Monday, 20 June 2011

Episode 11 - Summer Bounty - Monday, June 20, 2011

Link to Episode 11!

Creativity Studio

Link for Woven Eyelet Scarf by Clair Louise Coult

Link for Scott's photography Facebook page

Country Living

This is how bright it still is at 10:30 pm.  It will get darker, but not completely dark.

Look at that beautiful fish with its rich colours!

Recipe: Baked Rainbow Trout with Caramelized Onion

1 rainbow trout, cleaned and cut into two fillets, deboned as able
1 sweet or cooking onion, cut in half and sliced thinly
1 tbsp. brown sugar (or so)
soy sauce (maybe 1 1/2 to 2 tsps, or to taste)
freshly ground black pepper
butter (about 3 tbsps.) softened

Rinse and wipe dry fish. Place in a shallow dish, and sprinkle flesh side of fish with soy sauce.  I just added enough to moisten the flesh, but not enough to actually drip off.  Add pepper and set aside.
Saute onion in a small amount butter (or oil) until well softened, about 5-10 min. on medium heat.  Reduce heat to medium low, add brown sugar and saute until well caramelized, raising heat if needed, about 15 minutes more.
Make a foil package large enough to lay the fish in one layer, as well as wrapping around it.  (Use no-stick foil if desired).  Rub foil with about 1 tbsp butter, and spread about 1/3 of the onion over it.  Lay fish over onion.  Dot with about 1 1/2 tsps. butter on each fillet.  Spread remaining onion over fish.  Bring up edges of foil and seal, leaving room for heat expansion.  Place in preheated 375-400F oven on a drip pan (I use a 10 x 15 " jelly roll pan) and bake about 15 minutes, or until fish flakes easily with a fork (just poke a little hole in top of foil to test).  Remove from foil and serve with roasted potatoes and a green salad.

Sanity Sanctuary

Peter Gabriel - The Power of the Heart (Live version)

Peter Gabriel - The Power of the Heart (Studio Version)

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