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Parmesan Fish - Rosemary Potatoes - Overnight French Toast - Wine Choice 1/3 cup Parmesan cheese 1 tbsp. flour 1 tbsp. thyme 4 (6 oz each) white fish fillets
Place cheese, flour and thyme in a plastic bag and shake well. Individually coat the fish by gently shaking the fillets in the bag. Discard any leftover coating. Place fillets in a baking pan in a 350 degree oven. Bake for 20 minutes or until fish flakes when tested with a fork. Serves 4. 1 ½ lbs. potatoes, peeled and cut into ½ inch pieces ½ cup chopped parsley 1 tbsp. minced orange peel 2 tsp. chopped rosemary 3 garlic cloves, minced
Preheat oven to 450 degrees. Mix all ingredients except potatoes in a small bowl. Spread potatoes in a lightly oiled 13x9x2 inch baking pan. Drizzle with oil and sprinkle with salt and pepper and coat with parsley mixture. Roast until potatoes are tender and golden brown, stirring from time to time, about 40 minutes. Here’s a quick and different French Toast that can be prepared as part of a Mother’s Day Brunch. ½ stick butter, softened 6 eggs 1 ½ cups milk ¼ cup sugar 2 tbsp. maple syrup 1 ½ tsp. vanilla Loaf of French Bread cut into ¾” slices
Spread butter over bottom of large baking pan with at least 1 inch high sides. Arrange bread slices in pan. Beat eggs, milk, sugar, syrup and vanilla in a large bowl. Pour over bread. Turn bread slices to coat thoroughly. Cover with plastic and refrigerate overnight. Preheat oven to 400 degrees. Bake 10 minutes, then turn over and bake French Toast another 4 minutes. Serve immediately.
To begin with, I really have no idea what wine I would serve with French Toast at a brunch. That is just not part of my background, and I'd suggest a special coffee or fresh juice instead. If you really want wine, I think it will be overwhelmed by the typical flavors likely in most breakfast style brunches, so I would either go with something light, like a Riesling, or something in the way of a dessert wine, like a sweet Ice Wine. For the Parmesan Fish and Rosemary Potatoes, I remembered that old tired-and-true saying, "red with meat, white with fish". Then I thought about it a while. If I were sitting around with friends sipping wine and nibbling on cheese, I don't think I would want a white with a cheese like that. I'd want something red to stand up to the cheese. Probably a Chianti, or a Sangiovese, maybe a Dolcetto; the Italian wines are designed to be food friendly, in my opinion. That opened up a different world for me. While American winemakers are beginning to produce wines in these styles and grapes, they are not common yet. So I thought some more about American red wine and fish, which seems to lead always to Pinot Noir, particularly some of the marvelous wines of the Pacific Northwest. Argyle Pinot Noir Willamette Valley 2001 (Oregon) would be a good choice, as would Kenwood's Pinot Noir Russian River Valley 2001 (California). Pinot Noir tends to be pricey, though, so I looked around for something else. A California Merlot might do, and you can find some good value there at the minute. Delicato's Merlot California 2001 and Gallo of Sonoma's Merlot Sonoma County Reserve 2001 both had over 100,000 cases made, so they are widely available and reasonably priced. Parmesan Fish - Rosemary Potatoes - Overnight French Toast - Wine Choice |
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Last modified: August 07, 2007 |
