This is one of the best recipes from my hiking/skiing/biking buddy, Linda.
1 1/4 cups cashews (best to start with raw)
2 Tbsp coarsely chopped fresh rosemary leaves
1/2 tsp cayenne, or to taste
2 tsp dark brown sugar
2 tsp kosher salt
1 Tbsp melted butter
Preheat oven to 375°. Place nuts on ungreased baking sheet and bake for about 10 minutes until they are warmed through. Watch carefully, they burn easily. Meanwhile combine everything else in a large bowl. Toss warm nuts with the rosemary mixture until the nuts are completely coated. Store in airtight container. Reheat a bit before serving if stored.
Tuesday, November 17, 2009
Halibut Bake
Serves 6
This casserole dish can be prepared ahead of time, refrigerated and then baked just before serving. Also good served at room temperature as part of a summer buffet. You can use other fish or shellfish, such as sea bass or scallops.
6 Tbsp olive oil
3 cups thinly sliced white onion
2 Tbsp thinly slivered garlic
1 cup thinly sliced fennel bulb
2 Tbsp chopped fresh parsley
4 rinsed and finely minced anchovies (I skip these but you could use anchovy paste)
3 lb ripe plum tomatoes, peeled, seeded, and diced or 3 cups diced and drained canned Italian tomatoes
Salt and pepper
2 1/2 lb fresh halibut, cut into 1-inch pieces
1/4 cup chopped fresh basil
3 Tbsp rinsed and drained capers
1/4 cup dry red wine
1/2 cup freshly grated Parmesan
TOPPING
1/2 cup crumbled feta cheese
3 Tbsp finely chopped pine nuts
1/2 cup Panko or other dry breadcrumbs
1 Tbsp minced fresh thyme
Preheat oven to 350°. In a sauté pan heat 3 Tbsp of the olive oil and sauté the onions, garlic, and fennel until soft but not brown. Add (anchovies) parsley and cook 2 minutes more. Remove from heat.
Lightly oil a 3-quart baking dish (9x13") with 2 Tbsp of the olive oil and spread half the onion mixture in the bottom of the dish. Scatter half the tomatoes on top and season with salt and pepper. Arrange fish evenly on top of tomatoes and scatter the basil and capers on top. Season again with salt and pepper. Drizzle with red wine. Layer with the remaining onion mixture followed by remaining tomatoes. Sprinkle Parmesan on top.
To make the TOPPING: finely crumble the feta cheese and drain on paper towels. Combine feta, pine nuts, breadcrumbs, thyme, and remaining 1 Tbsp olive oil together to form loose topping. Scatter evenly over top. Can be covered and refrigerated at this point for up to 6 hours.
Bake for 30 to 35 minutes (40-45 if it's been refrigerated) or until fish is done and topping is light golden brown.
This casserole dish can be prepared ahead of time, refrigerated and then baked just before serving. Also good served at room temperature as part of a summer buffet. You can use other fish or shellfish, such as sea bass or scallops.
6 Tbsp olive oil
3 cups thinly sliced white onion
2 Tbsp thinly slivered garlic
1 cup thinly sliced fennel bulb
2 Tbsp chopped fresh parsley
4 rinsed and finely minced anchovies (I skip these but you could use anchovy paste)
3 lb ripe plum tomatoes, peeled, seeded, and diced or 3 cups diced and drained canned Italian tomatoes
Salt and pepper
2 1/2 lb fresh halibut, cut into 1-inch pieces
1/4 cup chopped fresh basil
3 Tbsp rinsed and drained capers
1/4 cup dry red wine
1/2 cup freshly grated Parmesan
TOPPING
1/2 cup crumbled feta cheese
3 Tbsp finely chopped pine nuts
1/2 cup Panko or other dry breadcrumbs
1 Tbsp minced fresh thyme
Preheat oven to 350°. In a sauté pan heat 3 Tbsp of the olive oil and sauté the onions, garlic, and fennel until soft but not brown. Add (anchovies) parsley and cook 2 minutes more. Remove from heat.
Lightly oil a 3-quart baking dish (9x13") with 2 Tbsp of the olive oil and spread half the onion mixture in the bottom of the dish. Scatter half the tomatoes on top and season with salt and pepper. Arrange fish evenly on top of tomatoes and scatter the basil and capers on top. Season again with salt and pepper. Drizzle with red wine. Layer with the remaining onion mixture followed by remaining tomatoes. Sprinkle Parmesan on top.
To make the TOPPING: finely crumble the feta cheese and drain on paper towels. Combine feta, pine nuts, breadcrumbs, thyme, and remaining 1 Tbsp olive oil together to form loose topping. Scatter evenly over top. Can be covered and refrigerated at this point for up to 6 hours.
Bake for 30 to 35 minutes (40-45 if it's been refrigerated) or until fish is done and topping is light golden brown.
Coconut Rock Buns
Makes 6 to 8 buns.
I've been on a coconut kick lately, harvesting and using some of our own coconuts. I am completely hooked on the fresh, sweet coconut "water" from young coconuts. It's very refreshing when chilled and has a surprising amount of nutritional value. It can also be a good base for smoothies. While looking for coconut recipes on the web I found a very fun blog out of Jamaica that offered this recipe. They are very similar to what we know as scones.
2 cups all purpose flour, sifted
1/2 cup soft margarine (I use butter)
1/2 cup brown sugar
4 Tbsp raisins (I substitute candied ginger, cut into raisin-size pieces)
1 tsp baking powder
1/2 cup shredded coconut, unsweetened, as fresh as you can find
2 medium eggs
1 tsp vanilla
4 Tbsp milk
Preheat oven to 360° (25° less if using a convection oven). Grease baking sheet. Using fingertips, rub fat into sifted flour until mixture resembles fine breadcrumbs. Add sugar, raisins or ginger, baking powder and coconut, mix in evenly. Beat eggs and vanilla. Pour into flour mixture and combine then slowly add milk. Combine mixture until a moist dough is formed. Divide dough and spoon onto greased baking tray and form into "rocky cones." You can sprinkle with brown sugar at this point or just pop into the oven. Bake for 15 minutes or until nicely browned.
Papaya & Crab Quesadilla
This is so easy and so delicious. It's supposed to be cut in wedges for hors d'oeurves but sometimes Charlie and I just eat the whole recipe with a little salad for dinner.
1 cup thinly sliced fresh papaya
4 oz farmer cheese, finely grated
4 oz Dungeness crab, fresh, canned or frozen (thawed) drained
3 Tbsp snipped fresh cilantro (I add a bit more)
3 green onions, sliced (sweet white onions like Maui or Vidalia work, too)
4 6-inch flour tortillas
1-2 cups favorite tomato salsa
You're suppose to layer everything on the tortillas but I discovered long ago that it's just as good and much faster to gently mix everything in a bowl. Divide mixture between 2 tortillas, spreading to the edge, top with another tortilla, place on ungreased cookie sheet and bake at 350° for 8-10 minutes or until lightly browned and a little crispy. Cut each into 8 wedges, serve 2 wedges as a first course with tomato salsa on the side.
1 cup thinly sliced fresh papaya
4 oz farmer cheese, finely grated
4 oz Dungeness crab, fresh, canned or frozen (thawed) drained
3 Tbsp snipped fresh cilantro (I add a bit more)
3 green onions, sliced (sweet white onions like Maui or Vidalia work, too)
4 6-inch flour tortillas
1-2 cups favorite tomato salsa
You're suppose to layer everything on the tortillas but I discovered long ago that it's just as good and much faster to gently mix everything in a bowl. Divide mixture between 2 tortillas, spreading to the edge, top with another tortilla, place on ungreased cookie sheet and bake at 350° for 8-10 minutes or until lightly browned and a little crispy. Cut each into 8 wedges, serve 2 wedges as a first course with tomato salsa on the side.
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