Pan-fried Rainbow Trout with New Potatoes and Button Mushrooms

                                                                       

  Catching and cooking pan-sized rainbow trout are fond memories from living on Porcupine Lake, Alaska.  The seasoned, lightly floured fish frying in a little oil sent the smell of thyme wafting through the rustic cabin.

Fresh water trout are one of the better buys at your fish monger.  Try this easy preparation to enjoy them today.

Pan-fried Trout with New Potatoes and Button Mushrooms

Serves two

Ingredients:

1 medium fresh water trout, cleaned,
washed, and blotted dry

2 Tablespoons plain flour

½ teaspoon salt

½ teaspoon black pepper

1 teaspoon dried thyme plus extra shake
over frying potatoes and mushrooms

2 tablespoons olive oil

5 to 6 small new potatoes, each cut in
half

1 packet (200g) button mushrooms

½ cup/4 oz white wine

2 Tablespoons toasted flaked almonds

Put the flour, salt, pepper, and thyme in a bag with the trout and shake to coat.
Remove trout from bag.

Par-boil the potatoes for 10 minutes.   Drain

Place oil in a large heavy skillet and heat to medium. 

Add the potatoes and mushrooms; sprinkle with a bit of dried thyme; cook for about 5 minutes, turning occasionally.

Add the floured seasoned trout to the middle of the skillet, making way between the potatoes and mushrooms.  Cook for 5 to 6 minutes continuing to turn over the potatoes and mushrooms occasionally during the cooking.  Turn over the trout.  Add the white wine and cook for 2 minutes.  Cover and cook for 5 minutes more.

Divide trout into 2 fillets, removing the back bone in the process. Sprinkle each with a tablespoon of flaked almonds.  Serve with the potatoes, mushrooms, lemon and a green vegetable.

Serve hot with fresh lemon and your favorite green vegetable.

           

             

Minestrone with Pesto

This known comfort food is given a tasty twist with the addition of a spoon of homemade pesto into each bowl at the table.  Especially welcome on cold winter days.









Ingredients:

About 200g of button or small cap mushrooms

1 can broad beans, including juice

1/2 cabbage, roughly cut or shredded

200g French beans, cut into mouth size pieces

3 large courgettes, sliced

1 can chopped tomatoes with juice

3 tablespoons olive oil

2 litres/quarters water

Salt and Pepper



80g/3 oz short pasta

Put all of the above ingredients, except the pasta, into a large soup pan.  Turn on the heat and bring up to simmer for two hours.  Add the pasta for the last 10 minutes of cooking.  Serve hot letting everyone add a spoon of pesto (below) at the table.

Pesto:

100g pine nuts, toasted and cooled

1 packet fresh basil, or the leaves from one small plant

5 tablespoons extra virgin olive oil

1-2 cloves garlic, peeled

3 heaping tablespoons grated parmesan cheese

Put all the ingredients for the pesto in your food processor or blender.  Process a few seconds until smooth.  Transfer to a small serving bowl to pass at the table.

Vegan Sushi

This colourful and tasty sushi is easily done.  My first attempt is shown.  Christopher, nephew, and talented cook demonstrated how to put the few needed ingredients together for the this pleasing result.  It made a hit at our recent piano recital gathering.







Ingredients:

1 kg Sushi Rice (allow 1 cup rice to 2 cups water)
Sushi Seasoning liquid, one bottle (you'll have lots left for other times)
Roasted Seaweed, Sushi Nori, several sheets
3--4 Carrots, Peeled and very thinly sliced lengthwise
2 Ripe Avocados, Peeled, seed removed, and thinly sliced lengthwise
1 Cucumber, Cut in the width of the Sushi Nori, and thinly sliced lengthwise

Ginger pickles, fresh preferable but bottled may be what is available in your grocery

Soy Sauce (Optional)



Have ready:  Bamboo mat (plastic film wrap can be substituted if necessary)

Preparation:

First cook the rice in your rice cooker or in a large heavy pot.  When cool, add a few shakes of sushi seasoning liquid; do not over mix or rice will become too sticky.

Lay one sheet of seaweed on the bamboo mat, short side nearest you.  Cover evenly with about 1 1/2 cups rice.

Place one slice each of carrot, avocado, and cucumber on top of rice (at end nearest you).

Using both hands, roll up starting with the vegetable end, slightly stretching the seaweed as you go.

Cut the roll into the sushi sizes desired.

Continue until the desired amount of sushi is made or until you are out of rice, seaweed, and vegetables.

Place the ginger pickles in a small bowl near or on top of the prepared sushi.  Soy sauce can be offered if desired.

Roasted Winter Vegetables and Wholegrain Rice

This vegan dish has proven to be very popular with all vegetarians and meat eaters within my family and circle of friends.  Second helpings are the usual so make plenty.

The vegetables used grow abundantly in our Alaskan homestead gardens.  Thankfully they are also plentiful in most groceries.









Oven temperature:  450F/230C     Serves:  6-8

Vegetable preparation:  Cut all of those listed into 1-inch pieces

1 small butternut squash, peeled and deseeded
1 each (or about 300g/2/3s lb.)  of celeriac (or rutabaga), swede (turnip), carrots, and parsnips, peeled
3 large red onions, peeled and cut into eighths
1 handful curly parsley, snipped with kitchen shears
1 teaspoon each dried thyme and tarragon
4 large cloves garlic, peeled and sliced
4 tablespoons olive oil
1 teaspoon each salt and coarse ground black pepper

Mix all of the above in your roasting pan.  Place in heated oven and roast about 40 minutes, until lightly brown on edges of vegetables and soft in the middle of each piece.

While vegetables are roasting prepare the rice:

20 fluid ounces (550 ml) wholegrain rice
2 tablespoons olive oil
2 large yellow onions, peeled and coarsely chopped
1 quart (litre) boiling water
3-4 vegetable cubes
1 teaspoon salt

Use a large heavy pot to cook the rice.  Bring the oil up to a medium heat in the pan; add the onions and cook 3-4 minutes with occasional stirring.  Next add the rice, stirring to coat with the oil.  Add the boiling water, vegetable cubes and salt.  Bring to a low simmer and cover.  Let cook, without stirring, for 45 minutes or until all the water is absorbed and the rice is tender.

Mix the cooked rice with the roasted vegetables and serve piping hot.

Homemade Pasta

Making fresh pasta is often a family venture for us.  We gather around the kitchen island with pasta flour, eggs, oil, and hands ready to help.  A recent purchase of a pasta machine and drying rack give a more professional touch.  However, for years we used a rolling pin to create lovely tagliatelle and the back of kitchen chairs to dry the rolled pasta sheets before cutting into strips.  Pictured here is Rich, partner of my nephew Chris.  Both spent the past holidays with us and joined in pasta preparation.

Serves 4

Ingredients:

300g/10 oz pasta flour ("00")
pinch salt
1 tablespoon olive oil
extra flour for dusting surface when rolling pasta

1. Pour the flour and salt out on a clean work surface.  Make a well in the centre and add the eggs and
2. oil.
3. Using a tablespoon mix thoroughly.  Knead the dough lightly.  Divide in half.
4. Roll each half on the lightly floured surface until it is to desired thinness.  We say the thinner, the better.  Muscle bound men help here.   Dry each sheet on the back of a kitchen chair for about 10 minutes.
5. Roll up each sheet loosely like strudel and cut through at regular 5mm/1/4 inch wide intervals to make tagliatelle.  Let them dry on the counter or a drying rack for 30 minutes for longer.
6. Cook in a large pan of salted boiling water for 2 to 3 minutes.  Drain.
7. Serve with your choice of sauce or simple toss lightly with oil, salt and pepper.

Seafood Soup

This bright red crowded seafood soup is welcome  anytime but I prepare it for sitting down with the family on Christmas Eve before we dash off to friends for mulled wine and mince pies and then on to carol service.  The taste is made special with the incorporation of not only a mix of shell fish but also saffron, mint, basil, Cayenne pepper, white wine, and Pernod into the thick rich tomato and fish stock base.  Crusty French bread is an essential accompaniment for mopping up soup left behind in your bowl.


Ingredients for 6 generous servings:

5 tablespoons olive oil
3 tablespoons chopped shallots
3 cloves garlic, finely sliced
1 handful parsley, snipped into small pieces
1 tablespoon crushed saffron
3 cups/24 oz tomato puree
1 quart/1 litre water
4 fish stock cubes
1 cup/8 oz dry white wine
Salt and coarsely ground black pepper
1 teaspoon dried mint
1 teaspoon dried basil
1/4 teaspoon Cayenne pepper
8 oz/250g sea scallops, quartered
1 packet raw shrimp, shelled (about one cup)
1 pound/500g raw cod, divided into 6 pieces
6 lobster tails/2 lobsters, cooked meat removed from the shells and cut into large bite size chunks
1 tin of clams including juice (about 1 1/2 cups)
2 tablespoons Pernod

Heat the oil in a large pan with the shallots and garlic for about one minute; do not brown; stir frequently.  Add the parsley, saffron, tomato puree, water, fish stock cubes, wine, salt and pepper (to taste), mint, basil, and cayenne pepper.  Simmer 15 minutes.  Add the scallops, shrimp, cod, lobster, and tin of clams; bring back to simmer and cook for another 15 minutes.

Stir in the Pernod and serve with crusty French bread.

Spinach Cheese Tart

This Italian tart made with ricotta cheese and chopped cooked spinach is a welcome site to the eye.  Served hot with a mixed vegetable salad it provides either a lunch or dinner with minimum time and expense.








Ingredients:

For the crust:

Have ready a 25 cm/10 inch flan pan.  Preheated 200C/400F oven.

250g/8 oz plain flour
1/4 teaspoon salt
125g/4 oz unsalted butter
1 egg yolk
4-5 tablespoons cold water

Sift the flour and salt into a mixing bowl.  Work in the butter with a pastry blender or your fingers until it is thoroughly and evenly distributed.  Mix in the egg yolk.  With a fork, mix in the cold water to make a soft dough.  Cover and let rest in the refrigerator for about 30 minutes.  Roll dough out and line the flan pan.  Prick the pastry with a fork.  Line it with baking paper; fill with ceramic beans (or dried) and bake for 15 minutes.  Remove paper and beans and bake for another 5 minutes.  Remove from oven and fill with filling given below.

Ingredients for filling:

1 250g/8 oz bag of fresh baby spinach leaves
375g/12 oz ricotta cheese
4 eggs
sprinkling of grate nutmeg
75 ml/3 oz single cream
Salt and ground black pepper

1 Tablespoon grated Parmesan cheese

Cook the spinach in the microwave according to directions on the bag.  Cool, then roughly chop.  Mix all the filling ingredients except the Parmesan in a bowl.  Pour into the pastry.  Sprinkle with the Parmesan cheese.  Bake at 180C/350F for about 30-40 minutes or until risen and golden brown.