Tag Archives: home cooking

Fresh Cod and Potatoes in Coconut Milk

Posted
Filed under Main Dishes, Seafood Entrees, Soups and Stews
Bacalhau Fresco com Batatas e Leite de Côco

This is a wonderful dish full of flavor. The original recipe is made with salted cod but salted cod is a little difficult to find in Arizona so I developed a variation of the recipe using fresh cod. Salted cod has a richer cod flavor and fresh cod is more subtle but still gives a good taste of what this delicious meal is like. I actually prefer the subtle lighter taste of fresh cod. This is a very elegant meal, perfect served with white rice and any side salad.

Serves 6

Fresh Cod and Potatoes in Coconut Milk, served over white rice.

Ingredients:

8 small baby potatoes thinly sliced

1 yellow sweet pepper thinly sliced

2 lb fresh cod cut into about 4 inch pieces

4 tablespoons olive oil

2 shallots finely chopped or 1 medium yellow onion

4 garlic cloves finely chopped

6 ripe tomatoes cut in edges or 1 16 oz can of stewed tomatoes

1 lemon

1 tablespoon tomato paste

1 can coconut milk

Hot water

Salt and pepper

1/2 teaspoon red pepper flakes

4 tablespoons chopped fresh parsley

4 tablespoons chopped fresh chives

Directions:

1. Squeeze lemon over cod pieces, sprinkle with salt and pepper and set aside.

2. Heat olive oil in a large pot like a Dutch oven, add shallots or onions and garlic and sauté for about 2 minutes.

3. Add tomatoes, cover and let cook until tomatoes start to soften and juices come to a light boil.

3. Add potato slices and enough hot water to cover them. Add tomato paste, salt, pepper to taste, cover and let it cook over medium heat until potatoes are softer.

4. Add coconut milk, red pepper flakes, cod pieces and sweet peppers and let it cook uncovered until sauce comes to a boil and cod is cooked and flaky (don’t overcook cod! it will get tougher).

5. Add parsley and chives and serve over white rice.

Enjoy!

French Casserole

Posted
Filed under chicken entrees, Main Dishes

French, Food, Cooking, Casserole, French Casserole

Here it is!

 

This recipe is a family favorite and very popular among Brazilians specially at family Sunday meals when extended family gathers to share a big lunch. It is easy to prepare, simple and elegant.  A wonderful dish for every occasion.

Ingredients:

  • 3 Chicken breasts
  • 1 lemon
  •  1 Cup chicken broth
  • 1 Package of Farfalle pasta
  • 3 Table spoons butter
  • 4 Cups of milk
  • 2 Table spoons of corn starch
  • 1 Pint of crème fraiche* or heavy cream
  • 1/2 Tea spoon of nutmeg
  • 2 Tea spoons of herbs de Provence
  • 3/4 Cup shredded Asiago cheese
  • 1 Cup shredded Gruyère cheese
  • Olive oil
  • Salt and pepper

Directions:

  1. Pre-heat oven to 350 F.
  2. In a frying pan, brown chicken breasts with olive oil and 1 tbsp. of butter, season with salt and pepper and squeeze lemon juice. Add chicken broth, cover and let it cook over medium heat until fully cooked. If liquid dries, add more broth or water.
  3.  Meanwhile, cook pasta according  to package directions. Scoop pasta with a skimmer into a large rectangular glass or ceramic dish. Set aside.
  4.  When chicken is cooked, pull it apart into several shredded pieces and add to pasta. Drizzle with some olive oil, salt and pepper. Set aside.
  5. Dissolve corn starch in milk, mix in nutmeg and herbs de Provence. Melt 2 tbsp. butter in a large sauce pan over medium heat. Add milk mixture, salt and pepper and bring to a boil stirring constantly until slightly thickened. Add cream and bring to a boil again stirring constantly until bubbly. Turn off heat and stir in gruyère cheese until melted.
  6. Pour cream over pasta and chicken. Cover all with Asiago cheese. Sprinkle some herbs de Provence over it and drizzle with olive oil. Cover with aluminum paper and bake for 30 minutes. Let it stand for 5 minutes before serving.

 

Serve with a Caesar salad or your favorite salad and Bon Apetite!

* Crème fraiche is easily found in the gourmet cheese area of many grocery stores.