1. Preheat oven to 390ºF.
2. Hard boil the eggs, peel them,
and place the egg yolks in a bowl.
3. Mash them with a fork.
4. Add capers, parsley, and olive oil.
5. Stir well and season
with salt and pepper.
6. Place the fish on a rimmed baking
tray and drizzle with olive oil.
7. Sprinkle with salt and pepper.
8. Bake for about 12 to 15 minutes, or until the cod is flaky.
*Serve warm with the sauce, potatoes, and carrots.
Mussel Soup
It’s not fall without mussel soup. This one is so easy
and tasty.
Serves 4
2 lbs mussels, cleaned
2 tablespoons butter
4 shallots, finely chopped
2 cloves garlic, finely chopped
1 cup dry white wine
1 cup fish stock
11⁄
2 cup heavy cream
salt & pepper to taste
1. Discard any mussels that have opened.
2. Melt the butter
in a large pot and sauté shallots and garlic until soft.
3. Add
the mussels and wine, put on a lid, and let them steam for
about 6 minutes.
4. Remove the mussels, and discard the
ones that have not opened.
5. Add stock and cream.
6. Let
the soup simmer until it’s reduced by
1⁄
4.
7. Season with salt
and pepper.
8. Add the mussels and serve.
Apples & Cream
Whenever I eat this dish it almost bring tears to my eyes. I still
remember all the happy moments when we all ate this
dessert together.
Serves 4
2 tablespoons butter
4 golden delicious apples, peeled, cored, and diced
2 tablespoons honey
4 tablespoons water
2 tablespoons Calvados
1⁄
2 teaspoon cinnamon
1⁄
2 cup breadcrumbs
1 tablespoon sugar
1 teaspoon cinnamon
whipped cream
1. Heat the butter in a pan and sauté apples for 2 minutes.
2. Add honey, water, Calvados, and cinnamon and let me
mixture cook until the apples are soft but not mushy.
3. Let
cool.
4. Toast the breadcrumbs with sugar and cinnamon in
a dry pan.
5. Fill a bowl with the apples, then a layer of cream,
and finally the breadcrumbs.
6. Chill before serving.
