Not too much to report today, although we did get one new recipe in. I pretty much spent the whole day in bed, except for 15 minutes here and there. I am just completely zapped of energy. I’m not sure if it’s because I worked half-days this week at work (too soon?) and maybe that caught up to me, or what, but I’m going to see if the surgeon can see me Monday for my follow-up appointment, instead of Tuesday. Just feeling a little “off.” And, I’ve noticed, this has definitely extended to the kitchen … as I catch myself putting beaten eggs into the garbage bowl, instead of their shells; using croissant dough for the pizza, instead of pizza dough … I feel like a walking disaster! :)
OK, enough about me … onto why you came here – the cooking! We made a new recipe for dinner tonight, Pine Nut-Crusted Flounder with Balsamic Orange Reduction Sauce. A very simple recipe and tasty, though decidedly not light. It was good and quick to make, but not a WOW for me.
For Nicholas and my stepdaughter, I made Goat Cheese and Maple Frizzled Ham Pizza, knowing they probably wouldn’t be clamoring for the fish. I had enough of the pizza and fish to send some to The Neighbors for their dinner, and apparently when The Girlfriend heard she was having pizza … and then saw it, she shrieked, “THAT’S NOT PIZZA!” OK, so not the most adventurous eater in the group, I think it’s safe to say we won’t be converting her to being a goat cheese fan anytime soon.
Before I forget again (Stephanie!), I finally got around to taking a picture of the cooking magazines I snagged on my bookstore runs last week. The cover of delicious. magazine is Macerated Strawberries with Champagne Sorbet – sounds divine! Still no Donna Hay issue yet, but any day now…
If it’s the weekend, it must be time for Clare’s Weekend Cat Blogging, and this time, I managed to wrangle four participants! Look how sweetly our Callie smiles for the camera, even though Sugar has her in a headlock. No matter. As soon as I got my shot, Callie threw Sugar over the side of the bed (very gently, of course).
Don’t forget to e-mail me your permalinks for Weekend Dog Blogging and send your herb permalinks over to Kalyn at Kalyn’s Kitchen for her Weekend Herb Blogging event. I sent mine in already – what are you waiting for?
OK folks, all for tonight. Until tomorrow…
A year ago today … see what cookbooks I bought.
Pine Nut-Crusted Flouder with Balsamic Orange Reduction Sauce
Quick & Simple Magazine
4 oz Parmigianno-Reggiano cheese
1 cup pine nuts, toasted
2 tablespoons dried Italian seasoning
1 teaspoon salt
1/2 cup flour
1-1/2 lbs. flounder, black cod, whitefish or bluefish
3 large eggs beaten
1/2 cup balsamic vinegar
1/2 cup freshly squeezed orange juice
2 tablespoons honey
2 cloves garlic, minced
1/4 to 1/2 teaspoon crushed red pepper flakes
1/2 cup chopped fresh parsley, for garnish (if desired)
Place the Parmigiano-Reggiano cheese in the bowl of a food processor and process until finely ground. Add the pine nuts, Italian seasoning and 1/2 teaspoon salt; finely chop. Spread the nut mixture on a plate (I used disposable pie tins for easy clean up). Put the flour on another plate. Dip both sides of the fish in the flour, shaking off the excess. Dip the fish in the eggs, then coat evenly with the nut mixture. (The battered fish can be covered and refrigerated for up to 8 hours before using). Preheat oven to 400F. Place the fish in a baking dish, flat side down. Roast for 12-14 minutes, until the fish begins to flake.
In a saucepan over medium-high heat, combine the balsamic vinegar, orange juice, honey, garlic, red pepper flakes and remaining 1/2 teaspoon salt. Bring to a boil for about 1 minute, until slightly thickened. Transfer fish to dinner plates and drizzle with sauce. Sprinkle with parsley and serve immediately.