Tuesday, July 7, 2009

Cod and Red Wine

After a brief hiatus we return to bring you the latest installment of our culinary "adventures." It's Tuesday so that means a trip up to the church, a wait in line with the crunchy neighborhood yuppies, and a dinner filled with farm fresh vegetables!

Today we received: Japanese turnips, collard greens, kale, sugar snap peas, cherries, cucumbers, broccoli, the tiniest head of lettuce I have ever seen, and scallions. The unusually large amount of rain we've received has hampered growing a bit and ruined a few crops with unseasonably cold temperatures.

I used some more of the Locally Known mixed greens to make a simple tomato and lemon salad. Unfortunately they didn't age particularly well. They weren't inedible but they definitely haven't improved in quality over the last five days in the fridge.

Go figure.

I got a beautiful piece of cod from my local fishmonger today. Well, he's not super local but he is in New York City so that's got to count for something.

I seared it with a little olive oil, salt, pepper, and Old Bay, then finished it in the oven. I threw in the turnip greens and sugar snap peas for the last two minutes and served them all together with a squeeze of fresh lemon juice.

What better to accompany some delicious cod loin than Brookyln Brewery's Summer Ale?

Well, how about a heavy red wine? I'm no wine expert but everyone knows that a heavy red wine is the perfect accompaniment to a white fish.

That's just basic wine knowledge.

No comments: