Page 28 - Outstanding Women Friendly Physicians (2)

Recipe Corner

Fresh Lavender, Mint Tarratini

This fresh concoction is like sitting in a Lavender Garden for Happy Hour ...you could just fall
asleep after and have sweet technicolor dreams...that's after your cocktails of course!!!!
4 cups Steeped Fresh French Culinary Grade Lavender Buds
4 cups Freshly Brewed Mint Ice Tea
1/2 cup Simple Syrup
Premium Vodka..(I prefer Grey Goose or Belvedere.... or you may use Organic if desired)
Fresh Sliced Ginger (sliced on mandolin preferred)..for garnish
Fresh large sprigs of Tarragon for garnish
Large Martini Shaker packed almost 2/3 full of ice cubes...(keep in freezer until ready to use)
Mix all and shake for 40-50 seconds till nice and chilled and thoroughly infused.
Pour into Chilled..I mean Freezing Chilled Martini Glasses and serve!!

Tangerine Halibut

This Tangerine soaked fish is so amazingly moist, fragrant and super easy to make that
you feel like you secretly could be a Restaurant Chef!!! JUST GO WITH IT!!!
4 8 ounce fillets of Halibut (or any of your favorite white fish)
Fresh squeezed Tangerine Juice..(approximately 1 cup)
4 Tangerines peeled and sectioned
Fresh Rosemary (4 large sprigs)
Pink Himalayan Salt, Sea Salt or Kosher
Coarse Black Ground Pepper
Dash Soy Sauce (low sodium preferred)
Marinate Halibut in a bowl for 1/2 - 1 hour..(make sure all fish is covered with the mari-
nade).
Directions:
Heat a chef's skillet then add Olive Oil (about 4 Tablespoons)
Take the Marinated fish with tongs and place gently into the preheated skillet. The skil-
28 let should be quite hot and the fish should sear nicely on both sides. It should be ready
in approximately 10 minutes.
After both sides are seared and a beautifully golden brown, place the skillet with fish
and juice in the oven and bake @ 350 for about 10 minutes.
Plate the fish and Tangerines over the top of quick fry short grain brown rice or mashed potatoes (shown in picture) and garnish the fish
with a fresh sprig of Rosemary (or your favorite herb).

Fresh Fruit Cobbler
This Elegant but simple dessert will have your friends and family
begging for more!! The fragrant juicy peaches and zest from the
lemon make an unbeatable.. fresh combination and the Balsamic
glaze drizzle gives an earthy depth of flavor!
Ingredients For the filling:
5 large ripe peaches, pitted and cut into chunks
1 lemon, zested and juiced
3 tablespoons all-purpose flour
1/4 cup tightly packed brown sugar
2 tablespoons sugar
1/2 teaspoon vanilla extract
Pinch Kosher Salt Add the rest of the ingredients and stir to combine. Divide the filling
For the topping: evenly between the ramekins.
1 1/4 cups all-purpose flour For the topping:
1/2 cup rolled oats Combine all of the ingredients in a food processor except the
1/2 cup brown sugar water. Pulse until combined, this will take about 30 seconds. Add
1/2 cup sugar water, 1 tablespoon at a time until mixture is clumpy but crumbly.
1 1/4 stick cold unsalted butter, cut into pea sized pieces Top each ramekin with the topping. Be sure to loosely sprinkle the
1/2 cup sliced almonds topping and not pack it down. The idea is to look very crumbly.
Pinch kosher salt Place the ramekins on a sheet tray and bake in the preheated oven
1 to 2 tablespoons cold water for 20 to 25 minutes, or until the filling is hot and bubbly and the
Special equipment: 6 (6-ounce) ramekins topping, brown and crispy.
Directions **If desired serve in ramekins or spoon out into a nice large bowl with wide rim...like a
Preheat the oven to 350 degrees F. large rimmed soup bowl as in photo.
Top with your favorite Vanilla Ice Cream and drizzle Balsamic Glaze and a slice of
For the filling: fresh white peach or plum on top.
Toss the peaches in a large bowl with the zest and lemon juice.