Mediterranean Style Grouper with Lemon Pomegranate Vinaigrette

I hope you all had a fantastic Thanksgiving, and black Friday! :) I know I did. Now, only 30 more days until Christmas! Even in the middle of fall and winter, I like to spruce up my every day meals with something summery and healthy. Fish is the perfect option for this!
I love fish, and it's so healthy for you! Fish is fast cooking, and the flavour possibilities are endless. I hope you enjoy this MAWWVELOUS recipe that I have provided! :)

Ingredients:

• 6 tablespoons of Extra Virgin Olive Oil
• 1/4 cup (or more if you so prefer) pomegranate juice (I use Pom)
• 2 tablespoons of sherry wine vinegar
• 1 teaspoon Dijon mustard
• 1 minced shallot
• 2 tablespoons of butter or margarine, melted
• 4 grouper fillets
• 1 medium lemon juice
• pinch of sea salt and pepper
• fresh parsley

Recipe

1. preheat oven to 400 degrees Fahrenheit
2. For lemon pomegranate vinaigrette- whisk together olive oil, pomegranate juice, sherry vinegar, mustard, shallot, lemon juice in a small bowl. Cover and set aside.
3. Generously sprinkle the grouper with salt and pepper on each side. Place into a greased baking pan. Pour the melted butter over each piece
4. Bake for 15-20 minutes, or until the fish is fork tender.
5. Serve with the vinaigrette on top! :)

Now you can serve this meal with a variety of different things. I think a combo of fresh green beans and red peppers slightly sauteed in a pan and serve the fish on top would be just dandy :) I hope you enjoy!

Oh, you can substitute the grouper for any white fish really. You should be able to find grouper in your local store, but if not, I have options!  Cod or bass has a similar taste and texture. If you choose a flounder, reduce your cooking time to about 10-15 minutes!

Tarte des Pommes à la Normande (French Apple Tart/Pie)

Okay, this pie kind of has a funny story to it. The first time I made it was for, yet another, school project. In my french class we were having a réveillon, which is like Christmas...breakfast/lunch/dinner. (: But anyway, instead of doing the norm, and going to a store and buying a french desert or meal, I was like, "Why not bake something!?". It was all going fine and dandy, I had written down everything I needed, and all of the measurements, but when I got to refrigerating the dough, I realized that instead of the 1/2 cup of butter, I had accidentally written down 1 1/2 cups of butter...yeah that didn't work out so well. So, I had to remake the dough...so, don't make the same mistake.

Anyway, on to the marvelous recipe!

Ingredients:
Crust-

• 1 1/3 cups of all purpose flour
• 1/2 cup of softened, NOT MELTED, butter
• 1 egg yolk
• 3 tablespoons of cold water, you may need more if the crust is too hard
• pinch of salt

Frangipane-

• 1/2 cup of softened butter
• 1/2 cup of white sugar
• 1 egg beaten
• 1 egg yolk
• 1 tablespoon of apple brandy (trust me, you need the brandy to make the frangipane, it adds such a lovely depth and flavour. This is the kind of brandy I use-

• 2 tablespoons of all purpose flour
• 1 teaspoon of almond extract

Other-

• 4 medium sweet apples of your choice, peeled, cored, halved, and thinly sliced
• 3 large lemons, juiced
• 4 tablespoons-1/3 cup of sugar
• apricot jelly
• plastic wrap
• pie/tart pan

Recipe-

1. In a bowl, stir 1 1/3 cups of flour, and pinch of salt together. Add the butter, egg yolk, and water. Stir together until it begins to form in large crumbs. if it is too dry, add more water
2. Press the dough into a ball, make sure it is firm, but not dry or too soft, and wrap in plastic wrap. Flatten slightly and refrigerate for at least 30 minutes, or until it is firm to the touch
3. Core, peel, halve and slice the 4 apples, and place them in a bowl that is large enough to contain all of the apple slices
4. Squeeze the juice out of the three lemons, and pour the juice over the apple slices. This preserves the taste and colour of the apples. Sprinkle with sugar to delicately cover all apples, and let it sit for at least 20-30 minutes. Refrigerate.
5. Cream together the butter, and 1/2 cup of sugar until light and soft. Gradually add the egg, and egg yolk one at a time. Add in the tablespoon of apple brandy, (you can use more, but when I made it I used a little less than a tablespoon, and you can still taste it, but it all depends on personal preference), and teaspoon of almond extract
6. Take the dough out of the refrigerator, and roll out to about a 12 inch circle on a lightly floured surface, and fit into a greased pie pan. Prick with a fork all over, and flute the edges. Return the pastry to the refrigerator until firm
7. Preheat oven to 400 degrees Fahrenheit.
8. Once firm, spoon the frangipane, the liquid mixture, into the chilled pastry and spread into an even layer
9. Arrange the apple slices,  into an overlapping spiral pattern, or another appealing pattern, on the frangipane. Completely cover the pie
10. Place pie on top of a baking sheet in the preheated oven. Bake for 15 minutes, Reduce to 350 degrees, and bake for another 10 minutes.
11. After the 10 minutes, you can sprinkle a very light coat of sugar on top and return for 5 more minutes, but it's optional. If you do not coat with sugar, bake the pie for 15 minutes at 350.
12. Cool the tart on a wire rack. Before serving warm some apricot jelly/jam to create a shine and flavour.
13. TADA. C'EST TRES PARFAIT! :)

Now, I wouldn't suggest eating this pie every day of your life, but it is fantastic on special occasions, at at holiday parties. It's great to surprise your peers, and family! I hope you enjoy, and tell me what you think! 



Mediterranean Couscous with Citrus Chicken

Hiya there! I have been working for a while to make this blog, and I'm super-duper excited for this first post! Today, I will be making a Mediterranean couscous with citrus chicken. I made it for my I.T.S (International Thespian Society) induction last year and there wasn't any morsel left, (which was depressing because I wanted some...). If you like Mediterranean/Middle Eastern-ish meals, then you will ADORE this.

For The Couscous:

• 1 1/2 cups of couscous (or one whole box if it's a small box)                          
• 3 cups of chicken broth (or vegetable)
• 4-5 ounces of dried apricots (or however many that you like)
• 1 large lemon- zest and juice
• 3-4 chives or scallions- I added them because of the colour, however whichever taste you like better- use
• Sea Salt and freshly cracked pepper to taste
• Olive Oil

1. Pour 3 cups of chicken broth, per 4 servings, into a heated pan along with olive oil, and a generous amount of salt and pepper.
2. Once your mixture has come to an almost boil, pour in your couscous, and juice of your lemon
3. Begin stirring immediately, and continue until the couscous has absorbed all of the liquid.
4. Remove from heat, and let rest for about 5 minutes
5. After it has rested, fluff your cous cous with a fork
6. Add your lemon zest, dried apricots- make sure you cut them so they're easier to eat- and scallions/chives.
7. ENJOY!! :)

Chicken Recipe

• 4-6 medium sized boneless chicken breasts.
• Olive Oil
• Another large lemon- juice and zest-
• A medium sized orange -again, juice and zest-
• A large clove of garlic -You can add more or less. I like garlic, so I use a large clove-
• 1 small ginger root -No, you won't use all of it, but you can save the rest for later!
• 2 sprigs of rosemary

1. Thoroughly wash and dry each piece of chicken.
2. Salt and Pepper Each Side and cut each piece into strips
3. Before handling other food. PLEASE, wash and dry your hands thoroughly to avoid cross contamination!
4. In another container combine the juice and zest of the lemon, orange, about 1/2 cup of olive oil.
5. Mince up the garlic, the leaves of 2 sprigs of rosemary. Break off a small piece of the ginger root and finely mince it up. (WARNING: GINGER IS A VERY STRONG SPICE, AND IF USED IN LARGE ABUNDANCE, CAN BE EXTREMELY SPICY. IF YOU HAVEN'T USED GINGER BEFORE, ONLY USE A LITTLE BEFORE YOU KNOW IF YOU WILL LIKE IT OR NOT.)
6. Pour the mixture over the chicken
7. Place plastic wrap or a lid over the container, and refrigerate. It's best if you marinate the chicken overnight, but for AT LEAST 2 hours
8. Once marinated, take the chicken out of the refrigerator,  and turn on the burner of a frying pan. Into the pan, pour some olive oil to allow it to start simmering. Once you hear popping in the pan it's time for the chicken to go in! :)
9. Place the chicken into the pan. Allow enough room for chicken to cook
10. Let the chicken cook on one side for about 5 minutes, or until a golden brown
11. Turn on the other side and cook until COMPLETELY white throughout.
12. Once the chicken is completely cooked, you may enjoy! :)

Serve your meal with a bed of couscous, and strips of chicken on or beside the couscous. Remember, Meditterean dishes are very versatile, and you can substitue any flavour for another one that you are more keen on. (: I hope you enjoy!!