Broiled Fish with Butter & Lemon

Broiled Trout

How to get the fish cooked nicely without the skin (the best part) going all flobby?
This way please….

Broiled Fish

2-4 Fish Fillets (Trout or Salmon)
3 tablespoons Olive Oil
Salt & Pepper
For Serving:
Butter
Fresh Lemon Juice
Fresh Herbs

Place the oven rack about 3-4 inches away from the heating surface. Pre-heat oven Broiler for about 5-10 minutes.

Coat the fish, flesh and skin sides, with the oil and sprinkle with salt and pepper. Arrange skin side up on a foil lined baking sheet.
Place the fish into the broiler for about 5-8 minutes depending on the number of fillets and thickness of the fish.
Set the timer, don’t wander off, or you’ll have really crispy skin in the form of blacked charcoal.

When the skin is crisp and golden take from the oven and tear over the fresh herbs, add a dab of butter onto each fillet and serve with a final squeeze of lemon.

Basil Pesto

Basil Pesto

My Basil has been going crazy lately! We all know that when life gives you Basil you make pesto!

Basil Pesto

3 cloves Garlic
1 teaspoon Lemon Zest
Juice of half a Lemon
1 tablespoon Red Wine Vinegar
4 cups fresh Basil leaves
3 tablespoons Pine nuts
1/2 cup Parmesan Cheese
1 cup Olive Oil

Combine the garlic,lemon zest and lemon juice, and vinegar in the bowl of a food processor. Pulse to chop up the garlic and lemon.
Add the basil leaves, cheese and the pine nuts. Pulse to combine.
Basil Pesto

Remove cap to the feed tube at the top of the machine. Set the processor to mix and then slowly drizzle in the olive oil.
Place your pesto into a air tight container and refrigerate. Your pesto should stay fresh for about a week.
Or freeze and it will keep for about a month or longer.

Herb and Pea Alfredo

Herb Alfredo

It’s still too warm to crank on the oven. Oh how i’m craving a hot cheesy gratin and roast chicken! I suppose it’ll have to wait a few weeks yet. This cheesy, creamy dish is helping me get over it. No oven required.

Herb and Pea Alfredo
1 lb. Penne Pasta
2 Eggs
2 Egg Yolks
1 cup Heavy Cream
1 cup grated Parmesan Cheese
1 cup Peas (fresh or thawed from frozen)
1/2 cup chopped Herbs (chives, parsley, tarragon, basil)
1 tablespoon Butter

Combine the eggs, egg yolks, cream and 1/2 cup of the cheese.
Whisk until well combined then set aside.

Boil the pasta in a large pot with 2 tablespoons of salt added to the water for 10-12 minutes.
Drain, return to the pot and set back on the burner turned to medium low, add the butter.
Add in the cream/egg mixture and stir continuously until the sauce has thickened.
Add in the peas and herbs, stir to combine.
Serve with the remainder of the cheese sprinkled over the top.

Homemade Crème Fraîche

Crème fraîche

Wanna know what I learned to do? I made my own crème fraîche!

I’ve been getting my supply at the specialty market, sometimes they have it at the grocery, but not often. Sour creme is a good substitute, but, I’ve always found it has just too much tang for my taste. Crème fraîche has a… creamier, sweeter, flavor along with just a bit of tang. This discovery has made me so happy! Not only is it going to save me loads of time and money, I always have half a carton of heavy creme sitting around.

Homemade Crème Fraîche
1 cup Heavy Cream
2 tablespoons Buttermilk

Pour the cream and buttermilk into a clean bowl or jar.
Cover with a paper towel and secure with a rubber band.
Set it undisturbed in a warm place for 12-16 hours. (Don’t worry the acids in the buttermilk with keep any bad bacteria at bay during the curing process)
At the end of it’s time on the counter it should be thick but still pourable.
Cover and refrigerate. Good for up to 1 week.

Zucchini Noodles with Pesto

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I can’t get over what a hit this recipe was! My meat loving family really enjoyed this. Well, I did serve it as a side to grilled chicken. But they confessed that they would have eaten the dish as an entree!

Zucchini Noodles with Pesto

1 medium Zucchini
1 medium Summer Squash
2 tablespoons Garlic Olive Oil
3 tablespoons prepared Pesto
3 tablespoons Crème fraîche
2 medium size Tomatoes

Using a mandoline or one of these julienne your squash into long thin strands and set aside.
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De-seed the tomatoes by cutting them in half around the “waist” and scooping out the seeds with a teaspoon or, your finger.
Chop into a large dice.
Heat the olive oil in a saute pan over medium high heat. Add the tomatoes and cook briefly.
Add the zucchini and toss with the olive oil and tomato.
Mix the pesto and crème fraîche add it into the pan with the zucchini and toss around until everything is well coated and just warmed through.
Top with parmesan cheese.
Makes two dinner size portions or 4 side servings.

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Dinner Tonight for iPad

M
Remember when I said Dinner Tonight by Yours Truly would be out Sept. 6th?
I was terribly mistaken, and I do apologize most humbly. Will you forgive me?
It’s not available September 6th for iPad/iBooks, it’s available TODAY!
*Releases party balloons and glitter*
And just $1.99!

Check out a preview:

Dinner Tonight for iBooks

Guess who’s cookbook is being published for iBooks by Apple? Yep, that’s right!
It should be available Sept 6th! And here’s the best part, it’s only $1.99.
You can get it now as eBook from Blurb if you don’t have iBooks

M

While we’re on the subject, my first book The Family Table is already available!
Simply open the iBooks app on your iPad and search Kathleen Rear.

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Handy format, easy, delicious recipes! That my friends is a win, win, win!