When CSN Stores sent me the singularly-styled kiwi Le Creuset stoneware wok serving dish (also available in dijon, caribbean, cobalt and cherry--not shown) to review on Evenings With Peter, I immediately was impressed by its versatility: it may be used in the oven (up to 500 degrees) to create dishes or thaw frozen ones, is suitable for the microwave, under the broiler, and is even dishwasher safe.
In my mind I had visions of serving Asian-inspired creations or an evening of various pasta courses to a host of friends--but just recently I received an even more exciting tip from the Tipsy Parson, a hot new restaurant right here in Chelsea, and I realized that the Le Creuset wok is perfect to serve a relatively simple entree, just for two. Below is a basic sketch, I leave the rest to your imagination and the flicker of a little candlelight.
Arctic Char in Parmesan Broth Adapted from The Tipsy Parson
2 8 oz. filets Arctic char (if your market does not carry this, you may sub with salmon)
1 hearty sliver Parmesan rind
2 cups low-sodium chicken or vegetable broth or homemade stock
Whatever your garden may grow, such as spring garlic, fennel, baby carrots, fava beans and sugar snap peas
1 bunch mint
1 bunch watercress
Bring stock to a boil, lower heat and add in Parmesan rind and simmer until a slightly creamy, thickened consistency is achieved.
In the meantime, pulse the mint and watercress in food processor with a dash of salt and pepper, drizzle a touch of oil through the food tube to create an emulsion and set aside. This is your pistou as the French call it, or pesto via the Italians.
Gently saute your vegetables in butter until softened: thinly slice the fennel perhaps, cube the carrots, mince the garlic, release the peas from their shell, keeping them whole, as with the beans. Salt and pepper to taste.
Quickly panroast the fish, about 2-3 minutes per side until lightly browned, set aside
Remove the rind from the broth mixture and whisk in a tablespoon of butter. Carefully pour into the wok serving dish.
Place fish in the center and dress with the vegetables. Stir the pistou and then swirl a little into the broth and serve.
After weathering a soul-shredding career as a theatrical agent that lasted entirely too long, Mr. Sherwood left his stable of actors from the stage and screen and went on to pursue his literary aspirations. He is currently the dining editor for Next magazine (nextmagazine.com) where he writes a weekly restaurant review column which also features Manhattan's best food and drink recipes from the finest chef's and bartenders on the island. In 2010 he was published in Foodista’s Best of Food Blogs Cookbook. He toiled as web editor for industry leader Interior Design magazine for several years and has also written for New York magazine, Travel & Leisure and Woman’s Day.
A proud graduate of the University of New Hampshire, one of the nation’s top drinking schools, Mr. Sherwood also studied voice and theater abroad at Regent’s College, in London’s historic Regent’s Park, and at the Royal Academy of Music. He spent a year at Hunter College in Manhattan.
Mr. Sherwood recently published his first novel, the pale of memory, available on Amazon.com, BarnesAndNoble.com, and iUniverse.com. He is in the midst of writing a second.
Twitter/tweet/twat him @kaleidabox