Squirrel X's Culinary Miscellany!
summer squash 'n cod
"Make anything with love, and BAM! It's a beautiful meal."
__Emeril Lagasse
"Who could ever weary of moonlit nights and well-cooked rice?"
__Japanese proverb
"What I love about cooking is that after a hard day,
there is something comforting about the fact that
if you melt butter and add flour, then hot stock, it will get thick! It's a sure thing.
It's a sure thing in a world where nothing is sure!"
__Nora Ephron
"A good cook is like a sorceress who dispenses happiness."
__Elsa Schiaparelli
"Noncooks think it's silly to invest two hours' work
in two minutes' enjoyment; but if cooking is evanescent,
so is the ballet. "
__Julia Child
"Cooking is a creation."
__Piero Selvaggio
"'Tis an ill cook that cannot lick his own fingers."
__William Shakespeare
"Cooking is like love.
It should be entered into with abandon or not at all."
__Harriet Van Horne
Summer Squash 'N Cod
Ingredients:
1/4 cup plain bread crumbs
1/4 cup Parmesan cheese, grated
1/2 teaspoon rosemary, crumbled
2 tablespoons olive oil
1 medium-sized onion, finely chopped
3 cloves garlic, minced
1 red bell pepper, diced
2 medium yellow squash (about 6 ounces each)
1 teaspoon salt
3/4 teaspoon black pepper
1 and1/2 cups chopped canned tomatoes --- with their juice
4 skinless, boneless cod fillets (about 6 ounces each)
Instructions:
1) Preheat oven to 400�.
2) Cut squash in half lengthwise, then crosswise
into 1/4 inch thick slices.
3) Stir together bread crumbs, Parmesan cheese, rosemary,
and 1 tablespoon of the olive oil in a bowl, then set aside.
4) In a large oven-proofed non-stick skillet, heat the remainin' tablespoon of olive oil over medium heat.
5) Add the onion and garlic and stir-fry 'til the onion is tender ---
five to seven minutes.
6) Stir in the bell pepper, yellow squash, 1/2 teaspoon of salt,
and 1/2 teaspoon of pepper.
7) Cook, stirrin' intermittently, for five minutes, or 'til pepper is tender
but still crisp.
8) Stir in the tomatoes and 1/4 teaspoon of salt.
9) Bring to a boil and cook for five to seven minutes,
or 'til slightly thickened.
10) Put the cod on top of vegetables and sprinkle with remainin'
1/4 teaspoon salt and 1/4 teaspoon pepper.
11) Top the cod with the bread crumb mixture.
12) Bake, uncovered for about 20 minutes, or 'til the cod is
cooked through and the bread crumbs are slightly browned.
Yield: serves 4
and the best of intentions for whoever wants to try 'em,
but if somethin' goes wrong, don't blame the varmint.*
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