kim hendrickson, mint, tea, bass recipe
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  The Tea House Times Guest Blog - Kim Hendrickson
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KALE CHIPS AND SUMMER DIPS by Kim Hendrickson

Monday, July 27th 2015 @ 11:19 AM

Walking the New York Fancy Foods Show every year is one of my guilty pleasures.  It's not just because there is so much great food on offer, although that definitely is a plus.  I like to walk to the show, because I find the rush of smells and flavors inspires me to think about how to incorporate current food trends in new recipes, or rethink how to incorporate fresh ingredients in old ones! 

I also love to investigate new marketing ideas, although I must confess that If I see one more package labeled gluten free that never had gluten in it originally, I'll scream!  I do think the emphasis on NON-GMO labels though is a significant trend that is both long overdue and extremely welcome.       


I was delighted to see that kale continues to hold center stage at most food shows thanks to its incredible health benefits.  One company in particular has a kale chia chip that not only looked like a green tortilla chip, but unlike some of the flakier kale chips I've eaten in the past that are greasy and fragile, these chips had weight and substance but were still both light and tasty.  Because I've always loved using chips of all kinds as canapé bases when making hors d'oeuvres, these chips had everything; the color was beautiful, they were flat and triangular, so I could actually load them up with dips, or crumble them over a casserole.  And best of all, they are delicious and healthy! 


Try this recipe from my Savory Bites cookbook that uses chips as the base for a tasty and unusual dip and see what you think. If you can't find any sea bass, try shrimp, scallops or any firm white fish.    

 

Bass with Minted Pea Puree

2 Tablespoons extra virgin olive oil

1  small garlic clove, minced

1 shallot finely chopped

1 Cup cooked peas

1/4 Cup chicken broth

2 Tablespoons fresh mint

salt and freshly ground pepper

1 pound sea bass, in thick filets, or steaks

24 flat good quality unsalted chips

1/2 Cup cooked peas, as garnish

Mint leaves, as garnish

Heat 1 tablespoon of the olive oil in a small skillet, over low heat.  Add garlic and shallot.  Cook until soft but not browned, about 8 minutes.  Add 1 cup peas.  Raise to medium and cook, stirring, or 3 minutes.  Transfer half the pea mixture to a food processor, add chicken broth, and pulse, until smooth.   Add remaining pea mixture and pulse until coarsely chopped.  Add chopped mint and season with salt and pepper to taste.  Heat remaining 1 tablespoon oil in a small skillet over high heat.  Salt and pepper sea bass and sear until golden brown, about four to five minutes each side.  Cool to room temperature

Use a sharp knife to cut the sea bass into one inch squares,  Cooked sea bass flakes easily, so each square should yield three pieces,  Spread pea puree on top of each chip, reserving a bit for garnish.  Top with a piece of sea bass, then a dab of puree, and garnish with a few whole peas and a mint leaf or two.  Serve immediately.

 

~ Kim Hendrickson, Salvia Press

 

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KIM HENDRICKSON, author of the Tastefully Small cookbook series, has been teaching for nearly twenty years. A regular instructor at the John C. Campbell Folk School, she is a frequent speaker at culinary events throughout the U.S.  She has catered for The Travel Channel’s Bizarre Food Show, the New York Metropolitan Opera, the Penguin Repertory Theater. And TV’s “Slangman”, David Burke. Kim's book, "Finger Sandwiches", is the only one of its kind, dedicated exclusively to a celebration of unique and flavorful tea sandwiches, and her "Savory Bites" and "Dessert Canapes" books help round out the Tastefully Small series to make any gathering both fun and delicious. If Kim has one abiding passion, it’s helping people find their inner chef.  From the importance of selecting the proper ingredients, to garnish and plating ideas, to shortcuts that can help reduce the stress of planning an event, the sole aim of Kim’s passion for food and teaching is to make sure it’s as much about the joy of creating something beautiful as it is sharing that food with others. See http://www.SalviaPress.com

   

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