Saturday, October 27, 2012

Sautéed Sole in a Lemon Cream Sauce

Simply yummy- sole in lemon cream sauce
This is one of Katie's favorite dishes. We made it after we watched Julie and Julia which launched our all French food week. It was wonderful. We made some incredible dishes. My favorite was the braised chicken with tomatoes and olives. This dish was a lot easier to make. Our entire family is crazy about capers- if you don't like them, don't add them. I also like a bit of spice so I add a bit of Creole seasoning.

Sautéd Sole in a Lemon Cream Sauce

2 Tbsp Butter
2 Tbsp of Oil
1/4 Cup (30 g) of Flour
1/4 Tsp of Salt
1/2 Tsp of Pepper
1/4 Tsp Creole Seasoning (Optional)
1-2 lbs (.45-.9 kg) of White Fish, Cut into 4 oz. Pieces
1 Cup (240 ml) of Fat Free Half and Half
Zest from a Lemon
Juice from Half of a Lemon
1 Tbsp of Chopped Parsley
1/2 Teaspoon of Capers

Melt butter and oil in a frying pan over medium heat. 

Butter melting in the frying pan

Dredge fish in a mixture of flour, salt, and pepper. 

Frying fish

Place fish a couple pieces at a time in the frying pan (don't crowd). Depending on the thickness of the fish sauté for a couple of minutes to several minutes. When the fish is ready it is when it turns opaque. Remove fish to a plate and keep warm.

Making the cream sauce

To make the sauce add the half and half and lemon zest to the frying pan. Bring to a simmer and cook until the sauce begins to thicken. Remove from heat. Stir in the lemon juice and parsley. Serve the sauce over the fish and sprinkle capers on top.

The finished fish
The bottom line: will I make this again? Yes, I love this dish and Katie always asks for it. I will only make with a thin white fish.

Sunday, October 21, 2012

Cookie Brownies

Katie devouring a cookie brownie
I absolutely love these. They are one of my top ten favorites-- well, top twenty desserts. I have a lot of favorite desserts and they change order of preference depending on my mood. They are delicious and they are so easy to make. They are a layer of brownies with a layer of cookie on top. The brownies are then cooked and the result is incredible. I craved these for two to three weeks before I gave in and made them.
I usually make them with a boxed brownie mix and cookies from scratch. Any kind of brownie will work and I have used all kinds of drop cookies. I like chocolate chip and peanut butter.  Want something different? Reverse it and use blonde brownies and white choclate chip cookies.

Cookie Brownies

Preheat oven to 350F/176 C/ gas mark 4. Line a 9x13 inches (23 x 33 cm) baking pan with parchment paper or foil. Use enough so that paper/foil goes up the sides of the pan. Lightly grease the paper/foil.

Brownie Layer

Make your favorite brownie (make enough for a 9x13 pan). I like using a fudge brownie mix. If I am using a peanut butter cookie for the cookie layer (without chips), I put chocolate chunks or chips in the brownie batter.

Making brownies

Pour the brownie mixture into the prepared pan.
Layer of brownie

Cookie Layer

Make your favorite cookie dough and drop into the top of the brownie layer.

Cookie layer
Bake for 35- 50 minutes until the middle is set. I like a gooier layer of cookie so I bake it for around 40 minutes. Cool.

Finished cookie brownies

If desired top with peanut butter frosting, chocolate ganache, or melted chocolate chips.

Cookie brownie!

The bottom line: do I really need to ask it? Yes, I will make these again.

Thursday, October 4, 2012

Convection Roasted Sweet Potato Fries

Finished fry
I have never been a huge fan of sweet potatoes until I had baked sweet potato fries. I loved them. Katie was not as crazy about them as I was. So I made her baked potato fries. Sweet potatoes are so good for you that I really did feel guilty that I did not like the sweet potato casserole that graces so many tables at Thanksgiving. Maybe I just didn't like the ubersweet marshmallow casserole. I do know that I love sweet potato fries. Who knew? The convection oven makes amazingly crispy fries. It is my choice for these fries. I actually like them better convection baked than fried. Katie does not like sweet potato fries so I made fries with a regular potato for her. Sprinkled with different spices and herbs to decide which I liked best. I liked the Jamaican Jerk spice mixture and Steven preferred the herbs. Katie prefers her potatoes (regular not sweet) with a sprinkling of salt.

Sweet Potato Fries

A Couple of Sweet Potatoes, Peeled and Sliced
Olive, Grape Seed, or Vegetable Oil
Kosher Salt, To Taste
Chopped Herbs
Spices (A spice mixture, freshly ground pepper, or your favorite spice)

Preheat convection oven to 425F/218C/ Gas Mark 7. Place sliced potatoes in a plastic bag with one to two tablespoons of oil and shake.  Note-- the thinner the potato slices, the quicker they will cook. You also want similar sized fries so they will bake evenly.
Sweet potato fries
After they are covered in oil, lay flat in one layer on a cookie sheet- leaving space between the potatoes. If you crowd the potatoes they won't be crispy. Sprinkle with spices or herbs. If you are using a one set of spices or herbs you may add them to the bag with the oil.

Getting ready for the oven

Place in the oven and bake for 15 minutes, flip, and bake for 15 minutes longer. Baked for additional five minutes increments until desired level of crispiness is obtained.

Out of the oven

The bottom line: will I make these again? Yes, they are on the menu for Wednesday night dinner- along with a pork tenderloin with an onion red current relish.