Creamy Salmon Fillet with Oregano / Lemon / Swiss Cheese / Chopped Onions / Sauce of Milk – White Wine – White Flour

Another French creation inspired by Julia Child. . .with specific instructions for making a white sauce in the microwave. . .

For 2:

–salmon fillet (size of 2 decks of cards, one-half pound)

–lemon juice (3 squirts)

–oregano (1 teaspoon, dried)

–Swiss cheese (2 full slices)

–chopped onions (one-quarter cup)

–milk (three-fourth’s cup)

–white wine (one-quarter cup)

–flour (1 level tablespoon)

–salt and pepper to taste

–extra virgin olive oil to taste (or butter; Julia uses butter)

1 – Place the salmon fillet in a covered baking dish. Drench in lemon juice.  Set aside.

2 – To make one-half cup white sauce in the microwave:

–pour one-eighth cup of white wine in a 2-cup microwaveable measuring cup;

–pour three-eighth’s cup of milk in the measuring cup, so that liquid reaches the one-half cup measure;

–microwave on high for 50 seconds only;

–immediately out of the microwave, place 1 level tablespoon of white flour in the measuring cup; beat the contents briskly;

–return the measuring cup with milk, wine, and flour to the microwave, and heat for 20 seconds only on high;

–remove from the microwave and beat briskly. Then set aside.

3 – Return to the salmon fillet, and season with salt and pepper.  Place onions on top.  Then pour white sauce over the salmon and onions.  Place Swiss cheese on top, to cover the salmon.  Then sprinkle with oregano.  Finish with a few drops of extra virgin olive oil (or microwave 2 tablespoons butter for 10 seconds in a covered container in the microwave, and then pour over the salmon).

4 – Microwave on high for 3 minutes and 40 seconds.  Salmon is best if slightly undercooked, flaky but not red.

5 – Serve the creamy salmon hot.

–recipe by C. Mabry, chef; inspired by Julia Child, Mastering the Art of French Cooking.

Balsamic Glazed Salmon Fillet Oregano with Minced Garlic – Honey – Dijon – White Wine – Lemon – Clam Juice atop White Quinoa in Chicken Bone Broth

You can place the salmon in a covered baking dish, and then just add ingredients on top of it. . .easy. . .the oregano is a novel herb for salmon, but it works and it is Mediterranean. . .

For 2:

–white quinoa (two-thirds cup of quinoa; 1 and one-third cup of chicken bone broth; see procedure below)

–salmon fillet (one-half pound; size of 2 decks of cards)

–balsamic vinegar (3 tablespoons)

–minced garlic (1 tablespoon)

–honey (3 tablespoons)

–Dijon mustard (1 tablespoon)

–white wine (3 tablespoons)

–lemon juice (3 squirts)

–clam juice (one-eighth cup)

–oregano (2 teaspoons)

–salt and pepper to taste

–extra virgin olive oil

1 – Place the quinoa and chicken bone broth in a covered baking dish. Do NOT add salt. Microwave on high for 6 minutes; then microwave on 50 percent power for 9 minutes. When finished, keep covered to preserve warmth.

2 – Place the salmon in a covered baking dish. Drench in lemon juice. Season with salt and pepper. Pour in the clam juice. Place balsamic vinegar, garlic, honey, Dijon, and white wine atop the salmon. Sprinkle with oregano, and then finish with a few drops of olive oil.

3 – Microwave the salmon on high for 3 minutes. Salmon is best if slightly undercooked, flaky but not red.

4 – Serve the salmon hot, atop the quinoa.

–salmon adapted from Salmon 365 (a kindle e-book).

MEDITERRANEAN CHICKEN TENDERS WITH PEPPERS & ONION AND SEASONED WITH BASIL – OREGANO – ROSEMARY – GARLIC IN WHITE WINE

This dish has most of the flavors of the Mediterranean everyday cooking. . .

For 2:

–4 chicken tenderloins (room temperature)

–banana peppers (bottled, 3 tablespoons full, drained)

–onion (one-quarter cup, chopped)

–basil, oregano, rosemary (1 teaspoon each)

–minced garlic (1 tablespoon)

–salt and pepper

–extra virgin olive oil

–white wine (one-quarter cup)

1 – Place the chicken tenders in a large, covered baking dish. Season with salt and pepper. Pour in the white wine. Place peppers and onion on top of the chicken. Sprinkle basil, oregano, rosemary, and minced garlic next. Finish with a few drops of extra virgin olive oil.

2 – Microwave on high for 5 minutes.

3 – Serve the chicken hot.

–recipe from a long-time friend in Minnesota.

PACIFIC COD PARMESAN IN CLASSIC MARINARA SAUCE OF DICED TOMATOES – CHOPPED ONIONS – BASIL – OREGANO – MINCED GARLIC – RED WINE – SUGAR – EXTRA VIRGIN OLIVE OIL

The sugar is the secret ingredient that gives a mellow flavor to the tomato. . .

For 2:

–Pacific cod fillet (size of 2 decks of cards, one-half pound)

–diced tomatoes (one-half can, drained)

–chopped onions (one-quarter cup)

–basil (dried; 1 tablespoon)

–oregano (dried; 1 teaspoon)

–red wine (one-third cup)

–sugar (1 teaspoon)

–salt and pepper to taste

–minced garlic (1 tablespoon)

–extra virgin olive oil to taste (about 2 tablespoons)

–Parmesan cheese (shredded, one-quarter cup)

1 – Place tomatoes, onion, basil, oregano, red wine, sugar, salt, pepper, minced garlic, sugar, and extra virgin olive oil in a food processor. Pulse until smooth.

2 – Place sauce in a covered baking dish. Microwave on high for 3 minutes.

3 – Place cod in the sauce, spooning some on top. Season the cod with salt and pepper. Sprinkle shredded Parmesan cheese on top.

4 – Microwave on high for 7 minutes.

5 – Serve the cod Parmesan with marinara sauce hot.

–classic marinara sauce adapted from America’s Test Kitchen’s Complete Mediterranean Cookbook.

STEAMED ATLANTIC COD SALMORIGLIO WITH OREGANO & MINCED GARLIC IN SAUCE OF LEMON – EXTRA VIRGIN OLIVE OIL – CLAM JUICE

Note:  If you have been reading this only in email, you can see what the entrée looks like if you click to go to the blog.  The entrees are now illustrated in large color pictures.

I’ll be using some genuine Mediterranean terms from my new cookbook.  “Salmoriglio” is one of them. . .

For 2:

–Atlantic cod (size of 2 decks of cards, one-half pound, room temperature)

–oregano (2 teaspoons, dried)

–lemon juice (3 squirts)

–minced garlic (1 tablespoon)

–extra virgin olive oil (to taste)

–clam juice (one-eighth cup; the liquid steams the fish in the microwave)

–salt and pepper (to taste)

1 – Place the cod in a covered baking dish.  Pour in the clam juice.  Drench in lemon juice.  Season with salt and pepper.  Dot minced garlic over the cod.  Sprinkle with oregano.  Finish with a few drops of olive oil.

2 – Microwave the cod for 6 minutes on high.

3 – Serve the cod hot.

–fish (original recipe uses sea bass) adapted from The Complete Mediterranean Cookbook by America’s Test Kitchen.

A Simple Dinner:  FROM – SCRATCH BLACKENED – SPICE ATLANTIC COD WITH PAPRIKA – GARLIC POWDER – MINCED ONION – OREGANO – DILL – BLACK PEPPER – SALT AND IN LEMON – CLAM JUICE SAUCE

Blackened fish was made famous by Paul Prudhomme in New Orleans in the 1980s and is now a staple of Creole cooking. . .

For 2:

–Atlantic cod (size of 2 decks of cards, one-half pound, room temperature)

–paprika, salt (1 teaspoon each)

–garlic powder, onion, oregano, dill, pepper (one-half teaspoon each)

–extra virgin olive oil

–lemon juice (bottled, 3 squirts)

–clam juice (one-eighth cup)

1 – Place the cod in a covered baking dish.  Add clam juice.  Drench the cod in lemon juice.  Sprinkle all spices on top of the cod, leaving the paprika for the last.  Finish with a few drops of extra virgin olive oil.

2 – Microwave on high for 6 minutes and 20 seconds.  Cod is done when it begins to break apart.

3 – Serve the cod hot.

–cod adapted from a source-unknown clipping. 

A Simple Dinner:  SPICY BAKED COD WITH OREGANO – CUMIN – SRIRACHA IN CLAM JUICE – LIME SAUCE

All ingredients are added to the top of this fish, making it an easy dish. . .a dish with a Southwestern flavor. . .

–cod (room temperature, size of 2 decks of cards, one-half pound)

–oregano (dried, bottled, 2 teaspoons)

–cumin (dried, bottled, 2 teaspoons)

–sriracha sauce (bottled; 2 tablespoons; to taste)

–clam juice (one-eighth cup, bottled)

–lime juice (3 squirts, bottled)

–salt and pepper

–extra virgin olive oil

1 – Place the cod in a covered baking dish.  Add clam juice.  Drench in lime juice.  Sprinkle with salt, pepper, oregano, and cumin.  Make 3 ribbons of sriracha sauce down the length of the cod.  Finish with a few drops of extra virgin olive oil.

2 – Microwave on high for 6 minutes and 30 seconds (longer if cod is thick).

3 – Serve the cod and sauce hot.

–cod adapted from a vintage Real Simple magazine.

BAKED ITALIAN COD FILLET ROLLED IN ITALIAN BREADCRUMBS WITH TOMATOES & CHOPPED ONION AND SEASONED WITH BASIL – MINCED GARLIC – OREGANO IN WHITE WINE SAUCE ATOP QUINOA – RICE PASTA

This is an original recipe, but quintessential Edward Giobbi. . .

For 2:

–cod (size of 2 decks of cards, one-half pound)

–Italian breadcrumbs (I used Panko; one-third cup)

–tomatoes (one-half can; do not drain)

–chopped onion (I used a lot; 1 cup)

–basil, oregano (dried, 1 teaspoon each, bottled)

–minced garlic (bottled, 1 tablespoon)

–parsley (dried, 1 tablespoon, bottled)

–white wine sauce (one-eighth cup; this is less than usual)

–salt and pepper

–extra virgin olive oil

–quinoa – rice pasta (1 cup, dry; submerge in salted water, uncovered dish; microwave for 5 minutes on high; then 2 minutes on 50 percent power; when finished, keep covered to preserve warmth)

1 – Place the tomatoes, onion, garlic, basil, oregano, with a few drops of extra virgin olive oil, in a large baking dish with the white wine.  Stir well.  Microwave on high for 4 minutes.  This will dry out the vegetables a little, what I wanted.

2 – While vegetables are cooking.  Place the cod in a plastic bag.  Season with salt, pepper, and olive oil.  Pour in the Italian breadcrumbs.  Shake well.

3 – Place the cod atop the vegetables.  Sprinkle top with parsley and finish with a drop or two of extra virgin olive oil.

4 – Microwave on high for 7 minutes.

5 – Serve the cod and sauce atop the pasta, hot.

–recipe original, but influenced by Edward Giobbi.

BAKED COD FILLET OREGANO ON A BED OF ITALIAN TOMATOES – MINCED GARLIC – PLAIN BREADCRUMBS

The breadcrumbs smooth the consistency of the tomatoes. . .

For 2:

–cod fillet (size of 2 decks of cards, one-half pound)

–oregano (dried, 2 tablespoons; be generous)

–tomatoes (packaged; I used Pomi; one-half package)

–minced garlic (1 tablespoon, bottled)

–plain breadcrumbs (one-quarter cup, boxed)

–salt and pepper

–extra virgin olive oil

1 – Place the tomatoes in a covered baking dish.  Add garlic, breadcrumbs, and 1 tablespoon of oregano.  Also season with salt, pepper, and olive oil.  Stir well.  Microwave on high for 4 minutes.

2 – Place the cod fillet atop the bed of tomatoes.  Season with salt, pepper, and olive oil.  Add 1 tablespoon of oregano on top.

3 – Microwave on high for 8 and one-half minutes.  (Fillets take longer to cook.)

4 – Serve the cod and sauce hot, atop rice, pasta, polenta, or quinoa (follow package instructions for microwaving).

–recipe inspired by Edward Giobbi’s Eat Right, Eat Well—the Italian Way.

SOUTHERN CATFISH WITH BASIL – OREGANO – THYME – CUMIN – GARLIC – RED ONION – GRAPE TOMATOES IN CLAM – BROTH SAUCE

The taste is fantastic!

For 2:

–8 to 10 catfish portions (or 2 fillets)

–basil, oregano, thyme, cumin (dried, one-eighth teaspoon each)

–garlic (minced, 1 tablespoon)

–red onion (medium, one-quarter, sliced)

–grape tomatoes (halved, fresh, 5 or 6 halved)

–salt and pepper

–extra virgin olive oil

–clam juice (one-eighth cup)

–chicken broth (one-eighth cup)

1 – Place the catfish in a large, covered baking dish, with portions separated.  Pour in the clam juice and chicken broth.  Season with basil, oregano, thyme, and cumin.  Top with sliced red onion and halved grape tomatoes.  Season with salt and pepper.  Finish with a few drops of extra virgin olive oil.

2 – Microwave on high for 4 minutes (a short time because portions are separate).

3 – Serve the catfish hot, with onion and tomatoes on top.

–inspired by Southern Living magazine.