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Tuesday, May 28, 2013

Halibut Piccata

I used to have this theory that the more ingredients there were in a recipe the better it would be. While skimming cookbooks and magazines I would automatically skip over any recipe with less than 15 ingredients, because how could so few ingredients make a delicious dish? Well, the answer my friend, is in this fish.  With just six ingredients comes the most incredible, light and yet intensely flavored sauce. White wine, garlic, lemon juice, capers, butter, parsley. Of course, this is not an original idea. Chicken Piccata is a famous dish. But since I did not want to leave out the authentic taste of butter with my Piccata I subbed fish for chicken. I used halibut fillet but you can use any flaky white fish such as tilapia, sole, flounder etc. Simple, light, and clean eating- love it! Enjoy!


1 pound (half a kilo)of halibut fillet
1 cup of flour (seasoned with salt, pepper, granulated garlic and paprika)
3 Tbl oil
2 cloves garlic, crushed
1/2 cup white wine
1/2 tsp lemon zest
juice of one lemon
3 Tablespoons capers (chopped if they are large)
2 Tbl butter
1/4 cup fresh parsley, chopped
salt and pepper to taste

Rinse the fish and pat dry. Dredge the fish in the flour. Heat the oil in a pan and fry the fish until light golden on each side and the fish is opaque. Remove the fish from the pan and set aside. To the remaining oil in the pan add the garlic and saute for a minute making sure not to burn it. Add the wine and let it cook for 2 minutes to evaporate the alcohol. Add the lemon zest, juice and capers and mix. Remove from heat and add the butter and parsley swirling the sauce until the butter melts. Season to taste with salt and pepper.



Wednesday, May 22, 2013

Eggplant Caponata

I have already mentioned quite a few times that I have never met an Eggplant dish that I didn't like. I also think from the numerous dips and spreads that have appeared on this blog that you get that I love to serve lots of little yummy dips with bread as an appetizer. This dip (or more like a relish or salad) combines both. I make many versions of eggplant dips but this one stands out because of one ingredient- the capers! I keep a jar of capers in my refrigerator and try to throw them in where I can. They are salty, briny and add a flavor dimension that is unmatched and the taste they add to the caponata is wonderful. Creamy from the eggplant, crunchy from the peppers, salty from the capers, tangy from the vinegar and slightly sweet from the tomato and sugar this dip is hands down my fave. Enjoy!

1 eggplant, cut into 1 inch cubes
1/4 cup canola oil
1 green pepper, cubed
1 onion, diced
4 plum tomatoes, seeded and chopped
2 cloves garlic, crushed
3 Tbl capers, chopped
1/4 cup red wine vinegar
4 Tbl sugar
4 Tbl tomato paste
pinch of red pepper flakes (optional)
2Tbl water
3 Tbl fresh chopped basil

Heat a frying pan until smoking and add some of the oil. Fry the eggplant in batches in the 1/4 cup oil so that they are browned and set aside. In the same pan saute the onion, garlic, pepper and tomato till the onion starts to soften (you want to pepper to retain some bite). Add the capers, vinegar, sugar,  tomato paste, pepper flakes and water. Season with salt and pepper and let the mixture cook for about 5-7 minutes.  Remove from heat and mix in the basil.



Saturday, May 18, 2013

Sticky Chicken

I am always looking for new ways to make chicken. Don't get me wrong, I'm perfectly happy with what I call my "Shabbat Chicken"-chicken bottoms seasoned and roasted until the bottoms and tops are crispy-plain, simple but so delicious. It's what I make when I'm in a rush or when I just want some comfort food. But then there are those weeks where I want my chicken to scream with interesting flavor, where I am willing to try recipes with 18 ingredient sauces in search of tongue tingling flavor. This recipe  isn't that complicated but it is full of flavor. I made it a couple of weeks ago and my husbands immediate reaction was"this is my new favorite chicken"- I've made it twice since then. It has some Asian flair to it thanks to the soy and ginger and a some sweetness and heat. Trust me, it's yummy and a great addition to my Shabbat chicken rotation. Enjoy!

6 chicken bottoms, cut in half or 15 drumsticks
1 cup flour
3 Tbl cornstarch
salt and pepper
2 cups orange juice
3/4 cup brown sugar
3 Tbl soy sauce
3 Tb rice vinegar
1 1/2 Tbl grated ginger
2 cloves crushed garlic
1/4 cup chili sauce (Sriracha if you are brave, I used Thai Sweet Chili sauce)
sesame seeds for garnish

Preheat the oven to 375. Line a baking sheet with parchment and spray with cooking spray. Mix together the flour, cornstarch and season with salt and pepper. Coat the chicken with the flour mixture and place on a greased baking sheet or pan.  Bake for 25 minutes, flip the chicken over and bake for another 25 minutes. Meanwhile, in a sauce pan add the remaining ingredients. Bring to a boil then reduce to a simmer and simmer for about 15 minutes. When the chicken is done cooking, pour the sauce over the chicken making sure it is all coated. Bake for another 20-25 minutes until the chicken  is golden and the sauce is sticky. Sprinkle with sesame seeds and serve.



Tuesday, May 7, 2013

Sundried Tomato, Basil and Pine Nut Crusted Salmon

This gorgeous show stopper will be the centerpiece of one of my meals this Shavuot. Best of all it is simple to prepare, a pleasure to look at and a delight to consume. I am perfectly happy eating salmon just simply seasoned and broiled but every once in a while it's nice to try something different. Here the fresh basil beautifully compliments the sun dried tomatoes and the undertones of garlic and mustard and the crunch of the toasted pine nuts make it delectable. Enjoy!


1 side of salmon (about 2 pounds)
2 tsp Dijon Mustard
1 Tbl good quality Mayonnaise
12 sun dried tomatoes (if using the ones in olive oil, do not add the oil below)
1/2 cup loosely packed fresh basil leaves
2 Tbl olive oil
2 Tbl pine nuts, toasted
2 tsp crushed garlic, about two large cloves
salt and pepper to taste

Preheat the oven to 350 and grease a baking sheet. Rinse and pat dry the salmon and lay on the sheet. Mix the mustard and mayonnaise and spread it all over the fillet. Then season the fillet lightly with salt and pepper. In a food processor, process the tomatoes, basil, pine nuts and garlic with the oil till chopped but still slightly chunky. Season the mixture lightly with salt and pepper and press on top of the salmon. Bake at 350 for about 20 minutes (depending on the thickness of your salmon) or until the center is firm to the touch.





Saturday, May 4, 2013

Shavuot Recipes 2013



Dairy lovers unite! Shavuot is almost upon us! The time when it is an enduring tradition (minhag) to eat dairy and no one can mock or scorn us for serving lasagna on chag! It's the  most wonderful time of the year! Ok, I'll hype down a little but truly Shavuot is my favorite holiday to cook for and after hours of work I have put together a whole load of awesome dairy Gush Gourmet recipes to help you make your menus this year. I would also love to see pictures of recipes you make from this blog so feel free to post them to our facebook page here. Enjoy!



Soups/Starters:

Cream of Wild Mushroom Soup
Roasted Tomato Soup








Potato Leek Soup
Cream of Roasted Cauliflower Soup
Corn Chowder
Warm Spinach and Artichoke Dip
Blooming Onion and Cheese Bread

Salads:
Ranch Dressing
Citrus Salad








Caprese Inspired Chopped Salad
Tortellini Salad








Baby Spinach Salad
Greek Salad with Lemony Garlic Dressing
Quinoa Salad with Roasted Broccoli and Halloumi Cheese
Fish:
Maple Sesame Salmon
Pesto Halibut with Roasted Tomatoes
Panko Parmesan Crusted Salmon








Mozzarella Crusted Stuffed Sole
Wasabi Ginger Salmon
Pan Fried Halibut with Lemon Cream Sauce
Sun Dried Tomato, Basil and Pine nut Crusted Salmon


Quiches and Tarts:
Rustic Salmon Tart
Zucchini Galette








Tomato Basil and Goat Cheese Quiche
Potato Leek "Soup" Quiche
French Onion Quiche
Swiss Chard and Leek Tart
Spanakopita Strudel

Pastas/Mains:
Eggplant Involtini
Not Your Grandmother's Tuna Noodle Casserole
Penne ala vodka
Asparagus and Rigatoni with Boursin Cream Sauce
Fettuccine Portabella








Spinach and Ricotta Gnudi








Cheese Latcakes
Broccoli and Cheese Stromboli
Vegetarian Stuffed Peppers
Veggie Chili
Salmon Pasta Pesto
Salmon Papardelle with Lemon Cream sauce








Baked Eggplant Spaghetti
Baked Butternut Squash and Cheese Polenta
Pumpkin and Cream Cannaloni



Desserts:
Tropical Carrot Cake with White Chocolate Frosting
Tiramisu





Strawberry Tiramisu
Strawberry Bread Pudding
Oreo Stuffed Chocolate Chip Cookies
Cherry Cheese Coffee Cake
Plum Bread
Sweet Cheese Babka







Cream Cheese Coffee Cake