Sole fillets. Loosely based on Julia Child's recipe for Sole Meuniere.
I say loosely based because I don't bother to make clarified butter.

Very simply, sprinkle the sole fillets with S&P, then dredge them in AP
flour and set aside. Meanwhile, melt butter in a large skillet until it
is just starting to brown. Add the fish and cook it in hot butter a
couple of minutes on each side, using a fish spatula to carefully turn
the fillets. Remove the fish from the pan. Add more butter to the pan
and stir in capers and fresh lemon juice. Finish with fresh chopped
parsley, spoon the butter sauce over the fish. I plan to have this with
steamed asparagus.

Jill

On Sat, 20 Apr 2024 17:41:02 -0400, jmcquown <j_mcquown@comcast.net>
wrote:

>Sole fillets. Loosely based on Julia Child's recipe for Sole Meuniere.
>I say loosely based because I don't bother to make clarified butter.
>
>Very simply, sprinkle the sole fillets with S&P, then dredge them in AP
>flour and set aside. Meanwhile, melt butter in a large skillet until it
>is just starting to brown. Add the fish and cook it in hot butter a
>couple of minutes on each side, using a fish spatula to carefully turn
>the fillets. Remove the fish from the pan. Add more butter to the pan
>and stir in capers and fresh lemon juice. Finish with fresh chopped
>parsley, spoon the butter sauce over the fish. I plan to have this with
>steamed asparagus.

Steamed asparagus strikes again!

jmcquown wrote:

> Sole fillets. Loosely based on Julia Child's recipe for Sole Meuniere.
> I say loosely based because I don't bother to make clarified butter.

> Very simply, sprinkle the sole fillets with S&P, then dredge them in AP
> flour and set aside. Meanwhile, melt butter in a large skillet until it
> is just starting to brown. Add the fish and cook it in hot butter a
> couple of minutes on each side, using a fish spatula to carefully turn
> the fillets. Remove the fish from the pan. Add more butter to the pan
> and stir in capers and fresh lemon juice. Finish with fresh chopped
> parsley, spoon the butter sauce over the fish. I plan to have this with
> steamed asparagus.

> Jill

"... melt the butter... add the fish... remove the fish from the pan..."

Still more from "Jill's Cooking For Retards Cookbook", lol...

<chortle>

--
GM

On 2024-04-20 5:41 p.m., jmcquown wrote:
> Sole fillets.  Loosely based on Julia Child's recipe for Sole Meuniere.
> I say loosely based because I don't bother to make clarified butter.
>
> Very simply, sprinkle the sole fillets with S&P, then dredge them in AP
> flour and set aside.  Meanwhile, melt butter in a large skillet until it
> is just starting to brown.  Add the fish and cook it in hot butter a
> couple of minutes on each side, using a fish spatula to carefully turn
> the fillets.  Remove the fish from the pan.  Add more butter to the pan
> and stir in capers and fresh lemon juice.  Finish with fresh chopped
> parsley, spoon the butter sauce over the fish.  I plan to have this with
> steamed asparagus.

I just popped a pizza into the oven. It is my homage to vegetarian. It
has sauce, thinly slice red pepper, green pepper, some hot pepper,
mushroom and mozarella.

On Sat, 20 Apr 2024 17:41:02 -0400
jmcquown <j_mcquown@comcast.net> wrote:

> I plan to have this with
> steamed asparagus.

Still won't eat the Alewives eh?

On Sun, 21 Apr 2024 07:46:12 +1000
Bruce <Bruce@invalid.invalid> wrote:

> Steamed asparagus strikes again!

Broiled is better.

On Sat, 20 Apr 2024 18:14:26 -0400
Dave Smith <adavid.smith@sympatico.ca> wrote:

> I just popped a pizza into the oven.

Slow day eh old man?

On 4/20/2024 4:41 PM, jmcquown wrote:
> Sole fillets.  Loosely based on Julia Child's recipe for Sole Meuniere.
> I say loosely based because I don't bother to make clarified butter.
>
> Very simply, sprinkle the sole fillets with S&P, then dredge them in AP
> flour and set aside.  Meanwhile, melt butter in a large skillet until it
> is just starting to brown.  Add the fish and cook it in hot butter a
> couple of minutes on each side, using a fish spatula to carefully turn
> the fillets.  Remove the fish from the pan.  Add more butter to the pan
> and stir in capers and fresh lemon juice.  Finish with fresh chopped
> parsley, spoon the butter sauce over the fish.  I plan to have this with
> steamed asparagus.
>
> Jill

Our son is in town with his family for one of our (tourist trap)
festivals , so I kinda splurged . Pulled the last whole chicken out of
the freezer yesterday and cooked it on the rotisserie for dinner today .
It was accompanied with roasted potatoes and homegrown/canned green
beans . I heard there was a little bit of chicken left ...
--
Snag
"They may take our lives but
they'll never take our freedom."
William Wallace

jmcquown wrote:

> Sole fillets. Loosely based on Julia Child's recipe for Sole Meuniere.
> I say loosely based because I don't bother to make clarified butter.
>
> Jill
>
>
My neighbor across the alley hosted a baby shower for a friend and she
brought me a plate of two chicken salad sandwiches on croissants. Yes,
she made the chicken salad, and she also brought some mixed fruit and
some sort of tiny, tiny bundt cake which I thought was a cupcake. Also,
a large portion of strawberries.

This was a thank you plate for me refrigerating her bottles of prosecco
and ironing three tablecloths. I did not expect nor think I deserved
the generous plate of food, but I do appreciate her gesture.

ItsJoanNotJoAnn wrote:

> My neighbor across the alley hosted a baby shower for a friend and she
> brought me a plate of two chicken salad sandwiches on croissants. Yes,
> she made the chicken salad, and she also brought some mixed fruit and
> some sort of tiny, tiny bundt cake which I thought was a cupcake. Also,
> a large portion of strawberries.

> This was a thank you plate for me refrigerating her bottles of prosecco
> and ironing three tablecloths. I did not expect nor think I deserved
> the generous plate of food, but I do appreciate her gesture.

Yoose, Joan, is a very generous and nice person, so yoose natcherly deserve "all good things"...

;-D

--
GM

On Sun, 21 Apr 2024 02:56:22 +0000
ItsJoanNotJoAnn@webtv.net (ItsJoanNotJoAnn) wrote:

> some sort of tiny, tiny bundt cake which I thought was a cupcake

Ooooh...an ass-cake, I bet that was special!

On Sun, 21 Apr 2024 02:56:22 +0000
ItsJoanNotJoAnn@webtv.net (ItsJoanNotJoAnn) wrote:

> My neighbor across the alley hosted a baby shower for a friend

Rosemary?

On Sat, 20 Apr 2024 18:14:26 -0400
Dave Smith <adavid.smith@sympatico.ca> wrote:

> I just popped a pizza into the oven. It is my homage to vegetarian.

Eggplant slices covered with bleu cheese?

Dave Smith wrote:

> On 2024-04-20 5:41 p.m., jmcquown wrote:
> > Sole fillets.  Loosely based on Julia Child's recipe for Sole
> > Meuniere. I say loosely based because I don't bother to make
> > clarified butter.
> >
> > Very simply, sprinkle the sole fillets with S&P, then dredge them
> > in AP flour and set aside.  Meanwhile, melt butter in a large
> > skillet until it is just starting to brown.  Add the fish and cook
> > it in hot butter a couple of minutes on each side, using a fish
> > spatula to carefully turn the fillets.  Remove the fish from the
> > pan.  Add more butter to the pan and stir in capers and fresh
> > lemon juice.  Finish with fresh chopped parsley, spoon the butter
> > sauce over the fish.  I plan to have this with steamed asparagus.
>
> I just popped a pizza into the oven. It is my homage to vegetarian.
> It has sauce, thinly slice red pepper, green pepper, some hot pepper,
> mushroom and mozarella.

https://postimg.cc/YLKb1634

That's what we did.

On Sun, 21 Apr 2024 18:41:28 +0000
"cshenk" <cshenk@virginia-beach.net> wrote:

> Dave Smith wrote:
>
> > On 2024-04-20 5:41 p.m., jmcquown wrote:
> > > Sole fillets.  Loosely based on Julia Child's recipe for Sole
> > > Meuniere. I say loosely based because I don't bother to make
> > > clarified butter.
> > >
> > > Very simply, sprinkle the sole fillets with S&P, then dredge them
> > > in AP flour and set aside.  Meanwhile, melt butter in a large
> > > skillet until it is just starting to brown.  Add the fish and
> > > cook it in hot butter a couple of minutes on each side, using a
> > > fish spatula to carefully turn the fillets.  Remove the fish
> > > from the pan.  Add more butter to the pan and stir in capers and
> > > fresh lemon juice.  Finish with fresh chopped parsley, spoon the
> > > butter sauce over the fish.  I plan to have this with steamed
> > > asparagus.
> >
> > I just popped a pizza into the oven. It is my homage to vegetarian.
> > It has sauce, thinly slice red pepper, green pepper, some hot
> > pepper, mushroom and mozarella.
>
> https://postimg.cc/YLKb1634
>
> That's what we did.

Well it's BRIGHT!!!

On Sun, 21 Apr 2024 18:41:28 +0000, "cshenk"
<cshenk@virginia-beach.net> wrote:

>Dave Smith wrote:
>
>> I just popped a pizza into the oven. It is my homage to vegetarian.
>> It has sauce, thinly slice red pepper, green pepper, some hot pepper,
>> mushroom and mozarella.
>
>https://postimg.cc/YLKb1634
>
>That's what we did.

For a moment I thought you had a vegetarian pizza too, being a near
vegetarian and all. But I see sausage in the picture. Ghe ghe. You'd
eat a whole hobby farm in a month's time.

Bruce wrote:

> On Sat, 20 Apr 2024 17:41:02 -0400, jmcquown <j_mcquown@comcast.net>
> wrote:

>>Sole fillets. Loosely based on Julia Child's recipe for Sole Meuniere.
>>I say loosely based because I don't bother to make clarified butter.
>>
>>Very simply, sprinkle the sole fillets with S&P, then dredge them in AP
>>flour and set aside. Meanwhile, melt butter in a large skillet until it
>>is just starting to brown. Add the fish and cook it in hot butter a
>>couple of minutes on each side, using a fish spatula to carefully turn
>>the fillets. Remove the fish from the pan. Add more butter to the pan
>>and stir in capers and fresh lemon juice. Finish with fresh chopped
>>parsley, spoon the butter sauce over the fish. I plan to have this with
>>steamed asparagus.

> Steamed asparagus strikes again!

Would fried asparagus better suit you?

https://photos.app.goo.gl/Kh8j8EXTctSRgcAW8

On Mon, 22 Apr 2024 05:23:52 +1000
Bruce <Bruce@invalid.invalid> wrote:

> I see sausage in the picture. Ghe ghe.

Trouser trouts on the skillet!

On Sun, 21 Apr 2024 19:36:08 +0000
dsi100@yahoo.com (dsi1) wrote:

> Bruce wrote:
>
> > On Sat, 20 Apr 2024 17:41:02 -0400, jmcquown <j_mcquown@comcast.net>
> > wrote:
>
> >>Sole fillets. Loosely based on Julia Child's recipe for Sole
> >>Meuniere. I say loosely based because I don't bother to make
> >>clarified butter.
> >>
> >>Very simply, sprinkle the sole fillets with S&P, then dredge them
> >>in AP flour and set aside. Meanwhile, melt butter in a large
> >>skillet until it is just starting to brown. Add the fish and cook
> >>it in hot butter a couple of minutes on each side, using a fish
> >>spatula to carefully turn the fillets. Remove the fish from the
> >>pan. Add more butter to the pan and stir in capers and fresh lemon
> >>juice. Finish with fresh chopped parsley, spoon the butter sauce
> >>over the fish. I plan to have this with steamed asparagus.
>
> > Steamed asparagus strikes again!
>
> Would fried asparagus better suit you?
>
> https://photos.app.goo.gl/Kh8j8EXTctSRgcAW8

Now we are talking, could use some black and white sesame seeds though.

On Sun, 21 Apr 2024 19:36:08 +0000
dsi100@yahoo.com (dsi1) wrote:

> > Steamed asparagus strikes again!
>
> Would fried asparagus better suit you?
>
> https://photos.app.goo.gl/Kh8j8EXTctSRgcAW8

Nice, and how about:

https://thebeachhousekitchen.com/asparagus-tempura-with-horseradish-cream-sauce/

ASPARAGUS TEMPURA WITH HORSERADISH CREAM SAUCE
Author: MaryAnn Dwyer Servings: 4 servings Print Recipe Pin Recipe
Prep Time
5minutes mins
Cook Time
16minutes mins
Total Time
21minutes mins
Ingredients

Horseradish Cream Sauce
1 cup sour cream
1/4 cup mayonnaise
1/4 cup prepared horseradish
2 Tbsp. lemon juice
2 tsp. Dijon mustard
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1/4 tsp. paprika
dash of cayenne
Asparagus Tempura
Canola oil for frying
18 medium asparagus stalks, trimmed
1 1/4 cups all-purpose flour
1/4 tsp. baking powder
1/4 tsp. baking soda
1 1/4 cups club soda
1 Tbsp. olive oil
Instructions
Horseradish Cream Sauce
In a medium bowl, combine all ingredients and whisk together until smooth and well combined. Let mixture sit in refrigerator for 1-2 hours or overmight. Store leftovers in refrigerator in an airtight container for up to 2 weeks.
Asparagus Tempura
In a large heavy saucepan, add enough canola oil to fill just over a third full. Clip a frying thermometer onto the pan and heat the oil over medium heat until oil reaches 375 degrees.
While the oil is heating, in a medium bowl, whisk together the flour, baking powder and baking soda. Add the club soda and the olive oil.
Dip the aspargus stalks into the batter, one or two at a time, then add to the hot oil and fry 3 or 4 stalks at a time for about 70 seconds, until golden brown, turing with tongs to promote even browning. Remove from oil and place on a wire rack placed over a baking sheet.
Serve on platter with horseradish cream sauce.

On Sun, 21 Apr 2024 13:47:42 -0600
Mysterialistic Jello <mi@ij.invalid> wrote:

> On Sun, 21 Apr 2024 19:36:08 +0000
> dsi100@yahoo.com (dsi1) wrote:
>
>
> > > Steamed asparagus strikes again!
> >
> > Would fried asparagus better suit you?
> >
> > https://photos.app.goo.gl/Kh8j8EXTctSRgcAW8
>
> Nice, and how about:
>
> https://thebeachhousekitchen.com/asparagus-tempura-with-horseradish-cream-sauce/
>
> ASPARAGUS TEMPURA WITH HORSERADISH CREAM SAUCE
> Author: MaryAnn Dwyer Servings: 4 servings Print Recipe Pin Recipe
> Prep Time
> 5minutes mins
> Cook Time
> 16minutes mins
> Total Time
> 21minutes mins
> Ingredients
>
>
> Horseradish Cream Sauce
> 1 cup sour cream
> 1/4 cup mayonnaise
> 1/4 cup prepared horseradish
> 2 Tbsp. lemon juice
> 2 tsp. Dijon mustard
> 1/2 tsp. salt
> 1/4 tsp. freshly ground black pepper
> 1/4 tsp. paprika
> dash of cayenne
> Asparagus Tempura
> Canola oil for frying
> 18 medium asparagus stalks, trimmed
> 1 1/4 cups all-purpose flour
> 1/4 tsp. baking powder
> 1/4 tsp. baking soda
> 1 1/4 cups club soda
> 1 Tbsp. olive oil
> Instructions
>
> Horseradish Cream Sauce
> In a medium bowl, combine all ingredients and whisk together until
> smooth and well combined. Let mixture sit in refrigerator for 1-2
> hours or overmight. Store leftovers in refrigerator in an airtight
> container for up to 2 weeks. Asparagus Tempura In a large heavy
> saucepan, add enough canola oil to fill just over a third full. Clip
> a frying thermometer onto the pan and heat the oil over medium heat
> until oil reaches 375 degrees. While the oil is heating, in a medium
> bowl, whisk together the flour, baking powder and baking soda. Add
> the club soda and the olive oil. Dip the aspargus stalks into the
> batter, one or two at a time, then add to the hot oil and fry 3 or 4
> stalks at a time for about 70 seconds, until golden brown, turing
> with tongs to promote even browning. Remove from oil and place on a
> wire rack placed over a baking sheet. Serve on platter with
> horseradish cream sauce.
>

Interdasting!

I would have used a good Ponzu sauce, but...hmmm...

Could just have a decent dab of Wasabi alongside.

On Sun, 21 Apr 2024 19:36:08 +0000, dsi100@yahoo.com (dsi1) wrote:

>Bruce wrote:
>
>> On Sat, 20 Apr 2024 17:41:02 -0400, jmcquown <j_mcquown@comcast.net>
>> wrote:
>
>>>Sole fillets. Loosely based on Julia Child's recipe for Sole Meuniere.
>>>I say loosely based because I don't bother to make clarified butter.
>>>
>>>Very simply, sprinkle the sole fillets with S&P, then dredge them in AP
>>>flour and set aside. Meanwhile, melt butter in a large skillet until it
>>>is just starting to brown. Add the fish and cook it in hot butter a
>>>couple of minutes on each side, using a fish spatula to carefully turn
>>>the fillets. Remove the fish from the pan. Add more butter to the pan
>>>and stir in capers and fresh lemon juice. Finish with fresh chopped
>>>parsley, spoon the butter sauce over the fish. I plan to have this with
>>>steamed asparagus.
>
>> Steamed asparagus strikes again!
>
>Would fried asparagus better suit you?
>
>https://photos.app.goo.gl/Kh8j8EXTctSRgcAW8

Yes, much better!

On 2024-04-21 3:36 p.m., dsi1 wrote:

>> Steamed asparagus strikes again!
>
> Would fried asparagus better suit you?
> https://photos.app.goo.gl/Kh8j8EXTctSRgcAW8

I love stir fried asparagus. I do it in olive oil with a fair a few
cloves of garlic and a wee pinch of hot dried chili flakes and then toss
it in pasta.

On Sun, 21 Apr 2024 16:20:05 -0400, Dave Smith
<adavid.smith@sympatico.ca> wrote:

>On 2024-04-21 3:36 p.m., dsi1 wrote:
>
>>> Steamed asparagus strikes again!
>>
>> Would fried asparagus better suit you?
>> https://photos.app.goo.gl/Kh8j8EXTctSRgcAW8
>
>I love stir fried asparagus. I do it in olive oil with a fair a few
>cloves of garlic and a wee pinch of hot dried chili flakes and then toss
>it in pasta.

Yes, I think that's the best way to go for green asparagus.

On Sun, 21 Apr 2024 16:20:05 -0400
Dave Smith <adavid.smith@sympatico.ca> wrote:

> On 2024-04-21 3:36 p.m., dsi1 wrote:
>
> >> Steamed asparagus strikes again!
> >
> > Would fried asparagus better suit you?
> > https://photos.app.goo.gl/Kh8j8EXTctSRgcAW8
>
> I love stir fried asparagus. I do it in olive oil

That RUINS the flavor profile though.