I made the panko-crusted baked white fish (halibut). Modifications included increasing the panko (and spices, pro-rated) to 2 cups. Reducing the flour to 1 cup. For the mustard-egg mix, I used 1 T. Dijon, 3 T. full-fat mayo, and 2 eggs (we like Dijon, but in limited amounts). Toasting the panko is a must – I used dried thyme and garlic powder in lieu of fresh. I did not make the spuds (or tarter), as we have leftover German potato salad to go with.
This is OK, but not to be confused with fried, panko-crusted fish. I’m glad I made it (have never toasted panko crumbs on the stove-top before), and something I will keep in the back of my mind but not something I will necessarily keep in my arsenal.
This is good even without the chilli crisp – the tomato juices tossed with the dumplings are a really good flavor combination. I like a bit of sesame oil in the mix too.
Made this Kerala-style Korma today for meal prep and am quite pleased with it. Looking forward to having it for dinner later this week. I did substitute tahini for the cashew butter as someone suggested in the comments because I had that on hand, and while obviously not traditional it still tastes quite good.
This was good, I used oyster mushrooms and they got a little crispy. I should have used a combo of oyster and crimini. I think it needed a sauce, maybe a splash of marsala and cream?
The clams we dug ourselves. The datil pepper powder I ordered online – making ½ recipe I used 1/8 t. of the dried powder (we’re spice wimps). I could not bear to pre-cook the spuds or pulverize perfectly good veggies in the food processor. Instead, I sauteed the bacon, added the trinity, added the tomato (including some home-roasted garden tomato puree), and lastly – after the base simmered for about 10 minutes – added the potatoes. Clams and datil to follow for a few minutes once the potatoes were tender.
Served with Dorie G.’s freshly baked corn bread (also ½ recipe). Good stuff! Will use as a launch-pad for future versions.
So I made the salmon burgers (with steelhead) tonight and added the shallots and capers in the first step when you make a paste of part of the salmon - and this worked perfectly! We got the flavor of both without the texture. I used my new pan and the beautiful sear I got on them was a great crispy counterpoint to the interior. I portioned out a 4# piece of steelhead into four pieces and froze the remaining, so I’m sure these will make a regular appearance in the next few weeks!
