Tuesday, April 24, 2012

"French" inspired fish

As we move into summer we start thinking about fresh summer fare in keeping with being healthy and in the changes in seasonal fruits, veggies, and even seafood.  The following recipe is easy, healthy and VERY tasty and incorporates some of these great seasonal items (*Link below) Hope you enjoy!  Incidentally I am doing a cooking class using this exact same recipe. If you live in the Austin area I would love for you to come by and partake. Lauren is usually always there, it's $16.99 and I teach a hands on, interactive cooking class. This next one is all about French cooking.  It is not a "look what I can do" class, it is totally a "see how easy it is to do this at home for your family" style class.  Added bonus, we serve wine with each course.

Link mentioned above - http://en.wikipedia.org/wiki/Seasonal_food#Summer

Class information:
Time: 5/3/12 6:30-8:00pm
651 N. US Highway 183
Leander, TX. 78641
Sign up ahead of time *Space is limited due to our smaller seating space*
Feel Free to email me to secure a spot:  tompkinsjacksonscott@yahoo.com

Sea Bass with Parsley Butter in Papillote 

Preheat oven to 350
2-4 Sea Bass fillets (Or if your fish market doesn't carry Sea Bass, Snapper is great or plain old Tilapia).
1 stick (4oz) salted butter room temp
1 tablespoon fresh lemon juice
2 tablespoons fresh italian flat leaf parsley (chopped fine)
1 teaspoon fresh thyme (Chopped fine)
Salt & pepper to taste

Method:  In a mixing bowl place all above ingredients (except fish) together and mix very well to incorporate all the herbs, and lemon juice. Taste and season to your liking and then set aside.

Place fish in individual parchment paper (enough paper for you to be able to wrap each fish up, DO NOT USE WAX PAPER) spread a generous amount of the Parsley butter onto each fish and seal up.
Do this to each fillet.  Place all the individual parchment wrapped fish onto a baking sheet and place into the oven and cook for 20-25min depending on your oven intensity.  Open bags, smell the aroma and serve with fresh poached green beans, rice or over a bed of mixed herb greens...Enjoy!!

Monday, April 16, 2012

"New" Old School Cookie

One of the restaurants I used to cook at had an amazing pastry Chef working there. I want to share a trick you can do to add a little pastry style flair to your plain old Chocolate chip cookies.
I call...

"Brown Sugar Choco Chip Cookies"

2 1/4 cups All Purpose Flour (AP)
1 tsp Baking Soda
1 tsp Salt
1 Cup **SALTED Butter (2 sticks) make sure they are VERY SOFT!! room temp.
1 1/2 cups Dark brown sugar, or whatever kind of brown sugar you have.
1 tsp Good Vanilla extract
2 Large eggs
1 cup Semi Sweet Choc chips
1 cup Milk Choc Chips
Preheat oven to 375 degrees

Method: Combine Flour, baking soda, and salt in a bowl. Separately beat butter, brown sugar, and vanilla extract with your mixer until mixture is creamy and lighter in color.  Add eggs one at a time until each egg is totally incorporated into butter mixture.  Add the dry ingredients very slowly about a 1/2 cup at a time to make sure mixture stays moist don't add more dry until each installment is totally absorbed by the butter/sugar mixture.  Lastly stir in 2 cups of chocolate chips after all the dry ingredients are mixed in. Scoop onto a parchment paper lined baking (or greased) sheet tray.  Cook 9-11 minutes depending on your oven.
WARNING!! Don't panic. The fact that we used all Brown sugar and no White sugar will make you think you over cooked them. They will naturally be darker as brown sugar has molasses in it which will caramelize and darken the cookie considerably. Cool and enjoy!

These are great and go very fast!!  Molasses = mega flavor in this Brown sugar cookie.

**Note We used salted butter because of the sweeter milk Chocolate chips.

Enjoy!! I will be posting two french inspired recipe's for dinner tomorrow when I have more time, for now enjoy the cookies!!

Tuesday, April 10, 2012

Food 101

Hey all, this Blog is designed with sharing my food passion in mind. I plan on sending weekly recipe's and a few new cooking ideas for every eater, Vegetarians and Vegans included. The first wine & recipe I want to share (below) since we are getting VERY close to another HOT Texas summer, it's all about refreshing food and cocktails, in my house we have started to stock up on Rose' wines.  This is the time of year (more early may to july) to grab some great dry Rose' wines.  Lauren and I love an Argentinean Malbec Rose' called "Finca El Origen" you can find it at your local H-E-B it is refreshing, dry, and full of cranberry and strawberry notes.  Goes great with the salad below.

Oro Blanco Salad: "Grapefruit Salad"
If You can find Oro Blanco (a spanish grapefruit that is less acidic than normal grapefruits) use it, may be hard to come by in Texas though, so just use any Texas "Ruby Red variety"  grapefruit.

1 Oro Blanco or Ruby Red grapefruit (Peeled and segmented)
1/2 cup Arugula
1/2 cup thinly sliced fennel
1/2 cup chopped Endive or Radicchio 
Shaved Pecorino Romano Cheese (Sheep milk cheese)
Fresh lemon Juice and olive oil for dressing
and cracked black pepper and salt to taste.

Enjoy! Great spring/summer salad!!

Stay tuned for more recipe's!!