Tuesday, October 21, 2014

Almond crusted Tilapia with Fennel Sauce

Ingredients for Fish:

4 TBS olive oil
1 1/2 lbs Tilapia (or Cod)
1/2 tsp salt, or to taste
1/2 tsp course pepper, or to taste
1/2 cup almond, ground
1 lemon, zested and juiced

Ingredients for Sauce:

2 TBS olive oil
4 TBS butter
1/2 cup shallots, chopped
1/2 cup fennel stalk, chopped
1/2 cup red bell pepper, diced
2 to 3 cloves garlic, chopped
2/3 cup white wine
1/4 cup anise flavored liqueur    
1/3 cup heavy cream
4 TBS parsley, chopped (plus extra for topping)
2 TBS fennel leaves, for garnish


1.  Preheat broiler.  Brush Tilapia with oil.  Season Tilapia with salt and pepper.  Top with ground almonds.  Place in greased baking dish almond side up.  Broil for approx 8-10 mins or until done.  Add lemon juice after removing from broiler.
2.  Meanwhile on stove top, heat skillet with oil and butter.  Add shallots, fennel, red bell peppers and garlic.  Saute until soft. Approx. 10 mins.
3.  Deglaze pan with wine and liqueur.  Stir.
4.  Add cream, stir.  Let simmer and thicken in sauce
5.  Add lemon zest and parsley, stir.
6.  Serve sauce on top of Tilapia.  Garnish with fennel leaves.

Saturday, October 18, 2014

Folded Crepe Potato Cheddar Pierogies with Caramelized Onions in a Lemon Butter Sauce

1/2 lb bacon or pancetta, fried broken into pieces

Ingredients for Crepes:
1 cup flour
3 eggs, beaten
1 cup milk
1/8 tsp salt

Ingredients for Filling:
1 1/2 cups leftover garlic mashed potatoes, seasoned (room temperature)
1/4 cup sharp shredded cheddar cheese
1 egg, beaten
1 TBS parsley, fresh chopped (plus extra for garnish)

Ingredients for onions:
2 TBS olive oil
2 TBS butter
1/2 red onion, sliced
2 TBS brown sugar
1/4 cup balsamic vinegar
1/8 tsp salt
1/8 tsp course black pepper

Ingredients for Sauce:
2 sticks butter, melted
1 lemon, zest and juiced

1.  Fry bacon, drain on paper towels and cover until ready to use.
2.  To make crepes:  In large bowl whisk together all ingredients.  Heat a small (5-6 inch) round non stick pan on medium heat.  Spray lightly with cooking spray.  Pour about 1/4 cup of batter into pan and swirl around pan to thin out.  Cook crepe for approx. 1 min.  Flip onto sheet of wax paper.  Repeat process for each crepe.  Makes about 8 crepes.
3.  Filling:  In separate bowl mix together filling ingredients.  Put aside until ready to use.
4.  To assemble pierogies:  Add about 2/3 TBS filling in center of each crepe.  Fold two sides over and then the two ends, completely enclosing pierogi.  Place folded end down into greased baking dish.  Repeat process for remaining pierogies.  Bake in over at 350 degrees for 20-25 mins.
5.  Onions:  In same non stick pan used to make crepes, add oil and butter.  Heat on medium until butter is melted.  Add onions, sauté until soft.  Add brown sugar and vinegar.  Heat until sugar is dissolved.  Season with salt and pepper.
6.  Sauce:  In small saucepan heat butter to melt.  Add lemon zest and juice, stir.  Serve over top of pierogies with caramelized onion,  crushed bacon and fresh parsley.

Makes 8 pierogies
Serves 4

Sunday, October 5, 2014

Habanero Cheddar Potato Broccoli Bake


6 medium size red skin potatoes, washed and sliced approx. 1/4 inch rounds.
1/4 lb pancetta, fried and chopped
4 TBS butter, plus 4 TBS for topping
2 garlic cloves, chopped
1/4 cup sweet onion, chopped
2 cups half and half, warm (I warm in microwave)
8 ozs habanero cheddar cheese, shredded
8 ozs sharp aged cheddar cheese
1/4 cup grated parmesan
4 cups broccoli florets, fresh (cut into bite size pieces)
1/2 cup seasoned bread crumbs
salt and crushed black pepper, to taste

1.  Add sliced potato rounds to large pot or skillet of salted water.  Boil on high heat for approx. 10 minutes or until starts to soften.  Drain and put aside
2.  In same skillet sauté pancetta until slightly crispy on both sides (approx. 3 mins each side) remove and put aside.
3.  To skillet add 4 TBS butter, garlic and onions.  Saute for 5 mins.  Stir.
4.  Add warm half and half and all cheeses.  Stir until well combined. 
5.  Preheat oven to 350 degrees.
6.  Spray large baking casserole dish with cooking spray.
7.  Layer potatoes across bottom and then broccoli.  Season well with salt and pepper between each layer.  Repeat adding layers with potatoes and broccoli.
8.  Pour cheese mixture over top then chopped pancetta.  Top with bread crumbs.
9.  Bake in oven for approx. 40 minutes, covered lightly with foil.  Remove foil halfway through baking.