Filet of Fish Pizzaiole

Yum yum even if you're not a fan of fish this is a treat! According to my mother, "When Sunny brought home his school chum, Tom, to 14th street for dinner, Grace served this dish. Tom couldn't get enough of it and was shocked to discover he was eating fish because "he hated fish!" Cooking with Grace, pg. 11, by Nancy Accetta

The recipe calls for the following fish ; Sole, Flounder, or Salmon- I used Cod last night and that was just as good!
That cold and snow and being home a lot at night has enhanced my cooking skills, saved money, and the advantage of homecooked meals.

Depending on the amount of fish break eggs in bowl, add basil, parsley, chopped garlic, black pepper and grated Parmesan Cheese

Blend 'til blended and should not be watery.

Exhibit A: Add fish and marinate 'til ready to cook, it can be as little as 20 minutes. Here it is ready to marinate, a ziplock bag is best.

Press fish in bread crumbs, put oil in pan, take each filet and turn both sides in oil over medium heat.

Take plum Tomatoes (I used Roma Tomatoes) in hand and squash over fish until well covered. Sprinkle grated Parm. cheese, oregano, basil, parsely and pepper over tomatoes. Bake 30 minutes in 350 degree oven.
FYI-You can also sprinkle the dry ingredients prior to topping it with the tomatoes.

The finished product served with Linguini noodles mixed with Paul Newman's Olive oil and Vinegar dressing and Shredded Parmesan Cheese. Very quick and easy if you don't mind wiping your hands constantly, bon appetite!
Recipe Cooking with Grace, pg 11, Nancy Accetta, December 2010.

Easy and Good Marinara Sauce

Since my painting slowed down slightly, I thought I would share a recipe that I tried out tonight. My Mother's wonderful Mother-in-Law left us some wonderful recipes, her cooking was always tasty and created a wonderful aroma in the house. I think like Julie and Julia, I'm going to blog about my Step-Grandmother Grace's recipes. That is more doable than experimenting with Julia Child's recipes that are complex.

The recipe is as simple as follows:

"Saute chopped Garlic in Olive Oil, add plum tomatoes and squash them til the plum is broken, cook 15 minutes-then add Basil, Oregano , Salt (optional), and pepper and one can of tomato paste. Cook 15 minutes more. All done!!"-Cooking with Grace by Nancy Accetta, December 2010, p.5

This is old school with no measurements so you have to rely on your sense of smell. I used Roma Tomatoes  which works fine and fresh Basil.

I chopped them prior to placing in pan

I used a similar concept from Martha Stewart Living 13 years ago but she complicated it by peeling the tomatoes. I don't find that step necessary.

The finished product on the pasta of my choice!

Nothing like simple fresh Marinara sauce that doesn't take a lot of preparation and I even have leftovers!
It made for a delicious dinner!