Posts tagged ‘Black pepper’

August 13, 2012

Whole Roasted Trout with Thyme, Lemon, and Garlic

This is a simple and beautiful dish that is so easy to make. Roasting in foil packets minimizes cleanup. Instead of trout, you can use salmon, halibut, catfish, striped bass, rockfish, branzino, etc. Instead of thyme, you can also use fresh parsley, basil, rosemary, dill, and/or tarragon. A perfect weekday dinner, serve with rice (or any whole grain) and a fresh salad.

Advance preparation: You can prepare the fish and make the foil packets several hours ahead. Keep in the refrigerator until shortly before cooking.

Total time: 15-20 minutes

Prep: 5 minutes

Cook: 10-15 minutes, unattended

Serves 1-2

Adapted from Recipes for Health

  • 1 whole rainbow trout, boned
  • few sprigs of thyme
  • extra virgin olive oil
  • ½ lemon, sliced
  • 2 cloves garlic, minced
  • sea salt & freshly ground black pepper, to taste
  • 4 bay leaves (optional)

1. Preheat the oven to 450 degrees.

2. Grease the foil with olive oil so that the fish doesn’t stick to it when roasted. Season both sides with salt and pepper, and open it out flat, skin side down.

3. Place the bay leaves, thyme sprigs, and a couple lemon slices down the middle of the trout, and fold the two sides together. Drizzle some olive oil over the fish.

4. Making sure that the trout is in the middle of each square, fold up the foil loosely, grabbing at the edges and crimping together tightly to make a packet. Place on a baking sheet, and bake for 10 to 15 minutes, checking one of the packets after 10 minutes. The flesh should be opaque and pull apart easily when tested with a fork.

5. Place each packet on a plate. Carefully cut across the top to open it, taking care not to let the steam from inside the packet burn you. Gently remove the fish from the packet, and pour the juices over it. Serve.

Happy Eating!

Love,

Yang

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August 9, 2012

Artichoke, Goat Cheese, Sweet Pea, and Mint Ravioli with Lemon Chive Butter Sauce

More ravioli from Eastern Market! Again, the sauce is versatile: you can use any type of pasta you want!

Tip: If you don’t have a grater, you can shave the Parmigiano-Reggiano with a peeler.

Time: 15 minutes

Serves 4

  • Pasta, of choice
  • 4 tablespoons butter
  • small bunch of fresh chives, finely chopped
  • 1/2 lemon, juiced
  • 1/4 cup grated Parmigiano-Reggiano
  • Salt and freshly ground pepper, to taste

1. Cook the pasta.

2. While your pasta cooks, melt butter over medium-high heat; cook until golden brown.

3. Add chives and remove from heat. Add lemon juice and set aside.

4. Drain the pasta, but leaving some cooking water, and gently pour into saute pan and return to heat.

5. Add the cheese, toss to coat, season with salt and pepper, and serve immediately.

Happy Eating!

Love,

Yang

August 2, 2012

White Peach and Basil Salad with Orange Honey Champagne Vinaigrette

This is another quick summer salad recipe. White peaches are my favorite: they’re sweeter than regular peaches and have a firmer texture.  You can substitute the delicate champagne vinegar with a little bit of white wine vinegar, rice vinegar, raspberry vinegar, or apple cider vinegar (all of which are not as mild as champagne vinegar, so use less).

 

Time: 10 minutes

Serves 1

 

Salad

  • 1 white peach, diced
  • 1/2 cup fresh basil, chopped
  • 1 bunch of salad greens

 ORANGE HONEY CHAMPAGNE VINAIGRETTE

  • Juice of ½ orange
  • 1 tbsp champagne vinegar
  • 1 tbsp honey
  • 4 tbsp good quality extra-virgin olive oil
  • salt and freshly ground pepper, to taste

 

1. Whisk the vinaigrette.

2. Toss the salad with the vinaigrette.

Happy Eating!

Love,

Yang

August 2, 2012

Peach and Basil Salad with Lemon Vinaigrette

This is a beautiful summer salad, showcasing the fragrant sweet peaches and herbaceous basil in peak season at this time of year. Lemon brightens up the flavors. Use a good quality extra virgin olive oil, as well. Enjoy!

Time: 10 minutes

Serves 4

Salad

  • 4 peaches, diced
  • 1 cup fresh basil, chopped

Lemon Vinaigrette

  • Juice of ½ lemon
  • 4 tbsp good quality extra-virgin olive oil
  • ½ tsp coarse salt
  • Freshly ground pepper
1. Whisk the lemon vinaigrette
2. Toss peaches with basil and lemon vinaigrette.
Happy Eating!
Love, Yang
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