Baked Red Snapper with Lemon and Tarragon

Fish seldom make a midweek dinner, but that shouldn't be a reason not to make this quick and easy recipe tonight. Most people think fish is too fussy to prepare and cook, so it's usually made on rare occasion. However, fish should be eaten at least twice per week for their many nutritional values including omega-3 fatty acids. What better way to add fish to your diet than by using the easiest of methods, baking. With one fish per person, this recipe works well for a quiet evening alone or a rowdy dinner party among friends. Enjoy a healthy meal in well under a half an hour any day of the week.

Red snapper is one of the most popular fish. It's flavorful, flaky, and tender. It has a slightly sweet and nutty flavor that is complemented by many spices and fresh herbs. This recipe features the flavors of lemon and tarragon, with lemon adding a hint of citrus and tarragon lending an anise flavor. On the outside the fish is sprinkled with saffron for a unique flavor and earthy aroma. For optimal freshness, purchase fish the day of cooking or the day before. Store fresh fish over a bowl of ice in the refrigerator until ready to use. Look for red snapper that has clear, red eyes and bright red skin that fades to white toward the belly.

Baked Red Snapper with Lemon and Tarragon

2 whole red snapper (about 1 pound each)
coarse sea salt
freshly ground black pepper
fresh tarragon
1 lemon, thinly sliced
olive oil
saffron

Preheat oven to 375 degrees F.

Clean and rinse fish inside and out. Snip off all fins except for tail. Pat dry. Cut slits into the skin on both sides of each fish. Salt and pepper inside and out.

Stuff inside of fish with tarragon and lemon slices.

Transfer fish to a baking sheet and coat both sides of each fish with oil. Top each fish with a small pinch of saffron.

Bake for 20 minutes. Broil for 5 minutes. Fish should flake when tested with a fork. Yield: 2 servings.

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Roast Cornish Hen Provençal

With its classic Provençal flavors, this dish puts you in the heart of Provençe. Featuring herbes de Provençe, one of my favorite herb combinations, it's one of the easiest ways to bring the flavors of southern France into your kitchen. The Provençal herbs consist of a mixture of savory, fennel, basil, thyme, and lavender. Provençal dishes are known for their earthy, rich flavors beginning with quality olive oil and fresh ingredients. Extra-virgin olive oil is perfect for this recipe for its fruity flavor, reminiscent of the sweet air of the Mediterranean coast. And fennel, the classic Provencal vegetable, lends its sweet aroma and licorice taste to brighten the dish.

If there ever was an easy one-pot meal, this recipe is it. It's as simple as spatchcocking a Cornish hen, marinating it in lemon juice and herbs, and then roasting it on a bed of garlic, onion, fennel, and red bell pepper. The spatchcocking technique is basically removing the back bone, breaking and removing the breast bone, cutting off the wing tips, and laying the bird flat. This method makes for all around browned skin and faster cooking time. As the hen roasts, the vegetables underneath soften, mellow, and meld with its drippings while the meat reaches succulent tenderness. This recipe can also be made with additional Cornish hens or chicken.

Roast Cornish Hen Provençal

1 Cornish hen (about 1-1/2 pounds)
juice of 1 lemon
2 teaspoons herbes de Provençe
coarse sea salt
freshly ground black pepper
olive oil
3 garlic cloves, crushed
1 large onion, sliced,
1 large fennel bulb, sliced
1 red bell pepper, sliced

Rinse and clean hen. With poultry shears, remove back bone and wing tips. Break breast bone and remove. Pat dry, rub with lemon juice, and season with salt, pepper, and herbs inside and out. Let marinate in refrigerator for at least 2 hours up to overnight.

Set the oven rack to the middle. Preheat to 400 degrees F.

Brush a shallow roasting pan with olive oil. Add garlic, onion, fennel, and red bell pepper. Season with salt and pepper, drizzle with olive oil, and toss.

Pat hen dry and lay flat on top of vegetables. Brush skin with oil. Cook for 15 minutes, then reduce oven to 375 degrees F. and cook for an additional 30 to 40 minutes until the juices run clear. Yield: 2 servings.

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Hungarian Braided Sweet Bread or Kalács

I finally got the urge to bake bread for the first time yesterday. I decided to make a traditional Hungarian kalács that my mother and her mother before her used to make for Easter. It can be made for any holiday, but it has the most symbolism on Easter particularly because it's made with eggs. But also if the dough is formed into a wreath it mimics Jesus' crown of thorns. It can also be placed in a loaf pan if you like the Wonder-bread look. Traditionally kalács is made with milk and butter to create its brioche-like texture and is braided with three or four strands. The bread looks a lot like a Jewish challah bread too, and technically this recipe is perfect for making challah bread, but to keep it kosher simply replace the milk with water and the butter with margarine.

Since bread baking is temperamental, it's best to go with the flow of baking. Prewarm the oven, shut it off, and use it as the place to let the dough rise. Use the stovetop as a warm spot to let the yeast proof. Also depending on the weather, the dough may require more or less flour. Yesterday I used 5-1/2 cups flour, but on any other given day I could have used more or less. For me this recipe created one very large loaf of bread. If you want something smaller, divide the dough into eight pieces and create two medium-size loaves. If you're willing to share, the second loaf can make a nice gift. And don't limit yourself to braiding with four strands either. This recipe can make a very nice six-strand braided challah bread. This bread is not limited to eating by itself. Use it to make the best French toast on Easter morning.

Hungarian Braided Sweet Bread or Kalács

1-3/4 cups scalded milk
1 packet active dry yeast
4 tablespoons sugar
4 tablespoons butter
1 teaspoon salt
2 large eggs plus 1 large egg yolk
5 to 6 cups all-purpose flour
1 large egg, beaten, for egg wash

In a small bowl, reserve 1/4 cup of the scalded milk and allow to cool to no more than 110 degrees F. Add 1 tablespoon of sugar and the yeast. Allow yeast to proof.

Add butter to the remaining scalded milk and allow to melt and combine.

In a small bowl, beat together eggs, egg yolk, salt, and remaining sugar.

In the bowl of a standing mixer fitted with the dough hook attachment, combine the proofed yeast mixture, egg mixture, milk and butter mixture, and half the flour. Mix until just about combined. With the mixer on low, add remaining flour a little at a time until combined. With the mixer on high, beat the dough until it starts to pull away from the bowl, about 15 minutes. The dough should be moist but not sticky. Add extra flour if necessary to achieve correct consistency.

Turn the dough out onto a floured work surface and knead for a few minutes. Form the dough into a ball and place in an oiled bowl, cover with plastic wrap, and let rise for 1 hour in a warm place. Dough will be double in size.

Punch down the dough, cover, and let rise again to double its size, about 30 to 40 minutes.

Remove dough to floured work surface and divide into 4 equal pieces. Roll each piece into long cylindrical strands. Attach strands at one end and begin braiding. With attached ends across from you, work from right to left, moving the right outermost strand over the second strand, under the third strand, and over the fourth strand. Then start back at the right. The second strand in the previous braid is now the first strand. Repeat until the braided bread is complete. Press braided ends tightly and tuck them under the dough.

Carefully place braided dough on baking sheet lined with oven-safe parchment or Silpat. Cover braided dough with plastic wrap, and let rise in a warm place for about 30 minutes.

Brush braided dough with egg wash twice, allowing the dough to absorb the egg wash in between coatings.

Bake the bread in a preheated 350-degree-F. oven until golden brown, about 40 to 50 minutes. Let cool completely before slicing. Yield: 1 large loaf braided bread or 2 medium loaves.

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Steak au Poivre with Shallot Pan Sauce

Now and then I have a craving for red meat. And when that craving comes I want a meal that's fast and easy to make. Steak au poivre is my answer. It's a French-restaurant favorite. I don't think there's anyone out there who can dispute that. It's one of my absolute favorite dishes and I almost always order it if I see it on a menu. But it's so simple to make at home when I feel like staying in. It's quickly cooked in a pan followed by a luxurious sauce that includes brandy and white wine. This recipe can be made for a quiet romantic dinner for two or even doubled or tripled for an elegant dinner party.

For the perfect level of flavor and doneness, make sure the steaks have come to room temperature before cooking, then pat dry, and season well with salt and freshly cracked black pepper. Crush the pepper in a mortar and pestle or using my new favorite tool, the Flavour Shaker. I like to press the steaks into the crushed black pepper for optimal adhesion. For a steak that's beautifully pink inside, a 2-minute cook time per side is ideal. Remember that the steaks will continue to cook a little bit while they are resting, so it's best to cook it just a bit under of your desired end product. Pay attention when making the sauce, the liquid ingredients reduce very fast. That reduction makes for a rich and viscous sauce. And be careful when adding the alcohol.

In the picture I've served the steaks with just sautéed Swiss chard. A healthy serving of greens is a wonderful accompaniment to red meat. I recommend chard, kale, broccoli rabe, or spinach. Sauté the greens in a bit of oil and garlic and let them steam covered. It's the perfect entrée.

Steak au Poivre with Shallot Pan Sauce

2 strip steaks, about 1-inch thick
coarse sea salt
freshly crushed black pepper
2 tablespoons olive oil
1 tablespoon unsalted butter
1 large shallot, minced
3 tablespoons brandy
1/4 cup dry white wine
1 tablespoon heavy cream

Season both sides of steaks liberally with salt and crushed black pepper.

Heat a medium heavy-bottomed pan over high heat. To the hot pan add oil and steaks. Cook for 2 to 3 minutes per side for medium rare. Remove steaks and allow to rest.

Wipe pan, removing excess oil and residue. Turn heat down to medium-high. Add butter, swirling until melted. Add shallots and sauté until translucent, about 1 to 2 minutes.

Off from heat, add brandy and allow to reduce by half, about 1 to 2 minutes. Add wine and allow to reduce by half, about 1 to 2 minutes. Add cream and allow to reduce by half, about 1 to 2 minutes. Spoon sauce over steaks and serve. Yield: 2 servings.

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