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Cooking, Recipe and Food Blog

Cod and Grapes

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I love cooking with wine and fruits. Here is a delicious recipe using cod fillets, but feel free to use any type of fish you want. You can experiment with the herbs as well.

Serve this wonderful dish with the same wine you used for a perfect match. You can eat it with rice or as a light entrée. It makes a good Valentine’s Day recipe. I am sure your friends and loved ones will like it.

Ingredients:

2 (6-ounce) cod fillets, rinsed, patted dry

1 cup white wine

1 tablespoon Herbs de Provence

1/4 cup whipped cream

1/4 pound seedless red or green grapes, halved

Salt and pepper to taste

Preheat oven to 350F

Place the cod fillets on a greased baking dish and season them with salt and pepper.

In a saucepan over medium heat, combine the white wine and the herbs. Let it boil, then lower the heat and simmer for 1-2 minutes. Pour it over the fish and cover them with a greased foil. Bake for at least 5 minutes or until the fish is tender and flaky, depending on the thickness. Put them on a plate lined with paper towels to drain. Reserve pan juices.

Transfer pan juices to a saucepan under medium low heat, add the cream and grapes and bring it to a boil. Let it simmer 5 minutes or until the sauce thickens.

Pour sauce over cod fillets and serve.

Photo Courtesy Of: K. Kendall

Shrimp and Vegetable Curry

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Curry is a spiced stew cooked with coconut milk. This spice originated from India, but this wonderful recipe is a mix of all cultures. The vegetables contribute their different tastes, while the curry’s strong flavor compliments the shrimp’s sweetness.

You can eat this dish with rice or with naan bread. Garnish or plate it well and it can serve as main course for a home cooked Valentines meal.

Serves 4

Ingredients:

2 tablespoons peanut oil

1 small onion, chopped

5 – 6 cloves diced garlic

1/2 cup bamboo shoots (optional)

1 cup butternut squash, cubed

4 garlic cloves, chopped

1 medium zucchini, sliced

15 pieces green beans, trimmed and cut into half

4 cups light coconut milk

1 cup vegetable broth

3 -4 lemon grass stalks

2 tablespoons fish sauce

3/4 teaspoon turmeric

1/2 teaspoon ground coriander

1/2 teaspoon green or red chili paste

1 lb medium sized shrimp, peeled and deveined

1 tablespoon freshly grated ginger

2/3 cup chopped fresh basil leaves

In a Dutch oven or deep saucepan over medium flame, heat the peanut oil. Sauté the garlic, onions and ginger for about 2-3 minutes or until the onions are translucent.  Add the curry paste, basil leaves, lemon grass and squash. Stir-fry for another 5 minutes until the squash is lightly browned. Pour in the broth and 2 cups of coconut milk. Bring to a boil. Let it simmer until the squash is soft, around 15 minutes. Add zucchini and green beans. Cover for another 5 minutes until the liquid is reduced to half. Mix in the shrimp, bamboo shoots and add the coconut milk. Season it with turmeric, coriander, chili paste and fish sauce. Simmer for another 10 minutes or until the shrimp is pink and the sauce thickens.

Serve warm over rice.

Photo Courtesy Of: kuchingboy