We just bought some beautiful looking trout and this recipe came to mind.
- 1/2 baguette
- 2 tbsp. good olive oil
- 1/3 cup Romano cheese, grated
- pinch of cayenne pepper
- pinch of sea alt and freshly ground pepper
- 1 medium onion, cut into a small dice
- 1 tbsp. olive oil
- 2 garlic cloves, minced
- 8 cups vegetable stock
- 2 large sweet potatoes, peeled and cut in a medium dice
- 4 medium carrots, peeled and sliced
- 8 oz. fresh trout, skinned and boned
- 1 tbsp. mixed fresh herbs, chopped fine
- 1/4 cup sliced black olives
- 1 cup grated mozzarella cheese
Tear the baguette into bite-size pieces. In a large bowl, combine the first amount of olive oil, romano cheese and cayenne. Add the bread and toss to coat. In a saucepan, toast the bread over medium heat turning often, until a golden brown. Remove from heat and place on a baking sheet in a single layer to cool.
In a straight sided pan, cook the onion in the second portion of olive oil until golden or about 7-8 minutes. Add the garlic and saute for 1 minute more. Add the vegetble stock, potatoes and carrots. Simmer over medium-low heat until the potatoes are cooked through but still holding shape (about 12 minutes).
Add the trout to the pan and cook for 5 minutes until the fish is opaque and will flake easily. Stir in the olives and herbs, breaking the fish into bite size pieces as you do so.
Serve immediately with the croutons and cheese.
This only needs that ‘missing’ glass of chilled white wine like a Mistura Branca from Quinto Ferreira Wineries. Yummmmmm…..
Fruit/Nut Chocolate Bark
I seem to be on a dark chocolate kick (who isn’t?) and this is a yummy one as well. So, pour a coffee, start this and then…..and then….when done, indulge yourself as it was soooooo difficult to make. NOT!
- 12 oz. darkest chocolate (not bitter), chopped
- 1/2 tsp. ground anise
- 1/2 cup chopped dried apricots
- 1/2 cup dried cranberries
- 1 cup salted pistachios, chopped
- 1/2 cup chopped candied ginger (my favourite stuff)
- pinch fleur de sel
Line a cookie sheet with foil. Set aside.
In a metal bowl over a saucepan of simmering water, melt the chocolate until smooth. I always add a touch of warmed whipping cream with it so it will melt smoothly.
Remove from heat and add the one half of the cranberries, pistachios and ginger. Spread onto the cookie sheet and add the remaining fruit and nuts and ginger. press slightly to adhere. Sprinkle with the sel.
Chill completely for about 45-60 minutes. Break into pieces and if there is any left by the end of the day, it can be stored in the fridge in a sealed container between waxed paper for up to 4 months. You can start laughing now ‘cuz that won ‘t happen. Guaranteed.
Mini Filet Sandwiches with Horseradish Cream
This will make a perfect appetizer to a barbecue and is easy to make. The ingredients are simple.
- 1 lb. beef tenderloin -( tied into a small roast)
- 1 tsp. coarse salt
- 2 tsp. your favourite steak spice
- 1 fresh baguette
- 1 tbsp. butter
- 1 cup watercress leaves or baby spinach leaves, stems removed)**
Rub the meat with your steak spice and let stand for 20 minutes.
Preheat oven to 400 degrees. In a heavy skillet, place the meat and brown on all sides for a minute each. Put in the oven for 20 minutes until it is a medium -medium rare. Remove from the oven and let sit for 20 minutes.
Cut the baguette in half and butter the bottom half. Layer the watercress on the bottom half. Layer thin slices of the beef on top. On the top half,of the baguette, spread the horseradish cream and put the two halves together.
Secure the baguette with toothpicks all along the length in 2 inch spaces and cut between the picks. Perfect little appetizers, all secured with toothpicks. The only things needed are napkins, glasses of a beautiful red wine and you are off to the races – so to speak.
Yummy!
** I suggest the watercress because if it quite peppery. If you really don’t like it, go with the baby spinach leaves, making sure all the stems are removed.
Herbed Cheeses In Golden Bread Cases
Here is a different Hors d’Oeuvres to serve with a glass of wine, when your company arrives. You don’t want to fill up on them or no one will want dinner. If it is a wine and cheese evening or a card night, this is a good one.
- 1 loaf of unsliced white bread
- 3 tbsp. melted butter
- 1/4 cup grated Gouda cheese
Remove the crusts from the bread and cut into 2 inch cubes, scooping out the centers. Brush the rim edges with butter. Bake in a 350 degree oven for about 12 minutes or until lightly browned.
Spoon the following filling into the cases and top with grated cheese. Just before serving, heat in the oven for 10 minutes until the cheese melts.
Filling
- 2 tbsp. butter
- 2 1/2 tbsp. white flour
- 1 1/2 cups milk
- 1 large egg yolk
- 2/3 cup grated Gouda cheese
- 2/3 cup grated Asiago cheese
- 1 tsp. each of fresh: chives, basil and oregano
Make a roux with the flour and butter, cooking until bubbly. Remove from the heat and slowly add the milk, whisking as you pour. Return to the heat and cook until the mixture reaches a boil and becomes t hicker.
Remove from the heat and add the yolk and cheeses. Return to the burner, stirring over a low heat until smooth. Add the herbs at the last.
Now, you are again “the hostess with the mostess”. Have they asked when they can move in yet? They will. Enjoy!
Bacon Fig Wrapped Brie
Everyone has done this, one way or another. The latest and bestest addition, we think, is the bacon fig jam that is sold in winery stores or high end foodie stores.
- 1 sheet of puff pastry, thawed
- 1 8 oz. round Brie or Camembert cheese
- 1 egg
- 2-3 tbsp bacon fig jam
Heat oven to 400 degrees. On a floured surface, unfold the pastry sheet.
Place the cheese round in the center, add the jam on top and carefully fold the pastry over, cutting off the excess. Brush the seam with egg wash to seal.
You can make additional decoration to place on top from the scraps.
Place on a parchment lined cookie sheet, turn it over (seam down) and brush with the beaten egg. Bake in the oven for approximately 20-25 minutes until a golden brown. Let stand for about 15 minutes.
Put on a pretty plate with a variety of crackers. Have the wine chilled and sparkling glasses at the ready. Invite a few of your best friends over and the conversation will be lively.
Lamb Burgers With A Peach/Pistachio Chutney
If you have never had a lamb burger, this would be a good one to start with. The flavours are so perfect together.
- 1 lb. ground lamb
- 1 large egg yolk
- pinch of salt and freshly ground pepper
- 4 portobello mushrooms caps
- olive oil
- 4 buns
- gouda cheese slices
- thinly sliced cucumber slices
In a large bowl, combine ground lamb, salt, pepper and egg yolk. Shape into 4 burgers and refrigerate.
Preheat the barbecue on high and brush the grill and oil. In the meantime, make the chutney.
Chutney
- 2 tbsp. shallots, minced
- 2 tbsp. butter
- 4 tbsp. dried peaches, diced
- 1 tbsp. honey
- 4 tbsp. peach nectar
- 3 tbsp. chopped pistachios
- dash of fig balsamic vinegar
In a skillet, sweat the shallots in butter, but do not brown. Add the peaches, nectar and honey. Simmer until the liquid has disappeared. Set aside and cool to room temperature. Add the pistachios and a dash of balsmic vinegar. Refrigerate while now grilling the burgers.
Grill the burgers until cooked. While the heat is high, brush the mushroom caps with oil on both sides and grill both sides until done. Set these aside.
Turn off the burners and grill the buns and keep warm. Also add a slice of cheese on each burger. Close the lid and let the cheese melt.
Place a burger on each bun, add the mushroom cap and a dollop of the chutney, a couple of the cucumber slices for that extra crunch and top with the other half of the bun. This is very yummy.
Cheese And Ham Tartlets
This is an easy recipe because you can use the frozen unbaked tart shells. Okay, sometimes I cheat….just a little.
- 2 cups grated Swiss cheese
- 2/3 cup finely chopped cooked ham steak, fat removed
- 1/4 cup finely chopped shallots
- 1/3 cup sour cream
- pinch of salt and pepper
Combine the cheese, ham, shallots and sour cream in a medium bowl and mix really well. Add the salt and pepper.
Preheat oven to 375 degrees. Arrange the tart shells on a cookie sheet and bake in the oven for 10 minutes. Remove from the oven.
Evenly distribute the cheee mixture in the shells and return to the oven and bake a further 10 minutes (until the cheese mixture is hot right through and the cheese is melted.
Serve warm. There won’t be any leftovers, I promise!
Shrimp Remoulade
This is a great and super easy first course that will bring accolades galore.
- 2 cups mayonnaise (not salad dressing)
- 1 tbsp. prepared mustard
- pinch of black pepper
- 1/2 cup finely chopped dill pickle
- 1 hard cooked egg, chopped
- 1 garlic clove, minced
- 1 tbsp. drained capers
- 1 tbsp. chopped fresh tarragon
- 1 tbsp. chopped chervil
- 1 tbsp. fresh parsley, chopped
- 2 lbs. large cooked and cleaned shrimp, chilled
- shredded lettuce
In a medium bowl, combine the mayonnaise, mustard and pepper and mix really well. Stir in the dill, egg, garlic, capers, tarragon, chervil and parsley and refrigerate, covered, for about 4 hours.
To serve on individual plates, pile mounds of shredded lettuce, add about 6 shrimp per mound and generously cover with sauce.
Add a warm dinner roll, fresh butter and YUM!
Braised Red Cabbage
This is a great complement for game or even holiday turkey.
- 2 tbsp. butter
- 1 tbsp. vegetable oil
- 1 cup, finely chopped red onion
- 1 large red cabbage, cored and thinly sliced
- 1 bay leaf
- 3 cloves
- pinch of salt and pepper
- 1/2 cup good red wine (full bodied)
- 1/4 cup red wine vinegr
- 2 tbsp. dark brown sugar
- 1/2 cup grated apple
- 1/4 cup red currant jelly
Heat the butter in a heavy saucepan and saute the onions until softened (about 2 minutes). Add the cabbage and saute until coated with the oil. Add the bay leaf, cloves and allspice and season with salt and pepper.
Pour in the wine and vinegar and sprinkle in the brown sugar. Toss together and bring to a boil, stirring only occasionally.
Turn the heat to low, add the apples , over and cook for 1 hour, stirring occasionally. If you need to, add water to prevent sticking. Add the jelly and cook a further 20 minutes covered.
Taste and adjust the seasonings if you need to.
Calvados Apple Pie
This a very tasty pie from the ‘olden’ days.
- 10 cups of Granny Smith apples, cored and thinly sliced
- 2 tbsp. fresh lemon juice
- 1 12 0z. jar of apricot preserves
- 2/3 cup sugar
- 1/4 cup Calvados
- 3 tbsp. butter
- 1 tbsp. grated lemon peel
- 1/4 tsp. nutmeg
- 1/4 tsp. cinnamon
- 1/4 cup golden raisins (optional)
- 1 unbaked 9 inch pastry shell
In a small bowl, combine 2 cups of the sliced apples with lemon juice and toss – set aside.
Place remaining apples in a medium saucepan, along with the apricot preserves, 1/3 cup sugar, Calvados, butter, lemon zest, spices and raisins (optional). Bring to a boil, stirring constantly then reduce to a simmer and cook, uncovered, for approximately 30 minutes (should be applesauce consistency). Cool for 30 – 35 minutes.
Preheat oven to 375 degrees. Pour warm applesauce into pie shell. With the remaining 2 cups of apple slices, arrange attractively on top and sprinkle with 3 tbsp. sugar.
Bake for 25 minutes or until pastry turns golden brown and the slices are tender and glazed. Remove to a cooling rack.
In a small saucepan, heat remaining apricot preserves with the balance of the sugar, stirring until the preserves are melted. Remove from the heat and brush the tops of the apples.
Serve warm with cinnamon flavoured whipped cream or cinnamon ice cream (vanilla if you can’t buy the cinnamon ice ceam).
In a word…..YUM!
Eggless Ginger Pancakes
This is a different pancake to be sure as it is eggless and uses a mix (like Krusteaz).
- 4 cups of the whole wheat and honey pancake mix * see above
- 3 tsp. finely chopped preserved ginger
- 1 tsp. cinnamon
- 1/2 tsp. freshly grated nutmeg
- pinch of ground cloves
- 2 tsp. molasses
- 3 1/2 cups water
In a large bowl, whisk together the pancake mix, spices, molasses and water, blending well.
Heat griddle and spray with nonstick spray if necessary. Pour batter onto the hot griddle, forming medium sized pancakes. When bubbles form, flip and brown the other side.
Lemon Sauce
- 1 cup sugar
- 2 tbsp. cornstarch
- 2 cups water
- 1/4 cup butter
- 2 tbsp. grated lemon zest
- 1/4 cup fresh lemon juice
Combine the sugar and cornstarch in a medium saucepan. Gradually, whisk in the water and bring to a boil. Stir constantly for about 5 minutes until thickens. Remove from the heat and add the butter, zest and juice. Serve warm over the pancakes.
This makes about 18 pancakes.
Croque Montagnarde
A few years back, while in Paris, we had a real crowd pleaser called croque monsieur. This is another palate pleaser, although a little richer version, and a perfectly wonderful luncheon fare.
- 12 small fingerling potatoes, cooked until tender and smashed
- 2 tbsp. olive oil
- 4 slices day old country bread
- 4 thick slices of ham
- 8 slices Gruyere cheese
Preheat oven to 425 degrees. Toss the potatoes with oil. Spread 1/4 cup of the Bechamel sauce (recipe follows)on to each slice of bread, and top with a slice of ham, some of the potatoes and 2 slices of cheese. Place on a parchment lined baking sheet and bake until golden and bubbly (10-12 minutes). Check after 8 minutes and rotate the baking sheet, if necessary.
Bechamel Sauce
- 2 tbsp. butter
- 2 tbsp. flour
- 1 3/4 cups whole milk, warmed
Melt the butter in a heavy saucepan over medium heat. Add the flour and whisk until the mixture bubbles just a little, but not starting to turn brown (about 2 minutes). Whisk in the milk and bring to a boil to thicken the sauce. Season carefully with a little salt and pepper and remove from heat.
This make a super great luncheon treat. Add a crisp green salad and you are off to the races. Enjoy!