Dinner Monday, Memorial Day: Baked Shrimp w. Feta, Potatoes Savonette

Visited Loudon Park to review the stone where my family is buried. The inscription for Mother was done correctly. The cemetery seems to be going through a growth period as well as needing better maintenance. Our stone was okay but a number of older stones, of marble, seemed to have weathered badly. In a number of cases they were tumbled over or broken either by weather or vandals, unclear which.

• Baked Shrimp w. Feta
• Blanch shrimp 1 min. thawed, 1 1/2 min if frozen. Shell the shrimp. Make a tomato sauce. Layer shrimp, crumbled feta, tomato sauce. Top with feta. Bake 5-10 min. until sauce bubbles, feta melts. From Meze, by Kochilas (I think.)
• My changes: not enough shrimp, I cut up a fillet of haddock to fill in the holes. Also, adding some minced garlic to tomato sauce was nice. Adding minced mixed herbs when assembling, e.g., on the tomato sauce was a nice add, also. The minutes seemed off - I left in oven for 15-20 min or more. Fish did not overcook and the feta never melted.
  
• Dish was delicious. Could do same just with fish fillets whole or sliced up. Also tasty cold. There was a lot of liquid when I took it out, perhaps a result of too long in the oven. The juice was a great soup - would have been better with bread to soak it up.
  
• Potatoes Navonette:
• Julia and Jacques, a recipe by Jacques Pepin. Thick sliced potatoes are boiled with 1 tbsp each butter and peanut oil; covered with a lid to keep in steam. When potatoes are soft through per a knife inserted goes in and comes out with no resistance, let the rest of the water boil off and brown the potatoes on both sides in the remaining oils. Salt and pepper to taste. Be sure to scrape up any fond that sticks to the pan. It is the fried starch that leached into the water and it is tasty. Outstanding result.
• Perhaps this could be sprinkled with parsley or other herbs to serve but it works well to soak up the extra juice rendered in the shrimp/fish dish.