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Herb-Roasted Fish, In Garten

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8 ounces boneless fish fillet, such as snapper or cod
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon freshly squeezed lemon juice
1 tablespoon good olive oil
1 large sprig fresh thyme
2 Ceregnola or other large green olives with pits
Extra-large egg

Preheat the oven to 400 degrees.

Place the fish fillet on a piece of parchment paper and sprinkle it with the salt and pepper. Drizzle the lemon juice and olive oil over the top of the fillet. Lay the thyme on top and place the olives next to the fillet.

Beat the egg together with 1 tablespoon of water for an egg wash. Brush the egg wash around the edge of the parchment paper and fold it in half. Carefully fold the edge of the parchment paper under and around the fish to make a package. Place the package on a sheet pan and cook for 12 to 15 minutes, until the fish is cooked through. Serve hot in the parchment paper.

Roasted Acorn Squash with Wild Rice Stuffing chow.com

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Acorn squash is a satisfying side when roasted and topped with a pat of butter and a drizzle of maple syrup, but filled with a hearty stuffing of wild rice, pecans, and cranberries, it’s a meal in itself. Loaded with comforting flavors, this vegetarian dish brings fall home, but it can be made any time of year.

acorn

The wild rice mixture can be made up to 2 days ahead; keep it refrigerated in an airtight container.
You can make the stuffing up to 6 hours ahead; keep it covered in the refrigerator.

 

 

3 medium acorn squash (about 1 1/2 pounds each), halved lengthwise and seeds removed
3 tablespoons unsalted butter, melted
1 tablespoon packed dark brown sugar
1/2 medium yellow onion, finely chopped
2 medium shallots, finely chopped
4 celery stalks, finely chopped
1 tablespoon minced fresh thyme leaves
2 cups cooked wild rice mix
2/3 cup pecans, toasted and finely chopped
1/4 cup dried cranberries, finely chopped
1 teaspoon kosher salt, plus more as needed
1/2 teaspoon freshly ground black pepper, plus more as needed

Heat the oven to 450°F and arrange a rack in the middle.

NOTE:  The squash baking was a bit fiddly.  I will bake it differently next time as in cut side down for 30 min or so, then turn and bake until almost tender, put in stuffing and finish baking.
Place the squash cut-side up on a baking sheet, brush 1 tablespoon of the melted butter over the tops and insides of the squash halves, sprinkle with the brown sugar, and season with salt and pepper. Roast in the oven until just fork tender, about 25 to 30 minutes.

Meanwhile, place 1 tablespoon of the melted butter in a large frying pan over medium heat. When it foams, add the onion, shallots, and celery, season with salt and pepper, and stir to coat. Cook, stirring occasionally, until just softened, about 6 minutes. Stir in the thyme and cook until just fragrant, about 1 minute.

Remove from the heat and stir in the rice, pecans, cranberries, and measured salt and pepper.

Divide the rice filling among the roasted squash halves (about 1/2 cup for each) and drizzle the remaining tablespoon of butter over top. Continue roasting until the squash is completely fork tender, the edges have started to brown, and the filling is heated through, about 20 to 25 minutes.

acorn squash stuffed with creamed spinach

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IMG_2373 Scrub squash, cut in half and remove seeds and goop. Place cut side down on foil, bake at 400 for 45 min. Sautee a few cloves of garlic in olive oil, add washed spinach and cook until wilted. Add salt, pepper and grated nutmeg along with heavy cream. Heat through. Put in squash, cover with some bread crumbs and parm cheese. Put back in oven and bake until cheese is melted. Yum yum

Roasted Apple, Shallot and Blue Cheese Tart, Melissa Clark

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This sweet and savory apple tart is both substantial and sophisticated. The chewy, pizza-like crust is fortified with three kinds of flour. The topping is a comforting, mellow jumble of sweet roasted apples and shallots scented with thyme and zipped up with pungent blue cheese.

1 (1/4-ounce) envelope active dry yeast (2 1/4 teaspoons)
5 grams sugar (1 teaspoon)
150 grams all-purpose flour (1 1/2 cups), more as needed
55 grams whole wheat flour (1/2 cup)
60 grams fine cornmeal (1/2 cup)
10 grams fine sea salt (2 1/4 teaspoons), more as needed
1/2 cup extra-virgin olive oil, more as needed
2 1/4 pounds apples, cored, quartered and sliced 1/4-inch thick
3/4 pound shallots, peeled, trimmed, and sliced 1/4-inch thick
1/4 teaspoon black pepper, more as needed
5 thyme branches
3/4 cup finely crumbled blue cheese
Flaky sea salt

Place 3/4 cup lukewarm water in a large bowl. Sprinkle yeast and sugar over water. Let stand until frothy, about 5 minutes.

In another large bowl, whisk together both flours, cornmeal and 8 grams (1 3/4 teaspoons) salt. Make a well in center of dry ingredients; stir in yeast mixture and 1/3 cup oil until mixture is combined. If the dough seems dry, add a little more water. Turn dough out onto a lightly floured surface and knead gently until dough is smooth and elastic, about 7 to 10 minutes. Or, knead in a mixer or food processor fit with the dough blade for 3 to 5 minutes. Transfer to a lightly oiled bowl and cover loosely with plastic wrap. Allow to rest at room temperature until dough has doubled in volume, about 1 hour.

While dough rises, heat oven to 425 degrees. In a large bowl, toss together apples, shallots, 1/4 cup oil, 2 grams ( 1/2 teaspoon) salt, the black pepper and thyme. Spread onto two large baking sheets. Roast, tossing occasionally, until mixture is tender and golden, about 30 minutes.
Increase oven temperature to 450 degrees. Lightly oil a large rimmed baking sheet. Punch down dough and transfer to baking sheet. Using a rolling pin or your fingers, roll or stretch dough to make an even layer about 3/16-inch thick. Scatter apple-shallot mixture over crust. Scatter cheese on top. Drizzle with oil and season with flaky sea salt and black pepper. Transfer pan to oven and bake until crust is golden brown and cheese is just melted, 17 to 25 minutes. Cool slightly, then cut into squares and serve.

YIELD 12 servings

thai butternut squash lettuce wraps from how sweet it is

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Thai-Butternut-Squash-Lettuce-Wraps-I-howsweeteats.com-5
2 cups cubed butternut squash
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon chili powder
2 tablespoons coconut oil
1 teaspoon honey
1 head of butter lettuce, leaves torn off
1 red pepper, thinly sliced
4 green onions, sliced
1/3 cup peanuts, coarsely chopped
1/4 cup of fresh cilantro, torn

thai dipping/drizzling sauce
4 tablespoons sweet chili sauce
2 tablespoons rice vinegar
2 tablespoons canned coconut milk
1 tablespoon brown sugar
2 teaspoons creamy peanut butter (it mixes in easier if it’s melted, FYI)
2 garlic cloves, minced
1 lime, juiced
1 teaspoon grated fresh ginger

Toss the squash with the salt, pepper and chili powder. Heat a large skillet over medium heat and add the coconut oil. Add the squash and cook until it is fork tender and slightly caramely in color, about 10 minutes. Half way through, drizzle in the honey to help the caramelization process.

Assemble the lettuce wraps by laying a few pieces of sliced red pepper in a butter lettuce leaf. Top it with the squash, then a hefty drizzle of the thai sauce. Add a sprinkling of the onions, peanuts and cilantro.

thai dipping/drizzling sauce
Combine all the ingredients together in a saucepan and heat over medium-low heat. Bring the mixture to a simmer and whisk until it is combined. Cook for 2 minutes, then remove from heat.

Sabrina’s Tacos

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3 large poblano chiles
3 tablespoons vegetable oil
1 large white onion, thinly sliced
1/2 teaspoon salt
2 large baking potatoes, peeled, cooked and cubed
1 cup cooked corn kernels
1 cup crema, creme fraiche, or sour cream, optional
Red or green salsa, more crema or crumbled cotija, for garnish
limes

Over a flame, in a broiler, on a grill or in a cast iron skillet on high heat, char skins of chiles until completely black on all sides. Put in a paper or plastic bag to steam for 15 minutes. Remove, then peel or rinse away skin; remove seeds and veins and slice into 1/2-inch-wide by 2-inch-long strips.

In a large skillet over medium heat, heat lard or oil and cook onions, stirring occasionally, for 5 to 10 minutes, or until translucent and tender. Add chile strips and salt, and continue to cook, stirring occasionally, another 3 to 4 minutes.

Add potatoes and corn, and continue cooking for a few minutes, until potatoes are heated through. Check seasonings. If you are using crema, stir in at the last minute or so of cooking. Place in warm tortillas and add condiments as you wish.

Lighter Enchiladas Recipe, everday food

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1
– Coarse salt and ground pepper
– 3 boneless, skinless chicken breast halves (6 to 8 ounces each) use beans and veggies instead
– 2 tablespoons vegetable oil, such as safflower
– 2 garlic cloves, minced
– 1/4 cup all-purpose flour
– 1 teaspoon ground cumin
– 1 tablespoons minced canned chipotles in adobo (or 2 T)
– 1 can reduced-sodium veggie broth (14 oz)
– 8 corn tortillas (6-inch)
– 1/2 cup grated Monterey Jack cheese (2 ounces)

make sauce: In a medium saucepan, heat oil over medium. Add garlic; cook until fragrant, 1 minute. Add flour, cumin, and chipotles in adobo; cook, whisking, 1 minute. Whisk in broth and 1/2 cup water; bring to a boil. Reduce to a simmer, and cook, whisking occasionally, until sauce has thickened slightly, 5 to 8 minutes; season with salt and pepper. Transfer 1 cup sauce to bowl with beans and veggies toss to combine.

Preheat oven to 400 degrees. Pour 1/4 cup sauce into bottom of an 8-inch square baking dish; set aside. Stack tortillas, and wrap in a double layer of damp paper towels; microwave until hot, about 1 minute. Fill each tortilla with bean and veggie mixture; roll up tightly, and arrange, seam side down, in baking dish. Cover with remaining sauce, and top with cheese. Bake until hot and bubbling, 15 to 20 minutes. Let cool 5 minutes before serving.

Notes: Recipe By: MarthaStewart.com
Serving Size: 4

Double the recipe to have one for the freezer. Freeze enchiladas and sauce separately so enchiladas don’t get soggy. Any leftover meat could be used.

Lettuce, Avocado, Salmon and Tomato Burgers with Sriracha Aioli, Rachel Ray

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1 1/2 pounds salmon (or substitute fresh tuna), cut into chunks
1 medium egg yolk
1/4 cup finely chopped fresh herbs, a combination of chives, parsley and dill
1 large clove garlic, grated or finely chopped
Salt and pepper
2 tablespoons lemon juice, divided
3/4 cup homemade aioli* or store-bought mayo

3 tablespoons Sriracha hot sauce
avocado, sliced everything bagels, toasted
For topping:
Leaf lettuce
Thinly sliced red onion
Sliced ripe beefsteak tomato

Place fish in a food processor and pulse chop. Remove to a bowl and combine with egg yolk, herbs,garlic, salt, pepper and 1 tablespoon lemon juice Form 4 patties.

Heat a nonstick skillet over medium-high heat with a drizzle of canola oil. Add patties and cook fish 6 minutes for pink center, turning once or 8-10 minutes for patties that are cooked through/opaque.
Heat a nonstick skillet over medium-high heat with a drizzle of canola oil. Add patties and cook fish 6 minutes for pink center, turning once or 8-10 minutes for patties that are cooked through/opaque.
Combine mayo with Sriracha sauce. Dress the avocado with lemon juice.
Place burgers on bun or bagel bottoms, top with siracha oil.
* For homemade aioli, whisk 1 medium egg yolk with 1 tablespoon lemon juice and 1 teaspoon Dijon mustard. Stream in 2/3 cup grapeseed oil, season with salt to taste

Mario Batali’s Vietnamese Shrimp Cups

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For the Shrimp:
2 pounds large Shrimp (peeled; deveined; tails off)
2 Limes (zest and juice)
1 tablespoon Vegetable Oil
1 tablespoon Sesame Oil
Kosher Salt

For the Shrimp Dressing:
1-inch piece Ginger (peeled; grated)
2 tablespoons Sambal
1 tablespoon Sesame Oil
2 tablespoons Sweet Soy Sauce
1 1/2 teaspoons Fish Sauce
2 Limes (juiced)
1/4 cup Thai Basil leaves (loosely packed; chopped)
1/4 cup Cilantro leaves(loosely packed; chopped)

For the Noodles:
1 package Vermicelli Noodles (cooked to package instructions)
2 Carrots (shredded or julienned) 5 Scallions (thinly sliced)
1 tablespoon Honey
1 tablespoon Soy Sauce
1 tablespoon Extra Virgin Olive Oil

For the Peanut Relish:
1/4 cup roasted salted Peanuts
2 Serrano Peppers (sliced)
1/4 cup Mint leaves (loosely packed)
1 teaspoon Kosher Salt

For the Shrimp: Preheat a grill or grillpan over medium-high heat. In a large bowl, whisk together the lime zest, lime juice, vegetable oil, sesame oil, and a generous pinch of salt. Add the shrimp and toss to coat. Grill the shrimp for 1 1/2 to 2 minutes per side, or until opaque.

For the Shrimp Dressing: In a large bowl, combine the ginger, sambal, sesame oil, sweet soy sauce, fish sauce, lime juice, thai basil, cilantro, and whisk together. Toss the cooked shrimp in the dressing.

For the Noodles: Whisk together the honey, soy sauce, and extra virgin olive oil. Toss the carrots, scallions, and noodles in the dressing. Season with salt.

For the Peanut Relish: Combine the peanuts, serrano peppers, mint, and salt in a mortar and pestle and crush into a coarse relish. Or combine in a food processor and pulse.

For Serving: Serve the dressed shrimp and dressed noodles with a platter of the butter lettuce leaves, mint, basil, and cilantro. Assemble as desired and garnish to taste.

Helpful Tips:
1. Be careful with the fermented fish sauce, too much ruins a dish!
2. Customize your lettuce cup with the garnishes of your choice.

fish tacos by bobby flay

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Fish
3 8-ounce fillets red snapper or mahi mahi
Canola oil
Salt and freshly ground black pepper
¼ cup basil vinaigrette (from above)
Eight 6-inch flour or corn tortillas
Cilantro leaves

1. Preheat the grill to high or grill pan over high heat. Brush the fish with oil on both sides and season with salt and pepper. Grill until golden brown and slightly charred on both sides and just cooked through, about 4 minutes per side. Remove to a plate and drizzle the fish with the basil vinaigrette, let cool slightly and flake into large pieces using a fork.
2. Grill the tortillas for about 5 seconds per side until slightly charred and just warmed through. Place the tortillas on a flat surface fill the center of each with some of the fish, red slaw, salsa, hot sauce and cilantro leaves…fold and eat.

Divide the fish among the tortillas and garnish with any or all of the garnishes.
Garnish:
Shredded white cabbage
Hot sauce
Crema or sour cream
Thinly sliced red onion
Thinly sliced green onion
Chopped cilantro leaves

Red Cabbage Slaw
¼ cup lemon juice
¼ cup orange juice
2 tablespoons Dijon mustard
2 tablespoons clover honey
¼ cup fresh basil leaves, chopped
Salt and freshly ground black pepper
½ cup canola oil
2 cups finely shredded Napa cabbage
2 cups finely shredded red cabbage
1 large carrot, peeled and julienned

1. Put the lemon juice, orange juice, mustard, honey, basil and salt and pepper in a blender and blend until smooth. With the motor running, add oil until emulsified. Reserve ¼ cup of the dressing for the fish.
2. Combine the cabbage and carrot in a large bowl; add half of the dressing and toss to coat, season with salt and pepper. Add more dressing if needed.


Tomatillo-Avocado Relish
2 large tomatillo, husked and rinsed and diced
1 ripe Hass avocado, halved, pitted and diced
1or 2 jalapeno or serrano, finely diced (depending on how spicy you like it)
Juice of 2 fresh limes
Extra virgin olive oil
¼ cup chopped fresh cilantro
Salt and freshly ground black pepper

Combine the tomatillo, avocado and jalapeno in a medium bowl. Drizzle with a little olive oil and season with salt and pepper. Let sit at room temperature for 15 minutes before serving.

Smoked Tomato Salsa Crema
2 tablespoons red wine vinegar
2 teaspoons chipotle in adobo puree
3 plum tomatoes, grilled or roasted until blackened, halved, seeded and diced
¼ cup finely diced red onion
3 cloves garlic, finely chopped
1 tablespoon finely chopped Mexican oregano
3 tablespoons chopped fresh cilantro
Salt and freshly ground black pepper
1 cup sour cream or crème fraiche

1. Put the vinegar and chipotle puree in a food process and pulse a few times to combine. Add the remaining ingredients and pulse until slightly smooth, season with salt and pepper.
2. Put the sour cream in a medium bowl, add the salsa and stir to combine.