Monday, April 13, 2009

Franklin Sole and Vegetables

306/365 (April 13,2009) - Franklin Sole and Vegetables

It was adapted from this recipe from Ellie Krieger (a Food Network cook):


4 (4-ounce) frozen sole fillets (could work with other thin white fish fillets)
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 medium zucchini (sliced into 1/8" diagonal slices)
1 medium carrot (sliced into 1/8" diagonal slices)
1 medium red bell pepper, cut julienne style
2 medium shallots (sliced into 1/8" diagonal slices)
12-16 thin asparagus tops (top 2-3 inches) - if thick cut in half
4 tablespoons dry white wine
2 tablespoons olive oil
1 lemon (sliced into 1/8" diagonal slices)
4 sprigs of fresh dill

Preheat the oven to 425 degrees F.

1. Season the fish fillets with the salt and pepper.
2. Place 1 fish fillet at the center of a piece of foil (around 12-14").
3. On top of the fish, place a equal amounts of zucchini, carrot, pepper, shallots, and asparagus.
4. Put 1/2 tablespoon of olive oil & 1 tablespoon of white wine on each fillet. Add 2-3 lemon slices and one sprig of fresh dill on each packet.
5. Seal the packets securely, leaving a little room to allow the fish to steam. Transfer the packets to a baking sheet and bake for 15 minutes.
6. Remove from foil and pour sauce on top of the fish.

Thursday, March 5, 2009

Celebration Pasta

265/365 (March 3,2009) - Celebration Pasta
1 pound pasta - any will do (I like penne or rigatoni)
4 cloves garlic, chopped (or 4 teaspoons)
5 tablespoons olive oil
1/2 pound shrimp (31/40 count) - increase to taste
1 small onion, chopped
8 oz. mushrooms, whitecap, sliced
1 package fresh arugula (around 5 oz)
1 package fresh baby spinach (around 8 oz)
4-6 pieces of sun-dried tomatoes - cut into thin strips.
1 bunch fresh basil, cut into strips (you can replace with a much smaller amount of dried basil if you do not have any fresh)
2-3 tablespoons of shredded Parmesan cheese

1. Cook pasta as directed

2. Heat 2 tablespoons of olive oil over medium high heat. You will need a big pan for this as the greens need room to wilt.

3. Add 2 cloves (chopped) of garlic, cook for 30 seconds and then add shrimp. Saute the shrimp until they are pink, remove from pan and leave covered under foil to keep warm.

4. Heat 3 tablespoons of olive oil; add remaining garlic and the small chopped onion; cook for 3-4 minutes.

5. Add chopped mushrooms, cook for 4-5 minutes.

6. Add greens (arugula and spinach). Using tongs (I think that is what they are called), work the greens into the heat until it is fully coated and starting to wilt. As you are mixing, this should take just a few minutes.

7. When the greens are wilted, add sun-dried tomatoes; cook for 1 minute, then add shrimp and fresh basil.

8. Add pasta and mix in the pan, cover for around one minute.

9. Add 2-3 tablespoons of shredded Parmesan cheese and cook for around one more minute.