~Super Dinner Made By A Super Gal! Recipes for Previous Post~
Who Knew Fish, Artichokes & Shortcake Could Be So Much Fun! Recipes
➜Iceberg Garden Salad provided by Fresh Express (what our family calls Bag Salad)
➜Fish In Foil Packets as found in The Good Housekeeping Illustrated Children’s Cookbook
25 minute prep., 15 minute cook time, 40 minute total time. Degree of difficulty: Easy. Servings: 4
12 med. size cherry tomatoes
1 small zucchini
4 flounder, sole, red snapper, or catfish fillets -6 ounces each
12 small fresh basil leaves or 1/2 tsp dry basil leaves
1/2 tsp salt
1. Preheat oven to 425 degrees F.
2. Rinse the lemon with running cold water. Pat it dry.
Place the lemon on the cutting board. With the paring knife, cut it lengthwise in half. Place each half, flat side down, on the cutting board. Cut each half crosswise into eight thin slices. Set the slices of aside.
3. Remove and discard any stems from the cherry tomatoes. Rinse them with running cold water. Pat them dry. Place the tomatoes on the cutting board. With the paring knife, cut each one length-wise in half, starting at the stem end. Place the halves in one of the mixing bowls.
4. With the vegetable brush, scrub the zucchini while rinsing it with running cold water. Place the zucchini on the cutting board. With the paring knife, cut off and discard the ends. Cut the zucchini crosswise into 1/4 inch slices. Put the slices in the other mixing bowl.
5. Place a piece of aluminum foil on the cutting board with the smaller side of the foil facing you. Fold the foil crosswise in half and then open it. Repeat this step with the other pieces of foil.
6. Place a fish fillet on the bottom half of each piece of foil along the folded side. Place four lemon slices on each fish fillet. Next arrange some zucchini slices on top of the lemon slices on each fish fillet. Then place six tomato halves on top of the zucchini slices on each fish fillet.
7. If you are using fresh basil leaves, tuck three leaves into the vegetables on each fish fillet. If you are using dried basil leaves, sprinkle the vegetables on each fish fillet with 1/8 teaspoon of dried basil. Sprinkle the vegetables on each fish fillet with 1/8 teaspoon of salt.
8. Fold the top half of the aluminum foil over each fish fillet and vegetables to cover them. Fold the edges of each piece of foil over a few times to seal each packet.
9. Place the packets on the cookie sheet. Using the potholders, place a cookie sheet in the oven. Set the timer and bake the fish fillets for 15 minutes. When the timer goes off, begin testing the fish fillets for doneness by piercing them with a fork to see if they flake easily. When they are fully baked, turn off the oven.
➜Artichauts Au Naturel [Whole Boiled Artichokes] as found in Mastering the Art of French cooking by Julia Child
PREPARATION FOR COOKING
One at a time, prepare the artichokes as follows:
Remove the stem by bending at the base of the artichoke until it snaps off, thus detaching with the stem any tough filaments which may have pushed up into the heart.
Break off the small leaves at the base of the artichoke. Trim the base with a knife so the artichoke will stand solidly upright.
Lay the artichoke on inside and sliced three-quarters of an inch off the top of the center cone of leaves. Trim off the points of the rest of the leaves with scissors. Wash under cold running water.
COOKING THE ARTICHOKES –
Artichokes should be boiled in a large kettle so that they have plenty of room. It is not necessary to tie the leaves in place. Because they must cook for comparatively long time, artichokes turn an olive green. Any Frenchman would look with disfavor on a bright green boiled artichoke, knowing that baking soda had been added to the water.
Six artichokes prepared for cooking as in the preceding directions
A large kettle containing 7 to 8 quarts of rapidly boiling water
1 1/2 teaspoons salt per quart of water
A skimmer or slotted spoon
Drop the prepared artichokes in the boiling salted water. To help prevent discoloration, layover that artichokes a double thickness of cheesecloth; this will keep their exposed tops moist. Bring water back to boil as rapidly as possible and boil slowly, uncovered, for 35 to 45 minutes. The artichokes are done when the leaves pull out easily and the bottoms are tender when pierced with a knife.
Immediately remove them from the kettle with skimmer or spoon and drain them upside down in a colander.
Boiled artichokes may be served hot, warm, or cold.
➜ Shortcake as found in The Good Housekeeping Illustrated Children’s Cookbook
55 minute prep., 15 minute cook time, 1 hour 10 minutes total time. Degree of difficulty: Moderate. Servings: 4
Nonstick cooking spray
2 teaspoons baking powder
1/4 teaspoon salt
1 cup +1 tablespoon all-purpose flour
1 tablespoon +1 teaspoon sugar
5 tablespoons cold butter, cut into small pieces
1/3 cup +1 tablespoon milk
One cup strawberries (about 5 ounces)
1 tablespoon sugar
Two medium-sized peaches or nectarines (about 10 ounces)
1/2 cup heavy cream
1/2 teaspoon Vanilla extract
1 1/2 teaspoons sugar
1. Preheat the oven to 375°F.
2. Spray the cookie sheet with the nonstick cooking spray and set the cookie sheet aside.
3. To prepare the biscuits, pour the baking powder, salt, 1 cup of flour, and 1 tablespoon of sugar into one of the mixing bowls. With the wooden spoon, stir the flour mixture until it is well combined. Add the pieces of butter.
4. If you have a pastry blender, cut the butter into smaller and smaller pieces until it combines with the flour mixture and looks like coarse crumbs.
If you do not have a pastry blender, quickly rub the pieces of butter and flour mixture between your fingertips until coarse crumbs are formed.
5. Add 1/3 cup of milk. Using a fork, stir the mixture until it is well combined. a soft dough that will leave the side of the bowl will form as you stir the mixture. With your hand, gather the go up into a ball.
6. Sprinkle a small area on the cutting board with the remaining 1 tablespoon of flour.
Place the dough on the floured section of the cutting board. Using your hands, knead the dough 10 times, or until it is smooth.
7. Starting from the center of the dough and moving out, use your hands to Pat the dough gently into a circle that measures about 7 inches across and half inch thick.
8. Starting from the edge of the dough push the cookie-cutter straight down into the dough to cut it. Do not twist the cutter. Place a cutter next to the cut out section of the dough and repeat this step and tell you have that the dough into four biscuits.
9. Place the biscuits on the cookie sheet. Dip the pastry brush into the small bowl containing the remaining 1 tablespoon of milk. Brush the top of each biscuit to coat it with milk.
Sprinkle some of the remaining 1 teaspoon of sugar on top of each biscuit.
10. Using the potholders, place the cookie sheet in the oven. Set the timer and bake the biscuits for 12 minutes.
11. While the biscuits are baking, prepare the fruit filling and whip cream.
12. To prepare the fruit filling, rinse the strawberries with running cold water. Pat them dry.
Placed them on the washed cutting board. With the paring knife, remove and discard the stems.
Cut each strawberry lengthways into slices. Put the slices in the other mixing bowl.
13. Place the peaches on the cutting board. Using a vegetable peeler, peel off and discard the skins.
With the paring knife, cut each peach in half lengthwise, starting at the stem end.
Using your fingers, remove and discard each pit.
Place each half, flat side down, on the cutting board. With the pairing knife, cut each peach half lengthwise into thin slices. Put the slices in the mixing bowl with the strawberries.
14. Pour the sugar over the fruit. With a spoon, gently stir the mixture until it is well combined. Set the fruit filling aside.
15. To prepare the whip cream, pout the heavy cream into the mixing bowl. Add the vanilla extract and sugar. With the mixer set at medium speed, beat the heavy cream until soft peaks form – that is, until the heavy cream becomes thick and fluffy and falls in soft mounds when you turn off the mixer and pull the beaters out of the heavy cream. Set the whip cream aside.
16. When the timer for the biscuits goes off, begin testing them for doneness by seeing if they are golden brown.
When the biscuits are fully baked, turn off the oven. Using the potholders, remove the cookie sheet from the oven and place it on a cooling rack.
Holding an end of the cookie sheet with a potholder, use the pancake turner to remove the biscuits one at a time. Place each biscuit on the other cooling rack to cool completely.
17. To serve, place of biscuits on the washed cutting board. With the paring knife, slice each one horizontally in half. Place a biscuit bottom, cut side up, on each dessert plate. Spoon some fruit filling and it’s juice on each biscuit bottom. Next spoon some whip cream on top of the fruit filling. Then place a biscuit top gently on top of the whipped cream.
Note to readers: My daughter used sole for her fish choice (melt in your mouth yummy!) and she used peaches for her fruit choice to be served with the strawberries (great flavor combination!!).
I do hope you enjoy this wonderful menu! All the items were a very healthy array of flavors! Have fun with your kiddo making this awesome meal!!
Have fun, families!! Remember to always Make the Most of Every Moment!