In my Saturday April 20th cooking class we made:
Braised Fava Beans with Herbs
I added this dish to the menu at the last minute when I saw fresh organic Fava beans on the second floor of Fairway).
Sautéed Asparagus with Ramps
I found the ramps at Citeralla much to my surprise. That saved me 3 hours round trip by not going to the Union Square Market. Ramps really made the dish, they are so sweet. I describe them as a cousin to leeks, only much more tender. They are in season just 3 weeks out of the year and the time is now.
Wild caught from Canada and purchased from Pisacane (51st and First Avenue, 212-758-1525 ask for Paul) was glistening and fresh as can be.
Pasta with Arabiata Sauce
We used fresh and canned tomatoes. Best tomatoes right now are Tasti Lee. I buy them at Gourmet Garage. They are grown in Florida. Let them ripen a day or two at room temperature.
Halibut Oreganata © Karen Lee 2013
- 1 pound of halibut, not more than one to 1¼ inches thick, skin off
- 1½ Tbsp. extra virgin olive oil
- 1 Tbsp. sliced garlic, green stem removed
- 3 Tbsp. chopped shallots or cipollini or combination of both
- ½ tsp. salt
- A few grindings of black pepper and a pinch of cayenne
- ¾ tsp. dried oregano (preferably wild-harvested)
- 3 to 4 Tbsp. of bread crumbs (brioche roll, cubed then pulverized in Cuisinart)
- 1 tsp. fresh thyme leaves
- 1 Tbsp. chopped parsley
- Extra virgin olive oil
- Lemon juice
- Garnish with snipped chives (optional)
Preheat oven to 425º.
Dip halibut in a bowl of cold water for one second then dry well with paper towels. Place the fish in a metal roasting pan that has been rubbed with olive oil or in a skillet that just fits the size of the fish (or a little larger).
Place a small sauté pan over low heat for one minute.
Add the 1½ Tbsp. of olive oil and heat slightly.
Add the garlic and sauté for 2 minutes on very low heat, never allowing the oil to get too hot and lose its green color. Add the shallots and continue to sauté over low heat. Take the pan off the heat if necessary to lower the heat. While the shallots are sautéing add the salt, black pepper, cayenne and oregano. Turn off the heat. Add the bread crumbs, fresh thyme and fresh parsley. Using an icing spatula, spread the topping over the fish. Roast fish for about 5 to 10 minutes. Time will vary depending on the thickness of the fish. If necessary run fish under the broiler for 30 seconds to 2 minutes to get the desired crust. Watch like a hawk. You are looking for brown and crusty, it is more about the color and crust than the timing. Using two spatulas remove the fish from the pan and place on a serving platter. Drizzle a little extra virgin olive oil over the fish, and then squeeze a little lemon juice and a sprinkling of salt. Garnish with optional chives.
If roasting more than 1 pound of fish, increase the topping accordingly and the cooking time…anywhere from 15 to 25 minutes roasting time depending on the thickness of the fish and the number of pounds.
You can tell when the halibut is done by inserting the point of the knife into the thickest part of the fish and the knife-point goes through easily. If the fish stops the knife it is raw in the center.
Also you will see albumen (white liquid protein) form around the fish.
You can undercook the halibut slightly to allow for carry over cooking time.