Friends of ours from Cleveland flew in this afternoon carrying with them a
small cooler filled with fresh Lake Erie Perch and Walleye (Pickerel)
on ice. We'll be having lightly breaded and pan-fried fish, grilled new
potatoes with rosemary, olive oil, and sea salt, and a simple light coleslaw
with a yoghurt and bacon dressing. I picked up a wonderful mandarin
chocolate mousse cake for dessert, as it was much too hot for baking at home
yesterday or today. Yesterday it was 116°F at our desert house; today it's
105°F.

--
Wayne Boatwright
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

Wayne Boatwright > said:

>Friends of ours from Cleveland flew in this afternoon carrying with them a
>small cooler filled with fresh Lake Erie Perch and Walleye (Pickerel)
>on ice. We'll be having lightly breaded and pan-fried fish, grilled new
>potatoes with rosemary, olive oil, and sea salt, and a simple light coleslaw
>with a yoghurt and bacon dressing. I picked up a wonderful mandarin
>chocolate mousse cake for dessert, as it was much too hot for baking at home
>yesterday or today.

It all sounds wonderful (minus the rosemary). We've been eating a lot of
fish lately, too.

>Yesterday it was 116°F at our desert house; today it's 105°F.

I'll take -20F over that kind of heat any day.

Carol

--
CLICK DAILY TO FEED THE HUNGRY
United States:
http://www.stopthehunger.com/
International:
http://www.thehungersite.com/

In article >,
wrote:

> Wayne Boatwright > said:
>
> >Friends of ours from Cleveland flew in this afternoon carrying with
> >them a small cooler filled with fresh Lake Erie Perch and Walleye
> >(Pickerel) on ice. We'll be having lightly breaded and pan-fried
> >fish,

> It all sounds wonderful (minus the rosemary). We've been eating a lot of
> fish lately, too.
>
> >Yesterday it was 116°F at our desert house; today it's 105°F.
>
> I'll take -20F over that kind of heat any day.
>
> Carol

Hear, hear! I'm with you, Carol.
Wayne, we had pan-fried walleye for supper last night -- I dipped the
filets in milk, then in panko bread crumbs. I made a sandwich, Rob used
a fork. The walleye were on sale for three days last week - $8/lb.
Good eats.
--
-Barb, <http://www.jamlady.eboard.com> 5/8/05.
"Are we going to measure, or are we going to cook?" -Food Critic Mimi Sheraton

"Wayne Boatwright" > wrote in message
...
> Friends of ours from Cleveland flew in this afternoon carrying with them a
> small cooler filled with fresh Lake Erie Perch and Walleye (Pickerel)
> on ice. We'll be having lightly breaded and pan-fried fish, grilled new
> potatoes with rosemary, olive oil, and sea salt, and a simple light
> coleslaw
> with a yoghurt and bacon dressing. I picked up a wonderful mandarin
> chocolate mousse cake for dessert, as it was much too hot for baking at
> home
> yesterday or today. Yesterday it was 116°F at our desert house; today
> it's
> 105°F.

Sounds good.. my dinner will be:

Spring Pea Soup with Minted Carrot and Chevre Flan (recipe follows)
Oven Roasted Chicken with Wine Sauce
Pan Roasted Fiddleheads and New Potatoes
might toss in some broccoli I need to use up
Dessert will be a variety of fresh fruit in some form

Spring Pea Soup
Chef David Coyne
6-8 servings

2 lbs peas with pods, rinsed and chopped, or 1 lb peas podded [I used sugar
snap peas]
2 shallots
2 slices of prosciutto or other bacon, diced (optional) [I didn't use any]
1 branch of thyme
2 T olive oil
1/2 cup white wine
1 liter of water, light chicken or vegetable stock [I used water to keep the
soup as pure as possible]
1 cup loosely packed spinach, rinsed [I used a bit more than this]
3/4 cup heavy cream (optional) [I used the cream]
Kosher or sea salt and pepper to taste

In a large pot, sweat shallots (and bacon if using) and thyme branch in
olive oil until translucent. Add peas and cook for a further 2 or 3
minutes. Pour in the wine and cook until it has almost evaporated. Add the
liquid and bring to the boil. Season and then simmer for 15 minutes. Puree
solids with just enough liquid to facilitate blending along with the spinach
in a blender. I used the liquid to boil the peas in to blend. Don't precook
the spinach.. it gives the soup a wonderful colour. Pass through a fine
sieve, rubbing with the back of a ladle into another pot. If using cream
reduce it by half in a small pot. Adjust consistency with any remaining
liquid, add cream, bring back to simmer, season to taste and serve.

Minted Carrot Flan with Chevre

Chef David Coyne

1 cup carrot juice
1 cup whole or 2% milk
4 eggs, brought to room temperature
1 oz chevre
1 cup grated carrots
6 mint leaves
(optional - 1/4 clove garlic, 1 small piece of shallot -- best if serving
flan out of soup)

Combine milk, juice, grated carrot and mint leaves in a heavy bottomed
saucepot and bring to a low simmer. Continue to cook over a bare simmer, so
as to not split the milk, stirring occasionally for 15 minutes. Season with
salt and pepper and let steep for 10 - 20 minutes or overnight. Strain off
solids.
Whisk together eggs and chevre until eggs are a uniform colour. Whisk in
the carrot liquid. Strain through a fine strainer into a pouring vessel
with a spout.
Heat oven to 300F. Lightly butter 2-3oz Timbale molds or ramekins. Line a
shallow baking dish or cake pan with a wet paper or kitchen towek, and set
ramekins atop. Pour custard mix into ramekins. Be careful not to fill the
ramekins to the top, leaving 1/4 inch rim, as the custard will rise slightly
in baking. [Yes I know there are theories that say you don't put a towel in
the baking dish. Do what works for you]
Set pan upon middle rack in oven and pour boiling water, or very hot water
into the dish so that the water comes halfway up the sides of the ramekins.
Bake for 20 minutes, remove from the oven and let rest on counter. If you
will be serving them shortly leave them in the water to keep them warm.
Otherwise remove them from the water and let them cool. Wrap them well with
cling film and refrigerate. To reheat, fill a fry pan or skillet with high
sides with water and bring to a simmer, add ramekins, cover and cook for
10-15 minutes until warmed through, remove, unwrap and un-mold.
Un-mold by running a sharp knife, with the blade tightly against the side of
the ramekin, around the circumference of the mold. Lift bowl over the top of
the mold and turn the bowl right side up.


To serve:
Un-mold flan as directed above into soup bowl. Spoon soup around sides of
flan. Garnish with mint leaf and or proscuitto chip if desired.

Debbie

Wayne Boatwright > wrote in
:

> Friends of ours from Cleveland flew in this afternoon carrying with
> them a small cooler filled with fresh Lake Erie Perch and Walleye
> (Pickerel) on ice. We'll be having lightly breaded and pan-fried
> fish, grilled new potatoes with rosemary, olive oil, and sea salt, and
> a simple light coleslaw with a yoghurt and bacon dressing. I picked
> up a wonderful mandarin chocolate mousse cake for dessert, as it was
> much too hot for baking at home yesterday or today. Yesterday it was
> 116°F at our desert house; today it's 105°F.
>

Dinner sounds great. I hate it when it gets that hot. I always keep a
pickle tub of gazpacho in the fridge for late July and August here. The
heat and humidity can be insufferable. Did you make the dressing?

Michael

"Damsel" > wrote in message
...
> Wayne Boatwright > said:
>
>>Friends of ours from Cleveland flew in this afternoon carrying with them a
>>small cooler filled with fresh Lake Erie Perch and Walleye (Pickerel)
>>on ice. We'll be having lightly breaded and pan-fried fish, grilled new
>>potatoes with rosemary, olive oil, and sea salt, and a simple light
>>coleslaw
>>with a yoghurt and bacon dressing. I picked up a wonderful mandarin
>>chocolate mousse cake for dessert, as it was much too hot for baking at
>>home
>>yesterday or today.
>
> It all sounds wonderful (minus the rosemary). We've been eating a lot of
> fish lately, too.
>
>>Yesterday it was 116°F at our desert house; today it's 105°F.
>
> I'll take -20F over that kind of heat any day.
>
> Carol
>================

Amen to that! Although, I must say, I think it was close to 100 ° in the
warehouse today... I still have a 'heat headache' and was getting to the
point where I no longer sweated today... I'm keeping track of my fluids - I
drank just over 3 quarts of water. I'm probably going to have to start
bringing some 7-up or Gatorade to work, too. Just water alone isn't going
to cut it.
Cyndi Vapors

"Dog3" <& others wrote:
>>>
>>> >Friends of ours from Cleveland flew in this afternoon carrying with
>>> >them a small cooler filled with fresh Lake Erie Perch and Walleye
>>> >(Pickerel) on ice. We'll be having lightly breaded and pan-fried
>>> >fish,
>>
>>> It all sounds wonderful (minus the rosemary). We've been eating a
>>> lot of fish lately, too.
>>>
>>> >Yesterday it was 116°F at our desert house; today it's 105°F.
>>>
>>> I'll take -20F over that kind of heat any day.
>>>
>>> Carol
>>
>> Hear, hear! I'm with you, Carol.
>> Wayne, we had pan-fried walleye for supper last night -- I dipped the
>> filets in milk, then in panko bread crumbs. I made a sandwich, Rob
>> used a fork. The walleye were on sale for three days last week -
>> $8/lb. Good eats.
>
> I have not found good walleye here in ages. Last time I had to drive to
> Lake Sally (Sallie?) and catch them myself.
>
> Michael
==========

Alpena, Michigan (home of the brown trout festival) used to have wonderful
walleye.

Cyndi

On Mon 23 May 2005 03:28:13p, Damsel wrote in rec.food.cooking:

> Wayne Boatwright > said:
>
>>Friends of ours from Cleveland flew in this afternoon carrying with them
>>a small cooler filled with fresh Lake Erie Perch and Walleye (Pickerel)
>>on ice. We'll be having lightly breaded and pan-fried fish, grilled new
>>potatoes with rosemary, olive oil, and sea salt, and a simple light
>>coleslaw with a yoghurt and bacon dressing. I picked up a wonderful
>>mandarin chocolate mousse cake for dessert, as it was much too hot for
>>baking at home yesterday or today.
>
> It all sounds wonderful (minus the rosemary). We've been eating a lot
> of fish lately, too.
>
>>Yesterday it was 116°F at our desert house; today it's 105°F.
>
> I'll take -20F over that kind of heat any day.

How 'bout we split the difference and settle on 60°F? <g>

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

On Mon 23 May 2005 03:40:46p, Melba's Jammin' wrote in rec.food.cooking:

> In article >,
> wrote:
>
>> Wayne Boatwright > said:
>>
>> >Friends of ours from Cleveland flew in this afternoon carrying with
>> >them a small cooler filled with fresh Lake Erie Perch and Walleye
>> >(Pickerel) on ice. We'll be having lightly breaded and pan-fried
>> >fish,
>
>> It all sounds wonderful (minus the rosemary). We've been eating a lot
>> of fish lately, too.
>>
>> >Yesterday it was 116°F at our desert house; today it's 105°F.
>>
>> I'll take -20F over that kind of heat any day.
>>
>> Carol
>
> Hear, hear! I'm with you, Carol.
> Wayne, we had pan-fried walleye for supper last night -- I dipped the
> filets in milk, then in panko bread crumbs. I made a sandwich, Rob used
> a fork. The walleye were on sale for three days last week - $8/lb.
> Good eats.

Easy access to fresh lake perch and walleye are two things I miss most
about living on the coast of Lake Erie. Boy, that fish makes great
sandwiches!

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

On Mon 23 May 2005 05:42:33p, Rick & Cyndi wrote in rec.food.cooking:

>
> "Damsel" > wrote in message
> ...
>> Wayne Boatwright > said:
>>
>>>Friends of ours from Cleveland flew in this afternoon carrying with
>>>them a small cooler filled with fresh Lake Erie Perch and Walleye
>>>(Pickerel) on ice. We'll be having lightly breaded and pan-fried fish,
>>>grilled new potatoes with rosemary, olive oil, and sea salt, and a
>>>simple light coleslaw with a yoghurt and bacon dressing. I picked up a
>>>wonderful mandarin chocolate mousse cake for dessert, as it was much
>>>too hot for baking at home yesterday or today.
>>
>> It all sounds wonderful (minus the rosemary). We've been eating a lot
>> of fish lately, too.
>>
>>>Yesterday it was 116°F at our desert house; today it's 105°F.
>>
>> I'll take -20F over that kind of heat any day.
>>
>> Carol
>>================
>
> Amen to that! Although, I must say, I think it was close to 100 ° in
> the warehouse today... I still have a 'heat headache' and was getting
> to the point where I no longer sweated today... I'm keeping track of my
> fluids - I drank just over 3 quarts of water. I'm probably going to
> have to start bringing some 7-up or Gatorade to work, too. Just water
> alone isn't going to cut it.
> Cyndi Vapors

Neither will 7-Up, Cyndi. You need the electrolytes.



--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

On Mon 23 May 2005 03:48:25p, Debbie wrote in rec.food.cooking:

>
> "Wayne Boatwright" > wrote in message
> ...
>> Friends of ours from Cleveland flew in this afternoon carrying with
>> them a small cooler filled with fresh Lake Erie Perch and Walleye
>> (Pickerel) on ice. We'll be having lightly breaded and pan-fried fish,
>> grilled new potatoes with rosemary, olive oil, and sea salt, and a
>> simple light coleslaw with a yoghurt and bacon dressing. I picked up a
>> wonderful mandarin chocolate mousse cake for dessert, as it was much
>> too hot for baking at home yesterday or today. Yesterday it was 116°F
>> at our desert house; today it's 105°F.
>
> Sounds good.. my dinner will be:
>
> Spring Pea Soup with Minted Carrot and Chevre Flan (recipe follows)
> Oven Roasted Chicken with Wine Sauce
> Pan Roasted Fiddleheads and New Potatoes
> might toss in some broccoli I need to use up
> Dessert will be a variety of fresh fruit in some form
>
> Spring Pea Soup
> Chef David Coyne
> 6-8 servings
>
> 2 lbs peas with pods, rinsed and chopped, or 1 lb peas podded [I used
> sugar snap peas]
> 2 shallots
> 2 slices of prosciutto or other bacon, diced (optional) [I didn't use
> any] 1 branch of thyme
> 2 T olive oil
> 1/2 cup white wine
> 1 liter of water, light chicken or vegetable stock [I used water to keep
> the soup as pure as possible]
> 1 cup loosely packed spinach, rinsed [I used a bit more than this]
> 3/4 cup heavy cream (optional) [I used the cream]
> Kosher or sea salt and pepper to taste
>
> In a large pot, sweat shallots (and bacon if using) and thyme branch in
> olive oil until translucent. Add peas and cook for a further 2 or 3
> minutes. Pour in the wine and cook until it has almost evaporated. Add
> the liquid and bring to the boil. Season and then simmer for 15
> minutes. Puree solids with just enough liquid to facilitate blending
> along with the spinach in a blender. I used the liquid to boil the peas
> in to blend. Don't precook the spinach.. it gives the soup a wonderful
> colour. Pass through a fine sieve, rubbing with the back of a ladle
> into another pot. If using cream reduce it by half in a small pot.
> Adjust consistency with any remaining liquid, add cream, bring back to
> simmer, season to taste and serve.
>
> Minted Carrot Flan with Chevre
>
> Chef David Coyne
>
> 1 cup carrot juice
> 1 cup whole or 2% milk
> 4 eggs, brought to room temperature
> 1 oz chevre
> 1 cup grated carrots
> 6 mint leaves
> (optional - 1/4 clove garlic, 1 small piece of shallot -- best if
> serving flan out of soup)
>
> Combine milk, juice, grated carrot and mint leaves in a heavy bottomed
> saucepot and bring to a low simmer. Continue to cook over a bare
> simmer, so as to not split the milk, stirring occasionally for 15
> minutes. Season with salt and pepper and let steep for 10 - 20 minutes
> or overnight. Strain off solids.
> Whisk together eggs and chevre until eggs are a uniform colour. Whisk
> in the carrot liquid. Strain through a fine strainer into a pouring
> vessel with a spout.
> Heat oven to 300F. Lightly butter 2-3oz Timbale molds or ramekins.
> Line a shallow baking dish or cake pan with a wet paper or kitchen
> towek, and set ramekins atop. Pour custard mix into ramekins. Be
> careful not to fill the ramekins to the top, leaving 1/4 inch rim, as
> the custard will rise slightly in baking. [Yes I know there are theories
> that say you don't put a towel in the baking dish. Do what works for
> you] Set pan upon middle rack in oven and pour boiling water, or very
> hot water into the dish so that the water comes halfway up the sides of
> the ramekins. Bake for 20 minutes, remove from the oven and let rest on
> counter. If you will be serving them shortly leave them in the water to
> keep them warm. Otherwise remove them from the water and let them cool.
> Wrap them well with cling film and refrigerate. To reheat, fill a fry
> pan or skillet with high sides with water and bring to a simmer, add
> ramekins, cover and cook for 10-15 minutes until warmed through, remove,
> unwrap and un-mold. Un-mold by running a sharp knife, with the blade
> tightly against the side of the ramekin, around the circumference of the
> mold. Lift bowl over the top of the mold and turn the bowl right side
> up.
>
>
> To serve:
> Un-mold flan as directed above into soup bowl. Spoon soup around sides
> of flan. Garnish with mint leaf and or proscuitto chip if desired.
>
> Debbie

The recipes sound wonderful, Debbie! Saved for future use.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

On Mon 23 May 2005 04:43:08p, Dog3 wrote in rec.food.cooking:

> Wayne Boatwright > wrote in
> :
>
>> Friends of ours from Cleveland flew in this afternoon carrying with
>> them a small cooler filled with fresh Lake Erie Perch and Walleye
>> (Pickerel) on ice. We'll be having lightly breaded and pan-fried
>> fish, grilled new potatoes with rosemary, olive oil, and sea salt, and
>> a simple light coleslaw with a yoghurt and bacon dressing. I picked
>> up a wonderful mandarin chocolate mousse cake for dessert, as it was
>> much too hot for baking at home yesterday or today. Yesterday it was
>> 116°F at our desert house; today it's 105°F.
>>
>
> Dinner sounds great. I hate it when it gets that hot. I always keep a
> pickle tub of gazpacho in the fridge for late July and August here. The
> heat and humidity can be insufferable. Did you make the dressing?
>
> Michael
>

I love gazpacho! Yes, I made the dressing...

½ head green cabbage, medium shredded
½ head red cabbage, medium shredded
1 carrot, shredded

1 cup plain Greek yoghurt
1 tablespoon finely snipped fresh mint leaves
2 tablespoons finely snipped flat leaf parsley
1 tablespoon snipped fresh chives
2 teaspoons granulated sugar
1 tablespoon white wine vinegar
3 strips bacon, fried crisp, fat reserved
1 tablespoon bacon fat
½ teaspoon salt
½ teasopon cracked black pepper

Combine yoghurt, bacon fat, sugar, vinegar, salt, and pepper, and whisk
together until very creamy. Fold in the mint, parsley, and chives.

Toss cabbage and carrot with dressing. Refrigerate 1 hour before serving.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

sound wonderful wayne.............all except the fish!


you can keep that kind of heat thank you!
rosie



--




"Wayne Boatwright" > wrote in message
...
> Friends of ours from Cleveland flew in this afternoon carrying with
them a
> small cooler filled with fresh Lake Erie Perch and Walleye (Pickerel)
> on ice. We'll be having lightly breaded and pan-fried fish, grilled
new
> potatoes with rosemary, olive oil, and sea salt, and a simple light
coleslaw
> with a yoghurt and bacon dressing. I picked up a wonderful mandarin
> chocolate mousse cake for dessert, as it was much too hot for baking
at home
> yesterday or today. Yesterday it was 116°F at our desert house; today
it's
> 105°F.
>
> --
> Wayne Boatwright
> ____________________________________________
>
> Give me a smart idiot over a stupid genius any day.
> Sam Goldwyn, 1882-1974