08 September 2012

Fish Amandine

1 1/2 lbs. sole, flounder, swai, perch, whatever
1/2 c. Sliced almonds
1/4 c. Butter
2 Tbsp lemon peel, grated
1/2 tsp. salt
2 Tbsp. lemon juice

1. Preheat oven to 375. Grease 9x13 baking dish.

2. Rinse and dry fish. Cut into 6 servings. Place in baking dish (skin side down, thin ends tucked under)

3. Melt butter. Mix in almonds, lemon peel, salt and lemon juice. Bake 15-20 minutes. Serve with rice and a plain green vegetable (broccoli?) and maybe bread to soak up the good salty sauce.

07 September 2012

Mushroom Stroganoff

4 Tbsp. butter
2 medium onions, sliced
1 Tbsp. brown sugar
2 c. sliced mushrooms (12 oz?)
1/4 c. white wine
1/4 c. chopped parsley
Pinch thyme
Dash cayenne pepper (optional)
Salt and pepper
1 c. Sour cream

Hot cooked egg noodles, for serving

1. Saute sliced onions in butter in a large pot on medium-low heat, for about 20 minutes or until golden-brown. Add a bit of brown sugar toward the end of the simmerage.

2. Add sliced mushrooms and sauté until tender (15-20 minutes). Add the wine and bring back up to a simmer, stirring to deglaze. Stir in parsley, Season with salt and pepper, thyme and cayenne if desired.

3. Remove from heat; stir in parsley and sour cream. Taste and adjust seasoning. Serve over hot egg noodles.