FRIDAY NIGHT FISH FEAST ~ WHITEFISH with LEMON BLACKBERRY SAUCE

~ Summer's Welcome Visitor

(Tiger Swallowtail)

_______________

WHITEFISH with LEMON BLACKBERRY SAUCE

~ Adapted from Cross village: A Selection of Tastes, Art, and Memories

6 boned and skinned whitefish fillets

2 Tbsp. butter

1 Tbsp. extra-virgin olive oil

1 Tbsp. chopped green inions

4 Tbsp. Blackberry Brandy

4 cups sour cream

1/2 tsp. dill

juice & zest of 1 lemon

1/4 tsp. freshly ground black pepper

pint of fresh blackberries

Melt butter in large saute pan. Add oil and raise heat slightly. Saute whitefish for a few minutes on each side until flakey (about 4-7 minutes depending on thickness). Carefully remove to heated platter and keep warm.
Saute onions in same pan until soft and transparent. Raise heat, add Blackberry Brandy and stir until thickened. Lower heat and whisk in sour cream, lemon juice and zest, and pepper, stirring constantly. Do not boil or sauce will curdle.
Ladle a bit of sauce on heated plate, top with whitefish and a bit more sauce. Garnish with fresh blackberries. (Serves 6)

Comments

Iowa Gardening Woman said…

WOW, absolutely stunning picture of the tiger swallowtail!

Saturday, June 23, 2007

A wildlife gardener said…

What a wonderful photo of the tiger swallowtail butterfly! How privileged to have such a visitor in one's garden!

I can see I'm going to be slavering like a big hungry dog when I visit your blog...the recipes are so mouthwatering!

I love your skills in photography...the summer solstice photo is sooo dreamy and magical-looking.

I see we have the same sundial...Grow old along with me...I did two posts about ours on 19+20 Dec 2006, if you are interested in reading them :)

Thanks for visiting my blog, and for your encouraging comments.

Sunday, June 24, 2007

joey said…

Have been OOT, playing catch up. Your comments are HUGE, since both of you have awesome sites. Thank you, BIG TIME for the visit.

Monday, June 25, 2007

joey said…

P.S. Wildflower Gardener ~

I visited the sundial post (left a note) and, indeed, they appear the same. Come for a visit to Michigan and I'll introduce to you to my dear friend from Scotland. The kettle is on the back burner ~

Monday, June 25, 2007

AUTUMN DINNER ~ ROASTED SAGE SPAGHETTI SQUASH With GUYERE, SAUTÉED FRESH GARLIC, PARSLEY and TOASTED PINE NUTS

“Welcome sweet November, the season of senses and my favorite month of all.” ― Gregory F. Lenz November Sunset (Hubbard Lake, MI) ROASTED SAGE SPAGHETTI SQUASH With GUYERE, SAUTÉED FRESH GARLIC, PARSLEY and TOASTED PINE NUTS ~ Delightful autumn dinner slightly adapted from pinch of yum . 1 halved and seeded spaghetti squash Extra-virgin olive oil coarse salt & freshly ground black pepper to taste 2-3 minced cloves garlic 2 tsp. white balsamic vinegar 1 cup minced fresh parsley 2 Tbsp. chopped fresh sage or 2 tsp. dried 1 cup grated Gruyere cheese 1/2 - 3/4 cup toasted pine nuts Preheat oven to 375º. Rub squash with olive oil and sprinkle with coarse salt and freshly ground pepper. Place cut side down on sprayed rimmed baking sheet and roast for 25-30 minutes or until fork tender. Let cool until able to handle and scrape inside with a fork and pull strands away from ski...

SUMMERTIME ... AND THE LIVIN' IS EASY ~ SPICY PULLED PORK & COLE SLAW / BLUEBERRY CHEESECAKE

"A perfect summer day is when the sun is shining, the breeze is blowing, the birds are singing, and the lawn mower is broken." ~James Dent LILIUM / LILIUM / STOKESIA ( BLUE DANUBE) DAYLILY /FROG STUPOR/ ASTILBE DAISY/ MONARDA / DAYLILY _____________________ SPICY PULLED PORK ~ A must-have for simple summer suppers adapted from a Detroit Free Press clipping __________ 4-5 lbs. pork shoulder blade Boston roast or trimmed pork tenderloins 12 sandwich rolls or good hamburger buns Rub: 1/4 cup brown sugar 3 Tbsp. favorite chili powder 2 tsp. cumin 1 tsp. Hungarian Paprika 1/2 tsp. coarse salt 1 tsp. freshly ground black pepper 2 tsp. garlic powder 2 tsp. onion powder Sauce: 3 cup (or more as needed) favorite barbecue sauce 1/2 cup brown or yellow mustard 3 Tbsp. Tabasco sauce (or to taste) juice of 1 lemon Preheat oven to 325 degrees. Trim most of fat from roast, remove bone and separate into 2 pieces (pork tenderloins work well and less work). Combine rub ingredients in small...

FIRE TO WARM THE SOUL & BODY ~ SOUPE A L'OIGNON GRATINEE (FRENCH ONION SOUP)

" The sun broke like an egg into a full sunset and the water caught fire." ~ Pamela Johnson January sunset (Hubbard Lake) __________________ SOUPE A L'OIGNON GRATINEE (adapted from Mastering the Art of French Cooking ) “Onion soup sustains. The process of making it is somewhat like the process of learning love. It requires commitment, extraordinary effort, time, and will make you cry." ~ Ronni Lundy _________________________________________ (FRENCH ONION SOUP) 6 pounds thinly sliced yellow onions 6 Tbsp. butter 3 Tbsp. oil 1 tsp. salt 1 tsp. sugar 6 heaping Tbsp. flour 5 quarts good beef stock 2 cups dry white wine coarse salt and cracked pepper few drops of Kitchen Bouquet 12 Tbsp. Cognac 1 pound Swiss cheese* 1 - 1 1/2 pound assorted shredded cheddar, Colby and Swiss or Parmesan Cook onions slowly in butter and oil in covered stockpot for 15 minutes. Uncover, raise heat to moderate , and stir in salt and sugar. Cook for 30-40 minutes stirring frequently until on...

THE VILLAGE VOICE

Search This Blog