Monday, September 10, 2012

Sunday Gourmet Returns!

Hey there! Baby Girl and I were down and out with a cold this weekend.  We're still about a 7 on the lousy meter.  I hope you weren't on the lousy meter at all!

The hubs and I did get down to Fish for Restaurant Week on Friday.  It was delicious as always!  Lobster bisque, duck, a gouda potato torte and brownies!  As you may have guessed, I'm only dieting during the week (still no dairy, no gluten) and the weekends are on like donkey kong!  I hate that expression, but I thought it fit perfectly here.

Dave (the hubs) and I started a tradition last year called Gourmet Sunday.  We pick a recipe Sunday morning that requires a little more effort than the usually weeknight fare, and we cook together, while drinking wine, and waiting for our Sunday shows to come on (Game of Thrones, True Blood, Boardwalk Empire, The Walking Dead).  We took the summer off from Gourmet Sunday because we were vacationing, lazy, etc.  Alas, it started back up yesterday.  Here's what we whipped up:

courtesy of

2 small Meyer lemons  (you can use regular lemons, but the dish will be more tart - I strongly recommend Meyer)
6 Tbs. unsalted butter 
3 medium Belgian endives, trimmed and quartered lengthwise 
3 medium firm-ripe pears, peeled, cored, and sliced lengthwise 1/2 inch thick (I used 4 pears - Baby Girl called them apples)
Kosher salt 
1/2 Tbs. thinly sliced chives; more for garnish 
1/2 cup unbleached all-purpose flour 
1/2 cup fine-ground cornmeal 
4 small flounder or sole fillets (about 1-1/2 lb.) 
Freshly ground black pepper 
2 Tbs. olive oil divided
1/2 cup dry white wine 

Finely grate 2 tsp. zest from one of the lemons. Squeeze 1-1/2 lemons to yield 2 Tbs. of juice. Thinly slice the remaining half and cut each slice into quarters; set aside.
In a 10- to 11-inch straight-sided sauté pan, melt 3 Tbs. of the butter over medium heat until foamy. Add the endives, pears, lemon juice, lemon zest, and 1/2 tsp. salt; stir to combine. Cover, reduce the heat to medium low, and cook, stirring occasionally until tender, 15 to 20 minutes. Remove the lid and cook until the endives and pears are lightly browned in places, about 2 minutes. Remove from the heat and stir in the chives.
While the endives and pears cook, combine the flour and cornmeal in a shallow dish. Season the fish lightly with salt and pepper and then dredge it in the cornmeal mixture. Heat 1/2 Tbs. of the butter with 1 Tbs. of the oil in a 12-inch skillet over medium-high heat. Cook 2 of the fillets, flipping once, until golden-brown and cooked through, 2 to 3 minutes per side. Transfer to a clean plate. Wipe out the skillet and repeat with another 1/2 Tbs. butter and the remaining 1 Tbs. oil and fillets. Transfer to the plate with the other fish. Wipe out the skillet again.
Heat the remaining 2 Tbs. butter in the pan until melted and browned and then stir in the lemon slices and a pinch of salt. Add the wine, bring to a simmer, and reduce by half, 1 to 2 minutes. Season to taste with salt and pepper.
Divide the pear mixture among 4 dinner plates and top with a fillet. Spoon the lemon pan sauce over the fish, garnish with chives, and serve.

nutrition information (per serving):
Calories (kcal): 350; Fat (g): 20; Fat Calories (kcal): 180; Saturated Fat (g): 12; Protein (g): 19; Monounsaturated Fat (g): 5; Carbohydrates (g): 22; Polyunsaturated Fat (g): 1; Sodium (mg): 570; Cholesterol (mg): 110; Fiber (g): 4;

While the ingredients (Meyer lemons and Belgium endives) were harder to find (Whole Foods), it only 
took about an hour to make from start to finish.  Boy oh boy, was it worth it.  This is an 
unbelievable meal!  We made some Rosemary Olive Oil Quinoa straight 
from the box as a side.  Yum!  

We paired it with Silver Chardonnay.  It's an unoaked, buttery little number that comes in this fabulous 
porcelain bottle.  

Bon Appetit!


  1. You sure do have some great recipes! I want to try that wine bc the bottle is cool-bad, I know :-). Stores ie. Target-who have displays set-up for impulse buys are all for people like me! I am all about a label to attract me to purchase!

    I jokingly (word?) say "it is on like Donky Kong" too :-)


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