8 ounces fresh skinless haddock fillet (or similar white fish)
1/4 cup gluten free all-purpose flour
1/4 cup imported Italian olive oil
1/2 stick (4 tablespoons) salted butter
1/2 cup chicken stock
1/2 cup white wine ( chablis)
Table salt and ground black pepper
1 whole fresh lemon
1 pound whole white potatoes, peeled (about 2 medium potatoes)
2 tablespoons imported Italian olive oil
1 tablespoon butter
1/2 teaspoon paprika
Table salt and ground black pepper
Small bunch fresh Italian parsley (or curly parsley), chopped, plus sprig for garnish
For the fish: Dredge the fish on both sides in the flour. Then, beat the eggs in a bowl using a fork or whisk. Take a saute pan and coat the bottom of the pan with the olive oil, so it is fully covered. Then turn the heat on medium, being careful to not let the oil burn. Splash in a speck of the egg batter to see if the oil is hot enough; the egg will puff up when the oil is ready. At this point, dip the dredged fish into the beaten egg, making sure to cover both sides well, and then place in the saute pan with the hot oil. Let the fish cook on each side until golden brown; be careful not to burn fish in the hot oil. Also, please note that the fish is very tender and breaks easily, so use caution when flipping the fish with a metal spatula or tongs.
For the margarita sauce: In another saute pan, add half of the butter, the chicken stock, the wine, pinch of salt and pepper, and squeeze in three-quarters of the fresh lemon. Make sure to save a few lemon wheels for garnish and set aside. Simmer the sauce for several minutes on medium heat, and then add the cooked fish to the sauce and let that simmer on low heat for a couple of minutes more. This is to infuse the sauce flavor with the egg-battered fish.
For the potatoes: Take the potatoes and cut into cubes. Par-cook them by boiling them in a small pot of water until they begin to soften, but still retain some firmness. In another saute pan over medium-low heat, coat the bottom of the pan with the olive oil and add the butter. Once the butter and olive oil have joined together, add the potatoes to the mixture and turn the heat to medium-high. Next, add the paprika, salt and pepper to taste. Stir the potatoes so that they are all coated evenly with the mixture. Taste one of the potatoes to know when they are finished cooking (they should be slightly crispy on the outside and soft on the inside). Place the cooked potatoes in a bowl and strain any excess oil from the potatoes. Garnish the potatoes with the parsley and finish with a pinch of table salt.
Plate the fish from the margarita sauce, then pour just a bit of the sauce over the fish to highlight the bottom of the plate surrounding the fish. Pour the remaining sauce into a small cup for dipping the fish and/or potatoes. Garnish the top of the fish pieces with 2 thinly sliced lemon wheels and a parsley sprig.
4 (4 ounce) fillets swai fish
2 tablespoons margarine
1/4 cup dry white wine
1 tablespoon lemon juice
1 tablespoon chopped fresh cilantro (optional)
1 teaspoon minced garlic
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon paprika
Preheat oven to 350 degrees F (175 degrees C). Spray a shallow pan or baking sheet with cooking spray.
Place fish fillets into the prepared pan.
Heat margarine in a saucepan over medium heat. Mix white wine, lemon juice, cilantro, garlic, salt, and black pepper into the melted margarine; simmer sauce for 2 minutes. Generously spoon sauce over fish fillets. Sprinkle fillets with paprika.
Bake in the preheated oven until fish flakes easily with a fork, 10 to 12 minutes.
makes 4 servings
Tonight, we paired the Swai Fillets with steamed broccoli and whole grain freekeh.
2 garlic cloves, peeled
2 tsp paprika
1 tsp sea salt, plus more to taste
8 mackerel fillets, skin on
1 pound new potatoes
2-3 scallions, trimmed and thinly sliced
For the vinaigrette
Pinch of saffron
1 Tbsp white wine vinegar
1 tsp Dijon mustard
1/4 cup extra virgin olive oil
Sea salt and freshly ground black pepper
1. Preheat the oven to 400°F.
2. Put the garlic and paprika into a mortar, add the salt, and pound to a smooth paste. Add a few drops of olive oil, then rub the flesh side of the mackerel fillets with the paste and set aside.
3. Make the vinaigrette. Put all the ingredients into a small bowl and whisk together with a fork. Season with salt and pepper to taste.
4. Line a baking sheet with parchment paper and brush lightly with olive oil. Lay the mackerel fillets skin side up on the paper and season the skin with sea salt. Roast for 8-10 minutes until the skin is crisp and the fish is cooked through. Remove from the oven and leave to rest.
5. Meanwhile, boil the potatoes in a large pan of salted water for about 15 minutes until tender, then drain. Return to the pan with 1 tablespoon of olive oil. Crush lightly with the back of a fork, then add the scallions and stir to combine. Season with salt, then add a couple of tablespoons of the vinaigrette.
6. Serve the crushed potatoes topped with the mackerel and a drizzle of the remaining vinaigrette.
Recipes from Gordon Ramsay’s Home Cooking by Gordon Ramsay.
Copyright © 2013 by Gordon Ramsay. Reprinted by permission of Grand Central Publishing. All rights reserved.
Yield: 4 servings
I wish I could get Gordon Ramsay to teach me some more techniques.
Prep: 15 min. Cook: 10 min./batch Yield: 6 Servings
1 cup brown rice flour
1/2 cup potato starch
2 cups Old Red Mill Gluten Free All-Purpose Flour
1/2 Xanthan Gum
3 teaspoons sugar
3 teaspoons baking powder
1/2 teaspoon salt
2 cups almond milk
2 tablespoons butter, melted
1 teaspoon vanilla extract
1/3 cup miniature semisweet chocolate chips, optional
1. In a large bowl, combine the flour, sugar, xanthan gum, baking powder and salt.
2. In another bowl, whisk the eggs, milk, butter and vanilla; stir into dry ingredients just until moistened. Stir in chocolate chips if desired.
3. Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray; turn when bubbles form on top. Cook until the second side is golden brown.
Yield: 12 pancakes.
Note: Read all ingredient labels for possible gluten content prior to use. Ingredient formulas can change, and production facilities vary among brands. If you’re concerned that your brand may contain gluten, contact the company.
2 pancakes (calculated without chocolate chips) equals 242 calories, 10 g fat (3 g saturated fat), 81 mg cholesterol, 464 mg sodium, 33 g carbohydrate, 2 g fiber, 7 g protein. Diabetic Exchanges: 2 starch, 2 fat.
Vietnamese Pork Pho
For the Pork Pho Broth:
2 tbsp. whole coriander seeds
4 whole cloves
2 whole star anise
2 quarts (2 liters/8 cups/64 fluid ounces) store-bought or homemade chicken stock
1 250-300g piece of pork (I used a huge 2 lb picnic roast. What? It was on sale!) (bone in or boneless)
1 3-inch (7.5 cm) chunk of ginger, sliced and smashed with side of knife
1 to 2 tbsps. sugar
1 to 2 tbsps. fish sauce
1 lb. (500 grams/16 ounces) dried rice noodles (about ¼ inch/6 mm wide)
2 cups (200 grams/7 ounces) bean sprouts, washed and tails pinched off
Fresh cilantro (coriander) tops (leaves and tender stems)
½ cup (50 grams/approx. 2 ounces) shaved red onions
½ lime, cut into 4 wedges
Sriracha chili sauce
Sliced fresh chili peppers of your choice
- To make the Pho Broth: heat a frying pan over medium heat. Add the coriander seeds, cloves and star anise and toast until fragrant, about 3-4 minutes. Immediately spoon out the spices to avoid burning.
- In a large pot, add all the ingredients (including the toasted spices) and bring to a boil.
- Reduce the heat to medium-low and let simmer for 2 hours, skimming the surface frequently.
- Use tongs to remove the pork piece (or pieces) and shred the meat with your fingers, discarding the bone if you have used bone-in.
- Taste the broth and add more fish sauce or sugar, if needed. Strain the broth and discard the solids.
- Prepare the noodles as per directions on the package.
- Ladle the broth into bowls. Then divide the shredded pork and the soft noodles evenly into each bowl.
- Have the accompaniments spread out on the table. Each person can customize their own bowl with these ingredients.
Credit goes to a quick Google search: Pork Pho
Large Sauce Pan
3 boneless, skinless chicken breasts
Prego Traditional Sauce
1 Box Glutino Spaghetti Pasta
2 tbsp extra virgin olive oil
2 bay leaves
1/4 cup of white wine
1/2 tsp sea salt
1/2 tsp pepper
1/4 tsp oregano
1/4 tsp parsley
1/4 tsp basil
1/4 tsp Italian seasoning
1/4 tsp rubbed sage
1 tbsp minced garlic
3 green onions
1/4 bushel cilantro
1. Cube chicken breasts and place in large sauce pan with olive oil.
2. Combine spices and white wine with cilantro and green onion in food processor and purée until liquified. Add mixture to sauce pan.
3. Shave carrots with peeler into sauce pan with other ingredients.
4. Brown chicken until white all the way through and then drain.
5. Return chicken to sauce pan and add spaghetti sauce.
6. Cook sauce on low while preparing spaghetti noodles.
7. Cook noodles in accordance with directions on the box.
8. Combine noodles with sauce, add cheese and serve.
This is a quick recipe that tends to go over well with your picky eaters. My autistic 7 year old can be very finicky about food, but she is sitting here scarfing it down. Always a win in my house. Figure out what you like and experiment in the kitchen
- Total Time: 1 hr 5 min
- Prep: 15 min
- Inactive: 30 min
- Cook: 20 min
- Yield:4 servings
- Level: Easy
- 4 pork chops, double cut, center cut, bone in
- 1/4 cup apple cider vinegar
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons minced ginger
- 1 teaspoon minced garlic
- 2 tablespoons fresh lemon juice
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/4 cup white wine
- 1 cup sliced (1/4-inch) yellow onions
- 2 cups cored and sliced (1/4-inch) Granny Smith apples
- 1/2 cup raisins
- 2 tablespoons butter
Preheat oven to 350 degrees F.
In a large saute pan heat 1 tablespoon extra-virgin olive oil to almost smoking, then add pork chops, shaking off excess marinade. Brown on both sides, then place on a sheet pan and put in the oven for 20 minutes or until internal temperature reaches 135 degrees F.
In the same saute pan deglaze with wine then add onions, apples and raisins and cook until apples are soft and onions are translucent. Add butter salt and pepper, to taste, and keep warm.
Remove chops from oven and add to the apple mixture. Serve hot.