Bittman does it again - His Monkfish With Mashed Potatoes and Thyme from this week's New York Times plus the accompanying article "A Partnership Steps Out of the Restaurant" says - put the fish on top of the mashed potatoes!
Saturday, October 27, 2007
Bittman - Monkfish With Mashed Potatoes and Thyme
Bittman does it again - His Monkfish With Mashed Potatoes and Thyme from this week's New York Times plus the accompanying article "A Partnership Steps Out of the Restaurant" says - put the fish on top of the mashed potatoes!
Sunday, October 7, 2007
the recipe
the video
October 24, 2007
Recipe: Monkfish With Mashed Potatoes and Thyme
Time: 30 minutes
1 1/2 pounds Yukon Gold or other all-purpose potatoes, peeled and cut into chunks
Salt and pepper
2 tablespoons butter
1/4 cup milk, or as needed
Several sprigs fresh thyme
3 tablespoons extra virgin olive oil
3or 4 cloves crushed garlic
1 1/2 pounds monkfish, in 1 or 2 pieces, trimmed.
1. Preheat oven to 450 degrees. Put potatoes in a saucepan with water to cover. Add a large pinch of salt. Cook potatoes until quite tender, about 15 minutes. Drain and put through a ricer or food mill, or mash with a fork or potato masher. Add butter, milk, a few thyme leaves, and salt and pepper to taste. Keep warm in the oven or reheat in a microwave when ready to serve.
2. While potatoes cook, or immediately after they are done, put an ovenproof skillet large enough to accommodate monkfish over medium-high heat. After a minute, add the oil, garlic, a couple of thyme sprigs and then fillets. Sprinkle with salt and pepper. Cook for about a minute, then without turning, transfer to oven.
3. Roast until monkfish is cooked through, 8 to 12 minutes depending on its thickness. (It will be tender but still firm when done; a thin-bladed knife will meet consistent light resistance when inserted in its center.) Reheat potatoes if necessary, then serve monkfish browned side up on top of them, garnished with a little more thyme and pan juices.
Yield: 4 servings.
October 24, 2007
Recipe: Monkfish With Mashed Potatoes and Thyme
Time: 30 minutes
1 1/2 pounds Yukon Gold or other all-purpose potatoes, peeled and cut into chunks
Salt and pepper
2 tablespoons butter
1/4 cup milk, or as needed
Several sprigs fresh thyme
3 tablespoons extra virgin olive oil
3or 4 cloves crushed garlic
1 1/2 pounds monkfish, in 1 or 2 pieces, trimmed.
1. Preheat oven to 450 degrees. Put potatoes in a saucepan with water to cover. Add a large pinch of salt. Cook potatoes until quite tender, about 15 minutes. Drain and put through a ricer or food mill, or mash with a fork or potato masher. Add butter, milk, a few thyme leaves, and salt and pepper to taste. Keep warm in the oven or reheat in a microwave when ready to serve.
2. While potatoes cook, or immediately after they are done, put an ovenproof skillet large enough to accommodate monkfish over medium-high heat. After a minute, add the oil, garlic, a couple of thyme sprigs and then fillets. Sprinkle with salt and pepper. Cook for about a minute, then without turning, transfer to oven.
3. Roast until monkfish is cooked through, 8 to 12 minutes depending on its thickness. (It will be tender but still firm when done; a thin-bladed knife will meet consistent light resistance when inserted in its center.) Reheat potatoes if necessary, then serve monkfish browned side up on top of them, garnished with a little more thyme and pan juices.
Yield: 4 servings.
Friday, October 5, 2007
The All Mark Bittman -Index - The New York Times
The best thing since the NY Times decided to give up subscription access in favor of click-ads, is this - The Mark Bittman archives. Mark Bittman - The New York Times
Wednesday, October 3, 2007
Bittman on soups, today
Now that the NY Times is free, again, at last, here's Bittman's A Marriage Made at the End of Summer. With a video. Just a word about puréeing soups: If you have an immersion blender, this is as good a place for it as any. Home immersion blenders don’t have the power to truly purée in the way standard upright blenders do. But putting just-off-the-boil soup in an upright is a tad dangerous. If the lid flies off at the wrong moment — and it happens — you run the risk not only of scalding yourself but also of staining the ceiling. No kidding.
LA's Grilled Cheese
A list of restaurant reviews of the old classic - No Glamour, but Sandwich Is a Star - New York Times
The classic Los Angeles grilled cheese, like the $5.95 version served at the 101 Coffee Shop in Hollywood, begins with perfectly buttered sourdough bread, topped with cheddar and perhaps a nice tomato, grilled to tawny perfection, its contents stretching appropriately with each bite. It is perfectly paired with a Coke (not diet, thanks).
The classic Los Angeles grilled cheese, like the $5.95 version served at the 101 Coffee Shop in Hollywood, begins with perfectly buttered sourdough bread, topped with cheddar and perhaps a nice tomato, grilled to tawny perfection, its contents stretching appropriately with each bite. It is perfectly paired with a Coke (not diet, thanks).
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