Peter came home the other night from work (6pm) and asks me if I can make that tomato tart thing I make, he wants it for a lunch he will be attending the next day. I tell him that it takes about four hours from […]
Tag: Morgan Wine
I had almost a full container of ricotta cheese left over …so I decided to make ricotta gnocchi. I used a recipe off the Food Network courtesy of Anne Burrell. I added a bit more flour than the recipe called for but, ended up […]
My brother flew in last week for our brother-in-law’s Surprise Birthday Party! We started celebrating in anticipation of the party on Thursday. So…by the time Saturday night rolled around, I was surprised we weren’t all to pooped to party! On Thursday night my sister and I made a Sea Bass on a bed of scalloped potatoes that we roasted in her Mugnaini Tuscan oven. The flavor that comes from roasting in these ovens is like no other. Some day Peter and I will have another Tuscan oven…in the mean time – I’m glad I can use my sister and brother-in-laws!
Fire Roasted Scalloped Potatoes with Sea Bass, Roasted Tomatoes, and Pesto
My brother enjoying a pint!
2 lbs. Sea Bass (about 4oz. per person)
8 large russet potatoes, sliced thinly
2 baskets (small) of grape tomatoes
Basil Pesto, recipe to follow
Freshly cracked black pepper
½ c. toasted pine nuts
1 garlic clove
1 bunch of basil leaves only
¼ cup parmesan cheese
A pinch of salt and pepper
About a ¼ cup of olive oil
Juice of 1/2 of a lemon (helps with discoloring)
In a food processor grind pine nuts, garlic together should look like a paste. Then add basil, parmesan cheese, salt, pepper and squeeze of lemon. Then slowly stream in olive oil until a moist paste stays together. Set aside.
Heat Mugnaini Oven. While your oven is heating up with the kindling, you could roast your pine nuts for the pesto with the open flame. Then do the same with your grape tomatoes, toss in a roasting pan and roast until skin bursts, set aside. Make pesto, set aside.
My sister getting the oven ready!
Have a bowl with water ready for after you slice your potatoes. Thinly slice your potatoes and add to water until ready to use.
Lightly grease your Paella pan and place thinly sliced potatoes over-lapping in a circular pattern until all the surface is covered of the Paella pan. Tightly cover with aluminum foil. Place in Tuscan oven towards the back of the hot oven for about an half an hour to 45 minutes until al dente.
Prepare your Sea Bass by tossing in olive oil, Sea salt, and freshly cracked pepper. Place Sea Bass on potatoes and put back in the oven towards the back. The fish will take about 10-15 minutes (it could cook faster depending on your heat.) When the fish is firm to touch and opaque it is ready. Take out of oven and spread each piece with some pesto and sprinkle the roasted grape tomatoes on top. Drizzle with a little olive oil and serve.
Peter’s Wine Pick: Morgan Chardonnay