October 24
Ghost in the Kitchen
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- Fried Fish
- Fish Ghosts [View Recipe]
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Ingredients
- 2 fillets fish
- nonstick cooking spray
- 1 tablespoon butter
- 2 cloves garlic
- .5 medium orange
- salt & pepper
Instructions
We start by pre-heating the oven to <temp val="425"/>. We get ready two large pieces of parchment paper, roughly squares, and fold each in half. We open each parchment square and spray lightly with Pam cooking spray. We rinse the two fillets and place just off-center on each piece of parchment. We fold over the un-fished piece of parchment and start making folds, about ¼ inch each, all around the outside of the packet to seal. We try to make sure it is sealed all around so none of the juices escape.
We place the parchment packages on a foil-lined cookie sheet and bake for 15 minutes. Meanwhile, we make a simple sauce. In a ramekin, we place the pat of butter and using our garlic press, add the garlic. We place in the microwave and cook for 20 seconds to melt the butter and infuse the garlic flavor. We set aside. Right before the fish is ready, we briefly reheat the sauce in the microwave and squeeze in ½ tablespoon of fresh orange juice and add some salt and pepper.
When the parchment packages have puffed and are browned, we remove them from the oven. Carefully, we transfer them to dinner plates and use kitchen scissors to open. We serve the fish with the garlic-orange sauce.
- Potatoes with Truffle Oil [View Recipe]
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Ingredients
- 1.5 pounds potatoes
- salt & pepper
- truffle oil
Instructions
We scrub the potatoes and prick with a fork. We wrap each in a microwave-safe paper towel and place on a plate. We cook with our "potato" setting on our microwave, which takes about 5 minutes or so. We also remove our white truffle oil from the fridge.
When done, we gently roll each potato around on the plate to ensure that the potatoes are cooked evenly. One potato is peeled and riced for the children. They help to add salt and pepper. The other is smashed with a fork and drizzled with truffle oil. The potatoes are seasoned and served.
- Green Peas
Calling rice potatoes "wormy potato hair" was enough to get the kids to eat them. Our son would normally try them, if not eat them, but our daughter would never touch them. But both of them did a great job with "wormy potato hair".
Our son ate the fish ghosts. In addition to being appropriate for the season, we were fairly sure that he would eat the fish prepared this way. He prefers his fish rather plain.
The rest of the family had some of the ghost fish as well, but favored the fried fish. Our daughter especially enjoyed them having worked so hard helping to prepare them. The adults enjoyed some malt vinegar with the fried fish. With the potatoes, it was almost a fish `n' chips dinner.
Today was a crummy day, which contrasted starkly with yesterday. It was so nice yesterday that the whole family went through a local corn maze and even did quite a bit of yard work.
Despite today's weather we still ventured to the Baltimore farmers' market. We have found it difficult of late to prepare meals every night. Still we keep trying, which is more than enough reason to keep us going to market every Sunday. Besides, we are finding that the sausage sandwiches and hot dogs at the market are a fine way to begin our Sundays.
And a fish dinner was the perfect ending to it.