WWD: White fish with Pine Nut Brown Butter~

21 02 2015

I love seeing how 5 women in different parts of the world prepare the same recipes.  It never ceases to amaze me how we all do the same thing…but each with their own touches….WWD-pinenutbutterfish2This week our recipe, chosen by Kayte, is White Fish with Pine Nut Browned Butter from Donna Hay’s book, New Food Fast.  The recipe can also be found on line here.  One of the things that truly fascinated me was the different varieties of fish we chose!  I was leaning toward Tilapia until I spied Pacific Rockfish!  Very mildly flavored and firm, these little fillets were perfect for this recipe.

WWD-pinenutbutterfish1Although I don’t feel like I browned my butter enough, we still enjoyed this dish quite a lot.   The fish still picked up a lot of the butteriness…a lot.  Buttery…and it might be too rich if it weren’t for that little bit of lemon.  We’ll do this one again.  I served it with broccoli…but sauteed Swiss Chard is screaming to me with this recipe.

If you’d like to cook along with us, stop by Wednesdays with Donna Hay.  The recipes are on the sidebar….

 

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Wednesdays with Donna Hay: Dukkah Roasted Chicken

11 02 2015

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Our Donna Hay recipe of the week was selected by Gaye and is Dukkah roasted chicken with couscous and tahini yoghurt (p54 Donna Hay Magazine Dec/Jan 15).   For some reason I didn’t have coriander leaves (cilantro, as it’s known here in California), so I roasted potatoes “hassleback” style instead of making the couscous.  We really enjoyed this…the spice mixture is quite flavorful!

The Dukkah came first…it’s an Egyptian spice mixture made of ground nuts (I used cashews and pistachios) and seeds (sesame, coriander, cumin, fennel, peppercorns) all toasted and ground together.  I was tickled with the aromas from the toasting seeds…oh my!!  Super aromatic!!  Rather than roasting a whole spatchcocked (cut to lie flat by removing the backbone) chicken, I used two bone-in chicken breasts and we had plenty left over.  I did make the tahini and yogurt sauce to go with the chicken….  I don’t know that I have an opinion about that one way or the other.  It was “okay.”  The chicken was simply the star of the show.  We also had a salad on the side, to round out the meal.

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If you’d like to cook along with us, please visit our blog page, Wednesdays with Donna Hay.  Our cooking schedule is on the right sidebar, and these ladies are wonderful about sharing the harder to find recipes.  Donna Hay is in Australia….and I’m pretty excited about the recipes I’ve found on her web page!!





Wednesdays with Donna Hay: Beef Ragu with Creamy Polenta~

31 01 2015

I don’t know if I can keep up with 2 groups…but I’m trying!  Donna Hay is a new chef to me…but I love the recipes I’ve been reading.  I’ve joined up with some very nice ladies cooking at Wednesdays with Donna Hay…They’re cooking out of an assortment of Donna Hay materials, thankfully….some from her website too!  The dish for Wednesday, February 4th is Sarah’s pick,  Slow Cooked Beef Ragu.

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I had to make a couple changes….  There is no beef brisket right now.  Not without buying a huge hunk o’ beef…  I’m thinking that St. Patrick’s Day is about 6 weeks away…corned beef is in the brine…so no brisket.  I’m not usually daunted by not having THE specific cut of beef, and I didn’t let it stop me this time either.  I had a cross rib roast in the fridge, so cross rib would work.   I cut it down to approximate the size of brisket so it would cook right, and that was that.  I was good to go until we got to the polenta part…  Instant polenta?  No….doggone it.  So, I hunted down a creamy polenta recipe using standard polenta and blended the recipes.  What I ended up with was a bit too soft, but ever so creamy regardless!!  It got soft but firm after it set about 45 minutes, but by then…we’d polished off our servings.  The polenta is a nice change from potatoes and even substitutes for bread as well.

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Personally…. I’m betting this is going to be even better tomorrow.  It strikes me as one of those type of dishes.  A lot of French casserole recipes that are slow cooked suggest putting the dish into the refrigerator after cooling and serving the next day.  I’m thinking by tomorrow the meat will pull all those flavors deep inside and it’ll make another wonderful supper sometime this week when I’m getting tuckered.  I can make the polenta again and see if I can do it better a second time!

Would I make this again?  You bet.  I’ll try to get back and update after we have the re-runs.  Ooh…yes…and with hot buttermilk biscuits and a salad…  Too bad I already have plans for tomorrow…but it sure won’t be the usual Super Bowl fare!  I’ll be stepping back to the recipes from Whisk Wednesday to roast a chicken with kielbasa and cabbage.  This comfort food is perfect for February…if we were having typical February weather!  It was 70+ outside today.  Loving it, but praying for rain and a snow pack!