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Wednesday, April 20, 2011

Chicken, Goat Cheese, Sun Dried Tomato and Spinach Stuffed Chile Rellenos



This chicken, goat cheese, sun dried tomato, spinach stuffed chile rellenos is fabulous.  The combination of the pepper flavor with the tanginess of the goat cheese, the healthiness of the chopped fresh baby spinach and the sun dried tomato lend this dish to the highest level of flavor.  The salsa that serves as the bed to the pepper adds even another level of flavor to this chile relleno.  I hope you really give this a try and let me know what you think.  Open up, here it comes, now let me know what you think!

Sunday, April 17, 2011

Wine-Braised Fennel with Roasted Halibut


Wine-Braised Fennel with Roasted Halibut is out of this world!  
I found this recipe in the Food and Wine magazine and I 
adapted it more to my taste and size of the portion I was making for myself.  
So this Wine-Braised Fennel with Roasted Halibut 
is for all you single people out there.  
It is so easy to make and talk about healthy, low calorie and delicious.


The fennel players!


In a medium sized skillet, heat 1 tablespoon olive oil.  Add the fennel wedges, season with salt and pepper and sprinkle with crushed red pepper.  



Cover and cook over medium heat about 6 minutes and turn fennel over and cover for another 6 minutes until fennel is browned.  
Remove cover and add the ½ cup wine, 



¼ cup water, bay leaf and raisins and simmer over low heat, turning the fennel wedges a few times, until most of the wine has evaporated and fennel is tender.



Discard bay leaf and season fennel with salt and freshly ground black pepper.



Halibut Players!


Meanwhile, spread minced shallot on a baking sheet coated with stick-free foil in the shape of the fish.  Drizzle with the 1 tablespoon of wine.  



Season the fish fillet with salt, freshly ground black pepper and a very light sprinkle of crushed red pepper flakes and a few green leafy fronds from the fennel bulb.  Rub the fish with the remaining olive oil. 



Roast halibut on the top shelf of oven for about 10 minutes, (depending on the thickness of your fillet), until it is barely opaque in the center.


Transfer halibut to a plate with its cooking juices, 
spoon braised fennel alongside and serve.





The Recipe:




Wine-Braised Fennel with Roasted Halibut

Serving 1

1 1/2 tablespoons olive oil
1 fennel bulb, cut into 1 inch thick wedges
salt and freshly ground black pepper
1/8 teaspoon crushed red pepper
½ cup plus 1 tablespoon dry white wine
¼ cup water
1 bay leaf
2 tablespoons golden raisins
½ small shallot, minced
6 ounce skinless halibut fillet

In a medium sized skillet, heat 1 tablespoon olive oil.  Add the fennel wedges, season with salt and pepper and sprinkle with crushed red pepper.  Cover and cook over medium heat about 6 minutes and turn fennel over and cover for another 6 minutes until fennel is browned.  Remove cover and add the ½ cup wine, ¼ cup water, bay leaf and raisins and simmer over low heat, turning the fennel wedges a few times, until most of the wine has evaporated and fennel is tender.  
Discard bay leaf and season fennel with salt and freshly ground black pepper.

Meanwhile, spread minced shallot on a baking sheet coated with stick-free foil in the shape of the fish.  Drizzle with the 1 tablespoon of wine.  Season the fish fillet with salt, freshly ground black pepper and a very light sprinkle of crushed red pepper flakes and a few green leafy fronds from the fennel bulb.  Rub the fish with the remaining olive oil. 
Roast halibut on the top shelf of oven for about 10 minutes, (depending on the thickness of your fillet), until it is barely opaque in the center.

Transfer halibut to a plate with its cooking juices, spoon braised fennel alongside and serve.

Happy Eating!

Recipe adapted from Food and Wine with some additions and deletions

Wednesday, April 6, 2011

Tomato, Mozzarella, Prosciutto and Basil Open Faced Sandwich


Tomato, Buffalo Mozzarella, Prosciutto and Basil on top of a ciabatta bun toasted in 400 degree oven for 8 minutes is the best tasting sandwich you will ever bite into!  I could eat these sandwiches everyday they are so delicious.  So find some really ripe beefsteak tomatoes and buffalo mozzarella, 
prosciutto and of course the basil,
to make these fabulous sandwiches.



The Players!
Olive oil, 1 ball of buffalo mozzarella, 1 large beefsteak tomato, 
basil and a few slices of prosciutto.


These tomatoes were the best I have had since last summer.  Bought them over at Mc Kinney's Farmers Market


Rub each sliced bun with olive oil and toast 
under the broiler until lightly browned. 
Remove from broiler and top with a lice of tomato


Add a slice of the mozzarella, then prosciutto and top with basil.


It's a work of art!


No words can explain this...


If you can't manage this with a fork and knife, just pick it up 
and eat it like a piece of pizza.

Happy Eating!

The Recipe:

Tomato, Mozzarella, Prosciutto and Basil Open Faced Sandwich

Serves 4

2 square ciabatta buns, sliced in half
1 large ripe beefsteak tomato
1 large ball of buffalo mozzarella
4 thin slices of prosciutto
3 large leaves of basil, sliced
1 tablespoon olive oil

Drizzle olive oil over each slice of ciabatta buns.  Put under broiler until lightly browned and toasted.  Remove from broiler and start layering with tomato, mozzarella, prosciutto and basil.  Return to a pre-heated 400 degree oven and bake for about 8 minutes or until mozzarella starts to melt.  Remove and dig in!

Happy Eating!




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