The “Baked Cod Casserole,” from the February/March 2006 issue of Eating Well, targets fans of cheesy fondue. Is that you? While this dish is not one that you cook while you eat it (as a traditional fondue experience would be), it does have the sweet flavors of onions, wine, thyme, and Swiss cheese that definitely evoke fondue memories.
I softened my onions in a 2010 California Sauvignon Blanc, in my favorite cast-iron pan. The appeal of cod, I should say, is its firmness — it’s solid. I was satisfied to top this fish with cubes of bread, to enrich the “fondue” experience.
I also made the very satisfying “Warm Chickpea and Artichoke Salad,” from tastespace. wordpress.com. The basic list of ingredients is easy to overlook, perhaps, but I was interested in “toasting” everything: the almonds, the chickpeas, the artichoke hearts. The simple dressing of garlic, herbs, and lemon was perfect. And the salad tasted great when warm, room-temperature, or cool. It’s a salad to be proud of.
Onions (2) = $1.05
Cod (20 oz.) = $12.02
Canned Artichoke Hearts (14 oz.) = $2.56
RECIPES: cod, Swiss cheese, white wine, toasted bread cubes = fondue fantasies. See what happens when you toast a chickpea…
PREP TIMES: enjoy the fish after less than an hour of prep and cooking; devote 30 minutes to toasting your salad components, then marvel at the results
TASTES: onions, wine, thyme, and Swiss cheese are sweet atop firm cod; lemon-garlic dressing makes magic with toasted nuts, chickpeas, and artichoke hearts
My next food adventure will involve the “Pork and Enoki Mushroom Lettuce Wraps,” from droolfactor.wordpress.com, along with the “Spring Onion Pancakes,” from fresh365online.com. See my showcase when you return to my site soon.