Guacamole Trio & Tomatillo Salsa

Trio of Guacamole

Tomatillo Salsa

Mexican food makes everyone happy, everyone. Whether making a dinner reservation at the local taqueria or grilling up some fajitas for the familia, the joy of eating Mexican always makes people smile. The beautiful thing is that it is so accessible and the choices are getting better. I took my first trip to my local Mexican grocer. You know the place. It's down the street, has some signs in Spanish with words like mercado and carniceria in florescent colors hanging in the window. I had always wanted to see if this grocer kept the perfect ingredients to your favorite South of the border dishes. Guess what? It does. Homemade tortillas, quality cuts of meat ready for tacos, fresh produce, and a selection of dried chilis that wold make Bobby Flay drool. I cooked up a huge Mexican feast last night that I have to split into two posts, so look for Part 2 next week. We are going to start with some snacks. I made this tomatillo salsa based on the recipe I was given from the chef of the amazing villa I stayed in recently with my friends, Villa Balboa. It was not quite as great as the original, but pretty darn close. This trio of guacamole was so simple, but by adding some fruit and bacon (yes, bacon) to an original recipe, you give yourself some delicious options. 

Guacamole Trio

Forks & Amusement 2011

makes 3 cups

6-8 ripe avocados, halved, core removed, scooped into large bowl

juice of 2 limes

1 large handful of cilantro, chopped

salt and pepper to taste

green Tabasco sauce to taste 

1/4 cup chopped pineapple, mango, or strawberries

3 slices of good quality bacon cooked, cooled, and broken into small pieces

Mash avocados in bowl and add the lime juice, cilantro, salt, pepper, and Tabasco. Mix to combine. 

Divide the guacamole into thirds and separate into serving bowls. In one bowl add the fruit, mix to combine and top with some additional fruit to garnish. In another bowl add the bacon, mix to combine and top with a few bacon pieces to garnish. Add a bit of cilantro to garnish the plain guacamole. Serve with tortilla chips. 

Tomatillo Salsa

Forks & Amusement 2011

makes 5 cups

2 tablespoons olive oil

2 medium onions, roughly chopped

2 cloves of garlic, minced

12 tomatillos, husks removed, roughly chopped

2 dried arbol chilis (any dried chili will do, but watch the heat!)

2 jalapeno peppers, deseeded and roughly chopped (keep the seeds if you like it spicy)

2 tomatoes, roughly chopped

salt and pepper

1 handful of cilantro

juice of 2 limes

Place a large skillet or pot over medium heat, add the olive oil. Once hot, add the onion and cook just until starting to soften. Add in the garlic and cook until just fragrant, about 1 minute. Add the tomatillos, chilis, jalapenos, and tomatoes to the pot. Add salt and pepper to taste. Cook, stirring occasionally, until all the vegetables have softened, about 10 minutes. Remove from heat and let cool to room temperature. To cool faster, spread on a baking sheet and place in the freezer or fridge until just cooled. 

Place the cooked vegetables, cilantro, and lime juice in a blender or food processor and blend until smooth. Taste and add salt if needed. Serve with tortilla chips, top grilled steak, chicken, or fish, use as a dipping sauce for tacos or quesadillas, or use as a condiment for whatever you like! 

Enjoy! 

xo

Erin 

Shrimp and Chorizo Paella

 

As I said in my last post, I am slightly obsessed with saffron right now. Which is great for my mouth, not so great for my wallet. Saffron is a spice found in the spice aisle of most markets, costs about $16 for a teaspoon, and I can't get enough of it. When I came across this new recipe from Rocco DiSpirito's new book, Now Eat This, I had to try it out. This book is full of recipes that are all under 350 calories. Comfort food favorites like mac 'n cheese, spaghetti carbonara, and chocolate chip cookies. The tricks that he teaches in the book to cut calories and fat are similar to what I try to do on this blog and the best part is he uses real, wholesome ingredients to do it. This paella does not deviate too far from the original and uses quite a bit of ingredients that you already have in your home. I used defrosted frozen shrimp, added a few extra ingredients, and settled into this super flavorful dish feeling great about the 350 calorie count.

Shrimp & Chorizo Paella
Adapted From: Now Eat This, Rocco DiSpirito 2010
serves 4

2 oz. chorizo, halved lengthwise and sliced into 1/4 in. thick half-moons (look for this near the Italian sausage and bratwurst in your market, you could also sub any sausage that you like)
1 onion, chopped
6 garlic cloves
splash of vinegar or dry white wine
1 teaspoon saffron threads
1 cup long grain brown rice
1 3/4 cups low fat, low sodium chicken stock
optional: crushed red pepper to taste
1 - 14.5 oz can diced tomatoes
8 oz. medium shrimp, peeled and deveined
Salt and pepper
3/4 cup frozen peas
chopped fresh flat-leaf parsley for serving

1. Heat a dutch oven or large skillet over medium heat. When the pot is hot, add the chorizo and cook until the fat begins to render, about 2 minutes. Add the onion and coat with the chorizo, cook until onions just begin to become translucent, about 3 minutes. Add the garlic and saute, stirring often, until it is fragrant, about 1 minute.  Add in the rice, stir and toast, coating with the ingredients for about 1 minute. Then add the saffron, stock, and red pepper if using. Cover pot and bring to a boil. Reduce the heat  and cook at a very gentle simmer for about 30 minutes.

2. Stir in the diced tomatoes with their juices. Cover the pot, and continue to cook for another 25 minutes.

3. Season the shrimp with salt and pepper to taste, and stir the shrimp and frozen peas into the mixture. Cover, and continue cook until the shrimp are cooked through and the rice is tender, about 10 minutes.

4. Allow the paella to rest about 5 minutes, covered. Then fluff the rice with a fork, and serve sprinkled with the parsley.

Note: Taste the mixture as it may need more salt and pepper depending on the saltiness of your stock.

Enjoy!
xoxo
Erin

Provencal Vegetable Soup

Few things make me as happy as being awakened by the geese gawking while flying over my roof. Although this annoying sound will haunt me until Fall, hearing this so soon into March means that Spring is arriving. And soon. Temperatures are still quite chilly, but I know it is only a matter of days (wishful thinking) when I can trade in my wool coat for a light sweater. Not only will my wardrobe change, but my cooking will as well. This recipe is a start to that change. Although it is hot soup, it is something you picture eating on a terrace in the South of France, just as the temperatures start to climb. It is light, with a delicious tomato pesto stirred in called Pistou made from tomato paste, basil, garlic and Parmesan cheese. The Pistou would also be great tossed into pasta or used as a topping for a crostini. That is if you like garlic, which I worship. The soup has a ton of different flavors and a savory richness from the saffron in the broth that soaks into all the vegetables and pasta. So cheers to warmer weather, spring cooking, and those warmer weather seeking geese.

Provencal Vegetable Soup
Adapted from Barefoot In Paris, Ina Garten, 2004
serves 6 to 8

2 tablespoons good olive oil
2 cups chopped onions (2 onions)
2 cups leeks, white and green parts (2 to 4 leeks)
3 cups 1/2 inch diced unpeeled boiling potatoes (1 lb)
3 cups 1/2 inch diced carrots (1 lb)
1 1/2 tablespoons kosher salt
1 teaspoon black pepper
optional: 1 teaspoon crushed black pepper
3 quarts chicken stock
1 teaspoon saffron threads
1/2 pound haricots vert (thin green beans, look for fresh or frozen; if cannot find use regular green beans), end removed and cut in half
4 ounces spaghetti, broken into pieces
optional: 1 diced roasted chicken breast (I use the store bought rotisserie chickens)
1 cup Pistou (recipe follows)
freshly grated Parmesan cheese, for serving

Heat the olive oil in a large stock pot, add the onion, and saute over low heat for 10 minutes, or until the onions are translucent. Add the leeks, potatoes, carrots, salt, pepper and red pepper if using. Saute over medium heat for another 5 minutes. Add the chicken stock and saffron, bring to a boil, then simmer uncovered for 30 minutes, or until the vegetables are tender. Add the haricots verts, spaghetti and chicken if using, bring to a simmer, and cook for 15 minutes.

To serve, whisk 1/4 cup of the pistou into the hot soup, then season to taste. Depending on the saltiness of your chicken stock, you may need to add up to another tablespoon of salt. Serve with grated Parmesan cheese and more pistou.

To make in advance: cook the soup but don't add the haricots verts, pasta or pistou. When you are ready to serve, add the haricots and pasta, simmer for 15 minutes, then serve with the pistou.

Pistou
makes 1 cup

4 large garlic cloves
1/4 cup tomato paste
24 large basil leaves
1/2 cup freshly grated Parmesan cheese
1/2 cup good olive oil

Place the garlic, tomato paste, basil and Parmesan in the bowl of a food processor (a blender would work too) and puree. With the motor running, slowly pour the olive oil down the feeding tube to make a paste. Pack into a container, pour a film of olive oil on the top, close the lid. Refrigerate until ready to use for up to a few days or freeze for up to 6 months.

Enjoy!
xoxo
Erin

Fruit & Chocolate Skewers

If you are a regular reader, you will notice I don't post too many desserts. Although I love love love sweets, I don't have much patience for baking, measuring and assembling. I maybe make dessert 10 times a year and I am always looking for ways to simplify it (which normals includes a tub of gelato and strawberries). I came up with this idea because I was tasked to put a healthy dessert recipe together for a column. I came upon a special for marshmallows and was pleasantly surprised to see that they only have about 18 calories each. Bright colored fruit and a good drizzle of dark chocolate rounded out the plan. I thought putting on a skewer made it fun and allowed for some portion control. So here you have it, a guiltless sweet treat that is simple to prepare, perfect for a party, or your Valentine in the coming days.

Fruit & Chocolate Skewers
Forks & Amusement 2011

Skewer your favorite fruit (I used pineapple chunks and strawberries) with 2 marshmallows (only 18 calories each!). In a double boiler or a pot of simmering water with a bowl on top, melt dark chocolate (melt just a bit of you want to keep this guiltless, about 1/3 cup for 4), stir until smooth. Let cool slightly while continuing to stir and drizzle over skewers. Let cool, cover with plastic wrap and refrigerate until ready to serve. 

Enjoy! 

xoxo

Erin 

Edamame Dip with Whole Wheat Pita Chips

I am really into snacks lately. Problem is that once you eat the whole bag of tortilla chips the guilt starts to set in pretty quick. I for one love anything that has some sort of dip involved. Whether it is salsa, hummus or even ketchup, every snack is better when dipped. I wanted to try to lighten up my snacks this week and try something new. Edamame is a favorite snack or starter in every sushi spot I have ever been to. They are steamed soy beans served with a bit of salt. Surprisingly, these little guys pack a nutritious punch with lots of fiber and protein. This dip combines just a few ingredients and is really delicious with a bright green color. The lemon juice really brightens it up and I love the hint of red pepper flakes for heat. Now I can enjoy my snack with no guilt.

Edamame Dip with Whole Wheat Pita Chips

Makes 2 cups

2 whole wheat pitas, cut into wedges; if pockets, pull the wedges apart

2 tablespoons extra virgin olive oil, divided

10 oz bag of frozen edamame beans already shelled, steamed according to package directions (found in vegetable freezer section)

4 basil leaves, plus one extra chopped for garnish

2 cloves of garlic

½ cup of water

salt and pepper to taste

crushed red pepper to taste

Preheat oven to 400 degrees. On a baking sheet, spread the pita wedges out in one layer. Brush both sides with 1 tablespoon of the olive oil and sprinkle with salt. Bake for 10-12 minutes until toasted and crisp.

Meanwhile, in a blender or food processor, combine the rest of the ingredients and blend until smooth. If needed, add more water to smooth out the texture. Adjust seasoning to taste. Transfer to serving bowl, garnish with chopped basil and serve with pita chips at room temp. Make Ahead: Can be made day before serving.

Enjoy! 

xoxo

Erin  

Chicken Fricassee with Greek Green Beans

Julia Child always cooked by the mantra of "no apologies and no excuses." When it comes to cooking, not everything is going to turn out the way you want it to. I think art mimics life in this respect and I hope all you home cooks out there remember this each time you test your skills in the kitchen. I used to apologize for dishes before anyone even tasted it! I would say it was too salty, not seasoned enough, not crispy enough, looked nothing like the picture or even worse, that it was terrible. When I read Julia's memoir, the lesson of not making excuses for the food you are preparing and being proud of everything, regardless of the outcome was what stuck with me the most. This dish is one of those that I think needs another shot presentation-wise, but flavor-wise it was so yummy. Chicken Fricassee is a classic French dish that uses garlic, vinegar and tomatoes to give chicken a punch. The photo for this recipe, in one of my favorite books, looks amazing and yet I was surprised by how different mine looked when it was finished. But before I wrote off the recipe and started making excuses, I served it and enjoyed. The taste kept my mouth closed and the recipe in rotation.  So no excuses tonight, no apologies, even a not so perfect meal is still a lovingly made home cooked one.

Chicken Fricassee with Garlic and Red Wine Vinegar
Bon Appetit Y'All, Virginia Willis, 2008
serves 4 to 6

1 (4 to 5 lb) chicken cut into pieces (boneless, skinless chicken breasts can be subbed, see note below)
salt and pepper
2 tablespoons unsalted butter
1 tablespoon canola oil (I used vegetable oil)
4 cloves of garlic, crushed (just give it one good whack with the side of your knife, using your fist)
1 cup red wine vinegar
1 (15 oz) can whole tomatoes, crushed, with liquid (crush with your hands in the can)
1 cup chicken stock
1 bay leaf
2 sprigs flat leaf parsley
2 sprigs thyme

To cook the chicken, season with salt and pepper. Heat the butter and oil over medium heat in a large, straight-sided skillet or saucepan (no cast iron). Add the chicken, skin side down, without crowding the pan. Cook without crowding until a rich, golden brown on both sides, 3 to 5 min per side. (trick is to leave it alone as much as possible!) Remove chicken to a plate.

Pour off all but 1 tablespoon of fat. Add the garlic and cook until fragrant, 45 to 60 seconds. Add the vinegar and scrape with a wooden spoon to loosen any brown bits from the bottom of the skillet. Return the chicken to the skillet. Add the tomatoes with their liquid, chicken stock, bay leaf, parsley and thyme. Bring to a boil, then decrease the heat to medium-low, cover, and cook until the chicken is tender and the juices run clear, an additional 30 to 45 minutes. Taste and adjust for seasoning with salt and pepper.

To make the sauce, remove the chicken pieces to a warm serving dish, tent with foil. Increase the heat to high, and cook the sauce until reduced and lightly thickened, about 5 minutes. Taste and adjust for seasoning with salt and pepper. Remove and discard the herbs. Spoon the sauce over the chicken and serve.

Note: You can make with boneless, skinless chicken breasts. Adjust simmering time with sauce to just 8 to 10 minutes, until juices run clear. Remove breasts and tent with foil, once cooked through. Continue to simmer sauce until vegetables are tender and sauce is thick enough to coat a spoon. Return chicken to the sauce and finish as directed in third paragraph.


Greek Green Beans
Forks & Amusement 2011
serves 4 to 6

1 1/2 lb haricots verts (thin green beans, thinnest you can find), trimmed
1 tablespoon olive oil
1 clove garlic, minced
2 tomatoes, cored, seeded and chopped
15 black kalamata olives, pitted and roughly chopped
red wine vinegar
1/2 cup crumbled feta cheese
salt and pepper to taste

Bring a large pot of salted water to a boil and prepare a large bowl with ice and water. Add the beans to the boiling water and cook until just crisp-tender, about 3 minutes. Drain well and pat dry. Put the pot back on the stove over medium heat and heat the olive oil. Add the garlic and cook until fragrant, about 60 seconds, making sure not to burn it. Return the beans to the pot, along with the tomatoes and olives. Toss everything together and transfer to serving dish until just heated through. Drizzle with the vinegar, toss with the cheese, salt and pepper to taste. Can be served warm, room temp or cold.

Enjoy!
xoxo
Erin

Tomato Soup with Lemon and Rosemary

Another week of super cold temperatures and a weekend filled with a lot of fun in the city makes me want to curl up with comfort food that will not make me feel guilty. One of the ways I organize my week of cooking is always making something that will last a couple of days. Whether it is something that I can eat for lunch the next day or can be reheated and added to another recipe, I try to stretch what I make into multiple meals. It is a huge time saver and I promise to share more of these tips this year. Soup is always a great way to stretch a meal because you can make a huge pot of it, save some for lunches and even freeze some for a time when you don't feel like cooking, but want something homemade. Soup also tends to be healthful and light (as long as you stay away from lots of cheese and cream!), but also filling and comforting. What I like about this tomato soup is that it does not have too many ingredients, takes little time and is a lot more filling than your average tomato soup. You use white beans to give this soup more body, fiber, protein and flavor. Most of the ingredients in the soup are pantry and fridge staples, so it can be one of those meals that come in handy when you don't feel like making a grocery run. The whipped cream that you place on top is the indulgent part of the meal, but with just a small dollop and the super healthy ingredients in the soup, no guilt is necessary! You could also substitute the heavy cream with light sour cream, just skip the whipping step. This was also my attempt at a Meatless Monday, which is hard to do with a husband that appreciates his protein. It was all gobbled up and no one missed their meat! 

Hearty Tomato Soup with Lemon and Rosemary

Adapted from Giada's Kitchen 2008

makes 6 small bowls

2 tablespoons unsalted butter

1 onion, peeled and chopped

2 carrots, peeled and chopped (about 1 cup)

2 garlic cloves, chopped

1 (15 oz) can cannellini beans (white), drained and rinsed

1 (28 oz) can crushed tomatoes

3 cups chicken stock 

1 bay leaf

2 teaspoons minced fresh rosemary

1/2 teaspoon red pepper flakes (this makes it really spicy, so use less or none if you do not like spice)

3/4 teaspoon salt (I ended up using a bit more, taste and add more if necessary)

1/2 teaspoon freshly ground pepper

1/2 teaspoon sugar

2/3 cup heavy cream (can substitute light sour cream, skip step where you whip the cream)

zest of 1 lemon

In a large soup pot, melt the butter over medium high heat. Add the onion, carrot and garlic and cook until tender, about 4 minutes. Add the beans, tomatoes, stock, bay leaf, 1 teaspoon of the rosemary, red pepper flakes, salt, pepper and sugar. Bring the soup to a boil over high heat, then reduce the heat to low and simmer for 30 minutes covered. 

Puree the soup in a blender (or use immersion blender right in the pot if you have one) in batches, being careful to remove and discard the bay leaf. Also be careful when blending, as liquid expands when blended. Do just a couple of ladles at a time, hold the top tightly and pulse slowly. Return the soup to the soup pot and keep warm over low heat. Taste and adjust seasoning if necessary. 

In a medium bowl, whip the cream to soft peaks. Fold in the lemon zest and the remaining teaspoon of rosemary. To serve, ladle the soup into bowls and dollop each bowl with the lemon-rosemary whipped cream. Serve immediately. 

Enjoy! 

xoxo

Erin 

Raspberry Baked Brie

Now I know we all have seen this simple appetizer before, but this recipe just shows you that with a couple of extra steps you can make something that was very ordinary become fantastic. This is the perfect appetizer for you novice cooks that don't want to venture too far out of your comfort zone. By cooking some nuts and adding some jam, this baked brie becomes a sweet and savory bundle that everyone is going to want to devour. A friend brought this recipe over and we made it in just a few minutes and it was gone before anyone knew what had happened. If you are having people over for dinner or to watch the game this weekend, this will be a crowd pleaser. You can always use whatever jam you prefer in any flavor. Serve with some fruit in the matching flavor so everyone knows what is hiding inside. 

Brie en Croute #2

recipe by Paula Deen

serves 8

1 sheet frozen puff pastry (package comes with 2 sheets)

1 tablespoon butter

1/4 cup chopped pecans or walnuts

1 small (8 oz) wheel of brie

1/2 cup raspberry jam

2 eggs, beaten

Preheat oven to 375 degrees. 

Defrost 1 sheet of the puff pastry approximately 15 to 20 minutes and unfold (place remaining sheet in freezer for later use). 

Melt butter in a small saucepan over medium heat. Saute nuts in butter until golden brown, approximately 5 minutes. Place nuts on top of the brie and spread jam on top of nuts. 

Gently roll pastry with a rolling pin to increase the size of the sheet 1 to 2 inches in each direction. Brush both sides of the sheet with the beaten egg. Center the wheel of the brie on top of the pastry sheet. Bring all four corners of the sheet together above brie and twist slightly to form a "bundle." Attempt to "tie" gathered pastry together like a bow or arrange into a shape on top that looks nice. 

Place the "bundle" on an ungreased cookie sheet and bake for 20 to 25 minutes until pastry is golden brown. Serve with crackers or sliced baguette. 

Enjoy! 

xoxo

Erin 

Roasted Brussel Sprouts with Bacon

With the cold winter months blanketing us here in Chicago, it is time for some comfort food. I am slightly obsessed with this dish right now and have made it multiple times in the last couple weeks. Although many of us would frown upon these slightly bitter little cabbages, I have transformed them into a vehicle for the salty, rich flavor of bacon. When you roast these little guys with America's favorite food, they become sweet and caramelized with the smokey hints that always feel like home. Although this would not be considered the healthiest of vegetable choices given that the brussel sprouts soak up all that bacon goodness, at least you are eating some vegetables. Or at least this is what I am telling myself. Because these are so rich, I would serve with something a little lighter, like fish or a simply roasted chicken breast. Believe me, when you try these roasted brussel sprouts and die and go to heaven over their sweetness, you will never think of brussel sprouts the same way again.

Roasted Brussel Sprouts with Bacon
Forks & Amusement 2011
makes 4 sides

30 brussel sprouts, bottoms trimmed off, outside leaves taken off and cut in half lengthwise
salt
pepper
olive oil
2 slices thick, good quality bacon, chopped finely
juice of half a lemon

Preheat oven to 425 degrees.

Bring a large pot of water to a boil, salt the water with a good pinch, drop in the brussel sprouts. Cook for 3-5 minutes until just tender and bright green. Transfer to a bowl of ice water to stop the cooking process. Drain and towel off excess water.

Transfer the brussel sprouts to a baking sheet. Toss with just a splash of olive oil, salt, pepper and the bacon. Spread into one layer. Bake for 25-30 minutes, tossing every 10 minutes or so, until crisp and caramelized. Remove from oven and transfer to serving bowl.

Toss with the lemon juice, adjust seasoning if necessary. Serve warm.

Enjoy!
xoxo
Erin

Dreamy Sour Cream Waffles

I am having a hard time writing about these waffles because they just might my favorite recipe on the planet. These are a family tradition that I have been enjoying for as long as I can remember. After opening presents on Christmas Day, these waffles were quickly served warm out of the iron, drizzled with hot melted butter, warm maple syrup and devoured. Because of their richness and indulgent nature, these waffles were only served on the most special of days and cherished until the very last hot, puffy bite made it to your mouth. If you are expecting weekend company or just want to serve a special treat this weekend, look no further. You can mix the dry ingredients the night before if you would like, but really these waffles do not take much time. I like to serve them with fresh fruit and crispy bacon, which can be a great vehicle for that left over syrup on your plate. The secret of these waffles is the sour cream, which gives them a tangy flavor and a lightness that is hard to find in many waffle recipes. Leftover batter can be used the next day or you can make the extra waffles, cool to room temperature, freeze individually, then defrost and toast for future enjoyment. I hope you enjoy these waffles and that they just might become a tradition in your kitchen as well.

Sour Cream Waffles
Forks & Amusement 2011
makes 6 - 6 inch waffles

1/4 cup (1/2 stick) butter, melted
1 1/2 cups sifted flour
1 tsp sugar
3/4 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
3 eggs
2 cups (1 pint) sour cream

Preheat waffle iron. Melt butter.

Sift and measure flour; sift again with all remaining dry ingredients.

In a large bowl, beat eggs until light and lemon colored. (this is best done in a stand up mixer with the paddle attachment, but you can use a hand mixer or those strong arms) Blend in sour cream.

Add dry ingredients in small stages, gently combining each time. Blend in butter. (use a gentle hand with combining all the ingredients, this will keep the batter light and the waffles fluffy)

Using a ladle, pour batter onto hot iron and cook according to it's directions. (mine uses about 1/2+ cup of batter per waffle and takes about 5 minutes to bake)

Serve with melted butter and warm maple syrup.

Enjoy!
xoxo
Erin

Prosciutto Roasted Fish

Welcome back! I hope that everyone had a really joyous and fun holiday season and that your kitchens' were filled with food, family and friends. I heard from quite a few readers with questions on entertaining and I absolutely loved helping out. I spent most of my holiday time away where I got a little break from the kitchen. It was a great time to enjoy the cooking of others and get a few great ideas. I was able to host a small dinner on New Year's Eve with close friends and I made this great sea bass recipe. I love it because it turns out perfect, required about 5 minutes of work and came out so flavorful. If your new year's resolution is to make more dinners at home, this is a great start and a way to show off a bit without any fancy technique getting in your way. I served this with some pasta and asparagus, but you could serve it with anything. Since you are already roasting the fish, you could roast any vegetable as the Barefoot Contessa suggests in her recipe for this. She dices butternut squash, potatoes, parsnips and carrots very small, tosses in olive oil, salt, pepper and garlic and roasts until tender and just starting to brown (400 degrees, about 30-40 minutes). I try to share easy fish recipes, as I know for some making fish is a big step in their kitchen. So man up! Make 2011 a year that you will try anything in your kitchen! I promise you will love the journeys and results. Cheers!

Prosciutto Roasted Bass
serves 6
Adapted from: Back to Basics, Ina Garten, 2008

olive oil
salt and pepper
6 (about 8oz each) skinless fish fillets such as sea bass (this is my preference), halibut, salmon or striped bass
6 thin slices prosciutto di parma (freshly sliced is best, or look for it by the deli meat and cheese)
1/4 lb (1 stick) unsalted butter
6 sprigs fresh rosemary
3 tablespoons freshly squeezed lemon juice
lemon wedges for serving

Preheat oven 400 degrees
Line sheet pan with aluminum foil, and place a baking rack on top of the foil. Brush the fillets on both sides with olive oil and season liberally with salt and pepper. Wrap each fillet with a slice of prosciutto to form a wide band around the center of the fillet, overlapping the ends. Arrange the fillets on the rack with the prosciutto seam side down and roast 10 to 15 minutes, until barely cooked. (should feel just slightly firm in the center)

While the fish is roasting, melt the butter over medium heat in a medium sized saute pan. Add the rosemary sprigs and cook over low heat (if it seems to be taking too long, bring heat up a bit) until the rosemary leaves are crisp and butter begins to brown, about 5 minutes. Discard the rosemary, stir in the lemon juice, pinch of salt and pepper, and set aside.

To serve, place the fish on a platter or individual plates, spoon the rosemary butter on top, and garnish with a lemon wedge.

Enjoy!
xoxo
Erin

Happy Holidays!

This season has brought many surprises and little time for cooking. With an upcoming vacation and some much needed rest and relaxation, I am signing off for a couple of weeks. I will be thinking of you all season and what you might be making.

 I would love to see some of those holiday spreads, fantastic new recipes or a favorite family dish by emailing me at forksandamusement@gmail.com.

You can also email me if you need some inspiration, help or entertaining tips. I am happy to help! Cheers to a delicious holiday with friends and family.

xoxo
Erin