Monday 25
June
As we're
stranded in the middle of the country, our seafood options are generally based
on what Trader Joe's can supply.
This time, it was Pieces of Cod (that pass understanding), defrosted,
dredged in seasoned beaten egg, rolled in seasoned panko, and shallow fried in
oil. Nicely crunchy, though finer
breadcrumbs would have stuck to the fish better.
Our side
dish was fictional: our friend Karen sent us a historical novel called Signora Da Vinci (and now we know why Lorenzo de'
Medici was called Il Magnifico) which included a recipe for grape-olive compote. Unfortunately the amounts were vague,
but in a casserole, we combined about a cup of seedless red grapes, about
2/3 cup of pitted Kalamata olives, 2 Tbsp. each of olive oil and balsamic
vinegar, and a Tbsp. of fresh thyme leaves. It baked for an hour at 350ยบ, getting stirred about every 20
minutes.
The
grapes gave off a fair amount of moisture and made it very juicy, so you could
halve the oil and vinegar amounts.
But it was sweet, salty, and made a good side dish for the crunchy fish
(Lorenzo's very active cod pieces).
It could also be served as bruschetta scattered with crumbled goat
cheese, as you like.
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