Florentined Cod

[TomS]

I am continuing my adventures in Dutch oven cooking. Tonight for supper, I tried out a recipe for Florentined sole that I found in the “Outdoor Oven Cookbook” by Sheila Mills. The recipe, serves 8-10 people. Since I was not serving the Russian Army, just Wendy and me, I scaled it down for 2 people. I also used cod instead of sole since cod is on sale at my local supermarket today.



I lined the bottom of a 10” DO with a mixture of 1/3 cup sour cream, 1 10 oz package of frozen spinach (thawed), and 1 chopped scallion.


On top of the mixture I added 1 pound of cod filets seasoned with salt and pepper.



On top of the cod I added more sour cream, 2 slices of bacon, dried parsley and paprika.



I baked it at 350 Deg F (7 coals on the bottom 14 on top)



After 35 minutes it looked done, so I brought it inside.



I served it over a bed of brown rice along with my beverage of choice! We enjoyed it and would probably try it again. This is a good recipe to remember if I ever catch a legal striper on one of our Cape Cod trips.

[Dean in Eureka, CA]

Wow Tom,
You could've invited Ted over with that one!!!
Fancy...
I'm sure he would have at least approved of the beverage...

I say you've done the best so far, in our little impromtu Adventures in Dutch Oven Cooking Show.

Man... I thought I did good last night making my dough from scratch, trying to perfect my BLT pizza.
Looks like I'm gonna have to broaden my horizons a bit...
Seafood...
I'll have to come up with something for halibut or salmon, maybe oysters... Wait!!!
A seafood chowder!

How's that sound???

[Nitetimes]

Man... I thought I did good last night making my dough from scratch, trying to perfect my BLT pizza.
Looks like I'm gonna have to broaden my horizons a bit...
Seafood...

You might have to or we're gonna have to call your TD (when it's done) "The Pizza Palace"

Tom, the fish looks good but I dunno about that Popeye stuff.

[Joanne]

Tom,

That really looks great. I am always amazed what you can cook in a Dutch Oven. Gourmet cuisine in the middle of nowhere. Add an 8" oven and you could have hot dinner rolls to go with it.

Joanne

I am continuing my adventures in Dutch oven cooking. Tonight for supper, I tried out a recipe for Florentined sole that I found in the “Outdoor Oven Cookbook” by Sheila Mills. The recipe, serves 8-10 people. Since I was not serving the Russian Army, just Wendy and me, I scaled it down for 2 people. I also used cod instead of sole since cod is on sale at my local supermarket today.

<snip pictures>


I served it over a bed of brown rice along with my beverage of choice! We enjoyed it and would probably try it again. This is a good recipe to remember if I ever catch a legal striper on one of our Cape Cod trips.

[TomS]

Thanks for the kudos.

That pizza is looking good too! It makes me want to go out and get a 14 or 16" DO

I got a great salmon recipe that I want to document for you folks the next time I make it.

Teddy and I may like gin. But, I think that's the only thing we have in common

[Dean in Eureka, CA]

Tom,
Well...
You're both from MA too...
My little comment on Ted was just to say your meal was fit for the high class.
If you're considering a 14" or 16", let me recommend the 14"...
The (New) 16" has a smaller ash gaurd than all the other current Lodges.
My 16" showed up with a cracked lid too...
Lodge is going to ship me a replacement lid, but they did say they've had some problems casting the 16" lids with the new automated proccess.
And hey... If you wanna go bigger yet, there's always the 17" and 22" Macca.

[TomS]

Tom,
Well...
You're both from MA too...
My little comment on Ted was just to say your meal was fit for the high class.
If you're considering a 14" or 16", let me recommend the 14"...
The (New) 16" has a smaller ash gaurd than all the other current Lodges.
My 16" showed up with a cracked lid too...
Lodge is going to ship me a replacement lid, but they did say they've had some problems casting the 16" lids with the new automated proccess.
And hey... If you wanna go bigger yet, there's always the 17" and 22" Macca.

I'd get a hernia trying to lift a 22" DO.

[Ira]

Cod???