WSJ 7 2017. 35 min, svgs 4 Use Sea bass or tilapia or (cat fish? or maybe trout?) Simple dish: Sauté diced fennel & onions, add herb butter, steam summer squash. Separately pan fry fish.

INGREDIENTS

  • 1 bulb fennel with fronds – dice bulb; thin slice stalks & mince fronds.
  • 2 oz butter (¼C)
  • 1 TB minced dill
  • 1 TB minced  chives
  • 1 TB sliced tarragon
  • 1 clove garlic minced
  • ½ shallot minced
  • zest & juice 1 lemon
  • 1 yellow onion minced
  • 2 LBs summer squash cut into ½” dice or sliced
  • 2 TB olive oil
  • 4 – six oz sea bass fillets (or4 tilapia fillets) season with salt & pepper
  • 2 Tb dry white wine (vermouth)

HERBED BUTTER in a bowl:

  • Stir together: butter, dill, chives, fennel fronds, tarragon, garlic, shallots, lemon juice & zest.

SAUTÉ ONIONS & ADD SQUASH in a Sauté pan with lid

  • Over med-hi heat: 1 ½ TB of herbed butter, add diced fennel bulb & stalks & onion. Sauté 3 min.
  • Add diced squash & 1 Tb herbed butter. Reduce heat to med-low, cover & stew until tender & sweet 10-15 min.

BROWN FISH FILLETS IN SKILLET

  • Med heat, 2 Tb oil. When pan is very hot, lay in fillets. Cook until golden brown ~ 3 min. Carefully flip fish, add wine to deglaze. Add remaining herbed butter, cook until butter melts and fish done 1-2 mins.

SERVE: divide squash onto each plate, top with fish fillet

Aperol spritz cocktail

July 5, 2017

WSJ July 2017

usual aperol spritz is 3:2:1.   3 parts prosecco, 2 parts aperol, 1 part soda water, over ice, slice of citrus garnish esp orange or pink grapefruit.

To make a pitcher to serve 8-10 . Add ice cubes to glasses or to pitcher.

  • 1 (750 ml) bottle Aperol
  • 1 (750 ml) bottle  prosecco or sparkling rosé
  • 3 c fresh pink grapefruit juice
  • 8 oz/1cup tonic water

notes:750 ml = 3 cups

WSJ 5/27/2017.  Italian frozen chocolate mousse. QED.  Svgs 8.  Takes 4 hours to freeze.

INGREDIENTS

½ C sugar

3 large eggs

2 egg yolks

2 C heavy cream

8 ounces semisweet (63% cacao or higher), melted, warm but not hot.

¾ C toasted, coarsely chopped almonds

DIRECTIONS

  • line 9×5 loaf pan with plastic wrap
  • A. MELTED CHOCOLATE  melt 8 oz chocolate in double boiler, remove from double boiler, set aside.
  •  B. EGG MIXTURE In double boiler over simmering water, whisk: eggs & sugar & pinch of salt until pale & frothy ~ 4 minutes. Remove from heat (I transferred to large bowl).
  • C. CREAM MIXTURE In a bowl, Beat 2 C cream (with whisk attachment) to soft peaks. Set aside 2/3 C of whipped cream for serving – keep chilled in refrigerator until needed when serving.
  • Fold A Chocolate  into B Egg mixture with rubber spatula.                                                                                       Quickly but gently fold in C whipped cream to A&B mixture.
  • Add ¾C toasted almonds to chocolate mixture. Transfer to loaf pan lined with plastic wrap. Cover & freeze 4 hours.
  • Slice & serve with dollop of whipped cream

Fast Diet

December 27, 2016

one day: 500 calories, lots of water

2 meals 200 calories each

2 snacks 50 calories each

SNACKS 50 calories:

  • 1 baby bel cheese
  • 10 grapes
  • ½ apple 1 tsp almond butter OR 1 stalk celery ½ TB almond butter
  • 2 TB hummus 2 sl red pepper
  • 1 slice crisp bread 1oz cheese

200 Calorie :

  • 1 egg/1TB cheese/3 cherry tomatoes/toast
  • 3 oz cheese/½ C lettuce /½ apple
  • 1 sweet potato/ 3 oz yogurt/ 1 TB dried cranberries
  • 4 oz chicken/1 C vegetables
  • 2 eggs/1 oz cheese/½ C spinach

Sloe Gin cocktails

December 30, 2015

combine & mix in glass/shaker full of ice, strain.

Hermione

  • 1.5 oz sloe gin (high end .. Plymouth / Sipsmith)
  • 1 oz gin (0.5-1 oz)
  • .75 oz Pama pomegranate liquer
  • .5 oz red grapefruit juice
  • 1.5 oz brut champagne

Sloe Gin Fizz

  • 2 oz high end sloe gin
  • 1 tsp simple syrup
  • club soda
  • ice
  • lemon juice/wedge lemon

Béarnaise Sauce

November 29, 2014

Bon Appétit/epicurious

Use for Steak oscar (Bernie’s elk back star, crab & asparagus spears, top with sauce.) Makes 1 Cup.

  • 1 Tb plus 1 C unsalted butter (2 sticks)
  • 3 TB minced shallots
  • Salt & Pepper
  • 2 large egg yolks
  • 2 TB Champagne vinegar or white wine vinegar .
  • 1 TB lemon juice (or more)
  • 1 TB finely chopped fresh tarragon leaves.

1. Medium heat, melt 1 Tb butter, add shallots, stir  in vinegar. Cook over med heat until vinegar evaporated (3-4) minutes. reduce heat to low, continue 5 min longer. Transfer shallots to bowl, cool.

2.fill blender with hot water

3. Melt 1 C butter in small sauce pan until butter is foamy, transfer to measuring cup to pour into blender.

4. Empty water from blender, dry well. Combine egg yolks,lemon juice, & 1 Tb warm water into blender. Purée until smooth. Remove insert lid, with blender running slowly pour in melted butter. – discard milk solids at bottom of cup. Continue blending 2-3 min until creamy.

5. Pour into medium bowl,stir in shallot reduction and child tarragon. Taste, add more lemon juice if desired

 

 

Sill maka Matjes Herring

October 2, 2014

  •  Start with buttered bread,lettuce and sliced yukon gold potato and sliced med-hard boiled egg.
  • IMG_3678
  • Add Matjes herring
  • IMG_3679
  • Top with chopped chives and crème fraîche on the side. Var så god.
  • IMG_3686 Drink with beer and snaps (aquavit) Skål!