Recipes that appear in Idea Alley have not been tested by the Arkansas Democrat-Gazette.
"This recipe is for Wade Bratton. I never ate at Granoff's but this sounds similar," writes an unidentified reader.
Editor's note: The recipe was submitted in grams and milliliters. I have converted it to American measures.
Cheesy Haddock and Potato Bake
1 1/4 pounds small new potatoes, scrubbed
Salt
1 pound fresh haddock OR skinless, smoked haddock filets
Ground black pepper
1 tablespoon PLUS 1 teaspoon snipped fresh chives
5 ounces fish stock, hot
½ pound fresh shelled or frozen peas
½ pound leeks, trimmed and thinly sliced
2 ounces sharp cheddar cheese, grated
Heat oven 375 degrees. Grease a shallow baking dish; set aside.
Bring a kettle of water to a boil.
Put the potatoes in a saucepan, add a generous pinch of salt, cover with boiling water and heat on high until water returns to a boil. Reduce heat and simmer 10 minutes or until potatoes are almost tender. Drain.
Using kitchen scissors, cut the fish into large chunks and arrange in the prepared baking dish. Season with ground black pepper and sprinkle over the chives. Pour in the hot stock, and scatter with the peas and leeks.
Thinly slice the parboiled potatoes and arrange in an even layer over the fish and vegetables. Season again with ground black pepper. Cover with a lid or greased kitchen foil and bake 30 minutes.
Remove the dish from the oven and increase the oven temperature to 450 degrees. Sprinkle the cheese over the potatoes, then return the dish to the oven and bake 5 to 10 minutes more or until crisp and golden. Serve immediately.
Makes 4 servings.
Carol Arrington shares this recipe for orange slice cookies for Faye Carroll.
Orange Slice Cookies
1 (16-ounce) package orange slice candy (if you can't find a 16-ounce package, buy two 10-ounce packages)
1 1/4 cups all-purpose flour, divided use
1½ cups light brown sugar
½ cup shortening
2 eggs
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
½ cup shredded coconut
½ cup chopped pecans
Heat oven to 350 degrees.
Cut orange slice candy into small pieces, (dip scissors or knife in hot water between cuts to make cutting easier). I cut each piece of candy in three slices then cut into smaller pieces. Toss sliced candy with 1/4 cup of the flour to keep the pieces from sticking together.
In a mixing bowl, beat brown sugar and shortening until light and creamy, add eggs and mix well.
Sift the remaining 1 cup flour with the baking soda, baking powder and salt. Add to creamed mixture.
Stir in orange slice candy along with the coconut and nuts.
Mix well.
Line an 11-by-17-inch cookie sheet with parchment paper or use a baking stone.
Form dough into 1-inch balls and place on cookie sheet or baking stone, pressing down with fork to flatten.
Bake 13 minutes or until lightly browned. Be careful not to overbake. Cool cookies on a rack.
REQUESTS
• Spicy Creole sauce like that served at former Your Mama's Good Food in Little Rock for Glen Chase. The sauce was light and somewhat chunky.
• Confetti dip and smoked sausage and white bean soup like those from the Market at Capers Restaurant for Barbara Garot.
• Orange rolls like they have at the Crumpet Tea Room in Northwest Arkansas for Erin Valentine.
Send recipe contributions, requests and culinary questions to Kelly Brant, Idea Alley, Arkansas Democrat-Gazette, P.O. Box 2221, Little Rock, Ark. 72203; email:
kbrant@arkansasonline.com
Please include a daytime phone number.
Food on 03/01/2017