Ahi Tuna en Papillote, Rice Amandine, Ratatouille, and Mrs. D's Chocolate Chip Cookies

Ahi Tuna en Papillote

Cooking fish "en Papillote" is delicious, creative and really easy to clean up.  You can use such a wide variety of seasonings, herbs, and vegetables that it's fun to try. 

Creating the Garlic, Lemon Thyme, and Tarragon Confit

 In a medium saucepan, saute:
1 cup Olive Oil
Cloves from 2 heads of Garlic, unpeeled
3 Tablespoons fresh Tarragon (or 1 Tbsp Dried Tarragon)
3 Tablespoons fresh Lemon Thyme (or 1 Tbsp Thyme)
2 Bay Leaves

Cook over medium-low heat for 30 minutes pressing Garlic from skin as it softens - discard skin.




Parsley from our garden, tomato slices, lemon & lime peel



Grate rind of 1 Lemon and 1 Lime

Slice a medium Tomato

Cut leaves from 4 stems Parsley



Prepared Tuna on parchment paper

Pre-heat oven to 450 degrees

Cut 2  9" x 12" sheets of parchment paper.

Fold in half.

Place 1/4 of the Garlic Confit in the center of the parchment paper towards the fold.

Place Tuna Steaks on top of Garlic Confit.

Sprinkle with Salt and Pepper.

Top with Tomato slices, Parsley, Lemon and Lime peel, and 1/4 of the Garlic Confit.



Baked parchment packets fresh from the oven

Fold and press sides of parchment paper towards the middle, then fold top down towards the Tuna, and press firmly.  Place packets on a rimmed baking sheet.  Bake for 7 - 9 minutes.  Cut packets open carefully to avoid the steam coming out.

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Cooked Tuna steak - ready to eat!

Rice Amandine

Ratatouille

In a deep skillet, over medium heat, saute:

1/2 cup Olive Oil

2 Garlic cloves, crushed

1 medium Onion, finely chopped

Cook, stirring constantly until onion is softened.

Then stir in:

1 medium Eggplant, cubed

2 Zucchini, sliced, then cut into half-moons

1 teaspoon Italian Herb Mix

Salt & Pepper, to taste

Continue cooking and stirring for about 15 minutes until Eggplant softens.

Stir in 10 - 15 Cherry Tomatoes (or 2 regular tomatoes, diced)

Top with shredded Mozzarella.

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Mrs. D's Chocolate Chip Cookies

I'm thrilled to have found this recipe on-line so I can share it with you!  I've been baking Chocolate Chip Cookies as long as I can remember.  Every blog I visit has a Chocolate Chip Cookie recipe purporting to be the best, but what takes these lovelies right over the top is the addition of Dark Rum which not only adds layers of flavor to the dough, but intensifies the taste of vanilla and chocolate throughout the cookies.  I've tried lots of  different recipes - and this one is by far the best!  Really!

They are baked at a low temperature for a longer time.  I cut the Chocolate Chips in half, and add 3/4 cup each of Walnuts and Pecans.

I have also used crushed Heath bars or Symphony bars in place of the Chocolate Chips - this dough is a great base for experimentation.

Enjoy!

Thar's snow in them thar hills!  Channel Islands Harbor

Short Ribs in Red Wine and Port~French Fridays with Dorie Recipe~, Butter and Parsley Potatoes, Roasted Asparagus, and Marie-Helene's Apple Cake

Short Ribs in Red Wine and Port

Braised Ribs

This week's French Fridays with Dorie recipe was for these succulent short ribs.

We really loved them!  They aren't complicated, but take a lot of time to make.  We started them last night, chilled them, then finished them today.  I think the chilling step is important not only because it allows the flavors to blend, but also because it made it so easy to skim the fat off.



Tangerine Gremolata


We had my brother & sister-in-law to dinner & we all thought the ribs were great and agreed that the Tangerine Gremolata just took this dish right over the top!  A great dish to make over the weekend, and wonderful for company because you do so much ahead of time.  The wine & port reduction sauce was perfect!

One of my favorite fellow-bloggers posted the recipe here.

Sauteed Vegetables, Wine, Port, Tomato Paste, and Herbs

Butter and Parsley Potatoes

Fill a large pot of water 1/2 way with water.

Add 3 - 4 small red potatoes per person and 1 teaspoon of Salt.

Boil for about 20 minutes until potatoes can easily be pierced with a fork.

Drain potatoes and return to pan.

Toss with 1/4 cup butter and 3 Tablespoons minced parsley.

Roasted Asparagus

Preheat oven to 450 degrees.

Snap ends off 2 bunches fresh Asparagus
Place in an 8 x8 inch baking pan.
Drizzle with Olive Oil.
Sprinkle with Salt and Pepper.
Roast in oven for 20 minutes, turning over half way through.

Marie-Helene's Apple Cake

Another great recipe from Around my French Table!  It was the featured recipe in October.  It's wonderful and so easy to make that we've had it several times.

Bon Appetit!

Braveheart!

Happy Birthday, Mom! A Cajun Feast

As I may have mentioned, John grew up in New Orleans, so one of his specialities is Cajun cuisine.  Although it's a little early for Mardi Gras, we couldn't resist creating this festive dinner for my mom.  We had 10 people for dinner - including us!  The purple and gold votives are from our wedding!  And, yes, my mom wore her tiara!  Nothing beats a house full of people enjoying good food, wine, and laughter!

Appetizers

Assorted Nuts, Olives (from the Channel Islands Farmers' Market), and Crackers

Spreadable Blue Cheese from Trader Joe's

Saint Andre Cheese - my favorite - John says it's really butter!

Jack and Cheddar Cheeses

Salami

Mini Caprese Salad Skewers

These are elegant and colorful but so easy to make.  The recipe comes from my brother & his Wife, Stephanie.

Drain one tub Ciliegine (tiny Mozzarella balls - literally "small cherries" in Italian)

Clean several bunches of Fresh Basil.

Line the serving tray with the largest ones, and reserve the medium-sized ones.

Rinse a pint of Cherry Tomatoes.

Using short decorative skewers (I purchased these bamboo ones at Cost Plus World Market), pierce the top of the Basil leaf at the pointed end.

Then pierce a Mozzarella ball, wrap the Basil around it, and pierce it again at the stem end.

Then pierce a Cherry Tomato and push it up to the Basil.

Place skewers on the prepared tray as you finish them, then drizzle with Olive Oil and sprinkle with fresh gound Pepper and Salt.

Make Your Own Salad

This salad bar was a hit because everyone created their own perfect salad with only what they liked.  We served Sourdough Rolls with the Salad Course.

We featured:

Spring Greens

Sliced Beets

Broccoli Florets

Sliced Mushrooms

Shredded Red Cabbage

Green Onions

Celery

Zucchini Matchsticks

Shredded Carrots

Diced Yellow and Green Bell Peppers

Cherry Tomatoes

Crunchy Onions

Candied Pecans (from the Channel Islands Farmers' Market)

Craisins

Bacon Bits



These gorgeous serving pieces are from my Duncan Miller
Teardop Depression Glass collection
and were made from 1935 - 1955.



Crumbled Blue Cheese

Diced Avocado

Croutons

Country French Vinaigrette

Ranch Dressing

Blue Cheese Dressing

Shrimp Etouffee

For the fabulous entree, John made a double batch of Paul Prudhomme's Shrimp Etouffee.  I took photos of the process, but unfortunately, was so distracted that I missed getting a photo of the plated dish, so you'll just have to take my word for how wonderful it looks over rice.

The basic process consists of making a roux and adding minced vegetables and combining that with seasoned sauteed shrimp.

 

Instead of making home-made Shrimp Stock, we used Penzeys Seafood Soup Base.

Buttermilk Cake with Riesling-Poached Pears

You saw us feature this dessert last month.  Since my mom doesn't like overly sweet desserts with a lot of frosting (I don't know where I got my sweet-tooth from!), we thought this would be the perfect cake for her - and everyone loved it.

Happy Birthday, Mom!

Terry, Chelsea, and my mom, Mary Lou!

Tropical Banana Bread

Tropical Banana Bread

We have new neighbors across the street, and I wanted to bring them something a little more unusual than regular Banana Bread.  I found this recipe on Cooks.com, but it was so poorly written that I've re-done it here.

Pre-heat oven to 350 degrees.

In the bowl of a stand mixer, blend until fluffy (about 3 minutes):

3/4 Cup Butter

1 1/2 c. sugar

Add 3 Eggs, one at a time, blending after each addition.

Then add:

4 Bananas, mashed
1 small can Crushed Pineapple
1 teaspoon Vanilla Extract
1 teaspoon Almond Extract
2 Tablespoon Orange Peel, finely grated
Mix until thoroughly combined, then scrape bowl with a rubber spatula - I love these new ones from Le Creuset.

Then add dry ingredients, blending on low speed, then increasing speed as they combine with wet ingredients:
3 Cup Flour
1/2 teaspoon Salt
1 1/2 teaspoons Baking Soda

Reduce speed pouring in 1/4 Cup Milk
1 1/2 Cup Coconut

Top batter with 1 Cup Nuts, chopped.

I made 12 muffins and a medium-sized loaf.
You can also made 3 small loaves, or 2 large loaves.
For muffins, bake 35 minutes, for loaf, bake 55 minutes. 

These great tulip paper cups come from King Arthur Flour.

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Enjoy!

Stuffed Artichokes (Carciofi Ripieni)

I tasted the most amazing stuffed artichokes at Ca' Dario restaurant in Santa Barbara.  If I lived there, I would pick one up every week - but since it's a 45 minute drive, I decided I'd better figure out how to make them for myself.  Really, if you go there, you must have one, but if you can't make it, these are the next best thing.

Stuffed Artichokes (Carciofi Ripieni)

Grate the peel of one lemon, and set aside. 

Cut the tops off of 4 medium artichokes with kitchen shears - be careful because they have little thorns at the tips. 

Place them in a large pot fitted with a steam basket.
Fill with water so it's not touching the basket, but keep an eye on it - you may have to add more during the steaming process.

Squeeze the juice of the lemon over them.

Place lid on pot and steam for 45 minutes.

Remove from pot, and allow to cool to room temperature.

While the artichokes are cooling, place the following in a medium mixing bowl:

1/2 cup Ricotta Cheese

Reserved Lemon Zest

1/2 teaspoon Garlic Salt

1/2 teaspoon Pepper

2 Tablespoons Italian Breadcrumbs

1/4 Cup Parmesan Cheese

Stir together with a fork until thoroughly combined.

Set aside.

In another bowl, stir together:

About 20 Cherry Tomatoes

3 Green Onions, finely diced

1 Clove Garlic, finely minced

10 Fresh Basil leaves, chiffonade

1 Tablespoon Olive Oil

Salt and Pepper, to taste.

Set aside.

Remove the pale center leaves from the Arichokes - you should just be able to pull them out.

Use a serated grapefruit spoon to remove the center fuzzy bit - it should just pop out.

Spoon 1/4 of Ricotta Cheese mixture into each Artichoke, pressing down with the back of a spoon.

Spoon Tomato mixture over the Ricotta allowing a little to spill over the leaves.

Chill in the refrigerator until you're ready to serve them.

Garnish with whole Basil Leaves and serve as a starter course.

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Buon Appetito!

Artichokes with Ricotta Filling

Chicken Saltimbocca, Roasted Asparagus, and Risotto Milanese

Chicken Saltimbocca

Saltimbocca alla Romana is a famously Roman dish that is typically made with veal - which we recently enjoyed at Ca' Dario restaurant in Santa Barbara.  Recently, I saw a recipe in a magazine for Chicken Saltimbocca and was intrigued - why not?  So, we created this version.

Lay out 2 skinless, boneless Chicken Breasts on a glass cutting board (or other non-permeable surface).
Center a fresh Sage leaf on each.
Then, gently cover with a piece of Prosciutto.

Heat 2 Tablespoons each of Olive Oil and Butter in a medium frying pan.
When butter is melted, and oil is good and hot, place 3 fresh Sage leaves in the pan and fry until crisp - about 3 minutes. 
Remove Sage leaves from pan.

Carefully flip the prepared Chicken Breasts into the pan, Proscuitto-side down.
Spinkle top with Salt and Pepper.
Allow to cook until Prosciutto is seared to chicken - about 5 minutes - then turn over.
Continue to cook for another 5 minutes.

Add 1 cup White Wine to deglaze the pan.
Turn Chicken to coat and continue to cook until sauce reaches desired consistency.
Place Chicken on plate and spoon sauce over it.

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Roasted Asparagus
Preheat oven to 450 degrees.
Snap ends off 1 bunch fresh Asparagus.
Place in an 8 x8 inch baking pan.
Drizzle with Olive Oil.
Sprinkle with Salt and Pepper.
Roast in oven for 20 minutes, turning over half way through.

Risotto Milanese

Often thought of as the classic risotto, Milanese is fabled to have been created by an artist for its beautiful color.  There are many versions, but this is the one we created.

Steep a pinch of Saffron threads in about 2 Tablespoons of boiling water.
Set aside.

Thaw 1 Cup frozen Peas.

In a risotto pan, or deep frying pan, saute:

2 Tablespoons Butter

2 Tablespoons Olive Oil

1/2 onion, finely diced

1 clove Garlic, minced

When onions are translucent, about 5 minutes, add:
1 cup Arborio Rice and stir until rice begins to brown.

Then add:
3 cups Chicken Broth, in 1-cup increments
Add 1/2 teaspoon Salt & Pepper
As the broth is absorbed, add more.
It's important to stir the rice constantly to release the starch that gives risotto it's creamy texture.
Pour in the steeped Saffron and liquid.
Stir in the Peas.

When liquid is absorbed, stir in 1/2 Cup Shredded Parmesan Cheese.
Let sit for 5 minutes and stir again before serving.

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Buon Appetito!

February Sunset at Oxnard Shores

~ Pear Almond Tart ~ French Fridays with Dorie Recipe ~

With a lovely cuppa!

French Fridays with Dorie is a virtual cooking club.  We all make the designated recipe from Dorie Greenspan's newest cookbook, Around My French Table, and leave links to our blogs each Friday.  It's really fun and I always learn something new.  Although the recipes aren't normally available on-line, a fellow blogger found the orange version of this one in the Cape Cod Times.

Yay!  I skipped last week's recipe because I really don't like eggs, so I was happy to see this week's recipe was this lovely tart.  It's delicately flavored with Butter, Almond, and Pear with a soft, sweet pastry.  The Almond Cream filling reminds me of the beautiful, colorful mazipan candies I bought in confectionaries in Nice on Spring Break my sophomore year of college.

Ready for the oven

Although I love the idea of making this tart with oranges, I opted for the Bonne Idee and used pears because I had some that were ripe.  I've poached pears in wine before, but never in a sugar-water-lemon juice syrup.   They turned out beautifully.  I was really surprised how easy it was to fan them out, too.

 I've used this same pastry to make the Alsatian Apple Tart and Toasted Coconut Custard Tart from Dorie's Baking From My Home to Yours, and it's really wonderful - easy to make, and easy to handle.  It just takes a little time, so you have to be prepared.

Bon Appetit!

Ta-dah!

Fresh Mako Shark Tacos, Refried Beans, Mexican Rice, Avocado Salsa, and Oatmeal Cookies

On Sunday morning, I went to Ventura Harbor with my mother where we bought fish fresh from the boat.  There were about a dozen people filleting Albacore Tuna, and just as many selling packets of Mahi-Mahi, Ahi, and Mako Shark.  It was exciting and energizing to see them all working together.  I bought some Mako Shark and Ahi Tuna.  Fish Tacos are a favorite treat throughout Baja and Southern California - and certainly, one of our favorite meals.  They're quick and easy to make on a weeknight - or any time.

Fresh Mako Shark Tacos

Marinate a 1/2 pound Shark steak for at least one hour in:
Juice of: 1 Orange, 1 Lemon, and 1 Lime
1/4 cup Tequila
1 teaspoon Tony Chachere's Creole Seasoning

Pan-fry in Olive Oil about 4 minutes per side.

Slice into 1" strips.

Serve in warmed Flour Tortillas with:  Refried Beans, Shredded Cabbage, Shredded Cheese, and Sour Cream. 

Avocado Pico de Gallo 

In a medium bowl, stir together:

About 15 Cherry Tomatoes, quartered

1/2 White Onion, finely diced

1 ripe Haas Avocado, Peeled and diced

About 6 sprigs fresh Cilantro, minced

Juice of 1/2 a Lemon (or Lime)

1/2 tsp Salt

Mexican Rice

Quick Refried Beans

This is a quick and flavorful way to make Refried Beans that beats the heck out of canned ones!

In a small skillet, saute:

2 Tablespoons Vegetable Oil

1 can Pinto Beans, drained and rinsed

1 Tablespoon Bacon Bits

1/2 teaspoon Shallot Salt

Stir until beans are heated through, then smash with a potato masher.

Oatmeal Cookies with Chocolate Chunks, Pecans, and Dried Cherries~

For dessert, I made these incredible Oatmeal Cookies from fellow blogger, That skinny chick can bake!!!   She is a talented and inspiring baker, and these cookies are wonderful - with all the dark brown sugar, they smell like caramel when you take them out of the oven!  I used dried Cranberries in place of Cherries, and they were great.

You won't be able to resist eating more than 1, or 2, or 3...

Enjoy!
 

Fishing Boat at Ventura Harbor