After providing a lot of vegetable recipes recently, we felt it was time to think about different ways to prepare fish. Although we had planned to include a recipe for fish cooked on the grill with fresh herbs, we realized that we need to fix it again and actually write down the amounts of the various ingredients. Instead, we have included a fish fillet recipe that is cooked in parchment paper (available at most of the local cooking supply stores). The five peppercorn blend (black Tellecherry, black malabar, white montok, green Brazilian and baises roses) adds a unique flavor to this recipe and it is worth tracking down a bottle. We used pink snapper for this dish, but any type of firm fillet will work. This is an especially good way to prepare strong-flavored fish.
The salad and vegetable for this meal are combined in a way that we haven't seen before. Since lettuce is still in season, we have experimented with a variety of salads recently and this mixture of lettuce and potatoes works very well. The healthy aspect of the meal ended when we decided to include the cheesecake recipe (but only as a base for the wonderful strawberries that are available now). This is a great recipe, and one that has been around so long that while we no longer remember the source, we can highly recommend it.
Ingredients:
Rinse fish under cold water, remove any bones and place on paper towels to dry. In a skillet over low heat, saute chopped onion and celery in olive oil for 4-5 minutes. Remove from heat, stir in shredded carrots and set aside.
Preheat oven to 375°. Unfold parchment paper and place half of sauteed vegetables, in equal amounts, on one half of each paper (near fold). Place one fish fillet on vegetables and top with remaining vegetables, again evenly dividing the mixture. Place equal amounts of lemon slices, dill, ground pepper and butter on top of vegetable mixture. Fold and tightly seal each packet; place packets on baking sheets and put in oven. Bake for 15 minutes. Immediately transfer to serving plates and open packets at the table. 4 servings.
Ingredients:
Wash salad greens, tear and place on paper towels to dry. In a small bowl, whisk together vinegar, mustard, salt and pepper. Slowly whisk in olive oil until completely combined. Set aside.
Grate peeled potatoes (onto a cutting board) using largest hole of grater. Heat (over medium high) enough peanut oil to coat the bottom of a medium skillet. Squeeze the liquid out of the grated potatoes and place into skillet. Season with salt and pepper. Watching carefully (the bottom will burn quickly) and shaking frequently, cook the "pancake" until the bottom is golden brown and the top begins to soften. Slide the pancake onto a cutting board and, if necessary, add additional peanut oil to the pan. Turn pancake back into pan and cook the reverse side until golden. Drain on paper towels and cut into wedges.
To assemble, toss greens with dressing to coat and divide evenly among four salad plates. Top with wedges of potato pancake (and drizzle with a small amount of dressing). Garnish with feta cheese and serve while potatoes are still warm. 4 servings.
Ingredients:
Preheat oven to 325°. In a large mixing bowl, using an electric mixer, beat the cream cheese with the egg yolks until the mixture is completely smooth. Beat in the sugar, flour, sour cream, lemon juice, vanilla extract, lemon and orange rinds. Place the egg whites (at room temperature) and cream of tartar in a medium mixing bowl. Beat the whites with an electric mixer until they hold short, distinct peaks. Fold about one-third of the whites into the cream cheese mixture, thoroughly, to lighten it, then carefully fold in the rest.
Pour the mixture into an ungreased 9 or 10-inch springform pan. Bake at 325° for 1 hour and 10 minutes, or until the center no longer appears soft. (During the cooking, the cheesecake will puff up and then shrink and crack as it cools.) Let the cake cool completely (at least 2 hours) at room temperature before removing sides of pan. The cheesecake will keep, refrigerated, for 5 days. Serve topped with fresh strawberries. 10-12 servings.
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