Saturday, April 10, 2010

Cod and Leeks with White Wine

First of all I can't believe I have not posted since Tuesday. Lets see Wednesday night was Italian Wedding Soup. Thursday was Baked Macaroni and last night we went to new restaurant, Shangri-La.

Back to tonight's dinner. The recipe was for Scallops and Leeks with White Wine but scallops were $10 a pound and the Cod was $4. So Cod won. The recipe was in this week's food section in the New Haven Register and was adapted from a recipe from the Ocean Reef Club in Key Largo Florida.

Here is my version -

1 1/2 tbsp unsalted butter, divided
1 tbsp. minced shallots
2 large leeks, white parts only, washed well and thinly sliced crosswise
1/2 cup dry white wine
Coarse salt and freshly ground pepper
1 tbsp. olive oil
1 pound Cod fillets

In a large skillet, melt 1 tbsp. butter over low heat. Add shallots and leeks, and cook until translucent, about 7 minutes. Add wine; season with salt and pepper. Simmer until leeks are tender, about 10 minutes. Remove from skillet and set aside.
Heat olive oil and remaining 1/2 tbsp. butter over high heat. Season the cod with salt and pepper. Add cod to skillet and cook until just until done on both sides. Place the leeks in serving dish and top with cod.

I made Roasted Cauliflower and Aborio rice as sides. We had a nice bottle of Lamura Grillo with the dinner.

Did a little baking this afternoon. First I made the cutest little tarts with Broccoli Rabe from my Dad's garden. He even cooked it up for me! I made some pie dough and filled the tarts with the Rabe, some Goat Cheese and Parmesan Cheese.

Then I made some Zucchini muffins. The recipe is from First of all I did not have walnuts so I used almonds and I had to add something else to the batter... Chocolate shots! Quite tasty.

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