Tag Archives: Almond

Pan-Roasted Fish Fillet w/ Olive, Almond & Orange Relish

21 Jun

Fish is something I grew up with when I was a kid. Being half Portuguese, I would probably be excommunicated if I didn’t like fish. Especially if that fish was cod or sardines. My Mom makes this killer baked cod with olive oil, potatoes, & onions. I’ve tried making it a few times, and my husband says that my version is pretty tasty as well.

This particular dish left me with some battle wounds. You see, I tend to get a little frazzled in the kitchen. I have my music playing in the background, 4 different pans going, the oven on high, and stuff scattered EVERYWHERE. Sometimes I don’t pay attention. Sometimes I take a pan out of the oven, plop it on top of the oven, go do something else, and FORGET that I JUST took said pan out of the oven, and proceed to grab HOT handle and yelp and run to the bathroom.

All while my husband plays video games.

While it hurt like a b&*tch it wasn’t actually as bad as I thought. And I got my first kitchen battle wound. Guess worse things have happened….

Have you entered for a chance to win a copy of America’s Test Kitchen’s Cooking for Two yet?!? Head on over HERE to enter. Remember, you have until 3PM on Wednesday 6/22 to enter!!

Pan Roasted Fish Fillets w. Olive, Almond & Orange Relish
From Cooking for Two 2011 

For the Fish

  • 2 (6-8oz) skinless white fish fillets, 1-1.5″ thick (I used haddock)
  • salt and pepper
  • 1/4 tsp sugar
  • 2 tsp vegetable oil
  • Lemon wedges, for serving
Adjust oven to middle position and preheat to 425 degrees. Pat fish dry with a paper towel and season with salt and pepper. Sprinkle 1/8 tsp sugar evenly over skinned side of each fillet.
Heat oil in 10″ oven safe non-stick skillet over high heat until just smoking. Place fillets in skillet, sugared sides down, and press down lightly to ensure even cooking. Cook until browned 1-1.5 minutes. Using two spatulas, flip fillets and transfer skillet to oven.
Roast fillets until centers are just opaque and register 135 degrees on instant-read thermometer. 7-10 minutes. Serve immediately w/ lemon wedges and relish.
For the Relish
  • 1/4 cup slivered almonds, toasted lightly
  • 1/4 cup pitted green olives, coarsely chopped
  • 1 small garlic clove, minced
  • 1/2 tsp grated orange zest plus 2 tbsp fresh orange juice
  • 2 tbsp extra virgin olive oil
  • 2 tbsp minced fresh mint
  • 1 tsp white wine vinegar
  • salt and pepper
Pulse almonds, olives, garlic and orange zest in food processor until nuts and olives are finely chopped, 10-12 pulses. Transfer to bowl and stir in orange juice, olive oil, mint, and vinegar. Season with salt and pepper to taste and spoon over fish before serving.

Daring Baker’s: Panna Cotta & Florentine Cookies

27 Feb

As you are reading this I am probably having a fabulous time in San Francisco (And getting ready to head to Lake Tahoe for snowboarding and snow tubing and other fun stuff!), so I’d like to make you feel better by showing you this fabulous panna cotta I made for Daring Baker’s.

When I tasted this panna cotta, it tasted EXACTLY like a melted vanilla milkshake. You can really taste when you are using vanilla beans and vanilla extract, there’s just that extra OMPH of vanilla flavor. Now, if you don’t like melted vanilla milkshake then there is probably something wrong with you.

To be honest, the panna cotta was a little on the extra jiggly side, but I think it was still a success for it being my first time! If you want your panna cotta to be extra creamy, substitute the half and half with heavy cream.

Then, pairing the panna with these beautiful florentine cookies? Oh man, that’s just way too much. I originally wanted to make these into round cookies, however the cookie dough was a little too runny and basically turned into one big sheet by the time I took it out of the oven. Oops? Well, the important thing is that they still tasted fabulous.

The February 2011 Daring Bakers’ challenge was hosted by Mallory from A Sofa in the Kitchen. She chose to challenge everyone to make Panna Cotta from a Giada De Laurentiis recipe and Nestle Florentine Cookies.

Florentine Cookies

As seen on Food Network

  • 2.5oz sliced, blanched almonds
  • 1.5 tbsp all purpose flour
  • 1 tbsp grated orange zest
  • 1/8 tsp salt
  • 1/2 cup sugar
  • 1 tbsp half and half
  • 1 tbsp honey
  • 2.5 tbsp unsalted butter
  • 1/4 tsp vanilla extract
  • 2 oz dark chocolate
  • 3 oz semi-sweet chocolate chips

Preheat oven to 350 degrees. Line a baking sheet with parchment paper.

In a food processor add the almonds and pulse until finely chopped. Stir together the nuts, flour, orange zest and salt in another mixing bowl.

Put the sugar, half and half, honey and butter in a small sauce pan. Cook over medium heat, stirring occasionally until it comes to a roiling boil. Continue to boil for 1 minute. Remove from heat and stir in the vanilla, then pour into the almond mixture and stir to combine.

Pour the mixture onto the baking sheet and spread evenly. Bake 10-11 minutes, turning pan once, until golden brown.

Let cool for 10 minutes, then using a sharp knife, cut into about 15 pieces. If some of them break, that’s ok!

While they are cooling, fill a small saucepan with water and bring to a simmer. Combine the chocolates and melt until smooth. Once the cookies are cool, place about 1-2 tsp of chocolate on every other cookie and then sandwich them with the other plain cookie. If you want, drizzle more chocolate on top and on any broken pieces. Let them dry completely on a wire rack.

Panna Cotta

As seen on Food & Wine

  • 2 cups half and half
  • 1/4 cup sugar
  • 1/2 vanilla bean, insides scraped
  • 1 1/8 tsp gelatin
  • 1/5 tbsp water

In a small saucepan, combine the half and half, sugar and vanilla bean. Bring the mixture to just a simmer over medium heat. Remove from heat, cover and steep for 15 minutes.

Meanwhile, in a small bowl, sprinkle the gelatin over the water and let stand until evenly moistened, about 5 minutes.

Uncover the cream mixture, and reheat over medium high heat to just a simmer again. Remove from heat, and stir in the gelatin until dissolved. Remove the vanilla bean. Pour the mixture into ramekins and let cool to room temperature. Cover with plastic wrap and refrigerate for at least 3 hours.

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