Archive for Side Dishes
- 1 LB Opah, cut into 3” wide by 2” thick pieces
- 1 teaspoon butter
- 1 tablespoon chopped scallions
- 1/8 teaspoon freshly grated ginger
- 1 teaspoon fresh lemon juice
- Dash of salt
- ¼ cup dry white wine
- 5 medium sized parsnips, peeled and cut into ¼” disks
- ¾ cup heavy cream
- ½ cup grated parmesan
- ½ teaspoon salt
- ¼ teaspoon white pepper
- 1.5 tablespoons butter
Heat a large stock pot of water over medium high heat. Add parsnips and bring to a boil. Reduce to a simmer over low-medium heat and continue to cook for 20 minutes. Strain the parsnips and pat dry. Place parsnips in a food processor and add cream, parmesan, salt and pepper. Mix for 1 minute or until the mixture reduces to a smooth puree. Transfer the puree back to the stockpot over medium heat. Cook for 1 minute, stirring frequently. Add butter, stir and remove from heat.
For the fish, heat the butter over medium – high heat in a large sauté pan. Once the butter is melted and coats the base of the pan, add the fish. Cook for 2 minutes per side. Add scallions, ginger, lemon juice and salt. Cook for an additional minute, stirring frequently. Add wine. Cover and cook for 2 more minutes. Remover the fish from the pan and cut along the grain into ½” thick slices. Serve fish atop ½ cup parsnip puree and spoon scallion/ wine mixture over the fish.
- 2 baby eggplants cut into ½ inch cubes
- 1 tablespoon capers
- 1 tablespoon olive oil
- Dash of kosher teaspoon salt
- 2 tablespoons mascarpone cheese
- ½ cup Marsala cooking wine
Heat olive oil in non- stick skillet over med-high heat. Sauté eggplant for 5 minutes or until browned and softened. Add capers, salt and marsala. Whisk in mascarpone. Cook until wine is reduced by half. Serve immediately.
- 4 sweet potatoes, washed and cut into 1/8 inch disks
- 4 tablespoons olive oil
- 1 teaspoon kosher salt
- ½ teaspoon sugar
- 2 garlic cloves, minced
- 1 egg yolk
- 2 teaspoons fresh lemon juice
- 1/2 teaspoon Dijon mustard
- ½ teaspoon saffron
- 1/4 cup plus two tablespoons olive oil
Aioli: Mix saffron and olive oil in a small bowl and let sit for one hour. Combine garlic, egg, lemon juice, and mustard in a food processor. Mix on a slow speed while adding the saffron olive oil in a steady stream. Continue to mix until aioli thickens. Serve immediately or refrigerate for later use.
Fries: Turn oven broiler on. In a large bowl mix olive oil, salt and sugar. Add sweet potatoes and coat each disk with oil mixture. Place sweet potatoes on non-stick cookie sheet. Broil for 3 minutes per side or until nicely browned. Place sweet potatoes on paper towel to remove excess oil. Serve with saffron aioli.
- 4 medium sole filets, skin removed
- ½ teaspoon kosher salt
- 1 cup dry wine
- 2 tablespoons butter
- 2 tablespoons pine nuts
- I lemon, cut into wedges
- ¼ cup fresh chopped parsley
- 2 tablespoons cream
- 6 medium size beets
- 1 teaspoon olive oil
- ½ teaspoon salt
- ½ teaspoon sugar
Heat butter in a large sauté pan over medium- high heat. Add fish and cook for two minutes. Add wine, salt, lemon wedges, parsley and cover. Cook until fish is flaky, about 5 minutes. Uncover and add cream and pine nuts. Remove fish and set aside. Continue to cook sauce until slightly thickened. Spoon sauce over fish and serve.
Pre-heat oven to 375. Clean beets and place in medium size casserole dish. Cook for 1 hour or until the beets are easily pierced with a knife.
Remove beets from oven and allow to cool for 15 minutes. Remove skins with a peeler or a peering knife. Cut beets into ½ inch cubes. In a medium size bowl, toss beets, salt, sugar and olive oil. Serve with sole filets.