Snow Peas And Chicken Green Curry

This is a perfect recipe for those of us who are trying to cut back and get in shape for the summer!

Made throughout Southeast Asia, curry paste usually includes fresh ingredients such as lemongrass, galangal, garlic, onions, green or red chilies, and cilantro. Green curry paste, called for in this recipe, is available at Asian markets and well-stocked grocery stores.

Serves 4


Ingredients:

1 1/2 Tbs. canola oil

1 tsp. Thai green curry paste

3 boneless, skinless chicken thighs or 1 boneless, skinless chicken breast,

thickly sliced crosswise

1/2 tsp. Asian fish sauce

1 cup light coconut milk

3 Tbs. low-sodium chicken broth

1/2 long green chili, seeded and minced

1/2 lb. snow peas, trimmed

1/2 lb. button mushrooms, thinly sliced

Steamed rice for serving

Directions:

In a large fry pan over medium-high heat, warm the oil. Add the curry paste and stir-fry for about 45 seconds. Add the chicken and stir-fry until opaque, 3 to 4 minutes. Add the fish sauce and a little coconut milk and stir to scrape up the browned bits. Add the remaining coconut milk, the broth and chili and cook, stirring, until the liquid is reduced to 2/3 cup, 6 to 7 minutes. Add the snow peas and mushrooms and cook for 1 to 2 minutes more.

Serve the curry hot over steamed rice.


Adapted from New Healthy Kitchen Series, Main Dishes, by Georgeanne Brennan (Simon & Schuster, 2006).
© 2012 Williams-Sonoma Inc. All Rights Reserved

Tagliolini Gratineed With Prosciutto And Parmesan Cheese

According to The Harry's Bar Cookbook (Bantam, 1991)—in which a version of this recipe appears—this dish is "one of the few combinations of French and Italian cuisines on our menu … The pasta and the ham are Italian; the sauce and the cooking method are French." The recipe may also be made with dried pasta, which takes longer to cook.

Serves 4-6


Ingredients:

7 tbsp. butter

1⁄4 cup flour

2 cups hot milk

Salt and freshly ground white pepper

2 oz. 1⁄4"-thick sliced prosciutto, diced

3⁄4 lb. fresh spinach or egg tagliolini or linguine

1⁄2 cup freshly grated parmigiano-reggiano


Directions:
1. Bring a large pot of water to a boil over high heat. Meanwhile, make a béchamel sauce by melting 4 tbsp. of the butter in a medium, heavy saucepan over low heat. Add flour and cook, stirring constantly with a wooden spoon, for 2 minutes. Remove pan from heat and gradually whisk in milk. Season to taste with salt and pepper, return pan to medium heat, and cook, stirring constantly, until sauce is thick and smooth, 5–7 minutes. Remove pan from heat, place a piece of plastic wrap directly on top of sauce (to keep a skin from forming), and set aside.

2. Preheat broiler and set rack about 4" from the heat. Melt 1 tbsp. of the butter in a large skillet over medium-high heat. Add prosciutto and cook, stirring constantly, until lightly browned and crispy, about 2 minutes. Reduce heat to low and continue cooking very slowly while pasta cooks.

3. Season boiling water generously with salt, add pasta, and cook, stirring, until just tender, 1 1⁄2–2 minutes. Drain pasta, then add to skillet containing prosciutto. Add 1 tbsp. of the butter and 1⁄4 cup of the parmigiano-reggiano. Season to taste with salt and pepper and toss to mix well.

4. Spoon pasta into a 2-quart baking dish and tamp it down lightly with the back of a spoon so that its surface is even. Spoon béchamel over top, and sprinkle with remaining 1⁄4 cup parmigiano-reggiano. Cut remaining 1 tbsp. butter into small pieces and scatter over top. Place dish in oven and broil until golden and bubbling, 2–3 minutes. Serve with additional parmigiano-reggiano at the table, if you like.


Photo Christopher Hirscheimer, Saveur

Poulet A La Normande...Chicken Normandy

One of my favorite French recipes. this dish hails from Normandy, land of apples, cream, Calvados and the famous Bresse chickens.  We may not have the latter but our apples are second to none!

This recipe comes from Alice Waters, the doyenne of California cuisine, owner of the famous Chez Panisse restaurant in Berkely, California.

Serves 4.

Ingredients

1 (3 1⁄2-pound) chicken, cut into 8 bone-in pieces

Salt and freshly ground black pepper
5 tablespoons butter
2 tablespoons olive oil
2 onions, diced
2 carrots, diced
3 sprigs thyme
1 bay leaf
1⁄2 cup Calvados
1 cup apple cider
1 cup chicken stock
30 pearl onions
3 medium apples, peeled, cored and each cut into 8 wedges
1 cup crème fraîche (or heavy whipping cream)


Directions

1. Season the chicken with salt and pepper. In a large, heavy saucepan, melt 2 tablespoons of the butter with the olive oil over medium-high heat. Add the chicken skin-side down and brown on all sides. Transfer to a plate.

2. Pour off most of the fat from the pan. Add the onions, carrots, thyme and bay leaf and cook until the onions are translucent, about 5 minutes. Add the Calvados, warm slightly, then stand back and ignite it. Once the flames die, add the cider, scraping up the brown bits. Bring to a boil and reduce by half. Add the stock and return the chicken to the pan. Simmer, covered, for 20 minutes. Transfer the breast pieces to a bowl. Cook the legs and thighs for 10 more minutes and add to the bowl. Keep warm.

3. Meanwhile, soak the pearl onions in warm water before peeling. (I used frozen pearl onions and let defrost for a bit) Melt 2 tablespoons butter in a large skillet. Add the onions and a pinch of salt, cover and cook over medium heat for 10 minutes, shaking the pan occasionally. Uncover, add 1 tablespoon butter and increase heat to medium-high. Place the apples in the center of the pan. Sear on each side for 10 to 15 minutes, until caramelized.

4. Strain the Calvados sauce and return it to the pan. Add the juices from the chicken. Whisk in the crème fraîche (or whipping cream) Simmer until the sauce coats the back of a spoon. Season. Add the chicken pieces and warm through.

 Adapted from “Chez Panisse Fruit,” by Alice Waters. Via The New York Times

Dinner Tonight...Farfalle with Tuna, Lemon and Capers

A yummy dinner, you will never know its canned tuna. Be sure to get the tuna in oil, it has much more flavor than the one in water.

Ingredients

Serves: 4

4 tablespoons olive oil
3 garlic cloves minced
3 (5-oz) cans Italian tuna, packed in oil, drained and flaked
1 pound dried farfalle (bow tie pasta)
1 tablespoon finely grated fresh lemon zest
2 tablespoons fresh lemon juice
3 tablespoons capers
1/2 cup coarsely chopped frsh flat-leaf parsley

Directions

Cook pasta in a 6-quart pot of boiling salted water until al dente. Reserve 1 cup cooking water, then drain pasta in a colander.

While pasta is boiling, cook remaining garlic in oil in a small heavy skillet over moderately high heat, stirring, until garlic is pale golden, about 1 minute. Remove from heat. Toss pasta in a large bowl with tuna, 1/2 cup reserved cooking water, zest, juice, garlic and oil, capers, parsley, and salt and pepper to taste (add remaining 1/2 cup cooking water as needed if pasta seems dry.

Recipe courtesy of Kitchen Daily 

Father's Day...The Ultimate Grilled Steak

Forget the fancy meals.  What a Dad really wants on Father's Day is a perfectly grilled steak with a good bottle of wine.  Trust me, I've known a few dads in my time.  Go out and buy the best meat you can afford at a reputable meat market where the steaks don't come with a plastic wrap.   If you can, make it Prime.   Surprise him with a gooey chocolate dessert, buy a spectacular wine, give him something for the grill, a big kiss and he will be in heaven.

That's all.  Most dads are very easy to please.

Serves 4 

Ingredients:

For the caramelized onion jam (optional):

1 red onion, thinly sliced

1/4 cup red wine vinegar

1/4 cup red wine

1/2 cup sugar

1 Tbs. fresh thyme leaves

1/4 cup light agave syrup


Steak Marinade

2 Tbs. extra-virgin olive oil

3 to 4 Tbs. chopped fresh herbs, such as rosemary, sage, thyme and marjoram

2 bone-in rib or boneless rib-eye steaks each 10 to 12 oz. and 1 1/2 to 2 inches thick

Coarse salt and freshly cracked pepper, to taste

Directions:

To make the caramelized onion jam, in a saucepan over medium-high heat, combine the onion, vinegar, wine, sugar and thyme and bring to a boil. Reduce the heat to medium-low and cook, stirring occasionally, until the onion is very soft and translucent, about 10 minutes. Add the agave syrup and stir to coat the onion. Cook until the onion begins to caramelize and the mixture is thick and syrupy, 1 to 2 minutes more; do not allow the jam to burn. The jam will thicken as it cools. The jam can be served immediately, or stored in a tightly covered container in the refrigerator for up to 1 week.

In a small bowl, stir together the olive oil and herbs.

Trim off the excess fat from the steaks; reserve a 1-inch piece to grease the grill grate. Generously season the steaks with salt and pepper, gently pressing the seasonings into the meat. Place the steaks in a large baking dish, pour the herbed oil over the top and turn to coat well. Let stand for 10 to 15 minutes.

Prepare a hot fire in a grill. Using long tongs or a carving fork, grease the preheated grill grate with the reserved fat; it should smoke and sizzle immediately and begin to melt.

Remove the steaks from the marinade, letting the excess drip back into the dish; discard the marinade. Place the steaks directly over high heat, cover the grill and cook until the steaks are nicely grill-marked, 2 to 3 minutes. Turn the steaks over, cover the grill and cook until nicely grill-marked on the other side. Continue to turn and grill until cooked to your liking.

Transfer the steaks to a carving board, cover loosely with aluminum foil and let rest for 5 minutes. Cut away the rib bones and thickly slice the steaks. Season with salt and pepper and serve with caramelized onion jam. 

Tips on selecting steaks: On or off the bone, the rib steak (or rib-eye) is the first choice of grilling aficionados. The second choice for the ultimate grilled steak is the sirloin strip steak. Look for hormone-free prime or choice rancher’s reserve beef, Black Angus or grass-fed beef. Stay away from prepackaged select beef displayed in plastic wrap in the supermarket case.



Adapted from Williams-Sonoma On the Grill, by Willie Cooper (Oxmoor House, 2009).

Meatloaf With Sweet And Sour Glaze

Now, I think my meatloaf is the best meatloaf around, not because I say so, simply because it is.  It is a variation of one I had from the owner of the ski house we shared in Vermont almost 40 years ago.  It angers my mother that I think this recipe is better than hers, but frankly I think it is.  Go check it out.  From the start I will tell you that I think the reason is the bacon on top.

This Martha Stewart recipe caught my eye and I decided to try it, just to see.  It's good, different and worth a try.

Not your average blue-plate special, this recipe brings three ground meats together with a sweet-and-sour glaze to form a tender and moist mealtime favorite.

Ingredients

Serves 6 to 8

3 thick slices white bread, torn into large pieces

2 garlic cloves, chopped

1 medium onion, chopped

1 celery stalk, chopped (I used 1 tsp celery salt)

1 medium carrot, chopped

1/2 cup flat-leaf parsley

12 ounces ground beef chuck (90 percent lean)

12 ounces ground pork

12 ounces ground veal

1 large egg

3/4 cup ketchup

1 tablespoon Dijon mustard

1 tablespoon Worcestershire sauce

Coarse salt and freshly ground pepper

2 tablespoons light-brown sugar

Directions

1.Preheat oven to 375 degrees. Pulse bread in a food processor until finely ground. (You should have about 2 1/2 cups breadcrumbs.) Transfer to a medium bowl.

2.Pulse garlic, onion, celery, carrot, and parsley in food processor until finely chopped. Add to breadcrumbs. Add meats, egg, 1/4 cup ketchup, the mustard, Worcestershire sauce, 1 tablespoon salt, and 1/2 teaspoon pepper; mix together using your hands. Transfer mixture to a 5-by-9-inch loaf pan.

3.Stir together remaining 1/2 cup ketchup and the brown sugar until smooth; brush onto meat. Set pan on a rimmed baking sheet, and bake until an instant-read thermometer inserted into the center reaches 160 degrees, about 1 hour 20 minutes. Let cool slightly.

From Martha Stewart Living, April 2010

Flounder With Cilantro Curry Topping & Coconut

I am always looking for good places to buy fresh fish at a reasonable price and last week I got lost in Atlanta in the vicinity of a Fresh Market.  They had fresh swordfish (real swordfish as in USA swordfish) and flounder.  Both were terrific and reasonably priced.

If you want your fish to look like the photo above, lightly coat it with flour before you throw it in the pan.  Also, if calories are no object, sautee in 1TB of olive oil and 1 TB of butter.

Yield: 4 servings

Ingredients

1/2 teaspoon salt, divided

4 (6-ounce) flounder fillets

Cooking spray

2 tablespoons flaked sweetened coconut

1 cup cilantro sprigs

2 tablespoons fresh lemon juice

2 tablespoons extra-virgin olive oil

1 teaspoon curry powder

3 garlic cloves, peeled

1 jalapeño pepper, halved and seeded

Lemon wedges (optional)

Preparation

1. Preheat broiler.

2. Sprinkle 1/4 teaspoon salt over fish. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add fish to pan; cook 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness.

3. Place the coconut on a baking sheet; broil for 2 minutes or until toasted, stirring occasionally.

4. Combine remaining 1/4 teaspoon salt, cilantro, and next 5 ingredients (through jalapeño) in a food processor; process until finely chopped. Spoon 2 tablespoons cilantro mixture over each fillet; sprinkle each serving with 1 1/2 teaspoons coconut. Garnish with lemon wedges, if desired.

Adapted from Cooking Light

Fettucine With Sausage And Fried Sage Leaves

An old New York Times recipe that I use when there is plenty of sage in the garden.  Now that we get fresh sage all year round, there is no reason we can't enjoy in the middle of winter.  It is also an economical meal for those watching their budget, and who isnt?!


Ingredients

1 pound fettuccine

4 hot Italian sausages

About 24 sage leaves

3 to 4 tablespoons olive oil

1 clove garlic, minced

About 1 cup heavy cream

Coarse sea salt and freshly ground pepper to taste

Freshly grated Reggiano Parmesan

Preparation

1.Bring four quarts of water to a boil for the fettuccine. Meanwhile, in a small frying pan, simmer the sausages in water to cover for 10 minutes. Remove them from the pan and allow them to cool.

2.Fry the sage leaves in the olive oil in a skillet until they are crisp. Drain them on paper towels, leaving the oil in the skillet.

3.Chop the sausages in chunks and saute them in the oil until the pieces are browned, adding the garlic toward the end so that it gets golden but not burned. Remove the sausage from the pan and set aside. Meanwhile, cook fettuccine until al dente.

4.Pour off the fat from the skillet and add the cream. Bring it to a boil, scrape up cooking juices and return the sausage to heat through. Correct seasoning.

5.Drain the pasta and put it in a heated serving bowl. Pour the sauce on top. Toss and sprinkle with sage leaves. Serve with Parmesan passed separately at the table.

YIELD 4 servings .

A Welcomed Change From The Holidays...Chicken, Tortilla & Lime Soup

In this classic soup, called sopa de lima, from Mexico's Yucatan region, the chicken is not cooked directly in the soup broth because it will make it cloudy. Be careful not to add too much chili or the soup may be too fiery for comfort. You want to maintain a good balance between the tartness of the lime and the heat of the chilies. One large avocado, halved, pitted, peeled and diced, makes a soothing garnish to the spicy broth. Although it's not authentic, 1 cup corn kernels may be added to the soup with the tomatoes.

Lindaraxa's Suggestions:  For an easy procedure, use leftover cooked chicken or buy one cooked from the supermarket.  You can also use ready made tortilla chips.  I recommend Santitas as the closest to homemade.


Ingredients:


4 quarts chicken stock

Vegetable oil for deep-frying

3 corn tortillas, cut into strips 2 inches long

1 1/4 lb. boneless, skinless chicken breasts

3 Tbs. olive oil

1 large yellow onion, chopped

2 Tbs. minced garlic

2 to 3 tsp. finely minced jalapeño chili, with or

without seeds, to taste

1 1/2 cups peeled, seeded and diced tomatoes

(fresh or canned)

6 Tbs. chopped fresh cilantro

6 Tbs. fresh lime juice

1 1/2 tsp. salt, or to taste

1/2 tsp. freshly ground pepper

12 paper-thin lime slices, cut into quarters


Directions:


In a large saucepan over high heat, bring 3 1/2 quarts of the stock to a boil. Reduce the heat so the broth boils gently and boil until reduced by half to about 7 cups, about 30 minutes.

Meanwhile, in a deep-fry pan, pour in vegetable oil to a depth of 2 inches and heat to 375°F on a deep-frying thermometer. Working in batches, drop in the tortilla strips and fry until golden and crisp, about 2 minutes. Using a slotted spoon, transfer the fried tortilla strips to paper towels to drain.

In a saucepan over medium heat, combine the chicken breasts with the remaining 2 cups stock. Bring to a simmer and cook gently until the chicken is opaque throughout when cut with a knife, about 8 minutes. Transfer to a cutting board and, when cool enough to handle, cut the chicken breasts into bite-size pieces. Set aside. Discard the broth or reserve for another use. If not using immediately, cover and refrigerate.

In a large saucepan over medium heat, warm the olive oil. Add the onion and sauté, stirring occasionally, until tender and translucent, about 10 minutes. Add the garlic and jalapeño chili and cook for 1 to 2 minutes to soften. Add the reduced broth, increase the heat to high and bring to a boil. Reduce the heat to low, add the cooked chicken, tomatoes, cilantro, lime juice, salt and pepper, and simmer until the chicken is heated through, about 5 minutes. Taste and adjust the seasonings.

Ladle the soup into warmed bowls. Sprinkle the lime pieces and tortilla strips evenly over the top. Serve immediately.

Serves 6.

Adapted from Williams-Sonoma Lifestyles Series, Soup for Supper, by Joyce Goldstein

Easy Pumpkin Flans

This easy pumpkin flan is a great dessert to enjoy any night of the week.  I will be posting a fancier recipe that calls for a pumpkin seed praline sometime next week in Lindaraxa's Garden. 

Printable Recipe

SERVINGS: 6


INGREDIENTS

3/4 cup granulated sugar

1/3 cup water

2 large eggs

4 large egg whites

1/3 cup granulated sugar

1 cup organic pumpkin puree, unseasoned

1 teaspoon grated fresh ginger root

1 teaspoon vanilla extract

3/4 cup milk

3/4 cup evaporated milk



PREPARATION


1. Preheat oven to 325 degrees F. Put a kettle of water on to heat for the water bath.

2. In a heavy saucepan, combine the first amount of sugar with water. Bring to a simmer over low heat, stirring occasionally until sugar melts. Increase heat to medium-high and cook, without stirring, until caramel turns amber, 5 to 7 minutes. Carefully pour caramel into 3/4 cup ramekins and tilt to coat insides evenly. Set aside.

3. In a mixing bowl, whisk eggs, egg whites and second amount of sugar until smooth. Add pumpkin puree, ginger and vanilla; whisk until smooth. Stir in milk. Pour into prepared ramekins. Skim off any air bubbles.

4. Place a folded kitchen towel in a roasting pan. Place ramekins on towel. Add enough boiling water to the pan to come halfway up the outsides of the ramekins.

5. Bake flans for 45 to 50 minutes, or until a knife inserted in their centers comes out clean. Remove ramekins from water and let cool on wire rack. Cover and refrigerate until chilled, at least 2 hours.

6. To serve, run a knife around the edge of each flan and invert into shallow dessert bowls.

Roast Pork Loin With Pancetta

A wonderful main course for the Fall.  All you need is a Cauliflower Puree and a simple Pear Chutney, coming up!

Printable Recipe

Ingredients

Serves 4

1 pork loin (1 1/2 pounds)

8 to 10 cipollini, or small white onions, unpeeled

1 tablespoon extra-virgin olive oil

Coarse salt and freshly ground pepper

FOR THE WRAP

2 tablespoons finely chopped fresh rosemary, plus several sprigs

1/4 pound pancetta (Italian bacon), or bacon, thinly sliced

FOR THE SAUCE

1 teaspoon unsalted butter, softened

1 teaspoon all-purpose flour

1 cup chicken stock, preferably homemade

Directions

1.Preheat oven to 375 degrees. Season pork with salt and pepper. Heat oil in a large cast-iron skillet over medium heat. Sear pork on all sides until browned, about 10 minutes total. Remove from heat.

2.Rub pork with chopped rosemary; wrap with pancetta, overlapping strips slightly. Lay rosemary sprig on top; tie pork with kitchen twine. Scatter onions and rosemary sprigs around pork. Roast in oven, basting occasionally with cooking juices, until internal temperature is 145 degrees on a meat thermometer, 35 to 40 minutes. Remove from oven. Transfer pork and onions to a platter; cover with foil.

3.Make pan sauce: In a small bowl, combine butter and flour. Pour off fat from skillet; place over medium heat. Add stock, scraping bottom of skillet to loosen browned bits. Bring to a boil; reduce liquid slightly, about 2 minutes. Whisk in butter mixture; cook until thickened. Season with salt and pepper. Serve hot with pork and onions.

.
Recipe from Martha Steward Living 2003

Roast Chicken With Caramelized Shallots

With simple recipes like this, there really is no excuse for not cooking dinner at home. Except for the shallots, which you can pick up when you buy the chicken, you should have most of these ingredients in your pantry.  Shallots give any dish a wonderful taste and they have the added advantage of lasting quite a while if you keep them in the refrigerator.

I use a whole chicken cut into eight pieces; two legs, two thighs, and I cut each breast piece in half, crosswise, keeping the wings attached. You could also just use eight of your favorite chicken pieces.


If you are coming up to the lake for the weekend, , this is a great recipe to make on Friday night.

   

Serves 4 to 6

Ingredients

3 tablespoons olive oil

3 tablespoons red wine vinegar

1 tablespoon soy sauce

4 large shallots, peeled and minced

sea salt and freshly ground black pepper

One whole chicken, cut into 8 pieces

one generous handful of coarsely chopped flat-leaf parsley


Directions

1. Preheat the oven to 425ºF (220ºC).

2. In a large baking dish, one which will hold all the chicken pieces in a single layer, mix the olive oil, vinegar, soy sauce, shallots, and some salt and pepper.

3. Toss the chicken in the mixture, so they're completely coated with the shallots. Turn the chicken pieces so they are all skin side up.

4. Roast the chicken for about twenty minutes, until it starts to brown on top. Turn the pieces of chicken over. Scrape any juices and shallots over the chicken that may be clinging to the pan, and bake for another twenty minutes, or until the pieces of chicken are cooked through and the shallots are well-caramelized.

5. Remove from oven and toss in the chopped parsley, then serve.

Adapted from French Farmhouse Cookbook (Workman) by Susan Herrmann Loomis and David Leibowitz

Rib-Eye Steak With Black Olive Vinaigrette

These steaks are great on their own but the vinaigrette makes them extra special!

Serves 2-4

Ingredients


Rib-eye Steak:

1 2-inch rib-eye steak, boneless

1 tablespoons olive oil

1 tablespoon herbes de Provence

1 teaspoon salt

1 teaspoon freshly ground black pepper  


Black Olive Vinaigrette:

1/2 cup black olives, pitted

3 tablespoons red wine vinegar

2 teaspoons Dijon mustard

1 garlic clove

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

6 tablespoons extra-virgin olive oil

6 tablespoons vegetable oil

2 tablespoons chopped fresh flat-leaf parsley

Directions

For the Rib-eye: Preheat your grill pan on medium high heat. Coat the beef with olive oil and sprinkle with the Herbs de Provence, salt, and pepper. Cook for 6 to 8 minutes a side until the meat is medium-rare, remove from heat, and allow to rest.

For the Black Olive Vinaigrette: Combine the olives, red wine vinegar, mustard, garlic, salt, and pepper in a blender and blend until mixed. In a small pitcher combine the olive oil and vegetable oil. Drizzle the oil into the blender with the machine running. Transfer the vinaigrette to a serving dish. Stir in the parsley and serve with the rib-eye.

Adapted from Giada de Laurentis

Skate with brown butter, honey and capers

This is a great recipe to have on hand  for a quick and easy way to prepare fish. If you cannot find skate, you can substitute halibut steaks or fillets as well as fillets of black sea bass, red snapper, grouper or other firm, white-fleshed fish. The substitution is not perfect, but each of those fish responds beautifully to the same treatment


Yield 4 servings

Time 20 min


Ingredients

Flour for dredging
Salt and pepper to taste
3 tablespoons extra virgin olive oil
2 skate wing fillets, about 1 1/2 pounds total
4 tablespoons butter
1/4 cup honey
2 tablespoons capers, drained, or to taste
2 tablespoons wine vinegar
Chopped fresh parsley leaves for garnish

Method

1. Place a large skillet over medium-high heat. Place some flour on a plate, and season with salt and pepper. Put oil in skillet so that it coats the bottom well, and turn heat to high. When oil shimmers, dredge skate lightly in flour, shaking to remove excess, and add it to pan. You may need to cook the skate in two batches.

2. Cook until skate is nicely browned on first side, about 5 minutes, then turn. Cook on second side, adjusting heat so fish does not burn, until it is firm to touch, 3 minutes more or so. R

3. Add butter and honey to pan, and cook, stirring occasionally, until bubbly and brown, about 2 minutes. Add capers, and swirl them around, then pour sauce over fish. Immediately add vinegar to pan that butter was in, swirl it around, and pour it over fish. Garnish with parsley, and serve.

Adapted from Mark Bittman

This Weekend's Family Menu...Lipton's Meatloaf With a Twist!

The entire menu is up on Lindaraxa's Garden.  It is one of my family's favorite meals and very simple and easy to prepare.  Check it out!

Grown Up Mac And Cheese

If you are spending this weekend at the lake, here is a suggestion for Friday night's dinner.

Serves 2

Ingredients

4 ounces thick-sliced bacon

Vegetable oil

Kosher salt

2 cups elbow macaroni or cavatappi

1 1/2 cups milk

2 tablespoons unsalted butter

2 tablespoons all-purpose flour

4 ounces Gruyere cheese, grated

3 ounces extra-sharp Cheddar, grated

2 ounces blue cheese, such as Roquefort, crumbled

1/4 teaspoon freshly ground black pepper

Pinch nutmeg

2 slices white sandwich bread, crusts removed

2 tablespoons freshly chopped basil leaves

Directions

Preheat the oven to 400 degrees F.

Place a baking rack on a sheet pan and arrange the bacon in 1 layer on the baking rack. Bake for 15 to 20 minutes, until the bacon is crisp. Remove the pan carefully from the oven - there will be hot grease in the pan! Transfer the bacon to a plate lined with paper towels and crumble when it is cool enough to handle.

Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.

Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt the butter in a medium pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or 2 more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, blue cheese, 1 teaspoon salt, pepper, and nutmeg. Add the cooked macaroni and crumbled bacon and stir well. Pour into 2 individual size gratin dishes.

Place the bread slices in a food processor fitted with a steel blade and pulse until you have coarse crumbs. Add the basil and pulse to combine. Sprinkle the bread crumb mixture over the top of the pasta. Bake for 35 to 40 minutes, or until the sauce is bubbly and the macaroni is browned on the top.

Recipe courtesy Barefoot Contessa

Veal Saltimbocca Alla Romana

This easy recipe for veal comes from Tyler Florence


Yield: serves 4
Time: 35 minutes


Ingredients
4 (5-ounce) thinly sliced veal cutlets (scallopini)

4 slices thinly sliced prosciutto

8 fresh sage leaves, plus more for garnish

All-purpose flour, for dredging

Kosher salt and freshly ground black pepper

2 tablespoons extra-virgin olive oil

2 tablespoons unsalted butter

2 tablespoons dry white wine

1/4 cup chicken broth

Lemon wedges, for serving


Directions

Put the veal cutlets side by side on a sheet of plastic wrap. Lay a piece of prosciutto on top of each piece of veal and cover with another piece of plastic. Gently flatten the cutlets with a rolling pin or meat mallet, until the pieces are about 1/4-inch thick and the prosciutto has adhered to the veal. Remove the plastic wrap and lay a couple of sage leaves in the center of each cutlet. Weave a toothpick in and out of the veal to secure the prosciutto and sage. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to combine. Dredge the veal in the seasoned flour, shaking off the excess.

Heat the oil and 1 tablespoon of the butter and in a large skillet over medium flame. Put the veal in the pan, prosciutto-side down first. Cook for 3 minutes to crisp it up and then flip the veal over and saute the other side for 2 minutes, until golden. Transfer the saltimbocca to a serving platter, remove the toothpicks, and keep warm.

Add the wine to the pan, stirring to bring up all the delicious flavor in the bottom; let the wine cook down for a minute to burn off some of the alcohol. Add the chicken broth and remaining tablespoon of butter, swirl the pan around. Season with salt and pepper. Pour the sauce over the saltimbocca, garnish with sage leaves and lemon wedges; serve immediately.

Trout Grenobloise

Grenobloise is a classic French sauce, composed of capers, brown butter or "beurre noisette" and lemon. This recipe is for a classic dish – La Truite Grenobloise, or trout with sauce Grenobloise. I prefer to cook fish filets, generally, with the skin on. The skin, if properly cooked, will remain crispy while the flesh of the fish is soft and delicate. To get crispy skin, two things are important. One is to remove all excess water, and the other is to leave your fish filet cooking on the skin side until the skin is set and well caramelized.


Yield: Makes 2 to 4 servings


 Ingredients

2 12-ounce trout, butterflied

1/2 cup all-purpose flour

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

2 tablespoons olive oil

1 tablespoon unsalted butter

Juice of 1 lemon

½ lemon, segmented, diced 1/8" (brunoise

2 teaspoons salted capers, rinsed

1 1/2 TB minced parsley


Preparation

1. Place flour in a shallow dish. Add 1 teaspoon salt and 1/2 teaspoon black pepper; stir with a fork to combine. Season butterflied trout lightly with more salt and pepper. Pat both sides of the trout in flour, shaking gently to remove excess flour.

2. Heat olive oil in a large skillet over medium-high heat. Add trout to skillet, skin-side up. Cook until pale golden, about 3 minutes. Turn and continue cooking, 3 to 4 minutes more.

3. Remove trout to a warmed serving platter. Remove skillet from heat. Add butter to pan and return to low heat to cook until butter is browned – not black. You can tell if the butter is at the brown butter or "noisette" stage when it gives off a pleasant, nutty aroma. If it smells of raw flour, it is not yet at the noisette stage; if it smells burnt, toss it – you’ve got Beurre noire. Remove pan from heat and add lemon segment brunoise and juice. Return to low heat, stir in capers and parsley. Plate fish.  Pour sauce over trout and serve immediately.

Wine:  Serve with a nice Riesling

A Casual Halloween Dinner Party At The Lake

Obviously, this year with the move and all the unpacking still going on, there will not be a Halloween dinner party! I have, though, put one together for you, in case you decide to bite the bullet and invite a few friends.  Very casual, no fuss, enjoy!  The recipes have been posted recently on the blog.

A Casual Halloween Dinner Party

Kentucky Beer Cheese

Braised Short Ribs

Creamy Polenta With Pamagiano, Rosemary And Parsley

Pear Crisp With Star Anise

Serve a hearty cabernet with the meal.