Saturday
Feb142009

Sole en Papillote

Serves 2


1 teaspoon fresh thyme, finely chopped

1/2 lemon, cut into rounds

3 sundried tomatoes, soaked in olive oil and cut into strips

2 tablespoons small black olives, sliced

1 tablespoon olive oil

2 fillets of fresh sole

salt and pepper for tasting

thyme sprigs for garnish

parchment paper for wrapping fish

 

Preheat oven to 400°F.

Start with an ample amount of parchment paper, according to fish fillet size. Fold in half and eyeballing fillet, cut a heart shape leaving a one inch space for folding around fish.

Open up the parchment heart and begin by laying down 2 lemon rounds, then the fillet. Drizzle with olive oil, season with salt, pepper and thyme. Scatter the sundried tomatoes, olives and garnish with thyme sprigs. Fold over parchment and starting from the top outer edge of heart, begin folding and crimping edges making sure to seal tightly. Work your way down to the bottom edge, forming half a heart. Place on a baking sheet. Repeat for the other fillet. Bake for 12-15 minutes in oven.

*Atlantic Sole from Wild Edibles. Grand Central Market, Lexington Ave at 43rd St. 

Saturday
Feb142009

Herbed Wild Rice

Serves 2

 

1 1/4 cup chicken broth

1 cup wild rice

1/4 teaspoon salt

2 tablespoons butter, softened

2 tablespoons fresh tarragon, finely chopped

1 teaspoon fresh thyme, finely chopped

 

Wash and drain rice. In a medium saucepan, mix in rice, chicken broth and salt. Soak for 30 minutes. Cover the saucepan and bring the broth to a boil, about 3-4 minutes. Lower heat to a simmer and cook for 15 more minutes. Mix in butter and herbs, fluffing with fork. 

Saturday
Feb142009

Curly Escarole and Endive Salad

Serves 2

 

3 cups curly escarole roughly cut

1/2 of a red endive, chopped

2 radishes, thinly sliced

1/4 cup marcona almonds, toasted

4 tablespoons olive oil

2 tablespoons champagne vinegar

1 small shallot, finely diced

salt and pepper to taste

dash of truffle oil (optional)

 

In a small bowl, whisk in olive oil, champagne vinegar, salt and pepper and shallots. Set aside. In another bowl, toss together escarole, endive, radish, and marcona almonds. Drizzle with dressing and serve.