Summer Halibut

I made a recipe this last week, of halibut, roasted with sweet onions, citrus and fresh herbs. It was so delicious and simple, that it felt slightly sinful to eat. Remember that fresh (truly fresh) fish will not have that unpleasant "fishy" flavor, so if yours has that, you may want to seek a more reputable fish monger. Alternately, you could visit a lake or stream near you.   After doing a little research, check out what I found out about the health benefits of halibut:

Just Two Servings of Omega-3-rich Fish a Week Can Lower Triglycerides
Protection against Fatal Heart Arrhythmia
Help Prevent and Control High Blood Pressure
Stroke Prevention
Eating Fish Daily Provides Substantially More Protection against Heart Attack
Fish, Fruit and Vegetables Protective against Deep Vein Thrombosis, Pulmonary Embolism
Promote Detoxification
Cancer Protection
Lower Your Risk of Leukemia, Multiple Myeloma, and Non-Hodgkin Lymphoma
Halibut and Other Fatty Fish Highly Protective against Kidney Cancer
Fish -- Food for Better Thought as We Age
Omega-3 Fat, DHA, Destroys Alzheimer's Plaques
Omega-3-Rich Diet Improves Mood, Reduces Depression

Who knew eating something so delicious would be so good for you?

I recommend serving this fresh steamed or sauteed green beans, and roasted potatoes or quinoa.

4 (approximately) 6oz pieces of fresh Halibut

1 Tbs. Olive Oil

One sweet onion (white or yellow)

1tsp. garlic powder

2 Tbs. butter

2 tsp. fresh thyme

1 Tbs. fresh chives 

2 lemons

Salt and Pepper

Preheat your oven to 400*

Slice the onion into thin rings and arrange them in the bottom of a 9x13 casserole dish.  Drizzle them with the Olive Oil and sprinkle lightly with salt and pepper.  Place the pan in the oven to roast for 15 minutes.

In the mean time, season the fish with salt and pepper, garlic powder, half of the herbs, and the zest of one of the lemons and the juice of one lemon.  Lay each fillet in the pan on top of the onions and place in the oven to roast.  You should roast it for 10 minutes per inch of thickness on your halibut steaks.

While your fish is roasting, combine the remaining herbs and juice of the lemon along with the 2Tbs of butter.  Stir to combine.

Once your fish is done roasting, remove it from the oven.  Divide the herb butter in 4ths, and spread each portion over the fish fillets.

Plate, serve and EnJoy!

Gobble Gobble

As is evidenced by this blog, I LOVE to cook! I inherited this gift from my mother and as a result, holiday's around our house means food wars between my mother and me. Only occasionally does it get ugly. We usually manage to keep the peace. Our wars always revolve around the food choices. My mom tends to prefer the traditional and I tend to prefer the out of ordinary fare. I might make mashed potatoes, but they will have browned butter, or boursin cheese stirred in. In order to keep the peace, I have made it my goal to find ways to improve on texture and taste while keeping the traditional aspect alive. This turkey recipe is the absolute best way to make a turkey hands down. Please don't feel like you have to use the exact same flavors as I have listed here, but the basic recipe is essential. I like the flavors of classic sage, rosemary and thyme, but I don't like them to be too bold, so I have toned them down with the addition of citrus, apples and onions. But please don't skip on the brining process, it surely creates the most moist and flavorful meat possible.


Please note that you will need to plan ahead, as the brining process takes 24 hours prior to cooking your turkey.

Brine:

• 3/4 cup salt
  1/2 cup brown sugar
  2 oranges, quartered
  2 lemons, quartered
• 2 Apples, quartered
• 4 sprigs thyme
  4 sprigs rosemary
• 4 leaves of fresh sage
• One large onion sliced thickly
•  
• To make the brining solution, dissolve the salt and sugar in 2 gallons of cold water in a non-reactive container (such as a clean bucket or large stockpot, or a clean, heavy-duty, plastic garbage bag.) Add the oranges, lemons, apples, thyme, rosemary, sage and onion.
  
  Note: if you have a big turkey and need more brine than this, use 1/2 cup salt and 1/2 cup brown sugar for every gallon of water.
  
  
  
  Turkey Ingredients:
  8 Tbs. (1 stick) unsalted butter, at room
  temperature
  2 tsp fresh Thyme
• 2 teaspoons fresh rosemary
• 1 tsp fresh sage
• Finely grated zest of 2 oranges
  Finely grated zest of 1 lemon
  1/2 tsp. freshly ground pepper
  
  Directions:
  
  Remove the turkey from the brine, rinse well with cold water, pat dry and let the turkey stand at room temperature for 1 hour. 

Position a rack in the lower third of an oven and preheat to 400°F.

In a bowl, using a wooden spoon, beat the butter, herbs, orange zest, salt and pepper until well blended. Set aside.

Gently slide your fingers under the breast to loosen the skin and work your fingers down to the thigh, being careful not to tear the skin. Spread one-third of the butter mixture evenly under the skin. Spread one-third of the mixture inside the body cavity, then spread the remaining mixture evenly on the outside of the turkey. Truss the turkey if desired using kitchen twine.

Place the turkey, breast side up, on a rack in a large roasting pan and roast for 45 minutes. Reduce the heat to 325°F and continue roasting, basting every 30 minutes with the pan juices. After about 2 1/2 hours of total roasting time, begin testing for doneness by inserting an instant-read thermometer into the thickest part of the breast and thigh, away from the bone. The breast should register 165°F and the thigh, 175°F. If the breast begins to cook too quickly, tent it loosely with aluminum foil. Total roasting time should be 3 to 3 3/4 hours.

Transfer the turkey to a carving board, cover loosely with foil and let rest for 20 minutes before carving.

Serves 12 hungry people. 

Simple Herb Roast Chicken

There is something very warm and comforting about a simple roasted chicken on a chilly autumn evening.  It need not be complicated in flavor or preparation, but there are a few key points to getting it just right.  Start with a high-quality bird, season it correctly, cook it at a high temperature for the ideal amount of time for its weight and let it rest before you carve it.

The herbs listed here are ones that make a good simple roast chicken, but of course you can add any of your favorite herbs.  I sometimes add lemon or orange slices as well.  Slice them very thinly and slip a few slices under the skin with your herbs, and don't forget to stick a few in the cavity as well.  The juices from the citrus will steam on the inside, infusing the chicken with even more flavor.

This can be served with just about anything from mashed potatoes to buttered noodles and of course the leftovers are just as versatile.  Use them for soup, chicken tacos, sandwiches, pasta... Be creative!



This is my niece Elisa in Versailles in 2007
I know this has nothing to do with Roast Chicken, but I'm feeling nostalgic.
France is incredibly beautiful in the fall.

 Ingredients:
1 roasting chicken, 4 to 5 lb.
2 teaspoons chopped fresh rosemary, plus one 4-inch sprig
1 Tablespoon chopped fresh thyme, plus 3 bushy sprigs
1 Tablespoon chopped parsley (preferably Italian Flat leaf)
1/4 cup extra-virgin olive oil, plus more for rubbing
Freshly ground pepper, to taste
2 tsp. kosher salt, plus more, to taste
1/2 small yellow onion
3 large garlic cloves
Directions:


Preheat the oven to 425°F. Cut off the chicken’s tail with kitchen scissors. Remove the giblets and remove the excess skin and fat from the cavity and neck.

In a small bowl, stir together the chopped rosemary, thyme and parsley and the 1/4 cup olive oil and season with pepper. Gently separate the chicken skin from the meat with your fingers, being careful not to tear the skin. Loosen the skin above the cavity the same way, reaching in as far as possible to loosen the skin on the tops of the thighs and legs. Slip the herb mixture between the skin and flesh, and rub it evenly over the exposed meat, covering it as much as possible. Pat the skin back into place and tuck the wing tips under.

Season the cavity with the 2 tsp. salt, then stuff with the herb sprigs, onion and garlic, pushing them in as far as they will go. Tie the legs together with kitchen string.

Rub the outside of the chicken with olive oil and season well with salt. Place, breast side up, in a roasting pan. Roast the chicken until the juices run clear when the thigh is pierced, about 1 hour and 10 minutes (12 to 15 minutes per pound), or a thermometer inserted in the thickest part of the thigh (not touching bone) registers 165°F. THIS IS VERY IMPORTANT:  Let the chicken rest for 15 minutes before carving.  This will allow the juices in the chicken to re-distribute into the meat, making it stay moist, tender and flavorful.

enJoy!