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Tuesday, May 21, 2013

Cod In Spicy Tomato Sauce



The meal pictured above wasn't the typical version of this recipe, since the cauliflower we had turned out not to be usable, so we had to improvise with broccoli instead. (Which worked fine!) But this is a really good one. How does one go about making it, you might ask? Well:

  • Cut enough cauliflower (or broccoli) for your party into florets, quickly blanch. 
  • Season cod (or other whitefish filets) with salt and pepper.
  • Heat a little olive oil in a 12 inch skillet over medium heat.
  • OPTIONAL BUT REALLY GOOD: mince an anchovy or two and put into the oil at this stage.
  • Add the cauliflower, sautee for a few minutes. 
  • Add a minced shallot and a minced jalapeno pepper, saute for a couple more minutes.
  • Add a clove or three (I would say the latter) of garlic, saute for 30 seconds of so.
  • Add several fresh tomatoes (if in season) or a can (14 or 28 ox/ depending on the amount of fish) of high-quality canned tomatoes, diced either way.  Let them cook down for a couple minutes.
  • Add the fish, cook on each side until done, which will depend on the thickness of the filets.  Don't overcook.  If you're cooking for 4 or more, you might have to remove the cauliflower with a slotted spoon before adding the fish; you don't want to crowd the pan.  
Simple, and really good.   Serve it with a green salad dressed with a lemony vinagrette.  

Wednesday, May 8, 2013

Spring!


You know it is spring around here when the Jim's Tastee Freez opens up again! We tend to think that the Kurver Kreme is a little overrated. We haven't been to all the places in the area (we still want to visit On the Farm in Latham), but we really like the Tastee Freez.


My husband loves the Boston Shake (see also Mr. Dave's post from three years ago - probably where Scott got the idea to try it to begin with), which is vanilla soft serve in a chocolate shake. On this particular day, they had pistachio soft serve. I can't be sure that any real pistachios were included in the concoction, but it was refreshing and delicious with a nice mild flavor. I'll never understand why pistachio flavored things have to be green. I was raised with green pistachio pudding, and then eventually went to Belgium where their amazing white pistachio ice cream sort of blew my mind. But this green stuff made into a marshmallow sundae - I also enjoy.


Working on a college campus means another thing for spring and that is lots of seniors graduating. There's a lot of anxiety and general unease in the air. By contrast, I've been feeling life is very simple lately. People shouldn't over think it. Just go with it. Your life is what you do while you do it. Like when you get married and say "I do" - you aren't just saying you will, you are saying you do - like an action - like go do it, like love and life are verbs. That isn't really an answer to a graduating college senior who asks "How do you know things will turn out ok?" You don't, but there is ice cream at least.