Peto's Creamy Fish Casserole, Friendly Foods!

I'm quite a lucky woman, for so many reasons. One of those being, my husband is an incredible cook! He went to school for cooking here in Norway and worked in the Norwegian Seafood industry for 17 years, so he knows his way around the great fish & seafood this country provides.

We have a tradition in our house where Peto usually makes Sunday dinner. He usually makes a more traditional Norwegian meals since our everyday meals that I make, are our more "exotic" dishes, me being from New Orleans. Peto does like to come up with some creations of his own by putting his twist on a traditional dish. This Sunday he decided to do just that!

He had a beautiful loin of cod fish and planned on making a casserole. He wanted to boost the casserole with a bit of shellfish by also adding some small sea shrimp for their intense concentrated flavor.

And away we go!

500gr Cod filet

1 large leek, sliced and washed

2 medium carrots, peeled and sliced into strips

3dl sour cream

1.5dl cream

200gr small sea shrimp, in liquid

Salt and fresh ground pepper to taste

1 teaspoon Knorr Aromat Seasoning

1 teaspoon fish sauce

1 1/2 tablespoons all purpose flour

Chives for garnish (optional)

Cube the fish into big chunks and season well with your spices, salt, pepper & Aromat.

 

In a bowl, add cream, sour cream, flour and fish sauce and whisk well.

Heat your oven to 200C

To the baking dish, add a layer of carrots, leeks some cubes of fish and about a tablespoon of the shrimp. Make these layers until all ingredients are used, except for the remaining shrimp. You want to add most of them to the top at the very end of the cooking process.

The liquid from your shrimp is full of flavor, so you want to whisk about 2 tablespoons into your cream mixture and then pour it over the fish and vegetables. Sprinkle fresh black pepper and chives over the top and then place in the oven for 50 minutes.

Remove from the oven add the last of the shrimp and put back into the oven for 5 more minutes.

Voila!!

Serve while hot with boiled potatoes or steamed rice. The more traditional Norwegian way is with potatoes.

Now...

Go, eat!!

If you enjoy the recipes, please share my blog with your friends. If you have a recipe you'd like to share in Friendly Foods, please send it in. Photos are also appreciated! teedycooks@gmail.com

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Fish Tacos with Mango Salsa & Spicy Yogurt Sauce

SO! Its been a while since I've posted to my cooking blog. Life has been super busy with my "real" job, singing and touring. This is a good thing. Now, don't think I haven't been cooking up a storm, because you can look at my robust figure and see that I most certainly have been!! HA!

My best friend and the piano player that I've collaborated with for almost 20 years, Paul David Longstreth, has been staying here in Norway with Peto and I, working on playing more in Europe and writing original music. He is very interested in learning more about cooking for himself and for friends and family. So, when we're not working on music, he and I have been having little workshops on how to prepare delicious meals.

I am not a chef. I am a vocalist who loves to cook almost as much as I love to sing. I don't claim to have the knowledge of a chef. I know how to make food that tastes great to me, my family and my friends and over the years, they have truly enjoyed the meals I've created. I've learned tips and tricks from REAL chefs to help me with being a better cook. When Paul asked if I could teach him to make good food, I knew this was something I could do!

This past Tuesday, after a trip to the mall and to have an oil change done on my car, we had to make something quick, but tasty for dinner. I decided that the lesson for Paul would be to make fish tacos!

Now, this sounds super simple and it is, but its SOOOOOOOOOOO delicious!!!! I made mine with salmon, but you can use a fish of your choice.

The first thing is to prepare the Mango Salsa. Mango is light and delicious and pairs beautifully with fish. I also find that peaches and nectarines also work well, so if you don't have access to mango, you can use fresh peaches or nectarines.

Mango Salsa

1 large mango, peeled and diced

1 medium red onion, diced

2 toes garlic finely minced

1/4 cup minced cilantro

1/4 cup minced curly leaf parsley

The juice of 1/2 lime

1/2 tbsp ruby red grapefruit juice (optional)

1 medium tomato, seeded & diced

1 cucumber, diced

Salt to taste

Red pepper flakes, to taste

Mix it all up in your bowl, cover with plastic film and refrigerate.

Voila! You're done with the Mango Salsa

Now for your fish! I used salmon, but you can use any type of fish that you'd like for your tacos or you can use shrimp. I sautee the fish in a pan over medium high heat with a small splash of vegetable oil. I season with salt, pepper, cumin, chili powder and 1 tablespoon minced cilantro with a squeeze of lime juice. Don't overcook your seafood!!!! You don't want mushy fish sitting in the bottom of a soft taco shell. After the fish is cooked, cover and set aside.

I make a basic guacamole to go with this taco but I also like to add something creamy to my taco. Instead of using plain old sour cream I like to make a quick and delicious sauce to spoon onto my tacos.

Spicy Yogurt Sauce

This is so easy it can be prepared if you're half asleep!!

1 cup Greek or Turkish Yogurt

2 tbsps prepared, chunky salsa

1 tsp lime or lemon juice

Salt to taste

Mix it up and pop it into the fridge.

See, simple!

Its time to build your taco.

I prefer to use soft flour taco shells, but if you like crunchy corn shells, its entirely up to you. I warm them in the oven for a few minutes and then spoon in fish, top with some Spicy Yogurt Sauce, Guacamole, Mango Salsa and then sprinkle with the shredded cheese of your choice, I like white cheese with fish. Monterrey Jack is an awesome choice. Then you eat as many as your belly can hold!!!!!!!!!!!! Ole!!

photos courtesy of Paul David Longstreth

Now...

Go, eat!!

If you enjoy the recipes, please share my blog with your friends. If you have a recipe you'd like to share in Friendly Foods, please send it in. Photos are also appreciated! teedycooks@gmail.com

Posted with Blogsy

Halibut with Mushroom and Shrimp Sauce

Poaching fish is something that's very common in Scandinavia. It's a delicious and healthy way of cooking fish while infusing it with whatever spices and herbs you add to the water. Here in Norway, they often make a white sauce or serve the poached fish with butter and plain or seasoned sour cream.

This is my Creole spin on this delicious poached fish. A creamy and delicious sauce made with the stock from the poaching, mushrooms and shrimp. I hope you like it!

Halibut with Mushroom and Shrimp Sauce
Serving Size: 5

2 ½-pounds white fish-halibut, cod, snapper, pollock
1-tablespoon salt
3 bay leaves
1 sliced onion
1-teaspoon thyme
½ teaspoon onion powder
½ teaspoon celery seed
1-cup celery leaves
1/3-pound mushrooms

SAUCE

2 tablespoons butter
3 tablespoons sherry
18 shrimp
1-clove garlic
¼ cup butter
½ cup flour
1/8-teaspoon pepper
¼ teaspoon celery salt
¼ teaspoon onion powder
1chicken bouillon cube
1½ cups milk

Wash 2 1/2 pounds of white fish and tie in a cheesecloth bag. Poach gently in 2 quarts of water seasoned with salt, bay leaves, onion, thyme, onion powder, celery seed and celery leaves until fish is firm (about 10 minutes). Remove fish from water, drain (keep fish stock), and remove bones and skin. Cut into individual servings.

Sauce: Melt 2 tablespoons of butter in pan and sauté clove crushed garlic, sherry, shrimp and mushrooms.

Melt ¼ -cup butter or margarine in saucepan over low heat. Stir in flour, pepper, celery salt and onion powder. Remove from heat and slowly add chicken bouillon cube dissolved in 1 cup of strained fish stock and milk. Add mushrooms and shrimp.

Butter a baking dish and spread a thin layer of sauce over the bottom. Lay fish on top of the sauce. Cover with remaining sauce. Bake at 350ºF for 15-20 minutes, or until fish flakes easily with a fork.

Now...

Go, eat!!

If you enjoy the recipes, please share my blog with your friends. If you have a recipe you'd like to share in Friendly Foods, please send it in. Photos are also appreciated! teedycooks@gmail.com

- Posted using BlogPress from my iPad

Baked Fish in Brown Paper Bag (with Photos)

This is a great fish dish. I also like to add other veggies, like fresh string beans or asparagus. It's also tasty to top with small shrimp or crawfish tails. The photos are done with shrimp and asparagus.

Baked Fish in Brown Paper Bag
Serving Size: 2

2 large fish fillets (use a hearty, firm fish. I used sea bass)
1 medium brown paper lunch bag
Olive oil
1/2 medium rutabaga, peeled and cut into small cubes
2 medium red potatoes, washed and cut into small cubes
2 teaspoons garlic, finely minced
1 tablespoon shallots, finely minced
1 bunch green onion, sliced
Fresh grated ginger, about 2 teaspoons
Salt & cayenne pepper

Preheat oven to 350ºF.

Wash the fillets and put aside. Take the paper bag and spread oil (1-3 teaspoons) all over the inside, outside and bottom of the bag so that it is shiny, but not dripping with oil.





Spread the minced garlic, shallots and ginger over your fish. Sprinkle with salt and pepper. Cover the fish with the diced potatoes and rutabaga. Top with sliced green onion. If you add shrimp, add before root veggies.



Now, place the filets into the oiled bag. Fold the open end of the bag over several times to make sure it is well sealed. Place the packages on a cookie sheet when done.

Place cookie sheet in the oven and cook for about 35-40 minutes. The paper bag puffs and turns a darker brown. When you open it up, remember, it's been steaming inside, so watch your hands and face! Be Careful! Enjoy!








Now...

Go, eat!!

If you enjoy the recipes, please share my blog with your friends. If you have a recipe you'd like to share in Friendly Foods, please send it in. Photos are also appreciated! teedycooks@gmail.com

- Posted using BlogPress from my iPad

Shrimp & White Beans (Photos)

Shrimp & White Beans

3 tablespoons vegetable oil
1/3 pound smoked bacon, diced
1 large onion, chopped
1 large red bell pepper, chopped
2 stalks celery, finely chopped
1 tablespoon minced garlic
2 teaspoons dry thyme
2 bay leaves
1 pound white beans, rinsed well and soaked overnight, drained
6 cups chicken stock
2 cups water
2 teaspoons Creole Seasoning
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1/4 teaspoon red pepper flakes
1 1/2 pounds medium shrimp, peeled and deveined
2 teaspoons dried parsley leaves
1/2 cup chopped green onion
Cooked rice, I prefer brown rice, but most New Orleanians like long grain white rice

 



In a heavy stock pot, heat the vegetable oil over medium-high heat until hot. Add the bacon and cook until lightly golden, around 5 minutes. Add the onion, bell pepper, and celery and cook until softened, 4 to 6 minutes. Add the garlic, thyme, and bay leaves and cook for 1 minute. Add the beans, chicken stock and water and bring to a boil. Partially cover the pot, reduce heat to a simmer and cook, stirring occasionally, until beans are tender and creamy. It takes about 2 hours. 

When the beans are tender, season with 1 1/2 teaspoons of the Creole Seasoning, 3/4 teaspoon of the salt, and the black and red pepper flakes and stir well. In a small bowl toss the shrimp with the remaining 1/2 teaspoon Creole Seasoning and remaining 1/2 teaspoon salt, and mix until the shrimp are coated with the seasoning. Add the shrimp, parsley and green onions to the beans and stir to combine. Remove beans from the heat, cover them, and allow to sit for 5-7 minutes, or until the shrimp are pink and just cooked through.  

Stir well and serve beans right away, spooned over cooked rice. 

Now...

Go, eat!!


- Posted using BlogPress from my iPad


Location:Sloghaugvegen,Langevåg,Norway

 

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Potato & Salmon Patties

Potato & Salmon Patties
Servings: 5

1 lb cooked salmon, deboned, skin removed and flaked
2 eggs, beaten
¼ cup bread crumbs
1 cup cooked mashed potatoes
1 medium onion, minced
2 cloves garlic, minced
¼ teaspoon dried dill weed
¼ teaspoon celery salt
¼ teaspoon Creole Seasoning
Salt and pepper to taste
2 tablespoons olive oil


In a medium bowl, mix salmon, eggs, bread crumbs, mashed potatoes, onion, garlic, dill weed, celery salt, Creole seasoning, salt, and pepper. Form the mixture into 2 inch balls, and flatten into patties about ½-inch thick.
                           
Heat olive oil in a medium skillet over medium heat. In batches, cook patties about 5 minutes on each side, until lightly browned.

Oven Barbequed Southern Salmon

Oven Barbequed Southern Salmon
Serving Size: 6


  6 salmon steaks
  1 lime -- sliced
  ½ cup maple syrup
  1 cup ketchup
  1 tablespoon Dijon mustard
  1 medium onion -- sliced
  2 cloves garlic -- minced
  1 medium red bell pepper -- diced
  1 teaspoon Worcestershire sauce
  ½ teaspoon kosher salt
  ½ teaspoon black pepper
                     
Place salmon on a large sheet of foil in a glass baking dish.  Add spices and layer the pieces with lime and onion slices.


Mix syrup, ketchup, mustard, Worcestershire sauce, bell pepper and garlic and pour the mixture over the steaks.  Seal the foil into an air tight package; bake 30-35 minutes in a 400F oven.  Open package and bake for another 5-7 minutes.  Do not over cook.  Serve while hot.


It is also great to prepare this dish on an outdoor grill!