For dinner, I prepared a Lidia Bastianich recipe for Shrimp and Leek Risotto from her television series “Lidia Celebrates America.” For this recipe you’ll need chicken or vegetable stock (I used homemade chicken stock), shrimp, extra virgin olive oil, onion, leek, scallions, Arborio or Carnaroli rice, dry white wine, unsalted butter, freshly grated Parmigiano-Reggiano cheese and black pepper. Risotto takes a bit of time to prepare, however, it’s well worth the effort. The risotto was flavorsome. The scallions added freshness to the dish. The shrimp were firm and succulent. We loved it!
This past Sunday, the fishery was quite busy with Father’s Day. We switched up our source and I purchased at my local Whole Foods sustainable wild-caught fresh halibut fillets (sale$14.99/lb, regular $19.99/lb). The fish is on sale till June 23rd. For a recipe, I found an easy to prepare one on the app NYT Cooking for Halibut with Brown Butter, Lemon and Sage by David Tanis. It also appeared in the column “City Kitchen” (published 10/13/17). The ingredient list is minimal; you’ll need 1-1/2 pounds of halibut, olive oil, unsalted butter, 12-15 fresh sage leaves, lemons, homemade bread crumbs and fresh parsley. Fortunate for me, I have these herbs growing in my garden.
As I am cooking for 4 adults and one child, I didn’t feel 1-1/2 pounds of halibut would be sufficient; so upped the quantity to 2 pounds. After reading some of the notes posted by other cooks, I dusted the fillets with Wegmans Basting Flour. The dish was prepared in about 30 minutes. I paired the fish with a side of roasted New Jersey broccoli that I purchased at Matt’s Farm Market, West Belmar and basmati rice. The fish was moist and flaky and had a nice subtle taste of lemon and sage, it did not overpower the fish. This is another good recipe for weeknight preparation.
Maine Lobster Dip
1 cup Maine Lobster meat, chopped
8 ounces cream cheese, softened
¼ teaspoon garlic powder
½ cup mayonnaise
1 teaspoon powdered mustard
1 Tablespoon lemon juice
1 Tablespoon onion, minced
To taste, salt
Mix all ingredients. Stir and chill. Serve with crackers or potato chips.
Shrimp and Leek Risotto
Recipe courtesy of Lidia Celebrates America
Total time: 1 Hour
Yield: Makes 4 main-course or 8 first course servings
Halibut with Brown Butter, Lemon and Sage
Featured in: A Quick Seared Fish That Sizzles And Satisfies.
YIELD: 4 servings
TIME: 30 minutes
A former teacher, shop-a-holic, empty-nester redefining quick, family approved dinners.