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Greek Style Baked Fish with Tomato and Red Onion
Greek Style Baked Fish with Tomato and Red Onion
Fish with tomatoes and onions is a classic Greek combination. This recipe serves 2, but can easily be doubled or tripled. The best fish to use is cod, halibut, black cod or striped bass. Another alternative recommended by the NY Times is Mahi Mahi.
INGREDIENTS
DIRECTIONS
Pat the fish dry and season to taste with salt and pepper. Oil baking dish large enough to accommodate the fish in one layer. Lay the fish in the dish and pour on the lemon juice. Refrigerate for 30 to 60 minutes while you prepare the remaining ingredients.
Preheat the oven to 375 degrees. Heat the oil over medium heat in a large, heavy skillet and add the onions. Cook, stirring often, until they have softened and begun to color slightly, 8 to 10 minutes. Add a generous pinch of salt and the garlic and cook, stirring, until the garlic is fragrant, 30 seconds to a minute. Stir in the tomatoes, sugar, paprika, cinnamon, dissolved tomato paste, wine, half the parsley and more salt and pepper to taste and bring to a simmer. Simmer uncovered, stirring often, until the sauce has cooked down a bit and is very fragrant, about 10 minutes. Remove from the heat and pour over the fish. Sprinkle on the remaining parsley.
Place in the oven and bake until the fish is opaque and pulls apart easily with a fork, about 30 minutes. Baste the fish every 10 minutes if it is not submerged in the sauce. Serve hot or warm, with rice, bulgur, or potatoes.
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Chilled Leeks with Green Olives, Capers and Sun-Dried Tomato Vinaigrette
Chilled Leeks with Green Olives, Capers and
Sun-Dried Tomato Vinaigrette
From Sid Goldstein, the Wine Lover’s Cookbook, this dish makes a wonderful starter to your meal. The combination of ingredients will surprise you and probably leave you wanting more.
INGREDIENTS
Garnish: hardboiled egg
DIRECTIONS
Trim dark green tops of leeks so that only a tiny part of the green remains. Leave slightly trimmed root attached to keep leeks together.
Bring a large pot of salted water to a steady boil. Add leeks and simmer, covered, for 10 to 12 minutes. Leeks should be tender and cooked through. Remove from water with tongs and place in an ice bath. Place eggs in the same boiling water and cook for 10 minutes, until hard-boiled. Remove with tongs and let cool. Chop eggs and reserve for garnish.
When leeks are cooled, slice in half lengthwise without cutting all the way through. Remove outer part of the leeks. Pull top green part of leeks apart and rinse out any grit under cold water. Drain leeks and chill for 2 hours. If a quick chill is needed, leeks can be placed in the freezer for 20-30 minutes.
In a small, nonreactive mixing bowl, combine sun-dried tomatoes, vinegar, mustard, salt, pepper, capers and green olives.
Drizzle oil into bowl while whisking thoroughly. Season to taste. Adjust balance of vinaigrette if necessary. Refrigerate.
To serve, divide leeks evenly on chilled plates, fanning out leaves slightly and leaving them attached. Spoon dressing over each plate evenly and serve
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Mixed Berry Cobbler
Mixed Berry Cobbler
There’s something special about raspberries — pop one in your mouth and you’re rewarded with a sweet-tart experience. In summer, when raspberries are at the height of their season, they’re better than anything you can get all year long in the supermarket. Raspberries are amazing in desserts — their flavor remains pronounced even when they’re cooked. This cobbler can be made with any combination of berries.
INGREDIENTS
For the Topping:
For the filling:
DIRECTIONS
Preheat the oven to 350F. Grease or spray four ramekins and set aside. (Can be made in an 8 x 8 glass pan)
To make the topping, stir together the brown sugar and the flour in a large bowl. With your fingers, work the butter into the flour mixture to the texture of course crumbs. Add in the quick oats and the cinnamon, and set aside.
To make the filling, toss the fruit in lemon juice and sugar. Sprinkle with flour, then gently toss. Evenly distribute the filling between the four ramekins. Top with the oat mixture, pressing lightly.
Place the ramekins on a baking sheet pan. Place the cobbler in the oven and bake for 15-20 minutes, or until the topping is browned and the berries are bubbling. Serve warm or room temperature.
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