Author Archives: DILSAT BAYSAL

“Fish Bouillabaisse”

Posted on April 7, 2011 by DILSAT BAYSAL

Description:

Bouillabaisse is the fish lovers favorite soup and is from Marsailles Southern France. It is a combination of the fresh fish filets with some shellfish i.e. shrimp, mussels and some vegetables. I have created my own recipe and it is a simplified version of the regular Bouillabaisse recipe. I hope you will enjoy it too!

Details:

For the Soup:

(***All the fish ingredients can be altered according to what type of fish or shellfish you like, only important note is that the fish fillet that I enjoyed using each time is a white fish i.e. Halibut, red fish, grouper and as shellfish I like to use shrimp, and mussels but not too crazy about scallops, so please use the ones that you like with this recipe.)

1 1/2 cup small colorful potatoes ( aprx. 10 of them or fingerling potatoes/washed and no need to peel!)
14 oz./or 2 medium size filet of White Fish ( Halibut is very fresh right now it is the season, or grouper, sea bass can be a good choise too) prepared ( cleaned, and cut into 2 inch strips)
4 scallops
6 large shrimp ( peeled and cleaned)
8 black fresh mussels ( optional/ washed, brushed and cleaned)
3 garlic ( peeled and crushed)
3 tbsp Olive Oil
1/3 cup white wine
5 medium size tomatoes ( peeled and chopped)
Salt to taste
2 tbsp chopped Basil
2 tbsp chopped chives
1 1/2 tbsp of Cream ( heavy Cream or optional Milk)

Prep Time : 25min
Cook Time : 40min
Ready Time : 65 min
Servings : 6 servings

Ingredients:

Step 1:

Clean the fish and prepare it into strips or medium size chunks.

Step 2:

Wash the potatoes.

Step 3:

Tomatoes Sauce:

Peel and wash tomatoes. Place 3 tbs olive oil on a small pan and add 3 crashed garlic cloves. After sauteing add the tomatoes and wine, salt and pepper as well. On low medium heat boil the sauce slowly until everything is well cooked for about 10-15min add the 1 1/2 tbsp heavy cream as well ( or fat free milk if you are dieting!).

Step 4:

On a deep dish (that can be used in the oven), place the fish fillet, along with the potatoes. (Note: Do not place the shellfish, we are going to add the shellfish at the last 10 minutes to avoid overcooking of the shellfish!)

Step 5:

Pour the tomato sauce on top of the fish. Add the basil as well and place in the oven at 350F.

 

Step 6:

Bake the fish for 20 minutes and add the shellfish by mixing in to blend with the sauce,  (shrimp, mussels, and scallops) for about 10-15minutes more.

Step 7:

After it is cooked, place some more fresh basil on top of the dish.

Step 8:

Serve on an individual deep dish with chives!

Bon Appetit!

 

Posted in French, Main Dish, Recipes, Seafood, Soup | Tagged , , , , , | Leave a comment

“The Pier”

Posted on March 29, 2011 by DILSAT BAYSAL

“The Pier”-Miami ( Sunny Isles)

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“Salmon Teriyaki Skewers with Ginger Soy Dressing “

Posted on March 29, 2011 by DILSAT BAYSAL

Description:

This dish is great to prepare for a party dish, for an evening dinner, or just as a side for a salad dish. Simple, elegant and very tasty!

Details:

Prep Time : 20min
Cook Time : 8-10 min
Ready Time : 30
Servings : 12 skewers ( 6 servings)

Ingredients:

Step 1:

1 Lb Salmon with(clean, pull out any pin bones, trim the fat and skin the fish using the filleting knife or can ask the fish department at your local store to prepare for you).

For Marinade:

3 tbsp Shoyu ( Japanese soy sauce)
1 1/2 tbsp sugar
1 tsp Rice Wine Vinegar
3 tbsp Sake ( if not use Vodka)

For the Ginger Soy Dressing:

1 1/2 tbsp fresh ginger ( peeled and minced)
2 1/2 tbsp chives ( or scallions fine part/ finely sliced)
2 tbsp lime juice
7 tbsp shoyu ( Japanese soy sauce)
Extra Equipment:

12 wooden skewers presoaked in cold water

Step 1:

Cut salmon into 48- 1 inch cubes.

Step 2:

For the marinade, place soy sauce, sugar, sake, vinegar in a small pan and boil over medium heat.  Simmer for 10 minutes until the syrup is thick and cool.

Step 3:

For the ginger soy dressing, mix ginger ( that has been finely chopped), chives ( minced), lime juice, soy sauce together and let it stand in room temperature to allow the flavors to blend.

Step 4:

Mix the marinade that has cooled with the salmon in a deep dish for at least 15 minutes.

Step 5:

Place the salmon cubes on the skewers 4 piece at a time and broil in medium heat for 4 minute each side or until golden color.

Step 6:

Place them on a serving dish and serve with rice or grilled vegetables  Japanese style. Place the ginger dressing on the side of the serving plate, and use it for the salmon as dipping sauce.

 

Bon Appetit!

Posted in Appetizers, Japanese, Lunch, Main Dish, Recipes, Seafood | Leave a comment

“Créme Caramel”

Posted on March 27, 2011 by DILSAT BAYSAL

Description:

This is one of my favorite desserts. I also use less eggs compare to many other Créme Caramel recipes, therefore you can barely feel the egg inside our recipe. It also creates a lighter creme caramel recipe. The secret is that it takes longer to cook then other recipes, but it is lighter because of that.

Details:

Prep Time : 20min
Cook Time : 50-60min
Ready Time : 1 hour
Servings : 12 small custard cups

Note: Can stay fresh for up to 4 days after it is prepared.

Ingredients:

Caramel Sauce for the custard cups:

1 cup Sugar
4 tbsp Water

Milk Mixture for the Créme Caramel:

4 Cup Skim Milk
4 Eggs
1 1/4 cup sugar
2 tsp Vanilla Sugar
Oven Pan: ( to be used to bake the custards)

1 -1 1/2 cup hot water to reach 1″-2″ water around the custard cups

Step 1:

First let’s preheat the oven to 325 F. While the oven is preheating let’s start with preparing the custard cups. First coat each cup with some water and pour the water out. This will eliminate the caramel from sticking to custard cups.

Step 2:

Preparation of caramel:

Place 1 cup of sugar to a small pan and heat on low medium.

When sugar becomes caramel colored, we can go ahead and add 4 tbsp Water. Mix well and remove from the heat after boiling for few seconds more.

After our caramel is ready and mixed well, pour equal amounts of caramel into our custard cups that have been rinsed with water.

Step 3:

Preparation of the milk mixture:

Place all the remaining ingredients ( except for the water!) 4 cups Skim Milk, 4 Eggs, 1 1/4 cup sugar, 2 tsp Vanilla Sugar in a bowl and mix well until the ingredients well blended.

Pour the liquid into custard cups over the caramel sauce that has already cooled.

 

Step 4:

Place custard cups in a shallow pan

and pour 1-2 inch (1-1 1/2 cup)of hot water around the cups. Bake for 50-60 minutes until each cups has a light golden tone on top and the liquid is firm. Sometimes it takes even longer depending on the oven type.

Step 5:

After we bake, take out the pan and place them on the counter to cool. Place each cup covered after it has been cooled outside and refrigerate custards until it is time to serve our desert.

Step 6:

Before we serve, loosen with a knife sides of the custard cups and mold each dessert to plates.

Bon Appetit!

Posted in Dessert, Recipes | Tagged , , , | Leave a comment

Ortakoy Mosque & Bosphorus- Istanbul/Turkey

Posted on March 25, 2011 by DILSAT BAYSAL

Just a small taste from Istanbul!

Ortakoy Mosque (1854) along Bosphorus Channel, early evening hours and the reflection of lights along the blue waters of Bosphorus Channel makes this amazing scenery just unforgettable. I just wanted to share just a taste from my favorite city “Istanbul” and hope you’ll visit this incredible city one day…

Picture by Dilsat Baysal “Ortakoy Mosque & Bosphorus”

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“Block 16″ Restaurant -Vail/ Colorado

Posted on March 24, 2011 by DILSAT BAYSAL
This great new restaurant has just opened at the new Sebastian Hotel in Vail. I had the chance to try this great new place last week and loved the combination of flavors, presentation of each plate, and freshness of each meal prepared by the executive Chef Sergio Howland. He combines farm to table fresh recipes with delightful presentation and more important so tasteful in each bite. His recipes are unique and sets a different vision as a new restaurant to Vail. It is definitely a great addition to this great ski location. I have tried several items and they all were excellent and very fresh! I highly recommend following items and it is definitely a great restaurant to visit if you  get to visit VAIL!
1. Maine Lobster Salad:
Maine lobster salad-blood orange, mango, frisée, citrus emulsion, extra virgin olive oil
2. Seafood Risotto with Mushrooms
3. Halibut
Prepared with Alaskan halibut truffle-onion jus, roasted artichokes, potato dumplings

Enjoy!
Posted in Restaurant-Savor! | Tagged , , , , | 1 Comment

Mixed Green Salad with Poached Pear and Boursin Cheese

Posted on March 22, 2011 by DILSAT BAYSAL

 

Description:

This salad is a true variety of greens and flavored with the great taste of Pear slices that are toasted with dash of sugar. It is a great salad for luncheons and it can be served with grilled chicken, grilled beef or even smoked salmon. We will need the following items for our salad!

 

Details:

Prep Time : 20min
Cook Time : 5-6min
Ready Time :25 min
Servings : serves 4-6

 

Ingredients:

Salad:

8 cups of mixed salad greens (pre-washed)
1/4 cup Red Onion ( round thin slices)
2 tbsp Pecans ( roasted and in small pieces)
1/2 cup Strawberries ( washed and sliced)
1 tbsp Boursin Cheese ( or goat cheese)
Salt
Pepper ( fresh ground pepper)

 

Pear:

2 cups Pears ( peeled, cored and small slices)
1 1/2 tbsp Sugar
2 tsp lemon Juice
1 tbsp olive oil

 

Dressing:

1/2 cup sugar
1/4 cup honey
2/3 cup white wine vinegar
3 tbsp apple cider vinegar
2 tbsp Worcestershire sauce
1 tsp mustard

 

Step 1:

We are first going to prepare pear slices for our salad. This will give us time for cooling our pears before we mix it in with the greens.  Peeling and coring the 2 pears will be our first step. After peeling the pears halve them lengthwise. Scoop out the core and take out the seeds. Slice the pear into small strips and pour 2 tsp of lemon juice over the pear slices to prevent browning. Place the slices into a small frying pan by adding 1 tbsp olive oil and 1 1/2tbsp sugar mix well over reduced heat.


 

Step 2:

Simmer for 15 minutes or until it is golden color in the frying pan. Remove pears from the pan and place them to a small plate to cool before we use it for our salad.


 

Step 3:

Place 8 cups of mixed salad greens into a large bowl. Add sliced red onions, chopped pecans,  sliced strawberries.

 

Step 4:

For our dressing combine sugar, honey, white wine vinegar, apple cider vinegar, Worcestershire sauce, olive oil, mustard together and mix until well blended.

 

Step 5:

Add dressing into the salad mixture and toss well. Add the pears and , and Boursin cheese ( or goat cheese is fine too) on top. Finally sprinkle with salt and ground pepper.

 

Step 6:

We can serve this salad with smoked salmon, grilled chicken or grilled meat. I have used this time smoked salmon on the side and placed on top some capers to decorate.

Bon Appetit!

 

 

Posted in Lunch, Recipes, Salad, Side Dish, Vegetable | Tagged , , , , , | Leave a comment

“Fresh Snow”

Posted on March 22, 2011 by DILSAT BAYSAL

Early in the morning fresh snow in our balcony and every small branch was covered with white snow flakes, like never touched before…

“Beaver Creek”-March 2011

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Rice with Vermicelli

Posted on March 7, 2011 by DILSAT BAYSAL

Description:

This rice recipe is a great side dish for many recipes. My mother use to cook this rice a lot for me and the smell of white rice combined with vermicelli that has been sauted in golden color, creates a unique taste in this traditional Turkish rice dish.

Details:

Prep Time : 15 min
Cook Time : 20-25 min ( low heat on the stove)
Ready Time : 45min
Servings : 6 servings
Ingredients:
2 cups Rice
1/2 cup Vermicelli
3 1/2 cup of Water ( or Chicken Stock)
1 Tsp Salt
1/4 stick Butter
1 tbsp olive oil ( use it for sauteing the vermicelli)
Step 1:

Place 1 tbsp olive oil on a pan that has lid on medium heat. After the the olive oil is hot pour the 1/2 cup vermicelli on the pan.

with a wooden spoon stirring constantly until the vermicelli reaches a golden color ( do not burn!)

Step 2:

Add the 2 cup washed rice into the pan and stir for few minutes and add the 3 1/2 cup of chicken stock ( if not just water) into the rice mixture.

Step 3:

Add the salt and stirring few times. After place the lid of the pan and simmer on very low heat for 20 minutes.

Step 4:

After 20 minutes cooking, turn off the heat and place a paper towel between the saucepan and the lid to absorb the access moisture on the rice to avoid  moisture build up.

Step 5:

Let stand for 10 minutes and serve with your favorite dish!

Bon Appetit!

Posted in Lunch, Main Dish, Recipes, Side Dish, Turkish Cuisine | Tagged , , | Leave a comment

Leeks with Carrots

Posted on March 2, 2011 by DILSAT BAYSAL

Leeks with Carrots

Description:

This dish is one of my favorite dishes. I like to make this dish more towards the weekend because I love having this dish for lunch on the weekend. It is also great dish to use as an appetizer as well. Excellent source of fiber, vitamin C and calcium!

Details:

Prep Time : 20min
Cook Time : 25-30 min ( until tender)
Ready Time : 45min
Servings : 6

Ingredients:

2 lbs. leeks ( cleaned, trim, and sliced 1 inch thick circles)

3 small carrots ( peeled and cut into dice)

1 Large Onion (minced)

1-2 Garlic Cloves ( chopped)

1/2 cup olive oil

1 cup of water

1 tsp sugar

1/4 cup rice

1 tsp paprika paste

Salt to taste

1 lemon ( juice)

Step 1:

**Leeks have to be washed and cleaned very well. First remove all the tough green leaves and wash and cut into 1 inch sections. The best way is to place them in a large pot of water and soak them.

Step 2:

Place the chopped onions on a large pot with olive oil and saute the onions until glassy. Place the leeks, carrots with the onions and mix them well.

Step 3:

Add paprika paste, sugar, rice, salt, lemon juice and cup of water on the pot.

Step 4:

Cover the pot and simmer until rice is tender about 20-25 minutes. Please make sure that there is enough water at the pot to prevent the vegetables from sticking to the bottom of the pot. If it is necessary you can add 1/4 cup of water additional.

Step 5:

Serve it room temperature!


Bon Appetit!

 

 

 

 

 

 

Posted in Appetizers, Recipes, Turkish Cuisine, Vegetable | Tagged , , | Leave a comment