Cooking in Jennifer's Kitchen

Jun 16, 2010

This week as been one of culinary experiments.  Well, controlled experiments with known ingredients, that is.

Monday was New York Strip in a mustard-red wine marinade, topped with mustard-butter and served with sauteed fresh spinach.  About the mustard butter - so good I wish I had doubled the batch and served it in a gravy boat.  One part softened unsalted sweet cream butter, one part organic stone-ground mustard; mixed till blended.  Eat-it-with-a-spoon good.

Tuesday was Orange Roughy with garlic caramelized onions.  I cooked the onions in the same pan in which I had seared the garlic-herb crusted fish, so the garlic flavor infused the onions.  It was like the fish and onions were made for each other, and the whole affair melted in the mouth.  Destined for frequent appearances at my table.

Go ahead, try it at your house.  You'll love both!

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