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Wilted Escarole with Feta, Walnuts and Honey
(great recipes for the Holidays!)
(serves 1 or 2)
Ingredients:
-1/4 head of escarole, cut lengthwise with stem intact
-1 teas olive oil
-1 oz feta cheese, crumbled
-8 walnut halves, chopped
-honey to taste
Directions:
1. Wash escarole thoroughly, making sure to get between the leaves to rid them of any sand, shake off, and sprinkle with salt and pepper.
2. Add olive oil to a large saute pan over medium hight heat. Once hot, place escarole in the pan and sear for about 30-40 seconds on all sides until all leaves are slightly wilted.
3. Transfer escarole to a plate, top with feta cheese, walnuts and drizzle with honey.
food52.com
Halibut with Braised Fennel
(start night before; makes it easy)
(serves 4)
Ingredients:
For the infused oil:
-Peel of 1 orrange, cut into large strips
-3 whole stalks lemongrass, trimmed and chopped
-1 3" piece ginger, peeled and thinly sliced
1/2 bulb fennel, cored and thinly sliced
1 cup extra-virgin olive oil
For the fish:
-2 lbs small fennel, trimmed and thickly sliced lengthwise
-4 6-oz halibut filets, with skin
-salt and freshly ground black pepper
-1 TBL chopped fresh basil
-1 TBL chopped fresh thyme
-1 medium tomato, seeded and finely diced
Directions:
1. For the infused oil: Combine orange peel, lemongrass, ginger, chopped fennel and oil in a small pan; bring to a near boil over medium-high heat. Remove from heat, cover and steep overnight.
2. For the fish: Cook sliced fennel in 2 TBL infused oil in a skillet over medium heat for 5 minutes per side. Lower heat, add 1/2 cup water, cover, and simmer til very tender, about 30 minutes. Remove from pan; set aside.
3. Season fish with salt and pepper. In the same skillet, heat 3 TBL infused oil over high heat and sear fish, 2 minutes per side. Lower heat to medium, cover, and cook until fish is firm, about 7 minutes. Serve fish over fennel, drizzled wth remaining infused oil, and garnish with basil, thyme and tomato.
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