Roasted Mediterranean Cod

I'm not a big fish person because it scares me to cook it. I took a class recently at Sur la Table called, "Perfectly Prepared Fish" and it was laughable how easy this dish is to make. You can use fresh cod, but I use the frozen filets from Stop and Shop, and it tastes just as good. 

Roasted Mediterranean Cod

• INGREDIENTS

1/4 cup olive oil plus more for pan
3 cloves garlic, peeled and sliced thin
1/3 cup dry white wine
1/4 fresh squeezed lemon juice
5 oz cherry tomatoes
2 tablespoons fresh thyme leaves
1.5 cups mixed green and black brine cured olives, pitted
6 (5-6oz) Cod fillets
1/3 crumbled feta

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• INSTRUCTIONS
• Preheat oven to 425 and place rack in the center. In a large sauce pan, place olive oil and heat at medium. Add garlic and cook, stirring frequently until light golden, about 3 minutes. Add wine, lemon juice, and tomatoes and stir well. simmer until tomatoes soften and fall apart about 6 minute. remove from heat and stir in thyme leaves and olives.
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• Coat the bottom of ceramic baking dish with thin coat of olive oil. Place fish in baking dish and into oven. Cook until fish begins to flake, about 12-15 minutes.
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• Cover with tomato mixture and sprinkle with feta cheese to serve. Serves 4

Chewy Sugar Cookies

My problem with Sugar Cookies is that they can be quite bland. This is the first recipe I have come across that really sings. You can make them as the recipe calls, or you can add cinnamon to the final step and roll the dough in cinnamon-sugar to make Snickerdoodles. Dave and I have been on an "end of the year" "last hurrah" ''off season" cookie jag. These are amazing with a hot cup of coffee in the afternoon..or morning...or after dinner...or before bed. You get the picture.

Chewy Sugar Cookies

America's Test Kitchen

• INGREDIENTS
• • 2 1/4 cups (11 1/4 ounces) unbleached all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon table salt
  • 1 1/2 cups (10 1/2 ounces) sugar, plus 1/3 cup for rolling
  • 2 ounces cream cheese, cut into 8 pieces
  • 6 tablespoons (3/4 stick) unsalted butter, melted and still warm
  • 1/3 cup vegetable oil
  • 1 large egg
  • 1 tablespoon milk
  • 2 teaspoons vanilla extract
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  • INSTRUCTIONS

Adjust oven rack to middle position and heat oven to 350 degrees. Line 2 large rimmed baking sheets with parchment paper. Whisk flour, baking soda, baking powder, and salt together in medium bowl. Set aside.

Place 11/2 cups sugar and cream cheese in large bowl. Place remaining 1/3 cup sugar in shallow baking dish or pie plate and set aside. Pour warm butter over sugar and cream cheese and whisk to combine (some small lumps of cream cheese will remain but will smooth out later). Whisk in oil until incorporated. Add egg, milk, and vanilla; continue to whisk until smooth. Add flour mixture and mix with rubber spatula until soft homogeneous dough forms.

Divide dough into 24 equal pieces, about 2 tablespoons each (or use #40 portion scoop). Using hands, roll dough into balls. Working in batches, roll balls in reserved sugar to coat and evenly space on prepared baking sheet, 12 dough balls per sheet. Using bottom of drinking glass, flatten dough balls until 2 inches in diameter. Sprinkle tops evenly with 4 teaspoons of sugar remaining in shallow dish (2 teaspoons per tray), discarding any remaining sugar.

Bake, 1 tray at a time, until edges are set and just beginning to brown, 11 to 13 minutes, rotating tray after 7 minutes. Cool cookies on baking sheets 5 minutes. Using wide metal spatula, transfer cookies to wire rack and cool to room temperature.