Mustard-Roasted Snapper with Parmesan-Roasted Broccoli and Herb Fingerling Potatoes

This weekend has been a kidfest - sleepovers, playdates, sticky peanut butter fingers and jam stained cheeks. Sunday dinner is always our time to calm down, reconnect and kick-off the week ahead.

After serving so many kid meals, I am really looking forward to preparing something high on flavor for our Sunday table tonight. The Barefoot Contessa hosts a 'Back to Basics' show that continues to inspire fresh, simple meals in our household. They are simple, use everyday ingredients but still have that 'this is something special' flair. This is a 45 minute meal that is guaranteed to hit the spot!


From my table (Ina's again) to yours...


Mustard-Roasted Snapper


Ingredients:

• 4(8-ounce) red snapper fillets (really you can use any white fish)


• Kosher salt and freshly ground black pepper


• 8 ounces creme fraiche (you can use mayo...but creme fraiche is best)


• 3 tablespoons Dijon mustard


• 1 tablespoon whole-grain mustard


• 2 tablespoons minced shallots


• 2 teaspoons drained capers
  

Directions

• Preheat the oven to 425 degrees F.


• Using an ovenproof baking dish, place the fish fillets skin side down. Sprinkle generously with salt and pepper.


• Combine the creme fraiche, 2 mustards, shallots, capers, 1 teaspoon salt, and 1/2 teaspoon pepper in a small bowl.


• Spoon the sauce evenly over the fish, making sure the fish is completely covered.


• Bake for 10 to 15 minutes, depending on the thickness of the fish, until it's barely done. (The fish will flake easily at the thickest part when it's done.) Be sure not to overcook it


• Serve hot with the sauce from the pan spooned over the top.
  
  

Parmesan-Roasted Broccoli

• 4 -5 lbs broccoli


• 4 -5 garlic cloves, peeled and thinly sliced


• 4 1/2 tablespoons extra virgin olive oil, divided


• 1 1/2 teaspoons kosher salt


• 1/2 teaspoon fresh ground black pepper


• 2 teaspoons grated lemon zest


• 2 tablespoons fresh lemon juice


• 3 tablespoons pine nuts, toasted


• 1/3 cup freshly grated Parmesan cheese


• 2 tablespoons finely sliced fresh basil leaves (about 12 leaves)
  

Directions:

• Cut the broccoli, leaving an inch or two of stalk
• Cut the larger pieces through the base of the head with a small knife, pulling the florets apart. You should have about 8 cups of florets.
• Place the broccoli florets on a sheet pan large enough to hold them in a single layer.
• Toss the garlic over the broccoli and drizzle with 3 tablespoons of the olive oil. Sprinkle with the salt and pepper.
• Roast at 400*F for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.
• Remove from the oven and immediately toss with 1 tablespoon olive oil, the lemon zest, lemon juice, pine nuts, Parmesan, and basil. Serve hot.
  
  

Dill Fingerling Potatoes

Ingredients:

• 2 tablespoons unsalted butter
• 1¼ pounds fingerling potatoes, rinsed but not peeled
• 1 teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 1½ tablespoons chopped fresh dill
  

Directions:

• Melt the butter in a large heavy-bottomed pot.
• Add the whole potatoes, salt, and pepper, and toss well.
• Cover the pot tightly and cook over low heat for 20 to 30 minutes, until the potatoes are just tender when tested with a small knife.
• From time to time, shake the pot without removing the lid to prevent the bottom potatoes from burning.
• Turn off the heat and allow the potatoes to steam for another 5 minutes. Don’t overcook.
• Toss with the dill, and serve hot.
  
  
  
  
  
  
  
  

Zucchini, Potato and Parmesan Soup

As I said, I am lucky to live in a neighborhood with many fantastic gardeners. And even luckier that they share. But I must say, I feel a little pressure to produce something deserving of all their labor. So there I sat, looking at a 6 pound zucchini and a dozen small, tasty yellow onions. Hmmmm.

I love the 'Back to the Table' cookbook by Art Smith. It's full of great recipes, wonderful images and tips of what it means to share a home cooked meal. While flipping through the Family Meal: Soups chapter, a 'perfect, hearty summer soup' caught my eye. So I washed off all the garden soil, began chopping and sauteing and a new dish is added to my bag of tricks.

From our table to yours - enjoy

Zucchini, Potato and Parmesan Soup (serves 8-10)

Ingredients:

• 1 T extra-virgin olive oil
• 1 medium onion, finely chopped
• 4 garlic cloves, minced
• 3 medium zucchini, scrubbed but unpeeled, cut into 1/2 inch cubes (4 cups)
• 1 medium Yukon Gold potato, peeled and cut into 1/2 inch cubes (1 cup)
• 3 cups veggie or chicken broth
• 1 sprig fresh thyme
• 1 C evaporated skimmed milk
• 3 T freshly grated Parmesan cheese, plus additonal for serving
• Salt and Pepper
• Chopped fresh thyme, for garnish

Directions:

• Heat oil in large pot over medium heat
• Add the onion and garlic, cover
• Cook stiring often until the onions are translucent (about 5 min)
• Stir n the zucchini and potato
• Add enough broth to barley cover the vegetables
• Add the thyme and bring to a boil over high heat
• Reduce heat to low, simmer, partially covered until the potato is tender (about 15 min)
• Stir in evaporated mile and cheese.
• Heat until very hot, but DO NOT boil, or the soup will curdle. Season to taste with sale an pepper
• Ladle into soup bowls, sprinkle with thyme and Parmesan.

Warms your belly!

Roasted Vegetables: Side Dish and then Soup

Man, I had such a lazy weekend and indulged in one of my guilty pleasures, watching the Food Network. Even though it's looking like we are going to get weather in the 70's this week, this recipe for roasted vegetables is fantastic. In fact the Barefoot Contessa first served the roasted vegetables as a side dish to roasted chicken and then made a soup from the leftovers - you know I love that - Two for one!

The kicker in serving the roasted vegetables is the display and finishing touches. For ingredients and directions, please visit the below link.

Roasted Vegetable Display:

• Display each roasted vegetable on a large platter.
• Keep like veggies together, don't mix.
• For garnish, place a large bunch of flat leaf parsley on the edge.
• Top carrots with a pinch of coarse pepper and kosher salt.
• Top sweet potatoes and butternut squash with a pinch of salt and pepper and finely chopped parsley.
• Top parsnips with a splash of real maple syrup.

Barefoot Contessa Roasted Vegetable Soup:
http://www.foodnetwork.com/recipes/ina-garten/roasted-vegetable-soup-recipe/index.html