Baked Haddock with Nova Scotia Egg Sauce

This is a marvelous recipe for those nights when you need to get supper on the table in under thirty minutes. And it is so delicious that folks will be asking for seconds. Yes, this is what a Bechamel sauce with a few easy additions can do to dress up your main dish!

I can't reveal the secret ingredient for the sauce, for that you'll want to buy the cookbook. But trust me, this is one meal you'll want to make over and over again, not only because it's a quick prep, but because it tastes great! 

I have had limited experience with sauces, prior to meeting the Resident Archeologist. It is amazing to taste the difference a good sauce can make when serving an entree. The only thing I would add to this sauce is perhaps a squeeze of lemon. Oh, and I cut the recommended amount of cayenne in half, and still tasted its heat just fine, but not overwhelmingly so.



Comments

Post a Comment

I welcome your comments. Please be kind and considerate. Thanks for stopping by!

Popular posts from this blog

Maine Party Chicken

Image
 As I read the ingredients for this recipe, I had a flashback to my childhood. My parents enjoyed having friends over, and my mother was not a chef by any means, but she would look for recipes that were easy to prepare for a crowd. This is one of the recipes she used to make.  I used to be a can-of-soup cook, like my mom, when a white sauce was called for. But since I learned how to do a bechamel, oh my, there is no going back. Not that there is anything wrong with an easy pop-top cream of mushroom soup once in awhile. It does the trick, and you just tuck this dish in the fridge overnight and do a three-hour bake the next day, which gives you time to focus on putting up party banners, or whatever, for your company. I'm not sure I care for the dried beef in this dish. Awfully salty. But the bacon, when you do a slow bake, smells fantastic for three solid hours. Can you say Anticipation?! I say, when you go big, go easy. Try this recipe for a crowd. You'll be glad you did!
Read more

Riverhouse Scallops "Benedict"

Image
 If elegant and easy ever paired perfectly, this would be the recipe for such a happy marriage. I saw the minimal ingredients, and thought to self: "This is where the quick hors d'oeuvres meet the 'oh wow' from the guests, with the hostess barely lifting a finger, except to sip some wine." Now, that's my kind of hors d'oeuvres! Slice the very fresh scallops into thin circles. Drop them into fresh lemon juice to "cook." You are also supposed to slice the avocados into circles, to mirror the scallops, but mine ended up being whatever shape the avocado chose. I don't argue with avocadoes about their shape, I just eat them and am grateful they choose to show up on the plate at all. The recipe calls for a few shakes of hot sauce on each scallop slice. I used Cholula Sweet Habanero Hot Sauce.  This is a fabulous appetizer that will impress your friends and family!
Read more

Spruce Beer Uncorked

Image
 Yes, we are mid-January. 2021. Aaand I know my personal challenge was to finish all the recipes in the Maine Bicentennial Cookbook by the end of 2020. So what are we doing now? Well, beer has a life of its own, and I had to let the bottle sit around in the kitchen, doing its fermenting thing, for a week. Then sit around in a cooler location for a week. Today's the day! I chilled the beer, popped the cork, and boldly toasted the new year.  This beverage gives you the refreshing taste of sweet nature: essence of spruce, brown sugar, a splash of lemon juice, ale yeast, and water. On another go-round I'll try honey as the sweetener. And I'll be more adventurous with the spruce. I was so concerned that the spruce flavor would overwhelm. But it didn't! In fact, I could have added a wee bit more. Have you ever tasted mead? This beverage is really rather like mead. How do I know? I was gifted a bottle of mead at Christmas. No spruce essence, but it was pretty good. In fact, I
Read more