Some Photos

April 18–April 25. Banana Bread. Bruce. Bouquet. Bread Pudding. Chicken Maquechoux. Weeping White Cherry Tree. Baked Cod with Braised Red Cabbage and Apple. Cod Cake. Freddy. Vodka & Tonic. Red Onion, Mushroom, Chicken, Green Olive Pizza. Mushroom, Red Onion, Salami Pizza. Susan and Freddy. Second Vaccine.

Oh My COD!

Doesn’t get any easier than this.

And any tastier!

For two: 

One pound Cod. Combine 1/4 cup mayo, 1/4 teaspoon coriander, 1/4 teaspoon cumin, 1/4 teaspoon paprika. Apply this to Cod. Top with Panko bread crumbs. Sprinkle juice from 1/2 lime on top. Bake for 25 minutes at 400.

Yum!

Miso-Glazed Cod

My wife and I love Cod. Hey, we live in Massachusetts and Cod is like New England’s fish! And we, well me, love Miso. And this recipe based on one from Ellie Krieger is so easy to prepare and delicious!

Ingredients

  • 1 pound Cod, (I used the Captain’s Cut, Loin.)
  • 2 tablespoons Sweet Yellow Miso
  • 1/4 cup dark brown sugar
  • 2 teaspoons toasted sesame oil
  • 2 tablespoons Mirin (Japanese cooking wine)
  • Sesame seeds 

Directions

Rinse fish fillets and pat dry with paper towels. Combine miso, brown sugar, sesame oil and mirin and stir well until brown sugar is fully dissolved.

Marinate for at least 30 minutes, or up to 1 hour. Preheat oven to 400 degrees. Bake fish for 20-25 minutes until top is slightly charred and glaze has caramelized. Remove fish from oven and sprinkle with sesame seeds. Cook an additional 5 minutes, until fish is flaky but not overcooked.

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Moroccan Baked Fish with Potatoes, Peppers and Olives

Quoting The New York Times:

“Bake fish Moroccan-style with spices, herbs, tomatoes and olives. This easy all-in-one recipe can be served immediately or at room temperature, making it perfect for a dinner party. Double or triple it if you’d like, and include it as part of a buffet. With a good bottle of wine, it will feel just like summer.”

Featured in: Adventures In New Greek Reds.

So delicious!

Ingredients

  • 2 large cloves garlic, minced
  • 1 tablespoon minced flat-leaf parsley leaves
  • 1 tablespoon minced cilantro leaves
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika, preferably hot
  • 1 pinch saffron threads, crushed
  • 2 tablespoons white wine vinegar
  • Juice of 1 lemon
  • 1 tablespoon tomato paste
  • 1 and 1/2 pounds fish fillets (4 fillets): fluke, black sea bass, hake (I used COD.)
  • 1 pound large Yukon Gold potatoes, peeled, in half-inch-thick slices
  • 3 tablespoons extra virgin olive oil
  • Salt and black pepper
  • 1 red bell pepper, cored and slivered
  • 1 pint (1 pound) cherry tomatoes, halved
  • Half-cup pitted Kalamata olives

Preparation

  1. Combine garlic, parsley, cilantro, cumin, paprika and saffron in a dish big enough for the fish. Mix vinegar, lemon juice and tomato paste in a small bowl. Add to dish and mix. Place fillets in the dish, turning to coat them, cover and set aside to marinate 2 hours at room temperature, 3 hours if refrigerated.
  2. Place potatoes in a saucepan, add water to cover, bring to a boil, reduce heat and simmer 15 minutes. Drain.
  3. Brush a baking dish that can go to the table and will hold the fish in a single layer with a little of the oil. Heat oven to 350 degrees. Spread potatoes in the dish, season with salt and pepper, and place fish fillets on top. Scatter peppers and tomatoes over fish. Add a little more salt and pepper. Spoon any excess marinade over fish, strew with olives, drizzle with remaining oil and bake about 30 minutes, until fish is just cooked through.

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Cod In Miso Broth

Light. Comforting. Satisfying. Delicious. Japanese-like.

Cooked in one skillet (if you don’t add red lentils).

Ingredients
  • 2 tablespoons canola or other neutral-tasting oil
  • 5  shiitake mushroom caps,  sliced
  • 3 scallions, thinly sliced, dark-green parts reserved for optional garnish
  • 1 clove garlic, minced
  • 2 teaspoons peeled, finely minced fresh ginger root
  • 3 cups water
  • 3 tablespoons white or yellow miso paste
  • Two 6-ounce pieces of cod
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 cups loosely packed baby spinach leaves
  • 1 cup cooked red lentils (my addition)
Directions

Heat 1 tablespoon of the oil in a large, deep skillet over medium-high heat. Once the oil shimmers, add the mushrooms and cook for 3 to 4 minutes, stirring occasionally, until they are browned. Transfer the mushrooms to a plate.

Reduce the heat to medium; add the remaining tablespoon of oil to the pan. Add the scallion whites, garlic and ginger; cook for about 30 seconds, stirring, until fragrant.

Add 2 3/4 cups of the water to the skillet and bring to barely a boil, then reduce the heat to medium-low. While the water is heating, whisk the miso paste with the remaining 1/4 cup water in a liquid measuring cup until dissolved, then whisk that mixture into the skillet.

Season the fish with the salt and pepper, then place in the skillet. Cover and cook for about 8 minutes over low to medium-low heat, maintaining a gentle bubbling, until the fish flakes easily with a fork and is fairly firm.

To serve, place one piece of fish in each wide, shallow bowl. (Before I did this, I spooned the cooked red lentils into each bowl.) Stir the sauteed mushrooms and the spinach into the liquid in the skillet, then remove from the heat. Pour the broth with spinach and mushrooms around the fish in each bowl. Garnish with the scallion greens, if using.

Serves 2. Recipe based on one from Ellie Krieger.

If you are looking for beautiful portrait, wedding, nature, or documentary photography, or someone you know is looking for photography that helps to create a more artful and beautiful life, please contact me.  Photography and Prints meant to last a lifetime! For more details about having an amazing and fun photo experience, please contact me.