Sunday, October 27, 2013
Growing up surrounded by the Great Lakes, it's not a wonder I grew up eating pickerel and perch. My grandparents and dad were really into fishing and our freezers were always stocked full. I spent the better part of my childhood trolling for pickerel. My grandmother and I used to even customize our lures with nail polish. Our lucky lures were a sickly, neon lime green and a deep plum purple.
Pickerel was always battered, perch was always breaded. I decided to venture out and experiment with a sauce. I kept coming across this recipe on nearly every website and blog I visited so I figured it was a must try:
Of course no white fish is complete without a strong tasting green veg like asparagus ( broccoli or brussel sprouts) and a bit of citrus fruit. This fish is packed with flavour; tangy dill and lemon and creamy mushrooms, mmmmmmm.... I also use the Lemon Mushroom sauce with broiled salmon on pasta.
The recipe: recipes.sparkpeople.com/
I followed this up with some seasonal apple crisp. I have tons of apples right now from my in laws' apple tree, apple picking with my kids and the local apples at the grocery store. We had a bountiful year this fall, last year apples were scarce due to a late frost. I stumbled across this recipe for Butterscotch Apple Crisp in a slow cooker: www.crockpotninja.com/ap
I was a bit skeptical about making an apple crisp in a slow cooker. I mean, the point to apple "crisp" is the crisp. That can't really be accomplished in a slow cooker. I was right, it was lacking in the legendary crisp. It still tasted great and my husband and two of my kids loved it. My always picky son snubbed it for a plain apple instead. He likes his food plain, simple and usually in its original state.
Next time, I'll do it in the oven.