated carrot Kosher salt 8 corn tortillas Three 124-gram cans of sardines 1…
Pan Seared Branzino (Lavraki Sto Tigani)
Serves 2 2 eight-ounce branzino filets Extra-virgin olive oil, as needed The juice of 2 lemons plus 1 lemon, sliced thin Salt and pepper, to taste Dry wild Greek oregano, to taste Chopped parsley Gently pat the branzino filets dry using paper towels; season with salt and pepper. In a…
Green Bean Salad with Beets and Feta (Fasolakia Salata me Patzaria kai Feta)
Serves 3 to 4 1 ½ cups (12 ounces) green beans 3 tablespoons red wine vinegar, for dressing 6 tablespoons extra-virgin olive oil Salt and pepper, to taste Dried Greek oregano, to taste 8 to 10 ounces cooked peeled red beets, cooled and cut in wedges 1/3 cup walnuts (optional)…
Lemon Potatoes (Patates Lemonates)
Serves 3 to 4 4 large Idaho potatoes The juice of 1 lemon 3/8 cup Greek olive oil Salt and pepper to taste 1 teaspoon tomato paste Dried Greek oregano, to taste Peel the potatoes, cut into wedges and soak in cold water for 1 to 2 hours before cooking.…
Catalan Soul Food on “Sara’s Weeknight Meals” this Week
I learn how to make a hearty fisherman’s stew from a local chef and cooking teacher, Nuria Gine Gras and get a tasting tour of Barcelona’s culinary spots – visiting a Vermouth bar for an aperatif, eating snails with meat sauce and offal stew for lunch and attempting to learn…
Catalan Fish Stew (Suquet de Peix)
Servings: 6 For the stew: 1/4 cup extra-virgin olive oil 6 pieces monkfish about 3/4 to 1 inch thick, or any firm fleshed thick white fish Salt and pepper All-purpose flour for coating the fish 1 medium red onion, finely chopped 3 medium tomatoes, grated on the coarse side of…