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Martha, Martha, Martha!*
By Ann | March 6, 2008
*Pronounced as on the Brady Bunch.
Welcome to another edition of Cooking the Books: The Martha Stewart Living Cookbook: The New Classics (yawn). In an effort to review this cookbook more fairly, I’ve decided to try to make at least two recipes from each chapter (I can already cross out “soups and stews,” yay!). Hence, from the “fish and shellfish” section comes this recipe for sole rolls with spinach and lemon slices (pictured above).
Upon my initial perusal, this recipe seemed a bit overly fussy to me, as it calls for sauteeing spinach, then chopping and squeezing it, before rolling it in the sole filet. Actually, this was not so much extra effort. Rolling the filets was a snap, as was the almond-herb-lemon zest topping, which I whizzed together in my mini-prep food processor. After adding a splash of white wine to the baking dish, it’s covered with parchment and foil and baked for 15-20 minutes. I loved this light dish, particularly because of the sole, one of my favorite fishes, but also because it’s slightly fancy (but still easy), zesty and pretty. My only quibble is that the fish wasn’t completely cooked through after 20 minutes — but I didn’t realize the center was still raw until after I’d started eating. No problem, I zapped my plate for a minute in the microwave, which worked perfectly, but got me thinking… since the fish is essentially steamed, couldn’t you just save time and effort by cooking it in the microwave in the first place? Ooh, I feel the icy chill of Martha’s disapproval as I type these words of blasphemy.
With the fish, I served oven-roasted new potatoes (pictured above) from the chapter on “side dishes.” Check out the link and tell me — is this even a recipe? Seriously? Anyway, I loved these roasted baby potatoes (which hailed from the Dupont Circle Farmer’s Market), each was like a mini baked potato, soft, tender, slightly caramelized and sweet.
Topics: Cooking the Books |
One Response to “Martha, Martha, Martha!*”
Comments
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March 6th, 2008 at 4:50 pm
I adored the oven-roasted new potatoes. I think some rice pilaf would have been a fine accommpaniment as well. Regardless, the citrusy freshness of the dish announced in no uncertain terms that spring is nearly upon us!