Thursday, February 16, 2017

FRIED HADDOCK FILLETS WITH WINE, BUTTER, AND LEMON SAUCE

Haddock is a very popular fish on the east coast of North America. I recently found fresh haddock fillets from Iceland at my local supermarket here in the Pacific Northwest. 




4 skinless haddock fillets

½ cup (125 ml) all-purpose flour
2 eggs beaten 
Sea salt and freshly ground black pepper

¼ cup (60 ml) extra-light olive oil 
6 T (90 ml) unsalted butter, divided
1 clove garlic, pushed through a garlic press
½ cup (125 ml) white wine
Juice of 1 lemon

2 T (30 ml) minced Italian parsley
Lemon wedges, for serving

Add flour to a shallow bowl and set aside.
Add beaten eggs to a shallow bowl, season with salt and pepper, and set aside.
Dredge fish on both sides with flour, shaking off the excess, and set aside on a platter or pizza pan.

In a large non-stick skillet, heat oil over medium-high heat. 
Add 1 tablespoon (15 ml) of the butter and let melt.

Dip the fish in the beaten egg mixture and then cook fish in oil/butter mixture until golden brown, about 5 minutes, on each side.
Wipe out platter or pizza pan and using a spatula, transfer fish to the same platter or pizza pan while making the wine and butter sauce.

Pour oil out of skillet and discard.
Wipe out skillet, and over medium heat, whisk in the remaining 5 tablespoons (75 ml) of butter, garlic, and juice of one lemon.
Simmer for a couple of minutes.
Add wine and season with sea salt and freshly ground black pepper.

Simmer the sauce for about 3 minutes.
Add the cooked fish fillets and let simmer on low for a couple of minutes.

Using a spatula, transfer each fish fillet to a clean and warm platter.
Pour sauce over fish, sprinkle with parsley, and garnish with lemon wedges.

Serve with a side of roasted potatoes and a green salad.

Serves 2 to 4

BIG MAMMA 1881-1970



This is Big Mamma (Teresa Lapetina Greco) on her front porch in Portsmouth, Virginia.
I can almost smell her Sunday Gravy simmering away on her stove.

Saturday, February 4, 2017

ROMAN PIZZA CARBONARA

Spaghetti alla Carbonara was created in Rome in the mid 20th century. Carbonara roughly translates to charcoal-burner in Italian. You can find Eggplant Parmigiana Pizza and Pizza Carbonara in Rome. The crust is a little thicker than the pizzas you find in Naples or the Amalfi Coast.


1 recipe for pizza dough
Freshly ground black pepper, to taste
8 oz (250 g) whole-milk mozzarella, grated 
8 oz (250 g) very thinly sliced pancetta

2 eggs
¾ cup (175 ml) freshly grated Pecorino Romano Cheese
1 t (5 ml) red pepper flakes
Freshly ground black pepper, to taste
Extra-virgin olive oil, for drizzling

Lightly oil a rimmed 13-by-18-inch (33-by-45-cm) baking pan. 
Place pizza dough in center of pan.
Stretch and flatten to fit, leaving the edges slightly thicker. Set aside and let rest for 30 minutes.

Preheat oven to 450 F (230 C) degrees.

Generously sprinkle pizza dough with black pepper then add evenly distribute half of the mozzarella cheese on top.
Tear pancetta pieces in half and evenly place all over top of mozzarella.
Sprinkle the remainder of the cheese on top.

Place in oven and bake 15 minutes.

While pizza is baking, whisk together the eggs, grated cheese, and red pepper flakes in a small bowl.
Remove pizza from oven and evenly spoon the egg and cheese mixture over the pizza.

Bake another 6 to 8 minutes.

Remove from oven and sprinkle with a little more black pepper and drizzle with a little extra-virgin olive oil.