Fish Cakes

Ingredients:

2 white fish fillets (such as orange roughy or halibut, crab or salmon), cut into 1/2-inch cubes
1 cup finely chopped onion
6 garlic cloves, chopped
3 tablespoons chopped fresh parsley
3 tablespoons chopped fresh cilantro
1 tablespoon ground cumin
2 teaspoons coarse kosher salt
1 teaspoon ground ginger
3/4 teaspoon ground black pepper
6 tablespoons matzo meal or panko or bread crumbs
1 large egg
12 tablespoons (about) olive oil (for frying)
juice of one lemon
2 tbs mayo
1/2 tsp paprika
1/2 tsp cayenne pepper (or to taste)

Preparation:

Coarsely grind the fish in a food processor. Add the next 8 ingredients (onion through black pepper) and pulse till smooth. Transfer to a bowl and mix in bread crumbs and egg.

Form into patties using a large spoonful for each.

Heat oil in pan until sizzling on medium heat, and add cakes. Lett them sizzle for 3 minutes on each side to get a good crust.

Meanwhile, whisk together your mayo, lemon juice, paprika and cayenne for your aioli.

Serve cakes with sauce over brown rice or arugula.

Quickstep Strawberry Cobbler

Ingredients:
Pint strawberries, sliced
1/2 c brown sugar
couple squeezes of lemon
2 tbs butter
1/2 c milk
1 cup flour
pinch salt
1 1/2 tsp baking powder

Whipping cream
Mint, chiffonade

Preparation:

Mix strawberries and brown sugar and lemon juice together in heavy saucepan until juicy (10 min) then bring to boil and bring temp down to a simmer (10 min).

Meanwhile, mix dry ingredients. melt butter into milk and then mix into dry ingredients. Spoon in balls of dough onto the top of the simmering strawberries mixture, spacing them 1/2 inch apart. cover with lid and let cook for 15-20 minutes until the top of dumplings are dry.

Spoon into dishes warm and top with of drizzle cold whipping cream and a chiffonade of mint.

Balsamic Glaze

Ingredients:

1 c. balsamic
Chopped shallots (as much or as little as you want)
1 pat butter

Preparation:

Boil the vinegar with shallots until it's the consistency of syrup, reduce heat to simmer, add the butter and stir til melted. Use as a sauce for a white fish.