That is a good amount of fish
The clam sauce really complements the meaty halibut flavor etc etc. This is just really good.
Halibut and Clam Sauce
- 2 doz clams live
- 1 doz mussels live
- 1 1/2 lbs halibut fillet
- 1 large shallot chopped
- 1 large garlic clove
- 3 potatoes skinned and diced small
- 1/2 cup fresh crab stock
- 1 cup dry white wine
- 2 tbsp oregano
- 1/2 lemon
Heat 2 tbsp olive oil in a large frying and add 1/2 cup wine, garlic clove and shellfish. Bring to a steam then cover and cook for five minutes. Remove from heat and let stand five minutes. Uncover and discard any that are closed. Remove meat from shell, strain and keep broth. Heat 2 tbsp butter over medium heat and saute shallot until golden. Add potatoes and remaining wine and cook until liquid is absorbed. Add half the clam liquid and shell stock and bring to a simmer. Cook until potatoes are done. heat oven to 360 degrees. Mash half the potato mixture, add the remaining clam juice and reserved clams and mussels. Bring to a simmer then make a space large enough for fish to sit. Season halibut with salt and pepper and place in pan. Sprinkle oregano and squeeze lemon juice over fish and bake until cooked through, about 15 minutes. Remove from oven and let stand five minutes before serving.
It does not have to be presented in the crab shell
Crab season begins in December in Oregon so Christmas eve was a little different this year. The main difference between dungeness and blue crab is the size. Aside from the much better, sweeter flavor of blue crab of course. But fresh crab is still well fresh crab espicially when it is put into something else. The other benefit of crab in Oregon is it does not come slathered in spice like Maryland if it is already cooked. That means the shells can still be used to make an exceptional stock. Which is one of the reasons why this risotto is so good. By now if you do not know how to cook risotto go here.
- 1 lb cleaned crab
- 1 1/2 cups arborio rice
- 1 large shallot minced
- 3-4 cloves garlic minced
- 1/2 cup dry white wine
- 5-6 cups crab stock
- 1/4 cup romano grated
- 2 tbsp parsley chopped
Cook risotto normally. Add crab when somewhat tender and cheese at end.
It’s like the Italian flag.
People need munchies while they wait for that big holiday meal. This year we went with a Mediterranean-themed appetizer spread on Thanksgiving because Katherine’s colleague used to work for an olive distributor. Hey, we find inspiration everywhere. This is colorful, easy to make and very tasty. Serve with lavash, by itself, or put the leftovers — if there are any — on salads or in omelettes.
- 1 1/4 lbs feta cut into 1/2 inch cubes
- 1 cup extra virgin olive oil
- 1/2 cup fresh lemon juice
- 1/2 cup sun-dried tomatoes
- 2 tbsp fresh chopped parsley or oregano
- pepper to taste
Bring a kettle of water to boil. Steep tomatoes in boiling water for 30 minutes. Drain water and chop. Place cheese in a dish large enough to hold them in one layer. (We used a pie dish.) Mix tomatoes, oil, lemon juice, herbs and pepper to taste in a small bowl. Pour over cheese. Cover and refrigerate for 24-36 hours. Bring to room temperature before serving.
That color scheme reminds me of some holiday
This is a fun twist on a negroni.
- 1 oz dry vermouth
- 1/2 oz gin
- 1 1/2 oz aperol
Shake everything over ice and pour. Garnish with an orange peel.
Like regular hummus but prettier.
We wanted to do Mediterranean appetizers on Thanksgiving this year, but regular hummus didn’t seem very festive. This was as delicious as it was pretty and put some little pumpkins to use. And to think some people use those for decorating!
- 1 1/2 pounds cooked pumpkin (from about four small pumpkins)
- 1/2 cup tahini
- 1/2 cup extra virgin olive oil
- 3 cloves garlic
- 1 tbsp fresh lemon juice
- salt/pepper to taste
Slice pumpkins in half, scoop out the seeds (save them for later) and roast cut side down at 375 until flesh is tender, about 35-45 minutes. Scoop flesh into a bowl and let cool. Puree in a blender with other ingredients until smooth. Season with salt and pepper. Serve garnished with roasted pumpkin seeds, olive oil and paprika. Serve with lavash or pita chips.
Quite a spread for breakfast
This topping is good on French toast or pancakes.
French Toast with Wine Pear Topping
- 1 pear sliced thin
- 1/3 bottle semi sweet white wine *
- 4 thick slices sourdough or Brioche bread
- 2 eggs
- 1/2 cup buttermilk
- 1/2 tsp cinnamon
- 1 tbsp sugar
- 1 tsp orange zest
- 2 tbsp butter
Soak pears in wine for an hour. Mix egg, buttermilk, cinnamon, half the orange zest and sugar well. Soak bread slices in batter for 30 minutes. Flipping occasionally. Heat griddle. In a frying pan melt butter and add remaining orange zest over medium heat. add pears and saute until browned on both sides. Cook french toast on griddle until golden brown. Serve topped with pears and powdered sugar.
*If you only have dry white wine then just mix in some sugar to taste.
This mule has a kick
Here’s a great seasonal cocktail in case you need a little extra fortification for Thanksgiving dinner. We haven’t tried this in big batches, but if you’re expecting a crowd go ahead and upsize. Or just sneak off to the kitchen and make this yourself.
- 1 1/2 oz bourbon
- 1/4 oz lemon juice
- 2 1/2 oz apple cider
- ginger beer
Pour bourbon cider and juice in a tumbler with rocks. Top with ginger beer.