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This recipe was created for two but can easily be doubled...
3/4 lb. (1-inch thick) cod
Salt and freshly ground black pepper
1 clove garlic, minced
3 Roma tomatoes, chopped
10 Kalamata olives, seeded
1/2 cup white wine
1 orange, peeled, sectioned
Juice of 1/2 lemon
Preheat oven to 350°. Rinse cod and pat dry. Sprinkle generously
with salt and pepper. Heat an ovenproof skillet over medium-high heat. When hot, add oil and garlic. Saut? briefly. Add the cod. Sear for 1 minute on each side.
Sprinkle tomatoes with salt and pepper and add to the skillet along with
olives. Pour white wine over all the ingredients.
Cover skillet with a lid. Place in oven and bake for 507 minutes. Uncover
and bake for 2 minutes more, or until fish separates easily with a fork.
(Cod is a firm fish and doesn't flake.) Remove skillet from oven.
Add orange slices and sprinkle with lemon juice. Taste for seasoning.
Arrange on serving plates and sprinkle with juices from the skillet.
Serves 2.
For serious chocoholics only!
8 oz. semisweet chocolate, roughly chopped
4 Tbls. unsalted butter
2/3 cup unbleached all-purpose flour
1/2 tsp. baking powder
1/2 tsp. salt
2 large eggs
3/4 cup packed light-brown sugar
1 tsp. vanilla extract
1 package (12 oz.) semisweet chocolate chunks
Preheat oven to 350°. Heat chopped chocolate and butter in a
microwave-safe bowl in 20-second increments, stirring between each,
until almost melted; do not overheat. In another bowl, whisk together
flour, baking powder and salt.
In a mixing bowl, beat eggs, brown sugar and vanilla on high speed
until light and fluffy. Reduce speed to low; beat in melted chocolate.
Mix in flour mixture until just combined.
Stir in chocolate chunks.
Drop heaping tablespoons of dough 2 to 3 inches apart onto baking sheets.
Bake, rotating sheets halfway through, until cookies are shiny and crackly
yet soft in centers, 12 to 15 minutes. Cool on sheets 10 minutes; with
a thin metal spatula, transfer to rack s to cool completely. Makes 2 dozen.
This salad recipe was sent in to us from a
Canfield viewer, Fran Hazlett. Thanks Fran for sharing this delicious recipe.
2 lb. fresh green beans
3 Tbls. olive oil, divided
3/4 tsp. salt, divided
2 Tbls. white wine vinegar
1 1/2 tsp. Dijon-type mustard
2 Tbls. fresh dill or 2 tsp. dried
1 1/2 tsp. sugar
1/4 tsp. freshly ground black pepper
In a bowl, toss beans with 1 tablespoon oil and 1/2 teaspoon salt.
Spread in a single layer in an ungreased 15 x 10 x 1-inch baking pan.
Roast dish uncovered at 400° for 30-40 minutes or until beans are
tender and lightly browned.
In small bowl, whisk the vinegar, mustard, dill, sugar, pepper and remaining
salt. Slowly whisk in remaining oil. Transfer beans to bowl and add dressing;
toss to coat. Serve warm or at room temperature. Makes 6 servings.
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