Specialty Food Magazine

SEP 2012

Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.

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Gratineed Chilean Sea Bass with Fine Herbs, Spinach and Carménère Wine Sauce :JFME QPSUJPOT t 1SFQBSBUJPO UJNF NJOVUFT t 4IFMG MJGF EBZ Whether you call it Patagonian toothfish or Chilean sea bass (or substitute anoth- er firm-fleshed white fish), these herb-crusted fillets served with a ladleful of carmé- nère wine sauce on a bed of spinach are sure to appeal. This dish is adapted from chef Paula Larenas, who is from the Atacama Desert in northwest Chile. 2 cups carmenère wine ¼ cup granulated sugar 4 tablespoons olive oil, divided 4 ( 6-ounce) slices Chilean sea bass (or other white fish) fillets, 1-inch thick, patted dry 3 tablespoons clarified butter 2 cups bread, cut in ¹∕3 -inch cubes 2 t ablespoons finely chopped cilantro 2 tablespoons finely chopped flat-leaf parsley 3 tablespoons finely chopped chives 5 ounces baby spinach leaves, stemmed and washed 3½ ounces cooked and peeled chestnuts, diced 1 cup cooked and peeled piñones (pine seeds) or ½ cup pine nuts salt and freshly ground black pepper 1. Heat the oven to 450 F. 2. Make the sauce: Combine the wine and sugar and boil until the sauce has reduced to a scant half cup, about 20 minutes. Keep warm. 3. In a large skillet over high, heat 2 tablespoons of oil until hot. Add the fillets and quickly sear on both sides. Remove to a platter, season with salt and pepper and set aside. 4. In a bowl, toss the clarified butter with the bread, cilantro, parsley and chives. Season with salt and pepper to taste. 5. Return the fish to the skillet, spoon the crumb mixture on top of the fillets and bake until golden, about 5 minutes. 6. Heat the remaining oil. Add the spinach, chestnuts and piñones and stir until wilted. Season with salt and pepper. Serve the fish over the spinach with sauce ladled around it. NUTRITIONAL DATA (per portion): Calories: 820; Cholesterol: 85 mg; Sodium: 620 mg; Fat: 37 g; Dietary Fiber: 3 g Manjar Cheesecake with Cinnamon Apples :JFME TFSWJOHT t 1SFQBSBUJPO UJNF BCPVU ¼ IPVST QMVT VOBUUFOEFE DPPMJOH UJNF t 4IFMG MJGF EBZT Who hasn't fallen under the spell of dulce de leche or, as it's called in Chile, manjar? In this seductive cheesecake, chef Pilar Rodriguez, from Santa Cruz in the Colchagua wine region, bakes the rich filling in an oatmeal crust and tops each slice with cinnamon-scented, sauteed apple slices. 1½ cups crumbled oatmeal (digestive) biscuits 3 tablespoons granulated sugar ½ teaspoon salt 3 tablespoons, plus 2 tablespoons softened unsalted butter, divided 1 tablespoon unflavored gelatin ¹∕3 cup milk 4 ounces whipped cream cheese 3 large eggs, beaten 1½ cups manjar or dulce de leche 4 crisp red apples, such as Macoun ½ cup granulated sugar 1 teaspoon ground cinnamon 1. Heat the oven to 325 F. Heat a kettle of water until boiling. Place a deep 9 x 13–inch baking pan in the oven. 2. In the bowl of a food processor, combine the biscuits, sugar and salt and pulse until fairly finely ground, or crush by hand. Add the 3 table- spoons of butter and blend. Transfer to an 8-inch square baking pan and press firmly to cover evenly. Bake for 12 minutes, remove and cool on a wire rack for 5 minutes. 3. Prepare the filling: Sprinkle the gelatin on the cold milk and let sit for 2 minutes. In the food processor or by hand, beat the cream cheese, eggs and gelatin mixture until well blended. Add the manjar and mix until smooth. Spread the mixture evenly over the biscuit base. 4. Place the cheesecake pan inside the larger pan in the oven. Fill the larger pan at least halfway with boiling water and bake until the center is firm, about 1 hour. Remove the pans from the oven and let the cheese- cake cool completely in the water, about 2 hours. Remove the cheese- cake pan, cover and refrigerate for at least 6 hours. 5. Peel, core and cut the apples into eighths. Melt the remaining butter in a skillet. When it bubbles, add the apples, sugar and cinnamon, turning to coat. Cook until slightly softened and sugar dissolves. Cut cake into 8 portions and serve topped with apple slices. NUTRITIONAL DATA (per serving): Calories: 520; Cholesterol: 120 mg; Sodium: 290 mg; Fat: 19 g; Dietary Fiber: 2 g 106 ❘ SPECIALTY FOOD MAGAZINE ❘ specialtyfood.com Joanna Pruess is a regular contributor to Specialty Food Magazine. FIND INGREDIENT cost worksheets at specialtyfood.com/ onlinehighlights.

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