Halibut with Artichoke and Olive Caponata

Halibut with Artichoke and Olive Caponata

(4 servings)

Ingredients:

¼ cup Olive Oil

1 small Red Onion, chopped

1 tsp. Salt, plus extra for seasoning

½ tsp. Black Pepper, plus extra for seasoning

1 stalk Celery, chopped

8 oz. Frozen Artichoke Hearts, thawed and cut into 1-inch pieces

1 can (14½ oz.) Diced Tomatoes

10 pitted Kalamata Olives, halved

3 tbsp. Raisins

¼ cup Red Wine Vinegar

1 tbsp. Sugar

1 tbsp. Capers, rinsed and drained

4 (4-5 oz.) pieces Center-cut Halibut Fillets, 1-inch thick

3 tbsp. Extra-Virgin Olive Oil

Salt and Black Pepper to season

3 tbsp. Fresh Flat-leaf Italian Parsley, chopped

Directions:

For the Caponata:

In a large skillet, heat olive oil over medium-high heat.  Add onion and season with tsp. salt and half tsp. pepper.  Cook until translucent, about 3 minutes.  Add the celery and artichoke hearts.  Cook until soft and the artichokes are lightly browned (3-4 minutes).  Add the tomatoes, olives and raisins to the pan.  Simmer over medium-low heat, stirring frequently, until mixture thickens, about 25 minutes.  Stir in the vinegar, sugar and capers and season with salt and pepper to taste.

For the Halibut:

Drizzle both sides of Halibut with olive oil.  Season both sides with salt and pepper.  Use a nonstick pan or your grill on medium-high heat.  Oil pan or grates lightly and place Halibut in or on to cook.  Figure 3-4 minutes per side or until flesh flakes easily with a fork.  Place on a serving platter and top with the Caponata.  Sprinkle with parsley for garnish and serve.

Note:               You could also roast the Halibut in a pre-heated 400-degree oven for 10-12 minutes if you prefer.  I would place on a rack in a rimmed baking sheet.

Ideas for Future Efforts

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Herb-Crusted Cod

Herb-Crusted Cod

(4 servings)

Ingredients:

1¼ to 1½ lbs. Cod Fillets

1 large Fresh Egg, lightly beaten

¾ cup Panko Bread Crumbs

2 tbsp. Fresh Dill Weed, sniped

½ tsp. Salt

½ tsp. Black Pepper

1 tbsp. Olive Oil

Directions:

Rinse and pat dry the fish.  Then cut fish into 8 equal piece.  Beat egg in a shallow dish.  In another shallow dish, combine crumbs, dill, salt and pepper.  Dip fish into beaten egg and then into crumb mixture to coat completely.  Set on a baking sheet.  Repeat until all the pieces are coated.  In a large skillet over medium-high heat, add oil.  When oil is ready, sauté half the fish pieces.  Do 2-3 minutes per side or until golden and flakey.  Place on a paper towel lined baking sheet and place in a pre-heated 300-degree oven while you sauté and remaining fish pieces.  Serve when ready with your sides of choice.

Note:               You could use other fish for this recipe.  I’d suggest trying Haddock as a second choice.

Ideas for Future Efforts

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Time for Some Fish Dishes

I’m not close to an ocean or a sea.  But I like the rest of you, need to be having more fish in my diet.

The trouble is I’ve never been a big one on fish.  Now seafood is another discussion.  I’ve pretty much limited myself to Walleye and Trout for fresh water fish.  When it comes to the ocean, there are a few more in the variety.  I like cod, haddock, halibut, snapper and tuna.  I may be a little unusual in that I don’t like salmon.  I can eat it but would never order it.

That’s not to say I won’t try more species.  A lot of it comes from not having resources for fresh.  And I’d rather have shrimp, crab, lobster or other seafood if I can’t get it fresh.

Now that’s my problem and I need to work on it and will.

This week I have “Herb-Crusted Cod” on Wednesday for you to try.  Then something a little different in “Halibut with Artichoke and Olive Caponata” on Thursday.

Give these a try and then look for more options in putting fish in your diet.  “Happy Cooking” until next week.

Tzatziki Sauce for Burger (GF)

Tzatziki Sauce for Burger (GF)

(less than 2 cups)

Ingredients:

½ large English Cucumber, peeled and seeded

4 pinches Salt, divided

¾ cup Plain Greek Yogurt

1 tbsp. Fresh Mint, chopped

2 tsp. Olive Oil

1 clove Fresh Garlic, minced

Directions:

Grate cucumber into a colander.  Sprinkle with 2 pinches of salt and let stand 5 minutes.  Then squeeze out excess liquid from cucumber, discarding liquid.  In a medium bowl, place the cucumber and add remaining salt (2 pinches) and other remaining ingredients.  Mix until well combined.  Spread on buns as desired.

Note:               This can be used on many other dishes and adds a great flavor.  For vegan users, substitute the vegan equivalent of Greek yogurt.

Ideas for Future Efforts

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Middle Eastern Falafel Burger (GF)

Middle Eastern Falafel Burger (GF)

(4 servings)

Ingredients:

3 cups Chickpeas, canned, drained and rinsed

1 small Yellow Onion, chopped

½ cup Flat-leaf Parsley

3 tbsp. Tahini (sesame paste)

3 tbsp. Ground Flaxseed

2 cloves Fresh Garlic, minced

½ medium Lemon, juiced

¾ tsp. Ground Cumin

½ tsp. Ground Coriander

½ tsp. Salt

¼ tsp. Cayenne Pepper

4 Gluten-Free Burger Buns

Directions:

Combine all ingredients except the buns in a food processor.  Blend until slightly grainy (mixture should not be smooth paste).  Form mixture into 4 equal patties.  Prepare grill (brush and oil) and pre-heat to medium-high.  Grill patties for about 4 minutes per side or until golden brown and heated through.  Grill buns, top with patties and serve with your favorite condiments.

Note:               See next recipe for “Tzatziki” sauce to use with this burger or other dishes.

Ideas for Future Efforts

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Gluten-Free and Vegan Burger

It’s my every 4th week Gluten-Free posts.  This week, the recipes are not only GF but “Vegetarian” and “Vegan.”  For vegan diners, you will need to change out one ingredient in the Thursday recipe.

But first, back to talking about Gluten-Free concerns.

I’ll use “Costco” for my example.  If you have ever been to a Costco store, you know they are great about sampling foods they sell.  Most of the sampling is not GF but they do some.  On occasion, they even have days they push gluten-free foods.

I happen to take my grandchildren with when I go.  They think Costco is a neat experience and they get “Fruit Snacks” which are GF.  That helps them with not getting to try many of the samples.

I had really never thought about this, but one day they were sampling some GF bread.  They toasted the bread and put butter on it.  All sounds and looks good here.  Right?

But then you remember that they sample other breads, toasted, with jams on occasion.  Then it hits you, they use the same toaster for both samplings.  It now creates “Cross-Contamination” for one who needs to be GF.

It’s not a free sample for someone who really needs to be “Gluten-Free” in their lifestyle.

I guess what I’m getting at today, is if you are watching out for others that need to be GF, you need to be thinking all the time about your choices.  It’s a bummer but it’s a fact of life for a GF person.

Back to this week’s recipes.  I have a “Middle Eastern Falafel Burger” for you to try on Wednesday.  It is tasty and even meat eaters will enjoy the dish.  That’s especially true because on Thursday, “Tzatziki Sauce for Burgers” is the topping to use on this week’s burger.  The sauce will work for many other dishes too.

So give them a try and “Happy Cooking” until next week.

Orange Oven French Toast

Orange Oven French Toast

(8 slices)

Ingredients:

8 slices Bread (your choice)

¼ cup Unsalted Butter, melted

1 tsp. Ground Cinnamon

2 tbsp. Honey

3 large Fresh Eggs

½ cup Milk

½ cup Fresh Orange Juice

2 tbsp. Sugar

1 tsp. Fresh Orange Zest

¼ tsp. Salt

¼ tsp. Ground Cinnamon

Directions:

In a small bowl, combine butter, cinnamon and honey.  Spread mixture over a rimmed baking sheet (see note).  In a medium bowl, whisk the eggs and then add the milk, orange juice, sugar, zest, salt and cinnamon until well mixed.  Dip bread into egg mixture turning to coat both sides.  Place on top of butter mixture and repeat through last slice of bread.  Carefully pour remaining egg mixture over bread in baking sheet.  Place in a pre-heated 400-degree oven for 10 minutes.  Now turn each slice of bread over and return for another 10 minutes or until golden brown.

Note:               Depending on your baking sheet and/or size of bread slices, you may need two baking sheets.  You want the bread to lay flat on the baking sheet.  If you use two, divide butter mixture evenly between the baking sheets.

Note:               The size of the bread slices may change how many pieces of French Toast you actually get out of this recipe.

Ideas for Future Efforts

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Overnight French Toast

Overnight French Toast

(12 slices)

Ingredients:

12 thick slices Challah Bread

6 large Fresh Eggs

1¼ cups Milk

¼ cup Half and Half

¼ cup Sugar

2 tbsp. Pure Maple Syrup

1½ tsp. Vanilla Extract

¼ tsp. Salt

½ tsp. Ground Cinnamon

Directions:

Place bread slices in a single layer on a rimmed baking sheet (or two) and set aside.  In a large bowl, whisk eggs and then add remaining ingredients.  Whisk until well combined and then pour carefully over the bread.  Turn bread over to make sure it is well coated.  Cover and refrigerate overnight.  Place in a pre-heated 400-degree oven uncovered for 15 minutes.  Carefully flip the sliced of bread over and return to oven.  Bake for 20 more minutes or until golden brown.  Sprinkle with powdered sugar and serve.

Note:               You could also add chopped pecans and/or raisins to the egg mixture before pouring over the bread for added flavor.

Ideas for Future Efforts

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French Toast Anyone?

I think most people think “Eggs and Pancakes” when you mention what to have for “Breakfast.”  But there are so many ways to do “French Toast” that you need to try this dish more often.

Just the choice of what bread to use is daunting.  Your big bakery sliced breads probably lead the way with their white, wheat and Texas toast.  But that seems boring to me.

There are French and Italian breads to slice and use.  But how about trying some breads like; challah, brioche or a cinnamon bread (maybe even with raisins).

Now you have the custard or egg mixture do make.  I prefer this simple.  Just eggs, milk, a little sugar and ground cinnamon.  You can get more elaborate using different milks.  Heavy cream and buttermilk come to mind.

You can fry the French Toast in a pan or on a griddle.  French Toast can be done in the oven too.  In fact, this week’s recipes are for the oven.

Wednesday’s “Overnight French Toast” and Thursday’s “Orange Oven French Toast” besides being done in the oven, need to be flipped halfway through the process.

In my cookbook, I offer a basic recipe for the stovetop and a casserole style for the oven.

By the way, my cookbook, “More Than Your First Cookbook,” is now available through “Google” library in a PDF file if you are interested.

“Happy Cooking” until next week and please be sure to share the link with family and friends.  Thanks.

Candied Bacon

Candied Bacon

(16-18 pieces)

Ingredients:

1 lb. Applewood Smoked Bacon, regular thickness

¼ cup brown Sugar, packed

2 tsp. Yellow Curry Powder

1 tsp. Ground Cinnamon

Directions:

Line a sheet pan with parchment paper and place a rack on it.  It will take 2 pans or one pan used twice in the oven.  Separate the bacon slices and lay them on the rack.  In a small bowl, combine the brown sugar, curry and cinnamon.  Sprinkle this mixture over each slice of bacon evenly and as liberal as possible.  Place sheet pan in a pre-hearted 400-degree oven for about 15 minutes.  Bacon should be crisp and glazed when done.  The time will vary because of oven and thickness of bacon slices.  Half way through the baking process, rotate pans 180-degrees for even baking.  Let bacon cool on racks for 2 minutes before removing to a sheet pan lined with paper towels to drain more.  Serve warm.

Note:               The 1 lb. package of regular sliced bacon usually had 16-18 pieces in it.

Ideas for Future Efforts

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Butternut Squash and Bacon Dip

Butternut Squash and Bacon Dip

(8-12 servings)

Ingredients:

4 slices Bacon, finely chopped

2 cups Butternut Squash, grated and finely chopped

3 medium Green Onions, finely chopped

3 cloves Fresh Garlic, minced

2 tbsp. Unsalted Butter

2 tbsp. All Purpose Flour

¾ cup Heavy Whipping Cream

1/8 tsp. Cayenne Pepper

¾ cup Swiss Cheese, grated (your choice)

2 tbsp. Fresh Lemon Juice

to taste Salt and Black Pepper

Directions:

In a medium sized skillet, fry bacon over medium heat until just crispy.  Remove bacon to a 2-quart baking dish using a slotted spoon.  Add squash to skillet and cook until tender (5-6 minutes).  Then add green onion and garlic continuing to cook another minute.  Scrape everything into the baking dish.  Again in the skillet, melt butter and whisk in flour cooking for a minute or two.  Add cream and cayenne pepper as you continue whisking until smooth.  Reduce heat and simmer about 4 minutes until thickened.  Remove from the heat and add half of the cheese and all the lemon juice.  Stir until well combined and cheese melted.  Scrape all of this into the baking dish.  Mix everything in the baking dish together and top with remaining cheese.  Place under the broiler until hot and bubbly (5-10 minutes).  Serve at once with special crackers, pita chips, tortillas and/or fresh cut vegetables.

Note:               The Swiss cheese can be whatever you like best and fits the budget.  Gruyere would be nice.

Ideas for Future Efforts

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Bacon Wrapped Tater Bombs

Bacon Wrapped Tater Bombs

(16 bombs)

Ingredients:

16 Frozen Tater Tots, room temperature

1 oz. slice Sharp Cheddar Cheese, cut into 16 equal squares

4 slices Regular Sliced Bacon, quartered

¼ cup Brown Sugar, packed

Directions:

Take one tater tot, piece of cheese and wrap a piece of bacon around it.  Place brown sugar in a flat dish.  Dredge the bacon wrapped tater tot through the brown sugar.  Place seam side down on parchment paper lined baking sheet.  Repeat the process with remaining ingredients.  In a pre-heated 400-degree oven, bake these morsels for 20-25 minutes.  Using tongs, turn them over half way through the baking.  Serve immediately

Note:               Recipe can easily be doubled or more for larger groups.  If made ahead, refrigerate.  Pull from refrigerator 30-45 minutes before placing in oven.

Ideas for Future Efforts

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Some Things You Can Do with Bacon

Who doesn’t like “Bacon” in this world?  I know there are some, but you are in the minority.  I’m sorry for those who are unable to try bacon for some very legitimate reasons, you may never know what you are missing in my opinion.  But I understand.

For those of you who do love bacon, I have three recipes this week for you.  They are all in the appetizer area.  But bacon can be used in any area of eating.

It now is offered on or in donuts, covered with chocolate and wrapped around many an item.

Bacon comes in chunks, sliced (thick and thin) and smoked or cured in many different flavors.  You can also get it uncured or processed.

Every restaurant seems to have some specialty that includes bacon on the menu.  I guess we are only limited by our imagination as to what to do with it.

So give these recipes a try this week.  Wednesday is “Bacon Wrapped Tater Bombs” followed on Thursday with “Butternut Squash and Bacon Dip” for something a little different.  Then on Friday, I give you “Candied Bacon” to try.

I guess I should buy “Pork Belly Futures” as bacon sells will be going up after you try these recipes.  “Happy Cooking” until next week and share the “Bacon” with family and friends.  Thank you.

Apple Crisp

Apple Crisp

(8 servings)

Ingredients:

1½ cups All Purpose Flour

1 cup Sugar

1/3 cup Brown Sugar

¾ tsp. Ground Cinnamon

½ tsp. Kosher Salt

2/3 cup Unsalted Butter, cut into pieces

8 cups Fresh Apples, sliced ½ inch thick

2 tbsp. Fresh Lemon Juice

1/3 cup sugar

1 tbsp. All Purpose Flour

½ tsp. Kosher Salt

1/8 tsp. Nutmeg, freshly grated

1-2 tbsp. Unsalted Butter, room temperature (for baking dish)

Directions:

In a large bowl, combine the first 5 dry ingredients.  Work in the butter using your hands until it begins to cling together.  In another large bowl, toss apple slices with the lemon juice.  In a small bowl, combine the remaining sugar, flour, salt and nutmeg.  Now combine the small bowl mixture with the apples and scrape into a 2-quart buttered baking dish.  Crumble the first bowl mixture over the apples and cover with foil.  Place on a baking sheet in a pre-heated 375-degree oven for 20 minutes.  Carefully remove from oven and remove foil.  Replace in oven and bake another 30-40 minutes or until top is golden and apples are tender.  Let cool 15-30 minutes before serving.

Note:               Top the warm apple crisp with ice cream or whipped cream, your choice

Note:               Use your favorite fresh apples for this dish.

Ideas for Future Efforts

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