Wednesday, October 28, 2009

Baked Haddock with Crumb Topping

This is another dish I've tried out to broaden the kids' palate. Great success. They absolutely loved it.

I served it with Rainbow Fries (roasted root vegetables cut into fat matchsticks - 2 beets, 1 parsnip and a sweet potato sprinkled with olive oil and Old Bay) accompanied by a dipping sauce (mayo, whole grain mustard and a few splashes of Frank's RedHot Pepper Sauce), kale ribbons sauteed in olive oil and garlic, and a rice and quinoa pilaf which the girls absolutely inhaled.

My 10 year-old, who does not usually like rice, said as she dished out her 4th serving, "This is damn-good rice, Mommy."

So there ya go.

Baked Haddock wth Crumb Topping

  • 3 haddock fillets
  • mayonnaise
  • Old Bay seasoning
  • shredded pecorino romano
  • panko bread crumbs
  • cooking spray

  1. Spray a large baking dish with cooking spray.
  2. Place haddock filets, skin side down on the dish.
  3. Spread the fish with 1-2 tablespoons of mayo, depending on how large your filet is. You don't want huge oozing gobs of mayo, you want a thin layer for the crumbs to adhere to.
  4. Sprinkle some Old Bay and pecorino romano on the mayo.
  5. Top with a generous coating of panko, pressing down firmly.
  6. Spray with cooking spray.
  7. Bake in a preheated 400-degree oven for 20 minutes or until the fish flakes nicely with a fork.

Monday, October 19, 2009

Yellow Split Pea and Andouille Soup

I have a thing for spicy sausages: andouille, chorizo, chouriço (yes, there is a difference between those two). I also really love thick, creamy soups. Put the two of them together and add a loaf of freshly baked homemade bread and I'm in heaven.

Yellow Split Pea and Andouille Soup

  • 2 andouille sausages cut into 1/2-inch slices
  • 1 red potato, diced
  • 1 large onion, chopped
  • 1 1/4 cups yellow split peas, rinsed
  • 4 cups chicken broth
  • salt and pepper to taste
  • Heavy cream to taste (optional)


  1. Sauté sausages in heavy large pot over medium-high heat about 4 minutes.
  2. Add potato and onion. Sauté until onion is translucent, about 5 minutes.
  3. Dump in split peas,stirring well, then pour in the broth.
  4. Bring the soup to a roiling boil.
  5. Reduce heat to low.
  6. Cover and simmer until peas are tender, stirring occasionally, about 60 minutes.
  7. Season soup to taste with salt and pepper.
  8. Ladle into bowls and serve with a tablespoon of heavy cream if desired.

Sunday, October 11, 2009

Wild Mushroom Risotto with Pancetta, Thyme and Cream

I know that some people consider it a blasphemy to add cream to an already creamy risotto, but I like to live decadently. Besides, I don't eat this every day.

This serves 4 people as a side dish or elegant appetizer; 2 people as a main dish or 1 person gluttonously.

Don't even ask me how I know that.

Wild Mushroom Risotto with Pancetta, Thyme and Cream

  • ½ oz pancetta, diced (about three slices)
  • Olive oil
  • 3 cremini mushrooms, sliced
  • An assortment of dried mushrooms, reconstituted and chopped
  • 5 cups chicken stock
  • butter
  • 1 shallot, finely chopped
  • 1 clove of garlic, minced
  • 1 cup Arborio rice
  • 1/3 cup of white wine
  • 1 tablespoon heavy cream
  • ¼ cup shredded pecorino romano
  • Fresh thyme
  • Salt and pepper
  1. Saute the pancetta in a little bit of olive oil, rendering off the fat.
  2. Remove the pancetta and sauté the fresh cremini in the rendered fat until they’re nicely golden.
  3. Add the pancetta back to the pan and toss together for a few seconds, then take out of the pan and drain the excess oil/fat.
  4. Saute the shallots in butter over medium-high heat until translucent.
  5. Add the garlic and cook for a minute, then add the chopped wild mushrooms, let cook for a minute or so and then add the rice and stir to coat well.
  6. Pour in the wine and stir. Once it has absorbed into the rice, start adding the stock, one ladleful at a time. Stir constantly.
  7. Once the rice is cooked (no longer chalky-white in the center, but still firm (but not crunchy) to taste, add the cream, pecorino and thyme.
  8. Taste and add salt and pepper as needed.
  9. Then toss in the pancetta and cremini mushrooms.

Tuesday, October 6, 2009

Italian Herb Bread

I am an admitted carb-freak, and freshly-baked bread tops my list of carb treats. This loaf fills the house with the smell of herbs. It's the perfect addition to a nice bowl of hot soup.

Italian Herb Bread


  • 1 ¼ cups water
  • 1 ½ tablespoons olive or vegetable oil
  • 1 teaspoon salt
  • 2 cups bread flour
  • 1 ½ cups whole wheat flour
  • 2 teaspoons granulated sugar
  • 1 T Italian seasoning
  • 3 T vital wheat gluten
  • ¼ cup freshly grated Parmesan cheese
  • 2 teaspoons active dry yeast

  1. Place ingredients in order given by manufacturer of your bread machine.
  2. Select Dough setting and hit enter.
  3. Take out the dough and let it rest for 10 minutes to let the gluten set.
  4. Punch it down, shape it into a long loaf and place on a baking sheet dusted with cornmeal, cover with a towel and let rise for 2 hours in a warm place until doubled in size.
  5. Spritz with water, and sprinkle with cornmeal and sea salt.
  6. Bake in a preheated oven (425 F) for 25 minutes.
  7. Makes one (2 pound) loaf.
Related Posts with Thumbnails