Thursday, October 21, 2010

What's for Dinner? Root Veg/Squash with a Maple/Balsamic Vinaigrette, Lightly Fried Cod

Pumpkin, Acorn Squash, Parsnips, Rutabega, Mystery Squash all roasted and tossed with a vinaigrette made of shallots, Evoo, balsamic vinegar, pure maple syrup, brown sugar and 2 tsp of bacon fat. I returned the vegetables to the oven for about 10 minutes after I had tossed them. This allowed them to caramelize even more.
The cod was done as simply as can be: salt, pepper and cooked in a little oil and butter till done, and NOT overcooked.
Served over some thinly sliced, purple cabbage and dotted with parsley oil.

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