Spectacular Winter Dishes
once in a while we come across some incredible meals that deserve
a little extra mention. This month we have two outstanding meals
that will impress even the worlds biggest food critic. Given
that these meals are extraordinary, they do take a little time
to prepare, so if you are feeling "gourmet" this month, roll up
your sleeves and get ready!
Cod Topped with Cod Cakes and Rich & Creamy Chowder
first meal is Seared Cod Topped with Cod Cakes and Rich
& Creamy Chowder. This is a very rich dish and should
only be served in small portions. Pair this with a Caesar
Salad and gf French Bread for a wonderful winter meal.
This meal serves 4.
begin, start by buying about 1-1/2 lbs. of cod fillet.
Be sure to remove all the bones before proceeding.
Trim the cod so that you have (4) 2x3 inch pieces
of cod (choose the center cuts for your pieces so
they are all an even thickness). Cover the cod pieces
your rich and creamy clam chowder by following the
directions in this months Rich
& Creamy Clam Chowder.
Keep warm over low heat.
make the cod cakes with the remaining 3/4 lb. of
cod. For a complete description on how to make cod
cakes see this months recipe for Cod
Drain the cod cakes on paper towels and keep warm
in a 200 °F oven.
a large, non-stick skillet over medium-high heat.
Add 1 tablespoon canola oil and 1 tablespoon unsalted
butter. Season the reserved cod pieces with salt
and white pepper. When the skillet is hot, add the
cod pieces. Sear the cod on both sides, about 5-6
minutes total, or until the cod flakes easily with
assemble, place a small pool of the Rich & Creamy
Chowder in the center of a plate. Place the seared
cod on top of the chowder. Top with a cod cake and
spoon 1/4 cup of the chowder over the top. Garnish
with thyme sprigs. Repeat this presentation with
the remaining servings.
Rib Steak with Portobellos and Pommes Anna
is a delicious, heart-warming dish that is perfect for
the cold evenings of winter. Pour a glass of good red
wine and enjoy! This recipe will serve 4.
Rib Steak with Portobellos
from this months Recipe File. While the steak
is cooking, prepare the Pommes Anna.
make the potatoes, take 10 pitted prunes and cover
them in a saucepan with 1 cup of gf chicken stock.
Bring to a boil. Reduce the heat and simmer for
about 20 minutes or until most of the liquid has
evaporated and the prunes are soft, plump and juicy.
Transfer the prunes to a cutting board and finely
chop. Transfer the prunes to a medium bowl and add
1 small minced shallot, 1 small minced garlic and
1 teaspoon finely minced fresh rosemary. Adjust
seasonings to taste with salt. Set aside. Preheat
the oven to 400 °F. Peel 2 pounds of Yukon
Gold potatoes. Using a mandoline, slice the potatoes
thinly. Place the potato slices in a bowl of cold
water for 1 minute. Remove the potatoes and drain
on paper towels. Place 2 tablespoons of clarified
butter in an ovenproof, skillet. Place 1 layer of
potato slices on the bottom of the pan, overlapping
them slightly. Season with salt and freshly ground
black pepper. Lay another layer of potatoes on top
of the first. Season with salt and freshly ground
black pepper. Spread 1/2 of the prune mixture over
the potatoes, leaving about 1/2 inch border. Place
two more layers of potatoes on top the prunes, seasoning
with salt and freshly ground black pepper between
layers. Spread the remaining prunes over the top.
Finish by layering 2 final layers of potatoes over
the top. Pour 1/4 cup of clarified butter over the
top of the potatoes and place the skillet over medium-low
heat. Once the butter begins to bubble, cook for
4-5 minutes, shaking the pan occasionally to release
it from the bottom of the pan. Transfer the pan
to the oven and bake for 30 minutes, or until the
potatoes are well-browned and crisp. Invert the
potato cake onto a board or serving platter. Cut
serve, slice the meat against the grain into 1/4
inch slices. Lay 3 slices of meat on a dinner plate,
overlapping slightly. Place a wedge of Pommes Anna
along the side of the meat. Top the meat slices
with the Portobellos and spoon the sauce over
the top. Garnish with a rosemary sprig.
hope you enjoy these fabulous winter dishes as much as we did!