It is me, Paige...KING!
Well probably not the second part.
But I'm back!
At least for now...
If you are reading this, thanks for hanging in there with me, I do appreciate your support!
I'm hoping to get back to this blogging thing, now that life has slowed back down a bit, if I even remember how.
I still have A LOT of recipes to go and I plan on tackling every last one of them, with you all by my side!
So here we go...back to Martha Stewart world I come...
This is a meal I made a while back, but I remember it was quite delicious, extremely lemony (word? it is now) and fresh. I find fish to be at its best when paired with lemon and herbs and this did not disappoint. I paired it with some asparagus and roasted cauliflower, Logan actually ate the cauliflower...kudos to me!
Sole with Lemon-Butter Sauce
1/2 cup dry white wine
8 sole fillets (3-4 oz each)
coarse salt and fresh ground pepper
16 very thin lemon slices (from 1-2 lemons), seeds removed
Juice of 1 lemon (3 T)
3 T cold butter, cut into pieces
Dill Sprigs (optional) HIGHLY recommended
Place the 1/2 cup wine in a large lidded skillet.
Fold each sole fillet into thirds. Arrange in the skillet; season with salt and pepper. Lay two overlapping lemon slices on each piece of fish.
Bring the wine to a boil; reduce heat to med-low. Cover and simmer gently until the fish is opaque throughout, 3-5 minutes. With a spatula, transfer the fish to serving plates.
Return the liquid to a boil; cook until reduced to 1/3 cup, 1-2 min. Add the lemon juice; remove from heat. Whisk in the butter until smooth. Season with salt; strain if desired. Serve with fish; garnish with fresh dill and pepper, if desired.
Asparagus with Lemon Butter
Coarse salt and freshly ground pepper
1 1/2 lbs asparagus, tough ends removed
1 T unsalted butter
1 tsp grated lemon zest, plus 1 T lemon juice
Bring 2 inches of water to boil in a large saucepan or deep skillet; add salt and asparagus.
Blanch until stalks are crisp-tender, 5-8 min. Drain well in a colander.
Return asparagus to pan; toss with butter and lemon zest and juice. Season with salt and pepper and serve.
Roasted Cauliflower with Paprika
1 large head cauliflower (1 lb), trimmed and broken into small florets
2 T olive oil
1 1/2 tsp paprika
Preheat oven to 450. Place cauliflower florets on a rimmed baking sheet; drizzle with oil and sprinkle with paprika.
Season with S&P and toss to coat, spread in a single layer.
Roast until tender when pierces with the tip of a sharp knife and lightly browned, 20-25 min, tossing half way through. Serve hot or room temp.
And this is what you get...
Logan Rating: ***