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Spiced Fish Fillet in Parchment Paper
(Cooking at Home on Rue Tatin, by Susan Herrmann Loomis)
4 5oz white fish fillets (I used halibut)
1/2 tsp coriander seeds
1/4 tsp black peppercorns
fine sea salt
12 fresh cilantro leaves
Preheat the oven to 450.
Rinse fillets at pat them dry. Refrigerate until ready to assemble.
Lightly toast coriander seeds in a small, heavy skillet over low heat, stirring and tossing frequently, just until they turn golden, 2-3 mins. Transfer to a spice grinder or mortar and pestle, add peppercorns, and grind to a medium-fine powder. (I used pre-ground spices).
Cut 4 12x8 inch sheets of parchment paper. Fold horizontally in half, then unfold. Lay one fillet on each piece, abut 2 inches below the fold line. Lightly season with fine sea salt, then sprinkle an equal amount of ground spices over each fillet. Lay three cilantro leaves on top of each.
Fold the upper half of the parchment down over the fillet so the edges of the paper meet. Brush the edges with water, then make a narrow fold all the way around to form a pocket, pressing firmly on the fold. Make another fold, crimping the edges as you go to seal the packet well. Repeat with the remaining fillets. (The packets can be refrigerated for up to 2 hours at this point.)
Set the packets on a baking sheet and bake until they are puffed and golden, about 8 minutes.
Orange-Kissed Chocolate Brownies
For Brownies:
4 eggs
2 cups sugar
1 1/4 cup flour
1 cup unsweetened cocoa powder
1 cup butter, melted
For Frosting:
1/4 cup butter, softened
1 tsp. orange zest
3 1/2 cups powdered sugar
2-3 T orange juice
For Chocolate Ganache:
1/2 cup butter
4 ounces semisweet chocolate, chopped
2 T light corn syrup
Preheat oven to 350. Line a 9x13 baking pan with foil, extending foil over edges of pan, and lightly grease foil.
In a large bowl, combine eggs and sugar. Beat on medium 3-5 minutes or until mixures is pale yellow and thickened.
In a small bowl, stir together flour and cocoa powder. Add flour mixture to egg mixture, beating until just smooth. Stir in 1 cup melted butter until combined.
Spread batter evenly in prepared baking pan and bake, uncovered, for 25-30 minutes, or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack.
In the meantime, make orange buttercream frosting: In large bowl, combine butter and orange zest. Beat on medium until smooth. Add 1 cup powdered sugar and 1 T orange juice, beating well. Add additional 2 1/2 cups powdered sugar and 1-2 T orange juice, beating well to make a frosting of spreadable consistency.
Spread brownies with frosting. Cover and chill for 30 minutes.
Meanwhile, in a medium sauscepan over low heat, combine chocolate and 1/2 cup butter. Cook and stir until melted. Remove from heat and stir in corn syrup. Cool for 15 minutes.
Slowly pour chocolate mixture over frosted brownies and spread until chocolate evenly covers the entire top. Chill until chocolate is set.
Using the edges of the foil, lift brownies out of the pan. Cut in to bars and serve.
(Cooking at Home on Rue Tatin, by Susan Herrmann Loomis)
4 5oz white fish fillets (I used halibut)
1/2 tsp coriander seeds
1/4 tsp black peppercorns
fine sea salt
12 fresh cilantro leaves
Preheat the oven to 450.
Rinse fillets at pat them dry. Refrigerate until ready to assemble.
Lightly toast coriander seeds in a small, heavy skillet over low heat, stirring and tossing frequently, just until they turn golden, 2-3 mins. Transfer to a spice grinder or mortar and pestle, add peppercorns, and grind to a medium-fine powder. (I used pre-ground spices).
Cut 4 12x8 inch sheets of parchment paper. Fold horizontally in half, then unfold. Lay one fillet on each piece, abut 2 inches below the fold line. Lightly season with fine sea salt, then sprinkle an equal amount of ground spices over each fillet. Lay three cilantro leaves on top of each.
Fold the upper half of the parchment down over the fillet so the edges of the paper meet. Brush the edges with water, then make a narrow fold all the way around to form a pocket, pressing firmly on the fold. Make another fold, crimping the edges as you go to seal the packet well. Repeat with the remaining fillets. (The packets can be refrigerated for up to 2 hours at this point.)
Set the packets on a baking sheet and bake until they are puffed and golden, about 8 minutes.
Orange-Kissed Chocolate Brownies
For Brownies:
4 eggs
2 cups sugar
1 1/4 cup flour
1 cup unsweetened cocoa powder
1 cup butter, melted
For Frosting:
1/4 cup butter, softened
1 tsp. orange zest
3 1/2 cups powdered sugar
2-3 T orange juice
For Chocolate Ganache:
1/2 cup butter
4 ounces semisweet chocolate, chopped
2 T light corn syrup
Preheat oven to 350. Line a 9x13 baking pan with foil, extending foil over edges of pan, and lightly grease foil.
In a large bowl, combine eggs and sugar. Beat on medium 3-5 minutes or until mixures is pale yellow and thickened.
In a small bowl, stir together flour and cocoa powder. Add flour mixture to egg mixture, beating until just smooth. Stir in 1 cup melted butter until combined.
Spread batter evenly in prepared baking pan and bake, uncovered, for 25-30 minutes, or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack.
In the meantime, make orange buttercream frosting: In large bowl, combine butter and orange zest. Beat on medium until smooth. Add 1 cup powdered sugar and 1 T orange juice, beating well. Add additional 2 1/2 cups powdered sugar and 1-2 T orange juice, beating well to make a frosting of spreadable consistency.
Spread brownies with frosting. Cover and chill for 30 minutes.
Meanwhile, in a medium sauscepan over low heat, combine chocolate and 1/2 cup butter. Cook and stir until melted. Remove from heat and stir in corn syrup. Cool for 15 minutes.
Slowly pour chocolate mixture over frosted brownies and spread until chocolate evenly covers the entire top. Chill until chocolate is set.
Using the edges of the foil, lift brownies out of the pan. Cut in to bars and serve.
Breakfast Apples
from Good Housekeeping 1922
2 tart apples
1/8 teaspoon salt
1/8 teaspoon cinnamon
1 tablespoon butter
½ tablespoon sugar
Wash the apples and wipe them dry, then remove the cores and slice in quarter-inch slices without removing the skin. Melt the butter in a frying pan; add the salt. When the butter is hot, dash in the apples and cover immediately. Cook briskly for a few minutes, then with a broad spatula turn over the mass that all may be equally cooked. When the apples are soft and slightly browned, sprinkle with the sugar and cinnamon mixed together. Serve hot. (I served this with brie and crackers.)
Spiced Cranberries
from Good Housekeeping 1922
1 quart cranberries
5 ounces vinegar
1/6 cup water
3 cups sugar
1 tablespoon cinnamon
½ tablespoon cloves (ground)
½ tablespoon allspice
Combine the ingredients, boil gently for 45 minutes, and put up as usual in jars or glasses. (I ended up with three half-pint jars of cranberry sauce. I served this with goat cheese and crackers.)
from Good Housekeeping 1922
2 tart apples
1/8 teaspoon salt
1/8 teaspoon cinnamon
1 tablespoon butter
½ tablespoon sugar
Wash the apples and wipe them dry, then remove the cores and slice in quarter-inch slices without removing the skin. Melt the butter in a frying pan; add the salt. When the butter is hot, dash in the apples and cover immediately. Cook briskly for a few minutes, then with a broad spatula turn over the mass that all may be equally cooked. When the apples are soft and slightly browned, sprinkle with the sugar and cinnamon mixed together. Serve hot. (I served this with brie and crackers.)
Spiced Cranberries
from Good Housekeeping 1922
1 quart cranberries
5 ounces vinegar
1/6 cup water
3 cups sugar
1 tablespoon cinnamon
½ tablespoon cloves (ground)
½ tablespoon allspice
Combine the ingredients, boil gently for 45 minutes, and put up as usual in jars or glasses. (I ended up with three half-pint jars of cranberry sauce. I served this with goat cheese and crackers.)
Parmesan-Scalloped Potato Gratin
From Nordstrom: Entertaining at Home Cookbook
6 tablespoons (3/4 stick) unsalted butter
5 cloves garlic, minced
1.5 cups heavy cream
1 teaspoon salt
1/2 teaspoon white pepper
dash of nutmeg
3.5 pounds Idaho potatoes, peeled and cut crosswise into 1/8-inch-thick slices
1/2 pound Parmesan, grated (about2 cups)
Preheat oven to 375. Coat a large oval gratin dish or a 9x13 baking dish with butter.
In a 3-quart saucepan over medium-low heat, melt 6 tablespoons butter and swirl to coat the bottom of the pan. Add the garlic and cook, stirring frequently, until it turns light tan, about 1 minute. Add the cream, bring to a simmer, and cook, uncovered, until reduced by one-third, 12 to 14 minutes. Stir in the salt, pepper, and nutmeg, and remove from heat.
In a large bowl, combine the potatoes and 2/3 of the cheese. Add the cream mixture and stir to combine. Transfer the potato-cream mixture to the prepared baking dish and level the mixture. Cover with aluminum foil and seal the edges well.
Bake until some of the cream is absorbed by the potatoes, about 45 minutes. Remove the foil and evenly scatter the remaining cheese over the top. Continue baking, uncovered, until the liquid is boiling and the potatoes are tender and the cheese is nicely browned, about 30 minutes longer. Let stand for 5 minutes before serving.
6 tablespoons (3/4 stick) unsalted butter
5 cloves garlic, minced
1.5 cups heavy cream
1 teaspoon salt
1/2 teaspoon white pepper
dash of nutmeg
3.5 pounds Idaho potatoes, peeled and cut crosswise into 1/8-inch-thick slices
1/2 pound Parmesan, grated (about2 cups)
Preheat oven to 375. Coat a large oval gratin dish or a 9x13 baking dish with butter.
In a 3-quart saucepan over medium-low heat, melt 6 tablespoons butter and swirl to coat the bottom of the pan. Add the garlic and cook, stirring frequently, until it turns light tan, about 1 minute. Add the cream, bring to a simmer, and cook, uncovered, until reduced by one-third, 12 to 14 minutes. Stir in the salt, pepper, and nutmeg, and remove from heat.
In a large bowl, combine the potatoes and 2/3 of the cheese. Add the cream mixture and stir to combine. Transfer the potato-cream mixture to the prepared baking dish and level the mixture. Cover with aluminum foil and seal the edges well.
Bake until some of the cream is absorbed by the potatoes, about 45 minutes. Remove the foil and evenly scatter the remaining cheese over the top. Continue baking, uncovered, until the liquid is boiling and the potatoes are tender and the cheese is nicely browned, about 30 minutes longer. Let stand for 5 minutes before serving.