Broiled Tilapia with a Yam and Potato puree

Prep time: 25 minutes

Cook time: 15 minutes (for multi-taskers) 20-25 minutes (for non-multi-taskers)

Fish:

1 pound of tilipia fillets

Salt and pepper mix

Sesame oil

Puree:

1 cup yam or sweet potato (cut into 1/2inch cubes)

1 cup russet potato (cut into 1/2inch cubes)

1 cup red onion (chopped into 1/2inch pieces)

1 clove garlic

2tbsp butter

2tbsp olive oil

1/4cup of milk

Salt and pepper mix

Seasoning mix:

Equal parts kosher salt, white and black pepper

It may seem daunting but it cooks pretty quickly once it gets started

Do all your “mise en place” pardon my french, I mean prep work

Before you begin cooking turn oven on to low broil

Now let us begin with the puree

1. In a large frying pan on medium heat put 2tbsp olive oil and 2tbsp butter(yes BUTTER!) 
2. When oil is hot put in the red onion, potatoes and garlic; thoroughly mix to coat in oil; cook for 5 minutes or until potatoes are tender
3. Add the seasoning mix
4. , then stir in 1/4 cup of milk and warm it through
5. Then blend with emulsion blender or food processor til smooth

Onto the fish

1. Cover baking sheet in foil; place wire rack on top of foil
2. Lay fillets on wire rack and lightly brush with sesame oil; then season liberally with seasoning mix
3. Place in oven to broil for 5 minutes; then turn oven down to 350F for 3 minutes
4. Take out and let rest for 5 minutes

Now its times to eat your extravagantly simple meal

Almond cake with chocolate ganache

        Almond Cake

 Ingredients

• 3/4cup white sugar
• 1/4cup brown sugar
• 1 3/4sticks of salted butter
• 2 medium eggs
• 2tsp almond extract
• 1tsp vanilla extract
• 1 1/2cups all purpose(“AP”) flour
• 2tsp baking powder(“BP”) 
• 1/2cup milk
• 1/2-1cup of slivered almonds

1. Preheat oven to 350F
2. Place liners in cupcake pan
3. Cream sugar and butter
4. Beat in eggs 1 at a time, add extracts
5. Combine and sift AP flour and BP then add to creamed mixture
6. Slowly mix in milk
7. Scoop/pour batter into prepared pan about 3/4-7/8 of the paper liner
8. Bake for 20 to 30 minutes in cupcake pan
9. Cake is done when it springs back when touched
10. Let cake cool for 15-30minutes
11. Then dip, twist, lift and flip from the ganache
12. Sprinkle slivered almonds over top
13. Let cupcakes rest until ganache sets
14. Enjoy :D 

Almond Cupcake with Chocolate Ganache
Benjamin Lalk

      Chocolate ganache

• 1/4cup dark chocolate
• 1/2cup warm milk
• 1/8-1/4cup powdered sugar (varies on how sweet you like things)

1. Put chocolate in a small bowl with the powdered sugar
2. Add warm milk a little at a time while whisking until fairly loose at room temperature