Today Show: Mark Bittman’s Summer Recipes
Today Show: Poached Fish In Ratatouille Recipes
- 1 1/2 to 2 pounds eggplant, preferably small
- 1/3 cup extra-virgin olive oil, more or less
- 1 tablespoon minced garlic
- Reserved tomato, zucchini, and bean sauce from Day 1
- 2 fish steaks or sturdy fillets, 3/4 to 1 pound each
- 1/2 cup Kalamata olives
- 2 tablespoon capers, optional
- 1/4 teaspoon crushed red pepper, optional
- 1/4 cup chopped fresh parsley or dill, for garnish
Today Show: Poached Fish In Ratatouille Directions
- Peel the eggplant if the skin is thick or the eggplant is less than perfectly firm; cut it into 1/2-inch cubes and salt them if the eggplant are large and time allows.
- Put the olive oil and all but 1 teaspoon of the garlic in a large, deep skillet, preferably nonstick or cast iron, over medium heat.
- Two minutes later, add the eggplant.
- Stir and toss almost constantly until the eggplant begins to release some of the oil it has absorbed, after 5 or 10 minutes.
- Add the reserved tomato and bean sauce along with olives, capers and crushed red pepper to a small skillet with a lid or Dutch oven, over medium-high heat.
- Cook until eggplant is tender, 20 to 30 minutes.
- Lay the fish in the sauce and add water, if needed, so that the sauce comes just up to the top of the fish, not over it.
- Bring to a boil, then cover and remove from the heat.
- The fish will be done in about 10 minutes (a thin-bladed knife inserted between bone and flesh should reveal little or no translucence.
- If not, return the pan to a simmer and cook for another minute or two more).
- Remove the fish with a slotted spoon and serve, topped with vegetables and a little of the broth, garnished with the herb.
Today Show: Chicken Enchiladas Recipe
- 20 tomatillos, husked and rinsed
- 4 medium poblano or other mild fresh green chiles, roasted and cleaned
- 2 or 3 serrano or other hot fresh green chiles, (optional), roasted and cleaned
- 6 tablespoons neutral oil, like grapeseed
- 4 large onions, diced
- 10 cloves garlic, minced
- 2 teaspoons Mexican or other oregano
- 2 cups vegetable stock or water
- Salt and freshly ground black pepper
- 1 cup chopped fresh cilantro leaves
- 1/2 cup freshly squeezed lime juice
- 4 cups green enchilada salsa (see above)
- Neutral oil, like grapeseed or corn, for frying 24 small corn tortillas, plus more if any break
- 1 grilled or broiled chicken with cilantro and lime
- 1/2 cup crumbled queso fresco for garnish
- 1/2 cup chopped red onion or scallion for garnish
- 1/2 cup chopped fresh cilantro for garnish
- Lime wedges for garnish
Today Show: Chicken Enchiladas Directions
- Heat the oven to 400 degrees.
- Put the tomatillos on a baking sheet and roast until the skins are lightly browned and blistered, about 20 minutes.
- Remove the tomatillos; when they’re cool enough to handle, chop them finely, along with the chiles, saving their juices.
- While the tomatillos are roasting, put the oil in a large deep skillet over medium heat.
- Add the onions and garlic and cook, stirring occasionally, until they are very soft and lightly browned, about 10 minutes.
- Add the tomatillos, chiles, oregano, stock, and a large pinch of salt and pepper; stir and bring to a low simmer.
- Cook, stirring occasionally, until the mixture thickens slightly, 10 to 15 minutes.
- Stir in the cilantro and lime juice, taste, and adjust the seasoning.
- Use an immersion blender to purée the finished sauce in the pan.
- Or cool the mixture slightly, pour into a blender or food processor, and purée carefully.
- Serve at room temperature or refrigerate for up to 2 days.
- Prepare the salsa if you haven’t already. (You may cool and refrigerate the salsa for up to 2 days; reheat gently before proceeding.)
- Heat the oven to 350 degrees.
- Spoon a thin layer of the salsa into the bottom of a 9 × 12-inch baking dish. Put about 1/2 inch of the oil in a large, deep skillet over medium-high heat.
- When hot but not smoking, cook the tortillas, one at a time, until softened and pliable, about 10 seconds.
- Add more oil to the pan as needed. Drain on paper towels.
- First, pull the chicken meat from the bone and break it into bite-sized pieces.
- Sprinkle a heaping tablespoon of shredded chicken in the center of each tortilla, roll tightly, and put the enchiladas in the prepared dish, seam side down.
- The rolls should be packed in snugly against one another.
- Cover the top with some more sauce and bake for 25 minutes.
- When the enchiladas come out of the oven, sprinkle them with the queso fresco, onion, and cilantro.
- Serve with lime wedges on the side and pass the remaining salsa at the table.