Swordfish Steaks with Peppercorn Butter Sauce

 

I found this recipe in Bon Appetit dated September 2005, I
t was also on the Epicurious site. This recipe calls for starting
by sautéing the fish in an ovenproof skillet on one side and
then flipping the fish and transferring the skillet to a
400 degree Fahrenheit oven to complete the cooking.
I am always nervous about making swordfish, it can be
dry and heavy - however this recipe produces a moist flakey
fish.

Ingredients
2 one inch thick swordfish fillets (about 6 ounces each)
1 tablespoon olive oil
2 tablespoons butter
3 teaspoons chopped fresh parsley
1 garlic clove minced
1/2 teaspoon ground peppercorns, plus more for sprinkling
1 teaspoon grated lemon peel

Directions
Place 2 tablespoons butter in a bowl to come to room temperature
Mash 2 tablespoons butter, 3 teaspoons chopped parsley, 1 clove finely minced garlic, 1/2 teaspoon ground peppercorns and 1 teaspoon grated lemon peel  in a small bowl. Season to taste with salt.
Wash the fish and pat dry with paper towels.
Heat 1 tablespoon olive oil in an ovenproof heavy skillet over medium high heat. Sprinkle swordfish with salt and ground peppercorns. Add swordfish to skillet. Cook until browned on one side approximately 3 minutes. Turn swordfish over and transfer the fish to the oven, cook for a further 10 minutes. Check with a knife to see if the fish is done, depending on the thickness the fish may need more time. Swordfish should be just cooked through, don’t let it overcook as it will become dry.
Remove from skillet
Add seasoned butter to the same skillet. Cook over medium high heat, scraping up browned bits, until melted and bubbling. Pour butter sauce over swordfish and serve.
Garnish with a sprig of parsley

Arctic Char Sauteed with Orange-Lentil Salad

 Sautéed Arctic Char with Orange-Lentil Salad
Inspired by Epicurious

Last Sunday we purchased an arctic char fillet at the Farmer’s Market, not sure how to cook this fish but since I had some leftover mmjadarah (lentil dish) I thought I’d try a lentil salad. Epicurious had a roasted arctic char recipe with a lentil salad. The addition of oranges sounded perfect. Instead of roasting, I pan fried the fish. My lentils were already seasoned and cooked, however you can use canned lentils instead. I don’t think it would taste the same, mmjadarah is silky and totally delicious, cooked slowly it’s just heavenly. (the recipe for mmjadarah is below) Arctic char is similar to salmon but much lighter and milder in taste.
The fillet was about 1 lb in weight and I was able to cut it into 4 pieces similar to the one this picture. This is not my picture, we ate it too fast for me to catch it. This is the roasted one from Epicurious. When we make it again, I will take a picture of our fish with the lentil salad.

Ingredients

4 arctic char fillets about 4-5oz each
4 tablespoons Chopped Chives
4 tablespoons olive oil
2 tablespoons butter
(For the Lentil Salad)
1/4 cup freshly squeezed orange juice
Zest of 1 orange
5 teaspoons olive oil
1 tablespoon balsamic vinegar
1 tablespoon salt
1/2 teaspoon pepper
3 cups mmjadarah (or canned lentils, rinsed and drained)
1/4 cup chopped mint
2 tablespoons chopped red onion
8 snap peas cut into three sections
4 orange wedges for garnish
Parsley for garnish

Directions

Make the lentil salad first.
Whisk orange juice and zest in a bowl, add 4 tablespoons olive oil, 1 tablespoon balsamic vinegar, 1 tablespoon salt and 1/2 teaspoon pepper. Stir in the lentils gently add 2 tablespoons chopped red onion and 1/4 cup chopped mint.

Wash the fish and pat dry with paper towels. Season with salt and pepper. Sprinkle 4 tablespoons chopped chives over the fish. Place a pan over medium high heat, add 4 tablespoons olive oil and 2 tablespoons butter, wait for the oil and butter to be sizzling.
Place the fish skin down in the pan and sauté for 3 minutes (until the skin is browned),
Flip the fish over and sauté for another 3 minutes.
Remove fish and serve with lentil orange salad. Add a few orange wedges and some parsley stalks.
I also added some lemon wedges

 
Mm-Jadarah - Lentils
Ingredients
1  cup Lentils
1/4 cup Rice
Spanish Onion
Lipton’s Beef Flavor with Mushrooms (or Lipton's Beef & Onion)
Water
Salt
Pepper
Allspice
Cinnamon
Cumin
Oil

Directions
(For every cup of lentils, use 1/4 cup of rice) This is a guide if you want to make more or less than the given recipe.

Place 1 cup of lentils and 1/4 cup rice in pan and cover with 4 cups of water.
Add 2 teaspoons salt, 1/2 teaspoon pepper, 1/4 teaspoon cinnamon, 1 teaspoon cumin and one tablespoon allspice.
Bring to boil over high heat.
Take 1 package of Lipton’s Beef Flavor with Mushrooms mix, dissolve in a 1 cup of water cup of water first, then add to lentils and stir well so it does not lump

Chop 1 Spanish onion and saute in oil till golden brown. Add to lentils. After the onions are done and added to the lentils, take 1 cup water, pour into skillet to gather goodness and then add to lentils.

Turn heat to low and let simmer and thicken without lid.
Stir from time to time.
Keep checking and tasting, if you feel the mixture is becoming too thick and the lentils are not soft yet, add more water.

It should have a rice pudding texture.
Serve cold with sauteed onions, fresh green onions and a salad.
Also good scooped up with cabbage leaves.

This dish can be used as a base for a lentil salad or lentil soup.s

Black Sea Bass with Lemon Garlic Sauce - pan fried

Black Sea Bass with Lemon Garlic Sauce (Pan Fried)

Ingredients

1 lb. black sea bass filets
3 tablespoons butter divided
1 tablespoon olive oil
1/4  cup flour
1 teaspoon salt
1/4  teaspoon pepper
2 cloves garlic minced
1/4 cup dry white wine
Juice of one lemon
1 tablespoon fresh parsley roughly chopped
1 tablespoon chopped scallion
1 tablespoon chopped mint
1 tablespoon chopped oregano
1/2 tablespoon chopped thyme

Directions

Remove the fish 1/2 an hour before cooking. Wash and pat dry with a paper towel.
Prepare all the ingredients for the garlic sauce first arrange in the order you will be adding to the pan- this is because the cooking goes quite fast once the fish is in the skillet.

Next, measure 1/4 cup dry white wine. Set aside a tablespoon butter. Mince 2 cloves garlic and the chopped herbs. You don’t have to use them all. Squeeze the fresh lemon into a cup.

Once you have everything lined up and ready,
Put 1/4 cup flour in a plate, add 1 teaspoon salt and 1/4 teaspoon pepper. Mix with a spoon.
Dredge the fish in the flour and shake off any excess flour.
In a large skillet melt 1 tablespoon butter and 1 tablespoon olive oil over medium high heat.
Cook the fish 3-4 minutes each side until golden brown
Remove fish from the skillet to the plate
Turn heat down to low.
Add 1/4 cup wine to the skillet, stirring up any brown bits. Stir for 2 minutes
Add one more tablespoon of butter to the skillet - once it has melted, add the minced garlic and fresh herbs, saute for about 30 seconds
Turn off heat and stir in remaining 1 tablespoon butter and the lemon juice
Stir and serve the sauce on top of the fish.

Fettucine with Ricotta

David makes his own ricotta when he makes his ghiban cheese (basket cheese). The ricotta is made from the whey. Making your own cheese and ricotta during a pandemic is a rewarding endeavor!

A quick easy meal, usually made with peas.  I had some beet leaves and precooked them chopped and added to the pan of ricotta and cream sauce. Spinach is another alternative or mushrooms. You can really use any addition, once you have the cream and ricotta mixture simmering gently, add the peas or all the above. Also good with sauteed shrimp or scallops. Serve with grated parmesan cheese.

Ingredients

 
1/2 lb fettucine
2 tblsps  olive oil
2 cloves garlic finely chopped
1/2 cup cream/whole milk
1 cup ricotta
Salt
Pepper

Directions

Bring water to the boil, add salt and fettuccine.
Heat olive oil in a large pan, add minced garlic and cook covered for 2 minutes without letting the garlic brown.
Add cream and ricotta  and stir.
Add salt and pepper and allow to simmer low for 3-5 minutes.
Strain the fettuccine (reserve a cup of the water) and add the fettuccine to the cream and ricotta mixture..
If dry, add a little of the reserved pasta water.

This is good with spinach, beet leaves, mushrooms, peas (all precooked)

Also good with shrimp

Kibbee Ibsaniyeh (Kibbee in the Tray)

A friend recently asked for the recipe for kibbee ibsaniyeh. When I checked my recipe book, I realized I had not made it in years because the spices were measured in palmfuls and dashes. The recipe was filled with  my mother in law’s voice - teaching me how to make her delicious Lebanese food. She had never measured or timed the baking, it was just . . “it’s a palmful of allspice, or a dash of cinnamon” and when asked how long a dish should stay in the oven - she would say, “well, it’s done when it’s done”. I remembered that I had decided to  make it again before entering it into my recipe collection.  Over time, I too have ended up using  a dash of this and a palmful of that, enjoying the memories of my wonderful, loving mother in law.
I believe, traditionally, that kibbee ibsaniyeh was made with lamb, but my mother in law used beef, not so fatty and had a better taste. Although she kept that a closely guarded secret.

Ingredients

2 1/2 lbs. ground beef (ground chuck)
1 Spanish onion chopped
2 3/4 cups finely cracked wheat (bulger)
2 cups beef broth
Allspice
Salt
Pepper
Cinnamon
Olive Oil
2 tablespoons pinenuts
2 tablespoons leban (thick Greek yoghurt)
Lemon juice (or pomegranate juice)

Directions

Make the filling first

Chop 1 large Spanish onion
Use 2 tablespoons olive oil to cover frying pan, heat oil and sauce the onion until golden brown
Add 2 generous tablespoons (1/2 cup) pine nuts.
Add 1/2 lb. ground beef, a shake of pepper, a tablespoon of allspice, a 1/4 teaspoon of cinnamon, 1 teaspoon salt.  Mix well together and continue to fry until the meat is brown. Keep stirring continuously.
Remove the meat mixture with a slotted spoon, tipping the pan so as to get rid of any excess oil and place meat mixture in a bowl.
Leave aside to cool.

To Make the Kibbee

You need a large bowl and a smaller bowl.
Pour 2 cups beef broth into the large bowl (I used to use Campbell’s Beef Broth but hard to find now)
In the small bowl, measure 2 1/2 cups finely cracked wheat and cover with water. Pour water off very slowly into the sink, trying not to lose too much of the cracked wheat.
Add cracked wheat to the beef broth, squeezing out any excess water with your hands.
To the cracked wheat and beef broth, add 2lbs. ground beef,
a palmful (3 tablespoons) of allspice,
a palmful (3 tablespoons) of salt,
half a palmful (1 teaspoon ) pepper
a dash (1/2 teaspoon ) of cinnamon.

Dip your hand into cold water first and mix all together with your hands. The damp hands help the spices to be thoroughly mixed into the meat.
Use a pyrex dish or baking pan (I used a six 13 x 8 pyrex dish). Wipe olive oil all round the inside of the pyrex dish.
Take a handful of kibbee meat and make into flat, thin hamburger pates.
Place and shape to corners of pan, continue in this fashion until the entire bottom of the dish is covered. The bottom layer should be thinner than the top layer.
Spread meat filling over bottom layer
Sprinkle 2 tablespoons (1/2 a lemon) freshly squeezed lemon juice over filling (or 2 tablespoons pomegranate juice)
Spread 2 tablespoons leban (thick Greek yoghurt) over filling
Make top layer of the kibbee meat in the same way you did the bottom layer, except this layer is a little thicker.
With a little olive oil in your hand, smooth and seal off any empty spaces and cracks on the top layer of the kibbee meat.
Score top layer gently with a knife, just touching not cutting all the way through. You can make any design you desire.
Make one insertion right through the centre with the knife and then go round the edge of the dish. This allows the oil to circulate during cooking.
Pour a little oil over the top of the kibbee dish, approximately 1/2 cup olive oil.
Bake at 350 degrees F. till golden brown - about 50-55 minutes.
As kibbee starts to brown, pour off all oil, put back in oven and continue to bake until kibbee is a deep brown- about 10-15  minutes.
Serve with yoghurt and salad.

Freezing

Freeze partially cooked, that is cook the kibbee and remove just before it starts to brown on top.

When removing from freezer, heat up oil first in a frying pan, put hot oil over kibbee (this way the oil doesn’t soak all through the meat) place in oven, turn oven on at 350 degrees F. - DO NOT PREHEAT OVEN - or your pyrex dish will explode!  As kibbee turns brown, pour all oil off and continue to bake until golden brown.

Swiss Chard with Garlic

 

Ingredients

1 Bunch Swiss chard
3 Cloves garlic
Olive oil
White wine
Lemon Juice

Directions

Wash the leaves, and layer the leaves on top of each other then slice through the layers so you have leaves in strips. Chop 3 cloves garlic and place in a saucepan with 2 tablespoons olive oil.
Heat the olive oil and garlic, once the garlic starts to sizzle, add the Swiss chard, mix the leaves so the oil covers the swiss chard. Simmer covered for 5 minutes, then stir again and add 1/4 cup white wine. Cover the pan and continue to simmer until the swiss chard is tender.
Drain in a colander and put on a platter, sprinkle with fresh lemon juice.

Roasted Chicken Balsalmic with Tomatoes

This is an easy delicious chicken dish, we serve it with pasta, roasted tomatoes and mushrooms. It is light and very tasty.
Inspired by Allrecipes, I used chicken thighs rather than chicken breasts. I also did not get boneless or skinless chicken. Allrecipes called for cherry tomatoes, but I used fresh tomatoes, roasted first. Recipe for that below.

Ingredients

1/2 cup balsamic vinegar
1 tablespoon Dijon mustard
2 cloves garlic chopped
Salt and freshly ground pepper to taste
4-6 chicken thighs with skins
1 lemon zested and juiced
Roasted tomatoes (see recipe below) or 1 pint cherry tomatoes halved.

Directions

Mix balsamic vinegar, olive oil, mustard and garlic together in an oven safe baking dish, season with salt and pepper. Place the chicken thighs in the vinegar mixture.

Marinate chicken in the refrigerator for at least 4 hours.

Preheat oven to 400 degree Fahrenheit

Roast chicken in the preheated oven for about 30 minutes, add tomatoes to the baking dish and continue cooking until the chicken is not longer pink in the center and the juices run clear, about 10 minutes more. Thermometer inserted into the center should read at least 165 degrees Fahrenheit.

Sprinkle lemon zest and drizzle lemon juice over the chicken.

Recipe for Roasted Tomatoes

This is easy and can be used as a sauce for pasta which we did and served with the balsamic chicken. It is very light and tasty.
I used the tomatoes we had grown in the garden, toward the end of the season our tomatoes had tougher skins and were all different sizes, but any tomato works with this recipe which came from food.com . I use more garlic than their recipes and of all the sites, they were the only ones who called for laying the tomatoes flesh side down. This way it was easier to pull off the skins and everything kind of got married together while roasting. We had masses of pasta left over with the delicious sauce, we added some mushrooms, and reheated. You can freeze this and use later.

Ingredients

2 lbs tomatoes
8 garlic cloves roughly chopped
1 teaspoon oregano
1 teaspoon basil or fresh basil, leaves torn
1 teaspoon thyme
3 tablespoons olive oil
1 teaspoon sugar
2 teaspoons salt
1/4 teaspoon pepper

Tomatoes from the Farmer's Market and our odd sized home grown tomatoes.

Directions

Preheat oven to 400 degrees Fahrenheit
Slice tomatoes in half
Pour 3 tablespoons olive oil onto a large baking sheet and spread it around the sheet.
Scatter evenly, 8 cloves garlic roughly chopped, 1 teaspoon oregano, 1 teaspoon basil or fresh basil leaves, 1 teaspoon thyme, 2 teaspoons salt, 1/4 teaspoon pepper, 1 teaspoon sugar over the oil.
Place the halved tomatoes cut side down onto the baking sheet.
Roast for 30-40 minutes or until the skins start to lift from the tomatoes.
Allow to cool.
Remove the skins and put the sauce into a large bowl, break up with a fork or potato masher.
Reheat sauce if using immediately