Bread Crumb Topped Cod with Scalloped Potatoes

I have found my new flaky (yes, I looked it up) love. No, Michael isn't in jeopardy of loosing out at the top spot. I mean fish. I love flaky white meat fish. I have come to the conclusion that I don't like alot of types of fish. Cod is fairly new to us. It has now become one of my favorite flaky white fish, the first is Halibut. Oh, I know. I've used  tilapia, orange roughy, and snapper too. I just think cod is much more adaptable to flavorings, a blank canvas if you will.

This photo from Sunday Suppers at Lukes was my inspiration for this dinner. I just found it to be intoxicating. Actually all of his food is remarkable, I only wish he still had time to blog, and also gave up more of his recipes. Like the talented bloggers; Natasha at  5 Star Foodie and Lazaro at Lazaro Cooks . I just don't know how they find the time to make such elaborate looking plates. Natasha has children and Lazaro works all day. Such an inspiration these bloggers are to me, that I am awed by them on every visit to their virtual kitchen.

In any event, this was my simple attempt at not serving a protien on one side of the plate and the starch thrown down on the other side. I do intend to do alot more research on those fancy emulsions and sauces.

The assemblage for the Potato Gratin with Leeks.

First saute leeks in butter until soft and semi transluscent. Next add flour and cook a few minutes to disperse the raw flour taste, do not let flour brown. Next add milk slowly while wisking to eliminate any lumps. Season with salt, pepper, and a little nutmeg if you prefer. Add chopped chives.

Layer very thinly sliced potatoes (a mandoline is a wonderful tool to do this with) into a large casserole dish. Alternating a layer of potatoes with some of the bechamel sauce. Sprinkle with a little bit of smoked paprika.

This was so simple, yet so delightful.

Make your own fresh breadcrumbs and do not toast them. I added some simple chervil, salt and pepper to my fresh breadcrumbs. You can season them however you like, just don't go overboard. Oil your fish, a little more salt and pepper, and press only the top side of your fish into the breadcrumbs. Making sure to press down hard enough to get a nice coating on the top, and only the top. In a medium-high skillet, heat 2 tablespoons of olive oil and placing breadcrumb side down, saute fish for about 3 - 5 minutes. You will see the fish begin to turn from raw to an opaque white, which lets you knnow when to turn it. Gently turn fish over and saute another 3 minutes. It is imperative that you do not overcook the fish. Then you loose the delicateness of it.

Potatoes and Leeks Gratin

from Recipe Addict

Ingredients

3 large boiling potatoes, (I prefer Yukon Golds), sliced into1/8 inch rounds

1 large leek, trimed and washed

3 tablespoons butter

1/4 cup flour

1 1/2 to 2 cups whole milk

1/2 teaspoon salt

1/4 teaspoon pepper

3 tablespoons chopped chives

smoked paprika

Directions

In a sauce pan cook the leeks in the butter over moderately low heat, stirring, until it is softened. Stir in the flour and cook the roux, stirring, for 3 minutes. Add the milk in a stream, whisking vigorously until the mixture is thick and smooth, add the chives, salt and the pepper, and simmer the sauce for 10 to 15 minutes, or until it is thickened to the desired consistency. Layer sliced potatoes in a buttered 9 x 13 casserole. pour bechamel sauce over top and sprinkle with paprika. Cover ith foil. Bake in 350 degree oven for 40 minutes. Uncover and cook 20 minutes more, or until top is golden and bubbly
Serves 4 to 6.

Bread Crumb Topped Cod

from Recipe Addict

Ingredients
2 Cod fillets cut into approximately 4 x 4 squares
1 cup fresh bread crumbs
1 tablespoon chervil
salt and pepper
1 tablespoon olive oil


Directions
Season fresh bread crumbs with the chervil, salt and pepper. Set aside.
Rub cod with oilve oil. Season with salt and pepper. Press only the top side of the halibut down into the seasoned bread crumbs. Pressing hard to coat generously. Heat a large non-stick skillet over medium-high and add 2 tablespoons olive oil. Placing breadcrumb side down, saute fish for about 3 - 5 minutes. You will see the fish begin to turn from raw to an opaque white, which lets you knnow when to turn it. Gently turn fish over and saute another 3 minutes. 
 Serves 4 to 6.



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Friday's Favorite

Carla and Michael

Bennigan's Potato Soup - My Most Favorite

Can I tell you something? This is soup that will make you want to lick the bowl. Go ahead, no one's looking. I am not going to lie to you, I have. It is that good. I first fell in love with it when we lived about two blocks away from a Bennigan's Restaraunt in Clearwater, Florida. Every time we went there this was the first thing I ordered. Even before I could decide what I was going to have to drink, I knew I was going to have a bowl of this delicious soup. And ever since I found this recipe I have been making this in large batches to keep in the freezer, for when I'm having a craving (which is frequently) for it.

This last week-end I had my mom over and we made a double batch and now it is her favorite as well. It's really very simple to make. The ham base gives it that added depth that you just don't get from other potato soups.




This dish is similar to a favorite potato soup that many people (including myself) went to Bennigan’s for. This is a thick and filling potato soup that warms the soul.


Bennigan's Potato Soup
Recipe Courtesy of Copycat-recipes and CDKitchen.com


Ingredients

1 ¾ oz ham base
2 quarts chicken stock
8 oz yellow onion, diced
3 oz margarine, I prefer to use butter
2 lb potatoes, cut to bite size
1 ½ tspn black pepper
2 cups milk
3 oz flour
3 oz margarine ,butter
 
 
Directions

Combine chicken stock in sauce pan with ham base. Stir until lumps are gone. In separate stock pot: melt first margarine butter measurement; add onion and sauté until transparent. Add potato bite size pieces and pepper. Add chicken stock mix and stir until well mixed. Bring mixture to a boil.
In small pan, melt second margarine butter measure and add flour to create a roux. It should be light brown in color. When stock comes to a boil, add roux with a wire whisk. This will cause the soup to start thickening. Return to a boil. Slowly add the milk.
If the soup is too thin, make additional roux and add it to the soup. If you need to do this, be sure to cook the roux until a tan color. This will get rid of the raw flour taste. If the soup is too thick, thin it out with more milk.

Garnish with cheddar cheese, bacon, and green onions.
Makes 10 - 1 cup servings.

I really just can't say enough about how much I love this soup.You are just going to have to take my word about how good it is and at least give it a try.

I am sending this to Deb over at Kahakai Kitchen for Souper Sundays, Erin at EKat's Kitchen for Friday Potluck, Julie at Get Healthy Cheap  to  Mangoes and Chutney for Fat Camp Friday, and Angie at Cocicna Diary for Sundays at One . and to Cassidy at Remodelaholic   for Recipe Swap Sundays .

 

I am also adding a few photos of my new cooking space (pantry/prep room) in my larger and now comfortable new home. I am so loving all of this room that I have now. Ha, we're not even bumping into each other unless we want to.

Yes, we are loving all of this new found space we have. We are only renting for this first year and are considering buying it next year, as the owner is looking to sell.

Carla and Michael