Monday, July 30, 2012

What's Cooking?

Cod w/Herbs en Papillote

2 pounds cod
1/2 c. fresh thyme and chive
2 tbsp. olive oil
salt and pepper

Preheat oven to 425 degrees.  Place cod on parchment in sheet pan.  Sprinkle herbs, olive oil and salt and pepper on fish.  Top with another parchment and fold edges together.

About 10 minutes after you have started the vegetables, place pan in oven.  Cook for about 15-20 minutes depending on thickness of cod.

Broccoli and Carrots with Vermouth Butter Sauce and Parsley

2 head broccoli, slice into medium pieces
6 carrots, thinly diagonally sliced 
2 tbsp. olive oil
1/2 c. vermouth
3 tbsp. butter
1/4 c. freshly minced parsley
salt and pepper to taste

Heat olive oil in large sauté pan over medium heat.  Add carrots and broccoli, cooking until crisp tender.  Add vermouth reducing by half, then add butter and parsley, and salt and pepper to taste.

Lemon Wild Rice

Cook wild rice according to directions.  At the end of cooking add juice of 1-2 lemons, zest of one lemon and 3 tbsp. butter.  Pepper to taste.  I used two lemons, but I really enjoy the flavor of lemon shining through.

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