I've been in the mood to cook more colorful, spring-like things--I guess due to the warmer weather this week. I would also like to lose the layer of blubber I acquired over the winter, which I justify because to survive an Edmonton winter with no car, I think you need an extra layer of warmth.
Wrapping cod in prosciutto actually makes it really interesting and tasty. It makes it crispier, more salty, and porky--elements most of us really appreciate in food.
It was a bit difficult to wrap the prosciutto around the huge slabs of cod I bought, so I had to piece it together, which worked out fine. Next time I would probably cut larger pieces of cod into more uniform, long rectangles so it would be easier to wrap the prosciutto.
I got the recipe--which is really more like an idea--from Ellie Krieger via the Food Network Website; you can find the recipe here. I'm sure this would work with other meats as well but I think it's particularly well-suited to fish because it cooks quickly and so does the prosciutto. I imagine if you wrapped it around a large chicken breast and tried to fry it, the prosciutto would burn far before the meat inside was cooked.
The roasted vegetable salad also comes from Ellie Krieger via the Food Network website. Actually, her vegetables are grilled but since I don't own a grill I just roasted them. I used eggplant, zucchini, tomatoes, and red pepper as the recipe suggests but left out the onion for Georg. When it came to the dressing, I decided that instead of mixing the oregano, oil, and feta cheese separately I'd just buy some feta cubes marinated in olive oil and Greek herbs. I simply added my fresh herbs (I used basil rather than mint) and red wine vinegar to the marinated cheese and the dressing was done.
Both items were delicious for Georg and I and even though I ate tons of fish and vegetables I don't really feel stuffed at all, which is a nice feeling for a change.
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