New York Live

Anne Burrell's "Worst Cook" Menu

Updated 7:13 PM EDT, Wed, Feb 3, 2010

Recipes from Food Network's Anne Burrell

 

Halibut in Cartoccio

2 zucchini, green part only, julienned
1 small butternut squash, top part only, peeled and julienned
1 pint Brussels sprouts, leaves pulled apart
1 large leek, julienned
Extra-virgin olive oil
1 tablespoon picked thyme leaves
Kosher salt
4 (6-ounce) halibut fillets
4 slices lemon
2 cups dry white wine

Special Equipment: Parchment paper

Fold 4 (9 by 13-inch) pieces of parchment paper in half and starting at the top of the fold, cut a large half circle from the paper. When the fold is opened it should be a full circle. It is okay if it is not a perfect circle—a heart shape is even better. Reserve.

In a bowl combine the zucchini, butternut squash, Brussels sprouts and leeks. Toss generously with olive oil and season with the thyme leaves and salt. Oil and salt the halibut as well.

Preheat the oven to 500 degrees F.

Open the parchment paper circles (or hearts) and brush the paper with olive oil leaving a 1-inch border around the edge.

Divide the seasoned vegetables between the 4 papers, placing them in the center just above the crease. Lay the fish fillets on top of the vegetables and place a lemon slice on top of each fish fillet. Fold the paper over the fish. Working from 1 end of the parchment to the other fold the bottom of the paper over the top to crease and seal the packets. The closure needs to be very secure so the steam will not escape during the cooking process. Before the package is completely sealed, carefully add 1/2 cup wine in each then seal. Bake in the preheated oven for 8 to 9 minutes.

Remove the fish from the oven, place on serving dishes and serve immediately. Have each diner slice open their own parchment package so they can get the full effect of the burst of aromatic steam that will be released from the package.

Yield: 4 servings
Prep Time: 25 minutes
Cook Time: 8 to 9 minutes
Inactive Prep Time: 8 to 9 minutes
Ease of preparation: easy

Sauteed Swiss Chard with Bacon

Olive oil, for pan
1 cup diced bacon, 1/4-inch dice
2 cloves garlic, smashed
Pinch crushed red pepper flakes
1 bunch Swiss chard, stems removed and cut into 1/2-inch lengths, leaves cut into 1 1/2-inch lengths
1/2 cup chicken or vegetable stock
Kosher salt

Coat a large saute pan lightly with olive oil and add the diced bacon, garlic, and crushed red pepper. Bring the pan to medium-high heat. When the garlic has turned a lovely golden brown, remove from the pan and discard.  At this point the bacon should start to become brown and crispy. Add the Swiss chard stems and the stock and cook until the stock has mostly evaporated. Add the Swiss chard leaves and saute until they are wilted. Season with salt.

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 10 minutes
Ease of preparation: easy

Chef Anne Sparkler

1-ounce Aperol
5 ounces Prosecco
Lemon Twist

Fill a tall wine glass about halfway with ice. Pour in the Aperol and then the Prosecco. Garnish with a lemon twist.

Try not to drink too many!!

Yield: 1 serving
Prep Time: 5 minutes
Ease of preparation: easy

Bananas Flambee

1/2 stick butter
1/2 cup brown sugar
Pinch ground cinnamon
2 bananas, sliced in rounds and tossed with the juice of 1/2 a lemon
1/2 cup dark rum (recommended: Meyers)
Vanilla ice cream

Melt the butter gently in a large saute pan. Add the brown sugar and stir to combine. Add the cinnamon and cook until the mixture is thick and bubbly. Toss in the bananas.

Turn the heat up to high, pull the pan off the burner and add the rum and tip into the flame to allow the flame to "JUMP" into the pan and set on fire! Do this carefully and respectfully but have fun, it's all about the show.

Spoon over ice cream and try not to eat it all yourself.

Yield: 2 servings
Prep Time: 5 minutes
Cook Time: 5 minutes
Ease of preparation: easy
 

First Published: Jan 29, 2010 9:39 AM EDT

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