Giardiniera

Phil Volland, bother, has really like the dish and.

GIARDINIERA

Raw Giardiniera

Serve 8 quarts.


1 head                                Cauliflower, broken into little
                                           pieces
2                                         Pearl onions, peel, 10 net wt.
4                                         Peppers: red, green and
                                            orange,  seedless, 
                                            1/4-inch slices, cut in half
2                                         Carrots, peeled, cut in 1/4-inch
                                           pieces
2                                         Celery, cut in 1/4-inch pieces 
3 cups                                 Green olives, pitted
1-1/2 qt.                              White vinegar
1/4 cup                               Salt

1. Wash, drain and mix the vegetables. Pack 1-1/2 cups  vegetables, white vinegar, and salt into the bottles and put on the lid.
2. Place canning bottles in the jar rack and boil in water, 15 minutes.
3. Remove the finished pints.
4. Wait for at least six months before opening. 

I USE ONLY MY LEFT HAND !!!

Halibut Baked in Parchment with Fennel, Shallots and Tangife

Red snapper, haddock and sea bass also work well in recipe.


HALIBUT BAKED IN PARCHMENT WITH FENNEL, SHALLOTS AND TANGERINE

Serving 2 people.

Raw Halibut

                                   Oil olive
1 large                        Fennel bulb, halved. cored and sliced into 1/4-inch strips
3 medium                   Shallot, sliced thin
1                                 Asparagus, 1-1/2" slice
3 tablespoons             Butter
2                                 Tangerine, 1/2 teaspoon finely grated zest, peeled, 1/4-inch thick pieces
10 medium                 Fresh oregano,
                                   Salt and ground black    pepper
1/2 cup                       Dry white wine
2                                 Halibut, Atlantic, fresh, about 6 ounces each

1. Preheat stove a 450 deg.
2. Combine oil, fennel in pan and cook. Cook until fennel has started to wilt. 
3. Put microwave a butter, about 30 seconds. Combine butter, shallots, zest, garlic, oregano, tangerine, salt and pepper in small bowl.
4. In 24" X 16" parchment paper fold in half and cut in a semi-circle.  Open the parchment paper and put all ingredients inside.  Fold the edges of the paper to seal closed.
5. Put the parchment in a rectangular pan and put it it the stove for twenty minutes at 450 degrees. Carefully use a scissor to open. 
6. Keep in the parchment paper while eating.

In Parameter Before Cook

Cooked Halibut

I USE ONLY MY LEFT HAND!!!