Wednesday, April 28, 2010

Baked Cod (Or Tilapia) Parmesan (Page 33)

*Cook Book correction page 33 - add 1/2 tsp. garlic powder to the mixture

1 1/3 lbs. cod fillets, about 1/2 inch thick. (I also use tilapia)
salt and pepper to fillet
1/3 c. Parmigiano Reggiano, grated
3 T. unsalted butter, melted
1-2 tsp. Italian parsley, minced
1/2 tsp. garlic powder
1/3 c. dry bread crumbs ( I like panko- Japanese bread crumbs)
few grinds of fresh black pepper

Preheat oven to 450 degrees. Combine butter, bread crumbs,pepper, cheese, garlic
powder,and parsley in a small bowl. Season both layers of the fish with salt and
pepper, then the mixture. Place fish in a single layer in a shallow greased baking dish.
Sprinkle crumb mixture on top and pat down. Bake about 10 minutes (until fish flakes
when touched with a fork). Bread crumbs should be golden.

Thursday, April 1, 2010

How Ham Came to Be Easter Food

Did you know how ham became associated with Easter? Apparently, since they didn’t have refrigeration back then and meat wasn’t a popular commodity during the Lenten season, all the meat that they had left over from the winter was cured in order to help preserve it. And right around the end of the Lenten season was when the meat was done curing, and so ham became a natural and popular choice for Easter celebrations.