The Literate Chef

Archive for May, 2017|Monthly archive page

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Roasted Vegetable Medley

In Recipes, Vegetables on May 21, 2017 at 12:14 PM

Ingredients:

  • 2 zucchini, sliced into 1/4 inch circles
  • 2 tomatoes, each cut into 8 wedges
  • 1 red pepper, cut into 1 inch squares
  • 1/4 cup olive oil
  • 2 tbsp. minced garlic
  • 2 tbsp. chopped fresh oregano
  • Kosher salt to taste

Procedure:

  1. Pre-heat oven to 350 degrees.
  2. Mix the vegetables in a medium sized bowl.
  3. Drizzle with olive oil and toss well.
  4. Add garlic, oregano and salt, toss well again.
  5. Spread the vegetables in a single layer in a roasting pan or on a cookie sheet, place in the top one-third of oven.
  6. Roast for 50 minutes to 1 hour.
  7. About 1/2 way through, drain off any accumulated liquid and toss the vegetables.
  8. Serve alongside entree of choice.
  9. Our Choice – Serve with Fillet of Sole Stuffed with Spinach

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Fillet of Sole Stuffed with Spinach

In Fish, Recipes, Seafood on May 21, 2017 at 12:13 PM

Fillet of Sole Stuffed with Spinach

Serves 2  – Preparation Time: Active – 10 Minutes; Cooking – 12 minutes

Ingredients:

  • 4 Fillets of Grey or Lemon Sole, about 14oz. total
  • 5 oz. fresh Baby Spinach
  • 1 large shallot minced, about 2 tbsp.
  • 2 tbsp. Pignoli (pine) Nuts
  • 1/2 tsp. ground nutmeg
  • 2 tbsp. extra virgin olive oil
  • Salt & pepper to taste
  • 4 pats of butter
  • Paprika
  • 1/4 cup Dry White Wine

Procedure:

  1. Pre-heat oven to 400 degrees.
  2. Place fillets on a flat surface, grey side up, with narrow end facing away from you.
  3. Heat olive oil in a non-stick skillet over medium heat, add shallots and sauté for about 1 minute, stirring continuously.
  4. Add spinach and sauté until wilted, about 2 to 3 minutes.
  5. Lower heat and add pine nuts, stir for another 1 minute or so.
  6. Remove spinach mixture to a small bowl, stir-in nutmeg and let cool.
  7. Add mixture to a food processor and pulse chop for 6-8 brief pulses.
  8. Starting about 1 inch from the broad end, spread the spinach mixture along the length of each fillet.
  9. Carefully roll up the fillets away from you, and gently place them on a greased roasting pan, with seam side down.
  10. Place one pat of butter on each fillet and sprinkle liberally with paprika.
  11. Place pan in top 1/3 of oven and roast for 10-12 minutes.
  12. After about 8 minutes pour wine over fish.

Transfer 2 fillets to each plate, add Roasted Vegetables and serve immediately

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