I Heart Gourmet Magazine

I recently broke down and got myself a subscription to Gourmet magazine. It was time to break the habit of buying them here and there or getting them from the library because there’s just too much good info. in there.

Gourmet is definitely just that–Gourmet and for me, that means that sometimes the recipes and articles can be a little. . . stuffy for my taste. I might really like the recipe, but it will contain hard to get ingredients or a technique that’s new to me and I don’t have time to experiment. That being said, it’s also a great magazine. It’s got fabulous photography and a lot of recipes I really CAN use. . . or attempt to without too much trouble. And it’s been my goal with this blog to keep the recipes Real, if you will and somewhat easy to accomplish. As I’ve said, I’m not a chef or even someone with Culinary education, but I am a person with serious passion for good food and I love to cook. So, I gotta have me some food magazines around to feed the need to find new ways to explore food.

The August issue of Gourmet has some things worth pointing out. There are a couple of fabulous ones in the Quick Kitchen section–one for Skillet Potatoes with Olives and Lemon and also one for Zucchini-wrapped Fish Fillets. Feast your eyes on those below. Great summer meal!

Also, coming this fall in NYC is the 5th Annual Gourmet Institute. It’s a full weekend of all-access seminars, cooking demonstrations and tastings. You get to experience all the A-List chefs who contribute to Gourmet and immerse yourself into a serious food experience. I would be ALL over this if there wasn’t the little matter of a baby coming! Also, it’s a pricey experience, but if you have the funds, my bet it is it’d be well worth it! Check out the website for more information. www.gourmetinstitute.com.

Now, here’s the Quick Kitchen recipes I mentioned. As usual, come back and let me know if you try them and how they were!

ZUCCHINI-WRAPPED FISH FILLETS
Gourmet | August 2007
Quick Kitchen-Shelley Wiseman

Makes 4 servings

2 (6- to 7-inch-long) zucchini, trimmed
3 tablespoons extra-virgin olive oil, divided, plus additional for brushing
16 fresh basil leaves
4 (6-ounce) pieces halibut or salmon fillet (preferably wild salmon), skinned
1 tablespoon fresh lemon juice

1. Shave zucchini lengthwise into very thin ribbons with a Y-shaped peeler.

2. For each piece of fish, arrange about 5 slices of zucchini on a work surface, side by side, overlapping each slice by half. Brush zucchini with oil, then lightly season with salt and pepper. Lay 2 basil leaves across center of each group of zucchini slices.

3. Pat fish dry, then sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper (total) and arrange crosswise on zucchini, covering basil leaves. Top each piece of fish with 2 basil leaves, then wrap zucchini around fish, overlapping ends.

4. Put 1 tablespoon oil in a 12-inch nonstick skillet and swirl to coat bottom, then arrange fish, seam sides down, in oil. Lightly brush tops of zucchini and fish with oil.

5. Cover skillet and cook fish over medium heat, without turning, until barely cooked through, 6 to 9 minutes, depending on thickness of fillets (fish will continue to cook from residual heat).

6. Transfer fish to plates, then stir lemon juice and remaining 2 tablespoons oil into juices in skillet and season sauce with salt and pepper. Drizzle sauce over fish.

SKILLET POTATOES WITH OLIVES AND LEMON
239248_116.jpg
Gourmet | August 2007
Quick Kitchen-Shelley Wiseman

Makes 4 servings

1/4 cup green olives such as picholine or arbequina
1 pound fingerling or small red potatoes, peeled if desired, then halved lengthwise
2 tablespoons extra-virgin olive oil
6 (3- by 1-inch) strips lemon zest, removed with a vegetable peeler
1/2 teaspoon ground cumin
1 cup water
1/4 cup coarsely chopped flat-leaf parsley

Accompaniment: lemon wedges

1. Smash olives with flat side of a large knife, then discard pits and chop olives. Toss potatoes with olives, oil, zest, cumin, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a 10-inch heavy skillet, then add water and bring to a boil.

2. Cover skillet and boil over medium heat until potatoes are tender, 10 to 12 minutes. Remove lid and cook, stirring, until water is evaporated, 1 to 2 minutes. Serve sprinkled with parsley.