Fish Soup Provencale with Escarole, Fennel and Orange Salad

by Jennifer

I’ve adapted this recipe (increased the vegetables, garlic and orange zest, increased the fish a little and the half-and-half a tad), either from Eating Well or Cooking Light (which basically are the same, in my mind), and it’s wonderful.  There’s a little heat, there’s the orange zest, the fennel seeds, and it’s not difficult to make.  While the potatoes are cooking you can put together the salad (use the same orange: zest for soup, fruit for salad).  Soup serves 4 – 6;  salad serves 4.

Fish Soup Provencale

  • 1 TBS olive oil
  • 1 large onion, chopped
  • 1 medium green pepper, chopped
  • 1 medium red pepper, chopped
  • 2 large garlic cloves, chopped
  • freshly grated zest of one orange
  • 1/4 tsp crushed red pepper
  • 1/4 tsp dried thyme
  • 1/8 tsp fennel seeds
  • 1 bay leaf
  • 14.5 oz. can Italian-style diced tomatoes, undrained
  • 1 medium – large potato, peeled and cubed
  • 1 1/2 cups water
  • 1/2 cup white wine
  • 1 – 1 1/2 lb. firm white fish (I used flounder)
  • 1/4 cup chopped parsley
  • 1/3 cup half-and-half
  • 1 scant tsp kosher salt
  • freshly ground black pepper

Heat oil in a large pot over medium heat.

Add onion, peppers and garlic, and cook, stirring occasionally, for 5 minutes.

Add crushed red pepper through tomatoes with their juices and cook, stirring, until it boils (should be just about 1 – 2 minutes).

Add potatoes, cover, and cook for 10 minutes.

Add water and wine, cooking for another 5 minutes (uncovered).

Add fish and parsley and cook over medium-low heat until fish is opaque, about 3 – 4 minutes.

Stir in half-and-half, salt and pepper to taste.  Remove bay leaf and serve.

Escarole, Fennel, and Orange Salad

  • 1 small head escarole, outer leaves discarded, torn into bite-size pieces
  • 1 fennel bulb, halved lengthwise, cored, then thinly sliced
  • 1 orange, rind removed, cut into bite-size pieces
  • 1 1/2 TBS sherry vinegar
  • 1 TBS extra-virgin olive oil
  • sea salt and freshly ground black pepper to taste

Whisk together vinegar, oil, salt and pepper.

Place escarole, fennel and orange in a serving bowl, and toss gently with dressing to combine.


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Fennel, Onion and Olive Pizza; Asparagus with Orange Dressing and Toasted Hazelnuts

by Jennifer

Saute the fennel and onion first, then set aside, wash out the pan, and use it to cook the asparagus.  While the fennel and onion are cooking, roll out the dough, chop the olives and hazelnuts, and whisk the dressing.  The asparagus can be served warm or at room temperature.  Serves 4.

Fennel, Onion and Olive Pizza – adapted from Cooking Light

  • about 1 lb. pizza dough (I used the grilled pizza dough recipe;  remember you can make it up to 2 days in advance)
  • 2 TBS olive oil
  • 2 medium bulbs fennel, cores removed and thinly sliced
  • 1 large onion, thinly sliced
  • 1/4 tsp dried oregano
  • 1/4 tsp dried thyme
  • salt and freshly ground black pepper to taste
  • 3/4 cup bottled pizza sauce or marinara sauce
  • generous 2 cups shredded mozzarella cheese
  • 1/2 cup chopped pitted Kalamata olives
  • cornmeal for pizza paddle

In a large skillet over medium heat, heat the oil, then add the fennel through pepper and cook, stirring frequently,

until browned and tender, about 15 minutes.  Prepare grill.

Roll out dough to a (roughly) 14” circle;  transfer it to a cornmeal-dusted pizza paddle (or rimless baking sheet).

Slide dough onto grill and grill for about 3 minutes, or

until distinct grill marks appear on the bottom and the top is all puffed.  Slide the crust back onto the paddle and turn it over so the grilled side is up.

Spread the sauce over the crust, leaving about an inch border all around.

Spread the fennel-onion mixture over the sauce.

Sprinkle the cheese over the mixture,

then scatter the olives.

Return to the grill for another 3 – 4 minutes, until the cheese is melted and there are grill marks on the bottom.

Asparagus with Orange Dressing and Toasted Hazelnuts – adapted from Gourmet magazine

  • 1 1/2 lb. asparagus, trimmed
  • 1/4 cup chopped toasted hazelnuts
  • 1 tsp freshly grated orange zest
  • juice from 1/2 orange
  • juice from 1/2 lemon
  • 2 TBS extra-virgin olive oil
  • salt and freshly ground black pepper to taste

Cook the asparagus in a wide saucepan of boiling, salted water for 4 minutes, or until crisp-tender.  Drain asparagus and arrange on a platter.

While the asparagus is cooking, whisk together the zest through pepper.  Drizzle dressing over asparagus, then sprinkle with the hazelnuts.

Millet and Vegetable Pilaf with Almond-Orange Sauce

By Jennifer

Millet and Vegetable Pilaf with Almond-Orange Sauce

This recipe is from Mollie Katzen’s Still Life with Menu cookbook, and not only is it tasty, you feel really healthy after eating it.  If you like, rather than have this as the main dish, serve it as a side dish alongside grilled chicken or fish.

Serves 4 – 6, depending on if it’s the main meal or a side.

Millet and Vegetable Pilaf – adapted from Mollie Katzen’s Still Life with Menu cookbook

  • 1/2 lb. mushrooms, coarsely chopped
  • 3 leeks, coarsely chopped (cut lengthwise into quarters, then chop crosswise), and rinsed
  • 2 TBS unsalted butter
  • 1 tsp salt
  • 2 cups raw millet
  • 2 cups boiling water
  • 1 large carrot, diced or quartered lengthwise and chopped
  • 10 oz. frozen cut green beans, ideally organic

Leeks chopped and rinsed

Melt the butter in a large pot over medium heat;

Mushrooms, leeks and salt in the pot

add the mushrooms, leeks and salt and saute for 5 minutes.

Adding the millet

Add the millet and continue to saute, stirring occasionally, for another 5 minutes.

After removing the cover

Add the boiling water, cover the pot and cook for 5 minutes.

Adding green beans and carrots

Add the carrots and green beans, just placing them on top, and cook, covered, with the heat reduced to medium-low, for 15 minutes.

Millet pilaf is finished

Stir pilaf, mixing in the carrots and green beans, and serve hot, topped with Almond-Orange Sauce (see below for recipe).

Dinner is served

Almond-Orange Sauce – from Mollie Katzen’s Still Life with Menu cookbook

  • 1 cup almond butter OR a little over 1 cup roasted almonds, ground into a paste in the  food processor
  • 1/2 cup boiling water
  • 1/2 cup orange juice
  • 1 TBS soy sauce
  • 1 tsp. minced fresh ginger OR 1/2 tsp. ground ginger
  • 1/2 tsp. fresh orange rind
  • salt, to taste

Almonds

Combine the almond butter and boiling water in a bowl and carefully mix until uniform, or, if you ground almonds, add the boiling water to the processor and process until smooth.

Almond butter

Transfer to a bowl and add the remaining ingredients, stirring well.  Serve warm or at room temperature;  left-over sauce goes well with grilled fish or grilled chicken.

Almond orange sauce

Beet, Orange and Black Olive Salad

By Jennifer

Beet, Orange and Black Olive Salad

Adapted from Plenty by Yotam Ottolenghi

  • 1 bunch beets
  • 2 oranges
  • mix of soft lettuces, i.e. Boston lettuce, baby red chicory, etc., washed and dried
  • 5 TBS Greek black olives (the drier, wrinkly kind, not Kalamata)
  • 3 TBS olive oil
  • 1 1/2 TBS red wine vinegar
  • salt and black pepper

Beets ready to roast

Trim beets, place on foil, add a splash of water, and seal with foil.

Beets roasted and tender

Roast in a 400 degree oven for 45 – 60 minutes, until a knife can be easily inserted.

Beets peeled and sliced

When cool, rub off the skins and slice into quarters or eighths, depending on the size of the beets.

Remove the pits from the olives by either using your hands to tear them in half, or using the side of knife to push down on the olive until the pit is extruded.

In a large bowl toss together the beets, greens, oranges, oil, vinegar, salt and pepper, and serve.

Beet, Orange and Black Olive Salad

Beets with Watercress and Orange

By Jennifer,

Beets with Watercress and Orange

This recipe is from Fields of Greens by Annie Somerville.

  • 1 bunch beets
  • 3 TBS fresh orange juice
  • 1 TBS Champagne vinegar
  • 1/8 tsp salt
  • freshly ground black pepper
  • 1 bunch watercress

Preheat oven to 400.

Beets ready to roast

Trim beets and place them, with a good splash of water, in a foil-lined tray.  Cover with foil and bake for 45 – 60 minutes, depending on their size.  Check to see if they’re tender by piercing one with a sharp knife.

Beets out of the oven

Beets, without skin

If tender, let them cool, then rub off the skins and cut into thin rounds or wedges.

Sliced beets marinating in orange juice and vinegar

In a medium-sized bowl combine orange juice, vinegar, salt and pepper, then add the beets and toss to coat;  set aside (I set mine aside in the fridge for a good 6 hours).  Trim the long stems off the watercress, wash and spin-dry well.

When ready to serve, place a good handful of watercress on each plate and arrange some beets on top;  sprinkle with pepper.