Everyone has cravings and I'm no different! Now that I live in the middle of High Desert country (land locked) my cravings for FRESH seafood are more intense. Even growing up near the ocean I don't remember having halibut very often. I had my share of tuna, swordfish and sole which, I guess, are warm water fish. We were given a gift of some halibut fillets recently and I couldn't wait to try this recipe.
It would work just as well with cod, snapper or sole, too. Any mild flavored fish will love the blanket of cheesy goodness and you will also!
Cheesy Halibut
Serves 2
2 halibut fillets
1/3 cup Parmesan cheese, grated
2 Tbsp butter, softened
2 Tbsp mayonnaise
1 Tbsp lemon juice
2-3 Tbsp green onions, chopped
a sprinkle of salt (optional)
a dash of hot sauce (optional, but gives it some heat)
Turn the broiler to high. Spray or butter a baking dish. Place the halibut in baking dish. In a bowl add the remaining ingredients from cheese to hot sauce. Mix well and set aside.
Broil the fish for about 8-10 minutes or until just done and flakes using a fork. Spread the cheese mixture on top and continue to broil for another 1-2 minutes or until it's bubbly. Serve on top of rice or orzo. Delicious!!
It's a rare occasion when this girl makes a dessert around here. Don't get me wrong...I love sweets! That's the problem. I don't have a sweet tooth....just a mouthful of sweet teeth! I'm from the club - "Eat dessert first". One thing you don't know about me....I will share any part of my meal with you, EXCEPT my ice cream! My hubby thinks I've lost it when he asks for a taste of my ice cream...He knows better now after getting so many looks that could kill! So, if you see me out and about with ice cream in my clutches, STEP AWAY!
So, once in a great while these sweet teeth need to be satisfied. I found this simple dessert that fits in perfectly on my current "eating plan". It's surprisingly tasty..try it. I even incorporated some nectar of the Italian gods, limoncello. Yum!
Ingredients:
1 cup ricotta cheese
2 Tbsp of limoncello
2 Tbsp of honey
zest of 1/2 lemon
1/4 tsp cinnamon
1/4 tsp freshly grated nutmeg
1 egg
Heat the oven to 350 degrees. Butter (or use butter flavored spray) two 1-cup ramekins. Whisk together ALL of the ingredients and pour into the ramekins. Bake for 30 minutes. This can be served warm over biscotti or as a pudding warm or cold. Sprinkle a bit of nutmeg on top to finish it off. Delicious!
Our first snow of the Season is predicted for early next week! Temperatures ranging from mid 80's during the day to almost freezing at night. That's Northern Nevada for you. When the weather gives us this Wintery mix, there's nothing better than brewing some hot steamy soup to warm the old bones and sooth the soul.
I've tried different recipes for cauliflower soup. Some spicy, some bland, and some with roasted cauliflower. My mother used to make cauliflower with cheese sauce years ago so I guess I'm trying to achieve those exact flavors. Not there yet, but until then, this cheesy cauliflower soup was pretty tasty.
Ingredients:
3 cups raw cauliflower florets
3 cups chicken broth
2 pieces of sliced leeks (3-4 inch pieces of the white end), washed or 1 3/4 cup of the same
2 garlic cloves, chopped
1/2 tsp herb de Provence
1/8 tsp cayenne
dash of salt
Cook all ingredients in a large pot on medium high heat until cauliflower is done. This may take about 15 minutes. Puree the soup in batches in the blender and add back into the pot.
Add approximately 4 oz. of any good melting cheese such as cheddar, fontina or smoked Gouda (this is what I used). Stir often on low/med heat. When the cheese has melted, time to serve!
Back to Italy, I wish! I always have that feeling that I have "unfinished" business (pleasure) there. So to appease my appetite for all things Italian, I go to my kitchen to recreate the feeling and tastes of being there.
I found this recipe, polenta al Gorgonzola, on a website called
Italian Connection. Polenta has never been a favorite in this home but it deserved a second chance. I halved the recipe (revisions are below) to be suitable for two people. If you can make couscous, you can make this. It just requires a bit of stirring. The recipe suggests a shaving of truffles from the Piedmont region of Italy. I knew that could be a problem since I don't have a truffle dog in Piedmont! Would a cat from Reno do! Anyway, I sauteed some earthy mushrooms in a little olive oil, butter, garlic and parsley to crown this polenta. Delicious and super easy!
Ingredients:
6 oz. yellow cornmeal (polenta)
24 oz. salted water
3 1/2 oz. Gorgonzola pieces (roughly under 1/2 cup) * Note: I would use more Gorgonzola next time. Maybe 3/4 - 1 cup.
I also recommend the mushroom topping.
Bring the water to simmer and slowly add the cornmeal, stirring the whole time. Cook and stir for about 30 minutes. Mixture will be quite thick. Butter an ovenproof baking dish. I used a glass pie plate because I inverted it after cooling. Pour half the cornmeal into the dish, layer most of the Gorgonzola, then add the remainder of the cornmeal. Bake in a preheated 400 degrees oven for 15-20 minutes. Let it slightly cool to cut or invert, top with mushrooms, if using, and sprinkle with the remaining cheese. Enjoy!
I would like to say I sampled this delicious primo piatto while sitting in a sidewalk trattoria in Rome, but the truth is I viewed the creating of this dish on a food/travel segment a while ago. I can truthfully say, however, I have noticed this selection on many a menu at Italian restaurants. I never ordered it because it was void of ingredients. It was cheese and pepper on pasta! I had to satisfy my own curiosity and accepted the challenge to serve it at my table.
However, it is hardly a challenge or a chore to whip up this wonderfully flavorful pasta. The secret is out. This is almost sinfully simple.
Ingredients:
Pasta (I used spaghetti, enough for 2 servings)
reserved pasta water, about 1 1/2 cups
2 T butter
1 T fresh grated pepper
1 3/4 c good quality Pecorino Romano cheese, grated
Bring water to a boil for the pasta. When it is almost done (before al dente), take out the reserved pasta water, drain pasta and have a large saucepan (heated) ready to mix this dish. Put the hot pasta water, butter and pepper in the large saucepan, add the drained pasta, and mix thoroughly. Quickly remove from heat, add the cheese and gently stir the cheese to coat the pasta. Serve and garnish with more cheese and pepper if you wish. Wasn't that simple? You'll love each cheesy spicy bite!
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