February 4, 2012

Fish w/Tomatoes and Olives

4 tsp olive oil, divided

2 Tbs capers

4 (5 oz) sea bass fillets  (or other white fish)

1/4 tsp dried crushed red pepper, optional

1 small onion, diced

2 c packed fresh baby spinach leaves

1/2 c white wine

salt

1 c canned low-sodium diced tomatoes

pepper

1/2 c chopped pitted black olives

In a large nonstick skillet, heat two teaspoons of oil over medium-high heat.  Add fish and cook until opaque in the center, about 2 1/2 minutes per side.  Transfer the fish to a platter and tent with foil to keep the fish warm.  Heat the remaining olive oil in the same skillet; add onion and saute for two minutes.  Add the wine and cook until reduced by half, about 2 minutes.  Add the tomatoes (with juice), olives, capers and crushed red pepper and cook for 3 minutes more.  Stir in the spinach and cook until it is wilted, about 3 minutes.  Season with salt and pepper.  Spoon the sauce over the fish and serve.

Green Beans w/Lemon Garlic

2 lbs green beans, ends trimmed

1 tsp red pepper flakes

1 Tbs extra-virgin olive oil

1 Tbs lemon zest

3 Tbs butter

salt

2 large garlic cloves, minced

freshly ground black pepper

Blanch green beans in a large stock pot of well salted boiling water until bright green in color and tender crisp, roughly 2 minutes.  Drain and shock in a bowl of ice water to stop from cooking.  Heat a large heavy skillet over medium heat.  Add the oil and butter.  Add the garlic and red pepper flakes and saute until fragrant, about 30 seconds.  Add the beans and continue to saute until coated in the butter and heated through, about 5 minutes.  Add lemon zest and season with salt and pepper.

Vanilla Poached Pears*

4 pears

2 strips grapefruit zest

1 c white wine

1 split vanilla bean

2/3 c sugar

whipped cream, optional

Peel, halve and core the pears.  In a shallow dish combine the wine, sugar, grapefruit zest and vanilla bean.  Cover with plastic wrap; microwave about 20 minutes.  Serve the pears with the vanilla syrup and top with whipped cream, if desired.

Chewy Chocolate Cookies

8 oz unsalted butter

approx 1/4 c sugar (2 oz)

approx 2 c brown rice flour (11 oz)

approx 1 1/4 c light brown sugar (10 oz)

approx 1/4 c cornstarch (1 1/4 oz)

1 whole egg

approx 2 Tbs tapioca flour (1/2 oz)

1 egg yolk

1 tsp xanthan gum

2 Tbs whole milk

1 tsp kosher salt

1 1/2 tsp vanilla extract

1 tsp baking soda

12 oz semisweet chocolate chips

Preheat oven to 375 degrees.  Melt the butter in a heavy-bottom medium saucepan over low heat.  Once melted, pour into the bowl of a stand mixer.  In a medium bowl, sift together the rice flour, cornstarch, tapioca flour, xanthan gum, salt and baking soda.  Set aside.  Add both the sugars to the bowl with the butter and using the paddle attachment, cream together on medium speed for 1 minute.  Add the whole egg, egg yolk, milk and vanilla extract and mix until well combined.  Slowly incorporate the flour mixture until thoroughly combined.  Add the chocolate chips and stir to combine.  Chill the dough in the refrigerator until firm, approximately 1 hour.  Shape the dough into 2-ounce balls and place on parchment-lined baking sheets, 6 cookies per sheet.  Bake for 14 minutes, rotating the pans after 7 minutes for even baking.  Remove from the oven and cool on the pans for 2 minutes.  Move the cookies to a wire rack and cool completely.  Store cooked cookies in an airtight container.

Gluten-Free Blueberry Muffins*

2 c gluten-free all-purpose baking powder

1/2 c canola oil

2 tsp baking powder

2/3 c agave nectar

2 tsp baking soda

2/3 c rice milk

1 tsp kosher salt

1 Tbs vanilla extract

1 tsp xanthan gum

1 c fresh blueberries

1 tsp ground cinnamon

Preheat the oven to 325 degrees.  Line a standard 12-cup muffin tin with paper liners.  In a medium bowl, whisk together the flour, baking powder, baking soda, salt, xanthan gum and cinnamon.  Add the oil, agave nectar, rice milk and vanilla to the dry ingredients and stir until the batter is smooth.  Using a plastic spatula, gently fold in the blueberries just until they are evenly distributed throughout the batter.  Pour 1/3 cup of the batter into each prepared cup, almost filling the cup.  Bake the muffins on the center rack for 22 minutes, rotating the pan 180 degrees after 15 minutes.  The muffin will bounce slightly when pressed and a toothpick inserted in the center will come out clean.  Let the muffins stand for 15 minutes, then transfer to a wire rack and cool completely.  Store the muffins in an airtight container at room temperature for up to 3 days.