Great Groceries Recipe Archive-March 2001

Orange Orange Roughy
This tender, tasty white fish pairs well with the orange flavor introduced in this recipe.

1/4 cup fresh orange juice
Grated zest of 2 oranges
4 orange roughy fillets (about 6 oz. each)
2 Tbls. olive oil
1 Tbls. dried tarragon
1 Tbls. coarsely ground black pepper

Preheat the oven to 325° F. Pour the orange juice into a shallow baking dish large enough to hold the fish in one layer.

Brush the fish lightly with oil on both sides, and place the fillets in the baking dish. Combine the tarragon, pepper and orange zest in a small bowl and sprinkle over the fish, patting it lightly to form a thin crust.

Bake until the fish flakes easily when tested with a fork, 20 to 25 minutes. Using a long metal spatula, carefully transfer the fish to a serving dish. Discard cooking liquid. Serve immediately. Serves 4.

Carrot-Pecan Bundt Cake with Lemon Cream Cheese Icing
Olive oil is the surprise ingredient in this recipe. The result is a rich cake that doesn’t have even a hint of olive oil taste.

1 1/4 cups all purpose flour
4 tsp. ground cinnamon
1 1/4 tsp. baking soda
1/4 tsp. salt
1 1/4 cups sugar
3/4 cup olive oil
3 large eggs
1 1/2 cups grated carrots (about 3 large)
3/4 cup chopped toasted pecans or walnuts
Lemon Cream Cheese Frosting

Place rack in center of oven and preheat to 350° F. Butter 12-cup nonstick Bundt pan. Whisk flour, cinnamon, baking soda and salt in medium bowl until well blended. Using electric mixer, beat sugar, oil and eggs in large bowl on medium speed until pale and fluffy, about 5 minutes. Add flour mixture, beating just until blended. Fold in carrots and nuts.

Pour batter into prepared pan. Bake cake until toothpick inserted near center comes out clean, about 50 minutes. Cool cake in pan on rack 1 hour.

Invert cake onto plate. Cool completely. Drizzle icing over top of cake, allowing icing to flow down sides. (Can be made 1 day ahead. Cover and chill.)

Lemon Cream Cheese Icing:

3/4 cup powdered sugar, 1 (3 oz.) package cream cheese, 1 Tbls. fresh lemon juice, 1 tsp. finely grated lemon peel, 1 tsp. vanilla extract, 1/4 cup (or more) whipping cream. Blend all ingredients except whipping cream, with electric mixer until coarsely blended. Add enough cream to form thick but pourable icing.

Baked Cauliflower
A head of cauliflower makes quite a dramatic presentation when served whole.

4 Tbls. unsalted butter, at room temperature
1 Tbls. chopped fresh dill or 1 tsp. dried
1 tsp. grated lemon zest
1 clove garlic, minced
1/2 tsp. ground cumin
1/4 tsp. salt
Freshly ground black pepper, to taste
1 head cauliflower (about 3 lbs.)

Preheat the oven to 350° F. In a small bowl, stir together butter, dill, lemon zest, garlic, cumin, salt and pepper. Blend well and set aside.

Trim all the leaves off the cauliflower and cut the stem flush with the bottom of the head so it will sit steadily. Spread the butter mixture evenly over the top and sides of the cauliflower. Place it in an oven proof casserole just large enough to hold it, and cover the casserole tightly with aluminum foil.

Bake until fork-tender, 1 1/4 hours. Then transfer the cauliflower to a heated platter, spoon any pan juices over it and bring it to the table whole for a dramatic presentation. Makes 4-6 servings.