Showing posts with label vermouth. Show all posts
Showing posts with label vermouth. Show all posts

Friday, March 18, 2016

Fennel Orange Cod en Papillote #FishFridayFoodies

A filet of cod atop sliced fennel and covered in slices of blood orange is cooked in a parchment parcel - en papillote - which makes the most delicate of broths, the perfect accompaniment to the tender fish. 

Here’s the thing about cod, like all white fish, it doesn’t have the oil of its darker brethren so there is a real danger of overcooking it and drying it out. Cooking any kind of fish or seafood en papillote, or wrapped in a foil or parchment pouch minimizes that risk, by essentially steaming the fish and keeping the juices locked in. This month our Fish Friday Foodie event is hosted by Karen of Karen’s Kitchen Stories and she’s got us all cooking en papillote. As you will see by the wonderful recipes at the bottom of this post, the variations are myriad, but they are all delicious.

Ingredients per person
1 piece cod – about 7 oz or 200g
Black pepper
2-3 slices fennel bulb plus a few fronds
Minced red chili pepper
2 slices orange – I used a variety of blood orange
2 teaspoons butter, plus more to grease parchment paper
1 tablespoon extra dry vermouth

Note: One fennel bulb and one orange, both sliced thinly, and one small red chili pepper are sufficient for three cod en papillote.

Preheat your oven to 400°F or 200°C. Fold your parchment paper in half and cut it into the shape of a heart. Butter it on both sides of the fold on the inside.

Lay the fennel slices on one side of the fold, leaving a gap between the fold and the fennel.

Note: I have mine too close to the fold in these photos and had to scoot the whole thing over about half an inch or one centimeter to the right to close the parchment heart.

Lay the cod filet on top of the fennel and season liberally with salt and freshly ground black pepper. Sprinkle on a few bits of minced red chili pepper.

Top with two slices of orange. Add one teaspoon of butter to the top of each orange and then a sprinkle of fennel fronds.

Fold the heart over to close. Starting at the top of the heart, fold and crimp the parchment to seal it around the edges.

When you get to the very bottom, pour in the vermouth and twist the point of the heart. Tuck it under.

Place parchment packet on a baking pan and bake in your preheated oven for 15 minutes.

Remove from the oven and let rest for a few minutes before opening.

Choose a plate with a rim or shallow bowl to serve because you don’t want to lose any of the lovely fragrant broth that is created by cooking the cod in parchment.

Garnish with a few more fennel fronds.


Check out all the other lovely seafood dishes cooked en papillote.


Sunday, August 16, 2015

Mother’s Ruin (Gin) Punch

Originally created by master bartender Philip Ward, Mother’s Ruin Punch is a refreshingly light tasting punch made from gin, grapefruit and lemon juice, vermouth and sparkling wine. My version serves one.

Lately, I’ve been rediscovering the deliciousness of grapefruit juice in cocktails. My libation of choice when I was in Texas this summer was Deep Eddy’s Ruby Red Vodka with a capful of Campari, topped up with club soda. While in the south of France visiting friends in July, their “house” cocktail was a concoction of grapefruit cordial with sparkling rosé wine, served over ice. And now, Mother’s Ruin Punch. It’s supposed to be mixed up in greater quantities and served, as the name implies, as punch from a punch bowl but is easily adapted to serve one. For the original recipe, check out this link on Food and Wine.

This week the Sunday Supper theme is Back to School and everyone is bringing you recipes for great lunch box fare or quick dishes that are perfect for a busy school night. I couldn’t resist going in another direction to bring you a delightful cocktail that is as celebratory as it is refreshingly delicious. For many parents, it’s been a long hot summer, full of keeping children busy and barbecues and campouts and sleepovers and late night snacks and summer book assignments and ball games and lazy mornings. But you made it through! Tuck the children into bed and treat yourself to a special cocktail.

Do you have any special rituals for the first day of school? My baby graduated from university in May so this is the first year since 1995 that I won’t be sending anyone off to school. It’s bittersweet, friends, bittersweet.

Ingredients for one cocktail
Several cubes ice
1 tablespoon simple syrup (I used simple syrup made from demerara sugar.)
1 1/2 oz or 45ml gin
1 1/2 oz or 45ml fresh grapefruit juice, plus thinly sliced grapefruit, for garnish
3/4 oz or 22.5ml fresh lemon juice
3/4 oz or 22.5ml sweet vermouth
About 1/2 cup or 120ml chilled sparkling wine or Champagne

Cut a couple of thin slices off of your grapefruit for garnish and then juice the rest of the fruit.

Tuck one of the grapefruit slices in a tall glass then add in several cubes of ice.

Pour in the simple syrup, grapefruit juice, lemon juice, vermouth and gin. Give it a good stir, adding another cube or two of ice and a second grapefruit slice.

Top up with sparkling wine.


Many thanks to our hosts this week, DB from Crazy Foodie Stunts and Caroline from Caroline’s Cooking. We hope you find lots of recipes that make Back to School more enjoyable and fun!

Getting Started On School Days
Ideas for the Lunchbox
After School Snacks and Beverages
School Night Suppers
Sweets to End the Day