-NYTimes/Bittman, 3 Jul 2011
Baked Sea Bass With Potatoes, Tomatoes and Onions
By MARK BITTMAN
Time: 1 hour
6 tablespoons olive oil
6 medium all-purpose potatoes, peeled and cut into 1/2-inch slices
6 medium ripe tomatoes, cored and cut into 1/4-inch slices
3 medium onions, thinly sliced
Salt and black pepper
9 unpeeled garlic cloves, crushed
6 fresh thyme sprigs, plus more for garnish
6 fresh rosemary sprigs, plus more for garnish
6 whole small sea bass or other fish (about 4 pounds total), scaled and gutted.
1. Heat the oven to 350. Drizzle 2 tablespoons of the oil in the bottom of a large roasting pan. Spread half the potatoes in the pan in a single layer, followed by half the tomatoes and half the onions. Sprinkle with salt and pepper, and repeat the layers. Scatter the garlic, thyme and rosemary on top and drizzle with 3 tablespoons of the oil. Cover the pan with foil and bake for 30 minutes.
2. Meanwhile, rinse the fish with cold water to remove any blood or traces of viscera. Make three deep, parallel crosswise cuts on each side of each fish. Sprinkle inside and out with salt and pepper. Uncover the roasting pan and lay the fish on top of the vegetables. Raise the oven temperature to 375. Bake until the fish is opaque and flakes easily near its backbone, about 12 minutes. Drizzle with the remaining tablespoon oil, garnish with more thyme and rosemary sprigs and serve.
Yield: 6 servings.
04 June 2011
Cornmeal and Flax-Crusted Cod or Snapper
-NYTimes, Martha Rose Shulman, 30 May 2011
1 1/2 pounds snapper or cod fillets
Salt and freshly ground pepper
1/4 cup fine cornmeal (if you have only polenta or coarse cornmeal, you can grind it to a fine powder in a spice mill)
1/4 cup flaxseeds, untoasted or toasted, coarsely ground
1/4 cup all-purpose flour or rice flour
2 eggs, beaten
1/2 teaspoon freshly ground pepper
2 to 4 tablespoons canola oil
Lemon wedges for serving
1. Heat a large, heavy cast-iron skillet over medium-high heat (unless you’re planning to cook the fish later).
2. Pat the fish fillets dry, and season with salt and pepper. In a wide bowl, mix together the cornmeal, flaxseeds, and salt and pepper to taste.
3. Place the flour on a plate or in a baking dish. Beat the eggs in a wide bowl. Dredge the fillets first in the flour -- tap them to remove excess flour -- then in the egg, then in the cornmeal-flax mixture. If not cooking right away, place the fish on a baking sheet, uncovered, in the refrigerator.
4. Add 2 tablespoons canola oil to the hot pan. When it is rippling, carefully add as many fillets as will fit your pan. Cook four to five minutes on each side (depending on the thickness of the fillets) or until nicely browned. Remove from the pan, and keep warm in a low oven while you repeat with the remaining fish and oil, as necessary. Serve hot, with lemon wedges.
Yield: Serves four.
Advance preparation: You can prepare this through Step 3 several hours before cooking the fish.
Nutritional information per serving (based on 2 tablespoons oil): 364 calories; 2 grams saturated fat; 4 grams polyunsaturated fat; 7 grams monounsaturated fat; 153 milligrams cholesterol; 16 grams carbohydrates; 3 grams dietary fiber; 138 milligrams sodium (does not include salt to taste); 39 grams protein
1 1/2 pounds snapper or cod fillets
Salt and freshly ground pepper
1/4 cup fine cornmeal (if you have only polenta or coarse cornmeal, you can grind it to a fine powder in a spice mill)
1/4 cup flaxseeds, untoasted or toasted, coarsely ground
1/4 cup all-purpose flour or rice flour
2 eggs, beaten
1/2 teaspoon freshly ground pepper
2 to 4 tablespoons canola oil
Lemon wedges for serving
1. Heat a large, heavy cast-iron skillet over medium-high heat (unless you’re planning to cook the fish later).
2. Pat the fish fillets dry, and season with salt and pepper. In a wide bowl, mix together the cornmeal, flaxseeds, and salt and pepper to taste.
3. Place the flour on a plate or in a baking dish. Beat the eggs in a wide bowl. Dredge the fillets first in the flour -- tap them to remove excess flour -- then in the egg, then in the cornmeal-flax mixture. If not cooking right away, place the fish on a baking sheet, uncovered, in the refrigerator.
4. Add 2 tablespoons canola oil to the hot pan. When it is rippling, carefully add as many fillets as will fit your pan. Cook four to five minutes on each side (depending on the thickness of the fillets) or until nicely browned. Remove from the pan, and keep warm in a low oven while you repeat with the remaining fish and oil, as necessary. Serve hot, with lemon wedges.
Yield: Serves four.
Advance preparation: You can prepare this through Step 3 several hours before cooking the fish.
Nutritional information per serving (based on 2 tablespoons oil): 364 calories; 2 grams saturated fat; 4 grams polyunsaturated fat; 7 grams monounsaturated fat; 153 milligrams cholesterol; 16 grams carbohydrates; 3 grams dietary fiber; 138 milligrams sodium (does not include salt to taste); 39 grams protein
08 May 2011
Soba noodle salad with broccoli and spicy tofu
-adapted from Cooking Light, May 2011
8 oz firm tofu, drained and cut into .75 in slices
olive or peanut oil
soy sauce
hot chile sauce
8 oz broccoli, sliced lengthwise
1 bundle soba noodles (can substitute linguine, udon or other chewy noodles)
rice wine vinegar
1 T grated fresh ginger
1 t sesame oil
1/2 c thinly sliced radishes
2 T cashews or almond slivers, toasted.
Preheat oven to 350 and boil water for noodles. Marinate tofu in 2 T olive or peanut oil, 2 T soy sauce, 1 t Sriracha, for at least 15 minutes. Reserve marinade. Spread tofu out on baking sheet and bake until golden, about 10'.
While tofu bakes, cool noodles in boiling water until al dente or slightly firmer than al dente. One minute before noodles finish cooking, toss broccoli into cooking water. Plunge noodles and broccoli into ice water to stop cooking.
Combine tofu, noodles, broccoli, 3 T rice wine vinegar, ginger, sesame oil, radishes, 3 T olive or peanut oil, 1 t Sriracha, and reserved marinade. Top with nuts.
8 oz firm tofu, drained and cut into .75 in slices
olive or peanut oil
soy sauce
hot chile sauce
8 oz broccoli, sliced lengthwise
1 bundle soba noodles (can substitute linguine, udon or other chewy noodles)
rice wine vinegar
1 T grated fresh ginger
1 t sesame oil
1/2 c thinly sliced radishes
2 T cashews or almond slivers, toasted.
Preheat oven to 350 and boil water for noodles. Marinate tofu in 2 T olive or peanut oil, 2 T soy sauce, 1 t Sriracha, for at least 15 minutes. Reserve marinade. Spread tofu out on baking sheet and bake until golden, about 10'.
While tofu bakes, cool noodles in boiling water until al dente or slightly firmer than al dente. One minute before noodles finish cooking, toss broccoli into cooking water. Plunge noodles and broccoli into ice water to stop cooking.
Combine tofu, noodles, broccoli, 3 T rice wine vinegar, ginger, sesame oil, radishes, 3 T olive or peanut oil, 1 t Sriracha, and reserved marinade. Top with nuts.
Lemon chicken soup with dumplings
-Cooking Light, Apr 2011
Make stock (or use instant):
Preheat oven to 425. Bake 2 lb chicken bones, 2 lg carrots, 2 celery stalks, 1 lg onion (halved) until browned (about '45).
Combine all with 3 qts water and bay leaf in stockpt. Bring to boil. Reduce heat and simmer gently 2 hrs. Strain, refrigerate, skim top. Add 1 t turmeric and 1/2 t salt.
Combine 1/4 t salt, 2/3 c matzo meal, 1 T chopped parsley, 2 T canola oil, 2 T water, 2 t grated lemon rind, .25 t black pepper, 2 lg beaten eggs. Cover and chill for 30'. Meanwhile, bring stock to simmer.
Moisten hands. Shape mixture into 1-inch balls and cook these dumplings in stock for 15 minutes. Add 1/2 lb chicken meat and cook 15' or until chicken is done. Cut chicken into thin slices.
Slowly add 1 cup hot stock to 1 egg, stirring constantly. Pour mixture slowly into soup. Add 2 T lemon juice and sprinkle with dill.
Make stock (or use instant):
Preheat oven to 425. Bake 2 lb chicken bones, 2 lg carrots, 2 celery stalks, 1 lg onion (halved) until browned (about '45).
Combine all with 3 qts water and bay leaf in stockpt. Bring to boil. Reduce heat and simmer gently 2 hrs. Strain, refrigerate, skim top. Add 1 t turmeric and 1/2 t salt.
Combine 1/4 t salt, 2/3 c matzo meal, 1 T chopped parsley, 2 T canola oil, 2 T water, 2 t grated lemon rind, .25 t black pepper, 2 lg beaten eggs. Cover and chill for 30'. Meanwhile, bring stock to simmer.
Moisten hands. Shape mixture into 1-inch balls and cook these dumplings in stock for 15 minutes. Add 1/2 lb chicken meat and cook 15' or until chicken is done. Cut chicken into thin slices.
Slowly add 1 cup hot stock to 1 egg, stirring constantly. Pour mixture slowly into soup. Add 2 T lemon juice and sprinkle with dill.
07 May 2011
(lighter) Carrot Cake
-Cooking Light, April 2011
10.1 oz APF (2.25 c)
2 t baking powder
1.5 t ground cinnamon
.25 t salt
2 c grated carrot
1 c granulated sugar
.5 c packed brown sugar
6 T butter
3 lg eggs
1 t vanilla extract
.5 c low-fat buttermilk
Preheat oven to 350. Prep 13 x 9 pan with cooking spray or with flour and grease.
Combine sugars and butter, cream until combined. Add eggs 1 at a time, beating well, then stir in vanilla.
Combine remaining dry ingredients in a separate bowl. Alternate adding small amounts of dry mixture with small amounts of buttermilk to the butter mixture, mixing well after each addition.
Spread batter into prepared pan and bake 28' or until wooden toothpick inserted in center comes out clean. Cool cake on wire rack and frost with cream cheese icing.
10.1 oz APF (2.25 c)
2 t baking powder
1.5 t ground cinnamon
.25 t salt
2 c grated carrot
1 c granulated sugar
.5 c packed brown sugar
6 T butter
3 lg eggs
1 t vanilla extract
.5 c low-fat buttermilk
Preheat oven to 350. Prep 13 x 9 pan with cooking spray or with flour and grease.
Combine sugars and butter, cream until combined. Add eggs 1 at a time, beating well, then stir in vanilla.
Combine remaining dry ingredients in a separate bowl. Alternate adding small amounts of dry mixture with small amounts of buttermilk to the butter mixture, mixing well after each addition.
Spread batter into prepared pan and bake 28' or until wooden toothpick inserted in center comes out clean. Cool cake on wire rack and frost with cream cheese icing.
Linguine with Clams and Fresh Herbs
-Cooking Light, April 2011
Cook 8 oz linguine and drain. Scrub 1.5 lbs littleneck clams.
Chop 1/3 c parsley and add 1 T chopped fresh oregano and 2 t grated lemon rind.
Heat EVOO in lg skillet and add 2 c sliced red onion, 1/4 t crushed red pepper and 4 cloves garlic, sliced. Saute 4 min.
Add 1/2 c white wine and clams. Cover and simmer 5; or until shells open.
Toss clams with pasta, 2 T butter, and salt and pepper to taste.
Cook 8 oz linguine and drain. Scrub 1.5 lbs littleneck clams.
Chop 1/3 c parsley and add 1 T chopped fresh oregano and 2 t grated lemon rind.
Heat EVOO in lg skillet and add 2 c sliced red onion, 1/4 t crushed red pepper and 4 cloves garlic, sliced. Saute 4 min.
Add 1/2 c white wine and clams. Cover and simmer 5; or until shells open.
Toss clams with pasta, 2 T butter, and salt and pepper to taste.
Fusilli with Caramelized Spring Onions and White Wine
-Cooking Light, April 2011
Preheat oven to 375.
Start boiling pot of salt water for pasta.
Combine 1/2 c panko, 1 T EVOO, 1 t minced garlic, dash of salt. Spread mixture on baking sheet, bake for 6' or until golden brown. Cool.
Caramelize onions in some olive oil in lg skillet over med heat. Add 1 t garlic and 1/2 c dry white wine. Cook 1' at high heat. Add 1/2 c broth and cook down to 1/2 c liquid. Meanwhile, cook 8oz fusilli and drain.
Combine onions and pasta and sprinkle panko mix over top.
Preheat oven to 375.
Start boiling pot of salt water for pasta.
Combine 1/2 c panko, 1 T EVOO, 1 t minced garlic, dash of salt. Spread mixture on baking sheet, bake for 6' or until golden brown. Cool.
Caramelize onions in some olive oil in lg skillet over med heat. Add 1 t garlic and 1/2 c dry white wine. Cook 1' at high heat. Add 1/2 c broth and cook down to 1/2 c liquid. Meanwhile, cook 8oz fusilli and drain.
Combine onions and pasta and sprinkle panko mix over top.
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