Friday, January 5, 2018

CC#25: Floured and Butter pan fried sole fillets

I first read about Dorie's Butter from Mardi's post, and promptly ordered a copy! Cooking from it was slightly delayed cos my fish stall did not have any suitable fish (I ordered sole), and finally it happened!  Happily, made this dish for my New Year's day dinner (for one), hubby had salmon porridge.  I paired my floured (seasoned simply with salt and freshly ground black pepper) and pan fried sole fillet in lots of butter! with avocado, java apple, shallots salad! Yumms!
~*~
I am co-hosting Cookbook Countdown together with Joyce of Kitchen Flavours.  If you are like, who love to collect cookbooks and have an overcrowding bookshelf (or bookshelves!), yet most of the books have not been used at all, now is the time to change that.  Join us at Cookbook Countdown! 

CtBF ~ MPK ~ Duck Fat Potatoes

Well, what can I say... there is a vast difference using duck fat to fry the spud!  I used sweet potatoes instead of white.  Interesting, crunchy and firmed the steamed sweet potatoes I used!
Paired with pan fried Kurau fish, and a mixed salad with quinoa.
 
A light dinner for one, me!
~*~
are cooking from My Paris Kitchen, David Lebovitz's latest book.
Duck Fat Potatoes ~ Recipe from pages 220-221
***
A Big Thank You to KatieBetsy and Mary
for putting everything into order and making it happen!
***
my collection of David's books:
***
Do check out CtBF and see the results of our members
Note: We do not publish recipes at CtBF,
but certain recipe links are available at Amazon,
better still - get the book, and join us at CtBF.
~*~
I am also sharing this Friday's MPK recipe at Cookbook Countdown #24!

I am co-hosting Cookbook Countdown together with Joyce of Kitchen Flavours.  If you are like, who love to collect cookbooks and have an overcrowding bookshelf (or bookshelves!), yet most of the books have not been used at all, now is the time to change that.  Join us at Cookbook Countdown! 

Friday, December 29, 2017

CtBF ~ MPK ~ Fennel, radish, orange, and crab salad

I used six medium sized prawns instead of crab meat, grapefruit instead of orange, spring onions instead of parsley, Java apples instead of the suggested greens, and fennel.  I used Chinese rice wine vinegar in place of white wine vinegar, juice from pulp of the grapefruit, lemon juice, olive oil, salt and pepper.
Delightful salad with a light dressing! Yumms!
~*~
are cooking from My Paris Kitchen, David Lebovitz's latest book.
Recipe from pages 90-91
***
A Big Thank You to KatieBetsy and Mary
for putting everything into order and making it happen!
***
my collection of David's books:
***
Do check out CtBF and see the results of our members
Note: We do not publish recipes at CtBF,
but certain recipe links are available at Amazon,
better still - get the book, and join us at CtBF.
~*~
I am also sharing this Friday's MPK recipe at Cookbook Countdown #24!

I am co-hosting Cookbook Countdown together with Joyce of Kitchen Flavours.  If you are like, who love to collect cookbooks and have an overcrowding bookshelf (or bookshelves!), yet most of the books have not been used at all, now is the time to change that.  Join us at Cookbook Countdown!