For best results get fish dry first. Sprinkle with salt and pepper and let sit for about 5 minutes. Add flour to a shallow dredging dish and lightly coat both sides. Add 1 Tbl of Lemon Olive Oil in a frying pan large enough to lay both fillets flat and heat over medium heat until oil glistens, add 1 Tbl of butter and melt.
Add sole to frying pan and cook until golden brown on first side (Approx 3 min). Flip fish gently and fry until second side is golden and fish flakes apart with a fork. Remove sole from pan and set onto a warming plate.
Add 1 Tbl of butter to pan and add minced shallots. Cook over medium heat until soft, about a minute. Add 1/4 dry white wine and scrape up any browned bits. Add chicken broth and bring to a simmer until liquid is reduced to about a 1/3 cup (larger dia. pans will evaporate faster than small dia. deeper pans).
Stir in lemon juice, capers and simmer again until sauce is reduced to about a 1/2 cup. Remove from heat and whisk in 1 Tbl of butter at a time until sauce is thickened. If you have fresh parsley you can mix in a couple of tablespoons of minced fresh parsley as well.
Serve immediately over a rice (saffron rice if you have it) with a side salad.
I reformulated our taco seasoning using a blend of Pasilla Negra, Ancho and Chipotle Chiles this summer and it works so well in warming bowl of ground beef chili. I doubled this batch and had plenty of leftovers for the week. This recipe comes out on the mild to medium spice level.
Preheat oven to 275 degrees.
1. Toss beef with 2 tablespoons water, 1 teaspoon Kosher salt, and baking soda in bowl until thoroughly combined. Set aside for 20 minutes.
2. Chop onion and set aside. Process tomatoes and their juice until a smooth tomato puree, about 30 seconds in a food processor. Set tomato puree aside in a separate bowl.
3. Heat oil in a large oven safe pot over medium-high heat until shimmering. Add onion and cook, stirring occasionally, until softened, 4 to 6 minutes. Add beef and cook, stirring with wooden spoon to break meat up into small pieces, until beef is browned and fond begins to form on pot bottom, 12 to 14 minutes. Add taco seasoning and cook until fragrant, about 1 minute.
4. Add remaining 2 cups water, beans and their liquid, cornmeal and tomato puree. Bring to boil, scraping bottom of pot to loosen any browned bits. Cover, transfer to oven, and cook until meat is tender and chili is slightly thickened, 2 hours, stirring occasionally to prevent sticking.
5. Remove chili from oven and let stand, uncovered, for 10 minutes. Add vinegar, season with salt to taste and stir before serving. Serve with lime wedges and chopped red onion.
It was on my family farm in the heart of Oregon's Willamette Valley where I developed a love for cooking and the value of good food. Home grown, fresh, vibrant, good food. As an adult I spent my early years as a civil engineer, but came back to my creative side through encouragement from my husband, family and friends and opened Arome in the spring of 2017. The road goes on forever and the party never ends.
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