Friday Foodie

I’m going to start off with a plea. Any of you that I own some Chili spices for that play it forward game to please email me your addresses at Mreilly1959@gmail.com. And those that need to send stuff my way, I now have an address to send it to so remind me again to send it to you. It has been a pretty busy couple of weeks. Excuses, excuses.

As you all know I am totally without kitchen gadgets, boys to cook for, or cook books to peruse. Okay, so I bought one yesterday. Yeah, I know I can’t make anything. Alright already, I know I have a cookbook addiction. Get off my back already. Just wait until JR finds out. Thank god he never reads my blog. Uh, Ben & Val don’t you be telling dad I’m buying more cookbooks or your ass is mine!

Anyhoo, my lovely friend Terry did do some cooking over the weekend. She had a big party at her house and one of the many things she served was this recipe. She said there was nothing left but a few bones. Poor Nicki (the dog) didn’t even get a nibble. How said is that.

This Epicurious.com recipe:
Haddock in Charmoula Sauce

You can view the complete recipe online at: http://www.epicurious.com/recipes/food/views/104887

Haddock in Charmoula Sauce
For fish and vegetables
1pound medium red boiling potatoes
2 tablespoons olive oil
2 green or yellow bell peppers, cut into 1/4-inch-wide strips
2 medium tomatoes, cut crosswise into 1/4-inch-thick slices
3 lb haddock or cod fillets, skinned and cut into 6 pieces
2 tablespoons fresh lemon juice

For charmoula sauce
1/2 cup coarsely chopped fresh cilantro
1/2 cup coarsely chopped fresh flat-leaf parsley
5 garlic cloves, coarsely chopped
1/3 cup fresh lemon juice
2 teaspoons sweet paprika
2 teaspoons salt
1 1/2 teaspoons ground cumin
1/4 teaspoon cayenne
1/2 cup olive oil

Prepare fish and vegetables:
Preheat oven to 425�F.

Prick each potato once with a fork, then rub potatoes with 1/2 tablespoon oil. Roast on a baking sheet in middle of oven until just tender, about 25 minutes. Cool to room temperature and cut crosswise into 1/4-inch-thick slices. Leave oven on.

Heat remaining 1 1/2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then saut� bell peppers, stirring, until just tender, 6 to 8 minutes.

Spread potato slices evenly in an oiled 13- by 9- by 2-inch glass baking dish and season with salt and pepper. Top with peppers, then tomatoes and fish, seasoning each layer with salt and pepper. Sprinkle fish with lemon juice.

Make charmoula sauce:
Pur�e all sauce ingredients except oil in a food processor or blender. With motor running, add oil in a slow stream.

Bake fish and vegetables:
Pour sauce evenly over fish and bake in middle of oven until fish is just cooked through, 25 to 30 minutes.

Gourmet
April 2001
2001-03-13 14:47:43.0

Give it a try. And cross your fingers that JR never finds out I’m buying more cookbooks because I’ll be getting an earful. Linda from Crone and Bear it this does not include those that you are saving for me. Those are just between you and I. Shhhhh…….

Love,

M