Seared Halibut with Lemon-Thyme Vinaigrette
This is our most popular dinner plate. Something about all of the tastes and textures combine into a simply sublime meal. Spring's the season for halibut. It's really reasonably priced—and so white and flaky. A good choice for those who might be leery of fishier fish. We actually served this at a banquet for 375 guests. Was I nervous? Ask my husband John.
1 tablespoon olive oil
Salt and white pepper to taste
6 (6-ounce) halibut fillets
Lemon-Thyme Vinaigrette (see book for recipe)
Preheat oven to 400°F. Heat a nonstick pan with 1 tablespoon olive oil to just under smoking. Season each fillet with salt and pepper. Sear, cut-side down, getting a brown and crispy crust. Cook without turning for 4 minutes. Turn and cook 1 minute more. Place in the preheated oven until fillets are cooked through, approximately 5 minutes. Don't overcook or the fish will dry out.
We serve the halibut over warmed couscous and top it with Lemon-Thyme Vinaigrette.
Serves 6.
Pear and Cranberry Chutney
At Martha’s, we use this chutney for so many things: we serve it on pork loin for dinner (divine with a Riesling!), stuff it into sweet potato biscuits along with salty country ham, and simply spoon it over a wedge of sharp white cheddar to serve along with crackers. We also sell it in jars for Christmas presents and other special occasions. This is a recipe you will honestly use a lot.
5 firm, ripe pears
1 (1-pound) bag fresh cranberries
1 red onion, diced
3 cups golden raisins
1 1/2 pounds light brown sugar
2 cups cider vinegar
2 tablespoons mustard seeds
1 tablespoon whole cloves, tied in cheese cloth
2 teaspoons red pepper flakes
1 1/2 tablespoons salt
Mix all of the ingredients together in a large non-reactive pot. Bring to a boil, stir and turn heat to medium-low heat and simmer, stirring occasionally, for 1 hour. Let cool and store covered in the refrigerator for up to 1 month.
Makes about 3 quarts.
Over-the-Top Brownies
For chocoholics and major sweet teeth. This is the "house" brownie at Martha’s. We never throw away a scrap. I even use any leftover and edges to form the crust on Chocolate Chèvre Cheesecakes!
1 pound butter
1 pound plus 1 cup semisweet chocolate chips
6 ounces unsweetened chocolate
6 eggs, beaten
1 tablespoon vanilla
2 1/4 cups sugar
1 cup flour
1 tablespoon baking powder
1 teaspoon salt
2 tablespoons instant coffee
1 1/2 cups chopped walnuts
1 cup white chocolate chips
Preheat oven to 350°F. Grease and lightly flour an 18 x 11-inch jelly roll pan. In the top of a double boiler, melt the butter with 1 pound of semisweet chocolate chips and the unsweetened sugar. Let cool.
Beat the eggs with the sugar until pale in color. Mix into the cooled chocolate. Sift together the flour, baking powder and salt. Stir into the chocolate mixture, along with the instant coffee. Add the 1 cup semisweet chocolate chips, white chocolate chips and walnuts and mix. Pour the mixture onto the prepared pan and spread evenly. Bake in the center of the preheated oven for 30 to 40 minutes. Be careful not to overcook. They should be quite moist. It is best to refrigerate the brownies overnight before cutting. If you’d like to serve the brownies warm, reheat in the microwave for 30 seconds on high.