One of the great things about sole is that it’s perfect for stuffing. It’s thin enough that it cooks perfectly and it will hold together really nicely for you in the oven. You can stuff sole with just about anything, our favorites include crab meat and pepper jack cheese, quinoa or rice, fresh spinach and feta, and the standard mashed potatoes. Dinner is done in less than 30 minutes and you can pat yourself on the back for a culinary masterpiece. Yay! 1 large (2 medium) petrale sole filets per serving prepar.
“Piccata” is an Italian style of cooking where you use a flat or butterflied protein (veal, chicken and sole are most common) dredge it in flour, fry it up, and then use the pan drippings to make a sauce reduction that’s finished with butter. A little caper, a little lemon, a little parsley… you can’t go wrong! And any recipe that has you using the pan drippings to make the sauce means that you’re only using *one* pan, which always makes me happy. (And greatly increases the potential that I will make t.
I call this “Viking” soup because, well, it just seems appropriate. After a long day of rowing on the icy Norse seas, dodging kraken and looking for something to These guys need soup! conquer… I’m sure a bowl of this soup would be just the ticket. Warming, delicious, hearty Viking soup. For those days when you can relate! serves 3 for dinner 2 c water 1 c white wine 1 c vegetable (or chicken) stock 1 yellow onion 3 celery stalks 2 cloves garlic 1 T olive oil small fennel bulb ½ fresh lemon 1 bay leaf 8 .
This recipe is pretty basic – I went with canned spicy marinara sauce to make it simple (and because decent fresh tomatoes are out of season) but feel free to get fancy and stew your own. Regardless, the combination of spicy saucy rice and seafood is a delicious one! ~serves 2-4 adults for dinner~ ingredients one seafood combo pack 1/4 yellow onion, chopped 2 cloves garlic, minced 1 and 1/2 cups white rice 2 cups water olive oil salt, pepper jar (24oz) of spicy marinara sauce (arrabbiata/diavolo) With an electric rice cooker, add the r.
There is simply nothing more wonderful that a hot pot of fish soup on a cold day. I was laughing with Tony earlier this week because not only I did I not know the difference between cioppino and bouillabaisse, but I sure couldn’t spell them either. Thank goodness for Google! Apparently bouillabaisse is a very specific recipe concocted with a specific selection of fish that are local to the coast of France, and in that fussy European style, even have to be layered in the pot a certain way in order to be ‘correct’. Okay then, .
This scallop dish is simple, delicious and quite rich. You can serve it over pasta or rice… but it pairs nicely with a sautéed kale or some other greenery. Between thecheese and the breadcrumbs and the sweet scallops you’re pretty good on everything but veggies! ingredients 1 small shallot 2 cloves garlic 2 T butter 1 pound bay scallops salt and pepper to taste ½ cup panko breadcrumbs ¼ cup grated parmesan cheese 1 T minced parsley ½ tsp. dry tarragon ½ tsp. paprika 1 tsp. lemon zest Preheat your oven to 400 and get out a .
There is something just extra-fancy about a scallop on the half-shell, and these are not only beautiful, but delicious. The scallops are cleaned, with one half of the shell removed and nothing remaining but the supremely edible scallop mussel that we know and love. The scallop is still attached to the shell but once it’s cooked it slides right off. We’ve served these many times and I’m continually impressed with the sweetness of flavor and tender texture of these little guys – they are fabulous. What th.
This recipe came together very serendipitously – everything was on hand and just needed to be tossed together in a happy coincidence. I love a traditional caprese of fresh sliced tomato, fresh mozzarella and fresh chiffonade basil, but it’s just cold enough that I wanted a warmer dish for dinner. The trick is to heat the tomatoes and cheese at the very end, but not actually cook them… and it wasn’t too difficult to achieve the results I was hoping for. Give it a try! ingredients 6 to 8 oz Opah per adult serving, skin rem.
This fish came out *so* tasty. Something about the garlicky almond stuffing, the fish, the potatoes… it ‘worked’. It’s not, however, a super attractive dish. After about the fourth or fifth time I twisted the plate around trying to find a more appealing angle to take my picture from, I realized that it was pretty hopeless. But *especially* with food – its what’s on the inside that counts… and this is really yummy stuff in a fairly easy, one pan preparation. A recipe win. Enjoy! Serves 2 or 3 for dinner .
This came together so deliciously! You can cook your salmon just about any way you like (grilling, comes to mind – especially if the sun comes out again) but the blackening adds great flavor and gives it that nice crisp texture without using a breading. We have our own mix of seasonings for blackening and are more than happy to provide a sample this week so that you have enough to make this recipe – just ask! ingredients 4-5oz silver salmon per serving (skinless, boneless – we can get it ready for you in this way!.