yum!

[winterbadger]

I'm not Mr Cook most of the time, but I do enjoy it when I do something that comes out tasty I'm inordinately pleased.

I had some fish in the freezer waiting to be cooked, so I moved them down to the fridge to thaw out. I had some salad (spinach, celery, carrots, tomato with a little shredded cheese and light Italian dressing) while the broiler heated up (I will be very glad if the next place I settled down has a gas instead of electric range). While continuing to wait, I buttered a dish (OK, I buttered the aluminum foil I'd put in a pan), put the orange roughy filet in it, poured some slightly sweet white wine over it and sprinled on some sage and thyme. That soaked in for an unconscionable time while the oven heated, then I broiled it for about 6-8 minutes. It was, I have to say, delicious; I only wish it had been twice as bit a piece of fish! :-)

Next trial will be the other piece of fish (cod) and hopefully something interesting that I can figure out to do with the turnips and potato that I have waiting about.  redactrice gave me some excellent Scottish cookbooks...(Peter, Bryan, don't worry; I have spaghetti for tomorrow night...)

Comments

[astartesyriaca.livejournal.com]

I bet they'd be good if you cubed them, tossed them with some olive oil, garlic, and rosemary, maybe a little mustard, and roasted them in the oven.

Not sure about the cod... not a big fish fan, unless it is drowned in some marinade long enough that it no longer tastes like fish.

[winterbadger]

Good idea! I want to do somethign other than making tatties and neeps. T&N (or clapshot) is tasty, but it's very mild flavoured and is best if one has haggis to go with it. Mmmm. I should get a haggis....

But to get back to your idea, I think roasting would bring out more of the distinctive flavou of the 'neeps, which I like, and some other flavours (the herbs and garlic) would provide variety.

But now I must go and vacuum in sorrow, having watched the US lose a friendly to Morocco... :-(

[azbound.livejournal.com]

"excellent Scottish cookbooks"

Wow. I won't go into the redundancy of that statement. ;-)

[plutosonium.livejournal.com]

I've basically fried turnips with garlic and hot pepper before. Yummy.

[winterbadger]

Come out here and I will make you a dinner that will cause you to retract that statement unreservedly. :-)

[azbound.livejournal.com]

Oh, don't mind me - it's a knee-jerk reaction from being "Mom'd".

I've made some trad Scot dishes - they were quite tasty...the venison and bacon stew with port comes to mind....

[winterbadger]

*sympathy* I understand. I _try_ to be not quite as bad as your mum, but I realise I'm not always successful.

I was reading through Hannah Glass (*the* 18th century compendium of all things cooking, baking, and domestic--the Mrs Beaton of her time) and saw some wonderful recipes in there, both tasty soundsing and some that are simply entertaining to read.