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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Provencal-Style Grouper

Provencal Style Grouper (1)

Provencal Style Grouper (2)

A dish known for its flavors from Provence, France. Lavender fields and medieval hilltop villages, in the southeastern region of Provence, stretches from the Rhône in the west to the Italian border.

This sauce with its colorful and bright flavors enhances the succulent taste of the grouper. Grouper should not be overcooked. The fish should be tender and using a fork should flake apart easily. This dish, I call, Provencal-style Grouper will have your family and friends wanting to recreate this dish at home.

I’m using asparagus in this recipe, so I need to blanch the asparagus stalks first. I want them to remain vibrant green in color.

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Colander-Style Spoon

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Lemons

Sweet Basil (2)

fresh basil

Provencal Style Grouper (1)

 

 

Prep Time: 15 minutes, (time includes blanching asparagus)
Total Cook Time: 1 hour
Yields: 4 servings
Equipment: 12″ saute pan, 11 x 13-inch casserole dish, colander spoon, tongs, large mixing bowl

Directions For Blanching Asparagus:
First, rinse the asparagus stalks under cold water to remove any dirt or sand. Take one of the stalks, hold it towards the bottom third of the stalk gently bending it until it breaks.  The bottom end that snapped off is the part of the asparagus that’s woody and very fibrous. The stalk breaks naturally where the tender part ends and the tough part begins.

In a 3-quart saucepot of salted boiling water (6 cups) add the asparagus. Cook for 2 to 3 minutes. Using a colander spoon or pair of tongs, immediately transfer the asparagus to an ice bath (a large bowl filled with ice water).  Allow the asparagus spears to cool down completely. This process is what’s known as “the shocking method”. You’re stopping the cooking process and setting the asparagus’ vibrant green color. Drain well before cutting the spears on the bias into 2-inch pieces.

Ingredients For Fish:
3 tablespoons olive oil
4 8-ounce center-cut skinless grouper fillets, 2 pounds
3 tablespoons olive oil, to be used on fillets
2 tablespoons Kosher salt
1 teaspoon freshly ground black pepper

Ingredients For Sauce:
2 tablespoons olive oil
1 cup chopped yellow onion
1 cup chopped fennel, (1 bulb}
1 cup diced red bell pepper
1 cup diced yellow bell pepper
2 tablespoons minced garlic ( 3 cloves)
1-28 ounce can San Marzano tomatoes
2 tablespoons low sodium chicken broth
2 tablespoons good dry white wine
2 tablespoons capers, drained
1 teaspoon Kosher salt
1 teaspoon freshly ground black pepper
1/2 cup chopped fresh basil leaves (reserve 1/4 cup for garnish)
1/4 cup fennel fronds for garnish
2 lemons sliced for garnish
4- 8 ounce (1 inch-thick) grouper fillets ( 2 pounds)

Directions For Searing Grouper:
Let fish rest at room temperature for at least 15 minutes (utilize this time for prep). Once fish reaches room temperature, prep the fish with olive oil, Kosher salt, and pepper.
Note: A cast-iron skillet or a large non-stick saute pan works best for searing fish.

Preheat a large, cast-iron skillet, or a non-stick saute pan on medium-high heat. Carefully tilt pan off the heat to add the olive oil,  swish the oil around in the pan, then back onto the heat. You may see the pan start smoking, that’s what you want. Next, carefully place the grouper fillets into the pan, presentation side down. Jiggle the pan immediately so fish does not stick. Do not touch the fillets for about 3 minutes. The fillets will release from the pan easily, once they’ve browned on that side. If you believe they’re ready to flip, using a spatula, pick up one corner of the filet and see if it’s not sticking and looks golden brown. Turn the fillets over and sear the other side for another 2 minutes, then remove from heat. Transfer the fillets to a plate until sauce is ready to be transferred to the casserole dish.

Directions For Sauce:
For the sauce, heat the olive oil in a large (12-inch) sauté pan. Add the onions, fennel, bell peppers, and garlic. Cook over medium-low heat for 10 minutes, stirring occasionally until the vegetables are soft.

Place the tomatoes and their juices in a large bowl. Take a knife and slice through the tomatoes until they’re large bite-size pieces. Add the tomatoes to the sauce, then the chicken stock, white wine, salt, and pepper. Simmer over low heat for 25-30 minutes, stirring occasionally, until thickened. Add the chopped basil and caper and cook for 1 minute.

Preheat oven to 350-degrees F.
Transfer the sauce to a casserole dish. Lay the seared grouper fillets on top of the sauce and bake for about 15 minutes. To judge if your fish is fully cooked (because oven temperatures may vary and so might the thickness of the fillets), make a small cut with a paring knife to see if the flesh has turned from translucent to opaque. Finally, lay lemon slices, the reserved chopped basil, and fennel fronds over the top.

Place a puddle of the sauce onto a plate, place a filet on top, and garnish with basil, lemon, and fennel fronds. This is my Provencal-style Grouper.

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Seasonal Fruits And Vegetables

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Looking for something to do one weekend?  Check out where you might find a farmers’ market, in your community.

It’s key, when cooking or baking, to use the freshest ingredients.  Whether it’s vegetables or fruit, you want to use what’s local and in season.

Going to your local farmers’ market and getting to know the individual vendors makes such a big difference. Seriously, your shopping experience will be so much fun. Best of all, your dishes will taste AMAZING!!!

Mexican Style Corn On The Cob
Heirloom Tomato Salad
Pavlova With Fresh Berries

 

Mexican Style Corn On The Cob

 

Heirloom Tomato Salad

 

Pavlova With Fresh Berries

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A Ladies Luncheon At Lynn’s Home

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My very good friend Lynn asked me if I would have a cooking class/ luncheon at her home. Without hesitation, I said yes! Her home is located in the historic district of Orlando. A Ladies Luncheon At Lynn’s Home was the perfect place for Lynn and her friends, Marian, Jean, Diane, Gloria, and Sandy to spend some quality time together. I thought it would be a great idea to put a menu together, show the girls some tips, and cooking techniques they could take home and use when they’re cooking for their families.

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Earlier in the week, Lynn and I met to iron out all the details. We came up with a plan and set it in motion. Gifts for the girls, a tablescape that would compliment the Italian theme, and then, of course, the menu. The day before the luncheon, I went shopping and found some great seasonal ingredients at the local farmers market in town. I wanted the centerpiece for the table to also echo a few of the ingredients I was using. A large rustic bowl filled with pink grapefruits, lemons, fennel fronds, and fresh bay leaves.

Menu:
Peach Bellinis
Cheese Board, Parmesan, Parmigiano- Reggiano, and Grana Padano
Fennel Salad With Grapefruit, red onion, shaved Parmigiano-Reggiano cheese and garnished with edible flowers
Kale And White Bean Soup
Homemade croutons
Eton Mess By Way Of Italy (menu category -desserts)
Peach and fresh mint iced tea

I set up a small cheese board filled with shards of different types of Parmesan cheeses. The saltiness of the cheeses paired really well with the Peach Bellinis made with fresh peach purée mixed with Prosecco sparkling wine, finishes with a strawberry garnish. A traditional cocktail that originated in Venice, Italy.

I went through the steps for each course step by step. The ladies were taking notes which made me feel pretty special. They asked great questions and I think they went away realizing, when you use fresh and seasonal ingredients, cooking can be super fun as well as satisfying.

These were some of the sweetest ladies, I hope that we’ll be able to get together again in the near future. Lynn, I can’t thank you enough for the opportunity to help you with this amazing luncheon.

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Homemade Croutons

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Prep Time: 30 minutes
Cook Time 35 to 40 minutes
Yields: 6 servings
Equipment: 2 6-quart Dutch ovens with lids

Recipe For Kale And Cannellini Bean Soup:
Know as Beans And Greens Soup
All ingredients divided evenly into two 6 quart heavy bottom pots

2 bunches of fresh kale, stems and center rib removed coarsely chopped
4 15-ounce cans of white Cannellini beans -drained and rinsed
4 tablespoons of olive oil
4 stalks of celery diced halved and coarsely chopped
2 large onions coarsely chopped
8 carrots peeled and 1/2 inch diced
4 cloves of minced garlic
2 teaspoons of grated fresh nutmeg
2 Fresno chilis seeded and minced
2 tablespoons of tomato paste
2 quarts of unsalted chicken stock
8 cups of water (amount of water may vary slightly)
2 2-inch pieces of Parmigiano-Reggiano rinds
2 tablespoons of Kosher salt (1 tablespoon per pot)
1 teaspoon of fresh cracked black pepper (1/2 teaspoon per pot)
2 fresh bay leaves ( dried are fine)
2 teaspoons of freshly chopped rosemary leaves
grated Parmesan cheese for garnish
*E.V.O.O drizzle (drizzle on top as a finish to the soup)
Accompaniment: homemade croutons

Note: smoked sausage is an option to add to this soup (sliced crosswise 1/4 inch thick pieces)

Directions:
Turn the burners to medium-high heat allowing the two heavy bottom pot to heat up. Remember that all the ingredients will be evenly divided into the two pots. Once the pots have come up to temperature, adjust the temperature to medium. Add in the olive oil, diced onions, minced Fresno chili, celery, diced carrots, and tomato paste. Stir all the ingredients together cook until vegetables start to soften, around 10 minutes. Make sure to season as you go by adding Kosher salt, black pepper to taste.

Add the minced garlic, bay leaves, and freshly chopped rosemary leaves continue to stir. About 3 to 5 minutes in, add in the unsalted chicken stock, cheese rinds. Slowly add in half of the chopped kale leaves to each pot. Using a spoon, start to submerge the leaves into the liquid. Next, slowly add in the water and the rest of the chopped kale. This is the point is where you’ll be able to see if you have enough liquid, (refer to the pictures above) allowing 3 inches of space at the top of each pot.

The kale will wilt as it cooks, and most of the ingredients will also release their water. Not to worry, (cooking soup uncovered) as the soup comes up to a boil, water will also evaporate as the soup cooks. Now, the drained Cannellini beans. Next, it’s time to add the 1 tablespoon of Kosher salt, 1/2 teaspoon of black pepper, and the freshly grated nutmeg to each pot. Stir all the ingredients together. Bring the soup up to a boil, reduce the temperature and simmer for 35 to 40 minutes or until the kale and carrots are tender. Once finished, cover the soup pots until ready to serve.

Serve in porcelain bowls with grated Parmesan cheese, croutons, and a drizzle of good *E.V.O.O.

The dessert you see in the pictures above, “Eton Mess By Way Of Italy”  and “Homemade Croutons” recipes can be found by clicking on the links below.

*E.V.O.O. is an acronym for Extra Virgin Olive Oil.

Eton Mess By Way Of Italy

Homemade Ciabatta Croutons

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