Simple & Healthy Brain Food

Well, I'm back in Cambridge, and my first round of law school exams starts tomorrow. I'm much less panicked than I thought I'd be, but this week is still pretty hectic, with all the studying and whatnot. Cooking elaborate meals is something that is definitely not happening right now - I just don't have the time. Last night I was craving something fresh and simple after a working lunch of macaroni & cheese earlier in the day (hey, my pantry's pretty empty after 2+ weeks out of town for the holidays).

After running down to the store and picking up some fresh haddock, I decided on an easy recipe from the revised Joy of Cooking, which I got for Christmas. The recipe was for Baked Fish Fillets in White Wine, which I served with asparagus (steamed and sprinkled with some Herbes de Provence) and a crusty French dinner roll. Cooking the fish in the wine really kept it moist and gave it a delicious flavor. It was good healthy food to help me get through the next few days of exam time.


Baked Fish Fillets in White Wine
(from the revised Joy of Cooking)

• 1 1/2 pounds sole, flounder, cod, haddock, or other white-fleshed fish fillets
• 1 cup dry white wine
• 2 Tbsp. dry sherry
• Salt & pepper
• Lemon wedges

Preheat the oven to 350. Place fish in a greased baking dish. If the fillets are large, they may be cut in half. Pour the wine and sherry over them. Bake until firm and opaque throughout, 25 to 30 minutes. Serve drizzled with the liquid from the dish, which you may boil to reduce slightly. Season with salt and pepper to taste, and garnish with lemon wedges.

Suggested wine pairing:
I drank the same wine that I cooked the fish in, an inexpensive Portuguese vinho verde. A pinot grigio/pinot gris or sauvignon blanc would also be great choices that would compliment the asparagus as well as the fish.

A Very Merry Christmas

Merry Christmas everybody! I hope y'all are stuffed full of yummy food and have gotten everything you wished for. I'm very happy (flat-screen HD tv!!!) and also very full. Christmas dinner was delicious, and in my opinion, waayyy better than Thanksgiving dinner this year. My mom and I decided we were going to make the same main course we made last year (because it was just so darn good): Roast Duck with Lavender and Honey. Amazing!! We also did a repeat of last year's best side dish, Herbes de Provence Red Potato Wedges. We tried out a new side dish with Baby Carrots with Tarragon. Last but not least, I made an absolutely beautiful dessert, a Frozen Grand Marnier Torte with Dark Chocolate Crust and Spiced Cranberries. Ho ho ho!


This duck is the best thing I think I've ever made. I'm a huge fan of duck in the first place, so I'm probably somewhat biased, but the flavors and aromas are so delightful. Not to mention the fact that this is actually easy. I'm sure I'll be making it again next year...

Roast Duck with Lavender and Honey

• 4 tsp. fresh, or 2 tsp. dried, lavender blossoms
  
• 1 Tbsp. fresh thyme leaves
• 1 1/2 tsp. coarse sea salt
• 1/4 tsp. black peppercorns
• 4 Tbsp. lavender honey or orange flower honey
• 5-to-6-pound duck

Preheat oven to 350°F. Finely grind 2 teaspoons fresh or 1 teaspoon dried lavender blossoms, thyme, sea salt and peppercorns in spice grinder or with mortar and pestle. Remove fat deposits and giblets from duck cavity. Trim excess skin and fat from neck area. Rinse inside and out; pat dry. Cutting through skin and fat (but not flesh) of duck breasts, score in crisscross pattern. Rub inside and outside of duck with herb mixture. Place duck, breast up, on rack in roasting pan. Roast 2 hours. Remove from oven. Increase oven temperature to 375°F. Transfer duck to plate. Pour pan juices into 4-cup glass measuring cup; spoon off fat. Return juices and 1 tablespoon fat to pan. Return duck to pan. Brush with 2 tablespoons honey. Roast duck 20 minutes, basting once with pan juices. Brush with 2 tablespoons honey; sprinkle with 1 teaspoon fresh or 1/2 teaspoon dried lavender. Roast duck until deep golden and thermometer inserted into innermost part of thigh registers 180°F., about 5 minutes longer.


Baby Carrots with Tarragon

• 4 bunches (8-oz each) baby carrots, peeled & trimmed
• 1/4 cup water
• 3 Tbsp. minced fresh tarragon or 3 tsp. dried
• 2 Tbsp. butter
• 1 Tbsp. white wine vinegar
• 1 Tbsp. honey

Combine carrots, 1/4 cup water, 1 1/2 tablespoons tarragon, butter, vinegar and honey in heavy large skillet. Bring to a boil. Reduce heat to medium; cover and simmer until carrots are almost tender, about 12 minutes. Uncover; cook until carrots are tender and liquid is reduced to glaze, about 6 minutes longer. Season with salt and pepper. Transfer to platter. Sprinkle with 1 1/2 tablespoons tarragon.


Herbes de Provence Red Potato Wedges

• 2 pounds red potatoes, washed
• 3 Tbsp. EVOO or enough to coat
• 2 Tbsp. herbes de provence or dried parsley, sage, rosemary, thyme, combined
• 1 Tbsp. grill seasoning (such as McCormick Montreal Seasoning) or 1 tsp. each salt and pepper

Preheat oven to 450F. Line a cookie sheet with foil. Cut potatoes into wedges and drop onto cookie sheet. Coat potatoes n oil. Season with dried spices and grill seasoning. Roast, turning once, 25 minutes.


Frozen Grand Marnier Torte with Dark Chocolate Crust and Spiced Cranberries
(courtesy of Bon Appetit)

This frozen dessert worked out great for us this year since we had a Florida-style, 80-degree Christmas (complete with thunderstorms and a tornado watch). My mom said this was her favorite dessert I've ever made. Not sure I would go that far (I'm not a fan of tart things as much as she is), but it sure was yummy.

Crust:

• about 9-oz. of chocolate biscotti
• 1/2 c. semisweet chocolate chips
• 3 Tbsp. sugar
• 7 Tbsp. unsalted butter, melted

Filling:

• 8 large egg yolks
• 1 c. sugar
• 1/4 c. water
• 1/2 tsp. ground nutmeg
• 1/4 tsp. ground allspice
• 2 c. chilled heavy whipping cream
• 5 Tbsp. Grand Marnier
• 3 Tbsp. frozen orange juice concentrate
• 1 Tbsp. grated orange peel

Topping:

• 1/2 c. ruby Port
• 1 Tbsp. cornstarch
• 1 c. sugar
• 1/4 c. honey
• 1 tsp. ground nutmeg
• 1 tsp. ground allspice
• 1/2 tsp. ground cinnamon
• 5 c. fresh cranberries

For crust: Finely grind biscotti, chips, and sugar in food processor. Add melted butter; blend until wet crumbs form. Set aside 1/2 cup crumb mixture. Press remaining crumb mixture onto bottom and 2 inches up sides of 9–inch–diameter springform pan with 2 3/4–inch–high sides.

For filling: Whisk first 3 ingredients in medium metal bowl. Set over saucepan of simmering water and whisk vigorously until candy thermometer registers 175°F, about 8 minutes. Remove bowl from over water. Add spices. Using mixer, beat until thick and cool, about 5 minutes. Using electric mixer, beat whipping cream, sour cream, Grand Marnier, orange juice concentrate, and grated orange peel in large bowl until peaks form. Add egg yolk mixture and fold together. Pour 2/3 of filling into crust. Sprinkle with reserved 1/2 cup crumb mixture. Gently spoon remaining filling over. Cover; freeze overnight or up to 3 days.

For topping: Whisk Port and cornstarch in large skillet to blend. Add sugar, honey, and spices. Bring mixture to boil over high heat, stirring often. Add cranberries; cook until mixture boils and cranberries begin to pop but still hold shape, about 5 minutes. Chill topping at least 6 hours or overnight.

Release pan sides from torte. Transfer torte to platter. Spoon topping over filling.