By Michele
There are occasions that I decide to invite friends over for dinner on short notice. This blog reflects such an occasion. Recently, I purchased a couple of pounds of fresh cod and thought “make it now” to enjoy its fresh flavor. That said, an invitation was extended to friends, and a simple menu was quickly put together.
For appetizers I made a crostini with a smear of fresh ricotta cheese, topped with a small amount of marinated artichoke and topped with baby arugula. Everyone liked the contrast of a creamy cheese and a spicy green. The second appetizer was a small pastry cup (found in the freezer section of your local supermarket) filled with hummus and topped with toasted pine nuts. Lastly, marinated mozzarella balls rounded out the three creamy and/or spicy appetizers.
Prosecco was poured and apps were enjoyed.
For the cod entrée accompaniment, I made spinach with sliced mushrooms and cannellini beans. The mushrooms were first cooked in a tablespoon of butter, followed by the spinach. When the spinach wilted, I added the beans, salt and pepper and a little juice from a half of lemon rounded out the flavors.
The cod was cooked in parchment paper. This is an easy way to make fish. Use a 12x12” piece of parchment for each portion. Place thinly sliced lemon in the center of the paper, then place the cod (a 4 oz piece) on top of slices, then add several capers, sliced kalamata olives and fresh dill. A tablespoon of butter was placed on top. I folded the parchment on the long sides and twisted the ends to secure a tight fit. Bake for 10-15 minutes at 400 degrees, until fish is cooked through. Timing depends on thickness of your piece of fish. 10 minutes for 1/2-inch fillet; 15 minutes for 1-inch fillet.
Guests enjoyed unwrapping the pouch which gave off a nice aroma, while the cod was flaky and delicious!
As an intermezzo I served raspberry sorbetto to cleanse the palate before dessert.
Ah, dessert! I made a quick and easy chilled no-bake pistachio pie. Recipe below.
Ingredients
1 9-inch graham cracker pie crust
½ cup pistachios, coarsely chopped
2 boxes instant pistachio pudding mix, 3.4 oz. each
1 ½ cups cold half and half
2 cups of whipped heavy cream
Preparation
In a large mixing bowl add the pudding mixes and dairy products and beat on low speed for 2 minutes.
Fold the mixture into the pie crust and add chopped nuts on top. Chill at least 4 hours.
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