Lemon Garlic Shrimp

This was very yum. First, thanks to Emma for helping peel the shrimp. Sauteed shrimp in butter over low heat. Added lots of crushed garlic, lemon juice, red pepper flakes, basil paste. Still wasn't hot enough so added a touch of garlic chili sauce. Perfect. Toasted sliced three cheese bread in the oven. The brussel sprouts were cleaned, cut in half, and steamed then seared in the same pan that cooked the shrimp. Nice crunchy top to 'em.

Salmon

Another take on salmon. Roasted medium rare. The sauce was sour cream, lemon juice, garlic paste (crushed garlic then with the mortar and pestle until smooth). Served atop basmati rice. Salad with tomato, a really tasty sharp cheddar that was on sale at Fresh Market and croutons from some french bread (most of which was used for the bread pudding I made last week). Used the last of the French dressing.

So should we serve salmon medium rare? I vote yes. We eat it raw in sushi all the time, but Emma thinks the pink center has a touch of ick to it.

Bread Pudding

2 c milk. 4 eggs. 1 baguette. Also used the last of the holiday syrup that had allspice, cinnamon, and nutmeg. Put in some craisons. Oh, and lots of butter and brown sugar. Topped with a bluberry-maple syrup (half bluberry and syrup)

Pre-oven:



Post-oven:



Emma approved.

Pork Chops

First seared the pork chops then the sauce: sauteed onions, added vermouth, crushed tomatoes, heavy cream, thyme, capers. Then into the oven in my new Le Creuset rissotto pan. Served with asparagus and carmelized red onions over fettuccine.

Steelhead

Steelhead trout with a blueberry balsamic reduction (equal parts blueberry jam and balsamic vinegar reduced then added a pat of butter). Served with saffron basmati rice and a salad with (American) French dressing: equals parts white vinegar, ketchup, sugar, canola oil.

boeuf bourguignon

This is the Julia Childe recipe. Came out very well and enjoyed all around. Shhh. . . I substituted ketchup for tomato paste. I'm sure there's a level of Dante's purgatory reserved for chefs who do this. Served over boiled potatoes with a caesar salad.