Bon Voyage Dinner

We invited Scott and Tom over for dinner. We started with a favorite of mine, Thai-style turkey soup with tamarind, lemongrass and fragrant herbs that we found in the Los Angeles Times. The soup is delicious. Spicy and multi-layered in flavors. I highly recommend this soup.

The recipe can be found in our blog of: September 25, 2012. Click the date to get the recipe.

We also decided to make Cod cakes in tomato sauce from the cookbook Jerusalem by Ottolenghi & Tamimi. Basically it is like a crab cake with a tomato sauce. For some reason the cakes didn’t stick together as well as we expected, but it really didn’t make any difference. They were tasty. We served it with couscous to sop up the sauce.

Cod cakes in tomato sauce

Jerusalem

Ottolenghi & Tamimi

SERVES  4

3 slices         white bread, crusts removed (about 2 oz)

1-1/3 lb         cod (sustainably sourced), halibut, hake, or pollock fillet, skinned and pin bones removed

1         medium onion, finely chopped (about 1 cup)

4 cloves         garlic, crushed

1 oz         flat-leaf parsley, finely chopped

1 oz         cilantro, finely chopped

1 tbsp         ground cumin

1-1/2 tsp         salt

2         extra-large free-range eggs, beaten

4 tbsp         olive oil

TOMATO SAUCE

2-1/ tbsp         olive oil

1-1/2 tsp         ground cumin

½ tsp         sweet paprika

1 tsp         ground coriander

1         medium onion, chopped

½ cup         dry white wine

one 14-oz can chopped tomatoes

1 red chile, seeded and finely chopped

1 clove         garlic, crushed

2 tsp         superfine sugar

2 tbsp         mint leaves, coarsely chopped

salt and freshly ground black pepper

With their sweet and slightly sharp sauce, these fish cakes, typical of Syrian Jews, manage to capture much of the spirit of Sephardic food. They are delicate, almost brittle, and thus very comforting and very popular, perfect for a large family gathering where there are many, often fussy diners to please. The cakes are almost better the day after they are cooked; just remember to bring them back to room temperature or warm them up before serving. Serve with bulgur, rice, couscous, or bread, alongside sauteed spinach or Swiss chard.

First, make the tomato sauce. Heat the olive oil over medium heat in a very large frying pan for which you have a lid. Add the spices and onion and cook for 8 to 10 minutes, until the onion is completely soft. Add the wine and simmer for 3 minutes. Add the tomatoes, chile, garlic, sugar, 1/2 teaspoon salt, and some black pepper. Simmer for about 15 minutes, until quite thick. Taste to adjust the seasoning and set aside.

While the sauce is cooking, make the fish cakes. Place the bread in a food processor and blitz to form bread crumbs. Chop the fish very finely and place in a bowl along with the bread and everything else, except the olive oil. Mix together well and then, using your hands, shape the mixture into compact cakes about3/4 inch thick and 3-1/4 inches in diameter. You should have 8 cakes. If they are very soft, refrigerate for 30 minutes to firm up. (You can also add some dried bread crumbs to the mix, though do this sparingly; the cakes need to be quite wet.)

Heat half the olive oil in a frying pan over medium-high heat, add half of the cakes, and sear for 3 minutes on each side, until well colored. Repeat with the remaining cakes and oil.

Gently place the seared cakes side by side in the tomato sauce; you can squeeze them a bit so they all fit. Add just enough water to cover the cakes partially about a scant 1 cup. Cover the pan with the lid and simmer over very low heat for 15 to 20 minutes. Turn off the heat and leave the cakes to settle, uncovered, for at least 10 minutes before serving warm or at room temperature, sprinkled with the mint.