Sauteed Cod with Creamed Shallots and Peas

I love cod, it’s not a fishy fish, which I’ll admit I’m not a fan of.  This fish is lightly seasoned with mustard powder, salt and pepper.  And so a shallot and pea cream sauce pairs perfectly with sauteed cod.

Sauteed Cod with Creamed Shallots and Peas – 2 servings
 2 boneless, skinless cod filets, halved if long
1 tablespoon mustard powder
2 tablespoons unsalted butter
1 shallot, finely chopped
2 1/2 cups frozen, thawed peas
Kosher salt and freshly ground black pepper, to taste
1/4 cup half-and-half
2 tablespoons olive oil

Sprinkle cod evenly with mustard powder, salt and pepper, and let marinate in the refrigerator for an hour. Meanwhile, heat butter in a a saucepan over medium heat. Add shallots; cook until soft, about 5 minutes. Add peas to shallots, 1/2 cup water, salt and pepper, and cover partially with lid, cook until water is almost entirely gone, about 10 minutes. Puree 3/4 cup pea and shallot mixture, half-and-half, and salt and pepper in a food processor; return to saucepan with remaining whole peas and keep warm over low heat. Heat olive oil in a large saute pan over medium-high heat. Add cod; cook, turning once, until golden brown, about 4 minutes per side. Season with salt. Divide pea puree among 2 serving plates and top with cod, serve immediately!

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Happy Cooking!

Peanut Butter Buckeye Gelato

During winter break I take time to bake lots of goodies, and I never forget to make Buckeyes. Somehow I always end up with more peanut butter balls than I have melted chocolate – and of course I’m not going to waste those delicious graham cracker peanut butter balls, which end up in the freezer for a little while. Last night I thought peanut butter gelato with smashed buckeyes would definitely hit the pb spot.

Peanut Butter Buckeye Gelato – 1 quart
1 cup milk
2 cup heavy cream
1/2 cup sugar, plus 1/4 cup
4 egg yolks
1/2 teaspoon vanilla extract
1/2 cup peanut butter
6 peanut butter balls (from Buckeye recipe)
2.5 ounces chocolate, melted and cooled

In a saucepan combine the milk, cream, and 1/2 cup sugar over medium heat. Whisk until the sugar dissolves, about 5 minutes.

Meanwhile, in a medium bowl whip the egg yolks with the remaining sugar until the eggs have become thick and pale yellow, about 4 minutes. Pour 1/2 cup of the warm milk and cream mixture into the egg mixture and stir. Add this mixture back into the saucepan. Cook over very low heat, stirring constantly, until the mixture becomes thick enough to coat the back of a wooden spoon, about 7 to 10 minutes.

Place a strainer over a medium bowl, and pour the warm custard mixture through the strainer. Stir in the vanilla and peanut butter until it dissolves. Refrigerate custard overninght.

Remove the custard from the refrigerator. Pour the mixture into the machine and set according to instructions. About 10 minutes before it’s complete, drizzle in cooled melted chocolate, then 5 minutes after add the smashed peanut butter balls,. Transfer to an airtight container and freeze for at least 2 hours before serving.

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We had brunch the day after I made this, the entire container was eaten!

Seared Scallops with Zucchini, Grape Tomatoes and White Beans

John hates cilantro – and I love it, so sometimes he’ll swallow whatever dish I make with cilantro and complain later.  Tonight was the first night, in 5 years of marriage that he turned to me and said “you know what, I really like the cilantro in this bean salad”, I swear I shed a tear of happiness.  This should guarantee that the persons in your life won’t complain about the cilantro.

Seared Scallops with Zucchini, Grape Tomatoes and White Beans – 2 servings
15 1/2-ounce can Great Northern beans
1/2 cup fresh cilantro leaves, chopped
1 lemon, halved
1 teaspoon Dijon mustard
1 medium zucchini
1/2 cup grape tomatoes, halved
2 teaspoons kosher salt
1 1/2 teaspoons ground cumin
1 pound large sea scallops
2 teaspoons olive oil
Olive oil

Rinse and drain beans in a colander. In a bowl toss together beans, cilantro, lemon juice from half a lemon, mustard, grape tomatoes, and salt and pepper to taste.

Cut zucchini lengthwise into 1/4-inch-thick slices using a mandoline or other slicer and season with salt and pepper.

In a bowl combine kosher salt, cumin, and pepper to taste. Remove tough muscle from side of each scallop if necessary and pat scallops dry. Toss scallops in cumin mixture to coat.

Heat a nonstick saute pan with olive oil over medium-low heat, saute zucchini until softened, and lightly browned. Chop and add to bean salad. Repeat with remaining zucchini.

Add enough olive oil to saute pan, and sear scallops over medium heat. Cook until browned for about 4 minutes per side. Serve with salad.

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Zinzinnati Eggs Benedict

This is such a fun twist on eggs benedict – it’s a puff pastry shell filled with goetta, piperade, a poached egg and plenty of hollandaise.   The lovely thing about the hollandaise sauce is that Bon Appetit published a 5 minute recipe that can be made in a blender, I’ve included a link to the recipe below (click on Hollandaise). If it needed any kind of adjustments I would have done so, and posted the recipe here, but it’s really wonderful.

Although the piperade is not time consuming, it’s best made before everything else, and if your worried about delagating your cooking time, this can be made 2 days ahead, stored in a jar and refrigerated. No worries about the hollandaise, it can be made while you poach eggs, or bake the shells.

 Also, I wanted to mention goetta is a Cincinnati style meat product, almost every other state has some sort of similar item..like scrapple or knipp. This is typically pork, barley, sometimes oats and other items mixed together. In Quebec we have creton, which isn’t the same, but would work! Plus, you can easily buy goetta online or make some from a basic online recipe.

Piperade 6-8 servings
1 can diced tomatoes
2 tablespoons olive oil
1 small garlic clove, minced
2 onions, thinly sliced
2 tablespoons parsley, chopped
1 tablespoon thyme, chopped
1 pound assorted yellow, red and green peppers, thinly sliced
Kosher salt
2 teaspoons Spanish paprika

In a large saute pan heat olive oil over medium heat. Lower heat and add the garlic and onion, stir until softened and lightly browning, about 5 minutes. Add the thyme, parsley, peppers, and salt, stir well. Cover and cook, stirring occasionally, until the peppers are softened, 15 minutes.

Stir in the diced tomatoes with juices, and Spanish paprika. Continue to cook uncovered until mixture melds, and sauce thickens completely, about 1 hour.

Turn off heat, serve or store in a jar until ready to use. Reheat in a nonstick pan on low heat.

Zinzinnati Eggs Benedict – 6 servings
Spanish paprika
2 cups Hollandaise
6 Poached eggs
Piperade, kept warm over low heat (recipe above)
1 pound goetta
1 teaspoon olive oil
6 Puff pastry shell

Bake the puff pastry shells according to package, meanwhile poach the eggs. Heat a saute pan with olive oil, add goetta and use a spoon to break up large chunks. Once the goetta is fully warmed, turn off the heat. Add 3/4 of the warm piperade mixture to goetta and mix well.

For assembly: Place the puff pastry shell in the center of a dish, fill with goetta mixture, top with a little of the remaining piperade and poached egg. Add hollandaise, and sprinkle with Spanish paprika. Serve immediately with any extra goetta mixture on the side!

Enjoy with mimosa or cafe au lait!:)

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I’m sorry I don’t have a photo of the finished product, it looked so amazing, that everyone just grabbed the dishes and started eating before I even got to the table! And by the time I realized it, I had devoured mine.