Ginger Snaps - pg. 206
I baked halibut steaks! Might not seem like much to you, but I now know how to pan-fry fish in bread crumbs, poach fish, and bake fish. This is a big deal! No more fear of fish! I baked each halibut steak in its own little gratin dish, first salted and then laid on olive oil. I painted the tops with cocktail sauce, the kind you usually put on shrimp. I loved the taste. The sauce put a little zip in the fish and a lot of great color. The fish was served with leftover roasted vegetables and leftover pureed winter heirloom squash. You know: leftover management.
Ginger snaps! Lordy, lordy. These are the best ginger snaps I've ever had. Why? Butter. They're made with butter. Lots of butter. Not to mention that I was plenty generous with the vanilla and the ground ginger. Just rolled the dough into balls, dipped the balls into sugar, and squished the balls with a flat-bottomed glass. And parchment paper! Have I sung the praises of parchment paper? Nothing sticks to the cookie sheets and the cookie sheets need almost no cleaning.
Otherwise, I did my NCHS thing today and cleaned a bit, especially getting ready for my friend Carol's weekend visit. We had some sun today, but not enough. I'm still feeling kinda chilled. But it sure was fun to cook today, especially once I decided WHAT to cook! That becomes a bit more challenging as I get further into the project.
46 recipes completed and more-or-less mastered; 259 challenges to go!
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