Haddock Meuniere

 

 

The key is soaking the fish in milk. Don't skip this step!

1.5 pounds haddock (skin removed)

milk (any kind, including buttermilk) - enough to cover fish

3/4 cup flour

salt, pepper and any seasoning you like on the fish (I use something spicy like blackened seasoning)

2-4 Tbsp butter

fresh lemon juice

chopped fresh parsley

 

Place fish in a shallow dish and pour milk over them to cover. Soak for 5 to 20 minutes, but no longer than 20 minutes.

 

Mix flour and seasoning in a shallow pie pan or on a plate.

 

Melt butter in a frying pan and have it ready to go as you prepare the fish.

 

Dry off each fish filet with paper towel - working one filet at a time. Place fish in flour and coat until all fish is covered with flour. Then place in the frying pan with melted butter. Work quickly to repeat this with all fish fillets. Add extra seasoning on fish as desired.

 

Cook about 2 minutes and flip fish and when second side is golden brown, check to make sure fish is done (I use an instant read thermometer). Fish should be at least 145 degrees and flake easily.

 

Butter should begin to brown -- add additional butter as desired (butter should smell a bit nutty). Pour about 1 Tbsp of lemon juice over the fish and remove from pan, pouring butter on top.

 

Garnish with fresh parsley and serve immediately.

 

The fish will be tender, moist and flaky and should not taste fishy at all! Fast, easy and currently my favorite way to prepare white fish.

 

Serve with rice and fresh green beans, or other favorite sides.

 

 

Bacon shallot gruyere quiche

1 pie crust (I use Pillsbury brand)

6 pieces of bacon, cut into 1 inch pieces

1 medium shallot, thinly sliced

4 oz gruyere cheese, shredded 

3 large eggs

1.5 cups (12oz) half and half

Dash cayenne pepper 

1.5 tsp kosher salt 

1 tsp ground black pepper 

1/4 cup fresh parsley, chopped (optional)

Preheat oven to 400 degrees. Place pie crust in a 9 inch pie pan. Blind bake crust for 10 minutes or until almost done. Be sure to cover crust if it gets too brown on the edges. 

Fry bacon until crisp. Remove bacon to drain and bacon grease except 1 Tbsp. Fry shallot until softened and brown in the bacon fat. Remove from pan and drain on paper towel. 

In a medium bowl, whip eggs until frothy. Add half and half, cayenne, salt, and pepper. Add the parsley if using. Set aside. 

Place bacon and shallots in the bottom of the pie crust. Add the cheese to evenly coat the bacon and shallots. Pour the egg mixture over the cheese and gently make sure egg is completely submerging the cheese. 

Sprinkle the top of the quiche with some freshly grated Parmesan cheese (optional). Then place the quiche on a baking pan and put it in the middle rack of the oven. If crust is brown, cover it with foil or a pie crust shield to keep it from burning. 

Set a timer for 15 minutes. Check it, then turn the oven to 350. Continue baking 20-40 minutes longer, but check often to see if the egg is set. Use a toothpick to poke it. If it comes out clean, it’s done. 

Set on counter and cool for 10-15 minutes before slicing and serving. 

Note: you can use this recipe for any quiche, but make sure any veggies are cooked and well drained to avoid a watery quiche. Also, blind baking the crust is essential to avoid a soggy bottom! 

Ratatouille

There are so many ways to make this dish. This is my favorite, but you can change it up easily. Don't worry about getting the "amount" of veggies or size of veggies right. This is one dish you can add more and it doesn't alter the taste. You can add or subtract herbs or replace them with fresh herbs (my favorite). This is also good for a main dish or a side dish to go along with a protein. The photos show how I made it into a main dish as a tart. I'll put what I did in a note at the bottom. Bottom line - make this dish and enjoy it while the summer and fall harvest is fresh. It tastes great hot or cold, so make it ahead and no need to even heat it before you eat it! Bon Appetit!

1 onion, sliced
3 large garlic cloves
2-3 Tbsp olive oil
3/4 pound eggplant, cut into 1 inch pieces (about 3-4 cups)
2 zucchini (medium), quartered lengthwise and cut into chunks
1 red bell pepper, chopped into squares
1/2 pound or 3/4 pound of ripe tomatoes (use whole or grape), chopped coarsely (about 1 1/2 cups)
1/2 -1 tsp dried oregano, crumbled
1/2 tsp dried thyme, crumbled
1/2 tsp ground coriander or cumin
1 tsp fennel seeds (use more or less to taste)
1/2 tsp red pepper flakes (optional)
1/2 cup shredded fresh basil leaves
Salt & pepper to taste

Salt eggplant cubes lightly and set in a colander to drain for 15 minutes or so. This will take some of the bitter taste out of the eggplant. Chop your other ingredients and prepare everything ahead while the eggplant is draining.

In a large skillet, heat 1 Tbsp olive oil over moderately low heat. Add onion and brown until softened, add the garlic and saute' until fragrant. Remove onion and garlic from the pan with a slotted spoon and set aside. Add remaining oil to the pan and turn up the heat to medium high. Add the eggplant and cook, stirring regularly, for about 5 minutes. Add the zucchini and pepper and stir fry an additional 3-4 minutes.

Once tender crisp, add the onion, garlic, tomatoes and herbs, except the fresh basil, to the pan. Salt and pepper lightly. Cook mixture on medium low, stirring frequently, for about 5-7 minutes or until vegetables are tender. Stir in the fresh basil and give it a good stir, cooking about 1 more minute.

Remove from heat and serve hot, cold, or at room temperature. This dish may also be made 1-2 days in advance, keeping it covered and chilled in the refrigerator.

Makes about 4 main dish servings, or 6-8 side servings.

NOTE: To make the tart, spread the hot ratatouille in a large glass dish, dot the top with fresh goat cheese. Then top with a puff pastry (homemade or one you buy at the store, following the instructions for thawing). Brush top of pastry with egg white and bake in a 400 degree oven for about 10-12 minutes.

Chicken Marsala

This recipe was inspired by Emeril Lagasse's recipe. I add a lot more mushrooms and butter! :)

1/2 cup flour
1 Tbsp. Emeril's Essence
3 boneless skinless chicken breasts, pounded VERY thin (remove tenderloins)
1 Tbsp. olive oil
6 Tbsp. butter
5-6 cups sliced mushrooms -- I used a combination of baby portabellas, oyster and shiitake
1 cup sweet Marsala wine
1 cup homemade chicken broth
Salt and pepper to taste
Chopped chives (for garnish)
(Optional: Add 2 Tbsp dry sherry when you add the Marsala wine)

Mashed potatoes

In a small pie pan, combine the flour and Emeril's Essence. Heat oil in a large 10-12 inch skillet with tall sides then add 1 Tbsp. butter. While oil is heating, dredge the chicken breasts in the flour mixture, making sure to cover all the chicken in flour. Shake off excess flour. When butter is melted, add the chicken breasts to the skillet (over medium-high heat) and cook chicken on one side until golden brown. Salt and pepper each side of the chicken. Flip and cook until the other side is golden brown (and crusty).  You may need to add a little more olive oil to the pan. This will take about 5 minutes total. Remove chicken (it won't be cooked through) onto a warm plate and keep warm.

Add 2 Tbsp. butter to the pan (if there is burned flour in the pan, wipe it out first). When butter is melted, add half the mushrooms and lightly salt them, stirring them until mushrooms are golden brown and liquid that comes from the mushrooms is evaporated. Remove mushrooms to a bowl or plate. Add 2 more tablespoons of butter to the pan and cook the other half of the mushrooms, repeating the process. Remember not to crowd the mushrooms (Julia Child's motto) as they will cook faster and fry rather than steam.

Remove mushrooms from the pan and add the Marsala wine (and dry sherry, if using), scraping up any bits of browned mushrooms from the bottom of the pan. Continue simmering wine until reduced by about half. Add the chicken broth and add the chicken breasts back into the pan. Place the mushrooms on top of the chicken breasts, keeping them from the liquid if possible. Lower heat and continue to cook chicken until completely done and liquid is slightly thickened. Swirl one tablespoon of butter on top, just before serving and season with salt and pepper to taste.

Serve chicken over mashed potatoes (or pasta), with mushrooms atop and gravy ladled over the chicken and potatoes. Garnish with chopped chives. Delicious with a side of green vegetables and a salad.

Ratatouille

1 large sweet onion, chopped
3 large cloves garlic, minced
Olive oil (4-6 Tbsp), divided
Large eggplant, cut in 1 inch pieces (about 4 cups)
2-3 small zucchini, sliced (1/4 inch slices)
1/2 of each: red, green, orange, and yellow bell peppers, chopped in 1/2 inch cubes
3 medium Roma tomatoes, seeded and coarsely chopped
1 -2 stems of fresh rosemary (stems removed)
1/4 tsp dried thyme
1/2 tsp dried red pepper flakes
1 tsp. fennel seeds
1 tsp. dried oregano, crumbled
1/4 tsp. corriander or cumin (optional)
1 tsp. each of salt and pepper
4-6 oz. feta cheese, crumbled
fresh basil leaves, shredded (optional)

Once all the vegetables are chopped, put separately in bowls (do not mix together except the bell peppers), heat 1-2 Tbsp. olive oil in a large wok or pan. Add onions and cook until just tender. Add garlic and cook until tender (about 1 minute more). Remove onion and garlic and place into a large bowl.

Add more oil and stir fry bell peppers until just tender (about 4-5 minutes). Remove and place in same bowl as onion and garlic. Add more oil, if needed, and stir fry zucchini rounds until browned lightly and tender (about 5 minutes), place in the same bowl as onions, garlic and peppers.

Add more oil and stir fry the eggplant in two batches (about 2 cups each). Cook for 5 minutes until tender -- you may need to add more oil as it cooks to keep it from burning. Put cooked eggplant with the other veggies and finish cooking the last batch of eggplant.

As the last eggplant is finishing up, add the fresh rosemary and cook slightly. Add the rest of the spices and stir fry about a minute longer, mixing thoroughly. Dump the cooked veggies in the bowl back into the wok and stir gently to mix the seasoning and veggies together. Turn heat to medium and allow the veggies to simmer slightly. Adjust seasoning, salt and pepper.


Add the chopped tomatoes and gently stir. Allow them to heat and cook only slightly as you do not want them to break down, but rather to stay red and chunky.

Place vegetable mixture into a serving bowl, top with feta cheese and pass additional feta cheese to sprinkle on top.

Serve with toasted Crostini (bread that has been sliced thinly, buttered and toasted in the oven, with or without garlic).

This dish is excellent when made a day in advance and reheated. Or you can eat it cold or at room temperature. When eating, place the ratatouille on top of the bread and eat like Bruschetta.

Serves 6.