Author Archive | Mike Nadelman

Cioppino

Cioppino
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This Cioppino recipe is undeniably a San Francisco original, made famous in the 1850s by Genoese immigrant Giuseppe Bazzuro at his eponymous restaurant. Derived from the traditional ciuppin—which means "little soup" in the Genoese dialect—the dish was originally a puree of cooked vegetables and leftover fish scraps. Over the years, Bay area chefs transformed it into a luxurious stew using local delicacies such as Dungeness crab, as in this version from the city's legendary Tadich Grill.
Servings
8 Servings
Cook Time
3 Hours
Servings
8 Servings
Cook Time
3 Hours
Cioppino
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This Cioppino recipe is undeniably a San Francisco original, made famous in the 1850s by Genoese immigrant Giuseppe Bazzuro at his eponymous restaurant. Derived from the traditional ciuppin—which means "little soup" in the Genoese dialect—the dish was originally a puree of cooked vegetables and leftover fish scraps. Over the years, Bay area chefs transformed it into a luxurious stew using local delicacies such as Dungeness crab, as in this version from the city's legendary Tadich Grill.
Servings
8 Servings
Cook Time
3 Hours
Servings
8 Servings
Cook Time
3 Hours
Ingredients
Servings: Servings
Units:
Instructions
  1. Heat 1⁄2 cup of the oil and 8 tbsp. of the butter in a large pot over medium heat. Add onions and cook, stirring often, for about 2 minutes. Add carrots, celery, peppers, leeks, and fennel and cook, stirring often, for about 5 minutes. Add crushed tomatoes, tomato paste, 4 cups water, bay leaves, oregano, thyme, basil, and cayenne and season to taste with salt and pepper. Bring to a boil, reduce heat to low, and simmer, stirring occasionally, for 2 hours.
  2. Heat remaining 1⁄2 cup oil, 8 tbsp. butter, and garlic in a large, heavy skillet over high heat until fragrant, 1-2 minutes. Working in 2 batches, dredge halibut, scallops, and large and bay shrimp in flour, shaking off excess, and fry, turning seafood frequently, until golden, 1-2 minutes. Transfer seafood with a slotted spoon to pot with sauce, and add crabmeat, cover, and simmer for 10-15 minutes.
  3. Add wine to same skillet over high heat, scraping browned bits stuck to bottom of skillet. Add clams, cover, and cook until shells open, about 5 minutes. (Discard any clams that don't open.) Add clams and broth to pot; adjust seasonings. Ladle soup into large bowls, garnish with parsley, and serve with toasted sourdough bread, if you like.
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Lebanese Lemon-Parsley Bean Salad

Lebanese Lemon-Parsley Bean Salad
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A delightfully crunchy and satisfying bean salad bursting with Mediterranean flavors, including lemon, garlic and fresh herbs. This healthy salad is vegan and gluten free, but mostly just delicious!
Servings Prep Time
6 cups 15 minutes
Servings Prep Time
6 cups 15 minutes
Lebanese Lemon-Parsley Bean Salad
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A delightfully crunchy and satisfying bean salad bursting with Mediterranean flavors, including lemon, garlic and fresh herbs. This healthy salad is vegan and gluten free, but mostly just delicious!
Servings Prep Time
6 cups 15 minutes
Servings Prep Time
6 cups 15 minutes
Ingredients
Servings: cups
Units:
Instructions
  1. 1) In a serving bowl, combine the prepared kidney beans, chickpeas, onion, celery, cucumber, parsley and dill (or mint). 2) Make the lemon dressing: In a small bowl, whisk together the olive oil, lemon juice, garlic, salt, and pepper flakes until emulsified. Pour dressing over the bean and vegetable mixture and toss thoroughly. 3) Serve immediately for the most flavor, or let it marinate in the refrigerator, covered, for a couple of hours or longer. Leftovers should keep well, covered and refrigerated, for several days. If necessary, wake up leftovers with a little sprinkle of salt or drizzle of lemon juice.
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Remoulade Sauce

Remoulade Sauce
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Mix all the ingredients together in a medium bowl. The remoulade is better if left for a few hours to let the flavors meld. Keep refrigerated.
Servings Prep Time
1.5 cups 10 minutes
Servings Prep Time
1.5 cups 10 minutes
Remoulade Sauce
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Mix all the ingredients together in a medium bowl. The remoulade is better if left for a few hours to let the flavors meld. Keep refrigerated.
Servings Prep Time
1.5 cups 10 minutes
Servings Prep Time
1.5 cups 10 minutes
Ingredients
Servings: cups
Units:
Instructions
  1. Mix all the ingredients together in a medium bowl. The remoulade is better if left for a few hours to let the flavors meld. Keep refrigerated. If you don't have any pickle juice on hand, use a little lemon juice or vinegar.
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Shrimp and Sausage Gumbo

Shrimp and Sausage Gumbo
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I am going to give you my gumbo recipe. I learned to cook from my mother and grandmother who were born and raised in New Orleans and really knew how to cook. Most of the time, you could not get them to write down their recipes because they used a 'pinch' of this and 'just enough of that' and 'two fingers of water,' and so on. This recipe is a combination of both of their recipes which I have added to over the years. Serve over hot cooked rice. The gumbo can be frozen or refrigerated and many people like it better the next day. Bon appetit!
Servings Prep Time
20 servings 1 hour
Cook Time
2.7 hours
Servings Prep Time
20 servings 1 hour
Cook Time
2.7 hours
Shrimp and Sausage Gumbo
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I am going to give you my gumbo recipe. I learned to cook from my mother and grandmother who were born and raised in New Orleans and really knew how to cook. Most of the time, you could not get them to write down their recipes because they used a 'pinch' of this and 'just enough of that' and 'two fingers of water,' and so on. This recipe is a combination of both of their recipes which I have added to over the years. Serve over hot cooked rice. The gumbo can be frozen or refrigerated and many people like it better the next day. Bon appetit!
Servings Prep Time
20 servings 1 hour
Cook Time
2.7 hours
Servings Prep Time
20 servings 1 hour
Cook Time
2.7 hours
Ingredients
Servings: servings
Units:
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Pico de Gallo

Pico de Gallo
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In Mexican cuisine, pico de gallo, also called salsa fresca or salsa cruda, is made from chopped tomato, onion, cilantro, fresh serranos, salt, and lime juice.
Servings Prep Time
10 Servings 10 Minutes
Servings Prep Time
10 Servings 10 Minutes
Pico de Gallo
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In Mexican cuisine, pico de gallo, also called salsa fresca or salsa cruda, is made from chopped tomato, onion, cilantro, fresh serranos, salt, and lime juice.
Servings Prep Time
10 Servings 10 Minutes
Servings Prep Time
10 Servings 10 Minutes
Ingredients
Servings: Servings
Units:
Instructions
  1. Dice up equal quantities of onion and tomato. Roughly chop the cilantro.
  2. Now, slice 1 or 2 jalapenos in half. With a spoon, scrape out the seeds. (If you like things spicy, leave in some of the white membranes.) Dice the jalapenos very finely; you want a hint of heat and jalapeno flavor, but you don't want to cause any fires. Now dump the four ingredients into a bowl.
  3. Slice the lime in half and squeeze the juice from half a lime the bowl. Sprinkle with salt, and stir together until combined. Be sure to taste the pico de gallo and adjust the seasonings, adding salt or more diced jalapeno if needed.
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Chickpea Salad with Red Onion and Tomato

Chickpea Salad with Red Onion and Tomato
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A good chickpea salad, that is low-fat and high in protein
Servings Prep Time
6 Servings 10 Minutes
Passive Time
2 hours
Servings Prep Time
6 Servings 10 Minutes
Passive Time
2 hours
Chickpea Salad with Red Onion and Tomato
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A good chickpea salad, that is low-fat and high in protein
Servings Prep Time
6 Servings 10 Minutes
Passive Time
2 hours
Servings Prep Time
6 Servings 10 Minutes
Passive Time
2 hours
Ingredients
Servings: Servings
Units:
Instructions
  1. In a large bowl, combine the chickpeas, red onion, tomatoes, celery, and cilantro,
  2. Mix the garlic, freshly squeezed lemon juice, olive oil, salt, and pepper. Taste then pour over the salad and mix well. Chill for 2 hours before serving.
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Roasted Cauliflower, Baby Kale and Cucumber Salad

Cauliflower, Baby Kale and Cucumber Salad
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Roasted cauliflower, cucumber, and fresh kale come together in a quick salad recipe
Servings Prep Time
4 Servings 20 Minutes
Servings Prep Time
4 Servings 20 Minutes
Cauliflower, Baby Kale and Cucumber Salad
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Roasted cauliflower, cucumber, and fresh kale come together in a quick salad recipe
Servings Prep Time
4 Servings 20 Minutes
Servings Prep Time
4 Servings 20 Minutes
Ingredients
Servings: Servings
Units:
Instructions
  1. On a large rimmed baking sheet, toss cauliflower florets with olive oil and 1/8 teaspoon each of salt and pepper. Roast in 450°F oven for 25 minutes, or until stems are tender.
  2. n large bowl, whisk lemon juice, olive oil salt, and pepper. Toss kale with dressing. Let stand at least 5 minutes. Then add cucumber toss a second time.
  3. To kale, add cooked cauliflower, onion and toasted pine nuts. Toss until well combined. Chill as needed
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Crustless Sweet Corn and Zucchini Pie

Crustless Sweet Corn and Zucchini Pie
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This crustless Sweet Corn and Zucchini Pie is so incredibly simple to make and it’s the perfect way to enjoy summer produce!
Servings Prep Time
8 Servings 15 Minutes
Cook Time
45 Minutes
Servings Prep Time
8 Servings 15 Minutes
Cook Time
45 Minutes
Crustless Sweet Corn and Zucchini Pie
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This crustless Sweet Corn and Zucchini Pie is so incredibly simple to make and it’s the perfect way to enjoy summer produce!
Servings Prep Time
8 Servings 15 Minutes
Cook Time
45 Minutes
Servings Prep Time
8 Servings 15 Minutes
Cook Time
45 Minutes
Ingredients
Servings: Servings
Units:
Instructions
  1. Preheat the oven to 375 degrees. Heat the oil in a large, deep skillet over medium-high heat. Add the zucchini and saute. Add bell pepper, then corn to the pan and continue to saute until the veggies are soft, 5-10 minutes. Remove from heat.
  2. Once the mixture has cooled for a few minutes, stir in the cilantro, salt, and cheese. Line a pan with parchment paper or just grease a pan with nonstick spray. Transfer the mixture to the pan. Arrange the top so the zucchini slices lay flat and look nice. Top with a little extra cheese for looks, cover with greased foil, and bake for 20 minutes. Remove foil and bake for an additional 5 minutes to brown the top. Let stand for 10-15 minutes before cutting into slices.
Recipe Notes

It will bubble up a little bit as it bakes, so put a pan under to catch drips if it’s really full. Also, there was a little extra watery-ness (about 2 tablespoons) in the bottom of my pan when I sliced it, but the pieces held together perfectly so NBD. I think the moisture could be prevented by just being a little more patient before cutting.

I sprinkled mine with fresh herbs (parsley and cilantro) like I always do on everything. Basil would also be yummy.

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Tsukune “Matzah Ball” Soup

Tsukune "Matzah Ball" Soup
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I made this Japanese "matzah ball" soup for our Seder meal. It's a soup that can be enjoyed any time of the year you're craving some good old chicken soup, though. This recipe is an adaptation of one I saw on Tori Avey's website by La Fuji Mama. My version incorporates similar chicken tsukune meatballs, while the soup is my classic chicken stock to make it taste closer to a matzah ball soup.
Servings Prep Time
8 Servings 30 Minutes
Cook Time
1 Hour
Servings Prep Time
8 Servings 30 Minutes
Cook Time
1 Hour
Tsukune "Matzah Ball" Soup
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I made this Japanese "matzah ball" soup for our Seder meal. It's a soup that can be enjoyed any time of the year you're craving some good old chicken soup, though. This recipe is an adaptation of one I saw on Tori Avey's website by La Fuji Mama. My version incorporates similar chicken tsukune meatballs, while the soup is my classic chicken stock to make it taste closer to a matzah ball soup.
Servings Prep Time
8 Servings 30 Minutes
Cook Time
1 Hour
Servings Prep Time
8 Servings 30 Minutes
Cook Time
1 Hour
Ingredients
Servings: Servings
Units:
Instructions
  1. Make the tsukune: Combine all ingredients except the vegetable oil into a large mixing bowl and mix with your hands to combine. Rub a dime-size amount of vegetable oil onto the palms of your hands, and start making meatballs that are 1½ inches in diameter, slightly smaller than a golf ball. Place them on a baking sheet. If the meat starts sticking to your hands, add more oil to your hands. You should get about 18 balls.
  2. Make the soup: In a large pot, bring the chicken broth to a boil. Reduce to low and add the carrots. Cover the pot and simmer for 10 minutes. Using a slotted spoon, remove the carrots and set aside. They should be firm and hold their shape but not be crunchy.
  3. Increase heat to medium and add the meatballs into the pot, one by one. Cook for 10 minutes. Check one of the meatballs for doneness by cutting it half.
  4. Turn the heat back to low. With a spoon, skim the surface of the soup of any white bits that have floated to the surface and discard. Return carrots to the soup.
  5. To serve, sprinkle a bit of dill into empty bowls and pour the hot soup and two meatballs over it. Sprinkle some freshly ground black pepper into each bowl and serve immediately.
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Brussels Bacon & Cauliflower

Brussels Bacon & Cauliflower
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This is an awesome dish in the summer with beans from our garden. Truly almost any vegetable will taste delicious when sautéed in bacon grease. I like to use a good quality bacon when I can find it. Aldi has a new Never Any line of hickory smoked bacon and the label reads: No Antibiotics, No Hormones, No Animal-By-Products, Vegetarian Fed, and No MSG. No nitrates or nitrites added -Except that naturally occurring in sea salt and celery powder. I like to think this is a healthier choice and I also think it tastes delicious.
Servings Prep Time
8 servings 5 minutes
Cook Time
20 minues
Servings Prep Time
8 servings 5 minutes
Cook Time
20 minues
Brussels Bacon & Cauliflower
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This is an awesome dish in the summer with beans from our garden. Truly almost any vegetable will taste delicious when sautéed in bacon grease. I like to use a good quality bacon when I can find it. Aldi has a new Never Any line of hickory smoked bacon and the label reads: No Antibiotics, No Hormones, No Animal-By-Products, Vegetarian Fed, and No MSG. No nitrates or nitrites added -Except that naturally occurring in sea salt and celery powder. I like to think this is a healthier choice and I also think it tastes delicious.
Servings Prep Time
8 servings 5 minutes
Cook Time
20 minues
Servings Prep Time
8 servings 5 minutes
Cook Time
20 minues
Ingredients
Servings: servings
Units:
Instructions
  1. In a large saute pan, cook your bacon. In the meantime microwave your cauliflower for 4 minutes. Next microwave your Brussel sprouts for 4 minutes. When bacon is done, take it out of the pan, crumble and set aside.
  2. Keep the bacon grease to cook the Brussels and cauliflower. Saute both until soft, about 5 to 8 minutes. Add back crumbled bacon and serve.
Recipe Notes

I’m really enjoying my cast iron skillet these days. It works great for recipes like this. For this Brussels Bacon & Cauliflower recipe, you start with frying your bacon. While the bacon is cooking, you can precook your veggies in the microwave. Brussels can sometimes take a long time to cook when you are sautéing them so I like to microwave them first to speed things up. Once the bacon is done, take it out and use the grease to saute the cauliflower and Brussel sprouts. When they have browned to your liking, add back the crumbled bacon and serve.

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