Cod with Tomatoes, Shallot & Olives

This is my favorite way to make cod. The sweetness of the tomatoes and the salty depth of the olives makes this fish dish extra special and it's on the table in no time. This dish is really simple, so fresh ingredients make a difference in flavor. If you have an olive bar in your supermarket, grab a handful for this dish, it just makes this so much better and grab a few extra so you have something to munch on while you cook. ;) Combine this with a quick brown rice and quinoa pilaf or orzo to complete the meal. You want a side dish that will help you along with enjoying all of the tasty pan juices. Worst case scenario: just get a hunk of bread and really enjoy! Serve with lemon wedges on the side, if you like. Enjoy!

• 1 pound cod, cut into chunks
• 2 tablespoons olive oil
• 1/3 cup sliced thinly shallot
• 4 Campari tomatoes, halved and sliced
• about 10 oil cured olives, pitted and roughly chopped
• handful of pale celery leaves, chopped
• sea salt (obsessed with pink Himalayan salt right now.)

In a large heavy bottomed pan, combine the olive oil and the shallots and a light sprinkling of salt. Saute on low heat until the shallots are transparent, about 10 minutes, stirring occasionally. Add in the tomatoes and saute for another 5 minutes until the tomatoes soften and release some of their juices, stirring occasionally. Toss in the olives midway and give it a good stir. Next, nestle in the cod pieces into the shallot, tomato and olive mixture, placing the thicker pieces in the hottest part of the pan. Cover and saute for about 3 minutes then turn over and saute another 3 minutes, until the fish pieces flake. Top with the celery leaves and cover, let sit for a minute or so and serve. Serves 4.

Roasted Beef Bone Marrow Platter

Halloween skeletons sway from the trees, as October winds pick up and bring leaves with its whisper. Skeleton arms creepingly emerge from front yards alongside grave stones, as flickering lights complete the eerie scene. Halloween touches upon the darkside, as we embrace it and make peace with it. When I was little, my mom would make chicken soup and sometimes add marrow bones to enrich the flavor. And when the soup was done and I saw some empty marrow bones in my mom's bowl, my mom had to show me that the marrow had fallen out and were swimming in the bottom of the soup pot. (It didn't dissolve into the soup, like I had thought, lol and I was relieved!) After much reassurance, lol, I ate my soup and it was so good! It took me a long time to appreciate marrow bones, as my husband reintroduced me to them. In the cooler, rainy summer days, he made a broth with the bones and spread the soft buttery marrow on toast and I was a little hooked! Later tossing them on the grill, and now with the cooler weather upon us, tossing them in the oven. This is an appetizer that is indulgent and all you need to be satisfied is a little bit on toast. It's delicious with the salty olive tapanade. If you want more of a pungent flavor add a thin slice of blue cheese on top. And if you want pure indulgence, make a little well in your marrow and pour in a little cream...My favorite is the marrow spread on toast and topped with an arugula leaf, just delicious! And so, as we make peace with the darkside of the season, embracing the ghosts, ghouls and the supernatural, I've made peace with what I thought was from the darkside that was lurking in the chicken soup of my childhood...those marrow bones.

• 1 & 1/2 pounds beef marrow bones
• 1 ciabatta roll, sliced thin
• 1/2 cup black Cerignola olives
• 1/4 cup oil cured olives
• 1/4 cup tightly packed baby arugula leaves plus more for garnish
• juice of 1/2 lemon
• 1 smashed garlic clove
• sprinkle of garlic powder
• ground black pepper
• sea salt, if needed
• 1 teaspoon pear infused balsamic vinegar
• olive oil cooking spray
• slice of blue cheese *optional
• heavy cream *optional

Rub the garlic on both sides of the bread slices and lightly spritz with cooking spray, place on a cookie sheet. Place in a 425 degree pre-heated oven and bake for 5 minutes. Take your cookie sheet out, flip the slices over, spritzing the other side. Bake for 3-5 minutes, until as brown as you like. Lower the oven temperature to 375 degrees. Wash your bones well and place them in a heavy bottomed pan or glass pie dish and place in the oven for 35 minutes, roasting them uncovered. While your bones roast, make your olive and arugula tapanade. Remove the pits from the olives. Roughly chop the oil cured olives and finely mince the Cerignola olives. If you can't find the Cerignola olives, use any mild flavored black olive. In a bowl, combine half of the minced Cerignola olives with the oil cured and blend with a hand immersion blender or regular blender to make a paste. Combine that with the remaining Cerignola olives. Finely mince the arugula and add to the olives along with the lemon juice, vinegar, garlic powder and ground black pepper. Season with sea salt, if needed. Once your bone marrow is done, (they should be brown and bubbly) make your platter. Arrange the marrow bones, olive tapanade, toast, cream, blue cheese and arugula leaves so everyone can help themselves. Serve nice and hot. Serves 4.



Cedar Planked Salmon with Artichokes, Olives, Sun Dried Tomatoes & Roasted Red Peppers

Time is flying by and it's hard to believe that Labor Day is this Monday, it's the last unofficial weekend of summer. I know there will still be hot days (I hope) left and I have yet to go down the shore! I love it after the season, when the boardwalk is almost empty and the feeling of fall is in the air. Labor Day is always a little bittersweet but this meal will help the transition. ;) Enjoy this meal by candlelight, while relaxing outdoors as a late summer breeze passes by, as you savor the last bits of summertime. This is enough for 2 to 3 people to share. Have a great weekend and Labor Day! :)

• 1 pound salmon, skin left on, in one piece
• 1 tablespoon unsalted butter
• 1 olive oil plus more for drizzling
• 1/2 cup marinated artichoke halves, *rinsed if needed
• about 6 sun dried tomato halves, ripped into pieces
• 1 heaping tablespoon pitted oil cured olives
• 2 large garlic cloves, crushed and roughly minced
• 2 tablespoons roughly chopped fire roasted red pepper plus about about 1 pepper, cut into halves, about 3-4 pieces
• a few leaves rosemary leaves, minced
• fresh ground pepper
• sea salt
• (1) 11x7 cedar plank, (one that will fit the salmon, usually they have them by the seafood dept)

To start, soak your cedar plank for over an hour. In the meantime, melt the butter and olive oil on low heat and add the garlic. Saute until the garlic is soft, add in the artichokes, olives, sun dried tomatoes, 2 tablespoons of the red pepper and a few rosemary leaves minced, season with sea salt and ground black pepper. Saute for about 5 minutes until heated through and set aside, keeping them warm.  Heat up your grill to about 550 degrees, place your plank on the grill for about 3 minutes, pull it off and flip the plank. Drizzle a little olive oil on the grilled side and place your red pepper halves on it. On top of the red pepper place your salmon, skin side down and drizzle with a little olive oil and sprinkle with sea salt. Place on the grill and grill for about 8 minutes. Keep an eye on it, as mine began to burn, so definitely keep a spray bottle nearby!    Please wear gloves to protect your hands and handle with a sturdy pair of tongs. The cooking time really depends on the thickness of the fish, so test with a fork to check for doneness. After the 8 minutes, top with half of the veggies and grill for another 7 minutes or so, keeping an eye on it. Once it's done, add the rest of the veggies on top.

I served the salmon with corn grits but buttered garlicky orzo or polenta would be great with this also. To make the corn grits you need:

• 1/2 cup stone ground white corn grits
• 1 cup chicken stock, *water works fine
• 1/2 cup water
• 1 tablespoon unsalted butter  
• sea salt 
• fresh ground pepper
• 3 tablespoons heavy cream
• minced fresh rosemary leaves

Bring the chicken stock, water, butter and sea salt to a boil on high heat. Slowly add in the grits and lower the heat stirring often, for about 8 minutes. The recommended cooking time is 15-20 minutes but found they cooked quickly, so test them. Once they are to your liking, add in the heavy cream, ground pepper and a few minced leaves of rosemary. Garnish with fresh rosemary leaves. Enjoy!

 

Pantry Potato Salad

I usually have some goodies stocked in the cupboard like olives, anchovies, marinated artichoke hearts, lots of beans, pasta, salty capers and olive oil. It's great to have it on hand because in a pinch you can throw together a quick bean salad or a nice, salty anchovy pasta dish. This rustic potato salad is nice to serve with buttery grilled fish and crusty bread to soak up all of the olive oil dressing and any juices from the fish.

• 2 cups of cooked fingerling potatoes, about 10, assorted sizes.
• 1 6 oz. jar marinated artichoke hearts
• 1 cup halved black olives
• 1 2 oz. can anchovies rolled with capers, roughly chopped, feel for any bones and remove
• 2 tablespoons Vidalia onion, finely chopped
• handful of parsley, roughly chopped
• 1/3 cup olive oil
• 2 tablespoons apple cider vinegar
• fresh ground pepper

Cut your potatoes at a diagonal, about an inch wide and add them to a bowl. Feel free to use any kind of potatoes you have on hand. Add your drained artichoke hearts, a little of the liquid, olives, anchovies, onion and parsley. Mix your olive oil, apple cider vinegar and ground black pepper. Mix your salad with the dressing and let it sit at room temperature for a while so the flavors intermingle together. Enjoy!