okie dokie artichokie » hey guys, i'm steph! i'm a personal chef by day and food writer by night. this blog is all about the food i love to cook and eat-- some sweet, some savory, all delicious. welcome to my realm! xo

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Ceviche

Ceviche

 

Nothing says Peru to me more, than ceviche. It is the quintessential party food for Peruvians. It gives me so much joy to be sharing this recipe with you guys today because it truly is one of my favorites. To me, ceviche is symbolic of family and great moments spent together– things that we will always treasure in life.

Recently, my parents, sister and boyfriend came to visit for Thanksgiving. We spent most of our time in the kitchen of course– cooking, eating, and laughing. There may have also been some dancing involved.

Peruvian ceviche is fish marinated in lime juice and fresh chiles. Since the fish essentially gets cured and cooked from the acid in the lime juice, it’s really important you use the freshest fish you can find. Ceviche can be served with boiled sweet potatoes, Peruvian corn, and lettuce. Today, we opted to use niblets of Peruvian corn that offer a toothsome contrast to the silky softness of the ceviche.

 

Ceviche

Ceviche

Ceviche

 

Ceviche

Prep Time: 8 minutes

Cook Time: 50 minutes

58 minutes

Yield: 6-8

Ingredients

  • 1 3/4 pounds fresh firm, white fish like walleye, snapper, seabass; skinned
  • 2 garlic cloves, minced
  • s + p, to taste
  • 1 medium red onion
  • 4-6 juicy limes
  • 1 serrano chile, seeded and deveined, minced

Instructions

  1. cut fish into thin, bite-size pieces and place in a shallow bowl. toss with garlic and s + p. cover with plastic wrap so it sits on the surface of the fish and then place a bag of ice on top. let this sit on the counter for about 30 minutes.
  2. thinly slice the red onion and put in a small bowl with cold water. let this sit for about 20-30 minutes; this helps soften the bite of the red onion.
  3. add the lime juice and serrano chile to the fish; toss gently. you want enough lime juice so that the fish is submerged. let this sit for another 20-25 minutes or until the fish is opaque (which means it has been “cooked” from the acid of the lime juice). taste for seasoning.
  4. to serve, top with red onion slices and open up a cold one! this is the perfect appetizer to kickstart a small get-together!

Notes

this is my dad’s original recipe for ceviche, and while i may be biased, it’s the best i’ve ever tasted. it’s super simple to make with minimal ingredients but because of that, it is imperative you use only the freshest fish available. choose your fish from a local monger you trust! we were lucky to have scored a super fresh one from whole foods market for this recipe.

 

// More Peruvian party appetizer foodstuffs

 

 

 

 

 

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Jim - I finally got around to making this. It was great! I did add some minced habanero because we like it extra spicy.

I have one question. The juice of my ceviche tasted more limey (tart?) than what I’m used to at Peruvian restaurants. Is that because of the type of lime or just because mine was super fresh and a restaurant’s may have been sitting for a lot longer?

Regardless, this will be my go-to ceviche recipe.

Thanks for making this available!

Jim

Maple Sheet Cake, Miss Jones Baking Co. + a Bake-it-Better Challenge

Maple Sheet Cake

 

There is something about the late, cooler months that reignites my desire to spend afternoons baking. The measured and methodical approach oftentimes associated with baking can be therapeutic and encourages me to slow down and breathe– a very important thing to do as we near the craziness of the holidays. Sifting, whisking, frosting are all great fun but let’s be honest and say our favorite part about baking is licking the batter off the spatula.

 

As pleasurable and satisfying as it is to bake something from scratch, I often seek ways to streamline recipes not only to make them approachable but also to simplify my life. And that’s where Miss Jones Baking Co. comes in. I was thrilled to find their products and even more so knowing they are from my hometown, The Bay Area.

 

Miss Jones Baking Co. Vanilla Cake Mix

 

Miss Jones Baking Co. cake mix and frosting are certified organic, non-GMO, plant-based, responsibly sourced, and contains no artificial colors or flavors. [yusss!!!]

Miss Jones Baking Co. is hosting a Bake-it-Better Challenge this holiday season and will donate $1 to the San Francisco-Marin Food Bank for each entry into the contest. Once you submit your entry, you are eligible for the Grand Prize of over $1,000! Plus, the more treats you showcase, the more chances you have to win. Check out their contest page for the whole scoop.

 

Maple Sheet Cake

 

This maple sheet cake is a little slice of heaven and ridiculously easy to throw together. To the vanilla cake mix, I added cinnamon, nutmeg, and ginger for warmth and spice. Instead of regular milk, I used evaporated milk for delectable richness. I dribbled in some maple extract to the vanilla frosting, spread it lavishly over the cake and scattered chopped chocolate toffee pieces on top. This tastes like a maple doughnut but better because sticky cake and toffee. So good.

 

Maple Sheet Cake

 

Maple Sheet Cake

Prep Time: 5 minutes

Cook Time: 25 minutes

30 minutes

Yield: 8-10

Ingredients

  • 1 box of miss jones baking co. vanilla cake mix
  • 3 extra large eggs
  • 1/2 cup evaporated milk
  • 1/2 cup melted, unsalted butter
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1 container of miss jones baking co. vanilla frosting
  • 1 teaspoon maple extract
  • chocolate toffee candy, chopped roughly

Instructions

  1. preheat oven to 350 degrees. butter a 9×13 rectangular cake pan and put a sheet of parchment paper on the bottom with overhang on the sides.
  2. in a large bowl, combine miss jones. baking co. vanilla cake mix, eggs, evaporated milk, butter, cinnamon, ginger, and nutmeg. pour cake batter into pan, smoothing the top. bake for 23-25 minutes or until toothpick comes out clean. set to cool in the pan over a wire rack. carefully place cake on platter.
  3. put frosting, uncovered, into the microwave for 5-8 seconds to soften. scoop out into a medium bowl and mix in the maple extract. once cake has cooled, spread frosting on top. sprinkle chopped chocolate toffee pieces to finish.

 

 

 

Maple Sheet Cake

 

More cake cake cake cake cake cake // 

 

 

 

 

 

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Parmesan Salmon Fish Sticks + Lemon Aioli

 

When I was 12, I’d rush home from school to eat fried fish. It was piping hot, flaky, and delicious. And of course, I’d have it with a side of ranch dressing. [feigned surprise]

 

Maybe it’s the nostalgia of eating crunchy fish that excites me or maybe it’s the simple fact that these are just so good. Using salmon in place of your typical cod works magically in this recipe, resulting in a fish stick that is rich, bold, and full of flavor.

 

And because I can’t not dip things with things, I made a lovely lemon aioli to go along with. These Parmesan salmon fish sticks are super satisfying, healthy-ish, and pretty freakin’ awesome.

 

Parmesan Salmon Fish Sticks + Lemon Aioli

 

Parmesan Salmon Fish Sticks + Lemon Aioli

Prep Time: 25 minutes

Cook Time: 25 minutes

50 minutes

Yield: 3-4

Ingredients

    for the fish sticks:
  • 1 – 20 ounce salmon filet, skinned
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 egg whites
  • 1 cup grated parmesan cheese
  • 1 cup panko
  • olive oil, for drizzling
    for the lemon aioli:
  • 1 cup mayonnaise, preferably homemade
  • zest of 1 lemon
  • juice of 1 lemon
  • 1 small garlic clove
  • salt
  • black pepper

Instructions

    for the fish sticks:
  1. pat salmon dry. cut salmon into 1/2″ slices lengthwise; if center cut slices look too wide, cut those in half.
  2. preheat the oven to 450 degrees. grab a large baking sheet and liberally oil with olive oil.
  3. in a shallow plate, mix the flour with the salt and pepper. in a shallow bowl, whisk egg whites until frothy, about a minute. in another shallow plate, combine the parmesan cheese and panko, seasoning with some salt and pepper.
  4. dip each fish stick into the flour until fully coated and then shake excess. next, swish it into the egg whites; letting excess drip off. last, dredge in parmesan and panko mix until totally coated, pressing firmly. arrange on oiled baking sheet. drizzle all fish sticks with olive oil. bake for 15-20 minutes or until crispy. serve with lemon aioli
    for the lemon aioli:
  1. in a medium bowl, combine the mayonnaise, lemon zest and juice. roughly chop garlic with a pinch of salt and rub with side of knife to make a paste. add this and a pinch of black pepper to the mayonnaise. whisk together.

Notes

adapted from giada de laurentiis

 

// other fishy things

 

 

 

 

 

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Melissa Clark’s Deviled Egg Salad with Anchovies and Hot Smoked Paprika + Green Beans with Walnut-Parsley Sauce

Melissa Clark

 

When I was in elementary school, one of the best feelings for me was opening up my brown bag lunch to discover my mom had made me an egg salad sandwich that day. I don’t know exactly how she made it or what she put in it, but man, it was always so delicious. We didn’t have much growing up. Immigrants from Peru, my parents had to start all over; learn the language, pick up low-level jobs just to pay the rent, put clothes on our backs, and send me to school. And so, for most of my school day lunches, it was usually something very modest like mayonnaise and two slices of white bread. But sometimes…sometimes, my mom would surprise me and make egg salad and it felt like a huge treat, richly opulent and extravagant. I will always remember that feeling.

 

 

Melissa Clark

 

Fast forward thirty years and I still can’t get enough of egg salad sandwiches. About a year ago, I found a recipe for deviled egg salad from Melissa Clark. She adds anchovies to it. Anchovies. And boy, is it special. The saline pungency of the anchovies carries itself beautifully with the chopped eggs, softened by the mayonnaise. There are only a handful of things that truly cause me to close my eyes in sublime while eating, and this is one of those things. It is perfection.

You can eat this from a bowl (I do), on a slice of good, toasted bread, or as a sandwich. The original recipe only makes enough for 2 servings. I triple it so I can ensure I have enough to feast on it for several days. This egg salad gives me motivation to get up in the morning because I know what awaits me for breakfast. No shame.

 

Green Beans with Walnut-Parsley Sauce

 

The same week that I was happily noshing on deviled egg salad, I discovered this pretty awesome recipe for green beans and walnut-parsley sauce. And to my delight, it actually went very well eaten alongside it. The sauce is loud, bright, fresh. Think pesto but without cheese. It’s a cinch to make since you just tumble everything into a food processor and give it a spin. I used this to dollop over chilled green beans as intended, but it was also terrific over steak, grilled shrimp, toast, eggs. It is delicious on anything that could benefit from a pop of bold flavor.

 

Walnut-Parsley Sauce

 

Melissa Clark’s Deviled Egg Salad with Anchovies and Hot Smoked Paprika + Green Beans with Walnut-Parsley Sauce

Yield: 2

Ingredients

    for the deviled egg salad:
  • 3 tablespoons mayonnaise, preferably homemade
  • 2 anchovies, minced
  • 1/2 teaspoon apple cider vinegar
  • pinch smoked paprika
  • 1 garlic clove, minced
  • pinch coarse salt
  • 2 large eggs, hard-boiled and chopped
  • good farm bread, sliced and toasted
    for the green beans:
  • 1/3 cup walnuts, toasted
  • 1 1/4 cups fresh parsley
  • 1 garlic clove, smashed
  • 2 teaspoons worcestershire sauce
  • 1/2 teaspoon grated lemon zest
  • 1/2 teaspoon coarse salt
  • 1/4 cup olive oil
  • 1 1/2 pounds green beans, cleaned and trimmed

Instructions

    for the deviled egg salad:
  1. in a large bowl, mix together the mayonnaise, anchovies, vinegar, and paprika. on a cutting board, use the flat side of a knife to mash together the garlic and salt until a rough paste forms. add the paste to the bowl and toss to combine. mix in the eggs and gently incorporate.
  2. at this point, you can eat it straight out of the bowl with a spoon in your pajamas on the floor (like i do) or be a respectable human being and toast up some amazing bread and spoon the deviled egg salad on top for an open-face sandwich (like i sometimes do). otherworldly.
    for the green beans:
  1. in a food processor, toss in walnuts, parsley, garlic, worcestershire sauce, lemon zest, salt. give it a whir and slowly add the olive oil until combined.
  2. blanch the green beans in boiling water until just tender, about 1 – 1 1/2 minutes. drain and run under cold water until bright green and crisp. serve chilled green beans with walnut-parsley sauce dolloped on top.

Notes

deviled egg salad adapted from melissa clark’s cookbook, in the kitchen with a good appetite

i love this deviled egg salad so much, i actually triple the recipe so it makes enough to last me several days. i eat this for breakfast, for lunch, dinner. i eat this with a spoon out of the bowl. so good, you guys.

walnut-parsley sauce adapted from food network kitchens

the walnut-parsley sauce is magic. delightful spooned over chilled green beans but just as dazzling with crusty bread, over grilled shrimp, on steak (think chimichurri). double the recipe to stash this in the fridge to fawn over all week long.

 

// more egg things or things to put on bread

 

 

 

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Beans and Greens with Sardines - The Hoot Eats - […] isn’t one for you. If you have any interest in the salad of eggs like I am, you should make this one. It was so good. I promise you can’t really taste the anchovies other than a hint of […]

Pumpkin Chorizo Chili with Sweet Potatoes + Pinto Beans

Pumpkin Chorizo Chili with Sweet Potatoes and Pinto Beans

 

fall is here, which for me means oversized pajama pants, curling up on the couch, and eating big bowls of warm, comforting food. i seem to have an affinity to chili. because see, while i grew up in a family that loved to cook, i never actually learned how until i was married. i remember many evenings standing in our apartment kitchen absolutely clueless about what to make. it wasn’t until i started taking risks and experimenting with different flavors that i finally found my rhythm. and chili was one of those things that i could play around with wildly– it was a recipe that wasn’t, if that makes any sense. the possibilities were endless; bean variety, spice, viscosity, protein, and not to mention the interesting toppings that go along with it.

with cool weather, the urge for something rich and creamy kicks in. this chili combines the spicy meatiness of chorizo and the soft pillowiness of sweet potatoes. the refried beans create a luscious canvas. and the pumpkin balances flavors with its sweetness and lends a lovely orange hue. this is super delicious topped with crushed tortilla chips, cilantro, and Greek yogurt.

i am thrilled to once again collaborate with an amazing group of food bloggers for the second annual Virtual Pumpkin Party. you can bet on finding the most delicious recipes for anything pumpkin by heading over to Sara’s blog where she has listed the links. enjoy and happy pumpkin eating!

 

Pumpkin Chorizo Chili with Sweet Potatoes + Pinto Beans

Prep Time: 5 minutes

Cook Time: 1 hour, 45 minutes

1 hour, 50 minutes

Yield: 6-8

Ingredients

  • 1 pound chorizo
  • 1 medium yellow onion, minced
  • 1 – 10 ounce package frozen sweet potatoes
  • 1 – 15 ounce can refried pinto beans
  • 1 quart jar veggie juice
  • 1 1/2 cups pumpkin puree
  • 1 – 10 ounce can petite diced tomatoes with jalapeño and cilantro
  • 1 heaping teaspoon chili powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 – 8 ounce package cream cheese or neufchatel cheese, at room temperature
    topping suggestions:
  • crushed tortilla chips
  • fresh cilantro
  • freshly chopped scallions
  • sour cream/plain greek yogurt
  • shredded cheese
  • sliced radishes

Instructions

  1. in a large pot set over medium high heat, crumble the chorizo and cook, rendering off the fat; about 5-7 minutes. tumble in the onions; stir and cook until translucent, just a few minutes. toss in the sweet potatoes, refried pinto beans, veggie juice, pumpkin puree, tomatoes, chili powder, salt, and pepper; stir. bring to a bubble and then turn the heat to low, cover most of the way with a lid and let cook for about 1 1/2 hours, stirring occasionally, tasting for seasoning. when it’s done, take off the heat and add the cream cheese, melting it in with a spoon.
  2. serve chili with crushed tortilla chips, fresh cilantro and scallions, sour cream or plain greek yogurt, and a big mug of cold beer.

 

 

// some more chili and cozy stews: 

 

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Pumpkin Spice Chocolate Chunk & Hazelnut Skillet Cookie (Vegan) - The Green Life - […] Kale & Caramel • Goat Cheese & Sage-Stuffed Pumpkin Challah Okie Dokie Artichokie • Pumpkin Chorizo Chili with Sweet Potatoes + Pinto Beans Liliahna • Chicken Legs with Pumpkin and Tortellini Vermilion Roots • Sweet Rice Dumplings with […]

Easy Pumpkin Bread (Gluten-Free) – Salted Plains - […] Okie Dokie Artichokie • Pumpkin Chorizo Chili with Sweet Potatoes + Pinto Beans […]

Pumpkin Pie Dip - Cookie Dough and Oven Mitt - […] Kale & Caramel • Goat Cheese & Sage-Stuffed Pumpkin Challah Okie Dokie Artichokie • Pumpkin Chorizo Chili with Sweet Potatoes + Pinto Beans Salted Plains • Easy Pumpkin Bread Liliahna • Chicken Legs with Pumpkin and Tortellini […]

Pumpkin Jeon - […] Okie Dokie Artichokie • Pumpkin Chorizo Chili with Sweet Potatoes + Pinto Beans […]

Quick Pumpkin and Kale Risotto + Arancini | Cake Over Steak - […] Kale & Caramel • Goat Cheese & Sage-Stuffed Pumpkin Challah Okie Dokie Artichokie • Pumpkin Chorizo Chili with Sweet Potatoes + Pinto Beans Salted Plains • Easy Pumpkin Bread Liliahna • Chicken Legs with Pumpkin and Tortellini […]

Pumpkin Vegan Sticky Buns with Vanilla Bean Frosting | Heart of a Baker - […] Okie Dokie Artichokie • Pumpkin Chorizo Chili with Sweet Potatoes + Pinto Beans […]

Pumpkin Cheesecake with Vanilla Whipped Cream - A Butterful Mind - […] Okie Dokie Artichokie • Pumpkin Chorizo Chili with Sweet Potatoes + Pinto Beans […]

Pumpkin Bread Pudding - Taste Love and Nourish - […] Okie Dokie Artichokie • Pumpkin Chorizo Chili with Sweet Potatoes + Pinto Beans […]

Pumpkin Caramel Cream Cheese Swirl Blondies // The Speckled Palate - […] Okie Dokie Artichokie • Pumpkin Chorizo Chili with Sweet Potatoes + Pinto Beans […]

Smoky Pumpkin & Black Sesame Seed Hummus – Gym Breathe - […] & Caramel • Goat Cheese & Sage-Stuffed Pumpkin ChallahOkie Dokie Artichokie • Pumpkin Chorizo Chili with Sweet Potatoes + Pinto BeansSalted Plains • Easy Pumpkin BreadLiliahna • Chicken Legs with Pumpkin and […]