Crispy Baked Fish

Ingredients

one pound whitefish fillets
3 tbsp breadcrumbs
3 tbsp Parmesan
2 tbsp butter
Medium carrot, peeled and minced
1 onion, peeled and minced
1-2 garlic cloves, peeled and minced
1/2 tsp Dijon mustard
1 tbsp sour cream
half lemon juice
1 tbsp flour
Milk
Fresh Dill
salt&pepper

Method

Oven @ 400F

- Combine breadcrumbs with Parmesan in a small bowl, set aside
- Sauté the onion and carrot in butter. Nothing should and up browned. Once the onion is translucid, add garlic to the mix.
- Lower the heat a little and add fish. Flip it now and then ’til it starts to fall apart. Mix and break apart everything
- Top the fish with 1 heaping tbsp flour, stir a bit and cook for one minute. Slowly pour in the milk while carefully stirring until you have a sauce consistency you like. It shouldn’t be too thin, though.
- Salt & Peper to taste. Add the dijon mustard, sour cream and lemon juice. Stir well. Cook it a little and add dill while turning off the heat.
- Transfer it all to a baking dish.
- Sprinkle the bread/Parmesan mix on top, until everything is royally covered. Pop in a preheated oven for 10 to 15 minutes, until the top is golden brown and crispy.

Notes:

Good as is. But it could be used in some kind of a pastry shell à la Wellington Beef maybe? or as a chicken parmesan?

Try Topping:

1 cup dried bread crumbs
1/3 cup grated Parmesan cheese (or 2/3 cup if you are using a Microplane zester)
2 Tbsp chopped fresh parsley
1/4 teaspoon salt
1/4 teaspoon garlic salt
A large pinch of Italian seasoning (herb mix)
1/8 teaspoon ground black pepper

The Fish mix will have to keep together a bit more to make little galettes out of it and cover them in parmesan topping.

Place coated fish galettes on to a 9×13 baking dish. Bake uncovered for 15 minutes @ 400F. May have to flip ‘em once.

Pasta Carbonara

Ingredients (serves 2):

200 g spaghetti
10 slices guanciale/pancetta/bacon, chopped into pieces
2 eggs
1/2 cup of hard italian cheese (parmigiano reggiano, pecorino romano, or a mixture)
Plenty of freshly cracked black pepper
2 Cloves of garlic, minced*
1 Small onion, chopped*
1 good size zuchinni, chopped* (Brocoli coud be good too)
1/2 cup roughly chopped mint, parsley or basil*
Olive oil

* great but not necessary

Method
1. Cook the spaghetti until almost al dente in boiling, salted water while you make the sauce.
2. Sauté the zucchini and onion in olive oil ’til the onion gets translucid. Add the pancetta and sauté until it is crispy on the outside and chewy in the middle. Remove from the heat and add garlic.
3. Beat the eggs and 1/2 cup of the cheese together.
4. When the spaghetti is almost al dente, drain quickly (or just pull it out with tongs), and combine it immediately with the egg-and-cheese mixture, tossing until the egg is cooked. Add the zucchini, and toss again. Taste, and add more salt and pepper if necessary.
5. Toss in the herb, and serve immediately, adding cheese to taste.

Pistachio Chocolate Chip Cookies

Ingredients

* 1 cup of unsalted butter, room temperature
* 1 cup of sugar
* 1 cup of dark brown sugar, packed
* 2 eggs
* 2 tablespoons of milk
* 2 teaspoons of vanilla extract
* 2 1/2 cups of flour
* 1 teaspoon of baking soda
* 1 teaspoon of baking powder
* 1 teaspoon of salt
* 1 cup of rolled oats
* 1 1/2 cups of coarsely chopped pistachios, raw and unsalted
* 1 1/2 cups of chocolate chips (or white)

Method

- Preheat the oven to 350 F. Cream the butter and sugars together on high speed for three minutes.

- Add the eggs, milk, and vanilla and beat for 3 minutes, being sure to scrape down the sides of the bowl to ensure even mixing.

- In a separate bowl combine the flour, baking soda, baking powder, salt, and rolled oats. Add the dry ingredients to the butter mixture slowly, being sure to scrape down the sides and bottom of the bowl once or twice to ensure even mixing.

- Fold in the pistachios and white chocolate chips. Drop heaping teaspoonfuls onto parchment lined cookie sheets, add an extra pistachio or two on top of each bit of dough for decoration if desired.

- Bake for 8-10 minutes or until golden brown. Allow to set up on the cookie sheets before moving to a baking rack to cool completely.

Makes 6 dozen.