Brook Trout Meuniere

Brook trout is a relatively inexpensive fish that has a delicate flavor and wonderful texture and cooks quickly especially when fried. Brook trout is small enough to fry in the pan whole and makes a superb fish recipes presentation in the dinner table.

When it comes to super fresh fish, the best way to enjoy it is with as little seasoning as possible so that its natural flavor can be savored to the bone for healthy meals.



Ingredients

6 brook trout, cleaned and fins removed (heads and tails in tact)
Milk
1/3 cup flour
½ teaspoon salt
Freshly ground pepper
Peanut oil
2/3 cup butter
Lemon slices
Fresh parsley, chopped

Preparation Instructions

1. Pour some milk into a shallow baking dish. Dip each trout into the milk, then drain on paper towels.

2. In another shallow baking dish, stir together the flour, salt, and pepper. Dredge the trout in this mixture and shake off any excess.

3. Place a large skillet over medium high heat. Add enough ¼ in. of oil. When the oil is hot, add the trout, working in batches, and browning on both sides. Remove to a serving dish or platter.

4. Drain off any remaining fat in the skillet and wipe the skillet down with a paper towel. Add the butter to the pan. Melt and cook until it’s a golden brown. Spoon the butter over the trout and sprinkle the fish with chopped parsley. Garnish with lemon slices.

Tips for Packing School Lunches

There are some great food recipes idea to pack lunch for your kids. They would just love it and would not binge on unhealthy fast food.

You can then make a preparation using those items and he would enjoy that healthy meals as part of his contribution to it.

It is a great idea to take your child to the grocery store along and ask him to pick up some vegetables and fruits of his choice.

This would make him feel good and more responsible as well.

Curried Chicken Breast

A quick and simple chicken curry recipe, curried chicken breast makes a sumptuous weekday meal perfect for the busy modern lifestyle. This is a delicately spicy and subtly sweet dish full of flavor and wonderful aroma. A healthy recipes, curried chicken breast can be made part of a weekly diet. To make this recipe, you need olive oil, garlic, boneless and skinless chicken breasts cut into cubes, water, curry powder, cayenne pepper, raisins, apricot preserves, cornstarch, nonfat yogurt, and ground black pepper. Serve this yummy dish with Indian flat bread such as Chapati or Roti, or with plain boiled rice or boiled potatoes. You can also serve chicken wings curry with toasted bread or pita bread. This makes a fun meal for a casual gathering with friends and family.

Ingredients

1 tbsp. olive oil
2 medium cloves garlic, minced
1 large onion, minced
1/2 lb. boneless, skinless chicken breasts, cubed
1/4 cup water
4 tsp. curry powder
1/4 tsp. cayenne pepper
1/2 golden, seedless raisins
1/4 cup apricot preserves
2 tbsp. cornstarch
2 cups plain nonfat yogurt
1/2 tsp. coarse ground black pepper

Preparation:

1

Pour oil in large skillet. Sauté garlic and onions until both are golden. Add chicken cubes and sauté until browned.
2

Add water, seasonings, raisins and preserves. Simmer, uncovered, 15-20 minutes, until chicken is cooked through, stirring occasionally. The liquid should be mostly absorbed.
3

Measure cornstarch into a small bowl. Add yogurt, stirring until cornstarch dissolves. Add mixture to skillet, stirring to combine. Simmer, stirring continually, until the sauce thickens, but do not boil. Season with pepper and serve.

Quick And Easy Raspberry Pecan Pastry Wheels

This is a quick and easy dessert recipes made with sugar, cinnamon, raspberry jam, pecans and rolled piecrust. On a surface sprinkled with a generous amount of sugar and cinnamon the refrigerated pie crust is rolled out. On the rolled out crust raspberry jam is spread and finely chopped pecans are sprinkled on top. With the use of a pastry wheel the dough is then rolled like a log and cut into one-inch thick slices. Served with coffee or tea this is a fabulous dessert or snack. With other kinds of jam like strawberry or grape you can also make this recipe. You can also use other nuts like walnuts or almonds.

Ingredients

2 tbsp. granulated sugar
1/2 tsp. ground cinnamon
2 refrigerated rolled pie crusts
1/2 cup raspberry jam
1/2 cup finely chopped pecans

Preparation:

1. Preheat oven to 400 degrees. With parchment paper line a baking sheet or spray lightly with cooking spray.
2. Mix together half the sugar and cinnamon. Onto a rolling board, sprinkle mixture. On the sugar mix place one unrolled pie crust and press gently to adhere mixture to the crust.
3. Evenly over the crust spread half the jam and sprinkle with half the pecans.
4. Roll the dough into a tight log starting at one end,. Repeat this process with the rest of the ingredients. Trim the ends off each log. Cut into 1-inch thick slices.
5. With the sugared crust touching the baking sheet place them on the baking sheet on their edges, spacing them 2 inches apart.
6. Bake 20-25 minutes, or until golden brown. Transfer to a baking rack and then allow to cool completely. While still warm, sprinkle with powdered sugar, if desired.

Eggplant Mille-Feuille With Red Peppers Cream

When you say mille-feuille, it is but natural to think of the traditional French puff pastry layers with cream filling in between. The word means "a thousand leaves" in French. But in this recipe by Chef Jean Andre Charial of the L'Oustau de Baumaniere, it is not a dessert but a layered savory eggplant dish with red pepper cream sauce. The name then is a riff from the layering in the original dessert recipes. The resulting main course or entree is a hefty, red-tinged baked eggplant with a French twist.

Ingredients:

4 1/2 lbs. eggplants
1.8 oz. flour
1 cup cream
1 pint olive oil
3 red peppers
1 lemon

Preparation:

1. Prepare the red peppers. Cut red bell peppers in two then take out the seeds. Dice the peppers then sauté using olive oil until it’s started to be juiced.
2. Cut the lemon and extract the juice. Pour some lemon juice in then pour all the cream next. Leave it to simmer.
3. Prepare the first eggplant component. Cut both ends of one eggplant. Place in a foil drizzled with olive oil. Season with some salt, wrap it up, and then bake in the oven for 30 minutes.
4. Take another eggplant and slice into thin chips. Cover with flour then deep fry in olive oil. Drain.
5. When the first eggplant is baked, halve vertically then scoop out the flesh. Place the flesh in a pan, pour some olive oil then salt and pepper. Purée. Remove the simmered tomatoes from heat.
6. Assemble the layers. Create three layers of alternate eggplant puree and eggplant chips. Create two of this, placing it side by side, then pour some of the pepper cream around it.

Cream Of Artichoke Soup

Artichokes are combined with potatoes, heavy cream and chicken stock to make a savory and scrumptious soup recipes, this is adapted from the cookbook Bistro by Gerald Hirigoyen. Cream of artichoke soup makes an elegant appetizer or a satisfying meal served with some crusty bread and a side of salad. This soup also contains onions, celery, hazelnuts, Armagnac, olive oil, and salt and pepper. Cream of artichoke soup is a delectable entrée for Mediterranean dishes and French cuisine.

Ingredients

6 medium artichokes
1/3 cup olive oil
1 white onion, chopped
3 celery stalks, chopped
1 large russet potato, peeled and chopped
6 cups chicken stock
½ cup hazelnuts (filberts; optional)
1 tablespoon salt
1 teaspoon freshly ground pepper
2 cups heavy cream
1/3 cup Armagnac

Preparation:
1. For each artichoke, remove the top half and trim the stem so it’s even with the bottom of the vegetable. Remove all the outer leaves until you discover the tender, pale green leaves of the heart hidden inside. Spread those tender leaves and remove the prickly inner choke with a spoon. Cut each artichoke heart into eights, lengthwise.

2. Preheat the oven to 400 degrees F. In a large saucepan, warm the olive oil over medium heat. Add the onion and celery and sauté until golden and tender. Add the artichoke hearts, potato, and stock. Bring to a boil. Reduce the heat, cover, and simmer for about 45 minutes, or until thickened.

3. In the meantime, if using the nuts, spread them single layer onto a baking sheet. Toast for 5 minutes in the oven. Pour the nuts into a kitchen towel, cover with another towel, and rub the nuts between your hands to remove their skins. Cool and chop.

4. Using an immersion blender, puree the contents of the saucepan. Strain. Add salt, pepper, cream, and Armagnac and bring to a simmer. Serve soup with nuts sprinkled over it, if desired.

Chocolate Sponge Recipe

Light as a feather yet rich in chocolate flavor, chocolate sponge cake recipes is an unforgettable dessert that makes dinner more special and possibly spectacular. The secret to making light and fluffy sponge cake is speed and timing. You have to work quickly yet gently. The eggs should be beaten well and enough air should be incorporated. If you leave the beaten eggs for any length of time, they will start subsiding and result in a flat and dense cake. Like making soufflé, the egg whites and the egg yolks should be beaten separately and gently folded in to the mixture.

Ingredients
½ cup butter
1 teaspoon cinnamon
¼ cup cocoa powder
¼ teaspoon clove
3 eggs
½ cup cold water
1 cup white sugar
1 cup all purpose flour
3 teaspoons baking powder

Preparation:

1. Soften the butter in a bowl and add cocoa, yolks of eggs well beaten, sugar, cinnamon, clove, and water.

2. In a separate bowl beat the whites of eggs, and add to first mixture alternately with flour sifted and mixed with baking powder.
3.Bake in small tins from fifteen to twenty minutes in a preheated oven at about 185 degree F.