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Creamy Cod and Potato Gratin

Creamy Cod and Potato Gratin I got a Food Wish for a classic creamed cod recently (which, by the way, was one of my childhood favorites), but instead of doing the traditional version, I decided I'd try to make it a little bit fancier and refined and present basically all the same ingredients, but in an individual-sized, beautifully browned and bubbling, gratin form. Not to spoil the ending, but I was very happy with how this came out! By John Mitzewich Prep Time: 20 mins Cook Time: 55 mins Additional Time: 5 mins Total Time: 1 hr 20 mins Servings: 2 Yield: 2 servings Ingredients 2 medium russet potatoes, peeled and quartered 2 (6 to 8 ounce) cod fillets 2 pinches cayenne pepper, divided, or to taste salt to taste 7 tablespoons unsalted butter, divided 2 tablespoons finely chopped shallot 1 cup heavy cream 2 teaspoons lemon zest 1 tablespoon fresh lemon juice 1 tablespoon chopped fresh tarragon 2 teaspoons freshly grated Parmigiano-Reggiano, or to taste Directions Place potatoes in a large pot of well-salted water and bring to a boil over high heat. Reduce heat and simmer gently until tender, about 20 minutes. While potatoes simmer, trim, bone, and cut the cod fillets across into 2-inch pieces. Drain potatoes well and return to the pot. Add a pinch of cayenne, salt, and 4 tablespoons butter. Mash until smooth. Preheat the oven to 450 degrees F (230 degrees C). Grease 2 individual-sized casserole or baking dishes with 1 tablespoon butter. Place both dishes on a baking sheet. Transfer about 2/3 cup of the mashed potatoes into each of the prepared dishes. Smooth out evenly and make a shallow depression with a spoon down the middle. Set aside. Heat remaining 2 tablespoons butter in a deep 10-inch skillet over medium-high heat. Cook the shallots in the hot butter with a pinch of salt until they just start to turn golden, 3 to 4 minutes. Add cream, lemon zest, and a pinch of cayenne, and bring to a simmer. Add cod and wait for the sauce to come back to a simmer. Cook for 1 minute, while basting with the sauce; turn and cook for 1 minute more. Pour in lemon juice and turn off the heat; stir for about 30 seconds. Divide the pieces of cod over the potato. Add enough sauce to just cover the fish and return the pan to the stove. Bring sauce to a boil over medium-high heat and cook until the sauce reduces and thickens, 1 to 2 minutes. Turn off the heat and stir in tarragon. Spoon the thickened sauce over the cod. Add a light dusting of Parmigiano-Reggiano cheese. Bake in the center of the preheated oven until cod is cooked through and the sauce is browned and bubbling, 10 to 15 minutes. Let rest for 5 minutes before serving. Recipe Tips You can use dill instead of tarragon if desired. You can add as much of the mashed potatoes as you want to the casserole dishes, just remember to leave room for the fish and sauce. This recipe will make extra mashed potatoes. One large russet potato will be enough for two portions. The recipe can be tripled and baked in a 9x13-inch casserole dish. Chef's Notes: Nutrition Facts Calories 1090 Creamy Cod and Potato Gratin

This Creamy Cod and Potato Gratin is a refined twist on the classic creamed cod, combining tender cod fillets with rich mashed potatoes and a velvety cream sauce. Perfectly baked …

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One Pan Orecchiette Pasta

This One Pan Orecchiette Pasta is a simple, budget-friendly recipe perfect for students, busy professionals, or anyone looking for a quick and satisfying meal. With only a handful of ingredients and minimal cleanup, this dish packs flavor with spicy Italian sausage, fresh arugula, and a sprinkle of Parmigiano-Reggiano. Ready in just 40 minutes, it's a one-pan wonder you'll want to add to your weekly meal rotation! Ingredients for One Pan Orecchiette Pasta 2 tablespoons olive oil ½ onion, diced Salt, to taste 8 ounces spicy Italian sausages, casings removed 3 ½ cups low-sodium chicken broth, divided 1 ¼ cups orecchiette pasta (or more, to taste) ½ cup roughly chopped arugula (or more, to taste) ¼ cup finely grated Parmigiano-Reggiano cheese (or more, to taste) Instructions: How to Make One Pan Orecchiette Pasta Step 1: Sauté the Onion and Sausage In a large, deep skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced onion along with a pinch of salt and sauté until the onion softens and becomes translucent, about 5 minutes. Add the spicy Italian sausage and cook, stirring occasionally, until browned and cooked through (about 5 to 7 minutes). Step 2: Add Chicken Broth and Orecchiette Pour 1½ cups of chicken broth into the sausage mixture. Use a wooden spoon to scrape up any browned bits from the bottom of the skillet, bringing extra flavor to the dish. Bring the broth to a boil. Stir in the orecchiette pasta, ensuring it is fully coated in the broth. As the pasta absorbs the broth, continue adding the remaining chicken broth in increments, stirring regularly. Cook for about 15 minutes, or until the pasta is tender and most of the broth is absorbed. Step 3: Stir in Arugula and Serve Once the pasta is fully cooked, stir in ½ cup of chopped arugula, allowing it to wilt in the hot pasta mixture. Ladle the orecchiette into bowls and generously sprinkle each serving with finely grated Parmigiano-Reggiano. Serve hot and enjoy! Why You’ll Love This One Pan Orecchiette Pasta Quick and easy: Perfect for busy weeknights or students looking for a fast, hearty meal. Minimal cleanup: This entire dish is made in just one pan, making it convenient and mess-free. Delicious and flavorful: The combination of spicy sausage, fresh arugula, and savory cheese creates a satisfying dish that tastes like you spent hours in the kitchen! Tips for Success Customize your greens: If you’re not a fan of arugula, you can substitute with spinach, kale, or your favorite leafy green. Add more broth as needed: If the pasta looks too dry, feel free to add a bit more broth to achieve your desired consistency. Make it vegetarian: For a vegetarian version, substitute the sausage with a plant-based option or add more vegetables like mushrooms or bell peppers. Nutrition Information (per serving) Calories: 662 Total Fat: 39g Saturated Fat: 12g Cholesterol: 60mg Sodium: 1360mg Carbohydrates: 46g Dietary Fiber: 3g Protein: 31g This simple and delicious One Pan Orecchiette Pasta recipe is sure to become a favorite in your kitchen! It's quick, budget-friendly, and packed with flavor, making it perfect for weeknight dinners. Enjoy!

This One Pan Orecchiette Pasta is a simple, budget-friendly recipe perfect for students, busy professionals, or anyone looking for a quick and satisfying meal. With only a handful of ingredients …

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Small Batch Almond Joy Cookies

Small Batch Almond Joy Cookies

These Small Batch Almond Joy Cookies combine all the flavors of the classic candy bar—sweet coconut, crunchy almonds, and rich chocolate—in a small batch perfect for a quick treat. Whether …

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