Broiled Basa fish with Lemon Chive Beurre Blanc.

This is day one of my sauce project and today's adventure is Beurre Blanc. A terrific white sauce excellent with fish and seafood. A pretty simple sauce with just a few ingredients but requiring a little patience. I found these at Trader Joe's for under $5 per pound.

Basa fish is a very mild white fresh water fish, very light texture. The fillets tend to be long and about 5-7 ounces each perfect portion size. The flavor is similar to catfish. I broiled it about 8 minutes until opaque and flaky. the veggies on the side was a medley of yellow squash, zucchini, red and yellow peppers, grape tomatoes, and Yukon red potatoes. All sauteed in olive oil, with garlic, shallot, and thyme.  

Beurre Blanc

3 tbsp white wine
3 tbsp white wine vinegar
2 small shallots, minced
1 cup butter chilled and cubed
Sea salt and freshly ground pepper to taste
Freshly squeeze lemon juice to taste
1 tbsp freshly snipped chives

Place the wine, vinegar, shallots, in a sauce pan and bring to a boil.
Boil until reduced to about 2 tbsp.
Reduce heat to low and ad the butter a couple of pieces at a time whisking it in as you go.
The sauce will become light in color and creamy in texture.
Once all the butter is all incorporated remove from heat and add the lemon and chives and stir.
Serve hot!

Saucing it up with the classics.

I'm embarking on a project to seriously upgrade my basic skills and general cooking knowledge. Now I've been fairly successful using my toss it in style of cooking combined with some reasonably solid basic techniques. But if I want to grow further as a cook I need to add some of the classic foundational techniques to my repertoire!

So the sauce project is first. I reason that if I can make a wide range of sauces from the classic mother sauces to down style BBQ  I would increase my versatility greatly and have some wonderful meals along the way.

I will be working my way through a variety sauces in the coming weeks and will making note of the successes and the disasters right here.

Just a note it is my intent to move the location of the Artichoke Blog in the near future I will make note of the coming change as I get it all figured out.

OK lets get saucy!

Tim

Pan Fried Tilapia with Fettucini and Heiloom Tomatoes

This is simple and flavorful way to enjoy this versatile fish. Served with pasta and a light fresh baby heirloom tomato sauce.

2 small Tilapia fillets per serving.

Flour for dredging.

11/2 cups baby heirloom tomatoes. (I like these for color, but grape tomatoes will also work well.)

1-2 eggs beaten.

1 tbsp Italian seasoning blend.

Grape seed oil for pan frying.

2 medium shallots, minced.

1 large clove garlic, minced.

1 tbsp minced fresh basil leaves.

Extra Virgin Olive oil.

Salt and Pepper.

Your favorite long pasta.

Season the flour with salt, pepper, and Italian seasoning blend.

Heat olive oil and shallots in sautee' pan until oil is hot.

Add tomatoes and sautee' over medium heat add garlic. Allow the tomatoes to cook and burst stirring frequently.

Salt and pepper to taste.

Add basil stir for 1 minute and serve over al dente pasta.

Heat grape seed oil in skillet until almost smoking. Use enough oil to cover the bottom of the skillet 1/4 to 1/2 inch deep. Be sure to use a skillet large enough so the fillets don't touch when cooking.

Pat the fish dry, dredge in the egg and then the flour until evenly coated on both sides.

Place in skillet and fry 2-3 minutes per side.

Serve immediately with pasta and tomatoes.

Roulade of Pork Tenderloin with Sundried Tomatoes and Herbs.

This is a dish I'm particularly proud of. I had been thinking about trying to make Roulade for while and as I was running around today I decided on how I would fill it. Tender and moist with intense flavors of the sun dried tomatoes and herbs, but still allowinf the meatiness of the pork come through. Really wonderful!


1 fresh pork tenderloin trimmed, silver skin removed about 14 ounces.
3-4 medium garlic cloves, minced.
1 large shallot, minced.
2 tbsp chopped basil.
1/4 tsp fresh thyme leaves.
2-3 tbsps marinated sun dried tomatoes, Julienne cut.
1-2 tbsps chopped Italian parsley.
1 tbsp extra virgin olive oil.
2-3 tbsps grape seed oil for sautee'.
1/2 cup dry white wine.
1 cup Chicken broth.
Cold butter pieces.
Salt and pepper.


Filet the tenderloin. Using a sharp knife make a slice lengthwise about one third of the way in opening up the flap created. Turn the tenderloin and make a similar slice and unfold. This will make a flat even piece.

Pre-heat oven to 350 degrees.
Season the pork with salt and pepper.
Drizzle the pork with the olive oil.
Place 2 tbsps of the tomatoes and some of the garlic along the long edge of the pork nearest you. Roll the edge of the pork tightly over the tomatoes.
Sprinkle the remaining garlic, shallots, and herbs over the rest of the pork. Reserve some of each for the sauce.
Roll the pork tightly and tie with cooking twine.
Brown the tied tenderloin in a hot pan.
Place in center of oven for 18 minutes.
Allow to rest 5 minutes. The pork should be slightly pink.

Pan Sauce.
In the pan used to brown the pork.
Add the wine, shallots, and garlic. De-glaze the pan scraping all the brown bits up for flavor.
Add broth and last tbsp of tomatoes and herbs.
Allow sauce to reduce stirring frequently. Add more broth as needed.
When sauce begins to thicken add butter pieces to finish.
Salt and pepper to taste.

Slice the tenderloin and plate with the sauce.