Combining the best of land and sea, this entrée is rich enough to satisfy and refined enough to attract immediate applause.
1/4 cup (60 mL) extra virgin olive oil
4 4-to-5-oz (115-to-125-g) pieces of fresh halibut
1 cup (250 mL) French green lentils
2 cups (500 mL) water
2 Tbsp (30 mL) apple cider vinegar
1/4 cup (60 mL) chopped ham
1/2 cup (125 mL) chicken or vegetable stock
1 cup (250 mL) organic dry white wine
1/4 cup (60 mL) white wine vinegar
Juice and zest of 4 organic lemons
2 shallots, chopped
2 sprigs thyme
1 cup (250 g) butter, cut into small cubes
Salt and pepper, to taste
2 Tbsp (30 mL) unsalted butter
1 clove garlic, chopped
1 bunch Swiss chard or kale
1 cup (250 mL) chicken or
Simmer lentils in water over medium heat until just cooked, about 20 to 30 minutes. Drain and drizzle with apple cider vinegar. Set aside.
To prepare Beurre Blanc, in small saucepan combine wine, vinegar, lemon juice and zest, shallots, and thyme. Simmer on medium high until two-thirds of liquid has evaporated, about 2 to 3 minutes. Remove from heat and whisk in 1 or 2 cubes of butter at a time, waiting until they are almost entirely incorporated before adding more. Add salt and pepper to taste and strain. Keep warm.
To prepare Roasted Halibut, preheat oven to 400 F (200 C). Heat oil in large cast-iron fry pan until it ripples but does not smoke. Place halibut skin side up in pan. Place pan in oven for 5 to 7 minutes, depending on thickness of halibut. Halibut is ready when it is not completely firm, but is not jiggly and raw either. Remove halibut from oven. Lift with thin spatula and flip onto warmed plate.
While halibut is in oven, add lentils, ham, and stock to another fry pan and simmer until stock is absorbed, about 5 minutes. In another pan, melt butter, add garlic, and brown slightly. Add Swiss chard or kale and stock. Cover and simmer until greens are tender, about 3 minutes. Remove excess moisture.
To serve, divide lentils in equal mounds in the middle of each serving plate and top with greens and a piece of halibut. Drizzle with Beurre Blanc. Serves 4.
source: "Open to Inspiration", alive #284, June 2006
These Asian-inspired salmon burgers won’t leave you missing the beef < or > the bun. And keep this fruity and fiery salsa in mind the next time you want to jazz up grilled chicken or taco night. Serrano pepper or chile de arbol would be good swaps for bird’s eye pepper in the salsa. You can even mix some Sriracha sauce into the burgers to further punch up the meal. Skin deep Skinless fish is the only way to go for burgers. A helpful fishmonger will kindly skin fillets for you before purchase. As an alternative to salmon, you can also blend up skinless fillets of arctic char or rainbow trout.
These whimsical weeknight quesadillas offer a great excuse to break out the long-forgotten waffle iron. The smoky, tangy pepper sauce is the perfect sidekick for this dish, but it’s also wonderful when tossed with pasta, stuffed into sandwiches, and slathered on burgers. TIP : When assembling quesadillas, keep fillings centred 1/2 in (1.25 cm) from the edge of the tortilla so they don’t spill over. TIP : Chipotle chiles are dried, smoked jalapenos. Adobo is a slightly sweet red sauce. Put them together in a can and they become a versatile pantry staple to add deep smoky heat to sauces, dips, marinades, and soups. No waffle iron? Then make these quesadillas using this skillet method. Place 1 tortilla in skillet, preferably cast iron, and cook over medium heat until dark spots appear and bottom is crispy, about 1 1/2 minutes. Turn over and cook until crispy and darkened on the other side. Remove tortilla from skillet and replace with another tortilla. Cook until darkened and crispy on one side, flip, and top with stuffing ingredients. Place crispy tortilla on top, press down gently, cover pan, and cook for 1 minute, or until cheese has melted.
This Mexican-Mediterranean hybrid dish gleans its tempered kick from parched ancho chilies, the dried form of poblano peppers known for their smoky quality and sweet to moderate heat. It’s a fantastic saucy, and comforting, appetizer or meal on its own. Serve with crusty bread to sop up every last bit of the red sauce, or spoon over cooked grain. Chili choices Experiment with different dried Mexican chili peppers in your dishes. Instead of ancho, other options, each with different heat levels and flavour nuances, include pasilla, guajillo, or morita. Look for them in Latin markets and some supermarkets. For leftover lovers Because the flavours in this dish only deepen with resting time, it’s a definite candidate for serving as leftovers; simply reheat in the oven or microwave. Cheezy choices If possible, compare labels and look for lower-sodium feta options. A ball of fresh mozzarella or bocconcini are great alternatives, or try a block of medium-firm tofu and substitute agave syrup in place of the honey for a vegan-friendly dish.
A good option for both backyard barbecues and healthy snacking, this creamy dip benefits from a little spicy crunch, courtesy of quick-pickled peppers. If you want your dip to have a smoky edge, blend in a chipotle-flavoured salsa. Or forgo the salsa and, instead, blend in a couple tablespoons of tomato paste and a single canned chipotle chili pepper. Extras of the pickled peppers are an exciting topping for burgers, sandwiches, and tacos. TIP : When using prepared chili pepper products such as bottled salsas, examine the ingredient list for items you really don’t want or need, namely sugar and high amounts of sodium.