- Plop a ¼ stick of butter in a very hot skillet but be careful not to burn it, then add diced white onion and mushrooms and sauté until onions are soft then add fish (skinned) ugly side down directly on the pan bottom, season with sea salt and fresh black pepper, reduce heat slightly, cover and cook for 5-8 minutes (based on amount and thickness of fish)
- At the same time that you plop the butter in the skillet for the onions and mushrooms, you should be dunking the pasta into the boiling water with a pinch of salt and glug of olive oil, then drop the Brussels sprouts into the steamer atop the pasta and cover
- For the fish, you next add several skinned tomatoes from can and some of the sauce but not enough to engulf the fish, add roasted/canned artichoke hearts (halved), taste and season as needed (capers might also have been good here too but Krysten dislikes them) – ALSO at this point you should gently lift up the fish and make sure you get the juice under and around it and that it’s not sticking to the bottom of the skillet
- When fish is done to your liking, remove from heat at the same time in a new skillet put 5-8 roasted garlic cloves and ¼ stick of butter; then add the Brussels sprouts and cover for 3-5 minutes until soft, taste and season as needed
- Then strain pasta and put in the same skillet as the Brussels sprouts and garlic; add a splash of wine to deglaze the skillet, flip the pasta around with the sprouts and garlic, cover and cook for 2-5 minutes on low heat
- Serve and eat with wine, music, wife and daughter (Opera is fine but no Wagner; I recommend Verdi if you want tragic but best to stay Italian for this meal).
This dinner was within my new guidelines and was delicious. My portions were roughly ¼ meat, ¼ pasta and ½ vegetables. Now I’m off to the store to get Ben and Jerry’s for my wife and the rest is not something I’m going to blog about.
Good night
- At the same time that you plop the butter in the skillet for the onions and mushrooms, you should be dunking the pasta into the boiling water with a pinch of salt and glug of olive oil, then drop the Brussels sprouts into the steamer atop the pasta and cover
- For the fish, you next add several skinned tomatoes from can and some of the sauce but not enough to engulf the fish, add roasted/canned artichoke hearts (halved), taste and season as needed (capers might also have been good here too but Krysten dislikes them) – ALSO at this point you should gently lift up the fish and make sure you get the juice under and around it and that it’s not sticking to the bottom of the skillet
- When fish is done to your liking, remove from heat at the same time in a new skillet put 5-8 roasted garlic cloves and ¼ stick of butter; then add the Brussels sprouts and cover for 3-5 minutes until soft, taste and season as needed
- Then strain pasta and put in the same skillet as the Brussels sprouts and garlic; add a splash of wine to deglaze the skillet, flip the pasta around with the sprouts and garlic, cover and cook for 2-5 minutes on low heat
- Serve and eat with wine, music, wife and daughter (Opera is fine but no Wagner; I recommend Verdi if you want tragic but best to stay Italian for this meal).
This dinner was within my new guidelines and was delicious. My portions were roughly ¼ meat, ¼ pasta and ½ vegetables. Now I’m off to the store to get Ben and Jerry’s for my wife and the rest is not something I’m going to blog about.
Good night
Posts
I forgot to mention that I added Thyme and Tarragon to the pasta and sprouts; and added aqn herb blend called Herbes di Provence to the fish, both from Penzys Spices, www.penzeys.com
ReplyDeletedid ya get points for name dropping penzys?
ReplyDeleteand how did you find the raviolis? and how was the final taste test?? i loved reading the
"how to cook it up " blog. very nice. you could be on to something here.
no... no points. But I thought I'd let people know where to check out their stuff. The quality is totally top shelf. Hence my placement in the kitchen ;-)
ReplyDelete