Parmesan Tilapia

Tilapia is a great renewable white fish that cooks quickly. The only problem with it is that it basically has no taste. To step up the flavor I’ve applied a Parmesan spread that gives it a salty, creamy and savory flavor that elevates tilapia to gourmet.

Makes 8 servings

ParmesanSpread Ingredients

¼ C Freshly Grated Aged Parmigiano Reggiano

¼ C Freshly Grated Fontina Cheese

2 TBS Extra Virgin Olive Oil

4 leaves Fresh Basil (minced)

1/8 tsp Dried Parsley

2 cloves Roasted Garlic

Ingredients

8 4oz. Tilapia Filets*

Cooking Spray

Directions

Preheat oven to 350°F.

Place all of the parmesan spread ingredients in a small bowl and stir vigorously. This can be prepared up to 24 hours in advance, covered and refrigerated until used.

It’s critical that you freshly grate the cheese. The preshredded cheeses you buy in the grocery store are coated with corn starch to keep it from sticking. This will give you a gritty layer of cheese.

Spray a rimmed cookie sheet with cooking spray and lay out the 8 tilapia filets leaving at least 3 inches between them. Top each filet with one level spoon of the parmesan spread.

Bake for 15 minutes or until the fish is flaky and serve immediately.

To print a copy of this recipe go to Parmesan Tilapia. 

Parmesan Spread

This dish was inspired by a spread that I purchased at an upscale store in Napa. My combination of salty Parmigiano Reggiano, creamy fontina and roasted garlic come together to make a rich spread that is both sharp and creamy on the tongue. This versatile spread can be used as a dip for crackers, spread on baguettes and broiled, or spread on tilapia and baked. The uses are only limited by your imagination.

Makes 1 C Spread

Ingredients

½ C Freshly Grated Aged Parmigiano Reggiano

½ C Freshly Grated Fontina Cheese

¼ C Extra Virgin Olive Oil

8 leaves Fresh Basil (minced)

¼ tsp Dried Parsley

4 cloves Roasted Garlic

Directions

Place all ingredients in a small bowl and stir vigorously. Refrigerate until served.

It’s critical that you freshly grate the cheese. The preshredded cheeses you buy in the grocery store are coated with corn starch to keep it from sticking. This will give you a gritty dip.

Serving Suggestions

• Parmesan Spread - Serve with crackers
• Parmesan Crostini - Spread on baguette slices then broil until the cheese melts and just starts to turn a golden brown
• Parmesan Tilapia - Spread 1 tablespoon on a piece of tilapia and bake for 15 minutes at 350

To print a copy of this recipe go to Parmesan Spread.

Strawberry Balsamic Spritzer

If you would like a drink that reminds you of summer, this simple spritzer will fit the bill. It’s fruity, tangy and refreshing.

Makes 12 Servings

Ingredients

1 C Frozen Strawberries (defrosted) *

 ¼ C White Balsamic Vinegar

1/3 C Honey

Club Soda

1 shot Vodka (optional)

Place the defrosted strawberries, balsamic vinegar, and honey in a blender and puree until smooth.

Fill a glass ¼ full with the strawberry balsamic puree then top with club soda and ice. You can also add a shot of vodka.

* Pronto Substitutes

Frozen Strawberries – I use frozen strawberries but you can use any other frozen fruit that has been thawed and pureed in a blender. You can also use a variety of fresh fruit such as fresh ripe peaches (peeled).

To print a copy of this recipe go to Strawberry Balsamic Spritzer.

Strawberry Balsamic Vinaigrette

Makes 12 oz. of Vinaigrette

Ingredients

1 C Balsamic Vinegar de Modena

½ tsp Table Salt

½ tsp Black Pepper

2 TBS Sugar

½ C Frozen Strawberries Defrosted & Pureed

2 C Extra Virgin Olive Oil b

Whisk, until smooth, one cup balsamic vinegar, ½ teaspoon each of salt and pepper, 2 tablespoons of sugar and 1/2 cup of frozen strawberries that have been defrosted and pureed. While whisking, slowly drizzle in the extra virgin olive oil.

Storage: Store in the refrigerator. Olive oil thickens in the refrigerator so you will need to leave the prepared dressing at room temperature for 5 minutes then shake it well.

* Pronto Substitutes

Vinegar – I prefer a good quality Balsamic Vinegar de Modena but you can use red wine, cider, or any other vinegar depending on what type of taste you are looking for.

Fruit Puree – I use frozen strawberries that have been thawed and pureed in a blender. You can use a variety of fresh fruit as well such as fresh ripe peaches (peeled).

Olive Oil – You can use any oil, such as canola, but extra virgin olive oil tastes best and is the healthiest.

To print a copy of this recipe go to Strawberry Balsamic Vinaigrette.

Brasciole Rapido

I've always enjoyed this savory meat dish of thin beef rolled with parsley, garlic and cheese then simmered in tomato sauce. This quick version was inspired by my son’s experience as a short order cook in an Italian restaurant. It’s a makeover that’s quick, easy and tastes great. You can serve with pasta, as an appetizer or as an entrée with a vegetable and salad.

Makes 8 servings

Ingredients

3/4 Lb Thick Cut Roast Beef from the Deli (8 slices)

2 C Fresh Italian Parsley (tightly packed)

4 Cloves of Garlic (peeled)

2 TBS Olive Oil

¼ C Grated Parmesan Cheese

¼ C Pine Nuts (Optional)

8 C of your favorite Tomato Sauce

Place the parsley, garlic, olive oil, and cheese in a food processor and pulse until it forms a paste.  

Spread 1 tablespoon of the paste over each slice of roast beef then sprinkle with 1 ½ teaspoons of pine nuts.  

Starting with the short end, roll up the roast beef with the filling in the center.  

Secure the meat with tooth picks or string.

Place the prepared brascioles in enough tomato sauce to completely cover them in a large covered pot.  Place it on the stove over medium high heat just until the sauce comes to a boil. Lower the heat to medium low and simmer for 30 minutes to 1 hour. Stir frequently. Serve immediately.

To print a copy of this recipe go to Brasciole Rapido.

Restaurant Review: Bouchon Bistro

California Wine Food Country

Restaurant Review: Bouchon Bistro $$$$ ★★★★★

Location: 6534 Washington Street, Yountville, CA 94599, 707-944-8037

Thanks to my sister, I’ve discovered some of the gastronomic delights of the Napa-Sonoma region of California. One of the most inspiring cookbooks in my collection is Thomas Keller’s Ad Hoc. This is one of my go-to books for dishes that are different and exciting. On a recent trip to Napa I was lucky enough to dine at Thomas Keller’s Bouchon Bistro and I was not disappointed. Each course provided me with a unique and outstanding taste sensation.

Wheat Stalk Bread

PAIN WHEAT STALK BREAD: Growing up in New York, I always enjoyed crusty Italian bread. Bouchon serves a bread that looks like shafts of wheat where the crust is crisp and the interior soft and chewy. Think of it as individual crusty rolls baked into a loaf. Top that with some butter and you are in bread heaven.

HORS-D’OEUVRE: I grew up eating Jewish style chopped chicken liver spread which was rich, chunky and thick. Bouchon’s Terrine de Foie de Volaille (Chicken Liver Mousse) was light, creamy and was served in a crock along with toasted baguette, raspberry jam and gray sea salt. The combination was pure excitement. The contrast of the light creamy mousse, the raspberry jam and the sea salt all came together into a taste experience like I have never had before.  

Chicken Liver Mousse with Raspberry Jam & Gray Sea Salt

PLATS PRINCIPAUX (Entrée): The Pates du Jour (Pasta of the Day) was a ravioli like pasta stuffed with ricotta and mozzarella. Unlike Italian ravioli it did not have the crimped edges and looked like a round pillow. It was topped with a cream sauce that contained bacon, corn and black truffles. This was my first experience eating truffles (the little black specks on the dish) and they had an earthy, mushroomy perfume that just lifts the dish to a new level.

If you get to Napa make sure you go to Bouchon. They only take reservations two months in advance and reservations are required.

If you get the urge for something sweet

Pates du Jour (Pasta of the Day) 

during the day, be sure to visit Bouchon's Bakery right next door to the restaurant. I stopped by the next day to savor an almond chocolate croissant. 

For additional restaurant reviews and Italian-Fusion recipes go to www.italian-fusion.blogspot.com

Cuisine: French

Rating: ★★★★★

Prices: $$$$ Entrees more than $25

Atmosphere: Elegant Casual

Service: eager to please

Open: lunch and dinner daily

Reservations: Required

Almond Chocolate Croissant