The Menu
Halibut in Butter Cream Sauce
OVEN-ROASTED NEW POTATOES
Frisee Salad with Gorgonzola
Peach Cobbler
The Recipes
Halibut in Butter Cream Sauce
serves 4
http://www.e-cookbooks.net
2 pounds halibut filet
salt, white pepper
1 1/2 tablespoons flour
2 tablespoons butter
8 ounces small fresh mushrooms
1/2 cup white onion, very thinly sliced
2 shallots, minced
1 small bay leaf
1/2 teaspoon minced garlic
3/4 cup dry white wine
3/4 cup cream
2 teaspoons minced parsley
Season halibut on both sides and dust lightly with the flour. Butter a flat casserole generously and distribute the onions, shallots and garlic evenly on the bottom of the dish. Lay the fish on top and distribute the wine, bay leaf and mushrooms around it; dot with the rest of the butter. Cover and bake at 350ºF for 20-30 minutes, basting occasionally.
When fish is almost cooked (but not breaking-this will depend on the thickness of the filet), carefully set the fish on a platter and boil the cooking liquid down slightly for a minute or two. Add the cream and reduce a little more as needed to the correct consistency. Taste for seasoning and pour sauce over fish. Garnish with the minced parsley and serve.
OVEN-ROASTED NEW POTATOES
6 servings.
http://www.cook s.com/rec/doc/0,1938,147168-234195,00.html
12-15 sm. red or new potatoes (about 1 1/2 lb.)
2 tbsp. olive oil
1/3 c. coarse salt
Scrub potatoes and dry thoroughly with paper towels. Rub with olive oil and roll in coarse salt evenly. Place potatoes on baking sheet. Bake at 400 degrees for 40 minutes or until tender.
Note:
Coarse sea salt or Kosher salt also can be used in this recipe. It can be found with spices or in the specialty foods section in grocery stores and in health food stores.
Frisee Salad with Gorgonzola
1 head frisee, well washed and dried
4 tablespoons light olive oil
1 1/2 tablespoons balsamic vinegar
salt and freshly ground pepper
2 ounces prosciutto, julienned
8 dried figs, thinly sliced
1 pear, cut into bite-size pieces
3 ounces Gorgonzola, crumbled
Cut the frisee into small pieces. Combine dressing ingredients in a small bowl. In a medium-size bowl, toss frisee with one-fourth of dressing and distribute evenly on plates.
To serve, mix the remaining ingredients, tossing gently with three-fourths of the dressing, and distribute evenly over frisee.
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Peach Cobbler
4 cups peeled, sliced peaches
2 cups sugar, divided
1/2 cup water
8 tablespoons butter
1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups milk
Ground cinnamon, optional
Preheat oven to 350ºF.
Combine the peaches, 1 cup sugar, and water in a saucepan and mix well. Bring to a boil and simmer for 10 minutes. Remove from the heat.
Put the butter in a 3-quart baking dish and place in oven to melt. Mix remaining 1 cup sugar, flour, and milk slowly to prevent clumping. Pour mixture over melted butter. Do not stir. Spoon fruit on top, gently pouring in syrup. Sprinkle top with ground cinnamon, if using. Batter will rise to top during baking. Bake for 30 to 45 minutes.
To serve, scoop onto a plate and serve with your choice of whipped cream or vanilla ice cream.
Halibut in Butter Cream Sauce
OVEN-ROASTED NEW POTATOES
Frisee Salad with Gorgonzola
Peach Cobbler
The Recipes
Halibut in Butter Cream Sauce
serves 4
http://www.e-cookbooks.net
2 pounds halibut filet
salt, white pepper
1 1/2 tablespoons flour
2 tablespoons butter
8 ounces small fresh mushrooms
1/2 cup white onion, very thinly sliced
2 shallots, minced
1 small bay leaf
1/2 teaspoon minced garlic
3/4 cup dry white wine
3/4 cup cream
2 teaspoons minced parsley
Season halibut on both sides and dust lightly with the flour. Butter a flat casserole generously and distribute the onions, shallots and garlic evenly on the bottom of the dish. Lay the fish on top and distribute the wine, bay leaf and mushrooms around it; dot with the rest of the butter. Cover and bake at 350ºF for 20-30 minutes, basting occasionally.
When fish is almost cooked (but not breaking-this will depend on the thickness of the filet), carefully set the fish on a platter and boil the cooking liquid down slightly for a minute or two. Add the cream and reduce a little more as needed to the correct consistency. Taste for seasoning and pour sauce over fish. Garnish with the minced parsley and serve.
OVEN-ROASTED NEW POTATOES
6 servings.
http://www.cook s.com/rec/doc/0,1938,147168-234195,00.html
12-15 sm. red or new potatoes (about 1 1/2 lb.)
2 tbsp. olive oil
1/3 c. coarse salt
Scrub potatoes and dry thoroughly with paper towels. Rub with olive oil and roll in coarse salt evenly. Place potatoes on baking sheet. Bake at 400 degrees for 40 minutes or until tender.
Note:
Coarse sea salt or Kosher salt also can be used in this recipe. It can be found with spices or in the specialty foods section in grocery stores and in health food stores.
Frisee Salad with Gorgonzola
1 head frisee, well washed and dried
4 tablespoons light olive oil
1 1/2 tablespoons balsamic vinegar
salt and freshly ground pepper
2 ounces prosciutto, julienned
8 dried figs, thinly sliced
1 pear, cut into bite-size pieces
3 ounces Gorgonzola, crumbled
Cut the frisee into small pieces. Combine dressing ingredients in a small bowl. In a medium-size bowl, toss frisee with one-fourth of dressing and distribute evenly on plates.
To serve, mix the remaining ingredients, tossing gently with three-fourths of the dressing, and distribute evenly over frisee.
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Peach Cobbler
4 cups peeled, sliced peaches
2 cups sugar, divided
1/2 cup water
8 tablespoons butter
1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups milk
Ground cinnamon, optional
Preheat oven to 350ºF.
Combine the peaches, 1 cup sugar, and water in a saucepan and mix well. Bring to a boil and simmer for 10 minutes. Remove from the heat.
Put the butter in a 3-quart baking dish and place in oven to melt. Mix remaining 1 cup sugar, flour, and milk slowly to prevent clumping. Pour mixture over melted butter. Do not stir. Spoon fruit on top, gently pouring in syrup. Sprinkle top with ground cinnamon, if using. Batter will rise to top during baking. Bake for 30 to 45 minutes.
To serve, scoop onto a plate and serve with your choice of whipped cream or vanilla ice cream.
