Baked Fish with Capers & Olives

Baked Fish with Capers & Olives

(6-servings)

Ingredients:

4 tsp. Extra Virgin Olive Oil

2 lb. Boneless Fish (see note)

1 cup Whole Canned Tomatoes

½ tsp. Sugar

1 tsp Fresh Lemon Juice

1 tbsp. Capers, rinsed & drained

¼ cup Large Pitted Green Olives, chopped

As needed Sea Salt & Black Pepper

½ cup Unseasoned Dry Bread Crumbs

Directions:

Use a teaspoon of oil to coat the inside of a baking dish large enough to hold all the fish in a single layer.  Place the fish in the dish.  Chop the tomatoes and mix with the sugar and lemon juice in a medium bowl.  Add the capers and olives and mix again.  Taste for seasoning and add salt and pepper as needed.  Pile the tomato mixture on top of the fish pieces.  Distribute the bread crumbs over the top and drizzle with remaining oil.  Place baking dish in a pre-heated 400 degree oven and bake for 35 to 40 minutes.  Fish should be thoroughly cooked, the sauce very bubbly and browned.  Serve at once.

Note:               There are many different fish that will work well for this dish.  Some to consider are; swordfish, sea bass, haddock, cod, snapper or grouper fillets.  Halibut steaks or salmon would work too.  Be sure to cut the fish into serving portions before starting.

Ideas for Future Efforts

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Chicken Cacciatore

Chicken Cacciatore

(4-servings)

Ingredients:

4 bone-in Chicken Breast with skin

1 tsp. Salt

½ tsp. Black Pepper

½ cup All-Purpose Flour

3 tbsp. Olive Oil

1 large Red Bell Pepper, sliced in strips

1 medium Yellow Onion, sliced in Strips top to bottom

8 oz. Cremini Mushrooms, sliced

3 cloves Fresh Garlic, minced or pressed

¾ cup Dry White Wine

1 can (28 oz.) Diced Tomatoes

¾ cup Chicken Broth

1 ½ tsp. Dried Oregano

1/8 tsp. Red Pepper Flakes

Directions:

Sprinkle chicken breasts with salt and pepper before dredging them in the flour to lightly coat.  In a large (4-6 qt.) sauté pan over medium-high heat, warm the oil.  Add the chicken to pan and sauté until browned on both sides (about 5 minutes per side).  Transfer chicken to a platter and set aside.  Lower heat to medium and add the bell pepper, onion, mushrooms and garlic to pan.  Sauté for about 5 minutes or until onion is tender.  Add the wine and simmer until reduced by half (about 3 minutes).  Next add the tomatoes, broth, oregano and pepper flakes to pan.  Return the chicken breasts to pan turning them to coat in sauce.  Bring the sauce to a simmer over medium-low heat and continue cooking for about 30 minutes.  Remove the chicken breasts to the platter again.  Now bring the sauce to a boil until it thickens slightly (about 3 minutes).  Spoon off any excess fat and carefully pour sauce over the chicken breasts.  Top with chopped fresh basil and serve.

Note:                You can use whole cut-up chicken or just chicken thighs if you wish.  I just prefer the chicken breasts.

Ideas for Future Efforts

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Part Six of Italian (non-pasta) Cooking

A Cold Saturday Night Bath!

Another ice carving photo today.  This one is of a "Old Fashion Clawfoot Bathtub" that they let people get in for photos.  They were suppose to use it to hold bottles or cans of beer but many wanted to try it out for size.  The young man is contemplating getting in so his parents can get picture of him in the ice bath.  I prefer a hot show myself.  Thousands of people came out for this three day event.  The weather was in the low 30's during the day and the teens at night.  A truly wonderful event.  If  you ever get a chance to go to such an ice event be sure to do it.  Everyone could watch the ice carvers work as they started several days ahead of the event opening.  They then also had ice carving demonstrations throughout the three days.  These ice carvers are very talented artists.  Next year I'll be spending more time at this event.

Now I guess I should get started on "Part Six" of "Italian Cooking."  This week I'm talking about entrees that don't have pasta as part of their ingredients.  I think most people think pasta or pizza when they think Italian food.  But that is really far from the truth.  Yes Italians love their pasta and pizza but they eat many other dishes.

Italians are big on fish and shellfish because the country has so much coastline.  I guess you get that when three sides of the country is touching water.  Much of what they like comes from what is readily available.  So they have many dishes using Anchovies, Sardines, Swordfish, Sea Bass and Red Mullet.  For shellfish they are big into Calamari or Squid, Mussels and Clams, and then Shrimp, Prawns and Scampi.

For meat, the Italians like it all.  But I'd say that veal, chicken and pork are the most used types.  They do like rabbit and pigeons too.  You may have seen the comment I received a few weeks back about pigeons.  My brothers and I raised them for a number of years.  They were tasty but because of size you had to eat several to get full.

This week I picked two recipes that I think gives a fair representation of Italian cooking.  The first is the classic "Chicken Cacciatore" which usually uses the whole chicken cut-up.  My recipe uses bone-in chicken breast.  You can adjust the recipe to fit your personal tastes.

The second recipe is for "Baked Fish with Capers & Olives" and it gives that flair they have for fish dishes.  I give you several options for the type of fish to use in this recipe.  Go with what you like and is in your budget for price.

I hope you enjoy trying these recipes and will look for other non-pasta dishes form Italy.  "Happy Cooking!"

Roasted Red Pepper & Tomato Soup

Roasted Red Pepper & Tomato Soup

(around 8 servings)

Ingredients:

2 tbsp. Extra-Virgin Olive Oil

1 cup Shallots, chopped

4 ½ cups Chicken Broth

2 cups Roasted Red Peppers from a jar, drained & chopped

2 (14 ½ oz.) cans Whole Stewed Tomatoes

1 tsp. Sugar

1 ½ tsp. Dried Basil

as needed Salt & Black Pepper

8 dollops Sour Cream

Directions:

In a 3 qt. sauce pan over medium heat warm the oil.  Add the shallots and sauté for 8 to 10 minutes or until soft.  Next add the chicken broth, red peppers, tomatoes, sugar and basil.  Bring the mixture to a boil, reduce heat, cover and simmer for 15 minutes.  Remove the tomatoes and peppers with a slotted spoon to a blender or food processor.  Blend until smooth and then return to sauce pan.  Season the mixture with salt and pepper to taste.  Serve with a dollop of sour cream.

Ideas for Future Efforts

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Shrimp Gumbo

Shrimp Gumbo

(12-servings)

Ingredients:

6 tbsp. Butter

1 cup Yellow Onion, chopped

2 cloves Fresh Garlic, minced or pressed

6 tbsp. All-Purpose Flour

2 (16 oz.) cans Diced Tomatoes

1 cup Fresh Green Pepper, chopped

3 Bay Leaves

2 tsp. Crushed Dried Oregano

2 tsp. Crushed Dried Thyme

1 ½ tsp. Salt

½ to 1 tsp. Hot Sauce (more or less to your taste)

3 cups Water

2 (10 oz.) pkgs. Frozen Cut Okra (or 1 ¼ lb fresh)

1 1/2 lb. Fresh Raw Shrimp, peeled & deveined (see note)

6 cups Hot Cooked Rice

Directions:

In a large sauté pan over medium heat melt the butter.  When butter has melted add the onion and sauté until tender but not browned (6-8 minutes).  Add the garlic and cook until fragrant.  Now blend in the flour stirring constantly until golden brown (about 2 minutes).  Stir in the ingredients from diced tomatoes through water and bring mixture to a boil.  Reduce the heat and simmer pan for 20 minutes or so.  Remove the bay leaves and add the okra bringing the mixture back to a boil.  Continue cooking for 5 minutes and then lower heat to a simmer again.  Add the shrimp to the mixture and simmer 5 to 10 minutes or until shrimp are cooked.  Taste and adjust seasoning with salt and pepper as needed.  Place a ½ cup of hot rice in a bowl and ladle the gumbo around the rice and serve.

Note:               I would use raw shrimp around the 50-60 count per pound.  If you use larger shrimp, cut them up into 2 or 3 pieces.  If you use cooked shrimp, don’t add but for the last 5 minutes or so to heat through.

Ideas for Future Efforts

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More Soup before Winter is Over

Snowman

Here is another photo from the "Ice Fest" I mentioned last week.  This is one of many sculptures that was done by a number of very talented people.  Ice carvings are amazing pieces of art that do not last depending on location, time of year and weather.  These works of ice art lasted over three days outside in the month of February.  The one at our wedding lasted less than 30 minutes.  Of course it was outside but in the month of June and a beautiful care day of 102 degrees.

Today's blog won't be that long.  I've talked about soups before on this blog.  But I like soup and thought you should have a couple more recipes.  Especially before we are out of what many believe to be soup season.

I've said it before but I think soup should be enjoyed year round.  That doesn't mean in the summer only cold soups should be served.  Chili may be a cold weather dish but if you truly love the stuff, then try in the summer too.

One of the really neat things about soup is that year round you have the two things that make it work.  Seasonal ingredients and cleaning out the frig are those two things.  They both are there year round for you.  Whether you like it or not.  So take advantage of them and enjoy a variety of soups, stews or chilis throughout the entire calendar year.

Another reminder for you is soups can usually be frozen for later meals.  So it doesn't hurt to make big batches when you do make soup.  Now there maybe some last minute ingredients that should wait until you thaw a soup before they are added.  You'll need to decide if there are any for the recipes you are making.

The soup recipes this week are "Shrimp Gumbo" and "Roasted Red Pepper & Tomato."  You can always tweak the recipes with some of your favorite ingredients.  So give them a try and "Happy Cooking."

Orange Orange Roughy

Orange Orange Roughy

(4-servings)

Ingredients:

¼ cup Fresh Orange Juice

4 fillets Orange Roughy (about 6 oz. each)

2 tbsp. Olive Oil

1 tbsp. Dry Tarragon

1 tbsp. Black Pepper, coarsely ground

2 Oranges, grated zest

Directions:

Pour the orange juice into a sallow baking dish large enough to hold the fillets in a single layer.  Brush the fillets lightly with the olive oil on both sides and place in baking dish.  Combine the tarragon, pepper and zest in a small bowl.  Sprinkle over the fillets patting it lightly to form a thin crust.  Bake the fillets in a pre-heated 325 degree oven until fish flakes easily when tested with a fork, about 20 to 25 minutes.  Using a long metal spatula, carefully transfer the fish to a serving dish.  Discard any liquid in baking dish and serve immediately.

Note:               You can use other fish for this dish.  Any white fish fillets will work.  So try your favorite fish in this dish.

Ideas for Future Efforts

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Pan Fried Catfish with Scallions

Pan Fried Catfish with Scallions

(6 servings)

Ingredients:

½ cup Olive Oil

18 ea. Scallions, white part & 5 inches of green (green onions)

1 tsp. Black Pepper, coarsely ground

1 tsp. Dry Thyme

1 tbsp. Fresh Parsley, chopped

1 cup Milk

1 cup Yellow Cornmeal

1 cup All-Purpose Flour

½ tsp. Cayenne Pepper

As needed Salt & Black Pepper

6 fillets Catfish (about 6 oz. each)

1 cup Unsalted Butter, clarified (see note)

2 tbsp. Fresh Cilantro, chopped

Directions:

In a large skillet, heat the olive oil over medium heat.  Add the whole scallions to the pan and cook turning them with tongs until just wilted, about 2 minutes.  Sprinkle them with the pepper and thyme as they cook.  Remove from pan when done to a platter and sprinkle with the parsley and set aside.  In two medium flat dishes pour the milk in one and mix the cornmeal, flour, cayenne pepper, salt and black pepper together in the other dish.  Dip the catfish fillets into the milk and then the cornmeal mixture.  Place the fillets in a large skillet over medium heat with the clarified butter already heated in it.  Sauté the fish on each side until golden, about 3 minutes per side.  Don’t over fill the pan while sauteing the fillets.  Place the fillets on a platter, top each with 3 scallions and then sprinkle the cilantro over all and serve.

Note:               You can adjust the amount of cayenne pepper you use to meet your personal tastes.

Note:               You could use olive or canola oil instead of the clarified butter.  It will give you a little different taste.

Note:                Clarified butter is minus the small amount of milk residue in butter.  To get clarified butter simply melt a stick of butter (8 tbsp.) in a small pan.  The residue is at the bottom of the pan.  The clear yellow liquid above the residue is the clarified butter.  Spoon off the clear yellow liquid and use it to dip the lobster in before each bite.  Discard the residue.

Ideas for Future Efforts

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How About Some Fish for Lent & Maybe the Rest of the Year Too?

New York City Themed Ice Bar

Before I get started with this week's blog, I have a photo and story to tell.  Now living in the cold north has it's rewards.  People up here know how to live it up "Outdoors" in the winter.  This past weekend, Rochester had a winter ice fest.  Thousands of pounds of ice was transformed into "Ice Bars" and other "Ice Sculptures" for everyone to enjoy.  I took several photos and will show them over the coming weeks.  This first one is one of the "Ice Bars" and it has a "New York City" theme.  There was a "Statue of Liberty" carving behind this bar.  Rochester is really a fun town year round.  This went for 3 nights with live entertainment too.

Wednesday, February 13th, is "Ash Wednesday" and the beginning of "Lent" for the christian world.  Traditionally you will see many locations advertising "Fish Dinners" or "All You Can Eat Fish Events" mostly on Fridays throughout the period of lent.  These fish dinners include many restaurants, church's (especially Catholic) and service clubs.  Eating fish on Fridays in lent is a long long tradition coming from the early days of the catholic church.

Everyone should try and take advantage of all this fish being served around you.  The reason, fish is a healthy component to your diet.  Now many of these dinners deep fry the fish.  Which isn't the healthiest way to prepare fish.  But it still gets you eating fish.  So that's a plus.

I thought since fish is popular during lent, that I should offer up a couple of good tasting fish recipes.  To top it off, they are not difficult to make either.  The first one is for "Pan Fried Catfish with Scallions" and yes it contains that "Fried" word.  But it is not deep fried and when dealing with catfish that word just seems to be always around.  The other recipe is for "Orange Orange Roughy" and the orange roughy is baked this time.

Now if catfish or orange roughy is not your fish, try using another fish for either recipe.  The idea is to find, cook and eat fish that meet your taste desires.  Myself, it's walleye and trout for fresh water fish especially if I  catch them.  Cod, haddock or red snapper is my list for salt water fish.  I'll eat other but those are my top ones.

It would be good if everyone would have fish at least once a week.  A couple of times a week would be better but you should check with a dietitian.  There are other things to consider when eating fish.  A big one is the amount of mercury that might be in some fish.  I think pregnant women have to be more careful but again check with your doctor or a dietitian.

I know I started today's blog with lent and eating fish.  However, I want to end it with reminding everyone that eating fish is a year round habit to get into even if you're not the one the caught them.  So enjoy the fish and "Happy Cooking."

Light Lemon Cheesecake

Light Lemon Cheesecake

(8-10 servings)

Ingredients:

1 cup Granola

2 tbsp. Light Brown Sugar (packed)

1 tbsp. Fresh Lemon Zest, grated

1 tbsp. plus 1 tsp. Unsalted Butter

¾ cup Lemon Yogurt

¾ cup Ricotta Cheese

½ cup Cream Cheese, room temperature

2 tsp. Cornstarch

1 tsp. Vanilla Extract

3 each Fresh Eggs

½ cup Sugar

2 cups Fresh Strawberries, sliced

Directions:

Combine the granola, brown sugar and 1 tsp. of lemon zest in a food processor and process until fine.  Add the butter and process until mixture begins to come together.  Press the mixture into the bottom and sides of a 9 inch tart pan with removable bottom using the back of a spoon.  Bake in a pre-heated 350 degree oven for 10 minutes.  Remove from the oven and set aside.  Puree the yogurt, cheeses, cornstarch and vanilla in a food processor.  Add the eggs, sugar and remaining 2 tsp. of lemon zest.  Now process the mixture until smooth.  Gently ladle the filling into the prepared crust and place the pan on a baking sheet.  Bake in a pre-heated 350 degree oven for 30 minutes or until set.  Cool the cheesecake on a wire rack and then refrigerate at least 2 hours.  Remove the side of the tart pan and arrange strawberries on top before serving.

Note:               You can use a regular graham cracker crust for this cheesecake if you wish.

Note:               If you don’t have a 9 inch tart pan, you can use a 9 inch pie dish.  An 8 inch square pan or a spring-form pan would work too.

Note:               If strawberries are not in season, try fresh blueberries or raspberries.

Ideas for Future Efforts

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Baked Lobster Tails

Baked Lobster Tails

(2 servings)

Ingredients:

2 (6-8 oz.) Lobster Tails

2 tbsp. Unsalted Butter

1 medium Lemon, juiced

1 cup Water

For Garnish:

1 medium Lemon

as needed Paprika

as needed Fresh or Dry Parsley

Clarified Butter, warm for dipping (see note)

Directions:

If lobster tails are frozen, thaw overnight in refrigerator.  Take lobster tail and lay it horizontally in front of you with the tail end to your off hand side.  Now take a sharp chef knife and put the tip at the back of the lobster tail just before the back fins.  Cut down across the back of the lobster cutting through the shell but not much into the lobster meat.  Using your index finger slip the finger between the bottom of lobster shell and the lobster meat at the big end.  Carefully pull the lobster meat out of the shell leaving the end by the fins attached to shell and lay it over the shell.  If it comes detached still lay lobster meat over the shell.  Place the lobster in a 9x13 baking and spread the tail fins out.  Repeat the process with the second lobster tail.  Melt the 2 tbsp. of butter and combine with the lemon juice.  Pour this mixture over lobster meat and then add the water to the baking dish.  Place the dish in a pre-heated 350 degree oven and bake for 20 to 30 minutes depending on size of tails.  While lobster is in the oven cut the ends of the garnish lemon off so it will sit up when placed on cut end.  Now take a pairing knife and stick it in the middle of lemon only halfway in at an angle.  Repeat this going around the lemon creating triangle teeth.  When done separate the two halves and you should have a saw tooth top to each.  Cover half of the cut side of lemon with one hand and sprinkle paprika over it.  Now cover that half and sprinkle parsley over it.  Repeat with second half and set on the dinner plates for garnish.  It can be squeezed over lobster if desired.  When lobsters are done carefully place them on the plates next to garnish and serve with other dishes for the meal.

Note:               Clarified butter is minus the small amount of milk residue in butter.  To get clarified butter simply melt a stick of butter (8 tbsp.) in a small pan.  The residue is at the bottom of the pan.  The clear yellow liquid above the residue is the clarified butter.  Spoon off the clear yellow liquid and use it to dip the lobster in before each bite.  Discard the residue.

Note:               To remove the cooked lobster tail from the shell simply cut the section still attached to shell with a sharp knife.

Ideas for Future Efforts

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How About Something Special for Valentine's Day?

It's that time of year again.  The day that many people either love or hate.  That day is "Valentine's Day" and it is usually because you do or don't have someone special in your life (boyfriend/husband or girlfriend/wife).  I think we all have someone special in our lives. They may not be that "love of our life" we all desire but most have someone to share the day.  So let's enjoy the day and do something special.

I know it's a day of chocolates and flowers (especially roses) and hopefully a special meal.  That meal for most is one enjoyed at a restaurant.  Such a meal can be very costly and not so intimate because of all the other customers doing the same thing.

So why not do something special at home and cook that special meal together.  You can do it for much less than the restaurant price and even go a little fancier.  You're not rushed and you can have displays of affection that don't embarrass the two of you and the others around you at a restaurant.  You can even have dessert first and then have the meal.

I have two recipes this week that help meet those needs.  For a main entree, I have "Baked Lobster Tails" and you can add a small steak if you wish.  The other recipe is for a dessert.  It's an easy to make "Light  Lemon Cheesecake" that won't leave that heavy feeling when you're done.  I'd maybe add a little salad and a simple starch to complete the meal.  Many grocery stores now have twice baked potatoes at their meat counters that just need to be warmed up.  Just put them in the oven a little ahead of the lobster tails.

You should be able to make this meal for two around $40 with a bottle of wine included.  This meal at a restaurant would be in the $100 range before tax and tip for two people.  Not to mention that it will probably be more enjoyable too.

If this isn't your cup of tea.  I have other recipes already on this blog that you may want to consider.  Here are some examples for you:  Baked Salmon with Sun-dried Tomato Basil Pesto, Butterfly Coconut Shrimp, Chicken Marsala or Grilled Flank Steak for an entree.

A couple of desserts are:  Chocolate Chip Cheesecake (V), English Walnut Pie (V) or 

Mandarin Orange Cake (V).

If none of these recipes work for you look for some others.  The key point is to get you to cook a special meal for that loved one and enjoy the time together.  I hope everyone has a wonderful "Valentine's Day" that meets your personal needs.  For those of you that don't have that special person.  Enjoy the meal with some really good friends because the day is what you want to make it.  "Happy Cooking!"