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A Sole-ful Halloween

Posted Nov 01 2009 10:00pm
H olidays bring out the creativity in people, for sure. Not only with crafts but with food. Baking, for one, has been a habitual holiday habit, along with special treats here and there. Halloween has been known to be the candy holiday and the commencement of pumpkin season. Well, okay pumpkins are pretty much a year long fruit, but, October commands people to buy pumpkins even if it is just to carve. Pumpkins are one of my favorite foods to eat for a number of reasons. They are fabulous with nutrition, taste pretty unique and delicious, and easy to digest. Anything that I can swallow that doesn’t repeat on me makes me happy. Pumpkin happens to be one of those foods.

But, pies, cakes, and baked goods aside along with soups and stews - why not make a sauce to create a rich and festive sauce to balance a meal. Ironically enough, it paired marvelously with flounder. The flounder, had a delicate buttery taste only to be complimented by the pumpkin infused coconut cream sauce that had me nearly begging for more. Although the ‘style’ of this recipe is to bring out the gore of the holiday, it can be fashioned as an everyday meal. The ghostly pommes duchesse can be replaced with humble roasted potatoes and the annatto in the sauce can be either reduced or omitted completely. My only utilization for annatto is for the sake of coloring considering it is oblique in total of flavor. Natural coloring when possible is 100% times better than artificial colorants.

The flounder, as I said, was divine. It had been a long time since I’ve savored such exquisite fish. I’ve been so used to trout, salmon, and tuna, I had forgotten how flavorful, flaky, and buttery flounder could be. So, when on sale, I’m stocking up. It is a very lean fish, which can adapt to a variety of simple flavors; perfect pan-fried or broiled for a quick and simple supper.


Bleeding Soul with Angry Looming Spirits

Or

Sole with Red Pumpkin Bechamel, Sauteed Greens & Pommes Duchesse
1 filet of sole or flounder
Salt and pepper to taste

Red Pumpkin Béchamel
1 large tbsp pumpkin
¼ cup coconut milk
½ tbsp tomato paste
1 tsp cayenne pepper
Salt
2 tsp dried thyme
Annatto to color

Pommes Duchesse
2 red potatoes, cleaned and diced.
Salt and pepper to taste
1 egg white
1 tsp garlic powder
1 tsp Dijon mustard

Sauteed Greens
2 cups chopped greens (spinach, kale, chard, etc)
1 shallot, sliced thin
½ tbsp butter
1 tsp stevia
¼ tsp nutmeg
Salt and pepper to taste


For the potatoes, boil the potatoes until soft and set aside until cool. Once cooled, mash with a little nondairy butter, nondairy milk, salt, pepper, garlic, and Dijon mustard. Mix in the egg. Spoon the mashed potatoes into a pastry/piping bag with a number 4 tip, or, put into a zip lock bag, cut off one of the bottom tips. Pipe the mashed potatoes on a lined baking sheet. I made about 5 puffs. If made smaller you would obviously get more. I wouldn’t make them any bigger though.

Pre-heat the oven to 350, and bake for 20 minutes or until golden.

Slice the shallot, sauté in a nonstick cooking pan until lightly golden. Add the greens and saute until cooked thoroughly. Now, spinach and chard would take less time than kale. Kale is also more bitter than the other two. If you are using spinach and chard, I don’t think the sugar would be necessary and, unless you have a decent bunch of fresh kale, it wouldn’t need it. Of course, if you don’t, add a tsp of sugar to balance out the bitterness. Add salt, pepper, and nutmeg. Add the butter and remove from the heat. Toss until the butter melts and then plate.

Once the potatoes are done, remove from the oven and preheat the broiler.

Spray the sole with nonstick cooking spray, place on a lined cookie tray and let the fish broil until lightly brown.

In a small pot, whisk together the pumpkin, coconut milk, tomato paste, salt, pepper, cayenne, and thyme. Bring to a boil, then let it simmer until it reduces a ¼ of the way. Add the annatto towards the end for color, according to your desire.

Spoon some of the sauce on the plate, reserving one tablespoon. The fish should be finished, so, transfer that onto the sauced plate. Spoon the remaining on top. Scatter the “ghosts” about, and serve your ghoulish feast with some warm mulled cider.

Happy Hollows Eve.
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