lindrusso
07-17-2001, 11:38 AM
After all my travels, I'm finally able to start cooking again. I tried the halibut dish on my mom last night and all three of us loved it. Very easy, light and delicious. It was also nice to use my garden basil for the first time - the only thing the bunnies have not decimated!
The bean dish sounds very uninteresting to me, but my MIL fixed it for us and we loved it. The bok choy is what turned me off to it, but baby bok choy is so nice and tender - an entirely different thing than that yucky stuff they use as filler in Chinese restaurants. I didn't have dark mustard and substituted Dijon with success - however I'd be very interested to see the difference dark mustard might make.
Anway, enjoy!
GRILLED HALIBUT WITH LEMON-BASIL VINAIGRETTE
from Epicurious.com; Bon Appétit, July 1995
2 1/2 tablespoons fresh lemon juice
2 tablespoons olive oil (preferably extra-virgin)
2 garlic cloves, crushed
1/2 teaspoon grated lemon peel
3 tablespoons thinly sliced fresh basil or 3 teaspoons
dried
2 teaspoons drained capers
1. Whisk lemon juice, olive oil, crushed garlic cloves and grated lemon peel in small bowl to blend. Stir in 2 tablespoons fresh basil and capers. Season vinaigrette to taste with salt and pepper. (Can be prepared 1 hour ahead. Let stand at room temperature.)
2. Prepare barbecue (medium-high heat) or preheat broiler. Season halibut steaks with salt and pepper. Brush fish with 1 tablespoon vinaigrette, dividing equally. Grill or broil halibut steaks until just cooked through, about 4 minutes per side. Transfer fish to plates. Rewhisk remaining vinaigrette; pour over fish. Garnish fish with remaining 1 tablespoon basil and serve.
3. Serves 4. Per serving: calories, 224: fat, 10 g; cholesterol, 45 mg; sodium, 125 mg.
Black Bean and Bok Choy Salad
from Philadelphia Inquirer???
2 cans black beans, drained
4 ribs celery, diced
5 scallions, chopped, white parts only
2 small heads baby bok choy, chopped
3 tablespoons red wine vinegar
1/4 cup olive oil (I reduced this to 2 tablespoons and added a bit more vinegar)
3 tablespoons dark mustard
Mix beans, celery, scallions and bok choy. Whisk together vinegar, oil and mustard and toss beans in dressing. Add salt and pepper to taste. Refrigerate for at least one hour before serving. Serves 4.
The bean dish sounds very uninteresting to me, but my MIL fixed it for us and we loved it. The bok choy is what turned me off to it, but baby bok choy is so nice and tender - an entirely different thing than that yucky stuff they use as filler in Chinese restaurants. I didn't have dark mustard and substituted Dijon with success - however I'd be very interested to see the difference dark mustard might make.
Anway, enjoy!
GRILLED HALIBUT WITH LEMON-BASIL VINAIGRETTE
from Epicurious.com; Bon Appétit, July 1995
2 1/2 tablespoons fresh lemon juice
2 tablespoons olive oil (preferably extra-virgin)
2 garlic cloves, crushed
1/2 teaspoon grated lemon peel
3 tablespoons thinly sliced fresh basil or 3 teaspoons
dried
2 teaspoons drained capers
1. Whisk lemon juice, olive oil, crushed garlic cloves and grated lemon peel in small bowl to blend. Stir in 2 tablespoons fresh basil and capers. Season vinaigrette to taste with salt and pepper. (Can be prepared 1 hour ahead. Let stand at room temperature.)
2. Prepare barbecue (medium-high heat) or preheat broiler. Season halibut steaks with salt and pepper. Brush fish with 1 tablespoon vinaigrette, dividing equally. Grill or broil halibut steaks until just cooked through, about 4 minutes per side. Transfer fish to plates. Rewhisk remaining vinaigrette; pour over fish. Garnish fish with remaining 1 tablespoon basil and serve.
3. Serves 4. Per serving: calories, 224: fat, 10 g; cholesterol, 45 mg; sodium, 125 mg.
Black Bean and Bok Choy Salad
from Philadelphia Inquirer???
2 cans black beans, drained
4 ribs celery, diced
5 scallions, chopped, white parts only
2 small heads baby bok choy, chopped
3 tablespoons red wine vinegar
1/4 cup olive oil (I reduced this to 2 tablespoons and added a bit more vinegar)
3 tablespoons dark mustard
Mix beans, celery, scallions and bok choy. Whisk together vinegar, oil and mustard and toss beans in dressing. Add salt and pepper to taste. Refrigerate for at least one hour before serving. Serves 4.