In Fish, Recipes on July 5, 2014 at 9:51 AM
Pan-Seared Halibut Elisabetta
(Preparation time 20 minutes, serves 2)
1 lb. Halibut, skin removed
Hot Hungarian Paprika
6 Campari Tomatoes, quartered
12 pimento-stuffed green olives, halved
4 tbsp. Capers, drained
1 tbsp. Olive oil
2 squares of Parchment Paper for serving en papillote
1. Pre-heat oven to 450 degrees.
2. Thoroughly pat-dry the fish with paper toweling and divide in half.
3. Sprinkle each side with paprika.
4. Pre-heat cast iron skillet on high for 4 to 5 minutes.
5. Add olive oil to the pan and when shimmering, carefully place each piece of fish in the pan.
Pan-searing the Halibut
6. Pan-sear for 1 minute, turn and repeat. Remove seared fish pieces to the middle of each square of parchment paper.
7. Arrange tomatoes, olives and capers on each piece and wrap into packages.
Halibut en Papillote
8. Place packages on a cookie sheet and roast in the oven for 10 to 11 minutes.
9. Carefully remove the packages from the oven, place each on a plate and gently open and transfer the contents to the plates.
10. Serve immediately.
Please see: She proposed and I disposed
In Brunch, Egg Dishes, Recipes on July 4, 2013 at 11:28 AM
Frittata Ready to Eat
3/4 lb. prosciutto end, diced, about 2 cups.
12 ounces frozen peas, about 2&1/2 cups.
5 leaves of fresh mint, chopped coarse.
1 cup whole milk ricotta cheese
1 dozen eggs
Turmeric, couple of dashes
Pinch each of dried thyme and dried tarragon
1/2 cup chopped fresh basil
2 tbsps. unsalted butter
4 tbsps. extra virgin olive oil
1. Pre-heat oven to 400 degrees.
2. Heat 2 tbsps. of the olive oil in a well-seasoned cast iron pan. Add the prosciutto and brown lightly for 10 minutes on medium-low heat. Remove and set aside.
3. Add butter to the pan. When melted, add the peas, heat on low for about 5 minutes, stirring regularly until fully defrosted. Add the mint. Remove and set aside.
4. Whisk the eggs in medium sized bowl, blend in the ricotta 1 or 2 tbsps. at a time, continue whisking until completely distributed. Add the turmeric, thyme and tarragon.
5. Add prosciutto, peas and basil and mix well again.
6. Heat the remaining olive oil on medium low, add the egg mixture and cook until eggs set firmly, except for the top. About 15 Minutes
7. Transfer pan to preheated oven and let firm up for about 3 minutes then place under broiler to brown for 2 minutes.
Let sit 30 minutes and then place a serving plate on top top and flip. If the frittata does not fall, trying tapping the bottom of the pan. If that fails, as it did for me, simply slice into 8 pieces in the pan, carefully remove the pieces and place on a serving plate.
We served this Frittata for brunch, along with a Strata (prepared by Grammy), Smoked Salmon with Bagels and Cream Cheese, Mimosas and Bloody Marys.
Please see: This Little Piggy Came from the Market