Roast Cod with Black Bean Sauce

We are trying to eat more fish. Roast Cod with Black Bean Sauce was an excellent recipe with a Chinese twist. I like cod, it is a very flaky and tasty fish. It is very bland and takes a spicy interesting sauce.

Roast Cod with Black Bean Sauce

New York Times

 

Ingredients

For The Sauce:

 

1       teaspoon vegetable oil

2       shallots, chopped fine

1-½  cloves garlic, mashed

1       tablespoon (heaping) Chinese fermented black beans

1       cup sake

2       tablespoons soy sauce

2       teaspoons rice vinegar

8       tablespoons butter

Freshly ground white pepper to taste

 

For The Cod:

 

1-½  pounds cod fillets, cut into 4 portions

¼      teaspoon salt

¼      teaspoon freshly ground white pepper

1       tablespoon butter

¼      cup dry white wine or 1/4 cup water mixed with 1 tablespoon lemon juice

 

Preparation

 

1.   Preheat oven to 400 degrees.

2.   Prepare the sauce. In a saucepan warm the oil over medium heat. Add shallots, garlic and black beans and saute until shallots soften, about 3 minutes. Add sake, soy sauce and rice vinegar. Cook until sauce reduces by a third, then remove from heat and whisk in butter. Season with pepper.

3.   To prepare the fish, season it with salt and pepper, and place in a small baking pan. Top with butter and pour wine over. Cover with aluminum foil and bake 8 minutes. Remove foil and bake 6 minutes more, or until cod flakes easily.

4.   Reheat sauce until hot. Serve cod over couscous, top with sauce and garnish with fried onions and chives.

Roast Cod with Black Bean Sauce

We made Roast Cod with Black Bean Sauce and loved it! We are definitely going to make this recipe again!

Roast Cod with Black Bean Sauce

New York Times

Ingredients

For The Sauce:

1       teaspoon vegetable oil

2       shallots, chopped fine

1-½  cloves garlic, mashed

1       tablespoon (heaping) Chinese fermented black beans

1       cup sake

2       tablespoons soy sauce

2       teaspoons rice vinegar

8       tablespoons butter

Freshly ground white pepper to taste

For The Cod:

1-½  pounds cod fillets, cut into 4 portions

¼    teaspoon salt

¼    teaspoon freshly ground white pepper

1     tablespoon butter

¼    cup dry white wine or 1/4 cup water mixed with 1 tablespoon lemon juice

Preparation

1. Preheat oven to 400 degrees.

2. Prepare the sauce. In a saucepan warm the oil over medium heat. Add shallots, garlic and black beans and saute until shallots soften, about 3 minutes. Add sake, soy sauce and rice vinegar. Cook until sauce reduces by a third, then remove from heat and whisk in butter. Season with pepper.

3. To prepare the fish, season it with salt and pepper, and place in a small baking pan. Top with butter and pour wine over. Cover with aluminum foil and bake 8 minutes. Remove foil and bake 6 minutes more, or until cod flakes easily.

4. Reheat sauce until hot. Serve cod over couscous, top with sauce and garnish with fried onions and chives.

Roast Cod with Black Bean Sauce

 

We like Roast Cod with Black Bean Sauce. This is a delicious recipe. Black Cod is flakey and the Black Bean Sauce is perfect for them. We served with Sautéed Snap Peas. You can get the recipe for the Roast Cod with Bean Sauce on our blog of: December 21, 2020. Click the date to get the recipe. For this recipe we used Ling Cod.

Roast Cod with Black Bean Sauce

We like Roast Cod with Black Bean Sauce. This is a delicious recipe. Black Cod is flakey and the Black Bean Sauce is perfect for them. We served with Rice. You can get the recipe for the Roast Cod with Bean Sauce on our blog of: December 21, 2020. Click the date to get the recipe. We have made this recipe many times. It is a definite favorite!

Roast Cod with Black Bean Sauce

We like Roast Cod with Black Bean Sauce. This is a delicious recipe. Black Cod is flakey and the Black Bean Sauce is perfect for them. We served with Sautéed Snap Peas. You can get the recipe for the Roast Cod with Bean Sauce on our blog of: December 21, 2020. Click the date to get the recipe.

Roast Cod with Black Bean Sauce

We are trying to eat more fish. Roast Cod with Black Bean Sauce is an excellent recipe with a Chinese twist. I like cod, it is a very flaky and tasty fish. It is very bland and takes a spicy interesting sauce. You can get the recipe on our blog of: December 11, 2020. Click the date to get the recipe.

With the Roast Cod we served Sautéed Sugar Snap Peas.  You can get the recipe for Snap Peas on our blog of: April 1, 2020. Click the date to get the recipe.

Roast Cod with Black Bean Sauce

We are trying to eat more fish. Roast Cod with Black Bean Sauce is an excellent recipe with a Chinese twist. I like Cod, it is a very flaky and tasty fish. It is very bland and takes a spicy interesting sauce. You can get the recipe on our blog of: December 11, 2020. Click the date to get the recipe.

With the Roast Cod we served Sautéed Sugar Snap Peas.  You can get the recipe for Snap Peas on our blog of: April 1, 2020. Click the date to get the recipe.

Roast Cod with Black Bean Sauce

We really like Roast Cod with Black Bean Sauce. It is a wonderful fish recipe. We purchased the Rock Cod at McCall's Meat and Fish. We serve it with Sautéed Snap Peas (a spring treat) and Rice. You can get the recipe on our blog of: December 21, 2020. Click the date to get the recipe.

Roast Cod with Black Bean Sauce

Roast Cod with Black Bean Sauce is delicious. I like the flakiness of the Cod and Black Bean Sauce adds a kick to the rather bland fish. You can get the recipe on our blog of: December 21, 2020. Click the date to get the recipe.

Roast Cod with Black Bean Sauce

 

We like Roast Cod with Black Bean Sauce a lot. It is a great way to prepare a bland fish. This is another dish we highly recommend. You can find the recipe on our blog of December 21, 2020. Click the date to get the recipe.

We started with Cheese, Crackers and Fresh Finger Grapes (which were new to us).

Roast Cod with Black Bean Sauce

We are trying to eat more fish. Roast Cod with Black Bean Sauce was an excellent recipe with a Chinese twist. I like Cod, it is a very flaky fish. It is very bland and takes a spicy interesting sauce. You can get the recipe on our blog of: December 21, 2020. Click the date to get the recipe. We started with a Date Salad with Parmesan Cheese. 

Cod With Chorizo, Tomatoes, Olives and Sherry

In culinary preparation for our upcoming trip to Spain, we decided to make Cod With Chorizo, Tomatoes, Olives & Sherry. I like any dish that has toasted Bread Crumbs, Sausage makes it even better. We liked this baked fish dish. Try it. We started with Asparagus with Browned Butter and Parmesan Cheese.

Cod With Chorizo, Tomatoes, Olives & Sherry

From the Oven to the Table

 

It's funny to think that chorizo was once considered an exotic ingredient. We have taken the Spanish sausage so much to our hearts that it pops up everywhere (including where it has no business being). I love it, though, especially with fish and shellfish; its fatty smokiness is great with cod and mussels. This is a perfect all-in-one dish. Make sure to use the right kind of sherry (a too-sweet sherry will ruin this), though you could use fino instead of amontillado, if that's what you have.

 

Preheat the oven to 400°F. Put all the vegetables, the chorizo, and all the thyme into a roasting pan in which they can lie in a single layer. Season and add 2 tablespoons of the extra virgin olive oil (more oil will come out of the chorizo once it starts cooking). Toss everything around with your hands and roast in the oven for 30 minutes, turning the vegetables over a couple of times.

 

Now make the crust. Combine the breadcrumbs, garlic, lemon zest, herbs, and smoked paprika and season well. Pour in the melted butter and sherry and mix with a large fork or your fingers until combined. Brush the cod filets with the last tablespoon of oil, then cover them evenly with the crumbs, pressing down on them so they stick to the fish.

 

Mix the olives and sherry into the roasted vegetables and chorizo, then put the cod on top. Return to the oven and bake until the fish is cooked through its flakes should be opaque, not translucent. This should take 15 minutes but check for doneness and return the fish to the oven for no more than a couple of minutes if it needs a little longer. Serve with lemon wedges. 

 

Soft Shell Crab and Black Cod

Robert joined us for a joint dinner. Shu also joined us. Robert and Darryly brought Softshell Crab and cooked it at our house. God, I LOVE softshells! Robert cooked it and it was excellent. He also brought a garlicly side and made a sauce for the crab! Great appetizer.

We made Black Cod with Miso and Japanese Rice. We first had this dish at Matsuhisa Restaurant. It is amazing that we can make it almost as well as Nobu.  The trick is to have great ingredients (what else is new). McCall’s Meat and Fish had a fantastic White Miso which we used. Of course we got the Black Cod from them. We topped the rice with caviar. It was exceptional.

For dessert we had an Almond Cake from Proof Bakery. This was a GREAT dinner!

Black Cod with Miso

Nobu Matsuhisa

3 tablespoons mirin

3 tablespoons sake

1/2 cup white miso paste

1/3 cup sugar

Six 6- to 7-ounce skinless black cod fillets, about 1 1/2 inches thick

Vegetable oil, for grilling

Pickled ginger, for serving

In a small saucepan, bring the mirin and sake to a boil. Whisk in the miso until dissolved. Add the sugar and cook over moderate heat, whisking, just until dissolved. Transfer the marinade to a large baking dish and let cool. Add the fish and turn to coat. Cover and refrigerate overnight.

Preheat the oven to 400°. Heat a grill pan and oil it. Scrape the marinade off the fish. Add the fish and cook over high heat until browned, about 2 minutes. Flip the fish onto a heavy rimmed baking sheet and roast for 10 minutes, until flaky. Transfer to plates and serve with pickled ginger.

MAKE AHEAD The marinade can be refrigerated for up to 1 week.

Bad Salad, Good Fish

We started with a Brussels Sprouts Caesar Salad. We both thought it was too bitter. We don't know if it was the particular Sprouts we used or all Sprouts. At any rate we won't make it again. You should try it if you are into Brussels Sprouts. The Green Curry Coconut Cod is a favorite! I really liked this dish. The sauce is rich and tasty. You don't have to skin the fish. Can't wait to make this again! We served it with Rice.  You can find the recipe for the Cod on our blog of December 13, 2024. Click the date to get the recipe.

Brussels Sprouts Caesar Salad

The New York Times

 

This mix of roasted, caramelized brussels sprouts and slawlike raw slices is topped with a lemony, garlicky dressing that’s a bit like Caesar, but lighter, brighter and anchovy-free (though you could add some if you like). Serve it as a satisfying side dish to a simple pasta or roast chicken, or as a light meal on its own.

 

INGREDIENTS

Yield: 4 to 6 servings

 

2        pounds brussels sprouts, trimmed

⅓       cup plus 3 tablespoons extra-virgin olive oil, plus more as needed

Salt and freshly ground black pepper

1        small baguette or chunk of sourdough bread (about 8 ounces), preferably day-old, torn into bite-size pieces (about 4 cups)

½       cup grated Pecorino Romano, (about 3 ounces), plus more as needed

1½     tablespoons freshly squeezed lemon juice, plus more as needed

3        garlic cloves, finely grated or minced

 

PREPARATION

1.            Heat the oven to 425 degrees. Cut about 1¼ pounds brussels sprouts in half lengthwise, and put them on a rimmed sheet pan along with any leaves that fell off as you were cutting. Drizzle with 1 tablespoon oil and a large pinch of salt and black pepper. Toss well, then spread sprouts in an even layer. Roast until golden brown and tender, about 12 to 20 minutes, tossing halfway through.

2.            On another baking sheet, toss bread pieces with 2 tablespoons olive oil to coat evenly. Spread in an even layer, sprinkle with salt, and bake in the same oven as the brussels sprouts, until crunchy and evenly browned, about 14 to 18 minutes, tossing halfway through. Taste a crouton and add more salt if needed. Let croutons cool on the baking sheet.

3.            As the sprouts and croutons roast, use a food processor fitted with the slicing disk, or a chef’s knife, to thinly slice the remaining ¾ pound brussels sprouts. Place slices in a large bowl.

4.            Make the dressing: In a small bowl, combine cheese, lemon juice, garlic, ¾ teaspoon salt and several grinds of black pepper. Slowly whisk in remaining ⅓ cup olive oil until emulsified. Taste and adjust seasoning by adding more salt, lemon juice or pepper, if needed.

5.            Pour just enough of the dressing over shaved raw brussels sprouts to coat them. Using your hands, massage dressing into the sprouts. Taste and add more dressing if needed.

6.            Add croutons and roasted brussels sprouts to the bowl and toss well. Taste and season with more cheese, salt, olive oil and lemon juice to taste. The salad should be lively in flavor and nicely coated in dressing, but not oily. Serve immediately.

 

The Sable that Coats your Stomach not your Body

 

Roast Cod with Black Bean Sauce is a favorite fish preparation. When we went to the market they didn't have Cod but they had Sable which is the same thing by a different name. We purchased the fish and when we served it we thought it was excellent. It was a great substitution. You can find the recipe on our blog of December 21, 2020. Click the date to get the recipe. This is a delicious recipe, you should try it if you haven't made it.

One-Pan Roasted Fish With Cherry Tomatoes

 

This was a great way to cook fish. I loved the tomato topping. We would definitely do it again. Try it!

One-Pan Roasted Fish With Cherry Tomatoes

New York Times

 

In this quick, elegant dinner, cherry tomatoes are roasted with garlic, shallots, sherry vinegar and a drizzle of honey, turning them into a sweet and savory condiment for simple roasted fish. This versatile, year-round recipe is delicious with juicy end-of-summer tomatoes or even with a pint from the grocery store. Thick white fish such as cod or halibut work best here. Serve with rice, couscous or your favorite grains, and a green salad.

 

Ingredients

 

1       pint cherry tomatoes, halved

½      cup thinly sliced shallots (about 1 large)

2       teaspoons minced garlic (about 2 large cloves)

2       tablespoons olive oil, plus more for brushing

1       tablespoon sherry or red wine vinegar

1       teaspoon honey

1       teaspoon kosher salt, plus more to taste

½      teaspoon black pepper, plus more to taste

4       (6-ounce) skin-on mild white fish fillets, such as cod or halibut

1       teaspoon freshly grated lemon zest (from about 1/2 lemon)

Chopped fresh basil, for serving

Chopped fresh mint, for serving

 

Preparation

 

1.            Heat the oven to 400 degrees. Place the tomatoes, shallots and garlic in a 9-by-13-inch nonreactive baking dish. In a small bowl, whisk together the olive oil, vinegar, honey, salt and pepper. Pour over the tomatoes and toss to combine. Roast until the tomatoes have collapsed and the shallots are translucent, about 15 minutes.

2.            While the tomatoes roast, pat the fish dry with paper towels, brush all over with olive oil, and season generously with salt and pepper.

3.            Toss the tomatoes, move them to the sides of the dish and place the fish fillets, evenly spaced, in the center. Roast until the fish is cooked through and flakes easily with a fork, 10 to 12 minutes.

4.            Sprinkle the entire dish with the lemon zest, basil and mint. Serve the fish with the tomatoes, spooning any remaining juices on top.

 

Cod Fish with Potatoes and Horseradish-Taragon Sauce

We made this recipe of Salmon with Potatoes and Horseradish-Tarragon Sauce. The title gives you all you need to know. How could it not possibly be great! However we modified the recipe using Cod rather than Salmon. The Cod was  excellent.

Salmon with Potatoes and Horseradish-Tarragon Sauce

 

New York Times

 

Adapted from an 18th-century recipe by George Lang for his 1971 cookbook, “The Cuisine of Hungary,” this recipe layers roast potatoes with just-tender baked salmon and a fresh swipe of horseradish sauce. You could substitute the potatoes with carrots, beets or other root vegetables, or you could play around with more tender vegetables like zucchini or fennel, though you’d need to slice them more thickly and reduce the cook time in Step 1. Likewise, halibut, cod or another white fish can be used instead of salmon. The bright horseradish sauce keeps the salmon moist and gives this dish verve, pairing horseradish’s peppery punch with tangy sour cream and fresh herbs.

 

Ingredients

 

2       tablespoons unsalted butter

3       medium Yukon Gold potatoes (about 1 pound), unpeeled

Kosher salt and black pepper

½      cup chopped shallots

1       cup sour cream or Greek yogurt

⅓      cup drained prepared horseradish

3       tablespoons tarragon

3       tablespoons minced chives

⅛      teaspoon white pepper (optional)

2       pounds boneless, skinless salmon or halibut fillet

1       teaspoon hot paprika

 

PREPARATION

 

1.    Heat oven to 400 degrees and liberally grease a 9-by-13-inch glass baking dish with butter. Slice the potatoes paper-thin (less than 1/8-inch thick) and line the dish with the potatoes, slightly overlapping them as you arrange them in an even layer. Season generously with salt and pepper, dot with the shallots and bake until the potatoes are almost cooked through, about 20 minutes.

2.    Meanwhile, prepare the horseradish-tarragon sauce: Add the sour cream, prepared horseradish, 2 tablespoons each tarragon and chives, white pepper (if using) and 1 teaspoon salt to a medium bowl and stir to combine. Refrigerate. (This makes about 1 1/3 cups.)

3.    Sprinkle the salmon with the paprika and season with salt. Remove the dish from the oven and gently place the salmon on top of the potatoes. Brush 2 to 3 tablespoons of the horseradish-tarragon sauce over the salmon to coat, then bake until the fish flakes with a fork, 15 to 20 minutes, depending on the thickness of the fillet.

Braised Pork Ribs with Polenta

We had a great winter meal. I decided to bake a Bread, using the very easy New York Times recipe. I have made it many times and it is impossible to screw it up! The next time, however, I will try enhancing it turning it into a multi-grain bread. I really like the La Brea Bakery multi-grain and I am going to try to replicate it. The New York Times recipe can be found in our blog of: Dec. 11, 2010. Click the date to get the recipe.

I hate to be definitive, however, if you like Polenta and we do, especially in winter, the Rustic Coarse Polenta Integral (Yellow)  available via the internet from Anson Mills is without a doubt the best we have ever had. It is very course and tasty. We served sautéed mushrooms over the polenta. We use the recipe from the Zuni Café Cookbook. You can get the recipe from our blog of: Feb. 22, 2010. Click the date to get the recipe. For the main course we served Braised Pork Ribs with Polenta, from The Splendid Table by Lynne Rosetto Kasper This is my kind of dish. I love anything with Olives and Pork. It reheats really well. Delish!

Puntine di Maiale con Polenta

The Splendid Table

Lynne Rosetto Kasper

Braised Pork Ribs with Polenta

Puntine di Maiale con Polenta

The Splendid Table

Lynne Rosetto Kasper

Mounding tender chunks of pork ribs over steaming polenta is a winter specialty from Ferrara. Tomato, olives, and basil add especially rich flavors to the meaty ribs. A thick beef chuck blade roast can be substituted with great success. With either mvat, this dish evokes snug evenings in Ferrara farmhouses, when everyone gathers around the big kitchen table for hours of good talk and good food. Serve this on the first really cold night of winter, if possible in front of an open fire.

The Ferrarese claim that their pleasure in polenta comes from their proximity to the cornmeal-loving Veneto region. Just across the Po River, the Veneto is a long stone's throw from downtown Ferrara. Polenta with braisings like this one, often made with salt cod instead of pork, are eaten all across the Veneto plain.

Serves 6 to 8

5            pounds lean country-style pork spareribs (cut from blade of pork loin) or beef chuck blade pot roast

3            tablespoons extra-virgin olive oil

1            large onion, minced

4            tablespoons minced Italian parsley

2            large California bay laurel leaves

1            large clove garlic

1/8         teaspoon freshly ground black pepper

1            cup dry red wine

2            14- to 16-ounce cans tomatoes, with their liquid

½            cup small Ligurian or Nicoise black olives, pitted

3            tablespoons chopped fresh basil leaves or 1-1/2 teaspoons dried basil

Generous pinch of ground cloves

Generous pinch of ground cinnamon

Generous pinch of ground allspice

Salt and freshly ground black pepper to taste

Creamy Polenta

Method            Working Ahead: The pork or beef can be cooked 1 day ahead; cover and refrigerate overnight. Gently reheat before serving. A little water or broth may be needed to moisten the meat.

Browning the Meat: Trim excess fat from the meat. If pork is in one piece, separate into pieces by cutting between the ribs. If you are using the beef roast, cut it into pieces about 1-1/2 inches long and 1 inch thick. Heat the oil in a 12-inch saute pan over medium-high heat. Add the meat in a single layer. Take about 20 minutes to brown it slowly, until dark brown and crusty on all sides. Remove the meat to a platter.

Braising: Keep the heat at medium as you stir in the onion and parsley. Cook 10 minutes, or until golden brown, taking care not to burn the brown glaze in the bottom of the pan. Stir frequently. Stir in the garlic, bay leaves, and spices. Return the meat to the pan, turning to coat it with the vegetables and seasonings. Pour in the wine, adjusting the heat so it bubbles slowly. As the wine cooks down over 10 to 15 minutes, use a wooden spatula to scrape up the brown bits on the bottom of the pan. Break up the tomatoes as you add them to the pan. Stir in the olives, and bring the mixture to a very slow bubble over low heat. Cover tightly and cook over low heat 1 hour. Add the basil, cover, and cook at a gentle bubble another 30 minutes, or until the meat is tender. Season with salt and pepper. Skim any fat from the surface of the sauce before serving.

Serving: Spoon over the hot polenta on a heated serving platter. Serve at once. ions Wine: This dish takes to a quaffing wine—generous in fruit, soft, and easy to drink. In Emilia-Romagna it would be a Barbera dei Colli Bolognesi di Monte San Pietro, or a Sangiovese di Romagna Riserva. From other parts of Italy drink a fruity Piemontese Gattinara, a Merlot from the Veneto, or a Salice Salentino Rosso of Apulia.