Saturday, August 28, 2010

Sea Bass & Cauliflower

I have decided that I am horrible at grilling fish. Now, that may change, since Matthew's Aunt Nancy gave us planks to cook salmon on the grill. However, today, I decided to make Sea Bass, and simply pan fry it; not necessarily use an alternate cooking method (grilling).

So, I took:

1 lb Sea Bass
2 T. Olive Oil
2T. Lemon Juice
Salt and Pepper to taste
Olive Oil

Coat the fish with some oil, salt and pepper; put in the refrigerator for about a half hour.

Heat the pan, then add some oil. After the oil is hot, on medium heat, each side of the fish should be cooked, approx. 5 minutes on each side. If the fish is not done, turn off the heat, and finish cooking on the side without skin. It will cook through out.

Cauliflower with Parmesan Cheese:

21 Large Cauliflower Head, chopped ( but not too small, because then it turns into mush, 1-inch or larger are good)
2 T. - 4T. Olive Oil (preference)
Salt and Pepper to Taste
Parmesan Cheese to Coat

Preheat the oven to 425°. On a large rimmed baking sheet, toss the cauliflower florets with the olive oil and season with salt and pepper. Roast for about 40 minutes, until the florets are tender and browned, tossing halfway through. Transfer to a bowl, toss with Parmigiano-Reggiano cheese and serve.

I know he won't like the cauliflower, but maybe the fish? Waiting for his response.

Friday, August 27, 2010

Update: Chicken Roulade and Green Beans

Another keeper! Other than almost killing himself on the toothpicks, he really liked it. The green beans are something that I have made before, and although I think I overtoasted the sliced almonds, he did not mention a thing, so it will be our little secret. Simply something I need to remember in the future. Happy cooking!!!

Wednesday, August 25, 2010

Chicken Roulade and Green Beans

Okay, was this recipe perfect? No. But it was my second attempt at chicken roulade. The first time, it was bad. I did not pound out the chicken enough, and had to cook the chicken more, and the cheese just crazy melted and the whole thing was just not, I have some advice this time...

1) Do not use toothpicks. The recipe calls for twine or wire...use it!

2) Make sure you actually pound out the chicken as thin as it says. 1/4 of an inch is what it told me, and even with a ruler, it doesn't necessarily work.

Chicken Roulade
2 chicken breasts, again, make sure you pound it out hard...the thinner, the better...
Enough prosciutto to cover each chicken breast. I bought 1/2 lb, very thinly sliced, and have left overs.
Salt and pepper to taste
16 oz. Fresh Spinach, cooked down and drained
2 eggs, beaten
3/4 C. Ricotta Cheese
1/4 C. Parmesan Cheese
3 T. Garlic
1 T. Dry Oregano
Salt and Pepper to Taste
1 C. White Wine
4 T. Marsala

Preheat the oven to 350 degrees.

Pound out the two chicken breasts. The thinner, the better. Do this between two plastic wrap pieces, or in one large sandwich bag.

Salt and pepper each. Add the prosciutto as a layer to the chicken. Each chicken piece should have it's own layer.

Mix the spinach, cheeses, garlic, eggs, salt, pepper and oregano. Mix it together, well.

Spread the spinach/cheese mixture on the chicken/prosciutto. Roll it up, tie it up with twine. If necessary, poke it with tooth picks, but that is a total last resort....

Sear 4 sides of the chicken. Remove the chicken rolls, add the wine and Marsala to the dish. Bring to a boil. Replace the chicken. place in the dish with the wine sauce. Put in the oven for 20 minutes.

Take out of the oven, place chicken in a dish.

Add a stick of butter to the wine mixture. Mel it, add salt, pepper, and parsley.

Sooooooooooooooo good!

Green Beans
A bunch of Green Beans
Sliced Almonds (roasted or not, no worries)
1/4 stick of butter
2 T. Olive Oil

Add butter and oil to a pan. Add green beans. Get to a point when they are browning. Turn off heat. Add almonds.

My take: Yummy!!!

We wait for Matthew

Saturday, August 14, 2010

Grapefruit Mango Cocktail

I am going out of town for a week tomorrow and had some produce to get rid of...getting ripe, would be bad by the time I got back. Last time I was at the grocery store, I had some crazy idea to buy a grapefruit, even though I am not a big fan, and would never eat it by itself. I hate to throw out food, though, so I had to find something to do with it. I was looking online, and didn't find much that I could make with it, unless I was to go out to the grocery store and buy more ingredients. So, instead, I decided to make a cocktail. I found several, but needed to use items I already had, so I put the following was together:

1 grapefruit, peeled and all membrane cut off
1 mango, cut in small chunks
1 1/2 limes, juiced

Put everything in a blender and blend until there are no chunks. Then add:

1 oz. Contreau (I am not sure I spelled that right)
1 c. ice

The alcohol content is up to you. I made them light...simply add some, blend, taste, and add more if necessary. Be careful, though, it is hard to taste the alcohol, but I have to be honest, I don't make cocktails often enough to know how much liquor is supposed to go in there. I just eye-balled the vodka with what I thought was okay.

Matthew probably will not get a chance to try this, so the success of this recipe is up to me, and I say...YUMMY!!!

Friday, August 13, 2010

Tomato Sauce

So I haven't written in a while, but that is because Matthew and I have been grilling out, and there really have not been many recipes to write about...grilling is a taste in itself...steaks, chicken, shrimp, peppers, asparagus...everything tastes better on the grill!

I have also been frequenting the Farmer's Market, which I love every week. This past weekend, I fell in love with the tomatoes...these gorgeous yellow cherry tomatoes that melt in your mouth, and I bought a whole bunch of red cherry tomatoes that, honestly, never got ripe. So, I decided to try to make homemade pasta sauce, yet again, this time with the red cherry tomatoes...I have had problems making this sauce, as I always feel there is too much acid, and not enough like store bought, which I tend to adore.

So I tried something new...forget just onions, garlic and tomatoes...let's add some more to it. I have, previously, tried adding wine, and that didn't work, either...I think I may have found something very close to the restaurant brand, but better...let's see what the man thinks:

Olive Oil
1 medium union, chopped
1 carrot, shredded
1 stalk celery, finely diced
As much garlic as you want, my recipe had 1 T. chopped garlic
1 basket red cherry tomatoes, quartered
1 T. tomato paste
1/4 basil, chopped
1 can diced tomatoes
Salt and Pepper to taste

Heat a pot at medium low heat. When it is warm add the olive oil. When the olive oil is warm, add the shredded carrots. Cook for about 5 minutes. Add onions and celery. Add some salt and pepper. Cook for 10 minutes. Add garlic. Cook for 5-10 minutes, until everything is translucent. Add the tomato paste. stir until combined. While cooking vegetables, chop cherry tomatoes. Add to the pot. Ad more salt and pepper. Cook for about 20 minutes, stirring occasionally. Add the can of tomatoes. Stir until combined. Add more salt and pepper. Cook for another 20 minutes. Add chopped basil. Add more salt and pepper. Cook another 20 minutes. Take off heat until ready for pouring onto pasta.