A healthy and tasty way to prepare fish and vegetables in their own juices --
flavored with spices.
This is one of my favorite ways of cooking fish, especially when I'm looking for a healthy alternative. Don't get me wrong, I love deep-fried fish. You know, those greasy fish sticks with French fries and tartar sauce. But I know I'll have some serious indigestion after that meal and swear never to eat it again—until the next time I can't resist.
The fish cooked in parchment is equally good tasting, just without all the fat and frying. Not to mention the smell and messy pans. When you bake fish and vegetables in parchment, you are steaming them in their own juices, preserving all the nutrients and requiring little added fat. This kind of cooking creates maximum flavor as all the aromas are sealed in with the moisture. The natural juices of the fish and vegetables do the actual cooking by creating steam. Within minutes you have a scrumptious, fantastic tasting meal. You can use any white fish and vegetables of your choice. Thin filets like sole cook in 15 minutes. For thicker cuts, add 5 minutes for every ½ inch of thickness. I'm going to try jumbo shrimp the next time. Aluminum foil may be used in place of parchment, but parchment creates an elegant presentation and puffs up while cooking. I promise, once you get comfortable cooking this way, you will do it over and over again.
I used swordfish for this recipe because it had been caught that day and looked fantastic. Most of the time, I use snapper. You can vary the vegetables and spices to your liking. Remember to spray the inside of the parchment (where the food goes) with oil spray. I always put some of the veggies on the bottom for the fish to rest on. In this recipe, I used green beans. I used tomatoes from Robert's garden, but cherry tomatoes would be better.
Apple strudel cake or Apfelkuchen as we call it in Germany is a delicious mouth-watering treat to celebrate the change of season or any other occasion.
The French have their apple tart, in the United States we have our apple pie, and in Germany there is Apfelstrudel (apple strudel) or Apfelkuchen (apple cake).
I combine the two and make apple strudel cake. This is the closest thing to an apple strudel without a tremendous amount of work, expertise, and the time it takes to make an apple strudel. The filling has cinnamon, apples, almonds, and raisins, just like an apple strudel. The crust is flaky and buttery and complements the filling nicely. This cake is an old friend of mine, as I have baked it for many years. It is a treat that my family and friends always enjoy. My hubby loves eating it with vanilla ice cream. I prefer Schlag (whipped cream). The cake improves with age and is a great party or dinner pleaser.
My friend, Robert, has beautiful apples in his garden that I used for this cake. Any firm, tart, not-too-juicy apple will do. I used Gravensteins.
I enjoy making this cake by hand. It is like playing in the sand box, but if you don't want to get your hands dirty, you can make the dough in a food processor. Just make sure you don't over mix the dough. Mix the dry ingredients first, add the butter and egg, and use the on/off control on the food processor to mix. Flatten the dough by hand into two disks, cover and refrigerate for at least an hour or overnight.
Food is nourishment, it sustains our body and gives us energy. Many of us have made decisions about which foods are best for us. I always love any kind of mushrooms—chanterelles are my favorite, but I think shiitake mushrooms are healthier for me.
Years ago, I saved this recipe for broiling shiitake mushrooms which was printed in our local newspaper. I have made them many times because I love the meaty, chewy flavor of the broiled mushrooms. They are great to use on salads, especially with arugula. Put the grilled mushrooms on a bed of arugula or mixed greens and use the warm juice as a dressing and you have a delicious salad! When I don't use the mushrooms right away, I keep them in the refrigerator as a healthy snack. Once you make these, trust me, they will be a staple of your diet, if you like mushrooms.
The original recipe calls for roasted sesame seeds as a garnish.
WELCOME TO SUNNY COVE CHEF
Thank you for visiting my blog. My two passions are cooking and traveling. Traveling exposes me to a wide variety of food and experiences. I walk around cities looking for markets, restaurants, bakeries, shops, you name it, and if it is related to food you will find me there, tasting, smelling, talking to vendors, and having a great time.