Lake Lure Cottage Kitchen

Thai-Style Halibut with Coconut-Curry Sauce

November 11th, 2011

Amongst all of the baggage I brought South with us from Lake Lure was the remainder of the frozen halibut David caught in Alaska. It survived the trip to Florida still in it’s frozen state, so my freezer here will provide several more meals for us.

Halibut is by far one of my favorite fish. It is a firm- fleshed fish with a mild taste and a low fat content. Because it is so mild, it lends itself to preparations with lots of flavor. This recipe from Ellie Krieger on the Food Network has been in my “to try” file for quite a while. I love Thai restaurants and Thai flavors. The red curry paste and the coconut milk in this dish compliment the halibut well. The fish is poached in the sauce and couldn’t be easier to prepare. Served over wilted spinach and brown and wild rice it was a meal that was both good for us and elegantly simple at the same time.

THAI-STYLE HALIBUT WITH COCONUT CURRY SAUCE

2 teaspoons vegetable oil

4 shallots, finely chopped (about 3/4 cup)

2 1/2 teaspoons red curry paste, or 2 teaspoons curry powder

2 cups low-sodium chicken broth

1/2 cup light coconut milk

1/2 teaspoon salt, plus 1/4 teaspoon more for seasoning

4 (6-ounce) pieces halibut fillet, skin removed

1/2-cup coursely chopped fresh cilantro leaves

2 scallions, green part only, thinly sliced

2 tabblespoons fresh lime juice

Freshly ground black pepper

In a large saute pan, heat the oil over moderate heat. Add the shallots and cook, stirring occasionally, until beginning to brown, 3 to 5 minutes. Add the curry paste and cook, stirring, until fragrant, about 30 seconds. Add the chicken broth, coconut milk, 1/2 teaspoon salt and simmer until reduced to 2 cups, about 5 minutes.

Season the halibut with 1/4 teaspoon salt. Arrange the fish in the pan and gently shake the pan so the fish is coated with the sauce. Cover and cook until the fish flakes easily with a fork, about 7 minutes.

Arrange cooked brown and wild rice in center of plate. Top with steamed baby spinach. Place halibut over both. Add the cilantro, scallions, and lime juice to the sauce and season to taste with salt and pepper. Ladle the sauce over the fish.

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Cracklin’ Buttermilk Biscuits

November 5th, 2011

I have avoided making biscuits. It seemed like such a messy enterprise for the first thing in the morning. Also my biscuits have turned out to be less than stellar . But not anymore. I have conquered the biscuit and can even have them prepped, up to the addition of the buttermilk (and bacon if you choose to use it), way in advance.

Biscuits seem to me to be a Southern thing, so I consulted The Lee Bros. Southern Cookbook for their take on biscuits. I expected a complicated method of cutting in the shortening, but was suprised to find that just a short burst in a food processor will incorporate the butter and shortening nicely. The dough is handled briefly with three turns on a floured board, patted out and cut. It is much easier than making pie crust.

The addition of crumbled cooked bacon is a nice touch. The real Southern way would be to use pork cracklings but that is something I never have in my refrigerator. These biscuits are just the right size for brunch with the addition of country ham as a filling. Or you can get creative with spreads. I will list a few ideas at the bottom of the recipe. Enjoy.

CRACKLIN’ BUTTERMILK BISCUITS

2 1/4 cups sifted cake flour, plus more for work surface and hands

1 tablespoon baking powder

1 1/2 tablespoons sugar

1 teaspoon salt

4 tablespoons cold unsalted butter, cut into small pieces

2 tablespoons cold lard or vegetable shortening, cut into small pieces

3/4 cup cold buttermilk

4 slices crisply cooked bacon, crumbled

Preheat oven to 400 degrees F.

Mix the dry ingredients thoroughly with a fork. Transfer to a food processor fitted with the chopping blade. Add the butter and lard and pulse the mixture in 2-second increments until the mixture resembles coarse crumbs, about 5 pulses. At this point you can put in a bowl and refrigerate until you are ready to proceed.

Transfer the mixture back to the bowl, pour the buttermilk over it, add the crumbled bacon, and mix with the fork for about 1 minute, until the dough just comes together. Turn the dough out onto a floured board, knead with floured fingers once or twice, and pat it into a rectangle about 6 x 10 inches and 1 inch thick.

Fold the top third of the rectangle over the center third and fold the bottom third on top. Turn the dough a quarter turn, pat it into a 6 x 10 inch rectangle, and fold it upon itself in thirds again. Repeat one more time, then pat the dough into a 6 x 10 inch rectangle about 1 inch thick. ( Just a note here; it is more important that the dough be 1 inch thick, rather than 6 x 10. My dough was 5 x 9.)

Using a floured 2-inch biscuit cutter, cut the biscuits from the dough and place them about 1 1/2 inch apart on an ungreased baking sheet. You may have to reroll the scrapes to get all of your biscuits. I had about 13 biscuits. Bake for 15 to 20 minutes, until the tops just begin to brown.

Serve the biscuits warm with any of the following flavored butters.

1. Sorghum Butter – Combine 8 tablespoons softened unsalted butter with 1/2 cup sorghum molasses. Cream together. Transfer to 2 4-ounce ramekins and refrigerate until needed.

2. Strawberry Butter – Combine 8 tablespoons softened unsalted butter with 2 tablespoons of strawberry jam and a few grinds of black pepper. Cream together. Transfer to ramekins and refrigerate until needed.

3. Cinnamon Butter – Combine 8 tablespoons softened unsalted butter with 2 tablespoons of brown sugar and 1 teaspoon of cinnamon. Cream together. Transfer to ramekins and refrigerate until needed.

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We are heading to Florida on Tuesday. My next post will be from there. That’s really not our feet. Mine are prettier than that. LOL.

Tortilla Meatball Soup

November 2nd, 2011

There are so many variations on tortilla soup. In my opinion you can’t go wrong with any of them. Tortilla soup is warming both in temperature and in taste. Jalapeno peppers give it just the right heat and the garlic infused broth adds pleasure for the soul. With the addition of flavorful meatballs to the soup, you will gild the lily of satisfaction.

Sometime I want to do a series of posts on what you can do with a pound of hamburger. That is just what Cooking Light Magazine has done in it’s latest issue. One of the recipes featured was this tortilla meatball soup, which I have adapted. A Summer and Fall of overindulgences have brought us to the realization that we need to temper our calorie intake. This soup is full of flavor and I have discovered that, for us, flavor trumps richness every time. Eating lighter fare does not have to be a sacrifice.

There are several steps involved in making this soup, but all of them add to the depth of flavor. This is a good soup to make on a lazy weekend afternoon.

TORTILLA MEATBALL SOUP

2 jalapeno peppers
1 red bell pepper
2 cups of frozen corn, thawed
4 corn tortillas, cut into 1/4 inch strips
Cooking spray
3/4 teaspoon salt, divided
6 garlic cloves, minced and divided
1/3 cup panko crumbs
1 pound ground round
1 large egg, lightly beaten
1 chipotle chile, canned in adobo sauce, minced
1 tablespoon oil
1 red onion, chopped
2 cups cubed red potatoes
2 carrots, sliced into rounds
3 cups low sodium chicken broth
2 cups water
3/4 cup extra sharp cheddar cheese
chopped fresh cilantro for garnish

Preheat broiler.

Cut jalapenos and bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet. Broil 4 to 6 minutes or until blackened. Place peppers in a paper bag; fold to seal. Let stand 15 minutes; peel. Mince jalapenos, and coarsely chop bell pepper.

Place tortlla strips in a single layer on a baking sheet; lightly coat with cooking spray. Broil for 3 minutes or until golden brown. Watch closely so the strips do not burn. Set aside.

Combine 1/4 teaspoon salt, 1 garlic clove, panko, ground round, egg and minced chipotle chile in a large bowl, and gently mix until just combines. Shape the meat mixture into small meatballs. I ended up with 28.

Place a Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add meatballs to pan; saute for 8 minutes, turning to brown on all sides. Remove from pan. Add onion, potatoes, and carrot to pan; saute 5 minutes, stirring occasionally. Add remaining 5 garlic cloves; cook 1 minute, stirring constantly. Add peppers, broth and 2 cups water; bring to a boil. Reduce heat; simmer 20 minutes or until vegetables are almost tender, stirring occasionally. Return meatballs to pan. Add remaining salt and the corn; return to a simmer. Cook 10 minutes or until meatballs are done. Ladle soup into each of 6 bowls; top each serving with cheese, cilantro and tortilla strips. 380 Calories.

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My new website is under construction. I plan to launch it on the third anniversary of my blog in January. Here is a sneak peak.

I am so excited. It will be a collaborative effort of my talented Son and Daughter-In-Law. Check out Kristen’s business blog here.

Crock Pot Ribs

October 29th, 2011

The days are moving quickly this time of year. We are packing up and organizing for our trip to Florida. To be honest I haven’t been doing a lot of cooking. There has been nothing “blog worthy” to write about. I found these country style ribs in the freezer and after thawing them, David put a dry rub on them, slathered them with Sweet Baby Rays and put them in the crock pot to cook for seven hours.

We are leaving today to spend a few days with the family. I love seeing the Grandkids dress up for Halloween. Rachel is going to be the Statue of Liberty and Cameron will be a red hot chili pepper.

Happy Halloween everybody. Maybe this “bloody” mess will put you in the spirit.

I have no pictures of the finished ribs.

CROCK POT RIBS

3 to 4 pounds Country Style Ribs
2 tbls Paprika
3 tbls Brown sugar
1/4 tsp cayenne pepper
Salt and pepper to taste
1 bottle Sweet Baby Rays Barbecue Sauce

Mix together the dry rub ingredients. Massage them into the ribs. Place the ribs in a crock pot. Pour barbecue sauce over them. Cover and cook on low for about 7 hours.

Remove ribs to foil lined sheet pan. Pour barbecue sauce into a sauce pan. Skim fat from surface and cook on medium high heat until sauce is slightly reduced and thickened. Brush ribs with sauce and either put them under the broiler to brown for a few minutes or grill them briefly.

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Chocolate Salami

October 24th, 2011

I blogged about something similar to this when I was a new blogger. Here is the link. I think my photography skills have improved since then. The recipe has improved too. Although I liked the original recipe, it was a pain to make the candied citrus rinds. It made what should have been a quick and easy chocolate confection too time consuming.

Food 52 is having a contest for your favorite Christmas confection. I immediately thought of this Italian goodie. The chocolate log is filled with whole almonds, cookie crumbs, dried cranberries and my addition of orange zest and crystallized ginger. When it is sliced it looks like a salami with it’s marbling of fat.

The chocolate and butter are melted in a double boiler. The almonds, orange zest, soaked cranberries, cookie crumbs and ginger are added. It is left to cool and then rolled into a log and refrigerated to harden. It is easy to slice and serve. I would love to receive a Christmas tin with this treat inside. The chocolate is enhanced by the additions and the crystallized ginger gives it an extra pop of flavor. I think it is worth entering in the contest.

CHOCOLATE SALAMI

9 ounces good quality bittersweet chocolate, chopped
3 tablespoons butter
1/3 cup sugar
1/3 cup whole almonds
zest of one orange
1/3 cup dried cranberries soaked in 1/4 cup water and 2 tbls of Triple Sec for 15 minutes and then drained.
1 cup butter wafer cookie crumbs
1/4 cup crystallized ginger slices, chopped
2 egg yolks, beaten

Melt chocolate and butter in the top of a double boiler over simmering water. When melted add the sugar, almonds, orange zest, drained cranberries, cookie crumbs and crystallized ginger. Stir and remove from heat. Cool for a few minutes. Add the beaten egg yolks and allow to come to room temperature. Form chocolate mixture into a log, Smooth the surface to be sure none of the filling is sticking out. Wrap the log in wax paper and refrigerate until firm. Take out of fridge and leave at room tempeature for 30 minutes. Slice and serve. Chocolate log can be frozen for later use.

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