Q. My husband and I enjoy eating at Rino’s Ristorante in Coral Springs. We love the sea bass they serve. Can you please ask the chef for the recipe? — Leslie Norkin, Coral Springs
A. I asked for the recipe for Chilean Sea Bass, and it was given graciously, thanks to chef Rino Balzano of Rino’s Ristorante, 7679 W. Sample Road, Coral Springs, 954-255-0071. Chef Rino tells me that although this is a fairly easy recipe, it is a favorite with his customers.
The recipe calls for crushed tomatoes from Italy. Look for the Pomi brand packaged in boxes and carried in some supermarkets as well as gourmet food stores. If you can’t find the crushed, the chopped can be substituted. We also tried the same recipe using fresh tomatoes, which we coarsely chopped in the food processor. They were equally delicious.
You will want to buy your sea bass from a reliable fishmonger to be sure it is fresh and cut to less than 3/4-inch thick. Sea bass is a medium-firm fish whose moderate flavor makes it a perfect foil for baking under a blanket of crushed tomatoes seasoned with garlic, fresh basil, oregano and Italian capers. The result is tender, moist, savory seafood.
Add cinnamon to your cheesecake
Q. I am trying to find a recipe from Ebbengers, a Brooklyn, N.Y., bakery that closed years ago. The recipe was for a Cinnamon Cheesecake. If this recipe could be found it would be greatly appreciated. — Debbie Steppe, Margate
A. The original recipe for Cinnamon Cheesecake came from a foodie friend in Connecticut who knew my love of this rich dessert. Not happy with having cinnamon sprinkled only on the top, I added a bit to the crust. Then, thinking I’d make it even more cinnamony the next time I make it, I added some to the filling. Some tasters thought that was too much. You decide.
Chocolate cheesecake a holiday treat
Q. I used to have a recipe for a Chocolate Cheesecake that my family loved. I was hoping to make it for Christmas Eve when some of those family members will be here. I do remember the chocolate used in it was melted Nestle’s semi-sweet chocolate morsels. It may have been a Nestle recipe. — Nell Johnson, Pompano Beach
A. I’m happy I received Johnson’s letter in time to include a favorite Chocolate Cheesecake recipe in this before-the-holiday column. It’s made with the melted semi-sweet chocolate morsels she mentions. This is a reminder that I do work several weeks ahead, so if you are looking for a recipe for an event or celebration that is coming up, it is necessary to get your requests to me several weeks ahead of that date.
Dip your shrimp in marmalade sauce
Q. In the middle to late ’50s, my parents always took me to the Chesapeake restaurant near Miami airport and jai-alai. The chef made a wonderful sauce to dip my fried shrimp in. It had a fruity flavor, maybe cranberry or orange, but I’m not sure. We still eat a lot of fried shrimp and it would please me very much to make this dip. Anything you can dig up would be appreciated. — Maggie Craig, Hollywood
A. One of the best fruity flavored shrimp dipping sauces, and one of the simplest, is Marmalade Dipping Sauce. We discovered it years ago at a small seafood restaurant in Connecticut. It has been a favorite of ours, especially with fried shrimp. It is pleasantly sharp with mustard and horseradish.
Some hot soups are just as good cold
Q. On a recent cruise, I had the pleasure for the first time of having fruit soups that were served cold. I wonder if you would be able to obtain any recipes for pear, melon and/or cucumber soups. — Marion Heller, Margate
A. In my cookbook, The Low-Cholesterol Food Processor Cookbook (Doubleday, 1980; out of print), I offered several recipes for cold fruit and cucumber soups. A favorite was a simple Cold Melon Soup. Make sure your melon is ripe.
You may also have discovered that some hot soups are just as good cold. So refrigerate the leftovers. The best ones are those made with little or no meat and oil rather than butter.
Send your questions (be sure to include phone number) to You Asked for It, Sun-Sentinel, 200 E. Las Olas Blvd., Fort Lauderdale, FL 33301-2293. Or send an e-mail with your full name, address and telephone number to with “You Asked for It” in the subject line. Personal replies are not possible.
ENTREE
RINO’S CHILEAN SEA BASS
YOU NEED TO SERVE THIS WITH NOTHING MORE THAN A GREEN SALAD AND SOME CRUSTY ITALIAN BREAD.
2 (8-ounce) Chilean sea bass fillets, each a scant 3/4-inch thick
Salt and fresh-ground black pepper, to taste
3 tablespoons olive oil
4 large garlic cloves, crushed
2 cups crushed canned or fresh tomatoes
10 large fresh basil leaves, julienned
1/2 teaspoon dried oregano leaves
1 tablespoon small capers
1/2 cup fish stock (we used half a Knorr Fish Bouillon cube dissolved in 1/2 cup boiling water; the cube is the size that makes 2 cups broth) plus more as needed
Preheat oven to 325 degrees. Sprinkle sea bass fillets with salt and pepper; set aside.
In an ovenproof skillet, heat oil over medium heat. Saute garlic about 1 minute or until fragrant. Place fillets on top. Spoon tomatoes over fillets. Sprinkle with basil, oregano, capers, salt and pepper.
Carefully drizzle about 3 tablespoons fish stock over and around fillets. Let mixture come to a simmer. Then place in middle of oven and bake 15 to 20 minutes, or until sea bass is just cooked through and tomatoes are bubbling. If, by chance, mixture seems to be dry, add additional fish stock. (We did not use any more than the original 3 tablespoons.) Makes 2 servings.
Per serving: 479 calories, 51 percent calories from fat, 27 grams total fat, 99 milligrams cholesterol, 4 grams saturated fat, 48 grams protein, 11 grams carbohydrates, 2 grams total fiber, 428 milligrams sodium.
SAUCE
MARMALADE SAUCE
THIS IS ENOUGH FOR ABOUT A DOZEN LARGE SHRIMP. YOU JUST NEED A QUICK SWIPE THROUGH THE SPICY HORSERADISH AND MUSTARD COMBINATION SO YOU DON’T USE A LOT WITH EACH SHRIMP. YOU WILL WANT TO MAKE THIS AT LEAST AN HOUR AHEAD AND STORE IT COVERED AND REFRIGERATED SO FLAVORS BLEND.
1/2 cup orange marmalade
2 teaspoons stone-ground mustard (use one with whole-grain mustard seeds such as Inglehoffer)
1 teaspoon prepared horseradish
Dash salt
In a nonreactive small bowl, stir all the ingredients together well. Refrigerate for at least an hour to mingle the flavors. Makes about 1/2 cup.
Per (1-tablespoon) serving: 50 calories, no calories from fat, no fat, no cholesterol, no saturated fat, .12 gram protein, 13 grams carbohydrates, .10 gram total fiber, 51 milligrams sodium.
DESSERT
CINNAMON CHEESCAKE
THE CINNAMON IN THE FILLING IS OPTIONAL. SOME TASTERS LIKE IT, SOME PREFER TO HAVE CINNAMON ONLY IN THE CRUST AND TOPPING. THIS IS BEST MADE A DAY BEFORE SERVING SO IT CHILLS COMPLETELY.
Graham Cracker Crust:
1 1/2 cups graham cracker crumbs
1/2 cup (1 stick) butter, melted
1/4 cup sugar
1/4 teaspoon ground cinnamon
Cheese Filling:
2 (8-ounce) packages cream cheese, at room temperature
1/2 cup sugar
3 large eggs
1/4 teaspoon ground cinnamon, optional
Almond-Cinnamon Topping:
1 1/2 cups sour cream
1 cup sugar
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
2 teaspoons toasted slivered almonds*
To make crust: Preheat oven to 350 degrees. Mix all ingredients together well and press onto bottom of a 9-inch springform pan. Bake in center of oven 5 minutes. Let cool.
To make filling: In a mixing bowl, beat cheese on medium speed of an electric mixer until fluffy. Add sugar, then eggs and beat until smooth. Beat cinnamon in last, if using.
Pour into prepared crust and bake in center of the oven 25 to 30 minutes, or until just firm in center.
To make topping: Mix sour cream, sugar and vanilla together. Spoon onto warm cake and sprinkle with cinnamon. Return to oven and bake another 10 minutes. Cool, then refrigerate until chilled through. Spinkle with almonds just before serving. Makes 12 servings.
Per serving: 438 calories, 58 percent calories from fat, 28 grams total fat, 134 milligrams cholesterol, 18 grams saturated fat, 6 grams protein, 40 grams carbohydrates, .42 gram total fiber, 226 milligrams sodium.
*To toast almonds: Place on a baking sheet and toast in a preheated 350-degree oven 8 to 10 minutes, or until golden brown.
DESSERT
Chocolate Crumb Crust:
1 1/2 cups crushed chocolate wafer cookies
1/3 cup butter, melted
3 tablespoons sugar
1/4 teaspoon fresh-grated nutmeg
Cheese Filling:
3 (8-ounce) packages cream cheese, at room temperature
1 cup sugar
3 large eggs
1 (12-ounce) package semi-sweet chocolate morsels (we use 2 cups Nestle morsels)
1 teaspoon pure vanilla extract
1/8 teaspoon salt
1 cup sour cream
To make crust: Preheat oven to 350 degrees. Mix all ingredients thoroughly and press onto bottom and about 1/2 inch up side of a 9-inch springform pan. Refrigerate while making filling.
To make filling: Beat cream cheese on medium speed of an electric mixer until fluffy. Add sugar, then eggs and beat until smooth. Add remaining ingredients and again beat until smooth. Pour into prepared crust and bake in center of oven about 1 hour or until cheesecake is just firm in the center. Cool on a wire rack. Remove side, cover and refrigerate overnight. Makes 16 servings.
Per serving: 419 calories, 61 percent calories from fat, 28 grams total fat, 105 milligrams cholesterol, 18 grams saturated fat, 7 grams protein, 36 grams carbohydrates, 1 gram total fiber, 222 milligrams sodium.
SOUP/APPETIZER
MY COLD MELON SOUP
YOU CAN SEASON THIS REFRESHING SOUP WITH GROUND CINNAMON, GINGER, NUTMEG OR MACE. EACH IS A LITTLE DIFFERENT BUT ALL ARE GOOD. YOU WILL NEED A FOOD PROCESSOR OR A GOOD BLENDER TO MAKE THIS RECIPE. 1 (2-pound) ripe cantaloupe or a combination of cantaloupe, honeydew and/or crenshaw
1/2 teaspoon ground cinnamon, ginger, nutmeg or mace plus more to taste
2 1/2 cups fresh orange juice
2 tablespoons fresh lemon or lime juice
Chopped fresh mint or mint sprigs, for garnish or 2 tablespoons toasted slivered almonds*
Remove rind and seeds from melon(s) and cut into 11/2-inch chunks. In a food processor fitted with the metal blade, place melon (about 11/2 cups at a time for a small processor, or you can divide the amount in half for a food processor whose workbowl measures 7 inches or more); puree until smooth. Empty into a nonreactive large bowl. Add spice to last batch in workbowl.
Whisk orange juice and lemon or lime juice into puree and chill several hours, covered. Whisk again before serving.
In summer, we sprinkle each serving with mint, but in fall and winter we top soup servings with almonds. Makes 6 servings.
Per serving: 84 calories, no calories from fat, no fat, no cholesterol, .07 gram saturated fat, .84 gram protein, 20 grams carbohydrates, .86 gram total fiber, 8 milligrams sodium.
*To toast almonds: Place on a baking sheet and toast in a preheated 350-degree oven 8 to 10 minutes, or until golden brown.
