Roasted Cod with
Lemon-Parsley Crumbs
1 cup panko breadcrumbs
3 T melted unsalted butter
3 T finely chopped flat-leaf parsley
2 tsp finely grated lemon zest
Kosher salt & freshly ground pepper
6 1" thick cod fillets (~ 6 oz. each)
Position a rack in center of oven and heat to 425 F.
In a medium bowl, combine the panko, butter, parsley, and lemon zest.
Add a pinch of salt and a grind of pepper and stir to evenly distribute the ingredients.
Line a heavy-duty rimmed baking sheet with parchment paper. Arrange the cod fillets on the
baking sheet and season all over with salt and pepper.
Divide the panko topping among the fillets, pressing lightly so it adheres. Roast until the
breadcrumbs are browned and the fish is opaque (just cooked through), with a trace of translucence
in the center (cut into a piece to check) 10-12 minutes, depending on thickness of fillets.
Serve immediately.
Homemade Applesauce (Makes 4 Cups)
3
pounds apples, 1/2-inch slices
1
cinnamon stick
2 to 4
tablespoons sugar
3/4
cup water
2
teaspoons fresh lemon juice
Use it by itself or as an ingredient in other recipes.
Prep time: 20 minutes; Total time: 45 minutes
Applesauce Cake
3 cups all-purpose flour (spooned and leveled)
2 teaspoons baking soda
1
teaspoon salt
1 1/2
teaspoons ground cinnamon
1 1/4
teaspoons ground cardamom
1
cup (2 sticks) unsalted butter, room temperature
2
cups packed light-brown sugar
1/4
cup honey
2
large eggs
2
cups chunky applesauce
Nonstick cooking spray
1. Preheat oven to 350°. In a large bowl, whisk together flour, baking soda, salt, cinnamon, and cardamom. Set aside.
2. In another bowl, with an electric mixer, beat butter, brown sugar, and honey until light and fluffy. Add eggs, one at a time, beating until combined. With mixer on low speed, gradually add flour mixture; beat just until combined. Beat in applesauce.
3. Generously coat a nonstick 9-inch tube pan with cooking spray. Spoon batter into pan; smooth top. Bake until a toothpick inserted in the middle comes out clean (but slightly wet), 50 to 60 minutes.
4. Cool on a wire rack 10 minutes. Turn out of pan onto a cutting board or baking sheet; invert cake onto rack, top side up. Cool completely. Dust with confectioners’ sugar before serving, if desired.
Serves 10
Prep time: 25 minutes; Total time: 2 hours 30 minutes
If you decide to use store-bought applesauce, choose one with a chunky texture.
Portuguese Kale Soup (Serves 6-8)
1lb. fresh kale
1 lb. Yukon or Red Potatoes
1 lb. smoked sausage (links)
1 cup chopped onions
1 cup chopped carrots
2 tsp. chopped garlic
2 Tb. olive oil
2 Tb. butter
2 quarts chicken broth
3 lb. chopped tomatoes (one big can works)
Strip the leaves from washed kale, and cut diagonally into wide slices. Wash, peel, and chop potatoes, and keep in cold water. Prick sausage; blanch in boiling water (or water/beer) for 10 minutes to release fat. Drain;
Cut into ½ inch slices; set aside. In a large saucepan, sauté onions, carrots, and garlic in oil and butter, cooking until softened, about 5 minutes. Add potatoes and broth, and simmer partially covered for 15-20 minutes or until the potatoes are cooked. Mash the potatoes against the side of the pot. Stir in tomatoes and kidney beans, and simmer for 10-15 minutes. Add the kale and sausage, cook 5-10 minutes longer, and season to taste.
