Saturday, July 17, 2010
Tonight's Dinner - Local Montauk Swordfish, Just Picked Sauteed Swiss Chard, and Grilled Bread topped with Fresh Ricotta and Grilled Vegetables
There are several staples that I always have in my kitchen.
Sour Cream (I like the Hudson Valley Sour Cream the best)
Farm Fresh Eggs
and Unsalted Butter
and a few Oranges or Tangerines
Dried Nuts and Fruits:
Basil or a Pesto that I keep in the freezer (make a quick pesto if your basil is starting to go)
Mint or Mint Chutney (make a mint chutney if your mint is starting to go and keep it in the fridge)
a few Red and Yellow Onions
Pancetta or Bacon (I always keep mine in the freezer)
and of course an assortment of Vinegars, Honey, Olive Oil, and Dijon.
For me, the above are the fundamentals of a great meal.
In tonight's dinner I am using fresh ricotta, butter, a nice balsamic, honey and dried cherries to turn an ordinary meal into something special (and easy to make).
What you need:
Season the fish and either grill or saute for about 10 or so depending on the thickness of the cut of fish.
While the fish is cooking make your sauce. Brown the 3 tablespoons of butter in a small sauce pan. Be sure not to let it burn. Remove from heat and whisk in about half a teaspoon of honey and about a teaspoon or so of balsamic. Set aside.
What you need:
1 Bunch of Swiss Chard chopped
1 Yellow Onion 2 if they are small thinly sliced
2 Apples peeled and thinly sliced
Saute the onion in olive oil until brown then add apples and continue to cook until the apples are brown as well. Add in swiss chard, and stir until wilted. Remove from heat and drizzle in balsamic. Top with dried cherries and season with salt and pepper. (This side dish is a big hit with my kids! Sometimes I pulse it a few timesn in a 1 cup food processor before adding in the cherries just to make it easier for them to chew up.)
Grilled Bread topped with Fresh Ricotta and Grilled Vegetables
Grill a few slices of zucchini or eggplant and a tomato. Grill baguette or bread of your choice. Remove from grill and spread fresh ricotta on the bread and top with grilled vegetables.