There was a time (and what a time it was) ... the fridge was so covered with photos, art, coupons, school work and miscellaneous paper remnants - that finding the actual fridge was looking for Waldo. The dining room table housed pennies, cleaning solutions, cotton... pieces of sciences projects in various stages of analysis. Dinner was 1/3 protein, 1/3 vegetable, 1/3 carb. I had speed dinners down to a science. We ate in the kitchen because to unpile the dining room table one needed to plan ahead and hire a crane.
It didn't snow in May.
Life shifted and a few years ago the dining room table became a table for dining (and we pile up the kitchen table with computers and fruit). Dinner is 2/3 vegetables, a lean protein and a bit of carbs (except on pasta nights - all bets are off).
And it snowed in May.
Life shifts and what I would have made for a growing family of 4 is not what I make today. (Unless the family of 4 is home with requests.)
I saw this Sea Bass with Tangerine Sauce and it suited my "bring spring into the kitchen because it's not happening outside" mood. Even with the rice and farro, there is a transitional lightness of being that suits our winter-in-spring. I changed the fish, changed the amounts and made a dinner for 8 into a dinner for two.
And it was lovely. And spring. And balanced. The original recipe from Zen Can Cook can be found here. It's a beauty. Flaky white fish studded with tangerine zest and thyme. It sits on a nutty bed of black rice and farro. Which sits on a bed of spinach. Adding color and spring. Halfway through dinner, husband looked up and said, "You can make this again." And then he went back to eating. And I shall make it again. Even though it uses every pot in the house. It's the different textures - from flaky to chewy to crunch to mellow. And then there's that bright sauce - sweet and tart - the tangerine sauce ties it all up in a citrus bow.
Black rice can be found in specialty Oriental and Italian groceries. I actually had some from a lovely meeting with Ciao Chow Linda last March in NYC where we dared to go into Eataly. (It's ... busy).
Tilapia with Farro, Black Rice, Spinach and Tangerines - 2 servings
TILAPIA
2 boneless tilapia fillets (You judge - you might want more or less depending on individual taste)
2 tangeringes - zested and juiced (save some segments) - in hindsight - I'd another 1 or 2 for the sauce
2 teaspoons fresh thyme leaves (I used more)
1-2 tablespoons olive oil
salt and pepper
1 teaspoon sugar
1 tablespoon butter
FARRO
1 tablespoon olive oil
1/4 chopped white onion
1/4 cup farro
1/4 cup white wine
1-1/4 cups water
RICE
1 tablespoon olive oil
1-2 bay leaves
1/4 cup chopped white onion
1/4 cup black rice
1/4 cup white wine
2 cups water
1 tablespoon olive oil
8 ounces baby spinach
salt and pepper
FISH: Zest and juice your tangerines. Set aside the juice. Cover tilapia with tangerine zest and thyme. Put in a covered bowl and let rest in the fridge for 4 hours (I did 2 hours) or overnight.
To cook: After cooking the farro and rice, cook the fish - it comes together fast. Salt and pepper the fish. Heat 1-2 tablespoons olive oil on medium-high heat in medium skillet. Add fish and cook 3-4 minutes per side (adjust to your thickness). Keep in warm oven or on a warm plate.
Wipe out skillet. Add tangerine juice and sugar. Stir. Cook till reduced by 1/2. (This happens very fast!) Add butter. Stir. Finished.
FARRO: In a medium sauce pan, heat olive oil on medium-high. Add onion and saute 3-4 minutes till softened. Add farro and stir. Add wine and cook till most of it is gone. Add water. When it comes to a boil, cover and cook on low for 40 minutes or until water is gone and farro is soft and just a bit chewy. (Mine took 50 minutes.)
RICE: Basically the same thing. In (yes, another) medium sauce pan, heat olive oil. Add onion and cook till softened. Add rice and stir. Add wine and cook till almost gone. Add water, bring to a boil, lower heat, cover and cook for 40 minutes or so - until rice is tender and water is gone. (This also took me 50 minutes.)
In skillet that had fish, add a drop of olive oil. Add spinach. Salt and pepper. Cook until just wilted.
Combine farro and rice in one point. Salt and pepper to taste.
To plate: But down a bed of spinach, then the farro-rice combination. Top with the tilapia and drizzle with the juice.
I bought my first cookbook - in 16 months. (I am trying to curb my addiction.) Plenty by Yotam Ottolenghi. I know a lot of you know it - and I must say I am smitten. I will be seasonally cooking my way through it.
I am looking for others - vegetable-centric cookbooks for the coming months (the fields won't be covered with snow forever.... she says optimistically). If you have any suggestions... I am looking at Fresh and Natural Every Day, Smitten Kitchen, Jerusalem... mainly not Italian because - I need to sneak those into the house. Nobody here thinks I need another Italian cookbook.
Kirsten has a new kitten in her kitchen. She and Devon brought home a rescue cat. More than the ring, more than the search for a wedding venue - I think the adoption of a kitten is a sign of their commitment. Luna - because she is many colors of the night.
