Baked Potatoes with Onion and Cheese

Ingredients

2 large baking potatoes, weighing about 8 oz each
2 red onions, halved
olive oil
1 cup Cheddar cheese, grated
salt and black pepper
1 Tbsp butter or 1–2 Tbsp milk

Method

  1. Preheat the oven to 400°F (200°C).
  2. Scrub and score the potatoes, then place them in 2 small roasting pan with the onions. Drizzle the onions with olive oil then bake for 1 hour, or until the potatoes are done.
  3. Slice the potatoes in half and scoop the soft centers out into a food processor. Add the baked onion, most of the cheese, seasonings, and butter or milk and process until smooth in consistency.
  4. Pile the filling back into the potatoes, top with the remaining cheese, and return to the oven for 10 to 15 minutes, or brown lightly under a hot broiler.

Makes 2 servings.

Source: Onions

Baked Sablefish Served with Radish Salsa

Ingredients

1 lb sablefish (black cod), cut into 4 portions
2 tsp grape seed oil
1/4 tsp salt
1/4 tsp black pepper

Salsa

2 cups chopped strawberries
1 cup sliced radishes
1 small yellow bell pepper, diced
1 avocado, diced
1 jalapeno pepper, seeded and finely chopped
1/4 cup chopped cilantro
1/4 tsp salt
juice of 1 lime

Method

  1. Preheat oven to 350ºF (180ºC).
  2. Remove small pin bones along fish with needle nose pliers if they have not been removed for you.
  3. Place fish on parchment paper-lined baking sheet. Rub fish with oil and season with 1/4 tsp salt and black pepper. Bake for 20 minutes, or until fish is flaky and cooked through.
  4. Meanwhile, toss together salsa ingredients in large bowl.
  5. Serve sablefish topped with radish salsa.

Makes 4 servings.

Source: Sage magazine

Crème Brûlées with Chocolate and Sweet Tonka Bean

Ingredients

4 ounces semisweet chocolate, finely chopped
1 tonka bean
2-1/2 cups heavy cream
8 egg yolks
1/3 cup granulated sugar
1/4 cup demerara sugar or other raw cane sugar

Method

  1. Preheat the oven to 225ºF.
  2. Place six brûlée dishes or flameproof ramekins into a shallow roasting pan and fill the pan with water to come halfway up the sides of the dishes.
  3. Put the chocolate into a heatproof bowl. Using a nutmeg grater, grate the tonka bean, then mix with the chocolate. Put the cream into a saucepan and heat to just below boiling point, then pour over the chocolate and mix gently until the chocolate has melted.
  4. In a separate bowl, beat together the egg yolks and granulated sugar using an electric handheld mixer until pale and fluffy. Beat the chocolate cream, a little at a time, into the egg mixture.
  5. Pour into the dishes in the bain-marie and bake in the oven for 1 hour, or until set.
  6. Let cool, then chill in the refrigerator overnight.
  7. To serve, sprinkle demerara sugar over the top of each dish, then caramelize using a kitchen blowtorch.

Tip

If you do not have a kitchen blowtorch, sprinkle the creme brfil6es with the sugar and put on a baking sheet. Place under a hot broiler until the sugar caramelizes.

Makes 6 servings.

Source: Chocolat


Tonka Bean

Baked Breakfast Strata with Eggs and Roasted Tomato

Ingredients

4 large tomatoes cut into wedges
1/2 tsp salt
1/2 tsp pepper
6 tbsp olive oil
8 cups cubed Italian bread
2 cups whole milk
6 eggs
2 tsp Dijon mustard
1/2 tsp salt
1/2 tsp pepper
2 green onions, chopped
1 cup shredded Fontina or Provalone cheese
1 cup shredded mozzarella cheese
2 tbsp fresh basil, chopped
2 tbsp fresh oregano, chopped
2 tbsp fresh parsley, chopped

Method

  1. Preheat oven to 400°F (200°C). Generously grease a 2-quart baking dish. Line 2 baking sheets with parchment paper.
  2. In a large bowl, toss tomato wedges with salt, pepper and 3 tbsp olive oil. Arrange tomatoes in one layer on one of the prepared baking sheets. Roast tomatoes until browned, about 40 minutes. Remove from oven and let cool.
  3. Toss bread cubes with another 3 tbsp olive oil. Spread bread cubes evenly on second parchment paper lined baking sheet and bake in oven until golden brown, about 10 minutes. Let cool.
  4. Reduce oven temperature to 350°F (180°C). In a large bowl, whisk together milk, eggs and Dijon mustard. Season with salt and pepper. Stir in green onions, cheeses, and herbs. Transfer bread cubes to baking dish and pour egg mixture over bread. Add tomatoes, pushing them down among the bread cubes and cheese mixture. Bake until firm to the touch and bread is golden brown, about 40 minutes. Serve warm.

Makes 6-8 servings.

Source: Manitoba Egg Farmers

Chinese-style Baked Chicken in Salt

Ingredients

1 whole chicken, about 3 lb
2 tablespoons light soy sauce
4 lb sea salt or coarse salt

Filling

1 stalk green onion, chopped
1 teaspoon grated ginger
2 star anise, crushed
1/2 teaspoon salt
4 tablespoons Mel Kuei Lu Chiew (玫瑰露酒) or brandy

Dipping Sauce

1 tablespoon oil
1 stalk green onion, chopped
1 teaspoon chopped ginger
1/2 teaspoon salt
1/4 cup chicken stock

Method

  1. Rinse the chicken, drain, and remove any fat from the cavity opening and around the neck. Cut off and discard the tail. Blanch the chicken in a saucepan of boiling water for 2-3 minutes, then refresh under cold water and dry well. Brush the chicken with the soy sauce and hang it up to dry in a cool and airy place for a couple of hours, or keep it, uncovered, in the fridge.
  2. To make the filling, combine the green onion, ginger, star anise, salt and Mel Kuei Lu Chiew. Pour the filling into the cavity of the chicken. Wrap the chicken tightly with a large sheet of cheesecloth.
  3. Heat the salt in a large clay pot or braising pan very slowly until very hot, then turn off the heat and remove and reserve about half the salt. Make a hole in the center of the salt and place the chicken in it, breast side up, then cover with the salt removed earlier so that the chicken is completely buried. Cover the clay pot or braising pan and cook over medium heat for 15-20 minutes, then reduce the heat to low and cook for 45-50 minutes. Allow to sit for at least 15-20 minutes before taking the chicken out. (The salt can be reused.)
  4. To make the dipping sauce, heat the oil in a small wok or saucepan. Fry the green onion and ginger for 1 minute, then add the salt and stock. Bring to a boil, then reduce the heat and simmer for a couple of minutes.
  5. Remove the chicken from the casserole and unwrap it. Using a cleaver, cut the chicken through the bones into bite-size pieces. Arrange on a serving dish and serve hot or cold with the dipping sauce.

Source: The Food of China