Thursday, February 12, 2015

Elephants,

This is an incredible video about elephants. Their emotions, their loyalties and the disturbing results of what we euphemistically call culling  If you click on the link below, it will take you to this incredible video story which appeared on Facebook. I do hope you will take the time to watch this. It is both enlightening and heartening.




A delightful looking recipe from Closet Cooking by Kevin Lynch who produces the most extraordinary recipes in his tiny kitchen.

Miso Glazed Black Cod on Baby Bok Choy and Shiitake Mushrooms

Prep Time: 10 minutes Marinate Time: 72 hours Cook Time: 10 minutes Total Time: 20 minutes 

Servings: 4

Buttery soft black cod in a simple and tasty miso marinade that melts in your mouth taking your taste buds on a trip to heaven.
ingredients
    For the miso glazed black cod:
  • 1/3 cup white miso
  • 1/3 cup sake
  • 1/3 cup mirin
  • 1/4 cup brown sugar
  • 4 (6 ounce) black cod fillets or chilean sea bass, salmon, etc
  • For the baby bok choy and shiitake mushrooms:
  • 1 tablespoon oil
  • 1 pound baby bok choy, sliced 1/4 inch thick
  • 8 ounces shiitake mushrooms, stemmed and sliced
  • 2 cloves garlic, chopped
  • 1/4 cup dashi or broth or water
  • 1 teaspoon soy sauce
  • 1 teaspoon toasted sesame oil
directions
    For the miso glazed black cod:
  1. Mix the miso, sake, mirin, and sugar, heat in a sauce pan over medium heat until the sugar has melted and the miso has mixed in smoothly, about 5 minutes, before letting it cool.
  2. Marinate the fish in 2/3 of the marinade in a sealed container in the fridge for 30 minutes to overnight or optimally for 2-3 days.
  3. Place the fish on a greased baking sheet and bake in a preheated 400F oven until the fish just starts to flake, about 8-10 minutes depending on the thickness of the fish, turn the oven up to broil and let it broil until deeply golden brown on top, about 2-3 minutes.
  4. For the baby bok choy and shiitake mushrooms:
  5. Heat the oil in a pan over medium-high heat add the bok choy stems and shiitake mushrooms, cook until soft, about 2-3 minutes, add the garlic, saute until fragrant, about 30 seconds, add the bok choy leaves, dashi and soy sauce and simmer until the leaves have wilted, remove from heat and mix in the sesame oil.
  6. Serve the fish on a bed of the baby bok choy and shiitake mushrooms drizzled with the the remaining marinade and optionally garnished with green onions and/or sesame seeds.

Note: For optimal flavour marinate the fish for 2-3 days but if you are in a hurry, overnight or while you are at work or 30 minutes or even just brushing the marinade on the fish and broiling right away will work, but with less flavour.
Option: Use honey or other sweetener rather than the brown sugar if desired but the brown sugar brings the hint of molasses umami.
Note: If you use broth or water to braise the bok choy you may want to add a teaspoon fish sauce for that extra kick of umami.
Note: If I was making the baby bok choy and shiitake mushrooms as a side dish without the miso marinade for flavour, I would add more soy sauce and maybe some oyster sauce for more flavour.

Have a great day
 


20 comments:

  1. Been forever since I've had good cod. Looks yummy.

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    1. Doesn't it? This wasn't supposed to post til tomorrow - oh well.

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  2. Hi Jo, as usual you make my day. I've also nominated you for the Very Inspiring Blogger Award... on my page today! Congratulations, and thank you for inspiring me daily! (smile)

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    1. Thanks Dixie. I had already been nominated but not done anything about it. Guess I should do so

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    2. i understand. I was nominated by two bloggers, as well. It means you're really inspiring people (smile). Thank you for all you do.

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    3. Nice of you Dixie. Will get round to it this weekend if I can

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  3. Our doctor wants us to eat more fish but I just am not a fan. This recipe looks good though although I'm not sure I feel comfortable about marinating fish for 2-3 days, unless the marinade somehow keeps it from going bad.

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    1. I agree with your doctor. Luckily we enjoy fish. If the fish is in the fridge marinating, it should keep just fine.

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  4. The recipe sounds great!
    Busy at work, so will come back later to watch video.

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    1. I agree. Hope you can get cod easily where you are.

      Do watch it Alex, it is really interesting, especially the latter part.

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  5. I do love elephants as do the kids. That recipe looks amazing. We eat fish but never like this. We need to expand our culinary horizons.

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    1. Me too. I just hate that so many are being slaughtered for their ivory.

      This could be made with any solid white fish.

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  6. Dear Jo,

    I did take the time to watch this lovely video. It is remarkable and heartwarming how the elephants warmed up to that man and how they mourned after he died. These (and all animals) are so beautiful and intelligent. Thank you so much for sharing.

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    1. Glad you enjoyed it. Fascinating. How do they tell the date I wonder.

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  7. Poor Frankie and Eetie. How lovely they're such loyal friends. I hate the hunting culture. Elephants are such beautiful animals and it's clear they have real feelings. Thanks for sharing Jo.

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    1. It is wonderful to see isn't it. I think it's ET as in Enfant Terrible. I do agree about the hunting culture, especially when done for pleasure or for synthetic medical reasons

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  8. Just catching up with missed Blog Posts. We visited my Mum yesterday and she'd seen the elephant programme and highly recommended it so will have to try to watch it on 'catch up TV'.
    We bought a whole side of salmon in France on Tuesday so might try the recipe with salmon - looks yummy

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    1. Hi Sue. Hope your mom is doing well.

      Nice, a whole side of salmon, wish I lived closer.

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  9. We found the programme on 'catch up' ... thought most of it was a bit 'twee' but just loved the elephants ... what fabulous creatures they are.
    Mum is a lot better now and I hope that you are too.

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    1. You should have watched my clip. It was just elephants.

      Glad she is, wish I were. Lot being the word I am comparing with.

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