Panic! need recipe help

17 years ago

I have invited friends for dinner TONIGHT. He has lots of food restrictions. I was going to make Ina Garten's oven baked fish with mustard sauce. Now I find out, he can't eat mustard - or anything else with the slightest hint of spice. Time is short and I'm in a panic.

The sauce is creme fraiche, dijon mustard and whole grain mustard, shallots, and capers. I'm considering making his separate and leaving out the mustard. What do y'all think of that?

Many thanks. dinner is in 4 hours...never thought mustard was a problem until I asked his wife.

Sort by:Oldest

Comments (11)

triciae
17 years ago
If dairy isn't a problem this is quick & easy, I sometimes just mix together:

8 Ounces Sour Cream
1/4 Cup shredded Parmesan cheese
1/2 Teaspoon paprika
1-2 Tablespoons Capers
Salt & Fresh Ground Pepper, to taste

Spread the mixture over the fish in an oven-proof dish & top with:

2 Tablespoons Italian-seasoned Breadcrumbs mixed with
2-3 Tablespoons Butter, melted

Bake for 20-25 minutes depending on thickness of fish. Just before serving sprinkle with freshly minced parsley & the zest of one lemon. To finish, I spritz w/olive oil & the juice from the lemon.

Easy-peasy & very good.

Enjoy your dinner!

/t
annie1992
17 years ago
bbstx, I'd go ahead and make his separately, leaving the mustard out of his sauce. He can season the fish to his liking when you serve it, as he knows best what he can and cannot have.

Annie
Related Discussions
I didn't panic and need an answer in 5 seconds
Q
Comments (3)
I am not so sure it is actually a phosphorus deficiency. Are the purple splotches on top of the leaf? On the bottom? All the way through the leaf surface? Generally splotchy-looking Swiss chard leaves have a fungal infection like cersospora leaf spot. I tend to ignore most things until they go away on their own. It works for me. Usually when you have a phosphorus deficiency issue, it shows up as purple on the undersides of leaves or on stems. Often it isn't even really a phosphorus deficiency. Instead, it is cold temperatures impeding the uptake of the phosphorus, and it corrects itself on new leaves that form after the temperatures warm up. Unless you've had a soil test and know for sure that your soil is deficient in phosphorus, I wouldn't go adding phosphorus to the soil. Too much phosphorus can be as damaging as too little. Any time that a person starts picking and choosing and adding this nutrient or that nutrient to the soil, if you add too much of one thing, it can affect the way that the plants take up and use (or fail to take up and fail to use) the other nutrients. That is why you need to be careful when cherry-picking a single nutrient to add without the benefit of a soil test telling you for sure that you need it. Worm tea won't hurt, but might not help. If you feed the plants and see no change in their condition, then it is likely that the plants have a fungal infection. If it looks like a fungal infection and if you used seed from the same packet that you had last year, then I'd throw away that seed because it appears it may carry the infection. I am a very relaxed gardener and don't stress over leaf splotches. I cut off the splotched leaf and throw it away. If the new leaves that come out have the splotches, I spray with a fungicide. Or , it warms up and the splotches go away on their own, which you will notice as an absence of splotches on new growth. If you've had decent rainfall the last few weeks, I'd be more inclined to think it is fungal in nature, or the repeated cold nights are interfering with uptake of nutrients in the soil. It it has been really dry and you have been watering, be sure to water the ground but not the foliage.
...See More
RECIPE: Help Need Bagel Recipe/ Ann t's?? i think?
Q
Comments (4)
Here you go and all you have to do to get Ann's wonderful cookbook is ask her. She shares. You might try emailing through GW. Tracey Bagels ====== Source: Hors d'oeuvres Cook Book. I have typed it exactly how the recipe is printed in the book. If you have a bread machine or kitchenaide by all means use it to do most of the kneading. I always like to finish the kneading by hand. You can also make these in to normal size bagels. I have used this recipe for over 20 years. I have tried other recipes but this is my favourite one. 2 cups warm water 2 packages active dry yeast 3 tablespoons sugar 1 tablespoon salt about 5 3/4 cups all-purpose flour, unsifted 3 quarts water with 1 tablespoon of sugar Cornmeal 1 egg yolk beaten with 1 tablespoon water about 2 tablespoons poppy or sesame seeds. . Stir together water and yeast in large bowl of electric mixer; let stand 5 minutes to soften yeast. Stir in the Sugar and Salt. Gradually mix in 4 cups of the flour and beat at medium speed for 5 minutes. With a spoon, stir in about 1 1/4 cups more flour to make a stiff dough. turn out on a floured board and knead until smooth, elastic, and no longer sticky, (about 15 minutes); add more flour as needed to prevent sticking - dough should be firmer than for most other yeast breads. Place in a greased bowl, cover, and let rise in a warm place until almost doubled ( about 40 minutes to 1 hour). Punch dough down and divide into thirds. Set 2/3 of dough aside on a floured board; cover with clear plastic. form remaining 1/3 dough in a log and cut into 16 equal pieces. To shape, knead each piece into small ball and poke thumbs through centre. With one thumb in hole (hole should be at least 1/2 inch) work fingers around perimeter, shaping ball into a small donutlike shape about 1 1/2 inches in diameter. Place bagels on a floured board or tray and let stand 20 minutes. Bring water-sugar mixture to a boil in a 4 to 5 quart pan; adjust heat to keep it boiling gently. Lightly grease a baking sheet and sprinkle with cornmeal. Lift bagels carefully and drop into water (about 6 at a time) boil gently for 1 minute turning only once (30 seconds each side). Lift out with slotted spoon and drain very briefly on paper towels, and place on baking sheet. Brush with 1/3 of the egg yolk glaze, sprinkle with seeds and bake in a 400Â° oven for 20 minutes or until richly browned. cool on racks. Repeat with remaining 2/3 dough (you may need to punch it down before shaping,) working with 1/3 at a time. Makes 48 cocktail size bagels.
...See More
RECIPE: recipe help needed please
Q
Comments (3)
Hi. There was no crust on it. When they brought it, they brought out a large plate with the small brie on it. There was a sauce and the caramelized onions on it. The sauce tasted more to wine than any sweet jam. No, it wasn't really sweet. Can you eat the rind? This wheel of brie was just about 1-2" across. Come to think of it, the sauce was a little thick, reduction perhaps? Anyway, DH loved it. Marg
...See More
recipe: help?? need xmas menu, lost recipe box!!
Q
Comments (5)
I feel your pain. Suggestion: try allrecipes.com,,they have some collections like Xmas extra with all of it together. That might help and you can do an advanced search where you put in name of recipe or main ingred you want or don't want in a recipe,,that could help you track down some lost stuff. Plus I like that they are rated and people tell how the dish turned out,,what improvements they made etc. I can bring up bread pudding without raisins or if I have extra bananas on hand I pulled it up using bananas in the bread pudding and got hits there too. About.com in their food section has some wonderful recipes that I've made for years and lots of collections too. Now you got your work cut out for you in deciding....that is the hardest part you know. I hope you have a great first hosting experience,,,just remember, it's just one meal,,this won't make or break a persons life. Why don't you ask some that are coming to "bring your favorite XYZ dish" to help you out? I've done those,,"I'll do the whole thing dinners" and by the time I'm thru, I'm too tired to enjoy it,,I'm broke and say I'm not doing this again. Or, how about ordering some stuff from Honey baked ham or whatever. Take advantage of Costco, they have great appetizers you can pop in the oven. I'm just thinking out loud here. Have a good one. Nicole
...See More
coconut_nj
17 years ago
I'm with Annie, I'd just make that sauce without the mustard and seed. Sounds like it would be delish either way.
bbstx
Original Author
17 years ago
Thanks all. Triciae, that recipe sounds very good and I'm going to tuck it away for another day. This fellow is also gluten intolerant.

I appreciate all of you responding so quickly. I will just make two dishes, one with, and one without. The sauce without mustard sounds awfully bland, but he often eats very bland food. I think I will put some lemon wedges on the table just in case it needs a little spark.

He is a really nice guy and worth all the effort. He just has health issues with many foods. I would love to cook for him and his wife more often, but I'm always afraid I'm going to use an ingredient that will cause him problems.
woodie
17 years ago
If you have any Pickapeppa sauce in the fridge (its similar to worcestershire) you could add it to his portion of sauce - its tasty and acceptable for gluten intolerant.
bbstx
Original Author
17 years ago
Thanks Woodie. Good idea on the Pickapeppa! I'll have to check the fridge. However, I think his problem with mustard is it's too spicy. So, if I have Pickapeppa, I will serve it on the side for him. Nevertheless, good to know it is gluten free!
lindac
17 years ago
things that I have cooked for people with dietary problems are grilled salmon with just a drizzle of olive oil, sesame salt, with lemon to finish,
Served with grilled veggies, zucchini slices, onions, leeks, peppers and halved roma tomatoes....kosher salt and black pepper and perhaps some oregano or parsley....drizzled with more olive oil....serve with brown rice cooked in a bit of chicken broth and a simple tossed salad.
Delicious food well cooked is never bland with out added spice.
Linda C
bbstx
Original Author
17 years ago
The denouement: I made two dishes of fish, one with mustard in the sauce, and one without mustard. I put a bowl of lemon wedges on the table. My friend who does not eat mustard squeezed several wedges of lemon on his food. He ate every morsel and made sure his wife knew what was in the sauce on his fish (creme fraiche, shallots, and capers). Thanks all for your kind help and encouraging words that led to this being a wonderful evening with wonderful friends.
annie1992
17 years ago
bbstx, I'm glad that worked out well. For me the food is often secondary to the great company at a meal, I'll eat peanut butter on white bread if it's with someone I enjoy being with!

Annie
lsr2002
17 years ago
I'm glad it worked out too and while I couldn't offer help with the problem, I'm glad you came back to tell us about your success.

Lee
hawk307
17 years ago
Me Too :
When are you cooking the Turkey ??? LOL!
Lou

Panic! need recipe help

Comments (11)

triciae

annie1992

Related Discussions

coconut_nj

bbstx
Original Author

woodie

bbstx
Original Author

lindac

bbstx
Original Author

annie1992

lsr2002

hawk307

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

Panic! need recipe help

Comments (11)

Related Discussions

bbstxOriginal Author

bbstxOriginal Author

bbstxOriginal Author

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

bbstx
Original Author

bbstx
Original Author

bbstx
Original Author