There
is a very special lady here in the apartments named Bobbie. She can
always be found sitting in the front room looking out side and
talking with whoever comes down.
A
fierce 110 lbs, but never leaves the building except with paramedics
and
not
often then! Well
slave heard that Bobbie felt left out because cake had been brought
out to the card players, and whole meals had gone to Terri next door,
but nothing brought to her. Last night slave learned
she loved fish!
So
I told her to just sit tight, I was fixing a whole meal for her. Now
ladies of a certain age, often feel uncomfortable going to a single
man's apartment for dinner. Can't imagine what goes through their
heads, I just accept it. So this cod
en papillote
with
balsamic
and
maple
was
plated up along with some roasted green beans and served with ice tea
in the common room. Slave then helped her up and walked her as if to
a fancy restaurant, held her chair and we enjoyed a good meal. I was
filled with joy to be able to serve such a wonderful lady with so
much life experience!
For
those of us who serve, such a chance is a very great feeling.
Ingredients:
2
filets of cod
1
shallot minced
¼
cup balsamic vinegar
¼
cup low sodium soy sauce
2
tbs olive oil
1
Tbs maple syrup
1
cup broccoli slaw mix
- Preheat oven to 400 degrees
- Mince the shallot (chop into tiny pieces)
- Make the dressing by combining chopped shallot, balsamic vinegar, maple syrup, soy sauce, with a pinch of kosher salt in a small bowl. Whisk in olive oil. (Always measure out the oil first, then the sticky stuff- syrup will then slide right out of the measure. Also have a damp paper towel handy any time you open a bottle of something sticky. Wipe the lip and the cap before closing. Now the next time the lid will come right off without using a “jaws-of-life”. Set aside to blend
- Lay out the parchment paper, fold two pieces and cut into a half heart.
- Place filets onto the parchment and sprinkle lightly with herbs.
- layer with the broccoli slaw mix
- Spoon on the dressing, use sparingly. It will give a lot of taste, but too much will leak out and cause a big mess, perhaps burn on your pan and stink up the place. Remember, it is OK to have left over sauce for the table.
Fold
the paper packets and place on a lined baking sheet. Bake for 10
minutes.
Heat
a green vegetable to go with this.
Serve
an un-opened packet on each plate with the bowl of green vegetable on
the side. Allow your guest to cut open the package as a surprise and
eat from that or they can scrape the filet & topping onto the
plate themselves.
Cooking
en
papillote
takes
awhile to learn how to fold the paper. However the results are so
heavenly and clean up is so easy.
socialslave
suggests a nice crooning for this repast:
Serving
my WONDERFUL Master Indy
socialslave
To
satisfy and restore.
To
nourish, support and maintain.
To
gratify, spoil, comfort and please,
to
nurture, assist, and sustain
…..I
cook!
Please
buy slave's cookbook:
The
Little Black Book of Indiscreet Recipes by Dan White
http://www.amazon.com/dp/B00F315Y4I/ref=cm_sw_r_tw_dp_vAT4sb0934RTM
via @amazon
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