Archive for ◊ April, 2010 ◊

26 Apr 2010 Roasted Cauliflower
 |  Category: Veggies  | Tags: , , , , , ,  | Leave a Comment

In the US, a “good” dinner is a main dish, maybe a veggie, a starch and a green salad.  In England, the norm for a “good” dinner is a main dish, mash and three veggies. I’m English. Three veggies, please!  I love my veggies.  Love them, love them, love them.  I never met a veggie I didn’t like.  Roasting veggies is surprisingly easy and brings out the sweetness in the veggies. Ever roast a cauliflower?  No?  You’re missing out! Here’s the recipe (from Epicurious.com).

Roasted Cauliflower

8 cups cauliflower florets (you’ll need one huge head of cauliflower or two smaller heads)
3 T. olive oil
1/4 tsp. salt

Preheat oven to 450 degrees. Put the small florets into a large (gallon) sized Ziploc bag or large bowl.  Mix the olive oil and salt together then pour over the cauliflower.  Shake the bag, or stir the bowl, to cover the cauliflower evenly with the oil and salt.  Spread cauliflower onto a large baking sheet (the metal kind with 1/2 inch or 1 inch sides).  Place sheet into hot oven. Shake pan after 15 minutes to rotate florets.  Continue to roast for another 10 or 15 minutes or until cauliflower is tender and sports nice golden brown spots.

Thanks for stopping by my kitchen today!  Will you be roasting some cauliflower soon? What other veggies do you like to roast?

26 Apr 2010 Pan Fried Halibut
 |  Category: Main Dish, Seafood  | Tags:  | Leave a Comment

YAY!  Halibut season!  You have to try this recipe. I love this recipe. The lemon peel and the panko are the magic ingredients–along with some good quality halibut (which can often be found at Costco), of course. If I were collecting my favorite recipes, this would definitely be one of my top ten. I found this recipe on Epicurious.com in 2008.  See that fillet in front?  I just ate it. Don’t you wish you were me?!

Pan-Fried Halibut

2 lbs. halibut (1 1/2 inches thick) fillets, not steaks
1 1/2 cups (3 1/2 oz.) panko (Japanese breadcrumbs)
grated peel of one lemon (about 2 tsp.)
2 tsp. Kosher salt
pepper, to taste
1 T. finely chopped parsley
3 egg whites
1/4 cup buttermilk
3 T. olive oil

Cut fish into single serving pieces. Combine panko, lemon peel, salt, pepper and parsley in a shallow dipping bowl. In another shallow dipping bowl combine egg whites and buttermilk. Dip fish into egg white mixture and then into panko mixture. Heat olive oil in a large skillet. When oil is hot add panko covered fish. Cook fish until panko is golden and fish is opaque in center, 3-5 minutes (depending on thickness of fish) on each side. Remove to serving plate.

Thanks for visiting!