Well then it is time for something new and easy to replace that tradition fried cod. We really enjoy cooking something simple when the days grow shorter and the weather cooler. This is a great time to get fresh East coast cod from your fishmonger. Give this dish a whirl and serve it with some wonderful roasted squash like acorn or butternut to really enjoy the flavors of fall. As with any of our recipes the fish can be changes, try to use a large flake fish that will oven roast and stay succulent.
Jim & Linda
Oven Roasted Cod serves 4
4 6 oz. Cod filets, skinless (if using Black Cod, leave skin on)
2 T Olive Oil
2 T Thyme, fresh, chopped
4 T Butter
2 T Parsley, Chopped
½ Lemon , juiced
To taste Salt & Pepper
1. Place a cast iron skillet in a 450° oven and heat for at least 30 minutes.
2. Lightly coat the filets on both sides with olive oil, then season with salt and pepper and chopped fresh thyme.
3. Place the seasoned and oiled filets in the pan, arranging them so they do not touch.
4. Roast filets for about 9 minutes.
5. During the last minute of cooking, place a tablespoon of ice cold butter on each filet and allow to melt.
6. Remove the pan from the oven and remove the filets from the pan.
7. Place the pan over medium high heat and add the chopped parsley, then add lemon juice to deglaze the pan.
8. Spoon a little of the pan jus over each filet
© Doak & Krantz 2009, all rights reserved
Showing posts with label seasonal. Show all posts
Showing posts with label seasonal. Show all posts
Thursday, November 5, 2009
Friday, December 26, 2008
Christmas Dinner 2008 - one for the books
Well I hope everyone had a wonderful Christmas meal with family and friends, we sure did. It was a holidaypalooza, we had Linda's traditional Holiday fare - pirogi, polish sausage, horseradish, oysters on the half-shell, and shrimp all very tasty (I love these traditions) and then combined it with some more fare - Roasted prime rib, broccoli with cheese sauce, au jus. It was a feast that everyone enjoyed as we celebrated the joys of being together and giving thanks for a wonderful holiday. After dinner some yummy baked goods that Linda has being making for a number of years hit the table - Chocolate scotcharoos, her almond toffee, bear paw cookies and the classic chocolate chip all added a sweet finish to the evening. Lets just say we had enough for 15 people but only five of us to tackle the feasting table.
As we wind down 2008 I want to thank some off the folks that make our life special as it relates to food and drink.
As we wind down 2008 I want to thank some off the folks that make our life special as it relates to food and drink.
- Jim Goggin who's $10 wine exchange has been great fun all year - we sent some good one s and he returned the favor. If you can't find something for $10 or less you are just not tasting enough wine.
- The gang at Seafood Center - we could not live without our fish mongers - Bob, Bob and Tom you guys always have the freshest fish in town. Thank you for your wonderful service.
- Nate and Gabe at Sardine - thank you for always making us feel special every time we come in for either a drink or meal.
- Micheal and Patrick at Lombardino's - you always deliver an outstanding and thoughtful dinning experience - innovative too!
- Joesf and his gang at Monroe St Bistro - you guys rock and your attention to personal service with great food and drink is simply the best.
We so appreciate everyone that touches our lives when it comes to service, food and beverages. The common denominator is the love and passion that is shared around something as simple as a meal or drink. Thank you so much!
Friday, November 21, 2008
Friday night dinner at Lombardino's 11/21
We love having dinner at Lombardino's the chef/ owner Patrick is by far one of the most consistent and innovative chefs in Madison. He really creates a wonderful menu and specials sheet using local and seasonal ingredients that really tempt the taste buds.
As with most trips to Lombardino's we like to sit at the bar - the service is always excellent with personal attention from Micheal Banos the GM of the restaurant. This evening we had to sit at one of the high top tables at the end of the bar. - A great spot to watch people and enjoy the energy of the dining room near by. As usual we ordered off the specials sheet - not that the main menu items are not great - we just love the items that are featured - this evening we shared three of the antipasti items - the Beet Salad, the Duo of Scallops, Sausage & Peppers - all three really fun and delicious. While dining we each had a glass of the Zenato Ripassa - one of our favorites - rich fruit, with a little raisin and dried currants and Amarone at half the price.
The beet salad was a classic with roasted beets, greens, Gorgonzola, nuts and lightly dressed greens. It was great way to start the evening it really was nice since we had happy hour downtown at Broccah but that is another story. The nice thing about splitting items at Lombardino's is that they split them in the kitchen when the dish allows, we love this extra little special attention. Next up the duo of scallops which combined a chilled slice of salmon and scallop mousse over baby arugula on one end of the plate with a hot offering of a seared scallop with truffle and brown butter crumbs pasta. The cold half of the duo the mousse was not very pleasing a slight miss in our opinion. The salmon in the mousse was to over powering for the scallop and made the entire item taste really fishy. On the other end of the plate the hot half of the duo really delivered a nice punch. The scallop was perfectly cooked the black truffle with the brown butter crumb was just rich and luxurious on the palate. We quickly noshed on the scallop and sopped up every last crumb with their wonderful bread. The flavors of the earthy truffle with the scallop's freshness of the sea taste all tied together with the light caramel notes of the brown butter make this dish a must repeat, yum!
We rounded out the meal with the final course, a classic sausage and peppers. Patrick puts a nice spin on this favorite by first using a wonderful piece of Frabonis coiled Italian sausage. The sausage it self had been grilled which added a nice smoky note to the dish, He then combined peppers and onions that are almost caramelized, but he used poblano peppers instead of just bell peppers. The poblano provided a wonderful glow of heat to the dish that separated it from being ordinary.
We enjoyed the rest of our wine and then headed back to the eastside since we could not find any music we were interested in this evening. We always look forward to the great food from Patrick and the awesome service from Micheal and his team. Thanks for making our Friday night a tasty one!
As with most trips to Lombardino's we like to sit at the bar - the service is always excellent with personal attention from Micheal Banos the GM of the restaurant. This evening we had to sit at one of the high top tables at the end of the bar. - A great spot to watch people and enjoy the energy of the dining room near by. As usual we ordered off the specials sheet - not that the main menu items are not great - we just love the items that are featured - this evening we shared three of the antipasti items - the Beet Salad, the Duo of Scallops, Sausage & Peppers - all three really fun and delicious. While dining we each had a glass of the Zenato Ripassa - one of our favorites - rich fruit, with a little raisin and dried currants and Amarone at half the price.
The beet salad was a classic with roasted beets, greens, Gorgonzola, nuts and lightly dressed greens. It was great way to start the evening it really was nice since we had happy hour downtown at Broccah but that is another story. The nice thing about splitting items at Lombardino's is that they split them in the kitchen when the dish allows, we love this extra little special attention. Next up the duo of scallops which combined a chilled slice of salmon and scallop mousse over baby arugula on one end of the plate with a hot offering of a seared scallop with truffle and brown butter crumbs pasta. The cold half of the duo the mousse was not very pleasing a slight miss in our opinion. The salmon in the mousse was to over powering for the scallop and made the entire item taste really fishy. On the other end of the plate the hot half of the duo really delivered a nice punch. The scallop was perfectly cooked the black truffle with the brown butter crumb was just rich and luxurious on the palate. We quickly noshed on the scallop and sopped up every last crumb with their wonderful bread. The flavors of the earthy truffle with the scallop's freshness of the sea taste all tied together with the light caramel notes of the brown butter make this dish a must repeat, yum!
We rounded out the meal with the final course, a classic sausage and peppers. Patrick puts a nice spin on this favorite by first using a wonderful piece of Frabonis coiled Italian sausage. The sausage it self had been grilled which added a nice smoky note to the dish, He then combined peppers and onions that are almost caramelized, but he used poblano peppers instead of just bell peppers. The poblano provided a wonderful glow of heat to the dish that separated it from being ordinary.
We enjoyed the rest of our wine and then headed back to the eastside since we could not find any music we were interested in this evening. We always look forward to the great food from Patrick and the awesome service from Micheal and his team. Thanks for making our Friday night a tasty one!
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