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March 2011 Archives

Seafood Watch
Arctic Char with Fennel and Orange

char.aquarium.JPGI am working with the Monterey Bay Aquarium as the food editor for their Seafood Watch website, and the first post I produced is up. Each month we introduce one sustainable seafood item, with information about why it is a good choice for the environment and tips for cooking it. This is brought to life with 2 recipes fashioned specifically for the website; I will create one, and one will be from a chef who is dedicated to sustainability. 

This month we talk about arctic char, a delicate fish that tastes like a cross between salmon and trout. The photo here shows the recipe I devised: very easy to prepare Char with Fennel and Orange. The fish fillets and fennel and red onion wedges are seasoned with fennel seeds and orange zest and roasted in a hot oven. While they cook, balsamic vinegar and orange juice simmer until syrupy, for a quick, sprightly sauce to spoon over the fish.

Continue reading Seafood Watch
Arctic Char with Fennel and Orange
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New Finds
Tahoe Gold Mandarins

tahoegoldmandarins.jpgI heard that Ethridge Organics was selling very special tangerines, so I went straight to their stand at the Topanga farmers’ market Friday morning. Aaron Ethridge cut a wedge of the deep orange fruit, releasing its fresh floral aroma- I could almost taste its intense sweet-sour tang before he handed it to me. This is a fruit to seek out. 

Mandarins, tangerines, Satsuma, Clementine- the names can be confusing. All of these thin-skinned citrus fruits are mandarins, but we used to call them tangerines, because they were imported from Tangier. Satsuma and Clementine are varieties of mandarins, and the variety I was introduced to on Friday is Tahoe Gold. Some are filled with seeds, some have no seeds. I am happy to report that I have come across only an occasional seed in the Tahoe Golds.
 
To select the freshest fruits, look for reddish-orange color, firm skin with no soft spots, and a bright flowery perfume. They make a beautiful display in a bowl on the kitchen counter, but don’t leave them out for more than a day or two. Because their thin skins don’t offer much protection, they last longer when placed in a plastic bag in the refrigerator.
 
What am I doing with this new find?  Eating them out of hand. I cannot imagine any preparation that will improve on their outstanding, natural taste. They make a bright start to the day, great for nibbling while preparing breakfast, or a refreshing finish to lunch or dinner. 
 
Aaron says the Tahoe Gold mandarins should be around for another month or so. Ethridge Organic citrus fruit can be found at several farmers’ markets around LA: Wednesday in Ventura; Thursday evenings in South Pasadena; Friday mornings at the Topanga market; Saturday at the Santa Monica market on Arizona and 3rd, and the Calabasas market; Sunday in Pacific Palisades and Studio City.
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