In my last post I mentioned a culinary theme for the week. Then posted nothing for days. NOTHING: that should have been my culinary theme for the week. Or rather: The Things I Won't Take Pictures Of. Because I did make a thing or two since that Quinoa salad, I just didn't photograph them. I'm not always good about that. Especially when we have people over--guests, cooking and picture taking is sometimes too much for a girl to take care of. Then when I don't have a picture I tend to forget about it. Until I look at my forlorn, abandoned cooking blog and start to remember. So to make sure these things get their rightful mention, I'm going to recap some of them now.
There was this zucchini gratin that I found over here that was jaw-droppingly good. As is Ina's way, there was a lot of "How bad can that be?" butter, but it was the perfect accompaniment to some grilled filet mignon and some risotto (I know, not exactly a light dinner). This is a contender for Thanksgiving dinner, if we host it this year, and even if we don't.
There was also a salad from this book. A book with a great name and concept that called to me from the library shelf (yes, I borrow a LOT of cookbooks from the library), and then when I took it home and perused it more closely, none of the recipes really called to me at all. But to give it a fair shot, I made the orzo salad with a roasted garlic and pesto dressing. It wasn't inedible, just not great; I wouldn't make it again, or suggest you make it even once, which is why I'm not posting the recipe.
For some Trader Joe's Tilapia, I turned to an old Cooking Light recipe that I've made many times before, just not since starting this blog. It's sort of like Chicken Piccata, only with fish, and peppercorns instead of capers. Here's that one: 2. Melt 1 teaspoon of butter with oil in a large nonstick skillet over low heat. 3. While
butter melts, sprinkle fish fillets with salt and black pepper. Place
the flour in a shallow dish. Dredge fillets in flour; shake off excess
flour. 4. Increase heat to medium-high; heat 2 minutes or until
butter turns golden brown. Add fillets to pan; sauté 3 minutes on each
side or until fish flakes easily when tested with a fork. Remove
fillets from pan. Add broth mixture to pan, scraping to loosen browned
bits. Bring to a boil; cook until reduced to 1/2 cup (about 3 minutes).
Remove from heat. Stir in two teaspoons of butter with a whisk. Serve
sauce over fillets. Garnish with lemon wedges, if desired. And now it's time to get ready for my late birthday dinner at a place that is a surprise, but I have my suspicions, (having dropped enough hints), and I am very excited.
Sautéed Tilapia with Lemon-Peppercorn Pan Sauce
3/4 cup fat-free, less-sodium chicken broth
1/4 cup fresh lemon juice
1 1/2 teaspoons drained brine-packed green peppercorns, lightly crushed
1 teaspoon butter
1 teaspoon vegetable oil
2 (6-ounce) tilapia or sole fillets
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup all-purpose flour
2 teaspoons butter
Lemon wedges (optional)
1. Combine first 3 ingredients.
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