Thanks so much to the Wors, who stayed at our cottage this week, for giving us some fresh trout.  Clyde fried two fillets the other night – delicious!  But last night I thought we would try something new.  As luck would have it, my neighbor had given us some home-grown veggies that I needed to cook up, so after a little search for ideas on the internet, I made the following deliciousness:

Trout with Veggie Mash

(use whatever veggies & spices you have on hand – I’m just listing what I used last night for this recipe)

1 cup water

3 very small eggplant (probably equal to one medium-sized eggplant at the store), peeled and diced

2 small yellow squash, diced (kinda wish I’d peeled those too)

1 onion, peeled and diced

2 plum tomatoes, diced

2 stems fresh basil, roughly chopped

2 stems fresh rosemary, roughly chopped

Salt & Pepper to taste

2 trout fillets

Step 1.  Put the water, eggplant, tomato, onion, squash, basil, rosemary, salt & pepper in a large pot.  Boil until the veggies are soft.

Step 2.  Mash up the cooked veggies in the same pan you cooked them in (I used the end of a rolling pin with no handles to mash mine up.  I left plenty of chunks in the mixture when I was finished.  I’m lazy like that!).

Step 3.  Spread half of the veggie mash on the bottom of a greased casserole dish, place the trout fillets on top of that and then spread the second half of the veggie mash on top of the fillets.

Step 4.  I cooked the fillets at 300 degrees for 20 minutes, uncovered.  But you might need more or less time depending on your oven and the thickness of the fillets.

Notes: I wish I had added garlic and chives.  Plus, instead of just water I wish I’d used 1/2 cup white wine and 1/2 cup water.  Good thing I have more fillets to cook up tonight.  And more veggies too…tonight I’m using zucchini, green beans, and pattypan squash, chives, oregano, basil, garlic, and WINE!  Duh, I can’t believe I didn’t do that last night!

I’ll update you on that batch tomorrow.

Let me know if you try this recipe and how you changed it for your on-hand ingredients.  Cheers!

Turkey Pot Pie

Sandy gave me this great, easy pot pie recipe.  This will be a great way to use up all the leftover turkey, but feel free to use whatever type of meat you want in place of the turkey.

2 pillsbury pie crusts

1 can cream of mushroom soup

1 can drained mixed vegetables

3 cups cooked turkey

1/2 cup Chardonel

In a bowl, mix together the vegetables, soup, and the turkey.  Season the mix with salt and pepper to taste.  Stir in the wine.

Spray a pie pan with cooking oil, then lay one of the pie crusts in the pan.  Pour the turkey mixture in the pan.  Lay the second crust on top and pinch the two crusts together around the outside.  Cut a slit or two in the top crust for vent holes.  Bake at 350 degrees for one and a half hours or until brown.  Yummy!

Recipe #2

It’s veggie season at all of our generous neighbor’s houses.  Here are recent gifts of cucumbers, squash, peppers, and oh yes, tomatoes!  In honor of the deliciousness being given to us, I have a tomato recipe for you today.  If you don’t like the sound of the recipe, then just cut into the tomatoes, and eat fresh.  MMMMMMMMmmmmmmmmm!

Chicken with Tomatoes & Capers


4 boneless, skinless chicken breasts (about 1 1/4 pounds)
salt and freshly ground pepper to taste
1 tablespoon olive oil
1 tablespoon butter
3 tablespoons finely chopped onions
1 clove chopped garlic
1 teaspoon dried tarragon
4 plum tomatoes, cut into small cubes (about 2 cups)
2 tablespoons red wine vinegar
4 tablespoons drained capers
1 cup Courtois (dry white wine)
1 tablespoon tomato paste
4 tablespoons chopped fresh parsley leaves

Sprinkle the chicken with salt and pepper.

Heat the oil and butter in a heavy-bottomed skillet. Add the chicken breasts and sauté over medium-high heat, turning the pieces often until lightly browned, about 5 minutes.

Scatter the shallots and garlic around the chicken. Cook briefly; add the tarragon, tomatoes, vinegar, capers, wine, and tomato paste. Stir to dissolve the brown particles adhering to the bottom of the skillet.

Blend well. Bring to a boil, cover, reduce heat and simmer for 10 minutes, or until the chicken is cooked. Sprinkle with parsley and serve. Serves 4.