Sunday, January 20, 2008

Oh Mahi Mahi!

Tonight I finally made Potato and Leek soup from the bunch of leeks I had turning to leek puddles in my fridge. And, because I was a crafty minx and stole a bunch of stuff from work saturday night, I had a delicious loaf of stale organic artisan raisin bread (wtf does artisan bread even mean anyway) and decided to make a bread pudding. I accompanied my soup with pan-seared filets of mahi mahi, and broccoli. Very Nice.

Potato Leek Soup
(from The Joy of Cooking)
Makes about 8 cups

Melt in a soup pot over low heat:

3 tablespoons unsalted butter

Add and cook, stirring, until tender but not browned, about 20 minutes:

6 medium leek, well cleaned and chopped

Stir in:

1 1/4 pounds all purpose potatoes, peeled and thinly sliced

6 cups chicken or vegetable stock

Bring to a boil, reduce heat, and simmer until the potatoes are soft, about 30 minutes. Puree until smooth. Season with salt and pepper.

Bread Pudding (from The Joy of Cooking)
8 servings

Butter a 2 quart baking dish. Trim and cut into 1/2 inch cubes:

12 to 16 ounces sliced white bread, stale but not hard (or raisin bread)

You should have 4 to 5 lightly packed cups. Spread the bread in the prepared baking dish, then scatter over top if desired:

(3/4 cup raisins or other dried fruit)

Whisk together thoroughly in a bowl:

4 large eggs (I used 3)
3 cups while milk (I used half and half, ha!)
3/4 cup sugar (I used brown....)
1 teaspoon vanilla (I used the blood of a stillborn infant)
3/4 tsp ground cinnamon
1/4 tsp ground nutmeg
pinch of salt

Pour the mixture over the bread and let stand for 30 minutes, periodically pressing the bread down with a spatula to help it absorb the liquid. Preheat the oven to 350 degrees. Bake the ouddng in a water bath, untl a knife inserted in the center comes out clean. 55 minutes to an hour. Serve with icecream, warm whipped cream or a whiskey sauce.

Mmmm -MM!

I'll also include this recipe for "cauliflower steaks" which is what I also wanted to make tonight but No Frills was out of cauliflower, damn them to HELL! Anyway, this looked good.

Cauliflower Steaks with Cauliflower Puree (from

Few ingredients, big payoff: Large "steaks" are cut from a head of cauliflower, sautéed until golden, then baked until tender. They're served over a simple puree made from the cauliflower florets. An impressive first course, this can also be a lovely side. Just sear two mahi-mahi fillets in butter and place them alongside the cauliflower.

Makes 2 servings

1 1 1/2-pound head of cauliflower
1 1/2 cups water
1 cup whole milk
2 tablespoons vegetable oil plus additional for brushing
Preheat oven to 250°F. Using sharp heavy knife and starting at top center of cauliflower head, cut two 1-inch-thick slices of cauliflower, cutting through stem end. Set cauliflower steaks aside.

Cut enough florets from remaining cauliflower head to measure 3 cups. Combine florets, 1 1/2 cups water, and milk in medium saucepan, and sprinkle with salt and pepper. Bring to boil and cook until cauliflower florets are very tender, about 10 minutes. Strain, reserving 1 cup cooking liquid. Spread florets on large rimmed baking sheet, and bake 10 minutes until slightly dry. Transfer florets to blender. Add reserved 1 cup cooking liquid and puree until smooth. Return puree to same saucepan and increase oven temperature to 350°F.

Heat 2 tablespoons vegetable oil in heavy large ovenproof skillet over medium-high heat. Brush cauliflower steaks with additional oil and sprinkle with salt and pepper. Add cauliflower steaks to skillet and cook until golden brown, about 2 minutes per side. Transfer skillet to oven and bake cauliflower steaks until tender, about 10 minutes.

Rewarm cauliflower puree over medium heat. Divide puree between 2 plates; top each with cauliflower steak.

1 comment:

Wendy77 said...

Uh, wow? You made that? PLEASE HAVE A DINNER PARTY SOON!