This recipe will work with almost any fish fillet that isn't too thick (less than one inch). For thicker fillets, either butterfly them or fillet them further to get down to one inch.
INGREDIENTS
2 tablespoons olive oil, divided
2-3 shallots, minced (1/2 cup)
1 tablespoon minced garlic
1 fillet halibut or striped bass (1 to 1 1/2 pounds)
1 tablespoon dry white table wine
salt
1 teaspoon lemon juice
1/2 teaspoon dried dill weed
METHOD
Preheat the oven to 350 F degrees. In a small skillet, add 1 tablespoon olive oil over medium heat. Add the shallots and garlic and simmer them for 4 to 5 minutes to soften them. Place the shallot mixture in a baking dish and shape to the size of the fish fillet. Pour the wine over the shallot mix.
Place the fillet onto the bed of shallots and sprinkle with the lemon juice. Oil the top side of the fillet with the remaining olive oil. Add a bit of salt and sprinkle with the dried dill. Roast the fish on the top shelf in the oven for about 12 minutes until the fish flakes easily. Remove from the oven and carefully transfer to a serving plate with the shallots and any juices. Will serve two people. Pairs well with the Balsamic Glaze found elsewhere in this b log and with Private Reserve Chardonnay.
Based upon a recipe in Food and Wine magazine, April 2011
Why did I mix squash and orange. Because I had both around and didn't know what else to do with them. It sounded like a good idea. It was - they are quite tasty.Quite a surprise, really.
INGREDIENTS
1 medium orange, peeled and sectioned
4-5 patty pan or summer squash
1/4 cup dry white table wine
1 tablespoon aged balsamic vinegar
1 teaspoon granulated brown sugar
1 tablespoon butter or butter substitute
METHOD
Cut the orange sections into several pieces each and place into a small bowl. Mash the orange sections and strain, reserving both the liquid and pulp. Cut the squash into 1/8 slices or smaller and steam them for 5 to 6 minutes until crisp tender. Transfer to a bowl and add the orange pulp, stirring t in. Cover to retain the heat.
Place the orange juice, white wine, and balsamic vinegar into a small sauce pan and bring to a boil. Continue to boil until the liquid has been reduced to half, 10 to 12 minutes. Add the brown sugar and butter and stir until the butter is completely melted. Remove from the heat and drizzle over the squash before serving. If any sauce is left over, serve it alongside the squash. Will serve 2 to 3 people.
A simple recipe for a great glaze to serve over or with fish, chicken or other meats. Yes - another balsamic recipe. It just is so good and so versatile
INGREDIENTS
2 teaspoons olive oil
2-3 shallots, minced (1/4 cup)
1/2 cup aged balsamic vinegar
2 teaspoons granulated brown sugar
2 teaspoons tomato paste
METHOD
In a small skillet, heat he olive oil over medium heat and add the shallots. Cook, stirring occasionally, for about 5 to 6 minutes until tender. Transfer to a food processor or blender, add the balsamic vinegar and brown sugar and process to a puree. Return to the skillet and increase the heat to medium-high. Boil the liquid until the amount has been reduced by half and is syrupy, about 5 to 6 minutes. Remove from the heat and whisk in the tomato paste. Serve immediately.
Here is a great mixture of sweet, spicy and fruity flavors that will complement meat, poultry and fish dishes or even roasted vegetables.
INGREDIENTS
1 cup low sodium chicken broth
1 medium shallot, chopped
1/3 cup dried apricots, chopped
1 pinch red pepper flakes
1/4 cup Eredita port wine
1/2 cup dry red table wine
1/4 cup aged balsamic vinegar
METHOD
In a medium sauce pan, add the broth, shallots, apricots and red pepper flakes. Bring to a boil and then reduce heat to a simmer. Cook for about 10 minutes. Remove from the heat to a blender or food processor, add the port, red wine and balsamic vinegar.
Process to a puree and return to a clean sauce pan. Continue to simmer until the liquid is reduced to about half and the sauce becomes very thick. Remove from the heat and serve as needed.
This began as a recipe from the website About.com but has evolved greatly
Not only does this dish look really cool (I need a better drizzling device than what I used here) it also tastes great. The mixed flavors of potatoes and fish, fish and polenta, with or without sauce, and polenta with sauce are all very good. This dish will amaze everyone at the table when it is served. I was amazed myself. (You may want to double the sauce recipe - it is that good)
INGREDIENTS
Fish
3-4 fish fillets (6-8 ounce each) halibut, tilapia, flounder, etc.
2 tablespoons olive oil, divided
egg wash - 1 egg beaten with 1/4 cup of water
2-3 small diameter Yukon Gold or white potatoes
Sauce
1/2 cup dry white table wine
1/4 cup white wine vinegar
1 medium shallot, chopped
1 dash ground white pepper
1/4 pound butter or butter substitute
1 tablespoon Dijon style mustard
1 recipe Creamy Polenta (elsewhere in this blog)
2 tablespoons chopped flat leaf parsley
METHOD
Preheat the oven to 375 F degrees. Brush one side of the fish fillets with olive oil and place them oil-side down on a baking sheet. Brush the upper side with the egg wash. Using a mandolin, thinly slice the potatoes into round slices. Dip them or brush them with olive oil and place them on top of the fish fillets, overlapping each other to resemble fish scales. Bake for 10 to 15 minutes until the potato slices are beginning to brown.
Meanwhile, in a shallow skillet over medium heat, add the white wine, wine vinegar, shallots and white pepper. Cook for 6 to 8 minutes until the liquid has been reduced to 1/4 cup. Whisk in the butter 1 teaspoon at a time until an emulsion has formed. Whisk in the mustard, strain through a sieve into a serving bowl and retain.
To serve on individual serving dishes, make a bed of polenta in the center of the dish that is just slightly larger than the fish fillet. Sprinkle with chopped parsley and carefully lay the fish on top of the polenta. Drizzle with some of the sauce and serve, passing the sauce.
Based upon a recipe from Robert Rothschild Farms
I really feel sorry for those out there who think polenta is just cornmeal mush. They will never try a recipe like this and they may never get to enjoy the wonderful tastes and textures possible with polenta. But, we will.
INGREDIENTS
4 cups boiling water
1 cup polenta mix
1/2 cup whole milk (not reduced fat or non-fat)
1/2 cup half-and-half
1 tablespoon butter or butter substitute
1 cup grated Pecorino, Grana Padana or other hard Italian cheese
METHOD
In a medium sauce pan, bring the 4 cups of water to a boil and add the polenta mix, stirring constantly. Continue cooking and stirring over medium-high heat for 10 minutes. Gradually pour in the milk and half-and-half. Bring back to a boil and cook, stirring, for 10 more minutes over medium-high heat. Stir in the butter and cheese, remove from the heat, and let it rest for 4 to 5 minutes before serving. Leftovers may be refrigerated for 1 to 2 days.
Based on a recipe in Food and Wine magazine, April 2011
INGREDIENTS
1 pound flank steak
1 tablespoon tangerine peel
1/4 cup tangerine juice
1 teaspoon ground cumin
2 tablespoons olive oil, divided
1 medium white onion, chopped
4 cloves garlic, minced
1/2 pound mushrooms, sliced (about 2 cups)
1 tablespoon aged balsamic vinegar
METHOD
Slice the flank steak across the grain into 2 inch by 1/2 inch wide strips. Place them in to a re-seal able plastic bag and add the tangerine peel, tangerine juice and 1 tablespoon of olive oil. Squeeze and mash the bag to evenly distribute the marinade and coat all the beef slices. Refrigerate for 1 hour.
In a large skillet, heat 1 tablespoon of the olive oil over medium heat and add the onions. Simmer for 5 to 6 minutes until the onions are translucent. Add the garlic and simmer for 1 minute. Add the beef slices and marinade and cook, stirring occasionally, until the beef is browned on all sides and thoroughly cooked, about 7 to 10 minutes.
Add the mushrooms and balsamic vinegar and continue to simmer, stirring, until the mushrooms are softened, about 5 to 6 minutes.Remove from the heat and serve over brown or white rice, noodles or polenta.
NOTE: If tangerines are not in season, use equal parts of lemon and orange peel and juice instead of the tangerine peel and juice.
Based on ideas from the FoodNetwork.com
This sauce is so good I can see it being used on other foods, like roast pork, leg of lamb, turkey breast, chicken, sweet potatoes, or....well enough. I'll try some of these ideas and let you all know later. OK ??
INGREDIENTS
1 package (12 ounces) baby peeled carrots
1 cup low sodium chicken broth
1/2 cup dried apricots, chopped small
1 teaspoon honey
1 teaspoon aged balsamic vinegar
1/4 teaspoon ground cinnamon
METHOD
Steam the carrots in the microwave or on top of the stove for 4 minutes so they remain crunchy-tender. Set aside. In a medium sauce pan, combine the broth, apricots, honey, balsamic vinegar and cinnamon. Bring to a boil and reduce the heat to low. Cook for 6 to 7 minutes until the apricot pieces have absorbed enough liquid to be soft and tender. Transfer to a blender or food processor and process to a slightly lumpy puree.
Return to the sauce pan and add the carrots. Cook over low for 1 to 2 minutes to reheat the carrots, remove from the heat and serve.
Based upon ideas from www.about.com Home Cooking
Try a little something different to put on your flank or sirloin steak. Simple to make and great to eat. Can serve as an appetizer also.
INGREDIENTS
1 pound flank or sirloin steak
1 teaspoon dried basil
1 tablespoon olive oil
1 jar (7 ounce) roasted red bell peppers
2 tablespoons roughly chopped fresh basil
2-3 tablespoons beef broth
METHOD
Cut the steak across the grain into 2 inch by 1/2 inch strips and place them into a re-seal able plastic bag. Put the dried basil leaves into a coffee grinder and pulverize them. Add them and the olive oil to the plastic bag. Seal the bag and mix it well to coat all the steak strips with oil and basil. Refrigerate for 1 hour.
Place the roasted red bell peppers into a blender or food processor and puree. If they will not puree completely, add beef broth by tablespoons and continue to process until a smooth puree is obtained. Add the chopped basil leaves and process until they are chopped to 1/4 inch pieces.
In a large skillet over medium heat, add the beef slices from the plastic bag with any liquid and cook, turning as needed, until thoroughly browned. Remove from the skillet to a serving dish and cover to keep warm. Add the pesto to the skillet and cook for 2 to 3 minutes to heat. Remove from the stove, pour over the steak strips and serve.
A different meatless chili with flavors from the Caribbean forming a slightly sweet chili that also includes some typical chili flavors. Shown here with added red bell peppers.
INGREDIENTS
1 cup shredded coconut
1 cup chicken broth
1 cup water
2 tablespoons olive oil
1 medium white onion, chopped
4 cloves garlic, minced
1/2 package POMI chopped tomatoes (13 ounces)
2 tablespoons lime juice
1 tablespoon white wine vinegar
1 teaspoon ground cumin
1 teaspoon dried thyme
1 teaspoon smoked paprika
1 pinch crushed red pepper flakes
1 can (15 ounces) black beans, rinsed and drained
METHOD
In a medium sauce pan, combine the coconut, broth and water. Bring to a boil, reduce heat to medium and cook for 6 to 7 minutes until the liquid is reduced by half. Remove to a blender or food processor and process on low for 1 to 2 minutes. Drain, reserving the liquid and discarding the coconut. If the liquid left is under 1 cup, add broth to bring it back to 1 cup. Set aside.
In a large sauce pan, heat the olive oil over medium heat and add the onion. Cook for 5 to 6 minutes, stirring occasionally, until the onion is translucent. Add the garlic and cook for 1 minute. Add the reserved broth-coconut liquid, the tomatoes, lime juice, vinegar and all four spices ( but not the beans.) Simmer for 5 to 6 minutes to blend the flavors, then add the beans. Cover and cook for 5 to 6 minutes to heat and add flavor to the beans. Remove from the heat and serve to 4 to 6 of your family or friends.
Based on ideas from Cooks.com
So, you used up the white portions of several leeks and only have the pale green to green parts left. So, you used half of a can of cannelini beans (or garbanzos) and don't know what to do with the rest. Make a salad. Better than that, make a GOOD salad.
INGREDIENTS
2 red bell peppers
1/2 can (15 ounce) white kidney (Cannelini) beans
4 medium leeks, pale green and green parts only
3 tablespoons olive oil, divided
1 tablespoon Sherry vinegar
1 teaspoon Dijon style mustard
METHOD
Place the two red bell peppers on a baking sheet and broil on the highest position in the oven. When each side blackens, turn 1/4 turn. When all four sides are blackened, remove from the oven and place into a paper bag and close the bag. Leave them there until they cool enough to handle, about 10 minutes.
Meanwhile, slice the leeks crosswise into 1/4 inch rounds, about 2 cups. Break the disks into single slices. Heat 2 tablespoons of olive oil in a large skillet and add the leek rounds. Simmer, turning occasionally, until some of the leeks begin to brown. Remove from the heat and set aside.
Remove the red bell peppers from the paper bag and remove the skins from them. De-stem them, remove all the seeds and cut into 1 inch squares. Place into a serving dish. Rinse and drain the beans and add them to the salad bowl. Add the leeks to the salad and mix well.
In a small bowl, mix 1 tablespoon of the olive oil with 1 tablespoon Sherry vinegar and the mustard. Whisk to mix the dressing and pour over the salad. Either chill slightly or serve immediately.
