baked cod with potatoes, kale 5/24/10

  • “Ligurian fish and potatoes” [using a beautiful cod fillet, from Riverhead’s P.E. & D.D. Seafood, purchased at the Union Square Greenmarket, and a recipe from Mark Bittman I found in 2004:   lay the cod on a bed of coarse salt and completely cover it with more salt, setting it aside;  then slice potatoes to a thickness of less than 1/4 inch (I used Keuka, from Maxwell’s Farm in the Greenmarket) and toss them in a baking pan with a generous amount of oil;   cook for 20-30 minutes or so in a 400 degree oven until tender, then thoroughly rinse and dry the cod, place it in the pan on top of the potatoes, drizzle with a little oil and sprinkle with ground pepper, and return the pan to the oven; the fish should be done in 8 to 12 minutes, depending on thickness, and then garnish all with chopped parsley (I used lovage from Maxwell’s Farm)];  accompanied with kale, also from Maxwell’s, sauteed in oil with garlic
  • wine: Spanish Rueda, Shaya 2008 Verdejo old vines from 67 Wine
  • strawberry compote using Tahitian Vanilla Ciao Bello gelato, and a sauce of berries macerated a bit with with Toschi Orzata Orgeat syrup mixed with turbinado sugar