Posts in parsley

i make no secret about the fact that breakfast is my favorite meal. i don't care if i don't eat my first meal till two in the afternoon, i am NOT skipping my breakfast.

gimme all pancakes, eggs, breakfast burritos, avocado toast and granola. i love it all.

and i have been CRAVING some baked eggs. i LOVE baked eggs. they are the perfect one stop breakfast shop and you can doctor them up with pretty much any ingredients you like. this is a pretty base recipe, and you could easily add in other fresh veggies, some chorizo, sausage or bacon.

our garden is currently going off with fresh herbs. we have a plethora of basil, thyme and parsley and they made the perfect fresh compliment to the deliciously decadent runny yolk and perfectly baked egg whites. mmmmmmmmmmm i am drooling all over again just thinking about it.

start by preheating your oven to 400 degrees f. then begin to make the sauce. in a small saucepan, combine the olive oil and onions. season with .5 tsp of salt and half the pepper. cook over medium heat until the onions are translucent and starting to brown. about 5-7 minutes.

add in the garlic and continue to cook until fragrant. about 1 minutes.

add in the red pepper flakes and paprika and give it a good stir. mix all your herbs, but the chiffonade basil. keep that aside for final garnish.

pour in the diced tomato and all but 1 tbs of the fresh herbs. season with another .5 tsp of salt and the other half of the pepper. simmer until all the ingredients are well combined. 3-5 minutes.

pour equal parts of tomato sauce into the base of each dish.

crack one egg into each dish and season with the remaining salt. sprinkle with the remaining fresh herbs (minus the chiffonade basil) and the cheddar cheese on top of the egg.

bake for 8-10 minutes till the egg white is set and the yolk is still runny. if you don't like a runny yolk, cook for an additional 3-5 minutes. remove from the heat and serve hot!

enjoy with tortillas or your favorite crusty bread.

xo, a

herb & tomato baked eggs
serves: 4
prep time: 5 minutes
active time: 25 minutes
total time: 30 minutes
ingredients: 4 eggs. 1 tbs olive oil. 1 cup diced brown onion. 1 (15oz) can diced tomato (or 15 ounces of fresh if you have them). 2 garlic cloves, minced. 1 tsp paprika. 2 pinches red pepper flakes. 20 basil leaves, 17 chopped and the chiffonade the other 3. 5 thyme sprigs, leaves removed. 2 tbs fresh parsley, chopped. 4 tbs white cheddar cheese, grated. 1.5 tsp salt. .5 tsp pepper. 4 small oven safe dishes. tortillas or crusty bread for serving.
start by preheating your oven to 400 degrees f. then begin to make the sauce. in a small saucepan, combine the olive oil and onions. season with .5 tsp of salt and half the pepper. cook over medium heat until the onions are translucent and starting to brown. about 5-7 minutes. add in the garlic and continue to cook until fragrant. about 1 minutes. add in the red pepper flakes and paprika and give it a good stir. mix all your herbs, but the chiffonade basil. keep that aside for final garnish. pour in the diced tomato and all but 1 tbs of the fresh herbs. season with another .5 tsp of salt and the other half of the pepper. simmer until all the ingredients are well combined. 3-5 minutes. pour equal parts of tomato sauce into the base of each dish. crack one egg into each dish and season with the remaining salt. sprinkle with the remaining fresh herbs (minus the chiffonade basil) and the cheddar cheese on top of the egg. bake for 8-10 minutes till the egg white is set and the yolk is still runny. if you don't like a runny yolk, cook for an additional 3-5 minutes. remove from the heat and serve hot! enjoy with tortillas or your favorite crusty bread.

basil, cheddar, breakfast, brunch, eggs, fresh herbs, garlic, herbs, italian, italian seasoning, olive oil, onions, parsley, sauce, thyme, eatAngela SamuelsAugust 8, 2017basil, thyme, parsley, paprika, tomato, eggs, breakfast, brunch, onion, onions, red pepper flakes, garlic, fresh herbs, cheddar, baked, italianComment

whitefish with crispy skin & white wine "caper" sauce

i know what you are thinking. what IS whitefish exactly? is it a specific fish? does it represent a group of fish? the answer is yes. and yes. whitefish can both represent a group of fish (fish with white flesh including halibut, cod, haddock, bream, fluke, etc.) and actual whitefish. even the actual whitefish has different versions. confused? let me clear it up for you. the description whitefish describes any fish (fresh or saltwater) with white flesh. they are mild in flavor and usually nice and flakey in texture. they can range from very delicate to very meaty.

basically, when you go to the store and you are looking for whitefish, look for fish that have very light or white flesh. if you have a fish that fits into that category that you know you like, go with that one. if not, ask the person behind the counter what they have that is best for pan frying. for this recipe, i used a lake superior whitefish.

alright, now the second word that made you go think 'wtf?'. skin. yes, i want you to cook the fish with the skin on. on purpose. i say on purpose because when i first started cooking, the only reason i bought fish with skin on it was because i couldn't find what the recipe called for with out the skin on. and i didn't have the skill, or tools to properly remove skin. but now, i understand and appreciate the beauty of crispy fish skin. and it is EASY. once you know how to do it, you will get fool proof, crispy goodness every time.

cooks note: in order to get the skin of your fish really crispy, there are two important things to note. first, moisture is the killer of crisp. in order to get nice crisp skin, you want to pat your fish with a paper towel and let it dry out uncovered in the fridge on a rack for an hour before cooking. this time is crucial so that you do not steam the skin. second, it is important that your oil get really hot before you add the fish. you are looking to essentially fry the skin, so the oil needs to be hot hot hot. and oil temperature drops when food is added, so you need to start hot. before the fish goes in, make sure the oil is shiny and starting to smoke. keep your fan on so you don't smoke yourself out.
once your fish has dried out in the fridge and you are ready to cook, start by getting your pan really hot. place it over a high flame with nothing in it for two minutes to get it nice and hot. if you do not have a large pan, and it might be very full with four pieces of fish, you may want to cook it in two pans. if so, place two tablespoons of olive oil in each pan. if you are using one pan, use 3 tbs of olive oil and keep one on hand incase your oil burns up.

while your oil is heating up, combine half the salt and pepper with the tsp of sugar. sugars help fish get that nice brown crispy goodness when cooking.

use the sugar, salt and pepper mix to season both sides of your fish well.

gently place your fish, skin side down, into the pan of hot oil. when you place it in the oil, make sure to gently place it away from you so that you don't splatter yourself with hot oil. now here is where you need to be ready. if the edges of your fish skin starts to pop up, use your fish turner to press the edges down for about thirty seconds, until it gets nice and stuck. then allow your fish to fry, over high heat until the you can see the line of cooked flesh and it's 75% of the way to the top of the fish. depending on the size of your fish, 3-8 minutes. now, here is the very important part so that you do not break the skin or leave some of the fish in the pan. when you are ready to flip, make sure that the fish releases easily, if it does not, give the fish a little bit longer. it should easily release. gently, flip your fish and cook the flesh side of the fish just until browned. about 1-2 minutes. once again, the fish should release easily. if it is not releasing easily, be patient.

once the fish easily releases, remove the fish to a platter and loosely cover with foil to keep it warm, but not letting it steam.

reduce the heat to medium and add in the butter, any remaining oil and the garlic.

cook until the butter is sizzling and the garlic is fragrant. about 30 seconds. pour in the lemon juice and white wine and the remaining salt and pepper. simmer the sauce till it begins to thicken. about 3-5 minutes. add in the capers, zest and half the parsley. stir well to combine and let simmer for an additional minute. remove the sauce from the heat. pour the sauce over your fish. garnish with the remaining parsley and serve.

remove the sauce from the heat. pour the sauce over your fish.

garnish with the remaining parsley and serve.

xo, a

whitefish with crispy skin & white wine "caper" sauce
serves: 4
prep time: 1 hour
active time: 20 minutes
total time: 1 hour 20 minutes
ingredients: 4 6 oz whitefish fillets (skin on). 4 tbs olive oil. 2 tbs garlic herb butter. .75 cup dry white wine. zest of 1 lemon. 2 tbs lemon juice. 2 tsp nasturtium capers, rinsed and roughly chopped (you can sub regular capers if you do not have nasturtium capers on hand. 1 tbs minced garlic. 2 tbs fresh chopped parsley. 1 tbs kosher salt. 1 tsp fresh ground pepper. 1 tsp sugar. fish turner. large stainless steal or enamel skillet (avoid using nonstick). aluminum foil. cooks note: in order to get the skin of your fish really crispy, there are two important things to note. first, moisture is the killer of crisp. in order to get nice crisp skin, you want to pat your fish with a paper towel and let it dry out uncovered in the fridge on a rack for an hour before cooking. this time is crucial so that you do not steam the skin. second, it is important that your oil get really hot before you add the fish. you are looking to essentially fry the skin, so the oil needs to be hot hot hot. and oil temperature drops when food is added, so you need to start hot. before the fish goes in, make sure the oil is shiny and starting to smoke. keep your fan on so you don't smoke yourself out.
once your fish has dried out in the fridge and you are ready to cook, start by getting your pan really hot. place it over a high flame with nothing in it for two minutes to get it nice and hot. if you do not have a large pan, and it might be very full with four pieces of fish, you may want to cook it in two pans. if so, place two tablespoons of olive oil in each pan. if you are using one pan, use 3 tbs of olive oil and keep one on hand incase your oil burns up. while your oil is heating up, combine half the salt and pepper with the tsp of sugar. sugars help fish get that nice brown crispy goodness when cooking. use the sugar, salt and pepper mix to season both sides of your fish well. gently place your fish, skin side down, into the pan of hot oil. when you place it in the oil, make sure to gently place it away from you so that you don't splatter yourself with hot oil. now here is where you need to be ready. if the edges of your fish skin starts to pop up, use your fish turner to press the edges down for about thirty seconds, until it gets nice and stuck. then allow your fish to fry, over high heat until the you can see the line of cooked flesh and it's 75% of the way to the top of the fish. depending on the size of your fish, 3-8 minutes. now, here is the very important part so that you do not break the skin or leave some of the fish in the pan. when you are ready to flip, make sure that the fish releases easily, if it does not, give the fish a little bit longer. it should easily release. gently, flip your fish and cook the flesh side of the fish just until browned. about 1-2 minutes. once again, the fish should release easily. if it is not releasing easily, be patient. once the fish easily releases, remove the fish to a platter and loosely cover with foil to keep it warm, but not letting it steam.

butter, fresh herbs, garlic, herbs, how to guide, lemon juice, lemon zest, nastertium, olive oil, parsley, seafood, summer food, sugar, white wine, fish, main dish, eatAngela SamuelsJune 27, 2017whitefish, butter, lemon juice, lemon zest, parsley, capers, nasturtium, garlic, white wine, dinner, main dish, fishComment

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