I decided last week after spending wasting another evening on Pinterest that instead of just pinning stuff, I’d actually make something I pin. Welcome to Pinspiration! Where I vow to make at least one item a week that I pin.
Last Saturday night we were home bound thanks to the snow. I was craving something sweet. With nothing in the house and unable to go out I had an ephiany! Let me look on Pinterest!
Low and behind I found a pin from months ago: 5 desserts you make in a mug.
I received many fabulous presents this Christmas; many of which were kitchen related. My sister gave me a stack of cookbooks. Some of them are from the 70′s and it’s funny to read the recipes to see how food trends change.
One of the (current) cookbooks she gave me was The Woman’s Exchange: Classic Recipes (volume three). While I had never heard of the The Woman’s Exchange, it’s a great organization which helps women. You can read more about what they do here.
Full of many fabulous recipes, I imagine many were handed down generation to generation on tattered recipe cards. One which immediately caught my eye was this recipe for Flounder Au Vin.
Flounder is one of my favorite fish. It’s a lean, flaky fish with a mild sweet taste and firm texture. Being somewhat delicate the best way to cook flounder is liquids (like wine) to help keep it from drying out.
The original recipe is “Flounder Au Vin for One”. I adapted it and doubled the recipe, making it for two. While it tasted wonderful, the next time I make it I will split the recipe and make each portion in an individual casserole dish for better appearance.
See, it looks okay, but not spectacular. Plated, it did look a little more appetizing.
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I was in New York City last week for work. It was a very short 36 hour trip with just a little time for sight seeing. That being said, I think I got a lot in!
So, where does one go for dinner in the Big Apple?
Katz’s Deli of course! Okay, so admittedly there were probably a million other options, however, I’ve been fighting a cold and cough for the last few weeks and a big bowl of Matzo Ball soup was just what the doctor my tummy ordered.
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