YumSugar

Monday's Leftovers: Quick Cioppino

YumSugar — Mon, 26 Oct 2009 09:00:01 -0700

The beginning of the workweek is always on the strenuous side, so keep Monday nights as effortless as possible by selecting a swift dinner recipe that calls for ingredients you've already got on hand.

By doubling up on the amount of halibut and clams that you needed for last night's meal, you won't have to worry about hitting up the supermarket again.

Take a stab at a stress-free riff on cioppino, the classic San Francisco stew. With a mere 30 minutes, you can make a savory soup that's sure to allay any of your weekday stresses. See the recipe when you read more.

Sunday Dinner: Halibut With Leeks, Mushrooms, and Clams

YumSugar — Sun, 25 Oct 2009 06:30:20 -0700

There's no better way to really catch Fall fever than to prepare a steamy seafood dish that also incorporates the season's top produce picks.

For dinner tonight, sauté aromatic leeks and unconventional hen of the woods mushrooms in butter, add broth, and simmer halibut and clams in liquid until just barely cooked.

The resulting meal, which is delicate both in texture and flavor, makes for an enjoyable end to the weekend. Ready to cook it? Then read more.

Fast & Easy Dinner: Halibut With Lentils and Mustard Sauce

YumSugar — Tue, 02 Dec 2008 06:45:53 -0800

If you're looking to impress on a weeknight, then this seasonal entrée will certainly do the trick. The halibut takes on a French twist when it's served over a bed of sweet potatoes and lentils, and topped with mustard-tarragon sauce. Save a little extra sauce, whisk with olive oil and toss with fresh greens - et voilà! You've got a salad to add to the mix. Get the recipe when you read more.

Halibut With Lentils and Mustard Sauce
From Real Simple

Ingredients

2 tablespoons olive oil
1 large onion, chopped
2 cloves garlic, chopped
1 medium sweet potato, peeled and cut into 1⁄4-inch pieces
2 1/2 cups low-sodium chicken broth
1 1/4 cups green lentils, rinsed (1/2 pound)
Kosher salt and black pepper
4 6-ounce pieces halibut fillet
1/4 cup Dijon mustard
1/4 cup dry white wine
1 chopped fresh tarragon

Directions

Heat 1 tablespoon of the oil in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, until softened, 5 to 6 minutes.
Add the garlic and sweet potato and cook, stirring, for 1 minute. Add the broth and lentils and simmer, covered, until the lentils are tender, 20 to 25 minutes. Season with 1/2 teaspoon each salt and pepper.
Meanwhile, heat the remaining tablespoon of oil in a large skillet over medium-high heat. Season the fish with 1/4 teaspoon each salt and pepper. Cook until opaque throughout, 3 to 5 minutes per side.
In a bowl, whisk together the mustard, wine, and tarragon. Drizzle over the fish and lentils.

Serves 4.

Yield: Makes 4 servings

Print recipe with images | without images

Fast & Easy Dinner: Halibut in Green Tea Broth

partysugar — Wed, 10 Sep 2008 06:45:44 -0700

With the inevitable change of seasons, it's time to start thinking about comforting, soothing meals like this halibut.

Served in a shallow bowl with a fragrant green tea broth - so delicious you'll be drinking every last bit - and an assortment of Asian vegetables, this fish dish is filling, healthy, and flavorful. A helping of quinoa acts as a hearty side dish.

To learn the cooking process, read more.

Halibut in Green Tea Broth
From Body and Soul magazine

Ingredients

4 halibut fillets (6 ounces each)
Coarse salt and ground pepper
1 cup quinoa
2 tablespoons peanut oil
1 piece fresh ginger (about 2 inches), peeled and finely chopped
1 baby bok choy (6 ounces), thinly sliced lengthwise
1 cup frozen shelled edamame, thawed
4 ounces shiitake mushrooms, stemmed and thinly sliced
1/2 cup snow peas, strings removed, thinly sliced lengthwise
1 cup brewed green tea
1 tablespoon light soy sauce
1 teaspoon honey
3 scallions, sliced on the diagonal
Basil leaves for garnish

Directions

Preheat oven to 400 degrees.
Season halibut with salt and pepper.
In a medium saucepan, bring 2 cups salted water to a boil. Add quinoa, reduce to a simmer, cover, and cook until quinoa is tender and water has been absorbed, about 15 minutes. Remove from heat; set aside.
Meanwhile, in a large nonstick skillet, heat oil over medium-high. Cook fillets until golden, 2 to 3 minutes per side.
Remove fillets from pan (reserve pan with any oil in it). Place fish in an ovenproof dish and bake 8 to 10 minutes or until just cooked through (a paring knife will easily go through fish).
To pan, add ginger, bok choy, edamame, shiitakes, and snow peas; reduce heat to medium and cook, stirring constantly, for 3 minutes or until the shiitakes begin to soften.
Add green tea, soy sauce, and honey. Cook until edamame are tender, about 3 minutes longer. Add scallions to pan.
Place some broth and vegetables in each of four shallow bowls. Top with fish fillet and garnish with basil leaves.
Season quinoa with salt if necessary and serve on the side in separate serving bowls.

Serves 4.

Print recipe with images | without images

Come Party With Me: Wedding - Menu

partysugar — Tue, 22 Apr 2008 14:18:11 -0700

When planning the menu for your wedding, it's important to remember what time of year the ceremony will take place in. It's tempting to want to incorporate Spring's asparagus and strawberries into the menu, but Elena's wedding will take place in October, a time when neither asparagus or strawberries are in season.

Thus this menu features seasonal twists on classic, yet sophisticated dishes that highlight some of Sean and Elena's favorite foods. A mixture of meat and vegetarian appetizers will start off the evening. Since the couple is originally from Buffalo, NY, spicy buffalo wing bites are a must. Double mushroom pizza is a nice vegetarian alternative.

Elena loves beets, so a roasted beet and goat cheese salad makes a lovely first course. For the entrée, guests have a choice of halibut with Fall vegetables or steak with blue cheese potatoes. Both main dishes are decadent and delicious.

For more wedding planning mania, check out IDoSugar. To look at these recipes, read more.

Buffalo Popcorn Chicken Bites
From Everyday With Rachael Ray magazine

Ingredients

Vegetable oil (1 1/2 quarts), for frying
2 1/2 cups plain pancake mix
1 1/4 cups water
8 teaspoons hot sauce, such as Tabasco
1 1/4 pounds chicken tenders or skinless, boneless chicken breast, cut into bite-size pieces
Salt
2 scallions, finely chopped
1 teaspoon coarsely ground pepper (one-third palmful)
1 cup good-quality refrigerated blue cheese dressing, such as Marie's brand
Store-bought celery sticks

Directions

In a deep skillet, heat 1 1/2 inches of oil over medium heat.
While the oil is heating, make the batter: In a wide mixing bowl, combine 2 cups of the pancake mix, the water and 6 teaspoons of hot sauce.
Place the remaining 1/2 cup of pancake mix in another wide mixing bowl. Arrange the batter and the bowl of pancake mix near the stove. Line a plate with a few paper towels and keep within reach.
Once the oil is heated, toss the chicken pieces with the remaining 2 teaspoons of hot sauce, then toss them in the dry pancake mix, coat evenly and shake off the excess. (The dry pancake mix will help the batter stick to the chicken pieces.)
Add some of the chicken to the batter (you're going to batter and fry in 3 to 4 batches) and toss with your fingers or a fork. Remove the first batch from the batter, shaking off the excess, and carefully add the chicken to the hot oil.
Fry the chicken for 2 minutes on each side, flipping once, until deep golden brown. Remove the fried chicken from the oil and drain on the paper towel-lined plate, then season with salt. Repeat until all the popcorn chicken bites are fried.
Stir the chopped scallions and pepper into the blue cheese dressing. Serve the chicken immediately with the dressing on the side. Garnish the platter with the celery sticks.

Serves 4.

Print recipe with images | without images

Shiitake and Chanterelle Pizzas with Goat Cheese
From Bon Appetit magazine

Ingredients

Dough
2 1/2 cups unbleached all purpose flour or bread flour
1/2 cup white whole wheat flour or bread flour
3 tablespoons vital wheat gluten flour or bread flour
1 1/2 teaspoons coarse kosher salt
1 teaspoon sugar
1 cup plus 2 tablespoons warm water (105°F to 115°F)
1 1/2 teaspoons active dry yeast
3 1/2 tablespoons extra-virgin olive oil, divided
Additional unbleached all purpose flour (for kneading and shaping)
Topping
3 tablespoons extra-virgin olive oil plus additional for brushing
6 ounces fresh shiitake mushrooms, stemmed, thinly sliced
6 ounces fresh chanterelle mushrooms, thinly sliced
1 cup (packed) coarsely grated whole-milk mozzarella cheese
2/3 cup freshly grated Parmesan cheese
6 ounces chilled soft fresh goat cheese, coarsely crumbled
2 tablespoons sliced fresh chives

Directions

For dough: combine all flours, coarse salt, and sugar in processor. Stir 1 cup plus 2 tablespoons warm water and yeast in 2-cup measuring cup. Let stand until yeast dissolves, about 5 minutes.
Stir in 3 tablespoons oil. With machine running, pour yeast-oil mixture through feed tube. Blend until ball of slightly sticky dough forms, about 1 minute.
Transfer dough to lightly floured surface; knead until smooth and elastic, adding more flour if very sticky, about 5 minutes. Rub with 1/2 tablespoon oil; place in resealable 1-gallon plastic bag. Seal bag. Let dough rise at room temperature until doubled, about 2 hours.
Open bag; punch down dough in bag. Reseal. Chill overnight, punching down occasionally. Divide into thirds. Do ahead: Wrap pieces separately; freeze up to 1 week. Thaw 2 pieces in refrigerator before continuing. Let 2 wrapped pieces stand at room temperature 1 hour before shaping.
For topping: heat 3 tablespoons oil in large skillet over medium-high heat. Add mushrooms; sprinkle with salt. Sauté until tender, about 5 minutes. do ahead Can be made 1 day ahead. Cool, cover, and chill.
Sprinkle 2 large sheets of parchment with flour. Roll out 2 dough pieces, each on separate parchment sheet, to 10-inch rounds, letting dough rest a few minutes if springing back.
Brush with oil; sprinkle each with 1/2 cup mozzarella and 1/3 cup Parmesan.
Top with mushrooms, then dot with goat cheese. DO AHEAD Slide pizzas on parchment onto baking sheets; cover with plastic. Chill up to 4 hours. Let stand at room temperature 30 minutes.
Position 1 rack in bottom third and1 rack in top third of oven; place heavy baking sheet on each and preheat oven to 450°F for at least 30 minutes.
Slide 1 pizza on parchment onto each hot baking sheet. Bake 8 minutes; reverse sheets. Bake pizzas until crusts are brown at edges and on bottom, about 10 minutes. Sprinkle with chives.

Makes two 10 inch pizzas.

Print recipe with images | without images

Beet and Goat Cheese Arugula Salad
From Giada De Laurentiis

Ingredients

1/4 cup balsamic vinegar
3 tablespoons shallots, thinly sliced
1 tablespoon honey
1/3 cup extra-virgin olive oil
Salt and freshly ground black pepper
6 medium beets, cooked and quartered
6 cups fresh arugula
1/2 cup walnuts, toasted, coarsely chopped
1/4 cup dried cranberries or dried cherries
1/2 avocado, peeled, pitted, and cubed
3 ounces soft fresh goat cheese, coarsely crumbled

Directions

Line a baking sheet with foil. Preheat the oven to 450 degrees F.
Whisk the vinegar, shallots, and honey in a medium bowl to blend. Gradually whisk in the oil. Season the vinaigrette, to taste, with salt and pepper.
Toss the beets in a small bowl with enough dressing to coat. Place the beets on the prepared baking sheet and roast until the beets are slightly caramelized, stirring occasionally, about 12 minutes. Set aside and cool.
Toss the arugula, walnuts, and cranberries in a large bowl with enough vinaigrette to coat. Season the salad, to taste, with salt and pepper.
Mound the salad atop 4 plates. Arrange the beets around the salad. Sprinkle with the avocado and goat cheese, and serve.

Serves 4.

Print recipe with images | without images

Halibut and Fall Harvest Sauté
From Food and Wine magazine

Ingredients

3 tablespoons unsalted butter
1 large shallot, coarsely chopped
1 large garlic clove, coarsely chopped
6 ounces peeled butternut squash, cut into 1/2-inch dice (1 1/2 cups)
1 medium parsnip, cut into 1/2-inch dice
1 small turnip, cut into 1/2-inch dice
Kosher salt and freshly ground pepper
1/2 cup dry white wine
4 thyme sprigs, plus thyme leaves for garnish
1 bay leaf
1 1/4 cups chicken stock or low-sodium broth
1 tablespoon extra-virgin olive oil
1 1/2 pounds skinless halibut fillets, cut into 2-inch pieces
2 tablespoons all-purpose flour

Directions

In a large saucepan, melt 2 tablespoons of the butter. Add the chopped shallot and garlic and cook over moderate heat until softened, about 3 minutes.
Add the squash, parsnip and turnip and cook over moderately high heat until they begin to soften, about 5 minutes. Season with salt and pepper.
Add the wine, thyme sprigs and bay leaf and cook until the wine reduces by half, about 2 minutes. Add the stock, cover and simmer until the vegetables are tender, about 10 minutes.
Meanwhile, in a large nonstick skillet, heat the olive oil. Season the halibut pieces with salt and pepper and dust them lightly with the flour. Add the halibut to the hot skillet and cook over moderately high heat until light golden, about 2 minutes per side.
Add the fish to the vegetables and simmer for 2 minutes. Using a slotted spoon, transfer the fish and vegetables to shallow bowls.
Discard the thyme sprigs and bay leaf. Swirl the remaining 1 tablespoon of butter into the broth. Season with salt and pepper and spoon over the stew. Garnish with the thyme leaves and serve.

Serves 4.

Print recipe with images | without images

Grilled Steak with Blue Cheese Potatoes
From Martha Stewart

Ingredients

3 garlic cloves, coarsely chopped
3 tablespoons coarsely chopped fresh rosemary, plus sprigs for garnish
1/4 cup plus 2 tablespoons Worcestershire sauce
2 tablespoons extra virgin olive oil, plus more for brushing
Freshly ground pepper
1 3/4 pounds skirt steak
1 1/2 pounds small red potatoes
Coarse salt
3 ounces blue cheese, crumbled

Directions

Preheat grill to high. Stir garlic, rosemary, Worcestershire sauce, and oil in a nonreactive dish; season with pepper.
Place steak in dish, cutting to fit if necessary; coat both sides with marinade. Marinate, turning once, 15 minutes, or up to overnight in the refrigerator.
Cover potatoes with cold water in a medium saucepan; add a pinch of salt. Bring to a boil. Reduce heat, and simmer until just tender, about 15 minutes. Drain; let cool slightly. Slice potatoes in half, and brush lightly with oil; season with salt and pepper.
Grill steak, turning once, to desired doneness, 3 to 4 minutes per side for medium-rare. Set aside. Meanwhile, grill potatoes, turning once, until lightly browned, about 5 minutes.
Immediately sprinkle with cheese. Thinly slice steak against grain. Divide steak and potatoes among 4 plates. Serve, garnished with rosemary sprigs.

Serves 4.

Print recipe with images | without images

Fast & Easy Dinner: Poached Halibut with Green Beans and Potatoes

partysugar — Tue, 11 Mar 2008 05:47:39 -0700

Poaching is a delicious technique when applied to fish. Simmered lightly in dry white wine, this halibut is delicate, flaky, and flavorful. A drizzle of chive butter adds a rich finish. Paired with crisp green beans and boiled red potatoes, this makes a lovely balanced dinner. If you prefer to use another type of fish, choose a firm fleshed white fish like mahi-mahi or swordfish. For the recipe that would also make an elegant entertaining meal, read more.

Poached Halibut with Green Beans and Potatoes
From Real Simple magazine

Ingredients

1 pound red potatoes
2 1/2 teaspoons kosher salt
1 pound green beans, trimmed
3 tablespoons unsalted butter
2 tablespoons chopped fresh chives
1/4 teaspoon freshly ground black pepper
4 6-ounce pieces halibut
2 1/2 cups dry white wine

Directions

Place the potatoes in a large pot with enough cold water to cover them by 2 inches.
Add 2 teaspoons of the salt and bring to a boil. Reduce heat and simmer until almost fork-tender, about 15 minutes.
Add the green beans and cook 5 minutes more, until just tender. Drain and set aside.
In the same pot, melt the butter over low heat with the chives, 1/4 teaspoon of the salt, and 1/8 teaspoon of the pepper.
Quarter the potatoes and return them to the pot with the green beans. Stir gently to combine. Season the fish with the remaining salt and pepper and place in a large skillet.
Pour in just enough wine to reach halfway up the sides of the fish. Bring to a simmer over medium-low heat. Cook 6 to 8 minutes, covered, until the fish is opaque.
Serve with the beans and potatoes. Spoon any extra chive butter on top of the fish.

Serves 4.

Print recipe with images | without images

Savory Sight: Halibut alla Fiorentina

YumSugar — Fri, 15 Feb 2008 16:13:31 -0800

I was checking out the posts on TeamSugar when I came across haute77's post about her Halibut alla Fiorentina. I must admit, my jaw nearly hit the ground. This dish looks so delicious - her hubby takes great pics! - and sounds absolutely executable. According to haute, it's fun delicious and fast. To check out more tasty pics and find out which recipe she's using, read more.

And if you have any of your own Savory Sights, be sure to put them in our group or let us know!

Halibut alla Fiorentina
Submitted by TeamSugar member haute77

If you want to impress your friends or family and not spend hours in the kitchen, this recipe is for you. It's easy, fun, delicious, and fast. Although I'm not a huge Giada fan, she does make good recipes so I had to try this.

The recipe called for Sea bass, but instead I chose to use Halibut.

My husband devoured this. Here's how it turned out!

Print recipe with images | without images

Fast & Easy Dinner: Foil Pack Fish Florentine

partysugar — Wed, 12 Sep 2007 05:39:11 -0700

Using store-bought salad dressing as a quick fix marinade makes mid-week meals a snap. Tonight's fish is drowned in a bath of sundried tomato salad dressing before being rapidly steamed in a foil packet in the oven. The best thing about this meal - besides the fact that it comes together in minutes - is that no pots, pans, or plates are needed. If sundried tomato dressing doesn't sound appealing to you, don't fret, supermarkets are full of various dressings and vinaigrettes in every flavor imaginable. To check out a recipe that can be altered to your preferences, read more

Foil Pack Fish Florentine
From Kraft Foods

1 cup instant white rice, uncooked
1 cup warm water
1 halibut fillet (1/2 lb.), cut crosswise in half (or the white flaky fish of your choice)
2 cups baby spinach leaves, coarsely chopped
1/4 cup Sun-Dried Tomato Dressing
1 Tbsp grated Parmesan cheese

Preheat the oven to 375ºF.
Spoon 1/2 cup rice onto center of each of two 18-inch-long sheets of heavy-duty foil. (Or use double-layer sheets of regular foil.) Fold up all sides of foil slightly to form rim. Pour 1/2 cup warm water over each mound of rice; top each with 1 fish piece.
Arrange spinach around fish. Drizzle dressing evenly over fish and spinach. Bring up foil sides. Double fold top and ends to seal each packet, leaving room for heat circulation inside. Place foil packets in single layer in shallow baking pan.
Bake 15 min.
Place one packet on each of two dinner plates. Cut slits in foil with sharp knife to release steam before opening each packet. Sprinkle evenly with cheese.

Serves 2.

Print recipe with images | without images

Fast & Easy Dinner: Halibut and Sweet Potato Chowder

partysugar — Tue, 28 Aug 2007 09:01:31 -0700

Chowders are a wonderful meal for this time of year, as they make a lovely transition from summer to fall. Not all chowders take hours to make and this one with poached halibut and soft sweet potatoes can come together in just 30 minutes. It's not too heavy on the cream either - the recipe calls for only 1/4 cup - and if you don't have saffron threads substitute saffron powder. Make this for dinner tonight. Get the recipe, read more

Halibut and Sweet Potato Chowder
From Sunset magazine
Image Source

1 tablespoon olive oil
2 andouille sausages (6 to 8 oz. total)
1 onion (6 to 8 oz.)
1/4 teaspoon saffron threads (see notes)
3 cups reduced-sodium chicken broth
1 sweet potato
1/4 cup whipping cream
salt
pepper
2 pounds halibut, boned and skinned
1 green onion

Pour olive oil into a 4- to 6-quart pan over medium-high heat; add andouille sausages, sliced 1/4 inch thick, and stir often until beginning to brown.
Add onion, peeled and chopped, and stir often until limp. Add saffron threads, chicken broth, and sweet potato, peeled and cut into 1/2-inch chunks. Bring to a boil, then reduce heat and simmer until sweet potato is barely tender when pierced, about 5 minutes.
Stir in whipping cream and salt and pepper to taste.
Meanwhile, rinse halibut and pat dry; cut into 1-inch chunks. Lay chunks on top of soup, cover, and cook until halibut is opaque but still moist-looking in the center (cut a piece to check), about 10 minutes.
Gently stir soup. Ladle into bowls and garnish with thinly sliced green onion.

Serves 4-6.

Print recipe with images | without images

Today's Special: Halibut with Swiss Chard, Leek and Pepper Stew

partysugar — Wed, 28 Feb 2007 08:53:12 -0800

I was pleasantly surprised to see that in a recent poll, the majority of you guys said you enjoyed eating fish. We all have heard how fish is really important to incorporate into our weekly diets, due to its myriad of health benefits, and I'm glad to see that most of you have turned this information into action. Tonight I propose we have fish and vegetables for dinner, seriously could it get any healthier? The vegetables are sautéed until tender, the fish is placed on top and the dish gets baked quickly in the oven. This is a great everyday dish and an easy entertaining meal for a small impromptu crowd. To make your grocery list, read more

Halibut with Swiss Chard, Leek and Pepper Stew
From Food & Wine magazine

1 tablespoon extra-virgin olive oil
1 large Spanish onion, chopped
4 large garlic cloves, thinly sliced
1/2 cup dry white wine
1/2 medium butternut squash, peeled and cut into 3/4-inch dice
1/2 pound Swiss chard, stems discarded, leaves torn into large pieces
1 red bell pepper, cut into 3/4-inch dice
1 yellow bell pepper, cut into 3/4-inch dice
1/2 teaspoon fennel seeds
1/2 teaspoon dried thyme
1/4 teaspoon crushed red pepper
Salt and freshly ground pepper
Four 6-ounce skinless halibut fillets
1/2 cup shredded basil leaves

Preheat the oven to 425 °.
Heat the olive oil in a large enameled cast-iron casserole. Add the onion, leek and garlic, cover and cook over low heat, stirring occasionally, until softened, about 10 minutes.
Add the wine and cook until almost evaporated, about 3 minutes.
Add the squash, Swiss chard, red and yellow bell peppers, fennel seeds, thyme and crushed red pepper. Season the vegetables generously with salt and pepper, cover and cook over low heat, stirring occasionally, until the squash is tender, about 15 minutes.
Spread half of the vegetable stew in an 8-by-11-inch glass or ceramic baking dish.
Season the halibut with salt and pepper and nestle the fillets in the stew; cover with the remaining vegetables.
Bake for about 15 minutes, or until the halibut is just cooked through. Sprinkle with the basil and serve.

Serves 4.

NOTES One Serving: Calories 334 kcal, Total Fat 7.9 gm, Saturated Fat 1.1 gm, Protein 39 gm, Carbohydrates 26 gm

Print recipe with images | without images