1 onion chopped
1/2 lb carrots chopped
4 stalks celery chopped
1.5 lbs Scrod or other white fish
1 lb Salmon
2 c. half and half
1 red pepper chopped
1 lbs potatoes diced
1 c. white wine
fish stock or water as needed
1 tsp thyme
grated rind of one orange
Pernod or Cognac 2-4 T, to taste
Saute onion in butter till sift. Add carrots, celery and red pepper, sweat for a few minutes to intensify flavor. Add fish, potatoes, wine, stock, thyme . Bring to a boil and simmer till cooked, 1/2 hour. Add half and half, orange rind and Pernod to taste. Reheat and enjoy. Great with Corn Bread!!
Last week I had friends in from England. I had planned an Italian dinner with a fresh tomato basil sauce. During the course of the day I discovered that one of my guests did not eat tomatoes. What to do. I came up with this while touring them around Southern Vermont.
1 head of garlic, peeled and chopped 1-1.5 cups of fresh basil chiffonade 1/3 – 1/2 cup of olive oil juice of 1.5 fresh lemons salt and pepper to taste 1 tsp red pepper flakes 1.25 – 1.5 cup heavy cream 2 lbs shrimp, peeled and deveined 1 lb pasta, spaghetti or linguini etc. freshly grated parmesan Heat the olive oil in a large sauce pan. Add the garlic and saute for 1 minute, add the basil and cook until wilted. Add the lemon juice and heat through. Hold. Cook the pasta. Add the shrimp to the basil lemon mix and saute until cooked through. Just before serving add the salt and pepper, red pepper flakes, and drizzle in the cream to the consistency that you like. Drain the pasta and add to the shrimp mix. Toss. Serve with freshly grated parmesan.
I found this recipe for seared scallops a few months ago in one of my magazines and had to try it. Here is my version with a few adjustments.
6 perfectly shaped sea scallops, round and deep
2 Tablespoons of butter
1 cup of fresh frozen peas
1/4 cup of canned chickpeas, drained, rinsed and roasted in 1 T. olive oil
1 Tablespoon of white wine
1 Tablespoon of fresh lemon juice
.5 cup of heavy cream or more to smoothness and taste
3 large fresh basil leaves
4 each fresh mint leaves ( I used apple mint )
1/3 cup of creme fraiche or to taste
Salt and Pepper
Blanch the peas and roast the chickpeas at 350 until a bit of a crust.
Sear the scallops in the butter until browned and golden on each side. Remove and keep warm.
Deglaze the pan with the white wine and lemon juice.
Add the heavy cream and 1/4 cup of water and reduce by half.
Place the peas and chickpeas either in a blender or cuisinart. Add the rest of the sauce ingredients from the frying pan. Add the creme fraiche and herbs, adding more creme fraiche as needed to make it perfectly smooth. Puree and season to taste with salt and pepper.
Lay a bed of sauce on each plate. Top with 2 scallops. Sprinkle with a coarse sea salt or other decorative coarse salt. Garnish with extra basil or mint leaves. Serves 3 or 6 as a first course
A friend asked me to print this for December. It’s one of his favorites and a long time classic. Just takes a few minutes to make and delicious any time of the year. Enjoy!
1 large can of Red Salmon
1/3 cup of fresh lemon juice
2 T of Gelatin
1/4 of a medium onion, chopped
1/4 cup fresh dill, chopped
1 generous T. horseradish
dash or two of paprika
1.5 cup of sour cream
1.5 cup mayonnaise
Garnish: Kale, Lemon Slices, Capers, cranberries for seasonal color.
Open the can of salmon and drain the liquid into a small pot.
Place 1/3 cup of lemon juice into the Cuisinart bowl and sprinkle on the 2 T. of Gelatin
Heat the salmon liquid and pour over the lemon juice and gelatin. Pulse for 2 seconds. Scrape the gelatin from the sides.
Add the dill and onion and puree. Add the canned salmon minus any dark skin and puree.
Add the paprika, horseradish, sour cream and mayonnaise. Pulse till smooth.
Pour in to a fish mold sprayed with Pam Original Spray. There will be more than enough for the mold so have a small ramekin near by for the extra.
When ready to serve line the platter with kale and turn fish out. To do this wet a cloth with hot water and wring it out. Place it on the inverted mold. You will need to do this several times to release it and coax it with the tip of a knife. It should fall right out after that.
You can also just pour it into a large ramekin and serve directly. I like it with Carr’s Wafers or Fresh French Bread.
Note: you can use fresh salmon salmon to make this, 1 lb cooked.You will need to create 1/4 cup of fish stock and heat it for the gelatin.
There was a small Red Snapper at the Coop last week. Just the right size. And not often seen here in the north!!! So I had to have it. What, you think this photo looks funny. Well, I was so excited that I plated half and started eating before I remembered that I should have take the photograph first. Your picture will undoubtably look better. It was delish.
1 whole small red snapper, cleaned and gutted. Scales removed
8 pieces of garlic minced and mashed with a drop of kosher salt
1 tsp cumin
1 tsp coriander
.5 tsp black pepper
.5 tsp sumac
2 tablespoons chopped fresh thyme or oregano
1.5 bell peppers, orange and yellow, sliced
1 tomato, sliced
1 small red onion, sliced in rounds
Greek or Italian olive oil
1 lemon, quartered
Preheat oven to 425 degree F
Brush a baking dish with olive oil
Pat the Snapper dry and make a few slits in each side of the fish. Fill the slits with the garlic and some of the fresh herbs. Place in the prepared baking dish.
Mix the spices: cumin, coriander, salt, pepper and sumac in a small bowl. Use 3/4 of of the mix to coat the fish on both sides.
Stuff the cavity with the fresh herbs and some tomato, onions and peppers.
Place the remaining vegetables around the fish and sprinkle with a little salt and the rest of the spice mix.
Drizzle the fish and vegetables with a liberal amount of olive oil.
Bake in the the oven at 425 for about 25 minutes or until the fish flakes. Remove from oven and squeeze half of the lemon over the dish. Plate and serve with the other lemon wedges.
It’s summer and we want to cook everything outside. So here’s a recipe for fresh corn and scallops on the grill.
9 Fresh sea scallops
3 Ears of fresh corn
2 Tbl olive oil for sauté, more for grilling
Half a red pepper, diced
2 large cloves of garlic, minced
1 medium tomato, 4 or 5 oz. , chopped
1 medium yellow onion, 4 oz., diced
1/3 cup of fennel, chopped
1 tsp fennel fronds, minced
2 tsp fresh dill, minced
Grated rind of 1 lime
Lime juice from half the lime
1/4 cup of fresh cilantro, minced
Salt and pepper to taste
More cilantro and lime juice for garnish
Heat the grill. While heating roll corn in olive oil. When the grill is hot place the corn on the grill, turning every 5 minutes until charred on all sides. When done remove from the grill and cool.
When cool cut the kernels from the cob. Reserve.
While grilling chop and mince the vegetables and herbs. Heat the 2 T. of olive oil in a skillet.
Cook the onions until starting to brown. Then add the peppers and garlic. Cook 1 minute. Add the tomato, fennel, minced fennel and dill. Cover and cook a few minutes until the corn is cooked through.
Roll the scallops in olive oil, season with salt and pepper. Grill for 2 minutes on each side.
Remove the lid from the corn mixture and add the lime rind, juice of half the lime and the cilantro. Stir.
Divide corn melange between 3 plates. Top with three scallops each. Squeeze the juice from the second half of the lime over the scallops. Garnish with chopped cilantro and serve hot.