Recipes Included On This Page Egg Wash and Potato Flake Coating for Thin Fish Saute Eggplant Appetizer Eggplant Terrine Espresso Chocolate Chip Angel Food Cake Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Egg Wash and Potato Flake Coating for Thin Fish Saute Recipe By : Jean-Georges Vongerichten's SIMPLE CUISINE Serving Size : 2 Preparation Time :0:10 Categories : Fish Information Volume 2-2, Feb.'99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces flounder fillet --- OTHER THIN FISH --- sole fillet black bass red snapper salmon fillet 1 tablespoon unsalted butter -- see options 1 tablespoon extra virgin olive oil 1 egg -- or equivalent 1 tablespoon water -- if needed 4 tablespoons potato flakes -- approximately salt and pepper 1. EGG WASH: Beat 1 egg and 1 tablespoon water with a whisk or fork. Dip 1 large or 2 medium fillets in the egg. Let any excess egg drip off so only a thin coating remains. 2. In a saute pan, cook equal parts of butter and extra-virgin olive oil over medium-high heat until golden brown (1 to 2 minutes). 3. POTATO FLAKES: Coat each fillet with a thin layer of potato flakes. Press the flakes into the flesh of the fish. Gently shake off any excess so only a thin coating remains. (Do not allow flakes to draw moisture from fish. Cook the fish within 1 minute.) 4. Place the fish in the pan. Do not season (See tip 1). Saute briefly for 1 minute per side. (See tip 3) 5. Let the fish rest uncovered for a few minutes (See tip 2.) TIPS (review): 1) Never season the fish before cooking. Seasoning will draw the juices out during cooking and the result will be tough, chewy fish. 2. Instead, season immediately after cooking. Let the fish rest for 1 to 2 minutes; 2 to 3 minutes for (thicker cut) salmon. 3) Doneness is really a matter of taste. He prefers fish that is translucent on the inside and moist throughout. Most Americans prefer fish that is cooked until it flakes -- that would be overdone to him. He recommends sauteing 1 minute per side (for Salmon fillet, flounder, black bass, red snapper). EXCEPTION: 1 minute 15 seconds per side for sole. PER SERVING: with 1 tbs each butter and oil and counting all of the egg: 142 cals, 16g fat (58%); assumes oil from pan is served with fish. Recipes from Jean-Georges Vongerichten in SIMPLE CUISINE, Easy Recipes for Four-Star Food (1990: MacMillan). OPTIONS - To reduce calories from fat, use egg white, 1 tsp each butter and oil: with flounder 143 cals, 5g fat (31%). This entree is meant to be eaten with other foods. Contributed to FareShare, February 28, 1999, Y2V2-23 PatHanneman at kitpath@earthlink.net Formatted in MasterCook by Art Guyer, thepoint@beachlink.com Subscribe to this list at http://fareshare.tripod.com - - - - - - - - - - - - - - - - - - NOTES : To saute thin fish such as flounder, sole, red snapper, salmon fillet, and black bass, you must be careful not to dry it out. Leaving the skin on one side of a fillet provides the most natural protection against loss of moisture and adds the flavor of the sea. Saute skin side down first, same times, omit the coating. For skinless fillets, use a simple coating to protect the flesh: a light coating of unseasoned flour, an egg wash, or potato flakes. "Instant potato flakes, believe it or not, provide an interesting foil for the delicate nature of fish." J-GV * Exported from MasterCook * Eggplant Appetizer Recipe By : Gayle Serving Size : 1 Preparation Time :0:00 Categories : Appetizers Vegetables Volume 2-2, Feb.'99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large eggplant -- (1 1/2 lb, give or take) 1/3 cup plus 2 Tbsp olive oil 2 1/2 cups sliced onions 1 cup diced celery (I use fennel sliced -- if I have it) 2 cans tomato sauce -- (8 oz) 5 Tbsp wine vinegar 2 Tbsp sugar 2 Tbsp drained capers 3/4 tsp salt or to taste 1 dash black pepper 12 pitted black olives+ -- sliced +I use Calamatas if I have them, and a few green ones, too. Wash eggplant and cut into 1/2" dice. In 1/3 cup oil, saute eggplant until it starts looking cooked. Saute onions and celery in another skillet in 2 Tbsp oil until softened. Add to eggplant along with the tomato sauce. Cover and simmer 15 minutes. Add rest of ingredients, and simmer covered for around 45 minutes to an hour. Cool and serve cold or at room temp with crackers or good french or italian bread, sliced. Chef's Note: This recipe is terrific even after freezing -- this came from a neighbor's Italian Mother. Contributed to FareShare, February 19, 1999, Y2V2-15 Gayle at ddmmom@linknet.net Formatted in MasterCook by Art Guyer, thepoint@beachlink.com Subscribe to this list at http://fareshare.tripod.com - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Eggplant Terrine Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Volume 2-2, Feb.'99 Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 11 ounces Montrachet 1 1/2 pounds cream cheese 1/2 pound butter 3 large eggplants Roasted red peppers Peel and slice the eggplant, brush liberally with olive oil, season with salt and pepper, and bake in 450F for 15 to 20 minutes or until tender, but not mushy. Cool. Line a loaf pan with plastic wrap with enough hanging over edges to bring around to wrap. Layer cooled eggplant, roasted red pepper, layer of cheese, eggplant, red pepper, cheese, red pepper and eggplant. Cover tightly with plastic wrap, press down to compact and refrigerate several hours or overnight. Cut into slices, garnish with mixed greens, drizzle drops of red pepper dressing over top and serve as an appetizer. (Dressing: olive oil, vinegar, red pepper, salt, pepper -- mix in blender) - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Espresso Chocolate Chip Angel Food Cake Recipe By : Lifetime TV Serving Size : 1 Preparation Time :0:00 Categories : Cakes Chocolate Desserts Volume 2-2, Feb.'99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tsp. instant espresso powder 1 1/3 cup cake flour -- sifted 1/8 tsp. salt 1 3/4 cup egg whites (about 12 large) 1 tsp. cream of tartar 1 3/4 cup granulated sugar 1 1/2 tsp. vanilla extract 1 1/4 tsp. freshly squeezed lemon juice 3/4 cup chocolate chips -- coarsely chopped Preheat the oven to 350 F. Sift together the espresso powder, the cake flour, and the salt. Set aside. Put the egg whites in the bowl of an electric mixer. Using the whisk attachment, whip the egg whites on medium speed until frothy. Add the cream of tartar. Increase the speed to high and slowly pour in the sugar. Continue whipping until the whites are stiff but still shiny, about 3 minutes. Reduce to low speed and add the vanilla extract and lemon juice. Add the reserved flour mixture. When the flour mixture is almost completely incorporated, remove the bowl from the machine and fold in the chocolate chips. Make sure that the chocolate chips are spread evenly throughout the batter and that the flour is evenly mixed into the egg whites. Do not overmix. Pour the batter into the prepared pan and cut through it a few times with a dull knife to break up any air pockets. Bake until a skewer inserted in the middle comes out clean, 40 to 45 minutes. Invert the cake on a rack and let it cool upside down in the pan. Unmold the cake and slice it with a serrated knife. Copyright credit: 1996 by Emily Luchetti http://www.lifetimetv.com/recipes/espang.htm Contributed to FareShare, February 14, 1999, Y2V2-12 MC formatting by Roberta Banghart at bobbi744@acd.net ICQ# 12099532 Formatted in MasterCook by Art Guyer, thepoint@beachlink.com Subscribe to this list at http://fareshare.tripod.com - - - - - - - - - - - - - - - - - -