Daily Archives: December 5, 2011
05/12/11 Cod With Sesame Oil, Fresh Ginger & Salmon Roe
An adaptation of a recipe from the New York Times
Serves 2
A CookTale
The word Asian gets my attention every time. This Cod dish prepared Asian style, was what was decided for our Sunday evening dinner. To our taste, fresh Cod is so very mild tasting it greatly benefits from highly flavored spices and flavorings. This adaptation takes that into consideration. We happened to have a small unopened jar of Salmon Roe in the fridge. It’s strictly, an if-available ingredient.
INGREDIENTS
2 Cod fillets, about 6 ounces each (or substitute halibut, rock fish or other firm white-fleshed fish)
Kosher Salt & Pepper
2 tsp of finely grated Ginger
1 TB of roasted Sesame Oil
1 tsp of Black Sesame Seeds (if available)
3 or 4 Scallions, (sliced thin)
Pickled Ginger (if available)
Salmon Roe (if available)
METHOD
1. Season each fillet generously with Salt & Pepper. Combine Ginger & Sesame Oil in a small bowl, whisk to emulsify. Rub the mixture onto the fillets, coat evenly.
2. Place the Cod in a in a baking dish, & tightly cover with foil. Let the fish marinate at room temperature for 15 minutes, or refrigerate up to 3 hours. Bring back to room temperature before baking.
3. Heat the oven to 400 degrees. Bake the fish on the top rack for 10 minutes. Remove the foil & check to make sure the fish is cooked through. Return to oven for 1 or 2 more minutes, if necessary.
4. Transfer the Cod to plates. Sprinkle with Sesame Seeds (if available) & scatter the Scallions around each plate. Garnish with Salmon Roe & the Pickled Ginger (if available).
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- Posted under Seafood
05/12/11 Garlicky and Spicy Broccolini
RECIPE
Serves 2
A CookTale
For awhile I have been on the hunt for Broccolini. At my daily haunts, but it kept evading me until yesterday when I found it in abundant bunches at Adam’s. The taste can be compared to a hybrid of Broccoli and Asparagus. The stalks with their close resemblance to Asparagus are the highlight, the florets tag along, All in all, quite a delicious and unique vegetable.
INGREDIENTS
1 bunch of Broccolini
1 TB of EVOO
2 TB of Garlic Cloves (finely minced + 2 TB (finely sliced)
1/2 tsp of dried hot Red Pepper Flakes
1/4 cup of Chicken Stock or water
METHOD
1. Cook the Broccolini in a large pot of boiling salted water until the stems are crisp & tender, about 6 minutes. Drain, & plunge into a bowl of cold water to stop the cooking & retain the color. Pat dry with paper towels.
2. Heat 1 TB of EVOO in a large nonstick skillet over moderately high heat until hot. Add the Garlic slices & the Red Pepper Flakes & saute, stirring, until the Garlic is golden, about 2 minutes. Remove to a small bowl.
3. In the same skillet, add the minced Garlic & saute until it starts to take on color. Add the Broccolini & 2 TB of Stock or Water & cook stirring for about 5 minutes or until the stalks are tender.
4. Return the Garlic slices to the skillet, toss it all together. Transfer to a serving dish & serve.
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- Posted under Vegetables
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