Anne’s Asian Style Fish Fillets with Fresh Spinach October 11, 2017 by Jill Foucre Leave a Comment Anne's Asian Style Fish Fillets with Fresh Spinach 2017-10-11 12:32:00 Print Ingredients ¼ cup all-purpose flour 1/2 teaspoon black pepper 1 lb thin fresh fillets such as trout or tilapia 2 tablespoon olive oil 2 tablespoon rice wine vinegar ¼ cup soy sauce – may be reduced sodium 2 teaspoon minced garlic 2 teaspoon minced bottled ginger 2 teaspoon sesame seeds 12 cups loosely packed fresh prewashed spinach leaves, tough stems removed Instructions Place flour, black pepper and fish fillets in a Ziploc bag. Shake to coat. Heat oil on medium high in a sauté pan. Add the fish to the pan and cook on the first side until it begins to brown, about 4 minutes. Turn the fillets and reduce the heat to medium. Cook until lightly browned on the second side and the fish is opaque and begins to flake easily with a fork, about 3-4 minutes. When the fish is done, remove it to a serving plate. Pour the vinegar and soy sauce into the skillet and stir to remove any brown bits from the bottom of the pan. Add garlic, ginger and sesame seeds. Add the fresh spinach and toss to coat in the sauce and to wilt. You may have to cook the spinach in batches, removing the first batch with a slotted spoon to leave the juices in the pan for the second batch and place with the spinach. Place all of the cooked spinach and fish back into the pan over medium low heat and cover. Cook 1 – 2 minutes to reheat. Serve at once using tongs to place spinach on each plate, topping with a fillet. Drizzle remaining sauce over fish. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Easy Sole Meuniere September 8, 2017 by Jill Foucre Leave a Comment Easy Sole Meuniere 2017-09-09 00:00:54 Serves 4 Print Ingredients 1/2 cup all-purpose flour Kosher salt and freshly ground black pepper 4 fresh sole fillets, 3 to 4 ounces each 6 tablespoons unsalted butter 1 teaspoon grated lemon zest 6 tablespoons freshly squeezed lemon juice (3 lemons) 1 tablespoon minced fresh parsley Instructions Preheat the oven to 200 degrees F. Have 2 heat-proof dinner plates ready. Combine the flour, 2 teaspoons salt, and 1 teaspoon pepper in a large shallow plate. Pat the sole fillets dry with paper towels and sprinkle one side with salt. Heat 3 tablespoons of butter in a large (12-inch) sauté pan over medium heat until it starts to brown. Dredge 2 sole fillets in the seasoned flour on both sides and place them in the hot butter. Lower the heat to medium-low and cook for 2 minutes. Turn carefully with a metal spatula and cook for 2 minutes on the other side. While the second side cooks, add 1/2 teaspoon of lemon zest and 3 tablespoons of lemon juice to the pan. Carefully put the fish filets on the ovenproof plates and pour the sauce over them. Keep the cooked fillets warm in the oven while you repeat the process with the remaining 2 fillets. When they're done, add the cooked fillets to the plates in the oven. Sprinkle with the parsley, salt, and pepper and serve immediately. Notes 2008, Barefoot Contessa Back to Basics, All Rights Reserved By Julie Busteed Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
No Oven, No Problem by Julie Busteed June 14, 2017 by Jill Foucre Leave a Comment Somehow it seems to happen that whenever we have out of town guests, something breaks, or clogs, or freezes. Think plumbers on Christmas Eve, or a dozen guests enjoying the warmth of the fireplace – because the power has gone out. This visit was no different, the day before company arrived our ovens decided to quit working. Not a total disaster since the stovetop still functioned, but I needed to alter my menus none the less. It has been several years since we’ve owned a grill and we’ve been planning to get one. As luck would have it, we were gifted a Kamado Joe! Yes, they were those kind of out of town guests, and yes, they probably figured it was their best shot at eating a home cooked meal. To be clear, the Kamado Joe is to “grill” as Ferrari is to a riding mower. This thing is on another level. The heat is enclosed entirely in a thick, ceramic shell, making common recipes that say “Bring the temperature to 700 degrees.” My ovens don’t go to 700 degrees…even when they’re working. The delivery crew shows up to assemble the unit dressed like they were going to a wedding… Which they were. (Thanks Jill and Bob…) And, like Ferrari, most of the Kamado Joes are red. Think of Marcel’s as the showroom, with free delivery and setup. I’ve had to skip over “grill” recipes for many years, and now here was my chance to dive back in. So far, we’ve seared steaks, grilled shrimp, warmed bread, grilled romaine and even baked banana bread. The surprising one was grilling salmon. I had adapted this salmon recipe for the oven and it had proven quite tasty, but now I was actually able to grill it and wow, what a difference! Asian Grilled Salmon 2017-06-14 19:12:21 Print Ingredients 1 side fresh salmon, boned but skin on (about 3 pounds) 2 tablespoons Dijon mustard 3 tablespoons good soy sauce 6 tablespoons good olive oil 1/2 teaspoon minced garlic Instructions While the grill is heating, lay the salmon skin side down on a cutting board and cut it crosswise into 4 equal pieces. Whisk together the mustard, soy sauce, olive oil, and garlic in a small bowl. Drizzle half of the marinade onto the salmon and allow it to sit for 10 minutes. Place the salmon skin side down on the hot grill; discard the marinade the fish was sitting in. Grill for 4 to 5 minutes, depending on the thickness of the fish. Turn carefully with a wide spatula and grill for another 4 to 5 minutes. The salmon will be slightly raw in the center, but don't worry; it will keep cooking as it sits. Transfer the fish to a flat plate, skin side down, and spoon the reserved marinade on top. Allow the fish to rest for 10 minutes. Remove the skin and serve warm, at room temperature, or chilled. Grilling with high heat is a little like learning a new language. There’s a bit of a transition, but once you have the basics, a lot of exciting culinary adventures become available. And the flavors that will appear are astounding. Plus, it’s a great option to have when your appliances go on the fritz. By Julie Busteed Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Panko Crusted Salmon March 7, 2017 by Jill Foucre Leave a Comment Panko Crusted Salmon 2017-03-07 18:42:00 Print Ingredients 2/3 cup panko (Japanese bread crumbs) 2 tablespoons minced fresh parsley 1 teaspoon grated lemon zest 1 clove of garlic - minced Kosher salt and freshly ground black pepper 2 tablespoons good olive oil Four 6 to 8 ounce salmon fillets, skin on 2 tablespoons Dijon mustard 2 tablespoons vegetable oil Lemon wedges, for serving Instructions Preheat the oven to 425 degrees. In a small bowl, mix together the panko, parsley, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Drizzle with the olive oil and stir until the crumbs are evenly coated. Set aside. Place the salmon fillets, skin side down, on a board. Mix the garlic and mustard together. Generously brush the top of the fillets with mustard mixture and then sprinkle generously with salt and pepper. Press the panko mixture thickly on top of the mustard on each salmon fillet. The mustard will help the panko adhere. Heat the vegetable oil over medium-high heat in a 12-inch cast-iron skillet or large heavy, ovenproof pan. When the oil is very hot, add the salmon fillets, skin side down, and sear for 3 to 4 minutes, without turning, to brown the skin. Transfer the pan to the hot oven for 5 to 7 minutes until the salmon is almost cooked and the panko is browned. Remove from the oven, cover with aluminum foil, and allow to rest for 5 to 10 minutes. Serve the salmon hot or at room temperature with lemon wedges. By Julie Busteed Adapted from Barefoot Contessa How Easy is That? by Ina Garten Adapted from Barefoot Contessa How Easy is That? by Ina Garten Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
A New Year and a New Focus in the Kitchen by Paul Lindemuth January 10, 2017 by Jill Foucre 2 Comments The holiday decorations are taken down and packed away. The last of the Christmas cookies are eaten. And now I’m finally able to move forward to the first weekend that does not involve the responsibility of entertaining or being entertained! It was a very busy season of holiday cooking and baking with so many lists that needed checking and re-checking with a work-related event on the calendar nearly every day. If you’re like me, a New Year brings a new focus to so many aspects of everyday life and it’s a good time to bring that focus to our homes and kitchens. Here are some thoughts (OK….resolutions) that I’m bringing into our kitchen and home in 2017: BRIGHTEN UP YOUR KITCHEN You’ve spent so much time in the kitchen and looked at the same four walls and all the surfaces for hours on end. January is a great time to give your kitchen a good cleaning from top to bottom. And when you’ve finished that chore, create a new focal point with a planter of bright green herbs on the counter or a new food photo hung on the wall or a new cookbook displayed in a book holder. GET ORGANIZED This is a great time to open all the cabinets and drawers and take control of the clutter. Kitchen tools are often thrown into a drawer in haste when you’re busy, so pull everything out to clean up and organize. The same holds true for cabinets and drawers with ingredients and spices that may be past their prime. Toss that stuff out and get a fresh start. EAT MORE HEALTHILY Begin with small goals that are easily achievable on an everyday basis. Start packing a healthy lunch to take to work. Grab an apple for your snack to ease into eating more nutritiously. Once you’ve conquered the small steps add more healthy habits like cutting back on bad carbs and sugar until you’re eating more healthily regularly. MAKE TIME FOR FAMILY I think we’ve all had our fill of office parties, holiday feasting and revelry. Before the New Year gets too busy, make sure to set aside time for family. Block off some time that’s reserved just for activities at home. Eating together around the dining table is a great way to bring focus back to home and family. Please enjoy this beautiful and vibrant recipe around the table together! Baked Whitefish with Coconut-Cilantro Sauce 2017-01-10 15:35:41 Serves 4 Print Ingredients canola oil spray four 6-ounce whitefish fillets 1/4 teaspoon kosher salt 1/2 cup light reduced-fat coconut milk 1/2 cup cilantro leaves 1 teaspoon peeled chopped fresh ginger 1/2 teaspoon garam masala 2 garlic cloves 1 small jalapeño pepper, seeded and chopped fresh cilantro leaves for garnish Instructions Preheat the oven to 425 degrees F. Spray a 9x13-inch baking pan with canola oil spray. Sprinkle the fish with the salt and place it in the pan. In the jar of a blender combine the coconut milk, cilantro, ginger, garam masala, garlic and jalapeño. Pulse until fairly smooth. Pour the mixture over the fish. Bake until the fish is just opaque in the center, about 15 minutes. Transfer the fish to heated plates. Garnish with more cilantro and serve right away. By Paul Lindemuth Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/