Banner Webicurean Home Advanced Search E-mail Webicurean
What's Here
image: arrow Epicurean at Large
image: arrow Martini Lounge
image: arrow Healthy Eating
image: arrow In the Kitchen
image: arrow Dining Guide
image: arrow Great Escapes
image: arrow Holiday Center
image: arrow Gourmet Boutique
image: arrow Hot Clicks
image: arrow Forums


book cover: nicasio
The owner of Webicurean presents Nicasio, California!
Buy the book



Amazon.com logo
FREE e-Greetings!
Send a Card
View Your Card


CONTACT US
Have questions or comments about this site? Contact Anne Papina.
Striped Bass with California Pistachio Brittle and Wild Mushrooms

California Pistachio Brittle

INGREDIENTS:
1 cup sugar
1/2 cup corn syrup
1/4 cup water
1/2 cup butter (no substitutes)
1 1/2 cups California pistachio kernels
1/2 teaspoon baking soda
pinch fine sea salt

Directions:
In a saucepan, cook sugar, corn syrup and water until sugar dissolves and mixture comes to a boil. Add butter and cook until mixture reaches 280 F on a candy thermometer. Stir in pistachios and cook until 300 F. Remove mixture from the heat and stir in baking soda and salt. Immediately spread onto a greased 15 by 10 inch baking pan. When cool, break into small pieces. Reserve four pieces (or 8 tablespoons) of brittle for garnish and store excess in a clean, dry plastic container.


Wild Mushroom Medley

INGREDIENTS:
4 tablespoons butter
1 shallot, finely chopped
1 pound mixed wild mushrooms
(chanterelles, shiitake and oyster)
1 sprig thyme
juice of 1/2 lemon
salt and pepper, to taste
1 small bunch parsley, roughly chopped

Directions:
Wild Mushroom Medley Method: Clean mushrooms. Melt butter in a medium sauté pan. Add chopped shallot, and sauté until translucent. Add mushrooms, sprig of thyme and lemon juice. Season with salt and pepper and continue cooking mushrooms until most of the juice has evaporated. Remove mushrooms from heat and add chopped parsley. Set aside, keeping mushrooms warm.

Bass

INGREDIENTS:
6 tablespoons extra-virgin olive oil
four 4-ounce striped bass fillets, skin on
salt and pepper, to taste
4 tablespoons aged balsamic vinegar

Directions:
Heat sauté pan over medium-high heat with 1 tablespoon olive oil. Season and cook the filets of bass in sauté pan skin side down until the skin begins to crisp. When the skin becomes crispy, remove the fish from the pan and place it on a baking sheet which has been drizzled with 1 tablespoon olive oil. Preheat oven to 250 F. Place baking sheet in oven. It will take about three minutes per inch of thickness for fish to finish cooking. When fish is fully cooked, remove from oven and dust each filet with 1 tablespoon of finely chopped pistachio brittle.

To Serve:
Divide mushrooms equally over four warmed plates. Place a filet of bass skin side up on each plate. Drizzle plates with 1 tablespoon each of olive oil, aged balsamic vinegar and pistachio brittle. Serve immediately.

http://www.webicurean.com/guests/pistachios.shtml






Home | Shop | Forum | Hot Clicks | Holidays | Dining Out | E-mail


Copyright 1996-2008 Anne M. Papina and Webicurean™. All Rights Reserved. Legal notices.
Designed by AP Web Productions.