Tuesday, June 8, 2010

Channeling My Inner Julia

It's been awhile since I've posted recipes so here are two we recently enjoyed. Daughter Quinn made the Sole Meuniere (from the Barefoot Contessa) and I made the Carrot and Fresh Fennel Colesaw with Nantes carrots and spring onions from my twice-a-month box of organic goodies from Full Circle Farms.

Easy Sole Meuniere
(serves 2)

1/2 c flour
Kosher salt and freshly ground pepper
4 fresh sole fillets, 3-4 oz. each
6 tablespoons unsalted butter (yes, 6! and worth every calorie)
1 teaspoon grated lemon zest
6 tablespoons freshly squeezed lemon juice (3 lemons)
1 tablespoon minced fresh parsley

  • Preheat oven to 200 degrees. Have 2 heat-proof dinner plates ready.
  • Combine flour, 2 teaspoons salt (we used less) and 1 teaspoon pepper in a large shallow plate. Pat the sole fillets dry and sprinkle one side with salt.
  • Heat 3 tablespoons butter in a large saute pan over medium heat until it starts to brown. Dredge 2 sole fillets in the seasoned flour on both sides and place t hemin the hot butter.
  • Lower the heat to medium-low and cook for 2 minutes. Turn carefully with a metal spatula and cook for 2 minutes on the other side.
  • While the second side cooks, add 1/2 teaspoon of the lemon zest and 3 tablespoons of the lemon juice to the pan. Carefully put the fish fillets on the ovenproof plates and pour the sauce over them.
  • Keep the cooked fillets warm in the oven while you repeat the process for the remaining 2 fillets. Sprinkle with parsley and serve immediately!
Carrot and Fresh Fennel Slaw
(we made 1/2 the recipe and it was a huge salad!)

1 medium cabbage, quartered, cored, very thinly sliced
2 fresh medium fennel bulbs, trimmed, halved, very thinly sliced
1 small spring onion, halved and thinly sliced
3 large carrots, peeled, coarsely shredded
1/4 cup fresh parsley, chopped
2 tablespoons lemon juice
3/4 cup mayonaise
1/2 cup sour cream (I was out so used nonfat yogurt)
1/2 teaspoon sugar
1 tablespoon celery seed

Combine cabbage, fennel, onion, carrot and parsley in large bowl. Whisk mayo, sour cream, lemon juice and sugar in medium bowl to blend; season with salt and pepper. Add to cabbage mixture; toss to coat. Sprinkle with celery seeds and mix in. Refrigerate at least one hour for flavors to blend.

1 comment:

  1. Oooh, I love writer blogs with recipes! Your food is gorgeous, and such yummy ingredients. I'm sure Hattie would approve!