Showing posts with label seafood. Show all posts
Showing posts with label seafood. Show all posts

Sunday, June 30, 2019

Red Curry Coconut Shrimp Soup with Jasmine Rice & Vegetables: Thai-Inspired Summer Soup for Souper (Soup, Salad & Sammie) Sundays

I love Thai flavors and Thai soups as I find the combination of coconut milk and lime juice cooling, even in humid weather. I was craving a red curry shrimp soup so I tossed it together with fridge, freezer and pantry ingredients. 


Because I was lazy and only wanted to use and clean one pot, I cooked my rice in the soup. Easy-peasy.


Red Curry Coconut Shrimp Soup with Jasmine Rice & Vegetables 
By Deb, Kahakai Kitchen
(Makes 6 Servings)

1 Tbsp coconut oil
3 cloves garlic, minced
1 1/2 Tbsp red curry paste, or to taste
3 stalks lemongrass, peeled and bruised
4-5 kaffir lime leaves, edges torn
1 medium red bell pepper, sliced thinly
1 medium carrot, sliced thinly
1 can baby corn, drained
4 cups low-sodium vegetable broth 
2 cans coconut milk
1 cup jasmine rice
1 Tbsp fish sauce
1 1/2 cups small mushrooms (I used Brown Beech mushrooms
1 cup sugar snap peas, sliced horizontally
1 lb uncooked jumbo (16-20) shrimp, peeled and deveined 
juice of 1 lime, plus more to taste
fresh Thai basil and lime wedges to serve
Sriracha sauce to serve 

Heat the oil in a large heavy bottomed pot over medium heat and add the garlic and red curry paste. Cook about 1 minute then add the lemongrass, kaffir lime leaves red bell pepper and cook for a few minutes until aromatic and veggies are softened. 

Add the baby corn and broth and bring to a boil. Reduce heat and simmer for about 10 minutes. Stir in the coconut milk and return to a simmer, adding in the jasmine rice. Cook about 8 minutes. Add fish sauce, mushrooms, snap peas and shrimp and cook another 5-6 minutes until rice and shrimp are cooked through. Add lime juice and adjust seasonings to taste.

Ladle into bowls and garnish with Thai basil leaves. Serve with extra lime wedges and Sriracha or other hot sauce if desired. Enjoy!


Notes/Results: Simple and full of flavor and texture, I could eat this soup every week. I like my soup with just a little spice but feel free to add Thai chilies or hot sauce to the soup for more fire. If you aren't a shrimp person you can sub in chicken or tofu cubes. Hearty without being heavy, this soup works as a lunch or dinner option. 


 
 
Have a soup, salad or sandwich you would like to share? Consider joining me for Souper Sundays:

About Souper Sundays:

Souper Sundays (going since 2008) now has a format of a picture link each week where anyone interested can post their soups, salads, or sandwiches at any time during the week and I post a recap of the entries the following week.

(If you aren't familiar with Souper Sundays, you can read about of the origins of it here.
 
If you would like to join in Souper (Soup, Salad, and Sammie) Sundays, I would love to have you! Here's how...


To join in this week's Souper Sunday's linkup with your soup, salad or sandwich:

  • Link up your soup (stew, chili, soupy curries, etc. are fine), salad, or sandwich dish, (preferably one from the current week or month--but we'll take older posts too) on the picture link below and leave a comment on this post so I am sure not to miss you. Also please see below for what to do on your blog post that you link up to Souper Sundays in order to be included in the weekly round-up.
and 

On your entry post (on your blog):
  • Mention Souper (Soup, Salad & Sammies) Sundays at Kahakai Kitchen and add a link back to this post. (Not to be a pain but it's polite and only fair to link back to events you link up at--so if you link a post up here without linking back to this post or my blog on your post, it will be removed.)
  • You are welcome to add the Souper Sundays logo to your post and/or blog (completely optional).

You are invited to the Inlinkz link party!
Click here to enter

Have a happy, healthy week!

Friday, May 31, 2019

The Book Tour Stops Here: A Review of "The Shadow Writer" by Eliza Maxwell, Served with a Recipe for Shrimp Tacos

Happy Friday! I love a short week. I also love a good mystery thriller and I adore shrimp tacos, and this post has all three. I am happy to be the last stop on the TLC Book Tour for The Shadow Writer by Eliza Maxwell and I am pairing my review with some delectable Shrimp Tacos. Enjoy! 


Publisher's Blurb:

Every writer has a story. Some are deadlier than others.

Aspiring author Graye Templeton will do anything to escape the horrific childhood crime that haunts her. After a life lived in shadows, she’s accepted a new job as protégé to Laura West, influential book blogger and wife of an acclaimed novelist. Laura’s connections could make Graye’s publishing dreams a reality. But there’s more to Laura than meets the eye.

Behind the veneer of a charmed life, Laura’s marriage is collapsing. Her once-lauded husband is descending into alcoholism and ruin and bringing Laura nearer to the edge.

As the two women form a bond that seems meant to be, long-buried secrets claw their way into the present, and the line between friendship and obsession begins to blur, forcing each to decide where her loyalties lie. Running from the past is a dangerous game, and the loser could end up dead.

Paperback
Publisher: Lake Union Publishing (May 1, 2019)


My Review:

The Shadow Writer is my first book from Eliza Maxwell and it won't be my last. I was drawn by the premise and the fact that one of the main characters, Laura, is a book blogger. Graye is a young aspiring author with a tragic background who works her way into a position as Laura's personal assistant. Laura's life might seem enviable to those looking in, except for her alcoholic husband, a famous author whose work has deteriorated after his big break and initial success which Laura heavily influenced. Graye was David's teaching assistant before coming to work for Laura, and although he was once her idol, she is no longer impressed. 

The story is a bit of a slow burn with the plot slowly unraveling secret by secret, and told by the perspectives of Laura, Graye, and Sister Margaret, the nun who helped raise a young Graye after her family tragedy. There were plenty of twists and turns that had me guessing and the tension was steadily built throughout the book. Although there were some suspenseful moments, it was the several smaller dramas that brought the thrills rather than one big "aha" moment. If you like psychological thrillers and domestic thrillers, with intriguing plots, add The Shadow Rider to your summer TBR--it will bring some good chills to a hot summer evening. 

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Author Notes:  Eliza Maxwell is the author of The Widow’s WatcherThe Unremembered GirlThe Grave Tender, and The Kinfolk. She writes fiction from her home in Texas, which she shares with her ever-patient husband, two impatient kids, a ridiculous English setter, and a bird named Sarah. An artist and writer, a dedicated introvert, and a British-cop-drama addict, she enjoys nothing more than sitting on the front porch with a good cup of coffee.

Connect with Eliza on her website, Facebook, and Instagram

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Food Inspiration: 

There was not a lot of food inspiration in The Shadow Writer but mentions included, pasta and wine, a taco stand with shrimp tacos, Thin Mints, champagne, margaritas, a frosty pink drink, salad, bread and gruel, a facetious mention of "salmon with a side of poison" for a murder mystery event, pizza, coffee, a root beer and a club sandwich, and fresh cherries.

For my book-inspired dish, I decided to make some fish tacos like the ones Laura and Greer enjoyed at a roadside taco stand early in the book. Not a lot of description was given--other than them each getting a plate with two over-stuffed shrimp tacos, so I just did my own thing, pairing Mark Bittman's Spanish-style Simplest and Best Shrimp with a bunch of taco fixins' and adding some of these tasty pickled sweet peppers from Chef Edward Lee.


Mark Bittman says, "Excuse the superlatives; this spin on a Spanish tapa is my favorite, and everyone I serve it to loves it. The shrimp juices infuse the oil, and the sum is beyond delicious. It’s good with bread, over rice, tossed with pasta, or stuffed into tacos.

Other seafood you can use: similar-sized scallops (or larger, though they’ll take longer to cook)."


Mark Bittman's Simplest and Best Shrimp
From How to Everything via MarkBittman.com
(Makes 4 Servings)

1/3 cup extra virgin olive oil, or more as needed
3 or 4 big cloves garlic, cut into slivers
About 1 1/2 lbs shrimp (20 to 30 per lb), peeled, rinsed, and dried
salt and freshly ground black pepper
1 tsp ground cumin
1 1/ 2 tsp hot paprika
chopped fresh parsley leaves for garnish


Warm the olive oil in a large, broad ovenproof skillet or heatproof baking pan over low heat. There should be enough olive oil to cover the bottom of the pan; don’t skimp. Add the garlic and cook until it turns golden, a few minutes.

Raise the heat to medium-high and add the shrimp, some salt and pepper, the cumin, and the paprika. Stir to blend and continue to cook, shaking the pan once or twice and turning the shrimp once or twice, until they are pink all over and the mixture is bubbly, 5 to 10 minutes. Garnish and serve immediately.

I served my shrimp on grilled corn tortillas with cabbage slaw, cilantro, salsa, pickled sweet peppers, guacamole and lime juice.


Notes/Results: I think if you aren't over-stuffing your tacos and needing multiple napkins for the ensuing mess, you just aren't having the full taco experience. These shrimp tacos were definitely the full experience--full of ingredients and flavor. They made for a quick and easy and pretty healthy dinner. Mark Bittman's shrimp were a definite win--I loved the cumin and paprika along with the garlic. I will definitely be making them again. 


Linking up with I Heart Cooking Clubs where this week's them is Take It Outside with outdoor-friendly recipes from any of our 19 featured chefs like Rick Bayless


I'm sharing this post with the Weekend Cooking event at Beth Fish Reads, a weekly event that is open to anyone who has any kind of food-related post to share. For more information, see the welcome post.


Note: A review copy of "The Shadow Writer" was provided to me by the author and the publisher via TLC Book Tours. I was not compensated for this review and as always, my thoughts and opinions are my own.  
 
You can see the stops for the rest of this TLC Book Tour and what other reviewers thought about the book here.


 

Sunday, May 26, 2019

Green Curry Spinach and Coconut Soup with Grilled Shrimp for Souper (Soup, Salad, & Sammie) Sundays

It's Memorial Day Weekend and the weather shows it in the warmth and humidity, but still, any weather is soup weather for me. My tastes in summer soups are lighter and brighter. Thai flavors are a favorite because even though they can be spicy, they have such cooling elements in the coconut, lime and lemongrass that they are perfect or warmer days. I was attracted to Nigella Lawson's Spinach and Coconut Soup for those flavors and for the speed and ease it putting it together, limiting time and effort in the kitchen. She recommends adding some small cooked prawns and I tossed frozen shrimp in coconut oil and spices and tossed them in the toaster oven. Easy and delicious.


Nigella says, " This is an almost instant, super soothing supper made easily from store cupboard ingredients. I have stipulated two tablespoons of Thai green curry paste, but do be prepared to add more if you like a bit more fire.
 
If you want to adjust this a little, consider adding some little cooked prawns; just make sure they’re heated through before serving. The chopped red chili I add on serving is not obligatory, but I like the glossy red confetti!"

 
Green Curry Spinach and Coconut Soup with Grilled Shrimp 
Slightly Adpated from Nigella.com
(Serves 2-4)

2 Tbsp Thai green curry paste, or to taste
1 (13.5 oz) can coconut milk
500 grams frozen chopped spinach
250 ml freshly boiled water
1 tsp vegetable bouillon powder
(I added the juice from 1 lime + extra lime for serving)
1 red chili deseeded and chopped (optional)
grilled shrimp (optional)   

Put the curry paste into a medium-sized saucepan or casserole with a lid, and add a few tablespoons of the coconut milk to whisk it into a paste over heat. 

Stir in the remaining coconut milk, and add the frozen spinach chunks. Stir, then pour over the boiled water. (It should almost cover the spinach, but not quite.) 

Add the vegetable bouillon powder and stir to mix. Bring soup to the boil before putting on the lid and turning the heat down, so that the soup cooks at a gentle simmer for 10 minutes. 

When serving, if so wished, sprinkle each bowl with chopped red chili.

Note: I tossed raw peeled extra large (16-20 per lb) shrimp in a little coconut oil, lime juice, dried basil, Aleppo pepper, roasted garlic powder and cumin and coked them in a 400 degree oven for about 8 minutes--until pink and cooked through.


Notes/Results: A very simple and tasty soup--as Nigella says it is almost as quick as instant, even if you take the time to cook some shrimp. If shrimp isn't your thing, you could do a skewer of tofu or vegetables, or add some cooked chicken to round it out. I will likely take this to work this week with rice as my accompaniment. I used about 3 tablespoons of green curry paste and found it pleasantly spicy but not overpowering but make it to your tastes and the level of heat in your green curry paste. I would happily make this again.


Linking up with I Heart Cooking Clubs for Potluck Week

 
Now let's have a look in the into the Souper Sundays kitchen.


Angela of Mean Green Chef is back and sharing a delectable Bistro Broccoli Cheese Soup. She says, "I can honestly tell you that our Bistro Broccoli Cheese Soup is the best broccoli cheese soup ever, I mean it this is one seriously good soup! It transcends Panera by leaps and bounds, plus it’s super easy to make! A one pot wonder that we’ve boosted taste on by sautéing the vegetables and then browning the flour to pull out every last drop of flavor. Did I mention it’s easy to make too? It is!"



Debra of Eliot's Eats brought this yummy Chopped Greek Salad with Toasted Pine Nuts and Pitas inspired by Mama Mia Here We Go Again for Food 'N Flix. She said, "The original recipe (found here) used cannellini beans and grilled peppers. I halved the recipe to make servings for two, swapped out the cannellini beans for chickpeas, added more cucumber, less feta, and topped it off with toasted pine nuts. (I had jarred red peppers to add but forgot. I found the jar still in the grocery sack while I was doing dishes. Notice they’re optional.)"
 
Thanks to Debra and Angela for joining in this week!

About Souper Sundays:

Souper Sundays (going since 2008) now has a format of a picture link each week where anyone interested can post their soups, salads, or sandwiches at any time during the week and I post a recap of the entries the following week.

(If you aren't familiar with Souper Sundays, you can read about of the origins of it here.
 
If you would like to join in Souper (Soup, Salad, and Sammie) Sundays, I would love to have you! Here's how...


To join in this week's Souper Sunday's linkup with your soup, salad or sandwich:

  • Link up your soup (stew, chili, soupy curries, etc. are fine), salad, or sandwich dish, (preferably one from the current week or month--but we'll take older posts too) on the picture link below and leave a comment on this post so I am sure not to miss you. Also please see below for what to do on your blog post that you link up to Souper Sundays in order to be included in the weekly round-up.
and 

On your entry post (on your blog):
  • Mention Souper (Soup, Salad & Sammies) Sundays at Kahakai Kitchen and add a link back to this post. (Not to be a pain but it's polite and only fair to link back to events you link up at--so if you link a post up here without linking back to this post or my blog on your post, it will be removed.)
  • You are welcome to add the Souper Sundays logo to your post and/or blog (completely optional).
You are invited to the Inlinkz link party!
Click here to enter

Have a happy, healthy week!
 

Sunday, April 28, 2019

Jacques Pépin's Seafood Chowder with Salmon & Shrimp for Souper (Soup, Salad & Sammie) Sundays

I wanted a simple chowder this week as I was craving fish and seafood. I found one in Jacques Pépin's Seafood Chowder from More Fast Food My Way. I like the mushroom and zucchini and also was interested in the mashed potato flakes as a thickener. 


I made a few changes--subbing in coconut milk for the half-and-half and adding frozen corn for the sweetness, and leaving my shrimp whole. I also added some smoked paprika at the end. 

Seafood Chowder
Slightly Adapted from More Fast Food My Way by Jacques Pépin 
(Serves 4)

2 Tbsp olive oil
1 1/2 cups trimmed, split, washed & sliced leeks
1 Tbsp coarsely chopped garlic
2 1/2 cups bottled clam juice
1 1/2 cups water
1 cup coarsely chopped white mushrooms
3/4 tsp salt
1 1/2 cups diced (about 1/2-inch) zucchini
1 cup instant mashed potato flakes
3/4 cup (1-inch) pieces peeled uncooked shrimp
1 cup (1-inch) pieces boneless fish fillet
2/3 cup half-and-half (I used coconut milk)  

Heat the oil in a large saucepan over high heat. When hot, add the leek and garlic and saute for about 1 minute . Add the clam juice, water. mushroom, and salt, bring to a boil, and boil for about 2 minutes. Stir in the zucchini and sprinkle the potato flakes on top, mixing them in with a whisk to prevent lumping. Bring to a boil and boil for about 1 minute. (The soup can be prepared several hours ahead to this point.)

At serving time, bring the soup back to a boil, add the shrimp, fish, and half-and-half and bring back just to a boil. The fish and shrimp will be cooked through. Divide among four bowls and garnish with crab meat or chives, and smoked paprika if desired. Serve immediately. 


Notes/Results: A good solid chowder, with a thick and creamy broth and lots of texture from the ingredients. I did add some smoked paprika to the mix and also squeezed a little lemon on my bowl to give it more of a pop of flavor. I would keep the sweet corn and next time I might add a bit of thyme to the mix, or dill would be another good option. It's hearty without being heavy and pairs well with bread to mop up the broth--I used leftover marbled rye. For the speed and ease, I would make it again.


Linking up with I Heart Cooking Clubs where it is Potluck week--any recipe from any of our featured IHCC chefs.

The lovely Debra is hanging out with me in the Souper Sundays kitchen this week, let's take a look.


Debra of Eliot's Eats shared these Chef Grant's Best Burgers with Sauce Gribiche and Green Apple. She says, "These are great burgers for a weeknight meal. We enjoyed the combination of the creamy sauce gribiche with the slight crunch of the fried apple and the bacon-burger. (And, I am so stealing the onion and caraway mix for future recipes.)

 
Thanks to Debra for joining in!

About Souper Sundays:

Souper Sundays (going since 2008) now has a format of a picture link each week where anyone interested can post their soups, salads, or sandwiches at any time during the week and I post a recap of the entries the following week.

(If you aren't familiar with Souper Sundays, you can read about of the origins of it here.
 
If you would like to join in Souper (Soup, Salad, and Sammie) Sundays, I would love to have you! Here's how...

 
To join in this week's Souper Sunday's linkup with your soup, salad or sandwich:
  • Link up your soup (stew, chili, soupy curries, etc. are fine), salad, or sandwich dish, (preferably one from the current week or month--but we'll take older posts too) on the picture link below and leave a comment on this post so I am sure not to miss you. Also please see below for what to do on your blog post that you link up to Souper Sundays in order to be included in the weekly round-up.
and 

On your entry post (on your blog):
  • Mention Souper (Soup, Salad & Sammies) Sundays at Kahakai Kitchen and link back to this post. (Not to be a pain but it's polite and only fair to link back to events you link up at--so if you link a post up here without linking back to it on your post, it will be removed.)
  • You are welcome to add the Souper Sundays logo to your post and/or blog (completely optional).
You are invited to the Inlinkz link party!
Click here to enter

Have a happy, healthy week!
 

Friday, April 12, 2019

The Book Tour Stops Here: A Review of "The Library of Lost and Found" by Phaedra Patrick, Served with Recipes for Fish and Chips with Mushy Peas & Dill Mayo

Happy Friday! I love books and I especially love books about books, so i am very excited to be today's stop on the TLC Book Tour for The Library of Lost and Found by Phaedra Patrick. Accompanying my review is a very Friday appropriate (and classic British-leaning) dish of Fish and Chips with Mushy Peas and Dill Mayo.


Publisher's Blurb:

A librarian’s discovery of a mysterious book sparks the journey of a lifetime in the delightful new novel from the international bestselling author of The Curious Charms of Arthur Pepper

Librarian Martha Storm has always found it easier to connect with books than people—though not for lack of trying. She keeps careful lists of how to help others in her superhero-themed notebook. And yet, sometimes it feels like she’s invisible.

All of that changes when a book of fairy tales arrives on her doorstep. Inside, Martha finds a dedication written to her by her best friend—her grandmother Zelda—who died under mysterious circumstances years earlier. When Martha discovers a clue within the book that her grandmother may still be alive, she becomes determined to discover the truth. As she delves deeper into Zelda’s past, she unwittingly reveals a family secret that will change her life forever.

Filled with Phaedra Patrick’s signature charm and vivid characters, The Library of Lost and Found is a heartwarming and poignant tale of how one woman must take control of her destiny to write her own happy ending.

Hardcover: 352 Pages

Publisher: Park Row; Original edition (March 26, 2019)

My Review: 

I have had the author's first book, The Curious Charms of Arthur Pepper, on my TBR list for age,s so it was more the premise of this story about a mysterious little book of fairy tales coming into an isolated librarian's life that caused me to jump on this tour.

Martha Storm hasn't had an easy life and now in her forties, rightly feels like much of it has passed her by, caring for her aging parents until their passings and being quite a doormat, almost compulsively helping her neighbors, townspeople and library patrons with their tasks and lives. but not getting anything other than more requests in return. Martha was an outsider in her family from a young age, with a controlling father who markedly preferred her younger sister, and a mother who acquiesced to her father's rules and demands. Her eccentric and vibrant 'nana' and the sharing of books and writing stories are the bright spots in Martha's life until she disappears and her parents tell her Zelda has passed away. It's a tiny battered book of the fairy tales she and Zelda told each other and it was published after Zelda's death. The book sets Martha on a journey to learn Zelda's secrets and discover what happened all the those years ago and it's a journey that teaches her about herself. 

Watching Martha change and grow and begin to find her spark and stop living for others was my favorite part of the book. The fairy tales mixed into the story are wonderful too, although bordering on the melancholy at times, they illustrate what Martha, her mother, and her nana were going through. The Library of Lost and Found is an endearing novel with engaging characters that has its harder, sadder moments, but doesn't dwell long in them. It is a an easy, pleasing read and a feel-good story about books and writing, family and secrets, and ultimately the power of finding yourself and your passions. 

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Author Notes: Phaedra Patrick studied art and marketing and has worked as a stained glass artist, film festival organizer and communications manager. She is a prize winning short story writer and now writes full time.

She lives in the UK with her husband and son. The Curious Charms of Arthur Pepper is her debut novel.


Connect with Phaedra on her website, Facebook, Twitter and Instagram

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Food Inspiration:

There was food and drink to be found The Library of Lost and Found, and plenty of traditional British food. Mentions included heart-shaped cookies, rosé wine, bacon,Cheese and onion pie, tea and biscuits, chocolate fudge cake, ice cream sundaes, cordial, ham sandwiches, beef and potatoes, steak and kidney pie, coffee and cake, beans on toast, hot dogs, candy floss, ice cream with chocolate flakes and multicolored sugar sprinkles, a toffee apple, muesli, milkshakes, Americanos, macchiatos, date and walnut cake, sticky toffee pudding, carrot cake, chips and cheese, pickled onions, pie and peas and pickled red cabbage, a dinner party that included blush prosecco, baby new potatoes in minted butter, steamy carrots and green beans, a juicy nut roast, and slices of beef, bread with salt and peppercorn butter, coleslaw, Chardonnay, fruit loaf with juicy cherries and sultanas, tiramisu and merlot, cheese sandwich and a cup of tea, cottage pie, salmon carrot sticks and hummus, sausage rolls and crisp, anniversary cake, a salad of lettuce, tomatoes and cucumber in a bowl with cress sprinkled on top, sausages and pineapple on sticks, apple pie, rhubarb crumble, chocolates, tomato soup with bred and butter and golden tea, milk and hot buttered toast, mince pies, and turkey with vegetables and gravy. 


For my book-inspired dish, I went with a British classic--fish and chips with mushy peas enjoyed on a cold day along the seaside. Martha's enjoyment of this meal with her family was palpable--trying to keep themselves and their takeout food warm and the mention of the pools of brown vinegar she loved. I love fish and chips although I am more a tarter sauce fan than vinegar. I found a Nigella Lawson recipe for mushy peas (Called Pea Puree on Food Network) and her recipe for Dill Mayonnaise and I used Hugh Fearnley-Whittingstall's Perfect Fish and Chips from RiverCottage.com. I will confess that my French Fries were grabbed through a drive-thru on my way home and crisped up in my toaster oven.
 

Nigella's Posh Mushy Peas aka Pea Puree
Slightly Adapted from Nigella Lawson via Food Network.com
(Yield 1 Serving)

1 clove garlic
5 oz frozen pies
1 to 2 Tbsp crème fraîche (I used sour cream)
1 to 2 Tbsp grated Parmesan or Pecorino
1/2 tsp dried mint
(I added about 1 Tbsp lemon juice)

Fill a pan with cold water and throw in the clove of garlic. Bring to the boil and then add salt and the peas. Cook until tender, drain, and put into a food processor, or blender, and add the crème fraîche, cheese, and dried mint. Puree the peas until knobbly and check the seasoning, adding salt if you need to. Tip the pureed peas into a bowl (or back in the pan is probably a better idea) and cover to keep them warm. 

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Dill Mayonnaise
Slightly Adapted from Nigella Lawson via Food Network.com 
(Makes 1 Cup)

1 cup good mayonnaise 
small bunch dill (about 1/3 cup
lemon or lime juice to taste
(I added 1 Tbsp capers, drained)

Put the mayonnaise into a bowl, and finely chop the dill, adding it to the mayonnaise. Stir in capers and some lime juice and taste for seasoning. Serve with the prepared fish.

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Perfect Fish and Chips
Slightly Adapted from RiverCottage.com
(Serves 3)


300ml (about 10 oz) beer
200g (about 1 cup) flour

salt (I added black pepper)
2 fresh fillets of pollock (I used cod)
500ml (about 2 cups) sunflower oil


Salt the fish fillets. Add 200g of plain flour with seasoning of salt to a large bowl. Add beer slowly and whisk flour with enough beer to turn into double cream consistency with no lumps.

Dip fish in and then into the oil at 160°C (320 F.) for 2-3 minutes until crispy and golden, drain and put on kitchen towel briefly before serving.


Notes/Results: Although I like peas, I wasn't sure I got the whole mushy peas appeal with fish and chips, but these peas are tasty and especially if you use vinegar with your fish and chips, the slight sweetness of the peas is a nice contrast. I liked the prominent dill flavor in the mayo sauce, but I of course needed to add my beloved capers too. The fish (I used frozen cod) was perfectly cooked--moist and tender and the beer batter appropriately crisp. Had i had more time to get dinner made, homemade fries would have been the best, but these take-outdid fine in a pinch. Although not a very healthy meal, it was well worth the indulgence and I would happily make it all again.


Linking up with I Heart Cooking Clubs where it this week we have a Cuisine Spotlight on Classic British Food.

I'm sharing this post with the Weekend Cooking event at Beth Fish Reads, a weekly event that is open to anyone who has any kind of food-related post to share. For more information, see the welcome post.


Note: A review copy of "The Library of Lost and Found" was provided to me by the author and the publisher via TLC Book Tours. I was not compensated for this review and as always, my thoughts and opinions are my own.  
 
You can see the stops for the rest of this TLC Book Tour and what other reviewers thought about the book here.