Day 9: Rainbow Trout with Green Beans in Egg Sauce
Due to stress over the last meal, today was an experiment in one pot cooking for the fish. I cooked the fish with garlic, lemon, onions, scallions, rosemary, and white wine. It was a simple matter of seasoning the fish, placing a spring of rosemary and a garlic clove in the fish, and adding all the ingredients into a greased pan. I then baked in the oven and served it in it’s juices. Easy, simple, and delicious.
The green bean dish is simple as well. I boiled the beans and then drained and chopped them. Meanwhile I sweated some onions in butter, adding the beans. After this had cooked, a mixture of eggs and Parmesan cheese were added into the pan and allowed to cook.
Day 7: Chicken Piccata with Egg Noodles and Green Bean/Nut Sauté
Chicken again. This time it is done in the Italian piccata style of cooking, which roughly translates to “sliced, sautéed, and served in a sauce containing lemon, butter, and spices.” First I processed the chicken; pounding it 1/4 of an inch thick, flouring it, and then browning in butter and canola oil. They were then removed and scallions, garlic, onion where added to the pan in order to act as aromatics and for flavor. I then then deglazed with a sherry/lemon juice mixture and also added capers. Finally the chicken was reintroduced and allowed to finish cooking through. They were then plated and garnished with lemon slices and parsley.
The green beans were blanched and then dried. They were then sautéd in olive oil and garlic. Pecans were added to dry roast briefly. They were then served along with the chicken and egg noodles.
