Suggested luncheon menu for a group discussion about Daisy’s Decision.
Those who followed my Hallee the Homemaker website years ago know that one thing I am passionate about in life is selecting, cooking, and savoring good, whole, real food. A special luncheon just goes hand in hand with hospitality and ministry.
In case you’re planning a discussion group luncheon surrounding this book, I offer some humble suggestions to help your special luncheon talk come off as a success. Quick as you like, you can whip up an unforgettable meal from the book that is sure to please and certain to enhance the discussion and your special time of friendship and fellowship.
Roasted Bass with Anchovy Tomato Sauce
Daisy is amazed at Ken’s deftness in the kitchen and is surprised that his special ingredient in his sauce is anchovies. He explains how the fish enhances the flavors of the garlic and tomatoes.
1 1/2 to 2 lbs bass filets
2 TBS extra virgin olive oil
2 TBS unsalted butter
Salt to taste (Kosher or sea salt is best)
Pepper to taste (Fresh ground is always best)
1/4 cup diced onion
1 TBS minced garlic
1 TBS tablespoon drained capers
4 anchovy fillets to taste
1 15-ounce can crushed tomatoes
1 lemon (sliced for garnish and 1 tsp juice for sauce)
Chopped fresh parsley for garnish
Clean and prepare the fish fillets, if needed.
Heat oven to 400° degrees F (200° degrees C).
Dice the onion.
Chop the parsley.
Slice half the lemon. Squeeze the other half for at least a teaspoon of juice.
Heat the oil and butter over medium-high heat in a large skillet. Add fish.
Season lightly with salt and pepper. Brown fish, then turn and brown other side.
Remove the fish from the pan and place on an oven-safe plate or baking dish. Place in oven.
Leave in oven until cooked through (about 5-10 minutes depending on thickness of filets.)
Reduce heat on stove to medium. Add the onion. Cook until onion is soft. Add garlic and anchovies.
Cook, stirring regularly, until the anchovies break up—about five minutes. Add tomatoes and 1 tsp lemon juice (to taste). Turn heat to high.
Bring pan to boiling, stirring regularly. Cook until tomato sauce thickens.
Return the fish to the pan. Turn to coat with sauce. Garnish with fresh parsley and lemon slices.
Herbed Couscous
Couscous is one of those dishes that takes very little effort in exchange for great reward. It is the perfect accompaniment to the flaky white fish and anchovy sauce because it will help sop up some of the sauce, and you won’t miss a bite of it.
1 cup vegetable broth
1 tsp extra virgin olive oil
Pinch of salt (Kosher or sea salt is best)
1 cup couscous
1 clove garlic, minced
2 green onions, chopped
2 TBS fresh parsley
Mince the garlic.
Chop the onions.
Chop the parsley.
In a saucepan, heat the olive oil over medium-high heat. Add the garlic. Cook, stirring constantly, for about 2 minutes.
Stir in the vegetable broth and a pinch of salt. Bring to a boil.
Stir in the couscous, onions, and parsley. Remove from heat. Cover. Let stand for 10 minutes.
Fluff with a fork before serving.
Garden Salad with Homemade French Dressing
Homemade dressings are easy to make and come with a freshness of flavor that you cannot get from a bottle. This is one of my favorite dressings to serve. The sharp garlic pairs perfectly with the vinegar, and the smoky paprika brings out the vegetables' flavor in the salad in beautiful harmony.
The French Dressing
1 clove garlic, crushed
1 TBS honey
1 tsp salt (Kosher or sea salt is best)
1 tsp paprika
1 tsp dry mustard
1/4 tsp fresh ground black pepper
1/4 cup white vinegar
3/4 cup organic canola oil, or safflower oil, or sunflower oil (your taste preference). You can use olive oil, but the dressing won’t keep as long. It does taste amazing, though.
The Salad
Make a salad using your favorite fresh vegetables like lettuce, cucumbers, onions, radishes, broccoli, cauliflower, carrots, cabbage – whatever you like in your salad.
Crush the garlic using a garlic press.
Chop the veggies for the salad to your preference.
The French Dressing
In a jar, mix all ingredients. Put on a tight lid. Shake well. Serve with your fresh salad.
The Salad
Make a salad using your favorite fresh vegetables like lettuce, cucumbers, onions, radishes, broccoli, cauliflower, carrots, cabbage – whatever you like in your salad.