Baked Tomatoes with Pesto
Grilled Cod with Caper, Green Olive Tarter Sauce
Sautéed Polenta Cakes
Sautéed Chard with Tomatoes
Cooking time: 35 minutes for menu Cooking schedule: see below for instructions
You can use any fish suitable for grilling for this dish. And use the same type of olives in both dishes if you prefer. If you don't have any yogurt lurking in the fridge use all mayo.
Baked Tomatoes with Pesto
Total time: 20 minutes
If you have a very large, Beefsteak type tomato, cut in in half, through the stem, hollow each half and fill.
Ingredients:
- 2 medium garden ripened tomatoes
- 3 tbs pesto
- 3 tbs freshly grated Parmesan
Instructions:
- Core tomatoes - cut into the stem end at an angle to take out the stem and center of the tomatoes.
- Hollow out sufficiently to hold half of the pesto and cheese.
- Divide the pesto and put into each of the tomatoes.
- Divide the Parmesan and sprinkle over the top.
- Put into a small baking dish and bake at 375F (185C) for 10 - 15 minutes. The tomatoes should be cooked through but still hold their shape and the cheese should be starting to brown.
- Remove and serve.
Grilled Cod with Caper, Green Olive Tartar Sauce
Total time: 25 minutes
I get a long piece of cod 'back' that is without bones and perfect for grilling. Cut it in half for easier handling and serving.
Ingredients:
- 1 - 2 filets of cod, or other thick, firm white fish, 12oz (360gr) total weight
- 1 tbs white Balsamic vinegar
- 1 tbs Dijon-style mustard
- 1 tbs olive oil
- 2 tsp dill weed
- Caper, Green Olive Tarter Sauce:
- 8 green, pimiento stuffed olives about 2 tbs chopped
- 1 tbs capers
- 2 tsp dill weed
- 3 tbs Greek or plain yogurt or all mayonnaise
- 1 tbs mayonnaise
- 2 tsp lemon juice
Instructions:
- Cod:
- In a small bowl whisk together the vinegar, mustard, oil and 2 tsp dill weed. Spoon over the cod.
- Cook on barbecue grill, covered or partially covered, 14 - 18 minutes, without turning.
- OR put on baking sheet and roast in 400 F oven for 15 - 20 minutes, depending on thickness.
- It will be opaque and flake easily with fork when done.
- Caper, Green Olive Tarter Sauce:
- Chop olives and capers if the are large.
- Put all ingredients in a small bowl and stir to combine.
- When the fish is done, transfer to a small platter and serve, Caper, Green Olive Tarter Sauce on the side.
Sautéed Polenta Cakes
Total time: 35 minutes
I used metal rings to make these, but they can be free-formed. It's the flavor, not the shape that counts.
Ingredients:
- 1 cup (8oz, 240ml) chicken stock
- 1/4 cup (1.5oz, 45gr) polenta, quick-cooking
- 1/4 cup Parmesan
- 4 dry-cured Greek Olives, pitted and chopped
- 1 tbs olive oil
Instructions:
- Bring stock and oil to boil in a small saucepan.
- Add polenta, whisking constantly - or it will have little volcanic eruptions spewing polenta all over your stove.
- Turn heat down and cook about 5 minutes (or whatever your package tells you), stirring constantly.
- When done, stir in cheese, olives and remove from heat.
- If using rings: Place 2 rings on lightly oiled cling film.
- Spoon 1/4 of the polenta into each ring and flatten.
- Let rest 2 minutes, then remove ring and repeat. (I only have 2 rings).
- If not using rings: Divide the polenta into 4ths. Place each 4th on lightly oiled cling film and pat into circles 3 inches (7.5cm) in diameter.
- Allow polenta to cool, 10 - 15 minutes (or longer).
- Heat oil in a medium nonstick skillet. Add polenta and sauté until browned, turn and brown the other side.
- Remove and serve.
Sautéed Chard with Tomatoes
Total time: 15 minutes
Chard, or Swiss Chard, is a slightly bitter green, reminiscent of spinach. Mine is 'Rainbow Chard', thus all the colors. We added some onion, tomato and basil for a summery flavor. We cooked the stems just a bit longer than the leaves - but don't be fussy about it.
Ingredients:
- 8oz (240gr) chard Swiss chard
- 1 onion
- 1 tomato
- 2 cloves garlic
- handful fresh basil leaves
- 2 tsp olive oil
Instructions:
- Wash the chard and trim any bad bits.
- Stack the leaves together and fold over, the long way. Slice into thin strips, about 1/2" (1cm) using both leaves and stems.
- Chop onion.
- Mince garlic.
- Roughly chop tomato.
- Tear large basil leaves.
- Heat oil in a large skillet. Add onion and sauté until tender, about 5 minutes.
- Add the garlic, chard stems and stir-fry over medium heat 3 minutes.
- Add the leaves, basil and tomato. Stir and turn until the leaves wilt and it all fits into the skillet.
- Reduce heat to low and cook until all is tender, another 5 - 6 minutes, stirring frequently.
Cooking Schedule: 35 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
scissors, baking dish, small bowl (used 2X) small
saucepan, cling film, 2 large nonstick skillets,
barbecue grill, grill basket / pan/mat
Heat stock, oil for polenta
Chop olives for polenta
Lightly oil cling film
Prepare chard
Make polenta
Make polenta circles on cling film, allow to cool
Turn on/light barbecue grill
Turn on oven 375F (185C)
Prepare stuffed tomatoes, bake
Mince garlic
Chop onion
Chop tomato
|
Sauté onion
Mix vinegar, mustard, oil, dill, spoon on fish
Add garlic, chard stems to onion, sauté
Chop olives for tarter sauce
Make Olive Caper Sauce
Prepare fish basket or mat
Add leaves, basil, tomato to onion, stir until wilted
Turn off heat under chard
Start to cook fish
Remove tomatoes,
Serve Tomatoes - mind the fish once while eating
Done?
Sauté polenta
Turn heat on under chard, cook
Remove fish when done
Turn polenta
Plate fish, add dollop Caper Olive Tarter Sauce
Finish polenta, chard, Serve |