I had purchased a whole pork loin and cut it into 6-7 inch roasts with the idea of using some of it for schnitzel-like dishes and I’d saved Pam’s recipe for Crispy Pork Medallions on her “For The Love Of Cooking” blog, which I had planned to use as written. But then I decided to use her recipe but substitute the loin cutlets for the tenderloin medallions.
For the past two years, Eliza has taken her family on the Christmas Lantern Express and this year we went along. The ride is put on by the Three Rivers Rambler- “The Three Rivers Rambler is an excursion train in Knoxville, Tennessee along the Tennessee River. The train is operated by the Knoxville and Holston River Railroad, a subsidiary of Gulf and Ohio Railways.”
After trying Pacific Cod a couple of times and not caring for the chewiness of it, I decided to do something different with my three remaining pieces and make them into fish cakes. I used a recipe that I got from Diners, Drive-ins, and Dives that was courtesy of a restaurant and since it was, I had to reduce it by a factor of four to get the one below.
Seafood Bisque
After eating the cioppino for Thanksgiving, there were five cups of super tasty, somewhat chunky broth remaining. As you likely know, I’m more of a recipe follower than a real cook, but I decided to give real cheffing a try and turn the cioppino leftovers into a seafood bisque. Per the web, “bisque is a smooth, creamy, highly seasoned soup of French origin, classically based on a strained broth of crustaceans.”
I HOPE YOU HAD A WONDERFUL THANKSGIVING WITH FAMILY AND FRIENDS
As I continue to work through our supply of frozen fish while Bev is gone, we had two remaining pieces of Halibut and we opted to cook them using the recipe for Halibut In Prosciutto Herb Cream Sauce from the “La Bella Vita” blog. The two pieces of fish were very different which is one of the reasons I cancelled my subscription from Wild Alaska Seafood Co. as I believed I was just getting the leftovers for a very high price.
Bev and Pat (SIL) are off to Marco Island, FL for their annual three week visit and since others were visiting with them each week, Cindy and I stayed home to mind the farm and look after the dogs – I’m very happy I don’t have to tend the four dogs by myself especially since Cindy is a pro (she pet sits for a living). Pat eats very little fin fish and while Bev eats other seafood, she doesn’t eat many fin fish either so this provides an opportunity for Cindy and I to eat as much as we want.
Our first fish meal was the day after Bev and Pat left and it used a simple puttanesca sauce that we have made a few times before and it made good use of the Pacific Cod that we had in the freezer. Cindy cooked and she sided the fish with baked acorn squash. Both dishes were very good and it was a healthy me to boot.
With Bev in Florida, Cindy and me are trying to have leftover soup in the fridge for ready lunches and since the last of our vegetable soup is now gone it was time for another soup. When Cindy made the Creamy Chicken Stew a short while ago, I posted that the broth would be our go-to for future chicken broth dishes and this chicken noodle soup is the first one. The following recipe is a combination of the chicken stew and my dad’s chicken noodle soup which are similar except for chicken preparation.
