Crunchy Baked Haddock Fillets & Tartar Sauce

Adapted from America’s Test Kitchens (Crunchy Oven Fried Fish)


Printable Recipe


Prep time: 15 minutes
Fridge time: 30-60 minutes (although you can prepare in the morning and bake them for dinner)
Baking time: 18-20 minutes or until the internal temperature reaches 140°F/60°C and the fish is white and flaky in the center.
Serves 2


 Ingredients: 2 haddock or other white fish fillets (judge the size by your appetite)
Flour for dredging
Egg mixture:
1 large egg
2 tbsp mayo
1 tbsp prepared white horseradish
 ½ tsp paprika
Pinch cayenne pepper
3 tbsp flour
Crumb mixture:
2 cups panko crumbs (I used sweet potato bread panko)
1 large shallot, finely minced
¼ cup fresh Italian/flat leaf parsley, finely chopped
Drizzle of olive oil for the baking sheet
Garnish: Fresh parsley, chopped Lemon wedges Tartar sauce (see recipe at bottom)

  Directions:
1. Sprinkle fish on both sides with salt & pepper.

 2. Preheat the oven to 425°F/220°C. Line a rimmed baking sheet with tin foil. Drizzle a little olive oil so the fish won’t stick to the foil during baking.

 3. Prepare egg mixture in a medium sized bowl: Beat the egg and add the mayo, horseradish, paprika, cayenne and 3 tbsp flour. It will be very thick. That’s what keeps the moisture in the fish and the crispiness in the crumb coating. 

4. In another bowl, combine the panko crumbs with shallot & parsley and toss. Transfer to a pie plate or large dinner plate big enough to bread each fillet.

 5. Set up your work station: flour for dredging in one pie plate; egg mixture; plate with prepared panko crumbs.

•  First dredge the fish with the flour, shaking off any excess flour.
•  Lay the fillet in the thick egg mixture, turn to coat on all sides. 
• Place the coated fish on the plate of crumbs, press down so the crumbs stick. Turn fish over and repeat until all sides are well coated. 
• Repeat for other fillet
• Gently transfer to the prepared baking sheet. 

 6. Bake for 18-20 minutes or until the internal temperature reaches 140°F/60°C and the fish is white and flaky in the center.

 6. Remove from the oven, sprinkle with fresh parsley and serve garnished with lemon wedges.

 Serve with tartar sauce.
 Tartar Sauce Ingredients: 
¾ cup mayo
2 tbsp capers, drained, rinsed & minced (optional)
2 tbsp sweet green relish
1 shallot, finely minced
1-2 tsp white wine vinegar
½ tsp Worcestershire sauce
Tartar Sauce Directions: Mix everything together in a bowl and taste for seasoning.

Potato Pancetta & Rosemary Scramble

Printable Recipe

Prep time: 5 minutes 

Cooking time: 10-15 minutes 

Serves 2 

 Ingredients: 

1 tbsp olive oil 

1medium new potato, rinsed & finely diced

Pancetta, diced (I have a large chunk and just cut off enough to make ½ cup diced – but really this is purely subjective – add what you like)

4 large eggs, beaten 

1 tbsp fresh rosemary leaves, chopped 

Salt & freshly ground pepper to taste 

  Directions 

1. Heat a medium sized skillet over medium high heat.  Add the olive oil and when hot, add the potatoes and pancetta.  Stir occasionally – you want the pancetta crispy and the potatoes soft before adding the egg.  This takes about 5 minutes.  If the potatoes start to get too brown without being soft, reduce the heat.

 2. In a mixing bowl, beat the eggs and add the rosemary, salt & pepper.  Mix well.

 3. When the potatoes are soft and golden, add the egg mixture.  Using a spatula, keep stirring the pan so that the eggs don't form a crepe or omelet base. The constant stirring keeps the eggs fluffy - just a few minutes. (I like mine a little moist, my Honey likes them quite dry...so make your own choice.)

Grilled Scallop Rosemary Skewers

Printable Recipe

Prep time: 5 minutes

Marinating time: 15 minutes

Grill time: 8 minutes

Serves 2-4

Ingredients:

4 long fresh rosemary sprigs

1lb/450g fresh scallops (large ones are easier to thread on the rosemary)

Marinade

Juice of ½ lemon

1 clove garlic, peeled and shaved or sliced paper thin

1 tbsp olive oil

Salt and pepper to taste

1 tbsp fresh rosemary leaves, chopped

Directions:

1. Strip the rosemary leaves from the bottom two thirds of the sprigs and set aside.   Chop 1 tbsp worth of rosemary leaves.  I put the rest in a plastic baggie for other dishes.

2.  Place all the marinade ingredients in a bowl large enough to hold the scallops.  Mix well and add the scallops.  Toss and let sit on the counter for about 15 minutes.

3. Preheat grill to medium high and cook the skewers (see photo to understand placement of the skewers).  The leafy part should actually be away from the flames.  In my case with only one burner, I let them hang off the grill.  Cook for about 3-4 minutes per side over medium high heat.  If you could them longer they will just get chewy.  

Rosemary Potato & Beet Rosti

Printable Recipe


Prep time: 5 minutes
Cooking time: 10-15 minutes


Serves 4 


 Ingredients: 1lb/450g new potatoes, rinsed
1 large beet, peeled
1 large clove garlic, shaved or very thinly sliced
2 large eggs, beaten
1 tbsp fresh rosemary leaves, chopped
Salt & freshly ground pepper to taste
1 tbsp olive oil

  Directions
1. Grate the potatoes and beets SEPARATELY in a food processor.

 2. In a large mixing bowl, place the grated potatoes, then the grated beets and gently toss.

 3. In another bowl, beat the eggs and add the rosemary, shaved garlic, salt and pepper and combine well. Add to the beet and potato mixture and thoroughly mix.

 4. Heat 1 tbsp olive oil in a medium skillet over medium high heat. When hot (one shred of potato will sizzle) add the rosti mixture and flatten.

 5. Cook for 4 minutes over medium high heat. When golden underneath (a quick peek with a spatula will tell the tale), flip. The easiest way to flip so the rosti pancake does not turn into scrambled eggs is to place an inverted plate over the rosti and flip the entire pan upside down. The golden bottom should now be on top and can easily slide back into the pan. You might want to add a touch more oil before you do.

 6. Cook for another 5 minutes and then check to see if the potatoes are actually cooked through. If not, lower the heat and cover for another couple of minutes.

Sprinkle with a little more salt & pepper and serve.  

Tangy & Spicy Shrimp & Chorizo Pasta

Adapted from Pure Food 


Printable Recipe


Prep/Cook time: 15minutes 
Serves 2-3 


Ingredients 
1 box (10oz/300g) whole wheat Farfalle (or whatever your short favorite is) I like to make more than I need for a meal – great for leftovers, salads, other pasta dishes when I’m in a hurry 
1-2 tbsp extra virgin olive oil 
Cured chorizo sausage, peeled, halved length-wise and sliced (the amount is purely up to you) 
1 cup cremini mushrooms, sliced 
2 large cloves garlic, peeled and sliced paper thin (I use my microplane slicer) 
½ tsp red chili pepper flakes (more or less, is up to your taste for heat) 
¼ cup sun-dried tomatoes in oil, drained and coarsely chopped 
Grated zest of ½ lemon 
Juice of 1 lemon 
½ lb/225g large – extra large shrimp, raw, peeled & deveined (more if you're hogs like us)
Handful fresh Italian/flat leaf parsley, chopped 


Directions 
1. Cook the pasta in salted water in a large Dutch oven as per directions. 
 2. In the meantime, heat olive oil in a large skillet over medium high heat and add the chorizo and mushrooms. Cook until golden (3-4 minutes). 
 3. Add the garlic, sun-dried tomatoes & chili pepper flakes. Cook for 30 seconds and then add the shrimp. (only takes 2-3 minutes) 
Note: this step should be done when the pasta is almost done so that neither the pasta or the shrimp are overcooked. 
4. Drain the pasta, reserving 1 cup pasta water. Add pasta to the shrimp & chorizo. Add the lemon zest and juice. Toss (if there isn’t any “sauce” add a little of the pasta water) and serve garnished with chopped parsley. 


 This dish is very flavorful - frankly one of my all-time favorite, so I don't like to serve it with anything that might detract from it or fight for center stage. A simple salad with oil and a touch of champagne vinegar or lemon juice is all you need.

Grilled Chilean Flank Steak with Pebre Sauce

From Canadian Living: The Barbecue Collection: The Best Barbecue Recipes from Our Kitchen to Your Backyard

Printable Recipe


Prep time: 5 minutes

Marinating time: overnight

Cook time: 8-10 minutes

Rest time: 5 minutes in the fridge to “relax” the meat

Serves 2-3

Ingredients:

1 flank steak

Pebre Sauce:

2 green onions, chopped

1 cup fresh cilantro leaves

1 cup fresh flat leaf/Italian parsley

½ cup water

1-2 jalapeno peppers, seeded & chopped

¼ cup olive oil

¼ cup sherry vinegar

3 cloves garlic, minced

2 tomatoes, finely chopped (out of tomatoes so I used ½ cup canned fire roasted diced tomatoes, drained)

Directions:

1. Pulse onions, cilantro, parsley, jalapeno and  in a food processor.

2. Lightly score the flank steak (cutting into the flesh, but not right through) on both sides and then add to the zip lock baggie. Rub the marinade all over the meat and place in the fridge overnight. Allow to come to room temperature before grilling.

3. Grilling methods: BBQ over high heat; under the broiler on a rimmed baking sheet, or in a grill pan on top of the stove. Grill for 5 minutes and flip. Continue to cook another 4 minutes or so for medium.

4. Place on a platter and place side that was closest to the fire facing up and refrigerate for 5 minutes.

5. Slice across the grain and serve with garlicky rice and some sautéed greens.

Beet Green & Chickpea Penne + Frittata

Printable Recipe


Prep time & cooking time: 15 minutes (time it takes to boil water and cook the pasta) 
Serves 4+ I always make a whole box worth of pasta and sauce – great for leftovers, perfect for freezing in individual sized portions, & best of all for frittatas (see bottom of post for this version) 


Ingredients: 
1 box (10oz/300g) favorite short pasta (I used multigrain penne this time) 
1-2 tbsp olive oil 
1 large bunch beet greens, preferably with baby beet roots, rinsed well, spun dry and roughly chopped 
1 large onion, coarsely chopped 
2 large cloves garlic, minced 
1 can (19oz/540ml) chickpeas, drained & rinsed 
½ cup feta cheese, crumbled 
Red chili pepper flakes ( 1 pinch to whatever heat you like) 
Drizzle of balsamic vinegar 


Directions 
1. Cook the pasta as per package directions.


 2. Add 1 tbsp olive oil in a hot large skillet and lower the heat to medium. Add onions and sauté until translucent (about 3 minutes) 


 3. Add the chopped beet greens and sauté until wilted (2-3 minutes) then add the chickpeas, feta, balsamic vinegar and red pepper flakes. Toss just until heated through.


 4. Drain the pasta (saving ½ cup of pasta water in case your pasta is too dry) and place in a large serving bowl. Add the sauce. Toss and taste adding more balsamic vinegar if needed plus a little more crumbled feta.


 Serve with a simple salad. 


 Second day Frittata 
Served  4 plus two lunches

Oven time: 20 minutes or so
Ingredients:
 I actually had enough leftover pasta to fill a 7 cup plastic container 
8 large eggs, beaten 
½ cup Dragon’s Breath Blue Cheese (more feta or other salty cheese) 
2 tbsp olive oil ½ cup or so 
grated Asiago cheese 
Sprinkling of smoked paprika 


 Directions 
1. Preheat oven to 400°F/ 200°C 


 2. In a medium-sized bowl beat eggs with 1 tbsp olive oil and set aside. 


 3. Warm up the pasta (I just zapped it in the microwave for 2 minutes). The pasta should really just be at room temperature. You don’t want to cook the eggs before they actually make it to the skillet. Add it to the eggs along with crumbled cheese and combine well. 


 4. Heat remaining olive oil in a large oven proof skillet (use a pan with fairly deep sides – the mixture (egg & pasta) should fill the pan and be at least 1- 1 ½ “ deep). Carefully add the frittata mixture and spread it evenly around the pan. Cook over medium heat for 2-3 minutes and begin to set around the edges. 


 5. Sprinkle the top with smoked paprika and bake for 10 minutes or until mostly set, but still a little loose in the center. Sprinkle with grated Asiago or other favorite cheese and continue to cook until completely set. 5-10 minutes longer.

Mushroom Quinoa Risotto

From Food & Drink, Summer 2011 


Prep time: 15 minutes 
Cooking time: 20 minutes 
Serves 4-6 

Printable Recipe


Ingredients: 
 ½ cup dried mushrooms (I used mixed, but porcini is what F&D used) 
2 cups vegetable broth or water, heated 
1 cup quinoa (F&D used ½ cup red & ½ cup white), rinsed well 
2 tbsp olive oil ½ cup onion, coarsely chopped 
8oz/250g fresh mushrooms, (coarsely chopped, quartered or thickly sliced – I used cremini, but shitake, and any other of your fave works too) 
3 large cloves garlic, finely chopped 
2-3 tbsp balsamic vinegar 
2-3 tbsp fresh mint, chopped 


  Directions: 
1. In a small bowl soak the dried mushrooms for 15 minutes in hot broth/water. Use a slotted spoon to remove mushrooms but transfer the broth to a medium pot. 


2. Bring broth (might need topping up with water to reach 2 cups needed) to a boil, sprinkle with rinsed quinoa (rinse well to eliminate any bitterness), lower heat and cover. Simmer for 15 minutes or until almost tender. Drain quinoa, but reserve any liquid to add later. 


3. Heat oil in a large skillet over medium heat. Add the onions and sauté until soft (2-3 minutes). Add the mushrooms (fresh and rehydrated dried) and sauté until mushrooms are browned and juicy (you might want to add a little more oil or butter) (another 3-4 minutes). Add the garlic and cook for 30 seconds or until fragrant. Do not let the garlic brown or it will taste bitter.


 4. Add the balsamic vinegar, allow to come to a boil (just a minute or so) and stir in the quinoa. If it seems too dry, add the reserved broth. Fluff, taste and add the chopped mint before serving.

Spicy Chile Shrimps

Adapted from How to Cook Everything iPad App

Printable Recipe

Prep Time: 10 minutes
Cook Time: 20 minutes
Serves 4

Ingredients
2” piece of fresh gingerroot, peeled
3 cloves garlic, peeled
2 large shallots, peeled
2-4 small red chilies or ½ tsp (less or more, depending on your preference)
3 tbsp neutral oil (grapeseed, canola)
2 tbsp tomato paste
2 tbsp lime juice
2 tbsp nam pla (Thai fish sauce)
2 tsp soy sauce
1 tbsp sugar
2lb/900g extra large shrimp
Garnish: fresh cilantro leaves, chopped
Directions
1. Put ginger, garlic, shallots and chilies in a food processor and process until minced. No food processor… finely chop everything.

2. Heat a large skillet over medium high heat. Add oil. When hot (1-2 minutes) add the minced chile mixture and cook, stirring for 1 minute or until fragrant.

3. Stir in the tomato paste, lime juice, nam pla, soy sauce, sugar. Mix and then add the shrimps. Toss to coat and then cook until the sauce is bubbly and the shrimp are pink (about 5 minutes).

Serve over rice or noodles and sprinkle with fresh cilantro