Have I told you about my favorite cookbook? Lily Wallace New American Cookbook published in 1945.
I had a piece of halibut fillet to cook on Saturday, and I had a bunch of baby spinach. What to do with them?
Joy of C, and James B. neither had anything very interesting to say.
Lily suggested making a sauce of stewed fresh tomatoes with rosemary to go with the fish. Did I tell you that Dad has been loading me up with tomatoes lately?
She further suggested a cooked creamy mustard sauce for the spinach.
The tomato sauce called for sweetening, don't do it! The fillet was mild and sweet enough not to need it; it actually detracted.
The mustard sauce called for cream for which I substituted 1% milk, which meant that I had to cook it a bit longer to thicken properly. It also called for butter to be added at the end, which I left out entirely. I achieved the same smooth effect by whipping it with my smallest whisk for a minute. I had also left out the optional salt, next time I'll add a few grains to give it a bit more spark. It was just slightly tangy, not a lot of bite, and went very well with the fresh spinach. There is now yet another bookmark in Lily.
Pondered the old potato/rice/couscous/bulgar question and nothing struck my fancy. So I made cornbread. I've learned that I can never go wrong with cornbread in our house.
1 day ago