Monday, February 7, 2011

Mark Bittman’s Squid with Cilantro, Garlic, and Lime


Mark Bittman is one of the most popular cookbook authors of our time. On the tenth anniversary of his wildly popular cookbook How to Cook Everything, he’s published an anniversary edition with 2,000 simple recipes.  It’s a cookbook I go to all of the time for recipes as well as Mark’s good advice.

He’s also written another fresh and inspiring new cookbook that has become one of my current favorites - Mark Bittman’s Kitchen Express, 404 Inspired Seasonal Dishes You Can Make in 20 Minutes or Less. 


In Kitchen Express Mark has taken a whole new approach from some of his other best selling cookbooks, which have formally written recipes. This book has one paragraph instructions and Mark talks you through the recipe, allowing you to do what you mother did - add a pinch here and there, and taste as you go. Don’t have an ingredient? Substitute what’s in your pantry or throw in some fresh herbs if you have them.

A perfect example of substituting ingredients is this recipe. In the cookbook it’s titled Shrimp with cilantro, garlic, and lime. Mark suggested squid as a substitute for the shrimp and that’s what I’ve done here. Don’t be afraid of using squid. It can be bought ready-prepared from your fishmonger, so you no longer have to clean it yourself.  Simply cut the white body of the squid into thin rings and, if you like, use the cute little tentacles as well. They are my favorite part of the squid. Be sure to dry the squid well before using and take care not to overcook it or it will taste like tough rubber bands.


Squid with Cilantro, Garlic, and Lime
From Kitchen Express by Mark Bittman

In a large bowl, combine a handful or so of chopped cilantro, some minced garlic, the zest and juice of a lime, a tablespoon of fish sauce, kosher salt, and freshly ground black pepper. In vegetable oil, cook a pound of cut up squid (dry squid well first) until they are done, about  two to three minutes, taking care not to overcook. (Or use shrimp and cook for three to four minutes until pink and no longer translucent). Toss the squid with the cilantro mixture. Serve on angel hair pasta, over noodles or rice, alone, or even as part of a salad.


I’m thrilled that more bloggers are becoming interested in Mark Bittman and his brilliant cookbooks. A group of five fabulous ladies are now celebrating Mark with a monthly Bittman Blog Hop called Tackling Bittman. It’s on the first Thursday of each month and I’m submitting this recipe to the February blog hop. Please visit Alex at A Moderate Life (the lovely and talented creator of the blog hop), Christy at Frugality and Crunchiness with Christy, Dr Laura at Who is Laura?, Sue at Couscous and Conciousness, and Pam at Sidewalk Shoes to see the other wonderful Bittman recipes featured this month on Tackling Bittman.

What’s your favorite Mark Bittman recipe?

50 comments:

  1. Thanks for visiting my blog. Love the look of your two blogs I will be back to browse through them both. We often buy squid as it is fairly cheap and we really enjoy it. I will make a note of this recipe as it has all the ingredients we love. Thanks Diane

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  2. Sam..my daughter and son-in-law would love this!

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  3. That photo is just stunning. I wanted the plate in front of my immediately. I will miss Bittman's column - I don't usually cook from him - but I always read the column and would take advice as to what to throw together. He has never steered me wrong. And now, I shall throw this together as we are getting an arctic blast and I have all the ingredients except the squid. I will use shrimp!

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  4. An awesome book! That dish looks magnificent and must taste sooo good.

    Cheers,

    Rosa

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  5. Tackling Bittman would be an excellent way to amp up our cooking for the month of February.

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  6. Such fresh bright flavors in this dish with cilantro garlic & lime, excellent!

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  7. This is going to be my next pasta dish. We don't eat pasta often but I LOVE the originality of Mark's recipe here using the squid - really beautiful photos too!!!

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  8. these flavors *pop* - wow how delicious this must have been...

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  9. I know this would make my son a happy camper; great looking recipe. I've yet to cook calamari.

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  10. this looks so good and what a great idea for a blogging series

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  11. sounds divine. i love squid.

    sending you love on v d-y, s. does this look like code. is is and you know the code.

    XOXOXOXOX,

    she.

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  12. it is. even with 'code' i see typos. lol ;-p

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  13. I really like his idea of the one paragraph instructions and the 'use what you have' idea. Those concepts really help you out in a pinch. My husband would love this dish with the squid.

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  14. Looks delicious - I have never heard of Mark Bittman but I certainly like his concepts

    "All Things French"

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  15. Nice looking dish Sam and I like the little tenacles as well. I won't need to make for Bev as she would never eat them.

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  16. Hi Sam, Thanks for coming to my blog. My mother was a fabulous southern cook (Southwest Virginia) --but I did not receive that talent from her. BUT--I do love to eat.... ha

    You have the best of all worlds I think if you live in those gorgeous Carolina mountains part of the year and in Florida part of the year. WOW!!!

    We are in Fairfield Glade near Crossville, TN (on the Cumberland Plateau).

    Come back to my blog anytime.
    Hugs,
    Betsy

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  17. Oh, this looks so good. Thanks for a great recipe! Photo is beautiful too...

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  18. Sam - This is a beautiful photo and I can tell the squid is cooked to perfection! Bittman's Kitchen Express is my personal favorite and I always enjoy browsing through it's recipes.

    This is a fantastic dish!

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  19. I never would have thought of substituting shrimp for squid but what a great idea. Either way, this sounds like a great recipe!

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  20. Hi Sam - this dish looks absolutely beautiful - gorgeous photos. I think the baby squid is a great alternative to the shrimp, and I know that I would absolutely love this dish.

    I so want a copy of Kitchen Express - it's on my wish list!

    Thanks so much for sharing it at Tackling Bittman Recipe Hop - and don't worry about the extra linky - we'll sort it out :-)

    Sue

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  21. What a gorgeous picture! I bet it tastes as great. Yummmm.... slurp! Thanks for sharing this lovely dish. Hope you're having a wonderful day.
    Cheers, Kristy

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  22. I've heard a lot about his books lately and I'm intrigued. Looks like you're enjoying them.

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  23. i'm scrolling through your blog just drooling, everything is so beautiful! i love this dish, you had me at cilantro, garlic and lime, possibly my favorite combo of all time!

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  24. While I will gladly eat squid prepared by someone else, I have never cooked it. I guess I don't trust myself to get it right. The lime sounds fresh and delightful.

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  25. This is definitely one of my favorite books! And this sounds and looks so awesome. I wish I was in a seaside town enjoying it in the sun...aaahhhh... =)

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  26. I adore squid but have never prepared it. Shall have to give it a try...

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  27. That calamari looks so beautifully fresh and tender! So refreshing to see a calamari dish that isn't crumbed and deep fried. Lovely!

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  28. I have my favorite restaurants that prepare squid well. I've never attempted it myself because my husband had it once (the rubber band kind) and has refused to even try it again. Oh that I could win him over. Maybe this would do the trick? He's not a fussy eater so his experience must have been awful!

    Best,
    Bonnie

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  29. I love squid... this dish looks simple, flavorful, and delicious.

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  30. I love the simplicity of this dish and have found nearly all of Mark Bittman's recipes to be exceptional. This one is stellar. I love your photos of the dish, Sam. They'll sell the dish to your readers. As always, I hope you have a wonderful day. Blessings...Mary

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  31. Love Bittman! And I haven't had squid in a long time, this is making my mouth water!

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  32. I have never cooked with squid! This looks amazing!

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  33. Thanks for popping over to Provence and leaving your visiting card, Sam.

    I must say, as far as I'm concerned it will be a reciprocal arrangement - and often! Your blog is a total delight.

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  34. I'm so with Mr. Bittman's way of cooking. I'm much more of an eye-baller and always use up what I have on hand and make it up as I go along.

    I love squid.
    Sam, I just wanted to share the fact that the cooking of the squid can be tender in two ways. One of which you've mentioned...to cook it quickly...or to really overcook it back to it's tender point. It's the in between cooking point that leaves that rubbery texture.
    I particularly do this when I'm making a marinara tomato sauce for pasta.

    BTW...the second photo is a stunner ;o)

    Ciao for now,
    Claudia

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  36. Nice squid pasta...and I love the addition of cilantro...so flavorful :-)

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  37. You know I love Bittman. I think my favorite recipe so far is the one for whole wheat oatmeal pancakes with cranberries and almonds.

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  38. That looks absolutely lovely, and delicious too! I am a huge fan of squid, and am excited to see it here in a pasta dish instead of being fried. The cilantro and lime combination sounds amazing, I am definitely going to give this recipe a try :)

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  39. What a wonderful post and tribute to the minimalist. He has always been such an inspiration to me. I love his panna cotta. Your squid looks fantastic...photos are beautiful. Cheers from Houston.

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  40. I have got to get this book! I love this dish and since I cannot get fresh shrimp here at all (yeah, amazing!) I am thrilled you made this with squid! Fabulous flavors and it looks divine! xo

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  41. Sam,
    Such a colorful dish and it sounds divine. Your blog is just wonderful.

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  42. This looks delicious Sam! Very beautiful...I will have to check this book out.

    Thank you for sharing!
    Cheers~

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  43. You said it Sam! Bittman is the talk of the culinary world and we bloggers are crazed over him. I just received my red Bittman 'bible' and with those 2000 recipes, I don't think I need to lift weights ever again. This recips sounds incredible and I'm looking forward to joining the Bittman party once a month on Thursdays next time!

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  44. My favorite Bittman recipe? Ummm....the one without squid in it? ha ha ha

    It looks absolutely fabulous though!

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  45. My favorite Mark Bittmann recipe is his salmon burger, so easy and delicious. I love calamari, and I like that this recipe is well tailored to individual tastes, and teaches a cook to rely on intuition.

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  46. My daughter and I love watching The Worst Cooks in America. Last week's challenge was squid. :)

    I haven't tried any of Mark Bittman's recipes yet. I'd better get with it! This recipe looks fun and fresh.

    Happy Friday!

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  47. I am looking at all your seafood dishes on here, and my lips are smacking! My flip flops, sun glasses, beach towel and hat are packing too! Heh!

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  48. GAH! This looks delish! Must try.

    DI

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  49. I am glad you love Bittman's brilliant style. He leaves enough open for interpretation without losing the recipe.

    As the sixth member of the Bittman group, I thank you for linking up with Tackling Bittman.

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I enjoy reading each and every comment. If you leave a comment with a question or that requires an answer, please leave an address or way for me to get in touch with you. I appreciate your taking the time to visit my blog and I hope you'll return again soon.
Sam