asparagus

Sea Bass Topped with Bacon, Tomato and Breadcrumbs with Roasted Potato and Asparagus

2017, cooking, family
  • This recipe came up on a whim while using up left over ingredients from the sip and swap.  The best improvisations were broiling the potatoes last minute for a crisp exterior (along with dicing them small), and adding bread crumbs as part of the topping for the fish.

Roasted Potatoes

  • Cube potatoes into small 1/2 inch pieces.  Cook in salted boiling water till fork tender (maybe 20 minutes).
  • Drain and place onto quarter sheet pan.  Drizzle with good amount of oil and bacon drippings.  Stir to coat.
  • Place in 425 degree oven on the top rack.  During the last few minutes of cooking, broil on high till crisp.  Season to taste

Tomato and Bread Crumb Topping

  • 3 strips bacon, chopped
  • 1 cup cherry tomatoes
  • 2 cloves garlic, minced
  • 4 TBSP finely chopped leek or onion
  • 3 TBSP chopped parsley
  • 4 TBSP bread crumbs

Add 3 TBSP water and bacon to cold pan.  Turn the heat to medium high.  Cook bacon till crisp.  Remove bacon with slotted spoon.  Save some drippings for the fish and potatoes.

Add tomatoes and onion.  Cook until tomatoes start to soften, then add garlic, adding water to avoid burning the garlic.  Once tomatoes start to blister, add bread crumbs, parsley and cooked bacon.  Season to taste, salt probably not necessary since bacon is used..  Set aside and keep warm.

Sea Bass Preparation

  • Sear fish on medium-high heat on its best looking side in a good amount of oil to prevent sticking. The goal is to get a nicely browned flesh.  Too much oil will prevent that, too little will result in sticking.
  • Place in 350 degree oven for a few minutes till almost cooked through
  • Flip the fish over and finish on the stove

Asparagus

  • Cut asparagus into 1/4 inch coins and simply saute with salt, pepper and thyme

Assembly

  • Place roasted potatoes and asparagus side-by-side on the bottom of the dish.
  • Top with fish and spoon tomato bacon mixture on top.

 

 

 

 

 

 

 

asparagus, ham and cheese frittata

celebrations, cooking, family

Perfect consistency, made for Mother’s day this year.

Ingredients

•12 large eggs
•3 tablespoons half-and-half
•Table salt and ground black pepper
•2 teaspoons olive oil
•1/2 pound asparagus, trimmed of tough ends, spears cut on the bias into 1/4-inch pieces
•1 medium shallot, minced (about 3 tablespoons)
•4 ounces deli-style baked ham , 1/4-inch-thick, cut into 1/2-inch cubes (about 3/4 cup)
•3 ounces Gruyère cheese , cut into 1/4-inch cubes (about 3/4 cup)

Directions
1.Adjust oven rack to upper-middle position, about 5 inches from heating element; heat broiler. Whisk eggs, half-and-half, 1/2 teaspoon salt, and 1/4 teaspoon pepper in medium bowl until well combined, about 30 seconds. Set eggs aside.

2.Heat oil in 12-inch nonstick ovensafe skillet over medium heat until shimmering; add asparagus and cook, stirring occasionally, until lightly browned and almost tender, about 3 minutes. Add shallot and ham and cook until shallot softens slightly, about 2 minutes. Stir Gruyère into eggs; add egg mixture to skillet and cook, using spatula to stir and scrape bottom of skillet, until large curds form and spatula begins to leave wake but eggs are still very wet, about 2 minutes. Shake skillet to distribute eggs evenly; cook without stirring for 30 seconds to let bottom set.

3.Slide skillet under broiler and broil until frittata has risen and surface is puffed and spotty brown, 3 to 4 minutes; when cut into with paring knife, eggs should be slightly wet and runny. Remove skillet from oven and let stand 5 minutes to finish cooking; using spatula, loosen frittata from skillet and slide onto platter or cutting board. Cut into wedges and serve.

Variation done June 2013:  1 sweet Italian sausage, spinach, green onion, red pepper and shredded mozarella