Cooking Magazine Cooking Magazine Cooking Magazine
Cooking Magazine

Google+

December 2018

Chili Recipes

Condiments Recipes

Rhubarb Marmalade

Rhubarb Marmalade Recipe
4 c Finely chopped rhubarb 1 Orange 1 Lemon rind 7 1/2 c Sugar 1 Bottle fruit pectin Combine...

read more

Pastel De Pescado Recipe

Pastel De Pescado recipe and other chili recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Pastel De Pescado recipe  PDF


PASTRY 3 c Flour, all purpose
2 ts Salt
1 pn Sugar
1/2 c Butter, unsalted, chilled
cut into small pieces 1/4 c Water, cold (about)
FILLING 2 bn Swiss chard, (3 to 4 lbs)
coarsely chopped 2 tb Butter, unsalted
2 tb Oil, olive
2 sm Chiles, split lengthwise,
trimmed, seeded, finely chopped 3 ea Garlic, cloves, chopped
1 ts Ginger, finely chopped
1 md Onion, chopped
1 pn Nutmeg, ground
1 pn Cumin, powder
1 pn Thyme, dried
1/2 ea Lemon, juice of (to taste)
Salt 1 lg Egg yolk, mi ed with 1 ts
water 2 lb Cod, fillets, OR
2 lb Whitefish, fillets
1 pn Mustard, black, seeds
(optional) For Pastry: In a mi ing bowl or processor, combine the flour, the salt, and sugar. Cut in 1/2 cup of butter until crumbly. Add just enough cold water so that they dough holds together in a ball. Seal in plastic wrap and refrigerate for at least 1 hour. For Filling: Working in small batches, blanch the Swiss chard in boiling salted water. Drain, rinse under cold water, and thoroughly squeeze dry. Chop the chard finely and set aside. Heat 2 tablespoons of butter and oil in a large skillet. Add chilies, garlic, ginger and saute over medium heat for 1 minute without browning. Add the onion, and cook with stirring until translucent. Add the nutmeg, cumin and thyme and cook 1 minute longer. Add Swiss chard and stir until completely dry. Remove from heat, season to taste with lemon juice and salt, and set aside. To Assemble: Roll out the dough on a lightly floured work surface to a very large circle 1/4 inch thick. Fold into quarters and carefully transfer the dough to a buttered 9 inch springform pan. Unfold the dough and gently fit it into the bottom of the pan, leaving a generous overhang. Brush the bottom and sides with some of the egg yolk mi ture and set aside to dry for about 10 minutes. Preheat oven to 375 F. Spread half of the Swiss chard filling over the dough and arrange fish fillets on top. Cover evenly with remaining Swiss chard. Gently gather up the edges of the dough in the center, and twist it into a topknot, pinching the knot with thumb and forefinger. Leaving a knot 2 to 3 inches high, cut off the e cess dough. Brush with the remaining egg yolk mi ture and sprinkle with mustard seeds, and cut several slashes around the top. Place on a baking sheet and bake until golden, 1 to 1 1/4 hours. Cool completely on a rack before removing sides of the pan. Cut into wedges and serve at room temperature. Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sa , Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Felipe Rohas Lombardi, Rojas Lombardi Restaurant, : New York

Pastel De Pescado recipe and other chili recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.5 Rating 4.5
335 people have voted
Last Reviewed on 2018-12-16



Sunday, Dec 16 2018 Download & Print Pastel De Pescado recipe  PDF   Chili recipes RSS   New

2018 Best Cooking Recipes

New Recipes

Thanksgiving Loaf

New Cooking Recipes

RisottoStyle Orzo with Tomatoes and Asiago Cheese
RisottoStyle Orzo with Tomatoes and Asiago Cheese Recipe


1 1/2 cups orzo Salt 1 1/2 tablespoons olive oil 1 medium minced onion 3 large cloves garlic minced 3/4 cup chicken stock or canned chicken broth 3 medium tomatoes, peeled seeded, diced 1/4 cup grated Asiago cheese 3 tablespoons minced fresh parsley Ground black pepper TO COOK: Bring 3 quarts water to boil in a large saucepan. Add orzo and 1 1/2 teaspoon. salt cook until orzo is just tender, about 12 minutes. Drain and cool orzo slightly. Meanwhile, heat oil in a medium skillet. Add onions and garlic sautE until softened, about 3 minutes. Stir in orz...

Cooking Magazines: Risotto Recipes » December 2018   Risotto recipes RSS   New

Dish Of The Day

Quinoa Leek and Tofu Casserole

Quinoa Leek and Tofu Casserole Recipe
1 1/2 c Tofu 2 ts Sesame oil 1 Garlic clove pressed 1 Leek chopped 2 c Quinoa cooke...
read more

Category: » Quinoa Recipes

View more dishes

>