Orange Ginger Haddock in Parchment

Serves Two

2 carrots, matchstick julienne
1 red pepper, matchstick julienne
1 yellow summer squash,  matchstick julienne
1 shallot, minced



2 Tbs sushi vinegar
1 Tbs orange zest
1 Tbs fresh orange juice
1 tsp grated ginger
1 tsp olive oil
1 tsp toasted sesame oil


Haddock filets (enough for 2 people)
Cod or Pollack may be substituted

Parchment bags such as these
or make your own bag with sheets of parchment

Preheat oven to 425 F

In a small bowl or mini electric chopper whisk together the sushi vinegar, orange zest, orange juice, ginger, olive oil, and sesame oil.  Place parchment bags on baking sheet or jelly roll pan and carefully insert filets.  Place julienne vegetables on top of fish then pour marinade over top.  Seal bags by folding top a couple of times.  Bake for 15 minutes or until fish flakes with fork.  Cut bags open with kitchen shears and plate fish spooning marinade and vegetables over top.

Autumn Chicken

2 boneless, skinless chicken breasts
2 Tbs. butter
1 onion
1 apple
2 tsp. pure maple syrup
1/4 C. walnut halves
1 tsp. dried marjoram
a couple splashes of beer
bag of baby arugula
3 Tbs. walnut oil
1 Tbs. malt vinegar
Dab of light miso paste

Preheat oven to 400. Rinse chicken, pat dry and season with salt and pepper. In saute pan that is also ovenproof melt butter. Add chicken and sear until golden brown on both sides, about 5 minutes. Place pan in oven. Bake for 15-20 minutes until chicken is cooked through. Place walnuts in a flat pan in oven and toast until fragrant. In the meantime peel and slice onion and apple. Prepare dressing for arugula by mixing walnut oil, vinegar, and miso paste. When chicken is done remove from pan. Add onion, apple, maple syrup, and marjoram to pan and saute until soft. Deglaze pan with beer and continue to saute until liquid volume is reduced by half. Toss arugula in dressing, place in mounds on serving plate, top with chicken, cover with onion mixture and walnuts.

Plum Tart

Preheat oven to 425
Crust
1 1/4 C unbleached white flour
2 Tbs demerara sugar
1/4 tsp salt
7 Tbs butter (well at least its not a whole stick, only 7/8ths, ha)

Filling
1 lb Italian plums, sliced
1/4 C demerara sugar
1/2 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg

In food processor pulse all ingredients of crust until mixture resembles coarse meal. Add 2 Tbs cold water, pulse for a couple seconds more. Press mixture into a buttered 7" tart pan. Bake for 15 minutes.

Fill crust with plum mixture. Lower oven to 350 and bake for 30 minutes.