Hello All –
Though it’s been quite sometime since I’ve updated this blog, I certainly haven’t neglected to eat lean and continue to experiment with new recipes, some original, some modified from other cooks’ creations.
My goal is to step it up and bring this site back to life as its only purpose was to share recipes with friends and family (this site rarely gets outside hits).
With FaceBook, I’ve been able to get other comments and foodie tips and I want to bring those contributions to the site. If you have suggestions, tips for families on a budget, anything, let me know and we can share with all!
This is a great receipe modified from Food and Wine. Original recipe served with Halibut here. The dish was great halved for me and the Other Half, but when served for 4 in this recipe below, we found the original recipe did not have enough garlic, so I’ve modified below. FYI we served this to our very first dinner guests at our new home and it was a hit!
- 1/4 cup extra-virgin olive oil
- 1/2 pound large shrimp, shelled and deveined
- Salt and freshly ground black pepper
- 3/4 pound white or cremini mushrooms, trimmed and thinly sliced
- 3-4 large garlic cloves, thinly sliced
- Four 8-ounce haddock filets, cut 1/2 inch thick
- 3/4 cup dry white wine
Add 1 tablespoon of the olive oil to the skillet and, when it’s hot, add the sliced mushrooms. Cook over moderately high heat, stirring a few times, until any liquid evaporates and the mushrooms are browned, about 7 minutes. Push the mushrooms to the side of the skillet and add 1 more tablespoon of the olive oil. Add the sliced garlic and cook over low heat until golden, about 1 minute. Toss the garlic together with the mushrooms in the skillet and season with salt and pepper. Transfer the mushrooms and garlic to a plate.
Add the remaining 1 tablespoon of olive oil to the skillet. Season the haddock steaks with salt and pepper and add them to the skillet. Cook over moderate heat for about 3 minutes, then carefully turn the haddock. Add the white wine, cover and cook until the haddock is just white throughout, about 2 minutes longer.
Return the mushrooms to the skillet along with any accumulated juices. Add the shrimp and stir gently until heated through and shrimp are pink. Remove the skillet from the heat and season the pan sauce with salt and pepper. Transfer the haddok steaks to plates. Spoon the shrimp, mushrooms, and white wine sauce over the fish and serve immediately with crusty bread or boiled potatoes.
Discover a new light salad that leaves a very fresh taste on the palette.
- 1/4 cup plus 1 tablespoon mayonnaise
- 1 tablespoon fresh lime juice
- 1 teaspoon finely grated lime zest
- Salt and freshly ground pepper
- 2 cups packed flat-leaf parsley
- 1 cup packed small basil leaves
- 1 cup packed 1-inch chive pieces
- 1/2 cup small mint leaves
- 1/4 cup tarragon leaves
- 2 Belgian endives, separated into leaves or halved lengthwise and sliced crosswise 1/2 inch thick
- Chive or sage blossoms, for garnish (optional)
In a small bowl, combine the mayonnaise with the lime juice and zest; season with salt and pepper. In a large bowl, mix the herbs with the endives. Add the dressing, toss and garnish with the chive blossoms; serve.
Courtesy Food & Wine Magazine.