I grilled a whole snapper recently and had half the fish leftover. I stored this in the fridge for two days and got to it last night. It was a good pantry raid! I didn't have bread crumbs, so I opened a package of store bought Stove Top stuffing and used that for the bread crumbs (you have put these in your food processor to get them fine enough) and this worked excellently!
A
3/4 lb white fish, cooked and flaked
1 C finely ground seasoned bread crumbs (or ground up Stove Top stuffing in my case :-P)
2 eggs, beaten
2 TBSP heavy cream
B
2 TBSP mayo
2 TBSP heavy cream
1 TBSP capers, roughly chopped
1 TBSP relish
Yes, it's this easy! Combine ingredients from list A together (this should be sticky and able to form patties) and form into patties. Fry in some oil (doesn't matter what kind... I had mustard oil) over medium heat for about 3 minutes per side or until nicely browned.
Mix ingredients from B together to serve as tartar sauce. You should throw a v simple salad together to serve with this.
Tuesday, June 29, 2010
Rhubarb, Cranberry, Jalapeno and Ginger Relish
I got this recipe from one of my fave blogs - Design Sponge! It is sooo tasty and this recipe makes so much that you can give to your friends in little jars along with the recipe. Your friends can then buy the scallops, grill em up and badabing badaboom - gourmet meal!
Here is the link to this recipe! Enjoy!!
Here is the link to this recipe! Enjoy!!
Iceburg Wedge
We got some really tasty steaks the other day (oh! just remembered I had leftovers in the freezer - aw hellllz yeeeeah!) and they were big and juicy and sexi and porterhousely. It is summer, so I didn't want to undue my work at the gym, so I opted for something simple and "healthy" on the side... just watch the amount of blue cheese dressing you use!! I thought a simple wedge would be PERFECT!
1 head Iceburg lettuce
1 large beefsteak tomato
2 boiled eggs
1/2 C mayo
1/2 C heavy cream
1 TBSP sherry vinegar
4 oz Stilton blue cheese
1 tsp dried tarragon
The assembly is pretty obvious I think... quarter the ice burg lettuce and serve one quarter per plate. Chop the tomatoes and eggs as you wish and put them on top (aka to the side, as they will fall down). Whisk all of the dressing ingredients except the blue cheese until smooth. Crumble blue cheese in dressing and whisk to combine to your liking (if you like it smooth, whisk away. I like mine chunky, so I combined ever so slightly).
Serve this w some bloody slabs and you've got yourself a meal!
1 head Iceburg lettuce
1 large beefsteak tomato
2 boiled eggs
1/2 C mayo
1/2 C heavy cream
1 TBSP sherry vinegar
4 oz Stilton blue cheese
1 tsp dried tarragon
The assembly is pretty obvious I think... quarter the ice burg lettuce and serve one quarter per plate. Chop the tomatoes and eggs as you wish and put them on top (aka to the side, as they will fall down). Whisk all of the dressing ingredients except the blue cheese until smooth. Crumble blue cheese in dressing and whisk to combine to your liking (if you like it smooth, whisk away. I like mine chunky, so I combined ever so slightly).
Serve this w some bloody slabs and you've got yourself a meal!
Peach Pie Cobbler
I went to the farmers market this weekend and they had some divine peaches! I picked me up about 10 lbs and I had me some pies! The amount of peaches you need will certainly vary depending on how small you cut them, if you peel them or not, etc etc. I cut some of mine small, some of mine large and I peeled about 75% but left some unpeeled for the bright color on the skin. I am not kidding when I say that these peaches were perfect and beautiful!
I didn't want a large undertaking and I wanted to enjoy the pies asap, so I bought some already prepared, frozen deep dish 9" pie crusts and kept it nice and simple.
Also, it is important when making a pie like this to not get caught up on details. Basically, no matter how you prepare the topping or cut the peaches, it is going to be super tasty! Just have fun... you will be so proud of yourself :-)
A
10 lbs peaches (or enough to fill two deep dish pie crusts)
1/2 C flour
2 heaping TBSP cornstarch
2/3 C sugar
2 tsp cinnamon
B
2 C bread flour
1 C dark brown sugar
2 tsp salt
2 stick butter, cold and cut into pieces
2 deep dish 9" frozen pie crusts
Peel and cut your peaches how you wish. If you aren't too adventurous or are not too familiar with making pies, then you should peel all but two of your peaches and cut them into 1/8s. If you are doing it this way then you will prob need about 6-9 peaches per pie.
Preheat oven to 350 degrees. Combine the rest of A together and place half in each frozen pie crust and set aside.
Combine B in a bowl and break together with your fingers until the dough comes together into little pieces that are the size of a pea. Divide in two and pat this on top of your pies (you will need to do this with a bit of force as the peaches should be piled high, however, you want to pat it on but let it remain a crumbly top).
Place both on a cookie sheet and bake for about 45 minutes or until golden brown.
I didn't want a large undertaking and I wanted to enjoy the pies asap, so I bought some already prepared, frozen deep dish 9" pie crusts and kept it nice and simple.
Also, it is important when making a pie like this to not get caught up on details. Basically, no matter how you prepare the topping or cut the peaches, it is going to be super tasty! Just have fun... you will be so proud of yourself :-)
A
10 lbs peaches (or enough to fill two deep dish pie crusts)
1/2 C flour
2 heaping TBSP cornstarch
2/3 C sugar
2 tsp cinnamon
B
2 C bread flour
1 C dark brown sugar
2 tsp salt
2 stick butter, cold and cut into pieces
2 deep dish 9" frozen pie crusts
Peel and cut your peaches how you wish. If you aren't too adventurous or are not too familiar with making pies, then you should peel all but two of your peaches and cut them into 1/8s. If you are doing it this way then you will prob need about 6-9 peaches per pie.
Preheat oven to 350 degrees. Combine the rest of A together and place half in each frozen pie crust and set aside.
Combine B in a bowl and break together with your fingers until the dough comes together into little pieces that are the size of a pea. Divide in two and pat this on top of your pies (you will need to do this with a bit of force as the peaches should be piled high, however, you want to pat it on but let it remain a crumbly top).
Place both on a cookie sheet and bake for about 45 minutes or until golden brown.
Whole BBQ'd Snapper
Summer = BBQ; no other factors are necessary. However, this specific formula is as follows: 2S+2Hh+2L+2B=Perfect Snapper!
2 lbs Snapper (or any fish, any size), head removed, gutted... I DEF have my fish dude do this for me!
2 handfuls of herbs (parsley, oregano, thyme, rosemary, sage... go to your garden and snip away)
2 lemons
2 TBSP butter, room temp
Arrange half your herbs on the bottom of a sheet of tin foil that is big enough to just wrap up your fish. Cut up one lemon and put half of the slices on top of the herbs. Lay your fish on top, put the other half of the lemon inside the fish with the other half of your herbs and half your butter. Put the other TBSP of butter on top of him and bbq him on medium heat for 20 mins!
2 lbs Snapper (or any fish, any size), head removed, gutted... I DEF have my fish dude do this for me!
2 handfuls of herbs (parsley, oregano, thyme, rosemary, sage... go to your garden and snip away)
2 lemons
2 TBSP butter, room temp
Arrange half your herbs on the bottom of a sheet of tin foil that is big enough to just wrap up your fish. Cut up one lemon and put half of the slices on top of the herbs. Lay your fish on top, put the other half of the lemon inside the fish with the other half of your herbs and half your butter. Put the other TBSP of butter on top of him and bbq him on medium heat for 20 mins!
Roasted Beet and Goat Cheese Tartelettes
I've gotten big into baking and I LOVE anything mini. So, when I heard about these savory tartelettes (mini tarts), I was sooo amped! I am def going to do more of these savory tartelettes in the future. I am just going to do the tartelette recipe here, but I paired them with a whole bbq'd snapper stuffed w herbs a plenty and also a simple salad with watercress and arugula from the garden. It was a phenomenal summer dinner. Also, I was able to freeze a few of the tartelettes and I will most certainly enjoy those another day!
A
6 small beets or 4 large (as many colors as you can find out there... at least golden and red)
4 TBSP olive oil
2 TBSP sherry
2 TBSP thyme
B
2 1/2 C flour
1 tsp salt
1 tsp sugar
2 sticks butter, cold and chopped finely
Ice water if needed (up to 1/2 C)
C
8 oz goat cheese (one large log)
1 C + 1 TBSP ricotta
2 eggs
2 TBSP chopped mixed herbs
I did this in steps. The night before I roasted the beets and prepared the crust. To do so, preheat oven to 425 degrees, wrap each beet in tin foil individually and bake until soft (40- 55 minutes). Let cool overnight at room temp.
To prepare the pastry, combine all ingredients other than the water in your food processor and process until a crumbly dough forms. Add enough water to make a cohesive dough. Add the water VERY slowly... 1 TBSP at a time. You do not want a sticky dough. Divide the dough into 10 pieces and wrap them in saran (you can wrap them all together... they will pull apart neatly when you want to use them) and put in fridge until ready to go.
The next morning (the day you're going to eat these delicacies), peel, slice and marinate the beets (I kept the colors separate and just divided the marinade amongst them) in the thyme, olive oil and vinegar. You can also make the filling by mixing ingredients from part C together. Cover this and refrigerate.
When you're ready to eat, roll out each dough and put it in your mini tart tins (mine were 4" each... 10 total). Polk the bottoms with a fork and put back in fridge. Preheat oven to 350 degrees. After the dough in the tart pans has set in the fridge for 10 minutes, bake them (no filling) for 10 minutes. Remove from oven (I put mine all on a cookie tray) and let them rest for 2 minutes. After the short rest, fill with the filling and top with beets (I did four slices of beets per tartelette). Bake for another 30 mins.
Congrats - these are perf!
A
6 small beets or 4 large (as many colors as you can find out there... at least golden and red)
4 TBSP olive oil
2 TBSP sherry
2 TBSP thyme
B
2 1/2 C flour
1 tsp salt
1 tsp sugar
2 sticks butter, cold and chopped finely
Ice water if needed (up to 1/2 C)
C
8 oz goat cheese (one large log)
1 C + 1 TBSP ricotta
2 eggs
2 TBSP chopped mixed herbs
I did this in steps. The night before I roasted the beets and prepared the crust. To do so, preheat oven to 425 degrees, wrap each beet in tin foil individually and bake until soft (40- 55 minutes). Let cool overnight at room temp.
To prepare the pastry, combine all ingredients other than the water in your food processor and process until a crumbly dough forms. Add enough water to make a cohesive dough. Add the water VERY slowly... 1 TBSP at a time. You do not want a sticky dough. Divide the dough into 10 pieces and wrap them in saran (you can wrap them all together... they will pull apart neatly when you want to use them) and put in fridge until ready to go.
The next morning (the day you're going to eat these delicacies), peel, slice and marinate the beets (I kept the colors separate and just divided the marinade amongst them) in the thyme, olive oil and vinegar. You can also make the filling by mixing ingredients from part C together. Cover this and refrigerate.
When you're ready to eat, roll out each dough and put it in your mini tart tins (mine were 4" each... 10 total). Polk the bottoms with a fork and put back in fridge. Preheat oven to 350 degrees. After the dough in the tart pans has set in the fridge for 10 minutes, bake them (no filling) for 10 minutes. Remove from oven (I put mine all on a cookie tray) and let them rest for 2 minutes. After the short rest, fill with the filling and top with beets (I did four slices of beets per tartelette). Bake for another 30 mins.
Congrats - these are perf!
Monday, June 21, 2010
Blueberry Crumble Pie with Burnt Sugar Ice Cream
My dad loves chocolate and blueberries, so I went with blueberries cause it's the summer and they're all about (and inexpensive... not that I wouldn't splurge for father dearest or anything like that :-) Anyways, this pie came out really well and the cardamom worked incredibly well (my dad even guessed that it was cardamom!!... I guess I get my skillz from somewhere!) Now, buying a pre-made pie crust is toootally not my style at all, but I helped a friend move into her new house all weekend, so I was really crunched for time.
A
1 C flour
1/2 C packed light brown sugar
1 stick cold butter, cut into small pieces
B
4 C blueberries
1/2 lemon, squeezed lightly
1/4 tsp ground cardamom
1/2 C sugar
1/4 C flour
Pre-made 9" frozen pie crust
C
1/2 C sugar
2 TBSP water
2 C milk
1 C heavy cream
5 egg yolks
Pinch of salt
You want to prepare the ice cream the night before. To do so, combine the sugar and water (from C) in a pan and dissolve the sugar with the water. Once dissolved, continue to cook until it becomes a dark brown. Once that has happened, add the milk (yes, it will bubbly like woah!) and continue whisking until it has dissolved into the sugar. Add the cream and turn off the heat. Whip the egg yolks with the salt until the yolks turn fluffy and pale. Whisk the warm mixture into the egg mixture and then return everything to the eat. Continue whisking over the heat until you have a creme anglaise texture (until it coats the back of a spoon). Turn off the heat and let sit at room temperature for a couple of hours until the mixture becomes room temperature. Cover and refrigerate overnight. The next day, run it through your ice cream maker and then hard-freeze for a couple of hours.
For the pie:
Preheat oven to 350 degrees.
Combine A in a bowl and use your fingers to crumble the butter in until it becomes pea-sized, set aside. Combine B in another bowl and pour the contents into the pie crust. Top with A and bake for 45 minutes!
A
1 C flour
1/2 C packed light brown sugar
1 stick cold butter, cut into small pieces
B
4 C blueberries
1/2 lemon, squeezed lightly
1/4 tsp ground cardamom
1/2 C sugar
1/4 C flour
Pre-made 9" frozen pie crust
C
1/2 C sugar
2 TBSP water
2 C milk
1 C heavy cream
5 egg yolks
Pinch of salt
You want to prepare the ice cream the night before. To do so, combine the sugar and water (from C) in a pan and dissolve the sugar with the water. Once dissolved, continue to cook until it becomes a dark brown. Once that has happened, add the milk (yes, it will bubbly like woah!) and continue whisking until it has dissolved into the sugar. Add the cream and turn off the heat. Whip the egg yolks with the salt until the yolks turn fluffy and pale. Whisk the warm mixture into the egg mixture and then return everything to the eat. Continue whisking over the heat until you have a creme anglaise texture (until it coats the back of a spoon). Turn off the heat and let sit at room temperature for a couple of hours until the mixture becomes room temperature. Cover and refrigerate overnight. The next day, run it through your ice cream maker and then hard-freeze for a couple of hours.
For the pie:
Preheat oven to 350 degrees.
Combine A in a bowl and use your fingers to crumble the butter in until it becomes pea-sized, set aside. Combine B in another bowl and pour the contents into the pie crust. Top with A and bake for 45 minutes!
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