Pan Sauteed Trout with Lemon Caper Sauce

2 trout filets
Flour for dusting
Salt and pepper to taste
3-4 T olive oil
1 minced shallot or 1/2 T minced garlic
1/4 cup white wine
1 small lemon cut in half, peeled and sectioned
1 T drained brined capers
2 T finely chopped fresh parsley or 1/2 T dried

Season flesh side of filets with salt and pepper. Dust filets with flour.  Heat 1 1/2 T olive oil in large skillet until very hot but not smoking.  Place filets in pan, flesh side down, and cook until golden brown, about 2-3 min. Turn carefully with metal spatula.  Cook skin side 2-3 min.  Cover loosely with foil and place in warm oven. Add a little more oil to the pan.  Sauté shallots until golden. Deglaze the pan with wine and let it reduce.  Add a small amount of butter if desired, to help sauce emulsify.  Add prepared lemon pieces, capers, and parsley.  Simmer on low.  Place a filet on each plate and spoon sauce over top.  Nice paired with a salad, asparagus, or spinach and a chilled white wine.

Green Juice

In January, after the holiday season and its heavier foods are past, I like to make healthful juices.  This one is brimming with vitamins and antioxidants.

1/2 small lime
Mint leaves
1 green apple
1 cucumber
2 celery ribs
A handful of spinach leaves
Place each item individually in juicer and enjoy.

 

Sautéed Spinach

Sautéed Spinach
We always enjoy sautéed spinach with a broiled steak or fish. It's simple, healthy, and delicious!

Serves 4-Prep 3 min Cook 3-4 min 
1 1/2 T olive oil
1 t minced garlic
1/2 t crushed red pepper
8 oz bag of washed spinach ( nice to remove stems)
1//2 lemon or 1 T vinegar

Heat oil over medium heat. Briefly sauté garlic and add red pepper. Sauté together and stir in spinach leaves whole. Sauté by briefly stirring spinach leaves until they are just wilted. Remove from heat (spinach will continue to wilt) and squeeze lemon juice over spinach to finish. Serve immediately.

Peppercorn Filet with Ruth Chris Bernaise sauce

Peppercorn Filet with Bernaise Sauce (sauce recipe from Ruth Chris)

2 6-8 oz filet mignon
2 tablespoons vegetable oil ( I like olive oil but it has a lower smoke point)
1 tablespoon fresh cracked salt
1 tablespoon coarsely cracked black peppercorns
1tablespoons unsalted butter, at room temperature

Preheat the oven to 400 degrees Heat a large, well-seasoned cast iron skillet over high heat until very hot. Dry the steaks with a paper towel and rub them lightly with oil. Combine the salt and pepper on a plate and roll the steaks in the mixture, pressing lightly to evenly coat all sides. When the skillet is hot add the steaks and sear them evenly on all sides for about 2 minutes per side. 8 min total Top each steak with a 1/2tablespoon of butter and place the skillet in the oven. Cook the steaks until they reach 120 degrees F for rare or 125 degrees F for medium-rare 132 for medium. Cover with foil and allow to rest for 10 minutes

Sauce Recipe comes from Ruth Chris
Makes enough for 3-4 steaks

1/4cup unsalted butter
2 tablespoons tarragon vinegar
2 teaspoons fresh lemon juice
2 teaspoons fine-chopped shallots
1 teaspoon dried tarragon
Fresh-ground black pepper, to taste
2 large egg yolks
1/4 cup water
Salt, to taste
2 teaspoons chopped fresh tarragon
2 teaspoons chopped fresh chervil (if available) 

Melt the butter in a small saucepan and keep warm. In another small nonreactive saucepan, combine the vinegar, lemon juice, shallots, dried tarragon and a pinch of black pepper. Bring to a boil over medium-high heat. Reduce heat and simmer until the liquid is almost evaporated. (Do not let it evaporate completely) Cool slightly. In the top part of a double boiler, whisk together the egg yolks and water. Place over the bottom part of the double boiler containing gently simmering water. Make sure the bottom of the top does not touch the water. Whisk in the vinegar reduction. Continue whisking constantly until the egg mixture thickens and warms. Remove the top of the double boiler and continue whisking to cool just slightly. Whisk in the warm melted butter in a thin, steady stream. Stir in the fresh tarragon and chervil, if available. Hold warm at very low simmer until steaks are ready. Spoon sauce over top.  Great served with a hearty red wine like a Cabernet or Zinfindel.

Roasted Salt-and-Vinegar Potatoes (another nice side for steaks)

Roasted Salt-and-Vinegar Potatoes (another nice side for steaks)
A friend told me about Cooks Illustrated and Cooks Country a few years ago and I have been hooked ever since. Cooks Illustrated is a beautiful magazine, as appealing visually as it is gastronomically. Cooks Country contains more every day recipes. Both are spinoffs from the PBS series, America's Test Kitchen. This one is adapted from Cooks Country and is a favorite with my boys.

 Serves 6-Prep time 20 minutes -Cook time-50 minutes

2lb Red Potatoes (2x1 Inch in Size-cut in 1/4s)
1 t Table Salt
4 tablespoons Malt Vinegar
Cracked Black Pepper (To Taste)
4 tablespoons Olive Oil
Adjust oven rack to upper-middle position and heat oven to 400 degrees. Brush rimmed baking sheet evenly with Put potatoes on oiled baking sheet and turn to coat. Roast until softened, 25 min. Flatten each potato with back of spatula until ½ inch thick. Increase oven temp to 500. Brush potatoes with half of vinegar and season with salt and pepper. Roast until potatoes are well browned, 25 to 30 minutes. Brush with remaining vinegar. Transfer potatoes to platter, smashed side up. Serve.

Moscow Mule

So a friend told me my blog was sadly lacking in the cocktail department- so this is for her!

I made mine with gin but most (including my friend) prefer vodka.

* 2 ounces gin

* 3/4 ounce fresh lime juice

* 1/2 ounce  simple syrup

* Ginger beer or Ginger Ale

* 6 – 8 mint leaves, plus a sprig for garnish

Muddle the mint leaves with the lime juice and simple syrup in a Shaker.  Add ice and gin and shake until cold. Strain into an ice-filled Moscow Mule mug and fill with ginger beer. Garnish with a mint sprig.

Tomato Basil Soup (like La Madeleine)

It's a great cold day for a hearty tomato soup and grilled cheese sandwich.  Here is our favorite, like La Madeleine but a lower fat version and its super easy.

Serves 6- Prep 5 min. Cook 15 min
1 28 oz can diced tomatos
2 cups tomato juice or V8
2 cups chicken stock
6 fresh basil leaves or 1 T dried
1cup fat free half and half
2 T butter

Mix together tomatos, juice, stock and basil.  Bring to a boil, simmer 15 min. Use hand blender,to purée.  Add half and half and butter.  Salt and pepper to taste. Enjoy!

Our Best Chili

This was adapted from a Cooks Illustrated Recipe of 2011. Much simpler and still delicious.
Serves 8-10 - Prep 15 min - Cook 25 min - Simmer 2-4 hours

1 lb dried black bean- soaked overnight or pressure cooked for 10 min
3 lbs chuck roast or blade steak cut in 1/2" cubes and salted
Oil
2 onions diced
1 T minced garlic
2 T ancho chili powder
3 T cornmeal
1 T oregano
1 T cumin
1 T cocoa
1 T adobo sauce
1 T molasses
2 cups chicken broth
1 28 oz can diced tomatoes
1 lager beer ( amber is good-no light beer!)

I process beans in pressure cooker after rinsing.  Add salt, and some onion and garlic. Low pressure for 10 min with 4 cups of water and natural steam release is perfect.  Or soak overnight
Cut beef, dice onions, mix dry spices, mix adobo sauce and molasses. Prepare broth and garlic.

Brown onion lightly in small amount of oil in large cast iron post or soup pot.  add garlic and briefly sauté.  Add meat and brown until well browned and liquid evaporated.  Add cold lager and deglaze pan.  And dry spices and simmer briefly.  Will form a dark paste.  Add adobo and molasses and mix well. Add tomatoes. Add broth and drained beans and simmer over very low heat for several hours.  we garnish with diced onions and grated cheddar.  A little avocado or guac is nice too!

Monte Cristo Sandwich

The Monte Cristo is an old favorite in our house that hasn't been made in at least 10 years ( thanks to healthy eating and low carb diets)  However the time is right for a hearty hot sandwich so here it is.
Serves 4-Prep time 10 min-Cook time 10 min

12 slices hearty bread
8 slices of ham
8 slices of turkey
4 slices sliced American  cheese
4 slices provolone
Mayo
Dijon mustard
Batter 1 egg
           1 cup water
           1 t sugar
           1/2 t salt
           1 T baking powder
           1 1/2 cups flour
Canola oil
Sprinkle of confectionary sugar
Optional raspberry or strawberry preserves to serve a dollop with each sandwich

Place 2 slices ham and a slice American cheese on 4 slices bread, place a slice of bread on top with mustard on one side and mayo on other.  place 2 slices of turkey and the slice of provolone on top.  Cover with remaining slice of bread.

Mix batter ingredients together with whisk.  Consistency will be similar to pancake batter.  Heat 2 inches of oil in Dutch oven.  Dip a sandwich in batter and place in hot oil with slotted spatula.

Turn after 30 seconds or so and fry until golden.  Remove to place lined w paper and place in hot oven.  Repeat with other three sandwiches. Sprinkle top with confectionary sugar.  Some serve with preserves as condiment.

A rare "snow day" in south Louisiana!

So as we enjoy our second snow day in several days, I decided it was time to finally post on the cooking blog I recently started.  I love to research all kinds of recipes and cook, but for a cold day with hungry boys at home, today is a simple comfort food day.  Found a recipe last fall for hot apple pies like McDonald's.  That and a cup of cafe' au lait made for a warm and delicious breakfast! Enjoy!

Hot Apple Pies

Serves 4
Prep 5 min
Cook 10 min

2 green apples (peeled and diced)
2 T brown sugar
1/2 t cinnamon
1 sheet of frozen puff pastry thawed (like Pepperidge Farm)
1 1/2 cup canola oil for frying

Cut and dice apples. Place in saucepan with sugar and cinnamon and cook over medium heat stirring frequently until soft.  Heat oil in Dutch oven until hot.  Cut thawed pastry sheet into fourths.  Place apples in center of each square of pastry. Moisten edges of pastry with finger dipped in water.  Fold over pastry and crimp with a fork.

Fry 2 at a time until golden brown and turn over, about 30 seconds each side. Place on paper lined plate and sprinkle with cinnamon sugar. Yum!