Rosemary Cod with Mashed Rutabaga

Four 1/2-pound cold fillets, skin on

2 pounds of rutabaga, peeled and cut into 1-inch dice

8 tablespoons (1 stick) of unsalted butter, cut into pieces (The show substituted Extra Virgin Olive Oil for butter.)

Fine sea salt

4 very small sprigs of fresh rosemary

Freshly ground black pepper

1 tablespoon of olive oil

Soak cod in ice water for 15-20 minutes.  Pat dry with paper towels. 

Preheat the oven to 400 degrees Farenheit.

Bring a large saucepan of lightly salted water to a boil.  Add the rutabaga and cook for 25-30 minutes or until soft.  Drain well.  Return the rutabaga to the pan to dry completely over low heat (for 1-2 minutes).  Puree the rutabaga in a food processor and return it to the pan.  Stir in the EVOO (or butter).  Season with a little salt and keep warm.

Meanwhile, make a small incision through the skin of each cod and gently insert a rosemary sprig.  Season well with salt and pepper and rub with olive oil.  Place the fish in a roasting pan and roast for 15 minutes or until the fish flakes easily.

Place a scoop of mashed rutabaga on each plate.  Top with cod and serve.

Dr. K's Koleslaw

1 medium size head cabbage, julienned (sliced in long pieces)

1 medium size onion (chopped)

2 cloves garlic (minced)

1/2 bell pepper each of yellow, green, red julienned

1/2 tsp cumin powder

1/2 - 1 tsp red chili pepper powder

1/4 tsp mustard seeds

1/4 tsp turmeric

2-3 curry leaves ( may substitute fresh cilantro )

2 tablespoons extra virgin olive oil

1 tsp salt

1/2 lemon fresh squeezed

In large skillet heat olive oil, sautee onions, garlic, mustard seeds, curry leaves, and cumin powder until onions soften.  Add peppers and sautee.  In separate bowl toss cabbage with turmeric powder, salt, lemon juice and chili pepper.  Add cabbage to skillet and cook covered 8-10 minutes over low to medium heat tossing occasionally.  Remove cover, remove from heat and toss before serving.

2 green chili peppers diced can be substituted for chili pepper powder,  1 cup unsweetened shredded coconut can also be tossed into cabbage before serving for a sweeter flavor.

David’s Broccolini and Lemon Twist

Parboil approximately 40 stalks of broccolini in lightly salted water for 4 minutes. 

Heat a pan with EVOO and lemon juice. 

Remove broccolini immediately from the water after 4 minutes and add to the pan.  Toss to evenly cover with EVOO and lemon juice mixture. Remove from heat and serve.