GilmerFreePress.net

Wake up the flavor of fish with a bright and acidic sauce

The Free Press WV

Sole piccata, a light and delicate dish that consists of lightly browned sole fillets bathed in a lemon, caper, and white wine-laced pan sauce, is a classic for a reason: The fresh, bright acidity of the sauce wakes up the flavor of the fish.

To ensure our thin fillets were crisp and golden brown on the outside and moist and flavorful on the inside, we started with the coating. We produced the perfect crust without heavy eggs or bread crumbs by simply drying the fillets, seasoning them with salt and pepper, letting them sit for 5 minutes, then dredging them in flour.

A nonstick skillet coated with a mixture of oil and butter prevented sticking and ensured that we had enough fat left to build our Lemon-Caper Pan Sauce.

Flounder is a good substitute for sole. Try to purchase fillets that are of similar size. If using smaller fillets (3 ounces each), serve two fillets per person and reduce the cooking time on the second side to about 1 minute. You will need to cook smaller fillets in three or four batches and wipe out the skillet with paper towels after the second and third batches to prevent any browned bits from scorching.


PAN-FRIED SOLE WITH LEMON-CAPER PAN SAUCE

Servings: 4

Start to finish: 45 minutes

4 (6-ounce) skinless sole fillets

Salt and pepper

1/2 cup all-purpose flour

2 tablespoons vegetable oil

2 tablespoons unsalted butter

1 recipe Lemon-Caper Pan Sauce (recipe follows)

Adjust oven rack to middle position and heat oven to 200 F. Pat sole dry with paper towels, season with salt and pepper, and let sit until fish glistens with moisture, about 5 minutes.

Spread flour into shallow dish. Dredge sole in flour, shake off any excess, and transfer to plate. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add 1 tablespoon butter and swirl to melt.

Gently lay two sole fillets in skillet and cook until golden on first side, about 3 minutes. Turn sole over using 2 spatulas and cook until second side is golden and fish flakes apart when gently prodded with paring knife, about 2 minutes. Transfer to ovensafe platter and keep warm in oven. Wipe skillet clean with paper towels and repeat with remaining 1 tablespoon oil, 1 tablespoon butter, and sole fillets; transfer to oven.

Prepare sauce using fat left in skillet. Spoon sauce over sole and serve.

Lemon-Caper Pan Sauce

(Makes about 3/4 cup; enough for 4 servings)

This sauce pairs best with fish and shellfish.

1 small shallot, minced

1 cup chicken broth

1/4 cup lemon juice (2 lemons)

2 tablespoons capers, rinsed

3 tablespoons unsalted butter, cut into 3 pieces and chilled

2 tablespoons minced fresh parsley

Salt and pepper

Pour off all but 1 tablespoon fat from skillet. (If necessary, add oil to equal 1 tablespoon.) Add shallot and cook over medium heat until softened, about 1 minute. Stir in broth, scraping up any browned bits. Bring to simmer and cook until liquid is reduced to 1/3 cup, about 4 minutes.

Stir in lemon juice and capers and simmer until liquid is reduced to 1/3 cup, about 1 minute. Off heat, whisk in butter, 1 piece at a time, until melted and sauce is thickened and glossy. Stir in parsley and any accumulated meat juices. Season with salt and pepper to taste. Serve immediately.

___

Nutrition information per serving: 329 calories; 178 calories from fat; 20 g fat (8 g saturated; 1 g trans fats); 107 mg cholesterol; 766 mg sodium; 13 g carbohydrate; 1 g fiber; 0 g sugar; 23 g protein.

Why buy popsicles when you can make healthier ones at home?

The Free Press WV

Multicolored popsicles are fun and festive, but store-bought versions are loaded with sugar, corn syrup, and artificial colorings_and their lackluster flavor leaves something to be desired.

To make an ultra-flavorful, naturally sweetened version that would please kids and adults alike, we started with two kinds of berries. We settled on honey as our sweetener since it tasted great paired with the berries and wouldn’t mar the bright colors we were after.

We made a vibrant red raspberry puree for one layer; a blueberry puree made for a beautifully contrasting purple layer. For the middle layer, we aimed for a clean-looking white to make the red and purple stand out.

We tested several bases, including buttermilk, cream, and lemon. Tasters felt the buttermilk’s tang distracted from the clean fruit flavors of the other layers, while lemon alone was too tart even when tempered by the honey.

In the end, using a little bit of cream along with the lemon juice created the perfect balance of flavor and texture. A small amount of water in each layer ensured that the popsicles froze solid. For clean, well-defined stripes, be sure to let each layer freeze completely before adding the next layer, and be careful not to spill the mixture onto the sides of the popsicle molds when pouring. This recipe was developed using 3-ounce popsicle molds.


STRIPED FRUIT POPSICLES

Servings: 6 popsicles

Start to finish: 15 hours

Raspberry Layer

4 ounces raspberries (3/4 cup)

1/4 cup water

1 tablespoon honey

Pinch salt

Lemon Layer

1/4 cup water

3 tablespoons heavy cream

4 teaspoons honey

1 tablespoon lemon juice

Pinch salt

Blueberry Layer

4 ounces blueberries (3/4 cup)

1/4 cup water

1 tablespoon honey

Pinch salt

For the raspberry layer: Process all ingredients in food processor until smooth, about 1 minute. Using 1-tablespoon measuring spoon, carefully pour 2 tablespoons of raspberry mixture evenly into six 3-ounce popsicle molds, being careful to keep walls of molds free from drips. Cover molds and freeze until firm, about 4 hours.

For the lemon layer: Whisk all ingredients together in bowl. Using 1-tablespoon measuring spoon, carefully pour 2 tablespoons lemon mixture into each popsicle mold. Cover molds tightly with double layer of aluminum foil. Push popsicle stick through foil into center of each mold until tip hits frozen raspberry mixture. Freeze until firm, about 4 hours.

For the blueberry layer: Process all ingredients in food processor until smooth, about 1 minute. Using 1-tablespoon measuring spoon, carefully pour 2 tablespoons blueberry mixture into each popsicle mold. Cover molds with foil and freeze until solid, at least 6 hours or up to 5 days. To serve, hold mold under warm running water for 30 seconds to thaw.

___

Nutrition information per serving: 80 calories; 26 calories from fat; 3 g fat (2 g saturated; 0 g trans fats); 10 mg cholesterol; 149 mg sodium; 15 g carbohydrate; 1 g fiber; 12 g sugar; 1 g protein.

How to turn campfire favorite s’mores into an ice cream cake

The Free Press WV

The combination of chocolate, graham crackers and marshmallows is irresistible. We wanted to take each element of s’mores and reimagine this beloved campfire snack as a magnificent ice cream cake.

Combining warm, gooey s’mores with ice cream may sound like a mess, but we found a way to add the heat without causing a meltdown. The base of our cake was simple: just a graham cracker crust covered with fudge. The fudge layer provided plenty of chocolate flavor, gave the cake a sundae-like quality, and kept the crust from becoming soggy under the remaining layers.

Between the fudge-covered crust and a generous filling of chocolate ice cream, we spread a layer of sweet marshmallow creme_but it wouldn’t be s’mores without toasted marshmallows, too. We halved large marshmallows so they’d lie flat and covered the top of our cake with them.

After freezing the cake until it was very firm, it took just a quick run under a hot broiler to toast the marshmallows without melting the cake. A ring of graham crackers around the outside provided the finishing touch to this playful dessert.


S’MORES ICE CREAM CAKE

Servings: 8-10

Start to finish: 2 hours

4 ounces bittersweet chocolate, chopped fine

1/2 cup heavy cream

1/4 cup light corn syrup

8 whole graham crackers, broken into pieces, plus 8 quartered along dotted seams

4 tablespoons unsalted butter, melted

1 tablespoon sugar

1 cup marshmallow creme

3 pints chocolate ice cream

26 large marshmallows, halved crosswise

Combine chocolate, cream, and corn syrup in bowl and microwave at 50 percent power until melted and smooth, about 1 minute, stirring halfway through microwaving. Let cool completely, about 30 minutes.

Adjust oven rack to middle position and heat oven to 325 F. Spray 9-inch springform pan with vegetable oil spray and line perimeter with 2 1/2-inch-wide strip of parchment paper. Pulse crackers in food processor until finely ground, about 15 pulses. Combine cracker crumbs, melted butter, and sugar in bowl until mixture resembles wet sand. Using your hands, press crumb mixture evenly into pan bottom. Using bottom of measuring cup, firmly pack crust into pan. Bake until fragrant and beginning to brown, about 12 minutes. Let crust cool completely in pan on wire rack, about 30 minutes.

Pour chocolate mixture over crust and smooth into even layer; freeze until firm, about 30 minutes. Spread marshmallow crème over chocolate mixture in even layer; freeze until firm, about 15 minutes. Scoop ice cream into large bowl and, using large rubber spatula or wooden spoon, break up the scoops of ice cream. Stir and fold ice cream to achieve smooth consistency. Spread softened ice cream evenly over marshmallow creme layer. Cover with plastic wrap and freeze until ice cream is very firm, at least 4 hours or up to 24 hours.

Adjust oven rack 6 inches from broiler element and heat broiler. Place cake on rimmed baking sheet, discarding plastic, and arrange marshmallow halves, cut sides down, in snug layer over top. Broil until marshmallows are lightly browned, 30 to 60 seconds, rotating sheet halfway through broiling. (Refreeze cake if necessary.) Working quickly, remove sides of pan, discarding parchment, and slide thin metal spatula between cake bottom and pan bottom to loosen, then slide cake onto platter. Arrange cracker pieces vertically along sides of cake. Serve immediately.

___

Nutrition information per serving: 484 calories; 214 calories from fat; 24 g fat (14 g saturated; 0 g trans fats); 56 mg cholesterol; 146 mg sodium; 69 g carbohydrate; 3 g fiber; 52 g sugar; 6 g protein.

Marinate your tuna ahead to ensure moist grilled fish

The Free Press WV

Tuna steaks are a treat, and the intense heat of the grill is perfect for getting a good sear on the outside while keeping the inside tender, moist, and pleasantly pink. We wanted a foolproof method for grilling tuna to perfection, and we decided to make vinaigrette that would complement the fish but not overshadow it.

We found that marinating the fish before grilling worked to season it throughout and ensure remarkably moist grilled fish; a bit of ginger and five-spice powder proved a simple way to boost the flavor of our oil-based marinade. We found we could let the steaks marinate for up to 24 hours, making our recipe more flexible.

As for the grilling method, we built a hot, concentrated fire by pouring the coals over only half the grill, which encouraged the exteriors of the steaks to cook quickly before the interiors could overcook. To accompany the steaks, we made a lime-ginger vinaigrette and gave it more aromatic depth with coriander seeds, fresh cilantro, and fresh basil. A bit of fish sauce offered some umami notes.


GRILLED TUNA STEAKS WITH LIME-GINGER VINAIGRETTE

Servings: 4

Start to finish: 1 hour 25 minutes (25 minutes active)

Vinaigrette:

2 tablespoons lime juice

1 1/2 teaspoons grated fresh ginger

1 teaspoon coriander seeds, crushed

1/4 teaspoon red pepper flakes

1 tablespoon fish sauce

1 tablespoon chopped fresh basil

1 tablespoon chopped fresh cilantro leaves

1/3 cup canola oil

Salt and pepper

Fish:

3 tablespoons extra-virgin olive oil

1/2 teaspoon grated fresh ginger

1/2 teaspoon five-spice powder

Salt and pepper

4 (6- to 8-ounce) tuna steaks

Whisk lime juice, ginger, coriander, pepper flakes, fish sauce, basil and cilantro in bowl until well combined. Whisking constantly, drizzle in oil. Season with salt and pepper to taste and set aside.

Combine oil, ginger, five spice, 1/2 teaspoon salt, and 1/4 teaspoon pepper in 1-gallon zipper-lock plastic bag; add tuna, seal bag, toss to coat, and refrigerate for at least 1 hour.

— For a charcoal grill: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.

— For a gas grill: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave all burners on high.

Clean cooking grate, then repeatedly brush grate with well-oiled paper towels until grate is black and glossy, 5 to 10 times.

Remove tuna from oil, place on grill (on hotter side if using charcoal), and cook (covered if using gas) until grill marks form and bottom surface is opaque, 1 to 3 minutes.

Flip tuna and cook until opaque at perimeter and translucent red at center when checked with tip of paring knife and registers 110 F (for rare), about 1 1/2 minutes, or until opaque at perimeter and reddish pink at center when checked with tip of paring knife and registers 125 F (for medium-rare), about 3 minutes. Serve with vinaigrette.

___

Nutrition information per serving: 442 calories; 254 calories from fat; 28 g fat (4 g saturated; 0 g trans fats); 70 mg cholesterol; 628 mg sodium; 1 g carbohydrate; 0 g fiber; 0 g sugar; 43 g protein.

Click Below for More Content...

Page 3 of 478 pages  <  1 2 3 4 5 >  Last »


Western Auto Glenville



The Gilmer Free Press

Copyright MMVIII-MMXVIII The Gilmer Free Press. All Rights Reserved