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.



We're linking this to:
                                                                          
Fat Camp Fridays
Sundays at One
Friday Favorites
Recipe Swap Sundays
Potluck Sundays
What's on your Plate?
Recipe Swap Thursdays
Mouthwatering Monday
Delicious Dishes
Tempt My Tummy Tuesdays
Tuesdays at the Table
Recipe Swap
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

Eggplant Timbale - An Old Favorite

This is a recipe that I have made numerous times. It is a favorite of mine. The presentation is absolutely beautiful. It took me a while to get it to come out right, but I think I have perfected it now.

Ready to get started.

Out of the oven.

Unmolded and ready to cut into.

The  finished timbale. What a beauty.

I can taste this all over again just looking at this photo. What a wonderful taste and bite. The different textures are so pleasing. The eggplant is smooth and velvety, the meat rich and flavorful, and the peas have a slight snap as you bite down on them. Another perfect autumn/fall dish.

Eggplant Timbale
Adapted from Giada's Kitchen

Ingredients
2 medium eggplants, sliced 1/4-inch thick
1/3 cup olive oil, plus 2 tablespoons
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 pound penne pasta
1 medium onion, diced
1/2 pound ground beef
1/2 pound Italian pork sausage
1/4 cup Marsala wine
1 cup frozen peas, thawed
2 cups marinara sauce, jarred or homemade
1 1/2 cups diced smoked mozzarella cheese (about 6 ounces) I used regular mozzarella, as I couldn't find the smoked in the grocery store I was in)
3/4 cup grated Pecorino Romano cheese, plus 1/4 cup (Also used parmesan, no pecorino romano either)
1 cup chopped fresh basil leaves, (used about 1/4cup, thought a cupfull was too much for my liking) 

Special equipment: 9-inch springform pan

Directions

Place a grill pan over medium-high heat or pre-heat a gas or charcoal grill, (I did mine on the gas grill as there are so many slices it would take forever using my small grill pan). Using a pastry brush, lightly brush the eggplant slices with 1/3 cup olive oil and sprinkle with salt and pepper. Grill the eggplant until tender and colored with grill marks, about 4 minutes per side. Set aside.
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.

Meanwhile, warm the 2 tablespoons of olive oil in a large skillet. Add the onion and saute until tender, about 3 minutes. Add the beef and pork, and brown the meat, breaking it into bite-sized pieces with a wooden spoon, about 5 minutes. Pour off any excess fat. Add the Marsala and cook until the liquid has evaporated, about 3 minutes. Turn off the heat. Add the peas and marinara sauce and stir to combine. Add the mozzarella, 3/4 cupof the pecorino parmesan, basil, and cooked pasta. Set aside.

Preheat the oven to 350 degrees F. Line the springform pan with the grilled eggplant. Be sure that the slices overlap and hang over the edge of the pan. Sort of like a flower, making sure they overlap so that your filling doesn't leak out. Make sure to line the bottom well also, as this will become the top when inverted. Fill the pan with the pasta mixture, pressing down to make sure the pan is filling up evenly. Fold the eggplant slices up over the top of the pasta and add a few more slices on top to completely enclose the timbale. Bake until warmed through and the cheese has melted, about 30 minutes. Let rest on the counter for 10 minutes to set.
To serve, invert the timbale onto a serving plate and remove the springform pan. Sprinkle the remaining 1/4 cup grated Pecorino Romano cheese over the top. Slice and serve.
Serves 4 to 6.






This is my entry for IHCC's Potluck, Cookbook Sundays at Brenda's Canadian Kitchen, Potluck Sunday's at Mommy's Kitchen with Tina, and Presto Pasta Nights #187 being hosted this week by Tigerfish of Teczcape . Also for Cassidy's Recipe Swap Sundays at Remodelaholic blog, and Miranda's Fat Camp Fridays over at Mangoes and Chutney, and to Angie's Sundays at One at her blog Cocina Diary. Stop by for a visit. Or even better yet come join in on all the fun.

   

 

Carla and Michael