Guest guest Posted March 28, 2011 Report Share Posted March 28, 2011 Velda,I am JUST LIKE YOU - I prefer to use the LEAST amount of ingredients possible (I won't call you lazy, but I KNOW that I am ;-)I love to see these recipes though because there ARE people who love to cook and share recipes in this world. I simply don't understand it, but it really is true ;-) (that's my sarcastic, humor face BTW ;-)I also love these recipes because I take from them ideas about spices I might like to try. I might not try all of them, but sometimes I'll see a flavor combination that I find interesting.I'm also a big fan of steaming meat (quick, fat drips away, easy) so you and I sound like two peas in our kitchen pods ;-) Blessings,Lea Ann SavageSatellite Beach, FL(321) 773-7088 (home)(321-961-9219 (cell)))><'>www.VitamixLady.comwww..com<))>< On Mar 28, 2011, at 2:18 AM, Velda wrote: Truthfully, since neither of my men would eat this, I likely would never take the time to fix something with this many ingredients. Call me lazy, but when I have to fix them other food, I choose as simple for me as possible. But I sure appreciate the ideas. Who knows, someday I may get ambitious. Velda On 3/27/2011 11:35 AM, Terry Pogue wrote: > Velda, You can use this as the master recipe and use any mild white fish you like, cod for instance with scallions, you want something to elevate the fish just a little. Wrap it up and follow the directions for baking. Just make sure the fish is an inch or so thick. Look at the thickness of halibut and if you want another fish get one the same thickness. The thin sole fillets would be overcooked but you could use them or tilapia just cut back on the time in the oven. > > By the way this Saffron Halibut is a delightful dish. I love it and I'm not much of a fish lover. > > terry > > > Saffron Halibut Packets - Serves 4 > Recipe By: Mooking > Published in: Cooling channel > > Ingredients > 1 Saffron Tea > 2 teaspoon saffron threads > 1 tablespoon white wine > Saffron Halibut Packets > 4 halibut fillets (6-ounce) skinless > 1 1/2 tablespoon capers -- drained and rinsed > 2 carrots -- thinly sliced on the bias > Zest and juice of 1 orange > 1/4 cup white wine > 1 tablespoon butter > Kosher salt > bunch green onions -- top 1/3 sliced for garnish, and middle 1/3 kept whole* > Freshly ground black pepper > Saffron Rice > 1 tablespoon butter > bunch green onions -- whites portion only, smashed and coarsely chopped > 1 clove garlic -- chopped > 1 teaspoon saffron threads > 2 cup parboiled (long grain) rice > 4 cup water > Kosher salt > > Instructions > *Cook's Note: Reserve the white portion of the green onion, if preparing the Saffron Rice recipe with this dish, recipe follows > > For the tea: > > Add the saffron threads to the white wine, and let the flavors steep for 10 minutes. > > For the packets: > > Preheat the oven to 400 degrees F. > > Place the fillets onto a plate, and stain each one with a few steeped saffron threads from the tea, and refrigerate for 15 to 20 minutes. > > In a medium saute pan, pour in the remaining saffron tea, capers, carrots, orange zest, orange juice, and white wine. Bring the ingredients up to a simmer, and cook until the carrots are slightly tender, approximately 2 minutes. Stir in the butter, and season with salt, to taste, and remove the pan from the heat. > > Tear off 4 pieces of foil or parchment paper large enough to wrap up each fish fillet and vegetables (not too tight.) > > Place the whole green onion pieces in the center of the parchment. Lay a bed of carrot mixture over the whole green onions. Season the halibut with salt, and pepper, to taste, and place the fillets over the carrot mixture. Spoon the remaining sauce, and carrots over the fish, and fold up the parchment edges (not too tight), creating a sealed packet. > > Set the packets on a sheet tray, and bake until the fish is just cooked through, approximately 10 minutes. > > Once cooked, open the packets, and garnish the halibut with the green onion slivers. > > In a pot, melt the butter over medium heat, add the green onion whites, and garlic, and sweat until tender. Add in the saffron threads, and stir. > > Stir in the rice, ensuring the grains are well coated with the saffron-butter mixture. > > Pour in the water, and stir to combine. > > Bring the cooking liquid to a boil, cover, and reduce the heat to a simmer. > > Cook the rice until the rice is fully cooked, about 25 minutes. > > Season the rice with salt, to taste. > > > Exported from A Cook's Books -- Recipe management for Macintosh > > > > > > The new edition of > Cyberfeasts and Foodstocks > Second Helping > is available > <http://www.cyberfeasts.com/cookbook2.htm> > > > > > > > > > > ------------------------------------ > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 28, 2011 Report Share Posted March 28, 2011 It's funny because I will put a dozen or more ingredients into a smoothie, but to face measuring them at different times and processes into a ongoing recipe---phooey! LOL Not lazy, We just choose how we spend our time Lea Ann! Yes, I am sure we would get along well in the kitchen. Velda On 3/28/2011 6:32 AM, Lea Ann Savage wrote: Velda, I am JUST LIKE YOU - I prefer to use the LEAST amount of ingredients possible (I won't call you lazy, but I KNOW that I am ;-) I love to see these recipes though because there ARE people who love to cook and share recipes in this world. I simply don't understand it, but it really is true ;-) (that's my sarcastic, humor face BTW ;-) I also love these recipes because I take from them ideas about spices I might like to try. I might not try all of them, but sometimes I'll see a flavor combination that I find interesting. I'm also a big fan of steaming meat (quick, fat drips away, easy) so you and I sound like two peas in our kitchen pods ;-) Blessings, Lea Ann Savage Satellite Beach, FL (321) 773-7088 (home) (321-961-9219 (cell) www.VitamixLady.com www..com <))>< On Mar 28, 2011, at 2:18 AM, Velda wrote: Truthfully, since neither of my men would eat this, I likely would never take the time to fix something with this many ingredients. Call me lazy, but when I have to fix them other food, I choose as simple for me as possible. But I sure appreciate the ideas. Who knows, someday I may get ambitious. Velda On 3/27/2011 11:35 AM, Terry Pogue wrote: > Velda, You can use this as the master recipe and use any mild white fish you like, cod for instance with scallions, you want something to elevate the fish just a little. Wrap it up and follow the directions for baking. Just make sure the fish is an inch or so thick. Look at the thickness of halibut and if you want another fish get one the same thickness. The thin sole fillets would be overcooked but you could use them or tilapia just cut back on the time in the oven. > > By the way this Saffron Halibut is a delightful dish. I love it and I'm not much of a fish lover. > > terry > > > Saffron Halibut Packets - Serves 4 > Recipe By: Mooking > Published in: Cooling channel > > Ingredients > 1 Saffron Tea > 2 teaspoon saffron threads > 1 tablespoon white wine > Saffron Halibut Packets > 4 halibut fillets (6-ounce) skinless > 1 1/2 tablespoon capers -- drained and rinsed > 2 carrots -- thinly sliced on the bias > Zest and juice of 1 orange > 1/4 cup white wine > 1 tablespoon butter > Kosher salt > bunch green onions -- top 1/3 sliced for garnish, and middle 1/3 kept whole* > Freshly ground black pepper > Saffron Rice > 1 tablespoon butter > bunch green onions -- whites portion only, smashed and coarsely chopped > 1 clove garlic -- chopped > 1 teaspoon saffron threads > 2 cup parboiled (long grain) rice > 4 cup water > Kosher salt > > Instructions > *Cook's Note: Reserve the white portion of the green onion, if preparing the Saffron Rice recipe with this dish, recipe follows > > For the tea: > > Add the saffron threads to the white wine, and let the flavors steep for 10 minutes. > > For the packets: > > Preheat the oven to 400 degrees F. > > Place the fillets onto a plate, and stain each one with a few steeped saffron threads from the tea, and refrigerate for 15 to 20 minutes. > > In a medium saute pan, pour in the remaining saffron tea, capers, carrots, orange zest, orange juice, and white wine. Bring the ingredients up to a simmer, and cook until the carrots are slightly tender, approximately 2 minutes. Stir in the butter, and season with salt, to taste, and remove the pan from the heat. > > Tear off 4 pieces of foil or parchment paper large enough to wrap up each fish fillet and vegetables (not too tight.) > > Place the whole green onion pieces in the center of the parchment. Lay a bed of carrot mixture over the whole green onions. Season the halibut with salt, and pepper, to taste, and place the fillets over the carrot mixture. Spoon the remaining sauce, and carrots over the fish, and fold up the parchment edges (not too tight), creating a sealed packet. > > Set the packets on a sheet tray, and bake until the fish is just cooked through, approximately 10 minutes. > > Once cooked, open the packets, and garnish the halibut with the green onion slivers. > > In a pot, melt the butter over medium heat, add the green onion whites, and garlic, and sweat until tender. Add in the saffron threads, and stir. > > Stir in the rice, ensuring the grains are well coated with the saffron-butter mixture. > > Pour in the water, and stir to combine. > > Bring the cooking liquid to a boil, cover, and reduce the heat to a simmer. > > Cook the rice until the rice is fully cooked, about 25 minutes. > > Season the rice with salt, to taste. > > > Exported from A Cook's Books -- Recipe management for Macintosh > > > > > > The new edition of > Cyberfeasts and Foodstocks > Second Helping > is available > <http://www.cyberfeasts.com/cookbook2.htm> > > > > > > > > > > ------------------------------------ > > Quote Link to comment Share on other sites More sharing options...
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