Skip to main content

Fish Sticks, Chips (Fries) and Carrots

Now once I get a job don't expect so many posts in one week and don't expect to see two new recipes tested out in one go. That just isn't going to happen. But it was a big cooking day (I also made bread and mayonnaise - those will be other future posts).

First out of the box was fish sticks.  Yeah, yeah I know sounds real boring but they really came out good.  This would be a real good gateway recipe to get a kid to like fish. Now I technically started out using this recipe from Cooking Light that I've had sitting around since 2011. I adapted it quite a bit. I liked the idea of the pumpkin seeds and panko but wasn't too enthralled with the rest.  Plus it uses two egg whites - ugh not those pesky left over yolks again! So I decided to just use whole eggs. How much fat are you really saving by just using the whites - not enough. Now maybe if it were warmer and I was interested in making some ice cream, those extra yolks would be worth it, but not today.

Fish Sticks (adapted from Cooking Light)

1/2 c flour
2 eggs
juice from one lime
1/2 c lager
1 1/2 T dijon mustard
2 t old bay seasoning
2/3 c panko
1/3 c pumpkin seeds toasted (also called pepitas)
1/2 t chipotle pepper
1lb cod - cut into 1" wedges

Preheat oven to 425. Cover sheet pan with aluminum foil. Mix flour, salt, pepper in a shallow dish. Mix eggs, lime, mustard, and lager in another shallow bowl.  Put pumpkin seeds in food processor and pulse until coarse.  Mix pumpkin seed, panko, and pepper in a third shallow dish.

Dip fish into flour.  Shake off excess and then dip in egg mixture.  Finally dip in panko mixture. Preheat sheet pan in oven for 10 minutes. Place fish on sheet pan and bake for 8 minutes, turn fish. Bake an additional 7 minutes or when fish flakes easily when poked with a fork. (Total cook time 15 minutes). Serve with herbed mayonnaise.

Since the oven was on and I had some potatoes that were starting to grow, I decided to make some oven fries.  This recipe is so easy and so delicious - they are not greasy and taste great with Herbes de Provence. But feel free to just do salt if you don't have Herbes de Provence. Since I had the herbed mayonnaise going for the fish, I thought we would go Belgium and have fries to go with the mayonnaise too.
Make them on a silpat for easy cleaning (or I suppose you could use foil)

Then there was the carrot recipe from the New York Times a few weeks ago. These came out quite lovely.  OK Mark (Bittman) I get that you were trying to save me from having to wash another pan but putting the roasting pan over the two burners just didn't really work to well.  The olive oil pooled in the corners and I got a big dark mark in the pan in the outline of the burner. Next time I think I would just break out the cast iron pan and brown them in that.

So overall this was a pretty good meal.


Popular posts from this blog

Cinnamon Star Bread

I was very perplexed by this recipe. I could not figure out by the directions how it got into this shape. I understood the twisting part but then was at a loss. The website didn't have a video or pictures - was I just being dense? Well once I cut the dough into the 16 pieces and twisted - DUH - it was a little clearer. I decided to include pictures for those of you that need a visual.

Cinnamon Star Bread (Adapted from King Arthur Flour)

3/4 c warm milk (100-110 degrees)
2T sugar
2 t yeast
4T butter
2 c flour
1 t salt
1/3 c instant mashed potato flakes*
1 t vanilla

1 lg egg, beaten
1/3 c sugar
2T cinnamon

Combine milk, sugar, and yeast in a small measuring cup. Mix well and set aside. Place butter, flour, salt, instant mashed potatoes and vanilla in a large bowl. After yeast is bubbly add to dry ingredients. Mix with dough hook until dough is smooth and soft. (Or mix by hand and then knead by hand until smooth and soft). Place in a greased bowl and let sit for 1 hour or un…

Burnt Cinnamon Simple Syrup

The NY Times Magazine section did a piece on cocktails about two weeks ago and one was calling me-Rhum Agricole Daiquiri. What attracted me here (well besides the cocktail aspect) was the Burnt Cinnamon Simple Syrup. It was easy enough to make, as are most simple syrups, but it was the potential uses.  I started thinking not only daiquiris but why not with Applejack? Apples, burnt cinnamon sounds like a winner to me. Or how about a nice hot cider, with a little rum, and the simple syrup (Guess I'll have to wait until the fall for the cider). On the non-alcohol side-why not use it to moisten a sponge cake - wouldn't that give it an interesting flavor? Or what about a burnt cinnamon ice cream?

Now first for the burning of the cinnamon - it felt a little like I was doing a cleanse to ward off evil spirits. I think that is usually done with sage but if cinnamon works too - so be it. The recipe recommended using a small creme brulee torch to burn the cinnamon sticks - like you do. …

It's Better With Butter

Why would you want to make your own butter? Because it tastes better! And it's easy. All you need it heavy cream, salt, and a mixer-although you can get away without using the mixer. If you are using a mixer, you will need to cover it with plastic wrap, unless you're really into cleaning up splatter. Pour heavy cream into your mixer. It doesn't have to be fresh. It can be close to its expiration date. This time I used 3 cups because I had an open container and an unopened one.
You just whip it for about 10-15 minutes on high. It first looks like whipped cream, then starts to deflate a bit, then starts to get a yellowish hue, until finally you hear a clunk clunk noise and you know you have separated the butter from the buttermilk (boy was that a run on sentence or what?). By this time the plastic wrap is so covered in splatter you can't see into the bowl any longer.

From 3 cups of cream you end up with about 1 1/2 cups of buttermilk. Strain the butt…