Television Feasts

I am a home cook who backyard gardens and has a serious closet addiction to the Food Network. I envision visiting the world in my own kitchen.

From Julia to Giada, I am a bi-product of the quirky world of anything food television. At age 10 I wanted to lunch with Julia; at 12 I thought sitting at Graham Kerr's table would be bliss; in college I was a diligent voyeur student of Jeff Smith's; and as a newlywed I envisioned myself being Martha. Then the sky opened up and violin music played in the background when I discovered an entire family of food shows on the blossoming food network. Twenty years later I am still a home chef with a backyard garden, yet in my head I am a trained chef who has eaten her way around the world, tasted all things exotic, competed in many challenges, judged the best of the best, and have a circle of friends which includes Emeril, Bobby, Rachael and more. I like to learn and challenge myself simply for the pleasure of all things food. I am a student of the University of Food Network and my textbooks, exams and extra-curricular activities all stem from channel 39.


Friday, April 18, 2014

Roasted Cod with Burst Grape Tomatoes

 Being that it is Good Friday I wanted to make something simple.  We celebrate the Easter Holiday on Holy Saturday; therefore, tonight is the evening of preparation. I had many dishes to create for tomorrow.  This is a holiday we celebrate my husband's heritage.
 I did a quick roast cod, so I could get right into the prep for tomorrow.  There are so many ways to embellish this basic cooking technique.  Add sauteed garlic and onion, or use a bit of lemon or lime juice, perhaps serve over pasta.  Knowing the cooking process allows you to be creative anytime you need a quick, healthy meal.

Roasted Cod with Burst Grape Tomatoes

A 4-6 oz. portion of cod per person.
A handful of Grape Tomatoes per person
Olive oil
Kosher Salt & Pepper

Pat the cod pieces dry with a paper towel.
Drizzle with a small amount of olive oil and season with salt and pepper.

Heat an oven proof skillet on medium high heat.
Add the fish fillets.
Sear for a few minutes until they begin to loosen from the bottom of the pan.
Toss the tomatoes in a bit of oil and season with salt and pepper.
Put into the hot skillet.  Allow to sear for a minute until they begin to pop.

Place pan in a 350 degree oven for 6-10 minutes depending on how thick your fillets are.

Simple! Tasty! and Guilt Free!
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