I remember an episode of Everybody Loves Raymond where Debra decides to serve TROUT for Thanksgiving dinner.  I am not a fish lover, but hubby loves all kinds of fish.  So, I decided to see if I could find a recipe for making trout. Disclaimer: I have not tried this and I WILL NOT be trying this, so proceed at your own risk…lol

From The Cooking Books website:

Cooking fresh trout can transform a simple meal into an exquisite dining experience. This flavorful fish is not only rich in omega-3 fatty acids but also offers a delightful texture and taste that can be easily enhanced with various cooking methods and herbs. In this comprehensive guide, we will explore everything you need to know about how to cook fresh trout, including preparation techniques, mouthwatering recipes, and tips for achieving the best results.

Understanding Fresh Trout

Before diving into the cooking methods, it’s essential to understand what makes fresh trout a sought-after fish. Caught in freshwater lakes and rivers, trout belongs to the salmon family and has various species, including rainbow, brown, and brook trout. Each type has its unique flavor profile, but all varieties are adaptable to numerous recipes.

Why Choose Fresh Trout?

1. Nutritional Benefits: Fresh trout is an excellent source of protein and healthy fats. It is low in calories yet high in essential nutrients.
2. Versatile Flavor: The delicate yet slightly nutty flavor of trout pairs well with various herbs, spices, and cooking methods, making it versatile in the kitchen.
3. Sustainable Choice: Many trout species are farmed sustainably, making them an environmentally friendly seafood option.

Preparing Fresh Trout for Cooking

The first step in cooking fresh trout is preparation. Properly preparing your fish ensures a delicious end result. Here’s how to do it.

Cleaning Trout

Whether you catch your trout or buy it from the store, it’s crucial to clean it before cooking.

1. Ingredients and Tools:
2. Fresh trout (whole, gutted)
3. Cold running water
4. A sharp knife
5. A cutting board
6. Paper towels
7. Steps:
8. Rinse the trout under cold running water to remove any slime and gut residue.
9. Place the fish on a cutting board, belly side up.
10. Use a sharp knife to carefully remove the head if desired, and make an incision along the belly to remove the entrails.
11. Rinse the inside thoroughly once again and pat the fish dry with paper towels.

Seasoning Fresh Trout

A simple seasoning can elevate your trout dish tremendously. Here’s a basic but flavorful blend:

• Salt and Pepper: Season the inside and outside of the trout generously.
• Fresh Herbs: Dill, parsley, or thyme work exceptionally well and enhance the delicate flavors of trout.
• Citrus Zest: Adding some lemon or orange zest can brighten the dish.

By following these steps, you will prepare your fresh trout properly and ensure an unforgettable culinary experience.

Cooking Methods for Fresh Trout

Now that you have cleaned and seasoned your trout, it’s time to explore various cooking methods. Below are some popular techniques to prepare fresh trout, each offering a unique flavor experience.

Grilling Trout

Grilling provides a smoky flavor and crispy texture that complements trout beautifully. Here’s how to do it.

1. Prepare the Grill: Preheat your grill to medium-high heat (about 375°F to 400°F).
2. Wrap in Foil: For easy handling and added flavor, wrap the seasoned trout in aluminum foil with sliced lemon and fresh herbs.
3. Grill Time: Place the wrapped trout on the grill and cook for about 10-15 minutes per side, depending on the size. When done, the fish will flake easily with a fork.
4. Serve: Unwrap the foil and serve with a side of grilled vegetables for a complete meal.

Pan-Frying Trout

Pan-frying trout is one of the quickest methods and is ideal for a weeknight dinner.

1. Ingredients:
2. 2 trout fillets
3. 3 tablespoons of olive oil or butter
4. Salt and pepper
5. Fresh herbs
6. Steps:
7. Heat the olive oil or butter in a large skillet over medium heat.
8. Season the fillets with salt and pepper.
9. Place the trout skin-side down in the hot skillet and cook for about 5 minutes.
10. Carefully flip the fillets and cook for an additional 3-4 minutes, until the fish is golden brown and cooked through.
11. Serving Suggestion: Serve with lemon wedges and a light salad for a refreshing meal.

Baking Trout

Baking is a low-effort method that ensures your trout remains moist and flavorful.

1. Ingredients:
2. 1 whole cleaned trout
3. Olive oil
4. Salt and pepper
5. Fresh herbs and lemon slices
6. Instructions:
7. Preheat your oven to 375°F (190°C).
8. Brush the outside of the trout with olive oil and season it inside and out with salt and pepper.
9. Stuff the cavity with fresh herbs and lemon slices for added flavor.
10. Place the trout on a baking sheet lined with parchment paper.
11. Bake for 20-25 minutes, or until the flesh is opaque and easily flakes with a fork.

Steaming Trout

Steaming is a healthy cooking method that limits added fats while preserving the fish’s moisture.

1. Equipment: A steamer basket or a bamboo steamer.
2. Steps:
3. Fill a pot with water and bring it to a boil.
4. Place seasoned trout in the steamer basket, optionally adding slices of ginger or garlic for flavor.
5. Cover with a lid and steam for about 10-15 minutes, depending on the thickness of the fish.
6. Finishing Touch: Drizzle with soy sauce or a sesame oil-based dressing before serving.

Flavor Pairings for Fresh Trout

The flavor of fresh trout can be enhanced with various pairs. Here are some recommendations:

Herbs and Seasonings

• Dill: This herb complements the natural flavors of trout exceptionally well.
• Thyme: Offers a more earthy flavor that works beautifully with rich trout.

Sauces and Accompaniments

• Lemon Butter Sauce: A simple sauce of melted butter, lemon juice, and garlic pairs wonderfully with trout.
• Brown Butter Sauce: Browning butter enhances its nutty flavor, making it a perfect partner for grilled or baked trout.

Final Thoughts on Cooking Fresh Trout

Cooking fresh trout can be a delightful culinary journey, offering numerous flavor profiles and cooking techniques to explore. Remember to choose fresh fish, prepare it with care, and select complementary flavors to create a dish that captivates your palate.

With this guide, you have all the tools needed to cook fresh trout like a pro. Whether you choose to grill, bake, fry, or steam, you’ll enjoy a delicious and healthy meal that shines with the flavors of nature. Don’t forget to pair your trout with the recommended herbs, sauces, and sides for an unforgettable dining experience. Happy cooking!

SOURCE: THECOOKINGBOOKS.COM

This month we focus on cute Thanksgiving or turkey-oriented cookies and desserts! We start off with turkey cookies!

Ingredients

1 cup semisweet chocolate chips

30 candy corn candies, plus 6 white tips of candy corn

6 chocolate sandwich cookies

6 mini peanut butter cups

6 malt balls

1 cup Red Frosting, recipe follows

6 chocolate sandwich cookies with top cookies removed

Red Frosting:

1/2 stick (1/4 cup) unsalted butter, at room temperature

1 1/2 cups powdered sugar

1/2 teaspoon pure vanilla extract

2 tablespoons whole milk

Red food coloring, as needed

Directions

Place the chocolate chips in a medium stainless steel or glass bowl. Set the bowl over a saucepan of barely simmering water. Cook, stirring occasionally, until the chocolate has melted, about 4 minutes. Set aside to cool slightly.

For each turkey, push 5 candy corn candies, tip-side down, into the cream filling of a chocolate sandwich cookie to make the feathers for the turkey. Lay the cookie on a work surface.

Dip the flat, larger end of a peanut butter cup in the melted chocolate allowing any excess chocolate to drip back into the bowl. Place the peanut butter cup, chocolate-dipped end down, onto the sandwich cookie.

Dip a malt ball into the melted chocolate allowing any excess chocolate to drip back into the bowl. Place the malt ball above the peanut butter cup to make the head of the turkey.

Dip the flat end of the white candy corn tip in the chocolate. Place on the malt ball, to make the turkey beak. Refrigerate until the chocolate has set, about 10 minutes.

Place the Red Frosting in a piping bag. Using scissors, cut a small opening in the end of the piping bag. Pipe a small piece of frosting under the malt ball to make the turkey’s beard.

Place a cookie (with top half removed) on a platter. Stand the turkey upright into the cream filling. Repeat with the remaining ingredients.

Red Frosting:

In a medium bowl, using an electric hand mixer, beat the butter until smooth, about 20 seconds. Add the powdered sugar, vanilla extract and milk. Beat on low speed until combined. Increase the speed to high and beat until the mixture is smooth. Color the frosting by mixing in 1 drop of red food coloring at a time until the desired color is reached.

ENJOY!

Our finally entry this month is Witch Fingers!

Ingredients

1 cup butter, softened

1 cup confectioners’ sugar

1 large egg, room temperature

1 teaspoon vanilla extract

1 teaspoon almond extract

2-3/4 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon salt

Red decorating gel

1/2 cup sliced almonds

Directions

In a large bowl, cream butter and sugar. Beat in the egg and extracts. Combine the flour, baking powder and salt; gradually add to the creamed mixture. Divide dough into fourths. Cover and refrigerate for 30 minutes or until easy to handle.

Working with 1 piece of dough at a time, roll into 1-in. balls. Shape balls into 3×1/2-in. fingers. Using the flat tip of a table knife, make an indentation on 1 end of each for fingernail. With a knife, make 3 slashes in the middle of each finger for knuckle.

Place 2 in. apart on lightly greased baking sheets. Bake at 325° until lightly browned, 20-25 minutes. Cool for 3 minutes. Squeeze a small amount of red gel on nail bed; press a sliced almond over gel for nail, allowing gel to ooze around nail. Remove to wire racks to cool.

ENJOY!

Today’s entry is Eyeball Cookies!

Ingredients

5 ounces white baking chocolate, chopped, divided

20 to 25 vanilla wafers

Paste food coloring

1/2 cup semisweet chocolate chips

Red liquid food coloring

Directions

In a microwave, melt 4 ounces of white chocolate; stir until smooth. Dip vanilla wafers in melted chocolate; allow excess to drip off. Place on a waxed paper-lined baking sheet. Chill until set.

Melt remaining white chocolate; stir until smooth. Tint as desired. Spread a small amount onto the center of each cookie; place a chocolate chip in the center.

For bloodshot eyes, use a toothpick dipped in red food coloring to draw lines from circles to outer edges of wafers. Chill until set. Store in an airtight container.

ENJOY!

Today’s entry is Caramel Apple Bites!

Ingredients

FILLING:

1/3 cup finely chopped unpeeled apple

1/3 cup evaporated milk

1/3 cup sugar

1/3 cup chopped walnuts

DOUGH:

1/2 cup butter, softened

1/4 cup confectioners’ sugar

1/4 cup packed brown sugar

1 large egg

1 teaspoon vanilla extract

2 cups all-purpose flour

1/4 teaspoon salt

TOPPING:

1 package (14 ounces) caramels

2/3 cup evaporated milk

Green toothpicks:

1 cup chopped walnuts

Directions

In a small saucepan, combine filling ingredients. Cook and stir over medium heat until thickened; set aside to cool.

In a large bowl, cream butter and sugars until light and fluffy. Beat in egg. Beat in vanilla. Combine flour and salt. Gradually add to creamed mixture and mix well.

Shape dough into 1-in. balls. Flatten and place 1/4 teaspoon filling in center of each. Fold dough over filling and reshape into balls. Place 1 in. apart on greased baking sheets.

Bake at 350° for 12-15 minutes or until lightly browned. Remove to wire racks to cool.

In a small saucepan over low heat, heat caramels and evaporated milk until caramels are melted; stir until smooth. Insert a toothpick into each cookie and dip into caramel until completely coated; allow excess to drip off. Dip bottoms into nuts. Place on wire racks to set.

ENJOY!

Today’s Halloween entry is Spider Cookies!

Ingredients

1 cup creamy peanut butter

1 cup sugar

1 large egg, room temperature

24 Reese’s mini peanut butter cups

1/2 cup milk chocolate chips

1 teaspoon shortening

48 candy eyes

Directions

Preheat oven to 350°. Cream peanut butter and sugar until light and fluffy, 5-7 minutes. Beat in egg.

Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Flatten slightly with the bottom of a glass. Bake until tops are slightly cracked, 15-17 minutes. Cool for 3 minutes before removing from pans to wire racks. Immediately press 1 mini peanut butter cup into center of each cookie. Let stand until set.

In a microwave, melt chocolate chips and shortening; stir until smooth. Transfer melted chocolate mixture to a pastry bag fitted with a small round tip. Use mixture to adhere candy eyes to peanut butter cups with melted chocolate mixture. Pipe 8 lines alongside each peanut butter cup to resemble spider legs. Let stand until set.

ENJOY!

In honor of Halloween, this month’s recipes have a Fall/Halloween theme! First off…Autumn Leaves!

Ingredients

2 cups butter, softened

1-1/2 cups sugar

2 large eggs

2 teaspoons vanilla extract

5-1/2 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

Red, green, orange and yellow paste food coloring

1-1/3 cups confectioners’ sugar

5 to 7 teaspoons warm water

1 tablespoon meringue powder

1/4 teaspoon almond extract

Directions

In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture.

Divide dough into 4 portions; tint 1 red, 1 green, 1 orange and 1 yellow. Shape each into a disk and wrap. Refrigerate 30 minutes or until firm enough to roll.

Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 3-in. leaf-shaped cookie cutter. Place 2 in. apart on greased baking sheets.

Bake 14-17 minutes or until edges are golden brown. Remove from pans to wire racks to cool completely.

Meanwhile, in a large bowl, combine confectioners’ sugar, water, meringue powder and almond extract; beat on low speed just until blended. Pipe or drizzle on cookies as desired. Sprinkle with coarse sugar. Let stand until set. Store in an airtight container.

Enjoy!

Our next Back-to-School treat is Peanut Butter Banana Cookies!

Ingredients

1/2 cup unsalted butter softened to room temperature

3/4 cup light brown sugar

1/2 cup creamy peanut butter

1 large egg

1 tsp vanilla extract

1 1/3 cups all-purpose flour

1/4 tsp salt

3/4 tsp baking soda

1/2 cup mashed banana

1/3 cup sugar for rolling

Instructions

Preheat the oven to 350F degrees. Line your baking sheets with parchment paper and set aside.

Mix softened butter and brown sugar together well for 2 minutes.

Add in the peanut butter, egg, vanilla, salt, baking soda, and banana. Mix well for 1-2 minutes.

Slowly add the flour and combine well, do not over mix.

Using a cookie scooper – scoop batter and roll dough into a ball, roll each cookie ball in the sugar, and place on a lined cookie sheet. Batter should make 24 cookies.

Use a fork to flatten the cookies, bake in the oven for 10-12 minutes until a light golden brown.

Remove from the oven and let cool for 3-4 minutes. 

ENJOY!

The second offering in our Back-to School desserts is Mint Chocolate Cookies. These promise to taste like a version of Girl Scout Thin Mints.  I’ll let you know when I try them!

ingredients

1 cup butter, softened

1 cup granulated sugar

³⁄₄ cup packed light brown sugar

2 teaspoons vanilla extract

¹⁄₂ teaspoon salt

2 eggs

2 cups all-purpose flour

¹⁄₂ cup cocoa

1 teaspoon baking soda

1 ²⁄₃ cups mint chocolate chips

directions

Heat oven to 375 degrees F.

Beat butter, granulated sugar, brown sugar, vanilla and salt in a large bowl until creamy.

Add eggs; beat well.

Stir together flour, cocoa and baking soda.

Gradually add flour mixture to butter mixture beating until well blended.

Add chocolate chips to batter.

Drop by rounded teaspoons onto an ungreased cookie sheet.

Bake 8 to 10 minutes or until set. Cool slightly; remove from cookie sheet to wire rack.

Enjoy!