roasted swordfish on garlic crouton

one of the great things about my life

is that it has been well lived

i have gathered great friends 

along the way

friends from all walks of life
and

all parts of the world

friends who know

i don't answer the phone

before 9 am

on a saturday morning recently

i was up early

reading my email

one came through from an old friend

currently living in memphis

it said 

"you awake?

i have a question for you and i don't want to wake you"

it was sent at 7:45am

i loved her for her courtesy

i called her 2 minutes later

and in return

she shared with me an amazing recipe

roasted fish on garlic croutons

she found it on epicurious

i have changed the recipe a bit

but really only slightly

because it is so perfect
just like the lovely who shared it with me

 roasted swordfish on garlic crouton

olive oil

2 bunches fresh spinach

tomato sauce

1/2 cup onions--finely diced

3 anchovy fillets

large can whole tomatoes

3 garlic cloves--coarsely chopped

about 10 basil leaves

1/4 cup balsamic vinegar

1 Tbs brown sugar

2 Tbs capers-drained
fish

4 swordfish filets or steaks about 7 oz each

olive oil

1/4 tsp dried chili flakes

salt and pepper
garlic crouton

4-1/2" thick slices country bread

1 clove of garlic-cut in half

preheat the oven to 450F
for spinach

in a skillet, heat a bit of olive oil over medium heat.  quickly saute the spinach until it is wilted but still has its color.  remove the spinach from the pan and set aside. quickly rewarm just before serving
for tomato sauce
heat a large skillet and add enough olive oil to lightly coat the bottom of the pan. add the onions and cook until they begin to sweat. add the anchovies and cook until the anchovies have disintegrated into the oil and onions begin to get golden brown.  toss in the garlic and give it a few stirs. add the tomatoes, crushing each one to bits, by hand, as you add it. give it a good stir and leave to simmer on medium heat for about 15 minutes. just before removing from heat, stir in the balsamic vinegar, brown sugar, basil leaves and capers. taste for salt and pepper. keep warm
for fish 

meanwhile put a little bit of olive oil in the bottom of a casserole dish.  place the fish on top.  season with salt and pepper and chili flakes.  drizzle a bit more olive oil on top. place in the oven and cook until the fish becomes opaque, about 8-10 minutes.
for garlic crouton
place your bread slices on a sheet pan in the oven to toast. slice the garlic clove into 2 pieces
once the bread is toasted, lightly rub each slice with the garlic.
to assemble
while everything is still warm, place a garlic crouton on each plate or on serving platter.  top with spinach.  next place a piece of fish on top of the spinach. generously bathe in the tomato sauce.  drizzle a little balsamic vinegar over the top to serve.


i am linking this up to
a little birdie told me
and
hearth and soul blog hop

deer camp soup {tuesday night supper club}

During the 3 minutes of fall weather that we had this past week, I started thinking about soup.

I heart soup

And then it warmed up

...but my taste buds don't know anything about atmospheric temperature

So I was still craving soup

I married a hunter.

Have I mentioned that about 100 times already?

Well..it is relevant to the story.

When he was a kid his father used to make what they called deer camp soup.

It was what they ate at deer camp.

Now mind you...I grew up in Los Angeles.  For me camp was where city kids went in the summer to sing songs and earn leathers.  The first time I heard deer camp I was slightly confused.  I thought perhaps it was DEAR camp...like a place that he really longed for or that was expensive. But then I thought...that is not how my husband talks.

So I asked...

...in a sort of way that made me feel like a complete and total Chrissy....

me: So...what goes on at this camp for deer?

him: Huh?

him: camp for deer?

him: city girl

me: nevermind

I caught on...eventually....after writing letters to his family in Camp Douglas.  What is it with the liberal use of the word-slash-action camp?

Anyway

Mike had very fond memories of this soup and wanted me to recreate it.  Here is the direction I received. It's tomatoey and I know it has tomato juice in it....and chunks of tomato...and meat..and some sort of beans....but it is very tomatoey.

Well...that's a start

Then one summer in Alaska we were going camping (notice the proper use of the word) and king salmon fishing.  And we set up camp, along side Willow Creek. And it was a bit cold, even for July. And I thought, this would be a great day for soup.  So I started concocting. By the time the guys arrived with their prizes in hand...

...I had something pretty good. And very welcomed.

I have played with the recipe a bit since then...making it a bit more spicy. But you can fine tune it to whatever you like.  It is basic and simple...and a whole meal in one bowl.

Deer Camp Soup
(printable recipe)

slug of olive oil

1/2 large onion--diced in small pieces

2 cloves garlic--finely chopped

1 lb lean ground beef 

(i used ground venison for this particular batch)

3 cups Mr and Mrs T's bloody mary mix

4 1/2 cups tomato juice

1 tsp lemon pepper (optional)

1-15oz can kidney beans--drained

1-28 oz can diced tomatoes

2-3 dashes worcestershire sauce

pinch cayenne (optional)

hot sauce to taste

salt and pepper to taste

Pour enough olive oil in the bottom of a heated pot, to coat in a thin layer.  Drop in onions and cook until translucent and starting to brown.  Drop in the garlic and cook for about a minute.  Add beef or venison and cook, breaking up pieces, until no longer pink. Drain if there is fat at the bottom of the pan. If you use venison, you can skip this part.

Add remaining ingredients and simmer for about 30 minutes allowing all the flavors to meld.  Taste for spice, salt and pepper.

If it is too thick for your liking add chicken stock or water.

I served mine with a cheesy crouton, but that is totally optional. It is great with saltines or oyster crackers crumbled on top.

Eat up!