Quick Fish Provencal

I bought frozen cod that I was not impressed with. 

Originally I simply broiled it, a little salt and pepper and lemon.
Yuck. 

Since I'm pretty new to the fish game, 
I thought maybe I just don't like cod. 
But then I made this. 

Fish Provencal.

Browned fish fillets stewed in tomato sauce and fresh herbs.

Yum.

So fast, so easy, and pretty darn good!

This is a rustic version- I like to keep the onions and tomato chunks pretty visible.  For a more elegant version for entertaining, I'd suggest finely chopping the onion and pureeing the tomato before cooking.  

This is also a pretty basic version. It can literally be whipped up in a half hour. Add black pitted olives if you desire for a little authenticity (The Boyfriend hates olives, so I skipped it). 

Serve with crusty French bread, of course! (Unless you're gluten free!)

Quick Fish Provencal

4 6oz Cod fillets (or other white flaky fish)

2 large tomatoes, chopped

2 tbsp fresh chopped parsley

1 thyme sprig, leaves only

1 tbsp fresh basil leaves (about 6 basil leaves, chopped)

1 clove garlic, minced

Extra Virgin Olive Oil

Salt and Pepper

Flour (for dredging the fish- substitute almond flour if making gluten free)

In a large skillet, heat a few drizzles of olive oil over medium heat. When hot, add the onion.  Saute about 5 minutes, until onion begins to look translucent.  Add the garlic. Cook one minute.  Add the tomatoes and all the herbs. Season with salt and pepper, stir, and let sauce simmer while you prepare the fish. 

Add 2 tbsp oil to a skillet and heat over medium to medium-high heat. Season flour with a bit of salt and pepper.  Lightly dredge the fish fillets in the flour until both sides are coated. Add to the hot skillet, and saute until fish is browned on both sides.  Remove fish, and add to the simmering tomato sauce. Continue to cook for about 15 minutes, or until fish is flaky and cooked through.  

Garnish with a bit of freshly grated Parmesan if desired. 

A few other favorite recipes:
Sage Chicken Chili with Lentils and Garden Vegetables

Butternut Squash Gnocchi in Saffron Cream Sauce, Crispy Pancetta & Crumbled Pecans

French Almond Cake

Brace yourself.

This. is. so freaking good.  

I made this and brought half to work and left half at home for the Boyfriend. At work they gobbled them up, in between bites I was hearing 'so good' 'open.. bakery...' 'recipe!' 

When I got home, of the 9 or so pieces I left behind, there were 2 left.  The Boyfriend- 'I would've ate them all but I figured you might want some.'  

And so I gobbled them up.

I'm really proud of this recipe.  I love French Almond Cake.  It's just perfectly sophisticated and it's not really a cake in that I can eat it for breakfast. If any survived the night anyways. 

I'm proud because this is the first recipe that I experimented with so completely that I had to do several tests- making small batches and baking the muffin tins one at a time to see what worked best.  It took me all day, and it turned out better than I would have imagined.

The cake is fluffy, almost a angel food cake texture.  It's light and airy with a warm almond flavor. The absolute perfect cake to serve with brunch, with coffee or tea, or as a sophisticated dessert to your dinner.  In fact, add some strawberries and cream and it would work well as strawberry shortcake. 

I'm proud also because this recipe is gluten-free.  That's right.  A gluten free cake that got gobbled up so quickly by gluten lovers and gluten haters alike. Can you believe it?

I've talked a little about gluten on my blog, though not too much.  Those people who have tried gluten free baked goods know that sometimes they can be dense and heavy, though these days people are having increasing success as we understand the chemistry behind baking without gluten. And there's an increasing number of gluten-free flour mixes available in supermarkets, which I have used and I do suggest using.  They work really well.

Gluten is what makes dough 'dough-y'.  When a pizza maker tosses a pizza in the air and it stretches all over the place- that is due to the elastic bonds formed by gluten.  That's why gluten free breads can be hard and crumbly- gluten free flours can't quite achieve the same 'stretch.'

In baking, gluten is what makes the dough rise. Adding protein can help- I used whipped egg whites, and it worked wonderfully.

I particularly love this recipe since it can be made for a gluten-eating crowd and no one will notice it's gluten free. In fact, they'll probably compliment you, ask for the recipe, and then their eyes will bug out when they realize :)

If you are making this because you do have a gluten allergy or are making it for someone with an allergy, beware of cross-contamination.  Put away anything that contains flour.  Don't make yourself a sandwich in the middle of the recipe, or make this recipe at the same time as you are making another cake.  Put away all flour-containing items- flour (duh), bread, crackers, cookies, etc. 

Make sure you are using the clean-est mixing bowls and spatulas.  Make sure you clean your counter thoroughly   Using a mixer?  Make sure you clean the entire mixer, as flour particles may be stuck to the top of your mixer.  This recipe does not call for a sifter, but never use a sifter you have used with regular flour for a gluten free recipe.  It's virtually impossible to remove the flour completely.  Do not store your gluten-free cake where it can touch gluten containing items.  Make sure it's in it's own separate container.

I may be sounding a little dramatic here.. just be aware, use clean items, and everything will be fine. 

And without further ado: 

French Almond Cake

1 cup Almond Flour
1/2 cup White Rice Flour
1 1/4 cup white sugar
1 tsp vanilla extract
1/2 tsp almond extract
8 egg whites, at room temp
10 tbsp unsalted butter, melted and cooled
pinch of salt
1/4 cup turbino sugar, muscovato sugar, or sugar in the raw 
sliced almonds (optional decoration)

Preheat oven to 325. Lightly grease a 9' by 9' baking pan, a 9' round baking pan, or a cheesecake pan.

In a large bowl, mix the two flours, sugar and salt. Set aside.

In a separate bowl, add the egg whites. Use a mixer or beat by hand until egg whites are foamy.  Add in the butter, almond extract and vanilla extract quickly.  Using a rubber spatula, gradually pour the eggs into the flour mixture, ever so gently folding it in to combine.  Do not use a spoon and do not stir.  Just gently keep folding with the spatula until the egg is mixed is, and it looks like a light fluffy dough.  

Pour into your prepared baking sheet.  If decorating with almonds as I did, you'll have to kind of plan where you'll be cutting slices, and decorate the top or each one.  After placing almonds on cake, sprinkle the whole thing with turbino sugar- it'll give it a nice color and a just a bit of sweet crunch on the top.

Bake about 30 minutes, until edges are just beginning to turn a golden color and cake is set. Cool on wire rack.  

Do not attempt to cut until cool.  Use a sharp knife (I used a paring knife).  Enjoy!!

Gougeres (Cheese Puffs)

Gougeres are a baked savory choux pastry.  In English- basically a French cheese puff.   They are traditionally served cold during wine tastings, or served warm as an appetizer.

I made them as a side for Sunday dinner- Pot Roast with Roasted Grape Tomatoes and Cremini Mushrooms, Scalloped Potatoes, Sauteed Asparagus, and of course, the Gougeres.

They'd be a nice addition to a cheese plate perhaps (yes more cheese!!).  I'd serve them in place of dinner rolls, with soup, with brunch, with breakfast.  I could go on.. 

They are crispy on the outside, with an almost hollow, fluffy interior with an undeniably cheesy taste. 

In fact they taste like Cheez-Its.

EXACTLY like cheez-its.  

I haven't decided if that's a good or bad thing yet. 

This is your basic gougere recipe, but there's endless amounts of variations you can make.  You could use different cheeses, add ingredients like chives, shallots, maybe even prosciutto?!  Maybe a sweet version could be made with the right cheese, a bit of sugar, and diced apples..

In any case, make sure your ingredients are measured and ready-to-go.  This recipe doesn't mess around, when it says add something immediately, do it immediately.  No turning your back to grate cheese here- have it ready, you'll thank me later. 

This recipe makes about 3 dozen.  Make enough that everyone can have at least 3.  You'll want extra though, as every time they walk by the platter of gougeres they'll be popping another in their mouth.

Make extra- these freeze well.  Simply let them cool completely, set them out on a baking sheet and cover with plastic wrap. Place in freezer and once frozen, pop the gougeres into a ziploc bag.  

Gougeres

1 cup all purpose flour

1 cup water

5 large eggs

3/4 cup freshly shredded Gruyere cheese

3/4 cup freshly shredded Parmesan cheese

6 tbsp unsalted butter, cut in small pieces

1 tsp milk

1 tsp fine sea salt

1/8 tsp cayenne pepper

1/4 tsp sweet paprika

Preheat oven to 425. Lightly butter 2 baking sheets.

In a saucepan, combine the water, butter, salt, cayenne, and paprika. Bring to a boil, allowing the butter to melt completely over medium, medium high heat.

Remove pan from heat, and immediately add the entire one cup of flour at once, beating ferociously until completely incorporated. Continue beating until mixture forms a mass in the center of pan, about 1 to 2 minutes longer.

Make a well in the dough and add one egg.  Beat ferociously again until COMPLETELY combined.  Add the next egg, again combine completely, and do the same with the 3rd and 4th eggs, making sure egg is completely combined before adding another.  The 5th egg will be used later.

Beat in the gruyere and one-third of the cheese. until melted and thoroughly blended.  

Using a pastry bag fitted with a 1/2-inch plain tip, or using a Ziploc bag with a small corner cut off, pipe the dough onto the baking sheets about 1 inch in diameter and 1/2 inch high.  Leave 2 inches between each, as they will double in size.

In a small bowl, beat the remaining egg with the milk.  Brush the egg mixture over the top of the gougeres gently, and sprinkle with remaining Parmesan.   Bake 20 minutes, or until gougeres are golden.  Remove from oven (leave oven on) and use a paring knife or other small sharp knife to cut a small slit into the side of each gougere.  Return to oven for 5 minutes to dry out the inside.  Remove from oven and cool on wire racks.  Gougers may be served warm or at room temperature.

Some other favorite recipes:
Double Orange Goat Cheese Cupcakes
Sweet Potato Croquettes