Flowfit

I love cod.  I love it’s whiteness, it’s meatiness and well, it’s taste.  I had stayed away from all fish for a while, feeling I didn’t want to contribute to the “irresponsible fishing methods” that endangered other sealife (sea turtles, seals, seabirds, etc.)  as well as creating enormous waste.  This cod is Alaskan hook and line caught.  It is a little pricier, but worth it in my opinion.  This is delicate buttery simplicity with crunch!  Your mouth and conscience will thank me!

Pan Fried Cod:

serves 4

• 4-6 cod fillets
• 1 cup flour
• 4 tbsp butter
• extra virgin olive oil

Pat cod dry with paper towels.  Coat both sides of cod in flour, gently shake off excess. Heat large saute pan to medium high, add butter and a couple good glugs of olive oil. When butter starts to bubble, add fish.  Cook on medium high heat for 2 minutes, flip fish (add more butter if needed) and cook other side for 1-2 minutes more depending on thickness of fish.

NOTES – ensure your pan is large enough to hold the fish with lots of room around them.  The crust won’t get crunchy if they are too close together.

For the Caper Butter:

Wipe pan out with a paper towel.  Return to heat and add 4 good tablespoons of butter.  Once butter is bubbling, add juice of 1/4 lemon, a small handful of fresh chopped parsley and about 2 tbsp finely chopped capers.  This is to taste, so you can play with it.  If you’re crazy about capers, add more, if you don’t like them, leave them out.  It’s all about the butter and lemon anyway, isn’t it?  Add a bit of sea salt and cracked pepper and it’s done!  Don’t cook this, just heat it through.  Pour over fish.

I served mine with Vegetable Rosti.  It was a great combination!

YUM!

For more information on ocean safe fish, please check out:

http://www.thefishlist.org/

http://www.blueocean.org/seafood/

http://www.montereybayaquarium.org/cr/cr_seafoodwatch/sfw_consumers.aspx

I seem to have an over abundance of carrots!  They’ve been coming in my weekly Plan Box now for maybe three weeks straight.  One of my crisper drawers is literally FULL of carrots!  Time to get creative!  Here is the first of many deelish carrot recipes.  More to come…..

Enjoy!

French Carrots ala Lisa:

I call these French because of the butter and wine…. isn’t it the French that believe everything tastes better with butter and wine?  Julia Child maybe?  I”ll have to find the reference.  Regardless, these carrots are delicious, easy and bright – they keep their lovely orange-y colour and add punch to your dinner plate.

• 5-6 medium sized carrots
• 2 tbsp butter or replacement
• 1 tbsp good quality extra virgin olive oil
• 2 tbsp dry white wine (optional)
• sea salt and cracked black pepper
• chopped fresh parsley
• kettle with hot water

Cut carrots how you like.  I like mine either in sticks or cut in half lengthwise and then cut again on a diagonal.  Then again, sometimes I like them cut into pretty little coins.  However you cut them is fine.

Heat butter and oil in saute pan, place carrots in pan and toss to coat.  Turn heat to medium, add about 1/4 cup of the hot water from kettle and wine if using.  Simmer and watch.  As the water evaporates, add more a bit at a time.  You have to keep your eye on these as they will burn if the water completely runs out. continue to cook uncovered for about 7-10 minutes.  Carrots should still be crisp tender…. and oh so yummy!  This is one of my favorite ways to prepare carrots – and my son gobbles them up like this!  And not to worry…. the alcohol from the wine will have evaporated itself away.  No worries.

Sprinkle with parsley before serving.

YUM!

These are one of our favorite appetizers.  It’s what I call, “interactive food”.  It’s great for making everyone slow down, relax, eat and enjoy each other!  Super easy to prepare but it does take a while to eat.  I promise you though, each teeny bite is totally worth it!

Poached Artichokes

Makes 4 (can easily be doubled)

• 4 whole fresh artichokes, washed
• 2 green onions, chopped
• 1 garlic clove
• 2 tbsp olive oil
• 2 tbsp earth balance buttery spread
• 1 tsp dried herbs of choice
• 1/4 cup dry white wine
• sea salt and fresh cracked black pepper

To prepare artichokes:

Artichokes can be prickly… some more than others.  I like to snip the ends off the “petals”, so no one pulls on a spine – ouch!  See picture.  Once tips are cut, rub with lemon juice to prevent browning.

Cut stem from artichokes and sit in bottom of pot.  Pour in wine and lemon juice.  Sprinkle in green onions, herbs, garlic, salt and pepper.  Dollop butter on top and finish with a drizzle of olive oil.

Cover and simmer for an hour or until a sharp knife easily goes into top of artichoke.  Check frequently for liquid evaporation.  Add water 1/4 cup at a time if needed.

To Serve:

Place each cooked artichoke in small individual bowl.  Use any left over sauce to drizzle over tops of artichokes.  To eat, simply pull off “petals” and using top teeth, bite off small amount of meat.  It is a slow but loving process eating an artichoke.  Once you get to the center, you will find the “choke”.  You’ll know you’re there because it will appear hairy.  Using a teaspoon, dig into the side and dig out the choke.  Once the choke is removed you can eat the heart….. which is totally worth the wait.

YUM!