What WOULD Bekki Eat?

Well, I'll start with what I wouldn't eat. I wouldn't eat margarine. Or tofu. Or lowered-fat anything. Olestra is right out. Hydrolyzed, isolated, evaporated, enriched, or chocolate flavored "phood" won't pass these lips.
What will I eat? Real food. Made-at-home food. Food that my great-great-grandmother could have made, if she had the money and the time. And if she hadn't been so busy trick-riding in a most unladylike way.

Wednesday, August 15, 2012

Pardon My French

Happy 100th birthday, Julia Child!

In honor of the late culinarian, we had a Feast of Butter. Cod Meuniere (couldn't find any sole), mashed potatoes (which I actually peeled, bein' fancy), sauteed green beans with onions and white wine, and a grated carrot salad. And, of course, a lovely bottle of Sauvignon Blanc, because one can not toast Mrs. Child with ice water.

I generally make up for the lack of cream in my mashed potatoes by adding insane amounts of butter. And a little chicken stock. And did so tonight... but they were still the most-boring food on the plate. The carrot salad was surprising- once I finally added enough salt it was quite tasty. The bit of wine for a braise on the beans was phenomenal, especially as the onions absorbed so much of it. The fish was absolutely amazing. So very easy to make and so, so, so tasty. It went with the Kendall-Jackson Sauv Blanc beautifully. I am not sure how authentically-French any of it was, beyond the fish, but I do know that it was fantastic.

I worked from this recipe for the salad, substituting mandarin-infused olive oil for the peanut oil.

For the cod, I followed Julia's guidelines. Melt one tablespoon each of butter and olive oil in a large pan. Salt and pepper the fillets, dredge in flour (Better Batter flour worked for a gluten-free option) and saute 1 or 2 minutes on each side. Don't overcook. If it flakes, it's too done. Remove the fish to plates and sprinkle with freshly-chopped parsley. Wipe out the pan (she said... ha... I had fish sticking all over the place) and add two more tablespoons of butter, swishing it around and letting it brown lightly. Take off the heat, add the juice of half a lemon, and the pour over the cooked fish.

I'm doing this for all the fish I cook forever. SO fucking good. Pardon my French. I am so full.

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About Me

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Tejas, United States
I am many things... all at the same time. (No wonder I don't get much done!) I am a wife to a retired infantryman, mother of 3, stocker (and stalker) of the fridge, passionate fan of food, nutrition, ecology, coffee, wine, and college football. I love all things witchy and piratey. I often cook with booze. I feed stray cats. I don't believe in sunscreen. I don't like shoes and really hate socks. And I currently can't eat any gluten, dairy, eggs, soy, coconut(!?), or sodium metabisulfite (aw, shucks, no chemical snackies.) Sometimes even citric acid gets me. But only sometimes.