I made dinner on Saturday. It was two filets of flounder turbot which really can’t go wrong. Marinate in olive oil then coat with gluten-free bread crumbs. I sprinkled this dish with ground pepper, garlic powder and turmeric (see 1/11/15). For the first time, I opted for roasted potatoes in an Ina Garten theme. I used South Florida white potatoes, washed and cut into 1″ chunks. I soaked them in olive oil, salted, peppered and turmeric’d them and laid them out on a flat pan. Baked at 400 degrees for about 45 minutes (or until tender and browned).
It was the vegetable dish that was the challenge. I golfed Saturday morning and all I could think about was hitting the ball straight and pureed carrots. Don’t say it. I bought a batch of organic carrots and peeled them. Then peeled and cut a fresh mango. And melted 1/2 a stick of butter. And slivered two cloves of garlic. What could go wrong? So I put the mix in the blender and – long story short – the black plastic thingee that turns the blender blade broke. The smell of heated plastic was the clue. So there I am with half the stuff in the glass jar mooshed and half not. The original plan was to blend the carrot/mango into a puree, put in a glass bowl — then set that bowl in a bowl of water – in a 350 oven for perhaps 25 minutes. But I switched on the fly to an unplanned Plan B. I poured out the glop, diced the carrots and put the whole thing in the microwave (“vegetable” setting) and let ‘er rip.
What could have been a real culinary downer actually turned out to be a “whew” moment. Dinner was wonderful. A little Decoy cab to wash things down. And the Talenti gelato (banana chocolate swirl) for dessert didn’t hurt. What sealed the deal as usual — I did the dishes.