Sunday, September 27, 2009

Flounder with Parmesan

Sometimes when you menu plan, if you are going to try something new, you get to the grocery and find that they don't have what you need. Such was the case yesterday with the fish we'd picked. That's when you grab something else and make the best of it. So what was going to be Striped Bass something or other, turned into Grilled Flounder with Parmesan.

Grilled Flounder with Parmesan

Green Beans with Lemon Vinaigrette and Parmesan Bread Crumbs

Potato Rosti, which is supposed to have an umlaut over the o, but I can't find it on this blog tool.

I have GOT to work on better lighting. Isn't that awful? It's so bad I'm actually doing research on the interwebs. I know, right!?

But lighting aside, you look at this picture and "Hey!", you say, "That looks like hash browns!" Well, they're not. They're much fancier, because instead of being called "hash browns", they're called something Danish or German or Swiss with an umlaut. Well, it would have one, if I could find it. (Shall I state the obvious, that this is my hobby, not my profession?)

The flounder was put on the grill on a foil-lined pan and a mixture of (nonfat) mayo, worcestershire sauce, anchovy paste, parmesan cheese, garlic, lemon zest and lemon juice spread on top. (Sounds familiar, doesn't it? Yes, it's kind of like Ceasar dressing). Phillip loved it. He kept saying it tasted like crab. (That's a high compliment since we both love crab.)

The green beans were very simple - toasted bread crumbs mixed with a little parmesan cheese and lemon zest were sprinkled over green beans that were cooked in salted water, drained, then tossed with lemon juice, a little sugar, salt, pepper and olive oil.

Now if I could get the blasted lighting to work out as well as dinner, I'd be in business.

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