Monday, October 17, 2016

Asiago Cod with Chardonnay Sauce

My husband said this was the best fish he ever had, my son loved it as well and my Foodie brother said it was 5 🌟 star restaurant quality.

Ingredients For the Sauce
2 Tablespoons evoo
1 pint cherry tomatoes, cut in half
1/2 teaspoon freshly ground sea salt
1/4 teaspoon freshly ground black pepper
Pinch of red pepper flakes, or to taste
1/8 cup roasted garlic herb butter, recipe follows
1 mini bottle Sutter Home Chardonnay, they come in a 4 pack
Juice from half a large lemon
Zest of a large lemon

Instructions For the Sauce:
Heat oil in a large saute pan over medium heat. Add the sliced tomatoes skin side down, season with salt, pepper and red pepper flakes. Saute, stirring occasionally, until they're soft but still hold their shape, about 12 minutes. 
Add the garlic butter then pour in the wine, stir, allow the mixture to come to a light simmer. Stir in lemon juice and lemon zest, cook for 2 minutes. Transfer the sauce into a bowl, set aside until needed.

Ingredients For the Fish:
Old Bay, to taste 
8 cod fillets, 6 oz each, rinse and pat dry
1/8 cup roasted garlic herb butter, recipe follows
1 Tablespoon Freshly minced Parsley
1/4 cup freshly grated Asiago cheese, I use a zester

Instructions For the Fish:
Preheat oven to 400° F.
Heat oil in a large saute pan over medium heat. Spread garlic butter on the top side of each piece of fish, season both sides with old bay. Place the fish in the hot oil, cook until golden brown, about 4 to 5 minutes per side. 
Carefully flip the fish over then place the fish in a preheated and oiled oven safe dish, top with freshly grated Asiago cheese and freshly minced parsley.
Place the fish in the oven to continue cooking the fish for another 5 minutes, or until it's cooked throughout.
To plate
Place a piece of fish on the plate, top with tomatoes and a drizzle of the wine sauce. 
Pour remaining wine sauce into individual shallow bowls for dipping fresh baked dinner rolls in. Serve fish and sauce while hot.

Roasted Garlic Herb Butter
1 large garlic bulb 
1 stick salted Butter, room temperature
Freshly minced Oregano, to taste 
Fresh minced Parsley, to taste 
Fresh minced Rosemary, to taste 
Fresh minced Thyme, to taste 
Freshly ground black pepper, to taste 
Garlic powder, to taste
Pinch granulated sugar

Note: I use a palm full of each freshly minced herb.

Instructions For Roasted Garlic Herb Butter:
Preheat oven to 350° F.
Cut the top of the garlic bulb then place in a small oven safe dish with lid, drizzle evoo over the garlic bulb then season with salt and black pepper. Bake for 1 hour. Allow to cool, mash then add to butter and herb mixture.
Combine all ingredients.

Thursday, October 13, 2016

Hot Roast Beef Sandwiches on Homemade Kaiser Rolls

  • 1/4 oz packet Red Star active dry yeast
  • 1/4 cup warm water
  • 1/2 Tablespoon honey
  • 3 cups All-Purpose Flour
  • 2 Tablespoons sugar
  • 1 1/4 teaspoons salt
  • 1 large egg
  • 2 tablespoons salted butter, softened
  • 3/4 cup lukewarm whole milk


  • 1 tablespoon milk or eggwash
  • 2 tablespoons poppy or sesame seeds
  • 2 large sweet onions, thinly sliced 
  • 2 Tablespoons unsalted butter
  • 2 Tablespoons extra virgin olive oil
  • Salt & black pepper, to taste 
  • 10.75 oz Campbell's beef gravy
  • 1 pound thinly sliced Roast Beef
  • 3-4 slicedy baby swiss cheese
  • 3-4 slices provolone cheese

Roll Instructions

  1. Mix the yeast and honey into the lukewarm water. allow 5 minutes to activate.
  2. Pour milk into a glass measuring cup and warm in the microwave. add the sugar and salt to the warm milk, mix well.
  3. In a stand mixer using a paddle attachment add the flour, butter, egg, yeast mixture and milk mixture. Mix on low until well combined.
  4. Remove the paddle attachment, replace with a hook attachment.
  5. Then knead for 5 minutes in a stand mixer to make a smooth, supple dough.
  6. Transfer the dough to a lightly greased bowl, allow the dough to rise until noticeably puffy, about 1 hour.
  7. Gently deflate the dough, and transfer it to a lightly greased work surface. 
  8. Divide the dough into seven equal pieces. Using your hands roll the pieces back and forth to form a 12-inch long rope.
  9. wrap the dough around three fingers, tie into a knot then wrap the two ends around twice. Using your thumb and index finger pinch the center to seal the end pieces.
  10. Place the rolls cut-side up onto a parchment-lined baking sheet. Cover the rolls, and allow them to rise for 45 minutes to 1 hour, or until they've almost doubled in volume.
  11. If adding a topping, turn the rolls cut-side up. Dip their tops in milk, and coat with poppy or sesame seeds, if desired.
  12. Set the oven to 400°F. Do not wait for the oven to heat to 400°F immediately place the rolls in the oven on the middle rack once the oven is turned on. Bake for 12 to 14 minutes. Remove the rolls from the oven. Cut and assemble right away so they're still hot when served.

  13. Instructions for the sandwich filling 
  14. Unfortunately, I did not take photos of these steps. I'll try to remember next time I make these so I can add them here.
  15. In a saucepan over medium-low heat butter and evoo. Add onion slices, season with salt and pepper. Cook slowly until tender and caramelized.
  16. In another saucepan over low heat add the gravy and roast beef. Allow it to heat up while the rolls bake. Melt equal amounts of provolone cheese and swiss cheese on the meat.
  17. Assemble
  18. Spread desired amount of bacon horseradish dip on the inside of the rolls. Place meat on the bottom slice of the roll, top with caramelized onion. Serve immediately while hot.
  19. Notes
  20. Once the rolls are completely cooled store the leftover rolls at room temperature for a couple of days; or freeze them for longer storage.