december

This month the market offers lots of festive ingredients in anticipation of the coming holidays. I find it is a great time to perk up your winter dishes with lots of fruit flavors. This week I picked up fennel and apples to enhance some pork cutlets and oranges to give swordfish a new look. Carrots make a great side dish and there are so many recipes you can make with hearty greens. Cranberries add a beautiful red color to breakfast cake that could easily be served on Christmas morning. Check the list above and try something new this week.

Swordfish with Smoked Paprika and Orange Sauce

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Swordfish is a cornerstone food throughout the Mediterranean and swordfish is not endangered anywhere around the United States. The various fish watchdog organizations all give consumers the green light to eat as much swordfish as they want, provided it was caught in North American or Hawaiian waters. The Monterey Bay Aquarium’s Seafood Watch gives American swordfish either a “best choice” or “good alternative” rating, depending on how it’s caught.

2 servings

Ingredients

2 tablespoons olive oil
1 pound swordfish or tuna fillets
Salt
¼ cup flour
1 garlic clove, minced
2 tablespoons sliced almonds, toasted
2 tablespoons fresh orange juice
1 teaspoon orange zest
1/4 cup chopped parsley
1 teaspoon Spanish smoked paprika
Black pepper

Directions

Cut the swordfish into 2 inch cubes. Salt the fish well and dust the cubes in flour. Heat the olive oil in a sauté pan large enough to hold all the swordfish chunks in one layer. Sear them well on at least two sides. Give the first side 1-2 minutes, then sear other sides for 30 seconds to 1 minute each.

When the swordfish is cooked, remove it to a bowl and reserve. Add the garlic slices and sauté 30 seconds or so — the second it begins to brown, add the orange juice, zest, parsley, nuts and paprika. Toss to combine and cook 1 minute, then add the swordfish back to the pan, toss to combine and cook another 30 seconds or so. Serve at once.

Crispy Pork Cutlets with Fennel Apple Sauce

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4 servings

Ingredients

1/4 cup all-purpose flour
Kosher salt and pepper to taste
1 egg
1 cup panko breadcrumbs
Four boneless pork cutlets, pounded to 1/4 inch thick
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
1 small fennel bulb, cored and thinly sliced
2 tablespoons fresh lemon juice
1 apple, peeled and thinly sliced
Lemon wedges, for serving

Directions

In a shallow dish, mix the flour with salt and pepper. In another shallow dish, beat the egg. In a third shallow dish, spread the panko and season with additional salt and pepper. Dredge the pork in the flour, shaking off the excess. Dip the pork in the egg, then dredge in the panko to coat. Place the cutlets on a large plate.

In a large skillet, melt 1 tablespoon of the butter and 1 tablespoon of the oil. Add the pork cutlets and cook over moderately high heat until golden, 2 minutes. Turn the cutlets over, and cook until just golden on the outside and white throughout, about 2 minutes more. Transfer the cutlets to a paper towel-lined plate.

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Add the remaining 1 tablespoon of oil and butter to the skillet. Add the fennel and onion and cook over moderately high heat, stirring occasionally, until light golden and crisp-tender, about 3 minutes. Stir in the lemon juice and apple slices and season with salt and pepper. Cook for an additional 2 minutes. Place the cutlets back in the pan and let them heat in the fennel mixture for a few minutes. Place the cutlets on a serving platter and top with the fennel mixture. Serve with lemon wedges.

Sautéed Carrots

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2 servings

Ingredients

3 medium carrots, peeled
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon unsalted butter
1 teaspoon dried marjoram

Directions

Cut the carrots diagonally into 1/4-inch thick slices. Place the carrots, 2 tablespoons water, the salt and pepper in a medium skillet and bring to a boil. Cover the pan and cook over medium-low heat for 4-5 minutes. Add the butter and marjoram and saute for another minute, until the water evaporates and the carrots are coated with butter.

Cranberry Orange Breakfast Cake

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Topping

1/4 cup unsalted butter, softened
1/2 cup chopped walnuts
1/4 cup packed brown sugar
1 teaspoon ground cinnamon

Cake

2-1/3 cups unbleached all-purpose flour; more for the dusting the pan
1-1/4 teaspoon baking powder
3/4 teaspoon salt
2 cups fresh or defrosted frozen cranberries
1-1/2 teaspoons finely grated orange zest
1-1/2 cups granulated sugar
½ cup softened unsalted butter
3 large eggs
1 cup buttermilk

Directions

Position a rack in the middle of the oven, and heat the oven to 350°F.  Lightly butter and flour a 9×13-inch baking pan.
Combine the walnuts, brown sugar, cinnamon and butter in a mixing bowl. Using your hands form the mixture into crumbs.,

In a medium bowl, whisk the flour, baking powder and salt. Add the cranberries and orange zest and mix.
In the bowl of a stand mixer or in a medium mixing bowl, mix the ½ cup butter on low-speed with the stand mixer’s paddle attachment or on medium-low speed with a hand mixer until smooth. Add the sugar gradually and continue mixing on low until slightly fluffy. Scrape the bowl and beater. Add the eggs one at a time, mixing until smooth after each addition.

Stop the mixer, scrape the bowl and beater, and add half the flour mixture. On low-speed (for either mixer), mix until the flour drifts disappear and then add half the buttermilk; mix until just blended. Repeat with the remaining flour and buttermilk. Scrape down the sides of the bowl and mix until smooth. 

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Pour into the prepared pan and sprinkle the top with the crumb mixture. Bake for 55 to 60 minutes or until a cake tester inserted in the middle of the bread comes out clean. Cool on a wire rack.

Cake can be served warm. Dust with powdered sugar for a pretty presentation.

Spinach and Cheese Pie

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Ingredients

2 tablespoons olive oil
1 cup chopped onions
1 pound frozen chopped spinach, thawed and squeezed dry
Finely grated zest of 1 lemon
2 teaspoons dried dill
8 ounces feta cheese, crumbled
1 1/2 cups whole-milk ricotta cheese
1/2 cup finely grated Parmesan cheese
1 large egg
1/2 teaspoon salt
Freshly ground black pepper
1⁄2 lb. frozen phyllo dough, thawed
Melted butter or butter cooking spray

Directions

Preheat oven to 400 degrees F. Butter a 2 quart baking dish.

Heat olive oil in a saucepan. Add the onions and sauté until tender, about 3 minutes. Add spinach and cook 1 minute. Remove the pan from the heat.
Stir in lemon zest, dill and feta cheese into spinach mixture. Combine ricotta cheese, Parmesan cheese and egg in a small bowl. Stir until well blended. Add to the spinach mixture. Add salt, pepper and stir well.

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Working quickly so that phyllo doesn’t dry out, line the baking pan with 10 sheets of phyllo, brushing each sheet with butter after you place it in the pan. Fan the sheets out towards the edge of the pan, making sure the bottom is covered. Allow excess to hang over the sides. Spoon filling into pan. Drape remaining layers of phyllo over filling, one at a time, brushing each with butter. Brush top with butter, then neatly fold overhanging phyllo over the top, and brush with remaining butter. Bake until golden, about 1 hour. Cool for 30 minutes before serving.


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