Tuesday, May 8, 2012

What's Cooking?

Almond Crusted Fillet of Sole

1 pound fillet of sole
1/2 c. sliced almonds
1 tbsp. olive oil
1 tbsp. Dijon mustard
salt and pepper

Preheat oven to 350 degrees.  Mix olive oil and mustard together and brush lightly on fillet.  Coat with slice almonds and a quick spritz of olive oil over each one.  

Place on cookie rack that is sitting inside a sheet pan.  Bake for 20 minutes depending on thickness of fillet.

Roasted Asparagus with Shallot and Lemon

1 pound asparagus
2 large shallots, sliced
1 tbsp. olive oil
zest of one lemon
juice of 1/2 lemon

Preheat oven to 425 degrees.  Cut ends off asparagus and place in sheet pan.  Add sliced shallot, lemon zest, lemon juice and olive oil.  Mix well with hands.  Cook until asparagus is done.  I usually prefer mine a little crisper, so 15 minutes should do it especially if it is FRESH (meaning just picked or from the farmers market, not fresh in store).

I am baking away the next two days making a wedding cake for my dear friend and former young woman Sharisse.  She will be sealed on Friday in the Nauvoo Temple and I feel so honored to be a part of her special day.  I love the Barber family and am grateful to be able to do this for them!  I will be doing a traditional white cake with buttercream and fondant finish, as well as a cheesecake for the bride!  Pictures will be posted when I am done.  Wish me luck...and that little overly helpful hands stay out of the way!

Favorite breakfast...ham egg cups.  So easy and perfect!

2 slices ham
2 eggs

Preheat oven to 350 degrees.  Get to small 1 cup pyrex cups and line with ham.  Add egg.  Add fresh ground pepper and bake for 12-18 minutes depending on how your prefer your egg.

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