Fio's Culinary Adventures

Monthly Recipe

Fio — Thu, 04 Sep 2008 21:56:08 +0000

– September 2010 –

Orange Pecan Cake

Serves eight

Ingredients:

2 oranges (entire fruit, skin on, cut in half)

2 cups water

4 oz. sugar

4 egg whites

4 egg yolks

2 oz. ground pecans

2 oz. sour cream

2 tablespoon orange juice concentrate

1 tablespoon flour

Place orange halves in water, cover and simmer for 20 minutes. Keep covered and let cool.

Once cool, remove oranges from water, and place in food processor with egg yolks, pecans, sour cream, oj concentrate, and thickner. Process these items until well pureed.

In mixer, whip egg whites until stiff, add sugar slowly, whip for another three minutes. Fold meringue mixture into puree mixture with a rubber spatula.

Pour this batter into a buttered and sugared 9” cake pan. Bake at 350 degrees for 30 minutes +/- until done. Remove from pan, let cool, and top with powdered sugar or royal icing.

Serve with crème anglaise that has been flavored with Grand Marnier.

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– August 2010 –

Poached pears with macerated strawberries

Serves Four

Ingredients:

2 large ripe pears (Bartlett, D’Anjou, Red pear, or your favorite)

1 vanilla bean

1 tsp lemon juice

2 cups water

¼ cup honey

1 pint fresh strawberries

1 tbs. balsamic vinegar

2 tbs honey

1 tbs. fresh chopped mint

2 tbs. orange juice

Peel the pears, cut in half lengthwise, and using a melon baler, or spoon, scoop out the center part of each pear half (where the seeds are). Place the pears in a large sauce pan with the water, lemon juice, honey and vanilla. Bring to a simmer and cook until medium-soft (depending on ripeness of the pear this may take 5 to 10 minutes). Remove from heat, place the pears and the liquid in a bowl. Chill until cool.

Remove the stem from the strawberries and cut into quarters. Place strawberries into a bowl with the vinegar, the honey, the mint and the orange juice. Mix the strawberries well and let macerate for at least 30 minutes. To serve, remove the pear halves, place each pear half on a plate, top with a generous serving of macerated strawberries and serve.

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– July 2010 –

Thai Curry Sauce

This delicious sauce is a great accompaniment to grilled beef and chicken.

Ingredients:

1 tbs. tomato paste

1 tbs. peanut butter

8 sprigs parsley

3 cloves garlic

6 green onions

1 tbs. soy sauce

4 tbs. orange juice

1 & ½ cups mayonnaise

2 tbs. sesame oil

2 tbs. curry powder (your favorite; spicy, sweet or mild)

1 tbs. Thai red pepper paste

salt and pepper to taste

Preparation:

Blend all of the ingredients in a food processor until finely pureed and very smooth. Let it rest for at least one hour before serving. Best served at room temperature.

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– June 2010 –

Watermelon, Cucumber and Red Onion Salad

Serves Four

Ingredients:

1 cup peeled and sliced cucumber

1 cup seeded and cubed watermelon

1 tbs. mint - fresh and chopped

¼ cup thinly sliced red onion

2 tbs. olive oil

1 shallot (peeled)

¼ cup lemon juice

1 garlic clove (peeled)

1 tsp. soy sauce

salt and pepper to taste

Preparation:

Arrange the sliced cucumber on a large platter in an overlaying circle, and place the watermelon in the center of the circle in a “pile”. Spread the red onion slices over the watermelon, and sprinkle the chopped mint over the arrangement. Process all of the remaining ingredients in a blended and pour over the salad. Let marinate and chill for at least 15 minutes ….. and enjoy.

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– May 2010 –

Fio’s Marinated Vegetables

Makes twenty servings +/-

Ingredients:

(other vegetables may be substituted….added into the “mix” based on how long each vegetable takes to cook)

10 carrots – peeled and cut into even sized sticks
1 head of cauliflower – cut into small even sized florettes
2 medium onions – peeled and cut into lengthwise ½” wedges
1 whole stalk of celery — cut into even sized sticks
6 bell peppers (assorted colors) – seeded and cut into ½” wedges
1 lb of button mushrooms — washed
½ gallon water
1 cup white vinegar
3/4 cup red wine vinegar
1 cup brown sugar
1/3 cup lemon juice
¼ cup soy sauce (I like to use the “Lite” = low-sodium)
4 large sprigs (more like small twigs) of fresh rosemary
6 bay leaves
Salt and pepper to taste

1)      In a large pot (large enough to hold three gallons of liquid), place the water, white vinegar, red wine vinegar, brown sugar, lemon juice, soy sauce, salt (start with 1.5 tablespoons), pepper (start with one tablespoon), the bay leaves and the rosemary.
2)      Over high heat bring pot to a simmer, then add the cauliflower, cover for three minutes (while maintaining high heat).
3)      Add the carrots, stir, and cover for three minutes (while maintaining high heat).
4)      Add the celery and onions, stir, and cover for three minutes (while maintaining high heat).
5)      Add the bell peppers, stir, and cover for three minutes (while maintaining high heat).
6)      Add the mushrooms, stir, turn off heat and cover for three minutes.
7)      Remove cover, and let cool to room temperature. Taste both the vegetable and the liquid. Adjust with salt and pepper to taste, before placing in containers and refrigerating. Best if allowed to marinate for at least two days before enjoying (I like allowing it to marinate for one week. The week of marinating forces the flavors infuse into the vegetables.).

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– April 2010 –

Chilled Beets with Goat Cheese

Serves Four

Ingredients:

2 medium to large beets

½ teaspoon olive oil

1 teaspoon Balsamic vinegar (A)

6 oz. fresh goat cheese

1 teaspoon Balsamic vinegar (B)

2 Tablespoons fresh chopped herbs

Seasalt and fresh ground black pepper

Grape tomatoes for garnish

Trim any stalks and wash the beets. Dry with paper towel. Rub the beets with the olive oil, wrap each one in aluminum foil and bake in pre-heated 350 degree oven until soft (about 45 – 60 minutes). Remove from oven and let cool. Once cool, remove aluminum foil and peel the skin off the beets. Slice the beets (cross cut) into ¼” thick slices and lay out slices on cutting board, keeping them relatively organized, as the slices will be reassembled. Brush all the slices with balsamic vinegar (A). Season the slices lightly with salt and pepper. Divide the goat cheese evenly, placing a thin layer on top of each of the beet slices. Reassemble the beet slices, stacking them in order. Press down firmly on top of each slice, to firm up the dish. Refrigerate for at least 45 minutes. For serving, cut four equal wedges from each reassembled beet and place two wedges on each plate. Drizzle Balsamic vinegar (B) on each wedge and around each plate. Sprinkle each plate with a generous amount of fresh chopped herbs, garnish with grape tomatoes and serve. Serves four.

As an exciting variation, drizzle a generous serving of white truffle olive oil on each wedge during plating.

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– March 2010 –

Lisa’s Hummus

Yield two cups

Ingredients:

One 16 oz. Can Garbanzo Beans, drained

1 tablespoon fresh lemon juice (add more at the end to taste)

2 to 3 fresh garlic cloves (to preference)

1 tablespoon Tahini

1 tablespoon Extra Virgin Olive Oil

Salt and Pepper to taste

Puree ingredients in food processor.

If you want the hummus to be a bit thinner, add some water to reach desired consistency

(based on how the hummus is going to be served, some people like it thick, others like it thin).

Optional; add some chopped pickled Jalapeno and/or some fresh chopped Cilantro

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– February 2010 –

Carole’s Wild Berry Sauce

Yield three + cups

Ingredients:

3 pints of fresh raspberries

2 pints of fresh blackberries

2 pints of fresh berries

1½ cups of sugar

3/4 cup water

2 to 4 tablespoons of Framboise (a raspberry liquor)

Bring all ingredients to a boil, except one pint of fresh raspberries and the Framboise, stirring regularly. Once it boils, remove from heat and stir in the reserved raspberries and the Framboise. Serve warm over ice cream, or serve chilled. Great over Pound cake, chocolate cake, fresh fruit, crepes, etc.

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- January 2010 –

Chocolate Cake

One of our favorite old Swiss recipes!!

Serves Eight - Twelve

Ingredients:

Part One:

1 cup warm water

½ cup melted unsalted butter

2 ounces semi-sweet Swiss chocolate (top quality)

Part two:

2 cups oatmeal flakes (not instant) coarsely processed in food processor

1½ cups sugar

½ cup all purpose flour

½ teaspoon baking soda

Pinch of salt

2 eggs

½ cup sour cream

Part three:

4 ounces sweet Swiss chocolate (top quality)

¼ cup heavy cream

2 tablespoon hot water

2 ounces of powdered sugar

In a double boiler melt part one chocolate, butter and water. Stir until well blended. Remove this mixture from double boiler and place in mixer bowl with all of the part two ingredients. Mix in mixer medium speed until well blended. Pour this mixture into a greased 12” cake pan lined with parchment paper. Place in pre-heated 375 degree oven for 35 to 40 minutes. In double boiler melt the part three chocolate. Once melted, add the powdered sugar, water and cream. Stir until smooth. When cake is removed from oven, spread this chocolate mixture evenly on top of the cake. Let cool, remove from cake pan, and serve at room temperature with whipped cream.

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- Happy New Year 2010 –

Here’s a very interesting Holiday Fruitcake recipe that a friend gave us, click on the angel to enlarge:

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- December 2009 –

Tomato Bisque

Serves Eight

Ingredients:

2.5 lb. tomatoes, peeled, seeded and cut in chunks

16 oz. can of tomato juice

1 onions, 1 leeks, 1 carrots, 1 stalk celery - all diced

1.5 oz. olive oil

2 tablespoons of fresh chopped garlic

2 tablespoons of fresh chopped basil

½ cup heavy cream

1/4 cup sherry

Salt, pepper, sugar

Sauté onions in olive oil, but do not brown, then add diced leeks, carrots and celery and sweat for 10 minutes, stirring occasionally. Vegetables should still be translucent. Add tomatoes and tomato juice. Increase heat and bring to a boil. Add bay leaves, chopped garlic cloves, salt and pepper, and 1 teaspoon sugar. Boil gently for 45 minutes. Process in blender at low speed until pureed. Add chopped basil, heavy cream and sherry. Taste. Adjust seasonings if desired . Serve and enjoy.

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- November 2009 –

Wild Mushroom and Corn Soup

Serves Eight

Ingredients:

2 lbs. assorted fresh wild mushrooms

4 tbsp. Olive oil

1/4 cup chopped onion

3 oz. Butter

3 oz. flour

½ tbsp. chopped garlic

2 tbsp. chopped fresh herbs (assortment)

1 cup sherry

2 qts. vegetable or chicken stock

2 tsp. soy sauce

1 cup heavy cream

2 ears of fresh corn, shucked and shaved (kernels only)

salt and pepper to taste

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- October 2009 –

Green Madagascar Peppercorn Sauce

One of the most popular sauces we’ve featured throughout the last 29 years.

Ingredients:

1 tablespoon butter

1 tablespoon chopped shallots

2 tablespoons Green Madagascar Peppercorns

3 tablespoons glace de viande (or some type of reduced meat glaze)

1/2 cup heavy cream

One good splash of brandy or cognac

Salt to taste

Method:

Saute the shallots with butter in a saucepan for a few minutes (until they start to turn lightly brown). Add the peppercorns, brandy and glaze. Stir and simmer for one minute. Add the cream. Stir and simmer for two more minutes. Season with salt. Additional peppercorns and brandy can be added if desired. Serve on roasted, sauteed or grilled meats.

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- September 2009 –

Roast Garlic Sauce

Ingredients:

5 to 8 Garlic Cloves to taste

1 tbs. Butter

4 tbs. Sherry (1 ½ for garlic, 2 ½ for egg yolks)

4 tbs. White wine

2 tbs. Mayonnaise

4 egg yolks

1 tsp. Soy sauce

2 tbs. Heavy cream

Salt and Pepper

Roast the garlic in a pan with butter until dark brown. Deglaze the pan with soy sauce and 1 ½ tbs. of the Sherry. In a food processor, process the garlic and pan juices with the mayo until very fine and smooth. In a double boiler, whip egg yolks with the white wine and remaining sherry until fluffy and thick. The egg yolks should cook but not appear to be scrambled. Add the garlic puree to the eggyolk mixture, along with all of the remaining ingredients together. Season to taste.

This simple, yet rich sauce is an excellent accompaniment to meats, seafood and vegetables.

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- August 2009 –

Walnut-Raisin Bread Pudding

Serves Six

Ingredients:

4 slices of sliced whole wheat bread (one slice = approximately 2 oz.)

3/4 cup skim milk

1/2 cup fat free half & half
3 oz. molasses
3 oz. eggwhites (one egg = approximately 1 oz.)
¼ cup of walnut pieces
¼ cup of raisins (more if you love raisins)
½ tsp. vanilla extract
pinch of cinnamon
1 cup of fresh pineapple cut into small chunks
¼ cup of pineapple juice
3 tablespoons of unsweetened coconut milk

In a saucepan warm the milk, half & half, and the molasses. In a separate bowl, blend the eggwhites, walnut pieces, raisins, cinnamon, and vanilla; mix well.

Cut the bread into large dices, and add to the egg mixture; blend well.

Add the warm cream mixture to the eggs mixture, and blend well. Pour into two shallow baking pans, that have been sprayed with nonfat pan spray.

Cook for 30 minutes in a pre-heated oven at 390 degrees. Turn off oven, and let continue to bake in oven for an additional 10 minutes. Remove from the oven, cut into squares and serve warm with the pineapple relish.

For the pineapple relish; mix all three remaining ingredients in a bowl and let the flavors meld together for 15 minutes.

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- July 2009 –

Greek Olive Sauce

This simple yet rich sauce is an “olive lovers” delight, and goes extremely well with roast or grilled lamb, beef, tuna and vegetables.

Ingredients:

1 Cup Greek Olives (pitted) feel free to experiment with your favorite type of olives (or assortment)
½ Cup Sour Cream
¼ Cup Mayonnaise
1 Tbsp. Extra Virgin Olive Oil
1 Tbsp. Balsamic Vinegar
½ Tsp. Chopped Garlic (optional)
Salt and pepper

To prepare the sauce, process all of the ingredients in a food processor, then season the sauce with fresh ground pepper. Then taste it, and add salt only if necessary (olives are salty from the brine).

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- June 2009 –

Summer’s Chipotle Dressing

Ingredients:

2 tablespoon rice vinegar

1 tablespoon red wine vinegar

1 tablespoon Dijon mustard

1 tablespoon lemon juice

¼ cup mayonnaise

¼ cup olive oil

1 teaspoon soy sauce

Chipotle puree to taste

Salt to taste

Fresh chopped herbs (optional)

In a bowl, mix the two vinegars, mustard, soy sauce, lemon juice, and mayonnaise. Add the olive oil slowly while mixing the dressing. Add the chipotle puree and salt to taste. This is a great dressing for virtually any salad, but especially delicious on avocado, tomato, and cucumber.

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- May 2009 –

Lisa’s Granola Bars

Yield 15 - 20 squares

Ingredients:

2 cups Old fashioned oats

1¾ cup all purpose flour (whole wheat flour use only 11/4 cups)

1 cup butter

1/2 cup coarsely chopped nuts (pecans, walnuts, almonds, whatever your favorite is)

2/3 cup brown sugar

1 teaspoon cinnamon

Large pinch of salt

Large pinch of baking soda

1 cup of strawberry or raspberry puree or jam

Combine all ingredients (except berry puree/jam), in a large mixer bowl. Mix on low speed until mixture is crumbly. Reserve 2 cups of this mixture. Press remaining mixture onto bottom of greased 13” X 9” baking pan. Spread berry puree/jam evenly over base mixture. Sprinkle with reserved mixture. Bake in pre-heated oven 400 degrees for 25 to 30 minutes, or until golden brown. Cool, and cut into squares.

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- April 2009 –

Fio’s Chocolate Soufflé

Yield 4 individual soufflés

Ingredients:

6 Eggs (separated)

2 Tbs. Sugar

1 Tsp. Flour

3 Tbs. Creme de Cocoa Liquor

2 oz. Melted Chocolate (semi-sweet of excellent quality)

Powdered Sugar

For the soufflé dishes:

Melted unsalted butter

Granulated sugar

Pre-heat oven to 375°. Brush the inside and rim of 4 round, ceramic soufflé dishes with melted unsalted butter, and coat generously with granulated sugar. Place the egg yolks, sugar, creme de cocoa, flour, and chocolate into a metal bowl. Combine and warm over a double boiler on low heat until slightly thickened (pancake batter consistency), and remove from the heat. In a separate bowl, whip the egg whites to soft peaks. Then, using a rubber spatula, fold into the batter mixture. Fill the soufflé dishes to the top of each dish, but be careful not to overfill. Bake for 11 to 15 minutes, adjusting the temperature to avoid overbrowning. Dust with powdered sugar and serve immediately with chocolate sauce.

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- March 2009 –

Gorgonzola Sauce

Great with Beef Tenderloin!

Yield 1 1/2 cups of sauce

Ingredients:

½ cup of mayonnaise

½ cup of sour cream

2 tablespoon extra virgin olive oil

4 oz. good quality Gorgonzola cheese

1 tablespoon fresh rosemary (chopped)

1 tablespoon fresh parsley (chopped)

2 cloves garlic (chopped)

½ teaspoon soy sauce

½ teaspoon balsamic vinegar

Salt and pepper

Place all ingredients in food processor, and blend until smooth. Season to taste. When serving, keep the sauce on stovetop so the sauce is room temperature or warmer (do not heat over flame, or attempt to bring to a simmer).

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– February 2009 –

Mango Mousse with Raspberry Sauce

Serves Four

Ingredients:

1 cup fresh mango puree

¼ cup orange juice

1 envelope unflavored gelatin

¼ cup plain non fat yogurt

2 oz. eggwhites (2 large eggs)

1 cup fresh raspberries

2 tbs. honey

½ tsp. lemon juice

1 cup of fresh mango chunks

fresh mint for garnish

Place orange juice and gelatin in a saucepan and whisk over low heat until the gelatin is dissolved and the mixture is warm. Remove from heat and slowly whisk in the mango puree. Place mixture in a bowl, add yogurt and mix well. In a mixing bowl, whip the eggwhites until they form soft peaks. Using a rubber spatula fold the whipped egg whites into the mango mixture and blend well. Ladle into four parfait glasses (or any individual elegant serving dish), chill for three hours. In a blender, place raspberries, honey and lemon juice. Blend well, and pour through a course strainer (to remove the seeds). To serve, spoon 2 tablespoons of raspberry sauce on the mousse, top with mango chunks and a sprig of fresh mint.

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– January 2009 –

Poached Pear with Macerated Strawberries

Serves Four

Ingredients:

2 large ripe pears (Bartlett, D’Anjou, Red pear, or your favorite)

1 vanilla bean

1 tsp lemon juice

2 cups water

¼ cup honey

1 pint fresh strawberries

1 tbs. balsamic vinegar

2 tbs honey

1 tbs. fresh chopped mint

2 tbs. orange juice

Peel the pears, cut in half lengthwise. Using a melon baller, or spoon, scoop out the center part of each pear half (where the seeds are). Place the pears in a large sauce pan with the water, lemon juice, honey and vanilla. Bring to a simmer and cook until medium-soft (depending on ripeness of the pear this may take 5 to 10 minutes). Remove from heat, place the pears and the liquid in a bowl. Chill until cool.

Remove the stem from the strawberries and cut into quarters. Place strawberries into a bowl with the vinegar, the honey, the mint and the orange juice. Mix the strawberries well and let macerate for at least 30 minutes. To serve, remove the pear halves, place each pear half on a plate, top with a generous serving of macerated strawberries and serve.

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– December 2008 –

Pumpkin Polenta

Serves Eight

Ingredients:

11 oz. Cornmeal (ground for polenta)

1 qt. Vegetable stock

4 oz. unsweetened Pumpkin puree (canned or fresh)

¼ cup shelled pumpkin seeds

2 oz. Shredded Parmesan cheese

2 tbsp. olive oil

1 tbsp. chopped onion (optional)

nutmeg

salt

pepper

In selecting the cornmeal, you can use fine or course ground, depending on your preference, I like yellow/course grind.

Sauté the onion in olive oil for three to four minutes until lightly colored, add the vegetable stock and bring to the boiling point, and then pour in the cornmeal while whisking. Continue whisking over a low heat until thick (two to three minutes). Remove the whisk and continue stirring with a metal or wooden spoon for an additional three to five minutes for fine ground cornmeal (longer for coarser grind). Add the pumpkin puree and the pumpkin seeds and stir over a medium heat for another two minutes. Add the parmesan, salt, pepper, nutmeg. Mix well and serve. This dish is to be served warm as an accompaniment to all types of meat.

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– November 2008 –

Gingered Broccoli

Serves Four

Ingredients:

2 head of broccoli (about 4 cups once cut into crowns)

pinch of baking soda

1 cup pineapple juice

2 tbsp. chopped fresh ginger

1 tbsp. chopped fresh shallot

½ tsp chopped garlic

2 tbsp. sesame seeds

3 tbsp. soy sauce or tamari

¼ cup sherry

3 tbsp. lemon juice

¼ cup water

salt and pepper to taste

Process all ingredients, except the broccoli and baking soda, in a blender and let them infuse for at least three hours. Cut broccoli into crowns. Fill a large pot with water and bring to a boil. Once boiling, add a pinch of baking soda and the broccoli crowns. Allow to cook for 3 minutes. Drain, rinse with cold water, and drain again. Once well drained place broccoli into a shallow dish, top side down. Pour ginger marinade over the broccoli and let marinate for at least two hours before serving. This dish may be served chilled or warm, as an appetizer or an accompaniment to both seafood or meat.

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– October 2008 –

Shiitake Mushroom Chicken in Corn-Lemongrass Broth

Serves Four

Ingredients:

2 skinless, boneless chicken breasts (6 oz. each)

8 Shiitake mushrooms - medium size – stem removed

Salt

Pepper

Black sesame seeds

1 tsp. Olive oil

1 ½ cup chicken stock

2 stalks Lemongrass (chopped)

½ cup White Wine

1 tbs. Soy sauce

1 ear of fresh corn, shucked, shaved, kernels only

¼ cup chopped Green onions

In a saucepan place the chicken stock, soy sauce and lemon grass. Bring to a simmer and let simmer for 10 minutes. Strain and keep warm. Place the chicken breast in between a sheet of plastic wrap, then using a meat hammer, pound the chicken until thin and even (the chicken should more than double in surface area). Cut each chicken breast into four even sized pieces (resulting in a total of 8 pieces). Place the shiitake mushrooms bottom side up on a baking sheet. Season the mushrooms with salt and pepper. Wrap one piece of chicken over each shiitake mushroom. Brush each chicken/shiitake piece with olive oil, season with salt, pepper and sesame seeds. Place the chicken in a pre-heated oven 425 degrees for 6 to 8 minutes. Place the corn kernels in a small saute pan and heat over low heat until warm. Make sure to warm four soup bowls. Place two of the chicken/shiitake pieces in each bowl. Ladle some of the lemongrass broth in the bowl, along with the warm corn kernels and green onion. Serve immediately.

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– September 2008 –

Grilled Boston Bluefish Fourchette

Serves Four

Ingredients:

4 pieces 6 oz. Boston Bluefish

2 tbsp. olive oil

2 tbsp. mayonnaise

2 cloves garlic, chopped

½ tbs. honey

1 small onion, chopped

½ tbsp. brandy

2 green bell peppers, diced

½ tbsp. lemon juice (for marinade)

3 medium tomatoes, diced

½ tbsp. fresh chopped rosemary

½ cup red wine

salt and pepper

½ cup tomato juice

1 ½ tbsp. pitted Greek olives chopped

1 ½ tbsp. capers, chopped

2 tbsp. lemon juice (for sauce)

salt and pepper

Blend the mayonnaise, honey, brandy, lemon juice and rosemary in a mixing bowl. Brush this mixture on the bluefish, generously on both sides, and then refrigerate the fish for a minimum of three hours.

Over medium heat, sauté the garlic in the olive oil for about 30 seconds, add the onion and sauté for an additional three minutes. Add the bell peppers and sauté for an additional two minutes. Add the tomatoes, red wine and tomato juice and simmer for five minutes. Remove the mixture from the heat and add the olives, capers, lemon juice and season to taste.

Season the marinated bluefish with salt and pepper, and place it on a very hot grill for 2 minutes on each side. Then place grilled bluefish on a greased baking sheet and finish cooking in the oven (10 – 15 minutes at 375 degrees based on how thick the fish is). Cover the bottom of the plate with the sauce and place the bluefish in the center. Garnish the plate with lemon and herb. Serve immediately and enjoy.

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– August 2008 –

Honey-Mustard Sole

Serves Four

Ingredients:

24 oz. fresh skinless, boneless sole (four 6 oz. pieces)

1 tbs. Soy Sauce

1 tbs. Pure Maple Syrup.

1 tbs. Honey

2 tbs. Dijon Mustard

Seasalt and fresh ground black pepper

In a bowl, mix the soy sauce and the maple syrup. Add the sole and marinate for one hour. Remove the sole from the marinade, place sole on a baking sheet lined with parchment paper, season with salt and pepper. In a bowl, mix the honey and mustard. Brush the top of the sole with honey-mustard glaze. Bake in pre-heated oven 450 degrees for 8 to 12 minutes (based on thickness of the sole pieces, and desired doneness of fish; rare, medium, etc.). Serve with Pommery mustard sauce.

Pommery Mustard Sauce

Ingredients:

1/4 Cup Fat-Free Mayonnaise

1/2 tsp. Soy Sauce

1 tsp. Horseradish

2 tbs. Pommery Mustard (course ground)

1/3 Cup Fat-Free yogurt

1 tsp. Balsamic Vinegar

1 tsp. lemon juice

1 tsp. Sherry

Seasalt and fresh ground black pepper

Combine all ingredients in a bowl, and mix well. Season with salt and pepper to taste.

Fio & Lisa’s activities for September 2010

Fio — Thu, 21 Aug 2008 03:36:01 +0000

SEPTEMBER 2010 UPDATE –

Colorado and Utah

work and play Adventures!!

***

www.ParagonAdventure.com

Upcoming Culinary Adventures

Fio — Thu, 21 Aug 2008 03:33:11 +0000

Private Dining Adventures in Utah

***

St. Louis Private Dinner Tour!!

Adventures with Paragon Adventures

www.ParagonAdventure.com

Click here; Advice for the Culinary Challenged

Fio — Wed, 23 Jul 2008 18:33:16 +0000

Ask Fio for expert advice!