Baked Cod w/ Herbed Panko/Cracker Crumbs

After a longer than anticipated hiatus from yoga, I returned back to my yoga mat last week. Some say the comeback is always stronger after the setback, however, at the moment I am not convinced. Maybe I just haven't given it long enough. Maybe it will take a few more weeks (or months) before my balance and strength will at least begin to return (if not exceed) my pre-pandemic yoga practice. Sporadically engaging in some online yoga classes over the past few months is definitely not the same as being in a very warm yoga studio. However, the return back to the yoga studio is yet another slightly different experience. As having to wear a face mask for an intense sixty minute yoga class makes it feel as if I am now practicing in one of those hot, high humidity yoga bikram studios. Between my lack luster performance, the heat, and intermittent periods of that hyperventilating feeling, my love of and for yoga is definitely being challenged. Although somehow walking away from something that has pushed me, has made incredible demands on my body as well as made me question my sanity, isn't an option I am willing to put on the table. At least not anytime soon, if ever. No one ever said yoga would be easy, not even before or during a Pandemic. Which means I am just going to have to get comfortable being uncomfortable as I am committed to staying in this for the long haul. 

Less than three miles from my home is a great fish and seafood store. It's one I have gone to mostly at the holidays or when looking to make an impressive shrimp platter for guests. Which means it isn't a place I go to frequently. This is due partly because I can sometimes be a creature of habit and partly because cooking fish/seafood (other than my usual salmon) isn't something I have felt confident about. Which is a bit of a surprise considering how much I actually love fish. Quite possibly my fish cooking reluctance has something to do with the red snapper marinated in a whole bottle of French Dressing recipe we made in college. At the time my sorority sister roommate and I thought it so 'gourmet' we made it our company dinner party signature dish. Yes, this is a true fish story! I can't help but wonder if all these years later any of those dinner guests have an aversion to making or having a home-cooked fish dinner. I even wonder if it's a fish dish they still remember it. Quite honestly it would be hard not to!.

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 Just recently I decided cooking fish is one of things I need to get better at, maybe even good at. Not just because I live close to store sourcing some really great fresh fish, not just because it's an incredibly heart healthy source of protein rich in the good for you Omega-3 fat, and not to erase a fish dish memory from long ago, but because it's simply delicious.

 

After making this Baked Cod w/ Herbed Panko/Cracker Crumbs I discovered cooking fish wasn't as complicated as I had erroneously convinced myself it was. Isn't it funny how we can so easily convince ourselves something is so much harder that it really is? It only took one bite of this incredibly tender, melt in your mouth, flavorful cod for me to realize I had been depriving myself (as well as family and friends) of enjoying amazing home-cooked fish meals for years. So, for those of who consider cooking fish to be something a little out of your comfort zone, I am here to tell you this Baked Cod will help to change that perception. 

If at all possible when shopping for cod or any fish for that matter, find a fish or grocery store that has sells fresh (not previously frozen) fish as well as has frequent fish deliveries. In other words, for the best fish cooking and eating experience you want really good fish. My seafood store did not sell center cut cod fillets, only larger sized cod fillets. So I asked if I could have the thickest fillets possible as I would be cutting them half for this dish. Fillets with an even thickness will bake up evenly. Meaning you won't end up with some under and overcooked pieces of fish. 

This Baked Cod w/ Herbed Panko/Cracker Crumbs recipe has a two-part cooking/roasting process. For the first ten minutes the cod is roasted in oven only coated with olive oil, salt, and pepper. After the partially baked cod has a wine/lemon mixture poured over it and is then topped with a herbed, garlic panko/Ritz Cracker mixture, it bakes for another twelve minutes. After just twenty-two minutes of total baking/roasting time, you will have made one of the best, most elegant cod dishes to grace your table. 

The contrast in flavors from the tender, luscious cod to the slightly crispy buttery, herby, panko/Ritz cracker topping will have your head spinning. 

The fork-tender, succulent cod is the result of roasting it at a high oven temperature combined with the poaching effects of the wine/lemon juice mixture. In other words, how you cook/bake this fish partly contributes to what makes it so divine.

Pair the Baked Cod w/ Herbed Panko/Cracker Crumbs with some sautéed spinach, roasted asparagus and/or a beautiful salad. Open up a bottle of your favorite wine and sit back while enjoying every single bite. As you savor each morsel ask yourself if you are starting to get comfortable cooking fish at home. I am guessing the answer will be a yes.

Recipe

Baked Cod w/ Herbed Panko/Cracker Crumbs

Serves 4-6

Ingredients

2+ pounds boneless cod fillets cut into six 6-7 ounce pieces or 6 center cut boneless cod fillets 6-8 ounces each

2-3 Tablespoons olive oil

15 Ritz crackers (46g) finely ground

1/3 cup (32g) Japanese style Panko crumbs

2 Tablespoons fresh parsley, minced

2 medium sized cloves (2 teaspoons) minced garlic

1 teaspoon lemon zest

4 Tablespoons (57g) unsalted butter, melted

1/4 cup white wine (Chardonnay or Pinot Grigio)

2 Tablespoons freshly squeezed lemon juice

Kosher salt and black pepper

1-2 Tablespoons capers, for serving

1 whole lemon cut into 6 wedges, for serving

Directions

1. Preheat oven to 400 degrees (F). 

2. Pour 2-3 Tablespoons of olive oil into a 9" x 12" ceramic baking dish. Tilt the dish to coat the bottom of the dish.

3. Place the cod fillets in the dish, turn to coat both sides of the cod with the olive oil.

4. Mix together 1 1/2 teaspoons salt and 1/2 teaspoon of black pepper. Evenly sprinkle over the cod fillets.

5. Place the baking dish on a baking sheet and place in oven. Bake for 10 minutes.

6. Mix together the ground Ritz crackers, Japanese-style Panko crumbs, minced parsley, minced garlic, and 1/2 teaspoon of Kosher salt in a small bowl. Pour in the melted butter and mix until the crumbs are evenly moistened. Set aside.

7. Mix together the wine and fresh lemon juice.

8. Remove the cod from the oven and evenly pour the wine/lemon mixture over the fillets.

9. Evenly top each fillet with the crumb mixture. Pat it down lightly. Don't worry if some of it falls into the pan.

10. Return the baking dish to the oven and continue roasting for 12 minutes or until the fish is just cooked through in the center, depending on the thickness of the fillets. Note: My baking time was exactly 12 minutes.

11. Transfer cod fillets onto a large serving platter. Pour the incredibly flavorful pan sauce along the edges (not over) the baked fish.

12. Top the cod with 1-2 Tablespoons of capers. Garnish with lemon wedges and serve immediately. Definitely encourage everyone to spoon some of the sauce on their fish. It's really, really good.

Notes: (1) If buying boneless cod fillets, ask your fish monger for the thickest fillets. If using boneless cod fillets, look for ones about 3/4" thick. If buying center cut cod fillets, ask for ones about 3/4" inch thick. (2) Japanese-style Panko crumbs are slightly larger than regular panko bread crumbs which helps to add some nice crunch to the topping. (3) I used Chardonnay insteadd of Pinot Grigio but either will work. (4) This recipe was inspired by the Baked Cod with Garlic and Herb Ritz Crumbs from Ina Garten in her cookbook "Modern Comfort Food".

Nutty Dried Fruit Granola Bars

After posting the recipe for the Homemade Nutty Granola with Dried Cherries and Cranberries late last summer, I have been craving a granola bar version of oatmeal, dried fruit, nutty deliciousness. In spite of there being so many different granola bar options found on the shelves of the grocery stores, very few of them speak to me. Because while there are always some exceptions, homemade is almost always better than store bought. If I can be so bold, these Nutty Dried Fruit Granola Bars turned out to be so much more delicious and possibly healthier than anything you could buy. Perfect for breakfast, as a post-run/workout refueling snack, as a kinder healthy alternative to a candy bar, to take on a hike, and/or to satisfy a craving for something a little sweet, you really need these bars in your life.

 

Made with almost all natural ingredients and only a small amount of sugar, they are chewy, nutty, the perfect amount of sweet, crunchy, and oh so satisfying. And as a bonus they are seriously delicious.

This could not be an easier to make, baked version granola bar. So easy in fact, you will be making them on a regular basis.

Toasting the oats, almonds, wheat germ, and coconut in the oven for just 10-12 minutes at 350 degrees (F) before mixing them with all of the other ingredients further deepens the flavor of these granola bars. 

The honey, dark brown sugar, butter, vanilla, and Kosher salt brought to a boil on the stove becomes the mixture used to bind the oats, nuts, dried fruit and chocolate together. After adding the honey/sugar/butter mixture to the toasted oats, only the dried fruit is mixed in. Then it needs about 15-20 minutes of cooling down time before you add the miniature chocolate chips. If you add the chocolate if the mixture is too warm, your chocolate will melt. Note: I personally love dried cherries and dried cranberries. But feel free to substitute equal amounts of your favorite dried fruits.

After the chocolate chips are mixed in, the mixture is transferred to a parchment paper lined 9"x9" baking pan. If you lightly butter your fingers, it will be easier to press the mixture evenly into the pan.

Baking time ranges from 25-30 minutes or until the granola bars are lightly golden. Once baked the bars need to rest for about two hours before you cut them into bars. Using a 9" x 9" pan creates ten perfectly sized granola bars. Enough for you and enough to share! To keep them as fresh as possible, completely wrap them in parchment paper (not plastic wrap) and store them in a sealed container.

As hard as this may be to believe, I would absolutely choose one of these Nutty Dried Fruit Granola Bars over a candy bar to satisfy my insatiable sweet tooth! And, if by chance, you decided to be a healthier you this year, these granola bars might help you keep that promise to yourself! 

Recipe

Nutty Dried Fruit Granola Bars

Makes 10 bars

Ingredients

2 1/4 cups (203g) old-fashioned oats

1/2 cup (41g) wheat germ

1 cup (130g) whole almonds, coarsely chopped

1/2 cup (50g) flaky sweetened coconut

4 Tablespoons (56) unsalted butter

1/3 cup (113g) honey

1/4 cup (50g) dark brown sugar

1/4 teaspoon Kosher salt

1 1/2 teaspoons vanilla

1/2 cup (74g) dried cherries

1/4 cup (37g) dried cranberries

1 cup + 1 Tablespoon (92g) mini chocolate chips, divided

Directions

1. Preheat the oven to 350 degrees (F). Line a 9"x 9" pan with parchment paper. Set aside.

2. On a large baking sheet, mix together the oatmeal, wheat germ, almonds, and coconut. Bake for 10-12 minutes or until just lightly browned. Transfer mixture to a large bowl.

3. Reduce the oven temperature to 300 degrees (F).

4. Add the butter, honey, brown sugar, Kosher salt and vanilla to a small saucepan. Bring to a boil over medium heat. Pour over the toasted oatmeal mixture.

5. Stir in the dried cherries and dried cranberries. Let mixture rest for 15-20 minutes.

6. Add in one cup of the miniature chocolate chips. Stir to blend.

7. Pour the mixture into the prepared baking pan. Lightly butter your fingers and press the mixture down evenly in the pan. Sprinkle with the remaining one tablespoon of miniature chocolate chips.

8. Bake for 25-30 minutes or until lightly golden brown. Remove from the oven. Let the granola bars rest for at least 2 hours before cutting into bars.

9. Store bars in a tightly covered container. 

Note: (1) If you want to make these granola bars gluten free eliminate the wheat germ and increase the amount of old-fashioned oats to 2 1/2 cups and dried cranberries to 1/2 cup. (2) To keep them fresh, wrap them in parchment paper and store in a tightly sealed container.

Lemon Glazed Lemon Poppy Seed Muffins

When life gives you lemons, you can make lemonade, you can make limoncello, or you can make these Lemon Glazed Lemon Poppy Seed Muffins. While these are all really good options, there is only one best option. Can you guess which one that would be? If you picked the muffins you would be right! Because who doesn't love having a flavorful muffin for breakfast, for a mid-morning or afternoon snack, or even for a post workout boost? I thought I had a favorite go-to muffin until I tasted these gorgeous high domed, incredibly flavorful Lemon Glazed Lemon Poppy Seed Muffins. If you love a bakery style lemon muffin, the kind having a dense, yet tender crumb, perfect bursts of lemon flavor, a beautiful top lightly drizzled with a lemon glaze, and just the right amount of moistness, you are going to fall deeply, madly in love with these.

Not only is lemon is a refreshing flavor on a hot day, it also helps to brighten up cold, cloudy days. So these Lemon Glazed Lemon Poppy Seed Muffins are great year-round!

Would you believe me if I told you the lemon flavor in the muffins comes only from lemon zest? Yes, it's true. Lemon juice is only used in the glaze. 

The combination of butter, a neutral oil, and sour cream creates both a perfect texture and just the right amount of moistness in these muffins. The sugar helps to further boost the lemony flavor. And rubbing the lemon zest into the sugar helps to release all of that zesty lemon flavor into the batter. Once the batter is mixed together, it rests at room temperature for an hour. Defying the recommendations made by many other bakers. We all know pancake and crepe batters as well as cookie doughs benefit from a rest period, although muffin batters don't usually get this recommendation. But this one does. 

So what else is different about these muffins? Is the baking temperature different? No, not really. They are baked in a 400 degree (F) preheated oven. The consistent high heat helps to create those swoonworthy sky high muffin tops. Is filling the cupcake papers different? Not really. But each cupcake paper contains about six tablespoons of batter, which should bring it all the way to the top. Using a large ice cream scoop helps to make evenly filled cupcake papers. So what's different about baking these muffins then? Instead of filling every muffin cavity with batter, every other cavity is filled. With a yield of ten muffins, you will bake only five muffins at a time. If your oven can fit two muffin tins, you can bake all ten muffins at the same time. Baking time ranges from 20-22 minutes.

The lemon glaze, made only with freshly squeezed lemon juice and confectionary sugar, can be assembled while the muffins are baking. The consistency of your glaze should be similar to a crepe batter. Not too thick and not too thin. Giving your glaze a bit of rest will help you decide if it has the consistency you desire. If it's too thick, add a little water or lemon juice. If it's too thin, add a little more confectionary sugar.

If you spoon or brush on the lemon glaze while the muffins are hot out of the oven, it will melt completely into the oven. Letting the muffins rest in the pan for 2-3 minutes and then for an additional 10+ minutes on a cooling rack will cool them down enough for the glaze to soak in as well as remain visible on top. 

Having tasted the muffins with and without the glaze, they are good unglazed, but they are GREAT glazed.

Considering that it has felt like life has been giving us nothing but proverbial lemons for the past ten months, these Lemon Glazed Lemon Poppy Seed Muffins are the perfect antidote to all the angst many of us have been feeling. If ever there was a muffin to bring some joy or to boost our spirits, it would be these. Never have we needed a muffin, especially these muffins, in our lives more. So yes, when life gives you lemons you really do need to make Lemon Glazed Lemon Poppy Seed Muffins!

Recipe

Lemon Glazed Lemon Poppy Seed Muffins

Makes 10 bakery-style beautiful muffins

Ingredients

Muffins

8 Tablespoons (113g) unsalted butter, room temperature

1 cup (200g) granulated sugar

2 generous Tablespoons finely grated lemon zest (from 2-3 medium sized lemons)

1/4 cup canola or vegetable oil

2 large eggs, room temperature

3/8 teaspoon Kosher salt

2 teaspoons vanilla

1/2 cup (120g) sour cream

2 1/2 cups (310g) all-purpose flour

1 Tablespoon baking powder

1/2 teaspoon baking soda

3 Tablespoons poppy seeds

Glaze

1/2 cup plus 2 Tablespoons confectionary sugar

2 Tablespoons freshly squeezed lemon juice

Directions

Muffins

1. Whisk together the flour, baking powder, baking soda, Kosher salt, and poppy seeds together in a medium sized bowl. Set aside.

2. Combine the granulated sugar and lemons zest. Using your fingers, blend the sugar and zest together. Set aside.

3. In the bowl of a standing mixer fitted with a paddle attachment, beat butter for approximately 1 minutes.

4. Add in the sugar-lemon zest mixture. Beat for 2-3 minutes or until light and fluffy.

5. With the mixer speed on low, add in eggs, one at a time, beat until each is well-incorporated.

6. In separate additions, beat in the canola oil, vanilla and sour cream. Make certain each ingredient is fully incorporated until the next one is added.

7. In three additions, add in the dry ingredients. After the last addition is incorporated, beat the mixture on low for an additional 30 seconds.

8. Cover the bowl with plastic wrap and let rest at room temperature for one hour.

9. Preheat oven to 400 degrees (F). Place five muffin cups in two cupcake pans, giving each muffin paper space from the other.

10. Using a large ice cream scoop, scoop the batter (about 6 generous Tablespoons) into each muffin tin.

11. Place muffin pans in the center of the oven and bake for 20-22 minutes or until the tops of the muffins are lightly golden, spring back to the touch and/or show very few crumbs attached to an inserted skewer. Note: Alternately bake one pan of muffins at a time.

12. Let muffins rest in pans for 3 minutes before transferring to a cooling rack. Let muffins cool for another 10 minutes before topping with the glaze.

Glaze

1. While the muffins are baking, make the glaze.

2. Whisk together the confectionary sugar and lemon juice until smooth and creamy. The mixture should be thick enough to remain on muffin when spooned on. Note: If mixture is too thin, add more confectionary sugar. If mixture is too thick, add a little water.

3. Spoon the glaze over each muffin.

4. Serve muffins at room temperature. Take a bite and let yourself get to a happy place!

Notes: (1) Store muffins in a sealed container or individually wrap in cellophane bags. Muffins will be delicious for up to 3 days. Alternately store the cooled muffins in a well sealed container in the freezer for up to 6 weeks. (2) This recipe was inspired by the Bakery Style Lemon Poppyseed Muffin recipe from ful-filled.

Pan Seared Filet Mignon w/ Port Wine Mushroom Sauce

Despite the fact that I am posting a recipe for Pan Seared Filet Mignon w/ Port Wine Mushroom Sauce, it's really a post mostly about the most luscious Port Wine Mushroom Sauce ever. And I have wanted to share this sauce recipe with you for awhile now. Consider the recipe for the Pan Seared Filet Mignon a bonus. However, when these two recipes are made together you have what I would call a signature dish. One you would make when having friends over for dinner, when celebrating a special occasion or holiday, or when having a date night at home. Beyond making for a most stunning, elegant presentation and tasting like something coming out of a four star restaurant, it's really very simple to make. Which makes it's the perfect signature dish. 

Buying individual filet mignons is not only often less expensive than buying a whole beef tenderloin, they are so much easier to cook. And as much as I am a fan of grilling, from a flavor standpoint the pan seared and roasting method is one of the best ways to cook filets. Additionally cooking the filets this way allows you to cook them to varying levels of doneness. Which matters especially when there is an outlier or two who don't like their meat done medium rare! Growing up, every kind of beef cooked my father cooked was either rare or medium rare, no exceptions. Which explains why I never understood how anyone could enjoy a great filet, steak or roast cooked any other way. I still can't. As it happens, I live with someone who orders their steaks well done. To this day I still cringe when I hear the words 'well done'. Even the words medium-well cause me to hyperventilate. Now that I got that off my chest, I will tell you the recipe below for filet mignons gives you cooking times ranging from medium-rare to medium-well. Just in case some of you also live in a household having divergent points of view on how beef should be cooked.

But like I said earlier, this post is  really intended to be about the Port Wine Mushroom Sauce. A deeply flavored sauce that elevates the savoriness of most any meat it is paired with. Ribeyes, rib roasts, beef tenderloins, filets, meatloafs, and yes, even hamburgers go from ordinary to extraordinary when finished with the Port Wine Mushroom Sauce.

If you have already scrolled down to the ingredient list for the sauce your first thought might be 'for a simple recipe it has quite a number of ingredients'. And there are in fact thirteen ingredients, all of which come together to create a sauce many would guess take hours to make. You probably have most of the sauce ingredients in your refrigerator, pantry, or bar area. With the exception of the Port wine, none of them are neither unusual nor expensive. 

Cremini mushrooms were used here but this sauce is equally delicious when made with Shiitake mushrooms or even a combination of the two. The amount of mushrooms used will depend on how mushroomy you like your mushroom sauce. I prefer it to be a little heavier on the mushrooms. So while the recipe below recommends using 16 ounces (454g), you could easily reduce that amount to 10 to 12 ounces without significantly altering the consistency of the sauce.

Tossing the mushrooms in a tablespoon of flour is what helps to give the finished sauce it's spoonable consistency. However, finishing the sauce with a tablespoon of unsalted butter gives it a rich, glossy, restaurant quality finish.

From start to finish, the sauce takes about 20 minutes to make. And that includes time used for both prepping the ingredients and cooking the sauce!

The Port Wine Mushroom Sauce can be made right before serving, early in the day (cover, refrigerate, reheat), or even the night before (cover, refrigerate, reheat). Note: The flavor deepens if the sauce is allowed to rest for a couple of hours before serving.

When I first tasted a version of this sauce many, many, many years ago I was very close to throwing my table manners to the wayside and licking my plate. Had there not been some bread served with the meal I might very well would have. Fortunately I was spared from embarrassing myself in front of a group of friends from my doctoral cohort. So I might suggest you too be the hostess with mostest by also serving some bread with this dish. As I am quite certain there will be others destined to be table manner challenged when they taste this rich, luscious, insanely delicious, high in umami sauce. 

Recipe

Pan Seared Filet Mignon w/ Port Wine Mushroom Sauce

Serves 4

Ingredients

Port Wine Mushroom Sauce

16 ounces (454g) mushrooms, stems removed, and cut into 1/4" pieces (See notes)

1 Tablespoon all-purpose flour

1/3 cup Port wine 

1/3 cup (52g) minced shallots

1 Tablespoon balsamic vinegar

1 cup beef broth (recommend organic)

1/4 teaspoon Kosher salt

1/8 teaspoon black pepper

1 teaspoon tomato paste

1/4 teaspoon dried rosemary

2 teaspoons Worcestershire sauce

1/2 teaspoon Dijon mustard

1 Tablespoon unsalted butter

Filet Mignon

4 six ounce filet mignons, at least 1 1/2" thick 

2 Tablespoons unsalted butter

Kosher Salt

Freshly cracked black pepper

Directions

Port Wine Mushroom Sauce

1. In a medium sized bowl, toss the sliced mushrooms and flour together. Set aside.

2. In a medium sized skillet, add in the port wine, shallots and balsamic vinegar. Bring mixture to a boil over medium-high heat and then reduce the heat to medium and let simmer for 2-3 minutes.

3. Reduce the heat to medium and add in the beef broth, Worcestershire sauce, tomato paste, rosemary, Kosher salt and black pepper. Cook for 2-3 minutes.

4. Add in the mushroom mixture and cook for 3-4 minutes, stirring regularly, until the sauce has begun to thicken.

5. Add in the dijon mustard and unsalted butter. Continue cooking the sauce for an additional 2-3 minutes or until it reaches the desired consistency.

6. Remove from heat and serve. Note: The sauce can be made earlier in the day or the night before. Reheat before serving.

Filet Mignon

1. Preheat oven to 415 degrees (F).

2. Generously season both sides of the filets with salt and pepper.

3. Add two tablespoons of unsalted butter to a medium sized cast iron pan. Melt butter over medium to high heat. When the butter has melted, lay the filets down flat in the pan. Cook for 2-3 minutes per side. I generally cook them somewhere between the 2 1/2 and 3 minute mark.

4. Place cast iron pan in the oven to finish the cooking process. For medium rare, cook for 5-6 minutes. For medium, cook for 6-7 minutes. For medium well, cook for 8-9 minutes.

5. Remove the pan from oven and let filets rest in the pan for one minute. Then transfer the filets to a cutting board and let rest for 2-3 minutes before slicing.

6. Arrange the sliced filets on a platter. Spoon the Port Wine Mushroom Sauce over the meat. Top with some chopped fresh parsley. Pour the remaining sauce into a bowl.

Notes: (1) I used Cremini mushrooms, but Shiitake mushrooms or a combination of Cremini and Shiitake mushrooms would work well in this sauce. I prefer this sauce to be heavy on the mushrooms. If you don't then use only 10 ounces-12 ounces (284g-341g). (2) I like to buy tomato paste in a tube and store it the refrigerator. Because why open up a whole can when you need such a small amount? (3) Roasting times for the filets might vary slightly based on their thickness. If bigger than 1 1/2" roasting time might be ever so slightly longer. (4) If you make the sauce ahead and it has thickened up even more, just add a little more beef broth until it reaches the perfect spoonable, pourable consistency.