Text 40045, 124 rader
Skriven 2010-07-14 17:10:00 av Dave Drum (42829.cooking)
  Kommentar till text 39970 av Janis Kracht (1:261/38)
Ärende: A dinner party.. but you
================================
-=> Janis Kracht wrote to Ruth Haffly <=-

 JK> Sounds really good :)  One of my favorites is one that has recipes from
 JK> Turkey, Greece, etc.  Very different ideas there.  Sometimes when I'm
 JK> looking for a new cookbook, I'll look for some recipe that I've made
 JK> and really liked in the new cookbook.. if it looks like it's a good
 JK> version of that dish, chances are the other recipes will be good as
 JK> well :)

I don't buy much in the way of cookbooks these days. But, when I was "in the
market" I usually went for some cuisine of which I had minimal or no
experience. Of course as I age out it's getting harder and harder to find a
cuisine in which I haven't had some tastes.   Bv)=

OTOH, I used to read cookbooks like some folks read novels ... looking for
ideas. I came across one of my "hit" dishes whilst reading through the New York
Times Cookbook (1961 Edition - Craig Claiborne). When I first read it over I
said in my head "Eeeeewwwwww". Then I got a few pages further and flipped back
to take another look. And later another look, etc. until I knew I hadda make it
at least once.

Here's the original recipe:

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Baked Fish Parmigiana
 Categories: Five, Seafood, Cheese, Sauces
      Yield: 4 servings

      4    Fish filets or steaks 
      1 c  Tomato sauce
           Salt & fresh black pepper
    1/2 c  Grated Parmesan cheese
      2 tb Butter; melted

  Preheat oven to 425øF/220øC.

  Place the fish in a shallow, buttered baking dish and season
  with salt and fresh ground pepper.

  Spread the tomato sauce over each filet/steak and sprinkle
  with the cheese. Drizzle with melted butter.

  Bake, uncovered, until the fish flakes easily when tested
  with a fork, fifteen to twenty minutes.

  FROM: New York Times Cookbook, 1961 edition, page 263. 
        Edited by Craig Claiborne. 

  Uncle Dirty Dave's Kitchen

MMMMM

When I tell people about my "fish Parmesan" I get a lot of "looks askance" and
"Eeeeewwwwww, ICK!" Until they try it out. Here is what the simple recipe above
has evolved into at the hands of a culinary tinkerer. When I serve this to
guests it disappears right smart. And should there be any leftovers (it does
re-heat well) I never have any trouble sending home with someone. Often someone
who gave me one of "those" looks.  Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Dave's Fish Parmesan
 Categories: Seafood, Cheese, Sauces, Mushrooms
      Yield: 8 servings

      2 lb Fish filets or steaks 
     26 oz Jar Onofrio's Basilico sauce
           - or Marinara sauce *
           Salt & fresh black pepper
      1 lb Mozzarella or Provolone;
           - sliced or shredded
      1 lb Crimini/Swiss Brown button
           - mushrooms, cleaned, sliced
           - reserving 8 buttons
           Fresh grated or shaved
           - Parmesan cheese
      8 tb Butter; melted

  Preheat oven to 425øF/220øC.

  Spread a thin layer of sauce over bottom of baking dish
  place a layer of firm whitefish filets on the sauce. Salt
  and pepper the fish. Sprinkle some sliced mushrooms over
  fish and place cheese in a layer over the mushrooms.
  Spread a layer of sauce over the cheese and repeat the
  fish, mushroom, cheese layers until the baking dish is
  near full or you run out of fish.

  Top the last layer with cheese, the remaining sauce in
  the jar and the 8 reserved mushroom buttons. Grate or
  shave Parmesan over until you are ashamed of yourself or
  until you run out of cheese.

  Drizzle the melted butter over the cheese and bake until
  fish is done - 15 to 20 minutes

  * Available from www.onofrios.com. Or you may use Ragu, 
  Prego, Classico, etc.

  I like the addition of the basil in the Basilico sauce. If
  you don't care for basil with your fish use the straight 
  marinara. - UDD
  
  Adapted from a NYT Cookbook recipe and served many times
  from Dirty Dave's Kitchen.

  MM Format by Dave Drum - 10 June 1997

MMMMM
 
 
 
ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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