Miso Honey Halibut

This recipe was delicious!! Originally from the March issue of Chatelaine...I decided to try is seeing as halibut is now fresh not frozen, thank you to a little birdie that told me! Fricking expensive, but delicious! I would suggest not using all the sauce...I found it was a bit over powering. In the recipe it says to generously spread over the fish, in the future I will do a thin layer. I didn't realize that miso paste would be tricky to find. I ended up finding it at local Asian grocer, but I can imagine that Fujiya would have it for sure!

Miso Honey Halibut

4 200g halibut fillets about 3/4" thick

3 tbsp white miso paste

4 tsp honey

1 tsp olive oil

Position rack in the upper third of the oven. Preheat broiler. Line a baking sheet with parchment paper, pat fish dry, and put on lined baking sheet (I just put mine in a casserole dish rubbed with a titch of olive oil).

Combine miso with honey and olive oil in a small bowl.

Generously spread over fish (or not, maybe just a thin layer)

Broil until the tip of a knife inserted in the thickest part of the fish and held for 10 seconds feels warm, about 1o minutes.

I served mine with mashed potatoes, roasted carrots and parmesan asparagus....

Roasted Carrots

8 carrots (I just washed mine really well, or peel them, whatever you prefer)

Cut off the top and end....cut carrot in half, then again in lengths.

Place in a long baking dish, drizzle with olive oil, shake of salt, some pepper, two crushed cloves of garlic and 4 dollops of butter on top. Bake at 400 for around 45 minutes, with a few pokes and turns in between.

Parmesan Asparagus

1 bunch of asparagus (washed with trimmed ends)

lay in a single layer on a cookie sheet, drizzle with olive oil, salt, pepper, with your hands, rub the spears so they are well coated, rearrange in a single layer, sprinkle with parmesan cheese. Bake at 350 (or 400 if you are doing the carrots as well) for 10 minutes.

I am stuffed! That was a great meal!

K

Orecchiette Bolognese

I first got this recipe from Pinterest, then after making it once, I realized it was a lot like the sauce I make all the time from scratch...I love the orecchiette pasta! Best if you can let it simmer for a while, so try to make on a day you have some time. Double the recipe if you want to freeze some extra sauce.

Orecchiette Bolognese

3 tbsp olive oil

1 cup finely minced onion

1 cup finely minced carrot

1 cup finely minced celery

3 cloves of chopped garlic

1 pound ground beef

1/2 pound ground pork ( if you don't like pork just get 1.5 lbs of beef)

1 cup milk

1 can whole peeled tomatoes

1 jar of strained tomatoes

a few pinches of kosher salt (course salt)

pepper to taste

500g of Orecchiette Pasta

Heat olive oil in a large pot over medium to high heat. Add onions, carrots, celery and garlic. Saute until softened but not browned. Add meat and 1/2 tsp of salt. Use a wooden spoon to crumble the meat and break into small pieces. Cook until no longer pink. Add the milk, and let it evaporate, about 10 minutes. Add the tomatoes and their juices and bring to a boil. Place heat on a very low simmer for 2- 2 1/2 hours, stirring occasionally. Toss with cooked orecchiette, and sprinkle with parmesan cheese.

It tasted extra fine with some hot chili flakes sprinkled on and a glass of wine. The burn of the chili's really cleared my nasal passages! I can't seem to shake this cold/flu......

K