I'll share my recipe, if you'll share yours, April 30, 2011

13 years ago

Roasted Striped Bass with Fennel, Tomatoes, and Oil-Cured Olives

Bon AppÃÂ©tit

yield: Makes 6 servings

Ingredients

2 cups dry white wine

1 cup (about) extra-virgin olive oil

2 large fresh fennel bulbs with fronds attached, trimmed; bulbs quartered lengthwise, then thinly sliced; fronds chopped and reserved for garnish

1 large red onion, halved lengthwise through root end, thinly sliced (about 3 cups)

3 1 1/4- to 1 1/2-pound whole striped bass, cleaned, gutted, scaled

1/4 cup (about) all purpose flour

6 large garlic cloves, peeled, crushed, divided

3/4 cup chopped fresh Italian parsley, divided

1 pound cherry tomatoes, halved

1/2 cup oil-cured black olives, pitted, halved

Preparation

Position rack in center of oven and preheat to 400ÃÂ°F. Boil wine in medium saucepan until reduced to 1 cup, about 5 minutes. Remove from heat and reserve.

Generously brush 18x12x1-inch baking sheet with olive oil.

Arrange fennel slices in single layer on prepared baking sheet. Top with onion slices in single layer. Sprinkle with salt and freshly ground black pepper. Drizzle 4 tablespoons oil over vegetables.

Rinse fish inside and out; pat dry with paper towels.

Sprinkle fish inside and out with salt and freshly ground black pepper. Lightly dust outside of fish with flour. Pour enough olive oil into extra-large skillet to reach depth of 1/4 inch; heat over medium-high heat until oil is very hot.

Working with 1 fish at a time, add fish to skillet and fry until golden crust forms on skin, about 3 minutes per side.

Carefully place fish atop vegetables on baking sheet. Gently stuff cavity of each fish with 2 crushed garlic cloves, then 1/4 cup chopped parsley. Pour reserved wine over vegetables on baking sheet.

Roast fish uncovered until vegetables begin to soften, 35 to 40 minutes. Scatter tomato halves and olives around fish; bake until fish is just cooked through, about 15 minutes longer. Transfer fish to large platter; cover with foil to keep warm. Increase oven temperature to 475ÃÂ°F.

Continue to bake vegetables uncovered until tender and tomatoes are very soft and beginning to color in spots, about 15 minutes longer.

Arrange vegetable mixture around fish on platter. Drizzle with 2 tablespoons oil. Sprinkle chopped fennel fronds over fish and serve.

Sort by:Oldest

Comments (3)

patti43
13 years ago
Mornin' ladies. Company's gone and it sure is quiet around here! We sister's sure do like to talk :-)

I want to make this salad next week. Getting time for lighter meals since it's getting so warm. I'll cut the recipe in half or else we'll be eating it until buffalos run out our ears!!

BUFFALO CHICKEN PASTA SALAD (Adapted from Epicurious)

3 boneless, skinless chicken breasts
1 tsp chopped garlic
1/4 cup pepper sauce
1 16oz box pasta (farfelle or penne work well)
4 oz blue cheese crumbles
8 oz blue cheese dressing
2 tbs Caesar salad dressing
2 tbsp onion, chopped
3 stalks celery, sliced thin
Cayenne and black pepper to taste
2 tsp milk

Marinade chicken in garlic and hot sauce 2-4 hours, drain off 1/2 liquid. Cook chicken and remaining liquid in a covered frying pan over medium heat 15-20 minutes or until tender and cooked through. Remove chicken from the pan, let stand 5 minutes for juices to absorb. Slice into bite sized pieces and toss in additional pepper sauce to taste. Cover and chill.

Cook pasta al dente, cover with ice water to stop the cooking, drain and set aside. In a large bowl, mix blue cheese, both dressings, onion, celery and pepper until blended. Add pasta and toss well. Cover and chill, preferably overnight.

To serve, toss the pasta mixture with 2 tsp of milk to thin sauce, top with chicken. Serve cold. NOTE: I prefer to mix it all together.
Jasdip
13 years ago
And here's the dessert to go with today's recipes :)

Carrot Cake Cupcakes with Lemony Frosting (Fine Cooking)

3/4 cup whole-wheat pastry flour or regular whole-wheat flour
1/2 cup all-purpose flour
1 tsp. baking soda
1/4 tsp. salt
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 cup canola oil
3/4 cup firmly packed light brown sugar
2 large eggs
1/2 cup natural unsweetened applesauce
1/2 tsp. vanilla extract
1-1/2 cups finely shredded carrots (about 2 carrots)
1/4 cup finely chopped walnuts

For the frosting:
4 oz. reduced-fat cream cheese, softened
3/4 cup confectioners sugar
1/2 tsp. finely grated lemon zest
2 Tbs. finely chopped walnuts

Preheat the oven to 350F. Line 12 muffin cups with paper liners.

In a medium bowl, sift together both flours, the baking soda, salt, and spices.

In a large bowl, whisk together the oil, brown sugar, and eggs until well combined. Whisk in the applesauce, vanilla, and carrots.

Add the dry ingredients and mix until just combined. Stir in the walnuts.

Divide the batter between the muffin cups. Bake until a toothpick inserted in a cupcake comes out clean, about 20 minutes. Transfer to a wire rack to cool completely.

To make the frosting, with an electric mixer, beat together the cream cheese, confectioners sugar, and lemon zest until smooth and creamy. Frost the cooled cupcakes and sprinkle with the 2 tbsp. walnuts.
Related Discussions
I'll share my recipe, if you'll share yours, April 4, 2011
Q
Comments (1)
I found this today while looking for another recipe. You can't go wrong with this one. Peanut Butter Brownie Cookies These chocolaty cookies have a peanut butter surprise in every bite. Prep Time: 1 Hr Total Time: 1 Hr 30 Min Makes: 24 1(19.5-oz.) box Pillsbury Brownie Classics Traditional Fudge Brownie Mix 1/4cup butter or margarine, melted 4oz. cream cheese (from 8-oz. pkg.), softened 1egg 1cup powdered sugar 1cup creamy peanut butter 1/2(16-oz.) can chocolate fudge ready-to-spread frosting Heat oven to 350ÃÂº F. In medium bowl, beat brownie mix, melted butter, cream cheese and egg 50 strokes with spoon until well blended (dough will be sticky). Drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets to make 24 cookies; smooth edge of each to form round cookie. In small bowl, mix powdered sugar and peanut butter with spoon until mixture forms a ball. With hands, roll rounded teaspoonfuls peanut butter mixture into 24 balls. Lightly press 1 ball into center of each ball of dough. Bake at 350ÃÂºF. for 10 to 14 minutes or until edges are set. Cool on cookie sheets at least 30 minutes. Remove from cookie sheets. Spread thin layer of frosting over peanut butter portion of each cooled cookie. ***** High Altitude (3500-6500 ft): Before baking, flatten cookies slightly. Bake at 350Ã¯Â¿Â½F. for 11 to 15 minutes. Nutritional Information: Nutrition Information: 1 Serving (1 Cookie)Calories 260(Calories from Fat 110),Total Fat 13g(Saturated Fat 6g,Cholesterol 20mg;Sodium 160mg;Total Carbohydrate 32g(Dietary Fiber 0g,Sugars 25g),Protein 4g;Percent Daily Value*:Calcium ;Exchanges:1 Starch;1 Other Carbohydrate;2 1/2 Fat;Carbohydrate Choices:2;*Percent Daily Values are based on a 2,000 calorie diet
...See More
I'll share my recipe, if you'll share yours, April 19, 2011
Q
Comments (10)
I posted this last week and you asked me to let you know how we liked it. Well, the flavors are wonderful. But the cooking time was off and it took much longer. It would have been better cooked per my notes because it was soupy affter the alloted. I'm posting again with my notes. I'll make it again, but it's not something I'd cook every week. (I liked the quinoa much better this time.) :) CURRIED CHICKEN QUINOA WITH PEA 1 Tbsp olive oil About 1 1/2 lb. boneless skinless chicken thighs, cut into bite size pieces 1 small red onion, chopped 2 garlic cloves, crushed 1 15 oz. can petite diced tomatoes 1 Tbsp curry powder 1/2 Tbsp chili powder 1 tsp nutmeg 2 cups water or chicken broth 1 cup quinoa 1 12 oz. bag frozen peas Salt and pepper to taste Add the oil, chicken pieces, chopped onion and garlic to a Dutch oven. Saute for about 10 minutes, or until chicken pieces are mostly cooked. Add the diced tomatoes, undrained, curry powder, chili powder and nutmeg. Stir until combined and let cook for about 5 minutes.* Stir in the water and bring to a bubble. Stir in the quinoa, bring to rolling boil and then reduce heat to medium low, cover and cook for 14 minutes. With about 5 minutes left to cook, stir in the frozen peas. Turn heat to low and keep warm until ready to serve. Makes 4 adult portions. * Needs more time--I think I'll add 1/2 the broth when I add the tomatoes and seasonings and cook 10-15 minutes before adding the rest of the broth and the quinoa. After adding the quinoa and then cook 14 minutes or until it isn't soupy anymore. Great flavor. I left out the nutmeg--already had enough flavors.
...See More
I'll share my recipe, if you'll share yours, April 25, 2011
Q
Comments (2)
This is my sista's recipe. SARA'S ARTICHOKE-OLIVE-CHICKEN BAKE 1 1/2 cups uncooked rotini pasta 1 tbsp olive oil 1 medium onion, chopped 1/2 green bell pepper, chopped 2 cups shredded cooked chicken 1 can (14 1/2 oz.) diced tomatoes with Italian herbs, undrained 1 can (14 oz.) marinated artichoke hearts, drained and quartered 1 can (6 oz.) sliced black olives, drained 1 tsp dried Italian seasoning 2 cups ( 8 oz.) shredded mozzarella cheese Fresh basil sprigs (optional) Preheat oven to 350. Spray 13 X 9 inch baking dish with nonstick cooking spray Cook pasta according to package directions until al dente. Drain and set aside. Heat oil in large deep skillet over medium heat until hot. Add onion and pepper; cook and stir 1 minute. Add chicken, tomatoes with juice, pasta, artichokes, olives and Italian sseasoning; mix until combined. Place half of chicken mixture in prepared dish; sprinkle with half of cheese. Top with remaining chicken mixture and cheese. Bake, covered, 35 min. or until hot and bubbly. Garnish with basil, if desired. Serves 8.
...See More
I'll share my recipe, if you'll share yours, April 8, 2011
Q
Comments (8)
Lemon Fluff Dessert (Taste of Home) 1 can (12 ounces) evaporated milk 1 package (3 ounces) lemon gelatin 1 cup sugar 1-1/3 cups boiling water 1/4 cup lemon juice 1-3/4 cups graham cracker crumbs 5 tablespoons butter, melted Pour milk into a small metal bowl; place mixer beaters in the bowl. Cover and refrigerate for at least 2 hours. Meanwhile, in a large bowl, dissolve gelatin and sugar in boiling water. Stir in lemon juice. Cover and refrigerate until syrupy, about 1-1/2 hours. In a small bowl, combine crumbs and butter; set aside 2 tablespoons for garnish. Press remaining crumbs onto the bottom of a 13-in. x 9-in. dish. Beat chilled milk until soft peaks form. Beat gelatin until tiny bubbles form. Fold milk into gelatin. Pour over prepared crust. Sprinkle with reserved crumbs. Cover and refrigerate until set. Cut into squares. Yield: 12 servings.
...See More
Marilyn Sue McClintock
13 years ago
Sponge Cake Lemon Pie

2 eggs, separated
1 cup sugar
2 rounded Tbs. flour
1 cup milk
Grated lemon rind and juice of 1 lemon
2 Tbs. butter, melted
1/2 tsp salt
1 pie crust, 10-inch, unbaked

Mix the flour into the sugar. Beat the yolks until creamy, add the sugar and milk. Add the grated rind, juice and melted butter. Beat the egg whites with the salt until stiff. Fold into the other mixture. Pour into the pie shell, bake at 325 degrees until golden brown.

Sue

I'll share my recipe, if you'll share yours, April 30, 2011

Comments (3)

patti43

Jasdip

Related Discussions

Marilyn Sue McClintock

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US