{"id":1377,"date":"2011-02-26T16:39:18","date_gmt":"2011-02-26T20:39:18","guid":{"rendered":"http:\/\/food.hoggardwagner.com\/?p=1377"},"modified":"2011-02-26T16:39:18","modified_gmt":"2011-02-26T20:39:18","slug":"cod-with-green-sauce-broccolli","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=1377","title":{"rendered":"cod with green sauce, broccoli"},"content":{"rendered":"

dinner, 2\/21\/11<\/strong><\/p>\n

\"\"<\/a><\/p>\n

I love broccoli – even “straight” – but I wanted something slightly more imaginative to go with a beautiful fresh cod fillet I had picked up at the Greenmarket. \u00a0I tend to prefer vegetables barely cooked, and I almost always avoid complex treatments, but when I looked inside my paper folder with the\u00a0“broccoli” tab, I was instantly seduced by the ingredients listed in a Kyle Phillips recipe<\/a> I had printed some time back.<\/p>\n

Halfway through the preparation however I was taken aback when I saw that the “brew” appeared, to my eyes, overcooked, and had come to resemble the limp contorno<\/em> found in authentic Italian cookery. \u00a0I shouldn’t have worried, and I should have remembered how good Italian vegetable preparation can be at its best: \u00a0The\u00a0Broccoletti con Pan Grattato e Acciunghe <\/em>was awesome, and I will certainly be doing it again.<\/p>\n