Joan--be sure to bake something particularly yummy to celebrate having your oven in working order again.
I made a new recipe for dinner on Friday: Crispy Oven Fish and Chips with Dill Tartar Sauce. The recipe was one featured in an email or online from the now closed Chefs Catalog. I used a pound of cod and adjusted the proportions accordingly. It called for toasting the panko used for breading the fish. As the fish only bakes for 15 minutes, that gives a nice golden crust. I also cut my potatoes into long wedges (large Russets into six each). The tartar sauce is exceptional. It uses mayonnaise, dill, minced dill pickle, lemon juice. I did not use grated onion, but I did use ¼ tsp. of Penzey’s roasted onion powder. The sauce was a hit with both the visiting son and my husband, as well as with me. I had only made a one-third recipe of it, but I might make a half recipe next time I make it for more than two people. It says a lot when dedicated ketchup eaters will consider tartar sauce as well.
I was hoping to post a link to the recipe, but with Chef's Catalog gone, so is the recipe. If anyone is interested, I will post it at Nebraska Kitchen and note my changes.
