Dinner party!
But sadly no pictures, I totally forgot :( I really need to get better about that, I know pictures are a lot more popular than text.
It all went very well though. Maria made two "loaves" of beer bread using the toaster oven, which we had with decadent black truffle butter. We also had some decent Brie that just so happened to be on sale. Scott, Jeanine and Elena brought a salad and some great white wine. For the main course, I decided to use haddock instead of cod (it was on sale, and I thought would probably hold up better in the stew). I would highly recommend this recipe. It is nearly fat free, very healthy, flavorful, and best of all: its cooked in a single pot.
Winchelsea Haddock Stew (thanks to Miss Maria for putting this together from other recipes for stews)
1/2 cup vegetable stock
2 red bell peppers, seeded and sliced
2 medium zucchini
2 medium carrots, peeled and chopped into 1/2-inch pieces
2 celery stalks, sliced
28-oz can chopped tomatoes
1/2 teaspoon red pepper flakes, plus extra for garnish
2 pounds haddock or similar white fish
1 Tbsp cumin
1/4 cup chopped fresh flat-leaf parsley
2 tsp chopped mint
Kosher salt
Directions:
In a 6-quart, heavy bottomed stock pot or Dutch oven, heat vegetable stock over medium-high heat. Add the bell pepper, zucchini, carrots, celery, onion and garlic. Season with salt and cook, stirring frequently, until the vegetables begin to soften, about 5 to 8 minutes. Turn the heat to high. Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Cook until most of the liquid has evaporated, about 5 minutes. Add the potatoes, tomatoes and red pepper flakes. Bring the mixture to a simmer, cover and cook until the vegetables are tender, about 18 to 20 minutes. Season the fish with salt and add to the stew. Cook, stirring occasionally, until cooked through, about 5 to 8 minutes. Season the stew with cumin, parsley and mint. Add additional salt and spices to taste.
It all went very well though. Maria made two "loaves" of beer bread using the toaster oven, which we had with decadent black truffle butter. We also had some decent Brie that just so happened to be on sale. Scott, Jeanine and Elena brought a salad and some great white wine. For the main course, I decided to use haddock instead of cod (it was on sale, and I thought would probably hold up better in the stew). I would highly recommend this recipe. It is nearly fat free, very healthy, flavorful, and best of all: its cooked in a single pot.
Winchelsea Haddock Stew (thanks to Miss Maria for putting this together from other recipes for stews)
1/2 cup vegetable stock
2 red bell peppers, seeded and sliced
2 medium zucchini
2 medium carrots, peeled and chopped into 1/2-inch pieces
2 celery stalks, sliced
2 onions, chopped
2 cloves garlic, chopped
1 cup white wine, such as Pinot Grigio
2 medium potatoes, diced28-oz can chopped tomatoes
1/2 teaspoon red pepper flakes, plus extra for garnish
2 pounds haddock or similar white fish
1 Tbsp cumin
1/4 cup chopped fresh flat-leaf parsley
2 tsp chopped mint
Kosher salt
Directions:
In a 6-quart, heavy bottomed stock pot or Dutch oven, heat vegetable stock over medium-high heat. Add the bell pepper, zucchini, carrots, celery, onion and garlic. Season with salt and cook, stirring frequently, until the vegetables begin to soften, about 5 to 8 minutes. Turn the heat to high. Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Cook until most of the liquid has evaporated, about 5 minutes. Add the potatoes, tomatoes and red pepper flakes. Bring the mixture to a simmer, cover and cook until the vegetables are tender, about 18 to 20 minutes. Season the fish with salt and add to the stew. Cook, stirring occasionally, until cooked through, about 5 to 8 minutes. Season the stew with cumin, parsley and mint. Add additional salt and spices to taste.
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