Tuesday, 30 November 1999 00:00

Grilled or Broiled Whole Trout with Herbs and Bacon

Grilled or Broiled Whole Trout with Herbs and Bacon


This is a great, tasty and simple way to cook your fish. If you don't have a handful of fresh herbs, you could also put some lemon slices in the fish.

2 whole trout
1/2 cup fresh herbs such as tarragon, thyme, marjoram, etc.
olive oil
Kosher salt and freshly ground black pepper to taste
1/4 pound bacon

Rinse fish and pat dry. Season with salt and pepper inside and out. Place fresh herbs inside cavity of fish. Lightly oil both sides of fish. Wrap seasoned, oiled fish with bacon mummy style, leaving head and tail exposed.

Place fish under the broiler (or on the grill, covered). Cook undisturbed for 3-4 minutes, taking care not to burn the bacon (move to a lower rack if necessary). Turn and continue to cok. Turn again if necessary. The fish is done when the bacon is crisp and there are no longer any traces of blood in the body cavity. No more than 12-15 minutes and could be a good bit less in a hot oven.

Place fish onto platter and serve immediately.

Published in Dinner
Tuesday, 30 November 1999 00:00

Butternut Squash-Parsnip Soup with Thyme

Butternut Squash-Parsnip Soup with Thyme


In case you still have parsnips in your veggie drawer leftover from last week (I know I didn't offer up a recipe last week).... This one is from Bon Appetit October 1997.

2 tablespoons butter
1 2-pound butternut squash, unpeeled, halved lengthwise, seeded, cut into 8 pieces
1 pound parsnips, peeled, cut crosswise into 2-inch pieces, thick end pieces cut lengthwise in half
1/4 cup water
1 onion, halved, thinly sliced
2 teaspoons minced fresh thyme or 3/4 teaspoon dried
4 cups canned low-salt chicken broth
1 cup half and half

In a pot of boiling water, simmer parsnips til tender. Meanwhile, melt 2 tablespoons butter in heavy large skillet over medium-low heat. Add onion and thyme; sauté until onion is tender and golden, about 10 minutes. Remove from heat.

Puree onion mixture and parsnips until smooth using a food processor or a potato masher if you don't mind some lumps in your soup. Mix in broth and squash puree.

Transfer mixture to heavy large saucepan. Whisk in half and half (you can substitute whole or even low fat milk here if you lke). Bring to simmer. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm before serving.)

Published in Soups and Stews
Tuesday, 30 November 1999 00:00

Potato & Celeriac Soup

Potato & Celeriac Soup



1/4 cup oil, olive preferably
1 # yellow onions, small diced
3 cloves garlic, chopped
3 # potatoes, peeled and roughly cubed
2 # celeriac, peeled and rough cubed
2 quarts stock, chicken or vegetable
4 sprigs thyme, stripped
1-cup heavy cream (optional if you want a lighter soup)

Heat oil in soup pot. Add onions and sauté until slightly caramelized. Add garlic and sauté for one minute longer. Add potatoes and celeriac for one minute. Add stock and simmer until potatoes and celeriac are soft. Remove from heat. Using a blend stick or blender, process until smooth in small batches. If using a blender, initially pulse it so that it doesn’t splash upward. Transfer puree to a container. Continue until all is pureed. Add fresh thyme and heavy cream (if desired). Season with salt and pepper.

Published in Soups and Stews
Tuesday, 30 November 1999 00:00

Balsamic Rosemary Chicken

Balsamic Rosemary Chicken



1/4 cup balsamic vinegar
4 tbsp. Dijon mustard
2 lemons, juiced
4 garlic cloves, chopped
1/3 cup olive oil
2 sprigs fresh thyme or rosemary, stripped and roughly chopped
1 tsp. salt
2 tsp. pepper
1 whole chicken, quartered

Whisk all ingredients together in bowl. Combine the chicken and balsamic mixture in a large plastic bag and toss well. Let marinate for at least 2 hours or up to 12.

Preheat the oven to 400 degrees.

Remove chicken from the bag and arrange the chicken pieces on a large greased baking dish. Roast until the chicken is just cooked through, about 1 hour. If your chicken browns too quickly, cover it with foil for the remaining cooking time.

This is also a great dish on your outdoor grill but make sure you have burners on low or the sugars in the vinegar will caramelized and burn.

Published in Dinner
Tuesday, 30 November 1999 00:00

Apple Coleslaw

Apple Coleslaw


1 bag Pete's slaw Mix
2 apples, small dice

2 tbsp. Dijon Mustard
1 clove garlic, minced
1/2 cup cider vinegar
2 tsp. fresh thyme, chopped
1 tbsp. honey
1 tbsp. mustard seed (optional)
Salt and pepper, to taste

Whisk dressing ingredients together in a large bowl. Add apples and slaw mix and toss.

Published in Salads
Tuesday, 30 November 1999 00:00

Potato Pizza

Potato Pizza


From Epicurious January 2001
2 tablespoons extra-virgin olive oil
2 cloves garlic, green germ removed, thinly sliced
3 medium potatoes (about 14 ounces), peeled, cooked, and thinly sliced into rounds
1/2 cup heavy cream or crème fraîche
1 teaspoon fresh thyme leaves
Sea salt and freshly ground black pepper

Let dough come to room temp. Dust a baking sheet with semolina flour. Roll out the dough to an 18 x 12 inch rectangle, and fit it onto the baking sheet. Let the dough rise for 20 minutes.

Preheat the oven to 425°F.

Brush the dough with 1 tablespoon of the olive oil, then sprinkle it with the garlic slices. Cover it with the potato slices, then drizzle those with the remaining olive oil and the cream. Sprinkle it with the fresh thyme leaves, crushing them as you sprinkle, and season it liberally with pepper, and lightly with salt.

Bake in the center of the oven until the dough is golden at the edges and the cream is bubbling gently, about 35 minutes. Remove, let sit for 5 minutes, then cut and serve.

Published in Pizzas
Tuesday, 30 November 1999 00:00

Kale and Mushrooms with Creamy Polenta

Kale and Mushrooms with Creamy Polenta


I love mushrooms and polenta so couldn't help but pull this one in this week. Feb 2006 Bon Appetit. Serves 6.

1 1/4 pounds kale, stemmed, cut into 1-inch pieces
4 cups whole milk
3 1/2 cups water
2 cups polenta (coarse cornmeal)
1/2 teaspoon salt
3/4 teaspoon ground black pepper
4 ounces pancetta (Italian bacon) or bacon, coarsely chopped
4 ounces oyster mushrooms, sliced
4 tablespoons extra-virgin olive oil, divided
1 garlic clove, minced
1/2 cup low-salt chicken broth
2 tablespoons chopped fresh thyme
1 tablespoon grated lemon peel
4 tablespoons unsalted butter
2/3 cup freshly grated Parmesan cheese

Cook kale in large pot of boiling salted water until tender, about 6 minutes. Drain.
Bring milk, water, polenta, salt, and pepper to boil in heavy large saucepan over medium heat, whisking constantly. Reduce heat to low and simmer until thick, stirring occasionally, about 20 minutes. Remove from heat.

Meanwhile, cook pancetta in heavy large skillet over medium-high heat until golden brown, about 3 minutes. Using slotted spoon, transfer pancetta to paper towels. Add mushrooms and 2 tablespoons oil to drippings in skillet. Sauté until mushrooms are tender, about 6 minutes. Stir in kale and pancetta. Add garlic and broth; simmer until broth is slightly reduced, about 6 minutes. Stir in thyme, lemon peel, and 2 tablespoons oil. Season to taste with salt and pepper.

Whisk butter and Parmesan into polenta and divide among plates. Top with kale mixture.

Published in Dinner
Tuesday, 30 November 1999 00:00

Roasted Purple Carrots with Fresh Thyme

Roasted Purple Carrots with Fresh Thyme



1 bunch carrots, scrubbed
3 sprigs fresh thyme
3 tbsp, olive oil
salt & pepper

Cut the carrots on the diagonal into roughly 1 inch pieces. Place in a bowl and drizzle with olive oil. Season with kosher salt, freshly ground black pepper and thyme leaves. Toss carrots until well coated and place on a baking sheet. Roast for about 25 minutes, stirring occasionally, until the carrots are nicely browned on the edges but not burned, and tender when you pierce one with a fork.

Published in Light Sides
Tuesday, 30 November 1999 00:00

HEATHER'S FALL HARVEST PUMPKIN SOUP

HEATHER's FALL HARVEST PUMPKIN SOUP


1 pie pumpkin, about 3 lbs
2 medium or 3 small white turnips
1 or 2 fennel bulbs
1 onion
3 cloves garlic
3 Tbs olive oil
1 qt chicken or vegetable broth
1 qt water, as needed
Fresh or dried herbs to taste: thyme, sage, parsley, fennel greens
Pinch or red pepper flakes
Salt & pepper
Preheat oven to 350; cut pumpkin in half, place in baking pan cut side down, add 2 inches water. Bake until tender, about an hour. Cool to handle, discard seeds, scoop out flesh and chop up a bit if it's in large pieces. Set aside for now.
Now you could make a nice vegetable stock with the pumpkin shell, and the parings from the onions, fennel, and turnip. Cover with water in a large stock pot and simmer 15 minutes. While this cooks, you can chop and sauté the vegetables.
Dice the turnip, fennel bulb, and onion. Mince the garlic.
Heat olive oil in large soup pot, add onion, sauté 5 minutes; add the rest of the vegetables and sauté until fragrant and slightly browning. Add the salt, pepper, and seasonings. Stir around a couple of minutes, and then add in the pumpkin. Set a mesh strainer over the pot and very carefully pour in the vegetable stock. Simmer about 30 minutes, adding more stock or water as needed.
This can be a thick chunky soup or a velvety smooth puree, so add as much broth or more water as needed to make the desired consistency. A splash of cider is also lovely. Puree if you wish.
Garnish with fresh snipped parsley/fennel greens and/or some roasted pumpkin seeds.

Published in Soups and Stews
Tuesday, 30 November 1999 00:00

Root vegetable gratin

Root vegetable gratin


1 tbsp butter
3 cloves garlic, minced
3 cups heavy cream (1/2 milk 1/2 cream, optional)
Salt & pepepr to taste
1/4 tsp nutmeg
1 lb parsnips
1 lb sweet potatoes
1 lb celeriac (celery root)
8 oz gruyere or other strong, sharp cheese, grated
1 tbsp fresh thyme, or 1 tsp dry
3 tbsp minced fresh parsley, or 1 tbsp dry
Preheat oven to 400 and butter a 3 quart baking dish
Make cream sauce:
In a medium saucepan, melt the butter and saute the garlic for a minute. Add cream, salt, pepper, and nutmeg. Heat just until bubbles form around the edges of the pan, 5 minutes. Remove from heat, stir in the herbs and let stand 10 minutes
Prepare vegetables:
Peel and thinly slice the vegetables.
Assemble gratin:
Arrange a layer of half of the vegetables: parsnips, then sweet potatoes, then celeriac. Sprinkle with half the cheese and pour over half of the cream sauce. Repeat layers with the remaining ingredients, ending with cheese. Cover with foil and bake for 1 hour. Remove foil; lightly press gratin down with a spatula. Return to oven for another 15-30 minutes, until the vegetables are tender and top is golden brown. Let stand 15 minutes before serving.

Published in Hearty Sides
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