Good Friday–Hot Cross Buns and Clam Chowder

April 3, 2015March 23, 2016 / More Time at the Table / 4 Comments

The last days of Lent are full between w 51bOCZagW9L._AA160_ orship, study, shopping, cooking, and baking. I often read THE LAST WEEK by Borg and Crossan…day by day or occasionally a couple of days at a time. (Read my Lenten blog Good Friday post here.)

Good Friday is, for me, Hot Cross Bun day and this year I used a new recipe from the BBC Good Food site by master baker Paul Hollywood. (Original recipe here. Scroll down for a printable copy of my adapted American version.)

I adore these new buns and have now changed my recipe allegiance to Mr. Hollywood. (Here’s my old one.) Where else would you look for a Hot Cross Bun recipe? (Read about the famous buns’ history here.) Make some and cement friendships as well as protect yourself from evil! Or just make them because they’re good. Sing along to “Hot Cross Buns.

Rosie has kept herself busy “chasing” deer from one window to the next as I bake. Tucker isn’t so energetic and knows the deer will be back soon. We’ve all been waiting for Emily to come home and she’s here! I’ve made Clam Chowder for lunch to go with the buns.

Here’s a photo from nearly two years ago now when she graduated from seminary and we sang in the choir for her service. We’ll have to grab some pics this weekend, which is already feeling too short.

ADAPTED HOT CROSS BUN RECIPE– AMERICAN PRINTABLE VERSION HERE.

ABOUT MY BUNS–just in case you use the original BBC recipe:

1. The recipe uses metric measurements mostly, but not totally. You’ll need to weigh your flour, sugar, etc. I didn’t do the conversions to cups, etc., because I don’t mind baking like this. If you don’t have a scale and need a chart for comparison/conversion, use this. The recipe is worth it. (Soft, fluffy, flavorful rolls studded with gorgeous raisins flavored with orange and cinnamon. Sigh.)

2. The recipe calls for 3 proofs or rising. I used two, refrigerated the dough in the middle, and found that worked fine. In other words, I let the first rise go for a little more than an hour, punched down the dough, put it into a zip-lock bag, and threw it into the fridge overnight.

3. Next morning, I added the apples, cinnamon, orange rind (skipping the rest of the dried fruit–no loss) and formed them into rolls. Onto parchment-lined pans they went covered with oiled plastic wrap to rise again on a stove with the oven on preheating. (See my printable recipe for a another version of making the dough a day ahead as I’ve now done this a few times!)

4. After reading the recipe reviews, I didn’t make my crosses with flour paste, but rather made a simple vanilla buttercream icing and piped the crosses on with a quart plastic bag that I clipped a corner from. I like them better that way.

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And just in case you’d like to make the chowdah….

QUICK CLAM CHOWDER serves 4

This is so simple I didn’t see a reason to write out the recipe totally. Ingredients are in italics. Read through and you’ll have the idea. You can embroider this Friday Fish Soup with added chopped asparagus or chopped tiny green beans. In my book (and here), I add fresh green peas. No bacon or salt pork in this recipe, though; it’s still a Friday in Lent. Or try grating some sharp cheese into each bowl — a nice addition.

Melt two tablespoons of butter in a 6-quart pot. Add a finely chopped onion, two each stalks of finely chopped celery and carrots, and a minced garlic clove. Season with two teaspoons dried thyme, a bay leaf, 1/2 teaspoon kosher salt, 1/4 teaspoon finely ground black pepper, and a pinch of crushed red pepper. Cook covered over medium heat, stirring, until softened. Add 4-5 chopped new unpeeled red potatoes and heat through. Pour in 1/2 cup white wine and let cook down a couple of minutes. Pour in two bottles of clam juice and the juice from one 5-ounce can of clams. (Save clams to the side for a few minutes.) Bring to a boil, reduce heat to a simmer, and cook until potatoes are tender. Mash the potatoes just a bit with a potato masher. Throw in a handful of chopped parsley. Pour in 2 cups milk and 1 cup half an half and heat through without boiling. Stir in clams; warm through. Season with a few drops of hot sauce. Taste and adjust seasonings. Serve hot with oyster crackers. (Whoever gets the bay leaf has good luck until Lent begins again.)

If you observe Good Friday traditions, I hope your day goes exactly as you need it to. If you do not, just make some good bread and soup and enjoy.

Sing a new song,

Alyce

Friday Fish — Grilled Tuna Salad with Spicy Lemon-Basil Vinaigrette

March 31, 2015April 13, 2019 / More Time at the Table / 2 Comments

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I never pass the fish and seafood in the store without seeing if something’s on the fire sale. $9 OFF a pound is a fire sale for fresh tuna. It means they have to get rid of it that day, preferably immediately. I’m willing to eat that tuna. I’m happy to run home and cook it straight away. This is a typically summer meal, but you can squeeze it in for Friday Fish this month if your’e dreaming.

We’re in the last week of Lent; Palm/Passion Sunday was last Sunday and that means Easter’s on its way. I’m always amazing how Lent takes us from the dredges of winter to the cusp of spring, and sometimes mixes it all up in one day. Just about how my life sometimes goes, I think, and maybe yours, too. Here’s Holy Monday and Tuesday’s single post from my Lenten blog, Praying in Saint Paul and here’s Holy Wednesday’s. You can check out the rest of the week’s posts by going to the upper left-hand corner of the black bar at the top and clicking on Sidebar or if CLASSIC is up, click on that and then click on Sidebar in the menu.

Anyway, here’s what I did with that sale tuna–and what you might do, too, on Good Friday if that’s part of your faith tradition. Otherwise, save it for that first warm day. What I did was all dependent on what I had in the fridge and on the counter after a visit to the market …

grilled tuna salad with vegetables &
spicy lemon-basil vinaigrette
serves 4

The vegetables for this salad are grilled (inside or out), but could also be oven-roasted for 20-30 minutes or so at 400 degrees F. No matter how you cook it, you’re eating quickly and happily.

Extra virgin olive oil
Kosher salt and fresh ground pepper
1 medium eggplant, peeled, and sliced into 1/2-inch rounds
2 small zucchini, sliced into 1/4-inch rounds or lengthwise into1/4″ thick slices
2 3/4-inch slices of a very large yellow onion
2 6-8 ounce thick tuna steaks
1/2 cup each cherry tomatoes and boccocini (small mozzarella balls)–about 12 each
2 cups fresh spinach leaves
1/4 cup Nicoise or kalamata olives
Juice of half-lemon
Spicy Lemon-Basil Vinaigrette (recipe below)

Preheat indoor or outdoor grill over medium-high heat. Brush eggplant, zucchini, and onion with olive oil and sprinkle generously with salt and pepper. Grill about 8 minutes, turning once at mid-point. Remove to a plate and set aside. After a few minutes, slice into one-inch pieces.

Brush tuna with oil and sprinkle with salt and pepper. Grill 2 minutes on one side until there are dark grill marks; turn and grill other side about 2 minutes for medium rare – rare, depending on the thickness of the tuna. Cook another minute or two for medium-well. Remove and let rest 1-2 minutes. Cut into one-inch chunks.

To a large bowl, add tomatoes and boccocini (small mozzarella balls), spinach, olives, and sliced eggplant, zucchini, and onions. Stir gently and drizzle with a bit of lemon juice; add tuna and stir again. Drizzle with remainder of lemon juice and then generously with vinaigrette. Divide between four pasta or shallow bowls, placing cherry tomatoes in one section, cheese in another, and so on. Garnish with olives and reserved basil julienne. Serve warm or at room temperature.

Cook’s Note 1. If you’ve a large enough grill, grill the vegetables and add the tuna during the last few minutes. I made this on a big cast iron indoor grill that covers two burners (Lodge), but it still wasn’t big enough for everything. Add to that, I’m only an indoor griller and like things in manageable batches. I leave the big gas or charcoal grill to Dave or whomever I can lasso into firing it up. 2. If you’d like a bit heartier salad, stir in a 15-ounce can of drained cannellini beans (season first pepper and with a bit of the vinaigrette) along with the grilled vegetables.

spicy lemon-basil vinaigrette

3 tablespoons fresh lemon juice
generous pinch crushed red pepper
1/4 teaspoon each kosher salt and fresh ground pepper
2 tablespoons shallot or red onion, sliced
3 tablespoons basil julienne, divided
1 teaspoon Dijon-style mustard
4 tablespoons extra virgin olive oil

In a medium bowl, whisk together lemon juice, spices, mustard, shallot, and two tablespoons basil. Slowly add the olive oil, whisking all the while, until vinaigrette is well mixed and emulsified. Taste and adjust seasonings. (Rest of basil is for garnish)

{printable recipe}

Wine: Go American and drink a great big California Chardonnay or an Oregon Pinot Noir.

Note: Recipe previously posted on this blog August, 2013.

Sing a new song; make a new salad,

Alyce

Friday Fish — Sole Cooked on Kale-Basil Risotto with Green Beans Almondine

March 25, 2015March 28, 2015 / More Time at the Table / 4 Comments

Upcoming Cooking Classes 3rd+4th Thursdays of April, May, and June, 2015, 5-8pm at Shouse Appliance, Colorado Springs, Colorado. $55 adults; $30 kids. $5 discount for cash/checks. Includes French Night, Make a Great Pizza+ Salad at Home, Kids make dinner/dessert, Spring Brunch (Master quiche/homemade sausage!) Can’t wait to cook with you. Click here for list and sign-up info.

The day began beautifully–a little chilly, but gorgeous. I went to Bible study and when we finished had to run for the car as a white-out snow storm had hit. No hat, no scarf, no boots, I was frozen by the time I started the engine, found the snow brush, got the car cleaned off, and jumped in to head for home. (Channel Saint Paul, Minnesota.) Did I say the temperature was by then 10 degrees colder than when I’d left the house? Brrr…. Of course the dogs were thrilled with the weather.

Definitely a soup day today, I’m glad I made this fun one-pan fish meal last night preparing for Friday Fish. (One more to go after this.)

If you follow a tradition of Lent, you might be interested in reading my Lenten journal (blog), written three years ago and chronicling the entire 40-day journey. Here’s the link for days 33-34; we’re a week away from the end as this Sunday is Palm/Passion Sunday and next week is Holy Week. Sigh.

About the fish dish…I’d thought about this meal for a while and just never got around to making it until last night. As Dave asked, “How long does something like this perk in your brain?” (Who knows?) The crux of it is you make a pan of risotto with a few vegetables and, when it’s done, add a layer of seasoned, thin fish fillets and lemons. Put the lid on and let it cook just a few more minutes until the fish is firm and opaque and there’s your one-pan dinner. As far as I know it’s an original dish, but who knows? If you wanted to do this on a simpler rice preparation (say long-grain white rice cooked in chicken broth), I think it would work with some extra liquid. If you do want to make the risotto and haven’t ever made it, read Mark Bittman’s article on “Laid Back Risotto,” and fear not! I did make a pound or so of green beans, too, but just because I love them. Try this:

SOLE COOKED ON KALE-BASIL RISOTTO

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Friday Fish — Crab Cakes on Fresh Greens with Lemon Vinaigrette

March 20, 2015March 9, 2021 / More Time at the Table / 2 Comments

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During the past two weeks of Lent (if you’re interested, read my Lenten blog here), we’ve gone from cold/snow to 75F/sunny, then back to 40F with nasty freezing rain. While we have about one gray day a year, it’s here as I write today. My good friend Roberta is visiting from the Twin Cities and I know she came for spring sunshine walks with our puppies. Instead she’s practicing her Bach on my piano in the living room and the dogs are in jail with wet feet from their fast foray out into the wetlands.

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Friday Fish — Tuna Melt with Sriracha Thousand Island for my Sister Helen

March 12, 2015July 23, 2021 / More Time at the Table / 1 Comment

I have a sister who just loves tuna fish. Also green beans. Also tomatoes. If you put them all together as in Salade Nicoise, she’s already entered heaven. We don’t live near to one another, but I often think of her as I cook and that’s what happened today. This sweet old school favorite pumped up with the addition of a spicy thousand island sauce would be her order for lunch if she saw it on Friday’s menu.

Below: We always go out for lunch when we’re together.

If you’re like Helen and love tuna, this is your Friday! Fast and homey, great to serve on trays in front of the tv while you watch Chocolat, that quintessential Lenten film. (Well, it is to me.) You’ll remember when Vianne opens her chocolate shop in the little French village, she’s in trouble for many reasons, but one of the largest is that she opens it during LENT, for God’s sake. What was she thinking? Continue reading →

Friday Fish–Garlic + Ginger Shrimp and Broccoli with Sticky Rice

March 5, 2015April 13, 2019 / More Time at the Table / Leave a comment

I made my Friday fish on a cold day in Colorado where we’ve had weeks of snowy weather that I’m only beginning to tire of. Rosie, on the other hand, misses the more frequent walks of sunny days. She spends a lot of time in front of the windows–which are about to be replaced. (These freeze and melt inside the house–very cold and very sad.) You’ll also see Tucker-scroll down- on our in-process new staircase.

The beginning ideas for my shrimp, broccoli, and sticky rice meal originate in a book you’ve heard me tout before: Quick & Easy Chinese by Nancie McDermott. I’ve simply appropriated a few methods and added them up into dinner; I think Nancie would like this meal. If you don’t own this book, you really might like to buy it. You’ll still get Chinese take-out, but you’ll also be quite happy with the meals you create right in your own little wok. While I cook many things –most, really — without recipes, I’m not comfortable enough with Asian techniques to go rogue. Nancie’s clear, simple, and concise instructions — along with fine photos — are perfect for me. (This would make a beautiful wedding shower gift and you could give a gorgeous set of rice bowls, a wok, or a tea set for the wedding gift.)

Halfway down the stairs is the stair where I sit. Tucker:

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Friday Fish — Fish Taco Salad

February 25, 2015April 13, 2019 / More Time at the Table / 1 Comment

My husband is nuts for fish tacos and, in an effort to provide a more fun Friday night meal, I made them a couple of weeks ago. (I usually take Friday afternoons to create something gorgeous and time-consuming that requires a knife and fork to eat.) Fun to him means protein between big pieces of some sort of grainy holders or, alternately, anything that gets dipped or is spicy or is slathered in bacon and barbecue sauce. These tacos were so good that I then made them at work and brought leftovers home. While leftovers from work aren’t typical, they are when the weather is as it’s been for the last week.

(below: look closely–Tucker’s watching a doe in our yard)

Days of snow and cold drove us indoors where we were sustained by those leftovers followed by vats of barley soup I’d frozen ahead and no small amount of nightly red wine. When the tortillas were gone, I made a salad we maybe liked better than the tacos. Maybe. If you’re eating fish on Fridays for Lent or if you’re just looking for a tasty healthy dinner, try this salad. Even if it’s as cold at your house as it’s been at mine. You’ll have room for dessert if you do! Continue reading →

Shrimp Fried Rice and Sesame-Ginger Chicken Meatball Lettuce Wraps–Game Food Worth Winning For

January 15, 2015February 24, 2020 / More Time at the Table / 1 Comment

EASY FRENCH 3-COURSE MEAL FOR VALENTINE’S DAY AT HOME: 2-HOUR COOKING CLASS @ SHOUSE APPLIANCE- THURSDAY, FEBRUARY 5: 5-7PM. INTRODUCTORY OFFER 2 FOR 1. $50.00 for two students–includes food, recipes and ideas for wine pairing. Email me or leave me a message. Can’t wait to cook with you! (Will repeat class at home 2/14 10a-12p–1 opening left.) Ok, now on to football food…

I have this sad, old, worn-out, and tired collection of game food recipes. I nearly hate football; I take the Sunday New York Times to Super Bowl Parties and only look up when the food’s served or people are screaming at such a pitch that I’m frightened out of my reverie. Anyway, because it’s just not my thing, I make whatever someone asks me to (once I made gorgeous gingerbread cupcakes-see below ), or if we’re home, I make Dave’s -GAG- hot sausage dip (recipe at bottom) followed by a very-healthy-indeed-chili with a six-pack of beer and call it done. Last year, our son Sean was home and made a half-dozen gorgeous rah-rah dishes including some sort of really hunky stuffed potato skins; he loves football and he’s an ace in the kitchen. Breathe out. This year he’s in his own home and I’m up to bat all alone. Ok, not up to bat; I’m up to the goal line all by myself. Yuck.

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So I decided this week to figure out a couple of fun and healthy game day picks ahead of time. I tried out two of them today and I have to say they make me want Sunday to come. No, not really. This Sunday there are football games all afternoon and all evening. (I’ve saved a new Louise Penny book for the long haul.) I’ll say the thought nearly makes me want Super Bowl Sunday to arrive (one game only), which, if you don’t know, is February 1. I had to look it up. Honest. But I absolutely cannot wait to cook and eat this meal again. Continue reading →

Sesame-Shrimp Noodles with Fresh Vegetable Toppings or Lilacs in the Rain

May 22, 2013March 21, 2019 / More Time at the Table / 1 Comment

A cool and rainy spring in Saint Paul keeps me cooking indoors. Typically I’d be raking together a salad while Dave grilled chicken or salmon. Instead, just back from our happy daughter Emily’s graduation from seminary at Princeton, I’m slaving over a hot stove. Well, not really.

Here is Emily with her proud parents. We sang in the choir! Go, Emily!

I will say that once I decided to make and blog some Asian noodles, they were everywhere I looked online. Like this version from FOOD AND WINE. I ignored all that and forged ahead. Hmph; great minds think alike, etc.

If you’re looking for something luscious, filling, and healthy for dinner with plenty leftover for a cold lunch or tomorrow’s dinner, this is your meal. The short story is that you cook up some noodles with snow peas, asparagus, and shrimp. You stir in all kinds of things to make it taste good, and let your family or guests choose their toppings — a variety of chopped vegetables, sesame seeds, lime and nuts– at the table.

OR: Add just the vegetables and “sauce” ingredients (skip the shrimp), along with the peanut topping, and you have a great side for meats you might be grilling for Memorial Day. I picture this with salmon, pork chops, or chicken, perhaps those that have been lolling around in an Asian marinade before grilling.

Try this photo recipe: (Ingredients are in bold type.)

sesame-shrimp noodles with fresh vegetable toppings

4 servings
8 Weight Watcher’s Plus Points per serving

Place 2 tablespoons sesame seeds in a small skillet over low heat and toast, stirring occasionally, for several minutes until light brown. Remove from heat; pour into a small bowl and place on table. Chop 1/4 cup plain peanuts, scoop into another small bowl, and place on table.

Pour 2 tablespoons canola oil into the skillet over low heat and add 1 tablespoon each minced ginger and garlic. Cook a minute or two or just until garlic begins to color. Remove from heat and set aside.

Bring 5-6 quarts of salted and peppered water to boil for the pasta. While it heats, chop 1/2 cup each bok choy, fresh cilantro, scallions (green onions), and cucumber. Chop all of one red bell pepper. Cut a lime into wedges. Place the vegetables and the lime wedges side by side in a large bowl or in separate small bowls and put them on the table by the sesame seeds and peanuts.

To the by now boiling water, add one pound whole wheat linguine (I like Whole Foods 365 brand best) and cook for about 7 minutes. Stir in 3/4 pound (12 ounces) fresh peeled and deveined shrimp, a cup each of stringed+ fresh snow peas and chopped fresh asparagus and cook for 2-3 minutes until shrimp is firm and pink and noodles are nearly tender.

Drain pasta, shrimp, asparagus and peas. Pour back into the pot and, while hot, stir in garlic-ginger oil, a generous pinch of crushed red pepper, 1/4 teaspoon each kosher salt and fresh ground pepper, 1/4 cup soy sauce and 1 tablespoon + 1 teaspoon sesame oil, 1 teaspoon of Sriracha, and the juice of one lime. Taste and adjust seasonings, adding more Sriracha, soy sauce, sesame oil, or lime, if needed. Serve warm, at room temperature, or cold in shallow pasta bowls; pass fresh vegetables, extra lime slices, soy sauce, and chopped peanuts so that guests can add what they’d like at the table.

Cook’s Notes:

+Destringing snow peas If you don’t destring your snow peas, you’ll be flossing (without meaning to) during dinner.

If you have a vegan or vegetarian in your group, cook the shrimp separately and place it in a separate bowl on the table. You could add sauteed tofu, if desired, or 2 -3 tablespoons peanut butter to the soy sauce mixture.

If you have leftover cooked chicken, you can add sliced chicken with the garlic-ginger oil instead of cooking shrimp with the noodles.

Vegetables are very interchangeable; please add what you have or you like. For instance, julienned carrots could be used instead of asparagus or sliced celery in place of the snow peas.

My lilac are in bloom–finally. But it’s too cold and rainy to go enjoy them. Hopefully tomorrow!

Sing a new song,
Alyce

38 Power Foods, Week 36 — Rainbow Trout — Pan-Fried Trout Brunch with Red Pepper-Zucchini Potatoes and Fried Eggs

March 22, 2013March 7, 2019 / More Time at the Table / 8 Comments

Skip the quiche this Easter and fry up a tasty rainbow trout to go with your eggs and a big platter of potatoes with peppers and zucchini. While this is a lovely and not too time-consuming brunch (no do-aheads), it necessitates planning and … well …and doing things in approximately the order (see below), as fish waits for no one.

Servings: One fish will serve two people generously. There’s plenty of Avocado-Basil Mayonnaise and potatoes for four. If you do have four, you’ll need to buy two trout and cook one, putting it in the warming oven while you cook the second. Alternately, each of the four of you could have a small serving of the single trout. With the eggs, it’s a filling meal.

1. Make the coffee. You’ll need it. Take four eggs out of the frig.

2. Set the table–including butter, jam, salt, pepper, water, etc. (Or have a helper do this.)

3. Make the avocado-basil mayonnaise and place on table.*

4. Slice half a lemon and put on table.

5. Make the potatoes and vegetables; place in 200 degree oven to keep warm.*

6. Set up toaster with bread, but don’t push down yet.

7. Make the three large dishes with flours and wet mixtures for fish.*

8. Heat oil in skillet to fry fish.

9. Set up skillet for eggs; melt butter. Turn off.

10. Fry fish.* When you turn it over, start the eggs and push down the toast.

A helper at this point would be nice.

11. Pour coffee. Bring oven vegetables out and place on platter.

12. Drain fish on a paper-towel lined baking pan or platter.

13. Gently place fish on top of hot potato mixture.

14. Butter toast and serve up eggs.

15. Enjoy it while it’s hot served with the Avocado-Basil Mayonnaise.

*=Recipe included

AVOCADO-BASIL MAYONNAISE

To the work bowl of a food processor fitted with steel blade, pulse together until pureed:

1/4 cup mayonnaise

Flesh of one avocado

1 tablespoon chopped onion

1 tablespoon chopped basil

1 teaspoon whole grain or Dijon-style mustard

Pinch each: kosher salt and fresh ground pepper

Generous shake or two of hot sauce

1 tablespoon lemon juice

Makes about a cup. Refrigerate leftovers well-covered; use for vegetable dip or salad dressing.

POTATOES WITH PEPPERS AND ZUCCHINI

1 tablespoon each: olive oil and butter

Pinch crushed red pepper

2 teaspoons crushed rosemary

2 large russet potatoes, unpeeled, cut into 1/2-inch dice

1 large red bell pepper, cut into 1/2-inch dice

1 small onion, chopped

Kosher salt; fresh ground black pepper

2 small zucchini, sliced in 1/2-inch rounds

1 clove garlic, minced

2-3 tablespoons water

Preheat oven to 200 degrees Fahrenheit.

Place potatoes in a microwave safe container with a splash of water, cover tightly, and microwave at full power for three minutes. Drain.

Heat oil, butter, crushed red pepper, and rosemary in a large, deep skillet over low heat for a minute or two.

Pour the drained potatoes, red bell pepper, and onion into the heated skillet and season well with 1/2 teaspoon each kosher salt and black pepper; raise heat to medium. Cook five minutes or until bell pepper is softening; add garlic and zucchini. Spoon in water, stir, and cover. Lower heat again and cook until all the vegetables are tender. Taste and adjust seasonings. Spoon vegetables onto an oven-safe platter or container and place in oven to keep warm while you cook fish and eggs. When trout is about done (after turning over), remove from oven and place on a serving platter if needed.

PAN-FRIED TROUT

Don’t be scared; he doesn’t bite.

1 cup all purpose white flour, divided

1 teaspoon freshly ground pepper, divided

2 teaspoons kosher salt, divided

1/2 cup cornmeal

1 tablespoon each chopped parsley and dill

2 teaspoons lemon zest

Pinch ground cayenne pepper

1/2 cup buttermilk

Hot sauce

1 approximately 3/4-pound cleaned rainbow trout, head and tail left on (rinsed and patted dry)

Olive oil

Canola Oil

1. Into one of three shallow bowls, place 1/2 cup flour mixed well with 1 teaspoon salt and 1/2 teaspoon pepper.
2. Into another bowl, place the rest of the flour, the cornmeal, fresh herbs, lemon zest, cayenne, 1 teaspoon salt, and 1/2 teaspoon pepper. Mix well.
3. Into the third bowl, whisk together the buttermilk and 4-5 drops hot sauce.
4. Dip both sides of trout first in the flour-salt-pepper mixture, then in the buttermilk mixture, and last in the flour-cornmeal mixture. Set on plate while you heat oil.
5. Into a large, deep skillet, pour a mixture of olive and canola oil to fill the skillet 1/4 – 1/2 inch deep. Heat over medium-high heat. Gently lay fish in the oil and cook 4-5 minutes or until quite brown on one side.
6. Carefully turn fish and cook another 2-3 minutes or until browned and, when tested inside, fish is firm and flaking.
7. Drain fish on paper towels while you fry four eggs in prepared skillet (no recipe included.) and make your toast.
8. Gently transfer fish to the platter with the warm potatoes and vegetables.
9. Using a sharp, serrated knife and cooking fork, separate head from the body of the fish with a quick cut. Gently pry apart the opened body of the trout to expose the spine, bones, and flesh.
Filet by removing as much of the skeleton as possible. Cut fish in half and serve with eggs, potatoes, avocado-basil mayo, and toast. I leave the tail on for serving. Watch for bones!

You CAN also filet the trout before cooking; I think the trout is tastier cooked whole.

For detailed trout prep, check this out.

… … … … …

rainbow trout are sustainable native American fish with a beautiful, delicate flavor. To me, they’re the American version of sole, one of my favorites. At about eight dollars a pound for fresh trout, they’re a perfect value for healthy, omega-3s and also have plenty of B vitamins and antioxidants. Racking up a whopping! 260 calories per six-ounce serving (approximate) makes trout a top-value food. Catch them yourself or buy farmed trout at your supermarket or fishmonger.

… … … …

38 Power Foods is a Team Effort!

Stop by these other blogs and see what they’re cooking each week as we team up to bring you some of the healthiest cooking available:

Ansh – SpiceRoots.com

Chaya – SweetSav.blogspot.com

Jeanette – JeanettesHealthyLiving.com

Minnie Gupta from TheLady8Home.com

Mireya – MyHealthyEatingHabits.com

All sites may not blog power foods each week.

ON MY DINNER PLACE BLOG THIS WEEK:

MY VERY BEST FROSTED BROWNIES, A SMALL PAN:

Sing a new song,
Alyce