That's What Bob's Cooking: Garlic Roast Cod with Rosemary and Lemon, and Dijon Potatoes, with Whole Wheat Garlic Bread

Monday, May 16, 2011

Garlic Roast Cod with Rosemary and Lemon, and Dijon Potatoes, with Whole Wheat Garlic Bread

Tonight I decided that I would make a few favorites in our house. Garlic Roast Cod with Rosemary and Lemon, and Dijon Potatoes, with Whole Wheat Garlic Bread. These recipes are some of the most commented on, on both my Facebook page, and in person.

A quick story about the cod, I found the recipe on Rachel Ray’s website. I originally was planning on making the recipe as is, but at the last minute changed it to use cod, a white fish I love. The next day I had a person at my new job comment on how she found this great recipe online, and could not wait to try it. I then asked what it was, she said Garlic Roasted Cod with rosemary. I was taken a bit back, and asked what the website was, she said That’s What Bob’s Cooking….I laughed, and she wanted to why I was laughing. I asked if she knew who Bob was, and then she started laughing, saying she had no idea I had a site, and that she would try the recipe and let me know what she thought of it, but it sounded GREAT.

As for the potatoes, I always make a menu on Thursdays and post them on the refrigerator. I got a call from our neighbor, who was coming over for dinner and had left work early and asked if he could help with dinner. So he started the potatoes, they turned out amazing. They are my go-to side dish.

As for the Whole Wheat Garlic Bread, I bought a baguette, sliced it into diagonal slices and layed them out on a sheet pan. For the garlic butter, I smashed and diced 4 cloves of garlic, and melted 1 stick of butter, then added 2 tablespoons of dried thyme. Then drizzled the butter onto each piece of bread. Broil until golden.

Here’s the recipes:

Garlic Roast Cod with Rosemary and Lemon

Ingredients
2 1/2 pounds cod, cut into large chunks
6 cloves garlic, crushed
3 tablespoons fresh rosemary leaves stripped from stems
3 tablespoons extra-virgin olive oil, eyeball it
1 lemon, zested and juiced
1 tablespoon grill seasoning blend (recommended: Montreal Seasoning) or, coarse salt and black pepper
1/2 cup dry white wine or chicken broth

Preheat oven to 450 degrees F.

Arrange cod in a baking dish, 9 by 13-inch. Add garlic, rosemary, extra-virgin olive oil, lemon zest and grill seasoning or salt and pepper to the dish. Toss and coat the fish with all ingredients, then place in oven. Roast 10-15 minutes. Add wine and lemon juice to the dish and combine with pan juices. Return to oven and turn oven off. Let stand 5 minutes longer then remove cod from the oven. Place baking dish on trivet and serve, spooning pan juices over the cod pieces.

Dijon-Roasted New Potatoes

Coating the potatoes in Dijon mustard and a small amount of olive oil helps make them crispy on the outside and tender on the inside.

1 spray cooking spray

1 teaspoon olive oil

2 tablespoons Dijon mustard

3/4 teaspoon paprika

1/4 teaspoon dried thyme

1/2 teaspoon table salt

1/4 teaspoon black pepper

1 1/2 pounds uncooked new potatoes, quartered

Heat oven to 425 degrees F. Coat a 9 x 13-inch baking dish with cooking spray.

Whisk together oil, mustard, paprika, thyme, salt and pepper in a large bowl; add potatoes and stir to coat.

Transfer potatoes to baking dish and roast 15 minutes; stir and roast until tender on inside, about 15 minutes more.

Yields about 1 1/4 cups per serving.

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I was born and raised on the East side of Portland Oregon, by two native and second generation, Oregonians, my Mom and Dad (Jack and Joan). Oregon, and the Northwest are deep in my blood. That being said, I have always had an interest in cooking. I would love to add a warm loving story here about how my Mom nurtured my love of cooking by setting me up on or near the counter top to help with whatever she was cooking. Well, that's not exactly the case.

Being a child of the 70's and 80's, I had a great exposure to classic foods like Spam, Tang, Rice-a-Roni and Hamburger Helper. While many of these premade, sodium roller coaster, treats where regulars on our table, my Mom would have to hold the title as "casserole queen". Casseroles are her favorite and her specialty. Whereas, my Dad was more of a spur of the moment kind of cook. His creations included many of the items from our makeshift pantry. Sometimes, i think he was thinking, "the more ingredients, the better it'll be!". I think my first attempt at cooking would have to have been making cookies, either peanut butter (with the criss-cross fork tine print on top), or chocolate chip cookies. Over the years I have made so many of both of these recipes, I have surely lost count.

During middle school, my Mom encouraged me to take Home Economics, thinking that all kids, boy or girl, should know how to cook out in this world. This sparked a growing interest in cooking. So when I entered my junior year of High School, at David Douglas, I enrolled in the culinary arts program, we called it Food Services I. This was a class that had been offered many years before, where the students ran a restaurant, The Kilt, during the lunch periods. Unfortunately, since the class had not been offered in several years, so we didn’t have enough students to open the restaurant, that year. Within the first few weeks of this class, my instructor asked if I'd like to be involved in an outside "club" (kind of like a version of Eagle Scouts) that was mentored by local business owners. It sounded interesting so I joined (not to mention it got me out of the first 2 periods of the day).

At our first meeting I was approached by Sylvia Poesdel, the owner of the Portland landmark restaurant, Sylvia's Italian Restaurant & Dinner Theatre. She asked me if I would be interested in an afterschool job, coming to work for her to learn the cooking/chef trade on the job. I jumped at the chance and started in October of 1985. During my senior year I rejoined the culinary arts program (Food Services II) and this year we were able to reopened the restaurant, which the rest of the students voted me to manage. I just absolutely loved it! I worked at Sylvia's until after I graduated, in 1989. I learned a lot about the restaurant industry, and I would have to say it would be one of just a few life altering jobs I have had throughout my career.

After high school, while I was working at Sylvia's, I applied to culinary arts school. The Two things kept me from continuing my career in culinary arts, were financial and having worked out in the field, I saw so many negative attributes to being a chef, I decided that since I love to cook, I wanted it to be a hobby, and not a drag to go work each day.

When I left Sylvia's, I worked at a hotel, then Safeway. From there I joined Fred Meyer in the Service Deli, and was quickly promoted to a manager. During the next 8 years, I worked throughout the Portland and Southern Oregon areas. In 1998, I earned a promotion to the regional specialist position (District Manager) in Seattle. During this career move, I learned so much about the Food Service industry. I was charged to develop a new service salad case program, as well as work on a new catering program. I had the opportunity to work with manufacturers to develop these new programs.

In 2000, I met the love of my life, Craig. I also, moved from the food service program to the grocery department as an assistant manager. In the capacity I learned to develop my management skills as well as managing inventory. By being the best in my category, I earned the position of manager, where I moved from store to store cleaning up and reorganizing as I went. I also was entrusted with training future Food managers for the region. At which point I was pursued by another company to run a store for them, and enter back into the restaurant industry. During these 3 years, I learned the Restaurant Supplier side of the business. While I enjoyed the time I spent in this opportunity, I yearned to go back to the Grocery industry, and spend more time with my first love, cooking, and writing about my adventures….in the kitchen!