Happy Leftover Friday! Today is a great day for leftovers for anyone who hosted a big dinner yesterday; in some cases they’re even better the next day. A common theme for articles in cooking magazines in November is how to use leftover turkey in new recipes, but I usually like to have it as is; I don’t really want to put a whole new effort in doing something with perfectly good leftovers.
My brother went to his favorite bakery for us today and the ladies hooked him up with his usual cannoli kit at Holy Cannoli’s in Rochester, MI. They provide the traditional cannoli filling (or other flavors), the empty cannoli shells, crumbs for decorating the cream ends, and powdered sugar for the tops. They sell them completed too, of course, but he likes to assemble them fresh when he’s ready.
Now we’ll move away from the Thanksgiving theme for those who didn’t do the turkey thing. This is a quick and easy fish topping idea that I got from a Real Simple email.
Parsley Caper Sauce
3 T unsalted butter or extra virgin olive oil
1/4 C chopped sweet onion
2 T chopped shallots (1 small)
1 C dry white wine
2 T capers
1/4 C chopped fresh parsley
4 cooked 6-ounce fish fillets
Melt butter in a skillet over medium-high heat and cook the onion and shallots for a few minutes. Add the wine and cook until reduced by half, about 5 minutes. Transfer mixture to a bowl; it’s OK if some of the shallot/onion is still in the pan. Whisk butter in the onion mixture until melted.
Put the fish into the pan and cook for 3-4 minutes on each side, depending on thickness of the filets. Sprinkle with sea salt and ground pepper.
Meanwhile, stir capers and parsley into the shallot mixture. Pour over the fish fillets and serve with lemon slices.
