Whole Grilled Trout | Steamed Green Beans

<img loading=“lazy” src=“https://alexandracooks.com/wp-content/uploads/2012/10/dinner1-1-1.jpg" onerror=“this.onerror=null;this.src=‘https://blogger.googleusercontent.com/img/a/AVvXsEhe7F7TRXHtjiKvHb5vS7DmnxvpHiDyoYyYvm1nHB3Qp2_w3BnM6A2eq4v7FYxCC9bfZt3a9vIMtAYEKUiaDQbHMg-ViyGmRIj39MLp0bGFfgfYw1Dc9q_H-T0wiTm3l0Uq42dETrN9eC8aGJ9_IORZsxST1AcLR7np1koOfcc7tnHa4S8Mwz_xD9d0=s16000';" alt=“In grilled trout, when the skin crisps, and the meat flakes off the tiny delicate skeleton, tasting not a bit dry or fishy just fresh and delicious, never am I happier. This meal has become a recent favorite. Greens beans, needing nothing more than a three-minute steam and a drizzling of olive oil, freshly squeezed lemon, salt and pepper, are so good right now. And this brown butter orzo “risotto,” is a long-time favorite.So easy, so delicious. // alexandracooks.com - 1”>

<img loading=“lazy” src=“https://alexandracooks.com/wp-content/uploads/2012/10/troutmeat3.jpg" onerror=“this.onerror=null;this.src=‘https://blogger.googleusercontent.com/img/a/AVvXsEhe7F7TRXHtjiKvHb5vS7DmnxvpHiDyoYyYvm1nHB3Qp2_w3BnM6A2eq4v7FYxCC9bfZt3a9vIMtAYEKUiaDQbHMg-ViyGmRIj39MLp0bGFfgfYw1Dc9q_H-T0wiTm3l0Uq42dETrN9eC8aGJ9_IORZsxST1AcLR7np1koOfcc7tnHa4S8Mwz_xD9d0=s16000';" alt=“In grilled trout, when the skin crisps, and the meat flakes off the tiny delicate skeleton, tasting not a bit dry or fishy just fresh and delicious, never am I happier. This meal has become a recent favorite. Greens beans, needing nothing more than a three-minute steam and a drizzling of olive oil, freshly squeezed lemon, salt and pepper, are so good right now. And this brown butter orzo “risotto,” is a long-time favorite.So easy, so delicious. // alexandracooks.com - 2”>

All I want when I’m old and gray is to live steps from a bakery like Tartine, a short drive from some good ethnic food, and a bike ride, perhaps, from a good fish market. Presently, I’m striking out on all three fronts.

A nice fish market, in particular, would be a most welcome addition to my current neighborhood. Discovering this past summer that places like Dockside actually exist, made me want to pack up and skip town permanently. It’s just that when fish is that fresh — literally caught off the dock — it needs so little attention to get from the fridge to the dinner table. And when fish that fresh is grilled whole, and the skin crisps, and the meat flakes off the tiny delicate skeleton, tasting not a bit dry or fishy just fresh and delicious, never am I happier.

A recent discovery — that Wegman’s sells whole rainbow trout — will likely keep me put for the time being. Farmed rainbow trout, because it is raised in an ecologically responsible way, makes it a Seafood Watch “best choice”. What’s more, whole rainbow trout is affordable. At $6.49/lb, two whole trout, which will feed three comfortably, cost $11.49. Fresh, sustainable, affordable, delectable? I know, incredible.

Grilling fish whole is a new thing for me, and if you’ve never tried it, I highly recommend it, especially if who have anxiety about cooking fish — I certainly do. You’ll have to, of course, get over the presence of beady eyes and a mouth lined with mini razor sharp teeth, and you should try hard to do so because grilling fish whole is incredibly forgiving — the skin protects it from drying out even in the thinnest spots.

This meal has become a recent favorite. Greens beans, needing nothing more than a three-minute steam and a drizzling of olive oil, freshly squeezed lemon, salt and pepper, are so good right now, but feel free to replace them with your favorite steamable vegetable. And this brown butter orzo “risotto,” a Sally Schneider recipe, is a long-time favorite. It cooks in just 11 minutes and tastes amazingly creamy despite there being no cream or cheese at all — just brown butter and water. So easy, so delicious.

A couple final thoughts: There is a Monterey Bay Aquarium Seafood Watch app for both Android and iPhone, which I find incredibly useful. And, for those of you who like to kill time dreaming about food/cooking, check out this list of 150 classic recipes on Saveur . I want to make everything.

This orzo “risotto” starts with brown butter:

Whole trout grill for about 3.5 to 4 minutes a side:

• whole trout, however many you want, about 14 oz. each
• kosher salt
• freshly ground pepper
• lemon slices
• olive oil
• lemon wedges for serving

1. Preheat the grill to high. Season trout all over with salt and pepper. Stuff cavity with lemon slices. Rub olive oil all over fish (alternatively, rub oil over your grill grates.)
2. Grill for 3.5 to 4 minutes a side. Serve with lemon wedges and some good sea salt.

• Prep Time: 2 minutes
• Cook Time: 8 minutes

Description

• 1 tablespoon unsalted butter
• 8 oz ( 1 1/3 cups ) orzo
• 3 1/2 cups water
• 1 teaspoon kosher salt
• freshly ground black pepper

1. In a large skillet or a medium heavy saucepan, cook the butter over moderately low heat until the solids sink that sink to the bottom are golden brown and the butter smells like roasting nuts. Add the orzo, increase the heat to moderate, and sauté, stirring constantly, until the orzo is golden and about one third of the grains are dark brown. Stir in the water and salt and bring to a boil.
2. Cook at a low boil until the orzo is tender and most of the water has evaporated, about 11 minutes. There should be a light creamy “sauce” binding the orzo and making it slightly soupy. Add pepper to taste and serve at once.

• Prep Time: 1 minutes
• Cook Time: 15 minutes

Description

green beans kosher salt freshly cracked pepper olive oil fresh squeezed lemon juice

• Fill a medium heavy saucepan or pot with about an inch of water. Insert steamer basket. Bring to a boil. Add beans. Steam for 2 to 3 minutes or until desired crunch has been achieved. Remove beans and place in a serving bowl. Season with salt and pepper to taste. Drizzle with olive oil and lemon to taste.

• Prep Time: 5 minutes

• Cook Time: 3 minutes

• whole trout, however many you want, about 14 oz. each

• kosher salt

• freshly ground pepper

• lemon slices

• olive oil

• lemon wedges for serving

1. Preheat the grill to high. Season trout all over with salt and pepper. Stuff cavity with lemon slices. Rub olive oil all over fish (alternatively, rub oil over your grill grates.)
2. Grill for 3.5 to 4 minutes a side. Serve with lemon wedges and some good sea salt.

• Prep Time: 2 minutes
• Cook Time: 8 minutes

Find it online : https://alexandracooks.com/2012/10/03/dinner-in-30-minutes-whole-grilled-trout-steamed-green-beans-brown-butter-orzo-risotto/

Description

• 1 tablespoon unsalted butter
• 8 oz ( 1 1/3 cups ) orzo
• 3 1/2 cups water
• 1 teaspoon kosher salt
• freshly ground black pepper

1. In a large skillet or a medium heavy saucepan, cook the butter over moderately low heat until the solids sink that sink to the bottom are golden brown and the butter smells like roasting nuts. Add the orzo, increase the heat to moderate, and sauté, stirring constantly, until the orzo is golden and about one third of the grains are dark brown. Stir in the water and salt and bring to a boil.
2. Cook at a low boil until the orzo is tender and most of the water has evaporated, about 11 minutes. There should be a light creamy “sauce” binding the orzo and making it slightly soupy. Add pepper to taste and serve at once.

• Prep Time: 1 minutes
• Cook Time: 15 minutes

Find it online : https://alexandracooks.com/2012/10/03/dinner-in-30-minutes-whole-grilled-trout-steamed-green-beans-brown-butter-orzo-risotto/

Description

green beans kosher salt freshly cracked pepper olive oil fresh squeezed lemon juice

• Fill a medium heavy saucepan or pot with about an inch of water. Insert steamer basket. Bring to a boil. Add beans. Steam for 2 to 3 minutes or until desired crunch has been achieved. Remove beans and place in a serving bowl. Season with salt and pepper to taste. Drizzle with olive oil and lemon to taste.

• Prep Time: 5 minutes

• Cook Time: 3 minutes

Find it online : https://alexandracooks.com/2012/10/03/dinner-in-30-minutes-whole-grilled-trout-steamed-green-beans-brown-butter-orzo-risotto/

On Monday, Graham turned one, and the four of us celebrated the only way I know how, with an angel food cake, the cake my mother made for me and each of my siblings for nearly the first two decades of our lives. Angel food cake played such a role in celebrations growing up that for many years I assumed it was a Greek tradition — seriously, every aunt and great aunt and cousin seemed to celebrate with it, too.

While the absence of fillo and syrup should have perhaps been a giveaway, I was shocked to learn that the tradition in my family started with my mother’s mother who liked everything light light and served her angel cake with a simple chocolate glaze that poured down the cake’s sides freezing halfway down in a beautiful scalloped edge. But even more shocking than learning that angel food cake was not invented by the Greeks was discovering that for many years my mother didn’t make our birthday cakes from scratch. Yes, the woman who would never consider making soup without homemade broth, the woman who turns her nose at jarred roasted peppers, the woman who thinks nothing is more revolting than bottled salad dressing relied on Duncan Hines to make 90% of our childhood birthday cakes.

But I don’t blame her. Boxed cake mixes, particularly angel food cake mixes, are pretty good. And if the ingredients in these mixes were even remotely recognizable, she, and I in turn, would likely be keeping our pantries stocked with them.

But once you make one angel food cake from scratch, it’s hard to go back. For one, it’s not that difficult. Compared to many cakes, the ingredient list is modest. And if you measure your egg whites accurately and take the time to sift your flour — if ever there’s a time to sift, this is it — you are well on your way to success. The key with angel food cake lies in the handling of the egg whites, which must not be overbeaten. I learned this from Florence Fabricant, who offers some nice guidance in the the preface to the angel cake recipe in The New York Times Desserts Cookbook : “It is absolutely essential that great care be taken in beating the egg whites so they remain creamy and do not weep or break from overbeating preventing the cake from rising so magnificently. It’s best to underbeat them slightly.”

Second, making an angel cake from scratch feels like some sort of culinary triumph. Without any leavening the cake rises to extraordinary heights; without a lick of butter or oil, the cake remains incredibly moist and spongey. It is truly a feat.

And finally, in addition to being light light, angel cake is incredibly delicious. Craig Claiborne, who declared angel cake his absolute favorite dessert, perhaps described it best: “divine, celestial, manna from heaven.” I couldn’t agree more.

Cooling upside down — this helps prevent falling:

<img loading=“lazy” src=“https://alexandracooks.com/wp-content/uploads/2012/10/chocolateshavings-1.jpg" onerror=“this.onerror=null;this.src=‘https://blogger.googleusercontent.com/img/a/AVvXsEhe7F7TRXHtjiKvHb5vS7DmnxvpHiDyoYyYvm1nHB3Qp2_w3BnM6A2eq4v7FYxCC9bfZt3a9vIMtAYEKUiaDQbHMg-ViyGmRIj39MLp0bGFfgfYw1Dc9q_H-T0wiTm3l0Uq42dETrN9eC8aGJ9_IORZsxST1AcLR7np1koOfcc7tnHa4S8Mwz_xD9d0=s16000';" alt=“Described by Craig Claiborne, as “divine, celestial, manna from heaven,” homemade angel food cake is a culinary triumph. Without any leavening the cake rises to extraordinary heights; without a lick of butter or oil, the cake remains incredibly moist and spongey. It is truly a feat. // alexandracooks.com - 31”>

Ella’s first birthday: 02-16-2011

<img loading=“lazy” src=“https://alexandracooks.com/wp-content/uploads/2012/10/cake2-1.jpg" onerror=“this.onerror=null;this.src=‘https://blogger.googleusercontent.com/img/a/AVvXsEhe7F7TRXHtjiKvHb5vS7DmnxvpHiDyoYyYvm1nHB3Qp2_w3BnM6A2eq4v7FYxCC9bfZt3a9vIMtAYEKUiaDQbHMg-ViyGmRIj39MLp0bGFfgfYw1Dc9q_H-T0wiTm3l0Uq42dETrN9eC8aGJ9_IORZsxST1AcLR7np1koOfcc7tnHa4S8Mwz_xD9d0=s16000';" alt=“Described by Craig Claiborne, as “divine, celestial, manna from heaven,” homemade angel food cake is a culinary triumph. Without any leavening the cake rises to extraordinary heights; without a lick of butter or oil, the cake remains incredibly moist and spongey. It is truly a feat. // alexandracooks.com - 36”>

Description

Notes: I use the recipe from the Craig Claiborne New York Times Cookbook, but I reference the angel food cake recipe from The New York Times Dessert Cookbook (which happens to be credited to Claiborne and differs only in the quantity of sugar), because Florence Fabricant offers some wonderful guidance:

• 1 cup sifted cake flour*
• 1 1/2 cups superfine granulated sugar (I did not use superfine)
• 1 1/4 cups egg whites ( 10 to 12), at room temperature
• 1 1/4 teaspoons cream of tartar
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract

*I used Lily White because I had it, but I imagine all-purpose will work just fine, too.

1. Preheat the oven to 325ºF.
2. Sift the flour four times with a 1/2 cup of the sugar. (Do take the time to do this. I think it makes a difference. I don’t have a sifter — I just use a fine-mesh sieve.)
3. Beat the egg whites until foamy. Add the cream of tartar and salt and beat until soft moist peaks form when the beater is withdrawn.
4. Add the remaining sugar, about two tablespoons at a time, beating it in after each addition. Add vanilla and almond extract.
5. Sift about one-quarter cup of the flour-sugar mixture at a time over the meringue and cut and fold it in just until no flour shows. (This part is kind of tricky. You’ll feel you are deflating the egg whites at every fold, but try to be delicate and fold no more than necessary.)
6. Turn into ungreased nine- or ten-inch tube pan and bake about 45 minutes to an hour, until the cake is lightly browned and springy. Invert pan onto a rack and let cake cool in pan completely, about an hour and a half. Run a knife or metal spatula around the sides of pan to release the cake.

To assemble cake:

Halve cooled angel food cake. Spread a layer of whipped cream frosting (see below) on top of one half. Top with remaining half. Plop a generous amount of frosting on top of the cake and with an offset spatula (if you have one) spread it down and all around the cake covering all sides. Using a peeler, shave a bar of chocolate over top of the cake.

• Prep Time: 20 minutes
• Cook Time: 45 minutes

Note: Do this to taste. Add more cocoa and sugar based on your preferences. This is about the proportions I use:

• 2 cups heavy cream
• 1 teaspoon vanilla extract
• 1 tablespoon cocoa powder
• 1/4 cup to 1/2 cup confectioners’ sugar

1. Beat cream on high until it begins to thicken. Add vanilla. Continue beating until it begins to thicken more. Add cocoa and about 1/4 cup confectioners’ sugar. Beat until it starts to thicken more. Taste, add more sugar and cocoa if necessary.

• Prep Time: 10 minutes