Fillet of Flounder for One

Based on a recipe of Judith Jones

Assemble the ingredients:

2 small fillets of fresh flounder

carrot

zucchini

potatoes

ginger root

fresh herbs from my garden

white wine (I used vermouth because it was all I had on hand).

I roasted slices of the potato in a 425 degree oven for 10 minutes.

I placed the fillets on a piece of parchment

and placed the potato, julienne strips of the carrot and zucchini, 3 small slices of ginger, and the fresh herbs on top of the fish.

A splash of wine and salt and pepper.

I sealed the parchment into a packet

and baked for 12 minutes in the 425 degree oven.



I served the packet on a wooden plate.

Cooked to perfection

and very good.

For dessert, a dish of blackberry cabernet sorbet.

Yes there was cabernet in the sorbet and the flavor was quite strong.

Very sophisticated, I think.

Cold Blueberry Soup on a Hot Summer Day

The ingredients:

3/4 cup blueberries

1 1/2 tablespoons maple syrup

2 tablespoons orange juice

pinch of ground cinnamon

a few drops of lemon juice

3/4 cup half-and-half

Place a glass bowl in freezer to chill.

Bring blueberries, maple syrup, orange juice, and cinnamon to a boil.




Puree

Add a few drops of lemon juice,

and chill.

Just before eating, stir in the half-and-half.

Pour into the chilled bowl

and enjoy.

thanks again to

Judith Jones, author of "The Pleasures of Cooking for One".

Cheese Souffle for One

Yes, its me and Judith again.

Judith Jones, author of "The Pleasures of Cooking for One".

I must admit that I am having fun with this book.

First butter a small ramekin and sprinkle parmesan cheese on the sides and bottom.
Preheat oven to 425 degrees.

Melt 2 tsp butter in small pan.


Stir in 1 tlbs all purpose flour and cook over low heat for 1 minute.



Pour in 1/3 cup milk and whisk vigorously.
Cook for minute, stirring constantly
as the sauce thickens.





Season with large pinch of salt and small pinch of paprika.





Remove from heat and whisk in 1 egg yolk.

Beat two egg whites in clean bowl until soft peaks form.

Add a dollop of the egg whites to the sauce and mix in with half of the 1/3 cup of grated cheddar cheese.

Fold in the rest of the egg whites and transfer to the prepared ramekin.

(See the note below)

Note (First I didn't notice the instruction to reduce oven heat to 375 degrees.

More importantly, I see the second half of the cheese still sitting on the counter.)


I retrieve the souffle from the oven and fold in the remaining cheese.

Bake for 18 minutes until the top is lightly browned.


The souffle did not rise quite as high as I had hoped for.

(I wonder why?)

Actually, my first attempt at a souffle was very satisfying.

It was delicious and very filling.

Baked Egg for One

Here is another dish from Judith Jones'

"The Pleasures of Cooking for One"

Grate one cup of zucchini into a strainer, add a 1/2 tsp of salt and let drain into a bowl.

Go easy on the salt; I over did it.

Melt 2 tsp butter in small skillet.


Saute 3 small mushrooms, finely chopped, and 1 scallion, finally chopped, for 1 minute.

Squeeze the zucchini real well to eliminate as much juice as possible and stir it into the pan.

Add 2 tsp heavy cream and cook for 3-4 minutes until almost tender.

Transfer vegetables to small gratin dish.

Crack an egg into a small indentation made with the back of a spoon.

Season with salt and pepper.
Drizzle 2 more tsps of heavy cream on top.

Sprinkle with parmesan cheese.

Bake in pre-heated 350 degree oven for 15-18 minutes,

until egg is set.

A delicious light supper.

Summer Pudding

I recently purchased the book, "The Pleasures of Cooking for One" by Judith Jones.

Ms. Jones answers the question, " Why would I want to go to all that trouble just for me?" with "If you like good food, why not honor yourself enough to make a pleasing meal and relish every mouthful?"

Well, here goes. Early in the morning I cook a handful of blueberries (it could be strawberries, blackberries, or raspberries) in a quarter cup of water and two tablespoons of sugar for just five minutes.

I let it cool and taste to see if sweet enough.

I line a 3 1/2 inch ramekin with bread.

I used thin white bread withe crusts removed.

This is the first white bread I have bought in a very long time.

I spoon the berries and the juice into the mold.



I but more bread on the top (I forgot to take a photo of this).


I weigh it down and put in the refrigerator where I will leave it all day (8 hours).

In the evening I whip some heavy cream and spoon a layer on a small plate.

Unmold the pudding.

Add the rest of the whipped cream.

and, yum yummy!

Why didn't I make two?

Hydrangeas and Begonias

This has been a great year for hydrangeas and begonias. This hydrangea languished for a few years until my friend, Marge Staed advised me to stop cutting the canes down to the ground. The result has been spectacular.

The begonias have also been beautiful this year, whether it be in the urns Mary brought back from Italy,

the oversize cup and saucer given to me by Mike and Marge Staed,

garden urns,

or, in a flower box outside Sophie's playground kitchen.

Welcome to my garden begonias.