Rainbow Trout

Ever wanted to eat like an opera star? Thanks to Cooking with Denyce, hosted by acclaimed opera singer Denyce Graves, you can.

Now heading into its second season, Cooking with Denyce brings food and entertainment together into one, delicious show. On each episode, Graves is joined by industry professionals who bring with them a love for music and a handful of recipes. Guests from season one include sculptor and French diction coach Valérie Chaussonnet, Laura Ward, pianist and Artistic Director of Lyric Fest, and Francesca Zambello, the artistic director for the Washington National Opera and general director of The Glimmerglass Festival.

Graves, who recently shot episodes in Pittsburgh to announce her commitment to restoring the National Negro Opera House in Homewood, has given TABLE an exclusive look at three recipes from season two of Cooking with Denyce. Start off with a lemony, broiled rainbow trout paired with Greek salad and crispy potatoes courtesy of revered bass singer Kevin Thompson.

Rainbow Trout

Ingredients

3 Rainbow Trout fillets

3.25 oz Cavender All Purpose Greek Seasoning or any Greek seasoning

Salt and pepper

Lemon

Olive oil

Parsley (dry)

Instructions

Turn on the broiler and slice the lemons, three per fish. Lay fish on top of the lemon slices, skin side up. Broil fish for 6-8 minutes or until the skin is crispy. Serve with crispy roast potatoes and Greek salad.

Crispy Roasted Potatoes

(Recipe by Kevin Thompson)

Ingredients

2 tbsp of salt

2 tbsp black pepper

1/2 tsp baking soda

1 potato per person

5 tbsp olive oil

Small handful chopped rosemary

3 medium cloves garlic, minced

Instructions

Adjust oven rack to center position and preheat oven to 450 degrees. Heat two quarts of water in a large pot until boiling, then add kosher salt, baking soda, potatoes, and stir. Return to a boil, reduce to a simmer, and cook until a knife/ fork meets little resistance when inserted into a potato chunk, about 10 minutes.

Meanwhile, combine olive oil with rosemary and garlic in a small saucepan and heat. Cook, stirring and shaking the pan constantly, until the garlic just begins to turn golden, about 3 minutes. Immediately strain oil through a fine-mesh strainer set in a large bowl. Set the garlic and rosemary mixture aside and reserve separately till the end.

When potatoes are cooked, drain carefully and let them rest in the pot for about 30 seconds to allow excess moisture to evaporate. Transfer to a bowl with infused rosemary and garlic olive oil, and season to taste with a little more salt and pepper. Toss to coat, shaking bowl roughly until a thick layer of mashed potato–like paste has built up on the potato chunks.

Transfer potatoes to a rimmed baking sheet or large stainless-steel skillet and separate them, spreading evenly. Transfer to the oven and roast, without moving, for 20 minutes. Using a thin, flexible metal spatula to release any stuck potatoes, shake pan and turn potatoes. Continue roasting until potatoes are deep brown and crisp all over, turning and shaking them a few times during cooking, about 30 to 40 minutes longer.

Transfer potatoes to a large bowl add the minced parsley. Toss to coat and season with more salt and pepper to taste.

Greek Salad

Ingredients

Mixed tomatoes or Roma

Cucumbers

Red onions

Greek olives

Feta cheese crumbs

Red wine vinegar

Olive oil

Parsley and lemon, to finish

Instructions

Season tomatoes with salt and red wine vinegar, about 3 tablespoons. Combine with remaining ingredients (all chopped) and finish with parsley, olive oil, and lemon.