Thursday, January 22, 2015

Oatmeal Chocolate Chip Cookies from King Arthur

My cookie baking was long overdue and when I saw the favorite recipe for 2015 on King Arthur flour, I knew this one was IT!  All ingredients were in the pantry, so it took no time at all to bring these out of the oven. 

The cookie is crisp and slightly chewy in the middle.  It will be added to my favorite list for sure.

I am sure no one will be disappointed.  Go to the King Arthur flour site for the recipe and in case you have not been there before, take some time to find the most perfectly tested recipes out there. 

Monday, January 19, 2015

Skate Wing for dinner

A skate is similar to a stingray, but smaller.  They also lay eggs compared to a stingray which gives birth live.  That being said, we learned about this delicacy when we were in France several years ago.  We found it on a menu and were absolutely overwhelmed with the delicate taste and the unusual type of seafood.  It is not a typical menu item, especially in the US.

Since moving to Arizona, we have been searching out many different grocers to see what they supply to their customers.  A favorite Hispanic grocer is not far from us and when we saw fresh skate wing in their fish display, we could hardly believe it.  We had no idea how to even fix it, but we knew we liked it.

So, we went back home and started searching for a way to prepare this fish.  It seems the best looking recipe comes from Julia Child.  She prepared her skate simply and served it with a Sauce Meuniére with butter, lemon and capers, so that is what we decided to do.

The skate has a skin similar to a shark, and that had been removed.  We also removed the main bone and fileted the wing.


Here are the two pieces of skate wing as we bought them.

 A closer look of the cartilage in the wing.

Here the Trout is fileting the meat off the wing.

We bought the two wings which came to about 1 pound and the cost was $3.99 a pound.  


This tender fish tastes a lot like Dover sole.  The recipe we followed is here:

Skate Meuniére with Butter, Lemons and Capers
Serves 2

2 skate wings, about 1/2 pound each
1 cup all purpose flour
1 tbsp. olive oil
3 tablespoons unsalted butter, divided
1 lemon, juiced and zest
2 tablespoon capers, drained and rinsed
2 tablespoon. finely chopped parsley
salt and pepper

Warm a tablespoon of oil and butter in a large skillet over medium high heat.  When the oil is hot and starts to shimmer, place the skate fillets in the pan and sauté for about 3 minutes per side.  Remove the wings and keep warm.

Wipe the skillet clean and turn the heat the medium.  Melt the remaining 2 tablespoons butter in pan an brown to a nutty color, about 3-4 minutes.  Add the lemon juice, zest, capers and parsley and continue to cook, stirring constantly until they're warmed through.  Turn off the heat and transfer skate to serving platter.  Garnish with the caper sauce. 

We served this with a favorite veggie combo.

Sauté one sliced onion and 1 large clove of garlic in butter and olive oil..  Add chopped peppers, chunked zucchini and a couple of tomatoes cut into chunks.  Let simmer, covered until tender.  I added fresh oregano and basil from our herb garden.  So delicious. 



Friday, January 16, 2015

Persian Rice Pilaf

A favorite recipe that I have not made in a very long time, was enjoyed with grilled lamb chops recently.  This recipe is so old, I have no recollection of where it comes from.  It has always been made infrequently, but enjoyed totally each time.  I guess the name Persia is added because of the combination of tumeric, cinnamon, almonds and golden raisins.  It is perfect with lamb or chicken.  I hope you will give it a try.  You will not be disappointed.

Persian Rice Pilaf
2 T. butter
1 small onion, chopped
1/2 cup slivered almonds
1 1/2 cups uncooked basmati or Texmati rice
1/2 cup golden raisins
1 1/2 tsp. ground tumeric
1/4 tsp. ground cinnamon
1/2 tsp. salt
3 cups chicken broth

Melt butter  in a skillet over medium-high heat.  Add onions and almonds and sauté 7 minutes or until onion is tender and almonds are golden.  Stir in rice and the next four ingredients; sauté 2 minutes.  Add broth and bring to a boil.  Cover, reduce heat and simmer 20 to 25 minutes or until rice is tender.  Makes 6 cups.