recipes.it Welcome to the most interactive cookery on the net with thousands of free recipes and tons of cooking tips!
welcome to Recipes.it home of more than 3,000 free recipes
Recipes  Cooking tips  Coupon codes  Blog  Links  Sitemap  Free newsletter  
Search our website:



recipes.it

Main course
  • Beef
  • BBQ & Pic-Nic
  • Chicken
  • Fish
  • Shellfish
  • Turkey
  • Steaks
  • Veal
  • Lamb
  • Pork
  • ...more
  • 88x31 GMC button banner
    CoffeeForLess.com
    Dan's Chocolates
    Figis, Inc.
    FoodSaver.com
    Mrs. Beasley's - Gifts from the Bakery

    Kitchenware & houseware.
    Peet's Coffee & Tea
    Hickory Farms

    Get our FREE newsletter!
    Subscribe to Recipes.it
    Enter your e-mail address:

    Website by: For Your eyes Only

    Figis, Inc.

      RECIPE TITLE "Sauteed Red Snapper with Rhurarb Sauce" Author: The Minimalist Entertains copyright 2003 by Mark Bittman

    ... more great recipes from Mark Bittman the Minimalist on our GREAT CHEFS page!

    yieldsMakes 8 servings timeTime: 40 minutes difficultyeasy

    The addition of saffron not only adds a mysterious flavor but gives the rhubarb a golden glow. Saffron is expensive, but not outrageous if bought in quantity; an ounce will last you years.

      RECIPE INGREDIENTS

    • 2 pounds rhubarb, rinsed and trimmed, strings removed
    • 2/3 cup sugar, or to taste
    • Large pinch of saffron, optional
    • Salt and freshly ground black pepper
    • 1/4 cup olive oil
    • 1/4 cup unsalted butter or use more oil
    • Eight 6-ounce fillets red snapper
    • Chopped fresh mint or parsley, optional

      RECIPE METHOD

    1. Combine the rhubarb, sugar, and saffron, if you are using it, in a medium saucepan, cover, and turn the heat to low. Cook, stirring only occasionally, for about 20 minutes, or until the rhubarb becomes saucy. Add salt and pepper to taste and a little more sugar if necessary; if the mixture is very soupy continue to cook a little longer to make it thicker.
    2. When you judge the rhubarb to be nearly done, put a large skillet, preferably nonstick, over medium-high heat. (You can either use two skillets or cook in batches; undercook the first batch slightly and keep it warm in a 200 degreesF oven while you cook the second batch.) A minute later, add the oil and butter (you may need a bit more of each if using two pans); when the butter foam subsides, add the fillets, skin side down. Cook for 4 to 5 minutes, or until the fish is nearly done; turn carefully and lightly brown the flesh side. Transfer to a plate lined with paper towels to absorb excess oil.
    3. Serve the fish napped with a bit of the sauce and garnished, if you like, with the herb.


    HOT! We recommend:

    The Minimalist Cooks Dinner: More than 100 Recipes for Fast Weeknight Meals and Casual Entertaining
    Back with another splendid collection, America’s most popular cooking authority and author of How to Cook Everything, presents more than 100 fast, sophisticated main courses for home cooks of every skill level.
    The Minimalist Cooks Dinner showcases Mark Bittman’s signature ease and imagination, and focuses on center-of-the-plate main dishes. And, in this new volume, he also provides recipes for classic, versatile side dishes as well as recommendations for wine and food pairings. With a majority of its main dish recipes taking less than thirty minutes to prepare, this is truly the book every busy cook has been waiting for. Every recipe in The Minimalist Cooks Dinner is big on flavor, drawing on the global pantry and international repertoire that sets Bittman apart.
    This inventive collection offers a refreshing new take on standards, along with ideas that will inspire both novices and experienced home cooks to branch out, making it the perfect solution for weeknight after-work meals or elegant weekend dinner parties. From Steamed Chicken Breasts with Scallion-Ginger Sauce to Korean-Style Beef Wrapped in Lettuce Leaves to Roast Fish with Meat Sauce, Bittman banishes the ordinary with an exciting range of choices. Also covering hearty pasta dishes, steaks, pork, veal, lamb, chicken, and a wide assortment of seafood, The Minimalist Cooks Dinner is the answer when you’re looking for “satisfying dishes with a minimum of effort.”
    About the Author: Mark Bittman is the creator and author of the popular weekly New York Times column “The Minimalist,” and a frequent contributor to the newspaper’s Dining InDining Out section. His previous books include The Minimalist Cooks at Home (winner of an IACP Award), How to Cook Everything (a four-time award winner, with more than 400,000 copies in print), Fish (winner of an IACPJulia Child Cookbook Award) and, with Jean-Georges Vongerichten, Jean-Georges: Cooking at Home with a Four-Star Chef (winner of a James Beard Award) and Simple to Spectacular. He lives in Connecticut.
    Buy this book at Barnes & Noble

    How To Cook Everything: Simple Recipes for Great Food
    Great Food Made Simple!
    Here's the breakthrough one-stop cooking reference for today's generation of cooks! Nationally known cooking authority Mark Bittman shows you how to prepare great food for all occasions using simple techniques, fresh ingredients, and basic kitchen equipment. Just as important, How to Cook Everything takes a relaxed, straightforward approach to cooking, so you can enjoy yourself in the kitchen and still achieve outstanding results.
    Buy this book at Barnes & Noble
    How to Cook Everything : The Basics (Simple Recipes Anyone Can Cook)
    How to Cook Everything: The Basics gives you essential recipes and easy-to-follow guidance to help you cook with confidence. Mark Bittman, the bestselling, award-winning author of How to Cook Everything, shows you how to make a good burger or delicious pasta for everyday meals as well as chicken soup on a cold day, lasagne because you love it, and prime rib for company. Not only will you make some of the best food you’ve ever eaten, you’ll save money and eat more healthfully, too.
    Anyone can cook:
    * Simple, satisfying recipes with easy-to-follow directions
    * Tips to help you shop for, prepare, and cook the recipes
    * Recipe variations and lists of ideas to adapt dishes to your taste
    * Step-by-step illustrations for tricky techniques like mincing garlic

    Simple. Straightforward.
    Just what you need to cook well.
    Buy this book at Barnes & Noble
    Mark Bittman's Quick and Easy Recipes from the New York Times : Featuring 350 Recipes from the Author of how to Cook Everything and the Best Recipes in the World
    Mark Bittman’s New York Times column, “The Minimalist,” is one of the most frequently clipped parts of the paper’s Dining section. For Bittman’s millions of fans who regularly pore over their clippings, here is reason to rejoice: A host of Bittman’s wonderfully delicious and easy recipes, 350 in all, are now available in a single paperback.
    In sections that cover everything from appetizers, soups, and sauces to meats, vegetables, side dishes, and desserts, Mark Bittman’s Quick and Easy Recipes from The New York Times showcases the elegant and flexible cooking style for which Bittman is famous, as well as his deep appreciation for fresh ingredients prepared with minimal fuss. Readers will find tantalizing recipes from all over, each requiring little more than basic techniques and a handful of ingredients. Cold Tomato Soup with Rosemary, Parmesan Cups with Orzo Risotto, Slow-Cooked Ribs, Pumpkin Panna Cotta—the dishes here are perfect for simple weeknight family meals or stress-free entertaining. Certain to appeal to anyone—from novices to experienced cooks—who wants to whip up a sophisticated and delicious meal easily, this is a collection to savor, and one destined to become a kitchen classic.
    Buy this book at Barnes& Noble
    The Best Recipes in the World: More than 1,000 International Dishes to Cook at Home
    In this highly ambitious and accomplished work, which spans the globe, Mark Bittman gathers the best recipes that people cook every day on every continent in the world. And when he brings his immensely popular no-frills approach to dishes that might previously have been considered “exotic,” cooks gladly follow where they once feared to tread.
    Bittman, in more than one thousand recipes, shows American cooks that there are so many other places besides Italy or France to turn to for inspiration. Asian food now rivals European cuisine’s popularity, and this book reflects that: it’s the first to give equal emphasis to European and Asian cuisine, and the easy-to-follow recipes for such favorites as Stir-Fried Vegetables with Nam Pla from Vietnam, Pad Thai from Thailand, Salmon Teriyaki from Japan, Black Bean and Garlic Spareribs from China, and Tandoori Chicken from India will be a hit with home cooks looking to add exciting new tastes and cosmopolitan flair to their everyday cooking. In addition, other less-familiar cuisines such as Turkish, Spanish, and Mexican are also explored in depth.
    Shop locally, cook globally–Mark Bittman makes it so easy: • Many recipes can be made ahead or prepared in under thirty minutes
    • More than one hundred line drawings
    • Sidebars and instructional drawings make unfamiliar techniques a snap
    • 52 international menus, information on ingredients, and much more make this an essential addition to any cook’s shelf

    The Best Recipes in the World is destined to be a classic that will change the way Americans think about everyday food.It’s simply like no other cookbook in the world.
    Buy this book at Barnes & Noble

     

    << Back Fish index Print page Top


    Partners: Sur La Table Peapod The Coffee Taster's Club Teavana Healthy Teas Pfaltzgraff Web Site Shop Domestications Peet's Coffee & Tea

    © 1997-2009 IM, All rights Res. | Privacy | Home |