My Favorite Baked Cod Fillets Portugaise Recipe

I N G R E D I E N TS:

24 Cod fillets, 5-oz portions
1⁄3 cup 75 mL Lemon juice
8 fl oz Melted butter or oil
to taste Salt
to taste White pepper

* 11⁄2 qt Portuguaise Sauce

For each of the following sauces, add the listed ingredients to 1 qt tomato sauce, as indicated.

Portugaise (Portuguese)

Sauté 4 oz onions, cut brunoise, in 1 fl oz (30 mL) oil.

Add 1 lb (500 g) tomato concassé and 1 tsp crushed garlic.

Simmer until reduced by about one-third.

Add 1 qt tomato sauce, adjust seasonings, and add 2–4 tbsp chopped parsley.

PROCEDURE:

1. Place cod fillets on a well-oiled baking sheet or baking pan, flesh side
up (that is, skin side down).
2. Brush the fish lightly with lemon juice. Then brush generously with the
butter or oil and season lightly with salt and pepper.
3. Place the pan in a preheated 350°F oven until done, about
10–15 minutes.
4. Halfway through the cooking time, check the fish and, if the tops appear
to be drying out, brush with more butter or oil.
5. Serve each portion with 2 fl oz sauce. Nap the sauce across the
center of the portion. Do not cover the entire fillet.

VA R I AT I O N S:

Many other fish may be baked according to the basic recipe, such as Haddock (fillets or steaks) Pike (fillets) Halibut (steaks or fillets) Salmon (fillets or steaks)
Snapper (fillets) Perch (fillets) Bluefish (fillets) Swordfish (steaks) Bass (fillets) Flounder (fillets) Mackerel (fillets) Whitefish (fillets).

Other appropriate sauces may be used, such as Melted butter Tomato and tomato-based sauces such as Creole (not for salmon or for very delicate fish like flounder) Beurre noisette Mustard (for strong-flavored fish only, such as mackerel or bluefish) Maître d’hôtel butter Curry (not for salmon or other fat fish).

I hope you enjoy the recipe and we will post more next month.

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Making Hummus

Making my Hummus – Chickpea Dip by David Rozek

I N G R E D I E N TS

1 lb Cooked or canned chickpeas, must be drained
8 oz Tahini (sesame paste)
1⁄4 oz Garlic, crushed
4 fl oz Lemon juice
1 fl oz Olive oil
Salt to taste
pinch of Cayenne

Procedure

1. Purée the chickpeas with the olive oil, garlic, lemon juice and tahini.
2. Season with salt and cayenne to taste
3. Chill for at least 30 minutes.

Drizzle olive oil over each serving bowl with hummus and other garnish. Simple and good. Enjoy!

Variation

Add cilantro, parsley to taste. Add lime juice instead of lemon juice.

 

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Cooking Classes with Chef Mike Ponzio

Learn Cooking Tips from a Celebrity Chef at Rosebud Culinary Classes!

 Join in the rich Italian tradition of bringing the ones you love together around the table to celebrate with fine food and wine.

Allow Rosebud’s Culinary team to demonstrate several ways to entertain with the class and style only Rosebud restaurants can bring.

Our talented chefs, like cookbook author Michael Ponzio, will prepare and serve numerous Italian favorites in true Rosebud style — portions are generous, participation is a must!

Guests will receive a copy of all recipes, as well as servings of the dishes paired with complimentary glasses of wine!

Attend a Rosebud Culinary Class with friends and enjoy an evening of helpful tips, delicious cuisine and, of course, fun! Classes are held one Monday a month from 7pm-9:30pm.

Dates are as follows:

April 16th: Learn tips on these extraordinarily delicious dishes: Spring Vegetable Salad, Mushroom Risotto, Lamb Chop Oreganato, and Biscotti di San Martino.

The Rosebud

1500 West Taylor
Chicago, IL 60607
773-325-9700
Map it

http://www.RosebudRestaurants.com

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Spaghetti Bolognese by Bobbi’s Kozy Kitchen

Spaghetti Bolognese

 By Bobbi’s Kozy Kitchen

I love pasta almost as much as I love Mexican food. Any shape or size, give me a sauce and some Parmesan cheese and I will have at it! Unfortunately not all of my family shares in my love. However, since I do the cooking I am able to pop it on the menu as much as I want. One of the perks I enjoy about being in charge of the kitchen. Plus I can just say “Hey I am a food blogger. I have to give the people what they want”. That seems to quiet them down.

I  had been wanting to try a bolognese sauce for quite some time. I was just worried because everyone I talked to made it seem like it was such a hard sauce to  make. Once I tried it I asked myself what in the heck took me so long! Yes, it takes a while to make but trust me, it is well worth the work. The sauce is so creamy and rich. It is just a huge hug for your tummy!

This was one pasta that everyone enjoyed. Don’t pass up the ricotta cheese on top either. It was icing on the cake! I will keep this on on the list of recipes to do again. I know you will love it too!

Spaghetti Bolognese

• 2 ounces dried porcini mushrooms, wiped of grit
• 1/4 pound pancetta or slab bacon, finely chopped
• 1 onion, finely chopped
• 2 celery stalks, finely chopped
• 2 carrots, finely chopped
• 5 garlic cloves, minced
• 2 tablespoons extra-virgin olive oil, plus more for drizzling
• 2 bay leaves
• 2 sprigs rosemary
• 1 1/2 pound ground pork
• 1 1/2 pound ground beef
• 2 cups milk
• 1 (28-ounce) can crushed tomatoes
• 2 cups dry red wine
• Kosher salt and freshly ground black pepper
• 1 pound spaghetti (I used tagiatelle pasta though)
• Freshly grated Parmesan, for serving
• 1 handful fresh basil leaves
• Fresh ricotta cheese

Reconstitute the mushrooms in boiling water for 20 minutes until tender, drain and coarsely chop.

Puree the mushrooms, pancetta, onion, celery stalks, carrots, garlic, together in a blender.

In a heavy-bottomed pot add olive oil, bay leaves, herbs and cook gently until fragrant, then add vegetable puree and continue to cook for a further 5 to 10 minutes.

Raise the heat a bit and add the ground pork and beef; brown until the meat is no longer pink, breaking up the clumps with a wooden spoon. Add the milk and simmer until the liquid is evaporated, about 10 minutes. Carefully pour in the tomatoes, and wine and season with salt and pepper. Bring the sauce to a boil, then lower the heat and cover. Slowly simmer for 1 1/2 to 2 hours, stirring now and then, until the sauce is very thick. Taste again for salt and pepper.

When you are ready to serve, bring a large pot of salted water to a boil, add the pasta and cook for 8 to 10 minutes or until tender yet firm. Drain the pasta well and toss with the Bolognese sauce.

Serve with a good scoop of fresh ricotta cheese and garnish with some shredded basil, grated Parmigiano and a drizzle of olive oil.

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