BAKED PACIFIC COD WITH MUSHROOM WHOLE WHEAT DRESSING

This is a favorite recipe for mushroom dressing, and it can be used with other dishes as well as with this cod–though originally intended for cod. . . .

Dressing:

–extra virgin olive oil (1 tablespoon)

–2 slices of whole wheat bread (remove the crusts before breaking up into bite-sized pieces)

–2 tablespoons of sliced mushrooms (from a jar)

–salt and pepper to taste

–chicken bone broth (two-thirds cup, low sodium)

Cod:

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

–white wine (one-third cup)

–shredded carrots (1 handful)

–celery salt (1 teaspoon)

–bay leaf (dried)

–brandy (2 tablespoons)

1 – Place the ingredients for the dressing in a small, covered baking dish. Stir well. Set aside.

2 – Place the cod in a covered baking dish. Pour in the white wine. Add salt, pepper, celery salt, and bay leaf. Drop the shredded on top of the cod. Finish with the brandy, also on top of the cod, and extra virgin olive oil. Microwave on high for 6 minutes.

3 – Microwave the dressing for 5 minutes.

4 – Serve cod atop the dressing,, hot.

–recipe from French Microwave Cooking, here simplified.

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A Celebratory Dinner for Two: NEW ORLEANS FLOUNDER FILLETS TOPPED WITH MINCED SHRIMP – SLICED MUSHROOMS – WORCESTERSHIRE – CHOPPED PARSLEY AND PLACED IN A WHITE WINE – BRANDY – LEMON SAUCE SERVED ON QUINOA IN CHICKEN BONE BROTH

This is an ideal choice for a celebration or for company!  Double the recipe for another couple.  Do two dishes separately for ease of preparation. . .

–flounder fillets (2)

–minced shrimp (2 large shrimp, shelled and de-veined, chopped)

–sliced mushrooms (one-half small can, drained)

–Worcestershire sauce (2 tablespoons)

–chopped parsley (one-half handful, chopped)

–white wine (one-quarter cup)

–brandy (buy an inexpensive small bottle; 2 tablespoons)

–lemon juice (2 squirts)

–salt and pepper to taste

–extra virgin olive oil to taste

1 – Place the flounder fillets, separated, in a large, covered baking dish.  Pour in the white wine.  Drench in lemon juice.  Spoon Worcestershire sauce and brandy atop the flounder.  Season with salt and pepper.  Place mushrooms on top.  Sprinkle with chopped parsley and extra virgin olive oil.

2 – Microwave on high for 4 minutes.  Then drop the chopped shrimp atop the flounder, and microwave for 2 minutes and 20 seconds more.

3 – Serve the flounder hot, atop quinoa.  (Microwave one-half cup of quinoa and 1 cup of chicken bone broth for 6 minutes on high and then 9 minutes on 50 percent power.)

–adapted from a vintage To A King’s Taste, by the Colonial Dames of America in Louisiana, 1955.

BRANDIED SHRIMP OREGANO ON A BED OF ROMA TOMATOES – GREEN ONIONS – PARSLEY – CLAM JUICE AND QUINOA – BROWN RICE PASTA

The secret ingredient is brandy or bourbon, and the result is quite a good dinner experience. . .

For 2:

–shrimp (deveined and shelled, 8 to 10, depending on appetite)

–brandy or bourbon (4 tablespoons)

–Roma tomato (1, chopped)

–green onions (2 stalks, chopped)

–parsley (fresh; 1 handful; chopped)

–oregano (2 teaspoons; dried)

–clam juice (one-eighth cup)

–quinoa – brown rice pasta (1 cup dry)

–salt and pepper to taste

–extra virgin olive oil to taste

1 – Place the pasta in an Uncovered baking dish.  Fill with water an inch above the pasta.  Microwave for 5 minutes on high; then microwave for 5 minutes more on 50 percent power.  When finished, keep covered to preserve warmth.  Drain before serving.

2 – Layer green onion, Roma tomato, and parsley (in that order) in a large, covered baking dish.  Measure the brandy or bourbon into a tablespoon, and then drop about the vegetables.  Pour in the clam juice.  Season with oregano, salt, and pepper.  Add a few drops of extra virgin olive oil.  Microwave on high for 4 minutes.

3 – Place the shrimp, separated, atop the vegetables.  Season with salt, pepper, and extra virgin olive oil.  Microwave on high for 3 minutes.

4 – Serve the pasta as a base, placing the shrimp and veggies on top.  Serve hot.

–recipe inspired by Edward Giobbi’s Eat Right, Eat Well—the Italian Way.

A Celebratory Dinner for 2: COD FILLET TOPPED BY CHOPPED PECANS AND FRUIT OF BLUEBERRIES – STRAWBERRIES – PEAR SOAKED IN BRANDY WITH PARSLEY IN WHITE WINE SAUCE

A gourmet dinner, with brandy the secret ingredient. . .

For 2:

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

–chopped pecans (one-quarter cup)

–blueberries (one-third cup)

–strawberries (2, medium, sliced)

–pear (fresh, one-third cup, sliced, or canned, one-third cup, drained)

–brandy (one-quarter cup; purchase a small, inexpensive bottle for cooking)

–parsley (1 handful, chopped)

–white wine (one-third cup)

–salt and pepper to taste

–extra virgin olive oil to taste

1 – Place all fruit and the chopped parsley in the brandy for at least 10 minutes.

2 – Place the cod in a large, covered baking dish. Season with salt and pepper.

3 – Pour the fruit and parsley atop the cod, with the brandy. Pour in the white wine. Season with a few drops of extra virgin olive oil. Sprinkle pecans on top.

4 – Microwave on high for 7 minutes.

5 – Serve the cod and fruit sauce hot, atop rice if desired.

–recipe by C. Mabry

A Simple Dinner: PARSLEYED PACIFIC COD FILLET SPRINKLED WITH BRANDY AND SEASONED WITH ROSEMARY & MINCED GARLIC

Bourbon can be substituted for the brandy in this recipe. . .

For 2:

–Pacific cod fillet (medium)

–parsley (fresh; 1 handful, chopped)

–brandy (3 tablespoons; be generous if you like brandy)

–rosemary (dried, 1 tablespoon)

–minced garlic (1 tablespoon)

–salt and pepper to taste

–extra virgin olive oil to taste

1 – Place the cod in a covered baking dish. Spoon brandy on top. Season with salt, pepper, rosemary, and minced garlic. Sprinkle chopped parsley on top. Finish with a few drops of extra virgin olive oil.

2 – Microwave on high for 6 minutes and 20 seconds (more if a thick fillet).

3 – Serve the cod hot.

–recipe inspired by Edward Giobbi’s Eat Right, Eat Well–the Italian Way.

COD AMERICAINE SPRINKLED WITH HERBS DE PROVENCE & CAYENNE AND FLOATING IN A SAUCE OF MARINARA – BRANDY – WHITE WINE – ONIONS – GARLIC PLACED ATOP JASMINE RICE

Delectable, apparently how the French think Americans eat cod. . .

For 2:

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

–herbs de provence (1 tablespoon; consists of basil, parsley, thyme, marjoram, oregano)

–cayenne pepper (one-quarter teaspoon)

–marinara sauce (6 tablespoons; I used Bertolli with garlic, basil, and olive oil)

–brandy (2 tablespoons; buy a small, inexpensive bottle)

–white wine (one-quarter cup)

–onions (one-quarter cup, chopped)

–minced garlic (1 tablespoon, bottled)

–jasmine rice (1 cup rice with 1 and three-fourths cup water; microwave on high for 5 minutes; then on 50 percent power for 10 minutes)

–salt and pepper

–extra virgin olive oil

1 – Place the marinara sauce, brandy, white wine, onions, minced garlic, and olive oil to taste in a covered baking dish.  Stir well.  Then place the cod in the middle of the dish.  Sprinkle cod with salt, pepper, cayenne, and herbs de provence.  Finish with a few drops of olive oil.

2 – Microwave on high for 6 and one-half minutes.

3 – Serve the cod hot, with sauce, and atop the rice.

–cod adapted from The Best of French Cooking

A Celebratory Entree for Two: GARLIC – HERB BREADED CHICKEN TENDERS WITH BABY BELLA MUSHROOMS – THYME – MINCED GARLIC – BAY LEAVES IN MARSALA WINE – BRANDY SAUCE

–6 chicken tenders

–garlic – herb breadcrumbs (one-third cup)

–baby bella mushrooms (5 or 6, chopped in large pieces)

–thyme (dried, 1 teaspoon)

–minced garlic (1 tablespoon, bottled)

–bay leaves (3, dried)

–marsala wine (one-fourth cup, cooking wine is fine)

–brandy (4 tablespoons; buy a small, inexpensive bottle)

–salt and pepper

–olive oil

1 – Place the chicken tenders in a plastic bag.  Season with salt, pepper, and olive oil.  Pour in the breadcrumbs and shake well.

2- Place the breaded chicken in a covered baking dish.  Season with thyme and minced garlic.  Add marsala wine and brandy.  Place the bay leaves in the sauce.  Top with chopped mushrooms.  Finish with a couple of drops of olive oil.

3 – Microwave on high for 7 minutes.  When finished, check a center piece for doneness.  If not cooked, microwave for 1 minute more.

4 – Serve the chicken and sauce hot.

–chicken adapted from Edward Giobbi’s Italian Family Cooking.

A Simple Dinner: BAKED SALMON WITH SAUCE OF BRANDY – DIJON – MAYO & TOPPED WITH CHIVES

For 4:

–salmon (size of 4 decks of cards, 1 pound)

–brandy (buy an inexpensive, small bottle; 2 tablespoons)

–Dijon mustard (2 tablespoons, bottled)

–mayonnaise (4 tablespoons, bottled)

–chives (bottled, dried, 1 tablespoon)

–salt and pepper

1 – Place salmon in a covered baking dish.  Season with salt and pepper.

2- Place brandy, Dijon mustard, and mayonnaise in a small mixing bowl.  Stir well.  Then pour over the salmon.  Sprinkle chives on top.

3 – Microwave for 6 and one-half minutes on high.  Salmon is best if served medium rare.

4 – Serve the salmon hot.

–salmon inspired by C. Mabry, chef

CHICKEN WITH SAUCE OF DIJON – BRANDY – ROSEMARY – MINCED GARLIC TOPPED WITH SLICED LEMON

For 4:

–6 chicken tenderloins or breast strips

–Dijon mustard (3 tablespoons, bottled)

–brandy (buy a small, inexpensive bottle; 3 tablespoons)

–rosemary (bottled, 1 tablespoon, dried)

–minced garlic (bottled, 1 tablespoon)

–lemon (fresh, refrigerated, sliced with a very sharp knife)

–salt and pepper

–olive oil

1 – In a small mixing bowl, place the Dijon, and then add a little brandy at a time, stirring vigorously.  Add minced garlic to the sauce, and stir.

2 – Place the chicken in a covered baking dish.  Spread the sauce over the top.  Season with salt, pepper, rosemary, and olive oil.

3 – With a very sharp knife, slice a refrigerated lemon carefully.  Place atop the chicken.

4 – Microwave the chicken on high for 8 minutes.  When finished, check a center piece for doneness; if not cooked, replace in the microwave for 1 minute more.

5 – Serve the chicken and sauce hot.

–chicken adapted from Edward Giobbi’s Pleasures of the Good Earth.

CHICKEN WITH MUSHROOMS IN A BRANDY – SHERRY – CREAM SAUCE

–6 chicken tenderloins or breast strips

–mushrooms (5 or 6, sliced, baby bellas)

–brandy (buy a small, inexpensive bottle)

–sherry (cooking sherry is fine)

–creamer (almond or soy for lactose – free; or dairy)

–salt and pepper

–olive oil

1 – Slice 5 or 6 baby bella mushrooms, and place in a covered baking dish with a little brandy, sherry, and creamer.  Season with salt, pepper, and olive oil.  Microwave on high for 3 minutes.

2 – Place the chicken amid the sauce, spooning some on top.  Season the chicken with salt, pepper, and olive oil.  Microwave for 8 minutes on high.

3 – Serve the chicken and sauce hot, atop white or brown rice (recipe, see the search box on this blog).

–chicken inspired from a pheasant recipe out of Rene Verdon’s White House Chef Cookbook (from the Kennedy administration).