Pan Fried Fish Sandwich + Aioli

A few weeks ago I had one of the best fish sandwiches of my life.  Craving it a few nights later, David helped design this delicious fish sandwich meal that nearly matched the original.  Clearly it is a requirement to serve fish with potato crisps and I highly recommend that you do!  This dinner is easy for a weeknight and would be a hit if made for friends.  Extra napkins are a plus!

Ingredients for 4 sandwiches

1 egg white
1/2 cup beer (lighter is better)
2 cups panko bread crumbs
1 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon cayenne pepper
1/2 cup fresh parsley leaves chopped
2 lbs white cod fillets
4 ciabatta buns

1 cup mayonnaise
3-4 pickes finely chopped
1 lemon squeezed

1. Combine mayo, chopped pickles and lemon juice and mix well.  Set in fridge until ready to eat dinner.
2. Combine egg and white and light beer, beat until mostly combined.  Place in a shallow bowl.
3. Combine panko bread crumbs, salt, peppers and parsley and mix well.  Place in a shallow bowl or on a plate.
4. Heat deep pan on medium high. Add vegetable or olive oil about 1/2 in deep in the pan.
5. Cut fillets to size with the ciabatta bun since you will be making a sandwich.
6. When ready to eat, dip fish in egg/beer mixture and then dredge through panko mixture.  Pat the breadcrumbs around the fish to cover the entire fillet.
7. Add the fish to the hot oil and let cook until browned on each side, about 3-4 minutes.
8. Repeat with other fillets.  Transfer to a plate in a warmed oven until ready.
9. Toast the ciabatta rolls, top with fish fillet and then aioli sauce.  Serve immediately.

Spinach Curry Risotto

All of the credit for this goes to my genius husband who decided that risotto needed it's place at the table without just being an afterthough for leftovers.  The best part about this dish is that it is hearty and warm (for winter) but still has the promise of spring with the chopped basil and spinach.  A splash of coconut milk would make it nice and creamy, but it is not a requirement.

Ingredients (serves 2 people)
1 small onion chopped
1 clove garlic minced
1 cup arborio rice
2 cups chicken stock
2 teaspoons curry paste (green curry is preferable)
2 cups spinach
4-5 basil leaves thinly sliced

1. Heat a large soup pot over medium high heat, add a few swirls of olive oil and bring to heat.  Also start heating chicken stock in a separate pot on the stove.
2. Add chopped onion and minced garlic and stir to coat.  Allow the onions to cook until soft, about 6 minutes.
3. Add arborio rice to onion mixture and coat with oil.  Let the rice "brown" slightly for 1 minute.
4. Add a ladle of chicken stock to the rice mixture and stir.  Add more liquid when it starts to be absorbed by the rice.  This happens about every 5 minutes or so.
5. When rice has been cooking for about 20-25 minutes and will not accept any more liquid.  Add curry paste and a pinch of salt.  Stir in to the rice, adding a bit of extra chicken stock if necessary.
6. Remove from the heat, stir in spinach and let cook down for a minute or two.
7. Serve in bowl and top with slivered basil leaves.

Tarragon Potato Crisps

Calling these potato "chips" seemed like such a shame because they are so fantastic and really more classy than something you would get out of a bag, the bonus is that you know exactly how these are prepared so you don't have to second guess the quality or the ingredients.  Serve with mussels or burgers or anywhere else you would have delicious frites!  

Serves 2

3 medium(ish) yukon gold potatoes
1/4 cup olive oil
3 sprigs tarragon, removed from stems and chopped
salt/pepper

1. Preheat broiler on oven.  Peel potatoes.
2. Thinly slice potatoes and place in a bowl.
3. Pour olive oil over the potatoes and use tongs to evenly coat the potato slices
4. Line two cookie sheets with parchment paper.
5. Evenly place potato slices on the parchment; they can overlap slightly but it is best if they are alone.
6. Place in the oven and cook until browned, this can take about 10 minutes, but check every few minutes to make sure nothing is burning.
7. Remove from oven and place in a bowl lined with a paper towel.
8. Top with tarragon and sprinkle with salt (plus pepper if you are so inclined).  Eat immediately!

Apple Yogurt Scones

This recipe developed out of the need to use up a tub of whole milk Greek yogurt.  I was so happy with the way these turned out, I made a second batch to freeze.  Scones are perfect for a lazy Sunday morning when you want to have your coffee and breakfast at home.  They come together quickly but still slow you down enough to savor the time of doing (almost) nothing.  We served these with some delicious caramel sauce made by my friend Hillary, but they would also be good with Nutella or even peanut butter!

Ingredients (6 scones)

1 1/2 cups flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/8 cup white sugar

pinch of salt

1/2 cup chopped walnuts

4 tablespoons butter

1 small apple, peeled and cored and chopped into small pieces

1 small carrot, peeled and chopped into small pieces

1/2 cup plain yogurt (Greek-style is preferable but not necessary)

1. Preheat oven to 425.  Line a cookie sheet with parchment paper.

2. Combine all dry ingredients in a food processor (including walnuts) and pulse to combine.

3. Cut butter into medium chunks, add to flour mixture and pulse until the flour resembles couscous or course meal texture.

4. Transfer to a medium bowl and stir in apple and carrot pieces

5. Stir in yogurt to the mixture, adding 1/4 cup if the mixture is too dry.  Stir until everything is mostly combined.

6. Carefully dump onto a lightly floured surface

7. Mold the dough into a 10 in diameter circle.  Cut into six scones.

8. Place the scones on the parchment and cook 15-17 minutes in the preheated oven.  They are done with the tops are golden brown and the bottoms are also golden.

9. Remove and serve immediately with caramel sauce or nutella.

 

Latke Pancake

I don't know if latke and pancake are synonymous, but the best way to describe this dish is one large latke pancake.  I really couldn't believe how well this turned out but it was probably the best latke I've ever had (outside of an awesome brunch in Boston a few years back).  Serve this with sour cream and sriracha sauce for a complete treat.  You can also serve with some kosher sausage for extra protein.

Ingredients (for 12 inch pan)

1 large russet potato
2 eggs
2 tablespoons panko bread crumbs
1 cup mild cheddar cheese, shredded
salt/pepper

1. Peel the potato.
2. Grate the potato against a cheese grater.  When finished, transfer to a colander and drain in the sink.
3. Meanwhile, heat a large saute pan or cast iron skillet on medium high heat.  Coat the pan generously with vegetable oil.  I used almost three tablespoons.
4. While the pan is heating up, beat 2 eggs, then add bread crumbs and cheese and stir to combine.
5. Add drained potatoes and a pinch of salt and pepper to the egg and cheese mixture.  Stir to combine.
6. When oil is hot, add potato mixture to the skillet and press evenly to cover the entire pan.  Let cook undisturbed for 6-8 minutes until bottom is browned.
7. Using a solid spatula, carefully flip the pancake over and cook an additional 6-8 minutes until the other side is browned as well.
8. When finished, serve with sour cream, applesauce or sriracha!

Entertaining - Hosting a Game Day party

In honor of the Superbowl, let me present an easy and delicious game day menu that guests of all ages will enjoy!

Tips for Success

- Paper plates and napkins are your friend.  Find some cute paper plates with a sport theme like footballs and you are set!

- Three words - Red SOLO cup, these cups also come in a variety of colors so you can choose the best one for your favorite team

- Stock the fridge with beer, soda and water so everyone can find their beverage of choice

The Menu

Appetizer option #1 - Bleu Cheese Greek Yogurt
Appetizer option #2 - Hummus

Appetizer option #3 - Goat Cheese and Basil Stuffed Mushrooms

Sandwich option #1 - Poached Salmon Curry Sliders

Sandwich option #2 - Pulled Beef Sliders

Dessert - Appledoodles

Ginger and Soy Salmon

Full disclosure, I took this recipe from my mother in law Hilde and I am not sorry about it at all.  She made this for Christmas dinner, the dish is super gourmet but also very simple and easy to make.  You can also prep it ahead of time and keep cool in the fridge if you are worried about the timing of cooking the fish.

Ingredients

1 lb salmon fillet
1 chunk of fresh ginger root (about 4 inches)
1 bunch of scallions
1 lemon
1 lime
1/2 cup soy sauce
salt/pepper
1/2 cup vegetable oil

1. Peel ginger root and thinly slice.  Set aside.
2. Chop scallions into less than bite sized pieces
3. Thinly slice lemon and lime.
4. Clean the salmon filet and dab with paper towels.  Place in a dish with a lip so it can go straight into the oven.
5. Top the salmon with ginger root, scallions, lemon and lime.  At this point you can put the fish in the fridge until you are ready to cook and serve.
6. When ready, preheat oven to 450 degrees.
7. Pour soy sauce over fish and top with salt and pepper.
8. Cook in the oven until fork on the fish is firm but not too hard.  About 12 minutes.
9. Remove fish from oven.  Heat a small sauce pan over high heat and add oil.  When nearly smoking hot, remove from stove and carefully pour over the fish.  This is dinner theater so you can do this at the table, but just be careful of the hot oil.
10. Serve and enjoy!