Pan-Cooked Bass with Dill and Cucumber

Ruth Cousineau as printed in Gourmet, June 2006

(Makes 4 servings)
3 tablespoons unsalted butter
4 (5 to 7-oz) black sea bass or striped bass fillets
(1/2 to 3/4 inch thick) with skin - available at the Grand Army Plaza Farmer’s Market
1/2 teaspoon salt
1/4 teaspoon black pepper
1 1/2 tablespoons finely chopped fresh dill
1 cucumber, halved lengthwise, seeded and very thinly sliced

Melt butter in a 12-inch heavy nonstick skillet, then remove from heat and cool. Put fillets, flesh sides down, in butter, then turn over so skin sides are down. Sprinkle fish with salt (1/2 teaspoon), pepper (1/4 teaspoon), and 1 tablespoon dill. Arrange cucumber slices overlapping on fish (like scales) and season with salt and pepper. Cover fish directly with a piece of buttered parchment paper (buttered side down) large enough to cover it, then tightly cover skillet with lid or foil.

Cook fish over moderately high heat until just cooked through, 3 to 5 minutes, depending on thickness of fish. Remove parchment and sprinkle fish with remaining 1/2 tablespoon dill and drizzle with some pan juices.

Swimming Cherry Soup

Clotilde Dusoulier, chocolateandzucchini.com

(Makes 4 servings)
1 pound fresh cherries, sweet and juicy
1/2 cup brown sugar
1 cup water
2 teaspoons lemon zest
1 cup red wine, fruity and spicy
butter wafers for serving

Rinse and drain the cherries. Discard the stems and pit the
cherries. Combine the water and sugar in a medium saucepan and bring to a simmer, uncovered. Add in the red wine and lemon zest. Bring back to a simmer and cook for three minutes over medium heat, stirring from time to time.

Add in the cherries and wait until the liquid returns to a simmer. Count two minutes then remove pan from heat. Cover with a lid, let cool to room temperature on the counter, then refrigerate.

This is best made a day ahead so the flavors have time to develop, but it tastes fine the same day. It can be served chilled, at room temperature or slightly warm with wafers for dipping.

Udon Noodles with Bok Choy and Tofu

Adapted from Epicurious.com as printed in Bon Appétit, July 2000 Aviva Goldfarb, Chevy Chase, MD

(Makes 4 to 6 servings)
1/4 cup soy sauce
2 tablespoons rice wine vinegar
2 tablespoons honey
2 tablespoons sesame oil
2 teaspoons cornstarch
8 green onions, chopped
2 large garlic cloves, minced
1 tablespoon minced peeled fresh ginger
1-2 teaspoon hot pepper flakes (optional)
2 heads bok choy, leaves thickly sliced and bottom third diced
1 12-ounce package extra-firm tofu, cut into 1/2-inch pieces, drained well on paper towels
1 12-ounce package udon noodles
handful of chopped cilantro for garnish

Whisk soy sauce, vinegar, honey, 1 tablespoon oil and cornstarch in small bowl to blend. Heat remaining 1 tablespoon oil in heavy large pot over medium-high heat. Add onions, garlic, ginger and red pepper flakes and stir 30 seconds. Add bok choy and sauté until beginning to wilt, about 2 minutes. Mix in tofu, then noodles and soy mixture. Stir until sauce thickens and coats noodle mixture about 1 minute. Season to taste with salt and pepper and garnish with cilantro.

Radishes Sauteed with Cream and Herbs

By Chef Caroline Fidanza, Diner, a Williamsburg restaurant as printed in Edible Brooklyn, Spring 2007

(Makes 2 to 4 servings)
1-2 tablespoons extra-virgin olive oil
1-2 tablespoons butter
2 tablespoons garlic scapes, sliced
2 large bunches radishes, cleaned and quartered
1/2 cup stock or water
2 tablespoons heavy cream
1 bunch chives, cut into 1/4” slices
1 bunch scallions, thinly sliced on the bias

Heat butter and olive oil in a skillet over high heat. Add garlic scapes and cook until soft, 1-2 minutes. Add radishes, season with salt, and cook another 1-2 minutes, until they begin to brown. Add stock or water, lower heat, and simmer until radishes are tender, 2-3 minutes. Add cream, raise heat to high, and cook until cream thickens and clings to the radishes, about 1 minute. Toss in chives and scallions and season with salt and fresh black pepper.