Blake Makes

We’re always on the lookout for meals that are [a] healthy, and [b] easy. This dish easily falls into both categories. Bridget found this recipe for Fish Fillets in Parchment with Asparagus and Orange while flipping through bonappetit’s latest edition (April 2008).

I think she thought it would be something I would love (and love to cook). She was right. The snob in me loves how elegant this dish feels. The workaholic (who has no time) loves its speed.

Simply cut four large squares (mine were 12×12) of parchment, and place them on the counter. Rub the parchment with a little butter.

Place a 5 to 6 oz. fillet of halibut or cod (we used halibut) on top of each square. S&P on top.

Cut some asparagus, and arrange the pieces around the fish (we used about 3 stalks per parcel). Lay 3 tarragon leaves on top (as beautifully as you can), and spoon over 1 tblsp. of orange juice.

Add 1/2 tblsp. butter (not melted) on the tip-top, and seal this baby up. I guess I should have mentioned this earlier, but position the fish on one half of the parchment square. That way, when you’re ready to seal it, just fold the other half on top (like closing a book).

Start on one side, and roll (crinkle) the package closed. You don’t need an airtight seal, but get it as contained as you can because you want the fish to steam inside.

Then it’s just 400 degrees for 17 minutes. Done and yum! Mashed sweet potatoes were our side.

Something about brown paper just makes me swoon. These packages weren’t tied-up with string, but this is one of my new favorite things (I couldn’t resist). Try it, blog about it and let us know what you think!

Here’s the complete recipe.

Hello, Blake Makers! I’m back! It’s so good to be back, and I really appreciate everyone’s comments and e-mails. I love you guys! I decided I’d make this comeback post something a little special (and a little fancy), but it’s still really easy to make.

Don’t let scallops scare you. I was a little afraid of them because they’re expensive, and because I know that seafood can be easily overcooked. Not only did we not overcook these, but they were some of the best scallops we’ve ever tasted. Presenting Barefoot Contessa’s Scallops Provencal.

I bought a pound of fresh sea scallops (the big ones) from Whole Foods. They were really fresh, I could tell because they were practically odorless except for a slight fresh, salty sea breeze essence.

Since the scallops were so thick, I sliced them in half (horizontally) per the recipe. Now I had twice as many scallops as I started with. Keep this in mind (as I will) when you go to buy the scallops and think that six aren’t enough. Trust me, six large scallops can easily feed four people.

Salt and pepper the scallops and lightly dust them with flour.

Melt two tblsp. of butter in a saute’ pan over high heat. When the butter sizzles, add the scallops in a single layer and reduce the flame to medium. Don’t move them around - you’re going for a nice sear (crust). Turn them after a couple of minutes. They should be golden brown.

Another couple of minutes on the other side, then just before you think they’re done, add another 2 tblsp. of butter.

Add 2 large chopped shallots, 1 chopped garlic clove, 1/4 cup chopped fresh flat-leaf parsley and 1/3 cup dry white wine (this is what makes it French).

Cook it for a minute longer, then remove it from the heat and eat it. Squeeze a little lemon over the top just before you take your first bite.

We were going make some herbed basmati rice to go with it, but I forgot to buy the rice. So, we improvised and made lemon risotto. That post is coming on Wednesday, and it’s worth the wait.

Hollandaise can be tricky. Hollandaise can also be scary, but it doesn’t have to be. I’ve developed a way to make luxurious, velvety hollandaise in a blender. So, no more whisking constantly for half-an-hour, worrying if the eggs will scramble. This method is fast, simple, easy and makes the world’s best hollandaise sauce.

Ingredients:

• 2 sticks unsalted butter
• 2 egg yolks
• 2 tblsp. heavy cream
• 2 tblsp. lemon juice
• Hot water
• Pinch of Cayenne pepper
• Kosher salt to taste

Setup:

I make this hollandaise in a blender. I setup my blender right next to my range top. This way, I can ladle (I use a small gravy ladle) the butter into the blender without making a huge mess. Plus, keeping the butter hot (boiling) will ensure that the egg yolks cook. We keep our house quite chilly at night, and since I so often make this for breakfast, the blender is always very cold on “Eggs Benedict Mornings.” So, I run the blender’s pitcher under hot tap water to heat it up.

To Make:

Melt the butter over medium heat. Blitz the egg yolks and heavy cream in the blender for a couple of minutes. You’re going to add the butter through the lid of the blender, and it will be a little messy at first, so use a towel to fight the splatter. Ladle in the boiling butter (sometimes I even let the butter brown for extra flavor).

After you’ve added about half the butter, add the lemon juice and then add the rest of the butter.

If the hollandaise gets too thick, add a little hot water to loosen it. You’ll want to keep the sauce swirling in a thick vortex - not too thin, but not too thick. Therefore, add the water sparingly (you can always add more, but if it gets too thin, you’ll have to melt more butter).

At the very end, add a pinch of Cayenne pepper and Kosher salt to taste. You’ll know when the seasoning’s right, because you’re eyes will roll back in your head. I always make this for company that stays for breakfast. My in-laws love it, and I’ve been known to make this more than once on weekends when they’re in town. Bridget and I even have it for dinner every now and then.

Blake Makes Eggs Benedict:

Once you’ve mastered the sauce, eggs benedict is really more about assembling than cooking. Start with a plate, then a toasted English muffin. Next, bacon, ham, sausage, or Pancetta (pictured above). A poached egg is next, followed by a smothering of hollandaise. Crack some black pepper on top and dash on a bit of hot sauce (if you’re from New Orleans).

You’re guests will feel pampered. I wonder if this is why my in-laws keep coming back?