And the Mystery food for today is…..

A bit of a backstory as to why I picked this ingredient today.

I was raised by a mother who was Catholic, on Holidays and Fridays.
There were certain foods you just ate on Friday and that was fish.
For the first 16 years of my life it had been that tradition, never really challenged it, fish was for Friday.
Sadly I can’t tell you the dishes I remember her making with fish, I faintly remember fish fingers and store bought fish and chips.

For a while, early in our marriage, I lapsed and did away with the fish on Friday but for the last 10 years or so it has come back.
We have eaten the traditional fish and chips, steamed mussels,dabbled in shrimp kebabs and seared Ahi Tuna.

In August we went on a trip to the ocean and Little Man and his dad went fishing and came home with 22 fish, making that 44 filets of various sizes.
Forty Four filets of fish, that’s 10 pieces per person to be consumed and some of the filets weigh more than 8 ounces each.
6 weeks later and we’ve eaten cod almost every Friday.
For my Mystery Food I chose, Cod.
After all it is taking over the freezer for a grand total of 2 drawers.

I was in Trader Joe’s and wandering the aisles as to what my flavors were going to be. I knew I wanted Blue Cheese of some kind and something to tone it down.
The almonds were an afterthought to make it look pretty.

Cod with Blue cheese.
For 4 people:

12-16 ounces True Cod or Rock Cod
2.5 ounces Blue cheese, Stilton, Danish Blue
4 ounces of Creme Fraiche or
Sour Cream but use less and use 3 ounces of Blue Cheese.
1/2 cup to 3/4 Cup sliced almonds, I like the ones with the skin on them
Parsley for decoration

Wash the fish and dry it.
Preheat oven to 325.
Mix Creme Fraiche and Blue Cheese until it becomes a paste.
Spread the mixture over the fish, I try not to get the edges. It will melt and coat the rest of the fish.
Sprinkle with almonds, use as much as you want.

Bake the fish for 20 minutes, less for thin pieces.
Fish should be flaky, so check it after 15 minutes.
The cheese will melt but should not burn.

Any side dish is good, we eat beets with it and my carbo-peeps like potatoes.

And now for something completely different.

I’m hoping this blog will take off and that I can share some of the food I’ve cooked over the years.
I’m thinking about the format as I go but I want to stay true to the ‘mission’ I decided to take on.
Simple food anyone can make, but it only looks complicated.

I was driving home and I got the crazy idea to incorporate a “secret ingredient” to the blog.
An ingredient for a dish I always cook but now have to re-invent.
Think Iron Chef meets your average person.

I’m going to think it over a bit, don’t want to draw the ingredients at random and then have to make something no-one will eat here.
Or you for that matter.

Stay tuned, I’ll be cooking up something new soon.
And next time, pictures too!

Shrimp Scampi made easy.

I only figured this dish out 3 weeks ago when I was stuck for a meal.
It’s so simple and fast yet very tasty.

You need for 4 people:
3 to 4 tablespoons of unsalted butter
Garlic We like a lot of it, but 3 cloves is a good start.
1/2 cup white wine
Raw shrimp, I use 4 ounces per person. You can use any shrimp but the medium size is nice as it doesn’t get lost in the noodles.
Juice of half a lemon
Zest of a lemon I got one of these neat grater thingies that also grates cheese.
Parsley Enough to make it look pretty, you can use dried or fresh. A tablespoon is a good measure.
Salt and pepper to taste

We eat the scampi with Dreamfields angel hair pasta, it’s lower on the Glycemic Index but doesn’t taste like cardboard. You can use whole wheat or your own preferred pasta.
If you are watching your carbohydrate intake you can use Shiritaki noodles too.

Melt the butter in a large pan together with the garlic, do not let the butter brown so use lower heat.
Add the wine and let it evaporate a bit.
Add the shrimp, depending on the size of the shrimp cook any time from 3 to 5 minutes until pink.(medium to large)
Add the lemon and the zest.
Sprinkle with parsley and season with salt and pepper to taste.

If you are serving this with pasta follow the directions on the package.
I always start cooking the pasta when I assemble my items for the Scampi.

Should you not want noodles I suggest to add raw spinach. Fold it in at the same time as the shrimp and allow it to wilt.

We always have Parmesan cheese and fresh pepper as a topper.

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