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Spiced Cod
2
(6
ounce)
cod
filets
Pinch
of
cayenne
pepper
½
teaspoon
cumin
Pinch
of
garlic
powder
½
teaspoon
coriander
1
tablespoon
olive
oil
¼
teaspoon
ground
ginger
Preheat
oven
to
400˚
Fahrenheit.
Line
a
baking
sheet
with
parchment
paper.
Place
the
filets
on
the
baking
sheet
and
season
with
salt
and
pepper.
In
a
small
bowl,
stir
together
all
the
spices
and
then
stir
in
the
olive
oil
to
make
a
topping
for
the
fish.
Brush
over
the
top
of
each
filet.
Bake
about
10-‐12
minutes,
or
until
cod
is
cooked
through,
but
not
overcooked
(you
might
start
checking
around
8
minutes).
Serve
with
white
rice
that
has
been
buttered
and
salted
to
taste.
Serves
2
Adapted
from
Martha
Meade,
“Broiled
Curried
Sole”
in
Modern
Meal
Maker
(San
Francisco:
Sperry
Flour
Company,
1935),
100.
Peas in Cream
1
cup
green
peas
2
tablespoons
heavy
cream
2
tablespoons
dry
(French)
vermouth
Put
all
ingredients
in
a
small
saucepan
over
high
heat.
Season
to
taste
with
salt
and
pepper.
Bring
to
a
boil
and
then
boil
until
cream/vermouth
mixture
has
reduced.
Serves
2
Adapted
from
Julia
Child,
Louisette
Bertholle
and
Simone
Beck,
“Frozen
Peas”
in
Mastering
the
Art
of
French
Cooking:
Volume
One
(New
York:
Alfred
A.
Knopf,
1971),
466.