Saturday, June 30, 2012

Traditional Pumpkin Pie - Especially for Anna - Also can be used to make Sweet Potato Pie


    3/4 cup granulated sugar
    1 teaspoon ground cinnamon
    1/2 teaspoon salt
    1/2 teaspoon ground ginger
    1/4 teaspoon ground cloves
    2 large eggs (or equal amount of egg substitute)
    15 oz (450 ml) canned pumpkin or 2 cups mashed/pureed sweet potato
    1 can (12 oz/375ml) Evaporated Milk (NOT condensed milk) or use a Milk Substitute (Soy, Oat, etc.)
    1 unbaked 9-inch (23cm/4-cup volume) deep-dish pie shell **
    Whipped cream or non-dairy whipped topping (optional)

Mix sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and   sugar-spice mixture.  Gradually stir in evaporated milk.
Pour into pie shell.
Bake in preheated 425° F/ 220° C oven for 15 minutes. Reduce temperature to 350° F/ 175° C.  Bake for 40 to 50 minutes or until knife inserted near centre comes out clean. Cool on wire rack for 2 hours.
Serve immediately or refrigerate. Top with whipped cream/Non-Dairy whipped topping before serving.

** I normally pre-bake the crust for about 10 minutes, then cool on a rack, before adding pumpkin mixture.  This ensures that the crust will not be soggy.
K (D) or pareve if milk substitute is used

Thursday, June 28, 2012

Parmesean-Crusted Barramundi with Lemon Butter Sauce

This recipe is a quick and delicious way to enjoy Barramundi or other mild fish fillets**

4 - 175 gm Barramundi fillets, lightly floured
2 eggs whisked with 1 Tbsp milk (or water) to make an egg wash.
1 Cup bread crumbs
1/2 Cup Parmesean cheese, grated
3 Tbsp fresh parsley, finely chopped
Salt and cracked pepper - to taste
Oil for frying

Lemon Butter Sauce - see link below
Capers - optional

In a flat bottomed bowl, combine bread crumbs, grated Parmesean cheese, chopped parsley, salt and pepper

In another bowl, whisk egg and milk together

Heat a pan of oil - about 1/2 inch deep - on medium-high

Dredge washed Barramundi fillets in flour, then dip into egg mixture and then coat evenly in bread crumb/parmesean mixture.

Carefully slide fillets into hot oil and cook until the bottom side is turning brown - timing depends on how thick your fillets are.  Carefully turn with a spatula and cook on the other side until golden brown.

When plating up - drizzle Lemon-Butter sauce over fish and scatter capers over, if desired.
Serve with rice and a green vegetable.

This recipe will serve 3-4 people.

In the photo the fish is served with Mizrahi Rice.  Jasmine or Basmati rice would be nice as well.

Lemon Butter Sauce recipe here

** Kosher Fish List

Notes:  I rinsed off the fish and put all the ingredients into each bowl.  I then got the rice going and the first part of the lemon butter sauce ready while the oil in the pan was heating.  By the time the oil was hot and the fish was halfway cooked, the rice and vegetable was ready and I only needed to finish the sauce.  This entire meal took me between 30 and 45 minutes from start to finish.

If someone in your household has an allergy to gluten, potato flour would work as a nice substitute for the bread crumbs.  Use cornstarch/cornflour instead of wheat flour in first step.

I have not tried to make this recipe under the broiler/grill in my oven.  If you try this method instead of frying I would enjoy your feedback.  Thanks!