{"id":7507,"date":"2016-03-23T00:38:23","date_gmt":"2016-03-23T00:38:23","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=7507"},"modified":"2016-03-23T00:38:23","modified_gmt":"2016-03-23T00:38:23","slug":"cod-with-mushrooms-cress-with-wild-garlic-yellow-tomato","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=7507","title":{"rendered":"cod with mushrooms; cress with wild garlic; yellow tomato"},"content":{"rendered":"

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

‘Pan-Seared Cod with Mushrooms’: It’s a fascinating recipe, but I have to append a bold note to my copy: ‘do not try this again unless you really do have low-sodium<\/em> stock.’ I can’t say I wasn’t warned, since the instructions had made it very clear; it’s just that I haven’t yet been able to locate a [good] vegetable stock described as\u00a0low sodium.<\/p>\n

I’ve made 2\u00a0adjustments to the original recipe<\/a>: First, I used a quarter of the amount of mushrooms it suggests, as once before<\/a>;\u00a0and second, I used lovage rather than the parsley or chives indicated.\u00a0\u00a0I also could have gotten away with\u00a0maybe half the stock specified, since I included far\u00a0fewer mushrooms\u00a0than the site had instructed.<\/p>\n

Once served, at least initially, the cod\u00a0was more salty than either of us would prefer, but a squeeze of lemon and some\u00a0good fresh bread (‘rustic\u00a0classic’\u00a0from\u00a0Eataly, sliced)\u00a0allowed us to appreciate the food, and the wine, and in the end the salinity seemed to have disappeared.<\/p>\n

I’ll still say it’s a good recipe, and not just because it’s something of a novelty, but it probably has to be used with some caution.<\/p>\n