Cod Pie with Gruyère Cheese

Martha doesn't lie, except for that one little incident. Her cook book  Everyday Food: Great Food Fast is indeed pretty great. The cod with leeks and tomatoes recipe on page 61 is simple and delish. If it wasn't plagiarism I would post the recipe, dang my moral standards. However, I will say that it's simple as baking cod, leeks, and tomatoes together with some olive oil, salt, and pepper. You can figure it out, specially if you bake at 450* for 30 minutes...o.k... my lips are sealed go get yourself a copy of the book already.

However, I will share a recipe I made the next day with the left over cod.

Cod Pie

• baked cod with leeks and tomatoes
• 8 sheets of phyllo dough cut in half
• 2 tablespoons olive oil
• 1 cup shredded gruyere cheese 

1. preheat the oven to 400*
2. cut the sheets of phyllo dough with kitchen shears. 
3. place 4 sheets on a cookie sheet and sprinkle 1/2 tablespoon of olive oil on top. Layer with cod and gruyere cheese.
4. Add 4 more sheets on top and sprinkle with olive oil. Layer again with cod and cheese. Repeat one more time.
5. bake for 20 minutes or until golden brown.

enjoy!

Baked Ham and Cheese Sandwiches

Everyone has a favorite type of sandwich. My husband likes eggs in all of his. My mom likes olives. My son likes butter and jelly. I'm a fan of warm over-the-the-top melted cheese sandwiches. A couple weeks ago when it was chilly and everyone was cranky for a very good reason, I'm sure, I decided to make some melted cheese and ham sandwiches in the oven. This is the ultimate comfort food.

Baked Ham and Cheese Sandwich

• 12 slices whole wheat white bread
• 2 cups alfredo sauce
• cream cheese
• 8 slices chedder cheese
• 8 slices thick cut ham
• freshly grated romano cheese

1. preheat oven to 350*
2. Place the Alfredo sauce on a large casserole pan with the slices of bread. Make sure the bread absorbs the sauce well.
3. On a medium casserole pan layer a slice of bread, cream cheese, a slice of chedder cheese, a slice of ham and another slice of bread. Repeat a second time and add romano cheese on top. 
4. There is enough to make 4 large sandwiches.
5. Bake for 15-20 minutes until cheese if fully melted. 
6. serve warm.

enjoy!

Top 10 moments at Pebble Beach Food and Wine Grand Tasting Event

Thank you Foodbuzz,

I love you guys to the moon and back.

xoxo

Pebble Beach Food and Wine

I’m attending this year’s Pebble Beach Food & Wine Lexus Grand Tasting Tent.  I’m so excited to enjoy great food, and meet some truly talented chefs.  And I want to share the experience with you!  Check out the Pebble Beach Food and Wine Grand Tasting Tent schedule and tell me what chefs you’d like me to meet and  what food you’d like me to try.

I promise to take lost of pictures and to stuff my face, in elegance of course, and report back next week. In the meantime I'd highly recommend following the event on twitter or facebook
Pebble Beach Food & Wine 
Foodbuzz  on Facebook 
@foodbuzz on Twitter. 

have a lovely weekend.

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xoxo

Sour Cream Coffee Cake with Lemon Curd and fennel

• 1 cup milk
• 1 large fennel plant
• 1/2 cup cold butter
• 1 1/2 cups sugar
• 3 large eggs
• 1 1/2 cups sour cream
• 2 1/2 cups flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup lemon curd

1. preheat oven to 350*
2. Grease and flour a bundt pan
3. place the fennel leaves in a medium pot with milk. Bring the milk to boil and let infuse for 5 minutes. Then drain the milk to remove the fennel leaves.
4. Place the milk with cold butter, sour cream, and sugar in a mixing bowl and mix on low for 5 minutes.
5. Add the eggs and mix until smooth.
6. In a separate bowl mix the flour, baking powder, baking soda, and salt
7. Slowly add the dry ingredients to the wet ingredients and mix until well incorporated.
8. Slowly pour half of the batter inside the bundt pan. 
9. Layer the lemon curd over the batter and pour the remaining batter over the lemon curd.
10. Bake for 40-50 minutes.
11. Cool for at least 30 minutes on a wire rack before removing it from the pan

 I've been loving the Trader Joe's lemon curd. I eat it by the spoonful, it's that good. I tend to like anything lemony and tart. I'm also a huge fan of sour cream coffee cakes, they're so moist and fluffy it feels like you're biting into clouds, clouds of sweet lemon...delish. As for the fennel I picked some up at the farmer's market this week and wasn't really sure what to make of it besides my usual tea. I'm happy with the result but if you're not a big fan of fennel just omit it and use heavy cream instead of milk for the batter.

enjoy!

oh, and have yourself a lovely Easter.