THE LADY OF SHALLOTS

MUSTARD-ROASTED FISH Source: Barefoot Contessa Back to Basics: Fabulous Flavor from Simple Ingredients by Ina Garten (New York: Clarkson/Potter, 2008), p. 136. As I've mentioned before, this is one of my absolute favorite cookbooks (received last Christmas as a gift from my wonderful aunt). I had hesitated with this one because I tend to find cream sauces and the like too rich for my palate (and my digestive system). However, Ina Garten has yet to fail me, and since I ate rather conservatively for Thanksgiving, I figured--why not? Well, the trick here folks is the crème fraîche. Don't get me wrong--low-calorie this dish is not. But the crème fraîche balances the mustard flavor perfectly so that it doesn't overwhelm the fish (she suggested snapper, I used tilapia) and it is much lighter than using traditional heavy cream or whipping cream. The fish almost poaches in the sauce, rather than roasts, so if you are looking for a crispy fish recipe, this is not it. The fish wa...

I've been enjoying the "A Month of Easy Dinners" issue of Real Simple (October 2009). I hope to try all of them, but some of them may have to wait until next Fall. This week, however, I managed to make the " Ravioli with Apples and Walnuts " and " Meatballs with Sautéed chard ". RAVIOLI WITH APPLES AND WALNUTS Modifications: I added some andouille chicken sausage we had in the fridge. Rating: 3.5/5 stars Notes: very good in concept and I liked the apples with the spicy sausage. I did find the dish to be too dry, however, and think I will toss it all in some truffle oil next time. Nice balance of flavors. MEATBALLS WITH SAUTÉED CHARD Modifications: none (served with whole-wheat couscous instead of suggested baguette) Rating: 4/5 stars Notes: really loved these meatballs--would make easy appetizers for a party, too. The combination of pine nuts, currants, cinnamon and pork gave them a Mediterranean taste and the moisture from the chard kept them fro...

To continue our series on cooking foods that I have historically LOATHED (see squash )...tonight I made a pasta dish inspired by p. 66 of Real Simple's November 2009 issue AND my local farmer's market. Brussels Sprouts. Yes. I HATE (did hate) brussels sprouts. When I was a child, my parents would grant me an additional prerogative of my choosing every birthday. The first one I picked was to no longer have to eat brussels sprouts. My mother even wrote it up by decree and signed it with a wax seal. I'm fairly certain I have not eaten brussels sprouts since I was thirteen or so. Of all vegetables, the gag factor for brussels sprouts was the highest (maybe tied with eggplant). So, again, overcome by my need to partake of New England's regional bounty of autumn veggies, I spotted some brussels sprouts at this morning's farmer's market. I remembered Martha Stewart trying to convince me (via TV) that they really were quite wonderful when grown at home and prepar...

One of my favorite pieces of mail is the monthly arrival of Real Simple magazine, courtesy of a gift subscription from my mother. My absolute favorite part of the magazine is the recipes which do tend to be simple and healthy. I like recipes that I can cook during the week, but are a little more exciting than dumping two cans of beans in a pot with some canned tomatoes and chili mix. In the past week or so, I made the following recipes: Tilapia with Peppers and Olives (Real Simple, October 2009) LESSONS LEARNED: tilapia + green olives + lime = awesome yellow cauliflower IS slightly sweeter than white cauliflower if you cook tilapia too long, it still tastes good, but it falls apart from the filet RATING: A- Seared Lamb Chops with Minted Spaghetti Squash (Real Simple, October 2009) LESSONS LEARNED: I don't like squash, in general. But living in New England in autumn makes one want to like squash. Not only did I like this squash, I'd make it again for a Thanksgiving meal. ...

Believe it or not, I have actually cooked once or twice since my last blog post (in AUGUST)! However, since my crazy teaching schedule started, I've been far too reliant upon frozen food and my local grubhole . I'm also quite fond of the relatively new Tory Row in Harvard Square, where I eat dinner every Wednesday night. So, now that I've had two weeks to adjust to the insanity rigors of my schedule, I figured it was high-time to start cooking again. So, on Saturday, I picked up some poblano peppers, chipotle-flavored locally-made goat cheese, and some fingerling potatoes from the Farmers Market. Tonight I whipped up this concoction: Oven-Roasted Poblano Peppers Stuffed with Spinach & Chipotle Goat Cheese Starring: Poblano Peppers INGREDIENTS: 4 poblano peppers half a large onion; or one small onion, chopped one clove garlic, chopped olive oil (recommended amounts in directions) organic fresh spinach (1-2 bunches--remember that spinach really does cook down to nothi...

Serves 2 INGREDIENTS 2 chicken breasts, sliced juice of one lime kosher salt Penzey's "Florida Seasoned Pepper" 1 tbs unsalted butter 1 tbs olive oil 1/2 large yellow onion, chopped one large clove of garlic, chopped blanched slivered almonds 1/2 cup white wine 8 oz. Wehani rice (cook acc. to package directions: 35-45 min.) 1/3-1/2 cup dried zante currants INSTRUCTIONS start Wehani rice (prepare acc. to package directions, you can substitute broth for water...if using water, throw a pinch of kosher salt into the water. I also add a pat of butter.) while rice is simmering, prepare chicken slices by rubbing with kosher salt and Florida Seasoned Pepper (can substitute lemon pepper), half of the lime juice, and set aside in a medium frying pan with lid, heat olive oil and butter over medium heat. Add onions and garlic to the pan, cooking until translucent (onions) Add almonds to pan and saute for 3-4 more minutes add chicken slices, browning on all sides. add other half of ...

Thus begins part two of our "It is hotter than Hades" food series. :) Today was so hot and humid I would have gladly spent part of it locked in a freezer. I hate cooking on days like this, but we've gotta eat. Since I also did not feel like getting in the car that has no air conditioning in order to go to the grocery store, I also had to play "let's experiment with weird random stuff in the fridge/freezer." Thus, I give you "Chilled Cajun Cod Nicoise Salad" which bears no real resemblance to Nicoise except for the green beans (which started off purple--see below). INGREDIENTS (serves 2) 2.5. filets cod or other flaky fish (I used frozen cod, but fresh would be better!) 1 Granny Smith apple purple green beans (incidentally, purple beans just turn green when you cook 'em, so don't bother unless you plan on eating them raw) red-leaf lettuce cajun spice (I used Penzey's , but you could also make your own) salt (enough for a rub--1 tsp s...

It is true that necessity is the mother of invention. This is one of those "random things I had in my fridge" recipes that turned out pretty well. I was looking for something relatively healthy, quick, and "summery" (meaning, not meat pie or mac n' cheese). We have a great Farmer's Market here, and on Saturday I had picked up some rainbow chard, locally made black pepper chevre, cilantro, and a sweet green pepper. The cilantro is optional, but I found it really mediated the slight bitterness of the chard (as did the green pepper). The chevre is scrumptious and provides a bit of tang. I also used lemon pepper (my "summery" spice of choice) to give it just a tad more zip. The result was a really well-balanced filling with a crispy and light texture. THE INGREDIENTS NOTE: The amount I used is for ONE PERSON (roughly eight wontons). 1/2 a yellow onion, chopped 1/2 a sweet green pepper, choppped (or whole small pepper) 4-5 large leaves rainbow ch...