NYC Restaurant Inspired Fresh Catch Fish

When describing a dish, generally the words simple and gourmet are not used in tandem. Last night I realized that these terms can co-exist with cooking. Quick preparation, quick clean up, less than ten ingredients total! The secret... let the freshest of ingredients do the work for you. How does a fresh white fish with an herbaceous, citrus, and white wine broth sound? The recipe I created below stemmed from a few inspirations I have encountered in recent weeks. While visiting NYC the other weekend, we visited a quaint, reservation only, eclectic, and gourmet restaurant called The Little Owl. Recommended by a native New Yorker and located in the chic West Village, my husband and I ate like kings and queens for the evening. A sparkling cava rose to start, an almond based salad with tender duck strips, lamb with home-made ricotta risotto, whole white fish with lobster risotto, and a chocolate souffle to end the evening. I can see how this meal may appear to be pure gluttony; however, it was our anniversary dinner. Lets face it, we all can't afford to eat like that everyday. Similar to how I felt after eating the crab cake portabella sandwich at Corner Bistro, I came home wanting to bring one of these gourmet dishes to your table. Additionally inspired by the French cookbooks I have been reading, I decided to pursue the flavors of the white fish and put my own spin on the recipe. I started by seeking out the freshest white fish I could find. I would recommend a cod or halibut. In French cuisine, fresh ingredients by region are often incorporated into the dish. Considering basil grows like wildfire and tomatoes are the size of small pumpkins in Jersey, I decided to focus on these delicious summer treats. Cooking the fish in sealed parchment paper is a classic French technique that allows the steam to create an intense aroma and keep the fish tender. Do your best to maintain a tight seal so that no steam is released and all of the flavors can blend together. Picture above taken before cooking.Bon Apetit!

Enjoy this dish with a wine like Adelaida Chardonnay. In Wine Spectator's most recent issue, they focused on pairing wine with food. Within the article, they mentioned to look for flavor links when deciding on a wine for the meal. For instance, earthy herbs and butter are often associated with Chardonnay. It makes perfect sense that this style wine would go great with a fish that has a buttery component and is cooked with  fresh basil. Try to look for one or more links. As a result, these flavors will be heightened while eating and drinking.

Fresh White Cod Wrapped in Parchment with Vegetables and Broth
- Fillet of fresh white fish like cod or halibut
- Parchment paper
- Good quality olive oil
- Sliced Yukon gold potato 1/8" thick, microwave until softened first
- Fresh basil leaves
- Sliced tomato on the vine
- Sliced fresh garlic
- Lemon slices
- s&p
- dry white wine

Lay a large piece of parchment on the counter. Layer potato, basil, tomato, garlic, fish, salt & pepper, olive oil, lemons, and 1/4 cup white wine in that order. Wrap fish in parchment with little or no air pockets. Cook in oven at 400 degrees for about 15 minutes. Important to pre-cook potatoes.Serve with Chardonnay.

Pesto Mania

I fell in love with pesto while living in Italy and travelling up and down the coast. Pesto with seafood, pasta, pizza, you name it! Once I realized this nutty and herbaceous sauce was actually quite simple to make, I began experimenting. Traditionally, pesto is made in a food processor from basil, garlic, olive oil, pine nuts and Parmesan. Italian style dishes initially come to mind; however, when substituting basil for cilantro I found that this sauce is easily transferable. Why not lather up a quesadilla with a cilantro pesto and serve it with avocado and salsa? Tonight, I did just that. My advice to the home chef... have fun with pesto. Substitute the herb with any one or combination of the following: basil, parsley, cilantro. Don't be afraid to use walnuts instead of pine nuts. I once used shaved Manchego cheese instead of Parmesan. Bottom line... stick to the leafy type herbs that blend up well and use a sharp and salty cheese that's easy to shave. See below for instructions on how to make pesto. Also, I included two recipes using my cilantro pesto. You'll want to use this sauce while its tasty and fresh.

Cilantro Pesto
- bundle of cilantro, about 2 cups
- 1 clove garlic
- 1/4 cup walnuts
- 1/4 cup Parmesan
- 1/2 tbsp honey
- olive oil

In a food processor, pulse the garlic and nuts first. Add cilantro and honey and turn on. While blending, add olive oil to desired consistency. Add Parmesan and blend.

Peppered Bacon Wrapped Scallops with Cilantro Pesto
- 1/2 lb. scallops (drain well and pat dry)
- 1/2 lb bacon
- Salt, pepper, cayenne to season scallops
- toothpicks
- Cilantro pesto to drizzle over scallops

In a medium pan over medium heat, cook bacon half way through until light brown but still pliable. Keep fair amount of bacon fat in pan and discard the rest. Increase heat to medium high. Season scallops. Take half a bacon strip and wrap around scallop, use toothpick to hold. Cook scallops on each side for a minute or two. Should still be tender when finished. Drizzle pesto over top and serve. Can be an appetizer or served for dinner. I made for dinner with vegetables and orzo with a tomato aioli.

Slow Cooked Beef Quesadillas with Caramelized Onions, Peppers, and Cilantro Pesto







- 1 lb beef short rib seasoned with salt, pepper, and chili powder
- Sliced medium red onion caramelized in red wine, sugar, butter, and thyme
- Sliced red bell pepper
- Sliced jalapeno
- Jack cheese
- Cilantro pesto
- Medium flour tortillas
- Avocado, salsa, or sour cream to garnish

In a crock pot, season beef and cook on low for about 6-8 hours with an inch of water on bottom. Shred with fork and set aside. In a medium saucepan, saute red onion over medium heat in some butter. Add tbsp sugar and thyme. After a few minutes, add 1/4 cup red wine.  Meanwhile, cook peppers over medium heat.See pictures below. Once all ingredients are ready, set up station and layer pesto, beef, onions, peppers, and cheese between two tortillas. Heat butter in large saucepan over medium heat. Cook quesadillas on each side until brown and crispy. Serve with above garnishes.

Carne Asada Seasoned with Roasted Peppers

Generally about once a week I crave Mexican food. Having grown up in Southern California I experienced the flavors of this culture at their finest. Since moving away, I've realized what an influence the West Coast has had on my taste buds. I can eat a whole jalapeno and enjoy it. Ok Ok, maybe its been grilled, wrapped in bacon, and my nose runs profusely for an hour after. I find it hilarious that my friends on the East Coast think I'm strange to put avocado on everything. Some other states don't understand the idea of a burrito either. When living in Texas, tacos and quesadillas existed but the burrito was a completely foreign object. I burrito anything(yes I just used that as a verb ha!) from eggs at breakfast, turkey at lunch, and in the case of today's recipe carne asada at dinner. Apparently I'm not just the girl that says "Gnarly", "Dude", and "Awesome" on occasion... I have California taste buds and am proud to represent them. See my recipe below inspired by the Spanish style cuisine of Bobby Flay.

Although I am proudly boasting about my California roots in this post, I have to admit that I need to steer in a different direction for a wine. Unfortunately, Mexico is not known for their wine. The Spanish speaking countries of Chile, Argentina, and Spain are though! Carmenere from Chile is a delicious varietal to pair with the burritos below. Rich blackberry, slight woody character, and touch of spice stand up to the steak in an amazing way. I recommend Palin Carmenere from the Colchagua Valley. Completely organic and affordable too!

Carnes Asada Marinade
- 1 red and yellow pepper
- 2 jalapenos
- 2 cloves garlic
- 1/4 cup olive oil
- 3 tbsp sherry vinegar
- 4 sprigs of fresh oregano
- salt and pepper

For Burritos
- Carne asada and peppers above
- Avocado
- Burrito shells
- Sour Cream
- Salsa

Roast the peppers and garlic at 400 degrees for about 20 minutes. Enclose in ziploc bag until peppers wilt. Coarsely chop peppers and garlic. In a bag, combine all ingredients above and refrigerate for 24-48 hours. Grill over medium high heat for about 4 minutes on each side. Grill peppers in separate pan. Serve with fajita style burrito shells, diced avocado, sour cream, salsa of choice, rice, and beans.

Do You Eat to Live or Live to Eat?

 Those that read my blog may wonder why I write about every concoction I think is worth noting. Today I was reminded of where my passion and inspiration stems from. The Travel Channel just aired Anthony Bordain's visit to Rome. For those that don't really know me... Bobby Flay, Giada de Laurentiis, Anthony Bordain, and Ruth Reichl are like Brad Pitt and Jennifer Aniston in my life. In other words, they are my Hollywood and can be found on Food Network, Travel Channel, and chief editors of food magazines. Anthony Bordain was previously a chef in NYC, wrote the famous book Kitchen Confidentials, and now travels the world eating, drinking, and telling the world about it on his show No Reservations.

Why did his Rome episode remind me of my passion for food? Four years ago, I studied abroad in Italy. Not only did the video shots of the Colosseum and Trevi Fountain bring back nostalgia, but the food made me hungry to watch more. One of the opening shots shows him eating at a trattoria style restaurant. I actually studied the different types of restaurants while I was there. A trattoria is a family owned and family style restaurant. The tables are close together in a very intimate environment and feels almost as if you are eating with every other person there. This reminds me... food brings social gatherings. Wine completes the meal and bonds people. In another scene, a native Italian takes him to a restaurant where seasonal ingredients are served. Every new month brings an entirely new menu. I love the idea of cooking with what is available. My grandma, maybe one of the most inspirational people in my life, lived through the Great Depression and fed eight children on a nurse's salary. She could make something out of an entirely empty cupboard. I feel that creativity can truly shine when given specific and limited ingredients. On the show, The Next Food Network Star, I am always amazed when the contestants are given 5-10 ingredients, have never cooked with half of them, and manage to make a delicious masterpiece. In his last scene, he cooks out with local Italians at the beach. The fish they are barbecuing is so fresh that it still has rigor mortus and is hard as a rock. The scene depicts them sipping on wine and tossing whatever ingredients they can dream of into the mix. I'd like to admit something... I never measure. Everything listed in my blog is an estimate. I am the queen of experimentation. I taste before I eat. I imagine flavors blending and then toss together in a dish. For me, cooking is a way to gather a crowd, be more creative, and express myself.

After feeling inspired to cook with whatever I had on hand, I made this tasty appetizer with a wine I sampled through out the day on customers. This simple tasty treat became the focal point of an after work conversation, the center of a good laugh, and a reminder of why I love my husband. Do you eat to live or live to eat?

A New Take on Caprese
- 2 roma tomatoes sliced into large pieces
- 2 garlic cloves sliced
- 1/4 cup goat cheese block, crumble into pieces
- 1/4 cup basil chopped
- s&p
- olive oil to coat pan and drizzle over tomatoes
- 1 tsp balsamic to finish
- pita bread toasted and sliced into quarters

In a saucepan coated in oil, saute garlic over medium high heat until bronzed. Add tomatoes and cook for just a few minutes. Meanwhile, toast the pita. Season tomatoes and garlic, add dash of balsamic, and crumble goat cheese on at last minute. Serve with pita or any other bread on hand.

Wine Pairing: Santa Barbara Zinfandel Carignane Sangiovese blend

Fun with Fish: Linguine with Clams and Cassavecchia

When I originally started posting about fish a few weeks ago, I envisioned the series to contain a few recipes. I really thought I'd be creating four different types of fillets and a sauce for each. The beauty of living on the East Coast has brought oodles(yes I just used that word) of fresh fish to local grocery stores and I have not been able to resist. In particular, shellfish has been much cheaper and readily available. Tonight, I had  planned on making a pasta dish with some frozen shrimp in a bag until I stumbled upon bin after bin of fresh clams. With bags full of clams and after a quick pit stop at the library for a french cookbook, I came home at 5 o'clock inspired and excited to cook.

One of the important tips I read about clams pertained to the cooking process. The famed chef Jacques Pepin compares clams to beef. Cook quickly over high heat for a few minutes or in a slow process like braised beef in a stew.  I found this to be very interesting. I had imagined making a broth and putting the clams in for about 20-30 minutes like I would for chicken. Apparently, if not cooked rapidly or over a few hours at a very low simmer, the clams become rubbery and tough. I have learned that cooking consists of three parts: flavor, process, and freshness of ingredients. Its truly amazing how a fresh salmon fillet with a bit of butter, parsley, lemon, and s&p can be deliciously flakey and tender if cooked at the right temperature and the right amount of time.

In addition to the tips I read about, I also took into account some personal experiences of eating shellfish at some of the best pubs in Philadelphia. A tavern called Monks has been accredited for their delicious mussels. Every time I eat there I am impressed by the spicy flavors in the broth and the fresh bread for dipping. I learned to not be deceived by a liquid broth that appears watery. One bite deep and I am pleasantly surprised by flavors of garlic, herbs, butter, and wine.

Considering I created a tomato based sauce, I felt that an Italian red wine seemed like a perfect pairing. I will always recognize Chianti Classico as a nice pairing; however, I also like to recommend something a little different for those that are a bit more adventurous. Campagnia in southern Italy has recently grown in popularity due to an increase in the quality of wines. Some interesting varietals worth trying are from the grapes Aglianico, Casavecchia, and Palagrello Nero. For this particular meal listed below, I enjoyed sipping on a young Cassavecchia with no oak. A rich purple color and notes of black cherry and earth, a wine that sips in perfect harmony with each bite.

Clams in a Tomato Broth with Linguine

• 3 tbsp unsalted butter
• 2-3 small red hot chili peppers sliced(depends on spice preference)
• 2 large cloves garlic minced
• 1/2 large yellow onion
• 1 cup dry white wine like Pinot Grigio
• 3 cups choppped roma tomato
• 1 1/2 - 2 cups good culinary chicken /vegetable stock
• 1 cup fresh basil chopped
• 1 tbsp fresh rosemary minced
• 1 tbsp fresh oregano minced
• 5 sprigs fresh thyme
• About 30 small clams rinsed
• 1/2 box linguine cooked for 8-10 minutes until al dente
• Shaved Parmesan
• Favorite fresh bread from local grocery store

All herbs are optional but fresh is key! Start by chopping pepper, onions, and garlic and cooking in a deep dish pot. Saute in half of the butter over medium heat until soft. Add white wine, salt and pepper and cook down for about 5 minutes. Add tomatoes, herbs, rest of the butter, and stock and cook on medium low heat for about 20 minutes. Meanwhile, heat pot of water to boiling and cook linguine. When pasta has 5-10 minutes remaining, add closed clams to broth over medium heat and put lid on top. After about 7 minutes, lift lid and turn off heat. Combine pasta with brothy sauce and clams. Serve with grated Parmesan, fresh bread, and Cassavecchia. Enjoy!

Fun with Fish: Halibut Three Ways

For the past year I have engaged in blogging to hopefully inspire friends, family, and those willing to cook more at home. I try to make dishes that are unique and interesting while not being too complicated. I love the idea of having one part of the dish bursting with flavor and spices and having other components be more simplistic in nature. For instance, in one of my last posts, the crab cake sandwich definitely has many ingredients and is a time consuming process. As a result, I created a simple sweet potato wedge recipe as a side. I want cooking to be exciting but not too overwhelming. I want people to feel comfortable making the dishes I create and excited to experiment. I love feedback and special requests. Last week, I had the pleasure of responding to a family friend's inquiry about a recipe for grilled halibut and a wine pairing. Sometimes when I am searching through recipes for inspiration, I will pull a few and decide day of depending on the mood I am. Below is a list of three ways to cook halibut for those that are as indecisive as I am.


1. Grilled halibut and salsa. Grill the halibut seasoned with garlic salt, pepper, and lemon squeezed over medium high heat for a few minutes on each side. Cook until flakes with fork. Make a warm mango salsa to pour over top. Mango salsa: Saute chopped red onion, chopped jalapeno and minced garlic. After a few minutes add chopped roma tomato and squeeze lemon. Cook with tomato for about a minute. Add chopped mango and cilantro to salsa before serving. Sauteed asparagus and white rice are a great accompaniment.

2. Breaded halbut with roasted garlic smashed potatoes.In a food processor, add about a cup of almonds and pulse until the nuts are in small bits. Add about ½ cup panko bread crumbs, dried rosemary, dried thyme, salt, pepper, cayenne pepper if you like a bit of heat. Set up a station of the bread crumb/almond mixture on a plate, and beat an egg in a bowl. Dip the fillet in the egg and then the bread crumb/ almond mixture. This dish may be better in the oven at 375 for 20 minutes or until crispy and flaky. Don't forget to put some oil or butter on bottom of pan while baking. Squeeze with lemon after. Boil red potatoes until soft, add roasted garlic(roast at 400 degrees for 20 minutes and then mince), fresh minced rosemary, a tbsp butter, and some milk. Mash together and serve alongside halibut.

3. Teriyaki style halibut. In a sauce pan, cook on medium minced garlic and white onion until soft. Add 2tbsp rice wine vinegar and sauté a few more minutes. Add 1-2 cups soy sauce and brown sugar to sweeten. I simmer for a while and taste test based on the sweetness I’m in the mood for. Let cool down and then marinate halibut for 1 hour with chopped ginger. My step mom used to make this often when I was growing up. A great way to grill the halibut and keep the marinade is to lightly oil tin foil and wrap the fish. Serve with white rice.

For a wine pairing, I would go with a California Sauvignon Blanc. California recently was written up for the wonderful wines of this varietal that have been produced the last few years. Look for 08 or 09. I love the one by Santa Barbara Winery. They use a tiny bit of Riesling and a bit of oak. Perfect food wine, especially if you have a bit of spice in the dish. From New Zealand, Arona Sauvignon Blanc is another great option. This wine also has a bit of Riesling, no oak, and more of a mineral character. Enjoy!

Thai Style Mahi Mahi

Generally when I make a dish and post the recipe, I have attempted a maximum of two times before I feel ready to share. I experimented at least four or five time on the red curry sauce listed below. The inspiration for this sauce came from my garden. Since April, I have had a red chili pepper plant that has been growing into a small tree. Considering I have more hot peppers than I know what to do with, I immediately seized the opportunity to tackle a recipe I always viewed as complicated and difficult. Thai and Indian restaurants have always impressed me with their spicy and creamy curry sauces. So many different herbs and spices unleashed with each bite, I find it very hard to decipher exactly what ingredients are used and the proportions. After looking over some recipes online and in my cookbooks, I originally attempted with a simple red curry sauce... red curry paste, minced red chili peppers, coconut milk, lime, and basil. I would pan fry boneless chicken breasts and pour the sauce over in the last few minutes of cooking. I determined the chicken was too dry and the sauce needed much more flavor. On my next attempt, I tried to slow cook chicken breasts on the bone and added some ginger. The chicken was actually too juicy and thinned out the sauce more than I would have liked. Within my next few trials I made the mistake of using light coconut milk over whole, adding chicken broth to the sauce, and not adding enough red chili peppers. I finally realized the following: a light fish would be the preferable meat and adding interesting ingredients like corn would help create my Thai masterpiece. See below wine pairing  for final recipe.

Considering this dish has a white fish and a spicy quality, I would recommend a wine with floral components. Riesling from Germany and Gewurtztraminer from Alsace come to mind. They both have a nice golden color which adds body complementing the oil in the fish. A slightly sweet Riesling offsets the spice in the dish. Kabinett, Spatlese, and Auslese are generally on the label and signify different levels of ripening. A Kabinett refers to grapes picked first. A Spatlese will have more color and concentration. An Auslese has been left on the vine longer than the two previous and can be much sweeter. Gewurtztraminer from Alsace is generally dry but has a rich color like Chardonnay and the floral qualities pair perfectly with Thai food. Windisch Niersteiner Spiegelberg Kabinett is one of my favorite traditional Rieslings and a great value.

Mahi Mahi in a Thai Red Curry Sauce
- 1 lb Mahi Mahi into 2-4 fillets
- 1/2 white sweet onion chopped finely
- 1 clove garlic minced
- 1 corn on the cob shaved into single kernels
- 1 tbsp sliced ginger
- 2-3 red chili peppers depending on desired spice
- Cumin, salt, and pepper
-1 lime squeezed
- 1 tbsp fish sauce
- 1/2 can whole coconut milk
- 1 1/2 tbsp red curry paste
- 1/2 cup chopped basil
- 1 tbsp butter
- 1 tbsp peanut oil

In a sauce pan, heat the oil on medium heat and add onion, garlic, corn, ginger, and peppers. Cook until softened. Add the cumin, salt, and pepper. Stir into vegetables. Add lime juice and fish sauce and stir. Add the curry paste and stir. Stir in the coconut milk, add basil, and simmer for 30 minutes. In another pan, melt butter on medium high heat and add fillets seasoned with salt and pepper. Once a crispy brown edge is formed, flip the fish, turn off the heat, add the sauce, and cover. Let stand for 5 minutes and serve. I made this with sauteed asparagus and Basmati white rice. Basmati is definitely the rice of choice for Thai and Indian style dishes. Enjoy!

Fun with Fish: Crab Cake Portobello Sandwich

Sometime in the last few years, Food Network launched a TV show called "Secrets of a Restaurant Chef". Since the show began I have thought this idea was brilliant. We all go out to restaurants and pay three times more than it costs to make the dish. When the entree arrives we hope for it to be much  more inventive, interesting, and delicious than we could make ourselves. The idea behind the show is to give the consumer confidence to make these meals at home. Well congrats Anne Burrell, you're show has inspired me. Every time I eat out, I try to pick an item off the menu that is completely different than anything I have ever had. Once I've committed, I read all of the ingredients and description listed on the menu. If the server seems knowledgeable, I will even go as far as asking about the process. This past weekend, we ate out at a cafe in Haddonfield, NJ called Corner Bistro. They specialized in the usual lunch fare... sandwiches, salads, and soups. As I looked up and down the menu I saw the traditional items like an Italian panini, French dip, and tuna salad sandwich. Off to the bottom left I saw a few specialty items. I generally am the most indecisive of the party at a restaurant; however, when I saw the crab cake on ciabatta with grilled portobello and a honey balsamic reduction, I started to salivate immediately. This sandwich truly was as delicious as it sounds. With each bite, I concentrated on the flavors so that I could make it at home a few days later. Tonight, I am revealing the secrets of the Corner Bistro Restaurant. Made completely from my memory and with an added Kristen spice, enjoy! See below wine pairing for recipe. This will be the first of four white fish recipes. After my beef kick in July, white fish is on the horizon!

Luckily, when I made this dish, I had three open white wine bottles in the refrigerator. Although it may seem as though we are alcoholics, it's summer time and I am a wine rep that samples as many as ten wines a day for restaurants and stores. When considering a wine to pair with the crab cake sandwich, I considered the distinct flavors that should be highlighted in the wine. After sampling a grassy New Zealand Sauvignon Blanc, an acidic and citrus focused Chilean Sauvignon Blanc, and a slightly oaky Chilean Chardonnay, we arrived at a preferable glass to pair with this white fish concoction. Rayun Sauvignon Blanc from the Casablanca Valley in Chile is a perfect accompaniment. The wine has a nice citrus focus which outlines the lemon in the crab cake and has a nice acidity for the white fish. I love how this wine is not too complicated, making it a wonderful wine with food. I always think the wine should accent the food and not overpower it. Also, the lump crab tends to be pricey so the Chilean wine will save your pocket a bit. This wine retails below $10 a bottle.

Crab Cake Portobello Sandwich on Ciabattta with a Balsamic Honey Reduction

For the crab cakes:
- 1/2 green bell pepper chopped finely
- 1/3 red onion chopped finely
- 1 jalapeno minced(optional)
- 1 lb lump crab meat
- 1 cup panko bread crumbs
- 2 tbsp mayo
- 2 tbsp Dijon mustard
- 1 egg
- 2 tsp Worcestershire
- 1 lemon squeezed
- salt, pepper, cayenne, garlic powder
- Sprigs of fresh rosemary and thyme minced(optional and can be substituted for other fresh herbs of choice)
- flour for dusting
- 1/2 cup peanut oil

For the sandwich
- crab cake
- ciabatta roll
- grilled portobello mushroom
- sliced cheese like sharp white cheddar or sharp provolone
- balsamic and honey reduction

Start with a saute of the bell pepper, onion, and jalapeno in oil over medium heat. Cook until softened, about 10 minutes. Set aside. Cook mushroom over medium heat with lid on and flip once, about 10 minutes total, set aside. Meanwhile, in a smaller saucepan, simmer 1 cup balsamic and 1/4 cup honey over low heat. In a medium bowl, combine all ingredients for crab cake and make into patties like a burger. Dust a plate with flour and the tops of the patties. Heat pan with peanut oil on high heat. Add crab cakes when the oil is hot and cook on each side for a few minutes until desired crispness. Add sliced cheese to top of crab cake once removed from pan. Slice mushroom and layer on bottom of ciabatta. Lay crab cake on top of portobella and drizzle the reduction over top. Enjoy!

Recommended side: Sweet Potato wedges. Heat punctured sweet potato in microwave for 2-4 minutes. Slice into wedges, lay in pan with olive oil and garlic salt. Bake at 400 degrees until softened in middle with crispy edges. 20-40 minutes.