February 9, 2012

Long before Julie worked her way through Julia Child, I worked my way through Peg Bracken's I Hate to Cook Book.  Not quite the same caliber of difficulty, Peg refers to can sizes, onion soup mix and leftovers, but it showed me that cooking could be and is fun.  The most important lesson in the I Hate to Cook Book is to have a sense of humor about it.  If your experiment with veal scallops ends up more like the soles of your shoes, get the take out menu and make the veal shoe leather a nice treat for your favorite dog.


In the many years I've been cooking I picked up a few things:

• Just because a recipe calls for it doesn't mean you have to use it (I hate cilantro but love parsley)
• Do not ever believe the number of servings because it makes a big difference on who you are feeding
• Good cooking does not have to be or should it be difficult
• Not everything has to be made from scratch
• Great ideas come from food magazines but be daring and change them up
• Cooking for family and friends is good for the soul

So here's one of the first recipes you can try.  Change the fish if you want, add spices, use different vinegar flavors.  Just have fun!
                                                       Fillet of Sole
                              Sole fillets
                             1 beaten egg
                              Flour
                             Capers
                             Oil and melted butter for sauteing
                             Balsamic vinegar
Dip the fillets into beaten egg, then flour, coating both sides.  Refrigerate for ten minutes or up to 1/2 hour.  Get the oil and butter HOT otherwise your coating will stick to the pan, not the sole.  Add fillets and when staring to brown slightly carefully turn over.  After cooking second side for one minute add a tablespoon or two of capers.  Let them cook a minute and then sprinkle with balsamic vinegar, cooking another minute longer.Done. Easy. Good.
If you choose a thicker fish such as cod, you will have to cook a little longer,  This recipe is also great with veal scallops.  Enjoy..