Steve's working on raising masculine boys...thus, the woodworking projects, manual labor, and auto mechanics lessons.  I'm working on raising sons who can bless wives who might like a break due to sickness, fatigue, or just pure gentlemanly love...thus, laundering reminders, toilet-seat instructions (the lid goes down!), and cooking tips. 

Last week the boys and I began a more intensive course of study for cooking and are, so far,  thoroughly enjoying our Cooking 101 DVDs and book.  Chef Jean-Pierre keeps the boys (and me) laughing...(with a thick French accent) "should we throw these mussels out jes because they're open? Nuh! They mey be sleepin'!" (smacking two mussels together) "Hallo!  Are you sleepin'?  Hallo!  See!  See!  She closes!  She jes sleepin'!  (smack) Why do I say 'she'? (smack)  How do I know it is not a 'he'?  I am going to have to read that it one of my books.  I do not know this!"

This week the boys tested some of their new-found skills.  The boys thought I should share the recipe

Snapper and Orzo Puttanesca  

4 snapper filet, 6-8 oz. each (we substituted tilapia)

Flour seasoned with salt and pepper to dredge fish

1 Tbls. olive oil

4 Tbls. sweet butter

1/2 cup chopped onions

2 Tbls. chopped garlic

2 cups tomato concasse (I had no idea what this was until the videos.  For those of you as "clueless" as me, it's just peeled, seeded, and diced tomatoes)

2 Tbls. capers

4 finely chopped anchovies (I know it's weird to think about putting fish on top of fish, but it's tasty)

1 tsp. chopped rosemary

1 tsp. chopped thyme

1 cup vegetable or chicken stock

2 Tbls. chopped parsley

salt and pepper

Dredge the snapper in the seasoned flour.  Heat the olive oil and 2 Tbls. of sweet butter in a saute pan.  When hot, add the onions and cook until translucent  Add the garlic and when fragrant, add the tomato concasse, capers, anchovies, rosemary, thyme, and stock.  Let reduce for 2 minutes.  Add 2 Tbls. more butter (I think the boys skipped this step in an effort to make it less fattening for Mom--I'm not sure that's a compliment ) and chopped parsley.  Adjust seasoning with salt and pepper.  Serve on a bed of orzo.