Y’all were probably wondering if I cook anymore…
Truth is I do and fact is: cooking has taken on an even greater role at present.
I call it: Kitchen Therapy.
The dish pictured above was the product of both hands working together in conjunction with my brain (no small feat, as you’ll soon find out) — the smaller the dice, the more difficult it is — but I was craving a Duxelle to go with with some flounder fillets, so I persevered. But, I’m getting ahead of myself.
Two weeks ago I had a stroke. Yup. A stroke. (A ‘slight one’ per the Doc.) All I knew was that my left leg wasn’t cooperating (a funky feeling), my left arm hung limply at my side, and my left hand was completely unresponsive. Not good! Basically, it put the “kibosh” on everything, especially in the kitchen. (And at my piano… sigh.)
First, you ought to know I’m not an ‘anxious person’ — I take life (and limb) as it comes. No sweat! (Or at least I hope that’s the general impression you’ve gotten from this lil’ ol’ blog o’mine.)
Second, y’all know me… living & loving at the lake, and all that. Could life be anymore relaxed?!
This event came out of the blue — in the middle of the night, I might add — as do many of life’s unexpected events. I simply woke up and thought, “Well, this is a new one!”
In the subsequent weeks I’ve relied heavily on the millions+ prayers from friends and family, and I’m delighted to report they’re working. After a prayer session at church last Sunday, my fingers began to move (hallelujah, praise God!) and within two days, I was back at choir rehearsal playing the piano… something I couldn’t have even imagined doing the week before. (And I have a BIG imagination.)
Whatever your beliefs are, I’m telling you, “faith and hope“ yield fantastic, miraculous results… not to mention fantastic food, if ya just stick with it.
Flounder with Portobello Duxelle
1 Tbsp. unsalted butter
1 Tbsp. extra virgin olive oil
1/2 large onion, finely diced
Sprinkle of salt (I used Himalayan Pink)
8 oz. portobello mushrooms (gills removed), finely diced
4 Tbsp. finely chopped fresh parsley, plus extra for garnish
Juice of 1/2 fresh lemon
Sea salt & freshly ground black pepper
Freshly grated nutmeg
2 flounder fillets, rinsed and patted dry
Heat butter & olive oil in a large skillet over medium heat. Add diced onions; sprinkle with salt. “Sweat” until translucent (stir occasionally to avoid browning.) Increase heat to medium-high. Add the diced mushrooms and sauté until mushrooms release their liquid.
Stir in the parsley and lemon juice. Cook until liquid(s) evaporate. Season to taste with salt, pepper, & nutmeg.
Spoon half of the duxelle into a buttered baking dish (I used a small glass loaf pan) and top with the flounder fillets. Spoon remaining duxelle over the top.
Cover and bake for 15-20 minutes, or until fish flakes easily with a fork.
(I served mine with rice and greens, but a salad & bread sticks would be lovely, too.)
Last year I said October is a cataclysmic month for me. This year’s no exception.
Enjoying life and limb(s) at the lake ,