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Yummy Links: From Vegetarianism to Breakfast

partysugar — Fri, 30 Oct 2009 09:15:51 -0700

This week's episode of Top Chef brought to light four myths about vegetarian cooking. - Jezebel
New York City's food bloggers are playing musical chairs. - Grub Street NY
Are these 10 items really the world's scariest foods? - Concierge
Still looking for a cocktail to serve on Halloween? Make full moon punch. - Chow
A roundup of November's Thanksgiving-themed magazines. - Eat Me Daily
Top Chef Masters season two has started filming, so Angelenos be on the lookout for competing chefs. - Eater
Cod with tarragon-anchovy breadcrumbs is a delicious dinner. - Serious Eats
Learn what people around the world are eating for breakfast. - Woman's Day

Fast & Easy Dinner: Cod With Cockles and White Wine

partysugar — Wed, 03 Jun 2009 06:50:17 -0700

In this flavorful dish, two types of seafood - firm white fish and briny shellfish - are combined, creating a sophisticated meal that is surprisingly uncomplicated to make.

If your local market does not have cod or cockles, consider using another affordable flaky white fish, like halibut, and small clams in place of the cockles.

Serve a lightly dressed salad of mixed greens with herbs on the side and a glass of chilled Rosé. Take a trip to the seashore with this recipe and read more.

Cod With Cockles and White Wine
From Food and Wine

Ingredients

Four 6-ounce skinless cod or hake fillets (1 1/4 inch thick)
Salt and freshly ground pepper
2 tablespoons all-purpose flour
2 tablespoons extra-virgin olive oil
2 garlic cloves, minced
1 pound cockles, scrubbed
1/2 cup dry white wine
1/2 cup bottled clam broth
2 tablespoons unsalted butter
2 tablespoons chopped flat-leaf parsley
Pinch of smoked sweet paprika (optional)

Directions

Preheat the oven to 375°. Season the fish with salt and pepper and dust lightly with the flour.
In a medium ovenproof skillet, heat 1 tablespoon of the olive oil until shimmering. Add the fish and cook over high heat until golden on the bottom, about 4 minutes. Flip the fish.
Transfer the skillet to the oven and roast the fish for about 10 minutes, until the flesh flakes with a fork. Transfer the fish to bowls.
Meanwhile, in another large skillet, heat the remaining 1 tablespoon of olive oil until shimmering. Add the garlic and cockles and cook over high heat for 1 minute. Add the wine and cook, stirring, for 1 minute. Add the clam broth and cook, stirring, until the cockles open and the liquid is reduced to about 1/4 cup, about 7 minutes.
Tilt the skillet so the liquid pools to one side. Add the butter to the skillet and swirl until melted. Toss the cockles in the sauce and add the parsley; spoon them over the fish, sprinkle with smoked paprika and serve.

Serves 4.

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Fast & Easy Dinner: Prosciutto-Wrapped Cod With Spinach

YumSugar — Tue, 16 Dec 2008 06:45:37 -0800

In between attending holiday parties and making edible gifts, I've been laying off the heavy meals, opting regularly for fish instead.

This dinner of cod wrapped in cured Italian ham looks both light and filling at the same time. Since white fish tend to be mild in taste, I'm looking forward to the boost of flavor that paper-thin prosciutto will provide.

Adding a side of spinach with a lemony kick will help me put a meal on the table in less than half an hour - which leaves time for last-minute holiday shopping! To make this dish, read more.

Prosciutto-Wrapped Cod With Spinach
From Everyday Food

Ingredients

4 skinless cod fillets (6 to 8 ounces each)
4 thin slices prosciutto (2 ounces total)
2 tablespoons plus 1 teaspoon olive oil
3 to 4 bunches flat-leaf spinach (2 1/2 pounds total), thick stems removed
2 lemons, 1 juiced and 1 cut into wedges

Directions

Heat broiler, with rack set 4 inches from heat. Season cod with salt and pepper. Wrap 1 slice prosciutto around each fillet; rub with 1 teaspoon oil, and place, seam side down, on a broilerproof baking sheet. Broil until prosciutto is browned and fish is opaque throughout, 8 to 12 minutes.
Meanwhile, in a large skillet, heat remaining 2 tablespoons oil over medium. Add as much spinach as will fit in skillet; season with salt and pepper. Cook, tossing and adding more spinach as there is room, until wilted and tender, 4 to 6 minutes. Sprinkle with lemon juice; toss to combine. Serve cod with spinach and lemon wedges.

Serves 4.

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Monday's Leftovers: Roasted Cod With Sesame Mushrooms

YumSugar — Mon, 24 Nov 2008 06:45:44 -0800

After a full weekend of birthday bashes and dinner parties, I'm feeling like something light for dinner tonight. I've got some leftover cod, and I'm going to roast it and serve it alongside sesame scented shiitakes and bok choy.

I'll be forgoing richness but not flavor, with fragrant sesame oil, loads of garlic, and lime packing a punch on my plate. To serve up this recipe, which is quick, elegant, and delicious, read more.

Roasted Cod with Sesame Mushrooms
From Every Day With Rachael Ray

Ingredients

2 heads garlic-2 cloves finely chopped, remaining cloves smashed and peeled
1 cup milk
Salt
3 tablespoons sesame oil
4 scallions, thinly sliced
1 teaspoon finely chopped fresh ginger
1/2 pound shiitake mushrooms, stems discarded and caps sliced
3 tablespoons soy sauce
2 bunches baby bok choy, ends trimmed and leaves separated
Four 4-ounce cod fillets
Lime wedges, for serving

Directions

In a small saucepan, combine the smashed garlic cloves and the milk and simmer over low heat until the garlic is softened, about 20 minutes. Strain, reserving the milk.
Using a food processor, puree the softened garlic; with the machine on, add the milk in a slow stream. Season with salt.
Preheat the oven to 400°F.
In a medium skillet, heat the sesame oil over medium heat. Add the chopped garlic, the scallions and ginger and cook, stirring, until fragrant, about 2 minutes. Stir in the mushrooms, cook for 3 minutes; add the soy sauce and cook for 2 minutes more.
Fill a deep, medium skillet with enough water to reach a depth of 2 inches, bring to a boil and season with salt. Add the bok choy and cook for 1 minute. Drain in a colander and run under cold water.
Butter an 8-inch square baking dish. Season the cod with salt and place in the baking dish. Bake until opaque and easily flaked with a fork, about 8 minutes.
Transfer each fillet to a plate and top with the garlic puree. Serve with the bok choy, lime wedges and reserved mushrooms.

Serves 4.

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Sunday Slow Cooker: Hearty Fish Chowder

YumSugar — Sun, 23 Nov 2008 06:00:18 -0800

Making seafood in a slow cooker can be tricky, but this hearty fish chowder is a rare gem.

The key is to add the fish in the last hour, so as not to overcook it. Cream of celery soup and milk powder add richness and body to the stew; chunky potatoes, stewed tomatoes, and legumes add texture.

To make this effortless meal, read more.

Hearty Fish Chowder
From Better Homes and Gardens

Ingredients

2 medium potatoes, chopped (2 cups)
1 cup chopped onion
2 cloves garlic, minced
1 10 3/4-ounce can condensed cream of celery soup
1 10-ounce package frozen whole kernel corn
1 10-ounce package frozen baby lima beans or 2 cups loose-pack frozen baby lima beans
1-1/2 cups chicken broth
1/3 cup dry white wine or chicken broth
1 teaspoon lemon-pepper seasoning
1 pound fresh or frozen cod or other whitefish fillets
1 14-1/2-ounce can stewed tomatoes, undrained
1/3 cup nonfat dry milk powder

Directions

In a 3-1/2- or 4-quart slow cooker, combine potatoes, onion, garlic, cream of celery soup, corn, lima beans, broth, white wine, and lemon-pepper seasoning.
Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours.
Meanwhile, thaw fish, if frozen. Rinse fish; pat dry with paper towels. Place fish on the mixture in the cooker. If using low-heat setting, turn to high-heat setting. Cover and cook for 1 hour more.
Add undrained tomatoes and nonfat dry milk powder to cooker, stirring gently to break up the fish. Makes 6 servings.

Serves 6.

Nutritional Info: Calories 317, Total Fat (g) 4, Saturated Fat (g) 1, Cholesterol (mg) 40, Sodium (mg) 1034, Carbohydrate (g) 45, Fiber (g) 6, Protein (g) 24

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Sunday BBQ: Grilled Seafood Bake

YumSugar — Sun, 20 Jul 2008 06:00:32 -0700

After writing the Summer seafood quiz this week, I can't stop thinking about bold, briny flavors. Today, I'll be firing up the grill for a seafood bake that calls for cod, shrimp, corn on the cob, and potatoes. The best part: I'm looking forward to using day-old bread to soak up all those seaside seasonings.

If you can't find cod fish at your neighborhood market, replace it with another mild white fish, such as halibut or mahi-mahi. To check out the recipe, read more.

Grilled New England Seafood "Bake"
From Everyday Food magazine

Ingredients

2 tablespoons room temperature butter
2 tablespoons finely chopped fresh dill, plus more for garnish
1 small garlic clove, minced
Coarse salt and ground pepper
8 ounces red new potatoes, scrubbed and thinly sliced
1 pound skinless cod fillet, cut into four equal pieces
8 ounces frozen uncooked medium shrimp (peeled and deveined), thawed
2 ears corn, quartered
1 lemon, thinly sliced
2 hard rolls, halved

Directions

Heat grill to medium.
In a small bowl, combine butter, dill, and garlic; season with salt and pepper. Set aside.
Fold four 14-inch squares of heavy-duty aluminum foil in half, forming 4 rectangles. Assemble packets: On one half of each of four folded pieces of heavy-duty foil, dividing ingredients evenly, arrange potatoes in a single layer; top with cod, then shrimp. Place 2 pieces of corn on the side. Season with salt and pepper. Add a dollop of the butter mixtures and two lemon slices. Fold foil over ingredients, and crimp edges tightly to seal.
Place packets on grill, with potato layer on the bottom. Cook, rotating (but not flipping) packets occasionally, until fish is just cooked through and potatoes are tender, 12 to 14 minutes.
Remove from grill. Slit packets open, and transfer contents to serving bowls. Garnish with dill sprigs; serve with rolls.

Serves 4.

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Would You Eat This Fish and Chips?

YumSugar — Tue, 15 Jul 2008 05:30:42 -0700

Recently at Waterbar, here in San Francisco, I ordered the fish & chips. I was blown away when the waiter brought out an entire rock cod - eyes, fins and all! The fish was battered and deep-fried whole for my eating pleasure. I immediately began to dig in, but some of my friends sharing the gigantic entrée were a little more hesitant. How about you? Could you stomach this unique version of fish and chips?

Monday's Leftovers: Fish Cakes

YumSugar — Mon, 06 Aug 2007 06:05:32 -0700

If there's any fish leftover from last night's bbq, then you're in for a treat tonight. Although these fish cakes are typically made with the mellower cod, they'll taste just as great with saffron sea bass. You can even alter the flavoring to suit your liking. For a quick and easy delicious meal, one that will be great in your repertoire, read more

Fish Cakes
From Jane Kirby in Real Simple May 2002

1/3 cup mayonnaise
1 egg
1 tablespoon lime juice
1 1/2 pounds cooked cod
2 celery stalks, minced
1/2 teaspoon salt
3 slices whole-wheat bread
3 tablespoons olive oil

Blend the mayonnaise, egg, and lime juice in a large mixing bowl. Flake the cod into small pieces and add to the bowl. Mix in the celery and salt.
Pulse the bread in a blender or food processor to make fine crumbs. Pour the crumbs on a sheet of wax paper.
Tightly pack the cod mixture into 8 patties. Gently place each patty in the bread crumbs and turn to coat evenly. Heat the oil in a large, heavy skillet over medium heat. Place 4 fish cakes in the skillet and cook until the crumbs are golden brown, about 5 minutes per side; turn carefully. Repeat with the remaining fish cakes, adding more oil as necessary. Serve with chipotle cream.

Yield: 4 servings

NUTRITION PER SERVING
CALORIES 473(1% from fat); FAT 28g (sat 4g); PROTEIN 43mg; CHOLESTEROL 157mg; CALCIUM 58mg; SODIUM 671mg; FIBER 2g; CARBOHYDRATE 11g; IRON 2mg

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Taste Test: Cape Cod Popcorn

YumSugar — Thu, 27 Aug 2009 15:15:10 -0700

I'm a huge snacker, and admittedly have more than a few downfalls. One of them is popcorn. Combine this with a shipment we recently received of new popcorn from Cape Cod Chips, and you can guess where the story is headed.

Cape Cod is known for its all-natural potato chips, which come in a wide variety of flavors (my favorite is the jalapeño and aged cheddar - especially as a hangover snack). Now, the brand has added three kinds of popcorn flavored with all-natural ingredients to that list: white cheddar, sweet cream butter, and sweet and salty (all $2.69). Did they live up to their chip counterparts? Find out after the break.

Escape to Cape Cod With Tommy Hilfiger

BellaSugar — Fri, 16 Mar 2007 16:41:22 -0700

Escape to Cape Cod is the newest limited edition summer fragrance from Tommy Hilfiger. The scents were inspired by the charming homes, laid back atmosphere, sand dunes, evening picnics and the rolling blue Atlantic Ocean of Cape Cod Massachusetts. There are two fragrances in this collection; one for men and one for women, which are expected to hit stores in April.

Escape to Cape Cod For Him is made from sea air accord, wild bergamot, juicy mandarin, spearmint leaves, seaweed, lavender and salty sea driftwood.

Escape to Cape Cod For Her is made from Nantucket cranberry, strawberry rhubarb, lemon-lime spritzer, beach roses, magnolia, indigenous Cape Cod wildflowers and cedar. Imagine wearing this fresh scent on sun soaked, sandy and salty sea skin! Mmmm.

The fragrances will only be sold in sets. The Anchors Away Summer Set for Men includes a 3.4 oz Cologne and a 3.4 oz Body Wash and comes in a cute nautical-inspired navy blue drawstring tote and retails for $45. The Seaside Breeze Set for Women, includes a 3.4 oz bottle of the Perfume and a 3.4 oz Body Lotion which comes in a red nautical-inspired drawstring tote and sells for $48. Enjoy!