The Menu
COD & ASPARAGUS WITH TOMATO VINAIGRETTE
Hot crusty bread
CHOCOLATE CAKE
The Recipes
COD & ASPARAGUS WITH TOMATO VINAIGRETTE
MAKES 5 SERVINGS.
2 pounds cod fillets, cut in 5 pieces
1 1/4 pounds asparagus, woody ends snapped off
1/2 tsp each salt and pepper
1 cup diced plum tomatoes
1/4 cup olive oil and vinegar dressing
2 tbs chopped tarragon, basil, chives, parsley or dill
10 slices French bread
Heat oven to 500 degrees F. Line 2 rimmed baking sheets with foil. Place fish on 1 baking sheet, spread asparagus on the other. Coat cod and asparagus with garlic nonstick spray. Sprinkle with salt and pepper.
Roast 12 minutes or until cod is cooked through and asparagus is tender. Mix remaining ingredients except bread in a bowl. Spoon over cod.
Serve with bread.
CHOCOLATE CAKE
MAKES 16 SERVINGS.
CAKE
1/2 cup unsalted butter, room temp
2 cups each sugar and flour
2 eggs
4 tbs unsweetened cocoa powder
2 tsp baking soda
1 cup boiling water
1/2 cup milk mixed with 1/2 tsp white vinegar
FROSTING
1/2 cup unsalted butter, room temp
3 tbs unsweetened cocoa powder
1 1/2 cups confectioners sugar
2 tbs milk
1 tsp vanilla
Heat oven to 350 degrees F. Grease a 13X9 inch baking pan.
CAKE---In a bowl, beat butter and sugar until smooth. Beat in eggs and cocoa. Beat in flour, baking soda, water and milk until combined. Beat for 1 min. Pour into pan and bake 40 minutes or until done. Remove from oven, cool.
FROSTING---In a bowl, beat together butter and cocoa. Add sugar and milk alternately, beating until it reaches a good spreading consistency. Beat in vanilla. Frost top of cake and refrigerate 30 minutes then serve.
COD & ASPARAGUS WITH TOMATO VINAIGRETTE
Hot crusty bread
CHOCOLATE CAKE
The Recipes
COD & ASPARAGUS WITH TOMATO VINAIGRETTE
MAKES 5 SERVINGS.
2 pounds cod fillets, cut in 5 pieces
1 1/4 pounds asparagus, woody ends snapped off
1/2 tsp each salt and pepper
1 cup diced plum tomatoes
1/4 cup olive oil and vinegar dressing
2 tbs chopped tarragon, basil, chives, parsley or dill
10 slices French bread
Heat oven to 500 degrees F. Line 2 rimmed baking sheets with foil. Place fish on 1 baking sheet, spread asparagus on the other. Coat cod and asparagus with garlic nonstick spray. Sprinkle with salt and pepper.
Roast 12 minutes or until cod is cooked through and asparagus is tender. Mix remaining ingredients except bread in a bowl. Spoon over cod.
Serve with bread.
CHOCOLATE CAKE
MAKES 16 SERVINGS.
CAKE
1/2 cup unsalted butter, room temp
2 cups each sugar and flour
2 eggs
4 tbs unsweetened cocoa powder
2 tsp baking soda
1 cup boiling water
1/2 cup milk mixed with 1/2 tsp white vinegar
FROSTING
1/2 cup unsalted butter, room temp
3 tbs unsweetened cocoa powder
1 1/2 cups confectioners sugar
2 tbs milk
1 tsp vanilla
Heat oven to 350 degrees F. Grease a 13X9 inch baking pan.
CAKE---In a bowl, beat butter and sugar until smooth. Beat in eggs and cocoa. Beat in flour, baking soda, water and milk until combined. Beat for 1 min. Pour into pan and bake 40 minutes or until done. Remove from oven, cool.
FROSTING---In a bowl, beat together butter and cocoa. Add sugar and milk alternately, beating until it reaches a good spreading consistency. Beat in vanilla. Frost top of cake and refrigerate 30 minutes then serve.
