As the seemingly endless succession of too-early winter evenings drags remorselessly on, I seek diversions where I can find them. On one recent chilly evening, that diversion came in the form of dinner.
As the seemingly endless succession of too-early winter evenings drags remorselessly on, I seek diversions where I can find them. On one recent chilly evening, that diversion came in the form of dinner. There was an elegance to the meal, but its simplicity and efficient preparation is certainly doable on a weeknight, especially since the fish and snap peas roast at the same temperature for the same time. My advice when getting started on this adventure: Start the barley simmering first, then tend to the other dishes.
Garlic-Roasted Cod
DAIRY
2 Tbsps. butter
1 Tbsp. chopped garlic
½ cup white wine
1½ lbs. cod fillet
salt and pepper
¼ cup chiffonaded fresh basil
Heat oven to 400˚.
Melt butter and pour into baking dish with garlic and wine.
Sprinkle fish with salt and pepper on both sides. Place in baking dish and turn over, coating both sides with wine mixture.
Sprinkle with basil, cover with foil and bake 20 minutes, or until fish flakes and is opaque throughout.
Serve immediately; sauce is wonderful over rice, barley, pasta or soaked up in bread.
Serves 4
Herbed Barley
PAREVE
1 cup barley
2½ cups vegetable broth
1 Tbsp. chopped fresh oregano (or fresh thyme, parsley, cilantro or the fresh herbs of your choice)
In medium saucepan, heat barley and broth to boil.
Lower heat, cover and simmer about 40 minutes, or until all liquid is absorbed.
When ready to serve, sprinkle with oregano (or your preferred herb).
Serves 4
Salt-and-Pepper-Roasted Snap Peas
PAREVE
1 lb. sugar snap peas, rinsed
2 Tbsps. olive oil
1 tsp. kosher salt
fresh ground pepper to taste (be generous)
Heat oven to 400˚.
Toss peas in baking dish with oil, salt and pepper.
Roast 15-20 minutes. These can be served hot, at room temperature, or cold the next day.
Serves 4
Butterscotch Pudding
DAIRY
2 Tbsps. plus 2 tsps. cornstarch
¾ cup dark brown sugar
2 cups milk
1 cup heavy cream
2 Tbsps. butter
1 tsp. vanilla
Fresh whipped cream for serving, if desired
In medium saucepan, mix cornstarch, brown sugar, milk and cream with a whisk. Heat on medium, stirring constantly with the whisk.
When pudding reaches a slow boil and thickens, cook 1 minute more, stirring constantly. (Total cooking time is 8-10 minutes.)
Remove from heat. Add butter and vanilla, whisking to incorporate. Serve warm or chilled.
Serves 2 gluttonously or 4 sensibly
