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| scrambled eggs with trout and scallions |
Once I started
flipping through my bulging file of recipes I want to try, I was committed for
the weekend. I found so many, there aren’t enough meals for them all. Last
night, to get beyond turkey, I roasted a ruby red trout filet. Simple
directions are on my new Gourmet on a Hot Plate blog—http://www.gourmetonahotplate.blogspot.com
. And I got it just right if I do say so—firm but still most and succulent. I
dislike dry fish intensely.
But I wasn’t quite
through with all Thanksgiving food—fixed green bean casserole. One can cut
green beans (not French style) and half a can of mushroom soup makes two generous
servings. And I didn’t miss the French’s fried onion rings. Just season with
salt, pepper, and a dash of Worcestershire.
Today was a day of
sumptuous eating. A sausage sandwich in a biscuit—my version of a McBiscuit—for
breakfast. Biscuit, sausage patty, cheddar—no egg. Lunch was scrambled eggs on
toast, topped with slivers of leftover trout and sliced scallions. The egg and
trout flavors complement each other perfectly. I used good sourdough bread for
the toast, but another time I think I’d just do the eggs and trout and green
onions. The toast was hard to cut and keeping toast, eggs, and trout together on
the fork was a challenge.
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| Skillet sausage supper |
Tonight’s dinner
was special—a skillet supper of sausage, onion, and apple. I made lots of
adjustments to the recipe to adapt it to my hot plate. Cooked the sausage first
and realized it wasn’t cooked through, so while the onion sautéed, I cut the
sausage into bite-size pieces. When the onion was fairly well caramelized, I
put the sausage pieces back in and added sliced Granny Smith apple. Let the
whole thing cook for a while, turning frequently—the apples took longer to
soften than I expected. Then I turned it off, so I could heat the leftover
green bean casserole in the toaster oven (can’t use both at once). When I
turned the toaster oven off, I reheated the skillet. Got to say it was a
delicious dinner. One sausage (a blueberry one from Central Market), a half
onion, and one apple made at least two servings. My mom used to do an apple and
sausage skillet with ground sausage and I may try that, but the onions were a
great addition.
And my cooking
spree isn’t over. Tomorrow night my oldest son, Colin, will be here for a late
supper, and I’ll fix family favorite Doris’ casserole. Since it makes great
leftovers, I’ll make a double batch, so the Burtons and I can eat it all week.
For breakfast the next morning, Colin gets to choose a biscuit sandwich, lox
and bagels, or scrambled eggs and a sausage patty. I’m pulling for the lox
though. I am not a bagel eater but when I saw Central Market had a bialy—looks like
a bagel with onion slivers all over it but is baked instead of boiled as bagels
are—I couldn’t resist.
And I just sent
oldest daughter Megan a recipe for truffle pasta. She makes a truffle mac and cheese
for holidays that everyone loves, so I thought she’d like this. Just pasta,
butter, a bit of the pasta water, Parmesan, and sliced truffles—but I bet you
could use truffle oil instead, cheaper by far. Don’t just lump all those
ingredients together—there’s a technique, and I’ll post about it on Gourmet on
a Hot Plate after I try it. I just
checked online and Central Market has an array of truffles, but it’s hard to
tell which are the real thing and which are chocolate. I know nothing about
buying authentic truffles and little more about truffle oil, which is expensive
enough. The saving grace is probably that it doesn’t take much, either of the
real thing or the oil—and I think I’ve heard that sometimes truffle oil is just
flavored oil that has nothing to do with truffles. We consumers do get fooled.
Okay, now I’ve
overfed and ready for a nap. ‘Night, y’all.
