I don’t know where you live. In the foothills of Colorado, fall and spring bring the worst (best?) weather. Right now, we’re getting ready for Halloween
just like the rest of the country. But we’re also in the middle of a snow storm. Luckily, I live up on this beautiful mesa just west of downtown Colorado Springs and, usually, we are somehow protected from the very worst (and deepest) of the snows. We’ve lived somewhat north of here in two different woman-killer houses (when we needed 5 bedrooms and 4 bathrooms– you see what could kill the woman about that) and the snows have been DEEEEEp. Here, the winds do other things and just about blow Gabby and I away some dark nights. (She barked for HOURS last night. Of course, we have a bear, too… daily clean-ups of that mess.)
Never mind, it’s still time for pumpkin bread and… all things pumpkin. More on that later. I have a soup to share that has some pumpkin. Maybe closer to Thanksgiving would be a good time for that. Meantime, check out the pumpkin cookies made from Ina Garten’s “Shortbread Cookies…” that originally came from Eli Zabar:
I made these for Halloween Night dinner, when my six-year-old grandson was coming to trick-or-treat in the ‘hood. Right now, he needs your prayers because he’s not coming for Halloween; he’s home with H1N1. (Boo-hoo)
Freezing cookies and chili for when he CAN come!
Is there anyone who doesn’t like pumpkin bread? Usually people say, “Oh, I luuuuuuuuuuuuuuv pumpkin bread.” I can’t remember a time when I didn’t make it, but, surely that time existed. I will tell you one thing:
Just use canned pumpkin.
Don’t kill a pumpkin to make this bread because the bread is no better and you might as well carve the pumpkin.
Same is true for pumpkin soup.
Same is true for pumpkin pie.
I hate to take you away from all that cutting and hand-sliming opportunity, but I tell you the truth. I’ve done it both ways and I know.
– There are people whose incomes depend on canning pumpkin. Let them do it.
Now, this year (2009), you just might have to do something really weird in order to get your canned pumpkin. I got mine early and I paid a fortune for it at Whole Foods because there was no pumpkin on the shelves anywhere else. My husband happens to have someone who works for him somewhere (it could be anywhere in North or South America) who also owns an organic pumpkin farm, so I had the heads-up early on. If you didn’t, you could still be sliming that big squash pretty soon despite my advice against it.
Is a pumpkin a squash or a gourd? I seem to remember it might be a berry? Anyway, you might be getting your hands into something deep. (Sorry.)Whatever you have to do, get the pumpkin and make this bread.
Pumpkin-Chocolate Chip Coffee Cup Muffins–same recipe
Lots of folks like it with cream cheese. I like it with butter… or plain. You choose. I’ve tweaked it over the years from THE FANNY FARMER BAKING BOOK, which is one of my very favorite baking books of all time. Might be out of print (I think it is), but you can probably get a copy from Amazon.com used. If so, get it. Original recipe calls for dates and walnuts; I still do that, too. Have some in the freezer like that right now.
Alyce’s Pumpkin Bread
makes 2 9×5″ loaves
Preheat oven to 350 F.
In a bowl, mix
1/2 c dried cranberries
1/2 c raisins
1 c hot water (You’ll drain them in a minute.)
In another bowl, mix 1/2 c semi-sweet chocolate chips with 1 t all-purpose flour; Set aside.
Grease and flour your pans. In electric mixer, or in large bowl using hand mixer, beat together
2/3 c butter, softened
2 c canned pumpkin
2 1/2 c sugar
2/3 c milk (I like low-fat evaporated)
Drain and add the 1/2 c ea cranberries and raisins (see above)
Stir in: 1/2 c chopped walnuts
On top of liquid ingredients add:
3 1/3 c flour
2 t baking soda
1/2 t baking powder 1 1/2 teaspoons salt
1 1/2 t cinnamon
1/2 t nutmeg
3/4 ground cloves
Mix the dry ingredients together on top of the wet and then gently mix together until flour is just barely incorporated.
Add floured chocolate chips (from the start of the recipe) and mix well.
Divide batter between prepared pans. Bake about 60 minutes (test at 50).
Test by inserting skewer or toothpick into middle of bread. Bread is done when skewer comes out almost clean. Let sit on rack in pans five minutes before turning out onto rack to cool completely. When very cool, wrap well in aluminum foil. Store in frig up to one week and in freezer for up to two months.
Makes nice muffins, too. Bake at 400 in greased tins for 15-17 min.
Great for Thanksgiving on the cheese tray before dinner.
Nice holiday gift in small pans. Bake 20-30 min. 350 F.
Happy Halloween, my friends. It’s wonderful whatever the weather.
This blog is dedicated to my friend, ‘Lena, who adores this bread.
I LOVE FALL—————————————————————–
Sing a new song–pull out the Peanuts Pumpkin Carols…great Halloween lyrics to traditional Christmas tunes.
p.s. I’ve included a video of some of today’s weather and it’s sideways. I’ll try and upload it again and see if it rights itself. You’ll get the idea anyway!
You can make a bunch and feed a lot of people and make them all happy. You can feed just two of you and freeze some for later. Whatever you do, just get a pot going and make this “I’m so happy I came” Italian Beef. Definitely a head-shaking, eye-rolling lip-smacker. You probably have the picture. Great for the weekend after Thanksgiving or the holiday office potluck.
” ” cheese sandwich…well, not faster than a cheese sandwich
First of all, I’m just not about speed in cooking or anything else. If I can’t take my time about whatever it is, I’m generally not interested. And, I adore slow-cooking. I’m never happier than if something is braising away in the oven for hours on end while I…while I.. while I…
iron linen napkins
look at my husband
throw the ball for the golden retriever
watch old movies (or MSNBC–I’m a politics junky)
talk to a friend
have lunch with a book
listen to “Fresh Air” on NPR
play the piano or listen to someone else do it better
go shopping (if someone else is home to watch the oven)
run down to Coaltrain and see what’s new
write a letter (Yes, I write letters. I write something to my daughter snailmail every single week. Well, I try.)
But, once in a while I take a lesson, run to the grocery, run home to teach a lesson, do three more loads of wash….(Ok. Where does it come from? There are only two of us. Can’t we wear dirty clothes?)
On those days, I’m desperate for something for dinner. And, yes, I could have wine and cheese (I almost typed “swine.” I have that, too, occasionally.) I could have a grilled cheese and tomato soup. I could order out. Or, I could “throw something together” like grilled scallops and asparagus with couscous cooked with yellow raisins and onions.
If I know I’m going to be desperate, even on a cold and blustery fall day, I search for desperate food at the store on my way home. What looks good, doesn’t cost a fortune, and, here’s the hard part, sounds good to me? In this case, my husband had to eat, too–so I couldn’t just consider my desires. He’s not picky and will eat anything but tuna casserole, and I have to confess that once in a while, I’ll buy a frozen tuna casserole just for me. For lunch. Over a whole can of green beans. Ah, confessions.
Today, I grabbed asparagus, 2 for $3.00. (Like my friend Sue, I’ll pay nearly anything for asparagus anyway.) I checked the meat counter for specials (Lamb chops are quick, but they’re rarely on sale to coin a phrase.) No on-sale tiny steaks. Chicken was on sale (when isn’t it) and I had no desire for it. I’ve given up boneless breasts for humane and political reasons and the rest would take too long. Hmm. Fish? My store doesn’t have the best fish market and, to tell the truth, the dolt serving the counter was texting … who? I don’t know. Luckily, someone else saw me waiting. “Can I help you?” Scallops, fresh, were $11.99 a pound. Not a great price for 4 or 6, but not bad for 1 or 2 in a real hurry.
Home again, home again. Teach, have tea with great student. Husband home. Dinner?
—————Things you need are in green—————
Make couscous. (I like the kind with olive oil and garlic)
Heat 1 1/3 c (1 1/4 at sea level) water to boiling. Meantime, in 2 qt saucepan, saute 1/2 redonion, chopped and 1/3 c golden raisins in 2 T olive oil with kosher salt and pepper. When onion is soft, add couscous and water. Cover for 5-7 minutes. 5 at sea level; 7 at altitude. Fluff with fork when done. Keep warm in pan covered.
Grill asparagus and scallops.
Meantime, heat grill pan, brushed with olive oil, over medium heat to make scallops and asparagus. Add 1# asparagus (washed and trimmed). Co0k about 1 minute and push to perimeter. Add towel-dried 1# scallops. Salt and pepper all. Turn asparagus several times; turn scallops once when medium-brown grill marks on first side–after about 2 minutes. Salt and pepper all on this side. Cook another 2 minutes or so and test scallops for doneness. They should give slightly to the touch; you don’t want them well-done… just cooked through is more like it. You can take a sharp knife and check the inside. It should be just barely opaque and still juicy.
Put it together
Place about 1 cup of couscous on each plate. Top with 3-4 scallops and a few asparagus spears. Squeeze lemon over scallops and asparagus. Eat while hot.
15 minutes… total… maybe————————-Why go out?
For gluten free, omit couscous and sub salad and gluten-free bread.
Wine: California Chardonnay
Sigh… You can fix this for friends another night. You know how to do it now.
Oh, and you’d better set the table and pour the water and wine before you begin!
Sing a new song while you love the scallops, even in the cold and snow—
I don’t know how they do it, but for the last couple of weeks Idaho and Utah orchards have still been shipping peaches to Colorado. Of course, we are very taken with our own western-slope peaches (gone for over a month by now) and our small, but delectable selection of irrigated Penrose apples, but when you can’t get local and the brought-in stuff is still firmly-fleshed and sweetly calling, you eat them for breakfast with Greek yogurt every morning until…………until there are no more.
to frozen solid with all of the leaves on. We’ve had three lynx on our back deck (I got only one horrible pic), as well as these gorgeous bucks…
…trying to get something to eat through the ice. One wants to know why I’m taking pictures off the ice rink of an upper deck. We spent a couple of lovely days at home working on projects and enjoying cooking time. Ice, ice!
Today’s blog is actually not totally from that cooking weekend, though we began it with a Friday night version of this lovely, original stew, layered with some rice topped with chiffonade of basil and a tish black pepper: I even added some carrots to round the stew out. Another night, we had it with pasta.
I do apologize for the picture, but you get the idea. This is a full-bodied, hearty lamb stew that you could make
1. in the crock-pot, 2. on the stovetop or 3 in the oven if you so choose.
You can eat it just like it is in deep bowls, adding some baguette for dipping. Or, you can freeze a few containers and have them with rice or pasta some other week. Totally up to you.
In our house in Colorado Springs, the kitchen is two steps up from the sunroom, where I often work at the table, but also have a small television. Many days I’ve left a program on to listen to while I cooked or cleaned up in the kitchen. Sometimes I paid more attention than others. One day, Emeril Lagasse was making a stew with lamb and Italian sausage and beans; that was about all I heard. I didn’t remember any other ingredients or the cooking method, but another day, with those three ingredients in mind, I decided to make a lamb stew in the slow cooker and have been making it ever since.
A hearty meal for the family that could cook all day while you’re skiing, this stew also could be stretched to feed 10 guests, if served over rice or egg noodles. Cooking it on top of the stove works quite well, but you’ll need two or more additional cups of broth or water, since it cooks down. (Stovetop directions included)
2 tablespoons olive oil
2 pounds lamb (boneless leg, shoulder, or stew meat), cut into 1-2-inch pieces
Kosher salt and fresh-ground black pepper
1-pound hot Italian sausage links (4-5 pieces), cut into 1-2-inch pieces
2 medium-large onions, chopped
2 stalks celery, chopped
3 cloves garlic, minced
1 teaspoon each fresh rosemary and thyme, chopped or 1/2 teaspoon each dry
6 cups low-sodium beef broth
1 cup red wine
32-ounce can chopped tomatoes
4 cups cooked white beans
In a large bowl, toss lamb with 1/4 teaspoon each salt and pepper. In a large skillet, heat oil over medium heat. Add lamb and Italian sausage and cook until well-browned, about 10 minutes.
Add onions, celery, garlic, rosemary and thyme. Sprinkle with a pinch each of salt and pepper. Cook 5-7 minutes until vegetables are softened.
Add meat mixture to a 6-quart slow cooker. Pour in beef broth, wine and tomatoes; stir in drained beans.4
Cook on low 6-8 hours. Taste and adjust seasonings. Serve hot in warm bowls with crusty bread.
Follow directions above, but cook meat, vegetables, and herbs in an 8-quart pot with a lid. Add broth, tomatoes and wine, along with an additional 2 cups water or broth. Bring to a boil; reduce to a simmer. Cook until lamb is tender, about 1 1⁄2 hours. Stir in cooked beans and simmer 10-15 minutes. Taste, and adjust seasonings.
You may use 2-3 cans any variety of white beans, drained, or you may cook your own beans. If cooking your own beans, they don’t need to be completely done when you add them; they’ll cook more with the stew. I like beans cooked in a microwave — they cook through without breaking apart, peeling or becoming mushy. You also can cook them on the stove.
Microwave directions: In a large, microwave-safe bowl, combine 2 cups dry white beans, picked over and rinsed, 4 cups water, 1 large onion, halved and with the skin on, 4 cloves garlic with papers, 3 sprigs fresh rosemary or 1 teaspoon dried and 1 teaspoon freshly ground pepper. Microwave at full-power for about 35 minutes or until tender. Drain beans, remove vegetables and herbs. Season with 1⁄4 teaspoon salt.
From my 2013 book, SOUPS AND SIDES FOR EVERY SEASON.
Here, I cooked the meat in two pans at once (left and right) to hasten the process.
There must be a special blessing for eating lamb; it’s so tasty, homey and still elegant. Think of one and post it? We are always so incredibly grateful for such stomach-warming dishes. Particularly when it snows ice for hours on end. Brr.
… … … … … … … … …
Meantime, the weather has broken a tad and I’m in the middle of baking loaf after loaf of pumpkin bread. Pumpkin is a little scarce this year, but I got enough for my bread and for the Thanksgiving pies. Yes, it’s coming!
I’m traveling the next few days. I will put up something new if I can, but might have to wait until early next week. Include me in your prayers for travel mercies?
Sing a new song… Alyce additional pictures added Feb, 2013
If it’s your birthday and someone wants to throw a party for you, you usually let them. And so it was for Mary Pat, my across-the-street “next-door” neighbor. She arrived dressed to the nines (you should feel like a queen or king on your birthday) and ready to party. I was in the shower. I had spent so long that day getting things ready (bbq brisket and trimmings, to say nothing of the house!) that when it was time for people to arrive, I still wasn’t clean and I had no idea what I was wearing. I didn’t think anyone would show up on time and I can take a pretty quick shower. Naturally, I made sure the starters were out, the drinks table was set-up; the candles were lit. The rule of thumb for even casual entertaining is to have all of the prep done an hour ahead so that you have time to clean-up and maybe even put your feet up for a minute. I have never lived by any rules of thumb. (My thumb seems to be nearly 2 inches, but that’s a piano player.) I sometimes miss a few minutes of my own gatherings because I can’t abide by the rule.
At fifteen minutes beforehand, I may decide on another dish to serve and begin it. “Oh, I have lemons, limes and oranges (and leftover wine), I can make sangria!” There are two small pieces of cheese left and a big hunk of goat’s cheese, let’s make a cheese spread.” And so on. Or, “Vacuum!!!!!!!!!!!!!!!!” If you have dogs like retrievers or Great Pyrenees (see Rocket below), you can’t clean the sofas or vacuum until five minutes before anyone comes. You’d like them to taste the food, not the fur. Putht, Putht (sound of your guests trying to get hair out of their mouths.) You try and remember to say “Beige or jeans only,” but you forget after awhile and, truly, people like to choose their own party attire.
All dressed-up with somewhere to go……………………………………..
Girls in the ‘hood………………………………………………………………….
Rocket our, by now, very well-adopted Great Pyrenees, wandered all over during this party with fur flying despite the $100 grooming and defurring; some folks had to step outside.
He’s much happier in his new home, where he can jump in and get a free bath at will. ( Rocketman’s new owner has been very generous with pics send from the ranch via I-Phone (I’m jealous of this capability.), so I share a couple here with you…)
He also has views like this —
Photos courtesy R. Saunders. While we enjoyed all of the food (brisket is another blog), the highlight seemed to be the brownies. Now, Mary Pat, despite my urging, refused to choose her birthday dessert. When that happens, I don’t know what to do! Chocolate is my answer, but I did end of up making three bars (see leftovers below) so folks had a choice. Not everyone likes chocolate (hard to believe, but true).
Still, what to make to which a candle could be added? A brownie pie. What better? And here it is. If you make it, they will come. I have had more than a few people say to me, in the many years I’ve baked this dessert, that this is the very best brownie they’ve ever eaten in their lives. Now, my secret is this: I think they’ve only had box brownies!!! (These are from a maybe 40 yr old Betty Crocker recipe, tweaked over the years. ) So any brownie made with real chocolate might seem close to a blessing. My other secret is that I can’t make these for just us; I will eat them all. There’s very little else that I’m so addicted to, but I have to make these when someone else is coming. I can pass by pie, cake, most cookies, etc. These brownies: they don’t pass go or collect $200. Straight in my mouth and right onto my hips. I could skip eating them and just add them to my girth directly. Achh.
They do not keep well; store them tightly wrapped in the frig for a day or so and, still, they will just be incredibly better on the day you made them. Do not make ahead; do not freeze. Give away instead. Did I say that? These are VERY fast to make; they are all you ever wanted of chocolate, loved ones. A one-bowl wonder.
Make the time.
Brownie Pie a la Mary Pat 12 smallish servings, 8 for real big chocolate fans frosting: see separate recipe below
Spray with PAM a 9-10 quiche/tart/pie pan (I like the 9.5×2” Corningware quiche dish) and set aside.
In small skillet ( remember this is optional), toast nuts, over medium heat, stirring often, for about 4 minutes, taking care not to burn them. Set aside.
In large covered * glass bowl or measuring cup, melt in microwave (take out and stir halfway through/repeat for extra 10 seconds as needed) for 1-2 minutes. I do this on HIGH, but sometimes use my cool microwave setting for melting chocolate, which takes longer.
4 oz unsweetened chocolate 10 2/3T unsalted butter
Set aside to cool for a couple of minutes, stirring to make sure chocolate is well-melted and incorporated into butter. To this mixture, add and stir well:
2 c granulated sugar 4 beaten eggs 1 t vanilla extract 1 ¼ c unbleached white flour 1 t baking powder 1 t salt 1 c chopped, toasted (if desired) walnuts or pecans
Spread a decent layer—half-way up the sides- in the brownie pie pan. You’ll have some batter left that you can bake in another small, sprayed dish. I use a baby loaf pan. (Your secret stash.) Wash the glass container you mixed this in; you’ll need it for the frosting.
Bake them about 25 minutes. They are done not when a toothpick comes out clean—forget that—but when they are almost solid in the middle and the brownies are drawing away from the sides of the pan. Underdone is better than overdone. Who wants burned chocolate. I know, I know, you like crusty brownies, don’t you. Well, then go ahead and ruin your little batch. Leave the rest barely done.
Cool the pans on a rack. When cool, make the frosting. Now, this is a bit of a stuff to do, but, trust me, it’s worth every minute.
*I use a large, microwave proof plate for a cover whenever I can.
Brownie Pie Frosting(take off of “Glossy Chocolate Frosting” from B. C.)
3T butter-unsalted 3 oz unsweetened chocolate 2 c powdered sugar ¼ t salt 1/3 c milk 1 t vanilla In large glass measuring cup or bowl, melt chocolate with butter in microwave. You do not need a double boiler. God has been very good here. Stir in the remaining ingredients. Ok, taste it. Place this bowl over a larger pan 1/3 full of water with lots of ice. Beat the frosting with a whisk until it’s thickened. Spread thickened mixture on the brownie pie and your little stash pan, too. Lick bowl well. (Do this when no one else is home so you needn’t share. After all, they get to eat the brownies later.) Let pie sit with frosting for at least 15 minutes (if you can wait). Cut into 8-12 servings depending on number of guests and hunger.
Wine: I’m a sucker for Port with chocolate.
Other drink: Coffee with Bailey’s. Ok, ok: MILK.
Here’s lookin‘ at you, kid—-
Need something more or to stretch the dessert? Serve with coffee ice cream or make brownie sundaes, using the coffee ice cream and drizzling Kahlua over the brownies along with some hot fudge. Whipped cream? Sure.
Make a birthday for someone. You don’t need to do dinner. Just make the brownies and invite them. They’ll feel honored and loved.
“You’re invited for dessert in honor of __________________”
Sounds like a good invitation.
Sing a new song or just “Happy Birthday to you!”
P.S. A small apology for the recent photos to those out there with wonderful digital cameras (or wonderful camera skills!), I am finally testing out a new camera as mine has been in sad shape for a while. Suggestions for what kind of new camera to buy are welcome!!
I’ve heard it said that dogs come into our lives for a reason, leaving something we must learn……….and we are fed by those who help us most to grow — if we let them—and we help them in return. Now, I don’t know if I believe that’s true, but I know I’m who I am today because I met you…. (“For Good” from “Wicked” paraphrase with changes)
Rocky’s got a great new home:
Our sweet Rocketman, fostering with us for just a month, found a new calling guarding sheep on a ranch just south of Pueblo. If you’re missing seeing his pics on my blog in the future, imagine how Dave, Gabby and I feel. We’re a tad lost, a tish happy and breathing well to know he’s in the right place. A rancher who had been looking for a Pyr for quite a while was happy, indeed, to find our “little” pup (over 100 pounds) to add to the ranch entourage and to fend off coyote, bobcat and, hopefully not bear. Truly, “The Rock” was simply too big for our house and needed a bit more room to roam. He now has boocoo acres to call his own and a perimeter I wouldn’t like to walk. All’s well that ends well. If I do get further pics, I’ll share them with you. New owner has invited us to come visit the ranch, so hopefully there’ll be a few more. Meantime, Gabby needs a friend—badly.
Of course, I’m still cooking and blogging, but I had to really suck it up and sigh more than a few times to get the blog up today… But, friends, you are in for a treat. I have been dreaming of a shrimp pasta for a long time and just hadn’t made it for some reason. The vision held heat and I don’t do a lot of heat (I’ve been known to put the hot sauce on the table for everyone else) because I’m interested in flavor, not being burned to death. This, however, just appealed to me and I had to try it out to see how it might work. And, oh, how it worked. And, oh, how it worked so very quickly. If you’re going to cook anyway and you know how to make spaghetti, MAKE THIS INSTEAD! Get out of your box; move your cheese. Forget the hamburger. Go buy a little shrimp. Splurge. Be healthy.
SPICY SHRIMP PASTA serves 2
Fresh basil leaves Salt and pepper
1 tablespoon olive oil Large shallot 1 medium onion, chopped 1 cup red or yellow (sweet) pepper 2 stalks celery, chopped ½ teaspoon herbes de Provence ¼ teaspoon crushed red pepper 4-5 cloves fresh garlic, minced 1 32 oz can chopped tomatoes (I like Cento) ½ cup white wine ½ lemon, juiced (about 2 tablespoons) Kosher salt and freshly-ground pepper ½ # uncooked fresh, peeled and deveined shrimp
½ # whole wheat linguine (use corn or other gluten-free pasta for GF meal)
Bring 5-6 qt. water to boil in an 8-10 qt. kettle. Salt and pepper water and add fresh basil leaves if you have them.
Saute shallot, onion, peppers and celery in oil with herbes de Provence and red pepper for about 10 minutes until softened well.
Add garlic and cook, stirring 1-2 minutes. Add tomatoes, wine and the lemon juice. Salt and pepper to taste. Throw the lemon into the pan. Cook 2 minutes or so and add shrimp.
Cover and cook until shrimp are pinking and opaque—about 3 minutes, though check at 2. Serve over linguine and pass the cheese and basil, if using, at the table. Please roll your eyes heavenward, wrinkle your nose and lift the corners of your mouth; you are well-fed!
If your shrimp are frozen, just throw them in the sauce and let them unthaw.
Making the meal bigger: baguette and salad
Wine: A nice Chianti Classico, puhleeze.. (Pairing the prep, not the protein.)
Dessert: Sorbetto, por favore
Seen this week: “You Can’t Take it With You” (Jimmy Stewart, Jean Arthur and Lionel Barrymore– 1938?)
Reading: Still finishing the Dorothy Sayers and Barbara Brown Taylor’s THE PREACHING LIFE. (slow reader lately?)
Upcoming: Brownie pie a la Marypat and Lamb Stew. Don’t hold your breath, loved ones, but remember to
Sing a new song, Alyce
–In memoriam: GOURMET magazine… a dreaming, far-reaching food
enterprise for many years. Pick up the last issue: November, 2009
Have you ever made sole? Did you ever want to? (Never thought about it?)
I hit the store the other day wondering what in the world I was going to cook for just me. I was thrilled to find “Dover” sole (Canadian) — fresh- for $7.99 a pound. You can bet I bought a pound, knowing I’d share it with a neighbor or eat the rest on top of a salad the next day.
This is the meal to make when you ate barbeque ( or pizza?) all weekend and just know things can’t quite go on that way.
I adore the French Sole Meuniere, but wondered what else I might do with it.. having made meuniere several times (a great dish for 1 or 2). When I arrived home, I saw I had some asparagus in the veg bin and wondered how I could use it. I am very fond of fresh poached fish….
on top of vegetables and, yes, a star was born. Make it tonight, friends.
1# fresh asparagus, trimmed very well
2 T water
1 med-large shallot, sliced
Kosher salt and freshly-ground pepper
1/2 c rose or white wine
1 tsp butter
1# fresh sole
Preheat oven to 200 F. Place dinner plates in oven to warm.
Cook asparagus in microwave with two tablespoons water on high, covered, for two minutes. Drain well.
In large skillet, saute sliced shallot in skillet sprayed with PAM until almost tender. Salt and pepper shallots and add cooked asparagus. Simmer a minute or two and add wine. Place sole filets on top, salt and pepper all and cover for about 3 minutes until sole is opaque. Using large spatula, divide food into two portions onto warm plates, ladeling a bit of sauce on top. Squeeze lemon over each plate. Serve hot. Share with a friend as it IS too much for you. Or: Walk it over to a neighbor. Go on, be brave. You can do it.
Wine: Sauvignon Blanc
Dessert: Not going there.
Making the meal bigger: Small, red, new potatoes covered with parsleyand butter?
Sing a new song, eat a light meal, honey———
Another kind of “sole” mates.. The Rock and The Gabber