Its Mother's Day and I'm helping out with the cooking at my parent's place tonight.
The theme for my two dishes I'm doing is almonds. Love almonds!
Broccoli with almonds
Chop up broccoli to be cooked by steaming (I had about 1 1/2 pounds)
Prepare sauce for broccoli:
chop up finely 3 green onions
sprinkle a bit of salt on chopped onions
1/2 cup of sliced almonds
sautee these items with olive oil
add 3T mustard to the mix and toss with the steamed broccoli
Fillet of flounder with almonds
Prepare almonds for the fish:
in skillet coated with olive oil add
1/2 cup sliced almonds and brown them lightly
pour in 1/4 cup of fruit juice
2T capers
use 1T of the vinegar from the capers
mix and drizzle over the fish
Prepare the fish:
2 pound flounder fillets
coat fillets with olive oil
sprinkle flour to lightly cover fillets
season with salt and pepper or use your favorite seasoned salt
bake 375 for 10 minutes
drizzle the almond sauce mix over the fish
bake 375 for an additional 10 minutes (ovens vary a lot so keep an eye on it - probably could have stopped at 5 minutes!)
Showing posts with label recipe. Show all posts
Showing posts with label recipe. Show all posts
Recipe: Carrot-Ginger Soup
One of my friends and one of my co-workers like it.
So here is what I put into my soup pot in my attempt to make this soup just in time for this cool weather we are having in Los Angeles ...
A few vigorous splashes of olive oil.
Saute ...
4 carrots, chopped
1/2 brown onion, chopped
3 celery stalks, chopped
1 oz. ginger, chopped
a pinch of salt and a few dashs of black pepper
After onion and celery stalks go translucent, add 2 cups of water and bring to a boil.
Add 1T honey and lower heating to a simmer.
Simmer until carrots are tender.
Let the mix cool a bit before adding into blender to puree.
Transfer back to the soup pot and heat up to desired temperature and add 1/2 pint heavy cream and serve and enjoy!
So here is what I put into my soup pot in my attempt to make this soup just in time for this cool weather we are having in Los Angeles ...
A few vigorous splashes of olive oil.
Saute ...
4 carrots, chopped
1/2 brown onion, chopped
3 celery stalks, chopped
1 oz. ginger, chopped
a pinch of salt and a few dashs of black pepper
After onion and celery stalks go translucent, add 2 cups of water and bring to a boil.
Add 1T honey and lower heating to a simmer.
Simmer until carrots are tender.
Let the mix cool a bit before adding into blender to puree.
Transfer back to the soup pot and heat up to desired temperature and add 1/2 pint heavy cream and serve and enjoy!
Recipe: Attempt at antipasto
Have a departmental Christmas holiday potluck lunch today.
The single guy chef at work, eh?!
Can you see all the ingredients?
bell peppers, roasted
tomatoes, cut in half
cheeses, goat and Gruyere
olives, pitted kalamata cut in half
capers, from a Trader Joes jar
salami, slices
red onion, chopped
garlic, minced
olive oil
balsamic vinegar
balsamic vinaigrette salad dressing
basil
black pepper
salt
Subscribe to:
Posts (Atom)