Friday, February 28, 2014

February 2014 Month of Meals

February was a cold months, and our food reflects it.  You get to make fun stuff when it's cold, and Rule #2 is never more on display.

The dinnerware was made by and artist that we regularly see at local art fairs, Paul Jeselkis.  We commissioned him to make a complete set for us after we got several of his serving pieces.

Happy cooking!

Friday, February 21, 2014

Cod in Red Sauce

In 1997, Mark Kurlansky published Cod: A Biography of the Fish That Changed The World.  It is worth reading, even if you’re not a fan of micro-histories (but who isn't?).

We eat a fair amount of cod.  You can get good quality stuff at our groceries for $3.99/lb.

I usually make it in a simple tomato sauce and serve it over pasta or rice.

  • Sauté some vegetables in oil.  Onions, shallots, celery, green pepper all are good
  • Add a few cloves of minced garlic for about a minute
  • Add tomato products – crushed or diced are good
  • Add some herbs – oregano, basil, thyme work
  • Simmer to meld flavors, about 20 – 30 minutes
  • Add cod, cut into two inch chunks
  • Cover and simmer for another 10 – 12 minutes
  • Taste and add salt and pepper to taste
  • Serve over rice or pasta

The Codfish
By: Anonymous

The codfish lays ten thousand eggs,
The homely hen lays one.
The codfish never cackles
To tell you what she’s done.
And so we scorn the codfish,
While the humble hen we prize,
Which only goes to show you
That it pays to advertise.