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

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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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David's Crawfish Bread (Friendly Food)

I have lots of friends who are major foodies. David & Jennifer Rooney are masters of tasty goodness! Here's a little something from David

David's Crawfish Bread
submitted by Jennifer & David Rooney

* David uses his favorite pizza dough recipe, slightly different than this dough, any pizza dough recipe works great. Shrimp works good if you don't have access to our wonderful Louisiana crawfish tails.

1 envelope active dry yeast
1 TBS sugar
2 TBS plus 1 tsp vegetable oil
1 1/4 cups warm water (110F)
3 1/2 cups all-purpose flour
2 1/2 tsps salt
1 TBS unsalted butter
1/2 cup chopped onion
1 TBS finely chopped red bell pepper
1 TBS finely chopped yellow bell pepper
1/2 tsp cayenne pepper
1 1/2 pounds peeled crawfish tails (drain well)
1/2 pound sharp cheddar cheese, grated
1/2 pound Monterey Jack cheese with jalapenos, grated
1 large egg, beaten
1 tsp kosher salt
1/4 tsp freshly ground black pepper


Combine the yeast, sugar & 2 TBS of the vegetable oil in the bowl of a stand mixer fitted with a dough hook. Add the warm water. With the mixer on low speed, beat the mixture for about 1 minute to dissolve the yeast.

In a large mixing bowl, combine the flour & 1 tsp of the salt. Add 1/4 cup at a time to the yeast mixture, mixing on low speed until the dough lightly comes together. Increase the speed to medium and beat until the dough pulls away from the sides of the bowl, forms a ball & climbs up the dough hook. (*NOTE David makes the dough by hand, not with a mixer)


Coat a large bowl with the remaining 1 tsp vegetable oil. Put the dough in the bowl and turn to oil all sides. Cover the bowl with plastic wrap, set aside in a warm, draft-free place & let rise until doubled in size; about 1 hour.


Meanwhile, in a large skillet, melt the butter over medium heat. Add the onion, bell pepper, the remaining 1 1/2 tsps salt & the cayenne. Cook, stirring, for 4 minutes. Add the crawfish tails and cook, stirring for 5 minutes.

Remove the dough from the bowl and turn it onto a lightly floured work surface. Push it down, then, using your hands, pat it out to flatten it. Roll it out to a 20 X 15 inch rectangle, about 1/8 inch thick.


Combine the cheeses in a medium sized mixing bowl. Sprinkle hald of the cheese over the upper half of the rectangle, leaving 1/2 inch border. Spoon the crawfish mixture evenly over the cheese. Top with the remaining cheese.

Fold the other hald of the dough up over the filling, forming a half-moon shape and pinch the edges tightly to seal completely. Fold the edges over & crimp.

Carefully transfer the dough to a baking sheet lined with parchment paper. (David uses a silpat mat.) With a sharp, pointed knife, make 3 slits on top, about 6 inches apart. Brush the surface of the dough with the beaten egg & sprinkle with the kosher salt & black pepper. Cover with plastic wrap and set aside to rise until doubled in size; about 1 hour.



Preheat the oven to 400 F.



Remove the plastic wrap & bake until golden brown, 30-35 minutes. Let cool slightly. Cut crosswise into 12 equal portions & serve warm.



Go, eat!!



- Posted using BlogPress from my iPad


Location:Sloghaugvegen,Langevåg,Norway

 

Posted with Blogsy

Baked Fish Creole

Baked Fish Creole
Serving Size: 4


   3 cups water
   1 ½ cups uncooked white rice
   ¼ cup butter
   1 onion, chopped
   1 clove garlic, minced
   2 stalks celery, chopped
   1 green bell pepper, chopped
   ¼ cup all-purpose flour
   2 cups milk
   1-teaspoon salt
   ¼ teaspoon ground black pepper
   ½ teaspoon hot pepper sauce
   ½ cup chili sauce
   1 pound cod fillets
   2 tomatoes, sliced




Preheat oven to 400F. Lightly butter a 9x13 inch-baking dish. In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.


In a Dutch oven, melt the butter over medium heat. Add the onions and garlic. Cook until tender about 4 minutes. Add the celery and pepper. Cook for 3 minutes. Do not brown add the flour and stir well. Cook for 3 minutes.  Stir in the milk and bring just to a boil. Season with salt, pepper and hot sauce. Stir in the chili sauce. Taste and adjust seasoning.


Place rice into the bottom of the prepared pan. Arrange the fish fillets over the rice in a single layer. Place the sliced tomatoes over the fish and pour the sauce over the top.  Bake at 400F for 20 minutes or until fish is just cooked and flakes easily with a fork.

Secondline Oyster Dressing

Secondline Oyster Dressing
Serving: 4 – 6


3 tablespoons unsalted Butter
3 tablespoons shortening
1 cup onion, finely diced
3/4 cup celery, finely diced
2 tablespoons garlic, minced
1/8 cup green onions, sliced
1 tablespoon Fresh Sage, chopped
1 tablespoon fresh parsley, chopped
½ tablespoon dried thyme leaves
1 teaspoon fresh rosemary, chopped
6 cups French bread, cubed
1 dozen oysters, shucked, drained, and chopped; liquor reserved
2-3 cups chicken stock, hot
Kosher salt, to taste
Coarse ground black pepper, to taste
Cayenne pepper, to taste




Preheat oven to 350F degrees.


Melt the butter and shortening in an oven-safe Dutch oven (cast iron if available) over medium heat. Add the onions and celery; sweat until the onions are translucent. Add the garlic, green onions, sage, parsley, thyme, and rosemary, cook for 2 minutes. Add the French bread, stir to coat. Add the Oyster liquor and 1 cup of the stock, stirring constantly, and then add the stock in ½ cup intervals until you have a moist dressing. Stir in the Oysters; cook until they’re just cooked through. Season the dressing to taste with the salt, black pepper and Cayenne.  Bake for 15 minutes until the top of dressing becomes firm.


** It is unsafe to place any dressing or stuffing into raw fowl, especially dressing or stuffing containing any sort of seafood.  This can cause severe food poisoning.  Cook your fowl separately!!!

New Orleans Style BBQ Shrimp

New Orleans Style BBQ Shrimp


4 lb large shrimp, with heads and shells
2 lb butter
1 Medium yellow onion, minced
8 cloves garlic, minced
2 stalks celery, diced
1/4 Cup chopped fresh parsley
2 Tbsp Creole seasoning
4  sprigs Rosemary
ground black pepper to taste
1/2 Cup Worcestershire sauce
2 tsp fresh lemon juice
1 Cup beer or ale (optional)
2 Cups green onion, chopped


Preheat the oven to 350 degrees F (175 degrees C). Arrange the shrimp in a single layer in as many baking dishes as you need. Set aside.
Melt 1/2 cup of butter in a large skillet over medium heat. Add the onion, garlic, celery, parsley, Creole seasoning and rosemary. Cook and stir for a few minutes, until onion is tender. Add the rest of the butter and cook until melted over low heat. Stir in the pepper, Worcestershire sauce, beer or ale and lemon juice. Pour this mixture over the shrimp so that the shrimp are completely submerged.
Bake in the preheated oven until shrimp are pink, 15 to 20 minutes. Finish with chopped scallions just before serving.


Serve with hot crusty French Bread or toasted baguettes for dipping into the sauce from the shrimp. This dish is NOT low fat and low fat versions have always disappointed me. This is a dish for a special occasion. Its okay to splurge on the calories every now and then!

Louisiana Cajun Jambalaya

Louisiana Cajun Jambalaya
12 servings


6 slices bacon, cut into 1 inch pieces
1 cup chopped celery
1 green bell pepper, seeded and chopped
1 onion, chopped
½ lb. cubed cooked ham
½ lb. cubed cooked chicken
½ lb. cubed smoked sausage
2 (14.5 ounce) cans crushed tomatoes, with liquid
2 cups beef broth
2 cups chicken broth
1 teaspoon dried thyme
2 teaspoons Cajun seasoning
2 cups uncooked white rice
½ lb. medium shrimp, peeled, deveined


Heat a large pot over medium-high heat. Add bacon, and cook until crisp. Remove bacon pieces with a slotted spoon, and set aside. Add celery, bell pepper, and onion to the bacon drippings, and cook until tender. Add the ham, chicken and sausage to the pot, and pour in the tomatoes, beef broth and chicken broth. Season with thyme and Cajun seasoning. Bring to a boil, and add the rice. Bring to a boil, then turn the heat to low, cover, and simmer for about 20 minutes, until the rice is tender. Stir in the shrimp and bacon just before serving, and heat through. If you use uncooked shrimp, let it cook for about 5 minutes before serving.

Crawfish Etoufee

Crawfish Etoufee


Serving Size: 4


   ½ cup butter
   10 tablespoons all-purpose flour
   1-¼ cups chopped celery
   1 cup chopped green pepper
   ½ cup chopped green onions
   1 (14.5 ounce) can chicken broth
   1-cup water
   ¼ cup minced fresh parsley
   1-tablespoon tomato paste
   1 bay leaf
   ½ teaspoon salt
   ½ teaspoon garlic powder
   ¼ teaspoon pepper
   ¼ teaspoon cayenne pepper
   ¼ teaspoon Teedy Cooks! Homemade Creole Seasoning
   2 pounds frozen cooked crawfish tail meat, thawed
   Hot cooked rice




In a heavy skillet or Dutch oven, melt butter; stir in flour. Cook and stir over low heat for about 20 minutes until mixture is a caramel-colored paste. Add the celery, pepper and onions; stir until coated. Add the broth, water, parsley, tomato paste, bay leaf, salt, pepper, garlic powder Homemade Creole Seasoning and cayenne pepper. Bring to a boil.
Reduce heat; cover and simmer for 30 minutes, stirring occasionally. Discard bay leaf. Add crawfish and heat through. Serve over rice.

Bayou Lacombe Crab Cakes

Bayou Lacombe Crab Cakes


Serving Size: 4


  10 ounces (about 2 cups) lump crabmeat
  1    cup bread crumbs -- unseasoned
  1/4 cup green onion -- minced
  1/4 cup celery -- minced
  3    cloves garlic -- minced
  2    tablespoons mayonnaise
  1    egg -- beaten
  6    dashes hot sauce
  1/4 teaspoon salt
  1/2 teaspoon cayenne pepper
  1  teaspoon Creole or Cajun Seasoning
  2  rounded tablespoons flour
  3  tablespoons vegetable oil


Combine all ingredients except oil, reserve enough breadcrumbs to coat the outside of the cakes before frying; mix well and chill for up to 2 hours.


Shape mixture into 4 cakes about 3/4 of an inch thick.  Dust with breadcrumbs.


Sauté' cakes in the oil over a medium high heat for about 10 minutes on each side or until golden brown.


Serving Ideas: Delicious when garnished with a remoulade or chili sauce.  Great as main course when 2 cakes are served on a large bed of mixed greens tossed with a light vinaigrette and pickled veggies!

Louisiana Blue Crab & Corn Bisque

Louisiana Blue Crab & Corn Bisque

Serving Size: 6

  2    tablespoons minced onion
  4    tablespoons butter or margarine
  3    tablespoons flour
  2 ½ cups chicken broth
  2     cups fresh corn cut from cob
  2     cups whole milk
  1    pound Louisiana Blue Crab meat -- thawed if necessary
       (Use any quality lump crab meat when Louisiana Blue is not available)
  ½    teaspoon granulated or minced dry garlic
  1    teaspoon Creole Seasoning
      Salt
      Ground black pepper
      Chopped parsley

Sauté onion in butter. Add flour; cook and stir 1 minute making a blond (light colored roux). Gradually stir in chicken broth and whole milk add garlic and corn; cook and stir 5-7 minutes. Turn heat low and simmer for 30 minutes. Break crab meat into chunks; add to broth. Add Creole Seasoning, salt and pepper to taste. Heat thoroughly and turn off. Garnish with parsley.

Serve with a hard crusty bread and butter!