Cod Cooked en Papilotte

by Buck on July 29, 2011

At the market a few days ago the fish counter featured fresh cod fillets. It took us about 30 seconds to decide that the cod would be dinner that evening. I think that cod cooked in parchment is a perfect way to maintain moisture and incorporate whatever sauce is your preference in using with the cod. Here is a simple recipe that we used which was quick,colorful and most importantly, an excellent meal.


4 fillets of cod (each 6 oz)
Salt and pepper
1 carrot- julienne thinly
1 red bell pepper thinly sliced
½ small cabbage head shredded
4 green onions diagonally sliced
1 cup fresh basil
½ cup cilantro


4 tablespoons extra virgin olive oil
4 tablespoons teriyaki sauce
2 tablespoons chopped garlic(Gilroy preferred)-
2 tablespoons grated fresh ginger


Preheat oven to 450’
Place each cod fillet in the center of a 12” sq of parchment paper
Season cod with salt and pepper
Place carrots, bell pepper, cabbage, onions, basil on top of cod fillets
In small bowl mix olive oil, teriyaki sauce, garlic and ginger
Drizzle equally over each cod fillet
Seal the parchment and place the packets in a shallow baking pan
Bake for 18 minutes

Peel back the parchment and garnish with cilantro
Steamed or fried rice makes an excellent accompaniment

Note: en Papillote simply means –in parchment


Reading several blogs recently I came across a discussion string of which tools to use for various food preparation tasks. The most used tools in our kitchen were not mentioned

For mincing and chopping the food processor almost never comes out of its place in the cabinet. The preferred tool to rough chop and dice onions or peppers, finely mince Italian parsley or to julienne a carrot, the tool that we use is an 8 inch chef’s knife.
The curved blade rocks across the parsley and minces in a flash. The 3 or 4 inches near the handle do the mincing and a two handing motion keeps the blade moving safely. The full blade is used for the dicing and chopping.

For a typical recipe the chef’s knife does the job quicker than hauling out a food processor and cleaning it after use. Our fine Cusinart processor really seldom is used except when we are hosting a big event

When we do use a processor it is inevitably our small 4 cup model that does the job

A blender is used for blending liquids and really doesn’t do a great job when used for short cuts with mincing or making bread crumbs

Buy a decent knife as the first tool in the kitchen and spend a little time developing knife skills. You don’t need to have the speed of Bobby Flay but a decent level of skill will add to the enjoyment of meal preparation


Palisade Peach Pie

by Buck on July 13, 2011

July is getting close to peach time in Colorado and many peach growing areas across the country. The Palisade peaches in Colorado rival those from other areas for taste and color. Most folks think of Georgia and New Jersey as the peach states. The Colorado peaches are so good that they don’t get out of the West.

Peach pie made with Colorado peaches is simply great. This recipe will produce an excellent pie even if Georgia or Jersey peaches are used. 🙂

Peach Pie


7 cups peeled and sliced peaches
2/3 cup plus 1 tablespoon sugar
¼ cup tapioca
3 tablespoons flour
1 tablespoon lemon juice
Pastry dough for 2 crust 9” pie


:Preheat oven to 375’
Roll out ½ pastry dough and place in 9” pie pan
Mix peaches, tapioca, flour, lemon juice and 2/3 cup sugar in a large bowl
Pour into the pastry lined pie pan
Roll out the remaining dough and place over filling
Seal and trim the edges
Cut 6 slits in the top
Sprinkle with 1 tablespoon sugar
Cover with foil and bake for 25 minutes
Remove foil and bake for additional 35 minutes until golden brown
Place on a rack to cool before serving

A small dip of Breyer’s vanilla ice cream is a useful addition to a slice of peach pie


Jam Thumbprints-Cookies That Kids Love

by Buck on June 30, 2011

These easily made cookies are loved by our grandchildren as much as their parents enjoyed them when they were kids. Quick to make and gone in a flash are the two prominent characteristics of these treats.


1 cup softened unsalted butter
¼ cup granulated sugar
2 teaspoons vanilla extract
1 teaspoon almond extract
2 ¼ cups all purpose flour
½ cup finely chopped almonds
½ cup of a thick preserve or jam—your choice


With mixer, in a bowl, cream butter and sugar till fluffy (2 minutes)
Beat in vanilla and almond extracts
With a wooden spoon stir in the flour gradually till incorporated
With a disher scoop dough and roll into balls
Place dough balls on a baking sheet lined with parchment (2 “ apart)
Make a well in the center of each with your thumb
Fill well with ½ teaspoon of the jam or preserves
Bake in 300’ oven till light brown ( about 20 minutes )
Cool on baking sheet for 10 minutes
Transfer to a wire rack to cool completely

Important: Use a thick preserve or jam –not jelly
Jelly will spread over the cookie when bakng. The jam or preserve will have more fruit and will stay in the thumbprint well