Grenobloise is a classic French sauce, composed of capers, brown butter or “beurre noisette” and lemon. This recipe is for a classic dish – La Truite Grenobloise, or trout with sauce Grenobloise.

Ingredients:
Kosher Salt
White Pepper
10 ounce filets off whole rainbow or brook trout; skin on, scaled.
1 tbsp olive oil
1 tbsp butter
½ lemon, segmented, diced 1/8” (brunoise)
1 tbsp fresh lemon juice
½ tbsp capers
1 ¼ tbsp minced parsley

Directions:

I prefer to cook fish filets, generally, with the skin on. The skin, if properly cooked, will remain crispy while the flesh of the fish is soft and delicate. To get crispy skin, two things are important. One is to remove all excess water, and the other is to leave your fish filet cooking on the skin side until the skin is set and well caramelized.

First, with the back or dull side of your knife, gently scrape the skin in one direction to remove excess water – dry on a towel with each stroke. Next, season each fillet on both sides with Salt and pepper, and allow to rest for 15 minutes.

Heat the olive oil in a large saute pan over medium high heat until just below smoking. Place each fillet skin side down in the oil and cook until golden brown. Do not move or lift the filet until the skin is crisped, or you risk losing the skin off the filet. Turn the fillets over and reduce heat to medium and continue cooking for just a minute or two, until cooked (I prefer medium rare fish). Remove fillets to a plate.

Turn flame to low. Remove pan and allow pan cool for a few seconds. Add butter to pan and return to low heat to cook until butter is browned – not black. You can tell if the butter is at the brown butter or “noisette” stage when it gives off a pleasant, nutty aroma. If it smells of raw flour, it is not yet at the noisette stage; if it smells burnt, toss it – you’ve got Beurre noire. Remove pan from heat and add lemon segment brunoise and juice. Return to low heat, stir in capers and parsley. Plate fish on mound of potatoes and spoon sauce on and around fish.

You don’t have to be English to enjoy this traditional cottage pie, but if you are English then you’ll probably keep this recipe among your favorites.

Ingredients:
1 pound lean ground beef
1 onion, diced
3 carrots, diced
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1 teaspoon Italian seasoning
2 tablespoons fresh parsley, chopped
1 1/2 cups beef broth
1 tablespoon tomato paste
Salt and pepper to taste
4 potatoes, peeled and diced
1/4 cup butter, softened
1 cup milk
1/4 pound cheddar cheese, shredded

Directions:
Preheat oven to 400 degrees.

Make Meat Filling: In a large skillet, crumble the ground beef and saute over medium heat for 1 minute. Add in the onion and carrots; continue to saute until meat is brown (about 5 minutes). Stir in the flour, cinnamon, Italian seasoning and parsley. In a small bowl, combine the beef broth and tomato paste; mix well. Add to beef mixture. Add salt and pepper to taste. Lower the heat to simmer and cook for 15 minutes, stirring occasionally. Cook until most of the liquid has been absorbed. Spoon beef mixture into a 9-inch pie plate.

Make Potato Topping: Put potatoes into a medium sauce pan and cover with water. Bring to a boil over high heat. Boil for 15 minutes, or until potatoes are tender; drain. Mash the potatoes until smooth. Add butter and milk. Add salt and pepper to taste. Spread potatoes over beef filling. Sprinkle cheese on top.

Bake for 25 minutes, or until top is brown and cheese is bubbly.

MOUSSAKA COTTAGE PIE

A great cottage pie recipe featuring flavorful spices like garlic, cinnamon and cloves. Raisins make a delicious addition as well.

Ingredients:
4 tablespoons olive oil, divided
2 medium onions, diced
3 large cloves garlic, minced
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
2 pounds lean ground beef or turkey
2 cups canned crushed tomatoes
1/3 cup dark or golden raisins
1 pound eggplant, cut into 1/4-inch slices
1 (24 oz.) package refrigerated mashed potatoes, warmed
1 large egg, beaten

Directions:
In a 12-inch oven proof skillet, heat 2 tablespoons of oil over medium high heat. Add onions and saute until tender (about 5 minutes). Add garlic, cinnamon and cloves; continue cooking for 1 minute. Add meat, stirring occasionally to break it up; cook for 5 minutes. Stir in tomatoes and raisins. Reduce heat and simmer for 10 minutes.

Arrange the eggplant slices on a lipped cookie sheet. Brush both sides of eggplant with remaining oil, and season with salt and pepper. Broil eggplant on the upper oven rack, turning once with kitchen tongs, until golden brown (about 5 minutes per side).

Warm up mashed potatoes according to package directions.

Reduce oven heat to 400 degrees. Lay eggplant in a single layer over the meat mixture. Whisk the egg into the mashed potatoes; spread over eggplant. Bake on lower oven rack for 20 minutes, or until sauce is bubbly.

The key ingredients in a vinaigrette dressing, is a traditional aged balsamic vinegar, and an excellent olive oil. You don’t have to spend a fortune for the balsamic either. Two very good balsamic vinegars that are very reasonably priced, are Caroliva Reserve balsamic and Masserie di Sant’Eramo balsamic. (Those other vinegars that are under $8, …don’t bother).

Your balsamic vinaigrette dressing will go great with other dishes besides a salad, too. A balsamic vinaigrette is outstanding with fresh lobster and scallops, artichokes and asparagus. A balsamic dressing also goes well with fresh sliced tomatoes or steamed vegetables and greens.

A balsamic dressing recipe can be altered to your individual taste. The normal proportions for a balsamic vinaigrette dressing are one part balsamic vinegar to three parts olive oil, with seasoning of salt, pepper and Dijon mustard. A rule of thumb is one teaspoonful of mustard for every half cup of salad dressing. The flavor of balsamic vinegar is rich and intense, and with a delicate olive oil you may want to use proportions of one part vinegar to four or five of olive oil. Other herbs and spices will enhance a balsamic vinaigrette, such as chives and sage. Even a bit of finely grated fresh ginger root will add zest to your dressing. It is all a question of how you want your finished dressing to taste.

Ingredients:
3 tablespoons aged balsamic vinegar
1 teaspoon Dijon mustard
1 garlic clove, peeled and crushed through a garlic press
3/4 cup extra-virgin olive oil
Salt and freshly ground pepper, to taste

Directions:

Use a blender to mix the ingredients. It will produce a thicker vinaigrette dressing. One serving will equal 2 to 3 tablespoons of dressing. One cup should easily be enough for 6 to 8 servings of mixed green salad. Refrigerate and store in a covered container. Whisk well before serving.

For many, warmer weather means eating lighter and healthier. Here’s a quick, new recipe for a Summer Delight Salad. The sliced almonds help to give it a Mediterranean accent.

Ingredients:
3/4 cup pomegranate
8 cups torn spinach or mixed greens
1 cup grilled chicken breast (optional)
1/3 cup sliced red onion
raspberry vinaigrette dressing

Directions:
In large bowl, toss half the pomegranate and the next 4 ingredients. Arrange onto salad plates; top with grilled chicken and remaining pomegranate. Drizzle desired amount of dressing over salad.

Makes 4 to 6 salads.

Pomegranates are nutrient dense, vitamin rich and have long been used to add flavor and crunch to dishes from different parts of the Mediterranean.