Saturday, May 21, 2011

Fish a new way...Learning

I thought I had tried every way of cooking fish: steaming, boiling, grilling, broiling and microwaving. Well the other night brought me a new variation. I had two beautiful fillets of wild striped bass--skin on--gently lain in a shallow roasting pan just large enough to hold them. I put them to one side while I concentrated on the salad and potatoes.
Fortunately, I had remembered to turn on the oven to my usual 500 F. with one rack at the top and one near the bottom. I washed the salad and got the dressing ingredients ready. Unlike most people I sdon't make the dressing apart and ahed. By now, I know what it will take.
I put the baby--creamer--potatoes in another roasting pan and slicked them with olive oil. I slipped them onto the lowest shelf thinking that they would take thirty minute about twice the time needed for the fish, around three inches thick.
I put the potatoes on the bottom shelf, set the table, made apitcher of water and tossed the salad. I looked at my watch and to my horro realize I haad only left about seven minutes for the fish. When I took the potatoes out and checked the fish and, of course, it wasn't cooked. What to do? I thought that the bottom shelf was hotter. I quickly put the fish pan on it.
Miracles: the fish came out beautifullu cooked.
I wil try this on purpose another time.

Sunday, May 15, 2011

Intolerant Gourmet

Proofs have been read two times. Photos have been taken. I'm beginning to believe this book will come out. I hope you like it.