Baked Fish and Chips
INGREDIENTS
HORSERADISH TARTAR SAUCE
½ cup mayonnaise
1 tablespoon chopped capers
1 tablespoon prepared horseradish, more to taste
½ teaspoon lemon juice
½ teaspoon lemon zest
Pinch fine sea salt
Black pepper, as needed
FISH AND CHIPS
6 tablespoons extra-virgin olive oil, more as needed
1⅓ cups panko bread crumbs
1 large garlic clove, grated on a microplane or minced
1teaspoon black pepper, more as needed
¼ cup Dijon mustard
2 large eggs
1 ¼cups all-purpose flour
1 pound true cod fish fillets, cut into 1-inch-thick strips
1½teaspoons kosher salt, more as needed
1½ pounds russet potatoes (about 3 large), cut into ¼-inch-thick sticks
INSTRUCTIONS
Make the horseradish tartar sauce: In a small bowl, whisk together all of the ingredients. Cover and refrigerate until ready to use.
Prepare the fish and chips: Arrange 2 oven racks in the top and bottom third of the oven. Place a large rimmed baking sheet on the lower rack and heat oven to 500 degrees.
In a large skillet over medium heat, warm 2 tablespoons oil. Stir in panko, garlic and ½ teaspoon pepper. Cook, stirring frequently, until crumbs are evenly dark golden brown, about 5 minutes. Transfer immediately to a bowl.
In a separate bowl, whisk together mustard and eggs. Place flour in a third bowl.
Grease an oven-safe wire rack with oil and place it over another rimmed baking sheet. Season fish with 1 teaspoon salt and ½ teaspoon pepper. Dredge each piece of fish in the flour, then mustard mixture, then panko mixture, making sure it is well coated with each one before moving to the next. Transfer fish to the wire rack. (You can bread the fish up to 4 hours ahead; store in the refrigerator, uncovered, either on the rack or just on a plate.)
In a large bowl, toss together potatoes, the remaining 4 tablespoons oil, ½ teaspoon salt and ½ teaspoon pepper. Carefully spread potatoes out on the preheated baking sheet and return to oven’s lower rack. Roast until slightly golden and crispy, tossing after 15 minutes.
Reduce oven temperature to 425 degrees and transfer the second pan, with the fish still on the wire rack, to oven’s top rack. Bake until fish is flaky and golden and potatoes are well browned and tender, about 10 to 15 minutes more.
Salt fish and potatoes immediately after removing from oven. Serve hot, with tartar sauce alongside for dipping.
Gold Beet and Red Onion Salad
INGREDIENTS
4 medium gold beets
1 small red onion, sliced very thin
1/4 cup extra virgin olive oil
2 tablespoons vinegar
3/4 teaspoon salt, or more to taste
1/2 teaspoon cumin
1/4 teaspoon pepper (or more to taste)
INSTRUCTIONS
Preheat the oven to 400ºF.
Meanwhile, prepare the beets by removing any beet greens, leaving at least one inch of stem attached to the beets. Wash the beets well, using a scrubbing brush to scrub away any dirt. Wrap each beet individually in aluminum foil and place them on a large baking tray/in a baking dish.
Transfer the beets to the oven and roast for between 45-60 minutes, depending on the size of the beets. If they are very large, it can take up to 90 minutes. They're ready when they're knife/skewer tender.
Remove knobs and tails from the roasted beets and peel off skins. Cut into 1/2 inch square cubes and place in a salad bowl. Add red onion slices to the bowl.
Whisk together olive oil, vinegar, salt, pepper and cumin. Pour mixture over the onions and beets. Stir gently until beets and onions are evenly coated with the oil mixture.
Add more salt and pepper to taste, if desired. Marinate for 1 hour at room temperature, then serve.
Rapini and Ham Quiche
INGREDIENTS
Tart Dough
1–1/2 cups flour
1/4 teaspoon salt
8 tablespoons butter, cut into cubes, chilled
1/4-cup ice water
Tart Filling
1 1/2 cups diced ham
1 cup chopped rapini
1 tablespoon butter
1/3 cup red onion, finely diced
1/2 teaspoon salt
1–1/2 cups milk
1/2 cup whole cream
4 eggs at room temperature
1/4 teaspoon salt
1/4 teaspoon white or black pepper
1 cups Gruyere or Emanthaler cheese, coarsely grated
INSTRUCTIONS
Tart dough
Mix the flour and salt in the bowl of a food processor. Add the butter and mix for 5-7 seconds until the dough is like course sand. Add ice water and mix until the dough just comes together about 5-6 more seconds until dough starts to come together.
Shape into a ball, on a floured surface, roll out to a 12-13 inch circle then place into a 9 or 10 inch pie pan.
Trim and crimp the edges. Chill until ready to use.
For the filling:
Melt the butter in a large skillet over medium heat, add the ham and onion and cook until the onion is softened. While the onions cook, bring a small saucepan of water to a boil. Add the rapini and blanch for 1 minute then drain.
Scatter the cheese on the shell then layer the ham and onion, and then the rapini.
Whisk the cream and milk with the eggs, salt and pepper in a bowl or a 4-cup measuring cup. Pour the custard over the layered ingredients, filling the pie shell to the brim but not overflowing. Depending on how deep your pie tin is, you may have extra custard you can discard.
Bake the quiche for 30-35 minutes or until the top puffs and begins to brown and a cake tester or toothpick comes out clean while the center may still be somewhat jiggly.
Remove from the oven and transfer to a cooling rack where the egg will continue to set. Cut into slices and serve warm or at room temperature. If making ahead, bring to room temperature for 15-30 minutes before serving.
Yellowfoot Mushroom Spaghetti Squash Sauté
Ingredients
Small-sized spaghetti squash about 1-2 pounds
1 tablespoon unsalted butter or ghee
2 tablespoons olive oil
1/2 cup yellow onion peeled and finely chopped
8 ounces yellowfoot mushrooms, chopped into bite-size pieces
2 garlic cloves peeled and minced
1 cup chard leaves chopped
1/2 teaspoon salt (to taste)
1/4 cup Parmesan shaved; optional, for a topping
Instructions
Preheat your oven to 400°F (200°C, or gas mark 6).
Cut spaghetti squash in half, either way, and place each open side down on a baking sheet lined with parchment paper or a non-stick mat. Bake the squash for 20 minutes, or until a fork can be inserted in the skin.
While squash is baking, preheat a large skillet over medium heat. Add 1 tablespoon of olive oil and the butter to the skillet.
Once the butter is melted, add the onions and sauté them until just tender, about 5 minutes.
Add the mushrooms to the skillet, and sauté them for about 7 minutes, or until they begin to release moisture and brown.
Add the garlic and cook for another minute or so.
Add salt and pepper to taste.
Add the spinach and cook for a minute or so, just to soften it.
Cool the squash, and take out the seeds and discard.
Scoop out the spaghetti squash and place it in the skillet with the mushroom mixture. Add the other tablespoon of olive oil and sauté everything for a few minutes to blend the flavors and ingredients. Add more salt if needed.
Serve hot or warm, and top with shaved Parmesan (optional). Store leftovers in the refrigerator for a few days.
Author: Erica Kerwien
Pork tenderloin Medallions with Apple Parsnip Puree
Ingredients
2 Tbsp. butter
1 lb. parsnips
2 Pink Lady Apples peeled, cored and roughly chopped
¾ teaspoon salt, divided
¾ teaspoon ground white pepper, divided
1 tablespoon finely chopped fresh rosemary
1 tablespoon finely chopped fresh thyme
3 cloves garlic, minced, divided
1 pound pork tenderloin
2 tablespoons extra-virgin olive oil, divided
8 cups chopped chard
Instructions
Preheat oven to 425°F.
Add 2 tablespoons of the butter to a saucepan over medium-high heat and the apple chunks and cook until slightly golden. Stir in the parsnips, season with salt and pepper, to taste, and cook until caramelized. Once brown on all sides cover with water. Simmer until soft or fork tender. Puree mixture and cooking liquid in a food processor until smooth. Taste for seasoning and adjust, if necessary.
Meanwhile, combine thyme, rosemary and 2 cloves garlic on a cutting board. Rub pork with 1 tablespoon oil and roll in the herb mixture. Sprinkle with 1/4 teaspoon each salt and pepper. Heat a large ovenproof skillet over medium-high heat and add the pork. Cook until browned on all sides, about 4 minutes total (adjust heat as necessary to avoid burning the garlic). Transfer the pan to the oven. Roast until the internal temperature of the pork registers 145°F, 12 to 18 minutes. Transfer the pork to a clean cutting board and let rest for 5 minutes.
While the pork rests, add the remaining 1 tablespoon oil to the drippings in the pan (remember, the handle will be hot) and return to medium-high heat. Add chard and cook, stirring occasionally, until just wilted, about 5 minutes. Stir in the remaining 1 clove garlic and 1/4 teaspoon each salt and pepper.
Slice the pork and serve with the parsnip puree and kale.
Seared Scallops with Watercress, Grapefruit and Avocado Salad
Ingredients
For the salad:
12 ounces jumbo scallops
1 bunch watercress
2 avocados, sliced ¼-inch thick
2 grapefruit, segmented
2 tablespoons thinly sliced scallion greens
For the vinaigrette:
1 tablespoon extra-virgin olive oil or avocado oil
1 tablespoon white balsamic vinegar
1 tablespoon minced scallion whites
1 teaspoon Dijon mustard
1 teaspoon honey or maple syrup
½ teaspoon kosher salt
¼ teaspoon white pepper
Instructions
In a nonreactive bowl whisk together vinaigrette ingredients until the honey is completely incorporated.
Heat oil in a large cast-iron or nonstick skillet over medium-high heat.
Add a few scallops to skillet, being careful not to crowd the pan (if scallops are too close, moisture they emit can't escape, and scallops will steam, not sear).
Cook 2 to 4 minutes per side until golden brown on outside and scallops can be turned easily.
Turn and cook just until opaque throughout (remove 1 scallop and cut it open to check).
Transfer to a plate; repeat with remaining scallops.
To serve, arrange greens, grapefruit, avocado and scallions on individual plates. Place scallops on top, whisk dressing to recombine, then drizzle sparingly over top.
Roasted Savoy Cabbage
Ingredients
1 head of savoy cabbage
salt and pepper
3 tbsp. canola oil
1¼ cup beef or vegetable stock
2 tbsp. butter
2 tbsp. dry breadcrumbs
2 tbsp. grated Parmesan
Instructions
1. Remove the outer leaves from the cabbage and trim the base. Cut it crosswise into quarters.
2. Preheat the oven to 350F. Heat 2 tbsp. of the oil in an ovenproof casserole or skillet with a lid. Arrange the cabbage quarters in the skillet and cook over medium-high heat for 5 minutes on each cut side, until charred.
3. Turn them cut sides up, lower the heat and add the stock and butter. Cover with a lid and transfer to the oven for 20 minutes.
4. In the meantime toss together the breadcrumbs, Parmesan, and the remaining tablespoon of oil. After the 20 minutes lift the lid from the cabbage dish, sprinkle the breadcrumb mix over the quarters and return to the oven, uncovered, for another 10 minutes.
5. Serve as a side with fish, sausages, pork or just on its own with crusty bread.
Cajun Seafood Stew
Ingredients
1 Pound Seafood Medley
1 Can (8 Ounces) Diced Tomatoes
1 Tablespoon Tomato Paste
4 Cups Seafood Stock
1 Onion, Diced
1 Bell Pepper, Diced
2 Celery Sticks, Diced
1 Tablespoon Creole Seasoning
1 Bay Leaf
1 Tablespoon Olive Oil
White Rice for Serving
Directions
Heat oil in a large pot over medium heat and then add diced onion, green onion, bell pepper, celery and 1/2 tablespoon seasoning and sauté for 2-3 minutes until vegetables begin to soften.
Add tomato paste to the pot and stir for another 1-2 minutes.
Add in diced tomatoes, seafood stock and bay leaf and bring to a simmer.
Add the seafood medley and seasoning to taste and stir.
Bring to a low boil and let simmer for 10 minutes until flavors have combined and seafood is cooked through.
Serve over white rice and garnish with chopped parsley and green onions if desired.
Cauliflower and Spinach Curry
Ingredients
1 head of cauliflower, about 2 to 3 pounds
2 tablespoons virgin coconut oil
1 1/4 cups diced white onion
4 cloves garlic, minced or grated
2 tablespoons minced ginger, can also be grated
1 1/4 teaspoons kosher salt, divided
5 teaspoons curry powder
1 teaspoon ground cumin
1 1/2 cups vegetable broth
1 (13.5 fluid ounce) can full-fat coconut milk,
1 can chickpeas
4 cups chopped spinach
Instructions
Remove the leaves from the head of cauliflower and cut it into smaller florets.
Heat the oil in a pot (or large sauté pan) over medium-high heat. Add the onions and cook for 3 minutes. Next, add the minced ginger and garlic and 1/4 teaspoon of kosher salt. Cook for another 30 seconds. Then, add 1 teaspoon of kosher salt, curry powder, cumin, and vegetable broth. Stir to combine the spices with the broth. Add the cauliflower and the chickpeas.
Cover the pot with the lid and bring the broth to boil. Uncover the pot and add the coconut milk, stirring to combine. Reduce the heat to medium and let the broth simmer for another 5 to 7 minutes, until the cauliflower is fork tender.
Taste the curry broth and adjust the seasonings to your taste, adding more salt if necessary.
Add the baby spinach to the pot in 2 batches, stirring until the spinach starts to wilt. Turn off the heat. Serve the curry with rice.
Santa Maria Style Beans
Ingredients
1 pound dry small pink or red beans
4 strips bacon, diced
2 cloves garlic, minced
1 (14 1/2-ounce) can diced tomatoes
1/4 cup ketchup
1 teaspoon dry mustard
1 teaspoon paprika
1 teaspoon chili powder
1/2 teaspoon chipotle pepper, optional
1 tablespoon sugar
1 teaspoon salt
1/2 cup water
Instructions
Check through beans for small stones. Place in a pot and cover with cold water; soak overnight. Drain beans and return to the pot. Cover by 3 inches with fresh cold water, and simmer for 1 hour, 45 minutes, or until tender.
While the beans are cooking, sauté bacon in a saucepan over medium heat until lightly browned. Add garlic; sauté 2 minutes longer. Add the tomato, ketchup, mustard, paprika, chili powder, chipotle, sugar, salt, and water. Bring to a simmer, reduce heat to low, and cook for 30 minutes. Reserve.
When beans are ready, drain, but reserve one cup of the cooking liquid. Return beans and the cup of liquid to the pot and stir in the sauce. Simmer on low for 30 minutes. Serve hot and enjoy.