It's a new week and there are a few new items to note on the food frontier. I received this quarters shipment from the Jessup Cellars wine club. This shipment includes a Petite Syrah (2006), a Merlot (2005) and a Zinfindel (2003). The plan right now is to store these for a few years to let them mature. It should be interesting to see if I can resist opening those bottles for five or so years. My inclination is to open whatever is around rather than going to the store to buy a new bottle. May be for once I can resist the temptation.
I tried a new recipe tonight for dinner. This was one I came up with on my own, but it was influenced by the multitude of cooking shows I watch on a regular basis. It was very tasty and subtle in it's flavors. Here it is:
Baked Cod with Miso and Shitakes (serves four)
Four Cod fillets (approximately 2 lbs)
Two Fennel bulbs
16 ounces of chicken broth
1/8 tsp Ground Coriander
Salt and pepper to taste
1 packet of miso soup mix
1 cup water
3 fresh Dill sprigs
8 fresh shitake mushrooms
2 tsp olive oil
1 fresh lime
1. Sprinkle a ceramic baking dish with the olive oil. Place the cod fillets in the baking dish. Salt and pepper the fillets to taste (a small pinch on each fillet). Sprinkle the coriander on top of the fillets. Bake at 425 F for 25 minutes.
2. Remove the green parts of the fennel from each bulb. Quarter the fennel bulbs. Bring the fennel and chicken broth to a fast simmer over a medium high heat. Cook for approximately 20 minutes.
3. Slice the mushrooms thinly.
4. Bring 1 cup water to a boil. Add miso soup mix and stir. Take off heat.
5. Divide the miso soup among four large bowls. Spread the sliced mushrooms along the bottom of the bowls. Add one cod fillet to each bowl. Add two fennel quarters to each bowl. Sprinkle chopped dill and scallions over dish. Squeeze fresh lime over fish. Sprinkle a small amount of sea salt over the fish.