Tag: low carb

Meche’s Salsa Fresca

Some time ago, with Meche’s permission, I shared her recipe for guacamole on “Courage in the Kitchen.” Since fresh vegetables are still available at the local Farmers Markets, it’s not too late to make a batch of Meche’s Salsa Fresca. Salsa Fresca literally means “fresh sauce.” It is also called Pico de Gallo, which translates as “rooster’s beak,” heaven knows why. I prefer to call it salsa fresca.

Unlike the salsas you buy in jars at the supermarket, salsa fresca is made with fresh uncooked vegetables and must be stored in the refrigerator, It’s a wonderfully refreshing dip with tortilla chips, a flavorful sauce over scrambled eggs, and goes great with tacos, enchiladas and burritos.

And if you are counting carbs or watching calories, you would be hard pressed to find a better food to complement a low carb low calorie meal.

Meche made clear that her recipe is just a guide. Feel free to change the proportion of ingredients and even add some other ingredients such as radishes, cucumbers or even salad shrimp. Meche even said that the avocado was optional, but she seems to include one most of the time, and I like avocados. Start with tomatoes, onion, peppers and lime juice and go on from there.

4 medium tomatoes (about 3 inches in diameter)
1 small onion (1 1/2 to 2 inches in diameter)
2 to 3 Jalapeño peppers or Serrano chiles
1/4 cup chopped cilantro
1 large clove garlic
2 T fresh lime juice
1/4 tsp. salt
1 avocado

Wash all the vegetables thoroughly. Remove the stem scar and cut the tomatoes in half. Remove the seeds and pulp and chop the tomatoes into half inch pieces. Peel and finely chop the onion.

Remove the stems, seeds and white membrane from the peppers and chop them into a quarter inch dice. Remove the coarse stems from the cilantro and chop the leaves finely. Peel and mince the garlic.

Cut a firm, barely ripe avocado in half, remove the seed and scoop the flesh from the rind with a spoon. Chop the halves into a coarse dice.

Stir the tomatoes, onion, peppers, cilantro and garlic together in a medium bowl. Juice a lime and stir two tablespoons of the fresh juice into the vegetables along with the salt.

Taste and add salt or more juice if necessary.

NOTES: For a milder salsa, substitute part of a green bell pepper for one or two of the jalapeño peppers. For a spicier salsa, use Serrano peppers or add a dash of hot sauce. If you like garlic, add an extra clove.

This recipe works best with an avocado that is very firm. If it feels just slightly soft when you press on the rind, it is right for salsa. If your avocados have gotten too soft, do not despair. Here’s a link to the recipe for Meche’s Guacamole

Seafood Divan

When Jerri first made this casserole I thought that it was called Seafood Divine because it tasted heavenly.   However, it is actually a takeoff of Chicken Divan, a casserole made with poached chicken, broccoli and Mornay Sauce–a classic French cheese sauce made with white sauce, Parmesan and Gruyère cheese.    Chicken Divan was invented and named by an anonymous chef at the Divan Parisien Restaurant in New York City sometime early in the twentieth century.

The meaning of divan is unclear.  One explanation is that “divan” is a French word for a meeting place.  Another is that the word actually refers to the privy council of the Ottoman Empire and by association with the council chamber itself.  My guess is that the Divan Parisien  Restaurant and its signature dish were given the name because it sounded elegant.

The strategy worked and the restaurant flourished for many years just a short distance north of Grand Central Terminal.   The recipe spawned dozens, if not hundreds, of variations and takeoffs, many of which seem to use “Divan” in the name just because it sounds good.

Thus, there are leftover turkey divans, ham divans, pork divans, fish divans, lobster and shrimp divans, hamburger divans, vegetarian divans and even spam divans.  I kid you not.  The one thing these recipes have in common besides the name is some kind of cheese.

Here is our recipe for “a really elegant dish” (a divan!) made with canned and frozen ingredients that you can keep on hand to use when you don’t know what to make for dinner and don’t feel like going to the store to get inspired.  This recipe probably originated somewhere in the midwest fifty or sixty years ago.  Neither of us really knows where we got it.  Jerri even accuses me of first making it, but she is wrong.

INGREDIENTS:

For the casserole:

1/2 pound fresh or frozen codfish fillets
1 six ounce can of crabmeat
1 can of condensed Cream of Celery Soup
1 fourteen ounce can of cut asparagus
1 four ounce can of sliced mushrooms
1 two ounce jar diced pimientos
4 tsp. all purpose flour
1/4 cup grated sharp cheddar cheese
White or brown rice

For poaching the fish:

2 quarts water
1 bay leaf
1 small onion
4 peppercorns
4 whole cloves
2 T lemon juice
1/2 tsp. salt

PROCEDURE:

If the fillets are frozen, thaw them before poaching and and grate the cheese.

Put the poaching ingredients into a three or four quart saucepan and bring the liquid to a boil.  Boil for five minutes, then remove the pan from the heat for a few minutes to allow the liquid to cool slightly.

Drop the fillets into the hot liquid and return the pan to low heat for five minutes or until the fish flakes but is not soft.  Do not boil or overcook the fish.  With a slotted spoon remove the fish from the poaching liquid to a mixing bowl.  Discard the liquid.  Add the crabmeat to the fish and mix them together, breaking the fillets into large flakes.

Preheat the oven to 325º.   Drain the asparagus and put it into a baking dish.  Drain the mushrooms and layer them on top.  Layer the pimientos on the mushrooms.  Sprinkle the vegetables with four teaspoons of all purpose flour.  Layer the fish and crab mixture on the vegetables.

Warm the soup with 2 or 3 tablespoons of water in a small saucepan and mix until smooth.  Pour the soup over the fish and vegetables.  Sprinkle with the grated cheese.

Cover and bake for 30 minutes.  Cook the rice according to your favorite method and make a salad while the casserole is baking.

Serve over rice accompanied by a garden salad and French bread.

NOTES:  You can substitute haddock, pollock or other firm-fleshed fish for the codfish fillets.  A glass of chilled white wine goes well with this dish.