Holidays | Simple By Cindy

Braised Sea Bass

Jul. 13
2016

I knew immediately, upon seeing this unusual recipe, that I just had to make it.

You don’t see many recipes for “braising” fish. Braising is a method of cooking that relies on heat, time and moisture to break down the tough parts of meats or chicken. Most meats or poultry are seared before braising, then finished in the oven in a covered pot with a liquid at a low temperature for an extended period of time.

I have braised many meats and chicken throughout my cooking career, but never fish!

Braising fish is not a current practice, and that is probably why I was drawn to this recipe. I thought it would be a wonderful way to keep the fish tender and moist, while adding a big burst of flavor. It simply is a way preparing the fish without the long cooking time usually associated with meat or chicken. The vegetables in the braising liquid are luscious enough to use as a side dish. It is a one-pot delight!

There really was not a lot of prep time here, so this dish cooked up in no-time. It exceeded my expectations and I was thrilled with the outcome. You can make it as a weeknight dinner, but it is exquisite enough for any holiday or family celebration as well.

This recipe is courtesy of Andrea Branchini. It serves 4 and I guarantee it will leave them wanting more!

Ingredients for Braised Sea Bass

4 (6 ounce) sea bass fillets, skin on and scaled)
2 tsp. kosher salt, divided
1 tsp. pepper, divided
2 tbsp. olive oil, plus 2 tsp. more set aside
2 medium red peppers, thinly sliced (about 2 cups)
1 large white onion, thinly sliced (about 2 cups)
3-4 medium garlic cloves, thinly sliced
1 (14.5 ounce) can diced tomatoes
1 cup of dry white wine
2 dried bay leaves
1 pint cherry tomatoes, halved
1/4 cup chopped fresh flat-leaf parsley (optional)

Position a rack in the center of the oven and heat the oven to 350.

Brush the fish with 2 tsp. of the olive oil and season generously with salt and pepper on both sides.

Heat the remaining 2 tbsp. of olive oil in a 7-8 quart Dutch oven or other heavy-duty pot over medium-high heat.

Add the peppers, onions and 1/2 tsp. salt. Cook until the onions are translucent and the peppers have begun to soften, about 5 minutes.

Add the garlic and cook for 1 minute.

Stir in the canned tomatoes with their juice, white wine, bay leaves and 1 cup of water. Bring to a boil.

Lower the heat and simmer until the liquid has reduced and the peppers are tender, about 10 minutes.

Add the cherry tomatoes and cook until they have softened slightly, about 2 minutes.

Season to taste with salt and pepper.

Carefully place the fish fillets in the pot, skin side up, and spoon some of the peppers, onions, and sauce over them.

Transfer to the oven and cook uncovered, for 25 minutes.

Garnish with parsley, if using.

It’s that simple!

Gruyere and Spinach Bakes

Jul. 6
2016

These wonderful gruyere and spinach bakes were a delightful surprise for dinner this week.

They are so easy to make and packed with flavor. Initially, I thought they would be difficult to remove from the ramekin (isn’t that always the case?) but these bakes slid right out with no problem!

You can serve them in or out of the ramekin; they make a beautiful presentation either way.

They are perfect for any occasion, from a small dinner party to a holiday festivity. This is a “must try”.

This recipe is courtesy of Giada De Laurentis. It serves 4 people who will think you are the world’s greatest cook!

Ingredients for Gruyere and Spinach Bakes

Vegetable oil cooking spray
1 tbsp. extra-virgin olive oil
4 ounces thinly sliced pancetta (optional)
2 shallots, chopped
1 tsp. kosher salt
1/4 tsp. black pepper
Two 1/2-to-3/4-inch-thick slices country-style bread, cut into 1/2-inch cubes (about 4 cups)
6 large eggs, beaten, at room temperature
2 packed cups fresh chopped spinach
1 1/2 cups of grated gruyere (6 ounces)
1/4 cup milk, at room temperature
4 (10 ounce) ramekins

Position an oven rack in the center of the oven and preheat to 400.

Spray 4 (10 ounce) ramekins with vegetable oil cooking spray.

Heat the oil over medium-high heat in a medium skillet.

Add the pancetta (if using) and cook until browned, about 6 minutes. Remove the pancetta using a slotted spoon and place on paper towels to soak up extra oil.

Add the shallots, salt and pepper in the same skillet. Cook over medium-high heat until soft, about 3 minutes.

In a medium bowl, mix together the cooked pancetta, shallots, bread, eggs, spinach gruyere cheese and milk until all the ingredients are moistened.

spinach bake pancetta, spinach cheese and milk

Spoon the mixture into the ramekins.

Place the ramekins on a small baking sheet and bake until golden brown, about 25 minutes.

Cool the ramekins for 20 minutes.

Using a paring knife, loosen the edges of the ramekins and unmold onto serving plates.

Serve warm or at room temperature.

It’s that simple!

Red, White and Blueberry Trifle

Jul. 1
2016

Do you want to make something extra special for your Fourth of July celebration?

This recipe will exceed all your expectations.

This delectable treat is a simple trifle with a lemony cake base, delicious whipped cream cheese, whipped cream, and of course, red and blue berries!

Most of the ingredients are store-bought, with the exception of a simple lemon sauce and whipped cream. You can simply buy whipped cream and add it in to make it even easier, but why would you? This trifle has all the elements of perfection! It will definitely make a wonderful impression at your 4th of July festivities.

Celebrate your red, white and blue with this trifle. Everyone will be glad you did!

Happy 4th of July!

Ingredients for the Trifle

1/4 cup plus 1/3 cup sugar
Juice of 1 lemon
1 store-bought angel food cake cut into 1-inch slices
1 (8 ounce) package cream cheese
1 cup heavy cream
4 cups fresh raspberries
4 cup fresh blueberries

In a small sauce pan, combine the sugar, lemon juice, and 1/4 cup of water over medium heat. Bring to a boil, stirring to dissolve the sugar. Take off heat and set aside to cool.

Using a mixer, beat the cream cheese with 1/3 cup of sugar on high speed until light and fluffy (about 2 minutes). If you do not have an additional bowl for mixer, take the cream cheese mixture out of bowl using a spatula and set aside. Wipe out bowl.

Place the bowl in your freezer for 15 minutes. Reattach to your mixer.

Pour heavy cream in bowl and beat on medium heat for about one minute. Change the speed to high and continue to beat until you see fluffy peaks with the consistency of whipped cream (about 1-2 minutes). Do not over whip or it will be flat and lumpy.