Stuffed Sole

Sole is perfect for stuffing. It's flexibility makes it easy to wrap and it's mild flavour allows for a myriad of stuffing options. My version is light and fresh, but more importantly it's easy.

8 large, boneless and skinless sole fillets
8 toothpicks

stuff it:
1 can pineapple tidbits, drained (juice reserved)
1/2 cup shredded carrot
1tsp fresh, grated ginger
2 cloves minced garlic
1/4 cup fresh, chopped cilantro
1/4 cup slant cut, green onions
pinch of salt

• mix ingredients in a bowl
• with a spoon, fill the centre of each fillet
• fold each end to the centre and fix with a toothpick
• bake for 15-20 minutes in a 375F oven, or until the fish is white
  

drizzle it:
1 cup Balkan style yogurt (6%)
reserved pineapple juice
16 tagliatelle nests, cooked in salted chicken stock (or broth) and 3 tbsp olive oil
1/2 cup honey roasted peanuts, chopped
nutmeg

• once cooked, remove the toothpicks and place each fillet on top of 2 nests in the centre of a plate
  
• drizzle each fillet with the mix of yogurt and juice
• garnish with peanuts and a pinch of nutmeg

You're welcome ;o)

Simple Pleasures

The season of entertaining is upon us, a time when tortilla chip and spinach dip sales are at an all time high. If you're tired of the same old appetizers, try these on for size.

Prosciutto Wrapped Asparagus

1 bunch of Asparagus, snapped
2 cups of beef stock
2 cloves of garlic, minced
enough prosciutto for wrapping, thinly sliced
2 tbsp olive oil

• saute the garlic in a sauce pan with olive oil for about 1 minute
• add the stock and asparagus to the pan and bring to boil
• reduce and let simmer until asparagus turns bright green (about 3 minutes). The asparagus should still be firm. If it turns limp it will not work.
• immediately drain from pan and put in the fridge to cool.
• starting at one end, wrap the asparagus with the prosciutto on a diagonal so it will wind up to the other end.
• present on a platter for serving

*Optional*

Serve with a spicy peach puree:

• Drain and puree I can of peaches. Stir in the zest of 1/2 a lemon and 1/2 an orange, 2 tbsp of orange marmalade, 1tsp chili flakes, salt and fresh ground pepper to taste.

Oriental Bacon Wrappers

1 can whole water chestnuts, drained
1 package of bacon
1 bunch green onions
1 can pineapple tidbits, drained
1 cup naturally brewed soy sauce
2 cloves of garlic, minced
1 tsp grated, fresh ginger
toothpicks

• in a small mixing bowl, combine the soy, garlic and ginger.
• add the drained water chestnuts and let marinate until the bacon is cooked and cooled.
• preheat oven to 425F
• place enough bacon on a baking sheet, lined with wax paper, to wrap each water chestnut
• cook in the oven until 1/2 done and let cool.
• cut the whites off of all the onions and cut the remaining green shoots to 1 inch pieces
• drain the water chestnuts
• take one piece of onion and sandwich it between a piece of pineapple and one water chestnut. Then wrap it in a piece of bacon, securing it with a toothpick by piercing through the entire wrap.
• Just before you are ready to serve, put the wraps back on a clean pan and finish under the broiler until the bacon is crisp.
  

Bocconcini Skewers

As required:
cherry tomatoes
bocconcini
fresh basil
coarse salt
fresh cracked pepper
balsamic vinegar
olive oil
large toothpicks

• put desired amount of balsamic vinegar, salt and pepper in a blender and begin to mix. Very slowly add about the same amount of olive oil. This will actually homogenize the oil and vinegar if you blend it slowly enough.
• start your skewer with the cheese. Bocconcini will often have a flat side. Put this side down allowing your skewer to stand on the serving plate when finished.
• follow the cheese with one leaf of basil and a cherry tomato on top.
• place all the skewers, upright on a flat serving tray
• drizzle with the dressing and serve.
  

You're welcome ;o)