Dayrecipe Food Community

Makes 4 servings.

INGREDIENTS

• 1/2cup chopped fresh italian parsley
• 1tablespoon minced orange peel
• 2teaspoons chopped fresh rosemary
• 3garlic cloves, minced
• 1 1/2pounds white potatoes, peeled, cut into 1/2-inch pieces
• 1 1/2tablespoons olive oil46-ounce halibut fillets (each about 1 1/4 inches thick) 1/2cup fresh orange juice
• 1tablespoon balsamic vinegar

DIRECTIONS Mix parsley, orange peel, rosemary, and 2 minced garlic cloves in small bowl.Preheat oven to 450°F. Spread potatoes in 13×9x2-inch metal baking pan. Drizzle with oil and toss to coat. Sprinkle with salt and pepper. Roast potatoes until almost tender and golden brown, stirring occasionally, about 25 minutes.

Place halibut fillets atop potatoes. Sprinkle fish with salt and pepper. Roast until fish are opaque in center and potatoes are tender, about 15 minutes. Divide potatoes and fish among 4 plates.

Combine orange juice, vinegar, 2 tablespoons parsley mixture and remaining minced garlic clove in same baking pan. Set pan over 2 burners and boil until liquid is reduced to 1/3 cup, scraping up any browned bits, about 2 minutes. Season sauce with salt and pepper. Pour sauce over fish on each plate; sprinkle with remaining parsley mixture.

A simple roast potato becomes a thing of beauty thanks to humble parsley.

Active time: 15 min Start to finish: 1 hr

Makes 8 to 12 servings.

INGREDIENTS

• 3/4stick (6 tablespoons) unsalted butter, melted
• 8russet (baking) potatoes (4 lb total; preferably organic), scrubbed
• 16fresh flat-leaf parsley leaves

DIRECTIONS Put oven rack in middle position and preheat oven to 450°F.

Pour butter into a large shallow baking pan (1 inch deep) and tilt to coat bottom. Working with 1 potato at a time, halve potatoes lengthwise, then put a parsley leaf on cut side of each potato half and season with salt. Put potatoes, cut sides down, in baking pan and roast (do not turn over) until undersides are golden and potatoes are tender, 45 minutes.

Cooks’ note:
Potatoes can be kept warm, turned cut sides up and loosely covered with foil, about 30 minutes.

Pasta chi Civa is traditionally served during Carnilivari (Mardi Gras) in Polizzi Generosa to fortify the revelers.

Active time:1 3/4 hr Start to finish: 2 hr

Serves 6

INGREDIENTS

These delicate fish dumplings are steamed and chilled between layers of cabbage leaves to keep them moist. Leftovers can be refrigerated for a couple of days.

Makes about 24 dumplings.

INGREDIENTS

• gefilte fish
• 3/4cup thinly sliced peeled carrots
• 1/4cup matzo meal
• 2tablespoons olive oil
• 1cup chopped onion
• 1cup chopped green onions
• 4large eggs
• 1tablespoon fresh lemon juice1 1/2pounds mild white fish fillets (such as sole or flounder), cut into small pieces
• 2cups flaked smoked whitefish (about 8 ounces), carefully boned
• 3/4teaspoon salt
• 1/4teaspoon ground black pepper1large cabbage, separated into leavessauce
• 2garlic cloves
• 1/4cup prepared white horseradish
• 2tablespoons fresh lemon juice
• 1cup mayonnaisebutter lettuce leaves

DIRECTIONS For gefilte fish:
Cook carrots in pan of boiling salted water until very tender, about 8 minutes. Drain, reserving 1/2 cup cooking water in small bowl. Stir matzo meal into water; let stand 10 minutes. Place carrots in processor. Heat olive oil in heavy medium skillet over medium-low heat. Add onion and sauté until soft, about 5 minutes. Add green onions and stir 1 minute. Add onion mixture to carrots in processor. Add matzo meal mixture; blend until mixture is pureed and smooth. Using electric mixer, beat 3 eggs and lemon juice in large bowl until foamy and slightly thickened, about 4 minutes. Stir in mixture from processor; do not clean processor bowl.

Blend fish fillets, smoked fish, salt, and pepper in same processor bowl until fish is finely chopped. Add remaining egg and blend to coarse paste. Add fish mixture to matzo meal mixture and mix thoroughly. Cover and refrigerate until very cold, about 2 hours.

Line large baking sheet with waxed paper. Using wet hands, shape 1/4 cup fish mixture for each dumpling into egg-shaped oval. Place on prepared sheet. Cover with waxed paper and chill while preparing cabbage and steamer.

Set vegetable steamer rack in large pot. Fill pot with enough water to meet, but not cover, bottom of rack. Line rack with cabbage leaves. Arrange 8 fish dumplings on leaves; cover with additional cabbage. Bring water to boil. Cover pot and steam dumplings until cooked through and firm to touch, about 25 minutes. Transfer upper cabbage leaves to platter. Top with cooked dumplings. Cover with bottom cabbage leaves. Steam remaining dumplings in additional cabbage leaves in 2 more batches. Cover and refrigerate gefilte fish until cold, at least 6 hours. (Can be prepared 2 days ahead. Keep refrigerated.)

For sauce:
Push garlic through garlic press into small bowl or mince garlic and place in small bowl. Mix in horseradish and lemon juice. Gradually whisk in mayonnaise. Season sauce with salt and pepper. Cover; chill up to 1 day.

Line plates with lettuce leaves. Arrange 1 or 2 fish dumplings on each. Spoon lemon-horseradish sauce alongside.

The sweet, nutty filling might remind you of a pecan pie — with melted chocolate chips.

Makes 10 to 12 servings.

INGREDIENTS

• crust
• 1 1/2cups all purpose flour
• 1/4cup sugar
• 1/2cup (1 stick) plus 1 tablespoon chilled salted butter, cut into 1/2-inch pieces
• 2tablespoons (or more) chilled whipping cream
• 1 1/2teaspoons vanilla extractfilling
• 3/4cup whole almonds (about 4 1/2 ounces), toasted, cooled
• 3/4cup hazelnuts (about 4 ounces), toasted, husked, cooled
• 3/4cup walnuts (about 3 1/2 ounces), toasted, cooled
• 3/4cup light corn syrup
• 1/4cup (packed) golden brown sugar
• 1/4cup (1/2 stick) salted butter, melted, cooled
• 3large eggs
• 1teaspoon vanilla extract
• 1/2teaspoon almond extract
• 1cup semisweet chocolate chips

DIRECTIONS For crust:
Combine flour and sugar in processor. Add butter and cut in, using on/off turns, until mixture resembles coarse meal. Add 2 tablespoons cream and vanilla extract. Using on/off turns, blend until moist clumps form, adding more cream by tablespoonfuls if dough is dry. Gather dough together. Press dough over bottom and up sides of 11-inch-diameter tart pan with removable bottom. (Can be made 1 day ahead. Cover and chill. Let stand at room temperature 30 minutes before filling.)

For filling:
Preheat oven to 350°F. Combine all nuts in processor; chop coarsely, using on/off turns. Whisk corn syrup, brown sugar, and melted butter in large bowl to blend. Whisk in eggs and vanilla and almond extracts. Mix in chocolate chips, then nuts. Transfer filling to prepared crust.

Bake tart until firmly set in center and top is deep golden brown, about 50 minutes. Cool tart in pan on rack 30 minutes. Push up pan bottom to release tart. Serve warm or at room temperature.