Fresh Alaskan Cod with Sauce of Blueberries – Chopped Onions – White Wine – Blueberry Preserves

My baked cod with blueberry sauce adapted to the microwave from the web has received many hits on my cooking blog since 2017. .  . . Today’s posting is a sweeter recipe with blueberry preserves, preferred and recommended by my husband. . .

For 2:

–fresh Alaskan cod (size of 2 decks of cards, one-half pound)

–blueberries (thawed from frozen; or fresh; 1 cup)

–chopped onions (one-quarter cup)

–white wine (one-quarter cup)

–blueberry preserves (1 heaping tablespoon)

–salt and pepper to taste

–extra virgin olive oil

1 – Place blueberries and blueberry preserves in a small mixing bowl.  Fold over gently until preserves fully cover the blueberries.  Add white wine, chopped onions, and extra virgin olive oil to taste.  Stir gently.  Pour into a covered baking dish.  Microwave on high for 3 minutes.

2 – Place the cod in the sauce.  Season with salt, pepper, and extra virgin olive oil.  Spoon some of the sauce over the cod.

3 – Microwave on high for 5 minutes.  Check for doneness.  If not cooked, return to the microwave for 5 minutes more on 50 percent power.

4 – Serve the blueberry cod hot, atop rice, pasta, or quinoa.

–recipe original. Cooking turns the blueberries dark, but the flavor is not affected.

Creamy Salmon Fillet with Oregano / Lemon / Swiss Cheese / Chopped Onions / Sauce of Milk – White Wine – White Flour

Another French creation inspired by Julia Child. . .with specific instructions for making a white sauce in the microwave. . .

For 2:

–salmon fillet (size of 2 decks of cards, one-half pound)

–lemon juice (3 squirts)

–oregano (1 teaspoon, dried)

–Swiss cheese (2 full slices)

–chopped onions (one-quarter cup)

–milk (three-fourth’s cup)

–white wine (one-quarter cup)

–flour (1 level tablespoon)

–salt and pepper to taste

–extra virgin olive oil to taste (or butter; Julia uses butter)

1 – Place the salmon fillet in a covered baking dish. Drench in lemon juice.  Set aside.

2 – To make one-half cup white sauce in the microwave:

–pour one-eighth cup of white wine in a 2-cup microwaveable measuring cup;

–pour three-eighth’s cup of milk in the measuring cup, so that liquid reaches the one-half cup measure;

–microwave on high for 50 seconds only;

–immediately out of the microwave, place 1 level tablespoon of white flour in the measuring cup; beat the contents briskly;

–return the measuring cup with milk, wine, and flour to the microwave, and heat for 20 seconds only on high;

–remove from the microwave and beat briskly. Then set aside.

3 – Return to the salmon fillet, and season with salt and pepper.  Place onions on top.  Then pour white sauce over the salmon and onions.  Place Swiss cheese on top, to cover the salmon.  Then sprinkle with oregano.  Finish with a few drops of extra virgin olive oil (or microwave 2 tablespoons butter for 10 seconds in a covered container in the microwave, and then pour over the salmon).

4 – Microwave on high for 3 minutes and 40 seconds.  Salmon is best if slightly undercooked, flaky but not red.

5 – Serve the creamy salmon hot.

–recipe by C. Mabry, chef; inspired by Julia Child, Mastering the Art of French Cooking.

Fresh Alaskan Cod Seasoned with Parsley & Tarragon / Topped with Shredded Carrots / Cooked on a Bed of Chopped Onion – Minced Garlic – Fresh Diced Roma Tomatoes – Marinara Sauce – Clam Juice – White Wine / Served atop Jasmine Rice

The ingredients in this recipe were first assembled by Julia Child for a lobster “americaine,” but fresh cod seems to be a worthy substitute. . .

For 2

–fresh Alaskan cod (one-half pound, size of 2 decks of cards)

–parsley, tarragon (2 tablespoons each, divided)

–shredded carrots (1 handful)

–chopped onion (one-quarter cup)

–minced garlic (1 tablespoon)

–fresh diced tomatoes (2, Roma, sliced and then halved)

–marinara sauce (2 tablespoons; I used Bertoli’s garlic, olive oil, basil)

–clam juice (one-eighth cup)

–white wine (one-eighth cup)

–salt and pepper to taste

–extra virgin olive oil to taste

1 – Place all ingredients except carrots and one-half the parsley and tarragon in a large covered baking dish. Fold well but gently. Microwave on high for 5 minutes (you want the ingredients to be very hot).

2 – Place the cod on top, center of the baking dish. Season with salt, pepper, extra virgin olive oil, and the other half of the parsley and tarragon. Spoon some sauce over the cod. Microwave on high for 7 minutes.

3 – Serve the cod and sauce hot, atop jasmine rice (for the rice, place two-thirds cup rice and 1 and one-third cup water in a covered baking dish; do not add salt; microwave on high for 5 minutes, and then microwave on 50 percent power for 10 minutes).

–recipe by C. Mabry, chef; inspired by Julia Child, Mastering the Art of French Cooking.

Steamed & Spicy Salmon Fillet with Diced Roma Tomatoes – Chopped Onion – Cayenne in White Wine Sauce

These are simple ingredients, but sometimes “simple” works best. . . .The cayenne is optional. . . .

For 2:

–salmon fillet (size of 2 decks of cards, one-half pound)

–tomatoes (2, Roma, diced)

–onions (chopped, one-quarter cup)

–cayenne (1 teaspoon; or to taste)

–white wine (one-eighth cup)

–salt and pepper to taste

–extra virgin olive oil to taste

1 – Place the diced tomatoes and chopped onions in a covered baking dish. Season with salt, pepper, cayenne pepper, and extra virgin olive oil. Pour in the white wine. Microwave on high for 5 minutes (you want to get this very hot).

2 – Place the salmon in the sauce. Season with salt, pepper, cayenne pepper, and extra virgin olive oil. Spoon a few tablespoons of sauce over the top. Microwave on high for 3 minutes and 20 seconds. Salmon is best if slightly under-cooked, flaky, but not red.

3 – Serve the salmon and sauce hot.

–recipe by C. Mabry, chef.

A Mediterranean “Combination” Salad: Salad Nicoise with Sliced Imitation Crab Legs – Chopped Roma Tomato – Sliced Zucchini – Sliced Cucumber – Sliced Roasted Red Bell Pepper – Hard-Microwaved Egg – Kalamata Olives and Seasoned with a Vinaigrette of Extra Virgin Olive Oil – White Wine Vinegar – Dried Herbs of Tarragon – Thyme – Basil – Parsley

The traditional Nicoise features tuna, but imitation crab legs make quite a good variation. . .This salad was a hit with my husband. . .

For 2:

–imitation crab legs (4 legs, sliced)

–Roma tomato (1, chopped)

–zucchini (1, medium, sliced)

–cucumber (1, “mini” size, sliced)

–roasted red pepper slices (2 tablespoons; in a jar, drained)

–hard-microwaved egg (2)

–kalamata olives (4 tablespoons)

The vinaigrette:

–extra virgin olive oil (one-half cup)

–white wine vinegar (one-quarter cup)

–basil, thyme, tarragon, basil (1 tablespoon each; dried)

1 – Use 2 bowls.  Divide all the vegetables between the two, separating them in the bowls. 

2 – Microwave the eggs separately in covered ramekins.  Season with salt, pepper, and extra virgin olive oil.  Microwave each ramekin, separately, for 50 seconds.  Place each egg in the center of a bowl.

3 – Serve the vinaigrette at the table, spooning to taste over all the bowl.

4 – The veggies taste better if brought to room temperature.

–recipe by C. Mabry, chef; inspired by Julia Child, Mastering the Art of French Cooking.

Chicken Tenders with Sliced Peaches in Sauce of Pear – Lemon – Red Wine

This peach delight has a mild, delicate flavor, well-suited to sensitive palates and a good choice for anybody who likes peaches. . .

For 2:

–3 chicken tenderloins

–sliced peaches with pear juice (1 can, do not drain)

–pear juice (from the can of peaches)

–lemon juice (2 tablespoons)

–red wine (2 tablespoons)

–salt and pepper to taste

–extra virgin olive oil to taste

1 – Place the peaches in pear juice in a covered baking dish.  Add lemon juice and red wine.  Season with salt, pepper, and extra virgin olive oil.  Microwave on high for 3 minutes.

2 – Place the chicken tenders in the peach/pear sauce.  Season the chicken with salt, pepper, and extra virgin olive oil.  Microwave on high for 4 minutes and 30 seconds.  When finished, check the center piece of doneness.  If not cooked, return to the microwave for 1 minute more.

3 – Serve the chicken, peaches, and sauce, hot, atop rice or pasta, if desired.

–recipe by C. Mabry, chef; inspired by Julia Child, Mastering the Art of French Cooking. 

A Celebration Dinner: Coquilles St. Jacques Parisienne

Making a white sauce in the microwave is tricky, but with enough stirring it IS possible. . .the taste was divine. . .

For 2:

–4 large scallops

–sliced mushrooms (1 small can, drained)

–chopped onions (one-quarter cup)

–white wine (two-thirds cup, divided)

–flour (1 heaping teaspoon)

–salt and pepper

–extra virgin olive oil (or butter; the original is always butter)

1 – Place one-third cup of white wine in a microwaveable measuring cup.  Microwave on high for 45 seconds.  Then, quickly (before it cools), add the teaspoon of flour to the hot white wine.  Beat briskly and for a long time (be certain to beat out any lumps).  Then add the other one-third cup of white wine to the measuring cup.  Stir, then pour into a baking dish.  Season with salt and pepper to taste.  Microwave on high for 2 minutes.  Stir well, very well.  (This is the crucial step.)

2 – Add the mushrooms and onion to the white wine in the baking dish.  Season with salt and pepper a second time.  Place the scallops in the sauce.  Season with salt, pepper, and extra virgin olive oil.  Microwave on high for 5 minutes.  (This exact time make perfect scallops.)

3 – Serve the scallops, with sauce, hot and atop shells, if you have them.

–recipe inspired by Julia Child, Mastering the Art of French Cooking.

Salmon Fillet Pecan Sprinkled with Chopped Pecans and Sauced by Honey Dijon Mustard – Honey – Brown Sugar – Mayonnaise – White Wine Vinegar

The sweetness of the honey and brown sugar is balanced by the white wine vinegar. . .

For 2:

–salmon fillet (size of 2 decks of cards, one-half pound)

–chopped pecans (3 tablespoons, or enough to generously cover top of fillet)

–honey Dijon mustard (5 tablespoons)

–honey (2 tablespoons)

–brown sugar (3 heaping tablespoons)

–mayonnaise (1 heaping tablespoon)

–white wine vinegar (2 tablespoons)

–salt and pepper to taste

1 – Place the salmon fillet in a covered baking dish.  Season with salt and pepper.  Set aside.

2 – In a small mixing bowl, place all ingredients except the pecans.  Stir vigorously.  Taste the sauce.  Add more white wine vinegar if a more tart flavor is desired.

3 – Pour the sauce over the salmon.  Then place pecans on top.

4 – Microwave on high for 3 minutes and 20 seconds.

5 – Serve the salmon and sauce hot.

–recipe by C. Mabry, chef.

A Comfort Dish: Egyptian Kashari Topped with Crispy Fried Onion Rings and Layered with Jasmine Rice – Lentils – Angel Hair Pasta – Chickpeas – Tomato Sauce Seasoned with Chopped Onion – Minced Garlic – Coriander – Cayenne – White Wine Vinegar

This is delicious!  Kashari is a good make-ahead dish. Start by assembling 3 baking dishes and a mixing bowl.  There is enough for 6 people, but it freezes well. . .

For 6:

–crispy fried onion rings (1 can)

–Jasmine rice (one-half cup rice; 1 cup water; no salt)

–lentils (1 can, drained)

–angel hair pasta (1 handful half-size pasta)

–chickpeas (one-half can, drained)

–tomato sauce (1 15-ounce can)

–chopped onion (one-quarter cup)

–minced garlic (1 tablespoon)

–coriander (1 teaspoon)

–cayenne (optional; one-quarter teaspoon)

–white wine vinegar (1 tablespoon)

1 – Microwave the rice, covered, in water for 4 minutes on high; then microwave for 8 minutes on 50 percent power.  When finished, keep covered to preserve warmth.

2 – Place the angel hair pasta in water to cover; add salt to taste.  Microwave, uncovered, on high for 5 minutes; then microwave on 50 percent power for 4 minutes.  When finished, keep covered to preserve warmth.

3 – Use a small mixing bowl to make the seasoned tomato sauce.  Pour in the can of sauce, then add onion, garlic, coriander, cayenne (if using), and white wine vinegar.  Stir well.

4 – Assemble in a large baking dish.  First place rice; then drained lentils, then drained angel hair pasta.  Spoon one-half the tomato sauce on top.  Then add chickpeas.  Season to taste with extra virgin olive oil.  Sprinkle one-half the onion rings on top last.

5 – Microwave on high for 7 and one-half minutes. 

6 – Serve the kashari hot, passing seasoned tomato sauce and crispy onion rings at the table for additional taste.

–recipe adapted from The Mediterranean Dish, a blog.

MEDITERRANEAN COD FILLET TOPPED WITH CHOPPED ROMA TOMATO – MINCED GARLIC – BASIL – SHREDDED PARMESAN – KALAMATA OLIVES – SAUCED IN WHITE WINE – LEMON – PARMESAN & BASIL INFUSED OLIVE OIL

This recipe is in the style of Edward Giobbi, American artist and chef with Italian roots, frequently featured on this blog. . .

–Pacific cod fillet (size of 2 decks of cards, one-half pound)

–chopped Roma tomato (1)

–minced garlic (1 tablespoon)

–basil (1 teaspoon)

–shredded Parmesan cheese (one-eighth cup)

–kalamata olives (6 to 8)

–white wine (one-quarter cup)

–lemon juice (3 squirts)

–Parmesan & basil infused olive oil to taste

–salt and pepper

1 – Place the cod in a covered baking dish. Drench in lemon juice. Pour in the white wine. Season with salt, pepper, basil, and minced garlic. Place the chopped Roma tomato on top. Then sprinkle Parmesan cheese and kalamata olives. Finish with a generous amount of Parmesan & basil infused olive oil.

2 – Microwave on high for 7 and one-half minutes, less if fillet is thin.

3 – Serve the Mediterranean cod hot, atop pasta, rice, or quinoa, if desired.

–recipe by C. Mabry, chef.