November 25, 2010
Puerto Vallarta Red Snapper, in Crème de Colorado, Junior League of Denver, pg 164
6 red snapper fillets
1 tsp salt
2 cloves garlic, crushed
½ cup fresh lime juice
3 T olive oil
2 medium onions, thinly sliced
2 fresh Anaheim chiles or fresh jalapeño peppers, seeded and minced
3 pounds fresh tomatoes, peeled or 1 28oz can tomatoes
2 T tomato paste
2 bay leaves
¼ tsp oregano
¼ tsp thyme
2 T chopped fresh cilantro
3 T butter
Rinse and pat dry the fish fillets. Place in a shallow baking dish. In a small bowl, combine the salt, garlic and lime juice. Pour over the fish and let marinade for 2 hours.
Heat the olive oil in 2 skillets. Divide onions beteen the pans and sauté until transparent. Divide chiles, tomatoes, tomato paste, bay leaves, oregano, thyme and cilantro between the two skillets. Simmer for 10 minutes. Set aside. Reheat gently before serving.
Ten minutes before serving, heat the butter in 2 skillets over medium high heat. Discard marinade and sauté fillets in the skillets for 2-3 minutes per side. Fish will begin to flake when done. Transfer to plates and cover with warmed sauce.
How I did it: I don’t understand why you need two skillets. I used one large skillet that would accommodate the fish in one layer. Why dirty two?
I didn’t use 6 fillets because it was just for me and I didn’t need that much.
Showing posts with label November 25. Show all posts
Showing posts with label November 25. Show all posts
Thursday, November 25, 2010
Pumpkin mousse
November 25, 2010
Pumpkin Mousse, Home recipe, inspired by something I read online for chocolate mousse.
1 15oz can pumpkin puree
¾ cup sugar
1 tsp ground cinnamon
½ tsp ground ginger
½ tsp ground nutmeg
3 egg whites
Drain the pumpkin into a cheese-cloth lined strainer and set over a bowl for about 30 minutes. When drained, add ½ cup sugar, cinnamon, nutmeg and ginger. Stir well.
Whip the egg whites on the high speed of a hand mixer until soft peaks form. Slowly add the remaining ¼ cup sugar and beat to firm peaks.
Gently fold the egg whites into the pumpkin mix until it is all incorporated. Spoon into serving dishes. Serve room temperature or chill.
How I did it: I didn’t drain the pumpkin, which is why I know you need to do this. The mousse separates and needs stirred before serving. Don’t put it into a pie shell or it will make it soggy.
This was delicious and seemed very rich but is low cal and no fat.
Pumpkin Mousse, Home recipe, inspired by something I read online for chocolate mousse.
1 15oz can pumpkin puree
¾ cup sugar
1 tsp ground cinnamon
½ tsp ground ginger
½ tsp ground nutmeg
3 egg whites
Drain the pumpkin into a cheese-cloth lined strainer and set over a bowl for about 30 minutes. When drained, add ½ cup sugar, cinnamon, nutmeg and ginger. Stir well.
Whip the egg whites on the high speed of a hand mixer until soft peaks form. Slowly add the remaining ¼ cup sugar and beat to firm peaks.
Gently fold the egg whites into the pumpkin mix until it is all incorporated. Spoon into serving dishes. Serve room temperature or chill.
How I did it: I didn’t drain the pumpkin, which is why I know you need to do this. The mousse separates and needs stirred before serving. Don’t put it into a pie shell or it will make it soggy.
This was delicious and seemed very rich but is low cal and no fat.
Italian Frittata with tomatoes and peppers
November 25, 2010
Italian Frittata with tomatoes and peppers, in The New Mediterranean Cookbook, by Nancy Harmon Jenkins, pg, 93
1 large yellow onion, chopped
3 cloves garlic, minced
3 T extra virgin olive oil
1 medium zucchini, diced
1 medium tomato, seeded and diced
1 red bell pepper, diced
a handful of coarse parsley, basil or a mix
sea salt and freshly ground pepper
6 to 8 large eggs
½ cup shredded parmesan cheese
In a large, oven proof skillet, heat 2 T of the olive oil. Sauté the onions and garlic until soft but not brown. Add the zucchini, tomatoes and peppers. Sauté until softened, about 20 minutes. Add the basil. Season with salt and pepper. Remove from heat and let cool a bit.
Beat the eggs, add abut 1 T water, and season with salt and pepper. When the vegetables cooled enough, add to the eggs and blend.
Add 1 T oil to the skillet and heat to medium. Add the egg mixture. Cook, lifting the edges to let the uncooked egg mixture flow under the cooking egg mixture. When the bottom is set, and the top is almost firm, top with the cheese.
Heat the broiler, place the skillet under the boiler to set the top and melt the cheese. Broil for a few minutes, watching closely.
Slice into wedges. Serve hot or at room temperature.
How I did it: I used 2 T olive oil and 2 tsp butter, split in half. I didn’t have any fresh basil so I used 1 tsp dried basil and 1 tsp thyme, which was very good. It took longer to cook than I expected and the top was not setting up, so I put it in the oven @ 350° for about 10 minutes then broiled the top to brown it a bit more.
This was fabulous! It had great flavor with the thyme and butter
Italian Frittata with tomatoes and peppers, in The New Mediterranean Cookbook, by Nancy Harmon Jenkins, pg, 93
1 large yellow onion, chopped
3 cloves garlic, minced
3 T extra virgin olive oil
1 medium zucchini, diced
1 medium tomato, seeded and diced
1 red bell pepper, diced
a handful of coarse parsley, basil or a mix
sea salt and freshly ground pepper
6 to 8 large eggs
½ cup shredded parmesan cheese
In a large, oven proof skillet, heat 2 T of the olive oil. Sauté the onions and garlic until soft but not brown. Add the zucchini, tomatoes and peppers. Sauté until softened, about 20 minutes. Add the basil. Season with salt and pepper. Remove from heat and let cool a bit.
Beat the eggs, add abut 1 T water, and season with salt and pepper. When the vegetables cooled enough, add to the eggs and blend.
Add 1 T oil to the skillet and heat to medium. Add the egg mixture. Cook, lifting the edges to let the uncooked egg mixture flow under the cooking egg mixture. When the bottom is set, and the top is almost firm, top with the cheese.
Heat the broiler, place the skillet under the boiler to set the top and melt the cheese. Broil for a few minutes, watching closely.
Slice into wedges. Serve hot or at room temperature.
How I did it: I used 2 T olive oil and 2 tsp butter, split in half. I didn’t have any fresh basil so I used 1 tsp dried basil and 1 tsp thyme, which was very good. It took longer to cook than I expected and the top was not setting up, so I put it in the oven @ 350° for about 10 minutes then broiled the top to brown it a bit more.
This was fabulous! It had great flavor with the thyme and butter
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