although it's not spring here it is time for spring celebrations. Brunch is my favorite was to entertain because much of the food preparation is done ahead. Below is a link to Sally's Place where I just had an article and several recipes published.
Here's the link. http://sallybernstein.com/food/single-articles/warm_muffins.html
My Bacon Cheddar Muffins are perfect for spring brunches.
This week I'm traveling to Denver for the IACP (International Association of Culinary Professionals) and I know I'll have many great experiences to write about next week. I was recently invited to join Les Dames d'Escoffier, an international organization of women culinary professionals. A reception Friday evening will be my first event.
Monday, March 30, 2009
Saturday, March 28, 2009
Springtime Favorites for Two
The following recipe is one of my favorites because it captures the essence of springtime. I discovered halibut on a trip to Seattle several years ago and now I wait for it in the spring. The halibut season starts in March, so watch for specials at the supermarket. Because you can purchase it by the pound, a piece large enough for two isn't too expensive.You can use aluminum foil if you don't have parchment.
Halibut and Asparagus in Parchment
In the spring when fresh asparagus first begins to appear in the supermarket, it is also the beginning of the season for fresh halibut. Fresh asparagus is one of the easiest vegetables to prepare--just snap off the bottoms of the stalks and rinse well. Buy a thick piece of halibut so it isn’t overcooked when it’s baked.
Makes 2 servings
8 stalks asparagus
1 (8 ounce) halibut filet, about 1 inch thick
1 teaspoon minced shallot
1 teaspoon grated lemon rind
1 teaspoon lemon juice
1 tablespoon butter
1 tablespoon white wine or water
2 lemon wedges
Heat the oven to 400 degrees F, Snap off the bottoms of the asparagus stalks and place them in a microwave safe dish. Add 2 tablespoons water and microwave on high 1 ½ to 2 minutes. By precooking the asparagus it will be cooked tender crisp when the fish is cooked.
Place a 15-inch square of parchment paper on a baking sheet and fold in half. Place the halibut along the fold and cover with the asparagus. Sprinkle with the shallot, lemon rind, and lemon juice. Season to taste with salt and pepper.
Dot with the butter and add the wine. Seal the parchment by folding the edges together several times. It’s important that you get the packet sealed so that the fish can cook in the steam inside.
Bake 18 minutes or until the paper is puffed and browned. Remove the packet from the oven and open carefully, allowing the steam to escape. Check the center of the halibut to be sure it’s cooked through. If it isn’t place the packet back in the oven for 2 to 3 minutes longer. Divide in half and garnish with lemon wedges.
Halibut and Asparagus in Parchment
In the spring when fresh asparagus first begins to appear in the supermarket, it is also the beginning of the season for fresh halibut. Fresh asparagus is one of the easiest vegetables to prepare--just snap off the bottoms of the stalks and rinse well. Buy a thick piece of halibut so it isn’t overcooked when it’s baked.
Makes 2 servings
8 stalks asparagus
1 (8 ounce) halibut filet, about 1 inch thick
1 teaspoon minced shallot
1 teaspoon grated lemon rind
1 teaspoon lemon juice
1 tablespoon butter
1 tablespoon white wine or water
2 lemon wedges
Heat the oven to 400 degrees F, Snap off the bottoms of the asparagus stalks and place them in a microwave safe dish. Add 2 tablespoons water and microwave on high 1 ½ to 2 minutes. By precooking the asparagus it will be cooked tender crisp when the fish is cooked.
Place a 15-inch square of parchment paper on a baking sheet and fold in half. Place the halibut along the fold and cover with the asparagus. Sprinkle with the shallot, lemon rind, and lemon juice. Season to taste with salt and pepper.
Dot with the butter and add the wine. Seal the parchment by folding the edges together several times. It’s important that you get the packet sealed so that the fish can cook in the steam inside.
Bake 18 minutes or until the paper is puffed and browned. Remove the packet from the oven and open carefully, allowing the steam to escape. Check the center of the halibut to be sure it’s cooked through. If it isn’t place the packet back in the oven for 2 to 3 minutes longer. Divide in half and garnish with lemon wedges.
Monday, March 23, 2009
Food Adventures in Chicago
We spent the weekend in Chicago with my daughter and seemed to do nothing but eat. We were staying in the 2500 block of North Clark and were amazed at the number of restaurants in the same block. We started with Thursday dinner at Tarascas (Mexican) and a pitcher of Margaritas. For lunch downtown we ate at The Mambo Grill- they're famous for their mojitos and Caribbean style food. I had Cuban Black Bean Soup and Chipotle Pork Tenderloin with a Pineapple Salsa. For dinner we had carryout from a local Italian restaurant.
My favorite of the entire weekend was Molly's Cupcakes. You can see the variety and colorful appearance from the photo. My Chocolate Cupcake was delicate and moist with a deep rich chocolate flavor, topped off with Buttercream Frosting. Other popular choices were Turtle Cupcakes and Peanut Butter Cupcakes (with a peanut butter filling.
Saturday was an adventure. We visited several wholesalers including JP Graziano (901 W Randolph)for bulk Italian spices, fontinella cheese and sopprasotta. He directed us to BARI (1120 W Grand)where we purchased the "best Italian sausage" in the city and an Italian sub for lunch. We also discovered Terry's Toffee (1117 W Grand) across the street. Their homemade toffee and has been featured on Oprah and served to VIP's at the Academy Awards.
Dinner at Brasserie Jo in the near north was good typical French provincial food. I actually had Floating Island for dessert.
Earlier that afternoon we explored the 2500 block of north Clark further and were fascinated by the many pastries and cakes on display at the Austrian Bakery. For Sunday lunch during our drive home, we purchased empanadas from Lito's Empanadas. We tried Beef with Potato (and olives and raisins, seasoned with cumin), Beef with Rice and Chicken Barbecue(shredded chicken with BBQ sauce and potato). Yummy.
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