Arlene always took pride in being a home cook who made tasty everyday recipes that anyone could cook for their families. But she also had an appreciation for great restaurants, great food, and the skilled chefs who make it.
In this 2-part series from 2005, Arlene visits Westmoreland County Community College to meet some very talented students in the school’s culinary program. Bringing the At Home cameras into the school’s professional kitchens, Arlene joins student Valerie Kinnan as she makes unstuffed peppers and student Wendi Leonida makes tilapia with cream sauce.
Be sure to join us for Part 2!
Tilapia with Creamy Caper Sauce
Ingredients
- 4 Tilapia fillets, skinless (or flounder or catfish)
- 1/3 cup flour reserve 1 Tbsp for sauce
- 2 tsp garlic powder
- 1/4 tsp ground black pepper
- 1/2 tsp salt
- 2 Tbsp olive oil
- 2 Tbsp butter
- 1 1/2 Tbsp chopped shallots or regular onion
- 1 1/2 Tbsp minced garlic
- 1 Tbsp capers
- 1/3 cup white wine
- 1/3 cup chicken stock
- 2 tsp lemon juice
- 1 pint heavy cream at room temperature
- 1 Tbsp shredded Romano cheese
- salt and pepper to taste
- garnish with fresh diced tomato and chopped parsley
Instructions
- Combine flour, garlic powder, salt and pepper on a plate.
- In a saucepan (preferably stainless steel), heat oil and butter over medium-high heat. If butter bubbles too much, turn down temperature. Cover fish with flour mixture, tap off extra flour, and cook in pan approximately 3-5 minutes on each side depending on thickness of fillet. Add extra oil if the pan starts to look dry. Cooking will continue once removed from heat, so be careful not to overcook. Take cooked fish out of pan and set aside.
- Add shallots to oil (approximately 1 tablespoon), and cook for 1 minute. Then add minced garlic and capers. Add 1 tablespoon reserved flour directly after you stir in garlic and capers. Stir continuously and cook for 1-2 minutes over medium heat. Add wine, chicken stock, and lemon juice. Cook for a few minutes until thick, then add cream. Whisk until completely combined and add Romano cheese. Simmer for a few minute,
Unstuffed Peppers
Ingredients
Meat mixture
- 3 green peppers
- 1 1/2- 2 lbs ground beef
- 1 cup cooked white rice may be prepared the day before
- 1/2 cup chopped onion
- 1 egg
- 1 clove garlic, chopped optional
- 1/8 tsp black pepper
- 1 1/2- 2 tsp Italian seasoning
Sauce
- 2 cans tomato soup (10.75 oz, each)
- 2 tomato soup cans water
- 1/8 tsp black pepper
- 1/8 tsp salt 1
- 1 tsp Italian seasoning
Instructions
- Preheat oven to 375 degrees. Spray roasting pan with cooking spray.
- Wash peppers; cut off tops and remove seeds. Cut into quarter size pieces. Place in bottom of pan.
- In a large bowl, mix together ground beef, cooked white rice, onion, egg, garlic, black pepper, salt and Italian seasoning. Mix well. Form mixture into 10 to 12 meatballs and place on top of green peppers.
- In the same bowl, whisk together soup, 2 soup cans water, black pepper, salt and Italian seasoning. Pour over meatballs. Cover and place in preheated oven. Bake for 1 hour to 1 hour 15 minutes, or until cooked thoroughly. Serve with mashed potatoes, if desired. Makes 5-6 servings. Enjoy!
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