Posts for September 2010
From Real Simple
Roasted Tilapia, Potatoes, and Lemons
1 pound baby potatoes (about 12), halved
1 lemon, thinly sliced
8 sprigs fresh thyme
2 tablespoons plus 1 teaspoon olive oil
kosher salt and black pepper
1/2 cup pitted kalamata olives
4 6-ounce skinless tilapia fillets
1/2 teaspoon paprika
- Heat oven to 400° F.
- In a large rimmed baking sheet, toss the potatoes, lemon, thyme, 2 tablespoons of the oil, and ¼ teaspoon each salt and pepper; arrange in a single layer. Roast, tossing once, until the potatoes begin to soften, about 20 minutes.
- Toss the olives with the potato mixture; nestle the fish in the potato mixture. Drizzle the fish with the remaining teaspoon of olive oil and season with the paprika and ¼ teaspoon each salt and pepper.
- Continue to roast until the potatoes are golden brown and crisp and the fish is opaque throughout, 12 to 15 minutes more.
It could be because it's National All-American Breakfast month, but lately I've been really into making breakfast. There are so many different things one can enjoy first thing in the morning: eggs, bacon, pancakes, toast, fruit, etc. The possibilities are seriously endless! While I love a good fried egg and bacon sandwich, my all-time favorite breakfast dish is eggs Benedict. The combination of crispy English muffin, oozing egg, and luscious hollandaise is absolute perfection.
Since today is the last day in September, now is the time to celebrate breakfast; so tell me, what is your favorite breakfast dish?
It makes me almost want to buy it!
One thing you won't find in my refrigerator is bottled salad dressing. I prefer to make my own vinaigrettes with garlic, mustard, and whatever vinegar I have on hand. If you know the simple proportions of oil to acid, then you can experiment with all sorts of ingredients, as is the case with this recipe that incorporates bacon. It's a technique that's worth adding to your collection of basics. The method is easy: sauté shallots in bacon fat, whisk in oil and vinegar, and then use however you want. Toss the warm bacon vinaigrette with mixed greens for a decadent salad or boiled potatoes for a rich side. Get the complete instructions after the break.
From Katie Sweeney
3 slices of bacon
1 medium shallot, minced
2 tablespoons olive oil
1 1/2 tablespoons cider vinegar
Salt and freshly ground pepper
- Heat a medium-sized skillet over moderate heat. Cook the bacon until brown and crisp, about 10 minutes. Remove from the skillet and set aside.
- Add the shallot to the bacon fat, and cook, stirring for 2 minutes until the shallots are translucent.
- While the shallot cooks, combine the oil and vinegar in a small bowl. Season with salt and pepper.
- Stir the oil vinegar mixture into the pan with the shallots and scrape up the brown bits from the bottom of the pan. Pour the dressing into a bowl and use immediately.
Makes about 1/3 cup.
This year I was lucky enough to attend the 11th annual Feria de la Tapa in Rota, Spain. The festival took place in the city's main plaza and featured creative bites from nine of Rota's best restaurants. The three-day fair was a competition to see who could make the most innovative and scrumptious tapas. These weren't your typical Spanish mother's tortilla de patatas or gambas al ajillo, they were clever, interesting takes on classics. Here, you'll find a taste of the exciting dishes.
Photo courtesy of Kiam Marcello Junio
Recently when I was traveling in Spain, I treated myself to three sardines and three beers everyday. Perhaps it's because I find comfort in routines, especially culinary ones, but I always develop an eating habit while on vacation. In Costa Rica, I tried ceviche at every restaurant, and in Argentina, I could not stop ordering provoleta. How about you?