How to get the fish cooked nicely without the skin (the best part) going all flobby?
This way please….
2-4 Fish Fillets (Trout or Salmon)
3 tablespoons Olive Oil
Salt & Pepper For Serving:
Fresh Lemon Juice
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.
My Basil has been going crazy lately! We all know that when life gives you Basil you make 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.
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.
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 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.
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.
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.
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
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.
Handy format, easy, delicious recipes! That my friends is a win, win, win!
1/2 cup Granulated Sugar
1/2 cup Water
2 heaping tablespoons Unsweetened Cocoa Powder
Place all ingredients into a small sauce pan over medium high heat. Whisk constantly and bring to a boil.
Allow to boil for 2 minutes then pour mixture into a container and place into the fridge to cool for at least 30 minutes.
I love my herb garden! Every year I look forward to the convenience of simply waddling out to the yard and plucking the start of something delicious.
The Boneless skinless chicken breast (BSCB), a cooks delight or worst nightmare? For much of my cooking life they’ve been a disappointment. Rubbery and dry. Gross. Happily, I think I’ve cracked the code.
2-4 Boneless skinless chicken breasts
2 tablespoons Olive Oli
Salt and Peper
2 tablespoons Unsalted Butter
2 tablespoons Fresh Tarragon Leaves
1/4 cup White Wine
1/2 cup Heavy Cream
Rinse and pat dry the chicken. Rub on the olive oil and season with salt and pepper.
Heat a saute pan to medium high and add the butter.
Place the chicken in the pan. Allow the breast to brown for a few minutes then place the lid on the pan to cover.
Allow to cook for 5-7 minutes.
Flip the breast to the other side and place the lid back on the pan.
Allow to cook for another 5-7 minutes.
Check the temperature in the center of the thickest part of the meat with a digital thermometer. It should read 160-165 degrees.
If not, place the lid back on the pan and allow the chicken to cook for 3-5 minutes more.
Check the temp again.
When cooked, wrap the chicken in foil and set aside to rest while you get on with the sauce.
Whisk the white wine into the (now) browned butter and chicken drippings in the pan. Reduce by half; about 5 minutes.
Add the tarragon leaves and then whisk in the cream.
Reduce the sauce until slightly thickened.
Add back in the chicken and turn to coat in the sauce.
Serve with a crusty loaf of bread.