A mother-daughter conversation on food and cooking (mostly)

Monday, November 26, 2007

Supper for Friends

I made a nice cozy supper for three last night:

Homemade Whole Wheat Bread
Pan-Seared Tuna with Herbs
Salad of Baby Greens with Feta Cheese
Little Bowls of Fresh Raspberries

2 tablespoons olive oil
1 cup sliced onion
1 cup diced carrots
1 cup diced celery
2 cups diced potatoes
2 cups diced zucchini
1 cup sliced green beans
2 cups shredded cabbage

Heat olive oil in large soup kettle over medium-high heat. Sauté onion for three to five minutes, or until slightly browned. Add carrots and brown in the same way, then celery, potatoes, zucchini, green beans, and cabbage, browning and stirring each time a vegetable is added.

6 cups beef, chicken, or vegetable broth
1 one-pound can cut tomatoes
1- 1/2 cups white beans, cooked or canned

Add broth, tomatoes, and beans. Bring to a boil, then simmer, covered, for about three hours or until thick (or simmer in crock-pot all day on high).

Salt and pepper to taste
Parmesan cheese

Season to taste with salt and pepper. Sprinkle each serving with 1 tablespoon Parmesan Cheese.

Pan-Seared Tuna with Herbs

1/2 cup sliced red onion
3 cloves garlic, sliced
2 tablespoons olive oil

Heat the oil and gently brown the garlic and red onion. Turn the heat to medium-high and add

12 ounces albacore, red tuna, or swordfish, cut in 1/2-inch by 2-inch slices
(this is one recipe where frozen fish works pretty well. Thaw just before cooking and pat dry with paper towels if necessary)
1/4 cup chopped fresh herbs (basil, parsley, oregano, etc.-- a mixture is best)
Salt and pepper

Sear the fish quickly on both sides, sprinkling with herbs, salt, and pepper. Remove the fish to a plate and keep warm. Add to the empty pan:

1 or 2 cups chopped fresh or canned tomatoes
1/2 cups pitted Kalamata olives
1 tablespoon capers
1/2 teaspoon red chile flakes

Boil up to deglaze pan. After a couple of minutes, add the fish back in and stir for a minute or two. Don't overcook. Stir in more fresh herbs and serve at once. This is also good cold the next day for lunch. I speak from experience.

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