In which I complete an apron and make the world's best sandwich!

I love the feeling of finishing a project! Sewing is great for this, because the end result isn't a model car or space ship or something, but actually a piece I can wear and/or use. Today, I finished my Valentine's Day Apron.

(I apologize for the terrible picture. I'm working on a tripod. Really.)

Super simple and actually made by following this tutorial over at One More Moore... Basically, a square of backing fabric + rectangles of fabric for ruffles + fabric for the band = apron.

Cool!

I had a little issue with my backing fabric, as after hemming it wasn't exactly wide enough to go around my hips. I have come to terms with this, as it's not really a protect your skirt kind of apron, more of a hosting apron...But, I love to dress up, and I don't have any pink aprons for V-Day, so this is perfect. The fabric is one I got off ebay with a radish fabric I love, but because this one is sheer I had no idea what to do with it...until now. The SO calls it "bacon n' pansies" because the little pink squares totally look like bacon. Ok, I'll buy it. 

It's a prototype, but I hope to make more. Some pointers for next time:

1. Check and RECHECK your ruffle rectangle measurements. I don't know if you can see, but I totally made the top 3 rectangles about 6 inches too short. Oops. I just figured they'd layer for some cascading ruffles, and it doesn't look too bad. Hmm.

2. Find a better backing fabric. I just used white for this, and it's not really all that pretty on the other side. I mean, no fabric will be, persay, but I could get one with a little polka dot or something...which is what the tutorial recommends anyway...Oh well...

In passing, I LOVE the fabric i used for the band. It's some sort of linen-look stretch type thing. Who knows what practical apparel applications this thing has, but it sure was nice to iron. 

Well, onto the sandwich. I don't have any real pictures of this, so I will just have to substitute. I made the world's best sandwich yesterday. 

Not even joking. For some reason, I rediscovered Price Rite the other day, which is like this cornucopia of food for really cheap. And, it's usually pretty good food! So I am in the meat section and I get this CRAZY idea. What if I get these really thin slices of beef and tenderize them, and then make a sandwich out of them?

So, I did. I got this meat, and I got some bread, and pickles, and stuff. And a tomato or two, though winter tomatoes are terrible--but it's just not a sandwich for me without a tomato. And here's what I did:

(except with meat.)

Yup, I pounded those suckers with a tenderizing hammer until they were paper thin. Then, I fried them in butter. Oh, horror of horrors! How will I ever live! Oh, stop it. I don't buy this butter is sin crap. Butter is so much better than any of that nasty processed stuff, and used in moderation is a good way to add NATURAL fats to your diet.

But I digress.

I also sprinkled them with paprika and salt, and once they were just barely cooked, drained them in some paper towels and put them between two slices of whole grain crusty bread with mayo, mustard, pickles, and a tomato.

Heaven.

I highly recommend this. Best thing is that I am still eating these sandwiches...unfortunately, the meat gets tough in the fridge, but I guess that's just my consequence.

Of eating butter, I mean.

Sea bass with Tomatoes and Onions in Parchment, with Angel Hair Pasta and Arugula Salad

Ok so I love Iron Chef. I love the chairman. I love the secret ingredients. I love the dry ice. I especially love the weird things they make, like fish mousse. Really, who finds that appealing??? But DON'T WORRY, THIS IS NOT A RECIPE FOR FISH MOUSSE.

This recipe belongs to Iron Chef Bobby Flay, who is manliest of men. I did modify it a bit in that there are no potatoes in my version...I never really thought potatoes and pasta went, but please don't tell Bobby. Let him keep making his fishy mousses and potato pasta, it gives the rest of us something to watch.

For this recipe, you'll need:

1 Sea Bass (or other meaty white fish) filet per person              Kosher salt and pepper

sprigs of thyme                1/2 red onion, sliced paper thin                    fresh bay leaves

Fresh parsley              enough cherry tomatoes that you can have 3 halves per filet

olive oil                              1/4 c. dry white wine per filet + 1 c. wine for sauce 

2 shallots, diced                2 cloves garlic, minced                         2 c. clam or beef broth

Enough angel hair for your peeps, cooked al dente

extra virgin olive oil

Ok so. I know it seems daunting that you don't know how much stuff you need of a lot of these things, but bear with me. This recipe is super easy and really intuitive. Bobby uses a whole fish, but I don't roll like that. You can also use any white wine, different ones give the fish distinct flavors.

Just keep some around for drinking. I'm just sayin'!

1. Preheat the oven to 450 degrees Fahrenheit. Cut thyself a sheet of parchment paper, not too huge, I usually do about 2 feet of length, maybe a little less. Place one filet on half of the paper, not too close to the edge or you will have issues folding it later. Salt and pepper that critter, then delightfully arrange three sprigs of thyme (trim the woody stems), two sprigs of parsley, and one bay leaf on top. 

2. Arrange the tomato halves and the onion slices on and around the fish. I like to do this BEFORE pouring the olive oil and wine on, just so the veggies can get some love too, you know what I mean? Then, as I mentioned, pour 1/4 c. wine over the filet, followed by as much olive oil as you deem necessary (I just give it a healthy enough dose down the middle that it will spread out down the sides). Season it with salt and pepper again. 

3. Now comes the tricky part. In order to keep the wine and olive oil in, you either have to be a ninja at folding, or do it this way: fold 1/2 in. in on the top and bottom of the paper, then fold the paper in half over the filet, careful not to squash it. Fold together the two ends that meet and set something down on it to hold it down while you fold the bottom and top sides up together. When you have done this, take off your place holder and fold the two sides up. Repeat for as many filets as you have!

4. I like to give my filets a little space. Here is how the critters look all wrapped up and in a casserole dish. I layer them like this so that in case my folds come undone, they are at least pointing upwards and not making a mess all over my pan.

4. Ok so pop those in the oven for 25 minutes. Don't worry, your paper will not catch fire, no matter what the limit for heat on the parchment box says. This is not the time to relax! You are an iron chef! ALLEZ CUISINE! Throw your diced shallots and minced garlic into a saucepan on medium heat, along with any onions you didn't use, cut up. I dribble a tad bit of olive oil in there so they don't burn, but you don't have to. Sweat those babies for a little bit, about 5 minutes or so, then pour in 1 c. of white wine and 2 c. of broth. The recipe recommends clam broth, but in a pinch, I have used beef, and it always tastes great. Bring this delightful thing to a simmer and reduce it by 1/2. BTW: It smells like Heaven.

5. MEANWHILE, I hope you haven't forgotten to cook your pasta. Boil it with ample salt. When the pasta is done, and the sauce is reduced by half, drain the angel hair and place it directly in the saucepan, then vigorously coat it in the sauce. Divide into four plates.

6. Your fish should also be done, or getting there. Release it from the oven when its time is up, and cut open the parchment packets. Please be careful! The steam inside is super hot! Let them breathe for about two minutes.

7. Very gently, slide a spatula under the fish and lift it out, placing it on top of the pasta. You will be incredibly impressed with yourself. It looks very pretty. Pat yourself on the back.

8. To make the salad, simply toss arugula (I like arugula and spinach with the remaining cherry tomatoes, sliced in half) and add a bunch of lemon juice and some olive oil, to taste. Serve these two dishes with white white. 

And the winner of episode Sea Bass issssss.....