SEATTLE — Maria Zizka's new cookbook "The Newlywed Table" provides helpful tips and instructions that will set couples up with go-to recipes to start out married life with. Zizka has been married for two years and took inspiration for her most recent book from her time spent cooking with her boyfriend-turned-husband.
The book begins with easy recipes and advances throughout until couples are putting together complex but fun creations, just for themselves or to entertain. Zizka's book is also chock full of kitchen saving tips, like how to reduce food waste, how to save on expenses, and how to quickly pickle vegetables.
Zizka joins New Day Northwest to show us how to cook a meal from the book, Salmon with a side of Herb Sauce, green rice with preserved lemon, and strawberry rose shortcakes.
Green Rice with Preserved Lemon
Serves 4 to 6
Most recipes for cooking rice involve steaming the grains in a precise amount of water. It’s difficult to remember if the correct ratio is 1:1 or 1:2 or something else entirely. Instead of worrying about how much water to add, try this: Boil the rice in plenty of salted water and then drain it, just like you would if you were cooking pasta.
- Fine sea salt 3 cups (600 g) medium-grain brown rice 1 large bunch flat-leaf parsley 1 large bunch dill ½ Preserved Lemon (page 246, or store-bought)
- 3 garlic cloves
- Juice of 2 lemons
- ½ cup (120 ml) olive oil
- Freshly ground black pepper
Bring a large pot of salted water to a boil. Add the rice and cook at a boil until tender but not mushy, 30 to 40 minutes.
Meanwhile, use a large knife to cut off and discard the thick stems of the parsley and dill. Don’t worry about the thinner, branching stems near the top of the bunch—they’re tender and delicious. Use the dull edge of a small knife to scrape out the squishy flesh of the preserved lemon; discard the flesh, reserving the peel. Combine the herbs and preserved lemon peel in a food processor or blender. Add the garlic, lemon juice, olive oil, and ½ teaspoon salt and blend until smooth. (Alternatively, for a more rustic-looking green rice, you can chop the herbs, preserved lemon, and garlic, then mix in the lemon juice, olive oil, and salt.)
When the rice is done, drain it and return it to the pot it was cooked in. Stir in the green sauce and season with more salt and pepper.
Serve warm.
For Other Types of Grains: This technique works well for brown rice and other whole grains such as barley and farro but can be a bit too vigorous for white rice.
Whole Side of Salmon and Herb Sauce
Serves 8
My tried-and-true method for cooking a whole side of salmon is roasting it at a low temperature. There’s no need to worry about undercooking or overcooking because the fish cooks slowly, gently coasting into the perfect range of doneness.
Salmon
- 3 large handfuls of fresh herb sprigs, such as rosemary (optional)
- 1 whole skin-on side of salmon (about 3 pounds/1.4 kg)
- Olive oil Fine sea salt and freshly ground black pepper Herb Sauce 3 garlic cloves 2 tablespoons capers, rinsed 2 bunches flat-leaf parsley, tough bottom stems trimmed 2 tablespoons red wine vinegar,
- plus more if needed Zest and juice of 1 lemon 1 teaspoon fine sea salt, plus more if needed
- Freshly ground black pepper
- ¾ cup (180 ml) olive oil
Make the salmon: Preheat the oven to 250°F (120°C).
Mound the fresh herb sprigs (if using) on a baking sheet and spread them out into a fluffy bed about the same size and shape as the salmon. Place the salmon, skin-side down, over the herbs. Drizzle about 2 tablespoons oil over the fish and season generously with salt and pepper. Bake until just cooked in the center, 20 to 40 minutes, depending on thickness. To test for doneness, poke a fork into the thickest part of the fish and twist—if the salmon flakes apart, it’s done. You can also try sticking the handle of a wooden spoon underneath the fillet and gently lifting—look for the salmon to flake apart.
Make the herb sauce: In a food processor, combine the garlic, capers, parsley, vinegar, lemon zest, lemon juice, salt, and lots of pepper and process until the parsley is finely chopped. You may need to stop the machine and scrape down the sides a couple of times. Add the olive oil and process to combine. Taste, adding more salt if needed. If the sauce tastes oilier than you’d like, stir in another splash of vinegar.
Serve the salmon warm or chilled, with the herb sauce on the side.
Strawberry-Rose Shortcakes
Serves 6
Strawberries and roses are botanically related, and their flavors combine beautifully in this easy make-ahead dessert.
- 1 pound (450 g) fresh strawberries, hulled and halved or quartered
- ¼ cup (50 g) plus 2 tablespoons sugar, plus more as needed
- 2 teaspoons fresh lemon juice
- 1 or 2 drops rose water
- 1 ½ cups (190 g) all-purpose flour, plus more for dusting
- ½ cup (70 g) cornmeal
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon fine sea salt
- 4 tablespoons (½ stick/55 g) unsalted butter, cut into small pieces and chilled
- 1 cup (240 ml) buttermilk or heavy cream, plus more for brushing
- 1 cup (240 ml) heavy cream
In a medium bowl, combine the strawberries, ¼ cup (50 g) of the sugar, the lemon juice, and rose water. (Be careful not to add too much rose water—it’s powerful stuff.) Gently crush the berries with a fork until they release some of their juices. Taste for sweetness and add more sugar, if desired. Set aside to macerate at room temperature for at least 15 minutes or cover and refrigerate for up to 1 day.
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
In a large bowl, stir together the flour, cornmeal, baking powder, baking soda, salt, and remaining 2 tablespoons sugar. Using your fingertips, rub the butter into the flour mixture until there are no butter pieces larger than the size of a pea. Pour in the buttermilk and stir with a fork until the mixture comes together into a sticky dough.
Turn the dough out onto a flour-dusted surface. Gently pat it into a disc about 2 inches (5 cm) thick. Cut into 6 equal wedges. Quickly shape each wedge into a roundish shortcake. Place them on the prepared baking sheet. Brush the tops with buttermilk and sprinkle with sugar. Bake until light golden brown, about 20 minutes.
Just before serving, beat the cream until it holds soft peaks.
Slice each shortcake in half. Mound about ½ cup (80 g) strawberries on top of the bottom half. Dollop some whipped cream on the strawberries and top with the other shortcake half. Serve.
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