Author: bridgete

Categories
Fish Soup

Classic Norwegian Fish Soup

  • 200g haddock fillet
  • 2 leeks-sliced in half and cut into thin rings
  • 1 small sweet onion – diced
  • 2 cloves garlic – diced
  • 5 cups broth
  • 1/2 cauliflower broken into florets
  • cayenne pepper
  • 1/2 c heavy cream
  • Potatoes cut into small chunks
  • lemon juice
  • chives or dill, fresh

  1. First, heat a large pot over medium heat. Add oil and cook onion and leek for about 3-4 minutes.
  2. Then, add garlic and cook for about 1 minute, stirring every now and then. Do not let brown! Transfer about half of the veggies to the blender; reserve.
  3. Next, add broth and cauliflower to the pot and let cook over high heat for about 8-10 minutes or until tender. Transfer all the cauliflower and 1 cup of the broth to the blender. Add salt, pepper, cayenne pepper, and heavy cream. Blend with half of the reserved cooked veggies until smooth. Pour back into the pot. 
  4. Add the fish and potatoes. Let cook over medium-high heat for about 5-6 minutes. Remove pot from the heat and stir in lemon juice.
  5. Last, garnish fish soup with fresh dill or chives. Serve by itself or with a hard-crusted bread.
Categories
Soup Vegetarian

Creamy Potato Parsnip soup

  •  lb Parsnips
  • 1 lb Potatoes
  • 2 Shallots, sliced
  • A couple Sage Leaves, minced
  • 3 Garlic Cloves, minced
  • ½ cup Heavy Cream or Coconut Cream
  • Vegetable Broth or Water
  • 2 Tbsp Olive Oil
  • ¼ tsp dried Thyme
  • Salt and Pepper

Peel parsnips and potatoes and cut into medium size cubes. Heat olive oil in a large soup pot. Add shallots, sage and garlic and sauté until they begin to brown. Add potatoes and parsnips and stir everything together. Pour enough vegetable broth or water to cover vegetables. Bring to a simmer and cook until potatoes and parsnips are very tender. Using an immersion blender, blend everything until smooth. Add more water if consistency is too thick. Stir in cream and season with thyme and salt and pepper, to taste.

Categories
Soup Vegetarian

Vegan red lentil coconut soup

INGREDIENTS

  • 2 cups red split lentils, uncooked
  • 1 onion, finely chopped
  • 1 red bell pepper cut into ½ inch dice
  • 1 fresh jalapeno or serrano chili, finely chopped, including seeds
  • 1 tablespoon fresh peeled and minced ginger
  • 2 garlic cloves, finely chopped
  • 1 tablespoon curry powder or 1 tablespoon thai curry paste
  • ½ teaspoon cinnamon
  • 2 teaspoons salt
  • ⅓ cup tomato paste
  • 7 cups water
  • 1 can unsweetened light coconut milk
  • 1 15-ounce can of chickpeas
  • 2 tablespoons freshly squeezed lime juice
  • fresh cilantro and lime wedges for serving

INSTRUCTIONS

  1. Heat the tablespoon of olive oil in a dutch oven or large soup pan and add the onions, bell pepper and jalapeno and cook for 5-7 minutes until the vegetables have softened and start to take on some color.
  2. Add the garlic, ginger, spices and tomato paste and continue to cook for 2-3 more minutes until the mixture is toasty and fragrant.
  3. Add the water, coconut milk, lentils and chickpeas, bring the mixture to a boil and then reduce the heat to a simmer and cook uncovered for 20 to 25 minutes adding the lime juice at the end of cooking.
  4. Taste and adjust with more salt or more lime juice if desired.
  5. Serve the soup topped with a sprinkling of fresh cilantro and some extra limes on the side.
Categories
-appetizers

Blinis

Ingredients

  • 1 cup of self-raising flour
  • 1 large free-range egg
  • olive oil
  • 1 cup of semi-skimmed milk
  • unsalted butter

Method

1. For the blinis, place the flour and a pinch of sea salt in a large mixing bowl. Make a well in the centre, crack in the egg and add 1 tablespoon of oil, then beat into the flour. Gradually whisk in the milk until you’ve got a lovely, smooth batter.

2. Put a large non-stick frying pan on a medium heat and add 1 small knob of butter.

3. Once hot and the butter’s melted, add tablespoons of batter to the pan to make your blinis. Cook for 1 minute on each side, flipping over when they turn golden on the bottom and get little bubbles on top.

4. The first batch always helps you figure out your temperature control, so adjust it up or down if needed.

5. Transfer the cooked blinis to a plate, and continue with the remaining batter until it’s all used up. Top with your favourite combos, season to perfection and enjoy.

Toppings:

* Cucumber speed-peeled into ribbons, placed proudly on top of a little cream cheese with a fine grating of lemon zest.


* Peeled and finely shaved raw baby beets, a squeeze of lemon juice and a pinch of fresh tarragon.


* Vac-packed beets blitzed with cream cheese until smooth, topped with a fine grating of fresh horseradish root.


* Cream cheese loosened with a little lemon juice, and a sprinkling of salmon caviar to add an extra pop of flavour


* A dollop of soured cream and a sprinkling of chopped fresh chives and finely sliced tender asparagus.


* Puréed avocado and a little jarred jalapeño, a dollop of soured cream and a few freshly picked coriander leaves.

Categories
Fish

Poached Halibut with Saffron Fennel Cream

Ingredients

  • 4 Halibut fillets
  • 4 cups water
  • 2 cups white wine
  • 1 yellow onion, quartered
  • 2 carrots, rough chopped
  • 1 bay leaf
  • 1 fennel frond, rough chopped, reserve some for garnish
  • 12 to 15 whole peppercorns
  • 1 lemon, juiced
  • Fennel Cream:
  • 1 pint cream
  • 1 head fennel, small dice
  • 1 clove garlic, minced
  • 1 teaspoon saffron
  • salt and pepper to taste

Preparation

To make the poaching bouillon:

Combine all the ingredients in a sauce pan.  Bring to a boil then reduce to a simmer for 15 minutes.  Strain.

 Fennel Cream:

Combine the ingredients and bring up to a simmer over medium-low heat.  Reduce the cream by half.  This should take 10 to 15 minutes. Puree and season to taste with salt and pepper.

 Poach the halibut in the bouillon at a simmer for 6 to 8 minutes.  Dab the fish dry on paper towels and serve with the fennel cream.  Garnish with fennel fronds. 

Categories
Pasta Shrimp

Shrimp Fra Diavolo with Penne

INGREDIENTS

Ingredients for 8 servings

  • 1 box Barilla® Penne
  • 1 Pound Large Shrimp Peeled and Deveined
  • Salt to taste
  • 1 teaspoon Black Pepper Freshly Ground
  • 1 teaspoon Red Chilli Pepper Flakes
  • 3 tablespoons Olive Oil
  • 1 Medium Onion Finely Chopped
  • 28 Ounces Diced Tomatoes Canned Reserve Liquid no salt added
  • 1 Cup Dry White Wine
  • 3 Cloves Garlic Chopped
  • 1/2 teaspoon Oregano Dried
  • 1/4 Cup Fresh Italian Parsley
  • 1/4 Cup Fresh Basil Chopped

INSTRUCTIONS

  • Bring a large pot of salted water to a boil over high heat and toss the shrimp in a medium bowl with 1 teaspoon each salt, pepper, and red pepper flakes, heat the oil over a medium-high flame in a large, heavy skillet
  • Add the shrimp and sauté until just cooked through, about 2 minutes. Transfer the shrimp using a slotted spoon to a large plate and set aside. Add the onion to the same skillet and sauté until translucent, about 5 minutes. Add the tomatoes with their juices, wine, garlic, and oregano, and simmer until the sauce thickens, about 10 minutes
  • Meanwhile, add the Penne to the boiling salted water and cook, stirring occasionally, until tender but still firm to the bite, about 8 minutes.
Categories
Fish

Arno’s Broiled soy maple salmon

Ingredients

  • 1/2 cup pure maple syrup (preferably grade B)
  • 1/4 cup soy sauce
  • 1 Tbs. fresh lemon juice
  • Kosher salt and freshly ground black pepper
  • 4 6-oz. center-cut salmon fillets, pin bones removed

Sauce:

  • Combine the maple syrup, soy sauce, and lemon juice in a 1-quart saucepan, and bring to a simmer over medium-high heat. Reduce the heat to medium, and cook until syrupy, 7 to 10 minutes.

Preparation in Oven Broiler

Position a rack 6 inches from the broiler element and heat the broiler on high. Line a rimmed baking sheet with foil.

Place the salmon on the foil skin side down, and season generously with salt and pepper. Broil the salmon until it looks opaque, about 3 minutes. Brush each fillet liberally with the maple glaze, and then continue to broil until cooked to your liking, 7 to 10 minutes for medium (the salmon will be dark pink in the middle). Immediately brush with the remaining glaze and serve.

Preparation-Pan Fried:

  • Pat the fillets dry with paper towels, then lightly season all over with salt and pepper; set by the stove.
  • Hold a large, heatproof rimmed plate under hot running water to warm, then pat dry and set by the stove.
  • In a large stainless-steel skillet over medium-high, heat 1 tablespoon (or more depending on the size of your pan) of the butter.
  • When the foam begins to subside, add the fillets and cook without moving them around and use a brush to cover with sauce. Cook until the fish is lightly browned and opaque about ¼ of the way up from the skillet, 1–2 minutes.
  • Using a wide, thin metal spatula, gently flip the fillets, then brush on more sauce and continue cooking until the other side is lightly browned and opaque about ¼ of the way up from the skillet, 1–2 minutes more.
  • Carefully and quickly transfer to the warm plate, cover tightly with an inverted bowl or aluminum foil, and set aside in a warm place to steam for 10 minutes.
  • Pour remaining sauce over the filets.
Categories
Fish

Smoked Trout Brandade

Ingredients

takes 1 1/2 hr

  • 1 large russet potato (about 10 oz.)
  • 1 teaspoon plus ½ cup olive oil
  • 2 garlic cloves, peeled
  • 8oz. smoked trout, skin and bones removed
  • ¾ cup whole milk
  • 2 tablespoons lemon juice
  • ¼teaspoon smoked paprika (optional)Kosher salt and freshly ground black pepper
  • 2 tablespoons finely grated Parmesan

Preparation

Step 1

Heat oven to 400°. Rub potato with 1 tsp. oil and bake directly on oven rack until tender, 50–60 minutes. Let cool slightly, then peel. Mash potato until nearly smooth.

Step 2

Meanwhile, bring garlic, trout, and milk to a simmer in a medium saucepan. Remove from heat; let sit 10 minutes. Using a slotted spoon, transfer half of trout to a plate; flake.

Step 3

Place garlic, milk, and remaining trout in a food processor along with lemon juice, paprika, if using, and remaining ½ cup oil; process until smooth. Transfer to a large bowl and gently fold in mashed potato and flaked trout; season with salt and pepper.

Step 4

Transfer trout mixture to a 1-qt. shallow baking dish or four 6-oz. ramekins and top with Parmesan. Bake until cheese is melted and golden brown and brandade is heated through, 15–20 minutes.

Step 5

DO AHEAD: Brandade can be made (but not baked) 1 day ahead; cover and chill. Bring to room temperature before baking.

Categories
Bakery Desserts

Lemon Berry Yogurt Cake

Ingredients

  • 3 cups (360g) cake flour
  • 1 and 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (240g) plain Greek yogurt, at room temperature*
  • 2 teaspoons lemon zest
  • 1/3 cup (80ml) fresh lemon juice
  • 1 cup (230g; 2 sticks) unsalted butter, softened to room temperature
  • 2 cups (400g) granulated sugar
  • 1 and 1/2 teaspoons pure vanilla extract
  • 3 large eggs, at room temperature
  • 2 cups (325g) mixed berries, fresh or frozen (do not thaw)*

Lemon Glaze

  • 1 cup (120g) confectioner’s sugar
  • 3 Tablespoons (45ml) fresh lemon juice
  • 1/4 teaspoon pure vanilla extract

Instructions

  1. Make the cake: Preheat oven to 350°F (177°C). Generously grease a 10-12 cup bundt pan with butter or nonstick spray.
  2. Whisk the cake flour, baking powder, baking soda, and salt together in a large bowl. Set aside.
  3. Whisk the yogurt, lemon zest, and lemon juice together in a medium bowl. Set aside.
  4. Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on high speed until smooth and creamy, about 2-3 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula. On medium speed, beat in the vanilla extract. On low speed, beat the eggs in 1 at a time allowing each to fully mix in before adding the next. After the 3rd egg is added, be careful not to over-mix. Stop the mixer once all eggs are incorporated.
  5. Pour the dry ingredients into the butter/eggs. Pour the yogurt mixture on top. Turn the mixer onto medium speed and beat everything together *just* until combined. Do not over-mix. Using a rubber spatula, fold in the berries. The batter will be a little thick and very creamy.
  6. Pour/spoon batter evenly into prepared pan. Bake for 55-70 minutes. Loosely tent the baking cake with aluminum foil halfway through bake time to ensure the surface does not over-brown. Use a toothpick to test for doneness and begin checking at 55 minutes. Once the toothpick comes out completely clean, the cake is done. This is a large cake so don’t be alarmed if it takes longer in your oven.
  7. Remove cake from the oven and allow to cool for 1 hour inside the pan. Then invert the slightly cooled cake onto a wire rack or serving dish. Allow to cool completely before glazing, slicing, and serving.
  8. Make the glaze: Whisk the glaze ingredients together. If desired, add more confectioners’ sugar to thicken or more lemon juice to thin out. Drizzle on top of cooled cake. Icing will set after a few hours, making this cake convenient for storing and/or transporting.
  9. Cover leftover cake tightly and store in the refrigerator for up to 5 days.
Categories
-appetizers Vegetarian

Cheesy Bread Balls with Tomato sauce

  • THIS TAKES 2 HOURS
  • For the bread balls:
  • 100g white bread flour
  • 60ml lukewarm water
  • 1½ tsp olive oil, plus more for brushing
  • ½ tsp active (fast-action) dry yeast
  • ¼ tsp salt
  • For the sauce:
  • 80ml olive oil
  • 7 garlic cloves, peeled and minced
  • 400g can plum tomatoes, well crushed by hand
  • 3 tbsp fresh oregano leaves, plus 1 tbsp for garnish
  • 2 tbsp roughly chopped fresh basil leaves, plus 2 tbsp for garnish
  • 1 tsp sugar
  • Salt and black pepper
  • 100g low-moisture mozzarella

Method

1. Prepare the bread balls: Add the flour, lukewarm water, 1½ tsp oil, the yeast and salt to the bowl of a stand mixer. Using the dough hook, knead on medium-high speed for 7 minutes, scraping the bottom of the bowl to distribute the ingredients as needed, until soft and elastic. Transfer to a medium, lightly oiled bowl, and brush the top of the dough with a little oil. Cover with a damp tea towel and let rise in a warm place for 1 hour, or until soft and pillowy.

2. Meanwhile, prepare the sauce: Add the 80ml oil and garlic to a medium ovenproof pan and heat over medium-low, gently frying for 4 to 5 minutes, until soft and fragrant. (You don’t want the garlic to brown, so turn the heat down if necessary.) Transfer 3 tbsp of the garlic-oil mixture to a small bowl and set aside.

3. Add the tomatoes with their juices, oregano, basil, sugar and ¼ tsp salt to the pan and simmer over medium-high heat, stirring occasionally, for 4 minutes. Add 160ml of water, turn the heat to medium-low and continue to simmer for 15 minutes, stirring every now and then, until thickened slightly. Set aside.

4. Meanwhile, cut the mozzarella into 20 cubes.

5. Transfer the dough to a clean work surface and use a pastry cutter or sharp knife to cut it into 8 equal pieces.

6. Use your hands to flatten each piece into a 6cm-wide round, then place a piece of mozzarella into the centre. Fold the dough up and around, pinching the dough tightly to enclose the cheese. Turn the dough ball over, pinched side down, and use the palm of your hand to roll the dough against your work surface to make a smooth, neat ball.

7. Transfer to a parchment-lined baking sheet (baking tray), and form the remaining dough balls, spacing them evenly apart as you place them on the baking sheet. Cover with a damp tea towel and leave to proof in a warm place for another 30 minutes.

8. Heat the oven to 190 degrees Celsius, or equivalent. Brush the top of the dough balls with a little olive oil to coat, then bake for 10 minutes, or until golden brown. Set aside and heat the broiler (turn the oven grill setting to medium-high).

9. Return the sauce to medium-high heat and bring to a simmer. Once simmering, add the baked bread balls to the sauce, and arrange the remaining cheese cubes around them. Transfer to the middle rack of the oven and grill for 2 to 4 minutes, until the cheese is melted and bubbling and the bread balls are nicely browned.

10. Spoon the reserved garlic oil over the bread balls and season lightly with salt and pepper. Sprinkle with the extra oregano and basil, and serve right away.