chelsea'srecipes

whisk together:

1/4 c olive oil

1/4 t lemon zest

2 T fresh lemon juice

s&p



season:

4 pieces striped bass with s&p



choose heavy-bottomed pan for frying; take another smaller pan and wrap bottom with fish. warm larger pan over mh heat. when hot, pour in olive oil to coat. add fish, skin side down, and place foil wrapped pan on top. cook until skin browns. when browned, remove pan and turn fish; cook another minute or so until cooked through. whisk sace and pour onto warm plate, serve fish, skin side up on sauce.

variation:
garnish with herbs
add capers to hot pan, saute, then top.
beurre blanc rather than olive oil sauce

heat:
1/4 c olive oil
add and cook:
1diced onion
1 diced carrot
1 t crushed coriander seeds
1 t crushed cumin
1 t chile powder
1/4 t tumeric
1/4 t dried chile flakes
s&p
when soft, add:
6 ch cilantro sprigs
1 ch head of cauliflower
3 c chicken broth
3 c water

boil, stirring occasionally. reduce to simmer, and cook a/b 30 minutes. stir vigorously to puree. adjust seasoning and thin if need be.

garnish:
yogurt
ch cilantro or mint
squeeze of lime juice

Heat:
1/2 c water
3 T butter (in small pieces)
1/2 t salt

once butter melts, stir in:
1/2 c flour

stir vigorously until coheres. transfer to mixing bowl and allow to cool slightly.

beat in, one at a time:
2 eggs

stir in:
3 oz gruyere cheese

preheat to 400. line 2 baking sheets with parchment; sppon dough onto sheets in spoonfuls 1-2 inches in diameter, 1.5 inches apart.

bake 10 minutes, undisturbed. lower to 375 and bake 15 more minutes. serve right away.

rinse 1 c olives and drain.

heat 2 t olive oil, add olives with 1 quartered garlic clove, 1 chile, 3 thyme sprigs, 2 strips orange/lemon zest

cook 5 minutes; serve warm

crack 8-12 eggs in a bowl
add 2 T ch parsley
2 T mixed ch herbs (chives, chervil, tarragon, marjoram)
black pepper

beat lightly; season a little with salt

preheat 10-12 inch pan over ml heat. when heated, put in 1 T butter.

when butter foams, add in egg, turn heat to medium. pull sides toward center, letting uncooked eggs flow onto exposed pan. when set on bottom, lift edges and tilt pan to let uncooked to flow under. when most is set, sprinkle with 4 oz gruyere or cheddar.

wedge 2 small ripe tomatoes
season with salt

peel and slice 1 medium cucumber

peel and slice 1 small red onion

core and slice 1 small sweet red pepper

1/4 c black olives
4 ounces feta

vinaigrette - mix:
2 t red wine vinegar
1 t lemon juice
2 t chopped fresh oregano
s&p

whisk in 6 T olive oil

season cucumbers and onions with salt. toss all veggies with 3/4 of the dressing; taste and flavor as necessary. just before serving, toss again, garnish with cheese and olives and top with remaining dressing.

8 T softened butter
1/2 c chopped herbs
1 ch garlic clove
squeeze of lemon juice
s & p
pinch cayenne

mix all well in a bowl

variations:
shallots and garlic
lemon zest
dried chile peppers

2-3 sm garlic cloves (pounded)
pinch of salt

separate an egg yolk into a bowl
add 1/2 the garlic and salt with 1/2 t water
mix well with whisk

dribble in 1 c olive oil, whisking all the while.

1/3 c chopped parsley
grated zest of 1 lemon
1 sm chopped garlic clove
1 T choppers
1/2 t salt
pepper
1/2 c olive oil

mix well and taste for salt.

variations:
combination of herbs for parsley
anchovy, shallot, hard-boiled egg (chopped)
lemon juice or vinegar (just before serving)

makes 1/4 cup

pour 1 T red wine vinegar in a small bowl. Add s & p. Stir to dissolve, adjust if needed. Beat in 3-4 T olive oil.

can add:

garlic, shallot or both
white wine vinegar, sherry vinegar or lemon juice instead of red wine vinegar
beat in a little mustard before oil
heavy cream or creme fraiche instead of some/all oil
fresh herbs