Halloween treats!

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Halloween treats!

Posted by Elizabeth Levy massapequagourmet October 15, 2019

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Sea Bass Francaise

Ingredients: 4-6 fresh sea bass filets 2 fresh lemons sunflower oil (or vegetable oil) 4 tbsp unsalted butter 2 tbsp fresh parsley, chopped 1/2 cup white wine 1/2 cup shrimp or chicken stock 1 cup flour seasoned with salt and pepper 2 eggs beaten with 2 tbsp water and salt & pepper 1 tsp corn starch Directions: Check fish for small bones, rinse and set aside Set up flour and egg in separate bowls for dredging Cut 1 lemon into thin slices, and juice the other lemon, set aside Heat a non-stick pan with 1 tbsp butter and 2 tbsp oil on medium until hot and bubbling Dredge each fish filet, first into the flour, and then into the egg, letting the excess drip off. Gently place 2 filets at a time into the pan. Saute until lightly browned on each side, while the filets are still hot, you want to sprinkle with salt. Repeat with all the filets. Place cooked filets onto a sheet pan lined with parchment paper and place in oven on 220 to keep warm. Be gentle, ...

Vegetable Soup with Lentils

This is a healthy vegetable soup, easy to make with items you have on hand. You can add any vegetabes you like, but the onion, carrot and celery are the base of this soup. The chef's trinity. Ingredients: 2 oz nitrate-free diced pancetta, or 3 strips uncooked bacon, diced 32 oz good quality chicken stock 1 small onion, chopped 4 stalks celery, chopped 3 carrots, chopped 1 medium zuchinni, chopped 1 14 oz can whole yellow or red tomatoes (I order a case of the yellow from Cento because they have less acid, and I prefer them). 1 bay leaf 1 tsp dried dill 1 tsp dried parsley Kosher salt Freshly ground pepper 1 cup Lentils ( I used Trader Joe's red split lentils, they appear yellow in the soup. They naturally thicken the soup, and add tons of protien. Directions: In a large pot, add the pancetta with 2 tbsp olive oil and saute until browned. Remove the pancetta and set aside for later. In the same pot, add the onion, celery and carrot, along with a sprinkle of...

Shrimp Seafood Bisque

This soup is absolutely delicious. I encourage you to use only the best ingredients. Do NOT be tempted to use chicken stock, or vegetable stock, as it is not the same result. I saved my lobster shells, and made my own lobster stock, and froze it. It was the bomb in this soup. My lobster stock recipie is in my blog. Alternatively, you can ask your fishmonger if they have lobster stock. I used the fresh shrimp shells to enhance my lobster stock. Ingredients: 2 oz uncured diced pancetta, or 3 slices uncooked bacon, diced 1 quart good lobster stock 1 lb unpeeled raw shrimp fresh parsley 2 leeks, white and green parts only, washed well, and chopped 2 cloves garlic, smashed and chopped 1/8 tsp cayenne pepper 1/4 cup cognac or brandy 1/4 cup sherry (not cooking sherry) 4 tbsp unsalted butter 1/4 cup flour 2 cups half and half, or 2% milk if you want to be healthier 1/3 cup tomato paste Kosher salt Freshly ground pepper Directions: Pe...

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