Family Table

The Family Table

By Lorie Thompson

As I turn the calendar each month, I note the upcoming holidays. Groundhog Day and Presidents’ Day may go unnoticed at my house, but Valentine’s Day will bring a special meal for my husband. We have a running joke that every time I ask him what food he would like for a celebration meal, his stock answer is, “Speckled Trout and Fried Taters.” Since Speckled Trout are hard to come by, I have learned to improvise. Fish, prepared any way, is a favorite meal for Mountain Man. I have several different ways I make it. Let me tell you about Fish in Garlic Butter. It is a winner!

Use a mild fsh like founder or cod. You will need to adjust your cooking time based on fresh versus frozen and the thickness of your flet, but any fsh will do — Preheat the oven to 400 degrees. In an oven-proof skillet over low heat, melt 4T of butter. Add 4T of olive oil, 2-3 cloves of fnely minced garlic, 1-2 tsp of salt, and 1 tsp of crushed red pepper. Allow the garlic to “bloom” in the oil for 1-2 minutes. Increase the heat to medium-high and add the fsh flets. Cook for 2-3 minutes and turn over. On top of each flet sprinkle a layer of seasoned bread crumbs, a sprinkle of grated Parmesan Reggiano cheese, a sprinkle of dill and parsley. Place the fsh into a hot oven and turn to Broil. Cook for 3-4 minutes or until fsh will fake with a fork. This rich and decadent fsh goes great with simple sides.

I learned a great cooking lesson from my son Joe. He loves to cook full meals on his grill. He served me meat, bread, and roasted vegetables, including potatoes (yes! grilled potatoes!), and it was marvelous! For convenience sake, he often

uses frozen vegetables. I was skeptical until I tasted them. I had discounted frozen veggies as soggy and favorless and rarely used them. Wrong! When Joe served grilled (frozen) broccoli, I was amazed at how good it was. The secret is to keep the veggies frozen until they hit the heat and then cook them hot and fast, allowing all of the moisture to cook out of them. My oven roasted broccoli, using frozen, bagged forets, is quick and economical. Place the broccoli into the center of a sheet pan. Mound a sliced red onion and a thinly sliced Meyers Lemon on top. Drizzle with 1-2T of olive oil and toss. Spread the vegetables out onto the pan into a single layer. Sprinkle with seasoning salt of your choice, Steak Seasoning, Lemon Pepper, Lawry’s, or Cavenders Seasoning would be great. Roast in a 400-degree oven for 20 minutes. Turn the broccoli over and place back into the oven an additional 10 minutes or until the forets are developing a little brown on the edges. Remove from the oven and sprinkle with the grated Parmesan. Serve alongside the Butter and Garlic Fish. Valentine’s dinner at my house will also include a decadent Ricotta and Lemon Cheesecake. I made my frst ever Cheesecake this past Christmas. I made a Ricotta Cheesecake for its delicate taste with fresh Lemon Curd swirled in for a hit of big favor. It was magical! The combination of the tangy Ricotta with the tart Lemon Curd was a winner. I’ve now made it three times, and it has turned out great each time. I hope you will make it and let me know what you think.

To make the Lemon Curd; In a medium saucepan, whisk together 1/2 C of fresh lemon juice, 1/2 C plus 2T of sugar, and three whole eggs. Add 4T of unsalted butter into the saucepan. Cook over low heat, while continuing to whisk until the curd is thick and bubbly. Strain through a fne-mesh strainer to remove any egg clumps. After straining, add 1 tsp of fresh lemon zest. Pour into a bowl and place plastic wrap directly on top of the curd. Allow it to cool. This curd will be thin, but it will be perfect in the Cheesecake.

Preheat oven to 350 degrees. To make the crust, combine 5 oz of Graham Crackers (I use gluten-free) add 1/3 cup sugar and a pinch of salt into the bowl of a food processor. Whir until crackers are fnely crumbled and blended with sugar. Add 5T of melted, unsalted butter and spin until the butter and crumbs are fully incorporated. Press crust mixture into a 9-inch Springform Pan, covering the bottom and up to 1 inch on the sides. Bake in a 350-degree oven for 10 minutes. Remove to a cooling rack. Reduce oven temperature to 300 degrees to prepare to cook the Cheesecake. To make the Cheesecake, bring 16 oz of cream cheese, 16 oz of Whole Milk Ricotta Cheese, and four large eggs to room temperature. Using a clean food processor bowl, pulse the cheeses until they are thoroughly blended. Add 1 1/4 C of sugar, 1 tsp of vanilla, and stir until the sugar and cheese are combined. Add the eggs one at a time while the food processor is running. Continue to mix until the mixture is completely smooth.

Place the springform pan on top of a baking sheet before flling. Pour 1/2 of the cheese mixture into the prepared crust. Layer one half of the curd on top of the cheese. Layer the remaining cheese mixture with the fnal addition of the lemon curd to the top. Swirl the lemon curd with a thin-bladed knife. Bake for 1.5 hours or until the Cheesecake is solid for 1.5” around the edges and jiggly in the center. It will frm up as it cools. Remove the outer ring when cool. Mountain Man is not too big on red roses and candy hearts at Valentine’s Day, but I will get a beautiful, mushy card with a love note inside. Also, he will buy and plant the seeds for my Spring salad garden. Talk about a gift that keeps on giving! I think sweet thoughts of him as I pick my beautiful, early spring greens. Mountain Man knows the way to my heart! Plant your Spring garden this month. Bake my Cheesecake and let me know if you loved it. Happy Groundhog Day! Happy Presidents’ Day! Happy Valentines Day!

May God bless you and keep you.

Lorie Thompson is a REALTOR at Poss Realty in Clayton, Georgia. Her expertise in her industry is second only to her culinary talents. Lorie is a dynamo in the kitchen. Honestly if she prepares it, it will likely be the best you’ve ever had! Lorie and her husband, Anthony (Peanut), make their home in the Persimmon Community. She is the proud mother of Joe Thompson and Kendall Thompson.