Breakfast

Started with parboiled potatoes that I’d tucked away in the fridge for this very purpose two days ago.  I was a little worried that the potatoes might be gross because it took so long for me to get to them, but no worries.  Last time I tried to make these, Chris complained that they were slightly undercooked although I didn’t notice any such thing, and I also added my onions way too early and ended up with little burned black onion slices scattered throughout.  I made it my goal this time to keep the potatoes crunchy, not burned, and perfectly cooked.  I cut them fairly small and sautéed them in as little canola oil as I felt comfortable using.  Covered the pan often with my wok lid (since I don’t have a lid that fits my favourite frying pan) and refrained from shaking it around until one side of the potatoes was perfectly golden brown.  Then I added my diced onions, a bit of butter, and tossed everything.  Kept covering it off and on with the wok lid (to keep in the steam and cook everything faster) while still trying to maintain crispiness.  These turned out PERFECTLY in my opinion.

Sunny-side up eggs were the protein in this meal.  At least, that was the goal, but they ended up being fried eggs (I think if I had kept the wok lid on the pan, they could have been safely sunny-side up rather than “burned on the bottom”).  I kept Chris’ yolk watery and cooked mine thoroughly … yay for being pregnant.  I’m totally looking forward to being able to swipe my homefries through egg yolk again — YUM!

Dinner

Bought whitefish at Longo’s to try something new.  Skin still attached and the filet had pinbones in it, which were a total pain in the ass to take out — however, it smelled really pleasant and had no fishy odour at all.  Chris wasn’t hungry so I only made one portion.  I scored the skin and put salt & pepper on both sides, then sautéed it skin side down in some oil for several minutes until the edges were opaque.  Upon flipping, the skin detached and had to be scraped off the pan.  Added sesame oil and soy sauce to the fish, then for a side dish in the same pan tossed in matchstick-cut carrots and broccoli with a few dabs of butter.  Whitefish is much more delicate than what I’m used to (although I handled it somewhat roughly because I expected the skin to be attached still).  Ended up coming out with a decent flavour, very very soft.  Dressed it with lemon juice and a generous dash of salt but the prevalent flavour was soy sauce.  Will definitely cook with this fish again, but not the same ‘recipe’.

For a side dish I went with broccoli (always a favourite!) and matchstick cut carrots.  Both were sautéed with butter.  Since I cooked them in the same pan as the fish, I ended up with some of that soy sauce & sesame oil flavour.  In the case of the broccoli, it mostly soaked up the lemon that dripped off the fish on the serving plate, which is a taste that I really like but Chris can live without.  The few spots where the leaves browned against the pan were tasty.  Not sure if I prefer it to my normal steaming method.  Will make again.  As far as the carrots go, the spots where they browned & caramelized were really tasty.  Nice texture altogether, too.  On their own, they probably couldn’t stand as a side dish (not that I’d want to cut that many damned carrots anyhow) unless maybe I sliced the carrots into discs?  Will definitely make again, regardless.  Chris totally missed out on these!