Tuesday, February 1, 2011

Baked Cod with Onion and Gruyere

Snowly shit!! Not going anywhere for a while?

What to serve for dinner during 20" of snow?

Should we just make Gruyere the official cheese of winter? Hells Yes. There must be something inherent about winter and this cheese, as the combo shows up in many a tasty dish. I guess Switzerland does get its share of cold weather. Cheese, watches, knives, and chocolate. WTF?

Other great soul-warming foods with Gruyere- One of my all-time favorites to make, and certainly an unforgettable travel foodie experience. This gratin is amazing, if you make it and don't like it you're seriously challenged by good taste. Only made this gratin once and it was an instant hit, highly recommended by at least two people, including me.

What else have you been making/eating to keep warm and cozy this winter? We've had so much chili this winter, it's just one of those dishes with ingredients always on hand and you can pretty much sleepwalk through throwing a pot together. The hardest part is opening the cans of beans-I hate my can opener, big p.o.s.

Extra bonus- it's one dish recipe, less washing pots/pans and more shoveling.

If you don't have a skillet with a lid, transfer the onions to a casserole dish and continue to assemble. Or you could also fashion a lid from a couple layers of tight-fitting aluminum foil.


Baked Cod with Gruyere
4 servings

1 TB butter
1 TB EVOO
2 medium onions, very thinly sliced
1 C dry white wine
1 1/2 pounds cod, cut into 4 pieces
3 ts fresh thyme, chopped
1/2 ts kosher
1/2 ts freshly cracked black pepper
1 1/2 C rustic bread loaf or french bread, cut into 1/2" cubes
1 TB EVOO
1/2 ts paprika
1/2 ts garlic powder
1 C Gruyere, shredded

Fire up the hotbox to four hundo degrees Farenheit.

Add the butter and EVOO to a large skillet over medium high heat. Add the onions and cook, stirring often, until onions are softened, about 5 minutes. Add the wine and continue to cook until reduced slightly, about 4 minutes. Place the cod pieces on top of the onions, sprinkle with thyme, kosher salt and a few turns from the pepper mill. Cover and bake for 12 minutes. During this time, coat the bread cubes with EVOO, then add the paprika and garlic, stir to distribute. Spread this over the fish, then top with the shredded Gruyere, bake for an additional 10 minutes, or until the cod is opaque and cooked through.

An ideal pairing for this meal? Elk Cove Pinot Blanc was my choice, your favorite riesling, chenin blanc or sauvignon blanc would also work well.

Is winter over yet? Is it almost time to make these again??

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