Saturday, November 17, 2007

A pre Game meal

This is what I fixed for dinner tonight Before the BIG game. Now the Men have started a wood fire, George is happy and all the kittens have adjusted to everything EXCEPT……………. How rowdy we get during WVU Football games…
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Trout With Herbs en Papillote
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The fish retains all its moisture and flavor when cooked in parchment paper. 4 small trout, 8- 10 oz. each
4 Tablespoons (1/2 cup),
melted butter
4 sprigs fresh thyme
4 sprigs fresh parsley
4 sprigs fresh rosemary
2 Tablespoons finely chopped shallots
2 Tablespoons fresh lemon juice
Salt and pepper
Lemon wedges and some of the fresh herbs for garnish4 pieces of parchment paper, about 12" x 12"
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This is the basic Recipe
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I adjust at my whim and pleasure.
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Preheat oven to 350°F. Clean, wash and dry the fish. Fold parchment paper in half, making a sharp crease. With scissors, cut along the non-creased side making a half-circle, so when opened, it is a full 12" circle. Brush some of the melted butter on the parchment circle keeping 1" away from the edge. Place fish on the parchment paper and salt and pepper the insides. Place fresh herbs and chopped shallots inside each, and pour some of the melted butter over the herbs. Season the outsides with salt and pepper and the lemon juice, and pour any remaining butter over the outside of the fish. Fold the parchment round in half with the fish centered on the creased fold. Starting at the left-hand side, fold the corner over, 1" from the edge, toward you. Continue folding in succession toward the right side making pleats, forming a complete seal. Place the fish on a baking sheet and bake for about 12 to 15 minutes. To serve, plate the fish still in the pouches and serve sealed. Careful when cutting the pouch open, as hot steam will be released. Serve with additional lemon wedge and herb garnish. *Aluminum foil can be used in place of parchment. Butter the foil generously, as the heat generated from the foil can make the fish stick more easily than with parchment.
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Add to this:
Forbidden Rice® - Organic Organic Forbidden Rice® is the same heirloom rice that was once grown exclusively for the Emperors of China, but now certified organic. Legend tells us that Forbidden Rice enriches health and ensures longevity. Our most popular rice, now grown organically, is prized for its fragrant aroma, nutty taste, deep purple color and nutritional value. Pairs beautifully with all cuisines; use it steamed plain, in a pilaf, stir-fry, salad or pudding.
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Forbidden rice is a short-grained, heirloom rice that is black when raw and dark purple when cooked. One theory as to the name is that it was reserved for emperors in ancient China because of its nutritiousness and rarity. Another theory is that when the Greeks took over the Middle East, they had it banned due to the belief that it was being used by their enemies to aid them in battle. However, the most likely theory is that the name is simply a smart marketing ploy. Forbidden rice has recently appeared on the shelves of health food stores in the Western United States along with other heirloom rices such as Bhutanese Red Rice and Wild rice, particularly in California. It is popular with vegetarians and vegans because it has a favorable nutrition profile. Desire for non-genetically modified foods has also contributed to demand for this rice. The deep color of black forbidden rice suggests the presence of phytonutrients. It has a relatively high mineral content (including iron) and, like most rice, supplies several important amino acids. When cooked, forbidden rice has the smell of freshly popped popcorn and turns the water that it is boiling in a brilliant purple color. This grain is high in fiber and has a deep, nutty taste.

4 comments:

oldmanlincoln said...

Well, I also got to see the game last night and it was very good. I also got to see the OSU Michigan game and that turned out OK too. I have enjoyed your posts.

Old Wom Tigley said...

Glad you enjoyed the game... now then this rice ;o).
I've never heard of it but from what you have just said I NEED to taste it, it sounds so gooood. Trout is certainly a good fish, and luckerly is available locally, the next time I go to Bakewell in Derbyshire I must take a picture of the Rainbow and wild brown trout in the river. In the centre of Bakewell by the old bridge is a perfect place to tickle trout.
Great post ..

Salty said...

Blogging is so educational! I had no idea there was anything other than brown and white rice!

I like the content you post so I've linked to your blog, I hope you don't mind.
Salty

DeeMom said...

Salty thanks…blogging is educational, I learn lots…but that’s a good thing
NO prob with linking to here
Not sure how to do that myself, but another day I might just investigate the ins and outs of that procedure


O.W.T. the link for the rice is
http://www.worldpantry.com/cgi-bin/ncommerce3/ExecMacro/lotus/home.d2w/report

O.W.T. do your fish?
Fly or spinning?


Thanks Abraham…