A Recipe Post
Jan. 3rd, 2012 09:22 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
tanarillTwo today.
Recipe the First, for Toronto Fish. When I was young, JJ was allergic to all the things. He had every nut allergy, molds and mildews, and egg whites. You know how hard it is to find food without egg whites in it? Thus, he thought in general that flavor was some kind of travesty, and would not eat anything he couldn't drown in ketchup. Up to and including Cheerios.
So, this one time, we were in Toronto, and my parents could not get any protein into him. To be fair, the available protein was cheese or fish. We went to this restaurant, where MW got the salmon and coaxed JJ to try some. Then he ate it all. Then MW got more and he ate that too. Then MW went up and got the recipe from and incredibly accommodating staff. The recipe they gave was like, "put in some of this and some of this and some of this," but it worked, and from then on we had a fish that JJ would eat. It is called Toronto Fish because that is where we got the recipe.
The Hardware:
1 2-cup volume measuring cup
1 set of measuring spoons
1 large plastic bag
1 cookie sheet, preferably lined with aluminum foil for ease of clean-up
The Software:
1/2 cup of soy sauce
1/2 cup water
1/4 cup lemon juice
2 tablespoons Worcestershire sauce
1 tablespoon paprika
1+ gloves garlic, finely minced
5 drops of hot sauce (or more, if you like extra kick)
2 tablespoons cooking oil (optional, useful for wild-caught salmon; farm raised tends to be fatty enough on its own)
1 salmon fillet
Instructions:
1. Preheat your over to 425F.
2. Assemble the marinade in the measuring cup.
3. Rinse the salmon and put it in the bag.
4. Pour the marinade in over the salmon, then seal up the bag, being careful to get as much air out as possible.
5. Marinade for at least 20 minutes but no more than an hour, turning the bag over halfway through.
6. Take the fish out and put directly on the baking sheet; leave the garlic in place. Throw away everything else and go wash your fishy hands.
7. Bake in oven for 30-40 minutes, or until cooked. You can check by cutting into the thickest part of the fillet.
8. Enjoy.
Recipe the Second, for no-bake peanut butter cookies. This is written on the back on a napkin, and I want it someplace less . . . loosable. I have never made these myself, but I have eaten them and can tell you they are pretty fantastic. They do have a tendency to glue your mouth shut, though.
Hardware:
A pot
A cookie sheet, covered in wax or parchment paper
2 spoons, one big, one small
All attendant measuring devices
The Software, part 1:
1 stick butter
2 cups sugar
1/3 cup Hershey dark chocolate
1/2 cup milk
The Software, part 2:
2/3 cup peanut butter
3 cup quick oats (like for oatmeal)
2 teaspoons vanilla
The Instructions:
1. Have the two software sets and the baking sheet ready to go before starting.
2. Bring the milk to a boil, being careful not to let anything burn by stirring constantly. Even so, you can't just bump up the burner heat to max, or you will burn the milk proteins. (Can you tell I have burnt milk before?)
3. Add the rest of group 1 to the milk and stir it in until it is well-mixed and melty.
4. Remove group 1 from the heat and set aside exactly 1 min.
5. Add group number 2 and mix well.
6. Scoop out spoonfuls of the mix onto the cookie sheet using the small spoon. They apparently set up pretty fast, so don't move at the pace of a geriatric snail when doing this bit.
7. Wait until they are cool enough, get a big glass of milk, and enjoy.
Recipe the First, for Toronto Fish. When I was young, JJ was allergic to all the things. He had every nut allergy, molds and mildews, and egg whites. You know how hard it is to find food without egg whites in it? Thus, he thought in general that flavor was some kind of travesty, and would not eat anything he couldn't drown in ketchup. Up to and including Cheerios.
So, this one time, we were in Toronto, and my parents could not get any protein into him. To be fair, the available protein was cheese or fish. We went to this restaurant, where MW got the salmon and coaxed JJ to try some. Then he ate it all. Then MW got more and he ate that too. Then MW went up and got the recipe from and incredibly accommodating staff. The recipe they gave was like, "put in some of this and some of this and some of this," but it worked, and from then on we had a fish that JJ would eat. It is called Toronto Fish because that is where we got the recipe.
The Hardware:
1 2-cup volume measuring cup
1 set of measuring spoons
1 large plastic bag
1 cookie sheet, preferably lined with aluminum foil for ease of clean-up
The Software:
1/2 cup of soy sauce
1/2 cup water
1/4 cup lemon juice
2 tablespoons Worcestershire sauce
1 tablespoon paprika
1+ gloves garlic, finely minced
5 drops of hot sauce (or more, if you like extra kick)
2 tablespoons cooking oil (optional, useful for wild-caught salmon; farm raised tends to be fatty enough on its own)
1 salmon fillet
Instructions:
1. Preheat your over to 425F.
2. Assemble the marinade in the measuring cup.
3. Rinse the salmon and put it in the bag.
4. Pour the marinade in over the salmon, then seal up the bag, being careful to get as much air out as possible.
5. Marinade for at least 20 minutes but no more than an hour, turning the bag over halfway through.
6. Take the fish out and put directly on the baking sheet; leave the garlic in place. Throw away everything else and go wash your fishy hands.
7. Bake in oven for 30-40 minutes, or until cooked. You can check by cutting into the thickest part of the fillet.
8. Enjoy.
Recipe the Second, for no-bake peanut butter cookies. This is written on the back on a napkin, and I want it someplace less . . . loosable. I have never made these myself, but I have eaten them and can tell you they are pretty fantastic. They do have a tendency to glue your mouth shut, though.
Hardware:
A pot
A cookie sheet, covered in wax or parchment paper
2 spoons, one big, one small
All attendant measuring devices
The Software, part 1:
1 stick butter
2 cups sugar
1/3 cup Hershey dark chocolate
1/2 cup milk
The Software, part 2:
2/3 cup peanut butter
3 cup quick oats (like for oatmeal)
2 teaspoons vanilla
The Instructions:
1. Have the two software sets and the baking sheet ready to go before starting.
2. Bring the milk to a boil, being careful not to let anything burn by stirring constantly. Even so, you can't just bump up the burner heat to max, or you will burn the milk proteins. (Can you tell I have burnt milk before?)
3. Add the rest of group 1 to the milk and stir it in until it is well-mixed and melty.
4. Remove group 1 from the heat and set aside exactly 1 min.
5. Add group number 2 and mix well.
6. Scoop out spoonfuls of the mix onto the cookie sheet using the small spoon. They apparently set up pretty fast, so don't move at the pace of a geriatric snail when doing this bit.
7. Wait until they are cool enough, get a big glass of milk, and enjoy.
no subject
Date: 2012-01-04 07:26 am (UTC)no subject
Date: 2012-01-05 04:05 am (UTC)Hope this helps!
no subject
Date: 2012-01-05 06:35 am (UTC)no subject
Date: 2012-01-31 01:05 am (UTC)