Tag Archives: Black pepper

Pan Fried Cod in Creamy Lemon Sauce

26 Feb

IMG_1063

I figured God invented Lent so we could enjoy meatless meals more.

This is FABULOUS and doesn’t take a lot of time.

3/4 cup all purpose flour plus 1 1/2 tablespoon for the sauce

1/2 teaspoon black pepper

1/2 teaspoon salt

Two pounds of boneless, skinless cod cut into 5 to 6 inch fillets

6 tablespoons unsalted butter

1 1/2 cups chicken broth

1 1/2 cups heavy cream

The juice of one big lemon at least 3 tablespoons

One big thin sliced lemon

The zest of a big lemon

1/4 teaspoon garlic powder

1/2 teaspoon sugar

4 Tablespoons capers

Mix the flour, salt and pepper together in a plastic bag.

Shake till they are all coated with the flour .

Heat a large skillet with the buttter

Shake off the excess flour and place in the pan on medium high heat till the fish is nice and brown.

Turn over and brown the other side.

Place on a plate and cook the remaining fish.

Use the same pan

Pour the chicken broth and lemon juice into the pan

Add the lemon slices

Bring everything to a boil till it is reduced to half.

Remove the lemon slices

Add the one cup of cream, lemon zest and heat on medium for 5 minutes

Add the garlic powder, sugar , the remaining cream and 1 1/2 tablespoon of the seasoned flour

Bring this to a boil

This should thicken in a couple of minutes. Just keep an eye on it because it can boil over. What a mess.

It is going to be a loose creamy sauce

Add the cooked fish, lemon slices and make sure it is all coated with the sauce

Add the capers with the brine

It may need more salt so this is the time to adjust your seasoning.

Serve with rice, noodles, potatoes or quinoa.

I served it with a big bowl of steamed sugar snap peas, pilaf and a huge salad.

I thought my son was mad at me because he didn’t talk for ten minutes,  he only moaned.

This is his new favorite.

 

 

 

 

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Roasted Tomato Soup

1 Oct

Roasted Tomato Soup IMG_2701

I tried to make my Moms tomato soup and it didn’t taste the same so I went hunting for another recipe.

Tyler Florence always has great recipes.

He cooks a lot like my Mom but I liked this recipe better than hers.

Sorry Mom.

I changed a couple of things but the basic recipe is the same.

This soup is delicious but requires a little time

It is well worth it.

Roasting the vegetables brings out so much flavor but make sure you make extra because I can eat the entire pan before the soup is made.

Get your big pizza pan out and fill it with cut tomatoes.

I used a mixture of grape, plum and garden big boy tomatoes.

Use whatever you have.

I had about 12 tomatoes and two baskets of grape tomatoes.

Two chopped big onions

Ten cloves of garlic

1/2 cup olive oil

1 1/2 teaspoon salt and 3/4 teaspoon black pepper

One teaspoon sugar

Mix everything together and roast at 450 degrees till you see a char on the vegetables. This takes about 35 to 40 minutes.

Pour everything into a pot

Add 32 ounces of chicken stock

2 bay leaves

4 tablespoons butter

Let everything come to a boil then let it simmer till it is reduced slightly.

This is just to evaporate some of the water from the tomatoes.

Put everything in batches in the food processor then strain

You should have a creamy soup.

Add 1/2 cup fresh chopped basil. Only use fresh.

One cup of half and half.

Adjust the salt and pepper

Serve this with a big steak and cheese grinder.

Garnish with a dollop of whipped cream.

Don’t say, ‘yuck’. It is delicious.

You can also add roasted whole tomatoes on the stem, sliced jalapeno or croutons.

Take the bay leaf out before you puree the soup.

Fresh Tomato Cheese Pizza with Asparagus and Prosciutto Ham

21 Sep

Asparagus Pizza

One pound pizza dough

Crisco to put on the pan

3 cups seasoned fresh tomatoes

One cup cut asparagus

8 slices diced cut ham

13 slices Muenster cheese slices

9 diced string cheese sticks

1/2 teaspoon oregano

1/2 teaspoon garlic powder

1/4 teaspoon black pepper

1/2 teaspoon salt

1/2 diced onion

6 basil leaves

3 tablespoons olive oil

Dice three cups of tomatoes and season with oregano, garlic powder,basil, onion, salt, pepper and olive oil.

Grease a pizza pan with the Crisco.

Use a very thin layer.

Stretch out the dough to fit the edges, working with your fingers.

Place the slices of Muenster cheese on the dough in an even layer.

This is the secret.

If the tomatoes are watery, put them in a saucepan and cook the water off by bringing the tomatoes to a boil and watching it closely. It should look a little dry.

Stir often, then cool and put it on the dough.

Sprinkle the asparagus, ham and diced string cheese over the pizza.

Finish with a drizzle of olive oil

Bake in a preheated 450 degree oven for about 15 minutes but check after ten minutes because all ovens are different.

Cook on the bottom shelf of the oven.

 

 

Won Tons

17 Sep

Won Tons

All summer I have been craving Asian food so I have been trying new recipes.

Won Tons are one of my favorites.

This is a simple recipe  that I changed just a little.

One package of Nasoya WonTon Wrappers

One pound of ground chicken, pork or shrimp

Two tablespoons scallions

One small clove of garlic

One tablespoon fresh ginger. Only use fresh.

One tablespoon sesame oil

One tablespoon soy sauce

One egg

1/2 teaspoon black pepper

1/4 teaspoon salt

Two diced scallions for garnish

Place the ginger, garlic and salt in the processor and pulse till chopped well.

Add the diced scallions, egg, soy sauce, sesame oil, salt and pepper.

Mix well

Add to the ground chicken and mix well again.

Lay out all the won tons and place one teaspoon of filling on each.

Wet the edges of the won ton with water, make a triangle and seal it well

Take the two corners of the triangle and seal them together.

Bring two cups of broth to a boil and add ten wontons.

Cook about 5 minutes then let it simmer for 2 more minutes.

The chicken inside the won ton has to cook

Place some pea pods in a bowl and place the won tons with some broth

Garnish with another tablespoon of diced scallion

I freeze these on a cookie sheet than put them in freezer bags to store in the freezer for a very fast and easy soup.

 

Zucchini Flower pancakes

24 Aug

Zucchini pancakes

This is another recipe from my Mom.

My Dad had a huge garden and he used everything.

When we saw the orange zucchini flower bloom we were so excited.

We would carefully pick them, my Mom would gently wash them and leave them on a towel to dry.

She never measured anything so I had to figure the recipe out .

10 to 12 zucchini blossoms cut into 1/4 inch slices

One large diced onion

3 tablespoons butter

3/4 teaspoon coarse ground black pepper

1/2 teaspoon salt

1 1/2 cups flour

One egg

3/4 cup milk

2 rounded teaspoons baking powder

Melt butter

Saute onion till soft

Set aside

In a bowl, mix the egg with the milk

Add the flour, baking powder, salt and pepper

Add the flowers and onion with all the butter

This should be the consistency of pancake batter

If it is too loose add more flour

If it is too thick, add more milk

Melt another tablespoon of butter in a non stick pan or griddle

Just like regular pancakes, heat the griddle to medium high.

Drop a heaping tablespoon of batter on the griddle and wait for the bubbles to pop

Then turn over for a minute, just to cook the other side.

Season with some kosher salt.

These are great plain or dip them in sour cream or any other dipping sauce you like.

 

 

Baked Striped Sea Bass

7 Jul

Striped Baked Bass

OMG this was so good.

My neighbor Jason captains a fishing boat and he gave me two huge striped sea bass fillets.

His boat is the Pamela May out of Narragansett, R.I.

Fresh fish is the best and Jason cleans it for you.

Charter this boat and you will be so happy at supper time.

One striper fillet – can usually feed 4, or 3 of my people

Drizzle the pan with olive oil and lemon juice

Rub the entire fish with the juice of one lemon

Save the lemon for later.

Sprinkle with garlic powder, salt and black pepper.

Put eight pats of butter on top of the fish, about one half of a stick

Bake in a preheated 375 degree oven with the lemon halves for 15 to 20 minutes or until flaky.

I served this on a bed of garlic spinach

Put the baked lemons on the fish for anyone who wants more.

Thank you Captain Jason!

Carrot Ginger Dressing

29 Jun

Carrot ginger salad

My children introduced me to Japanese food years ago.

I always order a salad before the Sushi.

My choice is either a ginger or seaweed salad.

Every recipe I tried didn’t do it, so I combined a ton of them.

I finally figured out how to make a dressing I love.

2 or 3  carrots or one large jar of baby food carrots

2 cloves of garlic

One small onion

Two inches of peeled ginger

1/2 teaspoon black pepper

3/4 cup canola oil

1/4 cup sesame oil

1/2 cup apple cider vinegar

1/4 cup soy sauce

One tablespoon honey maybe a little more to taste

Put the carrots, ginger, garlic and onion in the food processor and pulse till smooth. Make sure it is like paste.

Add the oils, vinegar, soy sauce, honey and pepper.

Pulse till everything is mixed well.

It is a pretty orange color.

Drizzle over iceberg lettuce, scallions, small cucumbers and red peppers.

Sprinkle with sesame seeds.

This also tastes great on lettuce wraps, chicken and boiled rice.