Pan-Seared Catfish with Tomatillo-Root Vegetable Gratin

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Catfish is one of those fish that gets a bad rap because of its scary name. It makes you envision the fish, alive. No one really wants to do that. And the whiskers. Oh, the whiskers. But it’s actually a really delicious, mild white fish that’s versatile and affordable. Many recipes call for frying it, but this one pan-sears it, giving it a nice crust.

I made this for my girlfriends Shahnaz and Linnea on Monday night for my guilty pleasure — watching the Bachelor. Let’s be honest. This was risky, since Shahnaz is not a seafood eater. But I crossed my fingers and went for it. And I couldn’t have been more surprised when she liked it and even had seconds. If that’s not endorsement, I don’t know what is.

The fish itself is a really simple preparation and takes just a few minutes to cook. You  mix up a few spices — the cayenne is key for the heat — and rub it on the outside of the fish. Then you pan sear it in unsalted butter. Note: unsalted is key here. Otherwise, it will taste really salty. (Even too salty for me, the salt lover.)

The gratin is really interesting. The tomatillos add a whole new layer of flavor to the parsnips and potatoes, along with the smoky cheese. I couldn’t find smoked mozzarella so I used a mixture of smoked provolone and smoked gouda — I don’t think it melted as creamy as the mozzarella would have, but it was still good. It makes a lot, so you could probably cut it in half and still get 4-5 servings from it.

Together, it was a delicious meal. Yum!

TW’s Tips

  • The spice mixture makes a small amount — enough for a very thin layer of spice on the fish, which was perfect. But go easy and don’t put too much on the first couple fillets you season, so you have enough to cover all of them.
  • To give you an idea of how this worked for me — the 1 3/4 pounds of fish came to five fillets — but this will depend on how big the fillets are.
  • When you’re pan searing, don’t move the fish around. Let it sit there for the 3-4 minutes without moving the thing (seriously, put down the spatula). Then flip it and don’t touch it until you remove from the pan.
  • Follow the times they give you here when you’re cooking the fish. It can be hard to tell when the fish is done by just eyeing it, and overcooked fish is just bad.
  • I served this with a green salad.
  • You can make the roasted yellow pepper ahead of time, slice and store in the fridge.

Pan-Seared Catfish with Tomatillo-Root Vegetable Gratin

Ingredients

Gratin

  • 2 tablespoons olive oil
  • 2 cups sliced yellow onions
  • 3 cloves garlic, chopped
  • 1 pound tomatillos, husked, rinsed and quartered
  • 2 1/2 tablespoons minced jalapeños
  • 2 teaspoons chopped fresh basil (1 teaspoon dried)
  • 2 teaspoons chopped fresh thyme (1 teaspoon dried)
  • 1/2 cup white wine
  • 1 pound rutabagas or parsnips, peeled and thinly sliced horizontally
  • 1 pound Yukon Gold or other yellow-fleshed potatoes, thinly sliced
  • 8 ounces smoked mozzarella cheese, grated (about 1 1/2 cups)

Catfish

  • 1 tablespoon sweet paprika
  • 1/2 teaspoon dried thyme
  • 3/4 tablespoon dried basil
  • 1 teaspoon cayenne pepper
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 3/4 pounds catfish fillets
  • 2 tablespoons unsalted butter

Garnish: chopped roasted yellow pepper

Directions

To make gratin, in a large saute pan or skillet over medium-high heat, heat oil. Add onions, garlic, tomatillos, jalapeños and herbs and saute for 8 to 10 minutes. Add wine, cover and simmer for 3 to 4 minutes.

Preheat oven to 375F. In a large, 9-by-13 inch rectangular, lightly oiled Pyrex baking dish, place a thin layer of tomatillo mixture on bottom (1/2 of total). Then place a layer of rutabagas (1/2 of the pile you have) on top, followed by a layer of cheese and then a layer of potatoes (again, half of what you’ve sliced). Repeat sequence again and top with a sprinkling of cheese.

Put in the oven and bake for 45 minutes. Cover and continue cooking for 10 minutes more. Remove and let rest, covered, for 8 to 10 minutes before serving.

Meanwhile, combine paprika, herbs, cayenne, salt and black pepper in a small bowl and mix thoroughly. Rub onto catfish on both sides. In a large saute pan or skillet over high heat, melt butter. Add catfish and quickly sear for 3 to 4 minutes. Turn and continue searing for 2 to 3 minutes, or until done. Remove from pan and place on plates. Place squares of gratin on the side. Garnish with chopped roasted yellow pepper.

[To roast pepper, cook in 350F oven for 45 minutes on a baking sheet, turning periodically. Remove from oven and place in a brown paper bag for 8-10 minutes. Remove pepper, peel off skin, remove seeds and stems, and slice thinly.]

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Seafood Newberg Soup/Chowder

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The soup kick continues.

This time it’s a spicy seafood chowder with cod and shrimp, a recipe from Rachael Ray. It’s got a great kick from the Old Bay and cayenne, and it’s not too thick. Poaching the fish and shrimp in the liquid makes it so nice and tender, it melts in your mouth. And you get some good heartiness from the potatoes. Even reheated it’s fantastic! I could eat this every day.

It was also surprisingly easy to make, besides the fact that I mistakenly got non-EZ peel shrimp at the fish counter and had to devein and shell them, which made me not super happy. (Shelling is easy as long as they are deveined.) Oh well, they were yummy.

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TW’s Tips

  • This recipe calls for “corn toasties” which I remember from my childhood but they weren’t that amazing, so I made corn bread instead.
  • Any white fish will work in this — tilapia, cod, scrod, etc.
  • Don’t obsess about the size of the shrimp, since you cut them up anyway.
  • This makes a lot of soup. I started worrying after I finished since this wouldn’t freeze well, and ended up delivering a Tupperware-full to my BFF since there was no way I was eating it all on my own before it would go bad. I would estimate it was about 12 servings.
  • When reheating, I highly recommend either gently heating it in a pot on the stove or microwaving it on 50%, since heating it too fast may cause the fish to get tough.

Seafood Newburg Stoup with Cayenne-Chive-Buttered Corn Toasties

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 4 tablespoons unsalted butter
  • 1 large starchy potato, peeled and chopped
  • 2 celery ribs with their greens, chopped
  • 1 medium yellow onion, chopped
  • 1 bay leaf, fresh or dried
  • Salt and freshly ground black pepper
  • 1 tablespoon Old Bay Seasoning
  • 3 tablespoons all-purpose flour
  • 1/4 cup dry sherry
  • 3 cups chicken or seafood stock
  • 1 1/2 pounds cod, scrod, or haddock, cut in chunks
  • 1 pound medium shrimp, peeled and deveined, coarsely chopped
  • 3 cups whole milk or half-and-half
  • 1/2 teaspoon cayenne pepper
  • 4 corn toaster pastries, such as Thomas’ brand
  • 2 tablespoons chopped fresh chives

Directions

Heat a medium soup pot over medium-high heat. Add the EVOO and the 2 tablespoons of cold butter, cut into small pieces. Add the veggies, then season them with the bay leaf, salt, pepper, and Old Bay Seasoning. Cook for 5 minutes to begin to soften, then add the flour and cook for a minute longer. Next, add the sherry and cook for 1 minute. Whisk in the stock and bring it up to a bubble, then arrange the seafood in an even layer around the pan. Cover the pan and cook until the fish is opaque and the shrimp is pink, 4 minutes. Remove the lid and add the milk and cook for 2 to 3 minutes longer to thicken. Add about 1/4 teaspoon cayenne pepper, then adjust the seasonings. Discard the bay leaf. Melt the remaining 2 tablespoons of butter and 1/4 teaspoon of cayenne pepper in a small cup. Toast the corn pastries, brush with cayenne butter, and sprinkle with the chopped chives.

Peppered Salmon with Creamy Chickpea Dressing and Fresh Greens

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I’ve been trying to eat more fish/seafood lately, and salmon is one of my favorites. It’s not too expensive, not too fishy and can be really beautiful when cooked correctly. This recipe from Tyler Florence is a great one to impress company — while not being too hard so you won’t be in the kitchen all night. The salmon is crusted in freshly ground black pepper and coriander seeds, so it’s crunchy on the outside and (ideally) still a little rare on the inside. Buy high quality fish and this will be a hit.

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The salmon is served on top of a puree of chickpeas spiced up with cumin, and an herby salad of spinach, mint and dill alongside, dressed simply in lemon and oil, salt and pepper. Get a little bit of salad, chickpea and salmon in each bite, and it’s perfect! The salad is nice and fresh and dill always goes great with fish, and it gives it a nice cool, crunchy kick. Delicious!

TW’s Tips

  • Coriander seeds: find them in the bulk spice area at a Whole Foods or Sprouts, or they often come in a jar in the spice aisle as well. It’s critical to use freshly ground seeds — NOT the ground spice. You don’t get the same texture or flavor.
  • Grinding the spices — don’t attempt a mortar and pestle. I tried it and wanted to cry. I have an electric spice grinder that I use, or clean out your coffee grinder REALLY well and use that.
  • You can do skin or off on the fish — I’ve done it both ways. It’s nice to get some crispy skin if you like that, but if not, it’s still good.
  • The recipe doesn’t call for heating up the chickpeas, but I didn’t like them room temp. (I’m one of those people who needs their food either really hot or cold — not in between.) I throw them in a little saucepan and heat them through.

Peppered Salmon with Creamy Chickpea Dressing and Fresh Greens
(Serves 4)

Ingredients 
Salmon
  • 1/4 cup black peppercorns
  • 1/4 cup coriander seeds
  • 1 pound salmon fillet, skin on
  • extra-virgin olive oil
  • kosher salt
  • lemon wedges for serving
Vinaigrette

  • 1 can (15 ounces) chickpeas
  • 1/4 cup extra virgin olive oil
  • 2 tsp ground cumin
  • 1 tsp sweet paprika
  • Juice of 1 lemon
  • kosher salt and freshly ground black pepper
Salad

  • 1 bag (10 ounces) baby spinach
  • 1 bunch of fresh mint
  • 1 bunch of fresh dill
Directions

  • Put the peppercorns and coriander in a clean spice grinder and pulse to a coarse grind. Pour the mixture out onto a large plate. Roll the salmon in the spices until coated all over.
  • Heat a 2-count of olive oil in a large skillet over medium-high heat until the oil is smoking. Sprinkle the salmon with salt, add it to the pan and sear for 4 to 5 minutes to develop a good crust. Turn the fillet and cook 4 to 5 minutes on the other side, until the salmon begins to flake apart when gently prodded with a fork. Put the salmon on a plate, cover with foil and set aside at room temperature.
  • For the vinaigrette, open the can of chickpeas and dump it straight into a bowl, without draining.  Add the olive oil, cumin, paprika, lemon juice, and a little salt and pepper and stir that up. Spoon about half of the vinaigrette into a blender and puree; stir the puree back into the rest of the vinaigrette to thicken. (I heat this through on the stove — just throw in a pan and bring to a simmer.)
  • Toss spinach, mint, and dill in a bowl.
  • To serve, spoon the chickpea vinaigrette into the center of a platter. Set the salmon fillet on top and mound the spinach to one side. Serve with lemon wedges.

Sole Meuniere and Roasted Asparagus, Fingerling Potatoes, Fennel and Green Beans

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Let me start by saying I’m pretty excited about this post. This meal was absolutely delicious. And fairly easy, too! I have been craving fish lately, and this simple, classic French preparation — sole meuniere — sounded perfect. I’ve also been wanting to try some classic French dishes, so this was perfect. Meuniere refers to both the method of dredging the fish in seasoned flour before cooking, and to the sauce — a mixture of brown butter, lemon and parsley. I was a fan of both.

This is an Ina Garten recipe, and I love her simple, fresh dishes. The fish — I made the extra effort to get sole, which involved going to Whole Foods and spending more than I usually do on fish — was absolutely delicious, and worth the money. It was mild and so tender it melted in my mouth. To cook the sauce, you first brown the butter in the skillet, then add the fish and cook for just 2 minutes a side, and add lemon juice and zest. It was so full of lemony acid goodness, and a real hit of flavor. Loved it!

I accompanied the fish with roasted vegetables, also an Ina Garten — asparagus, green beans, fennel and fingerling potatoes. It was the perfect side dish. The veggies get caramelized and delicious when you roast them, and they’re full of great flavor that you just don’t get when you saute. And the Parmesan cheese at the end gets nice and crunchy on top — yum!

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TW’s Tips

  • If you must reheat the fish for leftovers, please, pretty please, do not defile it with the microwave. Heat a skillet over low heat and slowly heat it through. You’ll be glad you did. It’s oh-so-better than rubbery, overcooked fish.
  • Using unsalted butter REALLY makes a big difference here. I am the proof — I don’t normally buy unsalted, but when I used salted butter to make the first two pieces of fish last night, it was a little bit too salty. Tonight I made the remaining two pieces and stopped at the store to get unsalted butter. Big difference. Much better. (And I’m a salt fiend, so listen to me!)
  • For the veggies, I couldn’t find haricots verts, so I used regular green beans and it was just fine.

Sole Meuniere

Ingredients

  • 1/2 cup all-purpose flour
  • Kosher salt and freshly ground black pepper
  • 4 fresh sole fillets, 3 to 4 ounces each
  • 6 tablespoons unsalted butter
  • 1 teaspoon grated lemon zest
  • 6 tablespoons freshly squeezed lemon juice (3 lemons)
  • 1 tablespoon minced fresh parsley

Directions

Preheat the oven to 200 degrees F. Have 2 heat-proof dinner plates ready.

Combine the flour, 2 teaspoons salt, and 1 teaspoon pepper in a large shallow plate. Pat the sole fillets dry with paper towels and sprinkle one side with salt.

Heat 3 tablespoons of butter in a large (12-inch) saute pan over medium heat until it starts to brown. Dredge 2 sole fillets in the seasoned flour on both sides and place them in the hot butter. Lower the heat to medium-low and cook for 2 minutes. Turn carefully with a metal spatula and cook for 2 minutes on the other side. While the second side cooks, add 1/2 teaspoon of lemon zest and 3 tablespoons of lemon juice to the pan. Carefully put the fish filets on the ovenproof plates and pour the sauce over them. Keep the cooked fillets warm in the oven while you repeat the process with the remaining 2 fillets. When they’re done, add the cooked fillets to the plates in the oven. Sprinkle with the parsley, salt, and pepper and serve immediately.

Roasted Vegetables: Fennel, Fingerling Potatoes, Asparagus and Green Beans

Ingredients

  • 2 small fennel bulbs, tops removed
  • 1 lb small potatoes
  • 1/3 cup olive oil
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper, freshly ground
  • 1 lb thin string beans (French/haricots verts)
  • 1 bunch thin asparagus, ends removed, cut diagonally into 3-inch pieces
  • 1/4 cup fresh parmesan cheese

Directions

Preheat the oven to 425 degrees.

Cut the fennel bulbs into 6 wedges each, cutting through the core to keep the wedges intact. Place on a sheet pan. Cut the potatoes in half length-wise and place them on the pan with the fennel. Drizzle the olive oil on the vegetables, then sprinkle with 2 teaspoons salt and 1 teaspoon pepper. Toss with your hands.

Roast the vegetables for 25 – 30 minutes, until the potatoes are tender, tossing once while cooking. Toss the string beans and asparagus with the roasted vegetables and roast for another 10 – 15 minutes, until the vegetables are tender. Sprinkle on the Parmesan cheese and roast for another minute or two until the cheese melts.

Fish Tacos with Jalapeno/Mango Chutney Black Beans

Don’t be scared of fish tacos.

I’d never had a fish taco until I moved to San Diego in 2004. In New Hampshire where I’m from, Mexican food didn’t involve seafood. In fact, Mexican food didn’t include much “Mexican” in general. So my first thought when I heard of fish tacos was, “Weird.”

San Diego is known for its fish tacos — it’s one of our culinary claims to fame — so it wasn’t long before I made the leap and tried one. From then on, I was a believer. For those unfamiliar with fish tacos, they can take many forms — the fish can be grilled, fried or roasted. Tortillas can be corn or flour, hard or soft. The fish is often mahi or wahoo, but can be swordfish or shark, or take a turn for shrimp, lobster, calamari and oyster. Traditional toppings are a cabbage slaw with a tangy white sauce, and lots of hot sauce. But there’s cheese, lettuce, avocado and beans…the combinations are endless. But the overall theme is “delicious.”

A few weeks ago I made this fish taco recipe from Rachael Ray for my friends Mark and Katie. They’re a fun twist on traditional fish tacos. The fish is super simple — just sprinkled with grill seasoning and lime zest and roasted. But kicker #1 is the awesome  decision to use both soft and hard taco shells. And kicker #2 is the awesome-r decision to “glue” the two different taco shells together with a black bean “mash” that includes minced jalapenos, mango chutney, red onion and garlic. You just spread the soft tortilla with a layer of the beans and wrap up the hard shell. Throw in the fish and a delicious cabbage slaw with onion and cilantro and dressed with honey, hot sauce and lime juice, and top with creme fraiche. Absolutely delicious! 

Each bite gives you a great crunch, spice and some sweetness from the beans, tender fish and more crunch from the cabbage, plus the bit of richness and tang from the creme fraiche. It’s a winner.

TW’s Tips

  • Double (or even triple) the bean/jalapeno/chutney filling — I didn’t have enough and had to make another batch for leftovers
  • Any white fish will work for this — I used tilapia but you could do snapper, halibut, mahi, haddock…
  • Mango chutney can be challenging to find. It’s usually either in the Indian food/ethnic section or with the jellies. But I couldn’t find it after hitting a couple of stores so I opted instead for apricot preserves. Whole Foods won’t fail you.
  • Roasting the fish is easy — just make sure you don’t overcook. Take it out and test it periodically.
If you come to San Diego you must have a legit fish taco. The best ones are at South Beach in OB.

My-oh-Mahi! That’s a Good Fish Taco

Ingredients

  • 1/4 cup canola oil
  • 1 jalapeno pepper, seeded and finely chopped
  • 1 small or medium red onion, 1/4 finely chopped, the remainder thinly sliced
  • 1 garlic clove, minced or grated
  • 1 (15-ounce) can black beans, drained
  • 1 teaspoon ground cumin, 1/3 palmful
  • Salt and pepper
  • 1/2 cup mango chutney
  • 2 limes
  • 2 tablespoons hot sauce
  • 3 tablespoons honey
  • A handful of fresh cilantro, finely chopped
  • 1/2 medium head of red cabbage, shredded
  • 4 mahi mahi fillets, 6 ounces each
  • 1 tablespoon grill seasoning, such as McCormick’s Montreal Steak Seasoning
  • 8 corn tortilla taco shells (hard shell)
  • 8 flour tortillas
  • 1 cup creme fraiche

Directions

Heat a tablespoon of the oil in a skillet over medium heat and add the jalapeno, finely chopped red onion, and garlic. Cook 3 to 4 minutes, then add the beans and cumin and mash together. Season the beans with salt and pepper and fold in the chutney. Reduce the heat to low to keep warm, stirring now and then to keep them from burning. If the beans dry out before you are ready to use them add a splash of water.

Zest one of the limes and set aside. Combine the juice of both limes, the hot sauce, honey, 2 tablespoons of the canola oil, salt, and pepper with the sliced onions, cilantro and shredded cabbage. Toss to combine.

Heat an outdoor grill to medium or preheat the broiler. Season the fish with the remaining tablespoon of oil, 2 teaspoons of lime zest and the grill seasoning. Cook the fish on the grill with the lid closed or under the broiler for 8 minutes total, until cooked through, turning once.

Crisp the taco shells and blister the tortillas on the grill or in the oven. Glue the softened flour tortillas onto the crisp taco shells with a few spoonfuls of mashed black beans. Fill each tortilla-wrapped taco shell with half a piece of fish, flaked, and top with some cabbage slaw and creme fraiche. Serve 2 tortilla-wrapped tacos per person.

Mustard-Roasted Fish, Orange Pecan Wild Rice and Roasted Carrots

This meal was a HUGE winner in my book. I was looking for a fairly easy fish recipe, and found this one from Barefoot Contessa: Mustard-Roasted Fish. I loved that you cook it in the oven (no fishy house smell), and I’m a big fan of mustard, capers and Barefoot Contessa so I went for it.

Now, cooking fish can be scary — it’s so easy to overcook and turn the fish into a tough, chewy disaster. But don’t let that deter you. This is super easy, and when you’re cooking in the oven it’s easy to test the fish a few times to make sure you’re not overcooking it.

So…about this fish. Basically…it was absolutely delicious. It was so moist it practically melted in my mouth, and the sauce on top, made up of creme fraiche, two types of mustard for a great tang, shallots and salty capers, was perfect — creamy yet light, and with such a great mustard flavor. I’m in love with it. I’ll be making this again. Maybe next week. Seriously.

I paired the fish with a fancy wild rice, also by Barefoot Contessa, that incorporates grapes, scallions, orange zest and pecans for some nutty crunch. I’m not a big rice fan — I tend to find it boring unless it’s soaking up some delicious curry sauce — but now that it has been a part of my two latest posts (check out the mango-basmati rice salad in my last post) I realize you may not believe me! Let’s suffice to say that this rice has enough going on to make it interesting. In fact, when my friend Kim and I were eating this, I commented that I could eat the rice on its own for a meal — it was that good.

And then the carrots. I’m a big advocate for roasted vegetables. It adds such a nutty, delicious flavor to the vegetables while keeping a good firmness (no mushy veggies here). They caramelize under the high heat, adding a little sweetness…yum. I didn’t have any parsley or dill (I thought I did, but then I didn’t…bummer) so I used tarragon — not the best replacement, and I would definitely go for dill next time around.

TW’s Tips

  • I was cooking for two, so I cut the recipe in half; even then I still had a couple of meals of leftovers. I also cut the carrot recipe in half, and probably should have done the same with the rice!
  • I used tilapia for my fish — any white fish works. Mine also didn’t have the skin — worked just fine.
  • Buy your wild rice from the bulk section at the grocery store — I got the “mixed” type.
  • Creme fraiche can be hard to find but it’s worth seeking out — Whole Foods reliably carries it (look by the sour cream and/or milk) — nothing quite matches its flavor
Make this! You’ll thank me!
Mustard-Roasted Fish
Ingredients
  • 4 (8-ounce) fish fillets such as red snapper
  • Kosher salt and freshly ground black pepper
  • 8 ounces creme fraiche
  • 3 tablespoons Dijon mustard
  • 1 tablespoon whole-grain mustard
  • 2 tablespoons minced shallots
  • 2 teaspoons drained capers

Directions

Preheat the oven to 425 degrees F.

Line a sheet pan with parchment paper. (You can also use an ovenproof baking dish.) Place the fish fillets skin side down on the sheet pan. Sprinkle generously with salt and pepper.

Combine the creme fraiche, 2 mustards, shallots, capers, 1 teaspoon salt, and 1/2 teaspoon pepper in a small bowl. Spoon the sauce evenly over the fish fillets, making sure the fish is completely covered. Bake for 10 to 15 minutes, depending on the thickness of the fish, until it’s barely done. (The fish will flake easily at the thickest part when it’s done.) Be sure not to overcook it! Serve hot or at room temperature with the sauce from the pan spooned over the top.

Orange Pecan Wild Rice

Ingredients

  • 1 cup wild rice
  • 1 1/4 cups chicken stock, preferably homemade
  • 2 tablespoons unsalted butter
  • Kosher salt
  • 1 cup seedless green grapes, halved
  • 1/2 cup scallions, sliced in rounds, white and light green parts (2 scallions)
  • 1 cup pecan halves, toasted and coarsely chopped
  • 1 teaspoon grated orange zest
  • 2 tablespoons freshly squeezed orange juice
  • 1 teaspoon freshly ground black pepper

Directions

Place the rice, chicken stock, 1 1/4 cups water, 1 tablespoon butter, and 1 teaspoon salt in a medium saucepan and bring to a boil over medium heat. Cover the pot and lower the heat to simmer (pull the pan halfway off the burner if you need to) and cook for about 1 hour, until the rice is tender and the grains begin to burst open. Stir the rice occasionally while it’s cooking, scraping the bottom of the pan to prevent it from sticking. Turn off the heat, and allow the rice to steam for about 5 minutes.

Stir the remaining tablespoon of butter into the rice, then add the grapes, scallions, pecans, orange zest, orange juice, 1 teaspoon salt, and the pepper and toss well. Taste for seasonings and serve hot.

Roasted Carrots

Ingredients

  • 12 carrots
  • 3 tablespoons good olive oil
  • 1 1/4 teaspoons kosher salt
  • 1/2 teaspoons freshly ground black pepper
  • 2 tablespoons minced fresh dill or parsley

Directions

Preheat the oven to 400 degrees F.

If the carrots are thick, cut them in half lengthwise; if not, leave whole. Slice the carrots diagonally in 1 1/2-inch-thick slices. (The carrots will shrink while cooking so make the slices big.) Toss them in a bowl with the olive oil, salt, and pepper. Transfer to a sheet pan in 1 layer and roast in the oven for 20 minutes, until browned and tender.

Toss the carrots with minced dill or parsley, season to taste, and serve.