Fine Cooking I: Week 1, Homework

Each week we have unenforced homework, after the first week I was most eager and made two practice recipes. I thought it was extraordinarily important to learn proper sauteing after doing it incorrectly for so long! So much so that I was late to/almost missed birthday party 1 of 2 on the following Saturday. My priorities were a little skewed perhaps.

Recipe 2 was Veal Cutlets Piccata. I substituted chicken cutlets for veal as they likely cost less and I couldn't find veal cutlets at Whole Foods. It was a quick, good/decent recipe. My disappointment rose from a disconnect between reading the ingredients, making the dish and still somehow imagining/wanting Veal Scallopini i.e. a completely different dish as the result.

I loved the Sauteed Fish Fillets with Ginger-Lime Butter, recipe 1, and will definitely revisit it. Preparing the ginger-lime compound butter, which I disgustingly enough wanted to eat by itself, makes this recipe take a bit longer but I found the results worth the effort. I sauteed some green beans in garlic and sesame oil for a side.