The squash and onion are roasted in the oven at medium high heat until tender. As the pancetta was finely diced, it was added the last 15 minutes of roasting to caramelize. While the vegetables and pancetta are roasting, I prepared my cavatappi pasta and reserved a cup of the pasta water. When the pasta was done, the vegetables, ½ cup of Parmesan cheese and ½ of pasta water are added drained pasta, which created the sauce. The pasta was delicious, light, yet filling; overall a great weeknight meal.
Every Wednesday morning, I check my Whole Foods app to see the weekly specials. Ending tomorrow is a special on Sustainable Wild-Caught
Fresh Atlantic Cod Fillets on sale for $10.99/lb. As Lent began last Wednesday, I wanted to serve fish on Friday night. I found a wonderful recipe on www.epicurious.com for Broiled Cod with Fennel and Orange. The combination of ingredients and flavors may seem a bit unusual, but believe me the taste is scrumptious!
For the recipe you’ll need mayonnaise (yes, mayonnaise) red pepper flakes, fresh garlic cloves, orange zest, salt, skinless cod fillets, 1 fennel bulb, 1 bunch broccolini, an orange (preferably blood orange, which is in season now), cannellini beans, olive oil, rosemary leaves and sliced almonds. I was able to purchase all the items for this dish at Whole Foods, which made for easy shopping too!
This sheet pan meal starts by blending mayonnaise, red pepper flakes, minced garlic, orange zest and salt in a bowl. The mixture is spread over the fish. The fish is surrounded by the balance of the ingredients and is broiled under high for 5 minutes. A sprinkle of sliced almonds on top and a then quickly toasted for another minute under the broiler. To make sure all the vegetables were thoroughly heated, I turned off the broiler and turned the oven to 375° gave the dish another 5-10 minutes.
This preparation was pleasantly surprising with a light, bright citrus flavor. You can’t detect the mayonnaise on the fish, which was moist and perfectly cooked. The vegetables were a good match for the fish. The dish was tasty and filling.
Butternut Squash Pasta with Bacon and Parmesan
New York Times Cooking
By Yossy Arefi
Yield: 4 to 6 servings
Time: 50 minutes
2 pounds butternut squash, peeled and cut into 3/4-inch pieces (about 4 cups)
3 tablespoons olive oil
Pinch of red-pepper flakes
Kosher salt and black pepper
1 medium red onion, cut into 1-inch dice
5 slices thick-cut bacon (about 5 ounces)
12 ounces short, twisty pasta, like campanelle or cavatappi
¾ cup finely grated Parmesan (about 1 1/2 ounces)
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh parsley
Broiled Cod with Fennel and Orange
EPICURIOUS JANUARY 2017
Active Time: 30 minutes
Total Time: 30 minutes
1/4 cup mayonnaise
1/4 teaspoon crushed red pepper flakes (optional)
2 garlic cloves, finely grated, divided
2 teaspoons finely grated orange zest, divided
1 teaspoon kosher salt, divided
4 (6-ounce) skinless cod fillets
1 fennel bulb, very thinly sliced (about 12 ounces)
1 bunch broccolini, trimmed, halved (about 8 ounces)
1 small orange, preferably blood, thinly sliced
1 (15.5-ounce) can white beans, drained, rinsed
2 tablespoons olive oil
1 tablespoon rosemary leaves
1/4 cup sliced almonds, chopped (about 1 ounce)
Heat broiler to high. Mix mayonnaise, red pepper flakes, 1 tsp. garlic, 1 tsp. orange zest, and 1/2 tsp. salt in a small bowl.
Arrange cod fillets on a rimmed baking sheet. Spread mayonnaise mixture over each fillet.
Toss fennel, broccolini, orange, beans, oil, rosemary, and remaining garlic, 1 tsp. orange zest, and 1/2 tsp. salt in a large bowl. Arrange around fish on baking sheet, placing orange slices on top of beans and vegetables.
Place baking sheet under broiler and broil until fish is golden-brown on top, about 5 minutes. Remove from oven, top each fillet with almonds, then continue to broil until almonds are toasted and crisp and fish is completely cooked through, about 1 minute more.
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A former teacher, shop-a-holic, empty-nester redefining quick, family approved dinners.