Creamy tuna mornay
I used to make this dish quite frequently (more so when I was trying to make sure we always had fish on Fridays, but I've since given up on that rule). It's a bit finicky at first, but easy to make once you get the hang of it. It comes from Cooking: A Commonsense guide. I tend to make pasta to accompany the dish, but sometimes I put the pasta into the casserole as well to make it more like a bake. You don't have to worry about layering here, just put the pasta in the dish first, then spoon the mornay over it and top with the bread crumbs and cheese like before. Enjoy!
Tuna mornay
Tuna mornay
Crabby crabcakes
After using the recipe found in Better Home and Gardens New Cook Book, I found a new crabcake recipe in Ted Allen's The Food Your Want to Eat book. I've been wanting to try it for a long time, but the cornflakes part deterred me, as I dislike crushing cornflakes (or any ingredient that calls for crushing or pulverizing for that matter) by hand. Enter: my new food processor, given to us as a wedding gift from my father-in-law. As well as opening doors to new Indian recipes which I couldn't try before, it has also opened doors in terms of being able to make my own breadcrumbs with bread cubes or fresh bread and crushing said cornflakes.
This recipe is ten times better than the previous recipe I used in a few ways: you don't fry the cakes, you bake them. The cornflakes allow for a much crispier cake. There is more crab than mayo (which is a pretty big deal for hubby, since he's not big on mayo in the first place). I could go on, but I think you should just try them for yourself. Enjoy!
Crispy oven-fried crabcakes
This recipe is ten times better than the previous recipe I used in a few ways: you don't fry the cakes, you bake them. The cornflakes allow for a much crispier cake. There is more crab than mayo (which is a pretty big deal for hubby, since he's not big on mayo in the first place). I could go on, but I think you should just try them for yourself. Enjoy!
Crispy oven-fried crabcakes
A fishy pie
This used to be a frequently made dish when we first started dating, and continued to be made when we moved in together and were trying to incorporate more seafood into our meals. Now, it's only made on occasion, but still a favorite. It comes from Cooking a commonsense guide.I usually get the potatoes on the stove right away and get the rest of the cooking done in the meantime. By the time the filling is ready, I'm able to deal with the potatoes. I also get hubby to help by chopping up the fish while I cook the sauce for the filling, as it is a sauce that you need to keep an eye on. Enjoy!
Fisherman's Pie
Fisherman's Pie