Guyanese Scout Cake aka Black Cake
my new favourite way to make brussel sprouts…
2 dozen brussel sprouts, cleaned, and halved
2 tbsp butter, cut into pieces
2 tbsp of white balsamic vinegar, or more to taste
Fresh ground pepper to taste.
Preheat oven to 350 degrees F (with convection if you like). Add ingredients to a pyrex dish. Bake for 40 minutes or until golden brown, stirring occasionally.
The last batch of spanakopita was made with a combination 1/2 goat milk feta, 1/2 sheep milk feta, leeks, spinach, baby arugula, onions and green onions. Would repeat.
improv dish turned out delish!
5 medium peeled potatoes, sliced thin
1 clove of garlic, peeled and cut in half
1 tsp of dried thyme.
1 cup of grated Emmenthal
3/4 cup of heavy cream
freshly ground black pepper to taste
Preheat oven to 350 degrees F with Convection on(if you have no convection oven, 375 degrees F will work).
Rub cut garlic half over the inner surface of an ovenproof dish. A nine inch square dish or a 12 inch pie dish should work with this recipe.
Toss the potatoes with thyme and pepper to taste in a medium bowl. Mince garlic halves, and add to the potato mixture.
Layer 1/2 the potatoes into the ovenproof dish. Sprinkle most of the grated cheese over the potatoes. Layer the remaining potatoes over the cheese layer. Sprinkle remaining cheese over the pototoes, then pour cream over the potatoes.
Cover with buttered foil, and bake for 45 minutes, removing foil for last 10-15 minutes.
Using epicurious’ ROASTED MONKFISH WITH CHANTERELLES, LEEKS AND GINGER recipe as inspiration, this pickerel dish turned out well.
Ingredients:
1 inch piece of ginger. Mince half the ginger, and cut remaining half into slivers
1 lb cremini mushrooms, thinly sliced
3 leeks, washed and sliced
4 medium potatoes, peeled and diced
1 large clove of garlic. Mince half, and cut remaining half into slivers
3 or 4 tbsp butter
1 lb of pickerel
Ground black pepper
1 tbsp soy sauce
2 tbsp sherry
Method:
Preheat oven to 475 degrees F. Place potatoes in roasting pan, along with 1 tbsp of butter. Roast for 15 minutes, stirring occasionally. Add leeks, mushrooms and minced ginger and another tablespoon of butter, and a few grinds of black pepper, and roast another 15 minutes, or until crispy.
While the vegetable mixture is roasting, heat remaining butter in a skillet over moderate heat. Pierce fish in several places, and place slivers of garlic and ginger into the fish. Add fish to pan and begin to fry. Add soy sauce and sherry after a few minutes, and cover the pan partially. After maybe 5 minutes, turn the fish fillets, and continue to cook the other side. When the fish flakes, or is cooked to your liking, remove from heat.
Spoon sauce from the pan over the fish, and serve with roasted vegetables.
