Here are the recipes I noted and you asked for from my blog “Healthy Holiday Eating Tips” and radio segments with Randy:
Court Bouillon for Fish
5-7 cups of vegetable stock (whatever amount it takes to totally immerse the fish you have selected)
2 carrots (roughly chopped with skin on)
1 onion (cut in fourths)
1 sprig of fresh thyme (or 1/2 tsp. of dried thyme)
1 lb. of fresh fish (I recommend delicate fish like cod, turbot, salmon, trout or orange roughy)
Pour the vegetable stock in a stockpot or saucepot with the carrots, onion, parsley stems, bay leaf and thyme (you can also make a sachet, which is cheesecloth cut in a a square, then put the parsley stems, bay leaf and thyme in the cheesecloth and tie the ends and put it in the stock). Bring the mixture to a boil then take it off the burner. Delicately set the fish in the liquid and let it remain there for 4-5 minutes, until it is heated through. Take it out of the liquid carefully and set on a serving plate.
White Bean Puree (Sauce for the Fish)
1 16 oz. can of Cooked white beans (like navy or garbanzo)
2 garlic cloves, mashed to a paste
4 tsp. tomato paste
2 T. lemon juice
4 tsp. paprika
1/2 tsp. (or to taste) cayenne
1/2 cup water
1/2 cup extra virgin olive oil
salt (to taste)
Combine the bean, garlic, tomato paste, lemon juice, paprika, cayenne and water in a food processor. Process to a smooth paste. With the processor running, pour in the olive oil in a thin stream. The resulting puree should have the consistencey of a moderately thickened sauce. If it is too thick, mix in a little more water. Season to taste with salt. We used this puree as a “sauce” for our fish. It was delicious!
Note-This was courtesy of “Professional Cooking, Seventh Edition-Wayne Gisslen”
Roasted Parmesan Kale-Serves 2-4
2 bunches of Kale
1/4 cup of olive oil (not extra virgin)
1/2 cup of grated parmesan
Salt and pepper to taste
White Balsamic or Raspberry Infused White Balsamic Vinegar to taste
Preheat oven to 380 degrees. Spray olive oil oven spray on a large cookie sheet or large pizza pan (this is what we use). Cut the ribs off of each of the kale leaves and cut into bite size pieces. Put the kale in a large bowl and mix it with the olive oil, grated parmesan and salt and pepper. Spread the parmesan kale evenly on the cookie sheet and put it in the oven. Set the timer for 15 minutes and check it for crispness. Depending how crisp you prefer it, you might add a couple of minutes or take it out a little sooner than 15 minutes. After serving the portion on a plate, drizzle balsamic vinegar on each serving. This is my go to side dish meal either just for Randy and I or my entire meal when I’m by myself.
Sweet and Salty Bacon and Nuts-6-8 Servings
8 oz. applewood-smoked bacon, cut crosswise in 1 inch pieces
1 large egg white
1/4 tsp. kosher salt
1/3 cup sugar
1 cup raw almonds
1 cup walnuts
1/4 tsp. cayenne pepper
Preheat the oven to 325 degrees. Cook the bacon over medium heat in a large skillet until brown and crisp, 8 to 9 minutes. Remove the bacon using a slotted spoon and drain on paper towels. Pour 1/4 cup of bacon fat on a heavy rimmed backing sheet and spread evenly.
Beat the egg white and salt until just foamy using a wisk in a medium bowl. Gradually add the sugar and beat until just blended. Add the almonds, walnuts and cayenne pepper. Toss until the nuts are coated.
Spread the nut mixture in a single layer on the baking sheet. Bake until the nuts are crisp and brown, about 35 minutes,turning and stirring the nut mixture with a metal spatula every 10-15 minutes. Cool for 2 hours.
Transfer the nut mixture to a bowl; add the bacon pieces and toss to blend. This recipe can be prepared 1 day ahead and stored in an airtight container in the refrigerator.
Note-This recipe was courtesy of Giada De Laurentiis.
Note-I have used the same amount of mixed nuts instead of solely almonds and walnuts, it turns out great, just don’t overbrown the pecans, they tend to burn more easily.
One more note-This is one of my kids and guests favorite “treat” dishes.