Swordfish with roasted potatoes

Swordfish with mustard and rosemary roasted potatoes

I love roasted potatoes, I really do. It’s one of my favorite ways to eat potatoes (buttermilk ranch mashed potatoes at Thanksgiving come in second) and swordfish is definitely up there on my list of favorite fish to eat.

Swordfish with roasted potatoes
Swordfish with a heap of roasted potatoes.

As usually happens with favorite foods, you learn to make them one way, love it, and then get bored with it – at least that’s how my taste buds work. I always notice this when I go in the kitchen and thought of cooking gets a “meh” in response. This is why I love borrowing cookbooks from the library.

Two of the cookbooks I borrowed over this past month are fine Cooking In Season: Your guide to choosing & preparing the season’s best by the editors of Fine Cooking and Jamie’s Italy by Jamie Oliver. The first is wonderful because if divided into sections by season: spring, early summer, late summer, fall, and winter. The potato recipe I’m about to share comes from the fall section. The latter, I picked up because Jamie Oliver is one of my favorite chefs. Continue reading “Swordfish with mustard and rosemary roasted potatoes”

Lime-marinated T-bone steak with potatoes and mushrooms

Wednesday was my man’s birthday and the only request he had was that I cook some T-bone steak. Usually, steak (or beef) is not something I eat regularly and as a result he cooks any steak that he wants, but because it was such a special day, I made an exception. The first resource I consulted was Eva’s Kitchen (it really is one of my favorite cook books) and I found a recipe for a flank steak marinade which sounded pretty good. Of course, I tweaked it a little. I added sugar and instead of kosher salt, I used Adobo (I pretty much use that in everything).


Continue reading “Lime-marinated T-bone steak with potatoes and mushrooms”