Winter

Plokkfiskur (Icelandic Fish Stew)

Plokkfiskur

Serves 4

  • 1 lb cod, haddock, or halibut filet
  • 1 lb waxy potatoes, boiled (or microwaved) and roughly chopped
  • 1 small white onion, diced
  • 12 oz milk
  • 3 tbsp butter
  • 4 tbsp flour
  • salt and pepper
  • (mustard? Curry? thyme? )
  • ½ cup of breadcrumbs
  • 1 cup grated cheese (edam or mild, easy-melting cheddar)
  • 2 tablespoons chives
  • White wine (optional)

Serve with plenty of rye bread and butter!

Salt fish and turn on broiler to low

In a (very) large skillet, saute fish in half of the butter (and white wine if available) until cooked through and flaking, flipping halfway through and covering to heat through

Remove fish and set aside, reserving liquids.

Add the remaining butter to the pan and saute onions over medium heat until translucent [Add any additional desired spices, such as mustard powder.]

Sprinkle flour on and stir to coat, then add the reserved liquids and deglaze the pan if needed

Gradually add milk, slowly heat until steaming. (This would be another option to add additional seasoning, such as thyme or other herbs, to allow their flavors to infuse the milk.)
Simmer for 3-4 min, stirring often, until the mixture becomes creamy.

Add potatoes and stir briskly to break up the potatoes a bit.

Add fish & stir gently. Adjust seasoning / salt and pepper.

DO AHEAD:
Fish stew base can be made up to this point and reserved for serving at a later time.

DAY OF:
Spoon into ramekins or another baking dish.
Add bread crumbs and cheese.
If fish stew base is still hot, broil for 5 minutes until cheese is bubbling and golden brown
If fish stew base is cold, heat through in a 400 degree oven for 15 minutes, then broil briefly to brown cheese.

Sprinkle ea serving with 1/2 tbsp chives. Serve hot w/dark rye bread & butter.

3
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Mushroom Frittata

Mushroom frittata

½ lb mushrooms
1 leek
2 cloves garlic
kale or spinach
1 medium white potato
grated cheese
5-6 eggs, well beaten

Pre-heat oven to 375°

Slice the white part of the leek, combine with diced garlic.

In a large, oven-safe sautee pan or cast iron, sautee in olive oil until soft and lightly browned. Add in muchrooms and more olive oil as needed, continue until mushrooms are cooked, soft, and reduced in size. Add in balsamic vinegar kale an continue sauteeing until fully wilted and reduced. Remove from pan and set aside.

3
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Menu for the week of Jan 1

Mushroom frittata

Sun: Tuscan baked chicken with salad or green veg
Mon: Mushrooom fritatta (potato “crust,” sauteed onions, mushrooms, spinach, eggs, cheese)
Tue: Lasagna and green salad
Wed: Chicken caesar salad
Thu: Shrimp saganaki with green veg
Fri: Leftover fritatta with salad

Menu for the week of Dec 10

Kofta

Sat: Holiday Parties
Sun: https://audreyandjon.com/recipes/kofta-mediterranean-meatballs with shallot sumac yogurt sauce
Mon: Kale and brussels sprouts salad
Tue: Holiday Parties
Wed: https://audreyandjon.com/recipes/butternut-squash-farrotto
Thu: J leftover kofta with pita
Fri: Leftovers
Sat: Out
Sun: https://audreyandjon.com/recipes/shrimp-saganaki with romanesco
Mon: https://audreyandjon.com/recipes/moroccan-carrot-salad

Sweet Potato Pecan Casserole

Courtesy of the internet and tweaked to address some errant sweet potato purchases. The tweaked version was a big hit!

Fills a ~9x13 oval dish.

Base (optional)
1 pound purple sweet potatoes (about 2 medium)

Filling
2.5 pounds orange sweet potatoes (about 4-5 medium)
1 egg
1/4 cup butter, melted
1/3 cup brown sugar
1.5 tsp salt (or to taste)
1/4 cup milk or heavy cream

Topping
1/8 cup brown sugar
2 Tbsp flour
1/4 cup melted butter

4
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Devils Tears

  • 2 parts rye
  • 1 part scotch
  • juice of 1 lemon
  • 1 dash angostura bitters
  • 1 tsp saltwater

Stir together with ice, serve in a lowball. Based on a cocktail at Water and Wall in Virginia

4
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Huevos Rancheros

Huevos Rancheros

A tasty and relatively easy recipe with a great classic red sauce. The original recipe linked below uses canned chipotles, but this has been adapted to use more dried chiles, as the heat from the canned chipotles overpowers the eggs.

Sauce

  • 4-6 whole dried chipotles (only 2-3 canned)
  • 1/4 cup canola oil, divided
  • 1 small yellow onion, thinly sliced
  • 4 medium cloves garlic, thinly sliced
  • 1/2 teaspoon dried oregano
  • 1 (14-ounce) can crushed tomatoes, preferably fire-roasted (such as Muir Glen)
  • 1/4 cup minced fresh cilantro leaves and fine stems, plus more for serving
4
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Eggnog

Courtesy of Country Hen Eggs.

• 1 cup organic milk (low fat if you prefer)
• 1 Country Hen certified organic egg
• 1 tbs. of Vermont Maple Syrup
• 1 tsp. of vanilla flavoring
• 1 jigger of brandy (or Kahlua, Irish Whiskey, etc.)

Pour all ingredients into a blender and mix on high for about 20 seconds. Pour and sprinkle with nutmeg. Serves one. Very refreshing and nutritious drink.

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Menu for the week of Feb 22: Italian

White Bean Ragout

Sat: Steak and salad
Sun: Pizza
Mon: Salad (w/leftover veg)
Tue: White bean ragout
Wed: Leftovers

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