Codfish Cakes

What better to do with leftover cod than make delicious golden codfish cakes!



Ingredients:

• 1 cup unsweetened corn flakes

• 1 scallion, chopped

• 1 stalk celery, chopped

• 1 lb fresh cod fish, broiled until flakey

• 2 eggs

• 1/2 tsp salt

• 1/4 tsp pepper

• 1/4 tsp paprika

• 1/4 tsp dry mustard

• Tartar sauce: Mayo, Pickles

Directions:

Grind corn flakes until fine in food processor. Set aside in bowl.

Put scallions and celery in food processor and chop fine.


Add ground corn flakes and scallion purée with remaining ingredients except cod and mix. 

Add cod and mix well.

Heat canola oil in cast iron pan, add approx 1/4 cup of mixture (can use 1/4 cup measure ) and press down into patties about 1/2 inch thick.

Cook until golden on one side, medium-high heat, then flip and cook other side until golden.

Serve with homemade tartar sauce: mix a few tablespoons of mayonnaise with some chopped up pickles!

Strawberry and Raspberry Parfait

Fresh, sweet, nourishing parfait for breakfast.... or for snack....or for dessert!



Ingredients:

• An inspiring and beautiful drinking glass
• Yogurt of your choice (my kids prefer Old Chatham Sheep Company sheep milk yogurt)
• Sliced fruit of your choice, kept separate: strawberries, raspberries, blueberries, bananas, peaches, etc.
• Honey

Directions:

Put a spoonful of yogurt in the bottom of the glass. Add slices of one type of fruit. Drizzle a little honey. Add another spoonful or two into the glass. Add slices of another type of fruit. Drizzle honey. Continue until you have filled the glass with layers of yogurt, fruit and honey. Finish with a top layer of fruit and honey and add a sprig of mint or another garnish (try sliced almonds, chocolate chips or something else inspiring!)

Fish Chowder

Wow, this was wicked easy and super delicious chowdah! No excuses for not making this one, especially if you made the Proscuitto-Wrapped Hake! I give it 5 stars!

Originally from the Boston Globe, recipe from: http://www.friendsfoodfamily.com/friends-food-family/2010/10/boston-globes-fish-chowder-with-proscuitto.html#tp

Ingredients:

• 3 tablespoons of butter

• 6 scallions, chopped using both green and white pieces

• Proscuitto from pieces of fish, chopped coarsely

• Sliced potatoes from fish, chopped coarsely

• 2 cups of clam or fish broth

• 2 cups of heavy cream

• 3 pieces of cooked fish, flaked into large pieces

• 2 tablespoons of fresh chopped parsley

• Salt and Pepper

Directions:

1. In a soup pot, melt the butter over medium heat. Add the scallions and cook, stirring often, for 2 minutes.

2. Add the prosciutto and continue cooking, stirring often, for 2 minutes.

3. Add the potatoes, clam or fish broth, cream, salt, and pepper. Bring to a boil. Lower the heat and simmer 3 minutes.

4. Add the fish and cook 2 minutes or until the fish is heated through. Taste the chowder for seasoning and add more salt and pepper, if you like.

5. Ladle the chowder into bowls. Sprinkle with parsley.

One fish, two fish, you fish....bluefish!

I finally got up the courage to try the Fish CSF (Community Supported Fishery) with Cape Ann Fresh Catch (CAFC) even though I am a real novice when it comes to cooking seafood! I signed up for the biweekly summer share, which is a fairly small commitment. After cooking the amazing striped bass filet that my father-in-law caught a few weeks ago, I decided I was ready to take whatever comes in on the boat (literally!). Despite the fact that I almost missed the pickup today, I did manage to bring home my 2lb filet of today's catch: bluefish! A quick search and this is what I found to make (based on what I had on hand!) (CAFC does provide recipe suggestions each week along with the name of the boat that caught your fish!)


I followed the recipe more or less directly (I used parchment paper instead of cooking spray and made 2 lb filet instead of just 1). I ate this with the quinoa from this recipe
 and hakurei turnips from this recipe.


Baked Bluefish Fillets

Ingredients:

• 1 lb bluefish fillet
• 1 red onion
• 3 tsp extra virgin olive oil
• 2 medium garlic cloves
• 3 tbsp chopped parsley
• 1 pinch salt and pepper
• 1/2 tsp paprika
• 1 fresh lemons
• 1 cooking spray

Directions:

1 Preheat the oven to 450 degrees F. Spray a 9-inch baking dish with the nonstick cooking spray.

2 Set the onions on the bottom of the pan and place the fillets on top with the skin side down.

3 Combine the olive oil, garlic, and parsley. Smear the mixture on top of the fish. Season with salt, pepper, and paprika.

4 Bake for 18 minutes. Serve with the lemon wedges on the side.

Source: http://www.dlife.com/diabetes/diabetic-recipes/Baked-Bluefish-Fillets/r9727.html

Radish Top Soup

Quick, simple, and flavorful, this light soup is refreshing and nourishing.

4 Tb butter or olive oil

1 cup chopped onions, leeks, or shallots

8 cups loosely packed radish leaves and/or turnip leaves

2 cups diced peeled potatoes

6 cups chicken stock or veggie broth
Salt
Freshly ground pepper

Melt 4 tablespoons butter or olive oil in a large saucepan, add onions or leeks, and cook until golden, approximately 5 minutes. Stir in radish tops, cover pan, and cook over low heat until wilted, 8-10 minutes.

Meanwhile, cook potatoes until soft in liquid along with 1 teaspoon salt. Combine with radish tops and broth, and cook, covered, for 5 minutes to mingle flavors. Puree finely in a blender (be sure to hold a towel over the cover and hold tightly when you blend!)  Season to taste with salt and pepper.

Adapted from http://mariquita.com/recipes/radish.html

Leek and Goat Cheese Quiche with Wheat-free Olive Oil Press-in Crust

This recipe is extremely adaptable. Today, I didn't have goat kefir, so I used whole milk (reducing the quantity to about 1 1/4 cups). Instead of the flour combination below I used 1/3 cup each of garbanzo flour, barley flour, and a gluten-free all purpose baking flour. The garbanzo flour is a great one to use as it provides a really nice rich flavor to the crust.

Crust:

• 1 cup flour (I used combination of brown rice flour, quinoa flour, and barley flour)
• 1/4 teaspoon sea salt
• 1/4 cup water
• 1/4 cup Extra Virgin Olive Oil

In a medium bowl, combine the flour and the salt. Stir in the water, then the oil, mixing until thoroughly blended. Knead briefly right in the bowl, about 12 times. Don't over mix or the pastry will be tough.

The dough will be very moist, much like a cookie dough. Press the dough into the bottom of a deep pie or quiche pan.

Filling Ingredients:

• 2-3 leeks, sliced longwise and rinsed thoroughly, and cut into small slices (use white and tender green parts)
• 2 Tbs unsalted butter
• 1 Tbs olive oil
• 3 eggs
• 1 1/2 cups goat kefir
• 1/2 teaspoon sea salt
• 1/4 tsp ground nutmeg
• 4 ounces goat cheese crumbled

Directions:

Preheat oven to 375 degrees. Sauté leeks in butter and olive oil over medium heat until soft, 5–7 minutes. Whisk eggs, kefir, salt, and nutmeg together in a bowl.

Spread goat cheese over bottom of pie crust. Add leeks and spread evenly. Pour in egg mixture (it's ok if it comes up above the pie crust on the sides). 

Bake until lightly golden brown and center is set but still soft, about 30 minutes. 

Crust recipe adapted from: http://www.onceuponaplate1.com/2008/10/bacon-onion-quiche-with-olive-oil-crust.html