A succulent way to cook fish

Almond Crusted Sole

Prep Time: 5 mins
Cook Time: 20 mins
Serves: 4

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• Ingredients :
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• 4 Pacific sole fillets (6 oz. each)
• About 1/2 tsp of salt
• About 1/2 tsp of  freshly ground black pepper
• 3 teaspoons olive oil, divided 
• Fresh lemon wedges
• 1/2 cup panko bread crumbs
• 1/2 cup finely grated parmesan cheese 
• 1/3 cup slivered almonds
• 2 tablespoons minced flat-leaf parsley
• 1 teaspoon finely shredded lemon zest

Directions:

1. 1. Preheat oven to 475° with a rack set at the top level. Sprinkle both sides of fillets with 1/2 tsp. each salt and pepper, then set on a baking sheet lined with foil. Brush tops of fillets with 2 tsp. olive oil and squeeze a little lemon on top.
2. 2. Combine panko, parmesan, nuts, parsley, zest, remaining 1 tsp. olive oil, and a pinch of salt and pepper. Evenly cover fillets with almond mixture. Bake until fish is opaque in center, 6 to 8 minutes. Serve with fresh lemon juice drizzled on fish.
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Delicious Thanksgiving fare! Happy Thanksgiving everyone!!

Turkey with delicious Sage butter, Rapini and Rice stuffing! 

Cook Time:** For a 12 pound turkey about 4 hours (20 mins a pound)
Prep Time: 40 mins
Servings: 12



Tip: Rubbing butter under the skin of the turkey before roasting helps to keep the meat from drying out and adds great flavor to the pan drippings!

Ingredients: 

• Turkey:
• 8 tablespoons (1 stick) butter, at room temperature
• 2 tablespoons chopped fresh or 1 tablespoon dried sage
• 1/2 teaspoon white pepper
• 1/2 teaspoon salt
• 1 (12- to 16-pound) turkey, neck and giblets removed
• 1 lemon, halved
• Stuffing:
• 3 tablespoons olive oil, divided
• 1/2 cup chopped onions
• 1 1/2 cup uncooked long-grain white rice
• 2 1/2 cups low-sodium chicken broth
• 1 bay leaf
• 2 eggs
• 1 tablespoon finely chopped garlic
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 3 packed cups roughly chopped rapini, thin stems and leaves)
• 1/2 cup grated parmesan cheese      

Directions:

For the turkey: Preheat oven to 375°F.

In a small bowl, mash together butter, sage, pepper and salt; set aside. Rinse inside and outside of turkey well and pat dry; arrange breast side up in a rack set inside a roasting pan. Gently work fingers under the skin around the breast and legs of the turkey, being careful not to tear the skin. Stuff sage butter under skin, spreading it evenly across the breast and around the legs and thighs. Squeeze lemon halves over the turkey, then arrange the rinds in the cavity. Roast turkey, basting it every 30 minutes and tenting with foil if it gets too dark, until a meat thermometer inserted in the thickest part of the thigh registers 165°F, about 2 hours. Remove from oven and set aside to let rest for 20 minutes.

For the stuffing: During the last hour the turkey is roasting, grease an 8- x 8-inch baking pan; set aside.

Heat 1 tablespoon of the oil in a medium hot over medium high heat. Add onions and cook, stirring often, until translucent, 4 to 6 minutes. Add rice and cook, stirring constantly, until lightly toasted, 2 to 3 minutes. Stir in broth and bay leaf and bring to a boil. Cover, reduce heat to medium low and simmer until moisture is absorbed and rice is just tender, about 20 minutes. Remove pot from heat and set aside to let rest for 5 minutes; discard bay leaf and fluff rice with a fork.

In a large bowl, whisk together eggs, remaining 2 tablespoons oil, garlic, pepper and salt. Add cooked rice, rapini and cheese; toss to coat. Transfer rice mixture to prepared pan and bake until hot and just golden brown, 25 to 30 minutes.

Carve turkey and serve with rice stuffing and pan drippings to drizzle over the top.

Chocolate Pecan Pie perfect for Thanksgiving!

Chocolate Pecan Pie

Cook Time: 70 mins
Prep Time: 20 mins
Servings: 12

Ingredients: 

• 1 (9-inch) unbaked pie crust (in pie pan)
• 8 ounces 65% to 72% dark chocolate, cut or broken into small pieces
• 3 tablespoons unsalted butter
• 1/2 cup packed light brown sugar
• 2 eggs
• 1/2 cup evaporated milk
• 1 teaspoon pure vanilla extract
• 1 1/3 cup chopped pecans      

Directions:

Preheat oven to 350°F. Line pie crust with parchment paper or foil, fill with pie weights or dried beans and bake for 10 minutes. Let cool, then remove weights and paper or foil. Reduce oven temperature to 325°F.

Melt chocolate and butter together in the top of a double boiler over barely simmering water. Mix sugar, eggs, milk, vanilla and pecans in a large bowl until well combined. Stir in chocolate mixture, then transfer to pre-baked pie crust and bake until set in the middle, about 1 hour. (Watch the crust while baking and cover edges with foil to prevent burning, if necessary.)

Set pie aside to let cool until warm or room temperature then cut into slices and serve with whip cream or ice cream or both!

Spicy Shrimp that will make you say ''Bellissima!''

Shrimp Fra Diavolo

Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 4


Ingredients:

Salt
fresh ground black pepper
6 oz of Creste di gallo or similar pasta such as farfalle
1 Tbsp of extra virgin olive oil
8 cloves of garlic, thinly sliced
1/8 tsp of red pepper flakes (use paprika if you do not have it)
1/4 cup of Italian flat parsley, chopped
1 Tbsp of red wine vinegar
2 cups of canned plum tomatoes, drained
1 and 1/4 cup of  extra-large shrimp, peeled and deveined
2 oz of freshly grated parmesan cheese

Directions:

Bring 4 Litres of water to boil in a large pot and add 2 tsps of salt. Add the Creste di gallo pasta and cook according to package instructions (about 8 mins for al dente). Drain the pasta and set aside.

Heat the oil in a large nonstick skillet over medium high heat. Add the garlic and cook, stirring, until it turns golden brown about 2 minutes. Add the pepper flakes or paprika and parsley and cook for 10 seconds. Add the red wine vinegar and cook until almost all of it has evaporated.

Season the shrimp with salt and pepper , add to the skillet, cover, and turn off the heat to let the shrimp cook through about 8 minutes. Add the pasta and parmesan cheese, turn the heat to medium, and bring the mixture to a simmer.


Divide the shrimp among 4 bowls and enjoy! Serve with salad and white wine.

Bouillabaise from Provence = Utter deliciousness!

Provencal fish stew

Prep Time: 30 minutes
Cooking Time: 25 minutes
Serves: 6

Ingredients:

400g fish fillets of your choice (I used halibut)
500g mussels, cleaned
500g prawns, no shells
a couple of spring onions, finely sliced
4 gloves of garlic, crushed
4 tablespoons olive oil
1 onion, finely chopped
2 tablespoons tomato paste
3 sprigs of thyme
a pinch of chilly powder
1 stick of celery, finely sliced
3 large tomatoes, roughly chopped
150 ml dry white wine (I used sauvignon blanc from Quail's Gate)
1 litre of fish stock
salt and pepper

Directions:

Heat the olive oil in a large pot and add the onion, garlic, tomato paste, thyme, chili powder and tomatoes.
Cook until the onion is soft and then add the wine and reduce by half. Pour in the stock, bring to a rapid boil and cook for 10 minutes. Lower the heat and add the seafood, then cover and simmer gently for 10-15 minutes, shaking the pan a few times. Taste for seasoning before serving sprinkled with the spring onions and serve with crackers.

Olive Bread with a twist- The jewel in my crown

My older sister does not take an interest in bread making like I do. I have taken several courses in bread making and I love trying out new doughs and methods to make different artisan breads.

I was overjoyed when I found this recipe in Normandy last year, as it combined olives and bread which are two of my favourite salty things. I love how the dough is stretched out exposing the layers below.

Pain Brié

 

Prep Time: 30 minutes
Resting Time: several hours
Cook Time: 30 minutes


Ingredients:

2 tablespoons dried yeast granules (or 2 packages active dry yeast)
4 cups unbleached bread flour, unbleached
3 teaspoons salt

Directions:

Dissolve the yeast in one cup of lukewarm water in a large bowl. After a minute or two, add one cup of flour and mix. Then add a second cup and knead by hand until smooth; the dough should be dry and not stick to your hands. Cover the bowl with a towel and let the dough rise overnight at room temperature. The next day, punch the dough down and add 3/4 of a cup of lukewarm water, the salt and the remaining flour, one cup at a time, mixing all the while. If you are using a stand mixer, use your dough hook; otherwise knead by hand, working the dough until dry. Now, either knead for several more minutes in your stand mixer or place the dough on a lightly floured surface and knead for a good five minutes.
Take the dough on your board and pound it heavily with a rolling to flatten it.
Fold the dough and pound it again until flat.
Repeat this process 7 or 8 more times.
Now let the dough (and the cook) rest for ten minutes. Form the dough into a ball, place on a board or counter and cover with plastic wrap. Let the dough rise for two and a half hours at room temperature.

Pre-heat the oven to 425 degrees F. With a small, sharp knife, make five parallel cuts, approximately 1/4" deep, along the top of the loaf. Place the loaf on a lightly buttered cookie sheet and bake for 40 minutes or until browned and hollow sounding when knocked on the bottom.

One of my favorite breakfast dishes. Add the sweet berry topping if you so choose or serve with maple syrup!

French Toast

 

Prep Time: 10 minutes 
Cook Time: 25 minutes
Serves: 4

 

 Ingredients:

• 1 egg
• 250ml milk
• 1 tablespoon sugar
• 4 slices of brioche or sandwich bread
• 1 tablespoon of butter

Optional Compote:

• 450g frozen blackberries or any berries you choose
• 150g icing sugar
• A bunch of basil (about 20g)

Directions:

1. To make the compote, place all the ingredients in a pot and simmer uncovered for 15 minutes. Stir occasionally during this time to help dissolve the icing sugar.
2. Meanwhile, make the french toast. Whisk the egg, milk and sugar together in a dish. Place the brioche in the egg mixture and soak for a minute on each side. Heat the butter in a large frying pan on a medium heat. Add the brioche and cook for 2-3 minutes or until golden, then flip the slices over and cook the other side.
3. Remove the basil from the compote*. Serve the french toast straight from the pan, with the warm compote spooned over and around