Friday, February 4, 2011

Recipes from last night...

We had so much fun last night...such a great group of beautiful, inspiring, and smart women. Thank you Jessie for putting the group together!

Here are a few of the recipes from last night:

Ginger-Scallion Artic Char
Serves 8
2 tablespoons olive oil
5 bunches of scallions, trimmed and cleaned, sliced thinly lengthwise
1 ginger root, peeled and cut into thin matchsticks
½ cup soy sauce
1 large fillet Artic Char, weighing about 2 lbs, skin removed
1 tablespoon Dijon mustard
1 teaspoon paprika
juice from 1 lemon
1 garlic clove, minced

Preheat oven 350. In a large frying pan, heat the oil over medium-high heat. Add the scallions, and sauté until translucent.  Add the ginger, and cook for 5 minutes. Pour the soy sauce over, and simmer, until the mixture is dark, and all the liquid is absorbed. This takes about 10 minutes. Meanwhile, place the fish in a parchment-lined baking dish. In a small bowl, stir together the Dijon, paprika, lemon juice and garlic. Brush on top of the fish flesh. Bake the fish, uncovered for 25-30 minutes. You can check with a fork to make sure its cooked to your liking. Transfer the cooked dish to a serving dish, and spoon the ginger topping over the fish. Serve hot, warm, or even at room temperature.

Winter Arugula Salad with Avocado, Grapefruit & Pistachios
Serves 6-8
2 bunches fresh arugula (5 cups)
1 avocado, sliced thin
1 grapefruit, peel and pith cut away with a serrated knife and sections cut free from membranes
¼ cup shelled pistachios
1/3 cup good, strong olive oil
Juice from 1 lemon (use Meyer lemons, if in season)
¼ teaspoon Kosher salt
½ teaspoon black pepper

Place the arugula, avocado, grapefruit, and pistachios in a large bowl. Pour in the olive oil, squeeze lemon juice over, and season with salt and pepper. Toss well to coat. Serve alongside grilled meats or fish.

Fried Eggplant Slices with Harissa Dipping Sauce
Serves 10 
1 large eggplant, cut in half lengthwise, and sliced into ¼ inch slices (half-circles)
2 eggs, beaten
1 cup breadcrumbs
2 teaspoons finely chopped parsley, or herb of your choice
½ teaspoon salt
¼ teaspoon pepper
1 egg, beaten
½ cup vegetable oil

In a medium-sized bowl, combine the breadcrumbs, parsley, salt and pepper. Dip the eggplant slices into the eggwash, and then coat in the breadcrumb mixture. Shake off any excess. Place on a baking sheet. Heat half of the oil in a large frying pan over medium-high heat.  Fry a few slices at a time, about 30 seconds per side, until golden. Drain on paper towel. Repeat until all are fried. These are crispiest made the day you are serving them but are still great when made a day or two ahead of time. Serve alongside the harissa dipping sauce.

For Harissa:
1 tablespoon store-bought Harissa
½ lemon, squeezed
1 tablespoon minced cilantro

In a small bowl, combine all ingredients. Keeps refrigerated for up to 1 week.

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