Tag Archives: bake

moroccan fish pie

20 Friday Apr 2012

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I’ve been making this pie for years and it has never failed to produce a light, elegant meal. I found this recipe in an old May/June issue of Australia Vogue: Entertaining + Travel magazine. The issue must be at least 10 years old and I still keep it on my cookbook shelf as there are so many good recipes and ideas in that issue. If you’ve never worked with phyllo pastry before, it truly is very easy and the end result is buttery and crisp. I have used red snapper, sole and halibut- depending on what I could find that was fresh in the grocery store. This dish is a personal favorite!

Moroccan Fish Pie

4 medium snapper fillets

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon chili flakes

1 large clove garlic, peeled and chopped finely

½ cup loosely packed coriander leaves (cilantro)

½ cup loosely packed flat-leaf parsley leaves

very finely grated zest of 1 lemon and juice of 1 lemon

4 tablespoons extra virgin olive oil

sea salt and freshly ground pepper

about 6-8 sheets phyllo pastry

¼ cup melted butter

Preheat oven to 350 degrees (F).Bring a large pan of lightly salted water to a gentle simmer and poach the snapper over a low to medium heat until just cooked. Drain and set aside to cool.

When cool, remove the skin and flake the flesh into a bowl, then stir in the spices, garlic, coriander and parsley leaves, lemon zest and juice, and olive oil. Season to taste. Cover and refrigerate until ready to use.

Lay out the phyllo pastry and cover it with a damp cloth to prevent it from drying out. Lay out a sheet of the phyllo on a work surface and cut in half. Lightly butter six shallow pie or tartlet plates, or 4 deeper ramekins. With a pastry brush, lightly butter each phyllo square on both sides and place in each pie plate. Repeat the process with three pieces of pastry at a different angle so that the corners don’t match up.

Divide the fish pie filling into 6 (or four- depending on how many pie plates or ramekins you have) equal portions. Spoon filling into each pie plate then place a phyllo square on top on this and butter it lightly. Fold the edges of the pie inwards to sit on top of the pastry top.  Again, lightly brush with butter. Repeat the process with each pie. Place the pies on a baking tray and bake for 30-40 minutes until golden brown. Serve with a salad on the side and a chilled glass of Sauvignon Blanc… Enjoy!

West Haven Date Bars

10 Tuesday Jan 2012

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I like dates and am trying to incorporate more dried fruit into my diet. This date bar recipe was a real find as it is quite different from the ‘Fig Newton’ style of date bar. Instead, this is a moist, chocolately treat!

 West Haven Date Bars

1 cup boiling water

1 cup pitted dates, chopped

½ cup butter, softened

1 cup sugar or natural sweetener of your choice

2 eggs

1 teaspoon vanilla

1-1/2 cup all-purpose flour

2 tablespoons unsweetened cocoa

1 teaspoon baking soda

1 cup semisweet chocolate chips

½ cup chopped walnuts or pecans

Preheat oven to 350 degrees (F). Lightly grease a 13x 9-inch pan. Pour boiling water over the dates in a small bowl and let stand until cool.

Cream butter and sugar in large bowl. Add eggs and vanilla; beat until light. Blend in flour, cocoa and baking soda to make a smooth dough. Stir in date mixture. Spread batter evenly in prepared pan. Sprinkle chocolate chips and nuts over the top.

Bake 25-30 minutes or until center feels firm. Cut into 2x 1-1/2 inch bars while still warm. Makes about 3 dozen bars.

Resource:

Ojakangras, B. (1990). Chocolate Lover’s Cookies & Brownies. Publications

International Lmt.: Lincolnwood, Illinois.

 

 

herb & cheese bread

12 Wednesday Oct 2011

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Enjoy the last of your summer herbs in this scrumptious cheesy bread. Excellent served with soup, or made into giant croutons for salads, or enjoyed as a baguette in a hearty sandwich.

Herb & Cheese Bread

1 package (or 1 tablespoon) active dry yeast

1 cup warm water

3 cups unbleached, all-purpose flour

1 teaspoon salt

1 teaspoon freshly ground pepper

2 tablespoons olive oil

¼ cup mixed fresh herbs, such as basil, chives, thyme and tarragon.

¾ cup coarsely grated cheese, such as Asiago, Gruyere or fontina

cornmeal

1 large egg beaten together with 1 tablespoon water

Place yeast and water in a large bowl. Allow to sit for about 10 minutes, or until bubbly. Add salt, pepper, olive oil, herbs and cheese and mix thoroughly. Add flour, a cup at a time. Depending on the humidity, more or less flour may be needed.

Transfer dough to a floured surface and knead to about 10 minutes, or until the dough is satiny and smooth. Place dough in a large clean bowl that has been oiled. Cover with a damp towel and let the dough rise in a warm spot for about an hour and a half.

Punch down dough and shape into loaves or rolls. Place on greased pan that has been lightly sprinkled with cornmeal. Place in warm spot and let dough rise for another hour, or until doubled.

Carefully paint top of loaves with egg wash and bake in lower rack in oven for 25 minutes or until loaves are golden brown. Place loaves on cooling rack and wait until fully cool before slicing.

Enjoy!

chocolate zucchini muffins

15 Thursday Sep 2011

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It’s not that chocolates are a substitute for love. Love is a substitute for chocolate. Chocolate is, let’s face it, far more reliable than a man. Miranda Ingram

Here is another way to use up all that zucchini in your garden! This recipe comes straight from the epicurious website. I found it today in my search for the perfect… moist… chocolately… zucchini mmmmmmuffins. This recipe satisfied my craving and so it wins the prize! The lemon and orange zest give it that extra flavor that sets it apart from other recipes that I have tried. I only made half the cream cheese icing (and used only half of the sugar than it called for) and left the remaining half of the muffins plain.

2 cups granulated sugar
3/4 cup canola or vegetable oil
2 1/2 teaspoons vanilla extract
3 large eggs
1/3 cup buttermilk or plain yogurt
2 1/4 cups shredded zucchini
Zest of 1 lemon, finely grated
Zest (finely grated) and juice of 1 orange
2 1/2 cups all-purpose flour
1/2 cup cocoa powder
11/2 teaspoons baking soda
1 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/2 cup chopped pecans or walnuts (optional)
8 ounces Neufchâtel or cream cheese, at room temperature
3 ounces unsalted butter, at room temperature
1/3 cup confectioners’ sugar

Preheat oven to 375°F. Grease 3 mini-muffin tins with nonfat cooking spray (or rub butter into your muffin stoneware).

In a large bowl, whisk together the sugar, oil, and 2 teaspoons of the vanilla. Add the eggs one at a time, whisking well after each, then add the buttermilk or yogurt. Whisk in the zucchini, lemon zest, and half the orange zest.

In a medium bowl, combine the flour, cocoa, baking soda, salt, and cinnamon, whisking to aerate. Stir half the flour mixture into the egg mixture, then the other half. Fold in the nuts (if using) and distribute the batter evenly into the muffin tins.

Bake on the center rack until springy but firm to the touch and lightly browned around the edges, about 30 minutes. Cool in the pans for about 10 minutes, then remove and let cool completely.

To make the icing, blend the cheese and butter in the bowl of a food processor until they are well combined and no lumps remain. Add the confectioners’ sugar, orange juice, and the remaining vanilla and orange zest, and process until smooth.

Ice the muffins with a knife (or forgo the icing if you’d like to convert these muffins from an after-dinner treat to a healthy breakfast). Serve the same day or store in the refrigerator for up to 3 days.

I could give up chocolate but I’m not a quitter.

To keep squash fresh for as long as possible, handle it carefully to avoid bruising, and don’t wash it until just before use. If stored in a perforated plastic bag in the refrigerator, it should keep for 4 to 5 days.

Man cannot live on chocolate alone; but woman sure can.

Enjoy!

tasty zucchini muffins (wheat-free, gluten-free option included)

12 Friday Aug 2011

Posted by in cook, gluten-free, muffins, wheat-free

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At this time of the year, anyone who has one or more zucchini plants in their garden is scratching their heads and asking themselves, “What am I going to do with all of this zucchini?”

Here is a great recipe that is healthy, moist and flavorful. You can make a few batches of these and freeze some. Or, put some in nice little gift bags and hand them around to the neighbors as treats (this is what Lucy and I did yesterday).

Zucchini Muffins

3 cups zucchini, grated

1-2/3 cup sugar (or natural sweetener of your choice)

2/3 cup vegetable oil

2 teaspoons vanilla

4 eggs

1 cup whole wheat flour (or spelt flour)

2 cups all-purpose flour (or spelt flour)

2 teaspoons baking soda

1 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon baking powder

1 tablespoon ground flax seed

1/2 course chopped nuts (I often use ground almonds left over from making almond milk)

1/2 cup raisons, currants, dried cranberries or chopped dates, if desired

Heat oven to 350 degrees (F). Grease 1 loaf pan or a dozen muffin cups.

Mix together zucchini, sugar, oil, vanilla, and eggs. Add the remaining ingredients and mix until all of the ingredients are fully incorporated. Pour into pan or spoon into muffin cups. Bake 30 minutes or until golden brown and a toothpick inserted into the center comes out clean. Remove from oven and allow to cool for ten minutes. Removed loaf or muffins from pan and place on a cooling rack for 20 minutes. Cool completely before slicing.

Note: I substitute spelt flour for the whole wheat and all purpose flour for wheat-free, gluten-free muffins. Delicious!

Enjoy your zucchini harvest! And if you do not grow your own, beg some off of a neighbor. I am sure that right about now they are scratching their heads and asking themselves, “What am I going to do with all of this zucchini…???”