I love fish. However, I admittedly have a limited repertoire when it comes to fish cooking techniques. I went to the fishmongers’ yesterday and was sweet talked into buying some whole whitings. I’d never had whiting before but the monger insisted it was possible to just fry them up and eat the skin and everything. I decided I’d try to bread them a bit to get some fresh herbs in there.
I did the following:
– chopped up a whole bunch of oregano and mixed it with some all purpose flour, salt and pepper
– cleaned and paper-towel-dried the whitings
– rolled them around in flour mixture (this is the dredging part!), then in a couple of whisked eggs and then back in the flour mixture
– panfried at a medium heat until cooked through and crispy skinned
Instead of a mayo or cream based tartar type sauce, I panfried some vine ripened tomatoes, garlic, chilies and capers. It was a perfect, salty, saucy accompaniment to the fish.
I just finished working really hard on something. During this time I developed some bad eating habits (a.k.a. take away a.k.a. laziness). I now want only to eat the most hippy-est foods ever.
So tonight for dinner I made a salad of:
– grilled zuchinni
– chopped mint leaves
– lemon juice
– olive oil
– salt and pepper
Chris would only eat a bite because he was too full from this:
Chef Boyardee! (no judgment)
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Way back in August, with the help of my friend Megan, I made some pickles. The process was both easier and harder than I had expected. Harder in that it required lots of equipment (aka multiple enormous pots) and easier in that it really wasn’t very hard. I also learned that the verb canning refers to the process of preserving things in jars. Go figure!
A very quick run down of the process:
– clean and cut up all things you’d like to put inside jars
– at the same time, sterilize jars and lids by boiling them
– make a brine (specific ratio of salt, vinegar, water and depending on recipe)
– put all the living stuff into the jar (I used cucumbers, dill, garlic, chilies and ‘pickling spice’ which is a mixture of peppercorns and coriander, mustard and fennel seeds) and cover with brine
– lightly put lids on jars and ‘process’ which means let them sit in some boiling water
– call it canning!