Designed with the smaller household of two in mind, the recipe for these delectable Goat Cheese and Basil Pesto Stuffed Chicken Breasts is easily scalable to the number of servings required. So, for example, if you need four servings, simply double the ingredients called for in the recipe. Continue reading Goat Cheese and Basil Pesto Stuffed Chicken Breasts
These Custard Sandwich Cookies bear some resemblance to those that many know as Melting Moments, my recipe for which can be found here. The primary difference between these Custard Sandwich Cookies and Melting Moments is that the latter contains cornstarch giving the cookies what is commonly known as a “short”, ever-so-slightly crisp, texture while the Custard Sandwich Cookies contain vanilla custard powder that gives them a wonderful soft, creamy, and slightly crumbly texture as well as additional flavor and a more yellowish color. Continue reading Custard Sandwich Cookies Recipe
It’s St. Patrick’s Day as I write this post so why not create and serve a delightful St. Patrick’s Day Grazing Board filled with all kinds of green, orange, and white snacking foods! Continue reading St. Patrick’s Day Grazing Board
Sharper and with a tangier taste than lemon curd, lime curd (in its natural state) is a slightly duller color than the traditional lemon curd with which most people are probably more familiar. One would think lime curd would automatically have a lime green color but this is not the case as the juice from limes is actually a very pale bland color. I added just a touch of green gel icing coloring to brighten up the curd and give it a pretty lime green color, more consistent to what might be expected of the appearance of a lime curd. Continue reading Luscious Lime Curd Recipe
This self-saucing Clementine Sponge Pudding, baked in a bain marie, consists of a lovely citrus-flavored sauce topped with a light-as-air sponge cake. The pudding is proportionately sized for two servings making it ideal for the small household. Continue reading Clementine Sponge Pudding for Two
As I write this post, it is a statutory holiday known as Islander Day here in Prince Edward Island. As such, I thought it would be an appropriate time to showcase my small collection of PEI commemorative cups and saucers. Continue reading An Islander Day Cream Tea
These powerhouse Roasted Peanut and Mocha Energy Bars are a substantial snack. They are a great pick-up snack anywhere and any time. Continue reading Roasted Peanut and Mocha Energy Bars Recipe
Some may know this old-fashioned bread simply as “Porridge Bread” because of its rolled oat content. Rustic Oatmeal Bread is a hearty bread that has a soft, chewy texture. It’s ideal as a sandwich bread, makes fabulous toast, is great for French toast and, heck, it’s just fine slathered with butter or molasses! Continue reading Rustic Oatmeal Bread Recipe (aka Porridge Bread)
These tasty Tuna Stuffed Potatoes are the full meal deal. With a filling of potato, tuna, egg, and cheese, all encased in potato shells, these twice-baked potatoes make a great lunch all on their own. Continue reading Tuna Stuffed Potatoes Recipe
Today marks nine years since I began My Island Bistro Kitchen food blog. Regular followers of my food blog and social media channels will know of my love for anything and everything to do with afternoon tea! So, it would only seem fitting that my focus for celebrating this milestone would be a celebratory afternoon tea. Of course, in my case, it’s any reason at all to enjoy afternoon tea! Continue reading Teatime to Celebrate 9th Blogiversary
At least once a week, I have fish. Haddock is a favorite and while I like it simply pan-fried in butter, sometimes I like to dress it up and, on those occasions, I make Baked Haddock au Gratin.
Awhile ago, I canvassed my food blog followers to see if there was interest in smaller sized recipes for one or two servings and there was sufficient interest so I indicated I would, from time to time, develop and post recipes for this particular demographic. This haddock recipe is sized for two servings but is easily doubled if four servings are needed.
I have also tested this recipe by baking it from frozen state (in baking dishes that go from freezer to oven safely) and it turns out fine so it is one that I now have on hand in my freezer for when I want a dressed up haddock dish. Everything but the cheddar cheese goes on to the dish before it is frozen. Note that, if baking the fish from frozen state, additional baking time beyond what is stated in the recipe will be required. If you are planning to freeze this dish for baking later, make sure you use fresh fillets, not fish previously frozen.
This is not an overly complicated recipe. The sauce basically consists of chicken stock, whipping cream, milk, and Dijon mustard with onion, celery, red pepper, and mushrooms sautéed in butter for flavor and all thickened with flour. The dish is then baked in the oven with a breadcrumb and cheddar cheese topping. This recipe can be made gluten-free by using gluten-free 1-to-1 baking flour as the thickener and by using gluten-free breadcrumbs for the topping.
My preference is to use individual au gratin dishes for this recipe for several reasons. First, it keeps the fish intact. Haddock is a fragile fillet and breaks apart very easily. Baking it in an individual serving dish keeps it altogether so the fish serves well and is not all broken apart when plated. It is simply served right in the dish in which it was baked. Second, this sauce is rich and it needs to cover the fish completely so, if using a larger baking dish to bake the two fillets together, make sure the pan is just large enough to accommodate the fillets as there is only adequate sauce for the two fillets. If the sauce runs off the fish (which it will) into the bottom of a pan, it will be spread too thin and may burn and the lovely flavorful sauce will be lost.
The fillets can certainly be baked together in a slightly larger au gratin dish for two. Alternatively, if you don’t have suitably sized au gratin dishes, a baking pan the size of what is used in a toaster oven would likely work for two fillets (e.g., typically an 8”x6” pan) or a 10”x5” baking dish could also work. The other reason I like to use individual baking dishes is that, for presentation purposes, it allows for plating the meal to look like restaurant quality as each individual has their own serving dish (remember, we do eat with our eyes first)!
While I have used haddock in this recipe, any white fleshed fish fillets can be substituted with the sauce.
[Printable recipe follows at end of post]
Ingredients:
2 haddock fillets, each apx. 5-6 oz (fresh or thawed, if frozen)
Garlic salt (apx. ½ tsp or to taste)
Freshly ground black pepper
1/3 cup chicken stock
1/3 cup whipping cream (36% MF)
¼ cup milk
1 tsp Dijon mustard
1 tbsp butter, melted
1½ – 2 tbsp butter
2½ tbsp finely chopped onion
2½ tbsp finely chopped celery
3 tbsp finely chopped red pepper
1/3 cup sliced white button mushrooms (about 1 oz)
2 tbsp all-purpose flour (or gluten-free 1-to-1 baking flour, if required)
1/3 cup fine breadcrumbs (gluten-free, if required)
2½ tbsp finely grated Parmesan cheese
½ tbsp butter, melted
1/3 cup grated old or medium Cheddar cheese
Paprika (optional)
Green onions and/or slices of orange or lemon for garnish (optional)
Method:
In small bowl, combine the chicken stock, whipping cream, milk, Dijon mustard, and 1 tbsp melted butter. Set aside.
Chop and measure vegetables and grate cheeses.
Preheat oven to 350°F.
Grease two individual-sized au gratin dishes (or a small shallow baking dish just large enough to arrange the fillets in a single layer). Sprinkle fish fillets with garlic salt and pepper. Arrange one fillet in each au gratin dish or single layer if using one baking dish for the two fillets. Note, in order to get the fish fillet to fit in the single au gratin dishes, an end of each fillet may need to be cut off and arranged alongside fillet in au gratin dish. Set aside.
Melt 1½ – 2 tbsp butter in saucepan over medium-high heat. Add the onions, celery, red pepper, and mushrooms. Cook the vegetables just until they are barely tender, stirring frequently (apx. 3 minutes).
Sprinkle flour over the vegetables and stir to combine. Cook for a few seconds, stirring to prevent scorching, then reduce heat to medium low and gradually add the whipping cream and chicken stock mixture. Stir constantly to prevent scorching. Continue cooking until sauce starts to thicken, apx. 1 minute. Add the Parmesan cheese and stir until melted, about 1 minute longer or until sauce is thickened to desired consistency.
Spoon sauce equally over each fillet, covering all areas of the fish completely. Combine the breadcrumbs and the ½ tbsp melted butter. Sprinkle mixture equally over fillets. Place au gratin dishes on foil-lined rimmed baking sheet in case sauce should bubble over. Bake for apx 20-24 minutes, or until breadcrumbs are browned, sauce is bubbling, and fish is thoroughly cooked and flakes easily when tested with a fork. Note that baking times may vary due to size and thickness of fillets.
Sprinkle cheddar cheese over each fillet and return to oven for 1½ – 2 minutes, just until cheese is melted.
Let fish stand for 5-10 minutes to allow sauce to set before serving. Sprinkle each fillet with paprika and garnish with sliced green onions and an orange or lemon slice, if desired.
Serve with choice of potato or rice, and a favorite side of vegetable(s), steamed or stir-fried.
Yield: 2 servings
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Printable Recipe
Grease two individual-sized au gratin dishes (or a small shallow baking dish just large enough to arrange the fillets in a single layer). Sprinkle fish fillets with garlic salt and pepper. Arrange one fillet in each au gratin dish or single layer if using one baking dish for the two fillets. Note, in order to get the fish fillet to fit in the single au gratin dishes, an end of each fillet may need to be cut off and arranged alongside fillet in au gratin dish. Set aside.
Sprinkle flour over the vegetables and stir to combine. Cook for a few seconds, stirring to prevent scorching, then reduce heat to medium low and gradually add the whipping cream and chicken stock mixture. Stir constantly to prevent scorching. Continue cooking until sauce starts to thicken, apx. 1 -2 minutes. Add the Parmesan cheese and stir until melted, about 1 minute longer or until sauce is thickened to desired consistency.
Spoon sauce equally over each fillet, covering all areas of the fish completely. Combine the breadcrumbs and the ½ tbsp melted butter. Sprinkle mixture equally over fillets. Place au gratin dishes on foil-lined rimmed baking sheet in case sauce should bubble over. Bake for apx 20-24 minutes, or until breadcrumbs are browned, sauce is bubbling, and fish is thoroughly cooked and flakes easily when tested with a fork. Note that baking times may vary due to size and thickness of fillets.
Serve with choice of potato or rice, and a favorite side of vegetable(s), steamed or stir-fried.
Yield: 2 servings
My holiday table is inspired by the hydrangea in my backyard. I was able to cut the hydrangea before it matured and turned brown.
The hydrangea in the tablescape came from a white hydrangea bush. It dried this beautiful shade of green that blends well with my dining room wall color and the tabletop tree and so the hydrangea became my theme for the tablescape.
The key to achieving a custom-designed tablescape is to strategically plan the look and make it cohesive. This can be done by first choosing a theme and color scheme for the table. I find, once I have selected a theme, it keeps me focused in the tablescape creation.
In this tablesetting, I have chosen a somewhat casual, relaxed theme that focuses on elements from my garden. Because, the hydrangea has turned a pretty shade of green, I have chosen the neutral green as my main color supported by gold, ivory, and white accents.
Before I buy anything for a tablesetting, and to achieve a tablescape that looks curated and custom made, I start by looking around the house to see what I already own or have available in the garden or backyard that can be incorporated into the tablescape. Nothing new was purchased for this tablesetting. I have had the gold trees and baubles for years and re-purpose them to wherever I need them each Christmas. Integrating items you already own creates a curated look, makes the setting more personal and, of course, it’s more economical.
When constructing a tablescape, piece by piece, directly on the table, I recommend starting with an unset table. You don’t want to be touching glassware with your arm and potentially knocking glasses over, causing breakage, as you try to reach into the center of the table to place items in the tablescape. Also, if there are pine or fir needles (fresh or faux), glitter, etc., involved, those will inevitably find their way on to plates and napkins and into glasses and, well, that’s just not the kind of garnish guests want to see in or on their food and drink! It’s just awkward to try and create a tablescape amidst placesettings. If you need to have parameters set for the spacing of the tablescape itself, I suggest setting the charger plates at each placesetting as markers. These can then be cleaned before the actual plates to be used for food are added.
Sometimes, I leave the table bare and other times I use a tablecloth such as the vintage Irish linen white tablecloth I have used in this setting. I find the white makes a great canvas for the elements of the tablescape to stand out.
One of the most important factors to consider when constructing a tablescape is its height. For the comfort of guests, and to enable them to communicate across the table during the meal, keep the height of the tablescape below the eyeline of seated guests.
For this tablescape, I started with a couple of good quality large faux greenery piks placed end-to-end in the center of the table. This provided the anchor base and shape, added depth and fullness, and also dictated the general size and expanse of the tablescape.
Next, I used an odd number of the focal point items – in this case, the three gold trees – and positioned them into place.
From there, I took the hydrangea and placed it in, around, and throughout the tablescape. There is no need to be overly fussy about keeping the hydrangea placement perfectly symmetrical. Instead, work on the flow, movement, and keeping the look natural.
Any place where I noticed gaps, I filled in with some greenery. Either fresh or faux greenery can be used. I chose freshly cut boxwood and holly from the bushes along my walkway. I opted to use just branches of holly that had no berries as there was no red connection to the tablescape and the leaves of the holly tree have such a lovely shape. Every time I step out my front door, I marvel at the stunning beauty of the holly bushes, particularly after a fresh snowfall.
I find, when creating a tablescape consisting primarily of flowers or foliage, it is best to limit the number of different kinds used. A general rule of thumb is to choose one signature flower (in this case, the hydrangea) and use a significant amount of it. This allows it to make a statement without competing with a number of other varieties of flowers. Using the boxwood and holly leaves, which are darker shades than the hydrangea, gives depth to the tablescape and also contributes to the seasonal look.
Some Christmas balls/baubles in light colors were added to inject some brightness into the tablescape and the metallics, of course, add texture, shape, and interest.
I added some ribbon here and there to connect the tablescape to the ribbon on the tabletop tree in the dining room, thus keeping the look cohesive and coordinated.
Because the hydrangea is tinder dry, I don’t want any open flame from candles on the table so have opted for battery lit gold glittery votives to give a warm glow and sparkle. A string of battery-operated twinkle lights with fine gold wire is strung throughout the arrangement to give a magical ambience to the table, particularly for evening dining.
Some brightly wrapped parcels in gold and white were placed, kitty-corner, on opposite ends of the table, adding a festive and glitzy look.
This neutral, nature-inspired tablescape is versatile enough that it will coordinate well with a number of different dinnerware choices. Here, I have set the table with plain white dinnerware (my all-time favorite!) but the tablescape will go equally well with my formal china that has enough green and gold in it to match. It will also work with my red and green plaid casual dinnerware and it would also complement my green and white vintage dishes. It’s always great when this can happen as it extends the use of the tablescape over the holiday period and the table’s look can be changed by simply switching out the dinnerware, napkins, and glassware.
I am a big fan of charger plates not only because I think they dress up a table and frame each placesetting but also because they serve the practical purpose of protecting the table linen from stains should any food find its way off a plate (it happens). The basic white dinnerware atop simple gold chargers is always elegant and sophisticated, goes with anything, and food colors pop against a white plate.
I have chosen to use white napkins with a glittery gold snowflake motif. Apart from contributing a soft textile texture to the table, the napkins connect to the gold in the tablescape and to the charger plates, again maintaining a cohesive and sophisticated look. In order to best show the motif, I have purposely used a simple flat napkin fold.
The placesettings reflect the order in which the meal will be served. In this case, the two plates and cutlery placement indicate there is a salad course followed by the main entrée. Stacking the plates gives a layered look that adds visual depth and fullness to placesettings. I have chosen glassware with lots of cut glass so that it will reflect the light and add dazzle to the table.
Setting a well-styled holiday table need not cost a lot of money. In this case, the use of free foraged natural products collected from my garden and yard provides a connection to nature and creates a neutral, yet festive tablescape.
Glamorous Gold Plated Christmas Tablesetting
Snowmen and Snowballs Tablesetting
The Christmas Rose Tablesetting
Blush Pink Holiday Tablesetting
The Christmas Greens Holiday Tablesetting
Just Hear Those Sleigh Bells Jinglin’ Tablesetting
Twas The Night Before Christmas Tablesetting
The Warmth of the Christmas Light Tablesetting
A Tartan Holiday Tablesetting
Pretty Poincettia Tablesetting
Poinsettia Trio Tablesetting
The Holiday Table
The Pink and Green Holiday Table
Purple Tablesetting for the Holidays
Christmas at My Island Bistro Kitchen
Christmas Eve Tablesetting and Dinner
Cupcake Tablescape
Evergreens and Reindeer Christmas Tablescape
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Always a favorite, this three-part square (shortbread base, topping, and icing), known simply as “Dream Square”, is a treat! Sometimes referred to as a vintage or retro square, I’m not sure it has ever been “shelved” long enough in history to put it in that category! This is a square that is, in my view, perennially in vogue. Continue reading Decadent Dream Square Recipe
This lovely Cranberry Shortbread Square with a tender, buttery shortbread crust features cranberry sauce as an ingredient in the topping. The sauce adds lovely flavor and texture making the square rich and delectable. Continue reading Cranberry Shortbread Square Recipe
I call this type of square the “three-piece suit” of squares. That’s because there are three components to the square: 1) a tender, buttery shortbread crust; 2) a topping or filling; and 3) a buttery icing. This delectable Pecan Shortbread Square is always one that calls for a second piece! Continue reading Pecan Shortbread Square Recipe
I call this quick bread the loaf with Christmas wrapped inside it! That’s because this Cranberry Orange Eggnog Loaf encompasses many of the flavors we typically associate with Christmas – the bright red cranberries, eggnog, warm spices of nutmeg, mace, and cardamom, citrus notes that come from orange marmalade, juice, and orange rind, mixed peel/citron, and pecans. It’s the perfect loaf for weekend brunch, coffee or tea break, or gift giving. Continue reading Cranberry Orange Eggnog Loaf Recipe
Less rich than a traditional fruitcake, a Dundee Cake still retains some of the elements of a fruitcake and makes a fine treat at Christmas or anytime, for that matter. It’s especially lovely as a teatime cake. Continue reading Spirited Dundee Cake Recipe
Ah, the heavenly scent of homemade classic pumpkin pie baking in the oven! Doesn’t it just tantalize the taste buds! Continue reading Classic Pumpkin Pie Recipe
The humble carrot, often the last of the vegetables to be harvested from the garden in autumn, makes a fabulous base for a smooth Cream of Carrot Soup. With its superb flavor, color, and luxuriously smooth texture, this soup is a winning combination and can be made year-round. Continue reading Cream of Carrot Soup
This elegant autumn-themed tablesetting all started with ……
………. a rustic box of faux greenery and small white pumpkins.
Sometimes, inspiration can from from seemingly simple sources as is the case with this tablesetting. I have had the rustic box arrangement for awhile. It usually spends the autumn on the island in my kitchen. But, this year, it became the inspiration for my Thanksgiving tablesetting and so has been elevated to the dining room. Other than the tiny pumpkins scattered throughout the tablescape, I bought nothing special for this tablesetting. You’ll be amazed what you can find when you shop around your own home!
In fall tablesettings, I typically choose the warm autumnal colors of yellows, reds, rusts, and golds but, this year, I’ve opted to go with muted earthy tones – greens, whites, and browns, principally. One thing I recommend in tablesettings is to keep the number of colors introduced to no more than three. Any more and the table can start to appear chaotic.
I have intentionally left the table bare with no tablecloth in order to allow the maple wood of my dining room table to form the canvas for the tablesetting. Letting the wood of the table be part of the tablesetting is in keeping with the earthy look. To frame the centerpiece, I have opted to use a short white runner. It gives a base, is unobtrusive, and it defines and contains the size of the tablescape.
While the box of greenery and pumpkins is an autumn arrangement in itself, had it been the sole item in the center of the table, it would have looked isolated and that it had just landed there with no supporting or grounding items.
To take a pre-made arrangement and give it a custom look, it needs some supporting actors that will draw the eye down the length of the table’s center. These connectors include small white pumpkins, pinecones, green leaves, and white votives. No need to be fussy or overly precise about the placement of these items. As the tablescape builds, places needing a “filler” will reveal themselves. Care, however, needs to be taken to ensure the table is not overloaded.
I am a fan of layers of lighting. In this case, two layers are used – tall, neutral-colored, tapers flanking the core centerpiece and then lower lights, in the form of votives for soft glow, interspersed here and there throughout the tablescape. Adding layers of light ensures a glow from all angles of the tablescape and candles always contribute to the ambiance.
Adding a place card to each placesetting adds a touch of sophistication and personality to a table. Additionally, it allows the host/hostess to identify where they want guests to be seated and there can be several reasons why the strategic placement of dinner guests could be important at a dining event, even a casual or informal one.
Formal placecards are not always necessary, especially for more informal occasions. Here, the place card is a simple leaf upon which the guest’s name is printed. The addition of a small cone provides a stand for the leaf and, along with a sprig of greenery, maintains the tablesetting color scheme and earthy theme.
Silver charger plates frame each placesetting. Silver is on the cool spectrum so is in keeping with the overall cool-toned tablescape. Charger plates, of course, ground and define a placesetting as well as lend an air of sophistication and style to the table.
White dinnerware is most often my “go-to” for tablesettings because it matches everything and food looks great on white.
The miniature soup tureens are a favorite and they add height, interest, and style to each placesetting. They also double as a holder for the napkin, folded into the Bird of Paradise fold.
Using glassware that has lots of cuts in it is a great way to add sparkle to the table whether the light that causes the sparkle comes from natural sunlight or, in the evening, through the glow of candlelight.
This tablescape makes use of typical seasonal foliage and pumpkins but in more toned-down hues. No matter what is on the menu, this table has all the ingredients for a festive autumnal meal.
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Thanksgiving Tablesetting
Thanksgiving Tablescape
Autumn-themed Thanksgiving Tablesetting