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Proof you can eat well during exams

December 8, 2011 Leave a comment

It’s exam season right now which usually means many hours hunched over books and not tones of free time. But one thing it doesn’t mean for me is bad food.

I try to focus on quick and easy recipes that make enough for multiple meals. Take last nights (and tonight’s for that matter) dinner. A simple roast chicken!

Just 5 minutes to brush with some olive oil, salt, pepper, and dried herbs. In the oven for 15 minutes at 480 then 40 more at 325 and voila! An amazing, healthy, and filling dinner to fuel your studying.

Amazing roast chicken...ignore the can of SPAM in the background, not mine and definitely not approved exam (or anytime for that matter) food

Eat well during your exams, you are working hard enough as it is and your body needs all the energy and nutrients it can get from good food!

Categories: Recipes/Creations

Rainbow Trout with Rosemary, Lemon, and Zucchini

September 22, 2011 Leave a comment

Wow! I can’t believe it has been so long since I posted here! Its been a busy few weeks; my final year of my undergraduate degree has started and is getting into full swing, which means my nice routine of consistent wake-up times, pretty regular meals, and constant work-days has gone out the window! For the first time this year I find myself with a fairly irregular schedule that actually leaves me with some fairly significant “free” time (which I am sure will disappear soon as the assignments start to pile on). The upshot of this time means that for now I am still left with plenty of time to cook.

Rainbow Trout and Zucchini with Goat Cheese

During the school year I still make a point to cook most of my meals at home. Not only does this ensure I eat healthy and great-tasting things, but it also gives me a great chance to relax and de-stress for a bit; not to mention the cost savings! I don’t always cook complex things, a lot of stir-fries, baked/roasted dishes, and the slow-cooker definitely sees its share of use, but I always eat well 🙂 It is still the tail end of summer and some great local summer produce is still available in stores so I am going to try to use it while it lasts. Fall vegetables are also starting to emerge, clearly shown by the massive assortment of squash in the produce section during my last trip the grocery store.

My feature recipe for this post is one of those dishes that is really simple to make but tastes like a million bucks! I got a nice piece of rainbow trout from the grocery store and prepared it simply with salt, pepper, rosemary, and lemon zest. As a side I made some delicious yellow zucchini, with garlic, shallots, and rosemary, all topped with some delicious soft goat cheese. By this point I have really gotten a handle on my technique for doing fish in the oven; the key realization was to do it at a much higher heat than I had been. This allows the fish to cook through fast enough that it still stays nice and moist on the inside. Zucchini is one of my favorite vegetables, and I love the mix of flavours you get when pairing it with some nicely browned shallots and garlic. The goat cheese was the perfect finish for this dish, its creamy texture and tartness acting as a great contrast to the crispy shallots and browned zucchini. Once again I have to praise my newest kitchen gadget, my microplane, which I am constantly using to add zest and fresh-grated spices, like nutmeg, to my dishes. It is not a large investment at all for the amount of flavour you can add!

Ingredients are ready to go!

Well, that’s it for now, time to get back to the books! I will keep trying to post new recipes and reviews whenever I get a chance! I will also be doing some traveling later this year and can’t wait to do some posts on the cities I am going to visit!

-JR

Baked Rainbow Trout with Rosemary and Lemon

Ingredients (for one):

  • One Trout filet, not too thick
  • Two sprigs of rosemary
  • 2 Tbsp. Olive Oil
  • Salt, to taste
  • Pepper, to taste
  • 1 Lemon
Directions:
  1. Pre-heat the oven to 420 °F and remove the fish from the refrigerator to allow it to warm up a bit

    Seasoned and flavoured Rainbow Trout

  2. Take a baking sheet or Pyrex dish and place one tablespoon of the olive oil down where the filet will sit
  3. Rinse the tilapia and place it the baking dish on-top of the oil, move it around to cover the bottom with oil
  4. Place the remaining tablespoon of olive oil on the fish and spread it around evenly. Season the filet with salt and pepper
  5. Zest a lemon over the fish, covering it evenly. Remove the rosemary from the stems and sprinkle it place it on the fish
  6. Bake the fish for 8-11 minutes until done. The fish is done when it is flakes gently and is light-pink through. Keep in mind that once removed from the oven it will still cook a bit so it is o.k. if you take it out a little early
  7. Squeeze the juice of 1/4 – 1/2 the lemon over the fish
  8. Serve and Enjoy!

Zucchini with Shallots, Garlic, and Goat Cheese

Ingredients (for one):

  • 1 Zucchini, washed and cut into 1-1.5 cm thick pieces
  • 2 shallots, chopped
  • One sprig of rosemary leaves
  • 1 Tbsp. Olive Oil
  • 1 Tbsp. Butter
  • 2 Cloves garlic, minced
  • Salt and Pepper to taste
  • Goat cheese, 50 g or to taste
  • Juice of 1/4 of a lemon
Directions:
  1. Zucchini Ingredients

    Heat a large saute pan over medium-high heat. Once hot, add the olive oil and then the butter, allowing the foam to subside

  2. Add the shallots to the pan and spread them out as much as possible. Stir occasionally until they start to turn slightly brown
  3. Add the garlic, and saute for 30 seconds to a minute until the garlic starts to brown
  4. Add the zucchini and toss to mix/coat. Add salt, pepper, and the rosemary
  5. Continue cooking over medium-high heat until the zucchini is cooked through and is starting to brown, about 6-9 minutes. Stir/toss occasionally
  6. When finished, add the lemon juice and cook for another 30 seconds
  7. Remove from the pan, put on a plate, and crumble goat-cheese on top of it. Add a few more rosemary leaves for garnish if desired
  8. Serve and Enjoy!

Done!

Categories: Recipes/Creations

Simple Summer Plate

August 31, 2011 Leave a comment

It’s been a few weeks since my last post so I haven’t really had a chance to talk about the amazing bounty of local Ontario produce that is now in supermarkets and at the farmers market. For the past few months, each week was characterized by the one or two fruits and vegetables that were coming into season; asparagus in early spring, rhubarb soon after, strawberries, etc. This is not the case in these last few weeks of summer which are characterized by an explosion of local produce! Everywhere you turn in the grocery store these days it seems you can find a sign proclaiming that this vegetable is from Ontario. I have been taking every opportunity I can get to fill my cart and fridge with this local produce while it is still around. Right now there is amazing zucchini, eggplant, broccoli, sweet corn and greens. Peaches and nectarines dominate the fruit landscape right now, but there are still other local treasures like some late berries and some of the best cantaloupes I have ever tasted (the secret to picking a good one is that the bud of the melon should smell sweet when you pick it up).

Since the ingredients are so fresh and flavourful, my meals these past few weeks have been, for the most part, incredibly simple. You just don’t need to do much to the produce when it is this fresh and this good! Eggplant just needs some salt, pepper, and olive oil to make it come alive under the broiler. Broccoli just needs a quick boil and then a toss in some olive oil or butter to make it stand out. For zucchini, nothing could be simpler than a quick boiling followed by some dressing with olive oil, salt, pepper, and fresh herbs (from your own window-box garden of course!).

So in the theme of summer I wanted to share a quick plate I put together the other week. It features some amazing fresh Ontario tomatoes, zucchini, fresh basil, and a simple quinoa salad (courtesy of mom from my last trip home…hey I am a student!). This plate features a wide variety of tastes but the overriding theme is simplicity, key for lazy summer afternoons where you don’t want to detract from your time outside! The tomatoes in this dish were real knockouts, the flavour is on a whole different level compared to those “tomatoes” you can buy in the off-season. These are sweet, rich, juicy, and flavourful, and much more nutritious for you then an off-season tomato that is picked while still green and hard.

Simple Summer Plate

Simple Summer Plate

For the zucchini:

Ingredients:

  • 2 medium zucchini, cut into medium size pieces
  • One onion or 3 shallots, chopped
  • 3 gloves garlic, minced
  • olive oil
  • 1 tbsp butter
  1. Heat some olive oil (about 1.5 tbsp.) in a saute pan over medium-high heat. Add the butter and let the foam subside. Add the shallots or onion and saute until slightly brown
  2. Add the zucchini and toss to coat. Continue to cook over medium heat until the zucchini cooks through and starts to crisp up a bit. Add salt and pepper to taste
  3. Add the garlic and saute for another minute. Remove from the pan and serve
For the tomatoes:
Ingredients:
  • feta cheese (to taste)
  • 5 leaves basil, chiffonade*
  • 3 summer tomatoes
  • olive oil
  • balsamic vinegar
  1. Cut the tomatoes into medium-sized pieces (about 4-6 per medium tomato)
  2. Drizzle with olive oil and balsamic vinegar. Season with salt and pepper to taste
  3. Place the basil on-top of the tomatoes and crumble the feta cheese on-top
For the Quinoa salad:
Ingredients:
  • 1 cup quinoa, rinsed
  • 1/4 cup silvered roasted almonds
  • 1/4 cup dried cranberries
  • 1/4 cup chopped chives
  • 1/4 cup orange juice
  1. Bring 1.5 cups of water to a boil in a pot with a tight-fitting lid. Add the quinoa and cover the pot, bring down to a simmer. Allow to cook for about 15 minutes until the quinoa is fluffy. If lots of water remains, remove the lid and allow to evaporate.
  2. Transfer the quinoa to a bowl and allow to cool
  3. Mix in the chives, almonds, cranberries and orange juice. Season with salt and pepper to taste. Cover and place in fridge.
  4. Serve cold or at room temperature (keeps for about a week in the fridge if in a sealed container)
Overall this was a very simple and light dinner that really showcased the tastes of summer. The quinoa salad added some much-needed protein to the dish, however you could just as easily place some eggs on the side or a simply cooked chicken breast. Really this plate is about featuring some stellar in-season ingredients in a simple way.
Enjoy the amazing summer produce while it lasts!
-JR
* Chiffonade means to cut the herbs into thin strips. Take a look at this site for some pictures on how to do it. It’s quite easy and you can decided how thick or thin you want the pieces to be. One tip, make sure the herbs are patted dry after you wash them, it makes the cutting much easier.
Categories: Recipes/Creations

Baked Tilapia with Rosemary, Broccoli with Rosemary and Wine

July 18, 2011 2 comments

Wow it has been a while since I posted a recipe up here! I have still been cooking each and every day, but lately time seems to be moving faster than I would like! So far I have been doing my best to enjoy the amazing summer produce we have in south-western Ontario as it comes into season. For the past two months I think I have eaten asparagus at least once per week, but this will have to end now that the season is coming to a close (the asparagus in the market this week was from Mexico, it’s just not the same!).

There are however new vegetables and fruits coming into season all the time now! Broccoli is starting up and there are various berries as well. I can’t wait to finally get back out to the farmers market this weekend and see what I can find! For now though I wanted to share a quick dish that I whipped up tonight for dinner. It was ridiculously simple to make and I wasn’t expecting it to turn out nearly this well, what a great surprise! This week I bought a nice piece of tilapia from the supermarket as well as some fresh broccoli. I also had some crimini mushrooms that needed to be used up, a rosemary plant in desperate need of trimming, and some left-over red wine in the fridge (perfect for cooking, not so much for drinking)…so the meal kind of just fell into place!

I decided to bake the tilapia at high heat and chose a simple seasoning of just olive oil, Old Bay spice blend (amazing for white fish!) and some fresh rosemary leaves. The fish came out perfectly! It was just the right level of doneness and had great flavour, something I have struggled with in the past when baking some of these milder white fish. I think the secret here was to not hold back on the seasoning. I put on lots of the Old Bay and used probably two sprigs worth of rosemary leaves, it made all the difference! It also amazing what a difference using the proper heat makes (thanks Mark Bittman!). I used to cook most of my fish at 350 – 375 covered with foil. It turned out very well for fattier fish like salmon and trout, but often didn’t work so well for white fish like tilapia. I now tend to cook all my fish in a much hotter oven (425 – 450) where they cook faster and often come out more tender and moist.

Baked Tilapia with Old Bay and Rosemary

For the broccoli I simply cut it into medium-sized florets and tossed it into a saute pan over medium-high heat with some olive oil. I then added in the mushrooms, some chili flakes, salt, pepper, rosemary, and about a 3/4 of a cup of red wine. I let it cook covered for about 5 minutes and then removed the lid to let the wine reduce. The vegetables came out amazing! They were cooked through, yet not soggy and had loads of flavour (red wine is amazing!). The wine I used was a fairly nice Australian Shiraz which had a pretty bold flavour, and it was a great way to use up that last bit of the bottle. I actually like the colour imparted by the wine as well although I wish it had left a touch more of the bright green that you get with steamed broccoli (the stems were fine but the leaves quite dark). This is obviously a natural effect of using red-wine and the flavour was well worth it, but in the future I might steam a few pieces of broccoli on the side without the wine and add them back in for colour. I have also used this technique with cauliflower and in this case the colour produced is wonderful on top of the white vegetable.

Tilapia with Broccoli Cooked in Red Wine

Overall I was quite happy with this meal, it was satisfying and overall pretty light. I will definitely be cooking it again next time I grab some fresh broccoli, and I learned a valuable lesson about the amount of seasoning to use with tilapia: season till you think its done, and then add more!

Baked Tilapia with Rosemary and Old Bay

Ingredients (for one):

  • One Tilapia filet (preferably wild if possible)
  • Two sprigs of rosemary
  • 2 Tbsp. Olive Oil
  • Old Bay
Directions:
  1. Pre-heat the oven to 430 °F and remove the fish from the refrigerator to allow it to warm up a bit
  2. Take a baking sheet or Pyrex dish and place one tablespoon of the olive oil down where the filet will sit
  3. Rinse the tilapia and place it the baking dish on-top of the oil, move it around to cover the bottom with oil
  4. Place the remaining tablespoon of olive oil on the fish and spread it around evenly. Take the Old Bay and season the entire filet; there should not be a thick layer of the spice but every part of the filet should have some spice on it. Sprinkle the rosemary leaves on-top of the fish
  5. Bake the fish for 10-15 minutes until done. The fish is done when it is an opaque white the whole way through. Do not over-cook or it will dry out
  6. Serve and Enjoy!

Broccoli and Mushrooms with Rosemary and Red Wine

Ingredients (for one):

  • About 3 stalks broccoli, cut into medium florets and rinsed
  • 4 crimini mushrooms, washed and dried
  • One sprig of rosemary leaves
  • 1.5 Tbsp. Olive Oil
  • Salt and Pepper to taste
  • 3/4 cup of bold red wine (doesn’t need to be high quality, but should have a bolder flavour)
  • 2 Tbsp. Chili Flakes (or to taste; optional)
Directions:
  1. Heat a saute pan with a well-fitting lid over medium-high heat. Add the olive oil.
  2. Add the broccoli and the mushrooms to the pan and toss to coat with oil
  3. Add the rosemary, salt, pepper and chili flakes. Add the wine.
  4. Cover with the lid, turn down the heat to medium and let simmer for about 4-6 minutes. The vegetables should be tender and al dente, not soggy.
  5. Remove the lid and let the liquid reduce by about 75 %
  6. Serve and Enjoy!
-JR
Categories: Recipes/Creations

Maple Glazed Salmon with Sautéed Zucchini

May 15, 2011 Leave a comment

Maple syrup is incredible!

O.k. now that we have cleared that up, I figured I would share a dish that features this amazing Canadian flavour in all of its glory! It’s impossible to visit the farmers market this time of year and not pass at least 5 or 6 different vendors selling all kinds of maple-syrup derived products. Maple butter, maple candies, maple taffy, its incredible! My favorite though is just pure fresh maple syrup. I picked up a small bottle of the medium grade syrup a few weekends ago at the market and have been looking for different ways to use it with more substantial dishes than pancakes and french toast (not that I am in any way knocking pan cakes and french toast!).

The opportunity finally came last week when I picked up a beautiful fresh piece of salmon from the market. I eat fish fairly frequently (once or twice a week I would say), but its been a while since I tried a new way of preparing it. My typical mainstay (especially during hectic school terms) is to  just bake it with some salt, pepper, and lemon, or with some Dijon mustard if I want an extra bit of flavour. This time I decided to try a different technique that I read about in How to Cook Everything, by Mark Bittman. Basically you start off by frying the fish in a hot pan till it’s about 1/3 to 1/2 cooked through and then you finish it under the broiler. One point to note with this cooking method is that if you use a fillet with skin on, it will become rather crisp and possibly burnt (you can remove it before serving if you like, it will come off easily). I used a fillet with the skin off and still had excellent results, although I would think it might not work  as well without a non-stick skillet. Also, this cooking method works best when the fish is of a fairly uniform thickness.

Maple glazed salmon with sautéed zucchini

For the maple sauce itself, I did some digging around on the internet and came up with a mixture based on a few different recipes I had read. It consists of just three simple ingredients: good maple syrup, soy sauce, and lemon juice. I was blown away by how well the maple and soy flavours complemented one another. The soy gives it some body and helps to mellow out the sweetness of the syrup so the true maple flavour can really shine through. Likewise the maple keeps the saltines of the soy sauce from becoming overpowering and the lemon ties everything together nicely.

Finally as a side dish, I chose to prepare some zucchini I had picked up at the market as well (not local yet unfortunately). I took the recipe for this straight out of How to Cook Everything. Basically it consists of grating the zucchini, salting it (to remove some of the water), and sautéing it in some olive oil. It turned out really delicious and I would definitely make this side again. One lesson I learned though was the importance of the salting step, something I had skipped out on for time constraints, and as a result my zucchini didn’t develop a nice golden crisp to it (oh well, lesson learned for next time).

Overall this was a fantastic meal with some amazing flavour combinations. I will definitely be making this again!

-JR

Maple Glazed Salmon

Ingredients (for one):

  • Salmon or other pink fish fillet, rinsed and patted dry (skin can be on or off)
  • 3 tbsp. of good quality maple syrup
  • 1 and 3/4 tbsp. of soy sauce
  • 1/2 tbsp. of lemon juice
  • 2 tbsp. olive oil
  • Salt and pepper to taste
Directions:
  1. Prepare the sauce: in a small bowl mix together the maple syrup, soy sauce, and lemon juice. Stir well to ensure thorough mixing of all the ingredients
  2. Pre-heat a non-stick and oven-safe skillet on medium-high. Add the olive oil and spread evenly around the pan. Season the top of the fish-fillet with salt and pepper. You can also star to pre-heat the broiler at this point. Make sure to turn your stove-fan on as this cooking method can result in a bit more smoke (especially with skin-on fillets that crisp up)
  3. Add the fish to the pan, skin-side down (if the skin is removed, still put the side that would be the skin-side down). Allow the fish to cook in the pan until you see that it is about 1/3 to 1/2 cooked through (the flesh changes colour as it cooks, it should be quite easy to spot). This should take about 4 to 6 minutes depending on how thick the fillet is
  4. Take the sauce mixture and drizzle about 1/2 to 2/3 of it on the fish. Roll the pan around to get it to coat the fish and get underneath it as well (this produces a wonderful sticky crust on the bottom of the fish with tonnes of flavour)
  5. Take the pan off of the stove and place it under the broiler for about 3 minutes until the top just browns a little bit. Remove from the broiler. Ideally the fish should be slightly undercooked inside (it will finish cooking from the residual heat and will not over-cook and dry out this way).
  6. Plate the fish (with any side you have prepared) and drizzle the remainder of the sauce over the filet. Serve and enjoy!
Categories: Recipes/Creations

Wild Leek Frittata

April 30, 2011 2 comments

So today I made it out to the Farmers Market bright and early (7:45 am to be precise!). I am really starting to like this Saturday morning routine and it’s getting even more enjoyable now that I am not freezing my hands off the entire time! This being South-west Ontario it is still a little too early for a lot of the local produce, however that doesn’t mean that there isn’t any! I picked up some great looking hot-house tomatoes, cooking onions, fuji apples, fresh-baked bread, eggs, and….wild leeks!

Wild leeks are a new ingredient for me, I have never seen them before and never cooked with them before. However I figured they were worth getting as I heard a lot of excitement about them from some of the local chef’s I follow on twitter. For those not familiar with wild leeks (also called ramps) you can check out this Wikipedia article here. In general the flavour of a wild leek is said to contain elements of both onion and garlic (and once I got them home, I could definitely smell it!). Both the leaves and the stems of the leek can be used, with the stems having a stronger flavour to them.

So once I got home I decided to try making a frittata, something I have never made before! In order to add a bit more heft to the frittata, I decide to also use a nice ripe tomato as well as some pitted black olives that I had in my fridge.

The veggies!

After chopping off the roots from the leaks, I diced up the bulbs/stems and also cut about half of the leaves into thin slices. I saved the other half for later wrapped in paper towel in a ziplock. After cooking the leeks and tomatoes in some butter I added a the egg mixture and put the olives into the pan as well. At this point the smells coming from this pan were amazing! The leeks had this awesome garlic aroma that was not too overpowering.

In the pan!

After browning the bottom of the eggs for a few minutes, I put the pan under the broiler until the top of the frittata cooked (this by the way is one of the major distinctions between an omelet and a frittata, the frittata is finished under the oven and not folded over). Then it was out of the pan and onto the plate (I am very proud that I managed to get it onto the plate without breaking it!). Interestingly, Wikipedia tells me that frittata are commonly sliced and served unlike an omelet which is made for one person. So since this is just for me I guess it’s not a true frittata! 🙂

The finished product!

It tasted amazing! The wild leeks gave it a nice garlic flavour and some nice colour as well. The tomatoes were soft and flavourful and the olives really finished the dish off nice, adding a good salty taste. I really liked the texture of the frittata compared to an omelet as well! Overall I would definitely make this one again (maybe with some herbs from my window box once those get going).

-JR

Recipe: Wild Leek Frittata (About 20 minutes total).

Ingredients:

  • 3-5 wild leeks (depending on how strong you like the flavour)
  • 1 ripe tomato
  • 5 black olives (pitted)
  • 2-3 large eggs
  • 1/4 cup milk
  • 1 tbsp butter
  • salt and pepper to taste

Steps:

  1. Start to pre-heat the broiler
  2. Clean and chop the leeks and cut the tomato into small pieces, heat the butter in an oven-safe skillet on medium temperature
  3. When the pan is hot and the butter has melted, add the leeks and tomatoes. Cook with occasional stirring until the tomatoes have become soft but not falling apart (about 4 – 5 min). While the tomatoes and leeks are cooking whisk the eggs and milk together
  4.  Add the egg mixture to the pan and then add the olives placing them evenly around the pan. Add salt and pepper.
  5. Allow the eggs to cook undisturbed until the bottom 1/2 or so is firm and the very bottom is starting to get a nice golden brown on it (4 -5 min)
  6. Remove the pan from the stove and place under the broiler until the top of the eggs begins to brown (2 – 4 min)
  7. Remove from pan, serve and enjoy!

First Post/Red Snapper Simmered in Tomato and Onion

April 22, 2011 Leave a comment

So I guess this if  my first post on this new blog! Over the past few years (and especially the past few months) I have truly dived right in to cooking. I have started to read cookbooks and websites for new recipe ideas, develop my food-preparation skills. The name of this blog, The Inquisitive Chef, reflects my constant desire to keep on exploring new avenues in the worlds of food, cooking, and nutrition. I am eager to learn everything I possibly can and am always happy for a new suggestion or idea.

One of my favorite new activities is shopping at the farmers market for the best ingredients I can find. I am fortunate enough to live very close to a well-known farmers market in Southwest Ontario and have started to make trips up there whenever I am around on a Saturday.This being Canada, and it being only April, there is not a tonne of fresh, local produce out right now, so I think I will still have to wait a bit for a true “farmers market experience”. Nonetheless, I have been able to find some truly amazing fish, meat, and poultry, as well as delicious baked goods, fresh Ontario Maple Syrup, and some great produce (there is still some winter vegetables and greenhouse crops). Overall though I just love the experience of walking around the farmers market and seeing all the activity and interesting things to try.

For my first post I figured I would share a dish I made a few weeks ago after my second trip to the Farmers Market. I picked up an awesome piece of snapper and I pulled my new cookbook, “How to Cook Everything” by Mark Bittman, off the shelf. I found a recipe for white-fish slow simmered in a tomato sauce. Luckily I had a can of Tomatoes in the pantry and I whipped this up with some onion and garlic and slow-cooked the fish in the sauce.

As a side, I made some brussel sprouts, which have become one of my favorite green vegetables due to their texture and ability to be mixed with so many flavours. Thanks to one of the blogs I regularly follow (www.summertomato.com), I found a method of cooking the sprouts so that they are not bitter and retain a great texture. The key is to boil them for a brief 5 minute period (not longer or they will overcook!) and then transfer them to your skillet where you can combine any other flavours you like (for this dish I did some simple olive oil, oregano, sea salt, and pepper).

Here was my finished product (plating/presentation is still something I am just starting to get a feel for):

Overall the fish was delicious and I would definitely cook it this way again. The tomatoes gave a real richness to the relatively mild snapper, and the brussel sprouts went really well as a fresh and light side.

Well thats all for now, in the future I will try and post more complete recipes for the dishes I make, this one was from a few weeks back and the details are kind of escaping me right now.

Keep Inquiring

-JR

Categories: Recipes/Creations
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